258 N. H. AGR. EXPERIMENT STATION. [Bulletin 141 



it should be remembered that with all except the steam engine 

 and boiler additional equipment must be provided for heating 

 water for cleaning purposes. It is very essential to have an 

 abundance and to have conveniently a large supply of hot water. 

 This seems to have been overlooked by many of the larger farm 

 dairies where more water is needed than can be conveniently 

 heated on a kitchen stove. To assure plenty of hot water, such 

 dairies should be provided with a hot water or steam boiler. 



CLEANLINESS IN FARM BUTTER-MAKING. 



"When using the term cleanliness in speaking of butter- 

 making it means to most people simply the necessary care taken 

 to prevent contamination during cream ripening and during the 

 manufacture of the butter. 



This subject should, however, be considered under two heads 

 (1) cleanliness in the production and handling of the milk and 

 cream and (2) cleanliness in the manufacture of the butter. The 

 place and conditions for carrying out the operations under both 

 of these heads vary considerably. A large part of the work 

 under the first heading, cleanliness in the production and 

 handling of the milk, particularly the milking and separating, is 

 generally carried out by the men, while the churning of the 

 cream and the making of the butter is more often done by the 

 women. It is much more difficult to keep the place where the 

 cows are kept and milked free from contaminating surroundings 

 than the place where the butter is made, the former being done 

 in the barn, the latter in the house or in a special room or build- 

 ing kept for that purpose. Considering this and also the fact 

 that woman as a rule excels man in cleanliness, it can readily be 

 seen that more often the conditions under which milking and 

 separating took place than the conditions under which the butter 

 is made, are responsible for the poor quality of butter often made 

 on the farm. 



Of all the places visited where butter was made on the farm 

 the utensils and apparatus used in the manufacture of butter 

 were kept in very good condition. In fact, many of the makers 

 were exceedingly careful and exercised the utmost precautions 

 regarding cleanliness in all operations. But few of them seem 



