ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 
33 
in the Cooley process, absorb all the animal odors arising 
fiom the milk. lie said you could not always get same 
results from same experiments. By his plan of setting— 
the submerged plan—butter could be made that would keep, 
and by it cream would rise quicker and higher. He 
thought milk was one thing and butter another, and tem- 
peraturc separated them * and the lower the temperature 
the greater the difference. He thought we could not be 
governed wholly by the thermometer. He worked his 
butter but once. Salt is never thoroughly diffused through 
the pai tides until it is all dissolved. If he was making the 
amount of butter they make in factories, he would work it 
in a different manner. He washed his butter until the 
water came fiom it clear. He didn t know as it was any 
improvement to wash with brine. 
Baltz : Thought butter made by using the submerged 
process didn t keep so well. He thought there was no rule 
b y which the details of butter-making could be followed. 
You must be governed by experience. The Cooley pro¬ 
cess of raising cream he didn’t think was good, because you 
keep every thing in the can that should be allowed to go 
off Butter made this way wouldn t keep. Hie great secret 
in butter-making was to take out this animal heat. He 
thought the best way was to set in open cans and let the 
animal heat pass off as it should, and then you can use 
your judgment about how to proceed after that. He had 
had butter come into his market that would keep for 
months, and some that wouldn’t keep at all. Some that he 
got keept all right, and marketed all right in the fall. He 
wanted butter that he could ship any where. If butter was 
to sell in Europe, it must be of the best quality— made to 
keep. He thought we could not dwell too much on this 
making of butter. 
