256 IOWA DEPARTMENT OF AGRICULTURE. 



see that it is not to his interest to have a single can of poor milk put into the 

 vat. This is where the butter is to come from, and, to get the best article, 

 it must of neccessity come from a good foundation. 



Workmanship rests with the buttermaker, but the flavor of the butter 

 certainly depends upon the quality of the milk delivered. It is a part of the 

 buttermaker's trade to know good from bad milk. It often happens that 

 good milk is put into cans and when it arrives at the creamery the same 

 may be in very bad condition. This is generally caused by unclean cans- 

 and surroundings or mode of cooling the milk. 



It should be understood by both parties concerned that the buttermaker 

 should be careful and at the same time very firm in his criticisms, and to refuse 

 all milk that will not make an extra good grade of butter. He should alsa 

 instruct any and all who are at fault as to how to care for both can sand 

 milk to be sent to the factory. The manner of feeding and caring for the 

 dairy cow should be the study of both buttermaker and patron. 



Some may think that the buttermaker is no farmer or that he does not 

 know of these things, yet it is a part of bis business to know what and how 

 to feed and how to best care for the dairy cow; and so a little talk between 

 him and the patrons may prove of mutual benefit. It may not be possible 

 for the buttermaker to visit personally each and every patron, but he shonld 

 either do so or use printed circulars and the local newspapers in commnni^ 

 cation with his patrons on the best known methods of milking, feeding and 

 caring for the dairy cow and her product. Also to be present at all meetings- 

 of the stockholders and patrons and each give his views along all lines 

 connected with the dairy business. Keeping in touch with each other's 

 methods and trying to improve on them is a great object to be gained, and L 

 thinkjthis is one way of getting everyone interested and thereby results for 

 the good will follow. 



A man who is milking cows and sending the product to the creamery 

 certainly does it with a view of financial gain. In other words, it means 

 dollars and cents to him. He should visit the creamery and study the 

 methods used in the manufacture of butter from the milk, especially the 

 points he does not understand. He should know the manner in which his 

 milk is handled, just the same as if it were the cold cash itself. He should 

 familiarize himself with these details so as to better remedy any leakage he 

 may detect in marketing his product; and the buttermaker should deem it a 

 privilege to explain his methods to any who wish it. 



The buttermaker, putting out an extra grade article, always has a demand 

 for his butter and at an advanced price over the inferior article. In other 

 words, the consumer is hunting for his output instead of his product want- 

 ing for a market. To get this result buttermaker and patron alike must 

 exercise great care in their methods; and to hold it, means never to slack in. 

 energy nor be contented, but to try to put out a still better article and more of 

 it. The patrons should start right by selecting good cows, feeding them 

 well and taking good care of the milk. When it gets to the creamery the 

 buttermaker should see that it is handled right and the result will never be 

 in doubt. In this harmonious way the relation of the buttermaker to the 

 ' patron will always be friendly and profitable and the purchasing public wili 

 recompense them for their labor without a word of complaint. 



