ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 31 
the temperature never ought to be higher than from 6o° to 
62°. In summer not over 6o°; in winter not over 64°. 
Would like to hear Mr. Baltz’s ideas on the subject. 
Martin Switzer was then called on. Said he wasn’t 
in the habit of making speeches and preferred to hear Mr. 
Buell; but if any one had any questions to ask he would 
be glad to answer them. His experience was, that if you 
heated cream over 6o° or 65° you destroyed the aroma and 
destroyed the keeping qualities. He thought the greatest 
danger in making butter was when it was just coming. 
You may spoil it then in a few minutes. Thought Buell 
had set the temperature a little too high. He had churned 
and made butter at as high a temperature as 64° and 65°. 
This was in a cold room. He thought butter gathered in 
the churn would make better at 62° than at 64°. He had 
made it at a high temperature. 
C. C. Buell : Had attempted to get at a perfect 
process of churning butter, and had almost succeeded in 
getting it. He gathered his cream and commenced churn- 
ing at 58°, and before he finished it would be up to 64°. 
Switzer : Thought, as a rule, that the temperature 
was not lowered soon enough. He thought the time to do 
this was just as soon as you could detect particles of butter. 
He would reduce the temperature then to 6o° or 62°. The 
addition of ice was objectionable, but not of water cooled 
with ice. He believed that any substance once frozen or 
boiled would never regain its former condition. He had 
made but little butter out of milk ; he made it out of 
cream. Cream at no time should be kept over 48°; he 
would rather have it less. He had kept it at 72 0 , but didn’t 
think it was right. Never wanted his cream over 65°, to 
be good. 
