id	author	title	date	pages	extension	mime	words	sentences	flesch	summary	cache	txt
45754	Burch, Frederick S.	ABC Butter Making: A Hand-Book for the Beginner			.txt	text/plain	7181	430	82	whole Milk--The Best Churn for the Dairy. the churning, and work the butter. very sour cream, but have never been able to get butter of good flavor use by practice, as the butter of some cows is naturally of a richer Cream that is churned too quickly always makes butter of a cheesey When cows are fresh the butter comes much more quickly Many dairymen churn all the milk with the cream, but as it only adds [Illustration: WATERS' PATENT BUTTER WORKER.] [Illustration: CURTIS FAVORITE BUTTER WORKER, FOR ONE OR TWO COWS.] our milk, the room we ripen our cream in, do our churning in, and the temperature of the milk, cream, and the butter itself, to attempt milk in air tight cans with good cold water (either ice or spring); We use cold water enough to keep the butter in the milk, cream and butter must be kept in a good atmosphere.	./cache/45754.txt	./txt/45754.txt