582 BOARD OK AOKICULTURE. 



for market, aiul perhaps ^o a day or two earlier, and I have bought from 

 the dairyrueu once or twice; but not as a usual thing. 



Mrs. Carter: What price would you be justified in paying for cream 

 for 25 cents a pound butter? 



Mrs. Lamont: I never took any notice. I just give them what they 

 ask. They charge me generally what they can get at the creamery. 



Mr. Doud: Do you use butter coloring? 



Mrs. Lamont: Yes, I think we used it all of last year. Sometimes 

 I missed a week or two in between, but I always use butter coloring. 



Mr. Taylor: Do you feed yoiu* cows while they are being milked? 



Mrs. Lamont: Pretty often; I think so, as a rule. 



Peter Sedens: Will you please state what kind of salt you use? 



Mrs. Lamont: T nearly always use Genesee. I don't know of any 

 better. I can get it handier at Indianapolis. 



Peter Sedens: Is there any danger of working your butter too much 

 and spoiling the quality? 



Mrs. Lamont: Why, certainl5'. Generally w^hen we show our butter 

 we lose a point or two on the grain. 



Mrs. Schenck: How do you test the acidity of the cream? 



Mrs. Lamont: No way only by my judgment. I use the skim milk 

 starter, and sometimes fresh millc. > 



L. S. Hardin, of Louisville, Ky.: How often do you ship your butter? 



Mrs. Lamont: Once a week. 



Mr. Van Norman: How often do you churn? 



Mrs. Lamont: We have churned this year as much as four times a 

 week. 



Mr. Taylor: Do you use the milk from your entire herd at all times? 



Mrs. Lamont: Pretty nearly all of them. Sometimes a stripper that 

 Is pretty far advanced in lactation is left out. 



Presidejit Schlosser: What do you do with a cow when you find she 

 does not give you as much milk as she ought, to be a profitable cow? 



