DAIRY ASSOCIATION. 325 



butter in the London market and found the French rolls and Danish 

 selected which sold highest in the English market to contain about five 

 per cent, more water than the Xew Zealand butter which brought three 

 or four cents per pound less. In this case the New Zealander was los- 

 ing four or five pounds of butter per hundred and also losing in price. 

 I asked Professor Siegleke why the Danes incorporated so much water 

 in their butter and he answered that butter was supposed to be plastic 

 and intended to be spread on bread. While I do not like to see the slushy 

 butter, I think that from fourteen to fifteen per cent, of water can be in- 

 corporated with good results. It is almost impossible to form any con- 

 clusion of the amount of water butter contains by the looks of it. Fre- 

 quently butter that seems slushy will contain very little water under 

 chemical analysis. Prof. Stork has been working on this subject for a 

 number of years and he has been unable to fully explain why some sam- 

 ples of butter have a very dry appearance and at the same time contain a 

 very high per cent, of w'ater, some samples testing as high as eighteen 

 or nineteen per cent. We do not know when a lot of cream is churned 

 at a time that the over run will be much greater than when a small quan- 

 tity is churned. This is possibly due to the fact that wdien a small quan- 

 tity of cream is used the fat globules are thrown together more com- 

 pactly and do not hold the same amount of water, as when a large 

 amount is churned. There are several other conditions that influence the 

 yield, which the skilled maker understands. A large creamery cannot 

 place an accurate estimate on a good, intelligent maker. We have one 

 large creamery in Iowa that is getting as much as one and three-quarter 

 cents per pound above western extras for their butter. They could pay 

 $3,000.00 per year and still have a big profit left. 



Employers frequently do not realize the value of a good butter- 

 maker. In any ordinary large creamery a maker could lose as much as 

 $100.00 per month without the employer knowing it, and in some cases 

 the maker being able to detect the cause. A few years ago while trav- 

 eling on the train I got interested in a gentleman's tale of woe about the 

 trouble they had in their community in closing up their creamery. I got 

 so interested that I finally purchased this old plant and I will say right 

 here it would take a very strong tale of woe to make me purchase an- 

 other one. However, I fitted up this old plant with modern machinery 

 and placed a young man from the college in charge. I had implicit faith 

 m his ability. It was a very difificult field in which to put any maker as 

 co-operative creamery had made a failure and a private individual had 

 made a failure. Nevertheless this young man went among the people 

 with a pleasant smile but with a strong determination to build up the 



