15 
ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 
it costs only one half cent per pound more to put butter into the 
New York market from Elgin than from Central New York. 
With cheap lands, cheap feed, and abundance of good water, 
it would seem that the future prospects of our dairy interest 
were good. Fresh creamery butter would at all times com¬ 
mand a good price, while old would always be a drug at low 
pi ices. All goods should be sold when ready for market. 
Hon. Wm. Patten, Sandwich, said a great deal depended 
on taste, as to price; he sent some finely made colored butter 
to Chicago market, and received thirty-three cents for it; by 
request he sent some uncolored equally good, and received 
only twenty-three cents per pound. He concluded that if one 
sixth per cent, used in coloring added nine cents to his profits 
they might have the coloring. 
The best plan to avoid the low prices which usually pre¬ 
vail for butter and cheese during the summer months,” was 
opened by Dr. Stone, who said the essential points of this 
question were embodied in the first. It was an important 
question, and if anyone could help us out of this dilemma 
he would confer a great blessing upon the dairymen. When 
milk sells for fifty cents per hundred pounds in July, and a 
dollar and a halt* in January, something is wrong. If it were 
not for that reformed taste, we could hold the summer product 
for winter prices; but as it now is, let the dealer hold summer 
products for six months, and he will continue to hold them 
the rest of his lifetime. Taste is the thing at last. People 
will not eat old cheese or butter. The only way out is to 
make more milk in winter, when everybody wants it. Would 
make most when demand is greatest. In June and July milk 
is always low, in January it is always high; and the butter 
wanted is not to be had— i. e ., good butter. Poorly fed cows 
in winter make poor butter. If a winter article is made, cows 
must be well cared for and well grained, or the product will 
be as poor as July. 
Mr. Patten would' like the experience of some practical 
winter dairyman. 
E. Gr. Ketchum was called for, who said he had never kept 
