No. 4;] PRIVATE DAIRYING. 189 



Mr. . The butter put u[) in prints soon becomes 



aficcted by the air. 



Mr. Lyman. It does not have any air come to it, if it is 

 properly wrapped in papers. They like it so that they can 

 cut it into squares of a quarter of a pound each. 



Mr. . My farm home is in New Yoric. I tind 



the butter put up in papers gets tainted very quickly. 

 We always put it up in jars for private families. They 

 covered it with cotton cloth and put salt over it. That 

 kept the air from it. 



Mr. Lyman. That is a good way, but mine being fresh 

 every week, it would not make so much difference. 



Secretary Sessions. Can you give us about the tem- 

 perature you keep the cream while ripening ? 



Mr. Lyman. I like to have it in a room where the tem- 

 perature is about seventy degrees. I churn three times a 

 week, and my cream is mixed. It stands about thirty-six 

 hours from the time the last is put in. 



Mr. Ware. At what temperature do you churn it? 



Mr. Lyman. About sixty. 



Mr. Bliss. I understood Mr. Lyman to say that dairy 

 butter goes farther than creamery butter. I would like to 

 have him explain how that is. 



Mr. Lyman. I have a great many customers who tell me 

 that two pounds of my butter w^ill go as far as three pounds 

 of creamery butter. That is the testimony of my customers. 

 Of course I do not use anything but my own butter, and I 

 could not decide on that point. I do not believe that the 

 dirterence is quite as great as that, but that is every one's 

 testimony. 



Secretary Sessions. There is less water in it. 



Mr. Lyman. Yes, sir. 



Secretary Sessions. If the audience will permit, we will 

 have all the papers together, and then have the discussion. 

 We want to make sure of the papers, and then use the time 

 in discussion. 



The Chairman. The gentleman who comes next is the 

 veteran creamery butter-maker of New England. The first 

 creamery was established in Hattield, with Mr. Dunham as 



