ILLINOIS STATE DAIRYMEN S ASSOCIATION. 33 



in the Cooley process, absorb all the animal odors arising 

 from the milk. He said you could not always get same 

 results from same experiments. By his plan of setting — 

 the submerged plan — butter could be made that would keep, 

 and by it cream would rise quicker and higher. He 

 thought milk was one thing and butter another, and tem- 

 perature separated them ; and the lower the temperature 

 the greater the difference. He thought we could not be 

 governed wholly by the thermometer. He worked his 

 butter but once. Salt is never thoroughly diffused through 

 the particles until it is all dissolved. If he was making the 

 amount of butter they make in factories, he would work it 

 in a different manner. He washed his butter until the 

 water came from it clear. He didn't know as it was any 

 improvement to wash with brine. 



Baltz : Thought butter made by using the submerged 

 process didn't keep so well. He thought there was no rule 

 by which the details of butter-making could be followed. 

 You must be governed by experience. The Cooley pro- 

 cess of raising cream he didn't think was good, because you 

 keep every thing in the can that should be allowed to go 

 off. Butter made this way wouldn't keep. The great secret 

 in butter-makmg was to take out this animal heat. He 

 thought the best way was to set in open cans and let the 

 animal heat pass off as it should, and then you can use 

 your judgment about how to proceed after that. He had 

 had butter come into his market that would keep for 

 months, and some that wouldn't keep at all. Some that he 

 got keept all right, and marketed all right in the fall. He 

 wanted butter that he could ship any where. If butter was 

 to sell in Europe, it must be of the best quality — made to 

 keep. He thought we could not dwell too much on this 

 makino" of butter. 



