DAIRY CONFERENCE. 55 



entirely outweighs any possible superiority in quality. Besides, 

 the deep can system is making a butter that suits the markets well, 

 and people are becoming educated to that standard, and when 

 dairymen exactly meet the wants of consumers they are doing the 

 very best thing for themselves. 



I wish to sa}' a few words in regard to the comparative merits 

 of skimming the cream from the surface and drawing the milk from 

 under the cream. We find that the representatives of different 

 patents are loud in their claims both ways. It is well for us, as 

 candid dairymen, to consider the claims from a practical standpoint 

 rather than from the arguments of interested agents. 



The claim is made that in surface skimming the sediment — it is 

 too suggestive to call it dirt — in the milk is left in the bottom of the 

 can with the milk, while if the milk is drawn from under the cream 

 the sediment does not flow out with the milk but remains to mingle 

 with the cream. Right here I want to call your attention to our 

 starting point, and that is, that we start with good milk and have 

 no compromise whatever, anywhere or any time, to make with dirty 

 milk. There is only one place for dirty milk, and that is not in the 

 creamery. Never allow any dirty milk on the premises, whether 

 handled by j'ourself or by your hired help. 



After removing the cream from the milk the practice at the pfes- 

 ent time is to provide for a ripening process, so called, a curing 

 process with the cream, which is simpi}' setting the cream for a 

 length of time sufficient for it to take on the desired change. This 

 change is simpl}' an approach to an acid condition. Meanwhile it 

 is recommended by all dairymen that it be exposed somewhat to the 

 atmosphere and from time to time stirred so that all its parts naay 

 be measurably equally exposed, and all put on exactly the same 

 change as time passes. The length of time which cream should be 

 allowed to stand for ripening is a matter of convenience. At the 

 creameries where a large business is carried on it is usuall}' held 

 only twenty-four hours at the creamery, and it was held twenty- 

 four hours at the dairy before coming to the creamery, making 

 about forty-eight hours ; and a very ^ood condition can be put on 

 in that time. This condition may he hastened Ity holding it in a 

 higher temperature, or retarded by holding in a colder temperature, 

 at pleasure. Never should it be held too long, for cream, even in 

 a low temperature will grow aged One of the greatest mistakes in 

 private dair3ing by the common methods which dairy women have 



