SEVENTH ANNUAL YEAR BOOK— PART VII. 299 



we can. We pasteurize this at a temperature of about 180 degrees Fah- 

 renheit. It is then cooled to churning temperature, and a starter is 

 added, the starter being of the same grade as that used in the sweet 

 cream. Sometimes when we have a very poor batch of cream we use a 

 small amount of viscogin. This will do away with any very bad odor 

 that a poor batch of cream might contain. 



There is one thing about reskimming cream, and that is the tempera- 

 ture we separate at. It is generally 70 degrees in the summer and 80 

 in the winter. We find that by heating to about 85 or 90 degrees we do 

 not get quite as smooth a cream as we do when skimming at a lower tem- 

 perature. This I believe is caused by skimming the cream the second 

 time. 



A few words to the buttermakers here along the lines of working 

 together and pushing the good work of our able Dairy Commissioner and 

 this organization: 



You all remember that last winter a law was passed by our Legisla- 

 ture which does not allow anyone to buy poor cream and make it into 

 butter, but do you know that they forgot to appropriate enough money 

 to enforce these laws. Just think for a minute and you will see that 

 Commissioner Wright, with only two assistants, can do very little in this 

 great State of Iowa towards keeping an eye on about 48,000 creamery 

 patrons. I think that Mr. Wright will agree with me when I say that 

 with these two men he can not do as much in proportion as he could 

 with two more, still better with eight more, because they would not have 

 to be on the road just chasing after the most important places. 



Now, brother buttermakers, let us get together this winter and go 

 after our Legislature hard for at least eight more inspectors and enough 

 more money to work with, say $20,000 will do, I think. We are going to 

 have a new lot of fellows at Des Moines and it may be that we can get 

 what we ask for. 



I tell you, brothers, that the Minnesota fellows up there are doing 

 so much more because they have all these things the way they want 

 them. They have so many inspectors that each one can stay at a cream- 

 ery all day and tell the patrons how to handle his milk or cream, then 

 tell and even help the buttermaker, if necessary, to make the butter. 



The question is, are we buttermakers in Iowa going to lie down and 

 let Minnesota, Wisconsin, and all the rest of them go ahead of us, and 

 tell us we are only from Iowa, where they are no good. Or are we going 

 to push and wake up in this matter, get some help from our poor State 

 and make the patrons furnish us good cream and milk so we can make 

 good butter? 



The Chmrman : We have about ten minutes to discuss this 

 question. 



Mr. Goodrich : Can you reseparate sour cream successfully ? 



Mr. Brunner : I think you will reseparate cream until it con- 

 tains over 28 per cent or 30 per cent. 



