156 STATE BOARD OP AGRICULTURE. 



STOP CHURNING 



when the butter is in the form of small granules the size of grains of 

 wheat, and when they float well up out of the buttermilk. Draw off the 

 buttermilk through a hair seive and wash the butter in the churn. If 

 the butter has come at a low temperature one washing in cold water 

 (about 50°) will be sufficient to remove the buttermilk. 



We ordinarily salt on the worker but if one has plenty of time I would 

 rather mix the salt thoroughly with the granular butter in the churn and 

 then work but once after allowing the butter to stand in the churn from a 

 half hour to an hour. 



WORKING THE BUTTER. 



The less butter is worked the better, so long as the salt is evenly dis- 

 tributed through it. If the butter is salted on the worker it should be 

 worked twice, the second time after the salt has had time to dissolve. 



We of course color our butter and weigh the butter and salt so as to 

 always have it uniform in color and salt. This is a very important point. 



Care should be taken in packing the butter to have the packages neat 

 and full. A neat looking package goes a good way toward selling what 

 is within. 



Deal promptly with your customers whether private customers or com- 

 mission men. Let them know that you may be depended upon to furnish 

 a uniformly good product which is always delivered on time and you will 

 not want a market and a liberal profit. 



DISCUSSION. 



Q: Where can I get a perfect thermometer? They vary. 



Mr. True: You can get them of the Creamery Package Company, of 

 Chicago. 



Q: How sour should the cream be? 



Mr. True: I like to have the cream thick, so that as you drag a ladle 

 through the cream vat, the cream will follow it. It should look like 

 paint, with a slightly yellowish tinge. You know how paint will follow 

 the brush. 



Q: Do you let your cream set still? 



Mr. True: No sir, we stir it; the heavier settles to the bottom, and the 

 air gets into the cream. A great many tight vats are used, and when 

 you take the cover off, there is an odor. Gases are formed in the cream 

 during the ripening, and I like to have these gases pass off, so we stir 

 the cream occasionally. The cream ripens faster at the bottom than at 

 the top. 



Q: What temperature would you take to churn at half an hour? 



Mr. True: It depends upon the milk. You canot lay down rules; you 

 can state the principles and conform to them as nearly as possible. We 

 churn somewhere between 56 and 60 degrees, and ouV butter will come 

 in thirty to forty minutes. Sometimes we may churn an hour, according 

 to how ripe the cream is. 



