308 IOWA DEPARTMENT OF AGRICULTURE. 



private or co-operative creamery. It is needless for me to say that 

 hand separators are responsible for the deterioration in quality that ex- 

 ists at the present time. I have given this mater of quality a great 

 deal of attention during the past year and I have come to the conclu- 

 sion that the only thing that will improve the quality of our cream is 

 eompulsory education. 



Now the first thing we need is an amendment to our dairy laws. I 

 would have the laws so arranged that it would be a misdemeanor for 

 anyone to skim cream from an unwashed separator and offer it for sale. 

 I would also make it an offense to place a separator near a pig pen. It 

 is just as necessary to have a law regarding cleanliness in milk and 

 cream as it is to have a law regulating the cleanliness of our packing 

 houses. We have a law now which condemns unwholesome cream, and 

 holds the purchaser and seller liable. That word unwholesome is mean- 

 ingless to me. I would not want to go on record as saying that butter 

 made from any cream would be injurious to the health. 



Having a law to remedy these defects, the next thing needed would 

 be about ten or twelve good dairy inspectors. Now, I do not mean 

 factory inspectors. I would rather call these men cream and milk in- 

 Bpectors. I would have them go to the cream stations and creameries; 

 examine the milk and cream as it came in. I would then have them 

 visit the formers who are sending poor cream. I would not have these 

 men work as detectives, but rather as educators; but if it became neces- 

 sary to make an example of a man, who persisted in sending dirty 

 cream, I think one or two prosecutions would go a long way to eliminate 

 the troubles that now exist. The producer is not the only party at 

 fault in this matter of cleanliness. It would be well to throw a search- 

 light occasionally on some of our creameries. We have arrived at the 

 period in our dairy education when the slovenly buttermaker and the 

 dirty creamery should not be tolerated. 



Now I believe it is as possible to make good butter under the hand 

 separator system as under the whole milk system, providing the separa- 

 tors are cleansed and scalded every time they are used and each lot of 

 cream cooled before adding to it the previous lot. It should be unnec- 

 essary for me to say that the cream should be kept in clean vessels. It 

 would only be a small piece of work to take the parts of the hand 

 separator, that come in direct contact with the milk and cream, to the 

 house, and there thoroughly wash and scald them. If these precautions 

 are taken, cream can be delivered twice a week during the winter and 

 three times a week during the summer, and be in a sweet condition. 

 When a maker receives such cream he can pasteurize it and by the use 

 of a good starter have it entirely under his control. Old cream, espe- 

 cially when it has been kept at a high temperature, frequently comes to 

 the factory contaminated with molds and yeasts which render it unfit 

 for the making of first-class butter. The mold and yeast flavors are 

 quite characteristic of gathered cream butter. Particularly is this true 

 where the cream is produced under the Gravity method. This is one 

 of the reasons why an expert butter judge can invariably detect, or 

 classify, butter made from gathered cream. It has been thought by 

 many that this peculiar flavor was the product of bacteria. Investiga- 



