448 :bOARD of AGRiCULTUbE; 



heat it to the temperature desired— usually eighty-five. Then my separator 

 is started. When I get through separating I add my staiter, and again 

 see to the temperature of the cream. I believe in high ripening and long 

 cooling, for the most of my premium butter is made by this process. 

 Cream ripened as high as seventy and seventy-five has given me good 

 results. 1 do not believe in low ripening for several reasons that I will 

 not take time to explain. As to starter, I ao not use any at all in the 

 spring and summer, when the cows can get the good, sweet grass which 

 makes the butter with that high aroma, about which we hear our com- 

 mission men speak so much. Starters are, in my judgment, to overcome 

 the stable conditions when the cows can not get the good, fresh air and 

 sunshine that God Intended them to have. I believe in exercising good 

 judgment in every detail of the work, especially in ripening the cream. I 

 always stir my cream a great deal during the ripening process, and watch 

 the development of the acid very closely. I get the best results from a 

 commercial starter, or one made of skimmed milk. I skim a heavy cream 

 for butter-making, then add a good starter. In this way I can nearly al- 

 ways get a good flavor. I think fifteen to twenty per cent, of starter is 

 all right, if it is a good one. 



I like my cream to have a velvety appearance in the morning when 

 I go to churn. Then the temperature is looked after, and if found too 

 warm, crushed ice is used. On the other hand, if found too cold lukewarm 

 water is used. When the desired temperature is reached the cream is 

 strained into the churn, color is added in the desired quantity; then the 

 churn is started and, if everything is right, in about twenty-five minutes 

 the butter has come in fine granules about the size of wheat grains. 

 Then the buttei-milk is drained off, water is added to the butter to wash 

 the milk out. When thoroughly washed, I take the butter out of churn to 

 be worked. Salting comes next, and I have my own way of doing tliis 

 work, as every other butter-maker does. Salting is a matter of taste, 

 and the amount used depends upon, first, the amount of water in the but- 

 ter; second, the market in which you intend to sell. I use three-quarters 

 to one ounce of salt to the pound of butter, according to the size of gran- 

 ules and moisture. I moisten it with water the same temperature as the 

 butter. This is done in order to prevent mottles and to dissolve the salt 

 quickly. Then I give the worker a few revolutions, after which I let 

 drain a few minutes, then finish working. The time it takes me to work 

 my butter depends upon grain and body. I do not think there will ever be 

 a time when we can have a fixed rule to work butter— it must be left 

 to the judgment of the operator. After the butter is worked, then it is 

 packed in well-soaked tubs, lined with parchment paper. Then the but- 

 ter is struck off level with the top of the tubs, paper folded over the 

 edge of butter and a cloth circle is laid on top of the tub, water sprinkled 

 on the cloth and salt sieved on, after which the tub is nailed up and is 

 ready for the market or convention, as the case might be. I believe every 



