Show SWI ET CREAM BUTTER butter made from paste pasteurized sweet cream keeps much better than that made from raw ripened cream pasteurize the cream by putting shotgun cans or palls containing the cream in a wash boiler or ether other con talner partly filled with water and heat on the stove stir the cream frequently while heating heat to a temperature of from to de grees and keep it at this temperature for 25 to 30 minutes cool it as fast as you can to 50 degrees or lower keeping it at this temperature tor for at least three hours before churning cli so that the butter graun les will be firm the cream Is churned in the same way aa as when raw cream is u ed ad tt it is desirable to churn for at least 30 minutes to avoid loss of fat in the buttermilk franis k backwith beckwith notary public |