The ranch. [volume] (Seattle, Wash.) 1902-1914, 1905-09-15

ly gained through the New York Pro
| duce Review sending out series OF
questions and securing replies from
many of the most prominent teachers
of dairying in the country. 1t is i'm
possible, for lack of space, to give the
information in full, but good summar-
les are given herewith following each
question:
Does nothing of butter occur at one
particular time of year more than an
other? If so, when and why? In
most cases it is reported that mot
Ting occurs more frequently in cold
weather, because it is more difficult
to distribute the salt evenly through
the butter, owing to the lower tenn
perature of the washwater and the
greater firmness of the butter.
What different kinds of nothing do
you recognize? There is considerable
variation in the replies made to this
question. Summarizing all the diff
ferent statements the question is an
swered as follows: Cd An uneven
distribution of color showing in small
patches, (2) streaking or wavy mot
ties. CD white specks, and (4 dap
pies. In most cases the expression
indicates only one kind of nothing
but varying in form and showing as
streaks, waves or cloudiness.
What do you regard as the cause OF
nothing? Every reply indicated the
uneven distribution of salt in butter
as the chief or sole cause of nothing.
Additional or contributory causes are
given as follows: CD Uneven cream
ripening, (2) pasteurizing sour cream,
co insufficient working, (4) chilled
granules worked too soon.
Has riDening of cream anything to
to do with nothing? If so, how? The
general opinion is that cream-ripening
has no relation to the nothing of but
ter, except that white specKs in but
ter are often caused by over-ripe
cream.
Does the temperature of churning
influence nothing? The general be-
lief expressed is that churning has
little or nothing to with nothing. The
following special suggestions are
made: cd Some temperature condi-
tons of churning make difficult the
even distribution of salt and so con-
tribute to nothing (2) Too low or
too high churning temperature may
interfere with proper working of but
thus favoring the formation of notifies.
co If butter is made too hard the salt
cannot be easily distributed uniformly.
(4) Over-ripe cream churned at too
high temperature produces notifies.
Summarizing these statements, it is
the prevailing belief that the temper
allure of churning may affect the mot
Ting of butter, when the uniform dis
tribution of salt is made difficult, es-
pecially churning at low temperature.
Does the temperature of the wash
water influence nothing? Some state
that the temperature of the wash
water has no influence upon the mot
Ting of butter. Several hold that the
use of water so cold as to harden the
butter considerably would cause mot
Ting by preventing the uniform dis
tribution of salt. One states that mot
ties are produced whenever the wash
water is colder than the butter. An
other claims that notifies are unusual
when the wash water. salt and butter
are of the same temperature.
Does the size of granules influence
nothing? The general belief eX-
pressed is that there is no relation be-
tween the size of butter-granules and
nothing. One states that large gran
ules, when hard, favor nothing; but,
when the butter is soft, the size of
granules makes no difference. Two
state that small granules are prefer
able since large granules favor mot
ting.
Does salt influence nothing? The
expression is unanimous that the I'M
even distribution of salt is the chief,
if not the sole cause of nothing.
Has the butter color used anything
to do with nothing? All state that
butter color DrOperly used is not. in