TWELFTH ANNUAL YEAR BOOK— PART VIII 361 



I have not considered the lubricating oil in either the steam or 

 gasoline engine costs, but it is needless to say the gas engine will not 

 require as much as the big steam engine. I believe, also, that year 

 for year there will be a big saving in repairs. Grates for the small 

 boiler are materially cheaper, there Is no big fire box to keep in 

 repair, fronts to replace and engine repairs are much cheaper and 

 more easily and quickly secured. 



We have used the gasoline engine long enough to convince me that it 

 is entirely satisfactory power for all kinds of creamery work, and I have 

 proved by practical demonstration that it will supply power for a 

 creamery the size of the one at Dewar for not to exceed $10 per 

 month. I have also proved that to use your big boiler for heating 

 purposes only will cut your fuel bill in two. 



Now, Mr. Manager, I have put up a proposition which should cause 

 you to investigate your power plant. I have no gasoline engine to 

 sell, and the information I have gained I hope will be of value to you. 

 It is for you to decide whether or not you can save a neat sum for 

 your company by putting into practice what your own judgment dic- 

 tates rather than follow a pioneer custom which today is, in most 

 cases, woefully extravagant. 



As I said before, this can not be laid down as iron-clad. Some 

 creameries who burn wood or have some other cheap fuel perhaps 

 could not make a material saving by installing a gasoline engine, but 

 If you are burning coal at from $.3 to $6 per ton it will pay you to 

 look into this proposition. 



I 'have not mentioned that the gasoline engine allows the butter- 

 makers in whole-milk plants an extra hour's sleep in the morning. 

 Mr. Miller goes out to the creamery in the morning, starts his engine 

 and gets up steam while doing the churning. 



It is worthy of your careful investigation. 



Mr. Stephenson: It is our privilege to have with us at this 

 time one of our leading creamery authorities and a professor at 

 the Wisconsin Dairy School at Madison. It is a pleasure to intro- 

 duce Prof, Carl E. Lee, who will talk on "Moisture Content and 

 the Butter-fat Standard." 



MOISTURE CONTENT AND THE BUTTERPAT STANDARD. 



Peof. Gael E. Lee, Madison, Wis. 



It does me good this morning to meet with the buttermakers and 

 dairymen of Iowa. It may be of interest to you to know that I have 

 made between 4,000 and 5,000 pounds of butter within the borders 

 of your state, and it was in your state that I gained my practical 

 experience in buttermaking, and it was due to that work that I hold 

 a position with the dairy school at Madison. I know that you have 

 certain problems to contend with the same as we have in Wisconsin 

 or Minnesota, and I am sure that there are a number of buttermakers 

 here who would rather I would talk about the exhibit of butter at 



