ILLINOIS STATE DAIRYMEN'S ASSOCIATION. 83 



butter. He used what was called the Marengo churn. He 

 let the butter stand about twenty-four hours after the first 

 salting, then added a little more salt. Used coloring that 

 he made himself from anatine and curcuma root. His 

 cows were of the Durham breed, and he had made through 

 the month of November one pound of butter from each 

 twenty-two pounds of milk. 



On motion it was decided that the manufacturers not 

 present, who had received premiums on their butter, be 

 asked to give the secretary a statement of how they made 

 their butter ; the same to appear in the proceedings of the 

 association. In accordance with this resolution the follow- 

 ing statements were received from L. C. Ward, Munn 8i 

 McAdam and W. A. Boies : 



L. C. Ward's Method : The milk was received once 

 a day at his St, Charles creamery, and set in deep pails in 

 cold pools of water. The skimming was done while the 

 milk was sweet ; the cream was left to acquire a slight 

 acidity before putting in the churn. It was churned in a 

 square-box revolving churn with a capacity of about 350 

 pounds of butter at a churning. Time taken to churn, one 

 to one and a hulf hours, usually. Before the butter was 

 taken from the churn it was washed with the necessary 

 quantity of fresh water to wash out the most of the butter- 

 milk ; it was then taken out, slightly worked and salted 

 with three-fourths of an ounce of Higgins' '' Eureka " salt 

 to the pound, and set away for twenty-four hours, — when 

 it was worked again sufficient for the final packing. The 

 working was done with a butter-worker run by steam 

 power. H^ad made 150,000 pounds of butter at his cream- 

 ery each year for the past two years. 



