DAIRY BUTTER-MAKING 



689 



clean, but one should look to simplicity of construction and 

 durability of wearing parts. 



Buckets and Tinware. — All buckets should be made of 

 heavy stamped metal, heavily tinned and with all joints and 

 corners smoothly soldered so as to leave no place for dirt or 

 impurities to collect. Buckets like those shown in the pre- 

 ceding chapter are desirable for milking purposes, as they 

 admit the smallest amount of dust and dirt and are still 

 simple in construction. 



Wooden Apparatus. — Wood is best suited for the con- 

 struction of certain dairy apparatus such as butter ladles, butter 

 moulds, workers, etc., because, by proper treatment, butter 

 will not adhere to wood as it will to other materials. 



Wooden 

 Ladle. 



REFERENCES 



McKay and Larson. 



" Principles and Practice of Butter Making.' 

 "The Business of Dairying." Lane. 

 "Milk and Its Products." Wing. 

 "Dairy Fanning." Michels. 

 "First Lessons in Dairying." Van Norman 

 "Science and Practice in Cheese Making." 

 "Farm Dairying." Laura Rose. 

 Pennsylvania Expt. Station Bulletin 135. 



"Methods of Making Farm Butter." 

 Purdue Expt. Station Circular 51. "Producing Cream for Good Butter 

 Farmers' Bulletins, U. S. Dept. of Agriculture: 



349. "Dairy Industry in South." 



541. "Farm Butter Making." 



Van Slyke and Publow. 

 "A Study of Manufacture of Butter,'"' 



II 



