FORTY-SECOND ANNUAL CONVENTION 119 



have co-operated, and some lost money. Now, those fellows 

 deserve credit and there should be more co-operation with them 

 by the farmers who supply the cream. They should not be forced 

 to take any man's milk or cream and be compelled to drop it 

 down the sewer. I wish the people who. make this rotten cream 

 could be forced to eat the butter made from it. 



The dairy interests have the competition of oleomargarine 

 to meet. The consuming public will eat good oleomargarine in 

 preference to poor creamery or dairy butter. It depends abso- 

 lutely upon you producers of cream what the consuming public 

 will do. If you make creamery butter as can be made with first 

 grade cream, they will all eat creamery butter. If you do not, 

 the sales of oleomargarine will be increased, and it will make a 

 poor market for your cream, as the demand will be less for but 

 ter and result will be lower prices for your product. 



We hope to have inspectors going around the state, they 

 will be glad to help you if you only show interest in the mat-* 

 ter. If you want to know why your cream is graded second 

 grade, he will tell you. You can find out the difference between 

 first and second grade cream, and there is no trouble for you 

 to make first grade cream. Remember that the law says thai 

 cream that is run through a dirty separator is contaminated. If 

 we come and catch you running cream through a dirty separator, 

 it is the best kind of evidence that somebody is going to ge^. 

 prosecuted. If I am wrong when I say that it is not an expensive 

 proposition I would like to be called to time about it. You can 

 see downstairs a tank which is devised to help you keep 3^our 

 cream cool. Some of you in this part of the state claim that 

 well water is not cool enough to keep the cream. I have made 

 tests and find that with pumping a little longer you get water 

 that is much cooler than they thought they could get. The 

 trouble is you don't pump it long enough to find out how cool it 

 can be. 



Now, we have a bulletin on cream grading. It also refers 

 to an extra grade of cream fit for table use and ice cream pur- 

 poses, and for which you will receive a high return, that is what 

 vou want to strive for. 



