78 ILLINOIS STATE DAIRYMENS ASSOCIATION. 
H. W.Mead: This price looks very low; had made 
cheese for thirty-five years, and had sold for four cents per 
pound and done well; he now run two factories; made 
butter and cheese, but this price seemed very low. 
Prof. Hall: Had also used the Cooley cooler; could 
get all the cream in ten hours. Could not say as to the 
keeping qualities; iced butter would not keep; he made 
four trials, but the result was not entirely satisfactory; 
his apparatus was not exactly perfect; one such experiment 
will not do; as the temperature of water, coloring matter 
or some little thing might not be exactly right; could, by 
forcing, get all the cream in eight hours. Had also tried 
Hardin’s plan; needs no air; also stops decay; Hardin’s 
is a refrigerator at 50°, when warm; also tried airing the 
milk; could see no difference: set some in the dark and 
some in the light: could see no difference. 
Mr. Wattles said: As to the Cooley plan; after he 
got his apparatus running, his wife had nothing to do; no 
pans to wash, or churns to scald, or milk to skim; he had 
rather churn than take his milk to the factory; once cooled 
the labor is done. 
A member called for Mr. Boies’ plan of cooling. . 
Mr. Boies said he cooled by an air duct; air at 52 to 
63°; tried to hold as nearly at 60° as possible; in wet 
weather it took two or three pounds more milk to make a 
pound of butter than in dry weather; no one plan would do 
for all places; manipulations must be changed according to 
circumstances. 
The Secretary of the Elgin Board of Trade, read the 
following, as the transactions of the Board from December 
12th, 1876, to December 11th, 1877: 
„ 6,636,386 
Pounds of cheese sold . 157,421 
Poxes of cheese sold. 1,174,388 
Pounds of butter sold..059,085.05 
Total in dollars and cents.. . . 
