50 ILLINOIS STATE DAIRYMEN'S ASSOCIATION 



year, the kind of feed, the richness of the cream, amount of 

 acid in cream and the stage of the lactation period and also the 

 amount of the cream in churn. 



Before the cream is churned the cream is scalded with boil- 

 ing water and then cooled with cold water, after which the 

 cream is placed in the churn and churned until the butter 

 granules are about the size of a kernel of wheat. The butter- 

 milk is then drawn off and the butter washed in two wash 

 waters, using enough water at each washing to float the butter 

 nicely. In washing the butter the churn is revolved several 

 times before the water is drawn off. 



After the butter has been washed and the water drained 

 off, salt is added at the rate of 1%. ounces to the pound of 

 butter. The churn is revolved several times and then the worker 

 is started. The working usually requires about eight minutes. 

 This will depend, however, very much on the judgment of the 

 buttermaker. After the butter has been worked for about five 

 minutes the worker is stopped, the brine drawn off, and some 

 water 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 de- 

 mands a somewhat lighter color than creamery butter. If a 

 combination churn is used, more salt must be added than where 

 a barrel churn and separate worker are used. 



After the butter is worked it is packed into two, three, four, 

 five and six pound jars, each jar being put up expressly for one 

 family. During the summer the butter is immediately taken to 

 the spring, where the jars are placed in a galvanized iron tank, 

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

 delivered. In winter the butter is kept in the creamery until de- 

 livered each week. The price I get for butter is 30c per pound 

 from the first of May to the first of October. The remaining 

 six months I receive 35c per pound. My business, has increased 

 from thirty pounds a week to over eighty pounds, in three years, 

 with many more orders than I have ever been able to fill. I have 

 tried to put up the goods that the people wanted, and they have 

 done the advertising. I would be glad to answer any questions. 



