104 ILLINOIS DAIRYMEN'S ASSOCIATION. 



Mr. Schoch : Yes, sir. 



Mr. White : If you find one patron whose cream makes one and one 

 half pounds of butter to the guage, and another one that makes one pound, 

 do you pay the same ? 



Answer : We do. Our test varies from one half pound to one and one 

 half pounds to the inch. 



Mr. White : Do you take any pains to ascertain whether these large 

 variances are caused by the fact of some patrons taking more milk off with 

 their cream, or from the fact of raising their cream more thoroughly. 



Answer : No ; it is immaterial to us. 



Mr. White : Are your patrons all satisfied that you are paying, for in- 

 stance, 25 cents to one, 12i to another, and 37 cents to another ? Are they 

 all satisfied ? 



Answer : We don't pay by the guage, we pay by the pound. They all 

 understand they are paid so much per pound for butter ; if the cream raises 

 75 per cent, they are credited only for 75-lOOths of a pound of butter to the 

 inch. It is true, some of them when they get down to 55 and 60 per cent, 

 they begin to think they are entirely too low, and we tell them " Test the 

 matter for yourself," and they find it so. 



Question : Do they admit as a rule that their test compares with yours? 



Answer : Yes. 

 Mr. Cohoon : If I have a can of milk and Brother Brown has another 

 one, and they are skimmed just exactly alike, will 100 inches of each churned 

 just exactly the same, average just the same amount of butter ? 



Answer : JS'o, sir ; it will not. 



Question : How do you account for that ? 



Answer : First, is the cows ; next, is the kind of feed. Another great 

 difference is in the manner in which that cream is raised ; whether in cold 

 water or allowed to raise gradually. I believe the cream that is raised the 

 quickest will be that raised in cold water, and there will be the greatest 

 amount of cream. 



Mr. Gurler : The water is a better conductor than the atmosphere, 

 and I think that is the reason the water cools the cream the quickest; tell 

 us, Mr. Schoch, do you require your patrons to let the milk stand a uni- 

 form time ? 



Mr. Schoch: No, sir; we only require a uniform time for skimming. 

 We require them to set their milk in water in warm weather ; we don't 

 require it in cool weather. 



QuESTiaN : Do you weigh the butter you test right from the churn ? 



Answer : Yes ; wash it from the churn. 



Question : Your aggregate yield of butter, do you weigh after salting ? 



Answer : Yes. 



Question : Do you work but once ? 



Answer : Twice ; we work the same day ; in the forenoon and at three 

 o'clock ; we let it stand from five to six hours. 



