FARM DAIRYING 



221 



milk alone. The amount of nourishing fat that a calf gets 

 out of enough milk to make a pound of butter can be 

 bought, in the form of linseed or corn meal, for one or 

 two cents, while the butter fat is worth, for table use, 

 twenty-five cents. Of course, then, it is not economical 

 to allow calves to use unskimmed milk. Some people 

 undervalue skimmed milk ; with the addition of some fatty 

 food, it makes an excellent ration for calves, pigs, and fowls. 



FIG. 196. AIRING THE CANS 



Cream. Cream is simply a mixture of butter fat and 

 milk. The butter fat floats in the milk in little globe- 

 shaped bodies, or globules. Since these globules are lighter 

 than milk, they rise to the surface. Skimming the milk 

 is a mere gathering together of these butter fat globules. 

 As most of the butter fat is contained in the cream, pains 

 should be taken to get all the cream from the milk. 



