296 IOWA DEPARTMENT OF AGRICULTURE. 



Mr. Smarzo : I do not think the contest butter is a fair aver- 

 age of the butter. When a man makes a tub for the contest he is 

 making a drier piece of butter on an average than he does when 

 he sends it to the market. I know I used to. I tell you, gentlemen, 

 when you get to 16 per cent you are on the danger line. It depends 

 a great deal on the scorers of butter. There is a great deal of 

 variation in the judging of butter today, in a commercial judge 

 and an expert judge, and they vary a whole lot. When you have 

 contest butter you may carry that on for some time and think it 

 all right to incorporate that much moisture, but you will find it 

 quite different with commercial butter. 



The President : I am sorry that we can not give further time 

 to this, but there is a subject I want Professor Webster to address 

 you on for a few minutes more, and it is something important. 



ADDRESS. 



PROF. E. H. WEBSTER, CHIEF OF DAIRY DIVISION, UNITED STATES DEPARTMENT 



OF AGRICULTURE. 



I hate to spring so many things on you, perhaps you will think I am 

 trying to get you into trouble. The work of the dairy and food commis- 

 sioners in our States has been splendid. They have sent inspectors to 

 your creamery to show you as nearly as they could how to overcome some 

 of your difficulties. We have tried to supplement them in their work, and 

 this has been done very well, and the inspectors in the States have been 

 glad to get these inspectors in the market, but we have not gone far 

 enough in that work to round up the thing as it ought to be. Our object 

 is to get the good buttermakers in the country listed so we will all know 

 who they are, and when we do that a good many will go out of the busi- 

 ness or else take low wages. If what I say hits that class I do not care, 

 because we have to have better buttermakers in this country; they have 

 to be better educated and trained before taking charge of creameries. 



The proposition I have to give you is one I have evolved in scoring 

 dairies for the production of milk for our cities. I found it was impossi- 

 ble to get any basis of comparison in inspection. An inspector would 

 look at a dairy, find some fault, pass on to the next place, perhaps make 

 report of it and file it away. There was no way to get any comparative 

 basis. He did not know whether he was going backward or forward, did 

 not know whether the men were improving as they should. We evolved 

 a score card and have had that in practical operation in Cleveland for 

 some months, and it has taken remarkably well. The inspectors of the 

 food department and the Board of Health in Cleveland have taken this 

 score card. It is almost as elaborate as the score card we score poultry 

 by, but it gets down to the very things we are after. They have scored 

 several hundred dairies and have been surprised themselves at the find- 

 ings they have got, although some men have inspected those same dairies 



