ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 8 1 
second crop speedily starts ; and then, also, is the proper 
time to apply liquid manure by filtering on grass lands. 
In this country a ioo-acre farm that will keep thirty 
cows is considered a good one. On the alluvial soils of 
England, Belgium and Holland, farms under thorough cul¬ 
ture by a system of soiling and a judicious application of 
manuic solid and liquid—often keep two or three cows to 
the acre, and two or three crops of grass are often cut 
yearly. Heretofore the butter and cheese made in these 
countries were far superior to American manufacture, owing 
chiefly to their favorable climate, their practical knowledge 
of farming, and the superiority of their cultivated grasses 
and dairy stock. Recently America has made great strides 
in the manufacture of dairy products, and now American 
cheese competes fairly side by side with the best English- 
made cheese in its own markets. The progress made in the 
Western States during the last few years in the manufacture 
of butter has been wonderful. Twenty years ago Illinois 
was not considered capable of producing even a fair quality 
of butter. To-day she not only produces more wheat than 
any other state in the Union—being for the last year 45,- 
000,000 bushels, to Iowa 40,000,000, Nebraska 37,000,000, 
Minnesota 36,000,000 and Kansas 30,000,000—but she has 
taken the front rank among the butter-producing states ; 
and the butter now made in the creameries of northern 
Illinois and in your own immediate neighborhood stands 
higher in quality and sells for more in the great markets of 
this country, than the butter made in any other state in 
this great nation. 
A suggestion was made by one member that the 
president call upon those who had received premiums on 
their butter to give a description of their modes of making 
the premium butter. As all present seemed to favor the 
suggestion, the president called upon Mr. C. C. Buell, who 
gave the following description of his plan : 
C. C. Buell’s Method : The milk was set in ordinary 
setters in a cool room—not in water. It was skimmed in 
twenty-four hours, and skimmed the second time twelve 
hours later. The cream was kept twenty-four to forty- 
