I. A. A. Record— August, 1933 



13 



R 



Prairie Farms 

 Butter 



It's Better Because We Make It 

 From Fresh Cream 



^-^s^^ 



By J. B. Countiss, 

 Director Dairy Marketing 



"I 



F YOU build a better mouse 

 trap than anyone else, the 

 world will beat a path to your 

 door," said Emerson. True enough, 

 but why wait for the wo^ld to come 

 to you? 



The Illinois Producers Creameries 

 are making the best butter humanly 

 possible to make under present con- 

 ditions but we are not expecting the 

 world to beat a path to our creameries 

 to get an opportunity to buy it. They 

 do not act that way today. We have 

 got to tell them about its goodness 

 and how good it really is, and why it 

 is good, and what makes "Prairie 

 Farms Butter" better than other but- 

 ter. 



No. 1 All Ready To Go 



A good buttermaker under normal 

 conditions with proper equipment can 

 make good butter out of good cream 

 but regardless of conditions or equip- 

 ment or the expertness of the butter- 

 maker, he cannot make good butter 

 out of poor cream. Therefore, when 

 the group representing Illinois Agri- 

 cultural Association, Milk Producers 

 Associations, Illinois Produce Market- 

 ing Association, and others interested 

 in the program met to formulate the 

 plan of establishing farmers co-op- 

 erative creameries in Illinois, they all 

 said, "We must make better butter 

 and in order to make better butter we 

 have to have better cream." 



So the first principle of our or- 

 ganization has been to get quality 

 cream. After six years' experience in 



operating cream stations in Illinois, cars to Chicago. Here a representative 



we are convinced that in order to get of Illinois Producers' Creameries sells 



good cream we cannot wait for pro- it to buyers who want especially fine 



ducers to come to town and bring it butter for select trade. A large per- 



Saturday night or until he gets his centage of this butter has been sold at 



can full but we must go and get it and a premium over Chicago 92 score or 



get it often. "Extras." 



Therefore, truck routes were es- "Prairie Farms Butter," although a 

 tablished whereby the cream is picked new product in the market, is being 

 up regularly twice each week at the enthusiastically received by critical 

 farm whether it is one gallon or ten buyers and we have permanent out- 

 gallons,, and the patron's can returned lets for all of this fiigh quality butter 

 together with his check on the return we can manufacture because it passes 

 trip. the test or score on flavor, 45 points. 



Then when it gets to one of these body 25, color 15, salt 10 and package 

 modem creameries at Bloomington, 5 when inspected by government in- 

 Peoria or Rock Island, it is properly specters on the market, 

 weighed, graded and tested and within Farmers in this state along with 

 20 hours is made into "Prairie Farms others have been unjustly accused of 

 Butter" by expert buttermakers. Clyde selling cream and taking home "Oleo." 

 Hamlin, buttermaker at Bloomington, This, of course, has happened and the 

 operated the University of Illinois reason has not been that the farmer 

 creamery for 11 years. Mr. Johnson liked "Oleo" but he has had the sad 

 at Peoria was one of the outstanding experience of seeing his can of nice 

 buttermakers in Land O'Lakes Cream- smooth sweet cream which he de- 

 eries before he met Wilfred Shaw, livered to the local cream buyer mixed 

 manager of Producers Creamery of with sour lumpy and sometimes yeasty 

 Peoria. Mr. Shaw not only met Mr. cream, and he decided in his own mind 

 Johnson but brought him home with that he would not want to take home 

 him to make "Prairie Farms Butter" to his wife and kids creamery butter 

 at Peoria. At Rock Island, well when I made from this kind of cream. There- 

 think of good butter I always think of fore, he went around to the corner 

 "Louie" the buttermaker at Rock Is- grocer and bought "Oleo," and yet we 

 land who has been making it for years, wonder why the per capita consump- 

 Good butter is the only kind he really tion of butter is less than 20 lbs. per 

 knows how to make. year. 



This butter is then carefully packed im n ♦!, tk ''■'""■■ 



in 64 lb. tubs and properly marked "^ ^°' ^ "" *"* *'°° 



with Illinois Producers' Creameries We believe one way of helping this 



emblem which identifies it as a quality situation is to get better cream by 



product and shipped in refrigerator (Continued on page 16) 



Effect of frequency of delivery in summer upon quality of Illinois cream.* 



>.■■.',. L.eM than .3% to .«% Over. 6% : 



Frefluency of .3% Acidity Acidity Acidity 



Delivery . i./ (Sweet) (No. 1 Soar) (No. 2 Sour) 



' 3 times per week ....:'™.::::. 8.6 67.5 23.9 



;> 2 " " " 3.8 58.2 38.0 



1 " " " .8 42.9 56.3 



(*) Research by Dr. C. A. Brown, University of Illinois. 



