450 BOARD OF AGRICULTURE. 



quick flavor. If you can keep in contact with the dairy people along this 

 line, you will notice that some of the butter scored up when it was made, 

 and in about two weeks it will not score that high, and I think our con- 

 ventions are going to the extreme a little bit along that line. 



Mr. Welboru: I understood the paper said they dissolved the salt and 

 put about three-quarters of an ounce to a pound of butter? 



The Secretary: Yes. 



Mr. Welborn: If he puts it on after the butter is on the worker and 

 puts it on his worker, and works it in his butter, how does he keep it 

 in the butter so as to get salt enough? 



The Secretary: I don't know. Mr, Martin, what do you think about 

 that? 



Mr. Martin: It has been my experience that three-fourths of an ounce 

 of salt is all our trade demands. Of course, in shipping to Chicago I use 

 an ounce. I like the taste much better with three-quarters than I do an 

 ounce. 



The Secretary: Dry or wet salt? 



Mr. Martin: Di-y. 



Mr. Welborn: There is quite a difference between dry and wet salt. 



Mr. Drischel: Mr. President, do I understand that the paper stated 

 that this gentleman does not use starters in the fall and winter months? 

 Of course, it alludes to the summer months. I am not in the creamery 

 business, but I am in the cheese business, and I know at the present time 

 our milk runs from eight to ten degrees, and we have to reduce it four ot 

 five, and I would like to know about the ripening of the cream to get bet- 

 ter results. 



The Secretary: I understood the paper to say that he uses a starter, 

 except during the summer and spi-ing months. For the butter he sent 

 to this Convention, he used a commercial starter. 



The President: Although no motion has been made to that effect, I 

 think it would be proper for the appointment of a Committee on Resolu- 

 tions. If somebody will make a motion to that effect, I will act accord- 

 ingly in the selection of a Committee, or else I will make the appointment 

 of such a Committee by general consent. The earlier it is appointed in 

 the session, the more time it will have. 



Among the other daiiymen and creamerymen in Indiana that we have 

 had occasion to be proud of, one who has long been a member of our 

 State Dairy Association, and a prominent butter-maker, is Mr. Newby, 



