560 IOWA DEPARTMENT OF AGRICULTURE. 



the preparation of the package, tubs should be thoroughly steamed then 

 soaked for a few hours in a weak brine solution when they are ready for 

 a coat of paraffine. Parchment paper should be used of the best grade, 

 after it has been soaked for ten or fifteen minutes in boiling water. It should 

 then be immersed in cold water and left until used. If paraffine is not 

 used, the tubs should be soaked for a longer period. Parchment paper 

 should be allowed to project about an inch over the top of the butter and 

 neatly folded. The tub should be filled full and stroked off level. This 

 gives a nicer finish. As a general thing, not enough precaution is taken 

 in packing the butter in firmly in the tub. Nothing looks worse in a strip 

 tub than to see holes in the side of the package. The appearance is not 

 only bad but the imprisoned air makes the conditions favorable for the 

 growth of mold. A nice, clean appearance and good finish go a long way 

 in fixing the price. It is almost impossible for a creamery owner to place 

 an intelligent estimate on the service of a good maker. We have one or 

 two large creameries in Iowa that are getting one and a half cents a pound 

 above western extras. These creameries could pay their makers three 

 thousand dollars a year and still have one cent, above left. If you have a 

 good maker, do not hesitate to pay him a good salary. Five dollars a month 

 given unsolicited would be more appreciated by a maker than ten dollars 

 given on demand." 



The opportunities were never better for first-class men in a creamery 

 than they are today. College men need not hesitate to take up this line of 

 work if they have a liking for it. 



i 



Mr. Laird: The professor spoko about having a good over 

 run. What is considered a good reasonable over ran under favor- 

 able circumstances where everything is conducted in an honest 

 manner. 



Mr. McKay: About 16 to 18 per cent. There are some 

 makers who will be able to incorporate a little more water than 

 that. Now I want to tell you what a difference a butter maker can 

 make in a large creamery. I know of one large creamery in this 

 state where the butter maker made a difference of 31,000 pounds of 

 butter per year, giving the patrons about the same test. 



Mr. Wright: I would like to have Prof. McKay make some 

 statements in regard to the contest he is preparing. 



Mr. McKay : The contest is purely an educational contest 

 which we are giving. A great many butter makers did not seem 

 to understand the National Educational contest. I might state 

 what we are offering to the public. The first 20 lbs. of butter 

 sent to the contest we demand to pay the expense of cartage from 

 the school to the station, and the postage sent out. If there is any 



