FIFTEENTH ANNUAL YEAR BOOK — PART VI 409 



organized would go with the above, should the building take fire 

 as it is apt to do at any time on account of poor wiring and the 

 general bad and dilapidated conditions on account of age. 



CREAM GRADING IN IOWA. 



Again this year the creameries over the state have started an 

 agitation leading toward the grading of cream and paying accord- 

 ing to quality. For several months a few local creameries have 

 been working on a quality basis, and the improvement in the 

 quality of their butter and the general betterment of the conditions 

 on the farm has been gratifying. There should be no market for 

 an inferior grade of cream, and when this time comes the careless, 

 unclean, dairyman will either have to improve his product or get 

 out of business. 



The whole system, if it can be called a system, of buying cream 

 irrespective of quality is absolutely wrong. The packer will not 

 pay the same price per pound for a canner cow that he will for a 

 finished steer; the grain dealer will not offer the same price for 

 moldy grain that he will for a clean, dry product; it is equally 

 absurd for a creamery to offer the same price for cream in all stages 

 of deterioration, and expect to make good butler out of it. Many 

 creameries are struggling along with this poor quality cream, dop- 

 ing it with neutralizer, adding a large percentage of starter in an 

 endeavor to cover up the undesirable flavors, and then trying to 

 pawn it off on the unsuspecting consumer as first grade nutter. 



The Dairy and Food Commission of the State of Iowa will use 

 every means to bring about the grading of cream and paying there- 

 fore according to quality or grade. The best interests of dairying 

 in this state demand that this system be adopted, and the following 

 grades have been established : 



Extra — Special grade cream is sweet cream, suitable for table 

 use, and such as .will not* curdle in hot water, tea or coffee. 



First Grade — First Grade cream shall consist of cream that is 

 clean to the taste and smell, slightly sour, containing not to exceed 

 four- tenths of 1% acid, and not less than 25% butterfat, and free 

 from lumps, curd, dirt and all other foreign matter. 



