FORTY-SECOND ANNUAL CONVENTION 105 



But only 15% of the creamery butter sells for the highest 

 price. The other 85% and the majority of farm made butter 

 sell for about four cents less because the flavor is not so good. 

 Hence the farmers fail to get $50,000,000 a year because they 

 neglect flavor. 



The majority of the farmers fail to get the benefit of the 

 high butter price because they produce most of their butter fat in 

 summer when there is a surplus of it and it is cheap. What they 

 remember and talk all die time is the low price in the summer. 

 What the consumer remembers longest and talks all the time is 

 the high price he has to pay in the winter. 



The market milk conditions resemble the butter situation. 

 The increased cost of land, labor, buildings and sanitation have 

 increased the cost of producing milk. The consumer is paying 

 all the price he thinks he can afford. An advance in the price 

 results in decreased consumption. A special grade of better 

 milk at a higher price finds only a small sale in the large cities. 



Therefore, the belief of the consumer that he cannot af- 

 ford to pay more than the present top prices for butter, milk, 

 and cream makes it impossible to increase the dairyman's pro- 

 fit by a higher top price. But the majority of the dairymen do 

 not get the top prices because their product lacks flavor or is 

 produced in the summer when there is a surplus. 



Winter dairying brings the best prices. It equalizes farm 

 labor giving more to do during the slack season. Calves born 

 in the fall and winter are less liable to scours. They get the 

 benefit of pasture when ready for it while the summer calf has 

 to be winter fed after it is weaned. Absence of flies, heat, and 

 the demands of sowing, haying, and harvesting make milking a 

 pleasanter chore in the winter. 



Lack of cooling causes most of the lack of flavor in dairy 

 products. Milk and cream should be cooled as low and as soon 

 as possible. Running spring or well water, or ice will do this* 

 Cream just skimmed should not be mixed with previous skim- 

 mings until it is well cooled. This should be done in a narrow 

 can set in cold water. Water cools twenty-five times as fast as 

 air. Milk and cream properly cooled in water keep sweet two 

 to three days in the summer. 



