214 ILLINOIS STATE DAIRYMEN'S ASSOCIATION. 



DISCUSSION. 



Prof. Farrington: Do jou make a starter every day? 



Mr. Hostetter: I do not use a starter the year around. 

 In warm weather sometimes I do not. But I make a fresh 

 starter every time I want to churn. I take skim milk and 

 warm it up to 90 degrees and put it in a tight package and hold 

 it, and for the next day it is ready for the cream. 



A Member: Is not two ounces of salt to the pound pretty 

 heavy? 



Mr. Hostetter: It is scarcely enough, because you cannot 

 drain all the water out of the butter, and there is so much 

 water in it that it runs off when you work it. 



The Member: What kind of salt do you use? 



Mr. Hostetter: Vacuum pan salt; fine salt. 



The Member: Have you ever found any difference in the 

 way different brands of salt wash out of your butter? 



Mr. Hostetter: No; I don't think there is much differ- 

 ence, but you take coarser grain salt and I think it will not 

 wash out as much and it will leave more grit in the butter 

 than a finer salt, but as to the quantity I have never made 

 any difference. I only work my butter once. 



The Chairman : Haven't you found a difference with salt 

 dissolving rapidly in the form of the grain? Some salt the 

 grain is more flaky than other makes. 



Mr. Hostetter: It has been my rule for twelve or fifteen 

 years to put two ounces into the churn to each pound of butter 

 that is in the churn. There will occasionally be a time where 

 it will be necessary when I am running the butter worker to 

 have a little stream of water drop down onto the butter and 

 work out some of the salt, but that is very seldom. I will 

 more frequently have to add salt than take it out. I think m}^ 

 butter is just about one ounce of salt to the pound after it is 

 in the package. 



A Member: How much does that waste amount to in a 

 year? 



Mr. Hostetter: It is not wasted; I give that to my hogs; 

 the drainings of the butter worker and the churn are put into 

 a barrel of milk so that the milk is alwavs salted. 



