DAIRY CONFERENCE. 57 



for butter made from cream slightly acid, just commencing to put 

 on the acid condition. When that condition is put on it has been 

 found by many tests that a larger quantity of butter is secured 

 from a given amount of cream than if churned in a sweet condition. 

 So you reach through that practice the two conditions — the largest 

 amount of butter from the cream and also the quality called for by the 

 great majority of consumers. Extreme care should always be exer- 

 cised that this ripening process is not carried too far. Sometimes a 

 few hours only will destroy the quality of the butter so that it can- 

 not be classed as first qualitj- and for no other reason only that you 

 have allowed the ripening process to go on too long and the cream 

 to become too acid, too rank. That same flavor is carried into the but- 

 ter. This is found in many private dairies. In place of the delicious 

 flavor sought for you get a rank condition decidedly objectionable 

 to a cultivated taste If the change goes on still further you get 

 the rancid butter which is good for nothing for the market or for 

 consumption. No other change is called for in order to bring on 

 that condition except to allow the acid to have its wa}'. I have two 

 samples of butter here upon the table, one made from cream in the 

 proper condition, and the other from the same cream twelve houis 

 older. I have been a little pleased to hear some remarks made by those 

 who have already tasted those two samples; one of them being 

 called good and the other very readily bad. There is no difference 

 only in one case the cream was what we term ripe, and in the other 

 the same cream was kept twelve hours longer. The difference is 

 plainly manifest to one skilled in testing butter. If you are an 

 expert taster and have ever practiced tasting butter at exhibitions 

 where a large number of samples are shown together, you will find 

 that a large number of the samples on exhibition have that flavor. 

 Remember this, that a slight acid condition tones up the flavor, 

 brings it out more prominently. There is more flavor, to use that 

 expression, to acid butter than to sweet cream butter. Sweet eream 

 butter is called for b}- a few individuals who have cultivated their 

 taste for that kind of article. The flavors of sweet cream butter 

 are the flavors of sweel cream itself. 



Question. How long do they churn the cream under the process 

 you are describing? 



Sec. Gilbert.. We always have to churn until the butter comes. 

 Under the deep, cold setting system, with the cream under proper 

 conditions, it usually requires about thirty minutes. Under the 



