have a set of creameries of large or
small capacity according to circumstances, in which the milk supply can
be kept in a pure, wholesome condition, and so arranged as to facilitate
the full rising of the cream if desired. A very simple and satisfactory
creamery, with space for ice around the milk, similar to that
represented in the accompanying cut, may be constructed by any tinman.

The plan of scalding milk to facilitate the rising of the cream is
excellent, as it not only secures a more speedy rising, but serves to
destroy the germs found in the milk, thus lessening its tendency to
sour. The best way to do this is to heat the milk in a double boiler, or
a dish set inside another containing hot water, to a temperature of 150
deg. to 165 deg.F. as indicated by wrinkles upon its surface. The milk
must not, however, be allowed to come to a boil. When scalded, it should
be cooled at once to a temperature of about 60 deg. F. and kept thus
during the rising of the cream.

BUTTER.

Of all foods wholly composed of fat, good fresh butter is the most
wholesome. It should, however, be used unmelted and taken in a finely
divided state, and only in very moderate quantities. If exposed to great
heat, as on hot buttered toast, meats, rich pastry, etc., it is quite
indigestible. We do not recommend its use either for the table or for
cooking purposes when cream can be obtained, since butter is rarely
found in so pure a state that it is not undergoing more or less
decomposition, depending upon its age and the amount of casein retained
in the butter through the carelessness of the manufacturer.

Casein, on exposure to air in a moist state, rapidly changes into a
ferment, which, acting upon the fatty matter of the butter, produces
rancidity, rendering the butter more or less unwholesome. Poor, tainted,
or rancid butter should not be used as food in any form.

Good butter is pale yellow, uniform throughout the whole mass, and free
from rancid taste or odor. White lumps in it are due to the
incorporation of sour milk with the cream from which it was produced. A
watery, milk-like fluid exuding from the freshly cut surface of butter,
is evidence that insufficient care was taken to wash out all the
buttermilk, thus increasing its liability to spoil.

The flavor and color of butter vary considerably, according to the breed
and food of the animal from which the milk was obtained. An artificial
color is often given to butter by the us