THIRTY-SIXTH ANNUAL CONVENTION. 31 



QUALITY IN DAIRYING 

 by 

 H. R. Wright, State Dairy and Food Commissioner, DesMoines, Iowa. 



Chairman: This discussion has been very interesting; 

 something we need in this state more than anything else is Cow 

 Testing Associations. We are grateful that Mr. Rabild has 

 come and talked to us. 



We will take up the next number on the program. Honor- 

 able H. R. Wright, State Dairy and Food Commissioner of Iowa 

 will now talk to us. I take great pleasure in introducing Mr. 

 Wright. 



Mr. Wright: Mr. Chairman: I suppose that everybody 

 knows that Iowa is a great dairy state, but not in the same sense 

 that Illinois is a great dairy state. We have no large cities to be 

 supplied with milk and cream; we have only three condensed milk 

 f'actories ; our dairy business is the production and manufacture 

 of butter. We have a large number of creameries and in them 

 make a very considerable amount of butter. However, there is 

 one thing that is an absolute essential in all kinds of dairying, 

 that is quality. 



There are some good qualities and some bad ones, but I sup- 

 pose I am expected to talk about the good ones. 



The man who begins the dairy business expecting to suc- 

 ceed must have some peculiar qualities of persistence; he must 

 be ambitious to better himself ; he must be energetic, but he must 

 not imagine he can do business on a wholesale scale. His energy 

 must be of the persistent kind, rather than the violent kind. His 

 ability and willingness to attend to details must be great. The 

 dairy business is one that requires the presence of the boss at all 

 times, and the man who expects to succeed by sitting in the house 

 and telling the hired man how to work, or who expects to be on 

 the job himself one or two days a week, will be doomed to disap- 

 pointment. 



