STATE I)AIEY ASSOCIATION. 683 



factors in making good butter, and as Mr. Keiffer belongs to tlie Dairy 

 Association and goes out and tries to educate the farmers, I should lilie 

 to bring this question up before we adjourn this morning. "We need 

 good clean milk to make cheese out of. We have demonstrated the fact 

 that good cheese can be made in Indiana, as good as in any State in the 

 Union. We must educate our patrons to a higher standard of cleanliness. 

 We find all kinds of people, and I think it is high time that we were 

 taking these matters in hand. 



Mr. : I think a good way to do this would be when you engage 



milk of the farmers to tell them that the milk must be brought to the 

 factory in such and such a way, and must be prepared in such and such 

 a way, and above all it must be clean. If they bring clean milk pay 

 them so much money, and if they do not, refuse to take their milk. 

 If you creamery men when you find farmers bringing in dirty milk would 

 refuse to pay them for it. I am quite sure they would change their 

 methods. 



I was at a creamery one morning when a farmer came in with a can 

 of milk and set it on the platform, and the manager of the creamery set 

 it back and told him he would not take it. The farmer said, "Why?" 

 The man said, "If you can not see I hardly think I should tell you, but 

 I will tell you. You haven't washed your can for a week. The can has 

 the same dirt on it that it had a week ago, and your milk is not fit to 

 go into good, decent milk." After that that farmer did not bring any 

 poor milk. You can help the farmers along these lines by hitting in 

 their tender spots, and that is their pocketbooks. 



Mr. Slater: I have visited a great ma'ny creameries in the State of 

 Indiana, and I find that the trouble with the farmers is that they do 

 not know how to take care of their milk. When they are trying to 

 separate it they will mix hot and cold milk together. I think as a rule 

 the farmers of Indiana are pretty clean about their milk, and I will not 

 stand for too much being said about their not l^eing clean. 



Mr. Schlosser: I would like to ask whether the creameries in Iowa 

 grade their milk and cream as it comes in? 



Mr. Keiffer: Not as a rule. 



President Johnson: What do you mean by grading cream? 



Mr. Schlosser: Paying less for poor cream and milk. I understand 

 that some of the Western creameries are doing it. If it does not come 

 up to the standard they Avill not take it. 



