74 THIRTY-FOURTH ANNUAL REPORT OF THE 



value of about 20 cents per hundred pounds, but it would seem that a 

 much higher value was placed upon it by many. From my personal 

 experience as manager of a creamery for the past eight years, I find 

 that a few pounds of skim-milk, more or less, has a great influence 

 for good or evil with many patrons. 



I think the butter-maker needs to be a pretty good Christian to 

 harmonize all the different characteristics he has to deal with. 



When you have such a man for a butter-maker, treat him like a 

 human being. Furnish him with what assistance he needs. It is 

 bad practice to overwork such a man just because he does not com- 

 plain. I know whereof I speak when I tell you that the position of but- 

 ter-maker is not such a snap as some may think. 



Now, we have a creamery with a competent butter-maker, a good 

 list of patrons and we are turning out a nice article of butter to put upon 

 the market. It is natural that you should wish to place it where it 

 will bring you the best price, for the larger price means more money to 

 the patron, for this is not a money making business. 



If you are located upon a line of railroad where you can ship daily 

 by express. I should say cater to the consumer direct as far as possi- 

 ble; but if located where it is not convenient to supply this trade, then 

 select some reliable commission house and let them handle your goods. 

 Some people have a very unjust opinion of a commission house, but 

 with few exceptions I have found them an honorable body of gentlemen, 

 and worthy of your confidence and consignments. When you have 

 made your selection of the house you wish to handle your goods, 

 and they have an established trade for your creamery, it is poor policy 

 to be constantly changing, for none of them can handle goods without 

 some compensation! 



I have thus briefly given you my ideas of organizing and maintaining 



a successful co-operative creamery. Do not think for a moment this is 



all there is to this business. It is not all rose colored. Vexations of 



many kinds will be constantly coming to the front that will have to be 



met and overcome by tact and good judgment, but with the manager, 



butter-maker and patrons all working faithfully to perform each their 



part, harmony of action will usually prevail and the creamery will be a 



success. 



President Aitken. — Are there any questions you would like to ask 



Mr. Adams in regard to this excellent paper, or has he made it all so 



clear to you there is nothing more to ask? 



Professor Decker. — Mr. Adams, what kind of a management would 

 you have for a co-operative creamery? 



Mr. Adams. — I would have a manager elected, one in whom I had 

 perfect confidence, and then I would let the manager take care of the 

 creamery, if he is a man of the right disposition and business ability, 

 and then if anything comes up that he does not feel that he is competent 

 to deal with, he can easily call the Board of Directors together, and 

 they can settle the matter. 



President Aitken. — Any other questions you would like to ask? 



