ILLINOIS DAIRYMEN'S ASSOCIATION. I25 



like to have me call at his creamery. I know when I get to that 

 creamery there is a warm hand for me and furthermore, that that 

 man is not afraid to show me through every room in the build- 

 ing, and that he is not afraid to open up his milk pump or pipes 

 to see if they are properly taken care of, or to have his cliurn 

 examined. 



\A> can talk over creamery problems and suggestions offered 

 will be considered. 



DISCUSSION. 



O : — Is there any way in which the butter can be controlled 

 before it gets into the hand of the consumer. 



A : — Not that I know of. 



yiv. Hostetter : — The last two or three years I have made it 

 my personal interest to question somewhat into the tricks of the 

 dairy goods men after getting into the hands of the dealer. We 

 are trying to have the milk right and the inspectors of the cream- 

 eries are trying to have the creameries right. One other feature, 

 the dairy men ought to take and consider. I am convinced that 

 a large amount of good butter is injured in the hands of the 

 dealer. To give an example, I have been buying Elgin creamery 

 of a good brand of a dealer. It is excellent butter. I got a sam- 

 ple that got rancid. The next time I went to the dealer for but- 

 cer I asked if he had any fresh butter and he said he had. I said 

 I would like to taste it, and it had a bad odor. I told him it 

 wasn't fresh and he said he got it last week and put it in the 

 refrigerator. I asked to see the refrigerator and in that ice box 

 was five or six chickens. He had dressed the chickens the even- 

 ing before and put them in the ice box and the flavor of the 

 chickens had got into the butter. They don't mean to injure 

 the butter. I visited several grocery stores and found the same 

 thing, everything that would spoil was put in the ice box with the 

 butter, and those things would spoil the best butter made in 24 

 hours. One man used the same paddle to serve his rancid but- 

 ter, good butter, grease, renovated butter, cheese and creamery 

 butter. I think as dairymen we ought to follow up our product 



