ABC Butter Making: A Hand-Book for the Beginner

The handbook gives practical, step-by-step guidance for small-scale butter production, covering proper milking technique, immediate care and cooling of milk, and design and management of the milk room to control temperature and sanitation. It explains cream rising and ripening, color and coloring options, and detailed churning and butter-working methods including recommended temperatures, churn types, and washing and salting practices. Packaging, shipping, and marketing advice and use of thermometers and basic maxims round out the manual, emphasizing cleanliness, attention to small details, and routine to produce consistent, marketable butter.