STATE DAIRY ASSOCIATION. 725 



without good yeast— it laclis the good taste. But first you must know how 

 to handle and malie good starters. Without the education in bacteria 

 growth you are lost. You must know when you have got the kind of 

 flavor producing bacteria, which gives to the butter that fine, sweet 

 flavor. Next, where and how are we to learn the use of these starters. 

 You can read the dairy papers and learn how this buttermaker made his 

 high-scoring butter, and another, how he won a silver cup, and so on. 

 But still you are not satisfied, because you have not had the experience 

 in handling them yourself. 



Now boys, don't be satisfied until you have taken a course in the 

 dairy school, where you can learn how to make and handle starters, 

 and can see the different kinds of culture and educate your taste so as to 

 be able to tell when you have got the right kind of bacteria. Then go 

 back to your factory and roll up your sleeves and go to work in good 

 spirit, knowing that by work and study j'^ou can win the silver cup 

 and not be afraid to class your butter with the best. 



The dairy papers also do a great deal towards educating the butter- 

 maker. I can not see how some of the boys get along without them. 

 You may visit the creameries in any State, and where you find an 

 industrious, up-to-date buttermaker, you will find on the office desk dairy 

 papers of all descriptions. That is the kind of boys we want more of. 

 When you get through Avith your day's work, it is a pleasure to take 

 up your dairy papers, and see what the boys are doing around you. 

 I am safe in saying there is not a buttermaker in the State of Indiana 

 that can not be greatly benefited by reading more of the dairy papers. 

 Another great educator is the scoring contest. There is not enough 

 interest taken in the scoring of your butter. I once heard a buffer- 

 maker say that he did not believe it was of any benefit to him. If you 

 could see his factory you would think he could be greatly benefited by it. 



It has been a great benefit to me I can assure you. I think I am 

 safe in saying that the scoring contests have raised the standard of 

 butter in the past three years two points, especially in some of the West- 

 ern States. It will do the same for Indiana if the boys will take hold 

 of it and say, "We want a State scoring contest," and let the State 

 Dairy Association give some inducements in offering a silver cup or 

 medals for the highest average score. 



Now boys, if there is any real buttermaking spirit in you, we can 

 have a contest. If you wish to be at the top, first take a course at 

 the dairy school, study and work, i"ead the dairy papers, and don't forget 

 to enter in the scoring contests, and you are on the road to success. 



(Applause.) 



President Johnson: We will now spend a few minutes in the discus- 

 sion of this paper if you have anything to offer. 



Silas Holloway: Do you use a commercial starter? 



