494 IOWA DEPARTMENT OF AGRICULTURE 



will result in a better grade of cream being produced." At first thougbt 

 this statement would seem out of place because results, as a rule, are not 

 brought about in so short a time. A buttermaker when asked if he could 

 not get his patrons to deliver the cream oftener and in better condition 

 replied, "The owner of the factory does not want me to say anything 

 to the farmers regarding the quality of the cream, because if I did, they 

 might go to a neighboring factory." The average cream producer is not 

 that kind of a man. There are few who will not do what is requested of 

 them, if the proper methods are used. The owner of this creamery had 

 better lose half of his patrons than to produce the kind of butter that 

 his maker sent to be scored. 



It may not be possible for every factory operator to bring about a 

 complete reform in six weeks, but if he has had no influence for a better 

 grade of raw material he has not done his part. 



The first exhibit sent by a progressive buttermaker who operated a 

 co-operative factory for several years scored 89.33 and his twenty-ninth tub 

 scored 97 with an average score on nine exhibits for his last year in that 

 factory of 94.07. A month ago he sent the following letter: 



"Just received your letter of the 20th and was very glad to hear 

 from you again. As you will probably remember, I have been out of the 

 race since last January but could not keep out any longer. I consider 

 that contest the most interesting part of the buttermaking business and 

 intend to be a regular exhibitor from now on. I started making butter 

 here on April 15th and might say that I had everything to contend with. 

 The largest portion of our cream at that time was very poor. Hauling 

 once a week was considered sufficient by most of the farmers. A few 

 even had the idea that once in two weeks was all right. It certainly took 

 a great deal of effort and patience to change conditions, but I am now 

 getting results. The cream is of fairly good quality. Over half of my 

 patrons haul every other day and none less than twice per week. Quite a 

 few first class milk houses went up this summer and a few silos. We 

 have carried an ad, or in other words, have had articles every week in 

 our local paper on 'The Necessity of Producing a First Class Quality of 

 Cream.' This brought good results. We pasteurize all of the cream and 

 then use lots of good starter. I find that by doing so our butter is 

 cleaner and sweeter in flavor. It keeps much better. It is safe to say 

 this system nets us one and one-half cents per pound. 



"The loss of fat in the butter-milk is a little more than by churning raw 

 cream but I am ahead by pasteurizing. All of the butter is printed and 

 sells for the top price. Grading the cream has probably done more good 

 than anything else. It was difficult at first to make this clear to the 

 farmers but it soon wore off and now they very seldom remark about it. I 

 had the hardest time to get milk for starter, although I offered eight cents 

 above Elgin for butter-fat and gave them butter-milk in return free of 

 charge. It is now bought for three above Elgin and I get all the good 

 milk needed. You may look for a score close to 95 from here at the 

 International Dairy Show. I don't believe that I have forgotten how, if 

 I can get the goods to make it from." 



