224 



ILLINOIS DAIRYMEN'S ASSOCIATION. 



The house will leak and the milk will leak through and the 

 stench is terrible. The only satisfactory material, and I have 

 seen it used for years, and that is cement for the floors. Butter- 

 makers say that it wears out their boots too fast ; that is the only 

 thing against it. As I said, hollow brick walls are better than 

 solid walls, you can keep a better temperature. They are cold in 

 summer and warm in winter. Make a double wall by putting up 

 the studding as if for lath and plaster. Follow that with any 

 kind of covering, shingling and putting cement and iiiortar right 

 on, especially on the inside. For winter, and for rooms you want 

 to control the temperature, put on several thicknesses like that, 

 putting on paper and deaden all spaces to regulate the tempera- 

 ture, so the heat will not pass through the walls, or, as some peo- 

 ple put it, the cold will not pass out. 



Keep it whitewashed, it makes it sanitary. This applies as 

 much to where the milk is produced, as where it is manufactured 

 We have got into a slipshod way of making butter, and our work 

 is not as good as it might be. We must improve our conditions. 



American wares are found all over the world, and if we can 

 improve the quality of the butter as much as we have other man- 

 ufactures, and cheapen the manufacturing process, we can take 

 a high stand after we have supplied the home market. In place 

 of shipping grains abroad, we can use these grains and shipped 

 stviff a good deal more profitably at home, and export the butter 

 instead because as you have been told, there is no better way of 

 keeping up the fertility of the soil than by dairying. 



You know butter is judged by the appearance, and it is not 

 always eaten right away, but kept and ofttimes it becomes ran- 

 cid. If it was made under cleanly conditions it would be as good 

 at the end of a week, or should be. The keeping point has not 

 been given that consideration that it demands. That is what 

 makes the value of the brand of butter. When manufactured in 

 the way it should be, it keeps and should be sweet and good, and 

 you will find that the brand is called for and has a market value ; 

 if made in a slatternly way it is not wanted and the prices go 

 down and the brand is always avoided. The people want some- 

 thing they can depend upon, and that has the keeping quality. 



