STATE DAIEY ASSOCIATION. 535 



The cream wlien ready for the churn was slightly sour, and on being 

 stirred with the paddle stuck evenly all over it, not running off in strealis 

 as cream insufficiently ripened would do. 



In the meantime I had scalded and cooled the churn to insure its 

 being perfectly clean, and the cream was poured in, coloring put in to 

 suit the eye, and churning begun. 



The butter came in small granules, somewhat less than wheat liernels, 

 in about thirty minutes, and a small handful of salt was added to help 

 it float on the buttermilli. The churn was then given a turn or two more 

 and the buttermilk strained off. The butter was washed twice in water 

 at 50 degrees, about one quart of water to a pound of butter, and well 

 drained. The worker, butter mold and ladle having been scalded and 

 cooled, the butter was lifted out of the churn and weighed, then put on 

 the worker and salted one ounce to the pound. 



The salt was thoroughly mixed through the fine grains with the ladle, 

 and the butter just worked enough to bring it to a smooth, compact mass 

 and press out most of the water. 



To know when it was sufficiently worked, I relied most on breaking 

 off a piece of the butter and observing the broken edges, which should re- 

 semble quite closely a bit of fractured steel. 



The butter was then molded, wrapped in parchment papei- and packed 

 away from all harmful influences. 



On three things I consider depend success in butter making. They are 

 cleanliness, regard to temperature and doing the very best one knows. 



Mr. Newsom: I would like to ask Mrs. Lament whether she uses a 

 commercial starter? 



Mrs. Lamont: I use fresh cow's milk from a fresh cow. 



The President: How many of the ladies have contributed butter to 

 the Indianapolis exhibits and State Fair? Anybody besides Mrs. Lamont? 

 Two. Can you add anything to what Mrs. Lamont has said? 



Mrs. Shaw: I was unfortunate in not hearing it. 



The President: If tliere is nothing further on this subject or questions 

 to be asked of Mrs. Lamont, we will listen to Professor Erf, on "Handling 

 and Care of Milk." 



Professor Erf: Mr. President, Ladies and Gentlemen— I feel that I 

 have been greatly benefited by attending this Convention. I think it is 

 one of the most successful rheetings I ever attended. I don't think 

 the success of the meeting depends on the size of the crowd. I think the 

 success depends entirely upon the discussion and the interest that is taken 

 in the meeting. We certainly have that here. 



I was over in Iowa not long ago, and they had a very large meeting 

 there, but there wasn't any interest taken in the dairy discussion. 



