368 IOWA DEPARTMENT OF AGRICULTURE 



of manufacture. The way we came to organize this association is 

 the success of this cream scoring I was conducting in my creamery. 

 That is what led me to suggest this organization. I saw after the 

 first year of cream scoring what an improvement it made in the 

 quality of my cream. The first year I was at the Hanlontown 

 creamery my highest score was 91i/o. The next year my average 

 score in the six months' contest was 92i,'2- This year in the six 

 months' test my average score was 92.75. This butter was all made 

 from gathered cream Avithout the use of a starter — just as the cream 

 came in. So you see this has been a great improvoment in the qual- 

 ity of cream I have received. The patrons took an interest in this 

 as the scoring was done by Assistant Dairy Commissioner Odell and 

 Howard Reynolds, of IMasbn City. Both these men are recognized 

 judges. The advice they gave the patrons in regard to their cream 

 made them take a great interest, and as soon as they saw what it 

 was doing for them — bettering the quality of their cream and like- 

 wise the price they received — as soon as this interest was created 

 we commenced to increase in quantity. I thought if we could do 

 this in one creamery alone we could accomplish a great deal more 

 if we could have one man Avith us all the time. This led me to sug- 

 gest the idea of creameries going together. T approached the man- 

 ager and secretary of the Lake ^Mills creamery on the subject and 

 he was heartily in favor of it. I talked with several others and 

 they were also in favor of it. We then conferred with and secured 

 the aid of Prof. Van Pelt. 



Member: How are you to pay this man whom you hire? 



Fowler: The expense of this association is handled by taxing 

 each creamery one-tenth of one cent per pound of butter manu- 

 factured. Thus each creamery pays according to the amount of 

 butter they make. 



Member: Don't you think a standard for the per cent of fat 

 of cream scoring perfect at 25 is too low ? I believe a better article 

 can be made if cream would test around 30 and a good commercial 

 starter added. 



Fowler: I brought this question before the board of directors 

 at my creamery and ask them to establish the standard, which they 

 did at 25. However, that can be changed to 30 or 35 and bring the 

 same results. 



