ELEVENTH ANNUAL YEAR BOOK— PART VIII 457 



Holsteihs for a specific purpose, and that purpose is to get a great quan- 

 tity of milk. Shoemaker breeds Jerseys because he likes rich milk. I 

 breed Guernseys because I want a great quantity of rich milk. So we all 

 get just what we want. 



If you will pardon me for a moment, I believe I will call the attention 

 of the members of this association to a fact that I think very few of 

 you remember, and that is, I believe I am the oldest active member of 

 this association. It is a great many years ago that I attended the first 

 meeting of this association at Cedar Rapids — the first meeting of this 

 association which has been so potent for good in Iowa. I remember hear- 

 ing a discussion at that time and it is opportune now because it shows 

 what an advancement has been made in the commercial part of this great 

 industry. I remember one old gentleman getting up and talking about 

 the number of cubic inches of cream which it took to make a pound of 

 butter. He knew that was the exact number. When he sat down another 

 fellow got up and disputed it. He said so many cubic inches of cream will 

 not make a pound of butter. Ladies and gentlemen, do you realize that in 

 my life time we can go back to the place where people of this great 

 state of Iowa did not know what constituted cream, and do you know 

 that some of the legislators of our neighboring states passed a law speci- 

 fying a certain number of cubic inches of cream for making a pound of 

 butter? 



From that true beginning this manufacturing and commercial side 

 of this industry has been developed until today it is the real side, and 

 instead of the men from livery stables and from off the street we have 

 the men from our dairy schools in this state and our neighboring states 

 of Wisconsin and Minnesota, and I can see before me many a man who 

 knows he never saw the same colored butter put upon the tables or 

 the same flavored butter twice in succession. Today we have a uniform 

 color and a uniform flavor — all because of the advancement of this 

 science. 



While this has been going on, while we have changed the crocks, 

 the pans and the cream separator by way of the deep setting pans; 

 while we now measure accurately by means of bacteriology, the thermom- 

 eter, etc.; while we now churn the salt and work our butter before we 

 take it from the churn — all these modern improvements, strange as it 

 may seem, the very foundation of the industry has been neglected and 

 the dairy cow today, in my judgment, is a poorer cow than she was 

 when we didn't know, that cream contained butter-fat. I want to say 

 that we have builded a magnificent superstructure, but we never looked 

 at the foundation. The great dairy belief that Barney, Van Pelt and 

 Shoemaker have fathered and pushed has for its basis one thing, and 

 that is the knowledge of every cow in every herd in Iowa. You may think 

 it not worth while or a necessity. Over in the coliseum, if you will take 

 the trouble to look, you will find a grade Jersey — not a pure bred cow 

 — that made 600 pounds of butter-fat in a year under official test, while 

 the average cow in Iowa is not making over 150 pounds. Four hundred 

 and fifty pounds of butterfat that grade Jersey has made more than the 



