736 BOARD OF AGRICULTURE. 



feather at that time, for I was so astouisbed. I though it could hardly 

 be possible. I followed the cream down the spout into the vat and it was 

 perfectly clean as far as 1 could see. I went to the separator and caught 

 the cream and it was decidedly musty. I said: "It is not clean." I was 

 immediately assured that it was, and that it was steamed out every day. 

 I had not run up against such a proposition before in my life and I was 

 determined to find the cause. I told him I thought the vat was at fault. 

 The directors were notified to come in. They had been notified the day 

 before and were all there. \ve stopped the separator and took the pump 

 apart, and when we did this we found the musty flavor. I turned the 

 steam hose on for five minutes and we could not kill the smell. We took 

 it apart and I took it into the fire room and threw it in the firebox. They 

 thought it would burst the pump, and I was a little uneasy myself about 

 it, for I thought it would crack it, but I knew that it was the only way 

 to destroy the bacteria. We got through with this, put it together again, 

 started it to running and the cream that came out was as nice as you 

 have ever seen. They made butter from it that scared 98. You must 

 keep things perfectly clean to avoid this trouble with hand separator 

 cream. I thank you. 



(Applause.) 



Mr. Clieesmen: Did you learn how often they took that pump apart 

 and cleaned it thoroughly? 



Mr. Keiffer: I do not think they took it apart very often, but they put 

 in the hose and cleaned it thoroughly in that way. 



Mr. Schlosser: May I ask Mr. Keiffer if he knows how the creamei'y 

 company grades the milk, as No. 1, 2, and 3? 



Mr. Keiffer: I do not know. 



Mr. Schlosser: I have noticed in the paper that they have established 

 a grading system, and I was just wondering about this. . 



Mr. Newby: I have seen some cream at the station on the way to 

 their factory that was simply rotten. It was not fit for making bntter at 

 all. At that time they were taking it and paying the regular price for it 

 just the same. I can make good butter out of hand separator cream, but 

 the cream must be in good shape. If you have good cream you will not 

 have any trouble making good butter. 



Mr. Wilson: I should like to ask Mr. Keiffer if they are adopting any 

 law for grading the cream in Iowa. I should think that was more appli- 

 cable to our conditions here and in Illinois. 



