THIRTY-EIGHTH ANNUAL CONVENTION 47 



The churn is washed by first putting a pailful of hot soft 

 water containing washing powder into it, an(J then closing the 

 churn and revolving it for a few minutes. Remove this water 

 and wash another time with boiling water, but no washing 

 powder. After draining the water out of the churn it is turned 

 so that the opening will be at the side, the cover is removed and 

 in this position it is left until the next morning. The cream cans 

 are washed in the same way as the milk cans. Care must al- 

 ways be taken to keep the churn, separator and cans in a sweet 

 condition. In order to do this no milk or butter dare remain 

 in them. 



Each morning and evening after the washing has been 

 done the floor of the creamery is scrubbed. This is very easily 

 done if it is done right after the washing is done. In this way 

 everything connected with the dairy is always kept in a neat 

 and clean condition. 



I have one of the largest and best springs in the country, 

 the water running at the rate of more than a barrel a minute. 

 The temperature of the water is 49 degrees Fahrenheit in sum- 

 mer and 48 degrees Fahrenheit in winter. This spring is walled 

 up and a house was built over it. In this spring the cream is 

 cooled and kept until it is ripened and the butter is kept in the 

 summer from the time it is churned until it is delivered. I use 

 no ice whatever. 



The spring answers for cooling purposes much better than 

 ice. The temperature of the water is always uniform; the air 

 in the spring house is always pure. It is much cheaper than 

 ice, doing away with a refrigerator and ice house. Were it not 

 for the spring a refrigerator and ice house would be indispen- 

 sable. Good dairy butter cannot be made unless you have proper 

 facilities to keep the cream at a low temperature. 



I churn twice a week, on Tuesday and Friday of each 

 week. The cream is ripened on Monday and Thursday of each 

 week. The cream from one churning to another is kept in the 

 spring at a temperature of 4.9 degrees Fahrenheit in summer 

 and 48 degrees Fahrenheit in winter. It is essential that the 

 cream is kept at this temperature. If it is kept at a much lower 



