CHAPTER XXXVII 

 BUTTER FOR EXHIBITION 

 nPHE exhibitor, if possible, should see person- 

 ■*■ ally to the care of the cows and the food they 

 get. Fresh grass, sweet green corn, bran, oats, 

 and a little cotton-seed cake would make a good 

 ration to secure sweet-flavored, good-textured 

 butter. 



Pasteurize at i6o° if there be any fear of off 

 flavors. 



If the cream is ripened, have the acid in it mild, 

 not more than .5 per cent acid. Churn at a rather 

 lower temperature than usual to ensure a firm 

 granule. Avoid high coloring. . Salt at the rate 

 of not more than three-quarters of an ounce per 

 pound, weighing the butter and salting on the 

 worker to ensure careful work. 



Work slightly, and allow it to stand two or 

 three hours where the butter will neither get too 

 hard nor too soft, then give it another working. 

 This should give an even color, which cannot be 

 guaranteed with one working. Judges score down 

 heavily for streaks or mottles. Save out a print 

 and examine it yourself. 



Have the prints without hole or blemish. Let 



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