ILLINOIS STATE DAIRYMEN'S ASSOCIATION. 



I8 5 



In the operation of a private dairy, several means of disposing of the 

 product may present themselves. I can not say anything from the 

 standpoint of one who sells milk, nor as a cheesemaker, although we 

 have made some little cheese. Our product is mostly butter and cream. 

 The cream that goes to market is pastuerized, sealed in pint or half pint 

 jars. The cream for buttermaking is cooled down* immediately after 

 separation to about 45 degrees or 50 degrees. It is kept at this point until 

 a few hours before churning, when the temperature is raised to churn- 

 ing. At all times I use the thermometer and have the cream under abso- 

 lute control. I have had a little experience with commercial starters 

 which I do not care to relate. 



I make my' own starter in this manner: A! cow that shows appear- 

 ance of great constitution is placed in a box stall that has previously b«?en 

 thoroughly cleaned and whitewashed. After the udder has been well 

 cleansed, the first feu streams oi milk are rejected from each teat. The 

 milk flows into a sterilized vessel and is carried at once to the separator 

 where the cream is extracted. Ti'C skim milk is allowed to run into 

 another sterilized vessel and this is set away and allowed to sour. After 

 the skim milk has soured, it is used as a starter. I much prefer this to 

 buttermilk as a starter. 



In churning ,the buttermilk is drawn off when the butter is about 

 the size of wheat grains., and is then washed until the water runs off clear. 

 We add salt to our butter in quantities to suit the customers. If they 

 want it very salty, they shall have it, if they do not like salt, it is our busi- 

 ness not to put any in their butter. Some also like butter quite yellow, 

 while some do not care for so much color. 



In regard to salt and color, I believe in catering to the tastes of my 

 customers. I will make whatever color my customers like best. If some 

 want it black they shall have it. Pleasing your customers with the pro- 

 duct you have for sale will make larger sales and increase patronage, and 

 this is what we are all after. 



Whether you are all engaged in dairy business or not you must all ad- 

 mit that all lines of business must have a firm foundation. You must not 



