318 IOWA DEPARTMENT OF AGRICULTURE. 



There is one other thing that I want to talk about and that is this — 

 It is impossible for a buttermaker, I do not care where he is located, 

 to send a shipment of butter in which there is one tub of poor butter 

 without its being found out in New York. The butter is shipped there 

 to be consumed and in order to consume the butter the cover must be 

 taken off; the butter must be dug out so as to see what is in the pack- 

 age. The commission man may not be able to find that. He does not 

 go through every package he receives from you, but he goes through a 

 number of them and he may not strike this poor lot, and by the time 

 his customers strike it the commission man has already made his return 

 to the creamery. The way the returns are being handled nowadays the 

 creamery man is protected from • all the mistakes that the buttermaker 

 makes; the creamery man is protected because the commission man 

 immediately sends a check for the lot of butter after he has gone 

 through five or six tubs out of a forty tub shipment, and in that way 

 pays for the mistakes the buttermakers make. If the buttermaker has 

 a lot of mottled butter which is returned to the commission man, it is 

 his loss. If the milk was not properly strained, screens kept in the 

 windows of the creamery, and flies got in some of this butter, after it 

 gets to the grocer and he digs it out and finds those flies, back it goes to 

 the commission man. The commission man knows who made the butter, 

 he knows the creamery, he keeps a record. Every tub of butter that 

 comes to New York receives a lot number, and if any complaint comes 

 line a great many tubs there because the buttermaker has not lined 

 about that butter it is "lot so and so had flies in it;" "lot so and so we 

 could not strip; we had to take the hoops off, the staves off to get at 

 the butter." Those are all losses the commission man pays for that 

 the creamery never knows about. Of course it is their own fault, it Is 

 the way their business is conducted. It is probably conducted on the 

 other end just the same as the business is conducted on this end in 

 the way of being so anxious to get cream that they will take cream 

 that they know will make poor butter, but they are anxious to get it away 

 from the other fellow, so they take it; and I think the same spirit is 

 shown in New York. 



Now Professor McKay gave you one of the best speeches tonight that 

 I think I ever heard. You will all agree with me that he struck the 

 keynote, and he made me think of what I was going to speak about, and 

 that is getting the raw material in good condition. We have got to do 

 one thing and our whole aim should be to unite in bringing together, 

 you might say, the producer and the consumer. They are too far apart. 

 The consumer and producer are too far apart as far as knowing what 

 one wants of the other. The consumer wants good butter; the producer 

 does not know anything about that because he can sell his cream if, as 

 the expression was made tonight, it is rotten, he can sell it just the 

 same, and he thinks the consumer is eating it, so he does not know that 

 the consumer does not want it. It is forced on the consumer because he 

 cannot get anything else. The amount of fine butter that is going, to the 

 city of New York is not enough to feed the New York people, not by a 

 long ways. Butter that will score 93 will not by ten per cent, yes I can 

 say seventy-five per cent, feed the people of New York. The greatest 



