452 TWENTY-SECOND ANNUAL YEAR BOOK— PART VI 



city inspector would not have. Dairy farm inspection is a very 

 important part of market milk supervision, as it reaches the 

 source of the supply where lax methods and poor equipment 

 are often the cause of impure milk. 



CREAM GRADING 



Ever since the advent of the cream separator, the grading 

 of cream has been advocated, in some form or other, and as the 

 whole milk creameries and old fashioned skimming stations 

 gradually began to decrease, it was generally believed by those 

 in touch with the situation that eventually some uniform 

 system would have to be established, governing the handling 

 and purchasing of cream, used in the manufacture of butter. 



From the standpoint of improving the quality of cream re- 

 ceived by the creamery the use of an efficient system of cream 

 grading is all important. Until recent years the cream grad- 

 ing has received very little attention by our creameries. Little, 

 if any, grading was done and the same price was paid for good 

 and poor cream. This has resulted in a general depreciation of 

 the quality of the cream furnished by the farmer, there was no 

 material inducement to the farmer to make a special effort in 

 the care of the cream on the farm. Unless his personal pride 

 and decency prompted him to produce a clean, sanitary and 

 properly cooled cream, he was all too ready to follow the line of 

 the least resistance and pay no attention to the quality of the 

 cream he furnished. In fact, the failure of the creamery to 

 grade cream put a premium on shiftless and careless handling 

 of cream on the farm and on the receipt of poor cream in the 

 factory. 



In consequence of this disregard for quality of raw mate- 

 rial, much of the butter annually reaching the market was of un- 

 satisfactory quality, the keeping property of much of this but- 

 ter w^as inferior, causing it to come out oi storage in a deterior- 

 ated condition, large quantities of butter had to be sold under 

 market quotations, inviting keen competition by foreign butter 

 and butter substitutes and rendering the establishment of a 

 reputation for American butter in foreign markets exceedingly 

 slow and difficult. 



Within the last five to ten years, the pure food wave that 

 has swept the country awakening the public to a keener appre- 

 ciation of the value of wholesome food products of good quality, 



