DAIRY CONFERENCE. 



65 



which produces the cream, and particularly to the natural capacity 

 of the cow herself. 



Question. Does the salting with brine have a tendency to harden 

 the granules so that there is less danger of overworking? 



Sec. Gilbert. The hardeniiig of the granules is principally due 

 to the Blatter of temperature ratlier than Ut the water in which it is 

 floated, whether it is salt or otherwise. 



Mr. A. T. Clifford, Leeds. I tried an experiment in that 

 matter; part of a churning I salted with brine and part with dry 

 salt, and that which was salted in brine was very much brighter in 

 appearance. I understand you to say that the brightness or dull- 

 ness is a matter of overworking. 



Sec. Gilbert. That brightness is the natural condition ; if that 

 is not interfered with it certainly will remain. In the brine process 

 of salting there is piobably less of movement actually called for 

 than in the other process, and hence it is possible that the result 

 you speak of might follow. 



Mr. J. H. MooRE, Wiiithrop. We waut to know what kind of a 

 butter woikcr we shall use to secure the quality that we have shown 

 here. 



LETER BUTTER WORKER. 



Sec. Gilbert. I do not know as any butter worker meets the 

 common acceptance as the one over all others to be recommended. 

 We find there are several different kinds and they are all in use 

 more or less at the piesent time. To select any particular one and 

 call it the one to be recommended would be at least questionable on 

 our part. Remember what is wanted, as has been shown in the 

 discussion, the three conditions that are to be met by working but- 

 ter, and one will then be able to see which best agrees with them. 



