256 CREAM EkY KUTTER MAKING 



3. One cent for each pound of butter fat received at 

 the creamery shall be reserved to form a sinkiilg fund. 



4. The treasurer shall give bonds in the sum of 



dollars, the bond to be approved by the 



board of directors. 



5. Patrons shall furnish all of the milk from all the 

 cows promised at the organization of the creamery. 



6. Nothing but sweet and pure milk shall be accepted 

 at the creamery. 



7. All milk received at the creamery shall be paid for 

 on the basis of the amount of fat it contains. 



8. Dividends shall be made on the twentieth day of 

 each month. 



THE WATER CONTENT OF BUTTER. 



The question as to the amount of water that butter 

 should contain has been very much discussed during the 

 past year. There is no question that a moderate amount 

 of water is necessary to secure the best quality. When, 

 for example, butter contains as little as 7% water it 

 assumes a lardy texture and does not spread well on 

 bread. 



The maximum amount of water that may safely be 

 incorporated has as yet not been satisfactorily demon- 

 strated. Circular No. 39 by Alvord of the U. S. Depart- 

 ment of Agriculture shows that the best tubs of butter in 

 the National Educational Butter Test contained between 

 11% and 12% of water. According to findings at the 

 Iowa Station, a water content of 16% is as favorable to 

 good quality as 12%. Indeed it is reported that if it 

 were not for the law which fixes the upper limit at 16%, 

 a water content even higher than this might be recom- 

 mended, 



