DAIRY me;eting. 155 



began to discuss the subject, and it spread, and the report came 

 back to the creamery that something was wrong with the cream- 

 ery systems. In our work, and I suppose all other creameries 

 are the same, we try to carry out systems that are accurate. We 

 have a state law that compels us to have help that is properly 

 informed in regard to the operating of the Babcock testers, and 

 in order to have accurate work done this law goes still further 

 and compels us to have bottles that are tested at the Experi- 

 mental Station and acid of a certain strength. We have a Dairy 

 Instructor, and although he has not very much authority I think 

 the creamery men are all glad at all times to have him call on 

 them and investigate their systems of doing business, and see 

 that their apparatus is according to law. We are glad to have 

 Mr. Thompson call on us and look after these things which go to 

 make satisfactory results in the carrying out of the creamery 

 business. 



In our system of buying cream, the cream all comes to the 

 creamery in individual cans and is sampled at the creamery. I 

 will not say that the farmers get any better returns than they 

 would under other systems, but we, as creamery men, can know 

 the condition of the cream as it comes from the farmer. We 

 know practically all the conditions of that cream from the time 

 it leaves the farmer's hands tuitil it reaches the market. Three 

 or four years ago we introduced a system of discounting sour 

 cream, and in order to carry that out thoroughly it was necessary 

 to have the cream come in individual cans, and this is one of the 

 strong points in our system. Every farmer owns his own cans, 

 and nobody else uses them. He knows the accurate weight of 

 these cans, and the cream can be weighed both at the farm and 

 at the factory, if necessary. The cream is collected in them 

 either by having a double set, or pouring from storage cans into 

 these cans. We have been asked if the cream will not churn, if 

 the can is not full. I have had considerable experience in col- 

 lecting cream in individual cans in small quantities. We have 

 two sizes of cans, only, and have collected cream from a dis- 

 tance of 20 miles in five-gallon cans one-third full, and the cream 

 reached the factory in good condition. We recommend to the 

 farmers that they produce cream that will not test over 25 per 

 cent, and I think 99 out of 100 produce that grade. This will 

 not easily churn. If a farmer is producing cream that tests over 



