ILLINOIS STATE DAIRYMEN'S ASSOCIATION. j^^ 



hours. We heat it up to about 62: degrees, and use a starter. Of course 

 in the summer we do not heat the cream at all, but cool it down as low 

 as possible. When ready to churn cool to 52 degrees, then strain into the 

 churn, color put in and churned. We churn our butter into granules,. 

 not lumps, the size of your fist or head. The buttermilk is then drawn. 

 off. The churn is filled up with clean, cold water, the water being 

 about the sama temperature as the buttermilk. The lid replaced, tho 

 churn is revolved a few times, the water is drawn off, then the butter is~ 

 salted, worked, and put up in packages ready to ship. 



Then the churn is washed andi steamedl out, and) the vatsi, pipes, cans, 

 and everything about the factory is washedi and sicalded, floors scrubbed,, 

 and! everything got in shape for tLe next day's work. 



In conclusion, let me thank you for the time and space you have- 

 given me in this convention. 



DISCUSSION. 



Mr. Crossland: What kind of starter do you use? 



A. Mostly skim milk starter. 



Mr. Sawyer: For fear of possibly misleading, I would like to ask: 

 Mr. Mallory if he intended to advise buttermakers to experiment by try- 

 ing all the different butter colors and salts that come on the market for- 

 the sake of knowing himself what they are. Did he Intend to convey 

 the idea that he ought to carry or that class of work? 



A. No sir, but if you have started in new with a butter color, it is. 

 a good idea to experiment a little to know what you are doing. 



Q. Your idea is what, taking anything new that jou have to work 

 in to experiment with it, rather than to experiment with 14 or 15 that, 

 might present themselves. Is it your idea e^ery time a butter color 

 comes along to get that color and try.it? 



A. Not alv/ays. I am placed in a position where I do that a great, 

 deal. The firm asks me to try it. 



Q. What firm? 



A. The firm I am working for. 



