ILLINOIS STATE DAIRYMEN'S ASSOCIATION. 171 



is no excuse for butter with an "off'' flavor, unless it comes 

 from some rank fodder which the cows have eaten. The 

 butter-maker ought to be able to make fancy butter from the 

 milk of fresh cows, if he is capable of making it at all. Since 

 this is a generally acknowledged fact, that has been re- 

 peatedly noticed by many dairymen, it will be found to be a 

 good practice to have the milk supply so arranged that it 

 shall contain some fresh cows milk during the entire year. 

 The more fresh cows the better for the flavor of the butter. 



On the other hand, cream is sometimes so polluted with 

 a lot of filthy milk that it is impossible to overcome the bad 

 flavors by any system of cream ripening. Another way of 

 spoiling the butter flavor is by letting the cream sour too long, 

 or over-ripen it. The amount of salt which butter contains 

 also has an influence on its flavor. 



SALTING BUTTER. 



A definite rule for salting butter "one ounce to the pound^' 

 does not tell the whole story in regard to the amount of salt 

 that the finished product contains. The size of the butter 

 granules to which the salt is added, the dryness of these 

 granules or the length of time the butter is allowed to drain 

 in the churn before it is salted, and the amount of working the 

 butter receives after adding salt, all have an influence on 

 the quantity of salt left in the butter. 



Butter in very fine granules requires more salt than 

 coarse granules, because more of the salt is lost during the 

 working of Hue than of coarse granular butter. A lack of salt 

 sometimes allows a poor flavor to become more noticeable 

 than would have been the case if the butter contained more 

 salt. It is well to remember then that the milk or the cream 

 ripening are not entirely responsible for all the butter flavor. 



CHURNING SWEET CREAM, 



During the past year we have had many inquiries about 

 the churning of sweet cream. Some creameries have a trade 

 which they supply with sweet cream butter. 



In order to get an exhaustive churning of sweet cream 

 in a reasonable time, and to provide against a rich butter- 

 milk, the cream should be rich, containing 35 per cent, or 



