THIRTY-FIFTH ANNUAL CONVENTION. 127 



in good condition. It has been my observation in my work 

 along that line, that considerable improvement can be made on 

 these cream routes if someone occasionally^^ over the routes 

 with the hauler and locates those that generally send the poor 

 cream. 



Meet these men with an intelligent argument and ask them 

 to do better, and invariably I have found some improvement. 

 Suggest to them what you think could possibly cause the poor 

 cream and how it may be remedied. The cause of the poor 

 cream is generally due to dirty separators located in improper 

 places. Show these patrons that the separators can be kept clean 

 and how to do it. Suggest to them how to fix a place at small 

 cost where the cream can be kept properly. I have found that 

 a good many are willing to do it, when they know how. At least 

 this has been my observation in going over the routes two or 

 three years in succession, and in places where the buttermakers 

 have made an earnest effort to improve considerable has been 

 done. Another advantage in going over the cream routes with 

 the hauler is that it gives the creamery man a chance to check up 

 the hauler and I have found in many places that it is much needed 

 in order to give the patron fair treatment. 



If we succeed in getting a good article to the creamery 

 then it is up to the buttermaker to make good butter from it. 

 He must avoid all the mechanical faults found in undergrade 

 butter. Some of the most common faults, I think you will find 

 are grittiness, mottles, waviness and occasionally slushy butter, 

 but I feel like saying that anyone who can not avoid slushy but- 

 ter has no business in the creamery. The other three mentioned 

 faults are generally caused or at least are nearly always found in 

 connection with undissolved salt. The reason we have so much 

 mottled butter is because the buttermaker does not know what 

 causes it. However, I am pretty sure he would find the cause 

 if he kept record of his churnings, that he as a rule would have 

 the complaints about mottles when the salt was not properly 

 dissolved. 



Q. — Won't uneven temperature cause it? 



