ILLINOIS STATE DAIRYMEN'S ASSOCIATION. 215 



Mr. Wiltberger: What is the object of salting in the 

 churn ? 



Mr. Hostetter: You can do it with less work. 



A Member: How can you tell how much salt to put in? 



Mr. Hostetter: I churn regularly and I can tell. Where 

 you churn as much as seventy or seventy-five pounds it makes 

 but little difference. 



Prof. Farrington: How can you tell when the butter is 

 worked enough? 



Mr. Hostetter : I taste it to see whether it is salt enough 

 and I tell b}' the general api)earance more than anything else. 



Prof. Farrington: Are you able to put into language a 

 statement that will explain to any who does not understand 

 working butter how much working butter ought to have? 



Mr. Hostetter: When I commenced making butter I had 

 some trouble with streaky butter that came from its not being 

 properly salted, and I bought myself a tryer and sampled every 

 package of butter before I shipped it, and that is the way I 

 learned how to salt and the amount to work. You have to 

 use some judgment in working butter; you have to tell by the 

 solidity of the butter how much to work it. 



The Chairman: Prof. Farrington's idea was whether you 

 could give anybody a rule by which they could know from the 

 appearance of the butter when worked at once when it was 

 worked enough. 



Mr. Hostetter: I do not think you can when you are 

 working it. I think after the butter has stood so you could 

 put the tryer in, you could tell whether it was worked enough 

 from appearances, but to look at it on the butter worker, 1 

 do not think you could tell from the looks of the butter 

 whether it was worked enough. 



Mr. Judd: Is it not true that when you are working on 

 the butter worker, if you go a little too far, it becomes salvey 

 and soft, loses grain? 



Mr. Hostetter: Of course you can tell when it has got 

 too far, you can begin to tell if your butter begins to look 

 shiny, you are certainly working it too much, but the point 

 is to stop it before it looks shiny. 



