SEVENTH ANNUAL YEAR BOOK-PART VII. 309 



tions conducted at Ames indicates that molds and yeasts are mainly 

 responsible for this stale, old flavor so commonly found in gathered 

 cream butter. Pasteurization does not seem to remove or eliminate flavors 

 of this kind. An ounce of prevention is better than a pound of remedies 

 for curing. Therefore, low temperatures, frequent delivery, and sanitary 

 methods in handling cream, will prevent the flavors referred to. 



The question natually arises, how are we going to get these inspect- 

 ors? We, who have been before the Legislature, know that it is utterly 

 impossible to get appropriations . for ten or twelve inspectors. Our 

 legislators compare favorably with the legislators of any State, but these 

 men are usually confronted with the problem of making one dollar cover 

 the place that two should, as the askings are always greatly in excess 

 of available funds. Unfortunately, we have a few representatives, who 

 represent good agriculture and dairy districts, but vote against every- 

 thing asked by those whose cause they represent, or rather misrepresent. 



To raise the funds sufficient to cover expenses of inspectors, I 

 would advocate that every creamery in the State should pay license 

 according to the make, and that this license fund should be placed in 

 the hands of the State Dairy and Food Commissioner. This would 

 enable him to hire the necessary inspectors. Two mills on each pound 

 of butter made in our creameries would about meet the required amount. 

 Now I have talked this over with many of the central plant owners, 

 co-operative and individual creameries, and I have yet to find the first 

 man who did not favor this method. Such inspectors should be well 

 posted on the underlying principles of dairying, including feeding and 

 care of mik and cream. Now, this is a very serious question to the 

 welfare of the dairy industry of this country, and I would like to see 

 action taken at this convention on the advisability of adopting this 

 method, then this winter we could meet the legislators and ask for the 

 necessary protection to enable us to raise our quality of butter so that 

 the brand "Iowa" would be sufficient guarantee to gain an entrance 

 into any market. During the past year, two European experts have 

 visited our school; one from Germany and one from Denmark, and 

 they both commented on the poor quality of butter manufactured in 

 the United States. In fact, one of them had the impression that we 

 could not make good butter in this country. From what I have seen in 

 European countries, I am satisfied that our best butter equals their best 

 butter, and our makers are the equal, if not the superior, of theirs in 

 Intelligence and knowledge. 



The future of the dairy business never looked brighter, and there 

 never has been a time in our history when there was as great a demand 

 for purity in food products as now. The consumption of milk is in- 

 creasing very rapidly in all parts of the civilized world. 



Milk in its natural state is one of the most perfect foods known 

 to man; a balanced ration in itself. 



I recently heard of a firm in Ohio that is putting up sanitary milk 

 in small bottles and selling it at the rate of 20c a quart. This is simply 

 a premium on cleanliness and intelligence. 



Just think of the great increase we would have if everyone going 

 into a hotel or restaurant could be sure of getting a glass of good, clean, 

 wholesome milk, without preservatives having been used. 



