DAIRY CONFERENCE. 67 



Mr. Clifford, If you salt in the churn with dry salt why not 

 let it remain there until the grains of salt are dissolved, as well as 

 to take it out upon the worker. 



Sec. Gilbert. Quite as well to let it remain in the churn until 

 you get ready to do fhe working. You have done a part of the 

 work alread}' in the churn by mixing the butter and the salt ; then, 

 when you wish to finish the operation, you can take it upon the 

 board and work it just as well. I think the best practice at the 

 present time prefers that the butter be left a short time at least after 

 the salt is mingled with it before the working is completed and it is 

 printed for tne market. 



A custom that holds in this State in distinction from many other 

 sections, is the practice of putting butter into prints for the market. 

 This is very objectionable in many respects. It puts the butter into 

 a form which exposes the largest possible surface to the air, whereas 

 if the butter was packed solid, in larger or smaller packages, it 

 would be prottcted from those influences which surround it and 

 which tend to its destruction. I have seen many a sample of print 

 butter exhibited two or three days at fairs which was absolutely 

 spoiled as a salable article from its exposure during the time, while 

 put up in tubs or five or ten pound packages, where it is protected as 

 much as possible from the atmosphere, it would remain perfect during 

 a much longer time. The custom that demands small prints of butter 

 in our State is very much at fault. Wrapping the prints in wax- 

 paper or parchment paper affords a measure of protection if it is 

 carefully put on, but still it does not entirel}' remove the objection. 



Mrs. Bobbins. Isn't there an objection to the wax paper, that it 

 will tear? 



Sec Gilbert. It is not so strong as the parchment paper. 



Mrs. RoBBiNS. The parchment paper you can wash. 



Mr. Clifford. I have heard a number of men that are called 

 experts say that you must brush your cows down before milking and 

 take a dish of warm water and wash their udders thoroughly. Now 

 that is costly. Is it necessary lo do that? Cannot we keep them 

 clean enough without that if we are particular? 



Sec. Gilbert. That is a question well put, and it suggests a 

 great many things that have been stated and written in connection 

 with dairy matters. It is probably best to lay down the require- 

 ments a little beyond what is actually called for in practice, because 

 we are always so laggard that we fall a little behind the standard. 



