62 A COUNTRY READER. 



business will take every opportunity of turning 

 his cows out in the fields during the winter for 

 as long a time as the weather will permit. 



It is not generally done, but it adds consider- 

 ably to the health of a cow, and therefore to her 

 supply of milk, if every day during the winter, 

 when she is tied up, she is curry-combed or 

 brushed over with a rough brush and her body 

 kept clean. 



' -'4 



To make Butter. 



The butter of the milk, called butter fat, floats 

 about in small globules in the milk itself, and 

 these are called cream globules. So tiny are these 

 small globules, that it takes 2000 of the largest 

 of them and 20,000 of the smallest of them, 

 placed side by side, to cover an inch. 



Cream is really highly condensed milk, rich in 

 fat, and when you make butter your great object 

 is to isolate or separate these fat particles or 

 globules from everything else in the milk. 



You must first of all obtain as many cream 

 globules from the milk in as short a time as 

 possible. 



There are two methods of doing this the old 

 and the new. The old method is as follows. 

 You take the warm milk from the cow, its 

 temperature being then about 96 degrees, and 

 you take it to a cold dairy, and place it, " or set 



