78 ILLINOIS DAIRYMEN'S ASSOCIATION. 



They judge and compare records and learn something about the 

 merits of the different breeds of dairy cattle. The records of 

 these cattle are kept, so they can use these records, having access 

 to them to find out if their judgment on the cattle will corres- 

 pond with the records. 



The milk from this dairy is sold at retail, not as a matter 

 of profit (although the milk sells at the highest price of any milk 

 in the city) but to illustrate this work, so the students interested 

 in the sanitary production of milk will have information along 

 this line, that they may see and know the requirements for the 

 production of sanitary milk. 



Our manufacturing plant there is conducted as a cheese 

 factory and creamery. We have, as I said, the surplus univer- 

 sity milk, and also have about thirty-five patrons sending us 

 milk and cream. A little over a year ago we commenced to 

 develop this side of the dairy and found that it was difficult to 

 induce patrons to send us their milk or cream. One of these 

 creamery promoters had come into that locality and established 

 a creamery some years ago, and it had not been a success. I be- 

 lieve butter was made only once. The people had not the cows 

 at that time and were not prepared for dairying, so we on account 

 of their previous experience found it hard work to get them to 

 send us their milk. We induced two or three patrons to start at 

 first, and finally others came in until we now have about thirty- 

 five patrons. About twenty-five of these patrons send us cream ; 

 they live at too great a distance to send us milk, and most of them 

 have put in hand separators since we started about fifteen months 

 ago. A few cans of cream are shipped in, but we come in con- 

 tact with most of the patrons daily and can influence them to 

 bring us the kind of milk and cream we want. We have eight 

 or ten patrons living near the university that bring us in milk 

 and our practice illustrates both the whole milk and gathered 

 cream methods of buttermaking. 



Our method has been to pasteurize the cream from the 

 farmers as well as the cream from our own separation and from 

 our own dairy. That gives us an opportunity to make a better 



