ILLIKOIS DAIRYMEN'S ASSOCIATION. 43 



3. Test each cow separately, and reject all not suited to your line of 

 dairying, or that fail in quality or quantity of milk. 



4. Feed liberally ; have pure water always accessible, and keep a mix- 

 ture of equal parts of salt, ashes and sulphur within reach of the cows. 



5. Be sure your stables are well ventilated; remove all droppings 

 promptly; freely use absorbents and deodorizers, such as saw-dust, dry 

 earth or cut straw, not omitting a liberal use of plaster. 



6. Be scrupulously clean in every particular, both in keeping the cows 

 and in milking and handling the milk. 



7. By all means avoid exposure of the milk to the hot sun, and to foul * 

 air. 



8. Air and cool your milk as fast as possible down to at least 70 deg., 

 if you carry it any distance to a factory or creamery. Do the same if you 

 make it into cheese at home, though you need not go below 80 deg. if made 

 up immediately. 



9. When milk is kept over night to be carried to a factory, the temper- 

 ature should be reduced below 60 deg. 



BUTTER-MAKING. 



10. If milk is set at home for cream, the sooner it can be set after milk- 

 ing, and the higher the temperature, the better, as cream rises best and 

 almost wholly while the temperature is falling. 



11. Never reduce the temperature below 40 deg., as a lower temperature 

 has a tendency to chill the product and injure its keeping quality ; and it 

 also expands the water, rendering its relatively greater density less instead 

 of increasing it. To go 5 deg. below 40 deg. would ha\e practically the same 

 effect as raising the temperature 5 deg., and to that extent retard the raising 

 of the cream. 



12. Skim as soon as the cream is all up, or so much of it as you wish to 

 take from the milk. 



13. Keep your cream, if not churned immediately, at a temperature of 

 64 deg., or below, but not below 40 deg. 



14. Churn at such temperature between 55 deg. and 64 deg., as expe- 

 rience shows you is best. Conditions vary the temperature for churning. 



15. Stop the churning when the butter is in granules about the size of 

 wheat kernel?. 



16. Draw off the buttermilk and wash in clean water, before gathering 

 the butter, until the water runs clear. If one washing is in brine, it is all 

 the better, as brine coagulates the cheesy matter, which dissolves, and is 

 then washed out. 



17. Salt to suit customers, using none but refined salt made for dairy 

 purposes. The best American salt is as good as any. 



18. Put up in such packages as are demanded by your market. 



CHEESE MAKING. 



19. Milk for cheese making— whether whole, skimmed, or partly skim- 

 med— should be perfectly sweet. 



20. Set your milk at a temperature of 84 deg. or above. Rennet is most 



