NINTH ANNUAL YEAR BOOK— PART VIII 341 
methods leads to the belief that they will in the future be inadequate 
in a very large degree and that some addition must be made to them 
if we are to make any considerable improvement in the quality of 
the butter manufactured in this state. 
There is universal complaint on the part of good buttermakers 
and poor buttermakers alike, that the quality of milk and cream 
which comes to them has at least not shown any improvement and 
very likely in a good many places is less desirable than formerly. 
The introduction of the hand separator has changed our butter- 
making in this state from 10 per cent gathered cream to 80 or 85 
per cent gathered cream. The less frequent delivery of the cream 
has resulted in a much poorer product from patrons who always 
did furnish a poor quality of product and from those patrons who 
formerly could be depended upon to furnish a good quality of milk, 
now comes a quality of cream at least no better. It is quite evi- 
dent that the fault lies not with the creamery management nor the 
buttermaker, it does not lie in any increased ignorance of the farm- 
er, nor in any decreased activity of various persons in official capa- 
cities, but rather with the producer of the raw material. It is, 
therefore, logical to suppose that efforts towards improvement must 
be more largely directed to the farmer than they have been hereto- 
fore. 
While the creameries of the west generally have not improved 
their quality of raw material, there are other lines of manufacture 
connected with the dairy industry that have succeeded in securing 
uniformly from their patrons a high grade of milk, milk that is 
clean and handled in such a manner that a high grade of product 
can be manufactured from it. 
The condensed milk factories in various parts of the country have- 
been uniformly successful in securing clean, sweet milk and the 
methods by which such character of raw material has been secured 
are worthy of investigation and adoption by a very large number 
of our creameries, and if so adopted, the food and dairy commis- 
sioner believes that the desired quality of raw material will be in 
most cases secured. While dairy schools and dairy authorities of 
every kind can be expected to render assistance, and very great as- 
sistance, in the direction of the desired result the experience of 
creameries, cheese factories, and condensed milk factories leads to 
the belief that the desired results will not be obtained except by per- 
sistent and continual effort on the part of the creamery manage- 
ment. 
