36 
ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 
in much mystery, and what we need most is data furnished by experiments 
systematically and carefully made upon which to base conclusions. To 
individuals this involves serious expense—too serious to be thought of if 
the work is to be done thoroughly and well. We know of no more proper 
and important object of State aid than an experimental station in dairying. 
Prof. Hall wanted to know as to washed and unwashed 
butter. 
Israel Boies did not think worked butter would keep as 
well; had tried to keep in ice, but failed; he was now trying 
a new plan, by means of a cold air duct; that he had hit the 
exact thing—kept at 35° in summer. The butter must be 
entirely free from buttermilk; one spoonful of milk will spoil 
a tub; would exhibit a eample next year, kept twelve months 
by this new plan. 
N. Eldred then read the following paper upon this topic; 
MR. ELDRED’S PAPER. 
Mr. President, Ladies and Gentlemen: —Change is written upon 
all things with which we come in contact. Some of these changes are for 
the better, some for the worse. The strawberry, that ripens in your garden 
in a few hours, goes to decay, while the winter pear, hard ;and unpalatable 
in autumn, by mid-winter, becomes soft, juicy and melting. So in moials. 
Men change, sometimes from bad to good, often from bad to worse. Friend¬ 
ships formed in youth often change to hatred; sometimes they giow and 
increase in strength with the rolling years, and become strong as life itself. 
Butter is no exception to this law of change. It, too, often becomes strong, 
and, like Macbeth’s deed, rank. But strength in butter is not a quality to 
be desired. It will not draw more money from your merchant by reason of 
its strength. 
u Can summer butter be so handled and packed that it will retain its 
freshness and sweetness for winter use?” 
This question has been under practical discussion for the past century, 
and all these years have not been able to show us that it may easily and 
cheaply be done. It is this difficulty of the doing it that makes the end 
desirable of attainment. For, were it readily and easily done, the supply 
of choice table butter would be nearly uniform through the year, and winter 
prices would not greatly exceed summer prices. Yet I conceive its attain¬ 
ment to be very desirable, as a portion of the summer make would then be 
carried over to winter, and that portion marketed in summer would bring 
better prices. 
How to do it is the question of the hour. In order to the attainment of 
this desirable end I deem four things absolutely essential. First, the butter 
