ILLINOIS STATE DAIRYMEN'S ASSOCIATION. 87 



ings about it either. There is not enough stress brought to 

 bear upon the milk seller by the butter maker with regards to 

 cleanliness. There is no excuse for laziness, neither is there 

 any excuse for carelessness, no excuse whatever. I do not 

 believe in receiving spoiled milk at the creamery and then try- 

 ing to make gilt edge butter out of it. I think that kind of 

 business is all wrong. 



To make good butter we must have good milk, The car- 

 penter cannot make a good building by using old rotten timber, 

 but he can come as near doing so, as we can make first class 

 butter out of spoiled milk. 



The milk seller and the creamery must co-operate and, if the 

 buttermaker does as he should there would not be so much off 

 butter on the market and creameries would pay much better. 

 Making butter is not guess work. The maker must know what 

 he is doing and if there is anything wrong he should be able to 

 detect it and straighten it out before it goes too far. 



I have tried to tell what I thought the butter maker should 

 be. I might add that he should be a large, stout man for he 

 has a great deal to put up with, especially when the chronic 

 growlers are around. He does not feel right unless they are 

 after him about something. 



Now, I think I shall try and tell you how I make butter. I 

 have a weigher. I do not weigh any milk. He is not allowed 

 to receive any milk if sour enough to begin to thicken. Spoiled 

 milk we do not want. He also tends to the tempering vat. The 

 milk in the tempering vat is heated up to 80 or 90 degrees F. 

 before it is run through the machine. This milk is heated by 

 a steam hose put into the milk; some claim this way of heating 

 is not a good way, but I cannot see that it hurts anything if you 

 have good water for boiler purposes, and I think we have the 

 very best of water. The cream runs through a strainer as it 

 comes from the separator and we separate as close as possible. 

 I do no want any skim milk in the cream vat, nor do I want any 

 cream in the skim milk vat. As soon as we are through sepa- 

 rating I run the cream into the churn, put on the lids, revolve 



