ILLINOIS STATE DAIRYMEN'S ASSOCIATION. 221 



to the creamerjman to allow the private dairyman to com- 

 pete with him in the same class. It seems to me that a private 

 dairyman who runs a separator on the farm and has complete 

 control of the food and everything right from the beginning 

 to the end, they ought really to be put in a class by themselves, 

 and ought to score higher than any creamery entry. However, 

 I agree with Mr. Hostetter that the only right way is to pat 

 it all into one class and say we will pay for the best butter. 

 But I want to say that the shoe is on the other foot as regards 

 the competition. 



Mr. Hostetter: I do not think that that is the case, be- 

 cause the majority of butter makers who make dairy butter 

 have not got the conveniences that the creamery men have 

 and they should be educated up by having conveniences for 

 making butter and taught what butter is, and the only way 

 you could have them find out what it is is to have them com- 

 pete with the very best grades of butter and score it on the 

 same scale. 



The Chairman: Do you think we will accomplish more in 

 the educational way if it was all entered and scored from the 

 same standpoint as was done here? Right along that line, if 

 we will use the same skill at the farm that we have in the 

 creamery we can make butter that will score higher than in 

 the creamery, because at the farm we have control of every- 

 thing — the cows and the feeding, all the way down the line, 

 and the creameryman does not have that so thoroughly. 



Prof. Farrington: Does Mr. Hostetter arrange the cows 

 in his herd so that he has some fresh cows all the time? 



Mr. Hostetter : That has not been my rule. 



Prof. Farrington: Don't you think you can get better 

 flavored butter from fresh cows' milk than from strippers? 



Mr. Hostetter : I know that I can. I have never had any 

 complaints of my butter only when the cows were going dry. 



The Chairman : I know what Prof. Farrington is driving 

 at. It is a matter that came up at Owattonna. It was some 

 work done at the Iowa Experiment Station that has been a 

 great surprise to all the old butter makers, in which they 

 demonstrated that they got just as good flavor from strippers 

 and in some cases they got better flavor from the milk of strip- 

 pers than from fresh cows. This broke us old fellows all up; 

 we begin to feel that we have started out wrong some way, and 

 we all want to know how they did it. This paper was read 

 at Owattonna, but the writer of it was not there and the 

 young man who read it would not take the responsibility of 

 answering questions along that line. 



The Secretary then read the scores of all those scoring 90 

 and above as follows: 



