ILLINOIS DAIRYMEN'S ASSOCIATION. 121 



\\> want to make better butter than we are, and in order to 

 do this we must make it in cleaner creameries. The milk must 

 be brought to factories in better and cleaner cans ; the farmers 

 must take better care of their cows and barns. The creamery 

 operator's way of handling the milk, the finished product, and the 

 appearance of his factory are inseparable with the farmers' way 

 of handling the milk, or the cans. The influence of the one can- 

 not help but act upon the other. 



In nine cases out of every ten the buttermaker's influence is 

 the stronger and has the gre^.ter effect. It is important that the 

 buttermaker should be fond of his profession in order that he 

 may develop the most and best that is in him. 



I believe that a buttermaker may engage in the profession of. 

 buttermaking or as a creamery manager and though the work is 

 not pleasing to him he may bring honor to himself, but not in so 

 great a degree as if he really loves his work. 



We want the men in the factories, whatever work they may 

 have, to be honest ; to have the same spirit as the poor, colored 

 boy at a slave sale in the South. When placed upon the block 

 he was asked by a friend, " Sam, will you be honest if I buy 

 you?" With a look that beggared description the poor colored 

 Doy made reply, " I will be honest Massa whether you buy me or 

 not." Friends, we are in need of just such men. 



Only a short time ago, after I had made a test of all the 

 patrons' milk, in looking over the list there was one patron whose 

 milk tested 5.20 and there were several whose milk tested only 

 3.00. The buttermaker seemed to think that the milk which 

 tested 5.20 should be reduced a little and added the difference to 

 the 3 per cent milk. I do not know if that kind of work is prac- 

 ticed by very many of our buttermakers. I hope they are few. 

 because there is not another thing in the running of a creamery 

 that will cause so much trouble as the manipulation of the test. 

 In this work of a systematic visitation of the creameries in north- 

 ern Illinois, in order to help the creamery operator and manager, 

 we offer suggestions for improvement when needed and com- 

 pare their way of doing the work with other ways. When pos- 



