THIRD ANNUAL YEAR BOOK — PART IX. 561 



money left after paying these expenses it will be returned to the 



butter maker. The butter will be scored at the school and a chemi- 

 cal analysis made. The butter will be scored two weeks later in 

 Xew York by Mr. Healey to ascertain its keeping qualities. 



If any creamery in the state seems to be having difficulty in 

 making good butter and will notify Mr. Wright lie will have Mr. 

 Kiefier go there. Those who are having extremely poor butter 

 can have Mr. Kieffer come to the creamery and spend a day or 

 two and try to find out what is the matter, whether it is the fault 

 of the creamery or the patrons. Mr. Wrighl spoke this morning 

 of the good feeling existing between the dairy schools, the dairy 

 commissioners and this organization. We are all aware of this 

 harmony and it is as it should be. Mr. Wright is on the road night 

 and day travelling over the country. The president is on the 

 road all the time. We have organized this year and appointed 

 some strong committees and we want* to go to the next national con- 

 test and place Iowa butter at the head where it belongs — should 



belong. 



President: You will be favored with an address by a pro- 

 fessor with whom you all feel acquainted, one who has done much 

 to help you in your knowledge of butter making. Prof. Farring- 

 tou. may 1 call you a pupil of Dr. Babeock \ 



Prot. Fajrringtok : You may. I am proud to be so designated. 

 I only wish it was possible to get Dr. Babeock to attend these 

 meetings more. But he has a strong dislike to leaving his own 

 home. It is impossible to get him out of Wisconsin. 



TESTING MILK AND HAND SEPARATOR CREAM. 



E. H. Farrington, Madison, Wis. 

 About ten years ago the dairy industry was presented with the Bab- 

 eock milk test. This test was rather cautiously received in some localities 

 at first but after those interested had passed thi-ough an educational period 

 the test became permanent and a prominent factor in every branch of 

 dairying. Ever since the practical value of the test was well understood 

 there has been a wide spread interest in the subject of milk testing and 

 people have become so well informed about it that a general description 

 of the method or of the apparatus is unnecessary at this time. Butter 

 makers and dairymen are now so familiar with the method that I will con- 



