Vermont Dairymen's Association. 73 



cream. For instancy. I have in mind a creamery that failed 

 last summer in our section. After the failure the business of that 

 creamery to a large extent came to us. We found there were a 

 great many of the farmers that had never been instructed how to 

 take care of their cream after it was separated. One man told 

 me that he had never been informed that he should not mix the 

 newly separated cream with the older cream. Neither had he 

 been told not to keep the cream covered air tight. Both of these 

 he had always practiced. 



The one great trouble with us as creamery men is that we 

 are too anxious for business, and do not reject as much cream or 

 7nilk as we ought. (I say milk, for this w^ill apply to whole milk 

 creameries as well as cream gathered creameries). Nor do we 

 take the pains to inform them and let them know what is ex- 

 pected of them. 



They should understand that the best butter cannot be made 

 from thin cream, and I will say in this connection, that great 

 credit is due Prof. Hills for advocating and insisting that all 

 buttermakers wxigh their cream test samples, instead of meas- 

 uring as formerly. He has had his hands full, but he now has 

 the satisfaction of knowing that a large majority of the cream- 

 eries of the State at the present time, I think, are weighing 

 their cream samples instead of measuring as heretofore. 



Possibly you will say, what has this to do with thick cream ? 

 It has this to do with it. You cannot do justice to those patrons 

 who have thick cream if you measure the cream test samples, in- 

 stead of weighing them, for they will soon adjust their separators 

 to run thin cream, with the result that many more will have 

 thin cream, which, without doubt, affects the quality of the butter. 



We practiced for years, while we were measuring samples, 

 adding extra on a sliding scale to those that had thick cream. 

 This, of course, partly made up for the inaccuracy ; but not 

 wholly. The only proper way is to weigh them, and, by so doing, 

 do justice to all, and encourage thicker cream, and a tendency to 

 a better quality of butter. 



And right here,, I must admit that we have a bigger problem 

 in the cream gathering than in the whole milk in this one par- 

 ticular : In taking in milk, if it is a little off (which of course can 

 be very easily determined the instant the cover is removed) and 

 is rejected, they will not find much fault, for by the time they 

 get it home, creamed and churned, it will be decidedly off, if they 

 ever do cream and churn it. 



Whereas if the cream is off, and is rejected, they will churn 

 at once, and consequently have a better chance to make fairly 

 good butter. Then they will tell you how much they got for 

 this butter at the store. 



