(JO ILLINOIS DAIRYMEN'S ASSOCIATION. 



certainly get too poor to do heavy labor. Just think of you fanners going to 

 town with a poor old broken-down horse. Your creamery or factory is your horse, 

 and you ought to take the same pride in it to keep it right. Do not starve it 

 with short rations and then expect it to work. There have been but few cream- 

 eries that have made a success of the business, and most of the cause is traceable 

 directly to the ones that get the most benefits, and they are the farmers. They 

 give the horse the feed and then take it away, or part of it, and then call it a 

 feed. O, the short-sighted farmers ! 



I would like to say here that I am afraid that the gathered-cream business 

 will be a hard business the coming summer, on account of this butterine having 

 such an enormous foothold that no one can put away summer goods at any 

 profit, and something ought to be done to protect summer dairying — especially | 

 on butter. 



DISCUSSION. 

 Mr. Lufkin : I would like to ask you, on what system do you gather 

 cream? 



Mr. Gillis : We use the Cooley can, and measure on the can before skim- 

 ming ; measure by the gauge on the can, 2% inches. 



Mr. Patrick : I would like to hear the gentlemen explain just the process 

 he goes through ; all about it. 



Mr. Gillis : We gather our cream every day in the summer, and every 

 other day in winter. Our cream is brought to the factory, and there is soured 

 and got ready for the churn, and I do not know as the churning is any different 

 than it is at other creameries. 



Mr. Curtis : Is not your cream sometimes sour before you get it? 



No, sir. We are never troubled with cream getting too sour. 

 Have you any test by which you tell to what degree you would 

 sour ? 



Answer. We mean to get a good, strong acid on it. 



Question. Do you do your own skimming or let the drivers? 



Answer. We let the drivers do the skimming when they do not get too; 

 shiftless. 



Question. What do you do then? 



Answer. Then we shake up the skimmer. 



Question. How much is 2# inches ; how many cubic inches? 



Answer. I guess about 25. 



Question. Is not that a large amount of cream? | 



Answer. Yes, but the more we get the more we pay. 



Mr. Lovejoy Johnson : Is that a business way of doing, to take so much 

 more than is necessary for a pound of butter, and yet give out to your patrons,! 

 that you are taking one pound? 



Answer. We never do that. We take it by the inch. We are honest by our 

 patrons. I tell them that in the summer time it will make more than a pound 

 of butter. You cannot go out and tell them you are getting a pound of butter 

 out of 2£ inches of cream. The farmer can test it himself. 



Question. The pound of butter has nothing to do with your price? 



Answer. Not at all. The gauges are figured every day, and the butter is 

 figured every day. 



