io8 AGRICULTURE 



Swedes are preferable to mangels, as they 

 produce butter of a better colour. 



Cabbages are also a useful food, but the 

 same care must be observed in their use as in 

 the case of roots ; they produce rather pale 

 butter, wanting in flavour. Cotton-cake, 

 linseed cake (poor in oil), bean and pea meal, 

 maize meal, crushed oats, are all excellent 

 concentrated foods for butter production. 



Brewers' grains should be used very 

 sparingly, or preferably not at all. 

 Treatment The milk having arrived in the dairy, it is 

 "butter- strained and separated. When drawn from 

 maklng the cow it is at a temperature of 95 F. ; 90 

 to 95 F. is the right heat for separating, so 

 that the milk should be separated immediately 

 it comes into the dairy before it has lost its 

 animal heat, otherwise where it has fallen 

 below 90 F. it entails the labour of re- 

 heating. 



The next process is the ripening of the 

 cream for churning. By ripening, in the 

 ordinary sense, is meant the production of a 



