90 



BUTTER-MA KING. 



dairy products — Denmark and Canada — owe their success 

 largely to the purity of the milk furnished by their patrons. 

 Makers who have won for themselves national reputation in 

 cheese- and butter-making have almost invariably been men 

 who insisted on getting first-class milk. Badly tainted milk 



Fig. 47. — Wizard tester. 



should not be manufactured into food. The method of classify- 

 ing milk and cream and paying for each according to quality 

 has been adopted by some creameries, especially by some of 

 the large central plants. The object of this is to induce those 

 patrons who are sending poor milk or cream to furnish a better 

 grade. It seems more practical with milk than with cream, 

 because the average maker dislikes to reject a can of cream, 



