BUTTER-FAT 179 



good big cherry, is taken and heated, gently at first, in 

 a tablespoon held over a spirit lamp or gas stove, 

 stirring the fat about at the same time with a match 

 stalk. As soon as the fat becomes melted, bring the 

 spoon nearer the flame so as to boil the oily substance 

 as briskly as possible. Stir the contents thoroughly 

 during boiling two or three times, and always shortly 

 before boiling ceases. 



Oleo-margarine boils noisily, sputtering more or 

 less, and produces little if any foam, while genuine butter 

 boils usually with less noise and produces " abundance 

 of foam." 



Circumstances affecting the Quantity and Quality 

 of Milk. 



The following are some of the chief circumstances 

 affecting the quantity and quality of milk : 



i. Soils and Manures. Limestone soils give a 

 better quality of milk. It is sweeter, keeps better, 

 requires less rennet to curdle the milk, and the curd 

 does not need so much scalding when used for cheese- 

 making. 



Milk from low-lying marshy pastures is apt to 

 deteriorate quickly. The butter and cheese made from 

 the milk of cows grazing on such pastures have not 

 the desired flavour and aroma. Draining should 

 generally precede any manurial treatment in improving 

 such pastures. 



Fairly heavy dressings of nitrate of soda applied 

 in spring, force the grass considerably, and are not 

 desirable, seeing they are likely to result in the cows 

 scouring and in some cases, going " off their milk." 



Bone meal is undoubtedly an excellent manure for 



