34 ILLINOIS STATE DAIEYMEN'S ASSOCIATION. 



Hon. Wm. Patten thought it the true plan to make a good 

 article as cheaply as possible; it was like a railroad; it 

 would create its own demand. Could not endorse the theory 

 advanced by Mr. Bishop; to cheapen production is the true 

 plan. 



D. C. ScoFiELD said that when the first dairy club was formed 

 at Elgin some dairymen refused to tell what they knew about 

 dairying, for fear some one would learn something. Then 

 our region was not known for its dairy business; one wagon 

 load would flood the market; now we ship by the ton and by 

 the car load, all over the world, at prices which the early 

 dairymen never dreamed of 



IsEAEL Boies thought winter dairies did not feel the summer 

 drought as much as summer dairies, fed on grass; give the 

 cows all the good feed you can. 



No. 14. " Can summer butter be so handled and packed 

 that it will retain its freshness and sweetness for winter use ?" 



C. C. BuELL read the following paper upon this question, 

 and also gave his experience as to using brine in packing 

 butter in summer, 



C. C. BUELL'S PAPER. 



Can summer butter be so handled and packed that it will retain its 

 freshness and sweetness for winter use ? 



If an affirmative answer to this question means that butter can be kept 

 through summer and autumn retaining its sweetness and freshness so ae 

 not readily to be distinguished from fresh, sweet butter, we can not attempt 

 to maintain it. We have never seen any such and should lack the first and 

 and most essential argument in the case. Moreover, if we understand the 

 accepted theories as to what gives the butter the peculiar aroma and deli- 

 ciousness of the best made fresh butter, we should not expect on general 

 principles they could be retained — at least only in a very slight degree. We 

 shall have to leave to our associates, therefore, the task of maintaining the 

 affirmative in this sense if they desire so to do. 



Whether butter can be thus preserved so as to be good, sweet, old butter, 

 without rancidity or bad flavor, is another question, which we believe can 

 be answered in the affirmative, and we propose to discuss it under three 

 heads, viz. :— as to the place of storage, the package, and the contents. 



1. As to the place of storage : 



The first requirement is that it must be a cool place. A cellar or other 



