No. 7. DEPARTMENT OF AGRICULTURE. 633 



CREAMERY BUTTERMAKING. 



By H. H. DEAN, B. S. A.. O. A. College, Guelph. Canada. 



"My countrymen know one another and you will love one another," 

 said a noted orator. We may modify this saying slightly and say- 

 Americans and Canadians know one another better and you will learn 

 much from each other. The Knights of the Churn, the Buttermaker 

 and the Ladle, on both sides of the boundary line are both engaged in 

 a similar good work, viz., making butter (oil) to lubricate the brains 

 of the nations. You will never know how much good you have done 

 in making the wheels of progress run more smoothly when good butter 

 has been supplied, nor possibly how much harm has been done to brain 

 workers who have been compelled to eat poor butter. 



While butter may be regarded as more or less of a luxury, in these 

 modern times people say — ^"Give us the luxuries of life and we will 

 do without the necessities." 



My first thought is to urge upon you the need of a broader outlook 

 than is usually taken by the creamery buttermaker. Too often his 

 interests, thoughts and whole attention are confined largely to the 

 four walls of the creamery. Buttermakers, this ought not to be! 

 The up-to-date buttermaker or creamery manager needs to know 

 something about cows, their proper feeding and care, how 1o produce 

 milk and cream cheai)]y and abundantly, how to operate hand sepa- 

 rators, etc., so that he may be a mine of useful information to patrons. 

 Ichabod is written in large letters over the door of every creamery 

 which does not study the problems of the milk and cream producer. 

 The creamery owner, manager or buttermaker needs to assist patrons 

 to produce more and better feed, which will enable him to keep more 

 and better cows, which will produce more and better milk and cream, 

 which will allow the creamery to pay better prices, which will enable 

 the farmers to buy or grow more and better feed, for more and better 

 cows, which means greater prosperity for both farmers and cream- 

 erymen. 



Causes of and Remedies for Poor Butter. 

 That there is a great deal of poor butter made in both Canada and 

 the United States, seems to be admitted by nearly everyone. As to 

 causes and remedies there is, and doubtless always will be, room for 

 considerable difference of opinion. Nearly everyone who writes or 

 speaks on the subject has his or her own opinion on ihe subject and 

 feels quite sure tliat if the si)ecial points outlined by him were t<» re- 

 ceive alte; (ion the poor butter would soon disppear. Some advise 

 legislation, others Pasteurization and others education — and some all 

 three. To the writer it seems that there are three ]>rimary causes 

 cf poor butter — bad cream, incompetent buttermakers. defective 

 marketing. We nr<' aware tliat these aie very witle propositions but 

 until we desist tall:ing"glittering generalities'' and get down to 

 something definite we shall accomplish very little in the way of 



improvement. 



Bad Cream. 



The causes of bad cream are— careless, dirty producers; cream 



haulers the same; not collecting cream often enough to liave it arrive 



at the creamery in a sweet, wholesome condition ; and paying the same 



price for all kinds and qualities of cream. The remedy for this state 



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