ILLINOIS DAIRYMEN S ASSOCIATION. 83 



Answer. That depends upon the temperature of your butter — the temper- 

 ature of your dairy -room. 



Question, How is the best way to stir it in the salt? 



Answer. You stir it in with a paddle or rake. The Hon. Harris Lewis 

 stirred it with a paddle. He worked butter in a room that was always kept at a 

 low temperature — below 60, 55 or 50. He had a ventilator so arranged that he 

 kept the temperature down where it ought to be. Nobody ought to attempt to 

 make butter in these times unless they have some such conveniences. 



Question. Do you not think that two or three washings is a detriment to the 

 butter? 



Answer. No, sir ; I do not think any number of washings hurts butter. 

 You do not wash anything out of it except what is on the surface ; but if you 

 take it on to a butter-worker, of course, the more you work it the more you in- 

 jure it, but where you do not break the globules, you do not injure it a particle. 



Question. Is not the butter-worker one of the greatest enemies of good 

 butter that we have to contend against? 



Answer. It is not an enemy. All that you have got to do is to leave it 

 alone. 



Mr. Gillis : Is it not a fact that American salt can be sold cheaper than 

 imported salt? 



Answer. O, it can be sold cheaper, of course. There is no duty or such 

 charges of transportation. 



Mr. Gillis : Is it not a fact that some of the American salts are gaining in 

 favor among factory men? 



Answer. No, I do not think it is. A few years ago American salt was made 

 very nice, but of late it is rather depreciating in quality. I always think it is 

 safe to use the best thing when you are trying to make a good article ; but if 

 you are simply making an article to sell and consume immediately — show off on 

 the market— it does not make much difference. 



Question. I want to ask if butter in a granulated form can be moved from 

 the churn directly to the tub and not compacted except in the tub? 



Answer. Yes ; I have seen it done by Mr. Leslie and others. 



Mr. Hostettbr : I do not think it is a question whether it can be done. 

 Prof. Henry comes here and tells us what he has done in feeding calves. The 

 question for us in all these matters is whether it is practical. 



The President : The best way to find out is for us to go home and try it. 



The Secretary : Mr. J. R. Morin, of Cedar Rapids, of whom Mr. Curtis 

 spoke, is running eight creameries in Iowa. 



The President : I want to say a word in regard to salt taking odors from 

 anything around it. I one time had some salt remain in our depot at De Kalb 

 some time, and when I came to use that salt, the butter-maker found it tasted of 

 carbolic acid. We could not tell how it happened, and we found that it was 

 taken from the coal tar used in our town to cover barbed wire with. The depot 

 was full of it, and it spoiled the salt. I tried to get pay for my salt from the 

 railroad company, but I could not, and I had to feed it to my pigs. 



