576 



BOARD OF AGRICULTURE. 



Mr. Guiler: How do jou get your cream? 



Mr. Dowd: We have a separator. 



Mr. Gurler: What per cent, of fat is in the cream when you churn it? 



Mr. Dowd: I don't know as I can tell that. 



Mr. Gurler: Yours is Jersey cream? 



Mr. Dowd: Yes, sir. 



Mr. Gurler: Now, this gentleman is tallying about .Tersey cream and 

 Jei-sey cream is different from any other cream. He is running a private 

 dairy, but this gentleman is talking from a creamery standpoint that has 

 all kinds of milk and cream and the conditions are different, which must 

 be taken into consideration. 



Mr. Newby: What temperature do you want to churn at? 



Mr. Gurler: We churn from 48 to 52. Now, I am speaking from a 

 creamery man's standpoint; I can't get myself into this man's shoes, be- 

 cause 1 haven't a Jersey dairy, and I realize it )nakes a great difference. 



Mr. Newby: I used to churn my cream at 48. The patrons, a great 

 many of them have Holstein and Shorthorn cows, and they got rid of 

 nearly all the Holstein and now have Jerseys, and if I churn below 58 I 

 do not get as good results as I did at 48. 



Mr. Gurler: 

 conclusions. 



That illustrates the point that we must not jump at 



Mr. Newby: Every man has to test his temperature himself. 



Mr. Gurler: Yes, make his own rule. 



Mr. Dowd: We tried churning for a long time at a low temperature, 

 but it took so long to do the churning. We churn in less time now, and 

 we used to spend two hours at 58 to GO degrees. 



* 



Mr. NeAvby: There is another point. You said you made more butter. 

 Here is a ])oint I had in my mind, that the higlier the temperature at which 

 the butter comes, I tliink the more water it will carry. You will find that 

 that l)utter will not show so high a percentage of fat as butter that is 

 churned at a low tempcratuto. I think that you can get butter too dry. 

 I have seen butter that had so high a percentage of fat that it did not 

 taste good; it was mussy. 



