STATE DAIRY ASSOCIATION. 453 



Mr. Johusoii: No, it is not entirely dissolved; part of it dissolves. 



The Secretary: Can you mix it tlirougli the butter as thoroughly when 

 wet as if put on dry? 



Mr. Johnson: I think we can. We most generally sprinkle the salt 

 on dry, and then moisten it with water. 



Mr. Schlosser: Mr. Chairman, may I ask if he had any trouble with 

 mottled butter? 



Mr. Johnson: I can say that I never did 



Mr. Schlosser: Did you have any trouble in the beginning of your 

 butter-making experience? 



Mr. Johnson: Yes, sir; and 1 use water the same temperature as the 

 buttermilk, and keep it the same temperature all the way through the 

 whole process, and I find it a great help. 



Mr. Schlosser: Did you find»that mottles are more liable to appear at 

 this time of year than in summer? 



Mr. Johnson: Yes, sir. 



Mr. Martin: How many times do you wash your butter? 



Mr. Johnson: It is owing to how warm it is when churned. If all 

 the butter does not raise out of the milk like it ought, the granules 

 don't stand up in it, I wash three times, and I wash until I get all the 

 milk out; the butter otherwise is washed twice. I have known butter 

 that once washing was sufficient. 



Mr. Schlosser: What temperature do you churn this time of year? 



Mr. Johnson: About 58 is my practice. 



Mr. Schlosser: And in the summer when the weather is warm— .Tune 

 and July? 



Mr. .Johnson: Down as low as 52 to 56. 



The Secretary: We were just discussing whether it pays to exhibit or 

 not, Mr. Johnson. Has it paid you? 



Mr. Johnson: I think it has. 



The Secretary: Why? 



Mr. Johnson: Because I took three premiums last year, and won $152 

 on the three exhibits. 



The Secretary: Any other reason? 



