CHAPTER I. 



Why it Pays to Make Your Cream 

 Into Butter on the Farm 



THERE are at least three different sources of 

 extra profit opened up to you when you make 

 your cream into butter at home by the Minne- 

 tonna method. 



1. The difference between butter-fat in cream 

 prices and high-grade butter prices; the "over-run" 

 alone in butter-making makes this difference at least 

 25%, as explained in Chapter X. 



2. The buttermilk that you are enabled to keep is 

 worth many dollars to you as a feed for hogs, if you 

 do not sell it. 



3. The saving in the expense of hauling your milk 

 or cream to the station or creamery. Many farmers 

 have figured that this hauling costs them $1.00 to 

 $2.00 a day. 



The "Over-run." 



The "over-run" in butter-making is fully explained 

 in Chapter X. Good butter should contain 20% of 

 ingredients other than pure butter-fat, such as mois- 

 ture, salt, etc. These items are necessary to the flavor 

 and keeping quality of the butter, but they cost you 

 practically nothing. Yet you get butter prices for 

 them. Eighty pounds of butter-fat makes 100 pounds 



9 



