144 ILLINOIS STATE DAIRYMEN'S ASSOCIATION. 



HANDLING MILK AND CREAM ON THE FARM. 



By 



N. W. Hepburn, University of Illinois. 



Time is galloping away. We have with us this morning 

 Mr. Hepburn of the State University. I would like to ask him 

 to give us a few words on any subject he pleases. 



Mr. Hepburn : Mr. Chairman, Fellow Dairymen : The 

 subject that is assigned to me on the program is "Handling Milk 

 and Cream on a Farm." I could add very little to what has al- 

 ready been said about the handling of milk or cream, either 

 from the standpoint of the producer or the consumer, but if we 

 are able to add even one little bit in favor of clean dairy pro- 

 duction, we are doing a great deal for the dairy business. 



In these days of constantly shifting processes in dairying, 

 the manufacturer may mean a great variety of persons or con- 

 cerns. We have all sorts of modifications, from the plant that 

 turns out the thousands of pounds of butter daily, to the little 

 infant that converts the raw milk into heat, energy and life. If 

 the farmer, the dairyman, the bottling plant and the condensary 

 could have been persuaded long ago to adopt those methods 

 which would result in a product fit and wholesome for the weak- 

 est of these, the problem of clean milk and pure dairy products 

 would have settled itself and we would now be justified in our 

 efforts to increase quantity and maintain quality. As it is, the 

 note sounding loudest at every step in the process of manufacture 

 is ''quality." From the receiver's door down to the consumer's 

 table we hear the clamor for a product of better quality. And 

 why, do we ask ? Surely not because the producers, dealers and 

 handlers of milk do not know the evil results of careless metlr 

 ods. For years investigators and public speakers, together with 

 the dairy press, have made the spreading of such information 

 the chief part of their business. Then who is to blame and in- 



