THIRTEENTH ANNUAL YEAR BOOK— PART IX 495 



If ten per cent of the biittermakers could look back over less than 

 a half year's work with the same kind of a record, no one could pre- 

 dict the result on the quality of butter. 



Another man said, "I am making better butter today out of farm 

 skimmed cream than I did three years ago from nearly whole-milk." I 

 can only add, "The future quality of butter will in a large measure de- 

 pend upon how many factory operators are live wires for good cream in 

 their respective communities. It is not a question of the other party 

 getting some of the cream. Quality of the butter should count." 



MORE EFFICIENT WORK. 



The buttermakers operating factories today are a better trained class 

 of workmen than they were a few years ago. There are at present more 

 agencies at work to assist the men which no doubt have had their effect 

 in stimulating better methods. If the factory operators of Iowa should 

 receive the same kind of raw material as was produced in Jones county 

 of this state when I was one of the buttermakers, the heading on the last 

 column of the first page of Chicago Dairy Produce, September 24, 1912, 

 would read "butter is scarce" instead of "fine butter is scarce." The 

 change in making butter from whole-milk to that of partly farm skimmed 

 cream had its beginning in eastern Iowa 10 years ago. Today it is a 

 territory of nearly all farm skimmed cream. What is true of this sec- 

 tion is probably true of a large portion of the state. The conditions are 

 the same in Wisconsin. Bulletin 140 on "The Development of Factory 

 Dairying in ¥/isconsin, 1906" referred to the introduction of the hand 

 separator as being one of the direct causes of the decrease in the number 

 of creameries This would indicate that the making of butter from farm 

 skimmed cream had its beginning prior to 1906. Bulletin 210, "Progress 

 of the Dairy Industry in Wisconsin, 1911," states from data furnished by 

 the dairy and food commission that out of the 1,005 creameries in the 

 state, the 955 that reported whether they used whole milk, cream or both, 

 only 86 reported that they made butter from whole-milk. 



For the scoring exhibition year in Wisconsin, which began in May, 

 1907, 29.2 per cent of the men who reported the kind of raw material 

 used made the butter from whole-milk, while only 12.7 per cent of the 

 men who reported five years later were in the whole-milk class. Five 

 years ago only 23.5 per cent of the men used farm skimmed cream as 

 against 55.7 per cent for last year. This shows that Wisconsin is today a 

 state where butter is manufactured very largely from farm skimmed 

 cream. No doubt the change in the future will not be so rapid because 

 the factories that receive nothing but whole-milk are located in the 

 southeastern portion of the state where some of the milk and cream is at 

 times shipped to Milwaukee and Chicago. 



QUALITY OF BUTTER HAS IMPROVED. 



During the past few years there has been a marked improvement in the 

 quality of the butter manufactured in Wisconsin regardless of the kind 

 of raw material used. Word has been received from men stating, "On ac- 

 count of the record I made last year on the quality of our butter we have 



