624 BOAED OF AGKICULTURte. 



a certain condition exists, but he should be able to tell why it exists, 

 and know how to regulate and control it. This superior Icnowledge Is 

 not gained in a day or even in a year, but is the result of diligent study 

 and more or less extended experience. 



The successful ^uttermaker of today can neither jump at conclusions 

 nor guess at results. The methods he employs in his work must be 

 founded on previously ascertained facts, and each successive step made 

 to conform to conditions fully recognized and understood. 



DISCUSSION. 



Mr. : AVhat kind of starter do you use? 



Mr. Hostetter: I have not been using any starter lately. I used the 

 Hansen commercial starter. I use a gallon of sterilized milk, skim milk, 

 and put in 17cc starter. 



Mr. Hardin: At what temperature do you set your milk for ripening? 



Mr. Hostetter: It is owing to how the cream comes in. If it is bad, 

 you should get the temperature as low as possible, and if the cream is 

 not sour when it comes in you can have the temperature a little higher; 

 normal cream 72 to 75 degrees. 



Mr. Hardin: Then do you test by the acid test, or by taste or smell? 



Mr. Hostetter: I like the acid test the best. I think it is more 

 accurate than the taste, for a man's taste is not always the same. Your 

 eye is pretty nearly always the same. 



Mr. Hardin: When milk comes in a normal condition, and you want 

 to hold it at 75 degrees to ripen it, hoAV do you hold it there when the 

 temperature is 100 or 110 degrees outdoors? What is your process? 



Mr. Hostetter: We have vats with a jacket around the outside, and 

 water is tliere, and ice, and thus it is kept cool. 



Mr. Hardin: You use ice and cold water? 



Mr. Hostetter: Yes. 



Mr. Taylor: Is ice necessary in hot weather to make good butter? 



Mr. Hostetter: Certainly. You can not make good butter without ice. 

 If not, the cream will get too sour. 



Mr. Hardin: At what temperature should cream be churned? 



Mr. Hostetter: It depends a good deal on the condition of the weather. 



