ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 43 
ber 27 say that cheese of September make would sell readily at fourteen 
cents per pound in the dairy markets of New York. 
In selling it is frequently the height of wisdom to make haste slowly, and 
this is especially the case when the prices are so low as not to remunerate 
the producer. 
How to overcome these difficulties ; how to wring victory from apparent 
defeat, and so to advance the dairy interest of Illinois that it shall achieve 
the best results, is certainly worthy of careful consideration. That some 
other method of conducting the dairy business than that now pursued 
should be devised, is a felt necessity. 
We have been much interested in the accounts we have seen of the value 
of what is termed ;t gilt edged” butter, which is the product of private 
dairies. Some time since one dairyman in Vermont inquired, through the 
columns of the Country Gentleman , why he could get but one dollar per 
pound for his butter while his neighbor got but one dollar and twenty-five 
cents for his, which was no better V During the present season we have 
seen an account of the “ Philadelphia Gilt Edged Butter,” which is put up 
in pound prints, wrapped in damp cloths, protected by ice, and sent to 
market and sold for one dollar per pound. All such butter is not only fine 
in flavor but is attractive in appearance, and the reputation of the maker 
gives assurance that it is uniformly of the highest grade. All of this class 
of butter is the product of private dairies. It could not be produced from 
milk that had been exposed to the heat of summer in taking to the factory, 
or had been mixed with milk from various dairies. This class of dairying 
will of course be confined to the few who can give their personal supervision 
to the business, and who have a special fancy for doing whatever they do in 
the very best possible way. To such it will afford great satisfaction and 
abundant remuneration. To the great number engaged in dairying a diff¬ 
erent system will be required. 
We have been much interested in reading a sketch of an institution in 
Copenhagen, Denmark, established on what they term the “ factory prin¬ 
ciple,” by means of which Danish butter commands high prices in all 
quarters of the globe, and is sold in London in one pound tin cans at one 
shilling ten and a-half pence gold, or about fifty cents per pound currency, 
in quantities of not less than one hundred pounds. 
It will be seen that this institution was established in 1863. Its chief 
business is to manufacture first-class butter and pack it in tins for exporta¬ 
tion. It will be noticed that the system of heating the milk is such as to 
keep it in the most perfect state of preservation until all the butter and 
cheese is manufactured, and that the butter and cheese is of the most ap¬ 
proved quality. The result as shown in the report is that the Danish dairy¬ 
men get 62£ cents in gold, or about 30 cents currency for thirty pounds of 
milk, or at the rate of 2£ cents per pound. Read the account: 
“ m y report on Norway and Sweden, I gave figures and a description 
of a circular butter-making machine, which is occasionally seen on large 
dairy-farms in those countries, and is extensively used in Denmark. Ma¬ 
chines of this kind are manufactured by Messrs. Caroc & Leth, of Aarhuus, 
