64 ILLINOIS DAIRYMEN'S ASSOCIATION. 



easy to learn as the process is, yet there are a great many small 

 points to be taken into consideration. It may be expected of him 

 that he be able to overcome such difficulties as he occasionally 

 will meet so that not merely guess work shall be relied upon. 

 He is held responsible for the tests, and the figures presented by 

 him, and he should, at all times, be able to back them up. In 

 places where hand separator cream is being gathered and con- 

 siderable testing is to be done from day to day, it is his duty to 

 see that the tests are properly made. Occasionally a test will be 

 spoiled and a bottle broken, and in that case he should keep 

 patient, do the test over again, and not be satisfied in giving the 

 figures from the time before. It means much to the patron and 

 the concern he works for. 



This leads to another and quite important duty of the cream- 

 eryman, that of being able to take correct samples and preserve 

 them. It is just as important to have the samples taken correctly 

 as it is to have the tests properly made. Here is where special 

 pains should be taken not to make any mistakes. This is 

 especially true of composite samples, for a mistake made there 

 can never be altered. If a sample is put into the wrong bottle 

 or partly spilled, or improperly preserved, it is something that 

 cannot be changed. There is everything in favor of a more 

 extensive use of the composite sample system, but of course, not 

 unless in the hands of perfectly reliable men. The small things 

 must be observed and the sense of responsibility of the man hand- 

 ling composit samples should never part from his mind. It is 

 his duty to go over them every cay to see that they are thoroughly 

 mixed and kept in good shape. 



Familiar With Starters. 



Starters are another thing the buttermaker should be familiar 

 with. They are a necessity for making the best grade of butter. 

 Their value cannot be overestimated, nor can too much care be 

 practiced in handling a starter. In making a good starter cleanli- 

 ness is the first principle to be observed, and it is the buttermaker's 

 duty to see that the utensils used are properly cleaned and ster- 



