The Brookings register. [volume] (Brookings, Brookings County, S.D.) 1903-1971, 1914-12-17

irons. Previous to their use, out of a
patronage of more than 200, only three
brought sweet cream. | believe that
by providing a can of this kind or SINH
lar to it wherein a uniform, cool tenn
perature can be maintained, that we
will have made a more rapid advance
toward a better quality than any sys-
TEN of paying for quality or grading
at the creamery that could be intro
duced. A visit to the patrons will re-
veal to you some dirty, filthy stables
adjoining still dirtier pig pens and
chicken coops. You will find some
cream separators in the stable, some
in the hay NOW, some in the granary,
some in the machine shed, some in the
cellar, and in almost every other un-
t~hought-of place.
You will find COWS covered with
manure men milking and separating
the milk with the dirtiest clothes and
hands imaginable; in fact you will not
find a clean act performed in connec-
ton with handling of the milk, and
yet we talk grading and paying for
quality, when a large amount of the
cream used is unit for use. 1t appers
to me that when we grade at the
creamery, or offer a better price for
better cream that we are beginning at
the middle of the proposition and ne
glecting the conditions at the farm
where quality really begins. We need
and must go to the source of the pro-
duct and teach the advantages and
necessity of cleanliness and cold be-
fore we attempt to grade. The sys-
ten of paying for quality will serve as
an incentive to the dairymen to apply
the principles you have taught.
To secure quality in cream, the pro-
Queer must understand the principles
of cleanliness and sanitation. I am
just as emphatic in this belief as l am
in anything in my life; that the thing
we need to teach more than all things
else is the clean way and the cool way
to handle milk and dairy products.
wish / could emphasize this thought
more emphatically: That only a clean
creameryman is justified in talking
cleanliness to the patrons. A slovenly
man car not DO it because he would
not be applying nor believing his own
teaching. Please remember that the
first step to quality is cleanliness, and
it must begin at home.
have visited a number of times dur.
ing the past year one of the best
creameries in the Northwest, establish
ed under conditions that were crude
and difficult to overcome. l learned
that more than 800 Of the patronage
of more than 400 furnished swee,
cream. How did you secure such re
suits in so short a time, l naturally
asked? BY visiting my patrons and
teaching them how to produce 1t, was
the answer.
l think I am safe in saying that
John G. Howe's success in building
the Bitter Root Valley Creamery lies
in this one principle that he visited
his patrons and secured their cooper
alton in producing quality.
No one a conscientiously deny
that system of creamery manu-
facture which requires the shipping Of
cream long distances under present
conditions is wrong. Any nj who
has seen the cream ooxing out Of the
cans on q warm summer day, or thai
lis at all familiar with the condition Of
the cream shipped, or that IL even
hauled long distances.w win readily re
cognixe the need Of . better system Of
transportation. During the summer a
Elgin We tried . number Of times t.
ret the cream to the creamery ct q
temperature that would not cause Il
to deteriorate. We found that By
wrapping the can In vet buriap and
keeping e vet = trapsit that TIE ten
psraturs al not raise moro than