Show IMPORTANT ARTICLE OF FOOD j butter 1 three times Time sADay a day ne necessity ay on babl tables cleanliness 1 la great ebal E bal good butter next to good bread Is the most important article ot of food aud and ns as it la Is a three times a day ne on our bar tables its in proper making looking Is of use great I 1 imp importance ataee successful but butter making depends most meet of nil all on cleanliness of stables stabler cows and palls pails along with a cles clean well ventilated eted bifid dairy v room and biml everyone everne il needs eed fat at and butter Is the tha most wholesome as a well wait as most agreeable way of taking it into the system dr cm cream all absorbs ell whatever odor surrounds it 8 and B abon than pass passes it a on to the butter so milk should not net be kept in the micha kitchen where w cifre I cooking kig 1 Is do done and ad especially if the men of the family he have the file habit of smoking there a as thu gh ches m it ft A very v ry disagreeable taste nit butter better made ad f aiom maxi ripened crecia ummi be haa the best flavor and ad to obtain this ripening be before am the fream cream Is so old as to become rancid a art starter r of a tablespoonful or two of t thick hick sour milk Is usually added to the new milk when set to ralie raise butt churned fiant perfectly perfect lv sweet cream cearn r has less flavor but some a people p prefer refer it ft it la a a mistake stake to hum burn butter at too high a temperature in order to muke make it come quickly for it coal contains more butt amill Is IB apt to be greasy and pale ta e olor color if the cream must be kept for several days before churning it should be in a cool am 1 place it if for any reason maem the churn chum is not per par ady sweet after thorough mm washing I 1 ng and scalding rinse it well with ill c old cold lime water enter |