Headings
1) Cleansing
2) Cream Raising
3) Skimming or Separating
4) Temperatures for Churning
5) Churning
6) Washing of Butter
7) Salting and Working Butter
8) Making up

The chief thing for successful butter-making is strict cleanliness. All utensils may best be cleaned by first being washed with a brush in warm water, then scalded with boiling water, and without further treatment, place on a drying-rack exposed to sun and air.
Milk should be set