ILLINOIS STATE DAIRYMEN'IS ASSOCIATTO'N. 143 



'Now, if the milk manufacturer would insist upon it that the 

 product should be better, the results would be better and the 

 dairy interests of this country would progress. As it is, Can- 

 ada will go into the Kingdom and the United States will re- 

 main outside so far as the British markets are concerned. 



Mr. Gilbert: You spoke about the odor that could ho 

 detected by warming up the milk. Now, why not warm it 

 up more and be sure and throw it all off, if by warming it up 

 it throws off a certain per cent. ? 



Mr. Gurler: Wouldn't it be better to go back to the 

 other end and not let it contract that odor? 



Mr. Gilbert: I know, but when you have that odor. 



Mr. Gurler: That is right; but it is all wrong to go to 

 work to teach a man how to overcome things that he should 

 not have committed in the first place. I think it is better to go 

 back down that line and find out where the man has done 

 wrong, and show him how not to do so any more. Then, 

 again, you may do all yon are a mind to after milk has been 

 contaminated in that way, and you never can make a product 

 as good as if it had not been contaminated. We can help it 

 a little, but that is just what is wrong with it, that lack of 

 back bone to stand up to things. Too many of us are afraid 

 of this competition to do as we ought to do, for fear the 

 patrons will go off to the other fellow. You are in the same 

 boat, I will warrant. 



Mr. Gilbert: I know it. 



RECEIVING MILK AT THE WEIGH CAN. 



R. G. WEI.FORD, RED BUD. 



(Read by E. Sudendorf). 



In considering this subject, on which I have been re- 

 quested to read a paper at this meeting, I am led to say from 

 a practical creamery man's point of view, that there are 

 several qualifications that are requisite to become proficient 

 at the weigh can. 



