TWELFTH ANNUAL YEAR BOOK— PART VIII 385 



variation ^vill make it impossible for the creameries to get their 

 overrun. 



Member: I have been testing every day for the past four years 

 and we have all the way from 100 to 300 patrons. Along last June 

 we had close to 400. There were two of us on the inside. We got 

 through separating about 9 :30 or 10 o 'clock and between 11 and 12 

 we were all through testing. If a buttermaker has no more than 

 300 patrons, which is equal to about eighty each day, he don't have 

 to have a second man on account of the testing. If you have a 

 patron who kicks about his test you can tell him each time what his 

 last delivery tested. If you only test once a month you can't tell 

 him until the month is up. You can keep your patrons better sat- 

 isfied if 3^ou are testing every day. 



Mr. Anderson : I had an experience along that same line. One 

 patron's cream had been testing around 28 and 30 per cent. One 

 day I noticed the cream Avas thin and the next day the patron 

 came in. lie asked what his test was and I told him 16 per cent. 

 He smiled and said he didn't think he would say anything but he 

 said he accidentally got water in his cream. "What kind of a com- 

 posite test would he have gotten with that water in it. 



The President : You have all heard about the North Iowa Dairy 

 Improvement Association, from the newspapers, from the travel- 

 ing men and others who have had occasion to visit that territory, 

 but we have the North Iowa dairy expert with us and he will give 

 us the information from first, hand. 



THE NORTH IOWA DAIRY IMPROVEMENT ASSOCIATION; 

 G. W. Patterson, Lake Mills, Iowa. 



In discussing the subject of "The North Iowa Dairy Improvement 

 Association," I will first mention some of the objects of this organiza- 

 tion and then tell you what has been done and explain some of the 

 plans for the future. 



It was originally intended that these nine creameries co-operate in 

 selling butter. They were to pasteurize at the same temperature, use 

 the same kind of starter, color the butter the same shade of yellow, 

 incorporate the same percentage of salt and use similar tubs. This 

 would give them a uniform product. It would establish a reputation 

 for the community's product on the market. 



Another object of the association was to employ a dairy expert who 



was to aid in this movement for an improvement in quality and an 



increase in quantity. The association has now been active for a little 



more than a year. They have not accomplished all they intended to do 



25 



