578 BOARD OF AGRICUJ.TUEE. 



Mr. Follette: I test the skim milk every day, and I find only a few 

 drops in the test bottle. 



Mr. Newby: I would like to ask Mr. Martin if you have any trouble 

 to get your cream ripened without a starter? 



Mr. Martin: Yes, sir; I have a starter, but I need a stopper. 



Mr. Gurler: The idea is to stop the development of the starter when 

 3'ou get it where you want it. 



Mr. Follette: I attended a butter maker's school, and they managed 

 to have the cream ripened by 4 o'clock in the afternoon with a commercial 

 starter. They generally carried four or five starters and selected the best 

 and used the Farrington alkali test; churned about 41. 



Mr. Dowd: What do you think about washing the butter? 



Mr. Martin: I have heai-d of some washing butter twice, but I do 

 not. 



Mr. LaFuze: Do you have any mottled butter? 



Mr. Martin: I haven't had any mottled butter lately. 



Mr. Gurler: I think of one more point. At a low temperature for 

 churning your butter requires less wash water. That is one point of an 

 advantage in churning at a low temperature. 



Mr. Dowd: Do you lind it necessary to work your butter much? 



Mr. INIartin: I do not salt with dry salt. Aim to get the salt on the 

 butter and then revolve the churn two or three times and let it stand 

 about fifteen minutes, and then I work it once. The butter passes through 

 the rolls twice, and then I stop it and let it drain. It depends on the tem- 

 perature of the butter how long I let it stand there. Where you work 

 your butter, and it contains a large amount of moisture, if you let it stand 

 it gives the salt a chance to dissolve. 



Mr. Dowd: That is nocossary in working butter to get the salt even 

 and the moisture out? 



Mr. Marth): Yes, sir, and not overwork it. 



Mr. Dowd: 1 don't think it is necessary to work your butter hardly 

 any if you handle it right. 



Mr. Newby: Which will keep the longest, washed or unwashed butter? 



