I02 ILLINOIS STATE DAIRYMEN'S ASSOCIATION. 



I think a good plan when your churning reaches that stage, to put a 

 little salt in your churn and turn it quickly a few times, then draw off'the 

 buttermilk. Salt the butter at Jeast twice. At the second washing the 

 water should run out clear. 



Here is a sample of butter that is too fine. The cream was the right 

 temperature when it went to> tne churn, but the roonj was too cold. The 

 thermometer outside registered 15 below zero, and the cream got cold 

 after it got to churning, and although the butter came in after it reached 

 that stage, it would not gather any more and had to draw the water off 

 when it was that fine, and that is the way you waste your butter. 



Here is another sample/ of butter where the cream was too warm when 

 it was churned, and the granulation is large. Butter when it comes in 

 that shape, if you pour water on that and let it. cool, when you goto work 

 that butter those chunks being irregular in size, the salt will not get to 

 the rest, and when you come to cut it you will see white streaks that comes 

 from the salt not being in those places that ?re white. 



I have another sample here where half is granulated too fine and half 

 the chunks too large. Those large chunks will leave white streaks in the 

 butter. 



Here is another sample that is very much too fine, and it is almost im- 

 possible to handle butter that is as fine as this. If your butter comes in 

 like that, and so cold you cannot gather it, the best way is to pour luke- 

 warm water into your churn, enough to warm it, then it will gather. 



Here are somesamples that were churned at too high a temperature. 

 If you have butter as it should be, properly worked, churned at the right 

 temperature, it should break off like a piece of steel; able to take a roll 

 and break it off. 



As to selling the butter — you want to sell it to suit your customers. 

 I had a customer that wanted to buy butter of me, and it was not salt 

 enough to suit him. After 1 had made the second sale I asked how it was 

 then, and was told it was pretty near it, but needed it just a little salter 

 The next time I was told it was all right. But it had been salted the same 

 all the time. You can cultivate your customers' tastes to suit your butter, 



