164 ILLINOIS STATE DAIRYMEN'S ASSOCIATION. 



his methods or even the quality of his goods, simply because he is content 

 that he will receive the one-half cent above regardless of quality. And 

 I believe there are instances where creamery men have been spoiled by the 

 practice of paying for creamery butter with little regard to its quality. 

 There is seemingly nothing to him to learn, rather the contrary, for he 

 sometimes gets the idea there is n othing for him to learn. He follows in 

 his old. ruts; fails to read any thin g pertaining to creamery butter making, 

 or to keep up with the advancement in his line, only to find out after awhile 

 he has dropped so far in arrears that he will be entirely out of the race. 



I think all butter should be sold on its merits, which surely is the only 

 right way. We buy milk on its merits, why not sell the product the same. 



Leaving this we see the evil practiced with patrons in not caring for 

 their milk. Now the patron, he or she, should be one of good sound judg- 

 ment, and allow me, if you please here, to give the patrons a few "don'ts." 

 We all agree that cows must have exercise, but I say to the patron, don't 

 exercise your cows by sending th e dog to bring them from pasture. 

 Don't think that because some men say so, a cow is merely a machine. 

 She is the most nervous animal of all animals. Don't think that because 

 a cow is a good looker she is a" good cow, the reverse is invariably true. 



Creamery butter making then starts with the cow. She should and 

 must have kind treatment. Mr. Gurler presented that truth so plainly 

 to us yesterday that the cow should be fed properly and regularly; milked 

 regularly and quietly. In summer she should not be left to drink stagnant 

 water, or in winter to gulp quantities of ice water; all this has a bad 

 effect on butter making. 



The patrons should see* that his milk was rightly cared for before It 

 reaches the creamery. I am sorry to say many neglect this all-important 

 work. Milk, as soon as drawn from the cow, should be cooled and kept 

 in a place where no dirt can get into milk, for where milk is handled in 

 an unclean manner, more or less dirt becomes dissolved in the milk and 

 can not be separated. This goes to illustrate to the patrons of creameries 

 the importance of the utmost cleanliness in handling milk. We object 

 strongly to milk being adulterated with water, but this is not to" be com- 

 pared with adulterating it with dirt. 



