DAIRYING 67 



EXAMINATION 



Note to Students These questions are to be answered inde- 

 pendently. Never consult the text after beginning your examina- 

 tion. Use thin white paper about 6 in. x 9 in. for the examination. 

 Number the answers the same as the questions, but never repeat 

 the question. Mail answers promptly when completed. 



QUESTIONS ON LESSON V. 



1. What are some of the differences between farm and factory 



butter-making ? 



2. Why is the quality of butter made from "shallow setting" 



cream likely to vary and how often should such cream be 

 churned? 



3. What, is the best way of handling "shallow setting" cream for 



butter-making? 



4. What are the advantages of deep over shallow setting cream 



for butter-making? 



5. How may thin gravity cream be made richer and what effect 



will this have on churning such cream? 



