1340 CYCLOPEDIA OF 1,IVE STOCK AND COMPLETE STOCK DOCTOR. 



cold storage, pack in square boxes holding fifty-six pounds, or in tubs 

 holding fifty pounds. The best packages are lined with paratfine wax 

 and heavy parchment pa})er. If the packages are unlined, soak in brine 

 for three or four days, then steam and sprinkle the inside with salt be- 

 fore putting in the butter. Spruce is the best material for wooden 

 butter packages. Pound the butter firmly into the package, so that it 

 will be close and uniform when emptied. 



IV. Special Points on Butter Making 



(1) If coloring is used, add it to the cream before commencing to 

 churn. Do not overcolor the butter. Commercial coloring is prefer- 

 able to carrot or other home-made coloring. 



(2) Pasteurizing (^. e., heating to 160°) the whole milk before run- 

 ning it through the separator in winter will enable the butter maker to 

 secure a more uniform quality of butter, and butter at all times which 

 has im})roved keeping quality. Sweet cream may also be Pasteurized 

 after each time of skimming by setting the can of cream in a tub or 

 tank of hot water at 180° and stirring until the cream reaches 160°, then 

 cool to below 60° before adding to the cream can or crock containing 

 cream from previous skimmings. Add about one cup of culture to the 

 cream can in winter with the llrst lot of cream to get good •flavor, and 

 hold at 60°. 



V. Creameries. 

 Creameries are of several kinds — whole milk or separator, cream 

 gathering, and combined separator and cream gathering — usually in con- 

 nection with skimming stations, at which only the cream is separated 

 and then it is taken to a central creamery to be churnod. In connection 

 with the cream-gathering creamery, hand separators on the farm are be- 

 coming very common. This method saves the expense of hauling the 

 whole milk to the creamery and the skim-milk back to the farm ; but 

 owing to the fact that the cream is often spoiled before it reaches the 

 creamery, it is doubtful if this is the best plan to make a fine quality of 

 butter. In sections where cows are not plentiful the cream-gathering 

 pkn is to be commended, but in thickly settled portions the whole milk 

 creamery is best, because the finest quality of butter may be made if 

 patrons cool the milk properly at the farm and it reaches the creamery 

 sweet. The butter maker then has an opportunity to show his skill in 

 the manufacture of high-class butter. 



VL Cheddar Cheese. 

 In the system of factory cheese making known as cheddar, the milk 

 is delivered at the factory once a day — usually before 9 a. m. The 

 proper cariqg for ui'iIk at the farm is a very important point in the 



