184 AMERICAN DAIRYING. 



(as it is the fresh cow's milk that imparts 

 flavor) and skim it by itself and use it to make 

 a starter. This should be made every day for 

 the following day's use. For making the 

 starter we use Boyd's starter vat. There are 

 directions with it for its use. 



Temperature at which to hold. — If the 

 cream is to be churned the second day after 

 separated it should be held at a temperature of 

 55 to 58 deg. This temperature will develop 

 sufficient acid. The condition of the milk 

 when received will have much influence on the 

 development of acid, so much in fact that a 

 rule cannot be made that will • apply to all 

 cases. Judgment must be used and experience 

 is valuable in this work. If at any time there 

 is trouble with the milk which causes a bad 

 flavor to the cream it should not be ripened at 

 a high temperature, as it will cause the bad 

 element to develop rapidly and it will secure 

 full possession of the cream vat, overcoming 

 the starter entirely. Ripen off-flavored cream 

 at a low temperature and agitate and aerate it 

 as much as possible during the ripening pro- 

 cess. 



Cooling for the churn. — When ripened and 

 before churning it must be cooled to the de- 

 sired temperature. My early experience with 

 cooling cream was with the common cream 

 vat with a space for water surrounding the 



