ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 
66 
b prices ranging from three to eight cents per pound—it requiring very fine goods to 
ring the latter price—the principle part of it being bought at five and seven cents, 
id we considered it well sold if we obtained from nine to eleven cents for it in New 
k )r k or Philadelphia. This was a grade of butter which buyers classed good medium; 
i 3 low this was a grade bought at three and four cents, which invariably sold at five 
) six cents, as you see, at a loss to the purchaser ; and in many sections of Illinois 
'id Iowa the per cent, of lower grades was variously estimated at from three-fourths 
} seven-eighths of all the butter made. It is easy to estimate the loss to the producer 
•om this condition of things, for these were circumstances that benefited no one. 
• he hundred weight of milk that produced three pounds of inferior butter could be 
iade to produce four pounds of the finest grade, upon which a dealer, after paying a 
hgh p-cice for it, had a much better margin than he had on the poor grade, and much 
Lore pleasure and satisfaction in transacting the business. These were evils that 
Lust when they exist, sooner or later bring up with a crash, and this proved no ex- 
option. The lowering storm broke forth at last in ominous mutterings of discontent 
!id thunders of indignation. Men most interested in the business felt that some- 
kincr must be done to save the industry from universal ruin, and set to work with en- 
rgy of thought and action to find a silver lining to the cloud that overhung them. 
The creamery business about this time was presenting itself for public notice, 
’’his was a time ripe for acceptance; in fact, most anything would have been accepted, 
t came with all its evils—for the svstem of delivering milk at the creamery has 
roved itself defective, especially in this section where large dairies are the exception, 
nd far between, rendering it necessary to carry milk too far through the midsummer 
eat it being in many instances four or five hours from the time the milk was taken 
•om the cow until it was taken in out of harm’s way, and it often had to be sent 
ome on account of its being sour. I could, if I would, take up your time and worry 
3 ur patience by telling you the world of trouble we encountered in this system, the 
liconvenience to the farmer in inclement weather, especially in the spring and au- 
imn months ; frozen milk, shortage in sour milk, and a score of other obstacles that 
old us that we were still groping in the dark, with only a gleam of light, but still 
efficient to carry us on another step into the midst of the present or cream-gathering 
ystem Coming as it did to alleviate existing troubles, it was received with open 
rms and a hearty God-speed, and it certainly does possess advantages that were here- 
)fore unknown ; and when you ask me to tell you whether the cream system is a suc- 
ess or not, I look back upon the many wrongs that have been righted and the many 
tooted questions settled, and answer emphatically—yes. But, Mr. Chairman, two 
3 ars’ experience has taught me that our Pompeiis and Herculaneums are still too 
sar Vesuvius, and many dangers threaten us on every hand. When we took the 
tilk direct from the cow to the creamery, the manufacturer was responsible for its 
•eatment after it left the hands of the producer. But now it remains in his possess- 
>n from 24 to 36 hours, or until the cream is removed, which is as long as we hike any 
iterest in it. You can readily see how this circumstance may effect the final re¬ 
fits. There is, to begin with, in the train of evfis, dirty milking, indifferent strain- 
Lg poor and medium milk houses and poor water, although this latter is not a seri- 
is difficulty in this country, good water being the rule. There are, however, a great 
tany who do not take proper care of the milk after it is set even in the right kind of a 
(lace for it is let stand at a temperature that soon sours it, and either injures or de- 
,roys the cream; and while we are holding up to view the disagreeable features, and 
hinting out the defects of the picture, I will endeavor to speak of as many of them as 
bssible with the hope of drawing out suggestions as to remedies. The worst results 
Lust be expected from any temperature above sixty degrees. But great injustice 
uses also from an extremely low temperature, producing a loose, spongy growth of 
•earn that measures more when it is ten hours old than when it is thirty-six, being 
ss dense and containing a larger per cent, of milk—a result obtained from a too lib- 
•al use of ice, forcing a temperature of forty to forty-five degrees to the detriment of 
le mass who only use cold water. This cream should not be removed from the milk 
util it has reduced itself to a normal condition, thus giving an honest yield. 
I do not care to speak at any length of the dishonest methods that we sometimes 
sar of being practiced on some creamery men, such as stirring the cream just before 
Le gatherer arrives on his daily rounds, putting in saleratus or other substances to 
•eate fermentation, thus producing large measurement. These are irregularities 
iat I have never had any reason to complain of, as my patrons have never indulged 
t them to my knowledge, although I hear they have given others no small amount 
: trouble. I can find no words to express my contempt for these base methods, and 
'•> a remedv I would advise leaving them out entirely. If I had such patrons I would 
.ke especial delight in letting a competitor have them. All these are dangers that 
3 w threaten our pet scheme, and which call for eternal watchfulness on the part of 
te manufacturer, and after he discovers these errors and evils he must exercise a de- 
ee of firmness to successfully suppress them that but few really possess. Extreme 
lution, a liberal outlay for proper facilities both upon the part of the producer and 
