68 
ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 
by selling brine for butter. I am bold to take issue with them upon both points, 
is a fraud upon the purchaser to sell him a pound of salt for the price of a pound 
butter. There will be a serious loss of weight somewhere between the manufactui 
and consumer which must be either borne by the dealer or charged back to the man 
facturer. This causes dissatisfaction which, in the end, will more than overbalan 
all temporary gain which the creamery man may seem to make. 
Butter that has had a second working is not porous and briny, it weighs heavy 
the cubic inch, hence imposes but little shrinkage upon those who handle it. I a 
positive in the assertion that really fine, even-colored butter cannot be made witlio 
the several workings. Those who have ventured on other ground, and claim succef 
have not had their butter placed under the keen inspection of a competitive te 
None of it, to my knowledge, 1ms ever taken a first premium at any of our great dai 
fairs. Not until the public taste shall be so educated and modified as to readily acce 
mottled and porous butter as of a high standard of excellence, will it be safe for ma 
ufacturers to fall into the way of omitting the second working of butter. 
Of packages and packing I might say a brief word. 
The sixty-pound white ash tub is now the accepted standard package of the ge 
eral trade. For some southern markets, at certain times of the year, under speci 
arrangements, the oak firkin is used. 
This plan of filling and finishing the tubs I find to give general satisfaction : So, 
the tubs in strong brine for one day before using them. Take the butter from t 
worker and pack it in solid with a stamper until the tub is nearly or quite level fu 
Have a hard wood straight-edge twenty inches long, three-eighths of an inch thic 
and one and a half inches wide. Notch this down one-quarter inch at one end, th 
placing this notch on the edge of the tub carry it entirely around the tub, keeping t 
stick at all times over the center of the tub ; this will cut the butter down a quart 
of an inch below the top of the tub leaving it smooth on the top. Lay over the top 
thickness of dairy cloth, and upon this sprinkle evenly a half pound of salt, whi 
moisten with water just enough to form a crust of the salt. This makes it keep 
place when the mb is subsequently handled. Put on the cover and fasten it with fo 
strips of tin nailed over the top of the cover and down to the second hoop with thrt 
quarter inch clout nails. Now your package is ready for shipping and will comma 
attention in any market for its neat appearance and evidences of care of details,; 
of which go far towards selling the contents at a good figure. 
Patent churns have been runabout as successfully in this country as any otl: 
humbug in which the agricultural community was to furnish the intended victin 
Of the thousand patents issued for churns, practical test has reduced the number 
use to a very short list. The plain box-churn, the Blanchard churn, the rectangu] 
churn, and the end over end barrel churn, are the standard churns of the day, a 
they are all simple, which furnishes their strongest recommendation. 
I have gone over the ground of modern, practical butter-making, giving su 
points as may have been suggested by experience and emphasizing those that I km 
to be of greatest importance. 
Whatever is done to improve our present make of butter must be accomplish 
through a close walk with the very best methods known and practiced by our prest 
generation of butter-makers. 
I cannot leave the practical phase of the question without stopping to emphas: 
the grave importance of personal cleanliness among employes in butter factori< 
Tobacco—smoked, chewed or snuffed—should have no place about a creamery. I y 
not employ a man who uses tobacco beyond the indulgence of smoking when not < 
the premises where butter is made. Every creamery should have over its front do 
a u prohibitory amendment ” reading as follows : ‘* No tobacco using allowed on the 
premises by employes or others,” and this amendment should be enforced. 
The future of butter-making opens before us a wide field for speculation. 
It is still an undetermined question whether cream churned sweet will yield 
much butter and of as fine quality as sour cream. Some claim that the butter is 
most excellent quality when fresh, but will not keep. Others that the yield is alwa 
short from sweet cream. 
A writer for the Ohio Farmer (July number) answers this question as follow. 
“ There is no difference in the butter values of sweet and sour cream; the suppositU 
that there is arises from the fact that the two treated and churned under similar co 
ditions will often show a wide difference of results, but when each is treated und' 
conditions suitable to each the butter product shows no variation. The notion th 
there is such a difference is a mistake, and comes from the fact that sweet crefii 
should be churned at a much lower temperature than that which has been allowed i 
attain a slight acidity, at least ten degrees. The only reason that such a wide diffe 
ence should be observed is that adhesion, which unites the butter globules, requifi 
different temperatures to govern the different conditions of the cream. 
“ It is now an accepted fact among advanced investigators that the butter g > 
bules are not enveloped in any way, but are at first found in the milk in liquini 
