ILLINOIS DAIRYMEN'S ASSOCIATION. 77 



man, and when you get down to the consumer, it goes into his pocket. Some- 

 body says we must take the bull by the horns. Well, now, gentlemen, we have 

 got not only the bull to take by the horns, but we have got a pig, and he is 

 greased, and he is a bad fellow to handle, Now, the question is whether the 

 | only way to handle this thing, is not for the dairymen and creamery men to 

 I associate together, and then make the butterine themselves. Let them buy the 

 jj lard and furnish the people if they want it, with the article, and the best of it 

 S that they can make and divide the profits among the farmers and thus hold the 

 | fort. That is the only practical way to do it. You have got to come to that, 

 either first or last; there is no possible way to fight it, because we cannot make 

 butter eight months in the year at a loss, where we only get a profit four months 

 in the year. In my opinion there are only two channels for us — one is to make 

 the best dairy or creamery butter for the higher class of trade, and the best 

 butterine for the lower class of trade, and we have got the whole thing in our 

 hands, if we only take possession and not let Armour get all the benefits. 



Mr. Lespinasse : I am quite sure Mr. President, that Mr. Allen, in his 

 statement, has started from a wrong starting point in assuming that people 

 > want an article that is made in imitation of the dairy products of the country. 

 Now, I know absolutely that that is not true ; the people are not satisfied with it, 

 and they are trying every means in their power to prevent the imposition that 

 is being practised upon them daily at every street corner and green grocery in the 

 country. It seems to me that a correction of stealing by still greater stealing, a 

 : correction of counterfeiting by still greater counterfeiting, a correction of the 

 sale of a glass diamond, by destroying all genuine goods, is rather a queer 

 assumption, and if that policy was followed in all the branches of our social and 

 political economy, it would be but a short time before we would have destroyed 

 everything that our fathers and mothers taught us, and their fathers and 

 ;: mothers before them. 



Mr. T. D. Curtis: I understood when I was in Chicago, and from some 

 I observation, that butterine is never sold as butterine anywhere to the consumer, 

 ; that it is quite customary for the retailer to keep a quantity of rather inferior 

 i butter and exhibit it to his customers, and by the side of it some of this butterine 

 or oleomargarine. He shows them first the bad butter and gradually leads them 

 along to the butterine, which does not have a rank smell, and they conclude 

 they will take that, supposing it to be a superior quality of butter and not 

 butterine, by any means. 



WORKING AND SALTING BUTTER. 



BY T. D. CURTIS, SYRACUSE, NEW YORK. 



It is not many years since that dairymen thought it necessary to gather 

 their butter into a solid mass in the churn, and then take it out and work and 

 wash it as long as the water looked milky. A few years ago some one started 

 the idea of stopping the churn when the 'butter had gathered into lumps the 

 size of beech nuts or of kernels of corn. In this condition it was washed in the 

 churD or bowl, with but little working until the salt was applied. This was an 

 improvement. But now the more advanced butter makers stop the churn as 

 soon as the butter appears in granules of the size of wheat kernels, and even as 

 small as mustard seed. 



