52 



three of the best patrons, and thus prepare two or three "mother'' 

 starters and, when coagulated, select the best to use in developing 

 the starter by taking sufficient of the regular skim milk and heat- 

 ing it to 180 or 190 deg., keeping it so for 20 minutes and cooling 

 it to about 90 deg. and adding 5 to 10 per cent, of "mother start- 

 er" prepared as above described. In 24 hours there will be enough 

 "starter" besides ten per cent, to develop enough for next day's 

 use with another batch of pasteurized skim milk, and so on. 



For creamery use there are now in the market several 

 "starter" cars of more or less merit. They are really a sort of 

 pasteurizer where the cooling is rather slow. 



I mention the "Haugdahl," the "Jensen" and illustrate the 

 "Victor," Fig. 39. 



Take care not to fall into a rut and use the starter auto- 

 matically. This refers to all starters. 



Add the desired amount to the cream and stir well, perhaps 

 a little more during the first hour or so than when no starter is 



used. 



If today's butter is perfect it is 

 safe to preserve some buttermilk 

 free from salt and water (by chill- 

 ing in ice water immediately after 

 churning), and use that as a start- 

 er; but, it is evident that if there 

 is any fault in today's butter the 

 buttermilk will perpetuate that fault 

 even if next day's cream is perfect. 

 There is the same objection to 

 using part of today's ripened cream 

 as a starter for the next batch, nor 

 do I believe that cream makes as 

 nice flavored a starter as skim 

 milk. 



Thus "many roads lead to Rome" 

 even in the matter of "starters," 

 I do not believe in using more than 



3 or 4 per cent, for unpasteurized cream, and 8 to 10 for pas- 

 teurized, but I should always use more starter for a very rich 

 cream than for a thin one, and still more when trying to improve 

 gathered cream. 



The Canadians have lately claimed a great deal for a new 

 system of cream ripening or rather butter ripening, whereby 

 the starter is prepared the day before and added to the cream (as 

 soon as it has been skimmed and cooled to churning temperature) 

 when put in the churn. This has the advantage of saving the 

 work in watching the cream from one day to the other, but I con- 

 fess to some dread lest we lose control of the ripening if we rely 

 on its progress in the butter. I shall require more evidence before 

 I am converted to that system. 



((Fig. 30) 



and judgment must be used 



