250 AGRICULTURE 



nourishing foods for human beings and for live stock, especially 

 pigs, calves, and poultry. 



The profitableness of a dairy cow depends on the quality and 

 quantity of her milk. The amount of butter fat in milk can be 

 determined exactly by the Babcock milk tester, a simple machine 

 invented by Dr. S. M. Babcock of Wisconsin, which is used by 

 dairymen all over the country. 



On dairy farms the cream is taken from the milk by a machine 

 called a separator which does the work better and more quickly 

 than it can be done by hand. The cost of separators often pre- 

 vents their being used on small farms, and there the milk is set in 

 pans for the cream to rise. 



After the cream ripens or sours, it is churned, to collect the butter 

 fat in compact shape. The proper temperature for cream for 

 churning is from 58 to 62. If it is too warm, ice or cold water 

 should be added to bring it to the proper temperature ; if it is too 

 cold, it should be warmed by placing the can containing it in a 

 larger vessel containing hot water. The butter must be washed 

 with cold water to harden it, and then salted with fine dairy 

 salt. 



The process of making good butter ends with churning, but it 

 begins with the care of the cow, milk, and cream. The cow's 

 food affects the color, flavor, and texture of the butter. Most of 

 the bacteria are destroyed in butter, probably by the salt. Some 

 remain, and it is the action of these which makes it become rancid 

 with age. 



The production of cheese is much more complicated than that 

 of butter. It is attended to chiefly in cheese factories. 



Care of the Cow. The cow should have an abundance of pure 

 water, salt always in reach, and plenty of good wholesome food. 

 Like all other animals, she needs a balanced ration. An average 



