and its Economic Management. 367 



off at 10 lbs. of butter weekly, and this is the kind 

 that will presently give that amount as their average. 



Qood versus Bad Butter. 



One is astounded at the enormous quantity of bad butter 

 made in this country. The country grocers are often at 

 their wits' end to know what to do with it. They must 

 have the custom of such local producers, consequently 

 they may not decline to take[the butter, which is frequently 

 sold over the counter for less than they allow for it. 



What is Good Butter ? Strange to say, it is just as 

 ■easy to make good butter as bad, and far more pleasant 

 is it to deal with. Your grocer will take any quantity 

 right from the door ; your neighbours are always eager 

 for it, and the grocer's customers are waiting for it as the 

 cart brings it home, and indeed some of it is never 

 allowed to reach the shop at all. This is the author's 

 experience. 



What makes the Difference ? The sensible dairy- 

 maid puts her brains into the work, into her hands, right 

 down to her finger-tips. First comes cleanliness, intense 

 cleanliness, and care that everything used is scrubbed in 

 every corner, and then thoroughly dried in the open air. 

 Pans, when used must not stand too long, or the cream 

 becomes tainted ; and the same trouble arises when 

 churning only once a week unless very great care is used. 

 It is safer to churn twice weekly, and though a proper 

 temperature at churning is an important item, and hot 

 water should never be poured into the cream to make it 

 turn quickly. 



The greatest item of all 



is the total exclusion of the butter-milk, in the making up. 

 This is one of the serious stumbling blocks to the average 



