ILLINOIS STATE DAIRYMEN'S ASSOCIATION. 57 



little below 62° F. in summer, and a little above that 

 in winter. By the use of the little dairy thermometer, 

 the person who churns two or three hours and does not 

 know why the butter does not come would lind his 

 labors very much shortened. 



When the butter has come and is in the granular state 

 the churn should be stopped, and by the addition of a 

 little brine or water the butter will rise and the butter- 

 milk can be easily drawn off ; after this the butter 

 should be washed until the water can be drawn off 

 clear. After draining for a few minutes the salt should 

 be sprinkled over, at the rate of about two ounces to 

 the pound— less of some brands than others; then it 

 should be thoroughly stirred and allowed to stand for 

 a few minutes to dissolve the salt. After this it may 

 be taken to the worker and worked well once, and 

 then it is ready to pack in any form desired. 



Of course, you will not lack for customers if your 

 butter is of good quality. If you have given your cows 

 good food and shelter, if you have cared for the milk 

 that all bad odors are kept away from it, that the 

 cream is perfectly ripened and churned, that the churn 

 and all utensils used are perfectly sweet and clean, you 

 will find ready sales and profitable returns. You will 

 find, as I said in the beginning, there is no branch of 

 farming which can be made to yield more pleasure and 

 profit than dairying. 



