396 INDEX 



Breeds, composition of milk from various 7$ 



Brine,, salting butter with 287 



soaking tubs in 300 



Butter,, appearance or style of 342 



classification and grades of, as outlined by N. Y. and Chicago Mercan- 

 tile Exchanges 342, 347 



color of 253, 341 



composition of 309 



cost of manufacturing 297 



exportation of 350 



flavor of 341 



for storage 357, 360 



judging and grading of 340 



keeping in creameries 296 



making of, on farm 180 



mottled, causes and remedy * 279 



package, style of 294 



packing of 294 



preparing for market 294 



printing of 299 



saltiness of 342 



storing in creameries 296 



tests for fat in 107 



texture or body of 341 



treatment of 300 



washing, and kind of wash-water 263, 265 



working of 291, 360 



Butter-making, History of i 



Buttermilk, test of 101, 103 



removal of . . 263 



Butyrin .' 13 



Calculation of amouLt of salt to add to butter 272 



average per cent fat 131 



churn yield 135 



cream-raising coefficient 140 



dividends. . 137 



overrun 133 



solids in milk 35 



Cans, starter 238 



washing of 1 25 



Care of cream on farm 1 76 



Casein in milk, condition of 17 



Centrifugal separation of cream 154 



Churn, keeping in good condition 260 



Churn yield, calculation of 135 



Churned milk, sampling 122 



