110 ILLINOIS STATE DAIRYMEN'S ASSOCIATION. 



A Member: Would two samples of cream having the same 

 amount of acid in them by this test taste the same? 



Prof. Weems: I do not think it would be well to depend 

 upon taste as a means to determine the amount of acid in any 

 sample of cream or milk. 



Mr. Lyons: Since you adopted this method of testing your 

 cream, do you find a difference in your butter product.'^ 



Prof. Weems: I think so, for it gives the buttermaker 

 control over the process of ripening of the cream, and he knows 

 when the cream is in condition for churning. 



Mr. Lyons: But does he get a better grade of butter, or 

 more of it.? 



Prof Weems: The process gives the buttermaker control of 

 his cream, and naturally he can obtain a uniform product having 

 the best flavor. As the cream is well ripened the loss of butter 

 fat in the buttermilk is a minimum quantity. 



CHEAPEST MILK PRODUCTION, OR HOW TO MAKE 



BUTTER AT A FOOD COST OF EIGHT CENTS 



PER POUND. 



A. G. JUDD, DIXON, ILL. 



Mr. Chairman, Ladies and Gentlemen: 



Doubtless you all realize by this time that the best results 

 received from these meetings come from the freedom with 

 which you ask questions, and determine how far you can apply 

 the principles promulgated by the speaker to your own individual 

 business. 



It must also be remembered constantly that methods adapt- 

 ed to a black loam soil will not produce similar results upon a 

 heavy clay soil; neither will the methods that I shall state, as 

 applied by me with my surroundings, produce similar results for 

 you, if your surroundings are radically different. 



If my talk is to be of practical benefit to you, do not expect 

 highest results from moderate conditions, but be willing to im- 

 prove conditions until highest results are reached. 



