35G Bureau of Farmers' Institutes. 



A good many creamerymen say it is not a good thing to have 

 the cream vat too clean; so they rinse it out. with cold water and 

 run their cream in. In that way they use a little starter from the 

 previous day's cream to help ripen the new cream. In this way 

 any little defect there may have been in the cream of the day 

 before, which did not show then, is carried along and intensified 

 day after day, until, pretty soon, when they send their butter to the 

 market, the word comes back, "Your butter is badly off; can't 

 get full price," and then they begin to wonder why, and they say, 

 " We have done everything just the same as usual, haven't changed 

 a tiling." They have been carrying along these germs, loading 

 up, loading up, until it gets to the point where it simply ruins the 

 taste of the butter. 



Just remember it is the growth of these little plants that did the 

 work, nothing else. 



When it comes to the manufacture of butter, if you ask the peo- 

 ple in the Northwest, who are making a great success of butter- 

 making and who have distanced us in the East, how they have 

 managed, you will find that they have commenced with the far- 

 mers. They have got them to understand the necessity of cleanli- 

 ness, and they keep their milk in good condition. That is why 

 these people are succeeding in this business. If they use a 

 starter they have it made from either carefully prepared skim- 

 milk or by the use of one of the commercial starter preparations; 

 and when they put that in the cream and have ripened it, they 

 have developed the kind of flavor they want. 



This afternoon I will show yon something of the results of a 

 starter in the making of cheese. 



Last fall I went down in Chenango county, where they have 

 been carrying on private dairying for a long time. Some of the 

 dairymen there are making up butter for special customers, and 

 they have made a great success of it. I scored the butter and it 

 was uniformly very good indeed. I had a talk with them, and 

 it appeared that these people, through the demands of their 

 private customers, had become educated to this point of keeping 

 everything about their dairies clean and studying the best methods 

 of manufacture. The result was a very high standard of butter 

 with all of them. And they were getting a good price. 



The farmer, if he does these things, has the advantage of the 

 creaniervman, for he has only his individual conditions to control; 

 and he can control them very much better than can the creamery- 

 man, with the milk of 40 or HO diaries. 



We can sum up the whole matter of making good butter .and 



