ELEVENTH ANNUAL YEAR BOOK— PART VIII 391 



Mr. 'Neel : I didn 't mean to say that I expected the farmers to 

 deliver that cream every day. I believe the average farmer has 

 conditions, if he will do his duty, whereby he can keep that cream 

 and deliver it at least three times a week with good results. The 

 trouble with this is, a man delivered his cream yesterday and should 

 deliver it again tomorrow, but he has some hay down that needs 

 his attention, and as a consequence that cream is left until it is 

 convenient for him to take it to the creamery. He can deliver his 

 hogs in town, put his hay in the barn when it should be, but the 

 cream is left until the last. 



Mr. Kidder : Let me ask you : Why is this cream left until the 

 last thing? Because the creamery is so anxious to get it that they 

 pay just the same for the poor as they do for the good. I think 

 it would solve the problem to pay according to quality. 



Mr. O 'Neel : I believe that system has been tried out several 

 different times and in several localities in Iowa. In some places 

 it has worked out very satisfactorily, but there are other sections in 

 small towns where there are from one to three cash buyers buy- 

 ing for the large centralizers who care little for quality and they 

 pay for it regardless of quality or condition. So if you don't take 

 it they will take it elsewhere. 



Mr. Kidder : If the creamery that receives that cream lost money 

 on it they cannot continue in business very long. I would rather 

 operate with less cream at a profit than with more at a loss. 



Mr. O'Neil: I think without exception the men who are send- 

 ing milk to the whole-milk creameries are receiving more for their 

 butterfat than those who send to the gathered-cream factories. 



Mr. Fowler : I was at Malvern last fall and they delivered their 

 cream once a week. I think they paid 23 cents for butterfat. Will 

 that induce farmers to produce butterfat? 



Mr. Stephenson : I hate to close the discussion of this interest- 

 ing and important subject, but I guess we will have to. The next 

 is an address by E. S. Estel, assistant state dairy expert, on "The 

 Relation of the Buttermaker to the Creamery Patron and to the 

 Dairy Cow." 



Mr. Estel: Mr. O'Neil asked you to pardon him for having 

 written his talk. I am going to ask you to pardon me for not 

 writing mine. 



From the most remote time we find the dairy cow has been a close 

 friend of the man or woman who made her butterfat into the finished 

 product. In Holland, Denmark, and the Guernsey and Jersey Islands, the 

 butter was made on the farm, and necessarily the buttermaker and the 



