82 ILLINOIS STATE DMRYMEN'S ASSOCIATION. 



eight hours, or until a marked acidity appeared. It was 

 churned in a revolving churn known as " Stark's Churn 

 and Butter Worker." The churn was started (cream being 

 at a temperature of 64°) — made twenty-five to thirty-five 

 revolutions in a minute, and butter appeared in fi-om one 

 hour to an hour and one-half. As the butter granules 

 began to appear distinctly about three gallons of cold water 

 was added to a churning of say sixty pounds. After a 

 few revolutions the buttermilk was withdrawn clean — the 

 churn being stopped as soon as it was practicable to do this. 

 Then about three or four gallons of strong brine was 

 poured into the churn and the churn carefully revolved so 

 as to keep the butter disintegrated as much as possible and 

 at the same time thoroughly to wash it. Afterwards a 

 brine of, say two gallons of water and sixty ounces of salt, 

 was added and the churn revolved three or four times, and 

 the same repeated three or four times during, say half an 

 hour or more. The butter was then put into a tub used for 

 this purpose, allowed to stand one to three hours, then 

 placed on the butter-worker and very lightly worked and 

 packed for market. If there was an apparent lack of salt 

 at the time of working, more was added, according to taste. 



Geo. Sands' Method : Being next called upon, he 

 said his process was very simple, and he had taken no extra 

 pains with the butter which received the premium. Used 

 the iron-clad pan. Set milk in winter forty-eight hours ; 

 first heated it to about 90°, then cooled it off as rapidly as 

 possible — the colder, the better. Kept the room where he 

 churned at about 60°, and cream at about 62°. When the 

 butter collected to lumps about the size of hickory-nuts, 

 he stopped churning and rinsed the butter clean, after first 

 drawing off the buttermilk. He then salted the butter — 

 about three-fourths of an ounce of salt to one pound of 



