ILLINOIS DAIRYMEN'S ASSOCIATION. 123 



test is lowered and the test of some other patron increased in 

 order that he may not leave because he has brought milk to the 

 creamery rather low in butterfat. The buttermakers that do 

 this kind of work are doing an irreparable loss to the dairy and 

 creamery industry of our state. What need is there for the 

 state to try to get the farmers to improve their herds, when 

 creamery men are doing that kind of work ? And another thing, 

 when the farmers who have improved their herds find out that 

 they are not getting what belongs to them by right, they will 

 sooner or later buy a hand separator. The creameries object to 

 this, but they are bringing it upon themselves. Rather than let 

 the buttermakers increase the test by unfair means he should 

 go to the farmer, post him on feeds and breeds, and if necessary, 

 go to the farm and test every individual in the herd and help him 

 to weed out the unproductive ones. Remember this is not done 

 in a day. 



As a rule the separators were in good condition. A few of 

 them were not set so as to get the best results. For example, 

 one separator did not skim close. The fault was not with the 

 machine, but it was found that the lower edge of the cream screw 

 was just even with the top of the cream pan. 



Churns may be classified '' very good " to '' poor." It 

 seems that a number of buttermakers have trouble in keeping 

 the churns sweet, more so with the combine churn than with 

 the ordinary box churn. A simple and good way to w-ash a com- 

 bine churn is to put in quite a little water at a temperature nearly 

 200, run the churn on fast gear for about three minutes, stop the 

 churn and let the water out, then give it a second washing same 

 as the first one. After the water is let out pull the drain plug 

 and leave churns with covers up and open. Never rinse a churn 

 with cold w^ater. 



AVish we could find more buttermakers using starters in 

 connection with the ripening of the cream. If the commercial 

 starter is not used a good one can be made by selecting milk 

 either whole or skimmed ; and I say this to the boys who are us- 



