206 ILLINOIS STATE DAIRYMEN'S ASSOCIATION 



HOW TO PRODUCE CREAM THAT MAKES 

 GOOD BUTTER. 



O. F. Hunziker and G. L. Ogle, Purdue University, Lafayette, ] 



Indiana. ; 



The farmer holds the key to the quality of the butter manu- 

 factured and the price received for the same. The market price 

 of butter is governed primarily by its quality. Good butter 

 which brings top market prices can be made only from good 

 cream and the quality of the cream in turn is controlled by the 

 care it receives on the farm. 



Influx of Foreign Butter Demoralizes Market of Inferior Grades. 



Under present market conditions the quality of butter af- 

 fects its price more than ever before, i. e., the difference in 

 price between first grade butter and second grade butter is very 

 great. This fact is due largely to the increase of imports of for- 

 eign butter, made possible by the reduced tariff. Most of this 

 imported butter is of good quality. This influx of foreign but- 

 ter will be vastly greater after the conclusion of the European 

 war. 



In order to successfully meet this competition with foreign 

 butter and to preserve American markets for American butter, 

 we must produce better butter; we must produce a butter equal 

 in quality to that of the imported product. 



Good Butter Stimulates Consumptive Demand. 



Good butter is an essential asset of the dairy business under 

 any condition. Each pound of good butter sold increases the 

 consumptive demand of butter. Quality is the most effective 

 advertising medium ; in fact, it is an absolute necessity for the 

 permanency of the business. The better the quality of butter, 

 the greater its consumption ; the more brisk and the more fa^•- 



