Show for Ilip eiting cream I 1 have used the boyd starter system for ripening cream fur about two years ind ami would not like to do without it jt it gives us ua practically tho the control of antaus atmospheric changes and uniform quality and quantity and is simple to make 0 the atai ter or yeast I 1 warm sweet up to 00 90 dega then put it in fit a feri ferment neut can call and cover it closely air tight if poi possible in about twenty two hours it u M ready for uso use I 1 then idd add ono one gallon to twenty or twenty live flye of cream warm warin the mixture up to 70 begs in ill winter cover tightly and keep it where tho temperature pera per ture aturo will not go below 65 deg j the cream will avill bo be ripe in ill twenty tour hours tile cream vat kill being tight no 0 o odors flies or dirt can get in in summer or winter I 1 now use the niblock nib cock test in my lairy dairy to test for butter before it yas brought out jut 1 ripened and churned IL a lays days milk from tile cow I 1 Avant banul ekl to test the babcock is tho the most correct col reel method and is himple dimple NY Y 11 gilbert in ill rural now horlor |