118 Thirty-Sixth Annual Report of the 



happy and you have solved a large part of the problem of co- 

 operation. 



Ninety-five percent of creamerymen who are adapted to their 

 business will go more than half way to help out the dairyman. 

 (Note: Perhaps you would like to know who our creameryman 

 is? We think he is a good example of cooperation carefully 

 applied. His name is Hatt.) 



THE DAIRYMAN. 



The third factor in the problem of cooperation, the dairy- 

 man, if he is the independent- farmer spoken of, is a very large 

 part of the problem. It is often necessary to convince the dair}'- 

 man that it is to his advantage to cooperate in the dairy business. 

 Some are open to conviction. Others are like the Scotchman, — 

 ready to be convinced but would like to see the man who could 

 do it. 



The Board of Agriculture has done good work by showing 

 the need and value of cooperation. A great help in this direc- 

 tion is a good agricultural journal, read and its ideas thoroughly 

 applied. The Experiment station has often helped lis in many 

 ways, and "Thus says the Station" has settled some of our 

 troubles in trying to find better ways. No one knows it all. 

 No one can learn it all. It will save time and expense to secure 

 aid from every available source. This is one of the advantages 

 of cooperation. 



It is not strange that the dairyiipen is slow to place a large 

 share of his business in the management of others ; hence he is 

 entitled to courteous treatment even if he is hard to convince, 

 slow to learn better ways and often tricky. He is entitled to 

 correct and careful work when he brings his product to the 

 creamery. 



He should know just what his weights and tests are every 

 time and these should not be meddled with upon any condition. 

 It is a fact that figures are sometimes juggled with and thereby a 

 higher price is paid for butter fat and a false reputation is built 

 up. This causes trouble and ought to do so. Strange as it may 

 seem, this appears in neighboring creameries. Patrons not know- 

 ing the facts are grieved because they are not paid so high sound- 

 ing prices when, as a matter of fact, they are actually receiving 

 more money for their product at the lower price per pound of 

 butter fat. 



A certain creamery on the eajt side of the State some years 

 ago paid two or three cents more for fat than we did. Figured 

 on the churn we paid 58-100 more than they did. How is this 

 done? I hold in my hand a statement which is a model in some 



