Show give cream for butter most careful attention cream like many other oilier delicate foods Is perishable and Is very susceptible cep tible to fermentation and contamination unclean old sour stale cream cannot be made into high ity butter the kind that sells readily and brings top market prices producers should know that the two important factors cleanliness in handling and temperature cream Is held at determine its quality all milk utensils including cream sepa i should be thoroughly cleal cleaned led and scalded after each time they are used they should then be left in dry clean surroundings and whenever possible in the sunlight when they are not in use for best results cream should be cooled immediately after it Is skimmed to 50 degrees fahrenheit or lower if possible but not freezing before being mixed with cream from a former skimming it should be kept at this temperature until sent to the creamery |