ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 
15 
more profitable to the dairyman, and the answer should 
be to that point and should come from a man who 
handles milk. He had handled milk where he 
found it necessary to let the cream stand 12 hours 
before he could make butter, and he had at times when 
making butter in the winter, warmed his milk before setting 
it, and his experience had satisfied him that it was just as 
profitable, to say the least, to deliver but once per day. 
S. K. Bartholemew : If milk is used for the manu¬ 
facture of butter exclusively it should be delivered twice 
per day. When delivered this way more butter can be 
manufactured, than from the same amount delivered once; 
but if cheese is also manufactured it will be found that the 
cheese is of a poorer quality. He was thoroughly con¬ 
vinced that it would be greatly to every farmer’s advantage, 
if he lived convenient to a factory, to deliver his milk twice 
per day. In answer to a question by R. M. Patrick he said 
he thought if milk was handled as it should be there would 
be little or no loss of cream in carrying it after it had set 
over night. He thought, however, that if the cream is not 
skimmed, and full cream cheese is made from milk thus 
handled, there will be a loss of cream. 'It will be seen to 
float on the whey after it is drawn off. If a farmer lived a 
long distance from a factory, he believed it more profitable 
to take but once per day, whether butter or cheese is made. 
In answer to another question he said he would not want 
milk carried but once per day to get too cold or there 
would be a loss of cream on the can. After cream is once 
stirred up you never could get it ill to come to the sur¬ 
face again. In handling milk the point was to get it to its 
destination before much cream had arisen. He preferred 
warm milk brought to him than milk which had been 
