20 BULLETIN 763, U. S. DEPARTMENT OF AGRICULTURE. 
Practical exercises —With small shallow pans and with deep bottles 
using the same amount of milk from the same cow, demonstrate the 
difference between shallow pan and deep setting methods of separa- 
tion. If possible, secure the loan of a cream separator from a dealer, 
or borrow one from a home in the district. Make a study of the parts 
of the separator, having the class become familiar with its parts. 
Demonstrate its use. Give practical demonstration of running the 
separator and of cleaning its parts after use. Impress upon the 
pupils the need of keeping it thoroughly clean. Ifasmall churn can 
be borrowed, an exercise in churning should be given, followed 
by a demonstration in washing, salting, and working the butter. 
A visit to the grocery stores will show very clearly the advantage of 
the neat package, both as to appearance and as to price of the butter 
per pound. A butter-making contest may be held, and the butter 
judged by a score card, copies of which may be obtained from the 
State agricultural college, or use the one suggested on page 29. : 
This contest may also be developed into a community contest, ins 
viting the parents to take part. It should be held at the school- 
house. The assistance of the county agent should be obtained. A 
practical demonstration of correct butter making should be given, 
and at the same time the modern butter-making equipment should 
be assembled. The dealer will usually leave with the teacher any or 
all of the equipment. 
Home projects—The use and care of the separator for a given 
period. If no separator is available in the home, then the pupil may 
separate the cream by one of the other processes, preferably the deep- 
setting method, writing up an account of her work. 
Ripening the cream, churning and preparing the butter for either 
sale or table use may be given to the pupil for a useful project. 
Where butter making is the manner in which the milk is disposed of, 
a butter record of the dairy cows, comparing the income therefrom 
with the cost of feed, or a comparative study extending over a period 
of 60 days, showing the results from the sale of cream with those from 
the sale of butter, may be made. 
Correlations.—If the milk has been tested for butter fat, problems 
showing the difference between the butter fat in a given weight of 
milk and the actual butter produced from the same weight, and the 
percentage of gain or loss should be computed. Problems showing the 
income from the sale of whole milk and the sale of butter should be 
made, and others showing the relative incomes from the sale of cream 
and the sale of butter, taking into consideration only the amount of 
each produced and the sale price. 
The pupils may write up a description of a separator and its use. 
They may prepare a booklet on butter making, a neat cover design, 
