90 BUTTER-MAKING. 
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 
Fic. 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, 
