LESSONS ON DAIRYING FOR RURAL SCHOOLS. 19 
LESSON IX. BUTTER MAKING. 
Sources of information.—Farmers’ Bulletin 876. State college of 
agriculture bulletins. 
Topics for study —Extent and importance of butter making on the 
farm. Quality and preparation of cream. Cream separation meth- 
ods—egravity, shallow pan, deep setting, dilution, centrifugal. What 
is the chief disadvantage of the dilution plan? Discuss advantages 
of each plan. , 
Cream separator—kinds, location, setting up, running, cleaning. 
When is it advisable for a farm to own a separator ? 
Fig. 13.—Apparatus for butter making. 
Cooling the cream—various methods; an inexpensive plan for the 
farm home; ripening; usual plan; cause of souring; importance of cor- 
rect temperature and proper ripening; creamery methods of ripen- 
ing; the “starter” method, directions for making and using. 
- Churning—time, temperature; results of too high a temperature; 
preparing the churn; adding color; churning; difficult churning. 
Preparing the butter for use—washing, salting, working; discuss 
each. 
Show results of butter not properly washed, salted, and worked. 
The package. Equipment for farm butter making. (Fig. 13.) 
Summary of steps in butter making, 
