ELEVENTH ANNUAL YEAR BOOK— PART VIII 421 



Mr. Stephenson : I do not believe we have ever had an audience 

 exactly like this. We have with us this morning in great numbers 

 the farmers — the men who milk and care for the cows. We have 

 with us the creamery manager; we have with us the buttermaker 

 who manufactures the finished product ; we have with us the com- 

 mission man who buys that finished product in the market. It 

 doesn't seem to me we have had a better chance to discuss this 

 question as we have this morning. Now, I am not going to do a 

 great deal of the talking myself. I have attended these conventions 

 for eight or nine years, and I have never attended with any other 

 object in view than to gather all the good ideas I could, then go 

 home and apply them and make more money for the patrons of 

 my creamery. 



I am going to ask Mr. Fowler to give us his idea, this morning, in 

 regard to composite testing of cream. Then I want you all to 

 discuss this subject. 



Mr. Fowler: Mr. Chairman, I did not know that I was going 

 to l)o called upon here to express my opinion on any subject. But 

 I will tell you what I think in regard to the testing of cream. This 

 is done in different ways at different creameries. It is a recognized 

 fact that the only true and correct way is to take a sample of 

 each can and test it immediately upon delivery. But in different 

 creameries, as I said, they do it different ways. I take a composite 

 sample and I test every two weeks for the reason that I haven't 

 time to test every can as delivered. This may be wrong, but I have 

 tried it both ways. We have taken one patron and I have tested 

 each can as delivered, as well as a composite sample which I tested 

 every two weeks. At the end of this period I have compared re- 

 sults. So far I have failed to vary over two pounds of fat on any 

 one man's cream for the month. This is very close, but you must 

 remember that our cream is delivered by the idiviclual patron and 

 in an individual can, and as a general thing every other day. It 

 is poured into the weigh can. thoroughly stirred and the sample 

 taken. That way I think I get a very good sample. In testing 

 this cream I take the sample and hea-t it to about 120 to 125 de- 

 grees. I shake the bottle thoroughly during the heating process. 

 I then weigh out my sample, add my acid and make the test. I 

 test milk in the same way, first heating it, then cooling it back 

 to 70 or 75 and have my acid at about the same temperature. I 

 have my tester run smoothly so that there is no jar when it is up 

 to speed. I first run it about ten minutes. This may not be neces- 



