334 IOWA DEPARTMENT OP AGRICULTURE 



went out and watched the cream as it .passed from that aerator. 

 I took a quart of the milk with me to Des Moines and after I got 

 there I put it in cold water and was able to keep it sweet for five 

 days simply because the separator had been washed every time 

 it had been used. 



It is just as important to wash our separator after every milk- 

 ing as it is to wash our dishes after every meal ; if we didn 't wash 

 our dishes what would company think? It is a good habit to get 

 into and after it becomes a habit we will no longer find it an un- 

 pleasant task. 



Now there is no question but what you know, gentlemen, that 

 we should increase our products here in Iowa during the next ten 

 years, so that we will be turning out double what we are now and 

 the thing to do is to take better care of the stock we have now. It 

 is a time when we must all give our best efforts to the nation; 

 it falls to our lot to see that our country and our allies are pro- 

 vided with sufficient food and I feel sure that Iowa and Iowa 

 farmers will respond nobly. 



THURSDAY MORNING SESSION. 



Mr. Stephenson : The first number on the program this morn- 

 ing wull be an address by Professor Sammis of Madison, Wiscon- 

 sin, on "A Comparison of Advantages of the Cheese Factory and 

 Creamery to the Farmer." 



ADDRESS BY PROP. SAMMIS. 



The farmers of Iowa have in past years marketed their milic mainly 

 through creameries, and liave had little or no experience in the pro- 

 duction of cheese. In Wisconsin, we have over 2,500 cheese factories, 

 as well as about 900 creameries. Besides the well-known American 

 cheese, made in fifty-seven counties, there are about twenty other varie- 

 ties of cheese made in Wisconsin, of which the most important are the 

 Swiss, brick and Liinburger. 



In comparing the creamery and the different kinds of cheese fac- 

 tories as means for marketing milk, many points of interest are met 

 with. The advantages are not all on one side. Under some conditions, 

 a cheese factory is preferable, and in some localities a creamery is to 

 be preferred by the farmer. After the choice has been made, and the 

 creamery or factory is once established in a community, it usually pays 

 best to continue one line of manufacture, and not to shange back and 

 forth frequently from cheese making to butter making. During part 

 of the* year, butter prices may be higher, and in summer time cheese 



