130 ILLINOIS STATE DAIRYMEN'S ASSOCIATION. 



Q. — In creameries you haven't always got the milk ? 



A. — Yes sir, that's why I want several jars full sterilized 

 so you can propagate one every day and the regular starter the 

 day before you want it. 



Under all conditions in order to get the best results you 

 must know how to make a good starter, use good milk and a 

 good culture, and in order to get any material effect, use from 15 

 to 20 per cent and better 25 to 35 per cent, especially on gathered 

 cream. 



Better Equipped Creameries. 



We all realize if we had better equipped creameries, the task 

 of the average buttermaker could be greatly lightened. One 

 may ask, "Why do we have so many poorly constructed creamer- 

 ies ? First, because so many of them were built 20 to 30 years 

 ago, with the intention of making both butter and cheese and for 

 doing things in an entirely different way than they are being 

 done today; and they did not seem to know what a creamery 

 ought to be like in those days. Many old buildings in the course 

 of time have been changed into a creamery and the results are 

 that many of our creameries are in a condition so they are not 

 easily kept clean and sanitary. Another reason is, so many 

 creameries, and especially the farmer's creameries or stock com- 

 panies in the southern and western portions of the state have been 

 started by promoting firms. Then creameries were mostly pro- 

 moted among people that were ignorant on the subject; they 

 did not know what they wanted nor what they ought to have 

 in shape of a creamery. The promoting firms organized these 

 so-called combined butter and cheese factories; made the parties 

 believe they were getting two in one, when they in reality were 

 not getting much of anything, and the possibilities were that in 

 99 per cent of the factories built by these firms, no cheese would 

 ever be made. And if they should have started in to make 

 cheese they would have had but an excuse of a cheesemaking 



