STATE DAIKY ASSOCIATION-. 581 



Hjiand ('h;ise: AA'liat is yoiii- styh' of cluiin, and what is your 

 method of chuniiiijiV 



Mrs. Lauiont: ^^'e have a Davi.s swing churn. I do not like the swing 

 churn as well as the V)arrel churn. When the butter is taken out of the 

 churn we place it on the butter worker and sprinkle on it an ounce of 

 salt to the pound. 



Mr. Doud: Do you use dry salt? 



Mrs. I.aniont: Yes; sometimes we use more. Sometimes we use an 

 ounce and a (luarter of salt. If it comes in good large grains, in the sum- 

 mer, we use a little less than an ounce of salt. The butter is in grains 

 on the worker, .iinl I take the paddle and move the liuttor over and 

 over so the salt will get well mixed. 



Mr. Doud: We salt our butter in the churn. 



Mrs. Lament: I should think that would be all right if you have a 

 barrel churn. You can not do that with a Davis swing churn. 



Mr. Doud: We think it better to wet the salt. I would like to hear 

 the opinions of others. 



Mrs. Lamont: The only Avay I use brine is when the butter does 

 not come to tlic top very well, and I put a little brine in the churn. 



Mrs. Hume: Do you use much water washing your butter? 



Mrs. Lamont: I generally Avash it twice. 



Ml'. Doud: Are yon particular about the temperature of the water? 



Mrs. Lamont: I don't like to use the water very much colder than 

 tlie butter in winter; but in the summer I like to have it as cold as I can 

 get it. 



Mr. Doud: AVe generally have the water of the same temperature 

 as the cream. 



Mrs. Lamont: If we liave good cold water I have generally good 

 success in the summer. 



Mrs. Carter: Did you ever buy cream to keep ui) your regular sup- 

 ply? 



Mrs. Lamont: I have once or twice. We have nearly always at- 

 tended tlic dairv conventions, and we sometimes have to change our davs 



