70 ILLINOIS STATE DAIRYMEN'S ASSOCIATION. 



Then the next question is: The proper stage for the ripening 

 of cream, and that is a very important question. I have three 

 samples here, showing, the first one where the ripening has not 

 progressed far enough, another where it has gone too far, and the 

 third, the cream we are going to churn is just right. (Those 

 interested sampled these.) Strain your cream, before churning, 

 through the proper-sized strainer, or your butter is likely to be 

 streaked, or there will be little lumps of cream that will not 

 churn, that will make your butter mottled and streaked. The 

 strainer cloth that I have is not the ordinary cheese cloth but it 

 has the proper-sized mesh for the purpose. If there is any diffi- 

 culty in straining add a little water. I get this cloth in St. 

 Louis, it costs ten cents a yard. I ask for strainer cloth and 

 get it all right. It is not cheese cloth. 



Now, you have your cream in the churn. This cream was 

 put in at a temperature of fifty-four degrees. The temperature 

 of this room is sixty-eight; of course, you have to regulate the 

 temperature of the cream according to the room. The butter 

 should come from an ordinary churning in about thirty to thirty- 

 five minutes. A little butter color should be added according to 

 the market you are making for. We reckon about an ounce of 

 butter color to about forty-eight pounds of butter in our part of 

 the country; it should be probably a little less in the north. 



The Chairman: The amount of coloring needed depends a 

 good deal on the feed of the cows, does it not? 



Mr. Pethebridge: Yes, quite so. At this time of year 

 there is not much color in the cream anyway. In June we dov 

 not need to add much. In the case of no-salt butter you do not 

 put in any color. We have in the city a large demand 

 for that kind of butter which is perfectly white. 



When you commence churning, at first about every second 

 round you want to let off the spurious gases from your cream, 

 stopping when you find the gases cease to come up, as they will 

 after a little. Ventilation is always important in churning. You 

 want to start a little slow at first, get your cream thoroughly 

 mixed before it begins to break. After you have been churning 



