THIRD ANNUAL YEAR BOOK — PART V. 199 



uses his mares on the farm and gets two products, while hogs reproduce 

 themselves more often and thus return values, and the genaral farme 1 ' 

 and the man who raises grade cattle cannot afford to use the cows for bur 

 the one purpose, and your business is hurt when they do it. 



If farmers will handle the cows as they should be they will not only 

 get just as good a calf, and 100 to 250 pounds of butter in a year, but 

 will get a third more of product, surplus of warm milk from the separator 

 for pigs and chickens. Vast sums of money are wasted every year in 

 Iowa because of this mismanagement. In Albia and vicinity butter has 

 sold for almost two years at from 16 to 35 cents a pound, and if 2,000 

 cows were put onto the farms of Monroe county and handled skillfully 

 they would not adequately supply the demand for good butter. 



We would not draw here a dark picture. We picked up for Sunday 

 reading on January 18, 1903, a copy of the Iowa Agricultural Report of 

 1864 and looked it carefully over to find out about the Iowa dairy at tha> 

 time, but the thing was not mentioned. Then we thought a moment and 

 recalled that it was severalyears later than that before John Stewart of 

 Manchester started the first gathered cream creamery, and not until 1876 

 did he achieve the distinguished victory over all the world with his Iowa 

 butter at the Centennial. Before that it had been known in the eastern 

 market as "prairie grease." Then came the era of invention and expan- 

 sion, the building of creameries and cheese factories, until the combined 

 number in the state reached nearly one thousand. We built them whether 

 there were cows in the neighborhood or not or ever would be. We 

 bought all the cans and tanks and churns and curious appliances sug- 

 gested by all the Chicago and New York houses, and thus were thousands 

 of dollars unwisely invested in the business. Meanwhile the counter- 

 feiter was getting in his work and butterine and other patent stuff v/ere 

 being sold as genuine butter, and here again the fine stockmen hailed 

 and said if they use our tallow to make oleomargarine it will make tallow 

 prices better, guess they can use fraudulent butter if they don't know it, 

 and so the dairy met with another backset. Pardon a personal allusion, but 

 it was your speaker who from the platform of the National Dairy Asso- 

 ciation in Cincinnati in 1883 first called the hog butter business by its 

 right name and made the old thing come out into broad daylight and 

 show its bristles. The scene was dramatic. There were 350 men present 

 from twenty-seven different states. The paper was read at 2 o'clock 

 and the discussion closed at 5:30, after men from Denver, St. Louis, New 

 Orleans, Richmond, New York, Boston, Philadelphia and Chicago, to say 

 nothing of brave Colonel Littler of Iowa, who defended the Iowa crearn- 

 erymen against the charge they for years before were using oleo oil in 

 their creamery churns to swell the butter output of Iowa, had taken part. 

 Mr. Coleman of St. Louis, afterwards Mr. Cleveland's secretary of agri- 

 culture, and Professor Taylor, who was afterwards Mr. Coleman's expert 

 chemist in Washington took part in that discussion. You know the his- 

 tory of butterine since that time. State and national legislation has been 

 called in. The thing had been branded and colored and labeled and taxed 

 and is now under better control (Dairy Commissioner Wright says there 



