33 



They observed that the first thing which Mrs. Busy did was to 

 strain the milk through two or three thicknesses of cheese cloth and a 

 fine wire strainer, to remove any dirt that might be in the milk. 



Some of Mrs. Busy's customers, it was explained to the visitors, 

 liked butter made from cream set in shallow pans, some liked it made 

 from cream raised on deep cans set in ice water, and some would have 

 nothing but separator butter. So all three methods were in use. Mrs. 

 Boss and her neighbors noticed that the milk from Miss Jersey, Miss 

 Guernsey, and Mrs. Canadian were set in shallow pans and deep cans, 

 because the milk from these contained fat in the form of good-sized 

 globules (balls) which rise readily. The milk from the others was all 

 run through the separator, which is a machine with a bowl that revolves 

 very fast, producing centrifugal (flying from the centre) force. The 

 heavier skim-milk is forced to the outside of the bowl, and the lighter 

 cream comes towards the centre. The sweet warm skim-milk is fed to 

 calves and pigs, and the cream is put in a can to ripen (sour), after being 

 cooled to 65 degrees. The visitors noticed that some sour milk (culture) 

 of good flavor was added to the cream, which was for the purpose of 

 producing good flavor in the butter, especially in winter. The cream was 

 then put into a moderately warm place until next day, when it would be 

 ripe and ready to churn. 



In the meantime, their owner's daughter. Miss Busy, had washed the 



separator and the milk pails, and everything was in nice order for the day. 



After apologizing for the tracks made on the floor of the dairy, Mrs. 



Boss and her neighbors went back to the stable, having learned a great 



deal. 



As they were leaving the dairy, Mrs. Ayrshire became excited and 

 switched her tail into the cream can, for which breach of good manners 

 Miss Jersey and Miss Guernsey gave her a very severe look which 

 almost made her horns turn down. 



No. 5. — As soon as the morning work was done at the farm house, 

 the churning completed and the butter from the separator cream was 

 ready for market, Mrs. Busy went to the cow-house to finish her explan- 

 ations ; because, as she said, she never could churn and get the butter 

 ready to go to market in time when she had a lot of visitors. Besides, 

 visitors were a nuisance in the dairy, for they were always in the road 

 and were poking their noses into everything. 



She began by saying that the milk set in shallow pans must be kept 

 cool, and be set in a clean dry cellar, or milk-house, where no bad flavors 

 can get into the cream. In twenty-four hours in summer, and thirty- 

 six to forty-eight in winter, the pans are ready to cream (skim). This 

 is done by running a thin-bladed knife around the edge of the pan to 

 loosen the cream. (Mrs. Line-Back said she had always seen this done 

 with a finger. Mrs. Busy explained that this was not a very clean way 

 to loosen the cream, and that a knife was much better ) The cream is 

 then held back with the knife to allow some skim-milk to moisten the 

 edge of the pan, which prevents the cream sticking to the tin. The 

 cream is then guided into the cream-can with as little skim-milk as 



possible. 



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