THIRTY-FIFTH ANNUAL CONVENTION. 77 



should be shut off at the main valve in the boiler, and these leaks 

 remedied. With this attended to, he is ready to clean up the fac- 

 tory, which is one of the essentials of doing accurate work in an 

 up-to-date creamery. The sanitary part of producing dairy pro- 

 ducts is receiving more attention every year, and as vessels used 

 in the handling or manufacturing of them should be scrupulously 

 clean. I cannot impress this on the dairymen any too forcibly. 



The next point is to test all the receptacles into which the 

 milk and cream goes to see if they leak. If they find they do, 

 these should be remedied, as, for instance, a leaky vat is one of 

 the worst things that a creameryman has to encunter in trying 

 to have his butter of the best flavor. Also from the financial end 

 of it, leaks cause loss, but that is the least consequence from the 

 standpoint of this paper, as cleanliness and flavor are the aims 

 for which we all must strive. 



The engine should now be looked over to see that the boxes 

 in the cross head and on the crank shaft are good and snug. Oil 

 should be in the cups, and the engine started slowly and gradually 

 up to speed to find out if the several machines have their proper 

 pulleys and belts to give them the required speed for doing accu- 

 rate work. ^ ; 



With this accomplished, we are ready for business, and an 

 intelligent buttermaker will be on the receiving platform with a 

 "Good morning," ready to receive the milk or cream from his 

 patrons. Each can of milk or cream should be carefully 

 inspected, both for quality and flavor. A buttermaker who has 

 been educated in the business properly can do this very quickly, 

 by the lifting of the lid of the can to his face, he can tell with one 

 sniff whether the flavor is what he likes or not, and with his Bab- 

 cock tester he can tell the quality. In either case, if he finds it 

 not what it should be, he should inform his patron in a gentleman- 

 ly way how the defects can be corrected, and show a desire to help 

 him overcome the difficulty. His advice may not be received 

 pleasantly the first two or three times, but he will finally gain the 

 confidence of the patrons so that his suggestions will be carried 



