TENTH ANNUAL YEAR BOOK— PART VIH 357 



President : The next is your secretary. "Who do you want for 

 your secretary. 



Mr. Stephenson : I have in mind a gentleman Avho is thoroughly 

 conversant with the dairy business from every standpoint. A man 

 who is a buttermaker, who understands the butter business thor- 

 oughly, and who has for the last two or three years acted as secre- 

 tary of this association. He has given his best thought and atten- 

 tion to association interests, and I know of no man who is any bet- 

 ter able to conduct our affairs than W. B. Johnson. 



(The rules were suspended and ^Ir. Johnson was unanimously 

 elected.) 



Mr. Johnson : I am highly sensitive of the honor you have con- 

 ferred upon me, fellows, and I promise to do my best to serve you 

 and make this association a success so far as it is within my power. 

 With your oo-oporation I am certain that our next meeting will be 

 a success as it has been in the past. I thank you. 



President : The next in order Avill be nominations for treasurer. 



Mr. Shoemaker: I wisli to name a man whom we all know and 

 whose work needs no recommendation — Mr. F. L. Odell. 



(The rules were suspended and ^Ir. Odell was elected unani- 

 mously. ) 



Mr. Odell: All I can say to you is that I thank you heartily 

 for this honor, and, like the other officers I will leave no stone un- 

 turned to make the association a success. I thank you. 



President: The next on our program is an address by Prof. 

 INIortensen, of the Iowa State College at Ames. Mr. Mortenson : 



ADDRESS. 



PROF. MORTENSON, IOWA STATE COLLEGE, AMES, IOWA. 



Mr. Chairman and Gentlemen of the Convention: 



There are two problems confronting our creamerymen today. The 

 problem of making our business a financial success and that of malting 

 improvement in the quality of our product. Some years ago it was re- 

 quired that a buttermaker was able to make fancy butter and yet have a 

 satisfactory overrun. Today there is something more required, as nearly 

 everyone making butter at the present day is familiar with the mechan- 

 ical processes of manufacturing. A -good buttermaker of today must also 

 be a business manager. He must have an eye keen enough for business 

 so he will be able to make his profit from sources which had never been 

 considered by our old time makers. 



