322 IOWA DEPARTMENT OF AGRICULTURE. 



Mr. Haugdahl: I would like to ask Mr. Keiffer if it is a fact 

 that the consumers of New York know what good butter is. Mr. 

 Keiffer has made good butter, inspected creameries, and undoubt- 

 edly knows what good butter is. so I want to repeat the question, — 

 do the consumers of New York know and appreciate good butter? 



Mr. Keiffer : Well, I will have to answer in the affirmative, 

 they do know it. 



Mr. Haugdahl: Why then can it be possible for commission 

 men in New York to pay V/2 cents premium for butter where here 

 scores a first, when three-quarters of the butter is scored a first? 

 You know they are being paid one cent and more over New York 

 quotations. How can that be possible? 



Mr. Keiffer: I think you will have to go down to the New 

 York market and get into the game to find out how it is possible. 



]\Iember: That is a point I want to bring out. You ask nine 

 out of ten buttermakers and they will all tell you they get one 

 to two cents above the New York quotations for butter. That is 

 a point I have wanted explained for several years. 



Mr. Keiffer : I think I stated in my remarks that the consume 

 ing people in the East were forced to eat butter that was poor be- 

 cause there was not enough good butter to go around. 



Prof. Bouske: I presume there is a certain amount of butter 

 that scores higher than the minimum score for extras, say one or 

 two points higher. Now will the New York consumers of butter 

 buy this butter, eat it and be willing to pay more and more for 

 this butter as it becomes better in quality above the minimum for 

 extras. Will they pay more for it, the people who buy that but- 

 ter and eat it? 



Mr. Keiffer: So far the highest quotation is on extras and 

 there is no other quotation that I know of. 



Prof. Bouske : How do you prove the New Yorkers know 

 good butter if they are not willing to pay for it? They pay the 

 same for all that scores extra. 



Mr. Keiffer: My friend does not seem to grasp the idea of 

 extra. The scoring in New York on extra is the best butter that 

 is made. Extra is butter that scores 93 and is the best butter that is 

 made. You may, by taking your butter out of the churn just at 

 the right time and churning it in the right time have a little more 

 flashy flavor or something of that kind, but by the time it gets 



