ILLINOIS STATE DAIRYMEN'S ASSOCIATION. 165 



The milker, or patron, should be neat when milking. It doesn't re- 

 quire to put on his or her Sunday suit, but again, the clothes should be 

 free from dust; hands not soiled, for where milking is done With the same 

 such milk surely becomes tainted and unwholesome, to say nothing of the 

 bacteria it creates. Not only be clean, but a quiet milker. The man *I 

 say man, because women as a rule are quiet milkers) who must always 

 when milking get into a fuss with the cow and pelt her and swear, that one 

 would think it was more of a drunken row is better fitted to drive a herd 

 of Texas steers than to milk the gentle cow. 



The creamery is sometimes at fault after milk is delivered in proper 

 shape. So many are buiit in such a manner that it is almost impossible 

 to make extra creamery butter. For instance, the work must all be done 

 in one room, and by the time the butter is ready for the working, the 

 temperature of this rooms becomes very high. Then the refrigerator or 

 storage room is not very cold either, and it will require a long time for 

 the warm butter placed in such rooms to reach the temperature of where 

 it is stored. After all, we are rejoiced to know that patrons of creamer- 

 ies are becoming more interestedMn creamery butter making. 



In this regard I must say that the patrons of my creamery seem, to see 

 the advantage there is in being cartful with their milk, and in our State 

 alone, which is one of the best dairy States, patrons of creameries have 

 greatly advanced, so far as grades, care, and feeds are concerned. For we 

 can travel on most any railroad through our State and we can see the re- 

 sults, for we see many fine farms stocked with the best of dairy cows;' 

 plenty of good shelter, and well-equipped creameries. Especiallly is this 

 true through the Elgin district. I do not wish to cast any reflections, but 

 I often thought if we all would adopt the plan they do, namely: Cleanli- 

 ness and care of milk from the farm until the product is marketed, creamery 

 butter making would advance rapidly. 



Now let us look to the butter maker. There are some things he must 

 do which the patron can not do. I am afraid many flatter themselves, 

 saying: "If I receive first-class milk I can make a good article." Let us 

 not be too certain, for many a one is receiving good milk I believe and 



