Missouri State Dairy Association. 395 



dairyman. In no other branch of his work will he be better 

 repaid for intelligent thought and study. 



How to produce the feed on the farm most economically 

 is very important. It is advisable to raise alfalfa or clover, 

 depending upon locality, so that farm-grown grains can be 

 used without buying mill feeds and still feed a good ration. 



We have been giving particular attention to the building 

 of silos, and have stereopticon slides explaining each step in 

 the erection of stave and monolithic cement silos. Our efforts 

 along this line have been particularly successful. The silo is 

 the cow's winter pasture and should be on every farm. 



It is to the mutual interest of producer and manufacturer 

 of dairy products to give constant attention to the question of 

 quality. Good cream makes good butter and good butter 

 means high prices for that butter and high prices to the producer 

 of the cream. 



Cold and cleanliness are the two things necessary in the 

 production of good quality, and expensive equipment is not 

 necessary. 



We have succeeded in interesting our shippers in building 

 cream tanks and in many cases separate cream houses. We 

 have furnished them with plans and specifications complete. 



In connection with this question of quality we will add that 

 it has always been a wonder to us why some cream that reaches 

 our factories is of so much higher quality than other cream that 

 may not be half as long in reaching us after it is separated, and 

 both lots of cream produced under apparently the same con- 

 ditions. To us it seems that there must be some bacteriological 

 reason for this that dairy science is not familiar with as yet. 



Our experience teaches that acid in cream is not necessarily 

 objectionable to the manufacture of high grade butter. The 

 main trouble we experience is with what we term "old flavor" 

 in cream, but not necessarily old cream, and the reason why 

 we say that we believe this question is a bacteriological one is 

 because we receive hundreds of cans of cream that are ab- 

 solutely clean in flavor, and upon the other hand, we receive 

 some cream which we know is not half as old that has this 

 decidedly old flavor. Our experience assures us that some one 

 will solve this question. 



In our endeavor to improve the quality of cream received 

 at the creameries in this country we must keep in mind the 

 economic phase of the question. We must consider the farmer's 



