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New York AGRICULTURAL EXPERIMENT STATION. 201 
_ devised which would not involve some loss of butter. At first, 
_ the butter was washed with cold water ; later, cold brine was sub- 
stituted for this, and still later washing with brine followed by 
cold water was employed. The effect of washing the butter in 
these different ways upon the amount of solids not fat has been — 
f - noted, but no striking uniformity of effect has been observed. 
(5.) Change of method of ripening cream.— About the middle of 
_ October we began to use Boyd’s “starter” for ripening cream. 
: _ The method of ripening by exposing to air in a moderately warm 
_ place proved too uncontrollable for our purpose, since it was 
§ ' desired to have the time of ripening uniform, in order that the 
q creams might all be ready at the same time for churning. The 
4 “starter” has been used since, giving the desired results. No 
increase in percentage of butter fat recovered has been noticed 
: which could be attributed to its use. 
_. Some may suppose that the small amount of milk used for 
making butter is insufficient to give the most satisfactory results. 
The only objection of weight that can be urged is that in using 
small amounts of milk, the loss due to handling will be propor- 
_ tionately greater than where large amounts are used. This 
_ objection might hold good were it not for the fact that every 
_ possible precaution is taken to guard against losses, and where 
loss in handling is inevitable, the exact amount is determined and 
the necessary correction applied to the results. Our experience 
would lead us to believe that the method is even more accurate 
than the usual methods employed in working with large amounts | 
i of milk. 
TV. Sratement oF Data OBSERVED AND RECORDED. 
Following is an outline of the data kept in connection with the 
butter work : 
6 
I. CREAMING. 
1. Milk set. 
a. Date. 
b. Temperature. 
ce. Number of hours. 
d. Pounds. 
e. Per cent. fat. 
f. Total fat. 
26 . 
