ILLINOIS STATE DAIRYMEN'S ASSOCIATION 159 



We have tubs of butter here, 47, 14, 21 and 22. The total 

 of your scores as compared with the scores by the judge will 

 award the prize. Any one that has butter on exhibition here at 

 this convention is eligible to the contest, and I advise every one 

 to take part in the scoring. Go over this butter and put down 

 your score. If you put 94 and the judge puts 90, you will find 

 out why the difference. If you don't put down a score in black 

 and white then you W'On't know later on wdiat the judge scored 

 it. 



DAIRY BUTTER. 



By Chas. Foss, Cedarville, Illinois. 



It is needless to say that poor dairy butter is a drug on the 

 market. While on the other hand good dairy butter is always 

 in demand and w^ill always bring a good price. Unless one has 

 the inclination and apparatus to make the very best dairy butter 

 he had better not make any. 



One of the first essentials to butter making is cleanliness. 

 Clean food, clean stable, clean cows, clean hands, clean apparatus 

 and utensils. My cows are kept in ''Bidwell Stalls" both day 

 and night during the winter. Each cow's stall is carefully ad- 

 justed so that she cannot become soiled. Silage is never fed 

 until after the milking is done, and the milk has been removed 

 from the barn. If their udders become soiled they are washed. 

 As soon as the milking is done the milk is taken from the barn 

 to the creamery where it is immediately separated, the skim milk 

 is fed to the calves and pigs and the cream is immediately taken 

 to the spring wdiere it is cooled down to about 48 degrees F. 

 The cream is kept in cool cans and while it is being cooled the 

 cover is partly removed from the can to allow the animal odor 



to pass off. 



The Creamery. 



The creamery is 10 ft. x 16 ft. built to the end of the barn, 

 but has no opening into the barn, making it necessary to go 



