IOO ILLINOIS STATE DAIRYMEN'S ASSOCIATION. 



a cellar, but it will take less work if your dairy room is above ground, 

 where fresh air and sunshine can help you keep things fresh and sweet. 

 There are few, if any, injurious m icrobes that the sun willj not destroy if it 

 has an opportunity. 



The! farm butter-maker should have a power of some kind. A tread 

 power is very convenient, and gasoline or steam engines are not expensive. 

 There is no doubt but what the farm separator has come to stay. The 

 prices are now where almost every one making butter can afford to have 

 it. 



The tinware used in the dairy should be carefully selected. Have all 

 the corners and crevices filled with solder. It is better to buy tinware of 

 a firm who makes it especially for dairy use. I have some samples here 

 that I would like to show you af te wards. 



Very often a milk pail is washed and turned upside down to drain. 

 The water runs down and gathers around the wire in the rim of the pail 

 and soon becomes foul. A very little tin and solder would prevent the 

 water getting in. It would make the pail or strainer last twice as long, 

 and make one place less for injurious bacteria to grow. 



There are many little details in feeding and milking cows that may 

 spoil the butter before the milk reaches the separator. When the milk 

 reaches the separator, the dairymen's work ends and the buttermaker's 

 commences. 



The main points in a separator are, thoroughness of skimming, ease 

 of care and simplicity of cleaning. 



As the cream comes from the separator it should run into a can stand- 

 ing in cold water. The quick cool ing prevents the growth of injurious bac- 

 teria. As a rule it is not practicable for the private dairyman to churn 

 every day. The cream should be kept at a low and uniform tempert- 

 ture until ready to cure or sour for for churning. 



Where the churining is done every day, I think it better to use a start- 

 er. A good starter can be made by taking sour skim milk from sep- 

 arator, cooling to 50 degrees, then warming it to 98 or 100 degrees and 

 standing it in warm place, in covered can, for 24 hours. At that length of 



