STATE DAIRY ASSOCTATIOI\t. 449 



butter-maker should have a butter-tryer and learn to score his own butter; 

 for how can we be good butter-makers without we know when we have 

 a fine piece of goods? By the use of a tryer, butter-makers can score their 

 own product every day, which has been a great help to me. Good judg- 

 ment, cleanliness and a tryer go a great way in making good butter. 

 Last, but not least, is that our butter-makers do not attend meetings of 

 this kind often enough. I, for one, believe every butter-maker should at- 

 tend such meetings and send butter for competition to these conventions. 

 By so doing I have learned more about my business than from any other 

 source. 



The President: Mr. Sclilosser, can't you say something on this sub- 

 ject? 



Mr. Schlosser: I have seen lots of butter made, but I don't make it 

 myself. I know something of the conditions required to make good but- 

 ter, and I lay particular stress upon getting good milk. I think that is 

 the greatest trouble with our creameries in the State of Indiana, and I 

 suppose the same trouble exists in other States— the quality of the milk 

 that we receive at our creameries. It is impossible to make good but- 

 ter unless we have good milk to commence with. After the milk is re- 

 ceived all right, then the butter-making depends on the skill of the 

 butter-maker. Next to good milk, I regard cleanliness of great weight 

 and importance. The butter-maker should, by all means, keep his factory 

 thoroughly clean, so as to avoid the introduction of factors that are in- 

 jurious and hurtful to the goods. We have no particular method. Each 

 one of our butter-makers has his own way of making butter. If we have 

 good milk, we have very little difficulty in making good commei-cial but- 

 ter. We have not made the high scores that some butter-makers have, 

 but we have made butter that commands the top market price for cream- 

 eries, and I think this of more importance than to score high scores. 

 While it is nice to carry away prizes, I like to make butter that brings the 

 top market price. I realize that Indiana is slow in the creamery busi- 

 ness. I would like to find out how many creamerymen are in this audi- 

 ence. 



President: Those interested in creameries, will you please raise your 

 hands? There are six persons. Now, in order to see where we are, how 

 many of you in the audience are interested in the making of farm dairy 

 butter or producing milk? (Twelve were counted.) 



Secretary: I would like to ask Mr. Schlosser a question. I would 

 like to know if there is one standard for show butter and one for mai'ket 

 butter? 



Mr. Schlosser: I think there is, to a certain extent. I think in our 

 show butter, a little too much stress has been placed upon that high, 



29— Agriculture. 



