Principles and practice of butter-making; a treatise on the chemical and physical properties of milk and its components, the handling of milk and cream, and the manufacture of butter therefrom . Fig. \)1 .—The condition of the cow shown in this cut is favoral/le for theaccumulation of loose dirt. (Bui. 84, 111.) above 60° F. Cooling to 50° F., if it can be accomplished, ismuch more desirable for keeping milk or cream in good condi-tion. 162 BUTTER-MAKING. If considerable milk is handled, it is well to provide a milk-house. It should be built large enough to contain the sepa-rator, water-tank,
Principles and practice of butter-making; a treatise on the chemical and physical properties of milk and its components, the handling of milk and cream, and the manufacture of butter therefrom . Fig. \)1 .—The condition of the cow shown in this cut is favoral/le for theaccumulation of loose dirt. (Bui. 84, 111.) above 60° F. Cooling to 50° F., if it can be accomplished, ismuch more desirable for keeping milk or cream in good condi-tion. 162 BUTTER-MAKING. If considerable milk is handled, it is well to provide a milk-house. It should be built large enough to contain the sepa-rator, water-tank, and other utensils necessary for home butter-. FiG. 98.—A clean cow. The dirt cannot adhere to this cow to so great anextent as to the one shown in Fig. 97. (Bui. 84, III.) making, such as a churn and butter-worker. There should beplenty of windows on all sides to give good ventilation. Thewater-tank should be connected directly with the well, so that
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