TENTH ANNUAL YEAR BOOK— PART VIII 369 



Member: I -would like to ask ]\Ir. Fowler whether his cream is 

 all delivered by the patrons or Avhether he has haulers. In our 

 creamery most of the cream is delivered by haulers. 



Fowler: My cream is all delivered to the creamery by the pa- 

 trons themselves in their owti individual cans. One of the things 

 that led me to suggest the hiring of an expert was because all the 

 creameries did not have the same system — some had haulers and 

 some not. An expert can go over the routes and inspect conditions 

 on the farm. His time belongs to the creameries. 



Shilling : I regard this the best method that has ever been sug- 

 gested, and Mr. Fowler has brought it out in good shape. He has 

 given ideas that every creamery in the state of Iowa could make 

 use of. The possibilities of it are greater than anything that has 

 ever been tried. First because it is of a co-operative nature. 



Member : I would like to ask what the difference is in the price 

 of your butter now and before you commenced this scoring. 



Fowler : About one cent per pound. 



Member: How about your overrun? 



Fowler: My overrun averages 22 per cent. 



President: The next is an address on "Harmony" by J. B. 

 Feldman. of Dyersville. 



HARMONY. 



J. B. FEUIMAN. DYERSVILLE, IOWA. 



Mr. President, Ladies and Gentlemen: 



Our able secretary requested me to give a short talk on the subject, 

 "How to Maintain Harmony in a Co-operative Creamery." I am not able 

 to give you anything high-class in oratory, nor can I do justice to the 

 subject but will do the best I can. 



We all know it to be a fact that we must have harmony to be suc- 

 cessful, and a co-operative creamery that is in charge of a good, up-to- 

 date buttermaker who has the good will and confidence of his patrons 

 can meet any competition on the face of the earth. 



Let us now briefly consider what a buttermaker should do to have 

 this confidence. He should have everything in the creamery in good 

 shape, especially his scales, both the cream scale and the cream test 

 scale. He should be strictly honest in all his work, treat all patrons 

 squarely and have no favorites. When a patron complains that his test 

 or weight is not correct, it is up to the buttermaker to have that patron 

 come to the creamery. Tell him to bring a sample of milk or cream and 

 get him to stay with you. Be congenial with him, show him that your 

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