238 IOWA DEPARTMENT OF AGRICULTURE. 



that from the standpoint of developing flavor in the cream I believe frozen 

 milk is suited for making good butter because it is sweet. If you use a 

 starter of any kind it has a chance to use its influence in the cream you get 

 from this milk, and it gives the starter a chance to develop the desired 

 flavor. 



There is one thing that makes it difficult for the buttermaker to make 

 good butter. We find a certain variety of flavors in the milk and cream that 

 we call ''wintery" flavors and often a man will trace those to a certain 

 cause, which is not really the real cause. People often make the mistake 

 here of thinking that two things happening at the same time have the relation 

 of cause and eflEect. Just because the milk is frozen and the flavor is poor 

 they may reason it out that it is the freezing that injured the flavor, while 

 the fact is there are a great many things occurring at the same time. The 

 cattle, of course, are dry fed instead of green fed; they are being stabled 

 instead of being outdoors; the milk has more stable manure in it. The 

 milk has no stable manure in the summer if the cattle are kept outdoors, 

 and so on; the milk is not delivered as often, so there are a great many 

 things that happen at the same time and any of them might be the cause 

 of the poor flavor and poor condition of the butter at this time of the year. 

 So that before coming to conclusions like that a person should make a 

 more thorough investigation and be a little more certain of the effect of these 

 different things. 



So much for that point. By talking in such an informal way, I rather 

 hope to start you thinking on subjects and bring up a discussion in this way 

 and then perhaps bring out some points of interest, so I wish to give a little 

 time and try to cover every possible phase of this subject. 



In regard to keeping milk, we hear so much about the difficulty that the 

 buttermaker is having because his patrons keep milk in the house, because 

 they keep it in the barn, and so on. Where do you want them to keep it, 

 anyway? I have not found many buttermakers yet who can tell their pa- 

 trons just where they should keep their milk and cream; they know they 

 should not keep it in the kitchen, cellar or barn, but few know where it 

 should be kept. If they leave it in the woodshed it will freeze and we do not 

 like frozen milk because it costs to separate it. I think the buttermaker is 

 very human in this respect, just as much as the farmer, and that he has a 

 tendency to find fault with the farmer before he looks for some fault in his 

 own method of making the butter. I think it is best to be fair here, not to 

 try to place too much blame on the buttermaker or on the farmer. I think 

 if we are to make any progress we have to know just what improvements 

 are needed because if we do not we can not make them. As long as the 

 buttermakers think the farmers are at fault they will not try to improve their 

 methods; as long as the farmers think the buttermakers are at fault, the 

 farmers will not try to improve their methods of handling the milk. Sol 

 think these troubles are quite important because we have to show our man 

 first that his methods need improvement before he will become interested in 

 finding better methods of handling his product. 



I think there is not as much harm done by keeping milk in the barn as is 

 generally supposed. I do not approve of this, I want you to understand, or 

 o keeping milk in the kitchen; bat I believe there is less harm done than a 

 great many think. I think that most of the bad flavors that develop in your 



