CHAPTER XXVII.

BUTTERINE 420

Ingredients -- Colors -- Equipment -- Rooms -- Arrangement -- Testing Milk -- Acidity -- Milk in Butterine -- Reasons for Culture -- Cream Ripeness -- Water vs. Brine -- Milk Not Pasteurized -- Preparatory Culture -- Starters -- Cultivating the Milk -- Low Grade Butterine -- Graining -- Working the Butterine -- Butterine Packing -- High-Grade Butterine -- Cleanliness -- Use of Color -- Formulas -- Costs of Butterine.