156 



ILLINOIS STATE DAIRYMEN'S ASSOCIATION. 



jieer, a machinist, so as to keep his machinery in shape and J^now when 

 things are running all right, for guesswork won't do in the creamery. 

 It has ruined many a separator, engine, and boiler, and spoiled lots of 

 'fine cream and butter. 



The buttermaker should be a man of good judgment, quick to think . 

 -and quick to act in times of emergency. He should have a place for 

 •everything, and have everything in its place. The buttermaker should 

 be a good judge of human nature, for he has all kinds of people to deal 

 ^itli. 



He should know his patrons and go out among them and tell them 

 how to care for their milk and cans; help them to select good cows; 

 give them good advice in regard to feed and care; show to them that it 

 is to their in,tere&t to bring nothing but the best of milk to the factory, 

 ior it is impossible to make good butter out of poor milk. 



The buttermaker should read good books and papers pertaining to 

 Ills business. He should study the different machinery used about the 

 factory; the different butter colors and salt, and what effect they have 

 on the butter, and all things that go toward making fine creamery but- 

 ter. I have tried to tell you what a buttermaker should be. 



I will now tell you how I make butter. We always try and have a 

 good head of steam, and everything ready early in the morning. When 

 the patron drives up to the weigh-room its "Good morning Mr. King, 

 Smith or Jones, or Mrs. Jones," as the case may be, for we have a large 

 number of ladies that bring milk to the factory, and they must be 

 looked after. 



The milk is weighed in and a test taken. We do not take sour or 

 spoiled milk. The milk in the tempering vat is heated up to 80 or 90 

 degrees, before it is run through the machines. ^J'iiis milk is heated by a 

 Curtis heater. Never use live sLoam to heat whole milk, for it often 

 injures the flavor of the butter. 



W^e then skim a thick, heavy cream. The cream is cooled down to 

 54 or 56 degrees as soon as separated and stirred often during the day. 

 It is held and ripened in the vat. We hold our cream twenty-four 



