ILLINOIS STATE DAIRYMEN'S ASSOCIATION. j r 3 



ereamiery to make butter as they should to make cheese, but they have 

 got in the habit of sliding off, neglecting to care for that milk, and if you 

 don't take it the next man will. The competition is so sharp that to keep 

 that man, the man who takes in the milk will take milk that he ought not 

 to take, it is not in condition to make good butter, and then we get cursed, 

 as you might say, and the trouble is all laid to the buttermaker, when 

 the fault is in the milk. If you give the buttermaker poor milk you can 

 no more expect that he is going to make good butter out of that milk, 

 than you would expect your wife to make good bread out of poor fioui. 

 It is a parallel case and we havo too much of that tainted milk taken into 

 the creameries. 



Mr. Biddulph: Haven't we got to that point where we need some one 

 else to do the talking. It won t do for the patron to stand up and talk to 

 the creameryman, but to have some man to go around with authority 

 who will talk and not iind any fault. It will not do for the cheeseiriaker 

 nor for the buttermaker. 



A. I will state, where we are now in Wisconsin, the Dairymen's 

 Association have for a number of years been sending instructors to the 

 cheese factories, and this year have also put an instructor among the 

 creameries. I have been one of these instructors in cheese factories. 

 We go to the factories and take each man's milk and make a curd test, a 

 sample of cheese curd from each man's milk separately. Now the 

 farmers have an idea that their milk is all right, of course. But there are 

 a good many things that they don't know anything about, and if they 

 hear it talked about, they do not get the correct idea. We call meet- 

 ings and in the evening at the meetings those curds are finished and 

 shown up, and shown the difference, and there usually is a very large 

 difference, especially in warm weather. They have got to believe it when 

 they see it, and when they want to know what causes it. That gives us a 

 chance to tell them how to prevent it. We don't tell the patrons whose 

 got the poorest milk unless they insist upon knowing it. The next morn- 

 ing we tell them how each one was, but do not tell it in the crowd. That 

 is one of the best ways of instructing the patrons along this line I have 

 ever seen and one of the most effective ways. 



