TWELFTH ANNUAL YEAR BOOK— PART VIII 377 



those of other states and of foreign countries. They are the people 

 who are furnishing the ice cream for the city people. Yet it seems as 

 if they, thercselves, are deprived of that which ought to be the most 

 delicate dish that is served on any man's table. Is the reason there- 

 for that the farmer cannot afford to buy it? No. Is the reason 

 therefor that he does not care for ice cream? No. The reason is 

 that the ice cream sign does not glare in his eyes wherever he goes, 

 and the ice cream parlor with all its temptations is absent. 



At the annual ice cream makers convention two years ago I made 

 the remark that we would soon reach the people of the rural districts 

 with ice cream wagons from towns and cities and perhaps from the 

 country creamery. We had at that time at the college creamery suc- 

 cessfully sold ice cream from the wagons collecting cream from 

 the farmers. We now read on page 33 of the September issue of the 

 Ice Cream Trade Journal that an ice cream factory of Portsmouth, 

 Ohio, has successfully operated routes from Portsmouth selling ice 

 cream to the people of the rural districts. This is merely a begin- 

 ning, but they have been successful in their efforts and it will nat- 

 urally result in that more ice cream manufacturers will follow. If 

 the rural districts of our state are taken proper care of it means 

 that our annual output of ice cream will double, that it will repre- 

 sent to value of about 4.8 million dollars, being about 8.1% of the 

 value' of the 219,800,000 lbs. of butterfat produced annually in the 

 state of Iowa, figuring the value of the butterfat at 27c per pound; 

 but the amount of fat used represents only 2.46% of the total amount 

 produced. 



Let us consider the value of a pound of butterfat which is used 

 in the manufacture of ice cream. We will take for granted that an 

 ice cream manufactured from a 20% cream and containing no in- 

 gredients except those of very highest quality will readily whole- 

 sale at 80c per gallon. The cost of producing ten gallons of ice cream, 

 not including the cost of cream, is as follows: 



8 lbs. sugar @ 6c . .48 



4 oz. vanilla .30 



4 oz. gelatin .12 



Ice and salt .75 



Labor 1.00 



$2.65 

 Selling price 8.00 



Value ol 9 lbs. fat for ice cream $5.35 



Value of 1 lb. fat for ice cream .594 



Value of 1 lb. fat for butter .27 



Difference in favor of ice cream .324 per lb. 



Value of 2,700,000 lbs. of fat used annually in Iowa for ice 



cream ..$ 1,603,800 



Value of same amount fat for butter at 27c 729,800 



In favor of ice cream making 874, SOO 



The total value of the butter-fat produced annually in the state 



of Iowa estimated at 27c per lb 59,346,000 



The value of same if made into ice cream 130,561,200 



Difference in favor of ice cream $ 71,215,i00 



From this it is apparent that there is a financial gain in making 

 ice cream. Considering we have an ice cream factory in connection 



