THIRTY-EIGHTH ANNUAL CONVENTION 55 



QUALITY OF RAW MATERIAL AND THE FINISHED 



PRODUCTS. 



Joseph Newman, Elgin, III. 



A subject, Mr. Chairman, that this Association could well 

 afford to give more time to, for it is a subject that affects the 

 pocketbooks of more people than any other; the losses caused by 

 the little attention and thought given to it, would stagger even 

 the National treasury. It affects the Producer, the Manufac- 

 turer, and the Consumer, losses at every stage that could be 

 eliminated should the Raw Material be received by the Manu- 

 facturer in a proper condition. The Creamerymen the past three 

 years have been at fault in this matter, by taking in cream they 

 ought not to simply because he was afraid his competitor would 

 if he didn't. In too many cases this was true. What a foolish 

 conclusion, when if he would stop to reason it out, and let his 

 competitor have all the poor quality cream, he would soon 

 realize that his competition had folded his tent and like the 

 "Arab" silently stolen away. Then, too, he missed the oppor- 

 tunity of educating his patron by showing him why he could 

 not make fine creamery butter from the poor cream, and how 

 easy it would be for the patron to so feed, milk and deliver the 

 cream so it would make No. i goods. For the farmer whose an- 

 swer would be, 'If you don't want my cream, the other Cream- 

 ery does," I have not much sympathy. If he is not willing to 

 listen to reason, the sooner he tries elsewhere the quicker he 

 will realize it does affect his pocketbook. The farmers, like 

 other lines of business men, see only one side as a general rule, 

 and that the dollar side. You must touch their pocketbook on 

 this poor cream question before you will get them to wake up 

 and do their full duty in bringing the raw material to market 

 in a presentable, wholesome state. The only way in the cream 

 business is for factorymen to buy cream as the warehouseman 



