124 ILLINOIS DAIRYMEN'S ASSOCIATION. 



dry curd. After separation the vat of milk was heated to a 

 temperature of about 160 degrees by using steam direct, and 

 then a ten or fifteen gallon jar was filled with the milk and set 

 away in a corner of this room — in which the odor of cheese 

 was very perceptible — to coagulate and use as a starter. Others 

 used pails, setters or milk cans — only a few creameries having 

 a good starter can. 



In view of these facts you can readily see where the average 

 buttermaker of today is working at a disadvantage. It is a 

 question of good milk on the one side, and facilities on the other. 

 Yet we are expected to make good butter regardless of the diffi- 

 culties that confront us on every hand. 



Let the patrons and the creamery management in general 

 do their part toward the fulfilling of creamery needs, and, I 

 dare say, the buttermaker can raise the quality of butter to a high 

 standard, commanding the very best prices. 



There are probably many needs of a creamery other than 

 what I have mentioned, but these I consider the most essential 

 of all and they should be considered from every standpoint. I 

 trust you will all take hold of this subject and give it a lively 

 discussion. There are many points of interest to be brought out. 



The President : — YVe will give the buttermakers and patrons 

 here a little while to digest the facts set forth in the papers just 

 read and, as we have Pure Food Commissioner Jones with us this 

 afternoon, I will call on him to make a few remarks. 



REMARKS. 



Alfred H. Jones, State Food Commissioner. 



Mr. Chairman and Gentlemen : 



I assure you it is a great pleasure for me to be with you 

 this afternoon and address your organization in regard to food 

 products and the State Food Commission, especially that part in 



