264 IOWA DEPARTMENT OF AGRICULTURE. 



fession, he must understand creamery machinery and its care, and be 

 capable of regulating and correcting any minor trouble with the same which 

 may occur at any time; he must also understand the culture and starter 

 question— how propagate at starter and carry it on to make a success of it; 

 he must be a judge of a good starter and never use a poor one. In the hand- 

 ling and propagating of starters lies one of the greatest, if not the greatest 

 secret of buttermaking, but there are still other things that are very essen- 

 tial. He must keep or see that everything is kept in the most sanitary con- 

 dition, using lots of hot water, steam and cleaning material, such as a good 

 soap powder, a brush and plenty of elbow grease with energy to apply; 

 using a good disinfectant under vats, in the gutter on the floor, and any 

 place where there is the least chance of any foreign matter which might 

 transmit any abnormal flavor to the cream or butter. I would suggest a 

 rinse of lime water or a solution Kno-germ used frequently. 



The buttermaker ought to be of an instructive nature, capable of impress- 

 ing upon his patrons what is most needed of them, to aid him in the require- 

 ments of an up-to-date creamery, and in making suggestions do it in such 

 a way as to cause no offense but in a kind and instructive way whereby the 

 desired results may be obtained, beneficial to all and in all ways and at all 

 times, meeting the requirements of the trade by producing a fine grade of 

 butter, thus obtaining a fancy price for the same, whereby the patrons will 

 get value returned, giving satisfaction in general, and through firmness and 

 kindness on the buttermaker's part, bring to bear upon his patrons an 

 interest and desire to see and help the enterprise to flourish in its continu- 

 ance as to what it now really is, an up-to-date creamery, with but one 

 further requirement, that of using good judgment, due consideration, and 

 by doing the best that can be done so far as our knowledge will permit to 

 maintain and improve what we now have, an up-to-date creamery, in which 

 we take pride. Summing it up, we find that in order to be classed as such, 

 we must have location, building, equipment, management, a good butter- 

 maker, and last, but not least, cleanliness. 



DISCUSSION. 



Member: About the ventilation of a creamery; will the 

 ventilation Mr. Johnson spoke of keep the ceiling dry? 



Mr. Johnson: It will help to a great extent; not only that, 

 but where we ventilate a building with ventilators in the ceiling 

 we are taking out the best of the air and leaving the contami- 

 nated air where it remains; while if the flue comes near the 

 floor, it will carry out the cold air and the condensation will not 

 be so thick at the ceiling, and it will help condensation forming 

 in, drops. That is the point I wish to make. Most creameries 

 built with ventilators in the roof, if you will notice, are troubled 

 more or less with dripping walls in cold weather. If we should 



