TENTH ANNUAL YEAR BOOK— PART VIII 367 



and with but few exceptions we are getting nothing but the finest cream. 

 It was the abundant success of this cream scoring idea that led me to 

 suggest the co-operating of several creameries for the purpose of hiring 

 an expert to devote his entire time to scoring cream and dairy improve- 

 ment. The suggestion met with such general approval that we now have 

 what is known as the North Iowa Dairy Improvement Association, of 

 which we are very proud, and one which we are confident will bring 

 thousands of dollars to the creameries belonging to it. 



I do not know as there is any recognized standard for scoring cream, 

 but the one that is used at the Hanlontown creamery is as follows: Flavor 

 50; acidity, 25; per cent of fat, 15; can, 10. The first thing the judge 

 scores for is flavor. This is done the same as a judge scores for flavor 

 in butter — by the taste and smell, but mostly by the taste. The next is 

 the acidity and the standard adopted by the judges was that all cream 

 not showing over 12 c. c. of acid would be called sweet. Cream showing 

 over 12 c. c. of acid, one-half point should be deducted for each c. c. over 

 12. Thus cream showing 16 c. c. of acid would score 23 on acidity. The 

 per cent of fat was determined by the test. All cream testing 25 per cent 

 of fat or over w'ould receive 15, or perfect score; cream testing under 25, 

 one-half point should be deducted for each point it tested under 25. Thus 

 cream testing 23 would be scored off one poinnt. Cans were scored ofT 

 for rust and dirt, but all cans being free from both rust and dirt w-ere 

 given a perfect score. Each patron is given a score card showing what 

 his cream scores, pointing out the defects, if any, and Instructions how 

 to remedy such defects. The judge should be a man of recognized abil- 

 ity, and one in whom the patrons have the utmost confidence, as the suc- 

 cess of the cream scoring depends almost entirely on the judge. 



Have all scorings surprise scorings. Never let a patron know when 

 the judge is to be present. 



A cream scoring conducted in a proper manner and with a good judge 

 will bring results that v.ill satisfy even the most skeptical. I thank you. 



DISCUSSION. 

 Member : Did you give prizes ? 



Fowler : Yes. We had a list of 10 prizes. The lirst was $10 in 

 gold; the second was $5 in gold and the others ranged down to $1.50. 

 That was for the first year. At the end of the first year at the an- 

 nual meeting of the creamery board their attention was called to the 

 scoring. The patrons were asked if they wished to continue the 

 scoring by taking a vote on it. They unanimously voted to continue 

 the cream scoring and without prizes. 



Member : How did you organize the North Iowa Dairy Improve- 

 ment Association ? 



Fowler : The North Iowa Dairy Improvement Association is for 

 the improvement of the quality and quantity and lessening the cost 



