ILLINOIS DAIRYMEN'S ASSOCIATION. 73 



I said his first duty was to make butter that would grade 

 extra, and you know it costs no more to make that kind of butter 

 than it does first or seconds, and it is the patron who is nearly 

 always the loser. Whether it is his fault, or the fault of some 

 neighbor who sends his milk to the creamery in such a condition 

 that it is impossible to make good butter, or whether it is the fault 

 of the buttermaker remains to be seen. In either case, we might 

 say the fault lies at the buttermaker's door, for it is his duty to 

 the patrons of the creamery to see that each patron takes proper 

 care of his milk, and delivers it to the factory in good condition. 

 And it is the duty of the patron to see that his milk is all right 

 when delivered. If milk is very bad, I say reject it; if just a 

 little off flavor, call the attention of the patron to the fact and 

 make suggestions to him in regard to the remedy. Explain to 

 him that one can of poor milk might cause a loss of one cent per 

 pound on butter for the day's run, and as the expense of man- 

 ufacturing would be the same in either case, the patrons must 

 stand the loss. Show him that what will benefit one, will benefit 

 the other also; that there is one common interest between the 

 creamery, the buttermaker and the patron. Good milk, good 

 facilities for handling and a good buttermaker will mean good 

 prices to the patron, and a reputation for the buttermaker, the 

 creamery and the product of the factory. 



Get the confidence of the patrons and endeavor to keep it. 

 A butter maker should be honest and industrious, painstaking and 

 accurate, even to small things, having a thorough knowledge of 

 the working and handling of all the machinery of the plant, and 

 keep it in good repair, careful to avoid accidents causing expense 

 and delaying the patrons while waiting for him to do some 

 repairing which should have been done the day before in the 

 afternoon. He should work constantly to increase the business 

 and reduce the expense of manufacture, and to reduce the cost 

 of manufacture means to practice economy, and he should try to 

 increase the output. 



Show a patron that a creamery that is making 200 pounds 



