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standard of neatness for the same can hardly be too 

 high. A practical observer on this subject says : 

 "Cleanliness may, indeed, be regarded as the chief: 

 requisite in the manufacture of good butter. Both 

 milk and cream are so exceedingly sensitive to the air, 

 in everything with which they come in contact, as to 

 impart the unmistakable evidence of any negligence, 

 in the taste and flavor of the butter." 



The third requisite for the production of good butter, 

 is a proper separation of the same from the milk and 

 curd mixed with it when churned. Over churning is 

 not advisible for aiding in this, for, although it may 

 facilitate the process, and slightly increase the quantity 

 of butter, it diminishes that fine, waxy, yellowish 

 appearance so agreeable to the eye. There are two 

 methods in practice for effecting the above ; one by 

 washing the butter with cold water so long as it runs 

 off white ; the other by " working it over." By the 

 former it can be kept longer fresh ; by the latter a 

 higher and more agreeable flavor is retained. The best 

 way generally is to knead thoroughly with a butter 

 worker, and dry with a large sponge and dry cloths. 



In the preservation of this article, great care should 

 be exercised. There are two substances which are 

 changed in rancid butter, — the fatty matters and milk 

 sugar ; and two agents by which this is effected, cas- 

 iene, or curd, mixed with the butter, and the oxygen of 

 the atmosphere. This fact, then, establishes the impor- 

 tance of entire freedom from the former and exclusion 

 from the latter. If the salting be seasonably clone it 

 arrests or greatly retards the change which any curd 

 which may remain, would otherwise produce. Great 

 care should be taken that the packing be done in 



