390 i.XDiox 



lircc'ds, com|)05ition of milk from Narioub 75 



Brine,, salting butter vvitfi 287 



soafcing tubs in 300 



Butter,, appearance or style of ,542 



classification and grades of, as outlined by \. Y. and Chicago Men an- 



tile E.xchanges 342, 347 



color of 253, 341 



com[>osili<)n of 309 



cost of manufacturing 297 



exportation of 350 



flavor of 341 



for storage 357, 360 



judging and grading of 340 



keejring in creameries 2g6 



making of, on farm 180 



mottled, causes and remedy 27Q 



package, style of 294 



packing of 294 



preparing for market 294 



7)rinting of 299 



saltiness of 342 



storing in creameries 296 



tests for fat in 107 



te.xture or body of 341 



treatment of 300 



washing, and kind of wash-water 263, 265 



working of 291, 360 



Butter-making, History of i 



Buttermilk, test of loi, 103 



removal of 263 



ButN-rin 13 



Calculation of amoui t of salt to add to liutter 272 



average per cent fat 131 



churn yield 13,5 



cream raising coelhcient 140 



dividends i,f7 



overrun 13,5 



solids in milk 3.5 



Cans, starter ^3^ 



washing of 125 



Care of cream on farm 176 



Casein in milk, condition of 17 



Centrifugal separation of cream 154 



Churn, keeping in good condition 260 



Churn yield, calculation of 13S 



Churned milk, sampling i-- 



