A SELF-SUPPORTING HOME 



and rinsed in scalding water just before 

 using. 



Remember that milk is one of the most 

 wholesome, nourishing foods on earth when 

 pure, but that it is perhaps the most danger- 

 ous if exposed to any bad odors or conditions 

 of decay; for then it attracts 

 and develops every kind of 

 wretched little microbe. 



Churning, like milking, can 

 only be suggested on paper; 

 the understanding of personal 

 experience being required be- 

 fore reliable knowledge can be 

 acquired. If the weather is 

 very cold, the cream jar should 

 be carried into the kitchen an 

 hour or so before churning. 

 Half fill the churn with boiling water, and 

 let stand a few minutes, and pour out just 

 before emptying the cream into the churn. 

 Then agitate the cream evenly and not 

 too heavily for fifteen minutes when, if the 



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