H4 AGRICULTURE 



quantity added to a considerable bulk of 

 ordinary milk will usually be sufficient to keep 

 up the necessary colour. The milk of cows 

 which have calved a long time and are going 

 dry is also deficient in colour, and too many 

 of these " stale " cattle should not be allowed 

 in a butter-making herd at the same time. 

 Otherwise one of the many preparations of 

 annatto, for instance, " Danish butter colour," 

 may be used. It must be carefully measured 

 and diluted with water, and the quantity used 

 must be according to the depth of colour 

 required. 



One drachm will be sufficient for from two 

 to six gallons of cream. 



Preparation The churn should be scalded with boil- 



s ing water, and then well rubbed over 



with salt, after which it must be reduced to 



the desired temperature by means of cold 



water. 



The butter worker, Scotch hands, butter 

 board, etc., must all be treated in the same 

 fashion. Having prepared the cream and 



