682 BOARD OF AGRICULTURE. 



they kept coming, and finally the opera house, which would hold two 

 hundred people, was crowded and the average score was 94^. It* was 

 wonderful the change that had taken place there, and moreover there is 

 another good thing. We have heen the means of getting the farmers 

 acquainted with each other. One man will ask another man what kind 

 of cows he has and how ne takes care of his milk, and how much he 

 is making out of his cows, etc. It takes time, but all of these things 

 come. They make more money in this way because the amount of money 

 they make depends upon the attention given to the raw material. We 

 must pay attention to our raw material. When you get a high mark 

 on your butter and get wejl paid for eveiy pound you sell, it is a pay- 

 ■ng proposition, and the profit and loss of the cream depends wholly 

 upon the care you give the milli and the care you give the cow from 

 \he time you commence milking her. You must take good care of your 

 cow, and good care of your milk. In Iowa for some time we have been 

 receiving two cents above the New York quotations. It has not had a 

 controlling effect on the market, but it has sold higher than the regular 

 market price. 



Mr. Ellison: I would like to ask about the relative advantages where 

 they do all the separating at the creamery or in the country. 



Mr. Keiffer: I am on the program on the hand separator question 

 tomorrow, and that will be fully discussed at that time, and probably 

 I had better not take your time to tell you aljout this now. 



Mr. Wood: I should like to ask Mr. Keiffer if he thinks it is neces- 

 sary in putting milk on the market to sterilize it? Isn't it good enough 

 for market consumption without sterilizing it? 



Mr. Keiffer: It is not necessary to pasteurize milk to put it on the 

 mai-ket in good shape. We are familiar with Mr. Gurler's plan in Illinois, 

 by whicli he sent milk to the old coiuitry and bade, and it came back 

 sweet, because he kept all bacteria from getting in and destroying the 

 milk sugar. 



Mr. Glover: I find that this is one of the most important things we 

 have to deal with. I will tell you, ladies and gentlemen, that our milk 

 strainers at the creamery after two or three hours sometimes contain 

 manure, tops of cans, baby rattles, in fact almost every kind of thing. 

 I suppose it is loft on the kitchen floor and the baby in playing around 

 tosses these tilings in. When the can came in that had the baby rattle 

 we heard a tinkling sound when the can was moved, and when it was 

 emptied we found the rattle. I think the farmers sliould be educated 

 to a higher standard of cleanliness. It is one of the ino'it important 



