CIHM Microfiche Series (■Monographs) ICIMH Collection de microfiches (monographies) Canadian Instituta for Historical Microroproductions / Institut Canadian da microraproductions historiquas Technical and Bibliographic Notes / Notes techniques et bibliographiques The Institute has attempted to obtain the best original copy available for filming. Features of this copy which may be biblioyraphically unique, which may alter any of the images in the reproduction, or which may significantly change the usual method of filming are checked below. 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This Itim It filmtd at th« rtduetlon rttio chtektd below / C« documani tit filing au taux da reduction indlqu4 cl-dti«out. lOx 14x 18x 22x 26x 30x V 12x 16x 20x 24 X 28x 32x The copy filmed here has been reproduced thanks to the generosity of: Library Agriculture Canada The images appearing here are the best quality possible considering the condition and legibility of the original copy and in keeping with the filming contract specifications. Original copies in printed paper covers are filmed beginning with the front cover and ending on the last page with a printed or illustrated impres- sion, or the back cover when appropriate. All other original copies are filmed beginning on the first page with a printed or illustrated impres- sion, and ending on the last page with a printed or illustrated impression. The last recorded frame on each microfiche shall contain the symbol — ^ (meaning "CON- TINUED"), or the symbol V (meaning "END"), whichever applies. IMape, plates, charts, etc.. may be filmed at different reduction ratios. Those too large to be entirely included in one exposure arc filmed beginning in the upper left hand corner, left to right and top to bottom, as many frames as required. The following diagrams illustrate the method: 1 2 4 5 L'exemplaire filmA fut reproduit grice A la gAnArositA de: Bibliothequ* Agriculturt Canada Les images sulvantes ont 8. The cream should be fresh and should testfrom 12 to 18 per cent, butterfat. I It should be brought to a temperature of about 80° F. A Starter. When at this temperature, and to this amount of cream, a starter of about 111 ilf a cup of good butter milk or miir eream having a pleitsant flavour should added and well stirred in. Bennet. For this amount of cream dissolve 40 drops rennet in 1 ounce water and pour slowly into the cream, stirring well while adding- to insure thorough mixing. Let the material stand for from IV^ to 2 hours or until the curd is fairly firm. A suitable degree of firmness may be said to have been reached when the curd breaks clean in front of a lead pencil or similar article moved slowly through the mass. Straining. When the curd is fairly firm, it should be removed from the whey with a skimmer or ladle and laid gently on the straining cloths which should line a couple of pails preparatory to receiving the curd straining. Huckaback towel- ling is about the most suitable material to use as a strainer. The strainers should be about 2 feet square. The curd from 2 gallons of cream should be divided into 2 fairly equal portions for straining. It should be allowed to hang for 24 hours. Salting and Pressing. When the whey has been fairly well strained, say in about 24 hours, the cloth should be changed, fine salt added to suit, then rewrapped and put under slight pressure for a few hours. The degree of pressure and the length of time to be kept under pressure will be indicated by the condition of the curd when salted. A soft curd would need, say 8 lbs. pressure for 7 or 8 hours, while a fairly dry, firm curd might require only 4 lbs. pressure for 4 or 5 hours. A common brick weighs 4 lbs., and one or two serve as very suitable weights for pressing the cheese. Moulding. Pressure should be removed when the curd is dry enough, and as soon as convenient, the curd should be moulded into some suitable form. A very good shape is a cylinder from 1 to 11/2 inches deep and about 3 inches across. Sueli a cheese weighs from 5 to 6 ounces. When moulding, the cheese should ])>■ pressed into a cheese cloth cover, just enough to protect the curd from too ready contamination and to help lend firmness to the cheese. Selling. Cheeses of this size sell for 15 eonts, and 2 gallons cream, 16 per cen butterfat, will make 20 or 21 of them. Besidi's the cheese cloth, an envelop. . cardboard or stiff paper carton should be provided as a protection again.'-t either hard or readily disintegrating substances likely to spoil the appearant or injure thi ' "lity of the delicate product. fresh. Keeping Qualities. . Such cheese keeps for a short time only and had better be used when qui e BUTTER 100 lbs. milk, testing 4 per cent, butterfat, makes 4 2/3 lbs. butter, which at 30 cents per pound, nets $1.40 per cwt. on milk. There is a difference, on our markets, of from 6 to 10 cents per pound between poor butter poorly marketed, and the best of dairy or factory butter properly and attractively marketed. Consumers are willing to pay this differ- ence to get quality and satisfaction. You can reach the top price. The require- ments are : 1. Good, sweet, fresh butter, not too salty. 2. Even grained butter, not greasy. 3. Good coloured butter (not over coloured) and free from mottled appearance. 4. Printed butter. The 1-pound print is most convenient and in greatest demand. 5. Good parchment with a neat design of the maker's farm, name, and address. 6. A carton or cardboard box for each print for select trade is profitable. 7. Good transportation crates. Much good butter is made dirty, unattrac- time, and of less market value by lack of same. 8. As a rule, butter can be made cheaper and of better quality in a good factory than on the farm. For this reason factory butter almost always commands the highest price and universally averages a higher price than dairy butter. If you are marketing milk as butter, why not thoroughly organize a good creamery t Co-operative cream- eries are far beyond the experimental stage and are established as one of the most profitable methods of marketing milk. For further information and buUetins write to your nearest Elxperimental Farm, or to th^ Dominion Animal Husbandman, Central Experimental Farm, Ottawa. Published by direction of the Hon. MARTIN BURRILL, Minister of Agriculture.