milk from a black and white cow; in No. 3 that from a red cow, and 

 in ISTo. 4 the milk of a Jersey cow. Place these bottles in a cold room 

 or refrigerator and let them stand over night. The next day you will 

 find each bottle contains a layer of cream on top of the bluish-white 

 milk. Now, what is the difference in these milks in the amounts 

 of cream they contain? Measure them and find out how much is 

 cream and how much is milk in each bottle. This will show you 

 how much milks differ in the amounts of cream they contain. It 

 will also show you that it requires very careful skimming to get all 

 the cream from the milk. If you have no such cows as the above to 

 make an experiment with, then select three cows from among those 

 that you do have at home, with which to make the experiment. They 

 will do. Then report on the results. 



If this cream we have been considering is placed in a churn and 

 dashed and swashed about, the little particles of fat begin to hit 

 together and stick to each other, so that if the conditions are right, 

 in a little while they unite to form small pieces of butter about the 

 size of a mustard seed or perhaps a grain of wheat. Then the fat or 

 butter becomes visible to the eye, floating in the white buttermilk. 

 This fat may then be taken from the milk and worked up into lumps, 

 such as is sold in the stores. 



Now, we wish to find out why one person makes good butter and 

 another person poor butter. 



Milk is the parent of butter. It is an interesting liquid, and is 

 peculiar in that it absorbs or takes up bad odors. To illustrate this, 

 get some fresh, warm milk and place in a box or room containing, 

 say, cabbages or onions, and let it stand there an hour or so. Then 

 place it in a clean, sweet-smelling room, and leave it till the follow- 

 ing day. When you next examine it, smell and taste of it, and report 

 upon its odor, or flavor. Does it taste like the milk you are accus- 

 tomed to? After being in the sweet room for a day, does it lose the 

 bad odor? No doubt you will have an interesting report to make, 

 but it will surely also interest you and your schoolmates if you will 

 try another experiment. At noon, if your father will consent, feed a 

 cow a small amount of strong-smelling vegetables, such as cabbage, 

 turnips or onions. At night, after she is milked, drink some of the 

 milk and try its flavor. Also let some of it stand until it becomes 

 cool, and then taste. Do you notice anything peculiar? You will 

 be quite sure to, for such strong-smelling vegetables, when eaten by 

 a cow a few hours before milking, will taint the milk. This will show 

 you how sensitive milk is to odors, and that it will even absorb them 

 before it is drawn from the cow. So we must be careful where we 



