LESSON THIRTY-NINE 
MILK PRODUCTS 
1. First churn.—Thousands of years ago, long even 
vefore the time of Abraham and Isaac and Jacob, cows, 
goats and mares were kept for 
the skins their bodies gave for 
clothing and their flesh and milk 
for food. Milk in those early 
days was churned into butter or 
made into cheese. The appli- 
ances were few and simple. The 
first churn* was the skin of a 
beast, and, rolled back and forth 
the fat globules were gathered, 
butter resulting. 
2. Butter—The average com- 
position of butter is: Fat, 85 per 
cent; water, 11 per cent; salt, 4 
per cent; and casein, 1 per cent. 
Its quality is judged upon flavor, 
texture, color and general ap- 
pearance. The true bouquet of 
flavor is impossible of description. 
Texture constitutes the grain, and in butter should carry 
the granular structure of the fat globules of the milk. 
In color, a bright, golden yellow is demanded. On fresh 
OurT oF DATE 
* The Arabs first discovered the art of butter making by carrying 
milk in goats’ skins on a camel’s back. 
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