FARM BUTTER MAKING 
By H. .M. BAINER 
Looking at farm butter making from a business standpoint, 
every farmer or dairyman who keeps cows for the butter product, 
desires to make as much and as good butter as possible. There 
are many factors which are likely to produce a second or third grade 
of butter, these must all be taken care of as they come. The ma¬ 
jority of dairymen are beginning to realize that good butter is 
made only from good cream. The churned butter cannot be better 
than the cream from which it is made. This bulletin is written 
with the idea of giving general information or directions for mak¬ 
ing a better grade of farm or ranch butter. 
THE dairy. 
It is generally understood that the kitchen is not a good room 
in which to ripen and churn the cream. 
A good clean cellar, which is well drained, properly lighted 
Fig 1—Cement Block Dairy. 
and well ventilated is far superior to the kitchen. A separate room, 
next to the kitchen, with an outside as well as an inside entrance is 
desirable, if used for dairy work only. There are very few 
farmers or small dairymen who feel able to construct a separate 
dairy, although it is desirable. 
