NINTH ANNUAL YEAR BOOK— PART VII 2SS 
TiiE CiiairFan: The next will be the response by F. W. Steph- 
enson, of Lamont. 
RESPONSE TO ADDRESS OF WELCOME. 
F. W. STEPHENSON, LAMONT, IOWA. 
Mr. Stephenson: We have assembled in Waterloo for the second time 
I believe, in the history of our association — one of the greatest cities 
in the state; a city that is known far and wide for its manufacturing 
interests, known far and wide for its schools, for its places of business, 
for its schools, where the child is taken from the kindergarten, mounts 
the ladder of knowledge until it reaches that place — the day of its 
graduation, when it takes its place in the world an honorable man or 
woman. 
Waterloo has magnificent churches. Its spires pointing heaven- 
ward remind us of nothing else than a higher and a holier life. 
Mr. Doty, in behalf of the members of this association, I thank you for 
the hearty welcome that you have given us to your city. I am proud to 
have you know that I am a member of this association — one of the best 
associations in the world, representing the dairy industry of the state 
of Iowa. If I understand it correctly, the United States census for 1905 
states that the output of the dairy industry of the state of Iowa amounted 
to nearly $16,500,000. This is a lot of money. " Why shouldn't we, each 
and every one, be proud that we are a member of this association. 
Just a word to the buttermakers. The time has come in my judgment 
in the life of a buttermaker that when he simply weighs the milk and 
manufacturers it into butter his work is not done. The time is at hand 
when the buttermaker must be an educator; when he must be able to 
go out and meet his patrons and instruct them in the way they should 
care for their milk and cream. You, nor I, nor any other man can't make 
good butter without good milk, and if the farmer will not take care of his 
milk and is careless, it is the duty of you and I to go out and visit that 
man personally. Point out to him where he is weak and try to bring 
him up to that high standard of quality which we are working for. 
It seems to me that we, as buttermakers, have been a little careless 
in the past. We have neglected, or at least I believe quite a number 
of us have neglected their duties in the creamery. You know it is im- 
possible for a patron of any creamery to rise higher in cleanliness than the 
buttermaker. I have no right to preach cleanlines to a patron when I al- 
low my creamery to go dirty. So the thing for us to do is to set the stand- 
ard. Keep everything in good order then you have a right to call your 
patron down if he doesn't furnish the milk or cream as it should be. 
I hope there are not many here who do not keep a daily record of 
their business. We ought not wait a month to have the secretary 
tell us that our overrun is down. You have a had a leak for 30 days 
and didn't know it. Keep account of your milk every day and then 
you will be able in the morning to tell within a very few pounds 
how much butter you should have. Then if you have a leak you can 
detect it and locate it and stop it, therefore bringing your overrun 
up to where it should be. It means dollars and cents to the creamery. 
