Vermont Dairymen's Association. 101 



over night. In one of our conventions at Ontario a resolution 

 was passed that the patrons be recommended to cool their milk 

 to 65 degrees instead of depending upon aeration. Now then, 

 something has been said about the difficulty in handling milk 

 and cream ; that point was discussed this morning. I could not 

 agree with some of the statements that were made. It seems 

 to mie that there is no doubt but cream may be taken care of 

 just as easily as milk. I would far rather undertake to handle 

 the cream from a given quantity of milk than the milk itself. 

 Cream will not be contaminated more readily in cream than milk 

 and fermentation does not take place so readily in cream^ as in 

 milk which contains a larger proportion of fat. There is less 

 fat in cream, cream being exposed will receive contamination as 

 milk will, but the fermentation as the result of contamination 

 will not develop so rapidly as in milk, taking equal conditions 

 in regard to other things. I will come back to that point later 

 and we will discuss some things in connection with, creamery 

 work. 



Now then, we have this question and this problem of the 

 cream gathering vs. whole milk systems in some sections of our 

 country of late, but I quite agree with what has been said here 

 about it, no matter how much we may regret the fact, the hand 

 separator creamery has come to stay. That is the conclusion 

 we have arrived at. When the hand separated cream first made 

 it? appearance there was a great deal of complaint made; the 

 largest concerns condemned this system in every way, but there 

 is now no doubt that the hand separator system will stay with 

 us. I will say this, there is no reason why just as good butter 

 cannot be made with the hand separator system as there can with 

 the whole milk system. There is no reason why we cannot 

 handle the cream and make as good butter on that system as on 

 any other but there is one point that has been overlooked : The 

 very day we begin to separate the cream from the milk at the 

 farm, just at that time is the operation of the creamery ex- 

 tended to the farm. We have not recognized that point. The 

 man who separates the cream becomes a part of the operations 

 of the creamery and is connected with it and must be treated 

 as such. It would seem there were one or two things must be 

 done, either the cream must be delivered at the creamery in a 

 fresh sweet condition, so the butter maker will have control of 

 the ripening process, or the cream gatherer must be a trained 

 man and recognized as a part of the process at the creamery, so 

 that he can give advice and criticise the cream and point out 

 where improvement might be made, or where it is necessary to 

 reject it. Now that may be a difficult thing to do and there are 

 difficulties in the way of most of the success with this hand 



