place milk, in order to keep it pure and sweet. We must also keep 

 it in very clean, nice pans or cans, and the cow must be fed the sweet- 

 est and best of foods. 



Butter i.s really a part of milk, and like it will absorb strong odors 

 of any kind. This you can easily learn, if you will. Go to a store 

 where the butter is kept in refrigerators or boxes that are not clean, 

 and smell and taste of it. You will be surprised to find that butter 

 tastes of so many different things. I am sure it will interest the 

 teacher and children if you will report your discoveries in this butter 

 box. You also can carry on a simple little experiment at home. Take 

 one of the nice, sweet lumps of butter your mother has made and cut 

 it into two parts. One part keep in a clean, sweet room or box. 

 Place the rest in a Ijox that has had some kerosene (coal oil) spilled 

 on the inside of it, and keep it there over night. Now, every one Vidll 

 be interested to know if there is any difference in the flavor of the 

 two halves of that lump of butter. You should be able to tell. 



I am very sure that your various investigations will show that both 

 milk and butter absorb strong odors, and so themselves become of bad 

 quality, thus injuring their value. So does this not teach us that it 

 is important to keep all milk and butter in a sweet air and in very 

 clean vessels if we are to have agreeable tasting food of this kind, and 

 wish to get the best prices for it? 



After obtaining the cream from the milk, by skimming, it is neces- 

 sary to churn it to secure the butter, and as has already been said, 

 this is done by a dashing process. The vessel the cream is dashed 

 about in is the churn, of which there are many different kinds. The 

 best churns are usually of the simplest make. 



Several things combine to make the operation of churning easy or 

 difiicult, and to produce good or poor butter. Among these may be 

 mentioned — ■ 



Tst. The kind of churn. 



2d. The kind of cream. 



3d. The temperature of the cream. 



4th. The temperature of the room. 



5th. The washing of the butter. 



6th. The salting and working of the butter. 



Let us briefly consider these points. 



1st. THE KIND OF CHURN. 



Generally speaking, a churn that contains a dasher or paddle will 

 not make as good butter as will one that is free of such things. The 

 dasher bruises or smears the butter, so as to injure what is called the 



