THIRTEENTH ANNUAL YEAR BOOK— PART IX 501 



the next one only 1 per cent. It is just as important to know 

 what our salt content is as it is to know the moisture content. 



Member: How about shrinkage? How much should properly 

 made butter ought to shrink? 



Prof. Lee : There is very little shrinkage in butter between the 

 creamery and the market. The shrinkage is due to the system of 

 weighing butter. I think the buttermakers of the country ought 

 to demand a change in the system of weighing butter at the 

 receiving end. 



WEDNESDAY AFTERNOON. 



The Chairman: The subject of gasoline engines for creamery 

 power is receiving a good deal of attention lately, and as Mr. 

 Sadler has been making quite extensive experiments in his 

 creameries w^e have asked him to address us on this subject. 



POWER EFFICIENCY. 



BY E. T. SADLER, WATERLOO, IOWA. 



When I began my experiment with the gasoline engine and small 

 boiler combination as a means of reducing the power cost in the cream- 

 ery I did it for two reasons. One was to cut my own expense in two and 

 the other was to have practical experience and data to offer Creamery 

 Journal readers that they may benefit by it if they desire. 



My article in last September's Creamery Journal, while it was rather 

 incomplete, started a great many creamerymen to thinking, and as soon 

 as they gave the matter serious thought the conclusion was to reduce their 

 expense, I received dozens and dozens of inquiries from all over the 

 country asking for information and suggestions. Several carried out 

 their intentions and are today shoveling less than half the amount of 

 coal they did before and getting entirely satisfactory results. 



In order to get results with a small boiler and gasoline engine they 

 must be managed right, and before they will be managed right the butter- 

 maker must be in sympathy with the proposition and give it his co- 

 operation. Unless he does there is no use making the change. They will 

 complain that the engine isn't large enough; that there is never sufficient 

 steam; that this, that and the other thing is wrong. Nine times out of 

 ten it is the buttermaker and not the boiler or engine. 



Ever since the advent of factory buttermaking every creamery has 

 been equipped with mogul engines and boilers to handle three or four 

 separators, a churn, starter can and pump. Buttermakers have become 

 accustomed to having enough steam all the time so they could leave the 

 steam hose open for an hour if they wanted to, or let the valves, unions, 

 etc., leak. I have been in creameries where there was enough steam 

 escaping through leaky pipes to run the engine had it been properly 



