ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 
75 
and sent to the factory. Number four, the boss, and maybe the owner of 
the place, is milking a gargety cow, and milk thick or watery, or a cow 
that has calved but twenty-four hours and it will not do to have all this 
milk fed to the hogs, and so it is sent to the factory, saying, “ I am no 
worse than my neighbors.” If such is the summer management of cows, 
what is the winter treatment when the cows are for the most part fastened 
in dirty stables ? You may answer. These practices so far are neither 
wise or economical, and yet we expect and compell our butter and cheese 
makers under these circumstances to warrant their work or goods. I 
will digress a little and assert that the grand reason why our butter and 
cheese breaks down so soon after being made is fermentation, caused by im¬ 
proper handling the milk before it reaches the milk room or factory. 
Another difficulty in the way of making fine butter is the faulty con¬ 
struction or location of the butter room or factory. 
No vegetable cellar, or cellar of any kind or room adjoining a cooking 
apartment, should ever be used for handling milk. Neither should the 
factory be so constructed that the sewers or any thing around the building 
will become a pest hole, producing a stink that will sicken a passing horse. 
Neither should the well under the huilding be so arranged as to become a 
receptacle for the drippings from the floor of the making-up room, or be 
left uncovered to form a rat-trap to rid the place of this nuisance. 
The best method of handling milk to make butter is to employ 
thorough bred men to produce the milk, men not afraid to use their mus¬ 
cles as well as brains, men who can milk a cow or harness a horse as well as 
drive him, or if need be, become a dining room servant in the cow barn. 
This kind of thorough bred men who are willing to attend to the details of 
butter making and farming in general are the men who are to place our 
butter and cheese on a par with the best in any market. 
“ Manner of setting milky On this point there are perhaps more 
theories and more practices than upon any other part of the work. 
First, We have the small pan system with it advantages and advo¬ 
cates. 
Second, The large pan system with its various attachments. 
Third, Deep setters or pails used mostly in water. 
Fourth, The air duck (sub earth) system, in which the cool air is the 
great motive power to cool or warm and regulate the whole thing. And 
Fifth, The submerged system, where air is excluded and milk sealed 
up tight, and besides, there are many other theories and practices, all of 
