190 CANADIAN DAIRYING. 



for ripening in order to get the best results. A good 

 pasteurizer and a good cream cooler, in which cold 

 water or cold water and gas are used, provide the first 

 requisites. To make a good culture, observe the 

 following directions as given in bulletin 114 of the 

 Dairy School : 



"That there has been such a strong prejudice against the 

 use of cultures or starters in the minds of some of our best 

 buyers is not to be wondered at when we consider the careless, 

 slipshod methods in which some makers prepare the culture, 

 and the unrestricted use of them by others, regardless of the 

 acidity of the milk or the flavor of the culture. The flavor of 

 the culture used will largely determine the flavor of the cheese 

 or butter made. Therefore the need of full and exact knowledge 

 of the proper method of preparing and using cultures is 

 manifest. 



" First, provide suitable cans. It is better to have a duplicate 

 set, if possible. Cans similar to the ordinary shot-gun cans, 

 which are eight inches in diameter and twenty inches deep, are 

 quite suitable. When the milk is in small lots it can be more 

 readily heated and cooled than if it is kept in larger quantities. 



" If large quantities of culture are needed, a special box or 

 tank, large enough to hold the cans containing the culture for 

 one day's use, should be provided. This should have steam 

 and cold water connections. The cans may be left in the box, 

 so as not to be influenced by the outside temperature. 



" In starting a culture, we think it advisable to obtain a com- 

 mercial culture. Empty the mother culture into a quart of cooled 

 pasteurized milk. Allow it to stand at a temperature of 70 

 degrees for three or four hours, then add it to about ten pounds 

 of pasteurized milk. This culture should be ready to propagate 

 the next day. 



" After selecting the milk, add about twenty per cent, of pure 

 cold water and heat to 185 degrees, stirring constantly while it 

 is being heated. Allow the heated milk to stand for twenty or 



