ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 
83 
butter. He used what was called the Marengo churn. He 
let the butter stand about twenty-four hours after the first 
salting, then added a little more salt. Used coloring that 
he made himself from anatine and curcuma root. His 
cows were of the Durham breed, and he had made through 
the month of November one pound of butter from each 
twenty-two pounds of milk. 
On motion it was decided that the manufacturers not 
present, who had received premiums on their butter, be 
asked to give the secretary a statement of how they made 
their butter ; the same to appear in the proceedings of the 
association. In accordance with this resolution the follow¬ 
ing statements were received from L. C. Ward, Munn & 
McAdam and W. A. Boies: 
L. C. Wards Method: The milk was received once 
a day at his St. Charles creamery, and set in deep pails in 
cold pools of water. The skimming was done while the 
milk was sweet; the cream was left to acquire a slight 
acidity before putting in the churn. It was churned in a 
square-box revolving churn with a capacity of about 350 
pounds of butter at a churning. Time taken to churn, one 
to one and a half hours, usually. Before the butter was 
taken from the churn it was washed with the necessary 
quantity of fresh water to wash out the most of the butter¬ 
milk ; it was then taken out, slightly worked and salted 
with three-fourths of an ounce of Higgins’ “ Eureka ” salt 
to the pound, and set away for twenty-four hours,—when 
it was worked again sufficient for the final packing. The 
working was done with a butter-worker run by steam 
power. Had made 150,000 pounds of butter at his cream¬ 
ery each year for the past two years. 
