ij4 l^HIRTY-ii^IFTH AnNUAT. IIePORT OF tHtl "^"^ 



our milk and cream when we get ready to carry it to the cream- 

 ery if our neighbors are clear the other way and pay no, or but 

 little, attention to the cleanliness of their cream or milk? 



Secretary Davis : — Perhaps yours might be a lesson for the 

 other fellow to follow. Let us look at our farmers, suppose one 

 man in a neighborhood has an idea that he wants to fix up his 

 door yard, cut out a road, and keep the grass in the yard well 

 mown. Within five years every man in that neighborhood will 

 try to get his door yard fixed up a little better than his neighbor. 



If each one of us will cool our cream and take pains with 

 our cows it will have a tendency to improve the whole neigh- 

 borhood. The product of my dairy goes into cream and it is 

 cooled. I send about 200 quarts of cream per week. Once in 

 a while I do not have enough and I buy some that is not run 

 over the cooler and if it is kept three or four days after it ar- 

 rives in Concord I will have a letter from the dealer saying, 

 "you did not cool your cream properly, Mr. Davis." 



Mr. Towle: — Is your cream sent to the cities, Mr. Davis? 



Secretary Davis : — Yes, sir. 



A member : — Mr. President, I want to ask you if you think 

 it is as necessary to cool the milk when carried to the creamery 

 as it is the cream. Whether milk that is taken to the creamery 

 once a day should be run over a cooler or through an aerater? 

 I know over in Canada — they are most all cheesemakers over 

 there and in lots of those creameries or cheese factories they will 

 not accept milk that has not been aerated. They say they cannot 

 make good cheese without it. Is it as necessary in making 

 butter? If it is we should all try to aim in that direction, but 

 I have been wondering if an aerater is necessary. They are 

 made something like a pail turned bottom up, the milk is turned 

 in at the top and it comes out in little fine streams at the sides. 



A member : — As a buttcrmaker it has been my experience 

 and my belief that more bad odors and bad flavors g,et into 

 milk and cream, through being insufficiently cooled in the be- 

 ginning, than in any other way. 



President Bruce: — If I may be allowed to say a word: I 

 d(,: not believe there is anything you can do that will add to the 

 value of your product more than cooling your milk as soon as it 

 is drawn, whether you carry it to the creamery or separate it at 

 home. Cool your milk as soon as it is separated, it is a fact it 

 will add to the value of your product every time, whether you 

 make the butter at home or send it away, cool it down to 50 or 

 perhaps 45, not cooler than 45. 



Secretary Davis : — Don't you think it is just as necessary in 

 the winter as in the summer? 



President Bruce : — Just as necessary. 



