ILLINOIS STATE DAIRYMEN'S ASSOCIATION. 43 



ber 27 say that cheese of September make would sell readily at fourteen 

 cents per pound in the dan^y markets of JSTew York. 



In selling it is frequently the height of wisdom to make haste slowly, and 

 this is especially the case when the prices are so low as not to remunerate 

 the producer. 



How to overcome these difficulties ; how to wring victory from apparent 

 defeat, and so to advance the dairy interest of Illinois that it shall achieve 

 the best results, is certainly worthy of careful consideration. That some 

 other method of conducting the dairy business than that now pursued 

 should be devised, is a felt necessity. 



We have been much interested in the accounts we have seen of the value 

 of what is termed •' gilt edged " butter, which is the product of private 

 dairies. Some time since one dairyman in Vermont inquired, through the 

 columns of the Country Gentleman, why he could get but one dollar per 

 pound for his butter while his neighbor got but one dollar and twenty-five 

 cents for his, which was no better V During the present season we have 

 seen an account of the " Philadelphia Gilt Edged Butter," which is put up 

 in pound prints, wrapped in damp cloths, protected by ice, and sent to 

 market and sold for one dollar per pound. All such butter is not only fine 

 in flavor but is attractive in appearance, and the reputation of the maker 

 gives assurance that it is uniformly of the highest grade. All of this class 

 of butter is the product of private dairies. It could not be produced from 

 milk that had been exposed to the heat of summer in taking t© the factory, 

 or had been mixed with milk from various dairies. This class of dairying 

 will of course be confined to the few who can give their personal supervision 

 to the business, and who have a special fancy for doing whatever they do in 

 the very best possible way. To such it will afford great satisfaction and 

 abundant remuneration. To the great number engaged in dairying a dif- 

 erent system will be required. 



We have been much interested in reading a sketch of an institution in 

 Copenhagen, Denmark, established on what they term the " factory prin- 

 ciple," by means of which Danish butter commands high prices in all 

 quarters of the globe, and is sold in London in one pound tin cans at one 

 shilling ten and a-half pence gold, or about fifty cents per pound currency, 

 in quantities of not less than one hundred pounds. 



It will be seen that this institution was established in 1863. Its chief 

 business is to manufacture first-class butter and pack it in tins for exporta- 

 tion. It will be noticed that the system of heating the milk is such as to 

 keep it in the most perfect state of preservation until all the butter and 

 cheese is manufactured, and that the butter and cheese is of the most ap- 

 proved quality. The result as shown in the report is that the Danish dairy- 

 men get 62i cents in gold, or about 30 cents currency for thirty pounds of 

 milk, or at the rate of 2i cents per pound. Read the account : 



'' In my report on Norway and Swe&en, I gave figures and a description 

 of a circular butter-making machine, which is occasionally seen on large 

 dairy-farms in those countries, and is extensively used in Denmark. Ma- 

 chines of this kind are manufactured by Messrs. Caroc & Leth, of Aarhuus, 



