} 4 ILLINOIS STATE DAIRYMEN'S ASSOCIATION. 



— Usually from 18 to 25 per cent. 



— Will it run through a hair sieve? 



— Yes sir. We may have tc shake the sieve the last time a little 



but. not a great deal. 



Q: — How often do you get milk. 



A: — Every day Sundays included. 



Q: — If that starter should bejonivi thick, would you advise warming 

 r it and getting whey and putting that in, would that be injurious? 



A: — I am inclined to think that would be injurious. I don't know 

 anything abouc putting whey in. i never heard of it until I heard your 

 paper today. I have tried warming the starter, once to my sorrow. You 

 can very easily make white specks in your butter by warming your 

 starter. Of course using whey would not produce white specks. I don't 

 know how that would affect it. 



Q: — Suppose you was running a creamery three days in a week could 

 you hold that starter from Friday to Monday? 



A: — I never had any experience in that line. I think the way would 

 be to pasteurize your skim milk and cool it down to a very low point and 

 hold it unt.il you wanted to ripen it up. I would try that. 



Q: — Don't you think if it! was cooled to 40 degrees it would hold all 

 right? 



A: — It is possible it might hold 24 hours. Not longer than that. 



Q: — What per cent of acidity in your cream when you start? 



A: — Well, of course, I use the Farrington tablets, but it is my im- 

 pression that our tablets are weak. I run to .65 to .70 per cent. 



Q: — Ever damp or soft? 



A:— No sir. But you take 35 per cent cream and run in 70 per cent 

 acidity, it is rather higu. 



■How long have you had them 



— Over a year. 



— I would say here, I have had a talk with Farrington recently in 

 regard to these tablets. They will not weaken in strength but the solu- 



