ILLINOIS STATE DAIRYMEN'S ASSOCIATION. 75 



The Chairman: If you have too small a quantity in your 

 churn, you have got to reduce your motion in order to get the 

 churning. The same way with the churn that is overloaded. 



Mr. Monrad: Supposing I am a pioneer farmer and only 

 have one kitchen and a bedroom, how am I to keep my cream 

 warm.? 



Mr. Pethebridge: I think the general rule is to ripen the 

 cream beside the kitchen fire when the weather is very cold, but 

 I would prefer ripening it in a cellar, or something of that sort, 

 providing there are no bad smells, which you must guard 

 against. 



Mr. Spicer: Hang it down the well. 



Mr. Pethebridge: That wouldn't ripen it in twenty-four 

 hours perfectly sweet. 



Mr. Monrad: I am interested in this, because I have been 

 there myself. A good many are so placed that it is hard to 

 keep the temperature of the cream up to where it will ripen. 

 Let me suggest this. Warm your cream to sixty-five degrees, 

 or wherever you want it, then have a drygoods box filled with 

 hay and just put your can down in the center of the hay and 

 cover it up and that will keep warm for quite a long time. In 

 the summer time, when my wife cooks a ham, she had a box 

 with hay in it and she will get the pot to boiling real good and 

 then she puts the pot down in the box of hay and the ham will 

 go on cooking, and she need not keep the fire up. It will cook 

 in three or four hours. 



Mr. Tripp: That is a fine way to boil a ham, but how are 

 we poor fellows going to boil ham if we haven't got any hay? 



Mr. Monrad: You can use cotton or anything that will keep 

 the pot warm. This was invented by Prof. Fjord of Denmark, 

 that method of cooking, and it is an economizer of fuel and time. 

 In that country the housewife often goes out to work and she 

 can start the dinner to cooking and leave it for several hours. 



Mr. Tripp; That is the way the Chinamen keep their tea 

 hot. 



Mr. Monrad: We have learned a good many good things 

 from the Chinamen. 



