STATfi DAIRY ASSOCIATION. 625 



Mr. Hardin: What is your range? 



Mr. Hostetter: I get it from 50 to 00 degrees. 



Mr. Hardin: Is 02 degrees too high? 



Mr. Hostetter: I would not advise auj'body to churn that high. 



Mr. Hardin: Does not cream have to be pretty rich to churn at a 

 lower temperature? 



Mr, Hostetter: No; it takes a little longer, but it will churn all right. 



Mr. Hardin: I often have trouble with people inquiring why the 

 butter does not come, and I have always told them to see that they have 

 a temperature of 62 degrees. I know that used to be the temperature for 

 ox'diuary cream, but I know if cream is very rich and heavy you can 

 churn it down to 52 degrees, though it takes considerable time to do it. 



COMMERCIAL STARTERS— THEIR VALUE AND PREPARATION. 



H. N. SLATER, PURDUE UNIVERSITY, LAFAYETTE. 



We must all admit that this is a subject most of us are much in the 

 dark about. I feel, however, that we are gradually getting hold of it. 

 Many of the butter makers are at least making an effort to read up, 

 while those who are regularlj- making butter with the use of a starter 

 in their daily practice have found it profitable, while there are some who 

 only deem it necessary to use a starter when they are preparing a con- 

 vention tub. My advice to these men, who only deem it necessary to 

 make good butter when they are contesting for a prize, is to let the 

 starter alone, as the subject is too deep for an occasional trial. I want 

 to make very emphatic the necessity of using a starter in our everyday 

 practice. My experience in traveling from creamery to creamery has 

 taught me that the starter is the most neglected of any part of the butter 

 makers' work, and in my opinion requires the most careful attention 

 given It. 



It is my purpose to deal largely with the pure culture or commercial, 

 starter. It has been stated that I am emphatically opposed to a home- 

 made starter, which I will not deny until I have been convinced that from 

 a bacterial standpoint the home-made starter contains the proper lactic 



40— Agri. 



