STATE DAIRY ASSOCIATION. 447 



President: Among the creamery butter-makers of the State of Indi- 

 ana, one man of whom we have special reason to feel proud is Perry 

 L. Johnson. He is one of the few who have gone from our State into 

 other States and exhibited specimens of his handiwork. He has shown 

 his butter at the Pan-American Exposition; at the National Butter-Mak- 

 ers' CJonventions and at other places, and has done something to make the 

 rest of the world know that Indiana could make good butter. He has been 

 a very successful person in winning premiums, and so we have asked him 

 to tell us how he made his butter. Unfortunately, owing to the sickness of 

 one of the men in his creamery, he is reported as unable to come, but the 

 Secretary will read his paper on "How I Made My Premium Creamery 

 Butter." 



Secretary: I was in Mr. Johnson's factory, and he is a hustler. He 

 was working under difficulties there, and I was surprised to see the results 

 he was getting under those conditions. 



HOW I MADE MY PREMIUM CREAMERY BUTTER. 



PERRY L. JOHNSON, PRAIRIE CREEK. 



Mr. President, Ladies and Gentlemen— Some time ago our Secretary 

 asked me to present a paper before this Association, having for its theme, 

 "How I Made My Premium Butter." The theme itself seems at first 

 presumptuous, because of the pronoun I. It may also seem presumptuous in 

 that the theme may be understood to mean that there is some great secret 

 in butter-making, and that I am the sole possessor of it, and have already 

 taken out letters patent upon it. 



I assure you that such is not the case, and that the Secretary meant 

 that I should draw from my butter-making experience, limited though 

 it may be, a few suggestions that would be beneficial to the butter-mak- 

 ing fraternity at large. If I am unable to give a point to any one, I may 

 be able to prod some fellow who does know, so that in the end, the results 

 will be even better than they would have been had I given a point directly. 



Every butter-maker knows there can not be any fixed rule for handling 

 cream to make a first-class article, for the many varying conditions and 

 surroundings make it necessary to change the treatment from day to day. 



The work I am familiar with is making butter from cream separated 

 with a centrifugal sepai-ator. In the first place, I receive the milk at the 

 weigh-can myself. I believe it is half of the battle to be a good judge 

 of milk, having as it does so many different flavors. If I find any that 

 will not come up to the standard I reject it. When milk is received, I 



