lias helped to introduce oleomargarine to many of our hotels 

 and restaurants and not always the greed of the proprietors. 

 They find that there is less kicking made by their patrons on 

 a uniform "neutral" oleomargarine than on fine flavored 

 butter today, rancid or off-flavored tomorrow, and indifferent 

 the next day. In creameries where perfect milk is delivered 

 all the year round it would be foolish to pasteurize. 



I know well enough that I am perhaps before my time 

 in taking this position, as not six out of ten, aye not four out 

 of ten of our creameries are in a condition to pasteurize with 

 any assurance of success. Only when we have buildings 

 that may be kept clean will it be practical to adopt this sys- 

 tem. There is no need of fancy buildings like the German 

 creamery illustrated in this pamphlet on page 77, but brick 

 buildings with cement floors and walls finished in cement, 

 with plenty of light and ventilation, as well as good drainage 

 and clean surroundings, is a necessity. If individual cream- 

 ery men who, alas too often, rent a rotten building will not 

 reform, it is high time for the farmers to co-operate and put 

 up such a building rather than continue to patronize the 

 present average creamery. It would certainly pay them 

 well. Our buttermakers have lately learned the value of 

 a "starter," but do they stop to consider the uncertainties 

 to which they remain a prey? Sowing wheat in a weedy 

 field is an old simile, but nevertheless true, and pasteuriza- 

 tion will certainly help him in getting uniform results from 

 his work. 



I am not prepared to urge those who want to make pas- 

 teurized butter to adopt the heating of the new milk and 

 skimming hot, but on the other hand I dare not condemn it. 

 Personally, I should prefer to pasteurize the cream and heat 

 the skim milk, as it comes from the separators. This is not 

 a treatise on buttermaking, and hence suffice it to say: Con- 

 tinuous heaters are satisfactory for this purpose. Cool the 

 heated cream quickly down to ripening temperature, say 70 

 to 80, and add your starter, but be sure it is a good one, 

 because you will have no lactic acid bacteria that might help 

 to remedy your mistake, as it happens when using an inferior 

 starter in a good unpasteurized cream. On the making of 

 the starter will you stand or fall. V7hen nearly ripe, say 

 34 to 35 cc on the Mann's test, with cream 25 or 30 per cent fat, 



