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ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 
eight hours, or until a marked acidity appeared. It was 
churned in a revolving churn known as “ Stark s Churn 
and Butter Worker.” The churn was started (cream being 
at a temperature of 64°)—made twenty-five to thirty-five 
revolutions in a minute, and butter appeared in from one 
hour to an hour and one-half. As the butter granules 
began to appear distinctly about three gallons of cold water 
was added to a churning of say sixty pounds. After a 
few revolutions the buttermilk was withdrawn clean the 
churn being stopped as soon as it was practicable to do this. 
Then about three or four gallons of strong brine was 
poured into the churn and the churn carefully revolved so 
as to keep the butter disintegrated as much as possible and 
at the same time thoroughly to wash it. Afterwards a 
brine of, say two gallons of water and sixty ounces of salt, 
was added and the churn revolved three or four times, and 
the same repeated three or four times during, say half an 
hour or more. The butter was then put into a tub used for 
this purpose, allowed to stand one to three hours, then 
placed on the butter-worker and very lightly worked and 
packed for market. If there was an apparent lack of salt 
at the time of working, more was added, according to taste. 
Geo. Sands’ Method: Being next called upon, he 
said his process was very simple, and he had taken no extra 
pains with the butter which received the premium. Used 
the iron-clad pan. Set milk in winter forty-eight hours; 
first heated it to about 90°, then cooled it off as rapidly as 
possible—the colder, the better. Kept the room where he 
churned at about 6o°, and cream at about 62°. When the 
butter collected to lumps about the size of hickory-nuts, 
he stopped churning and rinsed the butter clean, after first 
drawing off the buttermilk. He then salted the butter 
about three-fourths of an ounce of salt to one pound of 
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