IO2 PROFITABLE DAIRYING 



ment. To produce this effect, what is known as a 

 starter is used. The most approved method of using 

 this is as follows : 



Put a quart or more of milk from a cow as 

 nearly fresh as possible, and after the animal has 

 been partly milked, in a clean glass jar, and set it in 

 a reasonably warm place, suitable for ripening 

 cream, from 65 to 70, and wait for it to sour to 

 about the thickening point. If somewhat thickened 

 it will do no hurt. There should be from 3 to 5 per 

 cent, as much starter as cream. Take the amount of 

 good, sweet skimmed milk necessary for the amount 

 of starter needed, and heat it to about 180 for fifteen 

 minutes. This kills all forms of germ life. Re- 

 duce the temperature to about 70 and add and stir 

 in the starter made in the glass jar, which must be 

 covered with a cloth to allow the gas generated to 

 escape, and at the same time keep out all dust and 

 bacteria floating in the air. The liquid should be 

 stirred occasionally and allowed to stand until nicely 

 soured to about the thickening point, when it is 

 ready for use. Put this in the cream that is ready 

 for ripening and stir in well. 



A quart of starter to twenty or twenty-five of 

 cream is enough, but less will do. The cream should 

 be warmed to 62 or 65 in summer, and three or 

 four degrees warmer in winter, and the whole mass 

 thoroughly stirred every few hours until the ripen- 

 ing is complete. Cream is properly ripened in from 

 eighteen to twenty-three hours. But curing is not 

 to be measured by hours. Condition is the sole 

 guide. 



