8 4 
ILLINOIS STATE DAIRYMEN^ ASSOCIATION. 
Munn & McAdam’s Method : Were very particular 
to get their acid right, as they considered it of great im¬ 
portance, and then brought the cream to a temperature of 
63°. Run the churns so as to bring the butter in one hour. 
Care was taken to stop the churning while the butter was in 
a granulated state. The buttermilk was then drawn and 
water the same temperature put into the churn and the 
butter thoroughly washed, the water drawn off, and more 
water added. The butter was then taken from the chum 
and but slightly worked, when the salt was added at the 
rate of one pound of salt to twenty of butter, and thor 
oughly worked. Then the butter was placed in a warm 
room and allowed to stand twenty-four hours, when it was 
worked as little as possible and packed. 
W. A. Boies’ Method : His was very simple. Set 
his milk in open setters ; let it stand about twenty-four 
hours. Always allowed it to get a little acid before churn¬ 
ing. Before putting in churn raised the temperature to 64°, 
and churned until the butter appeared in lumps about the 
size of peas. He washed the butter twice—until water 
came from it clear. Kept it cool enough to be firm while 
working. The butter upon which he received Higgins’ 
salt premium was all from the same churning. 
During the evening Rev. Hutchinson, of Marengo, was 
called upon to speak. He responded in a few well-timed 
remarks, in which he expressed himself pleased with the 
evident advancement of the dairy interests in this country. 
He was Mad, he said to see so many of the younger class 
attending - the meetings of the association. It rested with 
them to advance the business they were engaged in. He 
was pleased to see them take so much interest in the dis¬ 
cussions on the various questions. I lie point of taking 
