FORTY-FIRST ANNUAL CONVENTION 105 



farms comes from the man who milks between three and five 

 cows. 



The Nebraska Dairy Commissioner states one-fourth of the 

 cream produced there is second quahty, and that one- fourth sec- 

 ond quaUty cream, when added to other cream, has a tendency 

 to cause the entire quantity of cream to become seconds. It is 

 the same thing as trying to put a rotten apple with three good 

 apples and expecting that those three good apples will improve 

 the rotten apple. You know they will not. By adding the sec- 

 ond grade cream, you have a tendency to decrease the quality, 

 and when you get your grading laws into force, and those two 

 varieties of cream are kept separate and paid for according to 

 grade, you will be able to get a large percent of the cream made 

 into first grade butter. I believe the same thing holds true here 

 in Illinois — that about one-fourth of the cream produced here 

 is of second quality. 



The speaker of yesterday, no doubt, emphasized to you tha 

 importance of the grading of cream to the quality of butter on 

 the market. Possibly it might be well to repeat some of that 

 work yesterday, that according to the grading rules laid down 

 by the Northwest Dairy Of^cials of DesMoines extra grade 

 cream is cream that will make extra grade butter. First grade 

 cream is cream that will make first grade butter. Second grade 

 cream is cream that will make second grade butter. Illegal 

 cream is cream that ought not to be made into any kind of but- 

 ter. This gives you a range in price between extra quality but-* 

 ter to the packing stock of about ii to 14 cents. Who loses 

 that money? Does the manufacturer lose the money? No. It 

 is the farmer, the producer. Of course he never saw the money, 

 but nevertheless there is a considerable amount of money lost, 

 because the butter fat in inferior grades of cream goes into sec- 

 onds or into packing stock. It is very important to produce a 

 better quality of cream, and it is up to the farmer to realize this 

 importance and to use some method by which he can get his 

 cream on the market in better condition. 



Control of temperature is very important, because when the 

 temperature of milk or cream is reduced to 50 degrees bacteria 



