574 BOARD OF AGRICULTURE. 



Mr. Gurler: My experience with the dry cream mottle is that after 

 the butter has stood three or four days it will change in color from the 

 surrounding butter, and it don't show when it gets a little age as it does 

 when it is new. 



Mr. Dowd: Are there some mottles caused from salt? 

 Mr. Martin: It will cause strealiS. 



Mr. Gurler: That is unequal distribution. I have had that same result 

 when my cream was churned and the salt was not distributed. There 

 would be specks that would not talvc the color. 



Mr. Martin: Yes, sir, and at the same time unequal working. 



Mr. Dowd: How do you salt your butter, in the churn? 



Mr. Martin: Yes, sir, in the churn. 



Mr. Argo: How much salt do you use? 



Mr. Martin: An ounce and a quarter. 



Mr. Dowd: Do you weigh your butter? 



Mr. Martin: You can tell within five pounds by the amount of milk 

 you have the amount of butter you have in the churn. 



Dr. Woolen: You speak of taking color. Do you mean taking on or 

 absorbing color? 



Mr. Gurler: Yes, sir; we hardly ever use any color whatever up until 

 May, possibly July. 



Mr. Dowd: All the up-to-date butter makers use color? 



Mr. Martin: Yes, sir, I think there are hardly any that do not. 



Mr. Gurler: Especially creamery butter? 



Mr. Martin: Yes, sir. 



Mr. Dowd: And when you don't you will find white butter? 



Mr. Martin: Yes, sir. There is a butter put on the market in Chicago 

 for the Jew trade, and that is uncolored. 



Mr. Hill: What time of day do you prefer churning, morning or 

 evening? 



