118 ANNUAL, REPORT OF THB Off. Doc. 



article, iu fact it is a differeut kind' of food. A calf \Yill grow strong 

 on one and die ou the other. 



Another important advantage of the 'Moody system, is that of mak- 

 ing both creamery owner and farmer, more independent of each 

 other. If the farmer does not wish to sell his cream to the neighbor- 

 ing creamery owner for any reason whatever, he is not compelled to 

 do so, as he sometimes is with whole milk, but can, on account of its 

 comparatively small bulk and better keeping condition, market it 

 elsewhere; while the creameryman, having only cream to handle, can 

 bring it from a greater distance and does not have to take the pro- 

 duct of some dairy, which is not up to the standard in quality, but 

 which the whole milk factory owner often has to take to prevent 

 the volume of his business being too small. Under this system, the 

 creameryman cannot oppress the dairy farmer and the dairyman can- 

 not impose on the creameryman. 



Now I have, of course, often had this Moody system creamery 

 project up, with owners of creameries, and after I have argued them 

 to a stand still on all other points, they will raise a question about 

 the quality of the butter and insist that it cannot be good. I sus- 

 pect that they do this, for the want of anything else to say, and not 

 because they really believe it. At any rate, I don't see what ground 

 they have to stand on. Certainly any farmer, competent to take care 

 of the cream when mixed with the milk and more or less dirt, and 

 get it to the creamery- in good shape, can and will take better care 

 of the cream in concentrated form and freed from dirt and bad odors 

 to a large extent by the separator. With either of the old systems 

 there are necessarily disturbing elements tending to the deteriora- 

 tion of butter quality. 



In the whole-milk system, the milk is frequently kept warm for too 

 long a time, and is always jogged over the road in partially filled 

 cans, while the reheating of the milk for separation is very often 

 improperl}- done. In the gravity-gathering-cream system there are 

 many features hardly necessary to mention, which not only tend 

 towards, but compel an inferior quality of butter. It is a fact not 

 only in theory, but actually, that better butter is to be made by the 

 Moody system than either of the others. We operated the Moody 

 system creamery at Nashua, la., for a long period, and never failed 

 to produce butter, which brought a higher price in the market, than 

 that from any neighboring creamery, operated on other systems. 

 The success of this creamery was so great, that a very large propor- 

 tion of the creameries in that part of the country, have copied it, and 

 practically all will do so within a short time. 



The system is sweeping the States of Iowa, Kansas, Nebraska and 

 adjoining country. In most every issue of the western dairy papers 

 will be found little items, showing that the dairymen there are wide 



