^^ Illinois State Dairymen's Association. 



viduality of his cows. If the buttermaker can not give this 

 information, he can not hold the respect and confidence of his 

 patrons. 



There is a community in this state, not in the dairy section, 

 that organized and built a creamery. The first two buttermakers 

 were a failure. The third was hired, and it took a year of hard 

 work to bring the milk producers back to where they were when 

 the creamery started. At the end of his third year one of the 

 directors said: "This man is worth $150.00 a month, in faci, 

 we can not do without him. . Our business has more than 

 doubled, our patrons know the why and wherefore of some of 

 the dairy and creamery problems. Every pound of butter made 

 this year passed the extra mark." If this man continues his work 

 in that community the only thing that will prevent the Illinois 

 State Dairyman's Association from meeting there sometime in 

 the future, is the size of the town. 



Is it not a fact, that the patrons that bring the best product 

 and give you the least trouble are the ones who have obtained 

 dairy information and I honestly believe that some of you cream- 

 erymen can recall when your patrons were given their first 

 instruction. 



The buttermaker should be just as firm on the quality of 

 the raw material today as he has ever been. There should be 

 no letting up on the discussion of such an important subject 

 until we see an improvement. No one has yet invented or sug- 

 gested a method by which this poor hand separator cream can 

 be churned into butter that will pass inspection by the critical 

 trade. Cream properly cared for even if two or three days old 

 w4th a small amount of acid developed can be made into butter 

 that will more than pass the extra mark. 



The buttermaker should have a certain standard and all 

 patrons should meet that requirement. It would be still better 

 if all creamery men use the same standard and always consider 

 quality first and quantity second. Not all of the creameries in 

 the state receive the same grade of cream. Is that difference 

 due entirely to the patrons' attitude towards cream production, 

 or has there been some other force at work? It is evident that 

 this other force is education. 



Much has been said regarding the handling of the cream in 

 the creamery. Many operators may have methods that prove 



