BUTTER THAT WILL PRODUCE THE HIGHEST PRICE. 17 



Never use a wooden milk pail and never use your milk pails 

 for anything else. Keep pails, strainers, cans and creamery 

 tanks clean, and the separator room free from foul odors. 



Great care should be exercised in cleaning the separator. 

 This cannot be properly done by running water through it. Use 

 the brush freely, clean promptly, as it is difficult to remove 

 dried milk. Rinse out with cold water before the utensils are 

 scalded, otherwise the albumen of the milk will be coagulated 

 by the heat, when it will adhere strongly, and its removal will 

 be difficult. 



Clean the milk pails thoroughly, for otherwise bacteria will 

 be propagated in the angles and seams, and no amount of strain- 

 ing can take out bacteria, or the taints caused by them, neither 

 can they be removed by the separator. 



The separator must be kept in a clean room, not in a stable, 

 nor in any place where the air is not pure at all times. Always 

 have two cans for cream if a separator is used, so that warm 

 cream is never turned in with cold cream. 



If the Cooley creamer or other submerged can process is 

 used see that the tank is kept clean ; it will require an occa- 

 sional brushing out and cleaning with sal-soda, no matter how 

 pure the water may seem to be. 



Use plenty of ice; the cream must be kept cold. Always 

 keep the cream under water. Do not expect the gatherer to 

 take it if it is sour. Mixed cream in all stages of maturity 

 makes anything but gilt-edged butter. 



Let every patron understand the importance of this point ; 

 this is the most difficult problem that the creamery manage- 

 ment has to deal with. 



Remember that this is your business, your own ; that 

 every point which you can raise the marking upon your score 

 card has a cash value to you, and remember also that no butter 

 maker, no matter how expert he may be, has any method of 

 producing gilt-edged flavor from tainted cream. 



BUTTER MAKING. 



The trips of the gatherer should be frequent enough to in- 

 sure delivery at the creamery in prime condition. His cans 

 should be covered with a clean canvas in hot weather, to pro- 

 tect them from the sun and dust, and to keep the cream from 

 freezing in cold weather. His scales and weighing pail should 

 be kept clean and away from the dust, not thrown carelessly 

 upon the wagon seat. 



A heavy portion of the responsibility for the product of the 

 creamery rests upon the butter maker. Carelessness and gilt 

 edged butter do not characterize the same institution. 



