166 ILLINOIS STATE DAIRYMEN'S ASSOCIATION. 



making of butter. There are things we must do. We are supposed to 

 know facts pertaining to our occupation, for through us, perhaps, the 

 real progress will be inaugurated. We are in a certain line regarded as 

 teachers and our words have great weight with every patron, and if per- 

 chance any should be careless in caring for his milk a kind word from the 

 butter maker is often sufficient to set him on the right track, and when once 

 the patron, the creamery, and the butter-maker are on the right track, 

 that creamery is bound* to succeed. 



If the creamery does not pay then it is because the patron is not 

 making money, and if he isn't making money through the careful atten- 

 tion he is giving to his herd and milk, he will at once trace it to the cream- 

 ery, which means the butter-maker. Now then what is required of him? 

 In the first place lie must not just guess at things, he must be positive. It 

 won't do for him to guess that the milk is in good condition, or that the 

 temperature of the milk before it goes to the separator is correct, without 

 knowing that it is all right, or that his separator is running at right speedy 

 because it is in motion, and a great many other things just because every- 

 thing seemingly is in motion, to guess it is all right. Creamery butter 

 making, if it ever started on that plan, that time is past; there is too much 

 sharp competition to be guessing at things. 



Then the butter maker must be pleasant when he meets his patrons. 

 A cheery "Good Morning" when he comes to the creamery is not out of 

 place. He should be pleasant and have a pleasant appearance. If he 

 hasn't a word to say, unless the patron speaks first, and looks sour and 

 indifferent, the patron at once comes to the conclusion that that butter- 

 maker has formed a bad habit, and we can all form habits whether 

 good or bad, and they will cling with greatest tenacity than any other 

 thing. Hence it is well to get in the habit of forming good habits, and 

 we won't be apt to cut loose from them. 'As I said before there is the 

 pleasant, habit of a greeting at the weigh can; the habit of always 

 having the creamery in a neat shape at all times. 



So much has been said on cleanliness that it is not necessary for me to 

 say much about that. But the good book says: "Cleanliness is next 



