84 ILLINOIS STATE DAIRYMEN's ASSOCIATION. 



MuNN & McAdam's Method : Were very particular 

 to get their acid right, as they considered it of great im- 

 portance, and then brought the cream to a temperature of 

 63°. Run the churns so as to bring the butter in one hour. 

 Care was taken to stop the churning while the butter was in 

 a granulated state. The buttermilk was then drawn and 

 water the same temperature put into the churn and the 

 butter thoroughly washed, the water drawn off, and more 

 water added. The butter was then taken from the churn 

 and but slightly worked, when the salt was added at the 

 rate of one pound of salt to twenty of butter, and thor- 

 oughly worked. Then the butter was placed in a warm 

 room and allowed to stand twenty-four hours, when it was 

 worked as little as possible and packed. 



W. A. Boies' Method : His was very simple. Set 

 his milk in open setters ; let it stand about twenty-four 

 hours. Always allowed it to get a little acid before churn- 

 ing. Before putting in churn raised the temperature to 64°, 

 and churned until the butter appeared in lumps about the 

 size of peas. He washed the butter twice — until water 

 came from it clear. Kept it cool enough to be firm while 

 working. The butter upon which he received Higgins' 

 salt premium was all from the same churning. 



During the evening Rev. Hutchinson, of Marengo, was 

 called upon to speak. He responded in a few well-timed 

 remarks, in which he expressed himself pleased with the 

 evident advancement of the dairy interests in this country. 

 He was glad, he said to see so many of the younger class 

 attending the meetings of the association. It rested with 

 them to advance the business they were engaged in. He 

 was pleased to see them take so much interest in the dis- 

 cussions on the various questions. The point of taking 



