433 WISCONSIN AGEICULTUEE. 



ment to the meclianical genius of a Moulten or Mitchell for his 

 plow, or a James or a Gage for the wagon to transport his grain 

 after it is raised ? In short, we feel that the farming and me- 

 chanical interests of our country are as intimately connected as 

 the Siamese Twins ; that agriculture, manufactures and com- 

 merce, are the triune pillars of our Eepublic, and woe betide the 

 man who would attempt to sunder what God hath joined to- 

 gether. 



Eespectfully submitted, 



Okrin Guernsey, 



SajMUel Pratt, [ Committee. 



A. BURDICK. 



STATEMENT EELATING TO BUTTEE AND CHEESE. 



BY H. E, YOGLE, CHICAGO, ILL., 

 Exhibitor of Large Cheese at State Fair, JanesviUe, "Wis. 



Butter of the best quality is obtained at a temperature of 51 

 degrees, and the greatest quantity at 46 degrees Fahrenheit. 

 During the process of churning the agitation will increase the 

 heat about 5 degrees more than it was when the cream was put 

 into the churn. The operation of churning whether it be of 

 cream alone or cream and milk is performed in like manner. 

 The milk requires more tune than cream to complete the pro- 

 cess, from two to three hours being considered necessary, while 

 cream alone may be effectually churned in an hour and a-half. 

 The operation should be slow in warm weather, for if done too 

 hastily the Butter will be soft and white. K the cream is at too 

 high a temperature the churn should be cooled with cold spring 

 water to reduce it to a proper degree of heat. In winter again 



