50 MODERN BUTTER MAKING. 



taining the milk, being careful not to get any dust or 

 impurities into the milk. Shake the jars five or six 

 times at intervals of three or four minutes, then let 

 stand at a temperature of about 80° F. until nicely 

 coagulated. This is called the first generation and 

 each consecutive propagation is one generation. 

 Thirty consecutive propagations are thirty genera- 

 tions. Each souring is considered one germ life and 

 therefore we have one generation at every propaga- 

 tion. Whether the milk is pasteurized in the same 

 vessel in which the Startoline is to be grown or in 

 a separate vessel and the Startoline jars sterilized 

 before putting the milk into them, the milk should 

 always be in the jars before the culture is put into it. 

 After the culture has been added to the milk and it 

 has coagulated it is called "Startoline." 



60. The second propagation. The milk used for 

 the second propagation is handled the same as the 

 milk used for the first inoculation of the pure cul- 

 ture, except that the temperature at which the milk 

 is set should be 75° F. or about five degrees lower 

 than the temperature used for the first propagation. 

 This temperature may vary slightly according to the 

 methods employed and to the skill of the person 

 handling the starter. Add about two tablespoon- 

 fuls of sour milk from the first propagation to each 

 quart of the milk for the second propagation and 

 use. about the same proportions for each succeeding 

 propagation. 



61. The third propagation. "Whenever it is neces- 

 sare to make more than two propagations of a pure 

 culture before it is used for inoculating the starter 



