ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 
45 
ing note on this estalishment, and the process of butter-making which it 
has recently prescribed: 
Ml V ^ lsc k,. Jr., who labors most indefatigably in what he has made 
his speciality, hired about three years ago from me, premises on a farm 
Kanmgaarden, on my estate of Dronninggaard, twelve miles from Copen¬ 
hagen, and bought the milk produced on my home farm by an average of 
one hundred and fifty milking cows, and established a school for teaching 
finest'produee a,S " e as for ex P erim ents with regard to obtaining the very 
u According to the system to which Mr. Busck has come, which is now 
prescribed by the company for all first-class 1 packing-butter,’ the milk, set 
in small, deep, round cans, is placed in the tanks, which are then filled with 
ice (broken to pieces not much larger than walnuts) and cold water, the 
temperature of the milk being thus at once reduced to the lowest possible 
degree, say 40° to 45° Fahr. After twelve hours the milk is skimmed and 
the cream is immediately churned. When found inconvenient to churn 
twice a day, the cream, skimmed in the evening, is put in similar tin cans 
in ice and water, and thus kept till morning, then churned along with the 
morning cream. Cieam from milk that has stood longer than twelve hours 
is on no consideration allowed to be used for first-class ‘ packing-butter.’ 
“ This system, of course, cannot be carried out without ice, as no stream 
of water could reduce the temperature of the milk so speedily and so much 
as the ice, so as to bring all the cream to the top in the prescribed twelve 
hours. 
“ On this new system, ‘ice, twelve hours’ skimming, and sweet cream 
churning,’ one may reckon on an average, thirty pounds of milk to yield 
one pound of first-class packing butter, the present value of which is Is. 
6fd., and say about 2f pounds of cheese, worth at least Is., total 2s. 6£d.; 
while on the plan of skimming after twenty-four or thirty-six hours without 
ice, one can not calculate on more cream, while the value of the pound of 
butter is at present not above Is. 4d., and the common skim milk cheese 
from the stale milk only 7d. to 8d., showing twenty per cent, in favor of the 
new system, which, of course, entails the expense of storing and preserving 
ice, but on the other hand in many respects saves labor, and gives a cer¬ 
tainty of a uniform and superior quality, both of butter and cheese.” 
NTow if it is true as reported in another paper on this subject, that the 
dairyman can keep one pig to each cow with the whey and buttermilk, and 
if the hogs when grown will bring ten dollars each above the cost of all 
other feed, and if such a system introduced into the dairy business of 
Illinois should prove as beneficial to its interests as it has been to the dairy 
interest of Denmark, it will be admitted that we have found 'the secret of 
advancing the dairy interest of Illinois. 
\ ou will have noticed that the business of the institution in Copenhagen 
is to buy all of the butter made by its patrons under certain prescribed 
rules, and to put it up in such a form as to give it the highest commercial 
value, and that the business is on so extensive a scale, and its product has 
been so uniformly good, that it has achieved a reputation in thirteen years 
that enables it to get the highest market price for its butter in the largest 
