220 ILLINOIS STATE DAIRYMEN'S ASSOCIATION. 



The Chairman: I want to bring out the point that we 

 must salt to suit the consumer of this butter, no matter 

 whether it is a quarter of an ounce or an ounce and a half or 

 two ounces. 



Mr. Patch : I filled an order a short time ago for a party 

 that wanted butter salted two and three quarter ounces to the 

 pound; that was on the butter worker and it was pretty gritty. 



Mr. Judd : In some of the best hotels they do not salt at 

 all. They salt on the table, each one himself. 



The Chairman: That is a matter of education. I have 

 calls frequently for butter to go to the Chicago market where 

 they do not want any salt in it at all. 



Mr. Post: How long do you let the salt stand on the 

 butter before you start to work it? 



Mr. Hostetter: Just a few minutes. 



Mr. Post: Do you think that ever cuts the grain of the 

 butter? 



Mr. Hostetter: I think not. If your butter is too warm 

 and the granules are large, it won't do to put in as much salt 

 as when the granules are small. 



The Chairman: There is a question of temperature that 

 has been brought up that perhaps you can throw some more 

 light on, Mr. Hostetter. With Jerseys, is there a necessity 

 for churning at a lower temperature than with average cows? 



Mr. Hostetter: I have never had any experience except 

 from gathered cream, with other than Jersey cows. I know 

 that I could not churn the gathered cream at anywhere near 

 the temperature that I could churn my own cream. I would 

 have to churn at a very much lower temperature. 



The Chairman: I know, I believe as well as anything I 

 know along this line, that it is desirable to churn at as low 

 a temperature as we can with our conditions, and the percent- 

 age of fat in the cream has largely to do with what tempera- 

 ture you can get that cream gathered. If you take the cream 

 from deep cold setting that has a much smaller percentage of 

 fat, you cannot churn that with as low a temperature as from 

 cream taken from the separator. Take cream with twelve per 

 cent, of fat in it and you cannot churn at near as low a tem- 

 perature as cream with thirty-three to thirty-five per cent, of 

 fat. There is no trouble in churning that and have it gather 

 in the churn as low as 52 or 50 degrees, but you take cream 

 with 12 per cent, of fat in it and you cannot churn it at that 

 extreme low temperature. 



Mr. Monrad: Mr. Hostetter seemed to imply that it was 

 not fair to put the dairy butter in the same class as the 

 creamery, but he seemed to imply that it was not fair to the 

 private dairyman. I think, on the other hand, it is not fair 



