THIRTY-FIFTH ANNUAL CONVENTION. 129 



man in the latter case would be to first, fix a place where the 

 mother starter can be kept under control ; second, to take several 

 milk bottles or fruit jars, one for each day, between the days you 

 run ; fill them with milk on the day you run ; sterilize them prop- 

 erly and propagate one every day and the starter for the cream 

 the day before you run or it might be possible to propagate both 

 the day you run and as soon as beginning to thicken cool down 

 and hold them at a low temperature enough so that they do not 

 get overripe. 



Q. — When cool it down? 



A. — As soon as beginning to get thick. 



Q. — What temperature would you hold at? 



A. — As low as you can. 



Q. — 48 to 50 degrees? 



A. — That's the highest I would hold at. 



Q. — My experience is this. When the starter is just ready 

 to turn and I put it down into my spring it will not coagulate 

 until next morning. If left out of doors it coagulates. My 

 spring is 47. 



A. — Don't cool down until thick. 



Q. — I have found out by experience that the acidity will not 

 develop very much then. 



A. — It will develop some. 



Q. — I have found out by putting into the spring an hour 

 before coagulating, it will not coagulate until next morning. 



A. — But, if it is cooled as it thickens, and held several days 

 it will get plenty ripe. I have had good results from doing it 

 that way. 



