ILLINOIS STATE DAIRYMEN'S ASSOCIATION. 1 79 



then I went to one of our grocery stores and got what they 

 call a fair sample of country butter. I took the three samples, 

 [put them in the test bottle, melted them and set them away. If 

 i any gentleman will try that and show the result to the man that 

 sells the cream, he can certainly convince him if he is a reason- 

 able man." 



Mr. Harrison: "I went a little further than that. I told one 

 of these gentlemen who claimed so much for his cream, that if 

 he would bring his cream to the factory we would churn it, and 

 that if his cream ever made more butter than the test showed 

 he ought to have, that I would pay him the difference. He 

 brought his cream into the factory and we churned it and we 

 made a pound and one-tenth to the inch, the very cream he had 

 claimed would make a pound and a half. He wasn't satisfied 

 with that. He said, 4 I can make more butter out of it.' We 

 churned ten inches of cream in a one hundred and fifty gallon 

 churn, but we poured in as much water as there was cream, so 

 it did not adhere to the churn; now, I would like to know 

 whether I got all the butter out of that churn?" 



Mr. Bertolet: "I think there is no doubt about it; you got it 

 all out." 



Mr. Harrison : " If this gentleman really did make a pound 

 and a half of butter to the inch of his cream, and I could make 

 only a pound and one-tenth to the inch, and the difference in 

 weight is made up by caseine in that proportion and that is all 

 right, we want to know it." 



Mr. Boyd : " I think this difficulty can be explained on busi- 

 ness principles. The prime trouble in the whole matter, in my 

 opinion, is this: That patrons' cream tests ten per cent., we 

 will say, the next man's tests fifteen, the next eighteen, and the 

 next twenty; there is no uniformity in the cream. The conse- 

 quence is, there is a dissatisfaction at once, the fellow who 

 furnishes the purest cream tests the highest. Now, there is one 

 way of overcoming all this difficulty, and that is in getting the 

 cream in a uniform condition . I do not say that even in the 

 most uniform condition there won't be some variations, but the 



