CREAMERIES. 299 



We will now enter upon dangerous o-round, viz., tho 

 manner of conducting the creamery. I call this dangerous 

 ground as I am aware that there are advocates of both 

 systems present, — the whole-milk and the gathered-cream 

 system. Notwithstanding the contrary opinion of many 

 present,! must advocate the whole-milk system. Where the 

 patrons live near enough to make it practicable, I can do it 

 with good grace, as I honestly believe, and my experience 

 backs me up in that belief, that better butter can be made 

 where the whole milk is brought. It brings the whole work 

 under the control of the butter-maker, who knows that he is 

 alone responsible if the quality is not up, and knowing that 

 his reputation is at stake, he will be more watchful to have 

 ev^ery thing just right. If the business is run by the gathered- 

 cream system, and any of the butter is a little off, the butter- 

 maker can say, " I noticed that such a lot of cream was not 

 just right, but I did not think it was quite as bad till I had 

 it churned;" or, "it was the cream of the president or 

 superintendent and I did not dare speak of it," and knowing 

 that he can thus excuse his failures he would be more than 

 human if he did not sometimes get careless. Again, the 

 creamers should be emptied and thoroughly scalded every 

 other day. I mean by this the tank. Methinks I hear some 

 one say, " That is all bosh. I don't scald mine once a month, 

 and my cream is all right." Allow me to say to such a 

 one that 3^ou are the very man that your butter-maker has 

 been scolding about all summer. I have cream raised by 

 the Cooley process and in large open pans. The milk in the 

 open pans always sours a little so they know that they must 

 always scald their pans, but the Cooley cans are so sweet 

 that they say they are all right and put the milk in day after 

 day. Some use ice and are more particular to empty and 

 scald the cans, while others use running water and think 

 their cans cannot require cleansing. We soon detect a very 

 little off in their cream. Next time a little more. So we 

 give them a blowing up and the quality is up again. I said 

 blowing up, as we have found that mild persuasion did not 

 always answer, any more than grass did for the boy in the 

 apple tree we read of in our old spelling books. Again, 

 many of our farmers have not suitable milk-rooms, and some 



