236 ILLINOIS DAIRYMEN'S ASSOCIATION. 



Put butter in rectangular prints, (they are more attractive 

 and pack better). 



Use parchment paper, not wax paper. 



Use dairy sah ; not table or cheap barrel salt. 



Encourage some young member of the family to take charge 

 of the butter making, and make a business of it. A Hendricks 

 county girl who learned to make good butter, makes a business of 

 it, has increased her trade from the product of three cows to that 

 of 15, and could sell more butter if she had it. 



Be prompt and regular with delivery. 



There is a reasonable profit in good cows well cared for. 



There is a good market for more first-class butter, milk, 

 cream and cheese than is produced. 



Indiana is nearer the great markets than many of the lead- 

 ing dairy states. 



Much land in the state is better adapted to dairying than to 

 grain farming. 



Much Tand needs the manure that can be produced by keep- 

 ing more good milch cows upon it. 



Care of milk for creamery, cheese factory or shipping. 

 The Cow. — The first essential for good milk is to prevent the 

 dirt getting into the milk. It takes but a moment to brush 

 the udder and nearby parts just before milking. It is even 

 better to wipe them off with a damp cloth, as the dust will then 

 adhere to the damp hair rather than fall into the pail. 



The milk should be removed from the stable as soon as pos- 

 sible, as it absorbs stable odors very quickly. 



vStrainers. — With the best of care there will be some foreign 

 matter fall into the milk, which a strainer will remove. A fine 

 wire strainer is better than none, but two or three thicknesses of 

 cheese cloth, if properly cleaned each time after using, is one of 

 the best strainers available. The strainer cloth should be rinsed 

 in cold water, washed clean in warm water, scalded and hunp- in 

 the sun, if possible. 



