32 ILLINOIS STATE DAIRYMEN'S ASSOCIATION. 



BuELL, in answer to a question asked him, said his 

 experience was that cream should not be kept long after 

 skimming. There was, he thought, no work so poorly- 

 done in the factories as the churning. 



f 



Mrs. Church was called upon, but she replied that 

 she was not in the habit of making public speeches, and 

 besides, it was a good while since she had made any butter 

 and cheese ; she would rather listen to others. 



W. W. Bingham : Said it was useless to attempt to go 

 by the thermometer, entirely, in the manufacture of butter ; 

 our observation would tell us when to churn. Thought 

 the best quality of butter could not be made by rule. It 

 had been said that any one can make butter and cheese, but 

 he had found out differently. The longer you make it the 

 less you think you know about it. 



BuELL : In answer to a question asked him, Buell said 

 that he set his milk in open setters, but was not so particu- 

 lar about that. Low temperature was the best, always. He 

 kept his 54° in summer; in winter, if it kept below 60° he 

 was satisfied. 



W. W. Bingham : Said his experience in setting led 

 him to the belief that setting in cold water in tanks, closely 

 covered to keep out all foreign substances, was the proper 

 way. The colder the water set in, the better the quality of 

 cream, and the quicker it would rise. He had tried the 

 Cooley process but didn't like it. In this process the milk 

 was placed in the cooler warm from the cow. Necessarily 

 the vapor condensed on the top of the can. It was well 

 known, he said, that cream was one of the most sensitive 

 substances to catch odors that existed, and would of course, 



