220 AMERICAN DAIRYING. 



defect when fresh, but the germ is planted and 

 will develop rapidly. 



A case in point. A Boston butter dealer 

 once told me of traveling from Boston to Iowa, 

 1,200 miles, to find out what was the trouble 

 with the butter from a creamery in which he 

 was interested and found it in the churn, which 

 had not been properly cleaned and cared for. 



The butter-worker. The table butter-work- 

 er is easily got at to clean. It should be thor- 

 oughly washed with hot water and a brush and 

 then scalded with boiling water. The churn 

 and butter-worker should be scalded and then 

 cooled with cold water before using. All 

 wooden utensils should have the same treat- 

 ment. Also the woodwork of the vats. 



The creamery drain should have a trap to 

 prevent any foul air returning to the inte- 

 rior. Many creameries are faulty in this way, 

 the managers apparently not seeming to realize 

 the necessity of pure air and thorough cleanli- 

 ness, Cream and milk will absorb odors that 

 the nose cannot detect. I have several times 

 traced trouble with butter to causes that my 

 nose could not detect without close contact. 



Constant care necessary. Constant care is 

 necessary to success and in no business does 

 this show more plainly than in the creamery. 

 The drainage should be carried from the build- 

 ing in underground sewer pipes. If there is 



