174 ILLINOIS STATE DAIRYMEN'S ASSOCIATION. 



products brought to a standard honored in every market. Yes, 

 these facts and their guaranteed results will induce us to agree 

 upon a higher standard, insist upon its being carried out by- 

 advancing in price and by refusing all cream that fails to reach 

 such standard. Then, and not until then, will the system of 

 manufacturing butter from gathered cream become one of 

 pleasure, success and profit. 



DISCUSSION. 



The Secretary: "I have no doubt this is a subject upon 

 which there will be a great deal of discussion. It is very true, 

 as Mr. Bertolet has said, that the grade of creamery goods is 

 slowly, but surely, going down, while on the contrary, public 

 requirement is slowly raising the grade. The introduction of 

 the creamery system on a large scale was the means to raise the 

 grade of butter throughout this country, and to a certain extent 

 has made the creamery distance the dairy. But I must say to 

 you gentlemen, who represent the creamery interest, the day is 

 not far distant unless you take quality into greater consideration, 

 when the dairy will leave you back in the shade." 



Mr. Harrison: "There are plenty of questions to be asked 

 on this subject and also a little experience to relate. We began 

 the business nearly a year ago and feel that we are very young 

 in it." 

 The President: ''How did you come to go into it?" 



Mr. Harrison: "I attended one of these dairy conventions. 

 I will tell you how I kept out of it as long as I did. I bought a 

 little cream of my neighbors and I had not been paying special 

 attention to the yield of cream, but I had heard and believed that 

 an inch of cream made a pound of butter. I was filling a con- 

 tract for butter and needed a little more cream than I had from 

 my own cows and so I bought from my neighbors and they are 

 just as nice people as can be found anywhere. The man who 

 made the butter said, 'That cream don't make a pound of but- 

 ter to the inch,' and the first I knew I lost more on the cream I 



