106 ILLINOIS DAIRYMEN'S ASSOCIATION. 



be washed. Kow, I have been brought up to think differently, and it struck 

 me that it is contrary to our American practice. 



The President : I don't believe that the caseine can all be got out of 

 the butter without washing it, and the smallest particle of caseine left in the 

 butter will change that butter ,very much quicker than all the water you can 

 put into it. The particles of caseine will start up decomposition and will 

 spoil the whole mass in a very short time. I have do doubt but that it is a 

 good idea to use a little salt in the water to wash the butter. White specks 

 will often come from leaving in little bits of caseine, or from coarse salt. 



Mr. Gurler : I think the white specks come sometimes from the milk 

 in the cream having soured and changed to curd. In the churning, by stop- 

 ,ping the butter in the granular form, and not letting it go to the bottom of 

 the churn, the curd is heavier and will go to the bottom of the churn, and 

 you can draw it out mostly by turning on a stream of water ; this curd will 

 settle at the bottom and you will draw it out of the water. 



Keport of the Committee on Membership received and adopted. 

 Convention adjourned sine die. 



RESPONSES TO TOASTS. 



On the evening of Friday, December 14, 1883, the hall was filled to its 

 fullest capacity by citizens and delegates. Mayor Brown presided, and in- 

 troduced the speakers. 



Toast—" The Elgin Board of Trade and Skim Cheese." 



Response by R. P. McGlincy, secretary : 



Mr. Chairman, Ladies and Gentlemen : A complex text and such a long 

 one evidently does not mean much of a sermon from me. The Elgin Board 

 of Trade, a commercial institution, was organized in Elgin in 1872, and grew 

 out of a want felt by many manufacturers of cheese, of a proper and profit- 

 able mode of disposing of their goods. The first year $81,000 worth of butter 

 and cheese were sold ; the second the sales were somewhat larger, and it 

 has continued to grow until the sales have reached a figure that is hardly 

 comprehended even by those who have watched the transactions all these 

 years. The following, however, will suffice to show what is being done on 

 that famous board : 



Since the organization of the Board of Trade in 1872, the total sales have 

 been $14,110,021.95. Had these products all been sold on commission, the 

 commissions alone would have amounted to $605,501.09, a magnificent sum 

 which has been saved to the factorymen at an annual cost of $2 each. Dur- 

 ing the year 1883 the sales on the board have been 351,181 boxes of cheese, 

 aggregating 13,174,092 pounds; 7,274,074 pounds of butter, the money value 

 of which is $3,282,527.19. This was the heaviest year's business ever done on 

 the board, and the combined weight of the butter and cheese sold during the 

 yfear is 20,448,166 pounds, or more than 1,000 car-loads of goods. This busi- 

 ness represents at least 2,000 car-loads of freight, for there must be sent to 

 the factories, boxes for the cheese, tubs for the butter, coal, and other arti- 

 cles used in the manufacture of the butter and cheese. Indeed, to wonder- 

 ful proportions has grown the world-renowned Elgin Board of Trade ; and 



