ILLINOIS STATE DAIRYMEN'S ASSOCIATION. 189 



your stable easy and comfortable for the cow (tie 

 straps preferred). Keep your barn as free from bad 

 odors as possible. Bed cows plentifully with clean, 

 dry straw. 



Milk not only gently and quietly, but with perfect 

 gentility. 



The moment the milk is drawn from the cow, cool it 

 by plunging into cold water down to 55° or 60°. This 

 should be done regardless of your manner of securing 

 the cream. Having secured the cream, either by the 

 old process or by aid of a separator, exercise the 

 itmost care in ripening. The quality and quantity of 

 butter depends largely upon this process. If possible 

 use Boyd's Starter. Use conscientiously the thermom- 

 eter. If in winter, put it into the churn at about 62°; 

 in summer, if in a cool butter room, at 58°. If in a 

 creamery, use a hardwood box churn; if in a private 

 dairy, use the Boss hardwood churn; never use a soft- 

 wood churn. Revolve churn slowly till cream breaks, 

 stop churn instantly, draw off buttermilk at once. If 

 danger of white specks, wash with strong brine; if not, 

 with the purest, cleanest cold water, till there is no 

 sign of buttermilk left. I should have said, before 

 starting your churn put your color in. (Use either Han- 

 son's or Thatcher's.) 



Remove carefully from the churn to the worker, salt 

 with Genesee or any other good salt, to suit the taste 

 of your custodiers; three-fourths of an ounce to the 

 pound is the usual rule. Pack in the kind of package 

 that the market demands. 



Work no more than is absolutely necessary; skill 

 and judgment will dictate here. Be sure to have your 

 butter, when put upon the worker, in granules 

 about the size of shot. 



