THIRTY-EIGHTH ANNUAL CONVENTION 99 



had the volume of butter that was made been improved to the 

 extent that it brought ic more; if I remember right it would have 

 been over a million dollars. Yesterday's paper said creamery 

 butter had gone up to 41c. There is undoubtedly going to be 

 more discrimination in the future than there has been in the past. 

 It is going to work a hardship to yours and many other states 

 unless you raise the standard. 



One of the remedies for this under grade butter is the better 

 care of the hand separator. The hand separator is here and here 

 to stay, and it is not the hand separator that is responsible for this 

 under grade of butter. If used properly you can keep the cream 

 two, and sometimes three, clays. It is just as good if handled as 

 the creamery man handles it. If the farmer would handle his 

 separator with the pains that the factory man handles his separ- 

 ator, he would have just as good results; but you cannot run 

 cream through a hand separator this morning, this afternoon and 

 tomorrow and not wash it. With the little amount of water 

 you put through it to flush out the cream you injure not only the 

 quality but your test. Many farmers ask why the cream screws 

 set the same and yet the cream will not test the same. If you let 

 stuff cake up the hand separator it is not efficient ; you will have 

 cream going out with your skim milk. You should not have 

 your cream going out through your milk spout and you will have 

 it unless you keep the separator clean and you will have low 

 grades unless you keep it clean. The butter maker can make no 

 better quality butter than you furnish him the cream. The butter 

 maker has his troubles and you should not hand him any. You 

 not only lost money for yourself but for the buttermakers. You 

 want this money and your State wants it. If any other man 

 trimmed you up on any of those things the way you are trimming 

 yourself up you would be pretty sore. Just investigate your own 

 condition ; clean up conditions in your own place. 



Milk should be poured into a clean receptacle and one seper- 

 ated from odors, so do not keep receptacle in the barn. The 

 receiving can should be in the milk house or in some sweet smell- 

 ing place and it should be kept there. When you separate your 

 cream it should be kept in a cool and sweet place. 



