NINTH ANNUAL YEAR BOOK— PART VII 289 
and temperature and an excellent addition to this would be a require- 
ment of not less than 30% cream. 
I am optimistic as regards the future of the creamery business. I do 
not believe, as many would have us believe, that it is going to the "eternal 
bow wows." I do not believe the little innocent hand separator is going 
to eliminate the great dairy state of Iowa from off the map. We will 
have to meet this question in an intelligent and practical manner. And I 
firmly believe we are going to handle this matter in a more intelligent 
manner and get more and better results, but we must first take the mote 
out of our own eyes. If our neighbor sins it is no sign that we are justi- 
fied in sinning also. Just as long, however, as one buttermaker or one 
cream buyer takes bad cream because his neighbor does, just so long will 
we be unable to get better results. Moral suasion is a good thing in some 
lines of busines, but it don't work in the cream buying business. 
It is really a pity that laws must be enacted to force us to do the right 
thing. We had to have a law to prevent our buttermakers from shipping 
all the water down east and we have had to have a law to regulate the 
kind of color we should use. These laws were all necessary and it will 
be necessary for us to have a law to compel us to buy and sell milk and 
cream that will make good butter. 
Now, just a word to the buttermakers present. No doubt you, at your 
creamery, like other people, receive a good deal of cream that is made 
into better butter by being taken care of properly. Now, the question is, 
are you all doing everything possible in the way of handling this cream to 
produce better results? I am afraid that too many buttermakers just take 
this cream in, cool it and churn it and the result is not a very good article 
of butter. If, on the other hand, they would grade this cream, cut out the 
cans that are not up to the standard, then pasteurize it all and use a 
good starter they would find that the results would be much better. It 
is still true that no one can make good butter out of poor milk or cream, 
but it is also true that even poor milk or cream can be handled so that 
it will make a better quality of butter than it would otherwise, but this 
cannot be done with half day buttermakers, and what I mean by this is 
to finish up at noon and then lock the creamery up until the next morning. 
I do not wish to be misunderstood. Buttermakers as a rule are hard work- 
ing people and it is to be hoped that all of them will get away from the 
factory as much as possible, but you know and I know that many a vat 
of cream has been spoiled by neglect after it had been taken into the 
creamery in the best of condition. 
I have not the figures to show definitely how many creameries take 
in hand separator cream in Iowa, but from what I can learn from the 
boys who travel over the state, fully two-thirds of them receive more 
or less hand separator cream. Granting this to be true, how many of 
these creameries grade this cream as it is delivered to them and have a 
seperate vat for the cream of doubtful character? I am very much of 
the opinion that the number of creameries who follow the above plan 
are in the minority. A great many buttermakers are afraid of offending 
their patrons by emptying their cream into a separate vat, possibly afraid 
19 
