ILLINOIS STATE DAIRYMEN'S ASSOCIATION. l ^y 



The difference in richness was not very great in most instances, but 

 much greater with the Jerseys thac any other breed. The avarage test 

 of noon milk of the Jersey herd for one week was 5.34. for the night milk 

 4.61, and for the morning 3 97, a difference of 1.37 per cent between morn- 

 ing and noon milkings. 



By the President: There are books at the end of the hall to which 

 you are all welcome. They are last year's report. Read them and you 

 will come back next year and join us. 



CREAMERY BUTTERMAKING 



A. E. THOMPSON. FOPULAR GROVE. ILL. 



By the President: — Mr. Thompson is the gentleman who took his 

 little tub of butter over to Dubuque and brought back the grand sweep- 

 stakes of Illinois. 

 Mr. President. Members of the Illinois State Dairymen's Association, 



Ladies and gentlemen: 



In presenting a paper on the subject assigned me. Practical 

 Creamery Buttermaking. I shall advocate no particular method as be- 

 ing superior to all others, but will only try to give a few details of my 

 regular every day work. 



One of the most important things in successful buttermakiiig is a 

 good starter. With a good starter, rightly handled, the buttermaker has 

 the ripening of the cream praciica?Jy under his control, while with no 

 starter, he must trust largely to chance. 



To prepare a starter, I pasteurize skim milk at 180 degrees, and hold 

 at this temperature not less than 30 minutes; then commence to cool 

 and when cooled to 80 degrees, add about 2 per cent of previous day's start- 

 er and continue the cooling to 68 degrees, or 72 degrees, depending on 

 the weather. 



