DAIRY MEETING. 1 65 



delivered at our creameries, and that it is not lack of knowledge 

 but lack of interest. We see, then, that a deep interest in the 

 work is the all important factor to success. This interest must 

 be kept alive, either by love of the work itself or by thoughts 

 of the income that it will bring. This appears to me to be the 

 thing that will help us in solving the problem before us, — namely, 

 how to improve the products of the creamery patron. As we 

 look around us for the cause of failures and shattered hopes in 

 the business world, we very often find that they are due to a lack 

 of that personal interest and application to the work on the part 

 of the managers which are so necessary to the success of any un- 

 dertaking. It follows, then, that the first thing of importance is 

 for the managers to convince the patrons that they are interested 

 in their own part of the work, and to inspire them by their zeal 

 and enthusiasm to do the best that is in them. We must try to 

 stimulate and develop in the producers an absorbing interest in 

 the work. How can this best be done ? Among the many ways 

 a few may be mentioned. Visit your patrons occasionally, and 

 show by your conversation and manner that your are interested 

 in the business and in them and their work. There is nothing 

 equal to results to stimulate an interest ; therefore, interest your 

 patrons in the products of the creamery. Show them the differ- 

 ence in the results from good and poor cream, and that it takes 

 good cream to make high priced butter ; and that a high price for 

 butter means a high price for cream. Make them feel that your 

 interests and theirs are identical, and show yourself worthy of 

 their confidence. In your efforts to look after the financial and 

 commercial interests of the business, be strictly honest and just. 

 In the words of our president, give them a square deal in every- 

 thing. Another way is to exhibit the creamery products at the 

 various places for exhibition, securing prizes whenever it is pos- 

 sible. This will help to show the patrons that you are doing the 

 best you can with their products, and encourage them to give 

 you better cream to work with. Perhaps it would be pardonable 

 in me to quote some of our practices at the Waterford Cream- 

 ery, in this connection. We have been fortunate enough to 

 secure quite a number of prizes at the various exhibitions of 

 dairy products, both in and out of the State. These have often 

 amounted to quite a little. sum. The question now arises. To 

 whom should this money go ? We settle the question by having 



