ILLINOIS STATE DAIRYMEN'S ASSOCIATION. 253 



temperature and the skim milk should be heated to i8o degrees 

 or more. 



As to heaters for creameries (which should be continuous in 

 action) we have in the market at present three. One made by 

 the DeLaval Separator Co., New York and Chicago; one by A. 

 H. Read, of Philadelphia, which is a copy of the modern Dan- 

 ish, where a rotating dasher elevates the milk or cream over the 

 heated surface and forces it through a pipe some 7 or 8 feet (an 

 advantage the other apparatus do not have) ; this is made spec- 

 ially for skimming hot and is of a very large capacity; one made 

 by A. H. Barber & Co. , of Chicago, where the milk or cream is 

 passed over the surface of a rotating bowl, which is heated by 

 the steam from the flyer which rotates it. Intending purchasers 

 should investigate all; either of them do good work. 



As to cooling these manufacturers and others make efficient 

 coolers, but it is well to use only those that are easily cleaned 

 and of a sufficient capacity. The fiast 50 to 70 degrees may be 

 cooled with water of any temperature, even 78 or 80 degrees, as 

 for instance, the water used for condensing purposes where there 

 is a refrigerator machine. Hence it is better to have the cooler 

 in two sections, the last one being cooled by circulating brine or 

 iced water through it. In this manner the cost of cooling is 

 reduced to a minimum. 



RIPENING THE CREAM. 



Having cooled the cream (from either system) to the desired 

 ripening temperature (I prefer about 65 degrees), the most im- 

 portant work commences — the development of flavor. If the 

 pasteurized cream be churned sweet it will give us a perfectly 

 sweet, insipid butter, without even the faint aromatic flavor of 

 raw, sweet cream butter, and just in proportion as the maker 

 understands and carries out this ripening (which requires a good 

 deal of attention to the little details) just so is his success. 

 Starters must be used. 



While just as good butter can be made from home made 

 starters, the important advantage of greater uniformity can 



