122 ILLINOIS DAIRYMEN'S ASSOCIATION. 



OUR CREAMERY NEEDS FROM A BUTTERMAKER'S STANDPOINT. 



W. E. Mann, Pecatonica, III. 



One of the most important needs of the average creamery of 

 today is a better grade of milk — milk delivered at a much higher 

 standard. Our butter markets are gradually raising the stand- 

 ard for fancy butter and demanding not only a better grade but 

 a more uniform article. 



It is hard for the buttermaker to make something out of 

 nothing, even though he has the best of facilities with which to 

 work. The patron should meet his share of the demands with 

 as much care as the buttermaker tries to meet his, in order to 

 get fancy prices for their product. That he may get top-most 

 prices for grain, beef, or pork a farmer knows it must be of the 

 best quality. Then why should he not take as much interest 

 and care in delivering good milk? 



I do not believe there is a buttermaker here who will 

 not bear me out in saying that milk is, or has been received at 

 the factory in a most frightful condition — unsanitary in every 

 respect. But there seems to be a feeling on the part of many 

 patrons that the straining and separating process to which the 

 milk is subjected at the creamery removes all traces of this for- 

 eign matter, and so it is not necessary that he be particular in 

 careing for it. 



But the question whether a buttermaker can demand a 

 better grade of milk or not, presents itself. Perhaps some may 

 say, " Reject such milk." Very well. The theory is excellent, 

 but practice would put many creameries out of business. Sup- 

 pose you do it ; what will be the result in a short time ? The 

 milk you receive will be of excellent quality, but in very many 

 cases the quantity will not be enough to support the plant, for 



