ILLINOIS DAIRYMEN'S ASSOCIATION. 



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dairy business, particularly rlong lines that will be of benefit to 

 the producer of the milk. The bultermaker should not lose sight 

 of the fact that the man behind the cow is the main factor in the 

 business. Through any assisance he can render him to improve 

 quality and cheaper production he thereby helps himself. 



To sum it up I would say, that people must reflect upon the 

 cost of manufacturing, and if we can get the number of creamer- 

 ies cut down^ and the quality of the output and the quality of the 

 milk improved, it will help the interests of all concerned. 



Those dealers in Chicago get orders for thousands of pounds 

 of butter of certain brands. If they can pick it out from large 

 creameries, they can afford to pay bigger prices for goods of that 

 quality. Strictly high grade goods and goods of good quality 

 and made in large quantities are more satisfactory. 



While speaking of dairy manufacture, I am only speaking 

 of one part of the manufacturing process. It is the dairymen's 

 business to take the bulky product and produce milk from it, 

 and the cow is the machine that he uses. 



We follow the business a little farther and hear how it is 

 manufactured into cream, butter, cheese or condensed milk. 



Another thing, don't dispose of milk off the farm that you 

 could use as human food. It is the cheapest food and people 

 appreciate that and want to get it as cheese and butter and pay 

 for transforming it into butter and cheese, and pay the dealers 

 for handling it, but you should use it as much as you can. Farm- 

 ers are divided into two classes ; one that eat all they can't sell, 

 and those that sell all they can't eat. Milk is the first thing you 

 should try and keep and use all you can. Keep plenty of milk at 

 home, it is the cheapest food and use lots of it before you send 

 any away. 



The best test of cleanliness is the air in the building. The 

 time for building wooden creameries is past. W'^ood is an expen- 

 sive material. It does not last more than five years and has to be 

 repaired, which is usually unsatisfactory. The pores of the wood 

 become filled with milk that spoils and tlie odor is very notice- 

 able and germs breed in these places and it cannot be kept clean. 



