SEVENTH ANNUAL YEAR BOOK— PART VII. 319 



part of the butter, the whole make of butter you might say, that gees 

 in there, is butter that is forced on the people; they have got to eat it 

 because they cannot get the quality they want. If the prices were differ- 

 ent — I will agree with what has been said in regard to that, with what 

 the State dairy commissioner of Minnesota said last night — if the prices 

 were different, if there was an incentive for this high quality of butter, 

 if the demand came from the East that we would have to have this high 

 quality of butter, we would get more of it. The demand must come from 

 the East. We want good butter. We will not take anything else and will 

 pay a good price for good butter. Do not keep down the market for good 

 butter by throwing a lot of poor butter on the market. Let the market 

 for good butter soar; the market for good butter should be so high that 

 the people that have got the money and want that class of butter should 

 get it, and if the market is so high on good butter that it will be five, 

 six, seven, eight and ten cents above this poor butter, you will find the 

 men here in the West getting busy right away to see how they can add 

 onto their cream checks five, six or ten cents; but, as a man told me who 

 visited New York and called at our store, the secretary of. a co-operative 

 creamery in this State, he said, "Keiffer, it does not pay me to make whole 

 milk butter, because it costs me three cents a pound to haul whole milk 

 to the creamery. I only have to take my cream twice a week now and 

 at a trifling expense. I can stand a cut of three cents and make just as 

 much money as I would make if I hauled my milk to the creamery." He 

 was a good, "straight, honest man, and I believed him and know it is 

 is so because I have been here among you. The price of good butter 

 certainly ought to be more than that difference if you are going to induce 

 anybody to make good butter. There ought to be some incentive to make 

 good butter, and the demand must come from the markets for good butter. 

 I thank you. 



The President: Now, boys, you have Mr. Keiffer here and 

 fire the questions at him. We can give ten or fifteen minutes to 

 the discussion of this subject. 



Member : How about mold on butter ? 



Mr. Keiffer: The mold proposition is quite serious during the 

 summer season, also during the fall and spring, quite serious, more 

 serious than anyone here realizes. When a tub of butter is moldy 

 that throws it out of the grading. No matter how fancy it was 

 if it shows moldy and the buyer buys it of course he finds it out, 

 for as I told you butter was made to be consumed and when the 

 grocer cuts it out if he finds it moldy he returns it to the com- 

 mission man and the latter must take it back. Moldy butter is a 

 butter that you can not sell; it is a butter from which you have 

 to take the tub, have to take the liner off, have to scrape it, reline 

 it and then sell it and get it into consumption immediately, for 

 if you do not let it stay in your warehouse or cold room ten 



