78 ILLINOIS STATE DAIRYMEN'S ASSOCIATION. 



out. It may take a whole season to do this, but he will finally 

 win out if he keeps everlastingly at it. 



This may be a hard thing for young men, especially for those 

 just coming from the University, and who may have an idea be- 

 cause they hold a diploma from some large college they have all 

 the knowledge that is required for a first-class creameryman, and 

 that a farmer should take his suggestions the first time without 

 question. But they find out before they have been in the business 

 very long, that it takes years' of experience to overcome these 

 difficulties, and get the products of the cow brought to them so 

 with their other work they can produce a quality of butter that 

 shows their work has been done accurately at all stages. Hence 

 my advice to them will be, not to get discouraged, if the farmers 

 do not see things as they do the first few months. In this con- 

 nection the Babcock test is an important factor, but it needs fair 

 samples and correct handling to give true results. 



We now have the product of the cow in the factory, and it 

 is up to the buttermaker to do the rest. He, of course, must be 

 furnished with proper machinery and utensils to do the work 

 accurately. In the case of milk, it must be heated to the desired 

 temperature to get the best results in separating, so that the loss 

 in the skim milk is nominal. The cream from the separator 

 should be cooled down, and a sufficient quantity of good starter 

 added that has been prepared in the usual way. In the winter 

 time this is most important, as there are very few creameries but 

 what receive their milk at that season of the year only two or 

 three times a week, hence the starter is the most important for the 

 buttermaker to do accurate work. 



In judging butter, flavor counts 45 points out of 100. A 

 buttermaker must necessarily protect himself ahead for this 

 starter milk. He must have it, even if he has to pay two prices 

 for it. As my subject is not buttermaking, I will only touch on 

 the points to show the need of accuracy at every step in the manu- 

 facturing of dairy products. 



