32 Thikty-Sixth Annual Report of the 



one exists merely for the convenience of the other when the 

 facts of the case are that they are partners in the business and 

 that what is for the interest of one is for the interest of the 

 other. It is a pleasure to note that the ill feeling which existed 

 in these meetings a few years ago between the private dairyman 

 and the creameryman has disappeared. This is as it should be. 

 There is room enough for us all. The man who believes that it 

 is for his own interest to make his butter and cheese on the farm 

 should do so; and the man who believes it is for his interest to 

 cither manage or patronize the cheese factory or the creamery 

 should do so ; and there should be no ill feeling between the two. 

 The same good feeling which prevails between the private dairy- 

 man and the creameryman in these meetings ought to prevail be- 

 tween the creameryman and his patrons. But that it does not 

 exist in very many cases is evident. 



Trouble is most likely to occur between the creameryman 

 and his patrons on account of four points of contact, viz. : the 

 skim milk, the care of the milk or the cream, the price and the 

 test. 



Skimmilk. I never had serious trouble with my patrons 

 on this score. My creamery is changed from a milk to a cream 

 gathering one, so the question is practically settled as far as I 

 am concerned. It is however the most disagreeable and aggravat- 

 ing trouble that besets a creameryman. It seems almost incon- 

 ceivable that men who would not think of taking anything else 

 will take from each other a thing of so little value as skimmilk ; 

 and of course, they expect that the creameryman will make it 

 hold out. 



Care of the milk and cream. I divide patrons into three 

 classes, — the careful, the occasionally careless, and the careless 

 patron, or as I sometimes think of him. the don't-care-patron. 

 The careful patron's milk and cream are always in good shape, 

 clean, well cared for. It is a pleasure to receive it. Let him 

 know that you appreciate his way of doing things. He deserves 

 it. It will be an encouragement to him to know that you notice 

 such things. It will help him and lead him to go on and do even 

 better. 



The occasionally careless patron wall not trouble you much. 

 His milk and cream are all right, but occasionally, when hurried 

 with work, as all farmers are at times, he will forget to give them 

 proper care, and you will get a bad lot of milk or cream. You 

 will probably have to remind him occasionally that he must be 

 more careful. 



The careless patrons seem to think that "any old thing" will 

 do for the creamery. They will not strain their milk. They put 

 in the first rinsings of the milk pail, — I suppose so as to get all 



