FARMERS' INSTITUTES. 157 



Q: When you churn one full day, what then? 



Mr. True: I think I would stop and wait until next day. 



Q : I find that the thermometers vary from one to six degrees. Is there 

 not some way to test these thermometers? 



Mr. True: Have a standard thermometer to compare them with; we 

 have one at the College. You might have one in a community. 



Q: What should be the temperature of the water used in washing? 



Mr. True: We use 50 degrees. 



Q: How much salt? 



Mr. True: An ounce to a pound, and if your customers want more, put 

 in more. 



Q: What manufacture would you recommend? 



Mr. True: We use the Diamond Crystal. I don't know as there is any 

 better; it is manufactured at St. Clair, Michigan. 



Q: Have you used any of the granulated salt manufactured at Man- 

 istee? 



Mr. True : No sir, I have not. 



Q: What kind of coloring do you use? 



Mr. True: Chris Hansen. 



Q: Is there anything unhealthful in coloring? 



Mr. True: No sir; it is not all pure vegetable matter, but there is noth- 

 ing harmful there. 



Q: Wouldn't half an ounce of salt keep butter well? 



Mr. True: Perhaps, but we don't want it to keep; we want people to 

 eat it up as soon as possible. 



Q: Suppose you undertake this coloring, and the neighbors get jealous 

 of you because you are getting a better price, and report you to the Dairy 

 and Food Commissioner; wouldn't you be liable to have trouble? 



Mr. True: No sir, coloring is perfectly legitimate, morally and legally. 



Q: In setting milk in pans, at what temperature would you keep the 

 milk? 



Mr. True: As cool as possible. Get it down to 40°, if you can, or below 

 40°. 



Mr. : The best dealer in Muskegon furnishes earthen crocks, 



all gallon crocks, and they are weighed and marked, and every individual 

 who makes butter for him has to put his name on the crock every time. 



Q: Can oleomargarine be made healthful? 



Mr. True: I know the popular reply is, no; but I would rather eat some 

 oleomargarine than some butter. 



Q: What about a churn? 



Mr. True : Get a churn without any contrivance inside of it. A barrel 

 churn is as good as any — a barrel, box, or swing churn ; the dash churn is 

 out of date; it will be used by many people until they die, but I hope their 

 successors will not use them. The best butter is not made in a dash 

 churn. 



Q: How much butter ought a cow to make in a day or a month? 



Mr. True: It is according to how much her feed costs. But I think if 

 I were starting out, I would want a cow to make a pound of butter a day. 

 A good rule to start with is that a cow ought to make 200 pounds of 

 butter a year. 



