SEVENTH ANNUAL YEAR BOOK— PART VII. 323 



to New York and gets on the consumer's table he has a 93 butter 

 when he eats it. There is nothing less than 93 butter spoken of 

 as best butter, and that is what they call extras in New York. 



Member : The point I cannot understand is this. We have had 

 a number of addresses on the better quality of Iowa butter, still 

 nine out of ten get one to two cents above the market on their butter. 



Mr. Keiffer : I will answer that by telling you a story. Here in 

 the far West there are several institutions that are gathering raw 

 material from the farmers or dairymen, are bringing it to a central 

 place and making it into butter. They go to one man and get from 

 him cream that is in value two and three cents less than the next 

 man's cream, and yet both are paid the same price. It is the same 

 story. It is right among you; you are paying the same price for 

 cream that is not fit to make butter as j^ou are for cream that will 

 score 100. 



The President : Any one else ? 



Mr. Gay Miller : In regard to the mold, have you received 

 any butter with the tubs lined and rubbed with dry saltl What 

 effect does that have on the mold? I received a letter from my 

 house a short time ago asking me to do this and afterwards they 

 wrote me that it proved all right. I want to ask if you have had 

 any butter shipped you in that shape? 



Mr. Keiffer: I have never given any instructions and could 

 not state by the looks of the package whether it had been treated 

 that way. I do not know anything about it. 



Mr.. Saveraid op Huxley: I think I can very nearly answer 

 that question. At my place I have a poor refrigerator and I have 

 made a practice for the last three years of soaking the tubs, then 

 rub with dry salt and put my liner on there. This summer my 

 refrigerator has been getting poorer right along. It is a home 

 made refrigerator, has been in use for eleven years and is all 

 shrunk up so the wind blows through it. I can only ship butter 

 twice a week. I shipped my butter to a commission house and 

 they wrote and told me my tubs were fearfully moldy outside 

 and they had to cut severely on them but they were free from 

 mold on the inside, and that is the way I treated my tubs, so I 

 think that is a pretty good proposition for keeping the mold out. 

 If I had a good refrigerator I would certainly have a good looking 

 tub outside. 



