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One bad butter cow will eat up the irofU of se\eral good ones.Good butter must be properly presented to the market. It dium not July be good but look good.Dairy cows must be treated in accordance with tlielr Important--, as a factor of success and the milk aud •ream must be bandied properly from cow to churn, and from churn to market.Butter worth 40 cents per pound is made from the same milk that grease worth 20 cents a pound it made from ind It takes as much to make the oneas the other.High grade butter is the result of ntelllgence—poor butter the result of ignorance. The one is in demand everywhere, the other goes begginglt;n the market.Cream that is being ripened should be thoroughly stirred several times before it is ready for churningDo not fill the churn over on£-third to one-half full. Give the crcaui room for agitation.Too much working will spoil the grain of butter and make it soft while eaving too much water in will spoil is keeping qualities.Butter Is usually worked enough when the water has been removed so ‘hat the butit-r will bend without breaking.Cool the milk as soon as it comes from the cow both in winter and sum-
Newspaper Details
Plymouth Weekly Republican
Plymouth, Indiana, US
Thu, Apr 27, 1911
Page 8
Full Page
Clipped by
Wendy S.
USA 17 Apr 2025
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