FOURTH ANNUAL YEAR BOOK — PART V. 307 



January 4th, and will give practical demonstrations daily as one of the 

 specialties of that course. We are getting out a bulletin on this sub 

 ject, and will be pleased to send it to any butter-makers desiring it. 

 Much of the butter sent to our contest, especially at the beginnin.a. 

 showed that the cream had been churned at too low a temperature, an-l 

 the butter had been drained too dry before the salt was applied. If 

 you wish a low overrun, or no overrun at all. the best method for you 

 to adopt is to churn at a very low temperature, in fine granules, and 

 wash with very cold water and allow your butter to drain about half 

 an hour or more before salting. Then apply the salt and work for 

 about seven or eight minutes, which will be about the time required to 

 dissolve the salt in the butter. 



Now. to get a good overrun you would naturally adopt the opposit'^ 

 methods. Churn at a high enough temperature so that the butter wiU 

 gather middling soft, but not slushy, chiirn in large granules and wash 

 with water at about the same temperature as the buttermilk drawn off. 



In the churning of butter in large granules or lumps the water 

 seems to be broken into smaller particles and the fat assumes a pasry 

 condition, which gathers up the water and at the same time holds it ii. 

 such a condition that the working does not remove it. This is seen 

 quite frequently in dairy butter that is churned soft and churned until 

 the butter is rolled up into large lumps. Such butter usually contains 

 20 to 25 per cent moisture. 



Have your salt ready, and as soon as the wash water is removed 

 apply your salt to the butter, and then revolve your churn three or four 

 minutes without putting your rollers in gear. This will thoroughly 

 incorporate the salt with the butter and the moist condition of the 

 butter will soon dissolve the salt. After waiting fifteen or twenty min- 

 utes, put the rollers in gear and work the butter about three minutes, 

 or until the salt is thoroughly dissolved and the loss moisture has passea 

 off and the butter has a waxy appearance. Such methods will invaria- 

 bly give a large overrun. 



Now, in conclusion I would say that every butter-maker who expects 

 to follow butter-making as a profession should attend some dairy school, 

 as inquiries coming in from the large central plants and many other 

 places call for specially trained men. We put out last year some men 

 at $1,200 per year, and we had more inquiries for men at salaries from 

 $1,200 to $1,500 per year that we could not supply. Now this was not 

 iDecause we did not have men, but because we did not have enough men 

 with all the necessary qualifications to go around. 



I believe we will accomplish more in the next five or six years in 

 educational work in the dairy business than we have in the past fifteen 

 years. We not only expect to see great changes in the manufacturing 

 side, but milk production must receive more attention than it ever has 

 before, and butter-makers must apply scientific principles if they expect 

 to hold their positions. 



