No. 4.] CREAMERY EXPERIENCE. 193 



as a rule are so foolishly answered, it may be well to refer to 

 the matter right here. Streaky and mottled butter is always 

 caused by an uneven distribution and working in of the salt. 

 The light or mottled part is the natural color, without the 

 salt. Good, first-class butter-makers do not have this 

 trouble, because they understand how to have their butter 

 come at the the proper temperature, so that the salt will act 

 uniformly on it. White specks in butter are caused by 

 overheated cream, which causes a curd to form, which when 

 churned will not wash out, but remains with the butter. 

 According to several articles I have seen in dairy papers, 

 it would seem that many confound these three terras, viz., 

 mottled or streaky butter, white specks in butter and white 

 flakes. Therefore, as has been stated, mottles are caused by 

 an uneven distribution of salt, white specks are caused by a 

 curd being formed in the cream, and white flakes by dried or 

 flaky cream, the result of cream not being properly stirred. 



Another point well worth every creamery man's attention 

 is to be on guard when the cream is brought in, and see if 

 there is any that is not all right, and if such should be the case, 

 then keep such a can by itself and churn it separately, and 

 not spoil a whole churning. It is very essential that a butter- 

 maker should have a keen sense of smell as well as taste, for 

 these senses will be brought into use often, if one is as par- 

 ticular as he ought to be. One cannot be styled a successful 

 butter-maker unless he is interested in the actual welfare of 

 the creamery as though it was his own business, and spends 

 his enero'ies to that end in the manufacture of the butter and 

 in building up a first-class and permanent trade. 



To sum it all up, for one to be practical and successful in 

 the art of butter-making, one must take a special interest 

 in the work, possess a good amount of sense and judgment, 

 be patient, systematic, orderly, neat, and have keen senses. 



The Chairman. We have with us to-day a gentleman 

 from the eastern part of the State, who is or should be well 

 known. Ho is Mr. N. I. Bowditch, Millwood Farm, 

 Framinofham. 



