178 



Mr. W. R. Hostetter: "Is there any diversity of opinion 

 among the gentlemen of the convention in regard to that?" 



Mr. Bertolet: " We consider that they must be all sour." 



Mr. W. R. Hostetter: "I think I have heard Mr. Gurler 

 make the statement that he could see no difference between 

 churning sweet and sour in the quantity of butter he made." 



Mr. Mdnrad: "Jt has been tested and found that the differ- 

 ence would average six per cent, less on sweet cream than sour. 

 That is by government experiment." 



The President: "I think that point is distinctly understood 

 by creamery men, that the cream must be soured to get full 

 yield of butter." 



Mr. Harrison: "You asked me about how many patrons 

 quit on the sweet cream business. I tell you there were a good 

 many quit on the test business. All the trouble put together in 

 the other matters does not equal the trouble in the one matter 

 of tests. There is a continual growling and complaining by 

 patrons in regard to the tests. I try to impress my patrons 

 with the idea that any time they want to quit we will be just as 

 good friends as if they continued. I have lost very few on any 

 score that I have not succeeded in getting back, but I do not 

 think the test gives satisfaction. For instance, one man says, 

 ' My cream churns so much to the pound; your test says differ- 

 ently.' " 



Mr. Tenney: "What you want to do with the man who 

 says that is to ask him to come into your factory and see just 

 how it is done. The fact is, that so many patrons will let their 

 cream stay on the milk until the cream becomes sour and lob- 

 bered and it is impossible to get that out of the butter." 



The President: "In plain English, you think there is more 

 caseine in the dairyman's butter than in the creamery man's?" 



Mr. Tenney: "That is it. I have had a good deal of com- 

 plaint in that particular, and to satisfy myself I told my butter- 

 maker to hold over one churning of cream an extra twenty- 

 four hours, and he did so. I took a sample of butter churned 

 in the ordinary way the next day after it was gathered, and 



