556 IOWA DEPARTMENT OF AGRICULTURE. 



to the careless maker seems of little importance, to the intelligent maker 

 are of the greatest importance. This condition is quite evident to any one 

 who has visited a large number of creameries. In some creameries, we 

 find every evidence of prosperity. The maker meets the patrons with a 

 "Good morning" and a pleasant smile, and weighs and samples the milk 

 as it should be done. The creamery is in first-class order and there is a 

 pleasant atmosphere everywhere. It is a pleasure to visit such a plant. 

 Contrast this with a creamery where we find everything in a dilapidated 

 condition, with an untidy maker at the head of it, patrons dissatisfied and 

 the complaint is made on every side that the creamery business does not 

 pay. In fact some of the patrons think that the creamery men are the 

 greatest rascals in existence. That is what is preventing the creamery 

 business from progressing as it should. Jealousy among farmers has de- 

 stroyed more creameries than all other things combined. More faith in 

 mankind is needed. I believe there are very few dishonest men in the 

 creamery business. If one fourth of the dishonesty that is printed in the 

 sensational papers is true^ the business of the world would be seriously 

 affected. When we consider that only five per cent of the world's business 

 is done on a cash basis, we find that business men have faith in mankind. 

 We frequently hear farmers in a community find fault with the creamery 

 in their section and do everything they can to injure the operator's busi- 

 ness, when in reality the very presence of a creamery in their neighbor- 

 hood is advancing the price of land possibly from three to five dollars per 

 acre. With your permission I will review the butter business from the 

 time the milk is received up to the finished product. The weighing of milk 

 which seems of little consequence to some makers is a very important 

 place in a creamery, and a place where the head maker should always be 

 found in the morning. Here is the opportunity of coming in contact with 

 the patrons and doing missionary work that will educate him to furnish a 

 better product. It also gives the maker a knowledge of the condition of 

 the milk that he is to handle that day. The importance of taking a correct 

 sample of milk is quite an item in keeping the patrons satisfied. More 

 dissatisfaction exists over the testing than any other business in connec- 

 tion with the creamery. If milk is allowed to stand only a few moments 

 in the weighing can and a sample is taken without carefully stirring the 

 cream, the result will be an inaccurate test which may defraud the patron 

 or the creamery. The leaving open of milk jars as frequently happens 

 after samples are taken, will not give accurate results, as evaporation of 

 moisture is taking place all the time. I have known samples of this kind 

 to cause a variation of two per cent. Take up the question of testing milk. 

 Testing machines must run perfectly smooth and at a certain speed to in- 

 sure correct results. Sulphuric acid should also be of a certain specific 

 gravity. These things require skill. The heating of milk for separation is 

 not receiving the attention it should. It was my privilege at a great na- 

 tional convention to try and point cut the defects in the butter exhibited. 

 I found possibly thirty to forty per cent of the flavor was injured more or 

 less by the use of live steam for heating the milk. It was an easy matter 

 in most cases to select the butter where live steam had been used before 

 reading the methods of making it, many using the exhaust steam from the 



