ELEVENTH ANNUAL YEAR BOOK— PART VIII 425 



a certain creamery. They had between 14 and 16 per cent mois- 

 ture; they had 2 per cent salt and they were apparently conduct- 

 ing their business in an ideal way, but at the end of the month 

 they didn't have any overrun. Investigation showed that the loss 

 was in testing. If this creamery had checked the business every 

 night this loss would not have occurred because they would have 

 found it right away. A great many large factories are putting in 

 girls to do the testing and it doesn't cost a great deal. The ladies 

 are going to be the creamery ladies. They are equal to any man 

 so far as the testing is concerned. I believe the small creamery 

 can afford to have a small store in front where they can sell cream, 

 milk, buttermilk, ice cream, etc. The same girl that does the test- 

 ing can run the store. I believe in girls for doing the testing. So 

 far as variation is concerned in milk, you are bound to have them. 

 I think Mr. Stephenson has told you why these occur. However, 

 the milk from one cow may vary 2 per cent from one milking to an- 

 other. Just why this occurs is not fully understood. Although 

 these variations are possible, in nine cases out of ten the farmer 

 is in position to give a good reason for it. 



Mr. Stephenson: I am going to ask Mr. Kieffer to tell us how 

 butter is received and in what condition in the New York market. 



Mr. Kieffer : It certainly is a pleasure to me to be called on and 

 for the opportunity of saying a word to you, as my heart is with 

 this association. I do not know that I can tell you to your entire 

 satisfaction why butter is graded in New York as it is or why it 

 is handled on the grade as it is in the place of the score. Butter 

 that will not grade as specials, but comes within the grade of extras 

 has to be sold as extras, no matter if it grades very close to the 

 special quotations. That is, butter sold openly on the exchange. 

 We have had on the New York market up to the first of August 

 and when you commenced to have this dry weather, what we term 

 fancy butter. Everybody spoke about the big improvement. The 

 dry weather came on in the west which lessened the product and 

 possibly might have been the cause of a little neglect here and 

 there. Anyway cream was brought to the creamery in a neglected 

 condition, and we all know that the best butter can not be made out 

 of cream that is not in good condition. Butter of this kind won't 

 improve. It got a bad start on the farm and in no case will you 

 find it improving after manufactured. In all cases you will find 

 it working against the grade. 



