-i 2 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 
D ^ 
Buell, in answer to a question asked him, said his 
experience was that cream should not be kept long altei 
skimming. There was, he thought, no work so poorly 
done in the factories as the churning. 
Mrs. Church was called upon, but she replied that 
she was not in the habit of making public speeches, and 
besides, it was a good while since she had made any butter 
and cheese ; she would rather listen to others. 
W. W. Bingham : Said it was useless to attempt to go 
by the thermometer, entirely, in the manufacture of butter; 
our observation would tell us when to churn. Thought 
the best quality of butter could not be made by rule, it 
had been said that any one can make buttei and cheese, but 
he had found out differently. The longer you make it the 
less you think you know about it. 
Buell : In answer to a question asked him, Buell said 
that he set his milk in open setters, but was not so particu¬ 
lar about that. Low temperature was the best, always, lie 
kept his 54 0 in summer; in winter, if it kept below 6o c lie 
was satisfied. 
W. W. Bingham : Said his experience in setting led 
him to the belief that setting in cold water in tanks, closely 
covered to keep out all foreign substances, was the proper 
way. The colder the water set in, the better the quality of 
cream, and the quicker it would rise. He had tried the 
Cooley process but didn’t like it. In this process the milk 
was placed in the cooler warm from the cow. Necessaiily 
the vapor condensed on the top of the can. It was well 
known, he said, that cream was one of the most sensitive , 
substances tq catch odors that existed, and would of course, 
