158 



ILLINOIS STATE DAIRYMEN'S ASSOCIATION. 



Q. That is a different light? 



A. Yes £ir. 



Q. Not experimenting on his own hook at the expense of his com- 

 pany, he should be judicious, but in a position that Mr. Mallory is in, 

 the firm he is working for desire s that he should do that, why then if 

 there should be any loss, the firm themselves are responsible for it? 



A. I am very careful not to try anything that would injure the in- 

 terest of the lirm. 



Mr. Crossland: How do you prepare the starter? 



A. I handle the starter almost as I do my cream. Save one can of 

 good milk, cool it down to about 54 degrees, and then heat it up again 

 to 60 or 65. Set it away and by the next morning that starter is ready 

 for use. 



Q. What is the effect in the cooling down skim milk? 



A. It does not hurt the flavor, adds a little. 



Mr. Henderson: I would like to ask how long the butter lays in tha 

 salt before working it the second time? 



A. I never work butter over the second time. 



Q. You don't? 



A. No sir. 



Mr. Crosier: I would like to ask in preparing that starter whether 

 you stir the skim milk the same as the cream? 



A. Yes sir. 



Mr. Sawyer: How much tinre usually allowed when you put your 

 salt in to when you put your butter in the tub? 



A. Just while it takes to work it. 



Q. Well, how long is that. One hour, two hours or how long? 



A. Half an hour. Sometimes not that long. 



Mr. Johnson: Have you a way oE handling mottled butter. You 

 didn't have any of that here? 



A. No sir I hope not here. 



