THIRD ANNUAL YEAR BOOK — PART IX. 549 



Mr. Ross: T move the adoption of the resolutions as read. 



Motion seconded and carried. 



Mb. Wentwortii : I would suggest that it might bo well to 

 appoint a committee to have charge of whatever may he necessary 

 to l>e done in regard to the exhibit at the Louisiana Purchase Ex- 

 position. I would move that a committee of three he appointed, 

 of which the president of this association will be chairman. 



Motion, seconded, put to vote and carried. 



President: We have an afternoon session — the last. Wo 

 have provided a program of unusual interest to butter makers. We 

 had yesterday one of the liveliest discussions that was ever held 

 at any dairy meeting, and I assure yon we are going to have jus! 

 as interesting a time this afternoon, and we hope yon will all 

 stay over and wo may have a full audience for the last meeting. 



President: This convention is adjourned until 2:00 this af- 

 ternoon. 



AFTERNOON SESSION. 



President: The mooting- will now come to order. The first 

 on the program is "Receiving and Sampling of .Milk," by C. A. 

 Larson of the Ames Iowa Agricultural College. 



RECEIVING AND SAMPLING OF MILK. 



C. A Larson, Ames, Iowa. 

 Old as this subject may seem it is nevertheless as important now as 

 it was years ago, for the success and welfare of a creamery is almost 

 wholly wrapped up within those two words "receiving" and "sampling." 

 The amount and quality of milk taken in depends to a great extent upon 

 the manner in which the receiving and sampling is done, and without milk 

 no creamery can succeed. So much attention has recently been given to 

 such subjects as "The Preparation of Starters," "Ripening of Cream" and 

 "Churning of the Butter" that the work connected with the receiving and 

 sampling of milk has been crowded into the background. It is exceedingly 

 important to know how to do this work, but it must not be to the neglect 

 of receiving and sampling of milk. It is a fact that in many creameries 

 where division of labor occurs, the head butter maker, or the man with the 

 most practical experience and with the most mature judgment is chosen 

 to look after the ripening and churning. A second man, or usually a boy, 

 is delegated to look after all the important details involved in the receiv- 

 ing and sampling of milk. There is no place in a creamery where all the 

 different qualifications of a man are put into use as they are in the weigh- 



