ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 
67 
so well as full cream cheese. 
Topic No. 9 was then taken up, and C. C. Buell read 
the following paper: 
BY C. C. BUELL, ROCK FALLS, ILL. 
“ The Butter Dairy—How to Make it Profitable.” 
There need be no apology for discussing this subject 
in a dairymen s convention. Conceding peculiar advantages 
to creameries with their various methods of management 
these are not always available even if they be desirable, and 
the fact remains that a greatei part of the butter consumed 
comes, and will continue to come, from the butter dairy 
distinctively so called. The late improvements in dairy 
apparatus make the well managed dairy a full rival of the 
creamery as to quality of the product, not to claim anything 
more. No greater service, therefore, can be done the 
masses who will and must eat dairy-made butter, and the 
large class of farmers who must and will make dairy butter 
than to discuss the economics of this branch of the dairy 
business. 
_ special field which this paper is destined to cover 
begins with the delivery of the milk from the milking 
stable. There are many questions which in a certain older 
of relation would precede this, but they are not so dis¬ 
tinctively important in any view as those which come after. 
We neglect the many for the purpose of giving more 
specific attention to a few. The pivotal idea of this paper 
is profit. A few things we shall assume; we shall assume 
that the old style method of setting milk in six, eight, or 
twelve quart pans is too far behind modern improved appa- 
ratus® for cream raising, considered as to cost of labor, 
buildings and fixtures, to be entitled to more than this 
casual mention. 
\\ e shall assume that the Swartz, or Swedish system 
of cream raising, or the same as modified by American 
practice, has produced results equal in respect to quality of 
product of those of any other system of practice, 
