S/O Rural School Leaflet 



The Shorthorn probably is held in higher favor in the United States 

 chan the other beef breeds, with the Hereford second; the Aberdeen- 

 Angus stands third and the Galloway fourth. 



New York is primarily a dairy State. Very little beef is raised in this 

 State except, perhaps, in the western part. Most of the beef consumed is 

 imported into the State from the great western markets. 



To introduce the study of the cow successfully, the teacher should use 

 every opportunity to become acquainted "with the details of dairy work. 

 There are excellent opportunities to use the dairy problems in the arith- 

 metic and bookkeeping classes. Children who become interested in the 

 business side of dairy farming will be a help and inspiration to their parents 

 and will interest the parents in the school in a spirit of cooperation with 

 the boys and girls and the teacher. 



IV. FARM BUTTER MAKING 

 C. A. PUBLOW 



No article of food is more appreciated at the table than good butter, 

 yet no part of the meal is more difficult to procure. It is true that many 

 farmers have taken advantage of the high prices offered for butter of 

 finest quality, and are making a determined effort to provide conditions 

 and utensils with which they may manufacture better butter; but the 

 great majority of farmers in New York State do not make a uniform 

 quality of good butter. 



This is a serious problem for the dairy farmer to meet. Millions of 

 dollars are being lost annually because dairy butter is of poor quality. 

 One can readily appreciate this by reading the market reports. From 

 these we learn that creamery -made butter sells for several cents per 

 pound more than dairy-made butter. Surely this should not be, when 

 the creameryman manufactures butter from cream from many herds, 

 cared for under varied conditions more or less unsanitary, while the 

 private dair^TTian has only the cream from one herd to care for, and 

 should therefore have much better control over conditions that influence 

 the quality of butter. 



The most common causes of bad butter are as follows: 



1. Unclean milk or cream. 



2. Keeping cream too long or at too high temperature before churning. 



3. Keeping cream in cellars or storerooms where strong-smelling vege- 

 tables or foods are i^ept. 



4. Improper vrashing of butter to remove the buttermilk. 



5. The use of too much salt. 



When cream is saved for several days before churning, it must be kept 

 very cold or the butter will be strong or rancid in flavor. It is much 



