CHURNING. 69 



should look clean and attractive to the eye. It 

 will then fetch a few pence per Ib. more money, 

 and possibly make the difference between a 

 profit and a loss. 



Butter should be firm and not greasy, so that 

 when you cut it with a knife it cuts clean and 

 does not stick to the knife. 



Butter ought to contain nothing but fat, but 

 even the best made butter only contains 83 to 88 

 per cent, of fat, and 10 to 15 per cent, of water. 



To make Cheese. 



The principal cheeses made in this country 

 are Cheddar, Cheshire, Gloucester, Leicester, 

 Derbyshire, and Stilton. Each of these cheeses 

 has a different flavour and appearance. The 

 difference of flavour and appearance is obtained 

 by the slightly different methods by which they 

 are made, the different method of ripening them, 

 and the different pastures and food that the 

 cattle feed upon. 



It would take far too long to enter into 

 minute details of the various methods of making 

 the different cheeses. But there are certain 

 general principles that guide the making of all 

 hard cheeses. 



You have just read that butter particles are 

 independent particles that float about in the 

 body of the milk, and, being lighter than the 



