76 ILLINOIS STATE DAIRYMENS ASSOCIATION. 



which, no doubt, in the hands of an expert would be a success, while any 

 one and everyone of these systems would be a grand failure in the hands 

 of a careless, lazy man. 



Pure, unadulterated milk removed from the stable soon as drawn from 

 the cow, and its temperature at once reduced to 60° and held until matured 

 at from 58 to 60° in a room expressly for raising cream, and for nothing 

 else, will always eventuate fine butter, other details being properly attended 

 to. I now oflPer the following resolution, viz.: 



Resolved, That this Association does hereby express its emphatic dis- 

 approval of the various uncleanly practices so prevalent in handling milk 

 where produced, and do strongly recommend to each public factory the ap- 

 pointment of an inspector, whose duty it shall be to ascertain from time to 

 time, by personal inspection, whether each patron of the factory. is handling 

 his milk so as to preserve its original purity. 



A member asked as to the proper degree of tempera- 

 ture for cooling, for butter. 



Israel Boies had . tried different degrees of cooling ; 

 had found about 65° to be about right; 55° is not as good; 

 if we get below 65° we injure the butter qualities; for pri- 

 vate dairies no cooling at all is best. 



The committee appointed to offer suitable resolutions 

 in memory of members who had died since our last meet- 

 ing, reported as follows: 



Whereas, this Association has learned with deep 

 regret of the death of Robt. W. Stewart, of Hebron, Ills., 

 one of the earnest members of this Association, and a 

 successful dairyman, and also of the death of H. L. Ford, 

 of Greneva, Ills., also a member of this Association. There- 

 fore, be it 



Resolved, that we tender to the families of the 

 deceased our heartfelt sympathies in this their affliction, 

 and that the same be printed in the proceedings of this 

 convention and copies sent to the families. 



The above was unanimously adopted. 



