30 ILLINOIS STATE DAIRYMEN's ASSOCIATION. 



New York, and he considered it somewhat of a failure, be- 

 cause it had not been tried this season. The experiment of 

 keeping cheese, as they are made now, must be a failure, or 

 nearly so. Large amounts of cheese had been kept, how- 

 ever, and sold at good prices. This had also been true of 

 butter. Thought if butter was properly made during July 

 and August it might be stored at a good profit until fall; 

 but it must be made in houses prepared for it. Many have 

 done well at this, but all must not take it up. Large lots 

 were ruined in this way in the year 1878. It is a well- 

 known fact, though, that the article is never so good as 

 just after being churned; the fine aroma is not preserved, 

 and the buyers are getting so particular that if butter is two 

 weeks old they want to get it for two cents less per pound. 

 Cheese that is properly cured is in its best condition. 

 Peoples' tastes have changed so much in the last few 

 years, that old cheese is almost worthless ; yet cheese can 

 be stored so as to prevent this depreciation in summer 

 months, but if all is stored the markets will be glutted in 

 the fall. The best way was to market the greater part of 

 both butter and cheese during the summer months ; then a 

 good profit could be realized during the summer. 



Mr. Stone : Said he had heard how to keep cheese, 

 and now he wanted to know how to make butter to keep. 

 He had come to learn. 



Mr. Buell : Said he would like to know how they 

 made butter in Marengo ; but in answer to question, how- 

 ever, would say he didn't ''believe butter could be made to 

 keep, the temperature of which in making was too high — 

 that was soft in making. If kept so cold that it was hard 

 all the time — hard enough to work well during the whole 

 process of making — he thought it would keep. Thought 



