ILLINOIS STATE DAIRYMEN'S ASSOCIATION. 89 



fast. My helper fills up the churn about one third full of water 

 and boils it, then every thing used in the making of the butter is 

 thoroughly cleaned and scalded with boiling water. The churn 

 is well looked after to make sure it is clean. The churn is then 

 emptied, let stand for an hour or so then filled up with cold 

 water from the well and allowed to stand until we are through 

 separating. In summer time I mash up enough ice to cool the 

 cream down to about fifty-six degrees, put into the churn before 

 letting in the cream. By treating the churn this way it is 

 always kept clean and sweet. 



DISCUSSION. 



Mr. Tyler: At what temperature do you keep your cream 

 in the churn over night.^ 



Mr. Miller: I keep it at^fty-six. The milk is heated up 

 to eighty or ninety degrees before it is run through the separa- 

 tor, but after it is separated, the cream is cooled down to fifty- 

 six or fifty-eight, put in the churn and shut up tight, keep it at 

 that temperature if the temperature of the atmosphere will hold 

 it at that. In summer time it may go to sixty-four during the 

 Bight 



Adjourned to i :30 p. M. 



The convention met at i :30 p. M. same day. 

 The president in the chair. 



HOME LIFE UPON THE FARM. 



BY MRS. MARY A. MAYO, BATTLE CREEK, MICH. 



I wish to bring you a few thoughts that will tend to make 

 your home life upon the farm a better life, that you, as fathers 

 and mothers, may be stronger and wiser and better. 



