used was from milk separated at the creamery and contained 

 nearl}- 40 per cent fat. After being pasteurized and cooled to 

 cliurning temperature it was held for about three hours. After 

 the cream was put into the churn a large per cent ('25 to 30 per 

 cent) of starter was added and churning followed immediately. 

 Butter made in this way secured first place at the leading Cana- 

 dian Exhibitions in 1903. The beneficial efl'ects of the use of 

 good raw material and a good starter should again be noted. 

 Leclair maintains that b}- adding a starter to sweet cream and 

 churning immediatel}- the flavor-producing substance can Ik- 

 developed in the butter after it is churned. He says that if 

 sweet cream is churned with a portion of sour mill: or starter 

 the flutter will have about the same flavor after standing as it 

 would have if the cream were ripened. Some ha\'c tried to 

 improve the flavor of butter b}- adding a starter directly to the 

 butter and working it in with the salt. According to the Internal 

 Re\'enue regulations, butter of this kind would be deemed 

 adulterated and be subject to a tax of 10 cents a pound. 



