TABLE OF CONTENTS 



CHAPTER I 



PAGES 



HISTORY OF BUTTER ....... 1-6 



Early history, 1 ; Creameries, 2 ; Developments 

 in 1890, 3 ; Production, 4 ; Exports, 5. 



CHAPTER II 



COMPOSITION AND FOOD VALUE OF BUTTER . . 7-17 



The Composition of Butter: General composi- 

 tion, 6; Fat, 7; Water, 8; Salt, 9; Curd, 10; 

 Food Value of Butter: Comparative prices of 

 butter and other foods, 1 1 ; Growth-promoting 

 substances, 12 ; Comparison of butter and mar- 

 garine, 13. 



CHAPTER III 



CLEANLINESS ........ 18-34 



Cleaning and Care of Utensils: Flushing off the 

 milk, cream, and butter, 14 ; Preparing the washr 

 ing solution, 15 ; Washing, 16 ; Rinsing and 

 'scalding, 17 ; Methods of applying boiling water, 

 18 ; Methods of applying steam, 19 ; Draining and 

 drying, 20 ; Cleansing a musty churn and prepar- 

 ing a new churn, 21 ; Cleaning the test-ware, 22 ; 

 Carefulness and Neatness : Operators, 23 ; Equip- 

 ment, 24; Workmanship, 25; Influence of 

 creamery surroundings, 26 ; Influence of creamery 

 buildings, 27. 



CHAPTER IV 



CARE OF MILK AND CREAM . . ... 35-51 

 Bacteria and how carried, 28 ; Methods of Keep- 



ing Bacteria out of Milk : ^he air of the barn, 29 ; 

 The body of the cow, 30; The utensils, 31. A 



