STATE DAIRY ASSOCIATION. 759 



of courage for a man to enter a contest when hiis xotjords have shown 

 before that it is almost useless for him to expect first prize. It takes 

 courage to go in when one's chances are slim. I hope these people will 

 keep on trying and finally win out. 



President Johnson: The next thing on the program is— 



SUPPLYING BUTTER TO PRIVATE CUSTOMERS. 



MRS. M. B. SCHENCK, I.EBANON. 



Retailing to private customers is the surest way of obtaining a fancy 

 price for butter through the entire year. For one beginning this work, 

 the first thing to be considered is the quality of the butter to be supplied. 

 Uniformity is one of the essentials. In order to have this there must be 

 system in the work of making. Principles must be understood, and rules 

 be observed, not inflexible, ironclad rules that are never changed to suit 

 conditions, but such as, used with judgment, will bring about the desired 

 result. Method counts for a great deal, provided one has the correct 

 method. I have known persons who observed religiously something like 

 the following: The cream is skimmed by hand and placed in a stone jar 

 until enough is secured for a churning; this is placed on the reservoir of 

 the cook stove to ripen. When ready to be churned, a member of the 

 family suggests a visit to a neighbor. "Yes, the churning can wait, of 

 course." Late returning leaves this to be done the next morning, when 

 the casein is in large solid pieces in the bottom of the jar. The tempera- 

 ture is taken by dipping the finger in the cream and applying to the face 

 of the operator. If found to be too cold, boiling water is added, which 

 cooks the casein above mentioned. The result, a spongy mottled mass. 

 This method has little to recommend it. 



To make a good grade of butter, the milk should be kept as nearly as 

 possible free from foreign substance; care and cleanliness in milking, 

 separating immediately, and cooling to 50 degrees will usually give a good 

 cream, unless bad feed or period of lactation have an infiuence. All 

 utensils should be thoroughly cleaned with brush: first, with lukewarm 

 water, as this frees them from the casein and albumen of the milk; then 

 with water containing an alkaline, and last with boiling water until heated 

 thoroughly. 



When enough cream is secured for a churning the can containing 

 cream should be placed in a large can of water at the desired temperature. 



