102 Thirty-Fifth Annual Report of the . 



separator creamery. I deplore the fact that we have got to 

 accept it. I believe while we may make great improvement upon 

 the system as operated at the present time, we have turned back 

 as far as progress in making a fine article is concerned. We 

 have to begin some things over again and it is a great drawljack 

 we feel on the other side of the line where we are competing with 

 the export trade of Denmark, New Zealand and Normandy, 

 and the extension of the dairy business to-day depends upon the 

 export of creamery butter. We have about reached the limit 

 in the production of cheese and we must turn our attention to 

 the making of butter. It is a serious problem for us to deal 

 with, we have the same difficulties you have here. Now some 

 attention should be given to the handling of the cream on the 

 farm. I believe every cream separator should be supplied with 

 a cream cooler; that the separator companies should supply some 

 type of farm cooler as a part of the equipment of the separator, 

 if they did so it would be more likely to be used than it now is. I 

 mentioned this fact to the manager of a separator company in 

 Canada. He said, "We have to sell our separators, and it takes 

 all our time to sell our separators without selling something 

 to go with them." I told him the separator companies were mak- 

 ing a very serious mistake in the attitude which they were adopt- 

 ing toward this new line of work. Some companies here, and 

 1 know it is so with us. have misrepresented very much the 

 conditions under which the hand separator should be worked 

 satisfactorily. They have induced farmers to buy it on the 

 ground of great saving of labor and that always appeals to a 

 farmer. It would be much better if the separator people would 

 go frankly to the farmer and explain matters to him or at least 

 tell him how he can get the best results. 



Now there is another thing. I know there is a great dififer- 

 ence in butter and cheese makers, I would not have some men 

 work for me if they would work for nothing. I am a butter and 

 cheese maker ; I have been through the mill and know what 

 we have had to contend with and I think the cheese maker 

 and butter maker in Canada have done more than any other 

 class to raise the work to a higher standard, and I believe if 

 we had a higher standard among our butter and cheese makers 

 we would get better results. Now there is just one other prob- 

 lem that we are taking hold of to the best of our ability at the 

 present time and that is the improvement of the sanitarv condi- 

 tions surrounding the factories. The condition of things which 

 exists around the average creamery is not very creditable as a 

 rule. One of the great drawbacks in many factories is that there 

 have not been proper arrangements made or proper care taken 

 to secure perfect drainage. In the Dominion we have a law 



