358 IOWA DEPARTMENT OF AGRICULTURE 



We are usually too apt to confine our energy in the creamery exclu- 

 sively to butter manufacturing. It is true that this is the most impor- 

 tant line of our work but it is equally true that it is not necessarily 

 the most profitable part of our business. How much buttermilk and 

 skimmed milk are we not wasting daily at our creameries? Buttermilk 

 and skimmed milk if fed to hogs are worth in the neighborhood of 20c 

 per 100 pounds. If manufactured into cottage cheese which is sold at 

 seven cents per pound it is worth $1.00 per 100 pounds. We cannot 

 convert all of our buttermilk into cottage cheese, but we can sell a cer- 

 tain amount of cottage cheese daily, as even the most of our cream or 

 milk customers would be pleased to buy where the creamery has it for 

 sale. It is up to the creamery to create a demand therefore. 



Some creameries, but only few, are selling sweet cream in their own 

 town. A demand can be created for a certain amount of sweet cream 

 if we keep our eyes open for business. This cream can be sold at fifty 

 cents per pound butter fat. Few people realize the scarcity of sweet 

 cream in the larger cities and last year some of the larger ice cream 

 factories were offering forj[y cents per pound fat f. o. b. the country 

 creameries for sweet cream without being able to secure all they need- 

 ed. Will it pay the creameries to look for an opportunity to dispose of 

 a part of its products in this way? 



How many creamery managers realize the importance of the ice 

 cream industry in the State of Iowa. How many realize as to the 

 amount that is consumed in his own town? How many of us have really 

 considered how closely this business is related to the creamery business? 

 In a town with a population of 1,000 people from ten to twenty gallons 

 of ice cream will be consumed daily during the summer season. By 

 making a profit of thirty cents per gallon we would by supplying our 

 home town of size mentioned clear from $3.00 to $6.00 daily. The work 

 required for handling this amount in a wholesale way will amount to 

 from one hour to one and a half hours daily. I believe we are staying 

 too far away from the ice cream makers of our state. Would it not 

 pay us to get better acquainted with them? I believe we could learn 

 from them and they could learn from us. Would it be out of place if we 

 invited them to membership in our association? 



But if we expect to make ice cream or to supply ice cream makers 

 with cream we must insist on getting sweet cream from the farmers. 

 It will perhaps have the effect that we will have sweet cream to use for 

 butter making as well and I do not consider it unreasonable if the 

 Iowa consumers demand that the butter they buy must be made from 

 cream of the best quality. Iowa is noted for its agricultural wealth. 

 Its people want the best that money will buy and are willing to pay 

 for it whatever it is worth. Will it therefore not be policy for the Iowa 

 creamerymen to furnish them with what they want? 



We all agree that Iowa is producing good butter and at one time 

 Iowa did produce the best butter in the world. Some years ago Pro- 

 fessor McKay sent our Iowa butter to England and it ranked even with 

 or was superior to all fancy brands on that market. Can we duplicate 

 that today? Yes so far as it depends on the ability and skill of our 



