SEVENTH ANNUAL YEAR BOOK— PART VII. 333 



I will give you a few illustrations: 



This creamery takes in all kinds of cream, do not grade it, hand sep- 

 arator, water separator and gravity, dump it all into the same vat; every- 

 thing goes; pay the same price for bad cream as they do for good; do 

 not pasteurize or use a starter. The buttermaker told me he did not think 

 it would pay to use a starter; too much work. Churned the cream at 58 

 degrees, butter came soft; flavor bad. I asked them what price they 

 received for their butter. They told me any price they could get. Some- 

 times a premium, sometimes market quotations, but more often below. 



Another creamery of the same kind received all kinds of cream, re- 

 gardless of quality; dumped it all into the same vat; did not pasteurize 

 or use a starter. This buttermaker did not know anything about 

 starters. Creamery in a dirty, unsanitary condition. Drain bad; gave 

 back that ill-begotten smell, and the butter! Shall I tell you it was a 

 nice, creamy piece of butter? It was the very conirary. 



These are facts as they actually exist. 



It seems to me a fit place to make these remarks. If we are going 

 to have imnrovements in Iowa butter we have got to have improvements 

 in some of our creameries. If we are going to have improvements in 

 Iowa butter we have to have improvements in some of our buttermakers. 

 If we are going to have improvements in Iowa butter* we have to have 

 seme improvements in the quality of cream delivered. If we are going 

 to have improvements in Iowa butter we will have to have more assist- 

 ant dairy commissioners to work the State. It is an established fact that 

 two assistant dairy commissioners can not right the evils of delivering 

 bal cream all over the State. We are a mere drop in the bucket, as it 

 were. 



It is necessary that the State should have men to work in the coun- 

 try among the farmers; examine their separators, look after the cleanli- 

 ness and where they keep their milk and cream; teach them what they 

 must do to deliver better milk and cream. Then if they will not heed 

 the law, show them where they are. We all know good from bad; 

 right from wrong. If a patron is told how to care for his milk and 

 cream and that he must deliver it in good condition, and does not, then 

 he should be compelled to face the law, and not until we get matters 

 in this condition are we going to see any great improvement in Iowa 

 butter. 



Another creamery, which I visited, was quite the reverse from the two 

 I just mentioned. They received whole milk and hand separator cream; 

 everything was neat and clean. The process of buttermaking was from 

 a standpoint of "cleanliness and skill;" taking advantage of every little 

 detail. Improving every opportunity as it presented itself; making good 

 butter; paying good prices; patrons satisfied. I offered a man a dollar 

 if he could put his hand on a grease spot in this creamery, and he could 

 not find one. 



I want to give another creamery for comparison. Receives whole 

 milk and hand separator cream. This man used a starter. Creamery 

 dirty beyond description; bacteria grew there in countless numbers. The 

 engine room looked more like a cesspool than anything else; a ladder 

 stood in there and leaned against the wall. Believe me or not, this lad- 

 der was submerged to the first round in filth. There was a plank laid 



