THIRTEENTH ANNUAL YEAR BOOK— PART X 541 



IOWA STATE DAIRY ASSOCIATION. 



The Iowa State Dairy Association, first with Hugh G. Van Pelt as 

 expert, and since June 1st under the direction of E. S. Estel as expert, 

 has worked throughout the entire state during the past year. It has 

 been the main object of the association to reach as many farmers and 

 dairymen as possible and give a general insight into the dairy condi- 

 tions as they now exist in the state, and to advocate practical methods 

 for future improvement. 



The most important activities during the past year have been the 

 dairy trains operating over the Illinois Central system and the Rock 

 Island system north of the main line. Large and interested crowds 

 met the trains at every stop and listened attentively to the talks and 

 practical demonstrations given by the experts. Seventy-six towns 

 were visited on the Illinois Central and one hundred and nine on the 

 Rock Island, the speakers reaching 130,000 interested Iowa farmers. 



Aside from the dairy trains, speakers were furnished for thirty- 

 eight farmers' institutes during the winter. The creameries have been 

 holding meetings and picnics all summer to encourage their patrons 

 to first raise a more profitable type of dairy animal and then produce 

 a better grade of cream for the factory and in view of these pressing 

 needs thirty-two such meetings have been attended by speakers from 

 the association. Considering all of the meetings held, the speakers 

 representing the Iowa State Dairy Association have attended two hun- 

 dred and fifty-five meetings and talked directly to over 150,000 farmers 

 of the state. 



ICE-CREAM. 



Not long ago almost the entire dairy output of Iowa was made into 

 butter and cheese. The dairy industry in this state has been growing 

 rapidly and with its growth has come an equal increase in the manu- 

 facture of ice-cream. Today the ice-cream industry in the United States 

 is worth considerably more than $100,000,000 annually. The profits 

 to be derived in using cream for ice-cream when com.pared with butter 

 making are almost double, thus it is an incentive for the small creamiery 

 man to use a part of his cream supply for ice-cream purposes. 



During the past year the increase in the number of factories in 

 this state has been great and the ice-cream expert in this department 

 has been busy regulating the output and giving assistance to all fac- 

 tories that have so desired. The coming year the department expects 

 to enforce the law regarding the standard of fat in ice-cream and will 

 continue to lend all assistance possible to the ice-cream makers through- 

 out the state. 



A simple method for standardizing and one that can be applied by 

 any maker is the "Square Method." It can be applied to any problem 

 which may come up. For example, the cream you wish to standardize 

 tests 39 per cent and the milk on hand 3.7 per cent, how much cream 

 and how much milk will it be necessary to mix in order to get 20 per 



cent cream? 



39 16.3 



20 

 3.7 19. 



