DAIRY AND SEED IMPROVEMENT MEETINGS. 309 



of butter inspected in one year, 36.6 per cent showed defective 

 body and 13.5 per cent were mottled. Besides making a product 

 of good quality, the butter maker of today must be able to con- 

 trol the water content of his butter. With the strong compe- 

 tition w^hich exists, creameries find it necessary to secure a 

 maximum amount of over-run and, as this naturally affected 

 by the water content of the butter, many butter makers are 

 employed on condition that they are able to incorporate a definite 

 amount of water in the butter. While I do not wish to encour- 

 age the incorporation of a high water content in butter and 

 believe that in many instances the quality is injured in an effort 

 to do so, yet conditions have arisen which make it almost neces- 

 sary for a creamery to have a butter maker who can control this 

 constituent if it is to be successful. The price of butter is fre- 

 quently cut two or three cents per pound because it is mottled 

 or has defective body, and it is obvious that this cut in price is 

 not conducive to a successful creamery. Again, when a cream- 

 ery has an over-run of but 10 to 12 per cent, which often occurs, 

 it sustains a loss of two or three cents per pound on the amount 

 of butter made, as the following example will show : 100 pounds 

 of butter fat with an over-run of 11 per cent produces iii 

 pounds of butter, which at 30 cents a pound amounts to $33.30. 

 If an over-run of 21 per cent, which is a reasonable one, is 

 secured, then 100 pounds of butter fat produces 121 pounds of 

 butter, or $36.30, leaving a difference of $3.00 on each 100 pounds 

 of butter fat, or three cents a pound. Some will say that this item 

 is not altogether a loss, but in any event the creamery is unable 

 to pay as much for butter fat by three cents per pound as would 

 be the case if the higher over-run were secured. 



The sanitary condition of the plant, as well as its general 

 appearance, depends on the man in charge and, while the success 

 of a creamery may not rest entirely upon these items for its suc- 

 cess, yet a sanitary creamery and one of good appearance usually 

 goes with a successful plant. 



MANAGEMENT. 



The management of a creamery is undoubtedly the most im- 

 portant factor in its successful operation and I am convinced 

 that a large share of creamery failures couW have been pre- 



