202 AMERICAN DAIRYING. 



except to test new ones by. There is a great 

 variation in some makes. 



Have a standard of color. — I also recom- 

 mend that all butter-makers preserve a stand- 

 ard of color. This may be a sample of butter 

 in a glass jar. This should be kept from the 

 light as some butter color fades in the light. 

 Some butter-makers will think this precaution 

 unnecessary, but I know that it is necessary in 

 many cases as I frequently find a butter-maker 

 lost on this point ; he is too high or too low 

 and he does not know it. 



Pasteurized cream. — I had expected to do 

 some work in the line of butter-making from 

 Pasteurized cream in time to report in this 

 chapter, but 1 have not been able to find the 

 time to do it. This is a live question and we 

 should all be looking for information on it. I 

 believe 1895 will bring us much reliable infor- 

 mation on this subject. Here is a good field 

 for our dairy schools to develop. I do not ex- 

 pect that Pasteurizing cream from milk that is 

 practically perfect will improve the flavor, but 

 milk or cream that has a bad flavor coming 

 from food of any kind like garlicks or turnips, 

 or that has absorbed bad odors, I believe will 

 be improved by Pasteurizing. It is my belief 

 that Pasteurized cream ripened with the right 

 ferment will make butter with better keeping 



