[Illustration: JERSEY COW, MATILDA 4TH.] ABC BUTTER MAKING ----A---- HAND-BOOK FOR THE BEGINNER. BY F. S. BURCH, [Illustration] 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--The Jerky Milker--Best Time to Milk--Kicking Cows--Feeding during the Milking-- Loud Talking--Milking Tubes--The Stool--The Pail. CARE OF MILK 23 Animal Heat--Milk as an Absorbant--Stable Odors--Cooling-- Keeping in Pantry or Cellar--Deep Setting--Temperature of the Water--To Raise Cream Quickly--When to Skim. THE MILK ROOM 27 To have well Ventilated--Controlling the Temperature--Pure Air--Management of Cream--Stirring the Cream--Proper Temperature at which to keep Cream--Ripening Cream-- Straining Cream--Cream in Winter. BUTTER COLOR 30 Rich Orange Color--White butter--The Juice of Carrots--The Use of Annato--Commercial Colors--Beginners generally use too much. CHURNING 32 The Patent Lightning Churn--Churning too Quickly--The amount of time to properly do the Work--Churning Cream at 60 degrees--Winter Churning--Starting the Churn at a Slow Movement--The Churn with a Dasher--Stopping at the proper time--Granular Butter--Draining off the Buttermilk--Washing in the Churn--To have the Churn sufficiently Large--Churning whole Milk--The Best Churn for the Dairy. WORKING THE BUTTER 38 The Right Temperature--To get the Buttermilk all out--Half Worked Butter--Overworking--Use of the Lever--Working in the Salt--Rule for Salting--Butter Salting Scales. MARKETING BUTTER 43 The way Four-fifths of the Farmers do it--The Right Way and the Wrong Way--Waiting for Better Prices--City Customers-- Have a Commission man Judge your Butter. PACKING AND SHIPPING 46