FARM DAIRYING 



I have heard " Oh, my I I did n't put in the butter 

 color." The mistake can be rectified, but it 

 means more work. Weigh the salt required for 

 the butter, and drop over it the same amount of 

 color as should have been added to the cream. 

 With a thin-bladed knife thoroughly mix the 

 color into the salt and sift it over the butter. Pro- 

 ceed with the working as usual. The butter will 

 seem in a hopeless condition. Allow it to stand 

 for a while, then carefully work it until all the 

 streaks of color disappear. I have added the 

 butter color in this way and the butter scored full 

 for color. 



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