582 BOAED OF AGRICULTUEE. 



advancing the price of land possibly from three to five dollars per acre. 

 With yonr permission I will review the butter business from the time the 

 milli is received up to the finished pr.^dnct. The weighing of milk which 

 seems of little consequence to some malvers is a very important place in a 

 ereamerj^ and a place where the head maker should always be found in 

 the morning. Here is the opportunity of coming in contact with the 

 patrons and doing missionary work that will educate him to furnish a 

 better product. It also gives the maker a knowledge of the condition of 

 the milk that he is to handle that day. The importance of taking a correct 

 sample of milk is quite an item in keeping the patrons satisfied. More 

 dissatisfaction exists over the testing than any other business in connec- 

 tion with the creamery. If milk is allowed to stand only a few moments 

 in the, weighing can and a sample is taken Avithout carefully stirring the 

 cream, the result will be an inaccurate test which may defraud the patron 

 or the creamery. The leaving open of milk jars, as frequently happens 

 after samples are taken, will not give accurate results, as evaporation of 

 moisture is taking place all the time. I have known samples of this kind 

 to cause a variation of 2 per cent. Take up the question of testing milk. 

 Testing machines must run perfectly smooth and at a certain speed to 

 insure correct results. Sulphuric acid should also be of a certain specific 

 gravity. These things require skill. The heating of milk for separa- 

 tion is not receiving the attention it should. It was my privilege at a great 

 national convention to try and point out the defects in the butter exhibited. 

 I found possibly 30 to 40 per cent, of the flavor was injured more or less 

 by the use of live steam for heating the milk. It was an easy matter in 

 most cases to select the butter where live steam had been used before 

 reading the methods of making it, many using the exhaust steam from the 

 engine to heat the feed water for boiler. Here Ave found the cylinder oil 

 transmitted to the milk from the boiler, this giving a decided oily flavor 

 to the butter. The use of boiler compounds showed their injurious effects 

 also. Why live steam should be used for heating milk at the present time 

 is a mystery to me. Many of the live steam heaters not only injure the 

 flavor by transmitting impurities from the boiler, but the heating is not 

 suflicient to give the best, or the desired results. The heating of milk is 

 supposed to help the fluidity of the fat globules. The quick, flashy heat- 

 ing of milk has very little effect on the fat globules, therefore the separa- 

 tion is not as perfect. Milk should be heated for some time before separa- 

 tion to get the best results. The centrifugal separation of milk is a won- 

 derful process. Think of a separator boAvl making from six to twenty 

 thousand revolutions per minute. Here Ave see SAveet milk put into the 

 machine and skim milk and cream immediately separated. Most any 

 separator will skim clean to a certain limit if the machine is run perfectly 

 smooth and at the proper speed. A little vibration of the machine causes 

 a remixing of the cream, and no separator wuU skim thoroughly clean that 

 vibrates. This is where some makers in large creameries lose possibly 



