82 



FARM ARITHMETIC. 



Butter. 



The churn gathers the fat globules together in a mass 

 called butter. The average composition of butter is as 

 follows : 



Water, 



Fat, 



Casein (protein), 



Salt, 



Per cent. 



13 



83 



1 



220. In a ton of butter how many pounds of water? 



221. Of fat? 



222. Of protein? 



ROUNDING OUT THE CHEESE. 



One of the final steps in cheese making is pressing the cakes. They are now 

 ready for storing and ripening. 



223. Of salt? 



224. What is the nutritive ratio of butter? 



Important truth. In churning the temperature of 

 cream may vary from 50 degrees to 66 degrees. When 

 the temperature is higher than this, more fat is left in the 



