362 IOWA DEPARTMENT OF AGRICULTURE 



these institutions must put forth their best efforts and do the work in 

 an up-to-date manner. One of your neighboring states has undertaken 

 a work which I believe is in the right direction. You have in this state 

 a dairy school for the buttermakers. You have been teaching the but- 

 termakers and you have been preaching to them. They have been study- 

 ing and they are as a whole efficient and competent to do good work, 

 but, on the other hand, the secretaries and managers have not had that 

 opportunity, and they are conducting the affairs of the creameries as 

 they seem best. In some cases they do fine work, and in other cases 

 they do not. I believe a good many of the failures in this and other 

 states could be avoided if the managers knew the actual conditions and 

 would be willing to put forth some efforts to correct the troubles that 

 arise from time to time. Therefore, I believe that the work that has 

 been going on, or a course for creamery managers similar to that one of 

 your neighboring states has been conducting, would be a good move- 

 ment in this state. I am glad to say that such a course has been start- 

 ed. I know that the manager attending a course will be worth many 

 times more to the creamery than his salary amounts to. Therefore, I 

 would urge you to attend and get your neighboring secretary to attend, 

 because I know what it means to the industry as a whole. 



When it comes to the buttermakers, you have men who can make good 

 butter if they get good raw material, but you nor no other state has any 

 buttermakers who can make a good piece of butter out of stale, sour, 

 rotten cream. Work along that line, of course, must go hand in hand. 

 The buttermaker and manager and the other officers must co-operate 

 and show the way to the patrons; show the difference in price that 

 they receive between a good and a poor raw material. We have figures, 

 from this state, as well as others. Two creameries, for instance, are 

 operating side by side. The one receiving a good raw product is mak- 

 ing a good quality of butter which sells at a good price and in re- 

 turn the farmers are paid a good price, while the other creamery re- 

 ceives a poor raw product and their butter sells for a low price and the 

 farmers are paid a low price accordingly. There was a difference of 3c 

 a pound between these two creameries in the sale of the butter as well 

 as that returned to the patrons. The patrons in one creamery receive 

 more than 3c less a pound than the other creamery. That will happen 

 to every one of you if you let your quality deteriorate. You can not ex- 

 pect the public to pay a fancy price for a poor butter. They do not have 

 to do it. Therefore, it is up to you to correct these troubles in your own 

 territory. 



I am not looking at this matter in a pessimistic manner. I have con- 

 fidence in the dairymen of Iowa and the United States that they are 

 going to do the right thing sooner or later. As soon as the patrons 

 realize that a poor quality of milk and cream means a low price for 

 butter-fat they are going to deliver it in a better condition and receive 

 a good price. I thank you. 



President: I am sure that we all appreciate the talk ]\Ir. White 

 has given us. I notice that the chairman of the resolution commit- 

 tee is here and I will call on him to report. 



