34 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. I 
This admitted air does not only bleach the butter—it also absorbs] 
the aroma, peculiar to it, and makes it taste and smell like a tallow I 
candle. My views are borne out by numerous experiments, made I 
with butter and other animal fats with uniform results. The cure of I 
the fault is to prevent the cause. 
The second question I will proceed to answer as follows : Bitter] 
butter is obtained only during cold weather, and for these reasons, i] 
hold, the butter fat in milk or cream is essentially animal fat. The] 
fine flavors or the bad flavors are absorbed by it from the scum of] 
the milk or cream. Under proper conditions the fine flavor may be] 
developed, and by judicious management incorporated with the^but-jj 
ter ; the reverse is done by improper management. 
What I will state now is no theory, but facts gleaned from nu-| 
merous experiments and practical observations during a number ofl 
years. The fine peculiar aroma—I mean by it, that exquisite flavor, 
which, when incorporated in your butter, brings the dollars at the 
market—-is not observable in new milk. During warm weather the 
milk attains cetic fermentation in, we will say, twenty-four hours ; at 
this stage your butcer aroma is at its best. As fermentation proceeds, in 
the same degree does this aroma deteriorate, however. The butter, or, 
properly speaking, the milk or cream does not become bitter. Hence, 
I make this deduction, that if milk or cream is allowed by proper 
elevated temperature to obtain cetic fermentation, the fault complained 
of—bitter butter—does not occur. We all know that temperature is 
a prominent factor in all chemical changes. I will instance a plain 
example : A potato, when it has become frozen, becomes sweet in 
taste ; an orange under the same influence, intensely bitter. In the 
same manner does milk and cream become bitter, very bitter, when 
held for a space ot four to eight days, exposed to the air and a low 
freezing temperature, and this flavor is incorporated into the butter 
Now- it we make our deduction, we find that if a low temperature, as 
it retards cetic fermentation and formation of the fine butter aroma 
it promotes the evil complained of-—hence, the cure would be to cause 
the fermentation by applying a higher temperature within a limited 
period of time. 
With your permission, Mr. President, and a little further indul¬ 
gence of the gentlemen present, I would like to indicate how not only 
fine, but fancy butter may be made during the entire season, and b} 
anyone whose head is level or nearly so. I have practically demon¬ 
strated it to my own and others’ satisfaction. 
The formation of this fine butter aroma can be controlled, brougk 
to its utmost perfection, and then when in its prime estate, incorporat¬ 
ed in the butter and held there until it reaches the consumer—its ulti¬ 
mate destination. As proof I will mention that one tub of such butter 
made in a factory in this state, w r here hitherto, it had been impossible 
to make even a passable artice, was shown at the late exhibition a 
Cedar Rapids, and pronounced by a number of the best experts ir 
this country, to be the finest, “ b\ r a large majority,” of any buttei 
brought there. One Iowa gentleman, a prize taker, candidly admittec 
