268 DAIRTIN^G. 



pie as possible, in fact within the reach of every creamery 

 and dairyman in the country, and all the means required to 

 attain these results can and should be a part of every dairy 

 and creamery, large or small. 



Boyd's process or system of ripening cream or milk is 

 the result of years of practical work in a private dairy of 

 about 40 Jersey cows. After it had been thoroughly tested 

 and used, during all the seasons of the year, it was pat- 

 ented in the United States, Canada, and Great Britain, 

 and given to the public in the year 1S89, a very consider- 

 able time in advance of any of the artificial methods of 

 ripening, now being advocated under the representations 

 of " pure cultures of bacteria." 



When first introduced it was met by a sea of opposition 

 from the experts, who would see nothing good in it, but 

 gradually it has been making its way in a quiet manner 

 into popularity until at present it is being successfully 

 practised in every state in the Union, and is gaining favor 

 every day with the most practical butter-makers. 



The apparatus necessary to practise the process supplies 

 all the conditions required to produce a uniform result every 

 day in the year, the temperature of the lactive ferment 

 and also of the cream being entirely under the control of 

 the operator during the entire process. 



The directions for using the process, which go with every 

 purchase of the apparatus, are as follows: 



To 7nake the Best Fervieitt. — Take milk from fresh-milk- 

 ing cows (that from pregnant cows will not answer); sub- 

 merge the milk warm from the cows in Cooley cans in ice 

 water. Skim at twelve or twenty-four hours, as most con- 

 venient, and use this skimmed milk for making the fer- 

 ment; or select milk as above, run it through a separator, 

 and save the skimmed milk for making the ferment. 



The skimmed milk so selected is then brought to a tem- 

 perature of 90°, in a water balh, being constantly stirred 

 during the operation of heating. As soon as the tempera- 

 ture of the milk reaches 90°, place it in the fermenting-can 

 and close the cover tightly, having first rinsed out the can 

 \vith warm water. Allow the can to remain closed for 



