340 IOWA DEPARTMENT OF AGRICULTURE. 



the buttermaker is struggling along without the proper machinery to 

 work with, and in that case I do not think the buttei'maker is altogether 

 to blame. 



I believe in making the butter we should first begin at the farm end 

 of it. Professor McKaj' intimated that last night. If he cannot get 

 good raw material no man on earth can make good butter. A few years 

 ago when I was running a whole milk plant I did not know a third as 

 much about making butter as I do now; it was my first year making 

 butter and I have a score in New York city yet on ninety tubs, a tub of 

 each day's make, and it scored 98. 1 evidently have not scored 90 at 

 this convention for mj' name is not on the list, and yet I do not feel 

 at all bad about it. I have fallen down before and expect to fall down 

 again, but I expect to keep on making butter because I love the busi- 

 ness. 



To begin at the farm, I think it is the duty of every buttermaker 

 to become acquainted with his patrons, talk to them, visit with them. 

 We may not have much time to visit, a man that is making a ton of butter 

 a day has very little time to go in the country and visit his patrons, 

 but most of the patrons come to our creameries once a week anyway, and 

 that is quite often for some of them to deliver cream, but they come 

 there once a week and you can talk to them and be friendly with them. 

 Never be out of humor. That is pretty hard to practice. The machinery 

 may not run right and we are liable to go edgewise. I think that some- 

 times happens to every buttermaker; I am not going to brag any at all, 

 but a man told me one day last summer that he had known me for five 

 years and never saw me out of humor. Well, I used to get out of humor 

 and I used to go out to the boiler and start a fire or something of that 

 kind until I cooled off, but I have no outlet now because we are running 

 the creamery by motor, so I have to keep cool. After you become ac- 

 quainted with your patrons talk to them, advise them about the kind of 

 milk and cream they are bringing to the creamery, tell them it is to their 

 own advantage to bring good milk and cream, cream I would say at our 

 creamery, because that is what we are mostly receiving. We have ten 

 milk patrons and 290 cream patrons. You can handle most men in this 

 way and they will listen to you. Occasionally you come across a man 

 that you have to handle without gloves. I had a little experience this 

 fall. We had a man that had been bringing rotten cream; we are not 

 supposed to take rotten cream, that is, if the dairy commissioner finds 

 it out, but this man brought cream all summer that was not good. On 

 the 18th of September, pay day, he came in and poured his cream into 

 the weigh can and I said to him, "Do you think that is good?" "Yes," 

 he said, "that is fine." 1 said, "Well, you nor any other man can make 

 good butter out of that; it is hardly fit for a hog. What have you been 

 doing with your cream since the 5th of the month?" He said, "I churned 

 some." We have not seen that man since. I had to use him just a little 

 bit rough, but he is an exception. I have had other instances where by 

 speaking to a man in a kindly way and being good natured with him 

 would get him to deliver good stuff out of which I could make good butter. 



The next step is the weigh can. I believe in the buttermaker being 

 at the weigh can just as much as possible. In the seven years I have 



