DAIRY AND SEED IMPROVEMENT MEETINGS. 315 



measure upon the success or the creamery. In fact, I think 

 it is not putting it too strongly to say that the creamery is 

 responsible for the quality of milk produced by its patrons and 

 for their success as dairymen. This being the case, then our 

 creameries may be considered units made up of the farmers 

 patronizing them. This unit is maintaining itself as far as manu- 

 facturing and selling dairy products is concerned, against the 

 competition of other similar units, each striving to make a little 

 better product than its neighbor and to get more money for it in 

 order that it may pay its patrons a higher price for the milk or 

 cream they furnish. There is a common interest in this direc- 

 tion and why not make the organization valuable in other direc- 

 tions ; why not broaden the scope of the organization to include 

 not only the manufacture and marketing of butter, milk and 

 cream, but the assisting of the patrons to improve their dairy 

 conditions generally in a practical way? The butter maker and 

 creamery operator at the present time are doing considerable to 

 instruct patrons, but there is a broader field for work than they 

 are able to cover. 



The plan I would suggest is for the creamery to employ a man 

 to do this work; a man who will spend all his time among the 

 patrons of the creamery, showing them where they are failing to 

 get the best results and how to make the necessary changes. 

 Such a man must be well trained, both practically and scientifi- 

 cally, besides possessing an unusual amount of tact. Such a man 

 must, of course, be expensive, but I believe his work can be 

 made profitable. He might properly be called a demonstrator, 

 and must be well trained and familiar with production and 

 manufacturing problems in dairying. He would probably first 

 visit the patrons for the purpose of making their acquaintance 

 and studying their conditions. On his first visit he would prob- 

 ably make an examination of the conditions which he finds, but 

 if he is wise, he will make only minor suggestions and such as 

 may be easily complied with. His first effort will probably be 

 directed toward improving the quality of the product delivered 

 to the factory, by improving sanitary conditions generally and 

 by discouraging undesirable practices that may be thoughtlessly 

 followed. He will work to secure a clean, pure milk or cream, 

 properly cooled and protected from contaminating influences. A 



