120 ILLINOIS DAIRYMEN'S ASSOCIATION. 



In some sections the creamery managers seem to be ready 

 to knife one another whenever an opportunity offers. That 

 policy may be beneficial to the creamery interests, but I do not 

 see it in that light in all instances. 



I think it would be better to follow the golden rule, do unto 

 others as you would that they should do unto you ; and both 

 the creamery manager and his patrons would be better served. 

 A better feeling exist between them and more money be realized 

 by the patrons. 



DISCUSSION. 



Mr. Glover: — I would like to ask Mr. GurJer if he thinks 

 the time will ever come when the dairy schools will turn out 

 men capable of making good butter from an inferior article 

 of cream ? 



H. B. Gurler: — I don't think it will. My brother and I 

 have discussed this matter. I have talked with my brother sev- 

 eral times in regard to it. I am not in that business myself and 

 I am handling hand farm separator cream, but had a little 

 experience years ago with gravity cream. I take this position, 

 that it is as possible to make as fine butter from gathered cream 

 as from any cream, but yon cannot do it when one creameryman 

 will take the cream if the other fellow will not. By your 

 methods and competition you are bidding for a lack of care. 

 You must overcome that. 



Air. Mann: — Is not that true of the milk? 



H. B. Gurler : — Yes sir, it was with the introduction of 

 the separator. It was not when we had to cool milk forty-eight 

 hours and then have it sweet to make skim cheese out of it. I 

 have had an experience in the last couple of years in trying to 

 train some of our patrons to cool their milk so it was fit to bottle. 

 They say they cannot do it. I told them " Twenty years ago you 

 used to bring milk to the creamery and if it came warmer than 

 62 degrees it went home.'' Now they think that an impossibil- 



