332 IOWA DEPARTMENT OF AGRICULTURE. 



the progress of the plant; using starters; has the confidence of his 

 patrons, the creamery is neat and clean, everything in order, making good 

 butter; creamery paying good prices; the business grows; the patrons 

 speak a good word for their creamery and buttermaker. To such as these 

 I make no suggestions; and did you know such a buttermaker is a 

 jewel? 



I shall allude my remarks to those that are neglectful with their 

 duties, letting opportunities pass by that they could improve; and to the 

 cream producers of the State. 



In a great many places the buttermaker is handicapped, and places 

 where the buttermaker handicaps the conditions. 



I find there are creameries where all whole milk is received. The 

 buttermaker does not use any starters; perhaps a starter can setting to 

 one side, rusting out; has everything to do with if he wants to. Thinks 

 starters are not much benefit, too much extra work, and where whole 

 milk and hand separator cream are taken in, following the same rule. 

 No starters, no pasteurization. Natural conditions ripens cream. Noth- 

 ing done to improve the quality; cools down the cream and chums it. 

 If conditions are favorable he may have a very good piece of butter; If 

 not, who is too blame. 



SUGGESTIONS FOR THE IMPROVEME>'T OF IOWA BUTTEB. 



Why does not this buttermaker take advantage of his conditions and 

 make starters, control his cream the best he can; get his head in the game 

 and he will have a chance to win. These are actual facts existing in a 

 great many creameries today, where better butter could be made if they 

 would only improve the opportunities they have, but instead they are 

 setting in the back pew, following the same old rut day after day. These 

 are the places where the buttermaker handicaps the conditions. 



Then again, we all know there are places where the buttermaker is 

 up against it. If he wants to improve his butter he can not; has nothing 

 to do with. The creamery board do not believe in letting loose of any 

 money, only to go into their own pockets. This kind of a creamery is 

 where a buttermaker is handicapped. This kind of a creamery is where 

 the buttermaker has to take in all kinds of cream, good, bad and indif- 

 ferent, hand separator, water separator and gravity; dumps it all into the 

 same vat, cools it down and churns it. When he is through, what has he 

 got? Butter, of course; good or bad. Again, suggestions for the im- 

 provement of Iowa butter. When these creameries found it necessary 

 to change from whole milk to hand separator cream they took out their 

 factory separators and practically all the machinery they had left was a 

 vat and churn. It would then have been in order to put in a pasteur- 

 izer and pasteurize their cream, and use a good heavy starter. It would 

 then have been in order for the buttermaker to suggest these things; 

 good suggestions for the improvement of their butter. 



The farmers as a rule know nothing about these methods, believing 

 that cream is cream and butter is butter. Suggestions are good, but 

 practical methods are better. Too many creameries seem to go through 

 the form of butter making; use no practical methods. 



