RIPENING AND CHURNING CREAM. 203 



qualities than the same cream would make 

 when not Pasteurized. 



European work. — I know there has been 

 some work done in this line in this country and 

 much more in Europe. Denmark is probably 

 leading in this field and we shall profit by fol- 

 lowing her work closely, not only in this line 

 but in all other dairy and creamery work. 



