34 ILLINOIS STATE DAIRYMEN S ASSOCIATION. 



BuELL : Thought a wrong impression had been cre- 

 ated about the use of the thermometer. Thought good 

 butter could not be made without the use of the thermom- 

 eter. He would stick up for the thermometer, first and last. 

 In winter we need it to know when to start our churn ; you 

 all know how it is. He had made good butter at 85° and 

 90°. When he knew how the mercury stood then he was 

 all right to go ahead. He thought it a very important 

 aid in butter-making. 



Bingham : Said he wanted to make an explanation. 

 He didn't mean that we should do without the thermom- 

 eter, but that we needed experience as well. 



BuELL : Had seen butter made without working, just 

 as good as that made by working. His rule was, as soon 

 as the cream began to slush, thus denoting that the butter 

 had come, he put into the churn a pail of water. This 

 helped the butter to gather quicker. As soon as the butter 

 became fairly separated, and looked like granules of sugar, 

 he quit churning. You spoil butter when you churn too 

 much. Draw out in ordinary manner. He got the butter 

 in lumps the right size, then drained the butter all it would 

 drain. To a sixty-pound churning he then adds one pail of 

 strong brine, turns it, and then puts in another lot of brine; 

 and usually, if it is strong enough, you can pack the 

 butter at once. He remembered one time that he thought 

 he hadn't salt enough in, and found the fresh aroma de- 

 stroyed. He used Hanson's coloring ; others were good. 

 Used Higgins' salt, because it was more easily dissolved 

 than Onondago. He had used another brand. Wanted 

 a salt that was easily dissolved. You could see by his 

 mode of making butter that it must dissolve easily. 



