680 - BOAED OF AGKICULTUEE. 



thick in about 38 hours, the second batch of milk, or the one that so much 

 care was taken in milking, was still sweet at the end of four days. 

 This goes to show that milk must become inoculated with some kind 

 of a bacteria in order to bring about the change. The slower this 

 inoculation takes place the longer milk will keep sweet. 



It is a well known fact that milk or cream at a warm temperature 

 will change and become sour much quicker than when at a cold tempera- 

 ture. At a warm temperature the bacteria doubles once in 20 minutes, 

 as stated above, and since we know this to be a fact it is very important 

 that the milk or cream should be immediately cooled down to the tem- 

 perature of well water, or about 50 degrees, as at this temperature very 

 few of the bacteria are active, and therefore milk can be kept a longer 

 time. 



Furnish your buttermaker a first-class quality of milk or cream, and 

 then if the flavor in .the butter is not what it should be it is his fault, 

 just the same as it would be his fault if the butter was overworked or 

 greasy. There has been thousands of dollars expended in creameries and 

 experimental stations trying to make first-class butter out of poor milk 

 or poor cream, and so far have been unable to accomplish it. The 

 only remedy is the milk producer must interest himself and save his 

 product from spoiling by devoting a few minutes time in keeping the 

 utensils clean, the cow clean and in holding the product at a cold 

 temperature. There is nothing on his farm that he can do in as short 

 time as it takes to properly care for the milk that will bring him in as 

 much money and as good results. 



The man who is producing milk has considerable money invested 

 in cows and buildings. He puts in considerable time in raising the crops 

 to feed the cows and in milking them, and after doing all this he can not 

 afford to neglect to take care of the milk or cream and thereby injure 

 the sale of the butter as the difference in price may determine the profit 

 or loss in dairying. It would be about the same as a farmer planting 

 his corn and then not cultivating the same, and thereby be compelled to 

 take considerably less money for tlie poor corn. The quality in anytliing 

 is what makes the price; if it is a good quality it is a good price; if it 

 is a poor quality it is a poor price. 



Secretary Van Norman: I was not here when the President intro- 

 duced Mr. Keiffer, so I just want to tell you that Mr. Keiffer is the 

 Assistant Dairy Conunissioner of Iowa. I saw him act as expert on 

 the butter at St. Louis, and I saw there that he knows butter from the 

 cow to the table, and I hope if you have any questions to ask, you will 

 ask him, and I am sure be will answer them to the best of his ability. 



Mr. Schlosser: Being interested in the creamery business. I am 

 naturally Interested in this subject. There is not a man in the house but 

 what acknowledges the tnithfulness of what Mr. Keiffer says, and the 



