37 8 IOWA DEPARTMENT OF AGRICULTURE 



with our local creamery we have the advantage that we have no 

 express charges to pay. The express charges on a five gallons packer 

 of ice cream is: 



From one to ten miles $.40 



From 11 to 20 miles _. . .45 



From 21 to 40 miles .50 



From 41 to 60 miles .60 



From 61 to SO miles .75 



From 81 to lOO miles .90 



Eeturn charges _ .15 



Leaving the financial aspect of the ice cream industry we will 

 consider the ice cream department as an educator both to the pro- 

 ducer and to the manufacturer. 



The ice cream maker demands sweet cream. No high class prod- 

 uct can be made from a cream which is in the least inferior in qual- 

 ity. In order to obtain sweet cream for ice cream making purposes 

 it is necessary that the creamery manager does a certain amount of 

 educational work among his farmers and by so doing he will dis- 

 cover that it is not so impossible to improve the quality as was first 

 thought. The Algona experiment conducted by the dairy division 

 of the department of agriculture proved that as soon as the cam- 

 paign for sweet cream started, the result was that all of the cream 

 improved in quality and that about 90% of the cream was de- 

 livered sweet, whereas less than 10% was delivered sweet a year 

 ago. It is natural that in order to accomplish this it is necessary 

 to iliake a difference in price between sweet and sour cream. We 

 say we are paying a premium for the sweet cream, but the fact is 

 that the producer is paying a fine for delivering sour cream, and 

 it is proper that he should, for it was never intended that cream, to 

 be used for human food, should be left to deteriorate in order to 

 suit the convenience of the producer. 



The ice cream maker must give his cream the proper care. As soon 

 as it is received it has to be pasteurized and cooled immediately, and 

 it must be done right. The ice cream maker who makes good must 

 be careful, painstaking, conscientious, prompt and quick. The same 

 qualifications are required of an up-to-date buttermaker, but these 

 lessons will be taught more readily in the ice cream factory. 



Care of equipment and supplies means much to the ice cream 

 manufacturer because it is in the ice cream factory more subject 

 to deterioration. There is a good lesson for some of us butter- 

 makers. 



To keep in close touch with the consumers of our products, to 

 learn through them the real defects of our goods, brings us all a 

 most valuable kind of education. As a buttermaker we are at 

 times apt to think that our product is all right and that the fault 

 is with the man at the other end of the line. The ice cream maker 

 can go to the consumer and be convinced that by selling part of his 

 products to the home people or to the people of his neighboring towns 

 he becomes a stronger man. He learns to get along with his fellow- 

 men, becomes what we call a better mixer. 



