LESSONS ON DAIRYING FOR RURAL SCHOOLS. 
19 
LESSON IX. BUTTER MAKING. 
Sources of information, — Farmers 7 Bulletin 876. State college of 
agriculture bulletins. 
Topics for study. — Extent and importance of butter making on the 
farm. Quality and preparation of cream. Cream separation meth- 
ods — gravity, shallow pan, deep setting, dilution, centrifugal. What 
is the chief disadvantage of the dilution plan? Discuss advantages 
of each plan. 
Cream separator — kinds, location, setting up, running, cleaning. 
When is it advisable for a farm to own a separator ? 
Fig. 13.— Apparatus for butter making. 
Cooling the cream — various methods; an inexpensive plan for the 
farm home; ripening; usual plan; cause of souring; importance of cor- 
rect temperature and proper ripening; creamery methods of ripen- 
ing; the " starter" method, directions for making and using. 
Churning — time, temperature; results of too high a temperature; 
preparing the churn; adding color; churning; difficult churning. 
Preparing the butter for use — washing, salting, working; discuss 
each. 
Show results of butter not properly washed, salted, and worked. 
The package. Equipment for farm butter making. (Fig. 13.) 
Summary of steps in butter making. 
