Jersey Cow, Matilda 4th.
ABC
BUTTER MAKING
——A——
Hand-book for the Beginner.
BY
F. S. BURCH,
Editor of the Dairy World.
CHICAGO:
C. S. Burch Publishing Company.
1888.
Entered according to Act of Congress, in the year 1888, by
F. S. BURCH,
In the Office of the Librarian of Congress, at Washington, D. C.
CONTENTS.
| PAGE | ||
| Milking | 17 | |
| Washing the Udder—The Slow Milker—TheJerky Milker—Best Time to Milk—KickingCows—Feeding during the Milking—LoudTalking—Milking Tubes—TheStool—The Pail. | ||
| Care of Milk | 23 | |
| Animal Heat—Milk as an Absorbant—StableOdors—Cooling—Keeping in Pantryor Cellar—Deep Setting—Temperature ofthe Water—To Raise Cream Quickly—Whento Skim. | ||
| The Milk Room | 27 | |
| To have well Ventilated—Controlling theTemperature—Pure Air—Management ofCream—Stirring the Cream—Proper Temperatureat which to keep Cream—RipeningCream—Straining Cream—Cream inWinter. | ||
| Butter Color | 30 | |
| [Pg x]Rich Orange Color—White butter—TheJuice of Carrots—The Use of Annato—CommercialColors—Beginners generally use toomuch. | ||
| Churning | 32 | |
| The Patent Lightning Churn—Churningtoo Quickly—The amount of time to properlydo the Work—Churning Cream at 60degrees—Winter Churning—Starting theChurn at a Slow Movement—The Churnwith a Dasher—Stopping at the proper time—GranularButt ... BU KİTABI OKUMAK İÇİN ÜYE OLUN VEYA GİRİŞ YAPIN!Sitemize Üyelik ÜCRETSİZDİR! | ||