586 ' BOARD OF AGRICULTURE. 



neatly folded. The tub should be filled full and stroked off level. This 

 yives a nicer finish. As a general thing, not enough precaution is taken 

 in packing the butter firmly in the tub. Nothing looks worse in a 

 striped tub than to see holes in the side of the'package. The appearance 

 is not only bad, but the imprisoned air makes the conditions favorable 

 for the growth of mould. A nice, clean appearance and good finish go a 

 long way in fixing the price. It is almost impossible for a creamery owner 

 to place an intelligent estimate on the service of a good maker. We have 

 one or two large creameries in Iowa that, are getting IVo cents a pound 

 above western extras. These creameries could pay their makers three 

 thousand dollars a year and still have 1 cent above left. If you have a 

 good maker, do not hesitate to pay him a good salary. Five dollars a 

 montli given unsolicited would be more appreciated by a maker than ten 

 dollars given on demand. 



The oppdrtunitics were never [)et1er tor lirst-class men in a creamery 

 tlian llicy are to<lay. College men need not hesitate to take up this line 

 of wock if tlicy have a liking for it. 



Mr. IloUoway: I would like to ask the professor in regard to what he 

 ^said about putting the paper in hot water and cold water. It is generally 

 recommended to put it in brine. 



Professor McKay: It is well enough to soak it in lirine, but the hot 

 and cold water destroys the bacteria. 



Mr. (iurler: Do you soak your tulis in boiling wat^r or cold water? 



Professor McKay: I would prefer soaking the tul)s in real hot water 

 and leaving them stand for half an hour. 



Mv. (iurl(>r: How about salting the tultsV 



I'rofessor McKay: 1 ]»refer soaking to salting. 



Mr. Slater: Would it be out of iilace to ask Professor McKay a few 

 words on the starter? That seems to be tlie most important part here. I 

 would like to ask the professor how he prepares his starters? Make it 

 plain so that the boys will understand it. 



I'rofessor McKaj': Do you mean a conniicrcial start(>r or a natural 

 starter, or both? 



Mr. Slater: I nienii a coiiniicii-inl starlci', Ix-cause I do not believe in 

 any other starters. 



Profc'ssor McKay: ()x\v nieth'xl of iirejiaring a starter is to take a glass 

 bottle that will hold about a iiint of milk. We eiideaxor to have the bottle 



