DAIRYING 71 



53. If 720 pounds butter are made from 2000 pounds cream test- 



ing 30 per cent, fat, what is the overrun? 



54. Describe some of the packages in which butter is sold and 



their advantages. 



55. How should all wooden butter packages be treated before fill- 



ing them with butter? 



56. How may butter in one pound bricks be prepared for market 



and how shipped? 



57. What is the minimum express charge on butter at your sta- 



tion? 



58. What objections are there to selling butter to a grocer or to 



a general store? 



59. Why is the highest priced butter made at farm dairy? 



60. What advantages has separator over gravity cream for but- 



ter-making? 



61. Why should cream be cooled as it comes from the separator? 



62. What objections are there to cooling cream with lumps of ice? 



63. How long should cream be held at a cool temperature before 



churning? 



64. For what purposes is cream ripened? 



65. What effect does the ripening of cream have on the quality 



of butter? 



66. Is there any relation between the flavor of butter and its 



hardness? 



67. How does ripening the cream influence its churning? 



