ILLINOIS DAIRYMEN'S ASSOCIATION'. 117 



You have them now and, like the poor, yon will have them a 

 good deal longer than yon will wish yon had. 



Air. Spies : — For the southern part of the state, I will say 

 that in order to get good milk for the St. Louis market we edu- 

 cate our milk receiver so he will know what kind of milk he is 

 receiving. We only get clean honest milk; if not, it goes back 

 to the farmer. He is instructed how to handle that milk and 

 how to take care of it in the future, and I believe the creamery- 

 men in the northern part of the state are doing much the same 

 way. Pasteurization has helped the southern part of the state 

 a long way. but the milk must be sweet and clean before you start 

 because you cannot save a rotten Qgg after it has once started to 

 spoil. 



The Chairman : — The next on the program is a paper by G. 

 H. Gurler. of DeKalb, who will tell us of creamery needs from a 

 manager's standpoint. 



OUR CREAMERIES NEEDS FROM A MANAGER'S STANDPOINT. 



G. H. Gurler, DeKalb, III. 



Most creameries needs are numerous; in the first place a 

 creamery needs to be located in a territory where there can be 

 enough cows pledged to furnish milk or cream enough to make 

 a volume of business that will warrant the proprietor or man- 

 ager a profit on his investment. 



As a rule when a proprietor has a business large enough to 

 make him a profit he can pay his patrons a price for their 

 product that will be satisfactory to them, and an inducement to 

 them to increase their herd of cows. 



