SEVENTH ANNUAL YEAR BOOK— PART VII. 297 



for months and years and did not know where they were; but by means 

 of grading those dairies on the basis of 100 per cent I believe they found 

 the average dairy at Cleveland scored 33. We know the milk condition 

 of our country is not anywhere near where it should be, but it is in better 

 condition than the butter question, and I would hit the milk people 

 harder if I were talking to them than I have you. It is there we took 

 up the idea of the grading score card, and it struck me that if it is good 

 for scoring dairies and milk why is it not good for scoring butter and 

 cheese? 



Another problem that confronted me was that perhaps it was not the 

 buttermaker's fault perhaps it was the creamery management; or per- 

 haps the creamery management did all they could and failed to get a 

 good buttermaker. So we have made two score cards, one that 

 covers the buttermaker and what he is responsible for and the other that 

 covers the management of the creamery and what it is responsible for. 

 So when an inspector goes to a creamery he will score you, and perhaps 

 some of you pretty hard, and the creamery in its condition of responsi- 

 bility, which lays upon the ownership or management of that creamery, 

 and thereby we hope to fix responsibility for some of those bad conditions 

 that exist. We will say butter comes to New York or Chicago scored 

 away down. We hold the buttermaker responsible for it, and half the 

 time he is not to blame, simply because the party who owned the cream- 

 ery has failed to do his part or the patrons have failed in their part, 

 and we want to fix the responsibility on the right party. More than that, 

 we want the inspectors at the end of the year to say definitely that the 

 creameries in Iowa on an average score so much, the buttermakers score 

 so much on their ability to do the work they are paid for doing. With 

 that point in view we have tried to get up this card, which is open to 

 change and criticism. It has been submitted to the Minnesota Dairy and 

 Food Commission, and will be submitted next week to Wisconsin and 

 Illinois, and has already in Michigan, where I think they are going to 

 take it up. 



]\Iember: I would like to ask if the buttermaker will know 

 what he scores when the inspector is there? 



Prof. Webster: A card, signed by the inspector will be left 

 with the buttermaker, giving his score, so he will know what the 

 inspector did at his place. 



Mr. Wentworth: Will you have those score cards published? 



Prop. Webster : That will be up to your dairy and food com- 

 missioners. We will not irifluence anyone one way or the other on 

 that. 



The Chairman : This is a very nteresting subject and I am 

 soriy we have not more time to spend on it, but it is getting 

 late and we will pass on to the next number, which is the handling 

 of hand separator cream by Mr. J. J. Brunner of Charles City. 



