402 IOWA DEPARTMENT OF AGRICULTURE 



fat desired in the ice cream and divide this by the number of 

 pounds of cream used in the mix. To illustrate — suppose the mix 

 consisted of 44 pounds of cream, 8 pounds of sugar, 4 ounces of 

 filler, and four ounces of flavor, making a total weight of 52.5 

 pounds for the mix. In order to be on the safe side, at least a 12.5 

 per cent, ice cream should be made. 



52.5 X . 125=6. 56^pounds of butter fat, 



which must be contained in the mix, or pounds of fat in the original 

 cream. By dividing 6.56 by 44 we get .149 or 14.9 per cent, the 

 test of the cream which must be used in the mix to give a 12.5 per 

 cent ice cream. 



A large number of the makers visited bought their cream by the 

 gallon and were paying prices equivalent to 41 to 55 cents per 

 pound butter fat. This cream was bought on the supposition that 

 it tested 18 to 24 per cent. In a great many instances the test fell 

 considerably below these marks. From these observations, it seems 

 that buying cream by the gallon unnecessarily increases the cost 

 of manufacture since sweet cream could be had very generally over 

 the state at prices ranging from 2 to 10 cents above market quo- 

 tations for butter to 40 cents per pound butter fat. Where butter 

 fat was bought, 40 cents was the highest price paid. 



Several makers in making up their ice cream used these sup- 

 posed tests as a basis in standardizing their cream and were sur- 

 prised that their ice cream did not test as much as they had 

 thought. From this, we are led to believe that the ice cream makers 

 who have been buying cream by the gallon would do well to pay by 

 the test. 



By standardizing the cream for ice cream making the guess work 

 can be eliminated and by paying for cream by the test the cost of 

 manufacture should be reduced. 



DAIRY TRAINS. 



The dairy trains that have been run over the Chicago, Burling- 

 ton & Quincy, the Chicago, Milwaukee & St. Paul and the Chicago 

 Great Western by the Iowa State Dairy Association and kindred 

 interests during the past year, have done an enormous amount of 

 good in stimulating the dairy industry in this state. Following in 

 the wake of these trains we find many new silos, the disposition of 



