No. 4.] MAKING MILK FOR PRIVATE TRADE. 199 



Secretary Sessions. Do you think the addition of salt 

 to the washing water is a help in ridding the butter of the 

 buttermilk. 



Mr. Lyman, I have an idea that it is. I cannot tell from 

 experience. I have heard it recommended a great many 

 times. 



Major Alvord. In experiments made by myself a num- 

 ber of years ago (I have had no experience lately) we boiled 

 down the water after using when we used clear water, and 

 then we boiled down lirine after using when we used brine. 

 I found a great deal more scum on the brine than on the 

 water, showing that in the use of brine we succeeded in get- 

 ting out of the butter more of the foreign substances (which 

 we want to do when we are making a good article of butter) 

 than in the use of the clear water. That satisfied me at that 

 time. 



Mr. Gray (of Ashfield). As this is an experience meet- 

 ing, it might be interesting to the audience to hear our expe- 

 rience in heating water. Some half a dozen years ago we 

 commenced to warm the water for the cows. We weighed 

 our butter and salted it by weight. We were obliged to 

 stop warming the water one year in March, when it was 

 as cold as any time in the winter, and we could not see one 

 particle of difference in the quantity of butter when we had 

 to stop right off at once. 



Secretary Sessions. I should be very glad indeed if Mr. 

 Gray would elaborate a little on his experience in butter- 

 making. He was recommended to me for a paper at this 

 meeting. Two have failed us, and, had I known it in time, 

 I should have asked Mr. Gray to present a paper. 



Mr. Gray. I can simply tell our methods of making 

 butter. We use the De Laval separator. Our cream is 

 stored in Avhat is known as the Eureka milk cooler. In 

 warm weather we run spring water around it to cool the 

 cream. We have it somewhere in the neighborhood of 60 

 degrees, and churn twice a week. We have the cream at 

 about 60 degrees when it is ripening, but in summer we 

 churn at 56 ; in the winter, 60 or 62. Our Sunday night's 

 cream is churned Tuesday ; our Thursday morning's cream 

 is churned Friday. We churn in a revolving box churn. 



