92 ILLINOIS STATE DAIRYMEN'S ASSOCIATION 



milk and cream — are furnished to the manufacturer in such a 

 condition that a first class product of l3utter or cheese can be 

 manufactured. 



As I said before, if we expect to hold our own market we 

 must manufacture goods of equal quality at least with our com- 

 petitors. It is needless to say that the quality of butter produced 

 in this country, as a whole, does not rank high enough to meet 

 hard competition. 



In the art of manufacturing butter and cheese, our makers 

 I would say, rank higher in skill and intelligence than the makers 

 found in most any other country. The same might be said of 

 the farmers of this country. Yet there is a carelessness dis- 

 played in the handling of milk and cream that is not found in 

 hardly any other country. As I have often said before, a man- 

 ufacturer can build the finest creamery that was ever construct- 

 ed, equip it with the most modern machinery, place in charge a 

 most skilled buttermaker to be found on the continent, yet he 

 cannot produce a pound of first class butter if the raw materials 

 — milk and cream — are delivered to him in bad condition. 



Since the introduction of the little hand separator on the 

 farm, there has been a great deal of carelessness displayed by 

 the farmers in the neglect of properly washing and scalding the 

 different parts of the separator that come in contact with thQ 

 milk every time it is used, and keeping the separator in a sani- 

 tary place. 



Owing to the general agitation for the sanitary care of foo<4 

 products, we may have legislation in the near future which will 

 render it compulsory that separators be thoroughly cleaned and 

 kept in sanitary places. In fact there is a bill in Congress now 

 asking for investigation of the sanitary condition of milk and 

 eream delivered by patrons to creameries. 



Producing Good Cream 



To produce good cream, in addition to cleansing the sep- 

 arator each time after using, it is essential that the warm cream 

 be properly cooled before it is mixed with that of the previous 

 separation. The method of properly caring for cream is so sim- 

 ple and requires so little labor that no one should err in this 



