THIRTEENTH ANNUAL YEAR BOOK— PART IX 493 



The Chairman: I will appoint on the resolution committee, 

 Hon. W. B. Barney, J. C. Joslin and L. S. Edwards; auditing 

 committee, Guy Thomas and Erve Cole. The legislative commit- 

 tee will remain the same as last year, as follows: E. R. Shoe- 

 maker, chairman, W. W. Marsh, Hon. W. B. Newberry. 



It is a pleasure to introduce to members of this association 

 again, Prof. Carl E. Lee, of Madison, Wis., who will talk to us 

 on the subject of "Value of Workmanship in Making Butter." 



WORKMANSHIP AS A FACTOR IN CREAMERY BUTTERMAKING. 



BY CARL E. LEE. 



The quality of the butter manufactured in Iowa some ten years ago 

 Tvas governed more by the condition of the milk received than by the 

 methods employed by the factory operator. The quality of the milk 

 produced in those days was much better than the average grade of cream 

 now being handled. 



The market standard has not advanced, consequently there must have 

 been a decrease in the quality of creamery butter as a whole. It is 

 known that there are lines of butter today that are fully as good as 

 have ever been seen in our markets. It is also generally understood from 

 what factories they come. This kind of butter receives no criticism 

 from dealers or consumers regardless of the standard of the present or 

 the past. 



The one outstanding factor that has had more to do with the quality 

 of butter is the change in the condition of the raw material delivered 

 to the creameries. The farmer who prefers to skim his milk and deliver 

 the cream should understand that, if the quality of his cream is injured 

 before it is delivered, it means a reduction in the flavor of the butter made 

 from it. Buttermakers put forth an equal, if not a greater, effort today 

 for good butter than they ever did. The result is already noticeable. 

 Last June a commission man who handles a great deal of butter made 

 the statement, "We are getting a better grade of butter this year as com- 

 pared with a year ago." In some cases the improvement has been slight 

 even if the buttermaker has done his best. As an illustration, a Wis- 

 consin man has for the last eighteen months sent butter to the scoring 

 exhibitions. His butter has received an average score of 90.7, with four 

 scores 91 to 92.50 and five tubs scoring under 90. As a whole the workman- 

 ship of his butter has been fairly good. It is therefore not justice to this 

 man to ask why he is not making butter of higher quality. It is en- 

 couraging to note that the five tubs entered from May to September last 

 year received an average score of 90.2 as compared with 91.6 for the 

 same months this year. An increase of 1.4 points is sufficient to en- 

 courage the operator to greater efficiency in the future. 



BUTTERMAKER MUST BE A LIVE WIRE. 



Last April a creamery owner made this remark, "Any buttermaker 

 should be able in six weeks to work an influence in a community that 



