ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 
vessels are to be set are first nearly filled with broken ice and a little 
water j the milk pails, of* oval form and holding about 70 pounds each, 
are then forced down into this thick ice-pap ; in forty-five minutes the 
milk falls from'86 to 68 degrees, and in thirty minutes more to 55 
degrees ; when skimmed the temperature of the milk is about 36 
degrees. 
The cream is heated to about 52 degrees preparatory to churn¬ 
ing ; in winter it is heated about 3 degrees higher ; the same is done 
if the cows have been fed on old hay, or if there has been an unusually 
large proportion of beans and vetch in their rations. The churning 
occupies from twenty-seven to thirty minutes ; no water is added dur¬ 
ing this operation, skimmed milk being used to rinse down the sides 
of the churn ; the butter comes in small pellets, like pin-heads, and 
the churning is stopped at this point ; the butter is gathered in a 
strainer, and kneaded with the hands ; salt is added at the rate of 
three-eighths of an ounce to the pound, and after more working with 
the hands the butter is made up into five-pound rolls and laid in an 
ice chest, where it remains an hour and a half and cools down to 52 
degrees again, when it is finally kneaded with the butter worker. 
Kneading at first with the hands is preferred because, as it is claimed, 
the buttermilk is more completely worked out. The utmost cleanli¬ 
ness is maintained throughout the factory, and scrupulously careful 
attention is required to the details of the management of the cream 
and butter, under the immediate supervision of the skilled dairy woman 
who has the whole in charge. The product of the factory is in nearly 
all cases ranked as first-class by the Copenhagen exporters whose 
judgment in the matter is held in extraordinary respect. 
A large amount of information to dairy matters in foreign coun¬ 
tries has been obtained through the consular service of the United 
States, which is serviceable in this connection. Other, facts relating 
to management and methods employed in important dairy districts in 
foreign countries, might be described, but I fear I have already ex¬ 
ceeded the limits to which, in the consideration of the topics found on 
your programme, this paper is entitled, and I will not further trespass 
upon your time. 
On motion the Association adjourned to 7 p. m. 
EVENING SESSION. 
The Association was called to order at 7 :1 5 p * M *> an( ^ the sess ^ on 
was opened by a song, “We Come Again to Greet \ou,” by Prof. 
Quackenbush and his Glee Club. 
Miss Kate Price, being introduced, read the following essay : 
HOW MUCH ROOM IS THERE ON THE FARM ? 
BY MISS KATE PRICE. 
Practically, one’s estimation of the amount of room on a farm de¬ 
pends upon what kind of room one wants. An artist or naturalist might 
find ample room on one of the mountainous New England farms : 
and the poet’s fancy have opportunity for exercise, though it is said 
