PORTY-THIRD ANNUAL CONVENTION 93 



matter. The delivery of cream daily, or every other day, is not 

 practical with a small dairy farmer. This is an economic ques- 

 tion. No man can afford to hitch up a team daily and drive from 

 one to five miles to a creamery or shipping point with four or 

 five pounds of butterfat, which is about the average on a farm, 

 even though he gets one or two cents a pound more for it. I 

 maintain that if cream is properly cared for, it can be delivered 

 two or three times a week in such a condition that the best grade 

 of butter can be made from it. 



When I held the position of Professor of Dairying at the 

 Iowa State College, we had one Danish farmer as a patron who 

 delivered his cream every fifth day in the summer time, in a con- 

 dition that we could manufacture the highest grade of butter 

 possible from it. He merely cleansed his separator properly 

 after each separation, and cooled the cream before mixing it with 

 the previous lot. He did not have ice, but used cold water for 

 keeping his cream until it was delivered. 



Competition in buying cream is largely responsible for the 

 quality of cream delivered to the creameries. We have some 

 people who always take pride in doing their work in the best pos- 

 sible manner. Such people invariably produce good cream. We 

 have other people who do as little work as possible unless they 

 are paid for the extra labor. If creamerymen would vuiite and 

 pay for cream according to quality, we would soon find a vast 

 improvement in the quality of cream delivered to our creameries. 

 Cream buying stations where butter is not manufactured, should 

 have proper facilities for cooling and caring for the cream until 

 it is shipped. The problems of making better butter and pro- 

 ducing more per cow are of vital importance to the American 

 dairymen, if we are to hold our own market in competition with 

 foreign butter at the close of the war. 



In co-operation with some of the leading dairy authorities 

 of the country, w^e got out a year or two ago strong, inexpensive 

 cream cooling tanks, which are sold practically at cost, whereby 

 the water pumped to stock tank or for domestic use would pass 

 through this tank, thus cooling the cream which was kept in 

 shot-gim cans securely held in place inside of said tank. These 

 tanks were constructed of two-inch cypress or fir, with double 

 covers, all equipped with two shot-gun cans and large enough to 



