THE EARTH'S BOUNTY 



When the skim milk has been carried out 

 to the young stock, and the cream put to cool, 

 the machine may be taken apart and washed in 

 a few minutes; for there are no intricate fit- 

 tings or corrugated surfaces to clean. 



We have large jars for the cream, which 

 are kept standing in the gutter; for, to make 

 good, well-flavored butter, the cream must be 

 kept cold, to check the growth of undesirable 

 bacteria, until ripening is desired. After the 

 cream is poured into the jar, stir for a few 

 minutes, to insure its being uniformly cool. 

 Use a glass thermometer, specially made for 

 dairy work, and, when the temperature has 

 fallen below 60 degrees, the cover can be put 

 on the jar, which should then be enveloped in 

 a thick white cloth, the ends of which should 

 reach the water. 



Warm cream from the separator must not 

 be added to the chilled cream until it has been 

 reduced to the same temperature. All cream 

 being held over for butter, should be stirred 

 for a few minutes every day. 



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