| | 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] |
| | 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—GranularButter—Draining off the Buttermilk—Washingin the Churn—To have theChurn sufficiently Large—Churning wholeMilk—The Best Churn for the Dairy. |
| |
| Working the Butter | [38] |
| | The Right Temperature—To get the Buttermilkall out—Half Worked Butter—Overworking—Useof the Lever—Working inthe Salt—Rule for Salting—Butter SaltingScales. |
| |
| |
| Marketing Butter | [43] |
| | The way Four-fifths of the Farmers do it—TheRight Way and the Wrong Way—Waitingfor Better Prices—City Customers—Havea Commission man Judge your Butter. |
| |
| Packing and Shipping | [46] |
| | The Size and Style of Package—Roll Butter—Packingter—Packing in Earthen Jars—Tin Packages—TheRelative Cost of Wooden Packages—NinepoundBale Boxes—To avoid"Woody Taste"—Parchment Paper—Excludingthe Air—Print Butter—Uniformityof Color—Top of Packages—KeepingPacked Butter Cold. |
| |
| Thermometers in the Dairy | [52] |
| | Price of a Good Tested Article—The kindour Grandmothers' used—Floating Thermometers—Importanceof their use. |
| |
| MAXIMS FOR A B C BUTTER-MAKERS | [54] |
| |
| How to Make Good Butter. A chapter by Mr. N. Bigalow | [57] |
