34 Thirty-Sixth Annual Report of the 



It is not all plain sailing in the creamery business ; but what- 

 ever comes up, keep good natured. It will pay you and you will 

 feel better about it. You may have to speak plainly sometimes, 

 but control your temper. You hear about folks freeing their 

 minds, but it doesn't work that way. You lose your self-respect 

 as well as the respect of your patron. 



DISCUSSION. 



Mr. Eddy : — Do you grade cream and pay for it according to 

 its sweetness? 



Mr. Smith : — I do not. It would be more trouble than it 

 would be worth, considering the size of my business. I do not 

 take cream unless it is good enough to make first-class quality 

 of butter. A patron can make that kind of cream if he will. 



Mr. Wallace : Is there a creameryman here who grades his 

 cream? If so, how does the scheme work? 



Mr. Brown : — I am a creameryman representing Hood & 

 Sons. We have just started doing business in Woodstock, and 

 grade our cream. The conditions were such that it was an ab- 

 solute necessity. There had been two creameries there, and ap- 

 parently so much rivalry between the two that they would take 

 anything that was brought to them. When we first began there 

 we were receiving cream anywhere from two to ten days old, and 

 in almost all conditions. We pay three cents more a pound for 

 the high grade cream. The scheme is working very well. I think 

 that about two-thirds of the cream is coming in sweet condition, 

 whereas the first of last July probably less than a fifth of it was 

 of this grade. 



Mr. Smith : — -I do not object if the cream is not sweet when 

 gathered. It is the bad taste that I object to. If it has a little 

 acid taste, as far as my experience goes, it is not injurious to 

 the butter. 



Prof. Decker: — How much acid do you find when you test 

 for acidity? 



Mr. Smith : — I never tested it for acidity. 



Prof. Decker: — You miss an important point. If you get 

 over-acid cream, you will get butter that is old in its taste and 

 flavor. 



Mr. Smith : — I presume so, but practical results are what I 

 have always looked at more than the other part of it. Cream 

 that tests from 30 upwards, may get with safety quite sour, where- 

 as one testing 20 percent or so cannot. 1 cannot tell why, but I 



