100 State Boaru of Agkiculture, &c. 



Mr. Fassett thought favorahly of tlie large pans, but 

 others were getting the l)est of results from the small ones. 

 His own practice was in favor of deep setting. 



Mr. Eells thought the wliite specks in 1)uttei- were caseine, 

 from the bottom of the cream pots oj" pails. 



Mr. Fassett had no donl)t but they were dried cream, as 

 he had separated them, strained them through a fine bag- 

 breaking them up into smaller fragments, and churned an 

 inferior quality of l)utter from them. 



Mr. Douglas liad no doul)t but the white specks were 

 dried cream. Professoi- Collier had analyzed them and 

 found them sucli. 



After a discussion in regard to cooling milk, Mr. Fassett 

 stated tliat he cooled his milk — but not too suddenly — to 

 about sixty-two degrees, and kept it in a room as nearly as 

 possi]>le at tlie temperature sixty-five degrees, without water 

 around it. 



Mr. Douglas set liis in water in wooden vats, in deep 

 pails, and controlled tlie temperature of the water by ice. 



Ml". Benedict set in much the same wav. He thouii'ht six- 

 ty-three degrees al)Out the riglit temperature ; had found it 

 best not to cool the milk too rapidly. 



Mr. Fassett thought it important that tlie temperature 

 should 1)6 kept as unif(jrm as possible, from the time 

 the milk is set until the butter is packed. He also 

 stated that water around the pans was not used as genei'ally 

 in Franklin County as formerly, noi- was it now considered 

 essential. 



