42 ILLINOIS DAIRYMEN'S ASSOCIATION. 



the cheapest, the most satisfactory and most harmless color yet known. I 

 mean annettoine. Decided improvement has been made recently in the 

 method of preparation of annettoine for butter color. I am using a simple 

 preparation with coarse ground salt as a base— one pound of annettoine to 

 eight pounds of salt— which gives most excellent satisfaction. It does not 

 color the buttermilk if used in moderation, and is entirely free from the ob- 

 jections wbich attach to preparations containing oil or potash. Having been 

 a victim of imposition from rancid oil color within two years, I regard this 

 new departure in introducing coloring matter into butter as a happy relief 

 from anxiety. 



I shall not weary you by speaking of the A, B, C, of butter-making, sup- 

 posing you are generally familiar with these details, but will try to answer 

 any questions which may be propounded by the audience at the close of this 

 paper, which might throw light upon thia subject. 



The drift of the year in cheese-making, in Illinois, has been in the direc- 

 tion of more good cheese and fewer poor ones. A less number of medium 

 skims have been made this past year than for many years, and where cheese 

 have been made the quality has been much above that of former years. I 

 note that some full centrifugal skims have appeared, but they were so very 

 poor and utterly worthless as human food that they took a place by them- 

 selves, and cut no figure in the general cheese trade. They will not be made 

 hereafter at a season of the year when buttermilk cannot be used to enrich 

 them. 



A larger quantity of skim-milk has been used for stock-raising than 

 heretofore, a use which is highly beneficial to the dairy interest of the State 

 by aiding dairymen to replenish their herds from their own best milkers. 

 This is a change, certainly, for the better, and 1 believe will be emphasized 

 more fully the coming year. 



I have observed an increase in the local consumption of cheese, owing 

 to the fact that manufacturers have catered more to that class of trade than 

 heretofore, which goes to prove what was said in our convention a year ago, 

 that the consumption of cheese can be greatly increased by giving our people 

 what they want. 



It would scarcely be expected that I should enter upon the details of 

 cheese-making in this paper, for the reason that those of my hearers who are 

 manufacturers probably know as much about the subject as the writer, 

 while those who are mostly ignorant of the processes can only become profi- 

 cient by practical work at the cheese vat. 



I would encourage the extension of cheese making into the central and 

 southern part of the State. There is room for more factories, and a good 

 demand near at hand for a large part of the make. In closing I will lay be- 

 fore you some pointed, practical rules, which I find in a little pamphlet pub- 

 lished by J. B. Marquis, of :New York : 



GENERAL RULES FOR DAIRYING. 



1. Decide your line of dairying— butter, or cheese, or both. 



2. Select your cows according to the line of dairying chosen. 



