THE FARM, AND OUR FOOD SUPPLIES 135 



(a) in the care of the bottles ; (6) at milking time ; (c) in the 

 stabling of the cows ? 



15. Where only the butter-fat of milk is sold, what ani- 

 mals may be raised to add to the profits of the dairy busi- 

 ness? Why should there be a greater and ever increasing 

 fertility for the dairy farm in contrast with the very common 

 impoverishment of farms cropped year after year with corn, 

 small grains, cotton, etc. ? 



SOME FOODSTUFFS 



1. Melt (or soften) a little butter, and put a drop of it 

 on a piece of glazed paper (letter paper) . What appearance 

 is given the paper? What class of substances gives similar 

 results ? What is the nature of butter ? Describe the steps 

 in butter-making. Of what use is butter as a foodstuff? 

 What are good reasons for its use with bread? 



2. What is oleomargarine? What are the claims for 

 and against its use as a foodstuff? Why is there a heavy 

 government tax upon oleomargarine ? What is " cottolene " 

 and what are its uses ? Name other like compounds having 

 a similar use. 



3. What conditions of temperature and of acidity are 

 favorable for the best results in churning ? What is (a) but- 

 termilk ; (6) lactone ? What is renovated butter, and why 

 is it less in price ? 



4. Observe very closely the results as the teacher per- 

 forms the following experiments, and tell in each case what 

 is the distinction shown between real butter and its imi- 

 tations : 



