142 THE CREAMERY PATRON'S HANDBOOK. 



the satisfaction good butter gives the guest at the table; it is seen in that 

 relishable wholesomeness of cooked food that only good butter can im- 

 part to it; it is noted again in the request of the housewife shopping at the 

 store and invariably asking for "the best" quality. It is manifest again 

 in the very critical examination the grocer gives the butter when buying 

 it in the store of the commission merchant; from the merchant the call 

 goes to the buttermaker "good butter," "good butter." 



No greater necessity in the dairy world to-day than that of making 

 GOOD BUTTER! 



So great is the necessity for good butter that the national govern- 

 ment has established colleges where students may be taught those things 

 that are needful to its production. So great is the necessity for good but- 

 ter that no one is now considered competent to make butter in a creamery 

 until he has mastered the teachings at a dairy school and served an appren- 

 ticeship of one to two years in a creamery under the daily tutoring of an 

 expert buttermaker, himself a trained and experienced operator. So 

 great is the necessity of making only good butter that out of the need of 

 the hour has sprung the organization of dairymen's and buttermakers' 

 associations in every state where butter is considerably produced their 

 object being to improve that knowledge among their members that will en- 

 able them to make this good butter so greatly demanded. 



Creamery buttermakers have ever been sensitive to the pulse of the 

 market and strenuously responsive to its every demand for improvement. 

 Creamerymen have installed new apparatus for the improvement of their 

 product and again and again replaced this after a time with later designs 

 of apparatus that gave promise of further improvement. New ways of 

 creaming have superseded the old, new ways of cream handling have dis- 

 placed old methods, new ways of churning and working butter are now 

 standard all, every bit of it, the result of the imperative necessity of 

 making good butter. 



What more can the creameryman or the creamery buttermakei do? 



Let us ask has the farmer, the creamery patron, advanced in his 

 calling to the same extent as has the creamery buttermaker? 



We have the word of no less an authority than Hon. W. D. Hoard, of 

 Wisconsin, on this question, who, after the most careful canvass made 

 from farm to farm by trusted correspondents in creamery districts in sev- 

 eral states in the summer of 1901, spoke at a state dairymen's convention 

 as follows: 



"I here venture the assertion, and it is founded on evidence of the 

 most convincing kind, that the average patron of the creamery is but little, 

 if any, better educated as a dairyman than he was twenty-five years ago, 

 and that he is producing milk today from as poor cows, and just as ex- 

 pensively, as was the case twenty-five years ago. To me it is astonishing 

 that the influences of progress and intelligence should affect all other branches 

 of this great industry to their manifest improvement, and still the farmer 



