COLLATERAL READING 349 



worth 25 cents per pound, how many dollars worth of fat would be 

 lost per year in each case? 



77. Methods of Churning. 



Materials. Milk-testing outfit as for No. 76. Buttermilk from 

 different homes or factories, with a record of how the churning was 

 done. Determine the per cent of fat lost in the buttermilk in each 

 case. 



78. To Determine the Effect of Prompt Cooling on the Souring of 



Milk. 



Divide a sample of new milk into two parts. Cool one by setting 

 in ice water or very cold water, or with an aerator and cooler. After 

 it is cooled, place both samples under the same conditions. Which 

 sours first? 



COLLATERAL READING 



Farmers' Bulletins Nos.: 



71. Essentials in Beef-Production. 

 233. Beef vs. Dairy Types for Beef, p. 22. 

 251. Indoor vs. Outdoor Feeding of Steers, pp. 22-25. 

 106. Breeds of Dairy Cattle. 



55. The Dairy Herd: Its Formation and Management. 

 124. Beef and Dairy Types as Related to Beef- Product ion, 



pp. 28-30. 

 149. Effect of Exposure on Milk-Production, pp. 28-31. 



Profitable and Unprofitable Cows. Bulletin No. 114, 

 pp. 21-26; No. 190, p. 14; No. 162, p. 24. 

 151. Dairying in the South. 

 349. The Dairy Industry in the South. 



183. Meat on the Farm; Butchering, Curing and Keeping. 



184. Marketing Live Stock. 



201. The Cream Separator on Western Farms. 

 29. Souring of Milk and Other Changes in Milk Products. 

 42. Facts About Milk. 

 63. Care of Milk on the Farm. 

 74. Milk as Food. 



Clean Milk. Bulletin No. 227, pp. 24-28; No. 273, pp. 

 23-30; No. 210, pp. 26, 27; No. 73, pp. 3, 4; No. 296, 

 p. 5; No. 169, pp. 5, 6. 

 166. Cheese-making on the Farm, 



