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bought than I made on all I had of my own. Well, I thought 

 I knew then how so many creameries came to break up finan- 

 cially; I concluded that the creameries paid for what they didn't 

 get. I had heard something about an oil test, but I didn't 

 suppose that referred to butter; I didn't have the remotest idea 

 that the oil test referred to testing cream, to see how much but- 

 ter there was in a given quantity of cream. I went down to 

 Aurora last year to one of these dairy meetings and I ran across 

 several creamery men, and I learned there what an oil test was. 

 Their experience in using that oil test was so satisfactory and they 

 told me such good results were obtained from it that I began to 

 think if they could run an oil test and tell every time how much 

 butter there would be in a certain amount of cream, perhaps I 

 could do it too. I got one. We weighed the butter every day; 

 we churned about 200 pounds a day. We would take a sample 

 of course, and churned it and then we would take a sample of 

 the cream as it was in the vat and compare. We kept this up 

 for the first two weeks and I assure you we were surprised after 

 all that we had heard to find that it did do what had been credited 

 to it. Thus we found we could tell how much butter we were 

 getting out of the cream and so we 'got into the creamery busi- 

 ness. The next trouble that came was the quality of the butter 

 it produced. At first, when we made 100 or 200 pounds, the 

 commission men wrote back, 'The flavor is A 1.' Pretty soon 

 the word came back, ' The flavor is" off,' and the price was off* 

 too, I assure you. My butter maker makes butter for me on 

 shares. I began to think there must be some way to get cream 

 that would make the original good quality. When we had one 

 or two samples of cream we could manage this matter of quality 

 pretty well, but when we began to have 700 or 800 pounds of 

 butter a day, it got beyond our control and I said to the drivers, 

 4 We don't want any thick cream; you tell people we can't use 

 it.' But I couldn't get the drivers to carry this out, and my 

 butter maker could not do it. I had to give that up. I could 

 not get the men to be particular enough in gathering the cream, 

 but what I got enough bad cream to keep the quality of the 



