ILLINOIS STATE DAIRYMEN'S ASSOCIATION. 2 1 3 



idea that the milk is taken from the farm and left at the factories 

 by the old plan?" 



Mr. Boyd: "In some cases." 



Mr. Harrison: "Well, where the milk is left on the farm, 

 how then ? " 



Mr. Boyd: "The returns are far greater by this plan. The 

 quality of the butter is improved, and the quantity is increased; 

 the returns that I showed you pointed to that. 



Mr, Monrad: "In those creameries that you refer to as being 



so successful do the patrons generally use ice for setting their 



milk?" 



Mr. Boyd: "Pretty generally, yes." 



Mr. Monrad: "Are not the members of the corporation 

 obliged to keep their milk in good condition or quit delivering? " 



Mr. Boyd: " Every member is compelled by the law of the 

 association to handle his milk like the rest, otherwise he is 

 dropped." 



Mr. Monrad: "Does not that plan of handling require using 

 ice?" 



Mr. Boyd: " Well, that is optional with him. If he uses the 

 ice, he gets better returns, and if he gets a poorer return he is 

 the loser. The ice will increase the amount of cream. By using 

 the ice he gets a larger volume of cream and a greater propor- 

 tion from the milk than he does without the ice." 



Mr. Monrad: "Well, then, would not that be injustice to the 

 man who does not use ice?" 



Mr. Boyd: " That injustice is all on his own head, that is the 

 beauty of it; he cannot do any injustice, but he can do himself 

 all the injustice he wants. He will soon find out it is for his own 

 interest to use ice." 



Mr. Harrison : " Do you claim that cream raised by the sub- 

 merged process when the temperature of the water surrounding 

 it is 65, will produce a quality of butter equal to the cream, that 

 is raised with water at a temperature of 48 and 59?" 



Mr. Boyd : " We don't use it at a temperature of 65 ; we 

 don't recommend that for any purpose. There is a difference 



