STATE DAIRY ASSOCIATION. T33 



that at the present time he can not make a good quality of butter out 

 of it, because when the milk is delivered to the creamery it must be 

 sweet in order to be skimmed, and the hand separator cream does not 

 have to be sweet in order to dump it into the vat. This is where the 

 trouble is, and is one reason why the hand separator is fought. The 

 system is all right, but in the early stages of the hand separator it was 

 started wrong. When it was first sold in Kansas, Iowa, and Nebraska, 

 the agents gave the people to understand that all that was necessary for 

 them to do was to run their milk through the separator and then they 

 had done their work and would receive the best price for their cream, 

 and moreover in order to make a sale of the separator they would tell 

 the farmers that it was not necessary to wash it every time after it was 

 used. The creamery would take the cream from the farmer in a poor con- 

 dition, just whenever they got ready they would send it to the creameiy, 

 and sometimes the cream was in what we would call a "rotten condition" 

 or "rotten cream." They did not complain to the farmer about this cream, 

 but just let him go on in the same old way. What are the results? Three 

 years after the industry was started they changed their plans. They 

 did not say anything at first because they wanted to sell their separators 

 and increase their business, and when they run across a small creamery 

 that was particular about its butter and milk it was very easy to put 

 them out of business, because if you bought a separator you could hold 

 your cream until the can was full to save transportation, ^and then you 

 could ship it in and get the highest market price. They have gone on 

 three years, and what is the result now? They have control practically 

 of two of the States— Nebraska and Kansas— and they have control of 

 Iowa to some extent. They issue a leaflet that is sent to every one of 

 their patrons and prospective buyers in their territory, and they are now 

 teUing them a different story. They try now to enforce the necessity for 

 good cream and milk to make good butter. Here is what they say: 

 "Permanent success in the dairy industry depends upon maintaining good 

 prices for butter." I am sure none of us will question the truth of that 

 statement. They go on and say: '"This can only be done when good 

 cream can be had for making the best butter, which is always in demand 

 at the highest price." They never said anything of this kind until 

 recently, and even told their patrons to hold their cream until their cans 

 were full to save transportation. "First grade cream is cream that is 

 sweet and fresh. This cream must have a desirable flavor and odor, 

 and test not less than 30 per cent, butter fat." I dare say you have had 

 an experience in the State of Indiana. How many received milk this 

 morning that would answer these requirements: "It must be sweet and 

 fresh, with no undesirable flavor or odor?" It is a hard thing to solve 

 the hand separator problem. When they are so strict as that it is a 

 hard thing for a daiiyman to furnish them first grade cream. Now, they 

 have another grade of cream. "The second grade of cream is a sour 



