372 IOWA DEPARTMENT OF AGRICULTURE 



I waut to say that I am A^ery glad of having this opportunity to 

 meet the dairymen and bnttermakers of Iowa. I was born in the 

 east and raised under eastern conditions and my experiences along 

 dairy lines were gained there, but since I have been old enough to 

 remember I have been told that the west was making more rapid 

 strides along dairy and agricultural lines than the east. ■ 



When I first began to look around for myself, the state of Iowa 

 attracted my attention and the amount of dairying struck me most 

 forcibly. I wondered why the state of Iowa was noted for its butter 

 manufacturing and I came to the conclusion, as I have studied your 

 conditions and become more familiar with them, that your college of 

 agriculture, your dairy and food department and your dairy associa- 

 tions have been factors — the forces that have driven you into a po- 

 sition that certainly the other states of the Union are envious of. 



The amount of dairy manufacturing, particularly by your creameries 

 has been one of great interest to me. While the number of cream- 

 eries has not increased, and in fact they have diminished, during the 

 last few years, yet the amount of production has steadily increased. 

 This shows to me that by consistent effort, you have been able to 

 forge ahead and I see no reason why you are not in position to hold 

 your own and to succeed even better in the future. You have accom- 

 plished a great many things, and you have many more yet to ac- 

 complish, but I think you have the foundation laid now for the 

 greaest success. 



So far as your creamery operations are concerned, I am satisfied 

 that you are making rapid improvement. I am sure that the busi- 

 ness management of your creameries is growing better each year. 

 I mean by that that you are keeping better records of your daily 

 operations; that you know more completely what becomes of the 

 butter-fat, and, if I may be allowed to say it, that you are getting 

 a better overrun. My position on the overrun question is this. That 

 every creamery operator ought to be able to secure a reasonable and 

 uniform overrun every day, and by doing that he can pretty well 

 know that the work in his creamery is being done properly. If not, 

 he lacks additional assurance that his testing is being done properly, 

 that his moisture is correct, or that his losses are not excessive. In 

 fact, he does not have a double check on his operations unless he is 

 able to get a reasonable overrun. Prof. Lee cautioned you and per- 

 haps criticised you about getting from 2 to 25 per cent overrun. I 

 don't advise any creameryman to attempt to get more than 21 per cent 

 overrun, but I will ask you why you are not getting more than 16 or 

 17 per cent when it is possible for you to get 20 or 21 per cent with 

 justice to all? You as creamery operators ought to consider this. 

 I would not urge anyone to loa^ their butter with moisture or salt, 

 and I believe that the moisture question is one that, at the present 

 time, needs serious consideration by creamery operators. I believe 

 if we are going to do the best work — the only way for us to do — we 

 must know each day the complete analysis of our butter so far as 

 we are able to determine it with the tests we have at hand. I have 



