ILLINOIS dairymen's ASSOCIATION. 41 



ness must |be avoided. Experience shows that sepaiator cream must be 

 churned colder by two or three degrees than cream by the old methods. If 

 59 deg. to 60 deg. be the churning temperature for the one, the other must be 

 started at 56 deg. to 57 deg. Careful watching not to overwork the butter 

 from the new method is very essential to success in using it. 



The cream when discharged from the machine must not be too thick or 

 concentrated. The yield from the whole milk may not be affected by this 

 error, but it increases the difficulry of extracting the butter- milk. It is quite 

 impossible to get a clear washing of the butter. The writer was caught in a 

 scrape of this nature last August. Early in the season the machines had 

 been adjusted to throw about 20 per cent., or one in five, by measure, of the 

 whole milk into the cream spout. This worked well enough during the early 

 summer months while the milk was less rich in butter, but as the autumn 

 approached and the milk became richer the cream became very thick, and 

 with all the care and good management that I could command the butter 

 was not clear. Having soon traced out what I thought was the cause of "the 

 diflBculty, I changed the machines so that they would throw out 25 per cent., 

 or one in four,of the bulk,into the cream and had no further trouble. The sit- 

 uation demanded a larger amount of milk-serum, or skim-milk with the 

 cream to assist in the drawing out and washing out of the butter-milk. Op- 

 erators of new machines must necessarily be learners, and what one man 

 learns may be profitably related, to keep his neighbors out of the same mis- 

 takes. 



There is a difference of judgment and practice on methods of salting. 

 On the amount of salt, one ounce to the pound ; there is no dispute. Many 

 still apply the salt to the butter on the worker by weight, and incorporate it 

 by light working. I like this for its accuracy, and would certainly use it 

 with inexperienced help. Others salt in the churn and guess at the amount 

 of salt needed, and do it successfully. Here the disadvantage lies in its inac- 

 curacy—the liability to over-salt or under-salt. The advantage lies in being 

 able to incorporate the salt without a preliminary working, which has con- 

 siderable weight, I think, with our centrifugal butter. 



As to kind of salt : the drift of the year past has been greatly in favor of 

 domestic salts to the exclusion of imported salts. Without doubt we have 

 American salts on the market equally as good and as pure as the best English 

 brands, and at much less cost. The oft-repeated assertion that no tine, long- 

 keeping qualities could be obtained in butter and cheese, without the use of 

 some kind of foreign salt has, by experience, been thoroughly disproved. 

 The largest number of our best butter and cheese makers are now using 

 American salt. Foreign salt must compete in price or be discarded. 



I read yet, occasionally, of some conservative individual raising his voice 

 against artificial color in butter. Such, usually, own small dairies of Alder- 

 neys and make butter on the farm. If they allow of color at all it is only 

 such as they can extract from carrots, supposing they are less harmful than 

 the commonly used annettoine. Such doctrine is founded upon prejudice 

 and not the result of intelligent investigation. 



Popular taste demands a certain grade of color, and he w^ho runs counter 

 to this demand does it at his own loss. If color must be used, why not use 



