944 New Yobk State Daieymen's Association 



One of our good Chicago creameries sifts the salt on the Initter 

 Avhcn it is in granular condition, without gathering it on the 

 rolls, 'idle churn is then revolved on slow gear, from five to 

 eight times, without the rolls being in motion, thus the 1)uttcr 

 and salt are thoroughly mixed. This maker maintains that 

 \\n' l)ntter does not have to ho worked so much this way, since 

 iho salt is practically dissolved before he puts the rolls in gear, 

 lie usually adds a little water to the churn after the butter has 

 been worked a while, to dissolve any salt tliat may adhere to the 

 rolls. The l)utter takes up this free moisture in the working. 



At the present time, it is not a safe proposition for anyone to 

 pack butter until every churning is accurately tested for moisture. 

 There are a number of tests on the market that will work very 

 accurately and quickly. 



I have briefly covered the butter business in the space of time 

 usually taken up for a discussion of this kind. One thing that 

 would hel[) promote dairying probably as much as anything else, 

 would be for the butter and cheesemakers to make a special study 

 of economic production, so that these factories could be a center 

 of information for the patrons and farmers of that community. 

 The maker of the future has got to be a bigger man than the maker 

 of the jiast. Xew problems are coming up all the time, and he 

 must grapple with all phases of the dairy question. 



At the present time we have a duty of six cents a pound on 

 butter and cheese coming into this country. This duty no doubt 

 was placed on these articles by the federal government with the 

 view of stimulating the production and growth of our dairy in- 

 dustry. We find, however, by a careful study of our statisti(5s, 

 that our cow population is not keeping pace with the human. 

 l)iii'iiig the past ten years, the human population has increased 

 about -21 per cent, as against 14 per cent, for our cow population. 

 Til is is a serious problem. 



I recently hcai'd one of our dairy educators make the state- 

 incut, tliat if something could be done to remove^ the drudgery 

 from dairying, it would increase. I do not like that term 

 "drudgery." Any business that is carried on along jirofitable 

 lines very seldom appeals to us as drudgery. I can readily 

 understand how dairying would not appeal very strongly to a 



