94 ILLINOIS STATE DAIRYMEN'S ASSOCIATION 



years of activity. I am going to give you the facts v^hich I feel 

 are deserving of publicity and which the creamerymen have been 

 too modest to exploit, even though it would have been much 

 to their advantage to do so. 



I am doing this on my own initiative so I suppose that I 

 shall have to suffer the consequence at the hands of the cream- 

 erymen when I have finished. One of the first meetings at 

 which grading was discussed in a large way was held at Spring- 

 field in September 19 14, and at that time a committee was ap- 

 pointed to confer with the Illinois State Food Commission re- 

 garding the possibility of rules and regulations and methods that 

 might be adopted for the classification of cream to be used in 

 buttermaking. From this time on the question of the grading 

 of cream and paying for it on the basis of the kind of butter it 

 would produce was the central theme of discussion at almost ev- 

 ery meeting of both the central and southern clubs and you will 

 remember that these meetings occurred monthly. 



The next significant meeting was held at Centralia where 

 Professor Bouska presented some very significant data show- 

 ing the relation between mean daily temperature and acidity and 

 in turn the effect of acidity on quality of cream. On the same 

 occasion data from the Department of Dairy Husbandry of the 

 University of Illinois were presented, the results of which cor- 

 roborated Professor Bouska's data. At this meeting it was 

 thoroughly agreed that the onty sane method to pursue in se- 

 curing a better grade of cream, and thereby improve the quality 

 of butter made, was to classify the cream as it reached the 

 creamery and pay not only on the basis of its fat content but 

 also on its qualification for being manufactured into a high 

 grade butter. It was felt at this time that there was a lack of 

 uniformity of opinion among buttermakers as to what should 

 constitute first, second and third grade cream and it was con- 

 sequently agreed to have a cream grading class at the next month- 

 meeting. This meeting was held at Urbana in March 191 5 and 

 a class in cream grading was conducted by the Dairy Depart- 

 ment assisted by Professor Bouska and Mr. John B. Newman of 

 the State Food Commission. 



