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The President: "At how high a temperature do you run 

 your milk through the separator? " 



Mr. Potter: "About seventy-five to seventy -eight. I think 

 that man will have to look to his butter maker to remedy that 

 trouble." 



The President: "Mr. Sharpless knows about the DeLaval 

 separator. Will you answer that question if you can?" 



Mr. Sharpless : " I can say, there are lots and lots of butter 

 not that way made with the separator, showing conclusively 

 that the separator has nothing to do with it." 



Mr. Monrad: "I am firmly convinced it is not owing to the 

 separator." 



The Secretary: "The day is long since past when the sepa- 

 rator could be used as the general scapegoat about the cream- 

 ery. Cooling the cream rapidly to about 40 degrees, as quick 

 as it comes out from the machine, will prevent many of the 

 petty annoyances that some butter makers can still conjure up." 



Mr. Bartolet: "I have a question I would like to put. I 

 have ten gallons of sour cream ready for the churn, and ten 

 gallons of perfectly sweet cream, both 58 degrees in tempera- 

 ture. I want to mix them and churn them. How long a time 

 must they be mixed until they are both perfectly ripe for the 

 churning so that the globules will come at the same time, and 

 secure all there is out of it? " 



Mr. Boyd: "From eight to ten hours." 



The President: "That is on the supposition that you do not 

 change the temperature, is it not? Do you wish to keep the 

 temperature at fifty-eight?" 



Mr. Boyd: "No, I don't understand that is proper." 



Mr. Hostetter: "I think if he raised the temperature to 

 about sixty-two and let it stand twelve hours it would be better." 



Mr. Monard: "I have a pretty sure conviction that by hold- 

 ing it twelve hours it would be too much, and if it was a real 

 case that was put to us I would certainly say churn the can that 

 is ripe, but if the case is put to us to show the difficulties under 

 which creamery men are working by the patrons supplying 



