60 BOARD OF AGRICULTURE. 



off at the commencement of acidity as to let it remain there and 

 injure. 



Question. Is not the keeping quality of butter made from the 

 shallow setting system greater than of that made from the deep 

 setting system? 



Sec. Gilbert. I am unable to answer that question. It is 

 claimed by some that that is ihe case, but that it holds true I do not 

 think is fully settled at the present time. If I am wrong in this 

 statement I will stand corrected bj' any authority on the matter. 



Another advantage of a churn without inside gear is the granular 

 condition in which the butter comes, and it always comes in a gran- 

 ular condition when all the particles of the cream change at the 

 same time. First the granules appear very small indeed, but all 

 alike through the cream, then, after a little more movement the 

 granules enlarge by adding to themselves. So the change gradually 

 goes on, always uniform in all parts. This condition is very 

 desirable and it is one of the important improvements in this busi- 

 ness. 



I will say that if by accident, neglect or change of weather one 

 chances to keep the cream a little too long there is sometimes 

 difficulty about the granules of butter rising to the surface of the 

 buttermilk, and to remedy that defect dash in a handful of salt into 

 the churn. The salt dissolves and mingles with the buttermilk, and 

 renders it more dense, hence the granules of butter are forced to the 

 surface. Some always throw a handful of salt into the cream, 

 thus obviating a possible difficulty in that direction, and it never will 

 do any harm. 



The next process is to draw the buttermilk from underneath the 

 butter. Sometimes an occasional globule will run off with the 

 buttermilk. The buttermilk can be drawn through a strainer, or the 

 globules can be skimmed from the surface of the buttermilk and 

 returned to the churn. 



After drawing the buttermilk, the general practice now is, and I 

 think it is universal in modern butter making, to wash the butter. 

 This is done with cold water, or, in some cases with a weak brine. 

 The water, generally speaking, is satisfactory provided it is pure. 

 The temperature of the water should be governed by the require- 

 ments in the case and may be regulated with ice. 



How much to wash the butter? B«ar in mind what has been said 

 bout what the market demands for flavor in butter, an acid cream 



