ILLINOIS STATE DAIEYMEN'S ASSOCIATION. 45 



ing note on this estalishment, and the process of butter-making, which it 

 has recently prescribed : 



"'Mr. Busck, Jr., who labors most indefatigably in what he has made 

 his speciality, hired about three years ago from me, premises on a farm, 

 ' Kaningaarden,' on my estate of Dronninggaard, twelve miles from Copen- 

 hagen, and bought the milk produced on my home farm by an average of 

 one hundred and fifty milking cows, and established a school for teaching 

 dairy-women, as well as for experiments with regard to obtaining the very 

 finest produce.' 



" According to the system to which Mr. Busck has come, which is now 

 prescribed by the company for all first-class ' packing-butter,' the milk, set 

 in small, deep, round cans, is placed in the tanks, which are then filled with 

 ice (broken to pieces not much larger than walnuts) and cold water, the 

 temperature of the milk being thus at once reduced to the lowest possible 

 degree, say 40*^ to 45'' Fahr. After twelve hours the milk is skimmed and 

 the cream is immediately churned. When found inconvenient to churn 

 twice a day, the cream, skimmed in the evening, is put in similar tin cans 

 in ice and water, and thus kept till morning, then churned along with the 

 morning cream. Cream from milk that has stood longer than twelve hours 

 is on no consideratioti allowed to be used for first-class ' packing-butter.' 



" This system, of course, cannot be carried out without ice, as no stream 

 of water could reduce the temperature of the milk so speedily and so much 

 as the ice, so as to bring all the cream to the top in the prescribed twelve 

 hours. 



'' On this new system, 'ice, twelve hours' skimming, and sweet cream 

 churning,' one may reckon on an average, thirty pounds of milk to yield 

 one pound of first-class packing butter, the present value of which is Is. 

 6fd., and say about 21 pounds of cheese, worth at least Is., total 2s. 6fd. ; 

 while on the plan of skimming after twenty- four or thirty-six hours without 

 ice, one can not calculate on more cream, while the value of the pound of 

 butter is at present not above Is. 4d., and the common skim milk cheese 

 from the stale milk only 7d. to 8d., showing twenty per cent, in favor of the 

 new system, which, of course, entails the expense of storing and preserving 

 ice, but on the other hand in many respects saves labor, and gives a cer- 

 tainty of a uniform and superior quality, both of butter and cheese." 



Kow if it is true as reported in another paper on this subject, that the 

 dairyman can keep one pig to each cow with the whey and buttermilk, and 

 if the hogs when grown will bring ten dollars each above the cost of all 

 other feed, and if such a system introduced into the dairy business of 

 Illinois should prove as beneficial to its interests as it has been to the dairy 

 interest of Denmark, it will be admitted that we have found the secret of 

 advancing the dairy interest of Illinois. 



You will have noticed that the business of the institution in Copenhagen 

 is to buy all of the butter made by its patrons under certain prescribed 

 rules, and to put it up in such a form as fo give it the highest commercial 

 value, and that the business is on so extensive a scale, and its product has 

 been so uniformly good, that it has achieved a reputation in thirteen years 

 that enables it to get the highest market price for its butter in the largest 



