STATE DAIRY ASSOCIATION. 567 



Mr. Dowd: We did not keep it long enough, but I think it would be 

 better at a high temperature than low. 



The Secretary: Mr. Slater can answer that. 



Mr. Slater: Some of us butter makers were called on to furnish butter 

 for the Paris Exposition; there were six of us. We used nothing but morn- 

 ing's milk for these exhibits. Just separated it at a temperature of about 

 65 degrees; we lost some in skimming; but our idea was to get a butter 

 that would last for a long period. We put the cream in our vats and 

 ripened it at a temperature of 64 degrees, and we had our starters at 64 

 degrees. We did the same with our cream and the very low starter. We 

 used about 42 cubic centimeters of the alkaline solution, which would 

 amount to about 56-100 of one per cent, of acid, and from the fact that we 

 took in the milk in the morning we had the butter in the tub at 3 o'clock 

 in the afternoon, and that butter was scored in New York city and scored 

 94, and scored 96 in three weeks, and so that taught us that cream with 

 very little starter and that was ripened quick at a low temperature would 

 mature its flavor and hold its flavor. I believe in ripening cream at about 

 65 degrees and ripen it as soon as possible and get it in the tub as soon as 

 possible. 



Mr. Gates: I would like to ask how to make a skim-milk starter? 



Mr. Fisher: Skim-milk starter is made by taking some of the skim 

 from a fresh cow. If you have one that is fresh, use that, and putting it 

 into a fruit jar or anything else that will hold as much as you want, stop- 

 ping it up tight, have that skim milk about 95 degrees. Set in a room 

 where it will not go below 75 or 80 degrees, and keep it at that temperature 

 until it becomes well clabbered, like a nice thick jelly, and it is then ready 

 for use. 



Mr. Hill: Didn't you say you preferred skim-milk starters to butter- 

 milk? 



Mr. Fisher: Yes, sir. 



The Secretary: Why? 



Mr. Fisher: Simply because buttermilk starters are liable to have a 

 flavor you do not want. The buttermilk starter is apt to be more acid and 

 will probably gather up some flavor from the I'oom. 



The President: The next paper is, 



