SEVENTEENTH ANNUAL YEAR BOOK— PART VI 375 



all bear a relation to efficiency in factory operation. The water 

 limit in butter or any legal standard and its enforcement must 

 be considered, but the problem of making the butter of such 

 high quality and uniformity that the consumer will buy five pounds in 

 place of four is of far greater importance in dealing with the success- 

 ful maker. Again, a great deal of stress is put forth by a few meu 

 to see how close they may scale the legal standard for water in butter 

 and not pay the penalty. The larger problem should be the putting . 

 into every pound of butter such workmanship that 100 pounds may be 

 shipped across the continent and be returned and still weigh 100 pounds. 

 A maker may talk over-run and the factors that influence it or he may 

 discuss the fat standard in butter, because to him it may seem a pon- 

 derous question, but at the same time he will pack sixty-four pounds of 

 butter in a tub and accept payment for sixty-two or sixty-three and not 

 question whether or not the actual difference was shrinkage or inaccur- 

 acy in weighing the butter. This problem alone is a loss to Wisconsin 

 of 1,000,000 pounds of butter each year. 



Time and time again factories take a loss on account of moldy tuba 

 or liners, when the remedy is simple treatment of placing the tubs and 

 liners in boiling water for a period of fifteen minutes and then lu 

 cold water before being placed in contact with the butter. The older 

 men, those with years of experience are equal to the job, but it is the 

 less experienced men who should ask themselves the question: "Am I 

 equal to the task?" 



WHY THIS HIGHER STANDARD? 



This higher standard is demanded in order that the factory irdus- 

 try may be placed upon a higher plane, and the men behind the work 

 when making certain requests may receive a hearing. The industry is 

 of such magnitude as to attract men with special training, age and ex- 

 perience. It has no place for those who think that to be a creamery 

 operator and a skillful maker requires but a few months' training. A 

 few weeks ago a new creamery was dedicated. About 2,000 people gath- 

 ered for the occasion because it was one of the institutions of the cour? 

 ty that had helped to make the homes, the farms, the banks and the 

 business houses. The president of the company told the people that 

 the success of the enterprise was largely due to the man who for eight 

 years had been the butter maker and the manager. 



It is not out of place to mention the fact that butter made in the 

 bulk of the creameries of the country will in the future have a more 

 difficult battle to fight than it has ever had. The competing forces 

 are each year perfecting their organization. We must hold our own. 



The buttermaker should be able to assist the farmer not only in out- 

 lining for him a method that will result in a higher grade of cream be- 

 ing produced, but to gain his confidence and thus be placed in a posi- 

 tion to advise him on other subjects and to inform him of better meth- 

 ods in other farm activities. 



