136 ILLINOIS DAIRYMEN'S ASSOCIATION. 



THE NEEDS OF THE CREAMERY FROM THE INSTRUCTOR'S 



STANDPOINT. 



By Mr. Carl E. Lee, of Freepcrt, III. 



Ladies and Gentlemen of This Convention : 



It gives me great pleasure to meet with yon this, the second 

 time. When we met a year ago. Illinois and Illinois creamery 

 conditions and their needs were practically new to me. I hoped 

 to report at this time that all the creameries in Northern Illi- 

 nois had been visited, but time has not permitted me to call on 

 more than 211. There are probably not over fifty creameries that 

 have not been visited. These would have been had I not visited 

 thirty-two creameries a second time by request and spent con- 

 siderable time in working on a problem of how to overcome the 

 excessive loss in the buttermilk from pasteurized sour hand 

 separator cream. 



(The President: — You understand that our university has 

 sent out another instructor in the person of Mr. C. E. Lea, and 

 I believe it will be the best thing the university has ever done. 

 And I would say, and I wish Mr. Jones would notice this, that 

 in this new law to be drafted, I hope that in some way it will 

 incorporate a section providing that inspectors going out from 

 our university, or educators, shall be clothed with police power 

 the same as the state food inspectors have, but of course have 

 their pay from the university. I think that will be a great help, 

 and probably save an inspector or two.) 



It is rather a difficult matter to enumerate the needs and 

 suggest how they might be improved and do it in such a way that 

 no one will take offense. The same thing is true when at the 

 ^creamery talking over the creamery work. It may be the butter 



