THIRTY-FIFTH ANNUAL CONVENTION. 125 



that works against the creamery industry and must be overcome 

 even if we have to change back to handling wholemilk. The 

 creameryman's two troublesome problems of overrun and the 

 quality of the butter have been intensified. 



I do not intend to discuss the question of overrun farther 

 than to say that the general causes for low overrun are improper 

 weighing, poor cream scales, taking incorrect samples and too 

 hot testers. I have found by experience that this is a thing you 

 can't tell very many people about, that is, so they can get results. 

 They have got to be shown and educated and the best place to 

 show them is at their place of business. But, whether the over- 

 run is high or low ; quality is the thing we must aim to improve. 



We all know the fundamental principle of making good but- 

 ter, is to get good raw material. But, as I look at it, before many 

 of our creamerymen request their patrons to deliver better milk 

 and cream, it becomes their duty to have their creamery in a good, 

 clean, sanitary condition. The majority of the creameries I have 

 visited are in what can be called a sanitary condition. But most 

 of them could be greatly improved, especially as far as neatness 

 and appearance is concerned, if the paint or whitewash brush was 

 more freely applied. I am a great believer in whitewash on 

 account of its purifying effect and because it has a tendency to 

 quench and eradicate the unavoidable factory odor. But neyer 

 whitewash the ceiling as it scales off and pieces are liable to fall 

 in vats and in the butter. Paint the ceiling and whitewash the 

 wall. One cause of a strong odor in many creameries is the 

 drain. Every one knows that if the sink in the kitchen is not 

 connected up with a trap, you cannot avoid a bad smell from the 

 drain, and the same holds true about the creamery drain. Yet, 

 I find it is a thing that is overlooked in many creameries and 

 consequently it leaves a strong odor, which is especially bad when 

 the wind has a chance to blow in from the outlet. We must try 

 to eradicate the odor as much as possible. One creameryman 

 said, " What's the use to keep the creamery clean when we 

 don't get good stuff." To him I could justly say that it was his 

 duty and that I knew of no greater stimulus toward getting the 



