The Richmond Virginian. (Richmond, Va.) 1910-1920, 1915-03-19
HOOVER PRESIDENT Of
STATE CREAMtRYMth
Association Hears Numerous Adj
dresses of an Exceedingly Prac-
+, teal Character.
In Order to Get Uniform Results DR..
larson Recommends This as Nee
essary-Virxinia Should Increase
Its Output.

Especial to The Richmond Virginian }
Charlottesville. March 1S.-Pre-
ceding the banquet rendered the but
termakers ard creamerymen of vir-
ginia at the New Gleason Hotel. the
Virginia State Creamerymeu's AS
ISOLATION was organized and me fol-
lowing officers chosen for the ensu-
ing year;
President. w c. Hoover. Timber
Vile; vice president George A. Smith.
stanton: secretary and treasurer,
Fred Driver, Waynesboro.
The president appointed the fol-
lowing executive committee: A. F.
Howard. Of Farmvile, creamery in
structor, State Dairy and Food Dtvi-
sion. G. W. Holloway. professor Of
dairy manufacturing, Virginia Poly
teChnic institdts. = acA
s Holdcman of w'uchester
The banquet which followed the
organization OF the association proved
very delightful affair. Prominent
creamerymen and huttermakers from
President Hoover presided and brief
talks were made bv men prominent
in dairy and creamery work, among
them being Professor c. W. Larson.
OF State College. Pa; r. II. Hobbs,
Of the Arm OF F. II. Hobbs & Co,
Norfolk; J. s.. Holdeman, OF Win
chester. J. NJ. F'entress, OF Norfolk,
e NJ Minnick, of Timbervtile. and
Benta min l.. Purcell. State Dairy and
Food Commissioner. a delightful
menu was served.
second Days Session.
The second days session opened at
$40 O'Clock, in the Council cham
Der. with an address on buttermak-
Ing by DIR. G. w. Larson. professor
Of dairy husbandry in Pennsylvania
State College. Everything that goes
into butter should be pasteurized. he
said Uniformity cannot be obtained
without pasteurization. Use from a
s per cent to 10 per cent starter.
In discussing the question of neu-
,ralizers. DIR. Larson stated that tech"
nicalIy Il shc uld not be allowed. but
admitted tina. II was a question In ms
mind, and pointed cut that the lime
water used did not go into the but
ter. but went off in the huttermilk-
At the same time the speaker stated
that II was not a good practice.
Virginia should produce storage
butter right here Good butter Will
keep year in storage If made from
pasteurized sweet cream The churn-
ing temperature may depend some
what upon the breed of cattle and
food they are getting. Get cream into
the refrigerator as soon as possible.
Butter Is often injured by too high
d. velopment Of acidity. The demand
lis more and more for a sweeter but
ter, About three-tenths ac!dity
should be developed Always use q
strainer in stra'ning cream into churn
and keep out particles of curd. which
will make white spots In butter Churn
should not Ire over one third full and
Zoe OF right TEN perature. Tempera
ture does not make So much differ
ence just SD results are obtained II
1t takes two or three hours to churn.
temperature Is too low. Il butter
comes in ten minutes temperature is
too high, If butter comes In soft.
mushy condition. temperature Is too
high. Ty4is time 81 year granules of
At tier should be about the size of
grains of wheat Seventy per cent of
the quality Of butter Is made before
cream reaches the creamery. Give
more attention to getting good pro-
duct than in trying TO make poor
product into good butter.
Gu,d Material Imperative.
In discusSAlg the same subject. Mr..
f. +. Zimmerman, OF the Arm Of
Golden & Co. Washington. D. G.,
said that good material was impera-
tive. Work on the production end
first. We need cream. Suggest to
buttermakars that the farmer be
taught to keep butter cows. To do
that will help more than anything
else. Nearly 5000 pounds OF fat
are received in Washington from Viz
gtuia and made into butter.