320 IOWA DEPARTMENT OF AGRICULTURE. 



days longer the germ that was on the butter begins eating right 

 back into the butter and pretty soon it will be as bad as before. 

 It is a plant that will grow and after the seed is planted there, 

 unless you dig far enough into the butter (and the man scrap- 

 ing butter worth 261/2 or 27 cents is pretty careful about scraping 

 in too far and scrapes only far enough to get out the mold, be- 

 cause it is his loss as he has made returns to the shipper) the 

 chances gire if it is not immediately consumed it will commence 

 io eat again and he has the same thing to go over. It is a big loss 

 but can be prevented if you have a good cooling room, but that is 

 one thing that the West does not have as a rule in all her creameries. 

 There should be a good refrigerator in every creamery, a refrigera- 

 tor that will bring the temperature down to 40 degrees ; then from 

 there it should go into refrigerator cars that have a temperature 

 down to 40 degrees, and if taken to New York in these cars there 

 will be no bother about mold. It is impossible to have mold if you 

 treat tubs as I spoke to you about and keep the butter at a cold 

 temperature until it is consumed, otherwise there will be a big 

 loss. 



Mr. Neitert : It seems you people have your troubles in New 

 York. It appears that about 75 per cent of this butter is poor 

 and the trade does not want it. 



Mr. Keiffer: That is my opinion. 



Mr. Neitert : Still it seems, if my memory serves me right, we 

 have been unable in the last six, seven or eight years to find a 

 creamery anywhere that did not get from one-half to one and one- 

 half and one and three-quarters and two cents over the New York 

 market for butter in New York, Now, if that is true I do not see 

 how your friends down there can hold their purses on that kind 

 of business. 



Again, it appears that a great deal of butter goes to the New 

 York market. Now, then, if that be true, and it also be true that 

 the gentlemen you spoke of could afford to lose three cents a 

 pound and still make more money than he could to have his but- 

 ter made in a cleanly and wholesome condition, there is no in- 

 centive for that man to make a better quality of butter is there? 

 Then he must be the one man I have not found yet that does not 

 get a cent above New York quotations. I have inquired of a good 

 many; I have visited most of the conventions we have held for 

 a number of years, National and State, and I have yet to find a 

 party that did not get a premium on his butter. Now the point 



