Ug ILLINOIS STATE DAIRYMEN'S ASSOCIATION. 



fancy butter. One of the most essential things is knowing how to get 

 along with people with whom you have to deal, and this is the hardest 

 thing for us all to learn. That butiermaker who has the faculty of 

 smoothing the ruffled feelings of a patron or a patron's wife, and sending 

 them on their road rejoicing is a jewel; and yet there are plenty of these 

 buttermakers. This is what is called tact, and tact commands a bigger 

 salary than anything else in business. Business men are always looking 

 for men of tact, and in no place is it more essential than in creamery 

 buttermaking. 



Out in California, they call the creamery buttermakers "Creamery 

 Operators," and I like this name, lor a man may be the best of butter- 

 makers and still not be a successful creamery operator. They used to 

 tell us that a buttermaker should have a musical ear so he could tell 

 when the separators were at the right speed. These fellows, however, 

 have gone the way of those who guessed at the right amount of salt, and 

 those who color their cream by pouring the color out of the can until they 

 think they have enough; those who guess at the acidity of the cream; the 

 richness of the cream; the amount of fat lost in the skim milk; those 

 who can not tell within a ton of how much coal they burn in a week — 

 those are the fellows who are "going away back and sitting down," and 

 the fellows who are taking their places are the ones who, weigh the 

 salt, who measure the color, who test the cream for acid and butter fat, 

 who know exactly what kind of work the separators are doing each day, 

 and who also knows just what it costs to make a pound of butter in his 

 factory; these are the buttermakers who are not looking for jobs; there 

 is always one waiting for them. 



In our travels among the creameries we find buttermakers who say, 

 "Well, those butter exhibits may be all right, but I don't take any stock 

 in them." Another one says, "I don't believe starters will help to pro- 

 duce better butter." Another does not read the dairy papers because 

 some one writes something that he does not believe. These fellows will 

 perhaps flourish for a while, but mark my word, there will be a time 



