134 UNIVERSITY OF WISCONSIN STUDIES 
tained by 10 per cent of the plants; 20 per cent of the fifty 
plants on which we have reeords are below 10. The majority 
of them have less than six months’ education. As they learn, 
we hope for better results. By means of written directions 
and photographs, creamery workers are instructed how to 
take samples of butter. (see Fig. 1.) They have proved quite 
dependable. For transporting we use small metal capped 
Fig. 1.—Soimpling butter for yeast and mold count. 
vaseline jars sterilized in parchment wrappers. Butter is 
nearly always sampled in the churn by means of a scalded 
teaspoon. Prints and tubs are sampled by removing inner 
portions by means of scalded knife, spatula, or trier.  Enam- 
eled or copper syrup pitchers are used for collecting a com- 
posite sample of a day's churnines. The Hd on the pitcher 
automatically drops down and prevents possible contamina- 
tion. 
Samples of salted butter sent by mail or stored for a week 
do not show any multiplication. Unfortunately, yeasts and 
Oidia multiply rapidly in unsalted butter. Counts of sweet 
butter over 24 hours old are unreliable. 
