ILLINOIS STATE DAIRYMEN'S ASSOCIATION 165 



is thrown into the churn to rinse out the salt that may be in the 

 churn, the worker is then again started and the butter worked 

 until it is finished. The salting and color of dairy butter must 

 be made to suit the demands of the trade. My trade demands 

 a somewhat lighter color than creamery butter. If a combination 

 churn is used, more salt must be added than if a barrel churn 

 and a separate worker is used. 



After the butter is w^orked, it is packed into 2, 3, 4, 5 and 6 

 pound butter jars, each jar is put up expressly for one family. 

 During the summer the butter is immediately taken to the spring 

 where the jars are placed into a galvanized iron tank, through 

 which the water flows. Here the butter is kept until delivered. 



The butter is delivered once a week — on Saturday forenoon 

 of each week. 



The price I get for this butter is 30 cents a pound from the 

 first of October to the first of June. The remaining four months 

 I receive 25 cents per pound. My business has increased from 

 30 pounds a w'eek to over 80 pounds in 3 years, with many 

 more orders that I have never been able to fill. 



I have tried to put up the goods that the people wanted and 

 they have done the advertising. 



FRIDAY AFTERNOON, JAN. 18, 1907 



Joliet Transfer Barn 



ADDRESS. 



By Prof. Fraser, University of Illinois. 



There is one way to determine the value of a cow. That is, 

 w^eigh and test the milk for a year. No man can tell by looking 

 at a cow, how much milk she will give in a year, and the one w^ay 

 of determining the value is to test her. Weigh the milk one week 

 in nine and test for butterfat, and at the end of the year you can 

 tell what she has done. Do that for two or three years. It 



