88 ILLINOIS STATE DAIRYMEN'S ASSOCIATION. 



a few times, let the gas out and let stand until next morning, 

 when it is ready to churn. 



I think the proper place for the cream to ripen is in the 

 churn shut up air tight. This keeps out all foreign flavor that 

 might get into the cream and at the same time keeps the flavor 

 of the cream from getting out. In the morning when I go to 

 churn, should the cream be too cold, I warm up by putting in 

 warm water. I never heat cream up by steam hose; warm 

 water is much better. If in summer time the cream is too warm 

 I cool down with crushed ice. When my churning is done the 

 butter is in great wads not in small granules that so many try 

 to have. Our butter will not granulate because the cream is 

 thick. There is not enough skim milk in it; we quite frequent- 

 ly have to put in water to get it to churn because the cream 

 sticks to the churn and will not let loose. When the churning 

 is done the buttermilk is drawn off and two or three bucketfuls 

 of water dashed in. This is let off, then the churn is filled up 

 with cold water from the well until the butter swims right good; 

 the lids are put on, the churn is revolved a few times, the water 

 is let off, when the butter is ready for salting and working. 



I do not take the butter out of the churn only as I salt and 

 work it. Some take it out and put into tubs then empty the tubs 

 on the butter worker while it is in motion, which presses the butter 

 before the salt is spread on. I like to have my butter as loose 

 as possible until it is salted, as the salt gets all through it pretty 

 much before working and it does not take so much working. 

 Great care is taken in the working of the butter. When the 

 butter is worked I roll the butter up into balls or rolls of about 

 twenty or thirty pounds and toss into the tubs very hard so as to 

 make it pack. I never use abutter maul in packing butter. I have 

 seen it used in the tubs until the butter would be worked almost 

 to grease. My style of packing is a little hard on the hoops of 

 the tub as I have often broken the middle hoop, but it makes 

 the butter very solid. 



The making of the butter in summer time is done in the 

 cool of the morning, before breakfast. I go to breakfast usually 

 at 6:30 o'clock. My butter is in the cooler while I am at break- 



