EIGHTH ANNUAL YEAE BOOK— PART VII. 343 



The co-operative creamery will pay a bigger price if it is properly 

 managed; the patrons will get New York price or one or two cents above; 

 I have heard of as high as five cents about New York being paid. I don't 

 know just how that was done, but some do it. But if the creamery is well 

 managed the patrons will stay by the home plant, and I think in ninety- 

 nine cases in one hundred the buttermaker is responsible for the success 

 of the co-operative creamery. 



Another thing, I see Prof. Bower back there. Last fall he went out 

 soliciting cream for the state college and he said if he went into a com- 

 munity where the patrons had confidence in the buttermaker he could not 

 touch them with a ten-foot pole; he could not buy cream there at all; but 

 in a neighborhood where they had no confidence in the buttermaker he 

 could get all the cream he wanted. 



The Chairman: Gentlemen, I am sure Mr. Trimble has done 

 very well. I don't know whether the influence the treasurer and 

 myself had on him at the picnic had anything to do with it or not, 

 but they certainly do treat one well at Alden, they know how to 

 treat people. Are there any questions anyone would like to ask 

 Mr. Trimble? 



Member: I would like to ask Mr. Trimble if he ever saw any 

 cream that the patrons thought was bad? In my experience of 

 twelve years I have never found a customer that would admit his 

 cream was bad ? 



Mr. Trimble : I had a case of that kind come up this summer. 

 A man living within two miles of town came twice a week. He sent 

 his little daughter, a girl of about ten years, over. We are good 

 natured over there and would lift the cream and empty it and send 

 the can back in the buggy. I wanted to get a chance to tell that 

 man his cream was not good but I did not say any thing to the 

 little girl. The man came over one' morning, poured his cream into 

 the weigh can, (by the way, I have a strainer in the weigh can), the 

 top of his cream remained in there and the bottom was whey. I 

 said, "William, what do you think about that cream? Just smell 

 your can." He said, "It is rotten." He was honest and he ac- 

 knowledged it and I have had good cream from that patron ever 

 since. 



The Chairman : We will now hear from Professor Bower, Assis- 

 tant Professor in dairying at Ames. 



SOME STANDARDS IN DAIRYING. 



JOHN BOWER, ASSISTANT PROFESSOR IN DAIRYING, AMES. 



Mr. Chairman: It was with both pleasure and pride that I responded 

 to the call of your secretary to address the members of the dairymen's 



