38 MASS. EXPERIMENT STATION BULLETIN 315 



A mixture of 40 percent clover honey (heated to 142°F. for 30 minutes) and 

 60 percent of plastic cream testing about 80 percent butter fat was found popular. 

 This mixture is easily prepared and keeps fairly well. In our opinion a little stick 

 cinnamon placed in the hot honey for a few minutes adds to the desirability 

 of the flavor. A combination of 57 percent plastic cream and 43 percent straw- 

 berry jam made a very good spread and was a favorite among many people who 

 were consulted. 



Although the above-mentioned spreads are well liked, other flavor combina- 

 tions are more popular among some people. The best liked is a spread that might 

 be termed a "plastic cream cheese-like spread." It is prepared by adding from 

 5 to 20 percent of lactic acid culture to the plastic cream spread, the mixing being 

 accomplished while the cream is still soft and warm from the separator. Approx- 

 imately 1 percent of salt is added. This finished dairy spread is then placed in a 

 final package and held at a temperature of about 70°F. for 12 hours, after which 

 it is placed in cold storage. Care should be exercised against the development of 

 too much acidity. There seems to be a growing demand for sour cream products 

 in our large cities, particularly those with foreign populations, and it is thought 

 that this product will appeal to those nationalities who look with favor on acid- 

 flavored products. The addition of 10 percent ground olives, pimentos, or sweet 

 pickles adds a distinct flavor as well as aiding in masking the acid flavor. The 

 ingredients of these various formulas are mixed with the warm cream direct from 

 the separator, and the mixture is stirred until partly cool to prevent settling. 

 The salt and other flavoring substances mentioned may be varied according 

 to individual taste. 



All the dairy spreads mentioned are easily made, keep fairly well, and provide 

 something new and toothsome in the way of spreads for sandwiches, waffles, 

 and biscuits, and should provide an additional outlet for some of our dairy prod- 

 ucts. The dairy spread can also be used in a variety of ways in cooking and 

 baking and as a foundation for white sauce. 



Department of Dairy Industry Circular No. 23 gives complete formulas and 

 directions for the making of Honey Cream Spread, Strawberry Cream Spread, 

 Strong Flavored Sour Cream Spread, Mild Flavored Sour Cream Spread, Olive 

 Cream Spread, Pimento Cream Spread, and Cream Spread Relish. 



Milk Drinks. In an effort to find and develop new uses for milk, several 

 formulas for milk drinks were developed or collected. These have been published 

 in Department of Dairy Industry Circular No. 21. 



DEPARTMENT OF ENTOMOLOGY 

 A. I. Bourne in Charge 



Investigation of Materials which Promise Value in Insect Control. (A. I. 



Bourne, and W. D. Whitcomb, Waltham.) 



Oil Sprays for Scale and Red Mite in Orchards. The severe winter of 1933-34 

 with its long periods of very low temperatures necessitated changes in the season's 

 program in most of the orchards in the State. Many growers who observed the 

 extensive damage to their trees during late winter and early spring doubted the 

 safety of following their usual program of delayed dormant applications of oil 

 sprays, and chose to allow scale and red mite to go unchecked rather than face 

 the possibility of further injury, by the application of the oils to their already 

 weakened trees. Some growers, however, followed their usual schedule and 



