~>H STATE BOARD OF AGRICULTURE. 



trol^ if the flavoi- of the butter is to be under control. Cream from shal- 

 low pans, that is sour when it is skimmed, should not be held for more 

 than a couple of days before churning, and then it should be kept as cool 

 as possible until ready to churn. Where cream is gathered by means 

 of the cold deep setting or the separator, it should be churned as often 

 as twice a week. Unlike the sour cream from the shallow pans, this 

 cream will need to be ripened. It should be kept sweet until enough for 

 a churning is gathered and then warmed up to sixty or sixty-five degrees 

 and allowed to stand at that temperature for about twenty-four hours 

 or until it has developed a pleasant acid taste. This ripening of the 

 cream is what gives the butter flavor. Cream should be churned at 



AS LOW A TEMPERATURE AS POSSIBLE 



and have the butter come in a reasonable length of time, say thirty min- 

 utes to an hour. This temperature will probably be found to be some- 

 where from 56 degrees to 60 degrees. Separator cream may be churned 

 at as low as 52 degrees. The churn should be stopped when the butter 

 is in a fine granular condition and floats well up out of the butter milk. 

 Wash the butter once, or until the wash water is clear, by filling the 

 churn half full of water at about the temperature of the butter, turning 

 the churn once or twice and then drawing off the water. 



Don't pack the butter together until the salt has been added in suf- 

 ficient quantity to satisfy the taste of your customers — one ounce to the 

 -pound generallj^ being about right. Once working may be sufficient in 

 some cases, but it is safer to work twice. Work just enough the first to 

 thoroughly incorporate the salt. The second working should be at least 

 two or three hours after the first and just enough to insure freedom from 

 mottles. 



Always pack a print in neat form. If these directions are followed 

 the third question will answer itself. Market can always be found for 

 really fine butter at good prices, as those who are to follow me will tell 

 you from their own experience. 



DISCUSSION. 



Mr. Bartlett: How can we tell whether our thermometers are correct or not? 



G. H. True: By cornparing with standard instruments. At first the freezing tem- 

 perature was determined by putting the thermonieter in melting ice, then the boil- 

 ing point was found by immersing the thermometer in water boiling at a certain 

 barometric pressure. The distance the merciu-y rose between these points was 

 divided into 180 graduations or degrees. 



Perry G. Towar: Will deep setting in ice water take out all the cream? 



G. H. True: Yes, down to two-tenths of a per cent of fat in the skim milk when 

 the cows are fresh. As the cows get along in the period of lactation it will not 

 cream as thoroughly. 



Mr. Bartlett: I have understood that the zero mark on the thermometer was 

 found by mixing salt and snow and noting how low the thermometer would go in 

 ihe mixture. Is that true? 



G. H. True: No. The zero point was indeed ^t one time supposed to be as low 

 as a thermometer would go, but now the definite point on the scale is fixed by the 

 temperature of melting ice. 



Mr. King: How many cows ought a man to have before it will pay him to own 

 .1 separator? 



<!. H. True: I should say six or eight good cows. 



Q. How about stopping the churn when the butter is fine? I have trouble in 

 draining off the buttermilk. 



