300 IOWA DEPARTMENT OF AGRICULTURE. 



Member: How would you work cream with a test of 50 per 

 cent? We have lots of cream at 50 and 60 per cent, the average 

 would be about 40 per cent. 



Mr. Brunner : I do not think you can reskim it at all. There 

 would be no use trying it. 



Member: Would there be any object? 



Mr. Brunner: Yes, reseparating cream removes the flavors of 

 the poor stuff 5 per cent if not more. 



^Iember: I have experimented by adding an equal amount of 

 hot water with cream that was very bad. 



The President : There is a Minnesota man here and if I am 

 not mistaken he is not a friend of the hand separator. I would 

 like to have him talk the way he did in Minnesota. He is president 

 of the National Creamery Buttermakers ' Association of the United 

 States, Mr. J. J. Farreil. 



REMARKS. 



MR. J. J. FARREIX, CARVER, MINN. 



Mr. President, Fellow Buttermakers of Iowa: I do not want to make 

 any preliminary remarks here because it would take too long, and I did 

 not come to Iowa to talk hand separators, because I know you have a lot 

 here and if I got started on the hand separator system I do not know 

 where I would end, and before I got out of Iowa I might be locked up; 

 but seeing you are on the subject I would like to say a few words. 



Your able chief here from Washington has just told you in a few 

 remarks that the quality of butter for the last five years is deteriorat- 

 ing — is going down hill. Now there is a reason for that — there is a cause, 

 ycu know, for everything. Some of our great politicians down East tell 

 us that there is a good trust and a bad trust, they always tell us that. 

 Now, gentlemen, the principle underlying all these things — you have a 

 principle — and if you fellows do not have it you have nothing; it is true 

 that there are some good fellows forming a little trust, but the principle 

 is just as bad as the principle of the fellows that are bigger in the bigger 

 trust. We have a principle confronting us today, it is really here; it is 

 a condition we have today in the quality of dairy products. How shall 

 we remedy the quality and make a better quality of butter, and in doing 

 that how are we going to improve the dairy indsutry and make it 

 profitable? 



I see you have quality here; there is no question but you have a good 

 type of buttermakers, and the professor showed you the type of dairy 

 cow you ought to have; but, my friends, you cannot make butter out of 

 the poor quality of the material you are getting. You do make what the 



