the people would all be in a show ease filled with beautiful yellow 

 butter made by school children. How proud the teacher of your dis- 

 trict school would be to show her friends such an exhibition. No 

 doubt the fair directors would be glad to encourage in some way such 

 an exhibit. Did you ever think of what a difference there is in butter 

 and its value in the market? Let us take a simple, every-day example. 



Two women drive to town, each with some butter to sell. They 

 go to the same store. One places pound prints, neatly wrapped in 

 special butter paper, before the store-keeper. The other puts on the 

 counter unshapely lumps, wrapped in none too clean white cloth. 

 That in the paper, on being unwrapped, is seen to be of a beautiful 

 yellow color, of firm textiire, with a flavor of the most appetizing 

 character. The other, removed from its cloth, is unattractively white, 

 somewhat soft, and with a flavor that but few people enjoy. 



One person receives 20 cents a pound for her product, the other 

 H. The store-keeper desires to buy the one of fine flavor and attrac- 

 iive to the eye, for such is always in demand. The other he can sell 

 only as an inferior article, with a slow sale at that. 



Why should there have been so much difference in these two lots 

 of butter? 



If you can learn how to make such butter as the woman received 

 ,20 cents a pound for, then you need not be ashamed to show it to 

 your friends. You might, perhaps, make a creditable exhibit at the 

 fair, among much older people than yourself. So we will consider 

 some of the important things, a knowledge of which is so essential to 

 success in the process of butter-making. 



If we could examine a drop of milk under a jiowerful microscope 

 we should see a quantity of very minute, roundish bodies of a pearly 

 appearance, floating about in the fluid. These are so small that it 

 takes from 15,000 to 35,000, placed side by side, to cover the length 

 of an inch. These little particles are the fat of the milk, and from 

 these butter is made. They are lighter than milk and so gradually 

 float upward toward the top of it in the pan or can, where, mixed with 

 a little of the milk at the top, they form cream. 



Now, cream is really exceedingly rich milk. One hvmdred pounds 

 i)f common milk may contain four pounds of butter, while 100 pounds 

 of cream may have twenty. 



Did you ever notice how difi'erent milk is as regards the amount 

 of cream it contains? Here is a pretty chance to experiment. Get 

 four bottles that are rather tall and made of clear white glass. Bottles 

 six or eight inches long will do. Fill each of these up to within half 

 an inch of its neck. Put in bottle No. 1 skim milk; in No. 2 tho 



