THIRTY-SEVENTH ANNUAL CONVENTION. , 73 



GRADING CREAM AND THE NECESSITY OF PAYING FOR QUALITY. 



By 



H. J. Credicott, Chicago. 



George Caven, secretary of the association, read the address 

 of H. J. Credicott, of Chicago, who was unable to be present. 

 The subject was "Grading Cream and the Necessity of Paying 

 for Quality." 



It was as follows : 

 "Most creamery operators will not question the need of doing 

 'this, but many question the possibility without the serious loss of 

 patronage and injury to their business. 



"I hope to present the matter in such a way that the cream- 

 erymen may see that it has got to a question of necessity if they 

 would stay in the business. 



"For many years the butter business has been coming with 

 a higher range of prices each year, and as a general proposition 

 the creamery making the most butter would show the largest 

 profits. The demand for butter was strong and the range in price 

 between the grades very small. The strong demand caused much 

 butter which was not strictly fancy to sell for full price, and if a 

 creamery happened to make some badly off that the price had to 

 be cut, it was only a matter of a cent or two. 



Competition Is Strong. 



"Under such conditions it was natural that the competition 

 for cream should be strong and the matter of quality a secondary 

 consideration with the consequence that the creamery patrons 

 have not made very much progress in the production of fine 

 cream. 



"The past year has brought a sudden change in this respect. 

 The price of butter has been very high. This has made the buyer 

 more critical and as the high prices decreased consumption, the 



