STATE DAIKY ASSOCIATION. 575 



Mr. jNIartin: In the morning. 



Mr. Gurler: And the temperature of churning? 



Mr. Martin: I vary. In the winter it depends on the churn. This time 

 of year, I wash in cool water. Your churn in the creamery this time of 

 year will be down to 3G or 38 degrees, that will cool cream down consider- 

 able. In the summer time I churn cream at 56. Now I am churning at 58. 



Mr. Gurler: What per cent, of fat is in this cream? 



Mr. Martin: The way I am separating now contains 25 per cent. 



Mr. Gurler: You can't churn that cream at much lower temperature 

 than that. 



Mr. Martin: No, of course by the time you put your cream in the churn 

 in the summer time and by the time you draw your buttermilk off, it is 

 up to 58 or 60. 



Mr. Gurler: Do you think it is desirable to churn at a low tem- 

 perature? 



Mr. Martin: Yes, I do; I prefer it. 



Mr. Gurler: Tell us why. 



Mr. Martin: You take in the warm summer and put your cream into 

 the churn, especially the thin cream, and churn it 60 degrees, and by the 

 time you have it churned it is up to 64. 



Mr. Gurler: What does the Babcock test tell you about butter making 

 at a high or low temperature? 



Mr. Martin: That is something I haven't tested. 



Mr. Gurler: I am going to tell you of a little experience along that line. 

 I studied a long wliile to find out how to churn at a low temperature. I 

 discovered that when I would churn at a low temperature I found less 

 fat in my buttermilk. When I churn at 60, I will find more fat. When I 

 say that temperature, I mean that temperature in which the buttermilk 

 runs out of the churn. 



Mr. Dowd: I have a full-blooded Jersey, and I have read agricultural 

 papers on butter making and tried about 58 to 60, and it takes a long time 

 to get butter. We churn at 65 and we can get more butter and get it 

 quiclcer and the butter is yellow. 



37— Board of A. 



