134 STATE BOARD OF AGRICULTURE. 



only cool the cream down to that just before churning; but trj to get it 

 to fifty-five degrees before churning. You get a more exhaustive churning 

 and will have little buttermilk at this temperature. 



Texture is the third point. Churning has something to do with texture. 

 Churn at fifty-eight degrees or lower with well ripened cream. When the 

 butter granulates, stop, draw off the buttermilk, add cold water to reduce 

 the temperature ten degrees. This process brings the granules to a condi- 

 tion where you can stir them much like wheat or peas. I wash the butter 

 twice and the salt is usually added after washing. I use Diamond Crystal 

 salt, from one ounce to one and one-half ounces to a pound of butter, 

 depending upon the amount of water left in the butter. 



Working also affects the grain. Do not overwork it. for this makes it 

 salvy. We use the ^'-shaped worker with a lever. 



DISCUSSIOX. 

 Questions answered by Mr. Ellis. 



Q. How often do you work the butter? 



A. Once. ^ 



Q. How long do you let the butter stand after salting, before working? 



A. I work it right away. 



Q. How long do you churn? 



A. Usually in 40 minutes. Our churn is a large one, holding from 100 to 150 pounds. 

 In a small churn it might come too quick. I think 40 minutes is about right. 



Q. How do you separate the cream? 



A. I use a cream separator, and think it is the ideal way. The cream is aerated as 

 it passes off, and thus you have full control of it. Cool the cream down right from the 

 separator, and keep each day's cream by itself. 



Q. How much starter is needed to a gallon of cream? 



A. A quart is enough for three or four gallons of cream. 



Q. How long can you keep the starter? 



A. Two to three weeks, if you want to. 



Q. Do you stir the cream? 



A. Yes, it is a good thing. 



Q. Do you aerate the milk? 



A. Not when we use the separator. 



Q. What separator do you use? 



A. The Empire. 



Q. Why not use buttermilk for a starter? 



A. It absorbs impurities, deteriorates quickly, and gets worse every time you use it. 

 I want to add right here that not one person in ten has proper facilities for making good 

 butter. It doesn't pay to sell in a country store. Get a good market. Buy Prof. 

 Henry's book and study it. 



