LESSON THIRTY-NINE 
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Notes to the Teacher.—It may not always be possible 
to introduce practical exercises covering the topics of 
this lesson, but the teacher is urged to ask the student 
to give attention to the paragraphs relating to butter 
If the school 
OS oy Sr pe fo be 
MILK PRODUCTS 
First churn. 
Butter. 
Cream ripening. 
Temperature. 
Churning. 
Washing the butter. 
Working butter. 
Salting. 
Packing. 
. Cheese. 
11. 
Kinds of cheese. 
Ice cream. 
. Condensed milk. 
. Milk powder. 
. Other milk products. 
making where the home churning is done. 
is in the neighborhood of a creamery, or good farm dairy, 
a visit to such will be both interesting and instructive. 
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