362 DAIRY BUTTER MAKING 



In addition to the figures given there must always be taken 

 into account the equipment and labor cost of caring for and de- 

 livering to market the commodities. Where cooperative cream- 

 eries are organized a satisfactory method of marketing is estab- 

 lished (Fig. 120). 



QUESTIONS 



1. Where should farm butter making be practiced? 



2. How should cream be held while collecting enough to churn? How cold? 



3. What is churning? 



4. Tell how to get a wooden chum ready for use. 



5. When and how is butter colored? 



6. How long should it take to churn ? 



7. When should the churning be stopped? 



8. Why and how is salt added? 



9. Why and how is butter " worked " ? 



10. What are the advantages and disadvantages of the earthen jar and the 



one-pound print as forms of packing for market? 



11. How may difficult churning on the farm in winter be overcome? 

 12'. What is meant by overrun in butter making? 



16. Under what conditions will unsalted butter keep as well as salted? 



14. What causes light-colored streaks or wavy marbling in butter? 



15. Upon what points is butter scored? 



