330 MISSOURI AGRICULTURAL REPORT. 



problem of bad milk and cream. Every butter-maker and creamery 

 manager should give these forces for good, his unqualified support. 



One of the surest aids in the direction of the improvement of the 

 milk and cream at the farm is, to call bad milk, bad milk, and bad cream, 

 bad cream. That creamery which will take in everything ahke and pay 

 just the same for bad stuff as for good is doing more to counteract the 

 good that dairy education is doing for the improving of the products, 

 than any other one thing. Grade the cream and pay for it according to 

 its worth. This is not an easy task to do, and the man who is to do this 

 grading will have to be a more than a $25 or $30 man. There would 

 probably have to be some grading among the men if such a system were 

 adopted, but if a new man is needed and costs more money make the fel- 

 low that persists in bringing in the poor cream pay the difference. I hear 

 some of you in my mind's ear already saying that it is impracticable, per- 

 haps, it is for you, but one will rise up and take your place who can 

 make it practicable. 



In grading this cream there is one excellent way of determining 

 firsts from anything else, that way is to buy a good pasteurizer, and 

 allow nothing to go into the firsts that you cannot pasteurize. On the 

 side, I will say that this is the easiest way to convince the patron that 

 he must bring good cream. You can draw the line very close, for you 

 cannot pasteurize any but the best cream. The balance can easily be 

 thrown into two grades, medium and very poor. 



This work at"" once calls for a high class of butter-makers. A thor- 

 ough understanding of the starter question must be one of the first 

 requisites. Creamery managers must see that their butter-makers are 

 provided with the very best facilities for this work, and that the butter- 

 maker has time to do the work properly. With this knowledge of 

 starters the way is clear for the good cream. The question naturally 

 arises, what can be done with the second and third grade stuff. Under 

 the best of handling this will not make the best butter. We can do 

 much to improve it, however. If there is not too much of it, it can be 

 washed and benefited greatly, by this I mean reducing it down with 

 water to six or eight per cent, and re-separate it, and add some good milk 

 and 30 per cent, starter. Where there is too much of it to make this 

 practicable, it can often be greatly helped by adding from forty to fifty 

 per cent, starter and thus in eft'ect drown out the bad flavors. Where 

 the first method is used, that of re-separating, the resultant cream can be 

 pasteurized and added to the best cream, but still it should carry the 

 stamp of second grade cream and be paid for as such, because of the ex- 

 tra work required to bring it into anything like shape. 



