222 ILLINOIS DAIRYMEN'S ASSOCIATION. 



consists of a 25 c. c. burette graduated in tenths. A ten c. c. 

 pipette is used for measuring the cream. The alkahne solution 

 is made one tenth stronger than decinormal and phenalphthalene 

 is the indicator used. With this apparatus the percentage of 

 acidity may be read directly from the burette. 



The churn should always be scalded and cooled before being- 

 used. If this is neglected once the churn is damaged beyond re- 

 pair. The temperature used in churning should be such that the 

 butter comes in about three quarters of an hour. The churn 

 should be stopped while the granules are still quite small. A few 

 small particles of butter may be lost in the buttermilk, but with 

 fine butter granules it is possible to hold 3 per cent more mois- 

 ture in the butter in a very finely divided condition, giving the 

 butter a much drier appearance. In washing butter a quantity 

 of v;ater equal to the buttermilk removed should be used. The 

 temperature of the w^ash water should be such as will leave the 

 butter neither too hard nor too soft for w^orking. Butter should 

 be salted in the churn whether the combined churn is in use or 

 not. An easily soluble salt, not too fine grained should be used. 

 It should be so applied as to be thoroughly mixed through the 

 butter with the minimum amount of working. From J4 to 1^ 

 ounces will be required according to the condition and amount of 

 moisture in the butter and the demands of the market. After 

 being salted and w^orked lightly the l)utter should stand until the 

 salt has dissolved when it should be reworked and packed or 

 printed.. 



Pack?ges should be prepared by steaming and soaking in 

 brine co'it^i'^ing 1 per cent of formaline. Liners should be of the 

 best quality of parchment and should be soaked in the same solu- 

 tion. The finish should be neat and the packages clean. 



Butter does not improve with age. If it does not go into 

 consumption at once, it should be held at the lowest possible tem- 

 perature preferably below zero. 



The intelligent buttermaker will take a friendly interest in 

 his patrons' affairs. He will not only be an expert in his own 

 particular line of work, but will post himself on all phases of the 



