106 ILLINOIS STATE DAIRYMEN'S ASSOCIATION 



The farmer can build his own coohng tank. For this pur- 

 pose plans and specifications can be obtained free upon request 

 to the dairy schools and creameries. Those who do not wish to 

 build a tank can buy one. I have made temperature tests of a 

 number of tanks. Wooden tanks and metal tanks insulated 

 with cork, flax fibre, and lith at 3 degrees below zero withstood 

 freezing 48 hours. A metal tank with especially thick insula- 

 tion withstood freezing for sixty hours. At 95 degrees, which 

 is very hot, these tanks held the temperature below 60 degrees 

 for 12 hours. The especially insulated tank held the tempera- 

 ture below 60 degrees longer than 24 hours. 



Keeping cream cold will protect against injury to flavor if 

 the cream is delivered promptly to the creamery. It should be 

 delivered at least every two days in the summer and at least 

 every three days in the winter. 



The dairyman's profit is the difference betwen the cost of 

 production and the selling price. Reducing the cost of produc- 

 tion ten per cent increases the profit just as much, as increasing 

 the selling price ten per cent. 



Profiting by reducing the cost of production is in harmony 

 with public policy. It is a problem right at home on the farm 

 and therefore more under the dairyman's control than price 

 problems in distant cities. It affords as great opportunities for 

 profit as increasing the price. Cost can be reduced by increas- 

 ing soil fertility, labor saving ng.ethods and equipment, better 

 crops, better storage of crops, and better cows. The possibilities 

 here are wonderful and as great as those afforded by any other 

 business. 



The quality of an article has a great deal to do with the 

 way the price looks to the consumer. Forty cents a pound does 

 not look quite so big if the quality is excellent. The worthiest 

 labor of all has to do with increasing the intrinsic value or util- 

 ity of dairy products to the consumer. To do this the highest 

 quality should be the aim. Flavor and every other quality should 

 be good. The methods of making and packing should insure 

 keeping quality. The packages should protect against external 

 injuries to keeping quality, appearance, and loss of weight. Milk 



