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THECREAMERY
== | JOURNAL

VOL. XXV. NO. 1 WATERLOO, IOWA, FEBRUARY 1, 1914 ONE DOLLAR A YEAR

SHARPLES

P tires sateen ? is

EFORE installing a SHARPLES TUBULAR CREAM SEPA- Find out all about the upkeep—the actual necessary yearly repair
RATOR, investigate and learn what the name SHARPLES outlay.
implies. Put us in the dock, sit on the bench yourself, and

Ask them if it’s true that in ten minutes the entire machine can

summon the character witnesses who use the machine—you’ll be cleansed and sterilized,

find them everywhere—and open the cross examination.

Take the creamerymen first, for they are qualified as experts. _, lake their testimony and weigh the evidence. We will cheerfully
Ask them whether the tubular bowl really does make possible the finest, abide by their verdict. After hearing them, if you’re a good judge,
smoothest cream. you, too, will install the SHARPLES and bring your creamery up to

Ask them about the low power consumed in operation and whether the standard Bill Jones and Jim Smith, creamerymen of today with
the machine requires more than two gallons of oil a year. today’s equipment, find profitable.

Introduce a FACTORY TUBULAR as Exhibit A. Pick it to Maud S. and Nancy Hanks set a pace they couldn’t maintain
pieces—three parts to the suspended bowl—and get a good notion of because the passing years slowed them up, Therein they differed from
its simplicity. the SHARPLES.

The Factory Catalog is yours on request.

THE SHARPLES SEPARATOR COMPANY

WEST CHESTER, PENNSYLVANIA

‘Published by FRED L. KIMBALL CO., Waterloo, Iowa

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DE LAVAL

Butter Triumphs as Usual
AT THE |

NATIONAL DAIRY SHOW >

UTTER made from cream separated by De Laval Separa-
tors made the usual clean sweep of all highest awards at the
sreat 1913 Chicago National Dairy Show and annual Conven-
tion of the National Buttermakers’ Association, just as it has al-
ways done every year since the organization of the National

Association in 1892.

Whole Milk Creamery
Butter

The highest score in this class was
awarded to O. N. Peterson, of Rapi-
dan, Minn., a De Laval user, as were
187 out of 200 whole milk creamery
entries.

Gathered CreamCreamery
Butter
The highest score in the gathered

cream factory-made butter class was
siven R. O. Brye, of the Readstown
Creamery Co., Readstown, Wis., this
prize-winning butter being made from
the cream of farm patrons all using De
Laval Cream Separators.

Farm Dairy Butter

The highest score in this class was
awarded to Mrs. D. H. Turnbull, of
Monmouth, IIl., whose family has been
using De Laval Cream Separators for
over twenty years.

De Laval Superiority
Indisputable

The evidence of the superiority of
De Laval cream and butter, demon-
strated by the winning of all highest
awards the world over for thirty years,
is so overwhelming as to be indisput-
able and unanswerable. A De Laval
catalog, to be had for the asking, will
make plain the reasons for it.

THE DE LAVAL SEPARATOR CO.

NEW YORK CHICAGO

SAN FRANCISCO SEATTLE

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The Creamery Hournal.

The Wational Creamery Magazine

| Vol. XXV No.1

NMS 26 Je 15

Unable to find anything better than the
word “system” it is here used to designate
the various conditions which form the struc-
ture and make possible the existence of the
co-operative creameries in Minnesota. It is
necessary to further explain the sense in
which “system” is here used, and the inci-
dent which suggested its use will bring the
quickest comprehension. The state and na-
tional dairy food and drug officials met in

_ Mobile, Ala., in 1913, which took me for the

first time across the battle ground of the
Civil War and into the country where slav-
ery once existed. The opportunity revealed
to me an existing and a past condition in
that territory which I had not before com-

_ prehended. On our trip we could see from our

J
;

'car the houses in which the colored people
lived; we could also get an idea of their
occupation and note their accomplishments
There observations were not in their favor.
Instead of the well painted houses to which
we are used, there were miserable shacks
without any paint. The surroundings show-
ed no attempt at conveniences, not to men-
tion any beautifying effects. The farms
were poorly handled and in unsystematic
aes in fact, there was in all a sugges-
tion of a close relation of savagery. For
hundreds of miles these conditions were ob-
served with hardly a break.

As these new impressions were received,
‘the mind reflected on the past. For cen-
turies the negro lived in slavery. In the ef-
forts put forth during that time to produce
conveniences for life, the white men furnish-
'ed the brain. He laid the plans for produc-
tion and developed industries according to
\his planning; the muscular energy was by
compulsion produced from the black. The
customs of the time all grew up around this
situation. Large plantations were operated
according to well laid plans, industries and
/commerce were developed under these con-
| ditions, and social relations were established
_in harmony with the system. The hundreds
of other human relations were built up in
aeeony with this same plan; the whites,
/on the one hand, adjusting themselves to
the ease and luxury of the wealth which
their combined efforts produced; the blacks
by their care-free sometimes miserable
lives and exerting only their muscular
energy. Several centuries thus spent could
not but build up distinct lines of action. The
€ivil War, when it passed, caused an up-

eaval in this system which destroyed its
xistence forever. The war beheaded this
giant that had been so long in building,
and the head was lying there without musc-
tes, and the muscles were without a head.
‘The thinking part had for centuries been
‘trained to accept it asa fact thatthe muscles
Were to do the hard labor and that the
Whites were too fine material to do any of

WATERLOO, IOWA, FEBRUARY 1, 1914

One Dollar a Year

By HON. JOEL G. WINKJER

it. The muscles were deprived of their
thinking part, and the blacks are now aim-
lessly drifting without much intelligence.
The destruction of property was a severe
blow to the south, but this property could
have been built up and replaced very quick-
ly if the system had not been destroyed,
but with the system gone, 50 years have
passed and the effect of the destruction is

‘both visible and felt, as the first observa-

tion revealed to me, and the condition pro-
mises to remain a problem for yet a long
time. These statements are not a defense
of the system, nor can that system possibly
be likened unto the co-operative creamery
system, but is is here given as an illustra-
tion of what I mean by a “system,” when
applying the word to the co-operative
creameries in our state. The value of a sys-
tem is forcibly brought to our minds when
that system is broken up as was the slavery
system.

Not for any number of centuries, but for
about a fifth of one has the co-operative sys-
tem been growing and developing in this
state. It started planning its own way, using
whatever good was available from past ef-
forts in a similar line. The germ from which
it started was the desire to relieve the
housekeeper from a strenuous work and to
get a better market for their product. The
first step, after the desire, was to bring the
neighbors together for united action. Edu-
cation, therefore, was and is one of the pri-
mary and essential parts of the system.
When the minds of the co-operative were
agreed, articles of agreement had to be for-
mulated, written down and signed. This, also
is a part of the system. The building has
to be erected and finished, and machinery
placed properly; this part costs the most
money, is the most tangible and comes
most easily to our minds when the co-op-
erative system is mentioned. When the
plant is ready for operation, many ways are
tried out, and one or the other plan be-
cames part of the system. When the finished
product has been turned out of the factory,
it must be transported to where it is to be
consumed. From the hands of the trans-
porters other distributers take it and move
it on to the ultimate consumer. Thus, the
distributers have grown into an intimate
relation with the co-operative creamery
system of the state, with mutual benefit.

When other co-operative creameries came,
conditions demanded laws’ recognizing
the organizations in a legal way in their
transactions of business with individuals
and other organizations. Laws of different
kinds followed, and all form a part of or are
in close relation to the system.

Organizations like your own, the State
Dairymen’s Association, were formed for
education, to strengthen and bind together

299829
ava ts 7

The Value of Co-operation

the system. A school was developed to train
buttermakers for operating the creamery.

From each of the parts mentioned, other
lines of this system could be followed to
smaller subdivisions, but the object of this
paper is to leave the impression that there is
something here which we may designate as
a system and that this system has a great
value. It may also be said that to all this
there is a great lack of system. It has not
come about by any well laid plan, but, on
the other hand, by an unconscious relation
that has grown up as we have proceeded
with certain details. In spite of this, it is
nevertheless a structure with more or less
system. It is a structure on which we are
building this very minute, and our great
problem at all times is to build intelligently,
to select material that is well seasoned, has
strength and is fitted for the structure that
will stand the test of time. Nor are the ma-
terial things the most important. While
they have, apparently, the greatest value,
they are in reality much less important
than the part of the system we cannot see,
and, for the most part, exists only in our
minds. Imagine every co-operative creamery
in the state burned at this moment and all
buildings and machinery destroyed. If such
a calamity should happen, it is sure that in
less than one year the buildings would be
rebuilt, and the machinery replaced. But, on
the other hand, leave the buildings and ma-
chinery intact and again imagine the know-
ledge of the organization and operation of a
co-operative creamery to be blotted from
the minds of the dairymen of the state, and
it would require a decade or more to restore
that important part of this system.

Although some parts of the system are
not as comprehensive as others, nevertheless
the system is here and, as a whole, is of
immeasurable value. During the course of
building up this system we have advanced
from the time when our butter was selling
on the New York market, as a western but-
ter, several cents under the highest quota-
tion, to the present time when Minnesota
butter is sought for at a price several cents
over the highest quotations, and each cent
of increase on our butter today means an
extra income to our state of $1,000,000 per
year.

In competition for prizes we have made
a wonderful record. Twelve out of 14 na-
tional prizes have been awarded our state.
The last one obtained was the $100 silk
banner given by the National Buttermakers’
Association, 41 of our entries having a high-
er average score than the highest 10 from
any other state. Out of this 41 there were
only two that did not come from strictly
co-operative creameries. It is the system
again that is showing results. Unlike the

(Continued on page 18.)

age 4

THE CREAMERY JOURNAL

SU, 00000000 000000002

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A
Square

Deal

HAT’S what

we believe in
and that’s what
you will get if you
ship us your butter.

We Sive correct
weights and full value
according to quality for
every pound of butter,
and we call this a square
deal. Furthermore, we
have the outlet, the
money and the most
efficient organization to
handle the business
right and economically,
so we can give a
square deal.

You will profit by
giving us a chance in a
business way to prove
our assertions.

Try us and see for
yourself.

The Fox River
Butter Co.

COUT

The House of Quality
and a Square Deal

CHICAGO NEW YORK
1533 Michigan Ave. 78 Hudson St.

Sam Haugdahl, St. Peter, Minn.,
Western Representative

SUC ECC

Wisconsin Buttermakers’ Convention

MADISON, FEBRUARY 3D, 4TH AND 5TH

As announced in the last issue the but-
termakers’ convention will be held in Ma-
dison February 3d, 4th and 5th. The pro-
grams have been sent from Milwaukee and
in case any member or party interested does
not receive a program with entry blanks,
etc., kindly advise the secretary at once.

The judges who will score the butter are
the same as in former years, viz: E. Lee,
H. C. Larson and Thos. Corneliuson. Some
of the dairy press made an error and stated
that the premium fund would be divided on
the basis of one dollar to each exhibitor,
the balance to be pro rated. This is a mis-
take. The basis for the division of the pre-
mium fund will be $2 for each exhibitor and
the balance to be pro rated as in former
years. Kindly note this change.

In addition to the five state prizes con-
sisting of three chairs generously offered by
Hon. S. A. Cook, and two valuable chests
of silver containing 26 pieces packed in a
mahogony case, we offer 40 additional prizes,
four for each of the 10 districts. These ad-
ditional prizes are, as in former years, given
to the parties scoring the highest in their
district, provided some representative of the
creamery is present and registers with the
secretary as stated in the program. The prize
of course, will go to the buttermaker. The
first prize consists of a fine 18-inch, seal
leather traveling bag, full leather lined. The
second prize consists of a set of silver
knives and forks, fully guaranteed for 25
years. The third is a silver carving set and
the fourth is a fine umbrella, detachable
handle and stem. These 10 umbrellas are
offered by the J. B. Ford Company, Wyan:-
dotte, Mich., manufacturers of Dairymen’s
Cleaner and Cleanser. In addition to these
prizes several of the manufacturers offer
side premiums—the Wells Richardson Com-
pany, Chicago; ‘Chris. Hansen’s Laboratory,
Little Falls, N. Y.; Coyne Brothers, Chi-
cago; and Preservaline Mfg. Co., Brooklyn
N. Y. Full details in regard to these prizes
will be found in the program.

The meetings of the convention will be
held in the assembly chamber of the state
capitol. Tuesday evening we will have ad-
dresses of welcome by Hon. Francis E.
McGovern, governor of the state of Wis-
consin, Carl M. Johnson, president Madison
Board of Commerce, and Professor E. H.
Farrington. These addresses will be fol-
lowed by a paper on “The Use of Concrete
in Creamery ‘Construction,” ‘by I. M. Clic-
quennoi, of Chicago, and Robert Carswell
of Menomonie will read a paper on “The
Creamery Conditions of Northwestern Wis-
consin.”

Wednesday Afternoon.

The Workmen’s Compensation Law as
related to Creameries—Hon ‘C. H. Crown-
hart, Industrial Commission, Madison.

The Development of Fishy Flavor in But-
ter.—L. A. Rogers, Dairy Division, Wash-
ington, D. C.

The Cost of Artificial Refrigeration as
compared with the Cost of Natural Ice.—
C. E. Hart, Milwaukee.

“Guard Ye Well Her Bulwarks.”—Hon.
J. QO. Emery, Madison.

Election of officers and report of secre-
tary and treasurer.

Thursday Afternoon.

Cleanliness as a Factor in Successful
Creamery Operation.—L. L. Bolstead, Bas-
co.

February ola

Notes from Denmark.—Thos. Corneliu-—
son, Dairy Division, Washington, D. C

The Licensing of Creameries and Crea
ery Operators.—L. H. Winters, Eau Claire —

Errors in Creamery Accounting—M. H.
Meyers, secretary National Creamery But.
termakers’ Association, Madison.

A Problem of Creamery Operation—
Prof. C. E. Lee, Madison.

Announcement of scores and reading of
resolutions.

There will be no meetings Wednesday
morning nor Thursday morning because i
was deemed advisable to give the butter-
makers time to visit the dairy school and
take in the starter exhibition, which will be
held at the dairy school Wednesday morn-—
ing. This exhibition will be in charge of
Aksel Bruhn and five-quart size thermos
bottles will be awarded to the five butter
makers exhibiting the best starters.:No en
try fee. Blanks to be filled out at the secre
tary’s office.

The butter exhibit will be held Thursday
morning. It is hoped that samples of but-
ter from New Zealand, Australia and other
countries will be available for the inspec-
tion by buttermakers. If such samples can
be obtained they will no doubt form an in-_
teresting part of the exhibit. ~

There will be no program Wednesday
night. This will give the members an op-_
portunity to take in the theatre or to visit
their friends. F

Thursday evening the members will at-,
tend the horse show at the university stock ,
pavilion. This is a great attraction and no
doubt all the buttermakers will desire te
spend the evening in that way.

Many reservations are being made at the
Park hotel, the official headquarters.—G, '
H. Benkendorf, secretary. {

Prof. G. H. Benkendorf, Madison,

In all organizations of a public nature there mu
be someone who has an unusual amount of time ani
ambition to devote to the detail management of
association. There must be a “George.” In the cas
of the Wisconsin Buttermakers’ Association it is

“Gus.” Prof. Benkendorf is a busy man around th
Dairy School at Madison, but he has done an eno
mous amount of rustling for the association an
every convention under his reign has been a succes
The one this week will be no exception, i

————————————— —— __________¥—_—Hs ss _____ EEE
February 1, 1914 THE CREAMERY JOURNAL Page 5

SINNED UOTUUTUATONTCN TON TUA TOO TUUUUN TURTON TUOTU TOOT TOO TUTTO TU TUMIUMIUMTUTUMTMUMIUMMMLITU UCU

Who's Your
Friend?

Looks Good
to Me!

acili:Kil,

TRADE warn %

REPRESENTATIVES
eergge td Package Mfg. Co., Chicago, IIl.
A. H. Barber Creamery Supply Company,
Chicago, Ill.
Ohio Creamery & Dairy Supply Company,
Cincinnati, Ohio.
L. A. Watkins Mdse. Company, Denver,

Colorado.
e J. G. Cherry Co., Cedar Rapids, Iowa.

Powerful Germicide
Disinfectant—Deodorant

Not a Poison

WILL NOT TAINT MILK OR. ITS PRODUCTS

Makes It Easy For You to Comply With All Sanitary Regulations

More important still—it makes it easy for you to make better butter at less cost. The
use of B-K all through your plant cuts off a great many sources of loss. At a cost of a
nickel a day for the average creamery you can keep the whole plant sweet and clean.

Believe me, if you knew what good work B-K is doing in other creameries you would-
n’t rest a minute until you sent your order for a good supply.

Use B-K Because It is Practical

We recommend nothing to you except the intensely practical. We have no
patience with experimenting with the other fellow’s work. We know what we

5 TRAOEL HARK 4

are talking about before we print a word. We don’t mean laboratory tests s
when we tell you B-K will do a certain thing—we mean actual work and tests RS
in regular creameries. RS
~
Use B-K in every drop of rinse water. Use B-K for rinsing vats, cans, NS
: churns, all piping, conduits, separators—whatever place you know where there SS
is a chance of germ trouble. You know the places. We tell you to use B-K throughout the plant, because SS
it will pay you to do it. Remember, a nickel a day will do the stunt and you will be utterly surprised at RS pone
the advantages it will give you; at the improvement it will make in your output; how much easier it will SS Company, ae

make your work. B-K is your friend from start to finish. 603 Pioneer

S
SS 03 |
~ Building,
SS

= If you will show every ° :
Co operative Work Stat cf your pagans te Every ise ae ae every buttermaker, s Madison, Wis.
B-K way of producing pure milk you can make an increase every stoc older an patron of Creamewes SS
in the quality of their milk and cream that will astonish will be interested in our new book, “Better »
ent: Milk.” Ss Send me peg book
a ~ ~ “ o ”
If you_can get them simply to rinse cans, pails, sepa- It is sent free. It is brim full of in- SS eee See
rators in B-K and wipe off the cows’ udders with B-K 5 Y 2 A SS We handle
dilution before they milk you could afford to buy all the teresting facts, good illustrations and SS 2
B-K your patrons could use. money-making suggestions. s Rie eletalsis/niela’elalsleinjt=te Ibs. whole-milk
If you don’t believe this statement ask us to show you. WRITE US TODAY. s . :
s AMY. ols.cwleiscsis vcs lbs. cream daily.
° ° ° SS
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enera urirfication ompany RS? Nine cot 2. 4.5.2 a as
603 Pioneer Building RS
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MADISON, WISCONSIN s
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PCUMVUTUUNTUUOAUUUGTUOOTICOHUNUOTIUOVTUOOIIUCOTCOATOCUUOHTUOONITCOTOGHTUOONICONIUCOIICONTUCOHIUOOIUONUCOCOAUOOUOOIUON OOO OMT TOOH ICON UOCOTUUUA LOO LOOTLOUGIUOMI LOO TOO LUG TUOG ICO LOOM TREMOLO ROO TOOL ECO CO TOO

Page 6

SUE

NORTHEY COOLERS

“The Cooler With the Hump” For Dairy Use=

Floor in Our Cooling Room is Filled With Water Proof Cork = =
Buy Your Cooler in Sections—You May Wish to Move It Any Time =

TUE

= Mineral Wool Packed, Perfect Construction, Cold
=Dry Air Circulators, Odorless, No Taint, No
= Mould, Triple Matched Joints, Strong Circulation,
Sanitary, Preserver of its contents. Every up-to-
date Creameryman should write for catalogue.

Northey Mfg. Co., No. 100 Bluff St., Waterloo, Ia.
For sale by all dairy supply houses.
TUTTE eee

STEEL

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W. F. Drennen &
eet ay

BUTTER

OTTO LLLLCLCLLLLLLLLLLL LLCO

Pe ELEC =

jugsuneseuusevessoeansgneszsoaeneneonc ane a neneavaneccoecancavesecsvenaeeneasceaenasnnsennae

37 South Water St., PHILADELPHIA

STULL LLL

SUE

W. I. YOUNG W. B. YOUNG

ESTABLISHED 1854

W. I. Young & Co.

Wholesale Dealers in

Butter, Cheese and Eggs

9 Reade St, New York
WRITE US
Refer by permission to oes National Bank,
N. Y.; Fidelity Trust Co., Dun’s
and Bradstreet’s Ty De

THe:

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STITT EEE EECLLUO EEE LCCUCO REEL LULUCC LL

STUVTEVTEVTTTNNT

We Want to Do Business With You It Will Pay You to Trade With Us

W. D. COLLYER & CO.

Successors to Collyer & Co.

BUTTER AND EGGS

Butter in any quantity and all grades. Eggs in carlots or
ess. Write, wire or phone us,

Main Offices: 200 W. South Water St., CHICAGO

Warehouse: 209 W. South Water St..
Long Distance ’Phone, Main 3184.

W.B.A.Jurgens

COMMISSION MERCHANT
AND WHOLESALE GROCER

WALLABOUT MARKET
BROOKLYN NEW YORK

References: All Mercantile Agencies: Manu-
facturers’ Nat'l Bank, Brooklyn,

THE CREAMERY JOURNAL

Practical Buttermaking Hints

(Written especially for The Creamery Journal.)

I notice from reading the dairy papers
that a good many creameries are holding
special patrons’ meetings and the main
subjects taken up are the quality proposi-
tion, and whether or not to grade.

This is no doubt brought about by the
hard sledding that poor butter has been
having and the wide range in prices be-
tween good and poor butter. The fact of the
matter is, quite a number of small cream-
eries have had a mighty hard time of it
this winter and unless something comes
their way whether it be grading, a change
for the better in the butter market or what,
some of them will find themselves so em-
barrassed financially that they will have to
close up shop. It is therefore, important
that these meetings are called and that the
patrons attend them well and help to de-
vise means whereby their creamery may
continue to prosper, for its continued pros-
perity means a good deal to the community.
When once it has stopped running it will
be a much harder matter to get it started
again than some would think. In most cases
the patrons will get quite a bit less for
their cream for the following year, taking
it clear through, than they have been get-
ting from the creamery unless the creamery
was one of those that ought not to have
been built in the first place.

The boys located in the farmers co-op-
erative creameries have an advantage in this
matter of meetings for they always have
an annual meeting and on account of elec-
tion of officers, there is generally a good
attendance. It is a fine time to have a
speaker or two present to talk on some line
of interest and give those present some-
thing that will be helpful in building up
the creamery business.

If such meetings are arranged for the
individual creamery plants, a good many
farmers think it just some graft of the
proprietor or owners of the creamery and
it is not so easy to get out a large crowd.
As they do not have shares in the plant
they do not listen to talks of improvement

Prof. E. H, Farrington, Madison, Wis.
The man who has been unusually prominent for

ears in the progress of dairying in Wisconsin. He
is a widely known authority and is to Wisconsin
buttermakers what Prof. Haecker is to Minnesota
creamery and dairy men. Prof, Farrington will be
one of the distinguished hosts at the convention.

February 1, 1914

in the quality of the cream as earnestly a:
those of the co-operative creamery but |
believe even so, it will pay to arrange for
such meetings at least once a year for it
is a fine thing to get together. By having
good speakers from the outside talk along
these lines, the patrons cannot help but
feel that the creamery company is interest
ed in the business and willing to do what
they can to further the work.
If yours is an individual creamery it wi
be a good thing to have some light lunch
the creamery, such as coffee and sandwiches
and doughnuts, any little thing to get them
warmed up and in a good, jolly frame of
mind to listen to the talks. If you are ma
ing ice cream do not forget to serve t
even if it is cold weather. It goes fine, we
tried it last winter and know from experi-
ence. This all means a lot of work and
worry on the part of the manager in ar-
ranging for and seeing that everything is
carried off without a hitch, but it is time
well spent and I am sure it will bring its
reward in increased and better business.
As I said before the operator in the co-
operative creamery has the advantage foi
an annual meeting is already arranged for,
so all he needs to do is to arrange for th
speakers and see that it is well advertise ;
It has always been a puzzle to me w
farmers in the co-operative creameries,
even when shown how much more it will
mean to them to properly care for thell
cream and deliver it often, go on in the same!
old way. 4
I believe if this wide range in price con-'
tinues, it will touch the pocketbook of a
good many of the co-operative creameries s0'
hard that they will come across and listen.
When they realize that by three or four of,
them going together in a route they cai
deliver all sweet cream and any one of
them not have to come to the creamery
more than once per week, they will see where
it will mean more money and will be willing,
to follow this advice. There is never going?
to be any trouble in getting good prices for!
good butter it is the makers of poor butter
that must suffer. Of course a winter like we
are having, when poor butter is 10c pe
pound below fine goods, is very hard on tt
maker of the poor goods. Still if it were to
continue for all time, we would get adjuste
to this and it would force us to make good
butter or quit and if we did get in line it
a be the finest thing that ever happen-
ed.
However the margin is already narrowing
and possibly by spring it will be about not
mal and by another winter a good many
creameries will have forgotten the exper
ences of this winter and will be no better
off than before.
No one now seems to know what effe
the change in tariff is going to have on o
storage business and with the possibility
freak cold storage bills going through,
looks as if we would have to await develo
ments and take things as they come. ;
But we can make no mistake whatever im
getting busy with a good rousing meetir
of our patrons and doing our best to li
them up on the quality proposition,

q
j
q
q

The Chamber of Commerce at Garfield,
Wash., have taken it upon themselves to
organize a co-operative creamery in ord
to take care of the enlarging dairy busine
in that territory.

February 1, 1914

ee NNTOTNTUTTUNNUIUOUUUIUUNUITUUUUUUUUUUUUIUUUUCUUUUUUUUUUUIUULGLILEEUUULLUCCLLLLCCCCLLLLLLLLLLLLLLLLLLLLLLLLLLLLLGLLGLLULE--LLCLCLCCLULLLLLLLLLLLLLLLLLLLLLo oc CLL... =

= ‘5c Under the Best — In Some Cases 6 and 7c.”
E Report from the Market—Dec. 1913 .

= “Never, during the 36 years that I have been a commercial reporter on
= the New York Market, have I seen such a wide range of values for the dif-
= ferent grades of butter, and NEVER BEFORE HAS THERE BEEN SUCH
= A MARKED DISCRIMINATION ON QUALITY.”

= Report from the Market—Nov. 1913

= “A year ago, a lot of the fresh creamery that was only a little off from
= extras, sold promptly within 1 and 2c of the top.

= This same class of goods sells today about 5c under the best, in some
= cases 6 and 7c.”

= class.

= get the finest made tubs that are to be had.

= the most attractive and the most salable shape that it is possible for a tub to carry it.
=

THE CREAMERY JOURNAL

Now, while “‘package”’ may not affect the “‘quality’’ of the butter it does affect selling price.
The Creameries that ship their butter in Schmidt Bros. tubs know this—they desire to be in the 5, 6 and 7- HIGHER
They know that the DIFFERENCE between a poor appearing package and a fine appearing package may mean a

LOWER SELLING price—as well as injury to their reputation as makers and shippers of FINE butter.

This is why they ship their butter in Schmidt Bros. tubs,paying the slightly higher price asked for them, because they

They know, that when they have shipped their butter in Schmidt Bros. tubs, that it will be conveyed to the market in

Schmidt Bros. tubs aid them in obtaining “‘HIGH QUALITY” prices on their butter.
“Follow the Leaders”—It’s sound business policy

ELGIN BUTTER TUB CO., Schmidt Bros., Props, ELGIN, | LL.

STULL LLLLLLLL LEE -LLLLL Lee ULLLLLGL-LLLLLLL-LLLLLLe ULL LLL. -LLLLLL Le -LLLLL-ULLLLL-LLLLGo- LULL LULL LLL -LLLLLe-LLLLoe--ULLGee-LLLLLee LLL LULLLLee LULL cLoLoGeeuoLcooeeUULGe-uULOGoeLULLGcecUULLoocLUioee Lecce eoLit cee eeLooee Lobo

Michigan Dairymen’s Convention

GRAND RAPIDS, FEBRUARY 10TH TO 13TH

In harmony with the new spirit that is
abroad in the land—that of giving more eff-
cient service, socially, politically and com-
mercially —the executive committee of the
Michigan Dairymen’s Association met at
Saginaw on December 4th and formulated
plans for the next annual meeting at Grand
Rapids, February 10th to 13th, that will re-
sult in increased benefit to both members
and exhibitors, the two classes of persons
whose interests must be equally well served
in order to make the meeting a complete
success.

For the entertainment and enlightenment
of members, the executive committee ap-
proved of a program that gives each branch
of the dairy industry recognition in the form
of two half-day sessions. Beginning with the
first session for dairy farmers on the morn-
ing of February 10th the coliseum at Grand
Rapids will be the Mecca to which the
cheesemakers, the creamerymen, the butter-
makers and the ice cream manufacturers
will successively make their pilgrimage and
hold the annual or quarterly meetings of
their respective organizations. Two large
convention halls, located under the same
roof with the exhibit-hall, will accommodate
these gatherings and, judging by assurances
thus early given by the officers of the var-
10Us associations, the attendance at each will
surpass the best records of any previous
year.

The coliseum at Grand Rapids could not
offer finer facilities for a meeting of the
dairymen’s association if it had been erected

solely for this purpose. The size and ar-
rangement of the building is such that there
will be ample accommodations, all under
one roof, for both exhibitors and the various
sessions of the convention. The exhibition
hall is a 98 by 116 feet in size, free of sup-
ports and lighted by large windows at the
front, rear and by three sky-lights. At the
right side, as one enters, is the convention
hall, 48 by 100 feet, above which is another
hall, 30 by 100 feet. At the rear of the lower
hall is the “Small Annex,” 40 by 60 feet, in
which it is planned to display the exhibits
of butter, cheese and milk. This annex will
also be used by such exhibitors who wish to

Page 7

AUNT UV TVVOTTVTNTOVTOEVTOTEVTVTOTEVTOTTNTOVUVTOTOLUNTOTOTUUTUDUIIMUUTUMUTUUU LULL co Lo

TTL TULULUL LL

operate gasoline engines or milking ma-
chines.

While the coliseum is not in use by con-
ventions during the fall and winter, it is
operated as a skating-rink and the manage-
ment of this enterprise has gone to consid-
erable expense in decorating the interior.
The association has made arrangements with
the coliseum management to leave these
decorations in place during the convention,
so that the efforts of exhibitors to secure a
pleasing effect with their exhibit spaces
will not be offset by unsightly walls and ceil-
ings. Another feature that will add to the at-
tractiveness of the exhibition hall interior
consists in a system of electric lights with
vari-colored shades. These are so arranged
that the interior may be flooded with light
tinted with every color of the rainbow. In a
corner of the balcony that surrounds the

(Continued on page 18.)

Established 1865

Beam, Turner Co.,

Philadelphia,

Pennsylvania

Butter, Cheese, Eggs, Poultry

Ask The Creamery Journal.

GEO. M. RITTENHOUSE

SAMUEL BINGAMAN

JUAN A. BABCOCK

GEO. M. RITTENHOUSE & CO.

154 Reade Street, NEW YORK

BUTTER AND EGGS

REFERENCES:—Importers and Traders National Bank; New York National Exchange Bank; All Commercial
Agencies, and The Creamery Journal.

Page 8

gives good satisfaction.

suction lift.

S00

Your Pumping Proposition Solved

AHN} Se

The BLACKMER

ROTARY CREAMERY PUMP

It oats all liquids, thick, thin, hot or cold and

The Sanitary Pumps have capacity of 8,160, 15,-
300, 40,800 pounds per hour and have a positive

Write your jobber today for a trial.

BLACKMER ROTARY PUMP POWER & MFG. CO.

PETOSKEY, MICHIGAN

[TUTE

THE CREAMERY eee

SUCCES

TOUTE

9
Don | ee your butter

exposed to dust, dirt
and germs. Wrap it in
Paterson Pioneer Parch-
ment Paper—it will keep
it sweet and fresh, and
get you the top market
price. Write for ‘‘Better
Butter,’’ a free book that
shows dairymen the road
to better profits.

THE PATERSON
PARCHMENT PAPER CO.

42 8th St., Passaic, N. J.

Gude Brothers, Kieffer Co.

Wholesale Dealers in

Butter, Eggs & Cheese

21 Jay Street
NEW YORK

References: Irving National Bank, N. Y.

BROWN & ROOT CO.

Wholesale Dealers & Jobbers in

Butter, Eggs and Cheese

165 & 167 Reade Street, NEW YORK

References—Irving National Exchange Bank; Dunn & Bradstreet.

AYQWNNNNN0N0NEONNNONNUOOUNNNSONEOOUAOUOOSEO0OEUODUAONOOOOEEOUOUUSOOEOOOOANSOOTU OANA

Modern Buttermaking and Dairy
Arithmetic (regular price $1.50) and
The Creamery Journal one year, both
for $2.00.

SO TUTTI ULLAL LUA LALLA LUA LALLA LULL LULU LLL LULL LULL LULL DLL LLL LLL

In the Morning’s Mail

Communications from Subscribers

To the Editor: I would like to have you
tell me through the columns of The Cream-
ery Journal how to tell what price to charge
for unsalted butter in order to realize the
same price from the fat as that sold in salt-
ed butter.—H.

If this question had been asked us a
month ago we would have thought it easy
to answer. We still believe it is easy, but
since attending the buttermakers’ short
course at Ames we won’t expect all lowa
buttermakers, at least, to agree with us.

According to Prof. Mortenson, this pro-
blem should be figured as follows: Price
of salted butter times 100, divided by 100
minus per cent of salt in butter. For ex-
ample, you are getting 30c for butter con-
taining 3 per cent salt. To find what price
to ask for sweet butter, multiply 30c by
100 and divide by 97. The result is 30.9c, or
practically lc more.

This subject brought out a very lively
discussion at the Ames short course, some
claiming that if salt were left out a larger
per cent of fat would have to take its place.

Prof. Mortenson’s solution can be plain-
ly illustrated in this way. We have two
lots of fat, each containing 100 pounds.
From one lot we make salted butter and
from the other sweet, but we want to rea-
lize the same profit from both lots. We
make from one, 12314 pounds of butter,
the analysis of which shows 81 per cent fat,
15 per cent moisture, 3 per cent salt and
1 per cent curd. We sell it for 30c per pound
or a total of $37.05. The lot of salted butter
contained 100 pounds of fat, 18.5 pounds
of water, 3.7 pounds of salt and 1.3 pounds
of curd. Now we want to make up the
other 100 pounds of fat into unsalted butter
and get the same amount for the butter.
Prof. Mortenson’s rule would say we would
have to sell it for 3lc. Let’s see. We assume
that the unsalted butter contains the same
amount of moisture and curd as the salted

butter. (There would be a trifle difference
in the amount of moisture, but not ma-
terial). Then we would have 100 pounds of

fat, 18.5 pounds of moisture and 1.3 pounds
of curd, or a total amount of 119.8 pounds
of butter. At 3le per pound we would get
$37.13, which is practically the same amount

February 1, 1914

received for the salted butter. Those but-
termarkers who think that if you leave out
salt the weight must be replaced by fat
should take the pounds of fat to be made
into butter as a basis of figuring rather
than the pounds of butter sold, -although
the per cent of overrun figured both ways
would be the same.—Editor.

Churn Trouble.

To the Editor: A friend of mine,
one of the most competent butter-
makers I know, had been complain-
ing steadily by letter that he got

bad butter although the cream seemed
to be better than usual, so I made a spec-
ial trip to his plant to see-what the diffi-
culty was.

We went over the entire plant from stem
to gudgeon; from the receiving platform
to the drain, and I finally located his
trouble in the churn. The wood was soft
enough so that you could stick your finger
nails into it almost anywhere. The smell
was terrific. He had steamed the churn
until the wood was almost punk and still
it seemed impossible to get the stink out
of it. Otherwise his creamery was O. K.
at every point.

I told him he would have to ae out
his churn, that there seemed to be no per-
manent remedy for it. Of course, this was
bad news, for, while he is doing fairly well
he is not a big operator and a new churn —
meant a considerable chunk out of his pro-
fits, but I couldn’t see anything else to do.

In the meantime I suggested to him that
until he could get a new churn he might
clean up his trouble with this purifying
germicide that all the creamery supply com-
panies are handling. It is not a poison, you
use it simply as a rinse. It kills all odors
and leaves none in exchange, and it will
not taint the butter or leave a taste even
in the butter-milk. There was no way to get
that smell out except to kill the germs that
were causing the trouble and the more he
steamed the churn the more the wood stunk, —
there were germs underneath, right down in
the pores of the wood that steam never
touched. Well we went over to a neighbor-
ing creamery and got part of his jug of dis-
infectant. It doesn’t seem right to call it
disinfectant because everybody thinks of a
disinfectant as an oily, bad smelling, poison-
ous compound—anyway it was a disinfec-
tant. We put in a few gallons of water with
one-half ounce of the germicide in each
gallon, and we ran the churn about 20 min-
utes. I wanted to be sure and do a thor-
oughly good job. Then we opened it up and
drained it and I give you my word there
wasn’t a sign of odor, and what is more the
wood seemed more solid than it was when
we started in. At any rate we put through
a big churning and the butter came out
right up to his old time form—and he can
make good butter at that—and what is more
it stood up when it got to the market and
was graded “extra.”

I didn’t hear from him again for several
months—in fact, not until I happened into
his town. I walked over to the creamery
to say “How do you do” and noticed that
he hadn’t changed his churn and I got sore
[It was his same old churn and it made me
kind of tired because I knew he must have
been having the same old trouble and didn’t
take my advice. So I didn’t lose any time in
remarking that he still had the old churn. 1
said, “Why didn’t you throw it out like
told you to.” He said, “What is the use as
long as this one keeps sweet and churns
good butter. I don’t need a new churn.”

Then he went on to tell me that “that
new dope” as he called it—though it isn’t
new by any means, and it isn’t a dope—had

_ February 1, 1914

Western Representative
FARIBAULT, MINN.

= H. C. HANSEN,

TTT TTPO OULU PUCCIO

THE CREAMERY JOURNAL

Page 9

POTTTTTNTTNITUUUNUUUUUCUOULLUUUUUUTOIULULLUCLLUUUCULLULLLLGELLUULLLLLGEUULLULLLGULULLLLLLL-ULLLLLLLLLLLLLLLLLL-CLLLLLLLLe LULL L-LLLLLLL LULL LLL LLL Looe

Money Talks

HE HOUSE OF BROWN has an attractive offer to
make you for your Fancy Butter.
you have to offer.

We handle the entire output of the largest whole-milk
creamery in the country at Strawberry Point, lowa, and can
handle yours if you will give us the opportunity.

We want butter scoring 96.33 if possible, but don’t try
the stunt of making it from cream six days old; it generally
pans out the wrong way. Fresh sweet cream is the only
thing for making Fancy Butter.

Let us know what

Yours for a square deal,

P. F. BROWN & CO.

Philadelphia

TUN

practically made his churn over again. He
had been using it regularly as a rinse just
| before churning. He said, “I want you to

look at this churn.” I went over and I stuck
| my nose in, took a good smell and there was

not a sign of an odor. I put my thumb nail

into the wood. It was firm and smooth as
|a new churn. The effect was simply magical
-and I couldn’t do anything but open my
}mouth and then congratulate him on the
| saving he had made with comparatively a
few cents worth of B-K mixed with a first
class hard working lot of brains.

This is just an illustration of peculiar
troubles with which a creameryman has to
contend and how hard it is to get rid of
_the germs which are looking for us in every
corner. Even our good old friend steam had
| gone back on this man and was only making
his trouble worse.
| The germ destroying idea has spread from
the time it was first discovered in the hos-
pitals to almost every line of work. Every
‘home has its bottle of its favorite germ de
|stroyer for colds, sore throats and cut fing-
ers. Big depots and public buildings are all
being disinfected—the railway cars, street
cars, schools. In Wisconsin unless the school
board consistently and thoroughly disinfects
regularly the state withdraws the school
money.
| The creamery, however; and the dairy.
\that need a disinfectant, or germicide if you

don’t like the word disinfectant, more thau
any other business except the doctor, have

had to get along without it. All our work
lis with a medium, (milk), which is an ideal
shome for about every sort of bacteria that
\grows. Believe me, we need a germicide in
\the dairy business. From the time the milk
jleaves the cow to the time we pack the
igolden butter into butter tubs, and even af-
: iter that there is butter tub mold around, we

have one continual fight against germs. We
cannot use a poison. The laws most justly
are very strict on this point. We wouldn’t
use it if we could. We can’t use an oily or
high smelling tar compound for all our work
would be gone if we did that, and every
other sort of germicide that is available to
our use is open to one or the other of these
objections, or is so weak that we might as
well use water. There appears to be only one
exception and this was the one that my
friend took to using and I find that most
creameries now use it in one part of their
work or another. I don’t see why it should
not be used anywhere. If it is good for
sweetening a churn as sour and rotten as
that one I saw down at X it would make
a magical transformation if it were used
in every part of the work.

eries when I say, ‘
we can use and we will hop to it.” It is the
man who can wring the last unwilling cent
out of cream that makes the directors of
the creamery happy, but their happiness will
be as nothing compared to the joy of the
buttermaker who finds that by simple
means he can clean his musty churn, vats,
and cans, kill butter tub mold and gener-
ally make a clean sweep of friend germ. He
is a sly customer, is friend germ. We think
we have steamed him and scalded him to
death, but he pops up as lively as a flea to
make us more trouble in some place where
we don’t look for him. Now that I have found
there is a germicide I can use, lead me
to it. “Bill.”
(Advertisement. )

SUC TEE Eee
ARMSTRONG & SWIFT eo Representative: F.A.
Butter, Eggs and Cheese

321 Greenwich St.,
NEW YORK

ETM

Edward I. Swift, Mgr. Butter
Department. Formerly with
Stephen Underhill.

References: Chatham & Phenix Natl.
Bank. Broadway Trust Co., New
York. Mercantile agencies.

TEE

LTS

ury, Vinton, Iowa.

Cold Storage Warehouse,
Cuba, New York.

SAU NVNTTATTEEE FOTTEEEN

John J. MacDonald

Butter, Eggs, Poultry

Fancy Creamery a Specialty

References:

18 South Water Street
PHILADELPHIA

COMMISSION MERCHANT
41 Years’ Experience

Corn ee Bank, Philadelphia; A. H. Barber & Co., Chicago; Bradstreet’s and

un’s Mercantile Agencies; Creamery Journal.

HE photo at the top of this space shows the
Cooling Room of the Armour Packing Co.'s
plant in Kansas City in course of construc-
tion. The lower photo shows the same room
insulated with Waterproof Lith.
Seventy-five per cent of ali the creameries in
the Central West erected during the last twelve
months were insulated with

Water-Proof
Lith Insulation

, . Waterproof Lith, the insulating qualities of
which have never been questioned, has been
standardized by the result of experiments, until
it stands today as the only Economical Insulating
Investment on the market, combining insulating
efficiency, strength, non-capillary attraction and
durability. Sawed like lumber and guaranteed
absolutely sanitary.

Our argument is a common sense one.

Why buy another material when you get even greater
efficiency by the use of Lith—for 25% less money?

Lith is now made in extra large sheets—18x48 inches—
twice the size of ordinary insulating material, covers twice
as much space and presents only half the number of joints
oreracks. Learn also about

Union Cork Board

This popular insulating material is made of nothing but
simon-pure natural cork granule and a special asphaltum.
Contains highest percentage of cork to the inch, 14 lbs,
of pure cork to every square foot.

Write for Free Book on Economical

Insulation
It will pay you to get posted.

Union Fibre Company, 104Union St., Winona, Minn.

“BICKEL & MILLER —

EGGS, BUTTER AND POULTRY

Butter and Eggs in Car Lots or Less
322 So. Front St. PHILADELPHIA, PA.

References: Irving Nat’l Bank: Southwestern Nat.
Bank; Dun and Bradstreet. Correspondence solicited.

Wanted, Cheese!

We buy each week and want regular
Also buy raw furs. Send for prices.

W. W. Marmaduke, Washington, Ind.

We want to do business with you

shipments.

Announcement
All divisions of the University of
Wisconsin dairy department will be

in full operation during the special course
for creamery and cheese factory operators
and managers at Madison, February 2d to
7th. Creamery butter, three kinds of cheese
(Cheddar, Brick and Limburger), whey but-
ter, bottled pasteurized cream and ice cream
will be made daily. The foreman in charge of
each of these lines of work will discuss the
machinery and methods in use and will hold
daily conferences with his class concerning
the latest improvements in the manufac-
ture of these various dairy products.

Secretaries and managers will be given
an opportunity to compare methods of book-
keeping and accounting at the creamery
and cheese factory; they are requested to
bring samples of their account books, pa-
trons’ statements, shipping records, etc.,
for the purpose of making comparisons in
this discussion. Each man in attendance will
be given an opportunity to explain the sys-
tem found to be best suited to his factory
and his patrons.

Cream grading for the purpose of improv-
ing the quality of butter will be discussed
and the best factory methods of paying for
milk will be explained with suggestions con-
cerning the disposition of money received
for whey butter.

Experienced ‘buttermakers are requested
to bring two packages of butter, one of
which represents the best and the other
the poorest quality of butter made at their
factory or, if they prefer, they may brine
two packages of butter, one of which is
made to contain a high and the other a low
per cent of water. An opportunity will be
given to those in attendance to test and to
score the different packages of butter re-
ceived.

Pasteurized milk cheese, the process of
cheesemaking, which givesa uniform quality
and an increased yield of cheese will be ex-
plained in all of its details. Cheese will be
made daily so that cheesemakers can follow
the process from beginning to end and pass
judgment on its application at their fac-
tories.

Whey buttermaking at a cheese factory
will be discussed from the standpoint of
the factory and of the farmer. Whey will
be skimmed, the cream churned and direc-
tions given for providing the equipment
necessary to properly care for the cream
skimmed at a cheese factory.

Swiss cheesemakers will be given special
instructions in milk testing and the detec-
tion of the skimming and watering of milk.

Ice cream making in continuous and in
stationary ice cream freezing machines will
be carried on daily giving an opportunity to
studv and to observe the effect of various
manipulations on the yield and the quality
of ice cream.

This program is an invitation: If you can-
not accept, please hand it to your neighbor
who may be able to come this year.

Monday, February 2d.

11:00—Leaks in the Dairy Business—Geo. C.
Humphrey.— Auditorium.

1:30—Starter Makine—FE. G.
Building.

2:30—Preparation of starters by members of the
class—E. G. Hastings and Mr. Ryan—Dairy Build-
ing.

$:00 to 5:00—Organization of Co-operative Cream-
eries and Cheese Factories—G. H. Benkendorf—
Dairy Building.

Conference on Water Supply and Sewage Disposal
—F. M. White, W. H. Wright—Agricultural En-
gineering Building.

8:00—Agriculture in the Far
Prof. Alfred Vivian, Columbus,

Tuesday, February 3d.
8:00—Inspection of starters made the previous day
—F. G. Hastings and Mr. Ryan—Dairy building.
9:00 to 12:00—Section Meetings—
I. Buttermaking in creamery.

Hastings — Dairy

kast (Illustrated)
Ohio—Auditorium.

February 1, 1914

II Pasteurized cheesemaking in cheese room.

Ill. Ice cream making in city milk depart-

ment.

IV. Swiss cheese makers’ course in laboratory,

The tuberculin testing of cows will also be dis-
cussed by FE. G. Hastings and H. Wright in
Room 24. Agricultural Hall.

1:30—Cow Testing Associations—Theo.
—Auditorium.

2:00—Permanent Agriculture and Dairying—Prof,
Alfred Vivian—Auditorium.

3:30—Conference of sections
the morning.

8 :00—Buttermakers’ convention,
ber, State Capitol. :

Short addresses from a number of speakers.

The Use of Concrete in Creamery Construction,
—I. M. Cliqunnoi, Chicago—Assembly Chamber.

Creamery Conditions in Northwestern Wiscon-
sin.—Robert Carswell, Menomonee, Wis.—Assembly —
Chamber. z

Saxaue:

on work done in

Assembly Cham

Wednesday, February 4th,
8:00 to 12:00—Section Meetings—
I. Buttermaking in creamery.
II. Pasteurized cheesemaking in cheese room,

III. Ice cream making in city milk department.
3 IV. Laboratory methods of testing dairy pro- —
ucts.

Co-operative marketing will be discussed by
Eaener of men in the Be, | Rae of Agricultural
all. 2

1:30 to 5:30—Buttermakers’ convention program ~
—Assembly Chamber, State Capitol. é

The Workmens Compensation Law as relating to ©
Creameries—Commissioner C. Crownhart.—As- —
sembly Chamber.

The Development of Fishy Flavor in Butter—L,
A. Rogers, Washington, D. C.—Assembly Chamber, —

Natural and Artificial Refrigeration Compared—C.
E. Hart, Milwaukee—Assembly Chamber.

The Licensing of Factories and Factory Opera-
Pea H. Winters, Eau Claire—Assembly Cham-
er. ;

Cheesemakers and ice cream makers continue —
work of the morning exercises..

5:30—Milk testing class in laboratory.

8:00—Producer and Consumer. Can they_ be
brought together?—R, A. Campbell, secretary, State
Board of Public Affairs.—Auditorium. :

Thursday, February Sth. F
8:00 to 12:00—Section meetings in the morning
as_on previous days. ‘
Buttermakers inspecting the tubs of butter sent |
from different creameries as well as that made in
different ways on Tuesday and Wednesday.
Cheesemakers inspecting pasteurized milk cheese |
of different ages as well as that made on Tuesday and |
Wednesday. . 7
Ice cream makers special session and _ confer-
ence on yield and quality of the ice cream made.
1:30 to 5:30—Buttermakers’ convention program.
—Ascsembly Chamber, State Capitol.
A Problem in Creamery Operation—C. E. Lee
Assembly Chamber, State Capitol. .
Notes from Denmark—Thos. Corneliusen. Wash- |
ington, D. C.—Assembly Chamber, State Capitol. |
Cleanliness as a Factor in Successful Creamery ~
Operation—L. L. w»olstead—Assembly Chamber,
State Capitol. rs,
8:00—Horse show in stock pavilion.

Friday, February 6th.

8:00 to 12:00—Buttermakers’ conference on the |
butter scored by the judges of the buttermakers
convention. apis j
Cheesemakers’ conference on the distribution of
the money received for whey butter.
1:30 to 5:30—Conference of creamery and cheese
factory managers on methods of bookkeeping and —
paying patrons for milk and cream.

Saturday, February 7th. i

The laboratory course in milk testing for Swis
cheesemakers will be given daily throughout the
week and a special opportunity for buttermakers,
cheesemakers and ice cream makers will be given
to test butter, cheese and ice cream by different
methods.

Notice

The executive committee of the Nationa
Creamery Buttermakers’ Association will
meet in Ft. Dodge on the first day of the
Iowa buttermakers’ convention (Feb. 17th)
All questions that the association is inter-_
ested in will be taken up. Also the next
meeting place will be discussed.—J.'J. Far
rill, president.

The Michigan Dairy Company will begin
creamery operations at St. Johns, Mich., in~
an old building formerly occupied by a
creamery. They will also wholesale and re
tail milk, cream, cheese, butter and butter-
milk.

Geo. Sunday, of Constantine, Mich., has
bought the creamery plant at Marcellu
Center, and. is now operating’ it. ‘

February 1, 1914

THE CREAMERY JOURNAL

Page 11

TTTTTOOUOUNTUUOMUOUUUATIUTUIUOTIUTUMIUOLUUADUIUOLUIAUUOLIUAMUMLUOLEMUUMLCLILAMUUAUUMULUUULLUUOUUMOLOUCMULLOLUOLCCAUUUUMAUCOUMUCUULAUUOAUMOMO COOMA UOMO OOO MOOG MOA UMA OOOO OOO OMA OH UOT OOA VOOM OOOO OOA UMNO POON ROOM OOOO MOUTON OOOO OE Do

A Meat Market With a Message
for Every Creamery Manager

In the matter of cold storage rooms the butcher’s problem
and the creameryman’s problem are largely similar.
perishable food products to handle, and spoilage, mould, or
In the market shown here, which is
admitted to be one of the finest and most sanitary in the middle
west, the material selected for the insulation was

Nonpareil Corkboard Insulation
For Milk, Cream and Butter Storages

Chas. A. Berger, Engineer.

low tile walls and ceilings.

Fr TUTTTTITTTTTTTTITIIIIILLLLLLLLLLLLLULLLLLLLLLLLLLUUUULLLLLLU LL ooocoLoa LLLLLLoLLLLLLLLLLLLLLeLULL-Loooe ooo

Schmidler’s Sanitary Market, Minneapolis, Minn.
Cold Storage Rooms insulated with Nonpareil Cork.

Nonpareil Corkboard consists of pure granu-
lated cork compressed and baked in sheets
12x36 inches—1%, 2, 3 and 4 inches
Cork is nothing but a mass of tiny “dead air”
cells, and for that reason Nonpareil Corkboard
is the best material for keeping out the heat.
Besides, it is practically non-absorbent, dura-
ble, sanitary and very easy to install.
nailed in place against sheathing or erected in
Portland cement against brick, stone or hol-

The best insulation for Creamery Coolers.

Armstrong Cork & Insulation Co.,

taint mean heavy loss.

Why was it chosen?

thick.

LeMis
Corkboard.

Samples, Prices and Further Information Cheerfully Fur-

nished.

For the same reasons that you should
select it for your cold rooms:

To save ice, to promote sanitary and hygienic conditions,
to avoid rot, mould and foul odors, to insure a permanent stor-
age room that will last as long as your building.

You can build your own butter or cream storage, using
Nonpareil Corkboard, with little trouble.’ Write us before go-
ing ahead with repairs or improvements.
portable boxes, let us put you in touch with refrigerator build-
ers who will furnish such coolers insulated with Nonpareil

116 Twenty-
Fourth St.,

30th have

Even if you prefer

Pittsburgh, Pa.

STTUUIITIUNLOOUMUUUUUIIULULUUOOILUUUUOONLUUCUOIIUUOOOUUUUOAUUCOONUUUOAUUOONUOCOOLUUUOOULCUOIIUCOOOOCUOACUOI LOCUM OULU UUUOUUUOMULCOAUCGALUUUOAULUOULULALULUOALLCCOLOCOOLULOALUUCOA LOGO LOUOOO OOOO UOUOOM COOH OOOO ONOOHI NUON NOOTITUOOHIOTOOOTI NONI TOT ie

THE MARKETS

CHICAGO.

Prices Decline—Reversal of Market Sud-
den But Not Serious—Prospects Good.

[By The Creamery Journal Staff Correspondent. ]

Butter has been dull during the past two
weeks, with a decline:of prices all along the
line. The cause has been unusually heavy
arrivals coupled with a falling off in demand.
Dealers who were well stocked have been
making frantic efforts to get out from un-
der the market, and for a time last week the
situation bordered upon panic.

This state of affairs is in direct contrast
to conditions for the past couple of months
when the demand was brisk and good but-
ter was hardly to be had at any price. The
reversal of the market came so suddenly
that few of the distributers were aware of
what was coming. However, the situation is
by no means serious, as the amount of but-
ter in cold storage is too small to cause
alarm. Dealers who were accepting poor
butter a few weeks ago, with the intention
of working it off on the public along with
good butter a little later, may find. that they
are in trouble, unless present conditions
change. It is probable, though, that the
demand will pick up within a few days, and
then the market will approach something
near a normal state for the first time in
many weeks.

Belief that the Elgin Board of Trade, at
Elgin, Ill., the great butter center, has out-
lived its usefulness, together with the fear
that a government anti-trust suit is headed
in the direction of that organization, has
caused a number of ‘Chicago butter firms to
resign from membership. Few of the local

concerns have taken the trouble to send
a representative to Elgin for so much as one
week during the past year, and for that rea-
son can see no excuse for continuing mem-
bership. Bills for dues were received last
week by all the local members. Attached to
the bills was a notice that unless dues were
paid by March 1, membership would be lost
in an automatic manner. It is the intention
of a number of Chicago firms which have
not already resigned to allow their member-
ship to expire in this manner. As the mem-
bership is by firms rather than individuals,
local butter men fear that in case of a gov-
ernment suit it will be possible for the Elgin
Board of Trade to assess them to carry on
the fight against trust allegations. Since
they feel that the board has been of little
benefit to them for some time past, they
are not willing to shoulder this expense,
all the more so owing to the fact that the
suit against the Chicago Butter and Egg
Board has cost them already more than $7,-

000. Besides, most of the Chicago firms have
changed their contracts to some other basis
which does not take the Elgin Board of
Trade into consideration, and they wish to
sever relations for general reasons. Those
Chicago firms which have resigned are:
Thomas. F. Gallagher, Sr.; Thomas F. Gal-
lagher, Jr.; L. B. Kilbourne: D. S. Kil-
bourne; Edward Williams; Abe Clooster; C.
“A. Weaver; W. D. Collyer and A. C. Coll-
yer. Several local butter men have declared
that the quotations of the Elgin board have
not proved satisfactory.

Officers for the Chicago Butter and Egg
Board have been elected. The regular ticket
was chosen, which reads as follows: Presi-
dent, John B. Mitchell; first vice president,
C. E. McNeill; second vice president, C. J.
Bowman; secretary, F. P. Collyer; treasurer,
M. P. Rutledge; sergeant-at-arms, Joseph
Borden. The only man on this ticket who
had real competition was Mr. Borden. He
won on the ground that he was a man of

JOHN H. FICKEN

SUT)

FICKEN & ZINN

331 Greenwich St.. NEW YORK CITY
Wholesale Dealers

Fancy Butter, Eggs & Cheese

Always in need of fancy butter; prompt sales assured. Correspondence solicited.

Refer by Permission—Citizen’s Central National Bank, Century Bank, New York City; People’s
National Bank, Hackensack, New Jersey; First National

BUUREN

CARL 4d. ZINN

Bank,* Ridgefield Park, New Jersey.

THVT eee

———SS~S>~>~“oOCo*————_ — jE —_ |“°EL=L__ _ _ — — —L|=_|_ _—_|“~= | _"_ _ | |_|_anananDnaa={==[{[{q=q==anhnB@aaag ==

Page 12

family, which put him “in solid’ with enough
members of the board who were also men ot
family to assure his election. He was op-
posed by Jesse Lepman, the prominent
tango dancer. During the campaign Mr.
Borden’s friends carried banners bearing the
pictures of his wife and babies into the
headquarters of the board at La Salle and
Lake streets. Mr. Borden handed his oppo-
nent a knock-out blow when he demonstra-
ted that in addition to being a man of family
he was also a tango dancer of no mean
ability. The rival candidates were compelled
to give a practical exhibition of their pro-
ficiency on the floor of the board before the
members voted.

Last Monday the board installed the new-
ly elected officers. John B. Mitchell, the in-

THE CREAMERY JOURNAL

going president made an interesting speech.
He reviewed the administration of the past
year and touched on the fight against the
government to prove that the board was not
a conspiracy in restraint of trade. He said
that he regarded the abolition of the quo~
tations committee as a wise move, since he
thought that this encouraged sales on the
board and lessened suspicion on the part of
the government. Mr. Mitchell made the sen-
sational recommendation that the standard
of butter classed as extra he lowered from
93 points in scoring to 91 points. He thought
that this would lead to more trading on the
board, especially in view of the fact that
only a small per cent of the butter which
has been coming to market for the past few
months has fallen under the present classi-

S000

A Perfect
Butter Salt

A Perfect

Buttermaker

A Grand

Champion

of the peers of the profession.

with a score of 95.50.

not become hard in the barrels.

COUEUUEUUC CE ooo ooo

sini

The continued success of this well known buttermaker has fairly
earned for him the title of Grand Champion.

SOME CHAMPIONSHIP SCORES
In the Minnesota Six Months Educational Contest he was awarded
the average score of 95.54%, carrying the Grand Championship prize.

At the Nineteenth Annual Convention of the Minnesota State But-
ter and Cheese Makers’ Association, in December of the same year, his
score of 97 won the highest award.

At the Thirty-fifth Annual Convention of the
Dairymen’s Association, in January, 1913, he again won highest honor

DIAMOND CRYSTAL SALT A HELP
Mr. Quenvold writes us in regard to winning these high scores:

“T have used Diamond Crystal Salt exclusively the past ten
years and find it of great help in making high scoring butter on
account of its clean flavor and readily dissolving flakes.

“It is also a pleasure to use Diamond Crystal because it does
Yours very truly,

(Signed)

What argument in favor of your using The Salt That’s All Salt
could be more convincing than this?

Diamond Crystal Salt Co.
ST. CLAIR, MICH.

TTC CCC CCU CCC CUCL CCU CCLOCCUCO COLL COOOLCCLCCULC CULO CCCO LULL CLUE Li

E. O.
Quenvold

Hutchinson,
Minn.

Many Times
Honored

He is without doubt one

Minnesota State

E. (O; -QUENVOED;”

TUTTE

February 1, 1914

fication. The board will decide upon this
matter in the near future, and will thus set~
tle one way or the other an agitation which
has been in the air for a number of years.
President Mitchell’s speech, however, did
not include all the important things which
were said on this occasion. William H.
Whitcomb, who was appointed installation
officer, recited a clever original poem in
which he reviewed the fitness of the various _
members elected for their positions. Retiring
Secretary Bowman made a report, which,
condensed, read as follows: Sales on the
board were 1,192, of which 1,014 were eggs
and 178 butter. The total sales of butter
amounted to 426,200 pounds, with a value
of $110,571 and the sales of eggs amounted
to 221,814 cases, with a value of $1,337,884,
thus making an aggregate of sales on the
board reaching $1,448,455. This compares
well with the volume of business transacted
in former years. The outlook for the com-
ing year’s business exceeding this mark is
bright. .
Final arguments will be made today in the —
case of the government against the Chicago
Butter and Egg Board before Judge K.
M. Landis. District Attorney Albert G.
Welsh and William Moore, attorney for the —
butter and egg board will review the re-
port of the master-in-chancery, which was —
made several weeks ago, and which was un-
favorable to the board, Judge Landis will —
then hand down a decision.
Chicago commission men are demanding
an increase in commission, on the ground
that while business is increasing right along,
overhead expense and the higher cost of .
doing business have caused the profits to
decrease. They claim that conditions have :
arrived at such a point that a decided in-
crease in volume of business must be made
in order that the profits at the end of the |
year may be anything near what they should —
be. They say they believe that all butter, ‘
eggs and poultry should be handled on a
5 per cent commission basis, and fruits and °
vegetables on a commission of 10 per cent. |
The war of the women on the price ot
butter and eggs has long ago ceased to in- ,
terest the newspapers and even the original
warriors have lost interest in what the
were trying to accomplish. The great eco-

Lauritz Olson, West De Pere, Wis.
A buttermaker who has worked his way up the

ladder of popularity round by round. Like most —
popular buttermakers, high scores at conventions —
first brought him to the attention of the pe

He has many high scores to his credit. e i

now president of the Wisconsin Buttermakers’ —
Association, having been elected in February, 1912,
Mr. Olson has for Lg years been a regular at:
tendant at conventions, both state and national and
was at one time an officer of the National Cream
ery Buttermakers’ Association,

February 1, 1914

nomic law of supply and demand in the reg-
ulation of price is once more supreme.

The Chicago league delegation has made
a trop to Jacksonville, Fla., following the
usual custom, Butter men and others who
went are: Louis Lepman and wife,
C. H. Weaver and wife; George E. Ford and
wife; A. G. Zulfer and daughter; F. E.
Wagner and wife; J. S. Hall and wife; C.
F. Carter and wife; Mrs. H. C. Welch; Mrs.
A. C. McClay and son; John Hartman and
wife; W. S. Goodhue and wife; John Eck;
Louis Owen; Jake Shafton, J. C. Scales, John
W. Low, and Richard J. Coyne. The party
left the city on a special train over the
Big Four railroad. ;

Chicago butter distributers are many times
furnished with entertainment by the ar-
rival of parties of students from the univer-
sities in neighboring states which pay at-
tention to training students in the art of
manufacturing butter. It is a fact that while
most of the professors in this department
are men who know what they are talking
about and have “been through the mill,” so
to speak, in a creamery some times some
of the minor instructors are a little shy
on the practical points of the game, although
they may have a head crammed full with
theories as to how certain things should or
should not be done.

“The other day when I was up to my
neck in work,” said one prominent distribu-
ter on the street, “in blew a crowd of about
20 of the nicest boys and girls you ever
saw. The girls were all pretty and tickled
to death to get to the city and run around
among the tall houses, I guess. The boys
were broad-shouldered young fellows who
one and all displayed bristling pompadours
and paid more attention to steering the girls
in and out among the boxes and tubs in my
place here than they did to what the in-
structor was telling them. The instructor,
for his part, was an undersized little fellow,
with a nervous, ‘bustling manner, who was
fully impressed with the responsibilities of
his position. He had a high forehead and
wore thick spectacles.

“He prodded a tub of butter with his
forefinger as though he were trying to wake
it up out of a sound sleep.

“*This butter,’ he said to the class, ‘is an
example of the better grade which comes
to this market. It would score about 93
points.’ ”

“T did not say anything.

“Noticing that I did not back him up, he
decided to stake all on one flop of the dice.
He turned to me and said: ‘That’s right,
isn’t it?’

“ “Not quite,’ I answered in a loud voice,
‘by stretching my imagination a little be-
cause the shipper is a good fellow, I man-
aged to let it score 87.’

“Of course the class gave him a big laugh,
and he turned red as a gobbler in the face.
He did not stay around long after that, and
he has never been back since.”

Little happenings like this serve to break
the monotony of a life on the street, which
is otherwise a routine of dollars and cents
mixed in with a mass of market information
which in the course of years grows to be
dull’ and uninteresting, without any of the
human element which the beginner sees.

PHILADELPHIA.

Supplies of All Grades Under Control—No
Unusual Surplus.
[By The Creamery Journal Staff Correspondent.]
Evidently the mild weather, which has so
generally prevailed over the greater part of
the country has been a big factor in affect-
ing the demand and price of butter, this hav-
ing been the mildest January in a number

of years.

THE CREAMERY JOURNAL

During the first half of the month, prices
declined 3@4c and now in the last half the
cutting is still going on. At the opening of
the week, January 19th, the market was
overstocked with all grades except the
highest and it became quite apparent that
prices would have to be lowered if a de-
mand was to be created sufficiently broad
to absorb the receipts. On January 20th,
there was a sharp decline of 3c, but buyers
still refused to operate beyond their imme-
diate requirements and nothing was accom-
plished. On the 21st, quotations were lower-
ed lec but the market remained in an unset-
tled condition, and it was not until the 22d,
when another cent was substracted, that the
demand was stimulated enough to bring out

Page 13
interested buyers. The market has conse
quently developed a steadier tone and job
bers are now showing a disposition to take
their complement of stock.

The receipts of fancy goods are light and
with “specials” at 33@34c and “extra” at
31@32c they are readily cleaned up. Medium
grades however which comprise the larger
portion of the stock offered are slow but as
the whole market is in fairly good shape
supplies of all grades are under control and
there is no great surplus of any descrip
tion.

Holders of storage creamery are asking
about as much as for the same quality of
fresh goods and are quite anxious to un-

(Continued on page 15.)

I TTTTTTTTTTTTTITUUUI CCUG UULLUUOO LUO LUOOILUCOA UUM UUCOO UGA COA COO UUOOT COA LUOO TOO COO OOOO LOOM LICOO OO OOOO OOO LOGO UGE OGL CE on

man.

gases.

SMe
f
TT o4|

Cl a

ODI PN DO OV COD VOU ENDO VEA DATA OU CATO TEU TATOO EAU EATEN PAPEETE EAA ee

Why Not Install a Modern
Refrigerating Plant?

You wouldn’t think of installing obsolete machinery.

The same reasons should impel you to eliminate the old-
fashioned, unsanitary ice-cooling system and install the

AUDIFFREN-SINGRUN
Refrigerating Machine

This machine does away with the muss and annoyance of the ice

More sanitary than the ice-cooled refrigerator, as it maintains a
lower and dryer temperature in which it is impossible for disease germs
to breed. And so simple in operation that a boy can run it.

Different from all other machines.

Never has to be recharged.
Can be used for refrigeration, making ice, or both.

the rate of 11 to 110 pounds per hour, according to size of machine used.

Hundreds in daily use, many of which have been in operation for
six years without a cent of expense for repairs.

Write Nearest Branch for Booklet.

H. W. JOHNS-MANVILLE COMPANY

Manufacturers of Sheet and Granulated Cork; Hair Felt;
Wool; Roofing; Pipe Coverings; Packings;

No ammonia or other dangerous

Makes ice at

Mineral
Waterproofing; Mastic

Flooring; etc.

ASBESTOS

Albany Louisville
Baltimore Milwaukee
Boston Minneapolis
Buffalo New Orleans
Chicago New York
Cincinnati Omaha
Cleveland Philadelp
Dallas "ittsbt
Detroit San Francisco
Indianapolis Seattle
Kansas City St. Louis
Los Angeles Syracuse

SUUUUUATLALUALUMMULUMAUOAUOAUGAUGLUOLOADOOLUOUUAUUAUOAUOAUOAUOALORUOUGUUAUOAUOAUOAUONUOAUOTUAVOAUUAUOALONUONUOUGOAUOAUOAUONUON CON UGUOAUOATOAUONOOVOOUOGVONUONLONTMTONOONLOOATOAONTONUON OOOO ON UOA TOA LONLONONTLOTONTONUONLOT TOON UNTO TOTO UO EOUO ON TOTEVMA OOOO OHI EODE

Page 14

ROU ARRATTYAA

THECREAMERY

The National
Creamery
Magazine

Published semi-monthly—on the Ist and 15th—at 407-409-411
Commercial Street, Waterloo, Iowa, by

FRED L. KIMBALL COMPANY

E. R. Shoemaker, Pres. & Treas. John Andrews, Vice-Pres. & Sec’y

DEVOTED TO THE CREAMERY INTERESTS
OFS THE, UNIREDESTARES:

E. R. SHOEMAKER - = = - Editor
Be SADLER): = - - Associate Editor

Subscription Price: In the United States, Mexico, Cuba, and

’ American Possessions, $1.00 per year. In Canada, $1.25 per year. In

all other countries in the Postal Union, $2.00 per year.

Correspondence relating to buttermaking, creamery management,
creamery machinery, shipping, the commission trade, exporting, re-
frigeration and all subjects pertaining to the handling of dairy products
in a wholesale way is cordially invited, and the co-operation of cream
ery owners, secretaries, buttermakers, commission merchants and other
thinkers is earnestly desired. Clear, concise, well written articles are
especially welcome; and communications, views, news items, clippings,
or — information likely to interest the trade will be thankfully re.
ceive

Advertisements. Rates made known on application. Changes of
advertisements should be sent in before the 5th and 20th of each month.
The Creamery Journal will not print the advertisements of unreliable
or dishonest firms,

Subscriptions. Subscribers wishing change of address will please
give the old as well as the new address.

Entered as second-class matter November be 1908, at the postoffice
at Waterloo, Iowa, under the Act of March 3, 9.

WATERLOO, IOWA, FEBRUARY 1, 1914.

THE SITUATION.

Whenever there is dancing, someone has to
pay the fiddler. For the past six or eight years the
dairy farmers of the United States have been dancing
around with an independent air, saying: “If our
cream doesn’t suit you, let it alone. Isch ga bibble.”
The farmer has been educated by competition to
believe that cream a week old was just as valuable
as that one day old and he has been getting just as
much for it.

The farmer has been warned and the buyers
of cream have been warned against such practices,
but they have plunged headlong into what we are
facing today—a market good only for those who
are making fancy butter. A market which is re-
turning from 4 to 10c less for undergrades. And
all market centers are flooded with undergrades.
There has been so much poor butter thrown onto
the markets, due to the poor cream evil, that the
consuming public have been turned against poor
butter. Then fate takes a hand and removes the
tariff on butter, which allows foreign goods to
come in and compete with our poor grades.

As a result of these influences, the market
has been driven to an extremely low price for
January. The open winter and abnormal supply,
it is true, have added coals to the fire, but the chief
cause of our present low prices is poor butter.
Farmers whined when asked why they didn’t sup-
port their local creamery. They said they couldn’t
afford to milk cows and sell their butter-fat for less
than 35 to 40c. What will they do now with butter-

THE CREAMERY JOURNAL

MBB

February 1, 1914

fat worth only from 26 to 33c? There are only two
things that can be done. One, and the first thing,
is to produce and deliver a better quality of cream.
The other is to weed out the 150-pound cows and
get herds of 400, 500 and 600-pound cows. When
these two things have been done, foreign butter
will go begging in America and once more our dairy
farmers will enjoy higher prices for their product.

The democratic administration and the tariff
are being blamed for present conditions, but they
have had the least concern. Poor cream is entirely
responsible.

We are not pessimistic, as a rule, but looking
ahead we see two quite well defined paths. One is
a continuation of our present direction, where
awaits low prices, abandonment of the dairy cow,
and accompanying low prices of farm lands.

The other path is equally well defined. We
see a general reform of present methods. We see
close discrimination in quality; we see poor cream
turned down at our creameries; we see the quality
of American butter raised so high that substitutes
will not be considered as competition; we see test-
ers and daily records in every cow barn; pure bred
sires are owned by individuals and co-operative
creamery companies; silos are everywhere and 500-
pound cows are common.

Friends, we are at the parting of the ways.
Which course shall we pursue?

The fiddlers are being paid.

The question of cream grading is forcing itself
upon us. We would like to see a nation-wide move-
ment towards a grading system, and it would be
very appropriate for the lowa buttermakers to make
the initial move by adopting a resolution recom-
mending cream grading. It would seem well for
President Farrell to appoint a committee to draw
up grading rules and ask every state to join in the
move. Universal cream grading has to come. Why
not go at it in a co-operative way and get it started
right? Illinois creamerymen are getting together
on a matter of quality. Wisconsin and lowa should
make a decided stand at the forthcoming conven-

tions.
&

President Farrell has already started the na-
tional ball rolling. Doubtless the matter of dates
and place of meeting for the next convention will
be decided upon at Ft. Dodge. The question as to
whether or not there will even be a convention is
obsolete.

The Michigan convention is always a big one.
The Michigan buttermakers are “up and comin’ ”
and they take a back seat for no one. Grand Rap-
ids will entertain them February 10th to 14th.

Hats off to Badger buttermakers! We wish
them a very successful convention at Madison,
Tuesday, Wednesday and Thursday, February 34d,
4th and 5th.

SEE eee Tn nT

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February 1, 1914

THE CREAMERY JOURNAL

Any Product

That Has Been Advertised for
Years Holds Sure Profits for Dealers

No manufacturer could steadily advertise a product that did not have

merit.

He would go bankrupt if he did for it would not sell for his dealers.

DANDELION BRAND BUTTER COLOR has been advertised for

many years.

Dandelion Brand

The color with

THE MARKETS

(Continued irom page 13.)
load their holdings. Ladles are in light
offerings and dull at unchanged prices 21
@23c.

Packing stock is coming forward more
liberally, “there is some demand for good
stock at a range of 20c, the lower grades
are however neglected.

We quote fresh solid packed creamery
fancy specials 34c, extra 32c, extra firsts 30
@3lc, firsts 28@29c and seconds 25@26c.

The trade doubt very much that the
creamerymen and buttermen generally rea-
lize the amount of business that is being
done in_butterine in the state of Pennsyl-
vania. One has only to visit the interior
towns to find out that the consumption is
heavy; bill boards are everywhere, setting
forth the names of the makers of the best
qualities, and the stores selling them. But-
terine is bringing 23c per pound or 2 pounds
for 45c and the consumers tell you they
prefer it to the medium grades of butter. It
is a dangerous competitor to say the least.

NEW YORK.

Has Bottom Been . Reached?—Receipts
Heavy—Buyers Slow.

[By The Creamery Journal Staff Correspondent.]

Two questions are uppermost in the
minds of butter operators just now. Has
the market struck bottom? and, will this
be a repetition of the 1910-11 year? Ina
little over two weeks butter prices have
declined 7% going from 37c to 29%c on

‘extras, with every indication pointing to

still further declines. It was thought when
the first cut of 4c was made that the de-
mand would be stimulated and that a re-
action would set in, but this did not occur

That is proof that it holds big profits for you.

We guarantee that Dandelion Brand Butter Col-
or is PURELY VEGETABLE and that it meets the
FULL REQUIREMENTS OF ALL FOOD LAWS, —
STATE AND NATIONAL.

WELLS & RICHARDSON CO.

Burlington, Vermont

Manufacturers of Dandelion Brand Butter Color

and even two subsequent declines have
not given any relief. With the heavy sur-.
plus in the cold storages and with receipts
liberal, the outlook is not encouraging
especially as consumption is disappointingly
light. It does not seem to be entirely a
matter of price for even at the low
range there is no better trading than there
was when butter was 37c and the lack of
active buying is not confined to local oper-
ators, but is apparent in out of town or-
ders as well.

Business in all lines of trade is more or
less at a standstill and there are a large
number of people out of work so that when
conditions are analyzed, the slow trading
can partly be understood. Just what will
be done to stimulate the movement of but-
ter is a mystery. Large operators believe
that the market requires drastic handling
and in spite of a quotation of 29'%c on ex-
tras on Tuesday, a representative of one of
the largest butter houses in the country
failed to interest the buyer for a large
chain store in his offer of 1,000 tubs of but-
ter which he guaranteed would grade ex-
tras at 29c. The buyer said he preferred to
hold off as he thought he could get the but-
ter at even a better price than that. The
decline on fresh has badly affected the
pocketbooks of a great many receivers and
those who have held butter are in the
same box.

The first large shipment of foreign butter
of the season came in last week. This con-
sisted of 2,000, 60-pound boxes which were
ordered about ‘Christmas time and it is the
forerunner of regular shipments. A second
boatload with about 5,000 boxes is now in
transit. The Argentine butter was of fairly
good quality and cost net 29c landed in
New York. Of the lot, 1,500 boxes were
marketed locally while 100 went to Chi-

Butter Color

the 8olden shade

cago and 400 to Boston. Last week’s offer-
ings also consisted of 230 boxes from Aus-
tralia by way of London and 250 casks from
Siberia with 60 casks from Denmark. This
week 700 casks from Denmark arrived. The
first shipment of Argentine butter was
taken by one of the big chain stores which
is offering it at 30c. The quality of the
Australian butter has been irregular.
Another result of the receipt of foreign
butter into this country was apparent last
week when a car of California fresh cream-
ery arrived. It was in the 70-pound boxes
and although the quality was fair, the but-
ter did not take with the trade here and
the car was withdrawn as a profit could
not be made on the shipment. The but-
ter has a peculiar flavor which is common
to all of the Pacific product and the discri-
minate buyers in New York would not use
it. California markets are low on account

of the liberal receipts from New Zealand
by way of San Francisco, and it is likely
that more butter will find its way east al-

though New York will have to do much bet-
ter or it will not receive further supplies.
Word was received here last week that
California stock is being shipped in car lots
by express to Chicago.

Receipts are running heavier than last
week and the demand is not sufficient to
clean up both fresh and held offerings so
that there isan accumulation of fresh. Trad-

SS Zenith Butter & Egg Co. =

Harrison and Greenwich Sts., New York
Receivers and Distributers
Give superior Ege and real results. That
covers it, gee write. Refer to your
reamery Journal or =
our shippers. aS

a
wv

Page 16

THE CREAMERY JOURNAL

February 1, 1914

NOU

Cre;

SUT TEee eee

SANITARY and EFFICIENT
McCray Refrigerators

meet the most exacting requirements and save
money for the dairyman.

The McCray patented system of dry, cold
air circulation holds every portion of the interior
at a constant low temperature.

The McCray is the Standard

for superior quality of finish and efficiency and
for getting the most satisfaction from the least ice.
All styles—for Dairies and Residences. Send

for the Catalog you would like:
No. 50—For Dairies, Creameries, Institutions,

No. 91—Regular sizes for Residences.

McCray Refrigerator Company
663 Lake Street

CHICAGO:
NEW YORK: McCray Building, 7-9 West 30th Street

TUCO

KENDALLVILLE, IND.
158 North Wabash Avenue

Branches in All Principal Cities

FUT Eee

ing at times seems to be at a dead stand-
still, and one of the largest receivers the
other day reported that his entire business
consisted of selling but 85 tubs, about the
lightest in the history of his firm. Tele-
phone calls to prospective buyers did not
develop any business and jobbers are not
speculating to any extent but are largely
working on contract orders. With an un-
certain market nobody wants to stock up
in advance of needs.

Receipts last week were 42,733 packages,
while the week before they were 38,137,
which is on a par with the same week a
year ago. The increase is due to larger
shipments from some of the creameries and
owing to the open winter in many sections.
Some of those which have shut down during
the cold spell in October and November
are now operating again. The car from Cali-
fornia also swelled the arrivals. The total
supply of foreign stock last week consisted
of 2,668 packages containing 172,330 pounds.

A better outlet will develop now be-
cause retailers have lowered prices. Up to
this time many of them kept retail butter
prices on the same level they did when
they were purchasing their supplies around
37c. Storage butter has weakened in sym-
pathy with fresh and has also been lower,
although the finest lines have held up fairly
well as the large cutters of butter are still
using fine held to some extent as they will
not switch off to fresh until they are sure
that they can work on this all season. With
the lowering fresh prices, however, during
the past week, there has been a remarkable
falling off in the use of held stock.

Process has been slow and lower with
the undergrades sadly neglected on account
of the competition which they met from
the same lines of creamery stock. Ladles
have been about the only thing in the line
which have shown any firmness and even
they have tapered off during the past week
or so. Packing stock was lowered but the
market is pretty well cleaned up as arrivals
are not burdensome.

There is a movement on foot to have the
New York Mercantile Exchange drop the

use of the term “ladle” and officially con-
sider this butter as “factory.” The sugges-
tion to this effect has been made by the
butter committee of the exchange and re-
ferred to the executive committee. It is

likely that the recommendation will be ap-
proved as New York is one of the few
markets which uses the term ladles.

Kurrent Komment

By KEWPIE :

It is often said that if yau want to get an
honest man for public office, find one who
has never ‘been in politics. Davenport, Iowa,
is now ina hot pre-election campaign for city
officials. Like all cities, there are two fac-
tions—one which wants to perpetuate the
“water-tight” ring, the other which is op-

H. E. Shucknecht, Chicago, III.

The multitude of friends of H. E. Shucknecht, bet-
ter known to the boys as “Shuck,” will be gratified

to learn of his success with the Worcester Salt
Company, with whom ne has been for several years.
He has risen in the company from a traveling sales-
man to a director, and has been manager of the
Chicago office and western territory for many years.
The Worcester Salt Company believes that “it takes
the best to make the best.’’ Mr. Shucknecht is very
popular among the creamery trade everywhere, and
is an excellent director of men. He is a hard and
faithful worker himself, which is one of the first
qualifications for a good manager. Congratulations,
Shuck!

posed. Our brief observation of Davenport’
government is that at present it is decided
ly monarchial. The Progressives includ
many of the city’s younger business me
who believe in graftless city control. There-
fore, the position of mayor is an importan
one, and what it lacks in salary it makes up
in honor. Anyway, when the Progressives
began looking around for a suitable candi-
date for mayor, they very quickly and unani-
mously landed on M. J. Sweet, commercial
agent of the Merchants’: Despatch for the
tri-city territory. “We picked Mel,” said one
of the leaders, “because of his sterling char-
acter. We must have a man who will stand
firm for the right and one on whom we can
absolutely depend. That man is certainly M.
J. Sweet.” The nomination was declined by
Mr. Sweet owing to his many business du-
ties. Not satisfied with his answer, his
friends sent in several letters to the high-
est officials of the New York Central road in
the hopes of getting an acceptance, but in
vain. In the eyes of his many friends in the
tri-cities and throughout the trade, the honor
is just as great.

Mr. Sweet began his railroad career at the
very bottom of the ladder—agent in a
“jerk-water” station on a branch road. Step
by step his close application to business and
loyalty to his employer’s interests have
brought him forward and he is at present
occupying a very important position. He is
a young man and we predict still greater
things for him.

His host of friends in the trade will join
us in extending congratulations.

There are knockers in all lines of business
—not excepting the publishing business.
When a man knocks on a competitor you
may depend on it that there is something
about the other fellow that he fears. It may
be that the other fellow has something as
good or better than his own. The knocker
fears competition and he believes, in his
narrow mind, that he can pound competition
off the map. The knocker is a pitiful ex-
ample of pre-historic ignorance. By knock-
ing he admits his inability to stand on his
own feet. A man who will knock a competi-
tor is a commercial Judas who will betray
a customer as quickly as a competitor if he
imagines he sees an opportunity for self
gain. The knocker never gets new business
by his knocking, but, on the contrary, he
weakens his own fighting ability by creating
a hatred for himself among his business
friends. There is only one hope for the
knocker. When the truth that every knock
is a boost finally penetrates his understand-
ing he will cease his obnoxious tactics and
spend the time boosting his own business.
Don’t fear the knocker.

I’m not going to mention any names, but
a young man engaged in the creamery
trade and well known to a great many, re-
cently attended a dance at Albert Lea. He
had a pal with him. They had the address
of the girls written on their cuff and were
due at the house about 8:15. It was after 9
when they arrived. They stood on a corner
for 45 minutes waiting for a street car be-
fore they discovered there wasn’t any rails
or trolley in the street. It was on Friday
night. (“Curse the luck.”) They hired an
enclosed conveyance and on their way one
of the horses dropped dead. The party ot
four was transferred to another “hack” and
just as one of the “boys” stepped in, a board
in the floor broke and his foot went through
to his knee. They finally reached their des-
tination. “What’s our bill, my friend?” said
the drummer. “Is a quarter too much?” re-
plied the driver. For the third time one of
the girls fainted. '

February 1, 1914

THE CREAMERY JOURNAL

POT TTTTTT ITNT TUNTI TUTTO UOTUUTTUNIUUITUOTTOTU IOUT MIOLUMIGEIUIULIUOMLIUMLLLLLLULU LIEU LULU ELL LLL LLG LLG LLL LLLLUL LLC LUGL LLL LLL LULL. LLL

Can Serve You

NEW YORK

In Any Style You Desire
IOMMISSION, contract or track, and

can serve you well because our facilities
for handling butter are unequaled. Con-
stant outlets, large capital, efficient man-

agement, expert salesmen, heavy consumers—
all combine to make ours the leading house in both markets.

To Try Us Is To Stay By Us

“THE OLD RELIABLE”

Hunter, Walton & Company

“NI

Page

CHICAGO

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HAVUUNNNNUNUN0000000NN0UNNUUUOUUUOOOAOUOUUOUOOOOUUECUQOQOQQQQOUOUOOOOUOREUUOQOOQOUUUUOOUCUCOOOOOQOOOOUOU EER OOOOOQOOUOOOUEREUOQOOUOOOOOU EEA OOOOOOUOOOOUUEAEOOOOO OOOO EOO OOOO EEUU

Wisconsin Scoring For January

AVERAGE SCORE OF 64 TUBS, 94.7

The 64 tubs of butter entered for the
January scoring were judged by three men.
Each tub of butter was known by a number
only, yet when the work was finished each
man had placed nearly every tub in its true
relation to the quality of the raw material
received at the factory.

Method blanks stating how the butter
was made were received from 46 factory

_ operators. One of these was not used in
_ the following tabulation, because the butter
_ exhibited at Madison was made from less
than 500 pounds of selected cream. Forty-

five men furnished the information as to
the method of making. Four of these sta-
ted that the butter was made in factories
receiving whole-milk. The average score on
the butter in this lot was 94.7, lowest 94.50.
There was another lot of 15 men who made
the butter from both milk and cream with
an average score of 93.8. Only two out of
the 15 tubs scored less than 93, highest
95.33. The two tubs that did not reach the
93 mark represented practically all farm
skimmed cream. One tub represented only
150 pounds of milk and 748 pounds of cream.
The cream varying in age from five to 10
days and the other tub represented equal

' amounts of milk and cream.

In the cream class there were 26 exhibits
with an average score of 91.3 or three points
below the whole-milk ‘butter and 2.5 points
below that made from both milk and cream.
Only two tubs in this lot were placed in
the “extra” class or a score of 93 and high-

er, the highest score being 94.83. In other
words, 92 per cent of the butter that scored
under 93 was made from cream skimmed
on the farm. The highest scoring tub in
the cream class was made from all the
cream received at a factory located in north-
ern Wisconsin. The buttermaker stated that
the cream was of good quality and two and
three days old when received. The cream
was heated in the ripener to 140 degrees
Fahrenheit. After holding for 25 minutes
it was cooled to 70 degrees and 30 per cent
of starter added. Three hours later
the cream was cooled to 46 and held for 17
hours. The average score on eight tubs re-
ceived from this factory, May to Decem-
ber, was 95, the lowest score being 93.50.
Consequently, good butter is always made
at this factory, the lowest score on 21 ex-
hibits being 93.16.

Why is Good Butter Made at This Factory?

It is not out of place to ask why this man
always makes good butter. The tub sent to

Madison is always a representative of his
daily make. In a letter received a few days
ago the buttermaker stated, “The commis-
sion firm that buys our butter is very much
pleased with our product, but they never
score it higher than 93. Butter from the
same churning as the tub sent to Madison
will score 93 on the market against an
exhibition score of 95 or higher.” This man
raised the question, “What is the gain to
a factory to make 95 scoring butter when
no more money is being paid for this kind
of material than for the 93 product? Pas-
teurization, the use of starter and frequent
deliveries of cream increase our cost of
manufacture.”

Every factory making good butter has
the satisfaction of knowing before the pro-
duct is shipped that the commission firm
and the consumer will be pleased and there
is no danger of ever having to look for
a new market.

The reasons why good butter is being
made at this factory may be enumerated as
follows:

1. The buttermaker is
wide awake.

2. There is perfect harmony between the
20)

progressive and

(Continued on page

Perfection Brand Butter Color

HIGH IN QUALITY

LOW IN PRICE

PURELY VEGETABLE—COMPLIES WITH ALL PURE FOOD LAWS

Order it from your dealer or send your order to the manufacturers

THE PRESERVALINE MFG. CO.,

Brooklyn, New York City

Page 18

SUT eee

Increase Your

Cream Separator
Profits!

This shows the
Stewart Speed Indi-
cator installed on
Cream Separato°
Crankshaft.

HOUSANDS
of dairymen are
getting 10% to
, 50% more cream by
Es Using the Stewart
Speed Indicator on
their cream separators.
You can do the same.
ou are now losing all
kinds of money by turn-
ing the crank of your
separator at the wrong
speed. The

Stewart Speed Indicator

for Cream Separators

is an instrument that goes on the crankshaft of
your separator. Its dial tells you when you are
operating your separator exactly correct so as to get
every bit of cream out of your milk.

Nobody can turn any separator at the right speed
without the Stewart Speed Indicator. One dairyman
with 20 cows lost $524.10in a year just because he
guessed at the speed. Another, owning 8 cows lost
$18.50 in one month by guessing.

Fits any Separator—$10 Complete

No matter what make your cream separator is,
the Stewart Speed Indicator will fit it—and the
price is only $10 complete.

You can order one from any hardware dealer, or
cream separator dealer, or, send to us direct.

Information and Butter Books—FREE

“ ——=—se
Fill out the coupon below and mail it tous. It
will bring you this book that tells you how to get
the cream profit that you are now losing every day.
oo ce ee ee ee ee eee eee) ee ee) eee
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4 Please send me, free, all your literature on |
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My: mame Nes acee espe cect dvesieectsscnc vaca) «+e. So
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ae

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ESTABLISHED 1869

GEO. W. LINN & SON

The Chicago Butter House

340-342-344 West South Water St.
near Lake St. bridge

Would like to contract with you for your make ot
Fancy Creamery in tubs. Can offer you a liberal
contract.

Will pay a price for quality. Send us a sample
shipment.

Best Equipped Butter House in Chicago

References: National Bank of the Republic, Chicago; Plain-

view State Bank, Plainview, Minn.; The Creamery Journal,

THE CREAMERY JOURNAL

Michigan Dairymen’s Convention
(Continued from page 7.)

exhibition hall on two sides, is located an
electrically operated pipe organ, with band
attachments, that will be in operation during
such times as the formal sessions of the con-
vention are not in progress. The repertoire
of the instrument includes both classical
airs and the latest rag time melodies and
will be an entertainment feature much en-
joyed by both “high-brows” and the devo-
tees of the Tango.

Special sessions will be held on both
Tuesday and Wednesday evenings. On
Tuesday evening the program will provide
a demonstration lecture by Prof. A. C. An-
derson of the agricultural college. In this
lecture Prof. Anderson will use two cows,
one of good and the other of poor dairy
type. This will be positively the first ap-
pearance of a real dairy cow on the stage at
any meeting in the history of the associa-
tion. The animals will be furnished by Milo
H. Edison of Grand Rapids—or at least the
animal of good type will be one of Mr. Edi-
son’s pure bred Jerseys; while the other
will no doubt be of anonymous ownership.

On Wednesday evening the members and,
it is hoped, a goodly number of Grand Ra-

pids citizens, will attend _.a session
in which market milk will ‘be the
chief subject of discussion. A mov-

ing-picture exhibit is on the program
for this session that will show the methods
of handling milk employed at Lakewood
Farm, in Calhoun county. The results of
the market milk contest will be announced
at this time and addresses will be delivered
by an expert from the Department of Agri-
culture at Washington and by J. H. Skinner,
jointly connected with the Grand Rapids
Association of Commerce and the Farm
Demonstration work in Kent county.

On Thursday evening the annual banquet
will be held at the Livingston hotel, where
arrangements have been made by Martin
Seidel, chairman of the banquet committee.
Mr. Seidel is now planning to introduce
some new and novel feature at this banquet
that will assist the speech makers in
their efforts to provide entertainment. In-
vitation to attend this event as guests ot

Prof. Madison.

Carl E. Lee,

The man who has raised the quality of butter
in Wisconsin three points in five years. He knows,
so it is said, all there is to know about butter.
Some say he is radical, but we don’t think to
the critical point. True, his convictions are strongly
seated, but that is a point in his favor. Wiscon-
sin creamerymen can well boast of a Babcock, a

Farrington and a Lee,

February 1, 1914

honor have been extended to all of the liy.
ing former officers of the association. Of
these, nine have already signified their in-
tention to be present, including E. A. Stowe,
first secretary. Governor Woodbridge
Ferris will also deliver an address at this
banquet.
As stated in the opening paragraph, the
executive committee is working harmonious
ly and diligently to provide a series of events
at the Grand Rapids meeting that will prove
of interest and profit to every person en
gaged in extracting a living from the pro
ducts of the dairy animal. The show will be
there, complete, and wholly representative -
of Michigan’s dairy industry on the morning
of February 10, 1914——George H. Brownell,
secretary, Michigan State~Dairymen Asso-
ciation.

Wisconsin Buttermakers
Attention!

We hope as many buttermakers as pos-
sible will endeavor to induce their managers
to attend the convention at Madison. If the
manager cannot get away be sure to get
some patron to represent the creamery.
Our program contains many subjects that
will be as interesting and profitable to the
manager or patron as to the buttermaker,
Remember that in order to compete for the
district prizes someone from the creamery
must sign the entry blank at the secretary’s
office in the Park Hotel. ]

Buttermakers should try to bring a good
starter with them. At this season of the
year it is always cold enough so that
starter can be easily cooled by setting it
outside the hotel window for a few min-
utes. Last year a number of the boys placed
their starters outside the window and when
they came back they were frozen. Preca
tions should be taken to avoid this. The ,
starter exhibit as announced will be held —
Wednesday morning. Five thermos bottles .
will be given to the five best starters
judged by Mr. Bruhn. A buttermaker can ~
eet a state or district prize and a starter
prize also. In case you do not have an entry
blank, send your tub to F. W. Bowar, super-
intendent, Dairy School, Madison, Wis., and
follow it up with a statement or letter ex- |
plaining how the butter was made, salt used,
color used, etc.

We have just received a note from M
Rogers at Washington stating that he will
surely be with us. This address will be worth
a great deal to the buttermakers of Wiscon:
sin. In fact if you want to be a live wire in
the greatest dairy state in the Union yot
will connect up with Madison, February 34
to 5th—G. H. Benkendorf, secretary.

The Value of Co-operation

(Continued from page 3.)

system that suggested this discussion, ours
is founded upon the brotherly basis’ of
helping each other on a just and equitable
arrangement. The value of this system 1s
further shown by the fact that our state
is gradually forging ahead of other states
one after another is left behind, and it is
only a matter of mathematical calculation t¢
find out when we shall have the foremost
dairy state in the Union. But in doing thi
we cannot swerve from the system by which
we have won. The plans for the structu
must be well calculated, the material we
selected, information must ‘be general among
those interested, in order that the system
may be perfected. ;

It is not only the dairyman who is im
terested in this, but everyone who is inter
ested in the upbuilding and welfare of our
state.

February 1, 1914

Wis.

An experienced buttermaker who has not only
made good in the creamery but who has made good
with the Badger buttermakers. He is an enthusias-
tic progressive in the creamery business, and has
made an excellent vice-president of the Wisconsin

Frank Bowar, Cazenovia,

Buttermakers’ Association. He is a chairman of un-

usual ability.

Announcement

Owing to a change in the decision of the
judges, who acted in the lowa creamery
grounds beauty contest, the prizes and hon-
ors are re-placed as follows: First, Guy Tho-
mas, Clear Lake; second, A. F. Bolig, Fen-
ton; third, G. Steussi, Manchester; fourth,
A. Erickson, Clermont.

California Dairy Products

1912.
Butter, 54,940,886 pounds ....... $16,905,310
Cheese, 4,785,617 pounds ...... 739,856

Condensed, evaporated and pow-

dered milk, 9,770,784 pounds .. 961,662
Casein, 1,065,000 pounds ........ 53,250
Market milk and cream ....... 10,000,000
Calves produced on dairies ...... ,000,0'
Skim-milk and butter-milk ..... 1,500,000

Teigll 2... bo. ai Beene $32,160,078

h 1913.

Butter, 55,542,709 pounds ....... $17,840,318
Cheese, 5,600,972 pounds ........ 99,516
Condensed, evaporated and pow-

dered milk, 8,637,928 pounds . 777,468
Casein, 665,000 pounds . ...... 33,250
Market milk, cream and ice cream 11,000,000
Calves produced on dairies ...... 2,000,000
Skim-milk and butter-milk ...... 1,500,000

Mik ontedl ee ccte eist vorere > «erate syocers: k's $34,050,552

Prices in San Francisco.

1911-1912 1912-1913
Butter Cheese Butter Cheese

October ..... 30.68 14.57 34.00 :
Novemeber . 31.39 16.50 33.04 17.93
December 33.03 15.96 33.66 15.89
Wantary 2.2... 35.38 16.15 34.28 15.44
February 34.60 16.42 35.10 16.63
MARCH. |... ss 31.42 18.85 35.43 15.47
J rl 274 T1692 29.10 15.88
wi Sia 25.29 13.59 26.98 14.22
MC lew se ewe 27.60 13.69 Dhei2, 14:79
Mitvetes.. .<..22.02- 14,12 28.95 15.54
i a 31.31 14.04 32.43 17.16
September 33.08 14.65 34.78 16.82
Av. for 12 mo. 30.77. 15.46 32.12 16.06

THE CREAMERY JOURNAL Page 19
Receipts of Butter and Cheese in San Francisco for Two Years.
Pounds butter Pounds cheese

1911-12 1912-13 1911-12 1912-13

RAL le fe 1,946,800 2,035,900 728,080 956,000
INOMETIID Civica syclaltracto sicteuriy etvalel'ils'css tle 1,300,350 1,819,900 619,500 700,500
December . ..... ee ice Me Adame 1,114,900 1,696,500 496,400 757,800
SUTIN AVI ac or ate css -ala-che ae ops ee wie 1,236,400 1,767,500 594,500 599,700
ebitiatvec dee cme cats as latices Sud se 1,723,400 1,378,100 780,200 482,800
iain hietnvigrtioms te ete Salts ori. s 1,645,900 2,008, 100 352,900 792,000
April 4, 20F “Raa ee eC 2,183,600 2,694,700 987,800 657,600
Fe ere Bl atic oll a ae Sean ve 2,883,600 2,614,000 1,762,200 915,500
June eee 2,309,400 2,106,200 1,584,600 958,100
July VE SRD Mor oite iinne oft ckecese aad 2,620,400 1,711,100 1,391,400 919,300
IUPRER ES ott i MOU Oe RCE eR no PRaOETe 2,626,400 2,593,600 1,504,200 1,214,000
SECPLOMIDCrueye tantra tldte.e sa-as,viacrnet 1,957,700 1,479,500 756,900 570,400
TIPERE CPO as, ae a 23,548,850 23,905,100 11,758,680 9,523,700

SUTTTTUUTTATUATUITUATUTTUATUATUTUTUTUAUULIUMOLCUO MUM TUOTUOUO UAL TUTTLE UUM

Two Gold Medals and Other High Scores

SS SF

431 So

UUUOUTUNUOHUUCOOUCOOUCOOUUCOOUUOOHTCONIUOOUIUOOTINOHUUUOHIUCOHIUOUOCOOIUUOICG COO IOUUUUMUUCOMCLOLO ILI OULUU ULL EULULULLCG LULL LUCE ULOGLUUULLe LULL LULL LULL LLLLGe-LLoeULLoe-LLcoE Looe LLGoE

SAUINUULINNNNUUIUVNUOUUUVUULLUUUUUELUUUQUELUUUOQUELUUUHUEELUUUUUUELUUOAUEULUOOUUULUQUUOUUULUUAUUUTEU OOOO ULLAL OOOO UU

Wr. Wh Wl, ltleche,
Viper

CHICAGO:

CA smart CO ee Ld = —o
Peden ‘ecw al
Mews @Fancy Creamery Butter
scoring 93 points or better
the year around.

Creamery Association

) Otisco Co-operative
1 @Whole milk plant; cream

A. J. ANDERSON all pasturized.
BUTTERMAXER
Winner of Two Sweepstakes @We use 50 gallons gx
One at Milwaukee in 1909—Score 97 starter daily.
at Chicago in 1911—Score 9734 ;

Otisco, Minn.,

hela le

A Mn

FTER winning two gold medals and other high scores with
COLONIAL SALT, Mr. Anderson was justly grieved when a rival
salt company spread the report that his capital prizes had been won
with their product.

N selecting his salt

Mr. Anderson used
the same experienced
judgment that he ap-
plied to the choice of
his cream and to all the
processes of butter-
making.

T was a reflection on

his skill to assert
that he would try ex-
periments with other
salts when COLO-
NIAL was obtainable.
In preparing for a scor-
ing contest he natural-
ly takes no chances,
but uses always

The Salt That Melts
Like Snow-flakes and
Dissolves Like Mist

F you, Mr. Butter-

maker, have ambi-
tions to win a gold
medal in the next but-
ter contest, take time
by the forelock and
send for a package of
medal-winning COLO-
NIAL.

The Colonial Salt Company

AKRON, OHIO
. Dearborn St.

BUFFALO:
D. S. Morgan Bldg.

HTT Fe

ETVTTUTLATUAUUATOAUUUNUUULOOTUOTOAUONUOAUONUOTUOTOAUUATONLOTUOTUG UOTE UO UOT OOOO TOAUONUOTUATUNTUNUOUOLOTUAUUMUOMUULOLUUOUOLUM UO TL UUM ICO TUUUMUUMUMUUOTUAUULU UM UULCULEC TU LULLLUL ULC LULUOLUG LC LOE COCO LOGL oo

Page 20 THE CREAMERY JOURNAL

SUT

CHR. HANSEN’S

Lactic Ferment Culture
Is the BUTTER CULTURE that imparts the

Sreatest keeping quality to butter as is shown in
the following one-year prize-winning record of
Mr. S. B. Cooksley, St. Joseph, Mo., winning
three first prizes, two second and one third prize;
also: five diplomas using Chr. Hansen’s Lactic
Ferment. Order Chr. Hansen’s Lactic Fer-
ment now and get more for your butter.

CHR. HANSEN’S LABORATORY

LIT TL EO F AVES |=) NEW) ov Oskac

UOC ODOM UU UMMM UU TNO U MUTT OOO M TOO UNI TTOOUNNTUNOUNTTTONNNTTTONONTTTONNTTTNNUNTTTTONNTTONNTTTTEN NNT TTD ioe

COE
Cee

Wisconsin Scoring For January 11. The creamery management and the
(Continued Mromiipare 17.) buttermaker place some of the credit for

: ; making good butter to the college of agri-
management of this co-operative factory and culture and the scoring exhibition work.

the buttermaker. . There are other factory operators that
3. The buttermaker is personally ac- faye made fully as creditable a record as the
quainted with his patrons. one referred to and there is still a larger

4. The buttermaker is a firm believer in number that have failed because the factory
pasteurization as a means of making a _ has no standard as to the quality of cream
more sanitary product and in the liberal that shall be received.
use of starter. ; “The farmers will produce good cream

5. The buttermaker does not practice the whenever it is known to them that there is
method of accepting cream of low quality 6 market for the tainted product” was the
from a few of the patrons, and then ship- ctatement made a few days ago by the edi-
ping it to a competing factory. tor of a dairy paper.

6. The factory is well equipped. :
7. The aim of the factory is to be a What The Men Are Doing.

market place for good cream within its own This month every exhibitor in the milk
territory. and the milk and cream classes, and 31 per
8. The patrons understand that tainted cent of those in the cream class, used a
cream cannot be made into good butter. starter. Several of the men _ heated the
9. There is no market at this factory for cream in the ripener to a temperature of
anything but good cream. 140 and after holding it from 20 to 30 min-
10. The supply of cream is not depen- utes cooled to from 65 to 70 and then add-
dent upon haulers. ed the starter.

W. O. SAXTON & CO.
Butter and Eggs

174 Duane St., NEW YORK

References: Irving National Bank, N. Y.;
Ship Us and Farmers National Bank, Osage, Iowa;
Compare Results Your Own Banker; The Creamery Journal

SUE eee

Bowman & Bull Co. | .orree EG6s.

CASH BUYERS RECH => > DRESSED POU ines

J Our proposition will interest
136 W. Lake St., Chicago you. Write us. : “

C00 eee

SUT
STILE

February 1, 1914

One man received a score this month
that was six points higher than for one
month ago. The method of manufacture
was the same but he had received better
raw material. This month, 5,000 pounds oi
milk and 300 of cream were used against
4,000 pounds of milk and 2,600 pounds of
cream a month ago.

Seventy-two per cent of the butter con-
tained between 13 and 15 per cent of water.
Several exhibits contained too low a per
cent of salt, while in others too much salt
had been used.

State Convention is Next.

_ The next scoring will be held at Madison
in connection with the state buttermakers’
convention and the special. course offered
at the same time by the Department of
Dairy Husbandry. A large number of exhi-
bition men are planning on being present.
The butter must be addressed to Frank
Bowar, care Dairy School, Madison, Wis., —
and shipped not later than January 29th.

The following is a list of the men who
sent butter to the January scoring, receiv-_
ing 90, or above as a score and wishing their
scores published.

n
io]
fo}
5
oO
“uw
»
—
>

J. D. Anderson, Spring Valley.......... 91.16
Ed. Buchen, Antigo......... :

John A. Betthauser, Coloma .
L. L. Bolstead, Basco....:..
la Bartel, Peebles</c.c cee rec

John Miller; Baraboo ci. .-)nte eee 91.50
SJ. Co Maller, Augusta: .sc...nme :
Frank Meisner, Fennimore...

3
Conway, Troy Center: .c.scses.. 94.66 Ky
Caius Christenson, Stoughton.......... 93.50 1
M. Christopherson, New Franken...... 93.00 6
Odin Christenson, Nelsonville.......... 93.00 1
W.. J... Dehn,” WaValleS 3a en: 92.66 9
Qle’ Esker,. Dallas, «. 2. ce soe eoeeeieie 95.00 4
Rudolph Ise; “Helenyilles. seam neo 94.83 39
Grove. Bros., ‘Columbus. scene meee 92.33 6
Joel Gilbertson, Neillsville...../........ 90.66 6
H. J. Herreman, Black Earth. . ..91.16 3m
Geo: (Garlid, ‘Knappae eee ee 000) 7
Carl Jorgenson, Rose Laen.. sees 94583 7
Geo, Johnson, Waupacay... sone ee 90.50 6
Theo. Jorgenson, Chippewa Falls....... 91.83 4
H. C. Jochinson, Bark River, Mich..... 92.00 7
F. H. Kelling, Johnson Creek...... .. 94.66 9
E._E., Koch, ‘Marshheldaos.eeetee een 94.16 0
Paul Kottke, ‘Cedarbisigaancneeeeeee 95.33 4
Olaf Larson, Fennimore...:...10-.05-50 95.33 2
Theo, .Lennartz, Bredertos.a.eemeoenieele 91.33 7
Axel Larson, Durand.” isscc ghee een 93.00 9
Peter Lund, Askeaton: s.21.ee emeenne 90.66 a
9.

E 9
John E. Matson, St. Croix Falls. Be oe onG 4
G. A. Moldenhaur, Montello............ 92.50 a)
Anton Natchwey, Dorchester........... 92.16 -6
A.M. Newman, Black Bartht seen 92.00 6
H. BD: Nichols, . Elichorna:s.). o-eeeereee 94.50 2
2

Lauritz Olsen, W. DePere........... - 94.66
FEF. D: Packard, Prescott. cece seen nis A
Hans Hi. Pederson, Warrenec se eueueens

J. H. Peterson, Wilsonesc -k ascent
Louis’ Peterson, Bondueli cere

F. Raasch, Vesper... sie-1s. =)
John Schiller, New _ Holstein. .
Chas. Schoenrock, Wausau......
T. W. Schuman, Hayward....... a
Wim, Seiger, Chaseburgco.ce ences
John Schield, Fall ‘Creek. .meianeeee
Peter Severson, Neillsville..............
Fred Speich, Pittsville... J. asmeeeeene
Wm. Schoessow, Thiensville...........-

H., H. Whiting, Cedarburges-o.awsee eee
Grant Winner, Humbirdic. es see
Wm. Wichman, Abbotsford............ ;
Geo. Young, Stiles. .. .\u.tne seca 95.00

—C. E. Lee. In charge Wisconsin state but-
ter and cream scoring exhibitions.

PON, RNOSGNOUNNONNEN EWES HOG ENE NNONEH ArH Or NNWNWoWhhAs

RwNodrbwonkowouns

Dillon With Colonial

H. P. Dillon, of Oshkosh, Wis., has been
appointed as the Colonial Salt Company’s
representative in Wisconsin to fill the va-
cancy made by the recent death of Chas.
H. Williams. Mr. Dillon has travelled in-
Wisconsin for the past 10 years for the A.
H. Barber Creamery Supply Company of
Chicago. He is very popular among cream-
erymen and will doubtless be successful as
a salt salesman.

Farmers around Greensbor, N. C., are or-
ganizing a co-operative creamery.

February 1, 1914

THE CREAMERY JOURNAL

Indiana State Dairy Asso-
ciation Meeting

Ideal weather combined with a growing
interest in the dairy ‘business, made a condi-
tion that increased the attendance at the
annual meeting of the Indiana State Dairy
Association (held January 15th and 16th
at Purdue University) beyond the expecta-
tion of every one. The meeting was held in
Fowler Hall, which proved to be an ideal
location.

Every number on the program was given
on the hour scheduled without exception.
Prof. C. G. Humphrey of Wisconsin; Prof.
H. A. Harding of Illinois, and P. H. Crane
of Ft. Atkinson, Wis., were the out-of-state
speakers. Prof. Humphrey spoke upon the
subject of growing dairy heifers. He ex-
plained how the care of the calf and heif-
er determined the development and useful-

_ness of the mature cow. The lecture was

especially interesting because of the fact
that specific directions were given for feed-

ing and caring for young calves.

Prof. Harding gave a pleasing lecture on
the subject “Quality as an Economic Factor
in Production.” The speaker said that when-
ever quality in milk was recognized by the
consumer he was willing to pay for it rea-
sonably. He also made the statement that
when the dairyman was actually paid for
quality, he was eager to produce it. Prof.
Harding also stated that common bacterio-
logical counts as made by milk inspectors
had but little to do with the guarding of
the health of the public.

Mr. ‘Crane spoke on the subject of ad-
vertising and its relation to the dairy farm-
er and breeder. He explained why every
man should ‘be interested in methods of ad-
vertising, no matter whether he be buyer
or seller. Different methods of advertising
were discussed.

Every number on the program was eag-
erly discussed; questions and answers be-
ing given as long as time would permit.

business meeting was held Friday
morning, and the following officers were
elected:

President, Charles Benjamin, Crown
Point; vice president, D. F. Maish, Frank-
fort; secretary-treasurer, H. C. Mills, La-
fayette; president northern auxiliary, Sam-
uel Schlosser, Plymouth; president southern
auxiliary, John Risch, Vincennes; president
western auxiliary, W. R. Davis, Frankfort;
president eastern auxiliary, E. A. Marple,
Muncie; dairy field agent, J. R. Garver, Pur-
due Experiment Station.

Twenty-two entries of creamery and seven
of dairy butter were received for the butte1
scoring contest.

Creamery Butter.

Bamiauebsmatwuatmat o:.....2.......- 95
Frank Myers, Columbia City ........ 9414
Ora Newman, Westfield 944
Meee. VVolcott, Aurora ./.. .......... 94

reese Bros., Nappanee, ............. 931%
Polk Sanitary Milk Co., Indianapolis .93%
J. G. Vess, Kansas City, Mo. 93

Evansville Pure ‘Milk Co.,
Harry Johnson, Schlosser Bros. Cream-

Dairy Butter.
_ Mrs. B. A. Hodges, Lafayette, Ist prem-
ium.

Mrs. Anna Noll, Shadeland, 2d premium.
Mrs. Joseph Hays, Marion, 3d preium.
Dairy Equipment Exhibition.

_ Four exhibitors of dairy equipment were
in attendance. The De Laval Separator

Company was represented by H. FE. Gish.
Mr. Gish demonstrated the farm size cream
separator and milk clarifier. The Illinois
Silo company was represented by Oscar
Warnock. The Kalamazoo Tank Silo Com-
pany was represented by T. E. Bosher. The

E. Porter Company, manufacturers of
stable equipment, was represented by Mr.
Howland.

Oleo Law Unconstitutional

The New York state court of appeals hold
the eleomargarine law to be unconstitution-
al. It was declared that the legislature might
enact laws to prevent deception and fraud
in foodstuffs, but that giving yellow color to
oleomargarine was not done with the inten-

Page 2]
tion of committing fraud. The decision was
handed down in the case against John J.
Guiton and others charged with manufactur
ing oleomargarine in imitation of butter.

Oleo Statute is Upheld
The supreme court of Missouri in a
recent decision by Judge Walker, sustained
the validity of the state law prohibiting
the selling of oleomargarine for butter. The
statute also prohibits the manufacture ot
oleo to look like butter.

The decision was written in the case of
Jacob Mauer, Benjamin Surkamp and Tho-
mas Shortell, who were. convicted in the
St. Louis court of appeals for violating this
statute and were fined.

SU eee

From East to West

ber 8-12, 1913,

five highest scores.

Factories:
Silver Spring, N. Y.
Ecorse, Mich.

Too

It Takes the
to Make the

At the Convention of the New York State Dairy-
men’s Association, held at Syracuse, N. Y., Decem-

H. L. SMITH, Crittenden, N. Y.
made highest score. He used WORCESTER SALT.

At the Convention of the Washington Associa-
tion, held at Seattle, December 11-13, 1913, Pt. Willi-

ams Creamery made highest score.

WORCESTER as did four others making the next

A good buttermaker and WORCESTER SALT

make a winning combination.
not handicap your efforts to obtain best results.
it once and you will always use it.

Worcester Salt Co.

Largest producers of high grade salt in the world

NEW YORK

TTTTUDELTUUEPRTUPOUEOEEILTDEOETOLOUTREIEIOUEOOPOUEUOORIOD UIUC

BEST

They used

WORCESTER does
Use

Offices in
Boston, Philadelphia,
Chicago, Columbus,

T7077 eee eee

Page 22

UTEUUEUUEEUEE EEUU

Tee

To lowa
Butter-
makers!

VERY buttermak-

er in Lowa who is
interested in the wel-
fare of the creamery
business of the state,
who wants to go ahead,
who wants to have a

state association § sec-
ond to none in the
United States, who

wants to see Iowa at
the top and who wants
to be among the top
buttermakers of the
top state, is urged to
enlist in the Iowa But-
termakers’ Associa-
tion. This is an ot-
ganization by the but-
termakers and for the
buttermakers. It is
your association.

Are you loyal? Are
you planning on _at-
tending the Ft. Dodge
convention, February
17th, 18th and 1othy
Are you going to send
a tub of butter?

If you can’t attend
the meeting send a tub
of butter. If you can’t
attend and won’t send
butter, at least join the
association. Cut this
ad out and attach a
dollar bill and mail to

TOC

J. J. BRUNNER, Secretary

Strawberry Point, Iowa

TELE EEE

THE CREAMERY JOURNAL

WANT CLEARINGS

A bulletin of wants. Postings are free to buttermaker and creamery-
No ad containing over 60 words accepted, and no more
than four insertions will be given during the subscription year.
tains blind address, 10c must accompany copy. ‘To others than buttermakers
and creamerymen, the charge is 1c per word per insertion, payable with order.

man subscribers.

| MM

Positions Wanted.

POSITION WANTED—By a buttermaker with
18 years’ experience, 10 years in centralizing plant,
eight years in co-operative and individual creameries.
Can manage centralizing or local creamery. Thor-
oughly up-to-date. Can furnish best of recommenda-
tions from former employers. Not a cheap man but
one who can produce results. State output, salary
and give full information in first letter. Married and
temperate. Can come at once. Address at once to
No. 666, care The Creamery Journal.

POSITION WANTED—By buttermaker with
eight years’ experience. Understand all up-to-date
methods in whole-milk or gathered cream _ plant.
Understand pasteurization, moisture control and
starter making. Five years in centralizer plant and
three years under own management. Married. Can

furnish references. Can come at once. Address
R. E. Bantz, Independence, Iowa.
POSITION WANTED—As buttermaker. Seven

years’ experience. Understand all up-todate methods
in operating whole-milk or gathered cream plant. Am
proficient in pasteurization, moisture control, starter
making and refrigeration. Married, with small fam-
ily. Can come on 15 days’ notice. Position pre-
ferred in Iowa. Address H. W. Maus, Lock Box 52,
David City, Neb.

CREAMERY MANAGERS—Those wanting a man
who can give satisfaction in any branch of creamery
work, having dairy certificate and a record for making
high scoring butter. And well acquainted with market
conditions and can help get high prices. Am married
and have 11 years experience in both whole-milk and
gathered cream plants. Address H. H. Whiting, Ce-
darburg, Wis.

POSITION WANTED—By a Holland butter-
maker of long experience. Five years in American
creameries. Can take charge of farmers’ creamery,
including secretary work. Strictly temperate; no
drink or tobacco. Married. Satisfactory reference
from present employer. Can come at once. Write
to No. 1111, care The Creamery Journal.

POSITION WANTED—By Danish butter and
cheesemaker; 30 years old, married; 12 years’ ex-
perience. Three months in America. Can speak
German. Many years with last employer. Can give
hest of references. Address A. F. Jacobsen, 408%
Pulaski street, Brooklyn, N. Y.

POSITION WANTED —By first class buttermaker
experienced in all up-to-date methods. Have taken
course in Towa State College at Ames. Can give
the best of references from former employer. State
output and wages in first letter. Address Ernest E.
Green, Prescott, Towa.

POSITION WANTED—By buttermaker with 10
years’ experience, 5 years in Denmark. Best of ref-
erences from former employers. State output and
wages in first letter. Can come March Ist or 15th.
haaness J. C. Rasmussen, Perry Creamery, Perry,
Okla.

POSITION WANTED—Experienced bookkeeper
married, 28 years old, able to take charge of
creamery, desires position where accuracy of figures,
knowledge of modern buttermaking and honest, re-
liable service is needed. Address Box 455, Trinidad,
Colo.

POSITION WANTED—By first class butter and
ice cream maker with 8 years’ experience. Under-
stands all up-to-date methods. Can handle eggs as a
side line. Can come on short notice. Address B. M.
S., care The Creamery Journal.

[In answering Want Ads which appear under blind address, be sure to address your
reply with the key number or letter first and put it in care of The Creamery Journal.
Otherwise the letter is often opened before it is noticed to whom it belongs.—Editor.]

February 1, 1914

If ad con-

For Sale.

FOR SALE—One 1,000-Ib., one 2,000-Ib., one
3,500-Ilb. Reid pasteurizer; one tubular cooler; one
Duro sanitary pump, 1,600-lb. capacity; one 300 and
one 400 gallon Wizard vat, copper lined; one 300-
gallon skeleton vat; three Reid separators, 2,500 to
3,000 capacity. Address “Dept. Y,” care The Cream-
ery Journal.

FOR SALE—Best equipped creamery in northern
Iowa. Frame building 32x52. Brick stack and boiler
room 20x20. Large ice house and store rooms.
Machinery and buildings in excellent shape. Made
150 tubs in flush 1913. $2,800 takes it if sold at
once. Address No. 4444, care The Creamery Journal.

FOR SALE—Wholesale and retail ice cream busi-
ness with first class equipment; general supplies,
machinery, wagons, harness, horses, etc.; also two
new modern cottages. Cheap if picked up within 40
days, or will consider trade for first class land. Ad-
dress F. P. P., Box 362, Colfax, Iowa.

FOR SALE—A good paying
cream plant in South Dakota.
and no competition. Cleared $2,000 last year above
expenses. For further information address “Snap,”
care The Creamery Journal.

creamery and ice
Good dairy district

FOR SALE—Randolph one-ton motor truck, stake
body, tires good as new. Truck in fine working con-
dition. Genuine bargain at $300. Address G 1222,
care The Creamery Journal.

SACRIFICE SALE—Full set of creamery supplies,
20 h. p. boiler, 8 h. p. engine, churn, vat, testers, etc.,
= very good terms. Address Wm. Mielke, Hartford,

\VANTED—Information regarding good creamery
for sale. Send description and price. Northwestern
Business Agency, Minneapolis, Minn.

Help Wanted.

WANTED—A buttermaker, our present man hav-
ing married and will quit the business. We want a
man of many years’ experience, who can give the
best of references, to run an up-to-date creamery,
working cream only. Our plant is small, but no
money has been spared on it. Good salary to the
right man, who can guarantee his work; married man
preferred; habits to be strictly temperate, and o!
Christian spirit. New modern house close to th
creamery just finished. This is one of the cleanest
little towns in the state; churches of all kinds; pop
ulation half German. Golden Creamery, Golden, Ill

married buttermaker with
Will pay $60
care

WANTED—At once,
some experience in creamery work.
per month. Address at once to “C, C. C.,”
The Creamery Journal.

WANTED—An experienced single man who would
like to live in the best city in the south. I am start
ing a business which has a bright future and wan
a man who understands running a city milk plant
and creamery. Full information to interested party.
Address J. A. Berryhill, Charlotte, N. C

WANTED—Buttermaker for a small creamery at
Rowan, Iowa. Send recommendations and terms to
D. A. French, secretary, Rowan Co-operative Cream
ery Company, Rowan, Iowa.

For Rent

FOR RENT—Fully equipped creaneyy at Otter-
ville, Iowa. Well located in the center of good dairy
community. Plant has all equipment for up-to-date
buttermaking. Address all correspondence to L. C.
McGill, secretary, Independence, Iowa.

Er MTT LO TUDO LULL LULL LL LCL CLL LCL

HELPS TO LIFT THE
RESPONSIBILITY

The responsibility of making a good quality of butter falls
largely upon the buttermaker. Under the present system of
cream gathering it often happens that the buttermaker is not
able to produce his best because of inferior cream.

In such cases it is very essential that the factory utensils and
containers be provided with the =

Yovandolle

Dairyriman'’s

Cleaner and Cleanser

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quality of cleanliness. The sanitary and cleaning ingredients of
the “Wyandotte” not only insure a clean surface, a surface that
is free from bacteria and unseen bits of contaminating matter, but
the use of Wyandotte Dairyman’s Cleaner and Cleanser means
protection against further contamination.

That “Wyandotte” is fully able to carry its share of the re-
sponsibility of producing good butter quality has often been
proved by scientific tests and more often in practical use. Ex-
pert buttermakers and winners of butter scoring contests invari-
ably use Wyandotte Dairyman’s Cleaner and Cleanser. The one
standard of purity and excellence for which “Wyandotte” is
known the world around is carefully main-
tained, consequently Wyandotte Dairyman’s
Cleaner and Cleanser can always be depended
upon to maintain a sanitary condition in the

Indian in Circle

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THE J. B. FORD COMPANY, Sole Mnfrs.. WYANDOTTE, MICHIGAN

This Cleaner has been awarded the highest prize wherever exhibited

IMTUn Fev Ted UOT daTOUUOOOOOOOOVTUoucvOvOTOTOOTH UTA UO UOUOOUOOOOOOOUOOOCOPOOUUUTHOOUUUOUUUOTOOUOOOOOOOOOOONOHVTUOUOGOOOOOOOOOOOOOOOOOOOONNOUOIUTTAGUNUQOGUVUOOOOOOOVOOOQOOOOQOON00A0000UUOOUOOUOCUOOOQOGOQOVOQANN04000000ObOUOOUOUUUUOULOVOOUOUOOOS0O0UAAOUOUUUCLULCM USSSA SS0NO000ASAADDDODPADAU OU OUUUAUAASNSAS RASA

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The Victor Churn Has a Reputation tc
Maintain—and It Maintains It

The Victor Churn is the old “stand-by”
of combined churns and butterworkers. It
is now something like twenty-two years
since the first one was built. It took favor at
once with the buttermakers. They found it
a durable churn, built to do the work a churn
ought to do, in the way it ought to be done.
And it has kept pace with the times. Every
little while we have added improvements,
keeping the Victor strictly up-to-date and in
the lead. Today. it has several patented
features that no other churn can have.

However, in making it better and
better, we have never added anything that
would make less effective its principle of

operation. It.
works by squeezing.
operation, more than anything else, that has
gained it its good name.

churns by concussion and
It is its method of

The Victor Churn is the most popular
churn on the market today. There are hun-
dreds of creamerymen who would have no
other. And we could publish a good-sized
book of the expressions we have received
from buttermakers of their appreciation of
the Victor.

Make your next churn a Victor. Write
us now for our special literature or talk
about it to the C. P. representative on his
next call. ;

The Creamery Package Mfg. Company |

Philadelphia, Pa.

Waterloo, Iowa

Albany, N. °

Chicago, III. |
Omaha, Neb.

Toledo, Ohio

Minneapolis, Minn.
Kansas City, Mo.

THECREAMERY
==" | JOURNAL

VOL. XXV. NO. 2 WATERLOO, IOWA, FEBRUARY 15, 1914 ONE DOLLAR A YEAR

Gude Bros.
Kieffer Co.

Dealers in

Fancy Creamery
Butter and Eggs

21 Jay Street, NEW YORK

BRANCH: 98 Mulberry Street, Newark, N. J.

P. H. KIEFFER will attend the Iowa Buttermakers’
Convention at Fort Dodge, February 18, 19, 20.

REFERENCES: Irving National Exchange Bank, N. Y.; Fidelity Trust Co., N. Y.;
Union Nat'l Bank, Newark, N. J.; Clinton Trust Co., Newark, N. J.; Commercial Agencies.

Published by FRED L. KIMBALL CO., Waterloo, Iowa

SUT

Butter Triumphs as Usui
AT THE

NATIONAL DAIRY SHOW

[pee ee made from cream separated by De Laval Separa-

tors made the usual clean sweep of all highest awards at the
sreat 1913 Chicago National Dairy Show and annual Conven-
tion of the National Buttermakers’ Association, just as it has al-
ways done every year since the organization of the National

TTT Eee ee

Association in 1892.

Whole Milk Creamery
Butter

The highest score in this class was
awarded to O. N. Peterson, of Rapi-
dan, Minn., a De Laval user, as were
187 out of 200 whole milk creamery
entries.

Gathered CreamCreamery
Butter

The highest score in the gathered
cream factory-made butter class was
given R. O. Brye, of the Readstown
Creamery Co., Readstown, Wis., this
prize-winning butter being made from
the cream of farm patrons all using De
Laval Cream Separators.

Farm Dairy Butter

The highest score in this class was
awarded to Mrs. D. H. Turnbull, of
Monmouth, IIl., whose family has been
using De Laval Cream Separators for
over twenty years.

De Laval Superiority
Indisputable

The evidence of the superiority of
De Laval cream and butter, demon-
strated by the winning of all highest
awards the world over for thirty years,
is SO overwhelming as to be indisput-
able and unanswerable. A De Laval
catalog, to be had for the asking, will
make plain the reasons for it.

THE DE LAVAL SEPARATOR CO.

NEW YORK CHICAGO

SAN FRANCISCO SEATTLE

STUER

srs ee

SS ets =

Che Creamery Sournal.

The Wational Creamery Magazine

Vol. XXV_ No. 2

WATERLOO, IOWA, FEBRUARY 15, 1914

One Dollar a Year

The Iowa Buttermakers’

Conclave

ALL ABOARD FOR FORT DODGE

The convention season of 1913-14 will
soon be at an end, and as a fitting climax

of one of the best convention seasons we

have ever known, there is going to be—not
one of the biggest and best, but the biggest
and best meeting this season. We know
because Jack Brunner, Lou Anderson,
Charley Hart, Bill Mittlestadt and all the
other officers and leaders of the Iowa But-

Charles N. Hart,

President Iowa Buttermakers’
creamery manager of unusual ability.
wield the executive gavel at Fort Dodge.

Monona.

Association, and a
Charley will

termakers’ Association say so. Then we’re
not taking their word for it entirely, be-
cause we have been in contact with butter-
makers all over the state the past few
months and everywhere we find the boys
making preparations to go to Fort Dodge.
There is going to be the biggest crowd of
buttermakers at the Fort Dodge convention
ever assembled in the state before, and if
we fail in this prediction we'll buy the
president a new hat. The attendance is
half of the convention. No matter how
hard the officers work to get the program
and other details arranged, unless there is
a crowd out there isn’t the interest.

There are other evidences to prove our
Statements. The program arranged by
Secretary Brunner is great, and as he says,
‘there won’t be a dull moment in the whole
program.” There'll be no chance for any-
one to go to sleep “in meetin’” because the
program radiates life and excitement.

The Iowa Buttermakers’ Association is
certainly tuned up to a high pitch and

they're going to show Minnesota and
Wisconsin what a real buttermakers’ con-
vention is. We know of a good many Min-
nesota and Wisconsin boys who are coming
down to get some new ideas.

As we have said in a previous issue, we
feel that the Iowa boys are making very
rapid strides in the buttermaking industry.
The germ of progress and enthusiasm has
gone wild in the state and every butter-
maker within its borders is inoculated with
a starter which is ripening up their interest
to an amazing degree. Enthusiasm is ex-
tremely contagious and practically every
Iowa buttermaker has been exposed and
has developed a real case.

We are mentioning some of the reasons
why we believe we are justified in saying
that the Fort Dodge convention is going
to be one which no buttermaker in Iowa

L. P. Anderson, Spencer.

Vice-president Iowa Buttermakers’ Association. A
former buttermaker of nation-wide fame, not a_has-

been. He’s now working for Commissioner Barney
in western territory.

can afford to miss. If you stay at home
you'll be sorry, because when you read what
a big time they had and hear of all the
things which happened, you'll kick yourself
for not going.

We are making this last call to lowa but-
termakers to rally to the support of the as-
sociation, and make every possible effort
to be in attendance at the convention. Of
course, you have sent a tub of butter or
your membership!

“One of the new features which I believe

will help greatly to enliven the meeting,”
said Secretary Brunner, “will be the musi-
cal entertainment to fill in between the good
speeches by such men as Dairy Commis-
sioner Barney in his illustrated lecture and
others equally as good. This entertainment
is in charge of C. S. Payne. The business
part of the program will be along the lines
of a discussion led by some of the leading
buttermakers of the state. This, I believe,
will make the meetings unusually interest-
ing and instructive. Another new feature
which will come in connection with the but-
ter scoring contest is that we are going to
give every exhibitor of butter a premium of
$2 regardless of what his score may be.
This will be given in addition to the pro
rata fund as heretofore.”

The banquet Thursday evening will be
an event no buttermaker in the state can
afford to miss. It will be for buttermakers
and their wives and an excellent entertain-
ment has been provided b- the committee.
They say there will be a great surprise in
store for everybody.

Fort Dodge is known
west as one of lowa’s best convention cities.
Their business men have a regular mania
for conventions and when they get them
there they simply can’t do enough for the
visitors. They are especially anxious te

throughout the

show the buttermakers a good time.
page 6.)

(Continued on

J. J. Brunner, Strawberry

A powerful direct current
tached the Iowa Butt
ambition slips a belt oc
the organization from 3 to ;
years. Three cheers for Jack,

TELLER EEEEEOECEECCPOEEEOLCEEEEOEEEOCEEOOEOEO TOC EO COCO ORCC EO ECO COCO ECP LOLEUL COE C ULL CUC LOLOL COL LORCA COLCA Lao

SUT

Page 4

A
Square

Deal

HAT’S what

we believe in
and that’s what
you will get if you
ship us your butter.

We Sgive correct
weights and full value
according to quality for
every pound of butter,
and we call this a square
deal. Furthermore, we
have the outlet, the
money and the most
efficient organization to
handle the business
right and economically,
so we can give a
square deal.

You will profit by
giving us a chance in a
business way to prove
our assertions.

Try us and see for
yourself.

The Fox River
Butter Co.

Tee

The House of Quality
and a Square Deal

CHICAGO NEW YORK
1533 Michigan Ave. 78 Hudson St.

Sam Haugdahbl, St. Peter, Minn.,
Western Representative

THE CREAMERY JOURNAL

Practical Buttermaking Hints —
By J. C. JOSLIN
(Written especially for The Creamery Journal.)

I am wondering if there is a great deal
of change in the way the creameries are
being operated from the time when I was
traveling amongst them. I mean in regard
to the fixing up of little things at this sea-
son of the year when one has the most time
to do it. In talking with some of the in-
spectors I find that things are going about
in the same old rut with a good many, and
that there are a great many plants where
these things are not attended to as they
should be.

It is a fact that the average buttermaker
is expected to be proficient in more things

J. C. Joslin, Hartley, Iowa.

A hustling, competent Minnesota-bred buttermaker
who has taken out Iowa naturalization papers.
speaker at the Fort Dodge convention and the writer
of “Practical Buttermaking Hints,’ which now ap-
pear regularly in The Creamery Journal.

than most any body else in any other
kind of work. Aside from the fact that it
keeps him tied down a little more than he
really ought to be, I think it is a good thing,
for most every good buttermaker is able
to wiggle out of almost any kind of a tight
place by fixing up one way or another. In
fact a fellow that is up on all the things he
is supposed to be nowadays needs to be a
specialist in many lines.

I started out to say something about get-
ting ready for spring and its rush of work.
Most of us are getting quite a little in-
crease in the make and if we are going to
do a lot of things we expected to do in the
way of fixing our plant up we will have to
get at it or be caught in the spring without
having accomplished what we wanted to.

The thing that is needed every year in
some part or another is the painting of the
machinery and the woodwork. One can
find enough once he gets started. Well a
bunch of us were at Ames and saw the nice
appearance that white enamel gives to
churns, ripeners, etc., and no doubt a good
many will follow this idea when it comes
to painting this machinery. We are right
at it now and I want to tell you that it sets
things off wonderfully to paint it up with
white enamel and trim in gilt.

We are painting our churn and intend to
paint the ripeners the same way. We find

February 15, 19]

that it needs at least three coats, two primer
coats and one of the bath tub enamel and
I am not sure but that three primer and
two enamel coats would be better in the
long run. We got some enamel, not the
regular bath tub enamel, and then decided
that it was not good enough for the finish-
ing coat so are using it for the primer coats.
This covers better than a white primer coat
would, that is why it will not be necessary
for us to put on as many~coats. ;

It sure looks swell and I see no reason
why it will not be easy to keep clean for
the dirt will slip off this enameled surface
much easier than from ordinary paint.

The pipes need painting over at least
once a year, better twice, and about the
best thing for them is the aluminum paint
so much used nowadays. It covers where
other paint will not and stays and looks
good as long as anything.

For boiler room the best to use is asphal-
tum iron paint. It dries a shiny black and
stays well.

Don’t forget the boiler front and a coat
or two of whitewash on the brick work
makes a wonderful change in the appear-
ance of some boiler rooms. i

The factories that are making ice cream ©
should attend to the painting of their
cream tubs. Select some good color
combination of colors and use this from :
year to year as it will become known as a }
kind of trade mark for your cream, which
by the way should be up to the mark in
quality all the time. a

Some recommend painting the ice cream ‘
cans also but we have not done this as yet
and do not know how much it improves the —
cans. ;

It would be a good thing, however, te
pick out both ice cream and _ crean
cans that are getting rusty and send then
to the place where they are put in shap
by replating, for they claim to make the!
as good as new. The cost is not so hig
but what it would be much better thai
throwing the cans away.

When you.once start out to do this work
you will find a lot of things to fix up that
you did not know about, and by the tim
you get around you will no doubt have
fixed a lot of things that if not attended t
perhaps would have caused a lot of trouble
This would always come later when yot
were much more busy and it might handi
cap you to quite an extent.

I know from experience that where on
is in and out of his own factory all the time
he is apt to overlook a lot of little things
that he thinks do not look bad or perhaps
does not notice at all, while a stranger com
ing in would notice at once and althougl
he might not mention it to you (which h
should do so you could remedy it) he maj
tell it to the next place he goes and tht
give your place a bad reputation. I am suf
it will pay us all to look things over caré
fully and try to keep our places in as nea
and tidy a condition as we can so when out
siders comment on what they have seen f
will be such that we will not be ashamed t
have repeated.

(Mr. Joslin is now a regular contributor to TI
Creamery Journal. His wide experience and ability
make him an_authority on creamery operation.
urge our readers to ask questions and start discut
sions with him. These will help make his “Practic it
Buttermaking Hints’ more valuable.—Editor.]

/
f
_——————__________________ El
Rebruary 15, 1914 THE CREAMERY JOURNAL Page 5
en eee eee

——
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If

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————— ee

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a a
—

THE FACTORY TUBULAR

a I ‘HE development of a creamery to its
highest output at the lowest expenditure

<I of time and money is what the installation

bés of the SHARPLES TUBULAR CREAM
a SEPARATOR accomplishes.

The cream travels the entire length of the suspended,

slobules—which produce the finest quality of butter—
» to remain unbroken.

The almost frictionless ball bearing from which the tubular bowl
hangs requires but little power. Because of this absence of friction,
the machine consumes but two gallons of oil a year.

Suspended by a single ball bearing, the tubular bowl is capable of
a great number of revolutions a minute, and this speed affords the
greatest centrifugal (or skimming) force.

The machine is built to stand the wear and tear of a lifetime of
creamery service. Freedom from repair costs characterizes it as
the best, and behind this characterization we throw the support of
thirty-three years’ unchallenged reputation.

Send for the Factory Tubular Book
THE SHARPLES SEPARATOR CO.

WEST CHESTER, PA.

Chicago, IIl. Dallas, Texas Minneapolis, Minn. Kansas City, Mo. Toronto, Can.
San Francisco, Cal. Portland, Ore. Omaha, Neb. Winnipeg, Can. Agencies Everywhere

Page 6

THE CREAMERY JOURNAL

TUTTLE TTT ETAT

The Iowa Buttermakers’ Conclave
(Continued from page 3.)

The addresses and discussions will be
very important, but the social mingling at
a convention is too valuable to overlook.
At no other place do the buttermakers,
supply and railroad men get together ina
body, and the success of any meeting is

W. E. Mittlestadt, Manchester.
Who holds the strong box of the Iowa Butter-
makers’ Association. A strong believer in and advo-

cate of better cream and better buttermakers.
judged as largely by the social enjoyments
as by the educational features of the pro-
eram.,

The programs and entry blanks were
mailed out several days ago by Secretary
Brunner, and he has handled the matter so
efficiently and thoroughly that there
shouldn’t be a single buttermaker who did
not get an entry blank in time or who is
not familiar with every detail of the con-
vention. If there is, it isn’t Mr. Brunner’s
fault.

The first session will be held Wednesday
afternoon, and Wednesday evening Gov-
ernor Clarke will address the convention.

We are printing herewith the program in
full, and call especial attention to it. The
prizes this year are more liberal than ever
and there will be more of them distributed.

PROGRAM
Wednesday, February 18—1:30 p. m.
ov MAME 6 vad vy-00 v0 President Hart
-Rey, Edward E. Hastings, Fort Dodge

Call to order
Invocation...

up ULLAL ULLAL E

COYNE BROTHERS

THERE'S MONEY IN THE NAME

We are large distributers of all grades of butter.
making a contract for 1914 on your butter.

119 W. South Water Street

UTOTTOTUATOTOTUATOATOOATOTCOTUGTUATOTUATOUGTUGTUTULGTUUO TUTTO UOMO PUOUUUM COU UO UO LUAUMUUGUUUUOUOUUOUOOOULPUOLUOULEUOUUOUOAUOLUOUUOUUOLUAVOLLOUUUOUOLOOUUAUOAOOUOAUOAUOPOVOAUODUOVOAVOO UNI UO VOTO VON TOTO TOON OP

Address of welcome..J. J. Ford, Mayor, Fort Dodge

Music

IRESpPORSesreyrlalsie terete tei stetcters Br Os pe Hartley, Iowa
President’s address............. SIN: Hart, Monona
Report. Of (SECretary Wieicicels a | mets eisle e's wicteiateyaislajein

5 ehermester aint J. Brunner, Strawberry Point, Iowa
Report of treasurer....W. E. Mittlestadt, Manchester
Appointment of committees—Legislative, Resolutions

and Auditing.

Music

AAC COLOUR OOGIE W. B. Barney, Des Moines
State Dairy and Food Commissioner

Address——‘‘The Quality of the Butter on Exhibi-

LEloh ei Iara MADINA O OOD aI UNC . Ross, Iowa Falls
Discussion—“‘How to Make Contest Butter.”

Led by Thomas E. Sadler, of Oelwein, and

F. D. Warner of Northwood.

Wednesday, 7:30 p. m.

Call to order, Convention Hall.
Music
Address’: :ses eisretetatete oles eraiere Governor G. W. Clarke

Thursday, February 19—8:00 a. m.

Butter room open to members of the association,
8 to 9:30. Butter judging contest open to exhibitors
of butter only.

Erve A. Cole, Lamont.

One of Towa’s best buttermakers, who will tell how
a starter gave him his start. Erve started to win
medals and cups about three years ago.

10:30 a. m.—Auction sale of butter in conven-
tion hall. F. M. Brown, auctioneer,
Address—“‘Robbing the Creamery” visto teia pit triaatre
Mievave\eralgte: « opaxerm einer: FF, L. Odell, Algona, Iowa
Dairyman U. S. Department of Agriculture
Discussion—“‘How We Make the Best Hand
Separator Butter in Iowa in Kossuth Coun-
ty.” Led by R. E. Clemons of Burt, and
S. S. Hudson of Titonka.

Thursday, 1:30 p. m.
Call to order,

PRCT ESS scsi 4 «.nasctite Prof. M,
Election of officers.
Address—lIllustrated lecture...

Mortensen, Ames, Iowa

-Dr. O. P. Thompson

Dept. C

February 15, 1914

Write us before

CHICAGO

Address—‘“How You May Educate Your Patrons
at the Creamery ine
Prof. Fred W. “Merrill, "North Dakota

ater gee Refrigeration versus Ice.”
Led . H. Chapman of New Hartford,
and W. L. Sloan, of Lowden.
Discussion—“The Usefulness of a Good Starter.”
ed by E. A. Cole of Lamont, and W.
Anderson of Algona.

Thursday Evening—6:30.
Buttermakers’ banquet at Commercial Club rooms
elves by the ladies of the Congregational church,
ecure your tickets before hand from the committee.
Friday, February 20th—10:00 a. m.

At Convention Hall

Music
Address—“‘Creamery Management” ...........

aivis aleiciels ofetaieietelelte Miss M. E. Warner, Burt, Tow
Address—‘‘The Future of ve Cream Making in

the Creamery”. =... W. P. Crowley, Des Moines |
Report of committees
Adjournment

Prizes in the Butter Contest. 1

For the highest scoring tub in both the :
whole-milk and hand separator classes, a
gold medal valued at $25. ;
For the second highest scoring tub in
both classes, a silver medal valued at $15.
All butter scoring above 90 in the whole:
milk class and 88 in the hand separator
class will share in the pro rata fund.

Prizes in Buttermakers’ Judging Contest.

First—A_ silver-plated butter trier, gold
mounted, 12 inches long, in leather case
valued at $12.

Charles S. Payne, Oelwein.
A popular Iowa buttermaker with big musical ear

He will act the part of the “Professor” at Fort Dodge
and sing. His range is not as wide as some |
Nebraska, but he is broad shouldered and carries
tune well,

February 15, 1914

Second—A silver-plated butter trier, ebony
handle, 12 inches long, in leather case; val-
ued at $8. ;

Third— silver-plated butter trier 12
inches long, in leather case; valued at $8.

Special Prizes.

To show our appreciation of the patron-
age accorded to us by the lowa boys, we
are with you at the Ft. Dodge Convention
February 18-20, 1914. We will offer prizes
as follows:

To the buttermaker scoring highest in
either class, $10 in gold.

To the buttermaker scoring second high-
est in either class, one barrel 50 5-pound
sacks Milwaukee Cleanser (any brand de-
sired). .

To the buttermaker scoring third highest
in either class, 100-pound sack Milwaukee
Cleanser (any brand desired).

In order to compete for one of above
prizes you must be using Milwaukee Clean-
ser of some kind at time of convention and
so state on your entry blanks —J. H. Grom-
mon, Gen. Agt. The Milwaukee Cleanser
Co. Manchester, Iowa. 274 Broadway,
Milwaukee, Wis.

The J. B. Ford Company, manufacturers
of Wyandotte Dairyman’s Cleaner and
Cleanser, will give one Film Premo No. 1
camera with R. R. lens and single-vale au-
tomatic shutter. This makes negatives 3%
x4% and holds film packs of 12 exposures
each. Two of these cameras will be given,
one to the winner of highest score in the
whole-milk class and one to the highest
scorer in the gathered cream class, regard-

less of whether or not the winner is a user

of Wyandotte Dairyman’s Cleaner and
Cleanser.
The Preservaline Manufacturing Com-

pany, of Brooklyn, N. Y., manufacturers of
Perfection Brand Butter Color, offer as a
special prize to be competed for by Iowa

buttermakers exhibiting butter at their an-

nual convention to be held at Fort Dodge

on February 18th, 19th and 20th, the choice

of $10 in cash or a 10-gallon case of Per-
fection Brand Butter Color to the first prize

winner, and the choice of $5 in cash or a

five-gallon case of Perfection Brand Butter
Color to the second prize winner, provided
Perfection Brand Butter Color was used in
making their prize winning butter and the
fact was so stated on the entries.

Chr. Hansen’s Laboratory, Little Falls, N.
Y., will present a leather suit case or, if de-
sired, jewelry of equal value, to the first
prize winner (highest of all) at the coming
Towa convention of the Iowa Buttermak-
ers’ Association, providing Chr. Hansen’s
Danish butter color was used as coloring
in the butter. The firm will present the
winner with $5 cash in addition, providing
both Chr. Hansen’s color and culture were
used in the butter.

The Wells & Richardson Company, man-
ufacturers of Dandelion Brand Butter Col-
or, offer the following prizes to be given at
the Iowa Buttermakers’ Convention at Fort
Dodge. To the creamery buttermaker scor-
ing the highest of all will be given the
choice of a pocket Seneca camera No. 31
(including all the latest attachments) or a
handsome gold watch (either lady’s of
gent’s) latest style, full 15-jewel, Elgin or
Waltham movement—each of these prizes
being valued at $15—provided the butter is
colored with Wells & Richardson Co.’s
Dandelion Brand Butter Color. In order
that buttermakers who do not score highest
at this convention may participate in the
prize offer, we offer in addition to the above
a strictly high grade gold fountain pen, the
value of which is $2, to each buttermaker
who scores 93 or better, provided his butter

THE CREAMERY JOURNAL

Page

oo ere

When

severe test you can.

machine in existence.

ST. PAUL, MINN.

OVIVVOTOOU ON TATO COCA TATA EE TUDE TECTED EEE ee

you use a JENSEN
CREAM RIPENER, you can put that soldering

iron and blow torch on the back shelf, because the

JENSEN COIL DOES NOT LEAK.

PASTEURIZING

Use all the pressure you like—subject it to the most

You can heat a vat full of cream or milk to the de-
sired pasteurizing temperature and cool it down as
low as you wish, in LESS TIME than any other
And the temperature will be

ALIKE AT EVERY POINT in the machine.
The Jensen is UP-TO-DATE

J. G. CHERRY COMPANY

CEDAR RAPIDS, IA.

PEORIA, ILL.

THTUTIATUMUUTULUTUTULLOVUMUULIUUTUAUUACOTUUOLULUTUAUULURIUUUTUMUM UU LUOLUUM LULU ULL OOP LOMO UOC UMUC OOOO COO

POTTTTTUUATUO CUA UUUA ICON IUOIUOIUOLIUOICOLIUOMUIU OOOO CUCU LUo Looe Lee

ARE YOU STILL
EXPERIMENTING

(With the Soldering Iron )

Or Have You Seen
the Light?

PTUUTUUTHATUATUTUUTUOTUUTUATUAUOAUOTUAUUGTOGUOUONCOTUAUUAUOAUUOOUAUEATO OOOO UO TUAUUCOTUMTUOTUITOMUM LUTON TUMTUTUMUO TUDO UMUMUUM UU LLL ceo

is colored with Wells & Richardson Co.’s
Dandelion Brand Butter Color. In order
to compete for the above prizes be sure to
state on your entry blank that you used
Dandelion Brand Butter Color. Prizes will
be allowed only when color is specified on
entry blanks.
Educational Contest Prizes.

The prizes for the 10 months’ educational
contest, of which the convention entry will
be the last, will be awarded at the conven-
tion. For the highest average score of all
classes, a silver loving cup valued at $50,
given by Prof. Mortensen, of Ames. A
gold medal will be given to the buttermaker
receiving the highest average score in each
class, value $25. A silver medal will be

given to the buttermaker receiving the sec-
ond highest score in each class, value $15.

Premium Fund to the Iowa Buttermakers’

Association.

‘The Gityotebort: Dodges ..o. <<. ~ ces: $

Hunter Walton & Co., Chicago, Ill.....

Hawkeye Oil Co., Waterloo, Iowa.....

Spurbeck-Lambert Co., Algona, Iowa..

Creamery Package Mig. Co., Waterloo,

Iowa

Gude Bros., Kieffer Co., New York,
Mf ”

iN. .
De Laval Separator Co., Chicago, IIl..
Wells Richardson & Co., Burlington, Vt.
Wm. J. Haire Co., Boston, Mass......
Pettit & Reed, New York, N. Y........

(Continued on page 18)

Page 8

Ferment.

SU ee

THE CREAMERY JOURNAL

SUT

CHR. HANSEN'S.
Lactic Ferment Culture
Is the BUTTER CULTURE that imparts the

Sreatest keeping quality to butter as is shown in
the following one-year prize-winning record of
Mr. S. B. Cooksley, St. Joseph, Mo., winning
three first prizes, two second and one third prize;
also five diplomas using Chr. Hansen’s Lactic
Order Chr.

ment now and get more for your butter.

CHR. HANSEN'S LABORATORY

LITT LE F Ageia =

THT

Hansen’s Lactic Fer-

NEW YORK

TTT UENO

The Chapman Salt Test

By W. H. CHAPMAN, New Hartford, Iowa

On account of the apparent interest taken
in the method used at Madison, Wis., dur-
ing the present buttermakers’ course for
the determination of salt in butter, I am
induced to say a few words in regard to
the origin of this test.

In 1909 and 1910 at the Ames short course
the silver nitrate method of determining
salt in butter was first made public. At
that time I was working in a large cream-
ery in Nebraska, and when I returned from
Ames I at once ordered from our local
druggist a complete outfit to make this

J. J. Ross, Iowa Falls.

One of the men who will bore the official holes in
the Fort Dodge butter. A judge of nation-wide abil-
ity and a strong booster for the lowa Buttermakers’

Association,

test. I had not been using my test long
when the supply houses came out with the
same outfit and at about one-third what I
had paid for mine.

Up.to that time there was nothing but
the chemical analysis to determine the
amount of salt in butter, and few cream-
eries had the necessary apparatus to make
such a test.. We were selling our butter
on a western market at that time and I be-
came very much interested in trying to in-
corporate all the salt I could and not have
the butter gritty. I am naturally lazy, and
this may be the reason for my trying to
shorten the silver nitrate method for the
determination of salt in butter.

I first tried weighing out an amount of
brine from the churn equal to the amount
of moisture found in that churning. If the
moisture was 15 per cent I would take 1%
grams of the brine left in the churn and
test it for salt with the silver nitrate test.
After trying this several times I became
convinced that the brine left in the churn
was of the same strength as that which
was incorporated in the butter, and that no
other part of the butter would dissolve any
of the salt, or at least not enough to make
any material difference in the final reading.

Some of the best authorities differ on
this point, but in view of the fact that there
is no definite proof that any other ingredient
except water absorbs salt, it is enough for
me to suppose I am right on this point.

This was the first idea from which I aft-
erwards developed the brine method for the
determination of salt in butter. I am not a
chemist of any note and all the ideas I
tried to work out were enough to fill a
good sized book, but the simplest of all
was the one which proved to be just the
one I wanted. I tried for a long time to
make an instrument that would give me
the density of salt brine, and to make a

February 15, 1914

scale that would read per cent of satura-
tion. I was just ready to give up when one
day I had occasion to test the chloride of
calcium brine used in connection with our
refrigerating plant, and found that the in-
strument used for that purpose was a
solometer— instrument to give the percent
of saturation of a salt brine. From this on
I had easy work with my new method and
for some time I used both the silver nitrate
and also the brine method for determining
the salt content of my butter.

Here are a few figures taken from my
churn record sheet during April, 1910:

Brine Moisture Silver test

Date reading per cent per cent
April Z 15.6 2.20
April 7 .60 15.3 2.50

April 16 88 15.7 3.60 —
April 19 94 16.0 4.00

To obtain the salt content from the read-
ings on the solometer, use the following
formula: Reading & 26.5 X moisture con-
tent of butter = per cent of salt. To illus-

trate. Take the above churning on April
16th, which would be: .8826.5x<15.7=
3.66 per cent salt. The nitrate test gave
3.6 per cent.

The 26.5 is the per cent of salt that a
completely saturated brine would contain,
and by using 100 pounds as a basis the
26.5 would be pounds also.

Prof. Lee has shortened my method
somewhat by dividing the reading by four
and then multiplying by the moisture con-
tent. For every-day use it is near enough
and somewhat easier.

As soon as | had worked out this test, I
made up my mind that such a simple meth-
od would take like “hot cakes,” and I would
be able to reach a fortune if I could secure
a patent and thus protect my idea. I got
in correspondence with a patent expert
and after paying the usual fee I learned
that it would be impossible to secure a
patent, but that I could take out a copy-
right. I decided not to do this, as anyone
could sell the same thing under any other
name. This ended my attempt to obtain a
corner on the best salt test ever put out,
and since that time I have told several
creamerymen of its use, but not until Prof.
Lee learned of it did anyone make any
practical use of it.

Of course. this brine method will not

(Continued on page 22)

F. L, Odell, Des Moines.

Dairyman with the U. S. Department of Agricul-
ture. The other official hole-borer and score placer
at the Fort Dodge convention. He will tell th

convention about creamery robbers.

SSSSSSem™@q@wwenannwwenwaeseeeaeaeaeses=oeaoeoaeoeoeoeo=S=S:S$S89@mmmaaoO eo ol OO OOOO ooo
February 15, 1914 THE CREAMERY JOURNAL Page 9

PTTTTUIUIIUUUULLLLUULLLLULLULLLULLLLLLLLLcLLLLLLLLLLUCLL ec LLLLLLLLLLL LLL. WNIT

= E WISH to announce that we have moved into our new =z
= laboratory building at Como Park. =
= We have made this move in the interest of quality. Our new location is one =
= where fresh air abounds, and our laboratory is built so as to satisfy the most fas- =
= tidious requirements for sanitation. We have our own dairy and our milk will =
= be the best possible. =
= Our Culture has already a high standing, but we go by the principle that there is =
= nothing too good for our customers, and we take much pleasure in making this =
= improvement which we hope will result in a Culture not before equaled for quality. =
= We have also incorporated and taken in as partners John Lundgren and Hans Meyer, who =
3 have both been with us for a number of years, Mr. Lundgren as laboratory assistant and Mr. =
= Meyer as bookkeeper. Our name will hereafter be ELOV ERICSSON CO. =
= We wish to extend a standing invitation to buttermakers and traveling men to visit our new =
= laboratory. Take Como car line, get off at Como Park and walk two blocks south. =
V “oraver St. Paul,Minn. —
2 ELOV ERICSSON CO., ‘tn ‘xve? St. Paul,Minn. :
TMM MMMM MMMM
We Want to Do Business With You It Will Pay You to Trade With Us
Wisconsin Convention Scores W. D. COLLYER & CO.
PRIZE WINNERS AT MADISON BUTTER AND EGGS
Butter in any quantity and all grades. Eggs in carlots or
First District. ROS ick a m a Pa a eee Ek aie ate’ ietakes¢ aa ; less. Write, wire or phone us.
Herman Pagel, Burlington........... 90.16 Grove Bros., Columbus. pie oe SONS et Onticees Pei aan Glas St CHICAGO
Ear Do Nichele, Pichon -94.83—tet Dist. Bese eacs Long Distance ’Phone, Main 3184.
W. F. Conway, Troy Gentere coece o8.+'- 94.50—2d Dist. W. A. Moyes, Caszenovia.............9 94.00 a
Pee eremicnees 2620522: eon | seer se Sientend: Me Seats enon W B A J
Tao. ‘Soar, Clinton ote os 1-00. 34 1634 Dist Fierman Warbter,Tronton. sv -v1 943800 Dist ot. fk. urgens
as elleym, East Troy........ 00—2d State onn pbscabae =f Ouglas....'...92. COMMISSION MERCHANT
Second District. Beenie coe eee 90.33 AND WHOLESALE GROCER
‘ie meee Eagles. ..0..2+------ 93.16 EI GaiKoenie Platr, UR). csi 'ele - 90.66
erryfield, Mukwonago......... 95. Rie Dist. Julius Kretzschmar, New Lisbon...... 92.16 WALLABOUT MARKET
Fred C. Kutz, Johnson Creek......... 91, John H. Miller, RarAbOOE eee ee 90. BROOKLYN NEW YORK
R. F. Gronert, Ixonia................ 94. Ww. PeDehnd WasValless oe:ciits wn ciel ete 94, co 2d Dist.
= a are Cedarburg... tenet anes an 66—4th Sa InaR Mogle, CahaiGitvesrteneet sierccs 90. References: All Mercantile Agencies: Manu-
e Roti: Mediation Reh. (Os, 163d Dist. Ernest Soltwedel, Lime RTOS Cita cane" ciki 93. te facturers’ Nat’l Bank, Brooklyn.
EN. Skerhutt, Cedarburg. .......2..-.- gee
van Kotte, Cedarburg SRAM Oc Cera
W. Stryker,Nashotah.............. 38. 3334 State Established 1865

Kaetok L. Perschbacher, West Bend. . .93.33

M. Werner, Waterloo (Comp.).....93.50 Philadelphia,

oles om Beam, Turner Co., pensyivinis

i es

‘hae Seow: pe habtetes cocvs 91.50
Wit CLOSE, WashOtaln.. vos aie ens le ve 94.50 B Ch E P |

Third District, utter, eese, S, Foultry
Ein. Grifin, Mt. Horebs’.t 0 cae. fe 6k 94.50—2d Dist.
O. A. Krueger, AIBIGN ie ojgSe tee 94.66—Ilst Dist. Ask The Creamery Journal.
Bert Weber, Belleville..............4 94, os Dist.
Paul A. Robinson, Marshall......... 91.6
A. C. Hillstad, Oregon............... 91. 66 GEO. M. RITTENHOUSE SAMUEL BINGAMAN JUAN A. BABCOCK
G. M. Stewart, Mazontanie.. 22ei'. 0 sock 91.50
Fred Schwartz, TU GT oar ae. See ee 91.33
Caius Christianson, Stoughton, R.1.....191.00 GEO M RI » j ENI IOT ISE & CO
Bar stad Deerfield Wehekhets 8 tarts tae 90.00 ® : r

191 ee ir en Ne Me _ ‘ RK

Rikcct, Manas 8 oe ees 154 Reade Street, NEW YO
Herman Hartweg, Deerfield... ... 56. 93.00
W. J. Herreman, Black Earth......... ae BU ; ; ER AND EGGS
R. & Thoke, Madicousieitutc sc ak 1.50
W. Gerholtz, Mt. Horeb (Comp. 393 16 REFERENCES:—Importers and Traders National Bank; New York National Exchange Bank; All Commercial!

John Rasmussen, Portage Ss ssa. csict 1.33 Agencies, and The Creamery Journal.

Page 10 THE CREAMERY JOURNAL
Fifth District. il
John Schield, Fall Creek.............: 93.83 =
Axel Larson, Durandiies ssc cena. + oan © 93.16 =
je D: Simpson, WiGRO CAA seltceiete< ereyeterncersis 95.00—2d Dist. =
Owen Melsby, Durand..............- 91.16 2
Robt. V. Sylvester, Cochrane 91.33 =
Sever Lee, Modena... .0..2..-..-.0.. 93.00 =
ALN. Longfellow, Will Cota. ie eres ators acre 93.33 =
Cb. Brye: Casita. ct aecienls mu cate 94.83—3d Dist. =
Frank O’Hearn, Melrose..........--- 91.16 =
H. A. Johnson, Westby, R. 2.......... 92.16 =
Wm. J. Sieger, R. 2, Chaseburg....... .93.33—4th Dist. =
E. G. Rasmussen, Melvina............ 91.00 =
17 pt Gets te) aed CS SOR ae ei aan ore ae 92.50 =
G. N. Marvin, Black River Falls....... 90.50 =
Max Klaff, West Salem, R. 4.......... 90.33 =
J. W. Seyforth, Mondovi............. 191.33 =
Grant Winner, Fairchild............. 90.16 =
RELA Winter, ¢b) a Claire veces oie ents ous 90.66 =
Hans H. Pederson, Warren........... 90.66 =
A. W. Zimmerman, Norwalk.......... 92.00 =
S. J. Johnson, Ettrick........ 92.50 =
Geos PS Day OSSEO cise .teciciele ereletel= erevele 91.16 =
D. F. Wallace, Alma Center 95.16—Ist Dist. =
Wm. Mistele, Oakdale............... 92.33 =
Sixth District. =
Prank Aj Rivers, Dhorpi..3. sce cteane 92.33—2d Dist. =
Scott Wey. Wespety ite dvs eniccisinenes 90.83 =
Christ Christenson, Amhurst Jct....... 93.50 =
Odin Christenson, Nelsonville......... 93.33—I1st Dist. =
A. J. Moldehauer, Neillsville.......... 90.33 =
Joel Gilbertson, Weillsyille enna 90.16 =
Paul W. Hahn, Hanson..........-..« 91.50 =
Anton Nactwey, Dorchester.......... 91.50 =
Fred Speich, Pottsville............... 91.83 =
EA. Peterson, Almond2. 1st csu ce 91.66 on =
K. O. Strozinski, Neillsville..........- 90.83—3 ist. = :
John Schoenrock, Wratisaitt snqceteieie ce 90.33 = Our Belt Driven Compressor
E. N. Paul, Greenwood.....-s+seeeeee 89.83—4th Dist. =
Seventh District. al
James O. Een, Marion ade iclevele sine) otere te
i = Shee ee Brae Por tp cd Sr C. A. Nurrell, Soldiers Grove...........--..-.- 91.50
J. S. Ullmer, Seymour, R. 37... ; peel JOneSnee ay aa rene seen e eect eee eeeees 91.00
Robt. S. Anderson, Northland Harry Ni ole Rikne OO- ee er ee reese rer ecccees
G. A. Moldenhauer, Montello......... R ne Thoke Mia ii OAC Ais ODI UD ca OD ai 3
John easalessen. Woeroma ja -oy's pareeere raters W. F Canpaye iropteeee See a eee cece eee enes
Qyebs Peterson, Warsemtiya).«leleim alls cleles= a Bie VAY 9 e
Christ Ostberg, Manchester..........: oe Mes one HOE DO
Wm. R. Warnke, Kingston........... Ct J D. Ke 1 ae alee Sete eee ee ces ence sec ane
John A. Betthauser, Richford......... GIL Grifts Ucomian 1 pea
Andrew Moertl, Seymour... vente eeeee John Doe: (Comp pee Tee ee ee eae ee eee cree aie aie 92:00
Richard L. Sleyster, Endeavor........ 90. 33.) Dedecece es re ess ee tense cence ones Fae
Geo. Broeckner, Markesan............ 93.00—4th Dist. eo
Aibe Speich, (Berlina... 2 osacccscle ces 91.16
Bh Do. THE MARKETS
Earl Longtau, Green Bay.............
Chas: EF. Boils Waapan osc ccietee wise s<
Dee ELOUGESL MWA pitiless iese sc. 6, sieve ev evele PHILADELPHIA.
Noe Ela isc hot. tes efeleeys aiere rare ‘ J ie 4 ;
H. A. Wheeler, West De ioe Shae seen Low Prices Stimulate Trade—Situation
espalje, Waupun DD) ste f
RIL? "Keefe I iiempereeeee eee se Strengthens—No Surplus of Quality Goods.
M. Christopherson, New eepken clavate: cat [By The Creamery Journal Staff Correspondent. ]
x. G. Siepert, Green Bay, R.9....... 193.33 é
Cie No ae EE The weakness of other markets has been
E. J. Peschke, Fair Water............ 91.66 . reflected on our market, and depressed con-
ia opie aaa oe ee viteeeeee eae wie ditions and generally unsettled feelings have
‘ : Ninth ieee ; . ! prevailed. In interviewing the buttermen,
{. L. Bjerking, Beldonville ee it was found that the recent decline which
Robert Carswell, Menomonie........« 90.50 brought prices on a basis of 26@27c had the
R. C. Colwell, River Falls...........4 94.33—2d Dist. effect of stimulating trade and of keeping
ati ar ae Oe oto Jst Dist. the heavy importations of foreign butters
A. Je v SIMCTAIG. cece es tee eeneee :
R. W. Butler, Amentrc. ts eee eee ae ee 92.00—4th Dist. in the background, for as long as fancy and
Bran Packard, Prescott.....++:+++:: 91.00 fine solid creamery can be sold at figures
R ie gpa Tartle ee eat re at tae ao aie Dist. under 30c, the home stock will sell and as
Pease sce ee he 93.83 soon as fancy foreign goods go below 30c
H. O. Melgaard, Ellsworth........... 91.83 the importer cannot break even. j
ye Me aes ste seeenceeee nee On the 10th, with stronger outside ad-
ee priced apa ele gas eg gee vices and light receipts, prices had a hard-
Carl Lilyegreen, RODE: + c1¥ <ietele}e)a-ini6 90.33 ening tendency, fancy, extra and extra firsts
John E. Mattson, St. Croix Falls...... 96.16—Ist State were advanced lc per pound and with job-
4 2ens eve € . . oe
C. J. Benson, repo Raat Pees 91.50 bers showing a disposition to take hold, the
ae ae BoRUACE Pre 2th fairly active demand was sufficient to keep
arl Jorgensen, Kose Lawn...........- /4.00—I1s ist. ‘ a 4
Alford Waldhart, Medford, R.1....... £0.33 the supplies of all grades under good con-
Chris Christensen, Rose Lawn, R.1....95.50—Sth State trol and today there is no surplus of fine
Louis Peterson, Bonduel............. 94.33 : fresh goods; in fact, not enough to supply
eT aank Bruce. Rare Meas ats CUPRANT aa else 90.66—2d pe the wants of the current trade
F, H VAT IOV: aisltes visoly colviicsiee 90.50—3d Dist. 3 ae eid
Alford F. Smith, Phiox Dtide/aigiwtstaetees are 91.50 ; ° Undergrades, however, comprising as
E. R. Eckwright, Bloomer............ 93.33 they do the bulk of the arrivals, are plen-:
y pate lt aaa rie Wein Casi wlel a aiigh tiful and quite burdensome; some lots have
Thos, Jacobson, Chippewa Falls....... 90.33—4th Dist, been fairly cleaned up at the inside quota-
J. W. "Sullivan, Chippewa Falls...... 93.50 tions, but sellers are anxious to find buyers.
I. A. Jorgenson, Chippewa Fails trees 90.33 Storage butter is being pressed for sale,
_ Non-Residents but at the low figures little interest is man-
Foe tection pbc Me Tre eeeereseeeeens Baas ifested, and with the expiration of the time
oO c son yCnO0d A . . . . 1 .
p. B Baan Preatone ToWane en: 9166 limit being but six weeks off, and Philadel-
H. C. Jochumsen, Bark River, Mich..........+. 91.00 phia probably having as much if not more
Starter Exhibition Scores. than any place in the United States, it is
fa
(First Five are Prize Winners) not to be wondered at that the question of
A ed ag le ila Gis SI 93-00 the holders today is “What shall we do
H. H. Whiting, Cedarburg... 22 JlLLLILI D930 With it?” for according to the Pennsylvania
Wn iGerholz, Mt. Horeb.vcccc,dnasecscoeea 92.00 cold storage law, if a merchant withdraws

of a short ice supply and high
prices if you install a

You'll also have refrigeration
superior to anything you have
ever before experienced.

Write for Bulletin No. 24
BAKER ICE MACHINE CO.

Tee

February 15, 1914

<n ee ee

Independent

BAKER

Refrigerating Plant

OMAHA, NEB.

SUT TTTTEC ee

his butter on the last day of the month and
places it on his sales floor, he cannot place
it in his store coolers.

We quote solid packed butter: Separator
creamery extra, 29c; extra firsts, 28c; firsts,
27c; seconds, 25c. Ladle packed extra, 19c;
firsts, 18c; seconds, 17c.

Packing stock and country roll seem to
be increasing some, but the demand is light,
and 18c seems to be full high on good qual-
ity.

Ladles are slow selling and holders are
anxious to unload as the bulk of the stock
offered is held and high priced.

CHICAGO.

Squibs About the Butter Doings and Doers

on South Water Street.
[By The Creamery Journal Staff Correspondent.]
Frenzied efforts are being made by local
dealers in butter to get out from under a
falling market. The bottom has completely
dropped out of all prices, and with an abun-
dant supply of butter of all grades on hand,

BROWN & ROOT CO.

Wholesale Dealers & Jobbers in

Butter, Eggs and Cheese

165 & 167 Reade Street, NEW YORK

References—Irving National Exchange Bank; Dunn & Bradstreet.

SUE

W. F. Drennen &

TITTTTUN UCC UCLLUO CLL CLLOU CLL CL CCL Co. UTTER ELLE ULLLOULCLLGL CLEC LLLC

BUTTER

Huvvvvvninneavvnavnoasnincnicvruasnvevoeana enc ss

37 South Water St., PHILADELPHIA

VETO ee

AO EOETUAN NAAT RNANA ANTE EETAU ERENT

STE

SUT

February 15, 1914

THE CREAMERY JOURNAL

Page 11

See

STITUTE UOEUIOUU OTOP OTTO TOMTOM EEEETTTEETTT TTT TT TTT TTT TT

Every Dairy Needs a McCRAY Dairy Cooler

to keep dairy products fresh and sweet without tainting or spoilage.
butter keep perfectly in the McCray even in the hottest weather, because of the
perfect insulation and McCray patented system of cold, dry air circulation.

MZECRAY
Refrigerators

for country homes, dairies, creameries, etc.,
are built in all sizes and styles to meet every
requirement of large or small dairies, resi-
dences, etc. They are

Superiority” everywhere.

Illustrates and describes a great variety of
McCray Sanitary Refrigerators for Country
Homes, also large and small Cooling Rooms
for Dairies, Creameries, etc.

McCray Refrigerator Co.

663 Lake Street

Cee ee

Milk and

the “Standard of

CATALOG FREE

KENDALLVILLE, INDIANA

CUTE TEC TEE EEE

the dealers can find no purchasers. Local
trade is duller than it has been in sia
months, while the outside orders which

have been received are so small that they
cut but little figure in retrieving the situa.
tion. This situation is in direct contrast to
the one which existed prior to and during
the holidays, when not enough good butter
could be found to satisfy the demand. The
present demoralization of the market is due
to the over-confidence of the dealers in the
permanency of the demand, which led them
to buy everything that was offered and to
make strenuous efforts to get more. Un.
less a freshened demand comes soon to
untangle the. congestion, some dealers on
the street will be caught in a bad way.

W. D. Collyer & Co. moved, February
Ist, to new quarters at 203 W. South Water
street. The new place will offer a number
of facilities which were not provided in the
old. One of the biggest advantages is the

fact that the offices will be located on the
ground floor. Many of the butter firms in
South Water street are unable to have of-
fices on the first floor owing to the neces-
sity of using all available space for shipping
and storage purposes. The new offices have
every modern attribute, and are much near-
er the butter basement than the old ones.
The W. D. Collyer Co. was compelled to
make the change sooner than expected, ow-
ing to the rapid expansion of their business
during the past year.

Arnold Keller Jr., manager of the South
Water street branch of the Western Union
Telegraph Company, is receiving the con-
gratulations of the trade following his mar-
riage, January 14th, to Miss Anita Timm,
Mr. Keller is well known to all the men on
the street, as he has been in charge of the
office for many years and has handled the
telegrams in more than one deal involving
many thousands of dollars.

Cee

This is the Pump That Has
Made Friends Everywhere

ig THE Blackmer Sanitary
Creamery Pump you will
find but few parts and nothing
about them to cause trouble
as there are no springs, adjust- —
ments, valves, nor unsanitary rubber gaskets.

Therefore remember the Blackmer when your
jobber calls and get his prices.
Capacities of 16, 30, 80 Gallons Per Minute.

Blackmer Rotary Pump Power & Mfg. Co.,

PETOSKEY, MICH.,
U.S. A.

COTTE U UO E OOOO UMNO OUT EOOTOEEOMUNTTTNOOTOT TIN ETTMDET TTI ETTTT ETT EET TTT ETT TTT Ts

The Big Wisconsin
Convention

It has been a long time since such favor
able conditions attended a Wisconsin
vention as those surrounding the 13th an-
nual meeting at Madison February 3d, 4th
and 5th. The weather was ideal, and this,
perhaps, accounts in a large measure for
the big attendance, as all of the boys felt
safe in leaving their creameries for a few
days.

The program and various other accom-
modations had been arranged so perfectly
that from the beginning Tuesday morning
until the end, there was not a miscue of
any kind.

The headquarters were at the Park Hotel,
just opposite the fine new capitol building
in which the convention sessions were held.
We have never attended a convention
where the meeting hall was so luxuriously
furnished as the one at’Madison. The ses-
sions were held in the Senate Chamber and
each delegate had a fine desk and swivel
chair to himself.

The association was welcomed Tuesday
night by Mr. Johnson, nresident of the
Madison Commercial Club, and his wel-
come was such as to cause everyone pres-
ent to feel as though they were right at
home. Then-Gov. McGovern made an ex-
cellent address. He is an excellent speaker
and while he did not confine his remarks to
the creamery business, yet he talked enough
“shop” to make his talk palatable. He
thinks the present system of selling cheese,
butter and eggs is wrong, as according to
his observations the producer only receives
50 per cent of what the consumer pays. He
said he recognized a flaw in the system, yet
he could not offer a remedy.

In behalf of the association, Prof. Far-
rington responded to Mr. Johnson as well
as the Governor. During his welcoming
remarks he made a few suggestions, one of
which was the handling of eggs, and the
other a matter of the co-operative laundry
in connection with the creamery. He read
a letter from Prof. Henry, who has made an
offer to give $300 to the creamery (indi-
vidual or co-operative) who establishes a
co-operative laundry and operates for a
period of one year. Mr. Henry is a believer
in this as a profitable side line to the cream-
ery.

Martin H. Meyer was called on and made
a few remarks in the interests of the Na-
tional Creamery Buttermakers’ Association.

President Olson read his annual address,
and we will not give it any comments at
this time as it will appear in full later.

Snace prohibits a lengthy discussion of
the various addresses, but inasmuch as we
expect to print all of these in full late
we will pass over them very briefly.

Wednesday forenoon was open and the
members visited the college and otherwise
entertained themselves. Mr. Crownhart ex-
plained the “Workmen’s ‘Compensation
Law” as relating to creameries. This cre-
ated unusual interest, as it appeared that
very few owners and managers realized
that they came under this statute. ° The law
says in effect that if an employer has three
employees he is required to apply for the
protection of law if he so desires. If he
has four or more employees the law auto-
matically applies to him, although he can
have it annulled if so desired.

In Wisconsin the employer is liable for
65 per cent of the wages lost by an em-
ployee who is injured by accident. He is
not liable to exceed the sum of $9.37 per
week, besides medical attendance for 96
days, and the minimum liability is $3,000.

(Continued on page 15.)

con-

Page 12 THE CREAMERY JOURNAL February 15, 1914
=

FT ee OUTIL ULLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLELLLLLLELLLLLLLLLLLLLLLLLLLLLLLLLLLLLLELULLLLLLLLLLLLLLLLLLLLLLL LULL LLLLLLELLLLLGLLLCLeLULLLGGLLLLeLLLLoGLLLLLLLULLLLGLULLLLOLUULLGGUULOOGEUULULGOAULLCGGLULLGGAULUOOGAOUOUOOOLUUOOGOLUOOOOnUOOOOHOULOOAUIOOODODOTiN111

Established in 1859 The

Old Established A tl a nti C & Pacif
Butter, Che Z

Jersey City, New Jersey

$9,940,000.00

Five Million, Nine Hundred
Forty Thousand Dollars

was received by lowa and Minne-
sota creameries shipping their butter
to us last year. Our

Capital, Capacity and
Conservatism

made possible this enormous busi-
ness. It will be larger this year.
Get your slice of the millions. Ship
us now.

GUS LUDWIG, Manager Butter, Cheese ¢

piorcen Aere Me personally and advise you as to market conditions. If
Jersey City, New Jersey. Mr. Ludwig will attend ther

If you are shipping to Chicago, get in touch w |

PULLLLLLLLALALALLLLLLLLLLELLLLLLLLLLCLLOLOOOOOOOOOOOODCCCLLLLEUUUUUOOOOOOOOOOOOOOCLOUOODCOOUOUUOUCOOOOOOOOOOOOTOTUUUONOOUOUUOUOOOOOOOOOTITUUCUOUMIUOMIMUTUUOCUUUCUOOOHOTAATIAA I UUTUUUUUCOUOOOUCOCOTICCUMOOLUCUUCCCOUCOOOOMOMOOMATUOOUULOOUOUUUUUUOUOCOOOOMIOTOIOTIMUUUUOOOOIOUOUUUOUNCQOTTTNOONTT ITIL

Bee.

STM PTUTVULUATUUUUAITAUUUOOOIICLUUOAILUUOLOOOIRUOLUOOIAUUUUOUIALULUUCOAILUUULCOOIMLUOOOOILOLULOOMILUUUOUUOILUUCUCOOILULUOLOOOOLLUOCOOMUUUUOOUMIOULUUCOOIULUOCUUIIULOCUOOOMUUUCUOOOMLULLULCOUOGLUOUUCOOULLUCOOMIUUUUUUCOMMUUUCCOOMIUULUCUUOMILLOOUOOO I UULULLOUOLL Lu

te
|

February 15, 1914 THE CREAMERY JOURNAL Page }
i eee SOO>NGD9RSODN]
TULLE SHELL

SA Hana AM

nnn MMMM TT LCC ecco coc
;

1 re at ue ed. ip 1859

Tea Company

and Eggs
a Chicago, Illinois

THN eee

Strong Financially

SERVICE

Spot cash basis,
prompt returns, full
weights and top prices
for all Srades 52 weeks
in the year — that’s
the kind of service
we Sive.

Send Today for Stencil Plate

Egg Department will look after your shipments
us a card and mark your next shipment to us at
yt Dodge convention.

Always Progressive

| L. KOLB, Manager of our Chicago Branch

Spe ivnervantnnreavennnneveneviverevavvvvvessenenveccenavsvnevececrv oo vscuavoneenveceuuaievosovecenecU KG OO HON CoeerEUuavengeoeerenc vc uuunuanaynseanenceveeepec nage neneneeseecek aN eee Revenant nereneece enka eeeReeeUe taken anne
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STIMULI

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Page 14

THE

«# “«£ “££ «

CREAMERY

The National
Creamery

Magazine

Published semi-monthly—on the Ist and 15th—at 407-409-411
Commercial Street, Waterloo, Iowa, by

FRED L. KIMBALL COMPANY

E. R. Shoemaker, Pres. & Treas. John Andrews, Vice-Pres. & Sec’y

DEVOTED TO THE CREAMERY INTERESTS
OF THE UNITED STATES.

E. R. SHOEMAKER - - - - Editor
Ei. SADEERS -- = - Associate Editor

Subscription Price: In the United States, Mexico, Cuba, and
American Possessions, $1.00 per year. In Canada, $1.25 per year. In
all other countries in the Postal Union, $2.00 per year.

Correspondence relating to buttermaking, creamery management,
creamery machinery, shipping, the commission trade, exporting, re-
frigeration and all subjects pertaining to the handling of dairy products
in a wholesale way is cordially invited, and the co-operation of cream
ery owners, secretaries, buttermakers, commission merchants and other
thinkers is earnestly desired. Clear, concise, well written articles are
especially welcome; and communications, views, news items, clippings,
or any information likely to interest the trade will be thankfully re-
ceived.

Subscriptions. Subscribers wishing change of address will please
give the old as well as the new address.

Entered as second-class matter November 15, 1908, at the postoffice
at Waterloo, Iowa, under the Act of March 3, i879.

WATERLOO, IOWA, FEBRUARY 15, 1914:

=
=

BWA

HAIL, THE IOWA BUTTERMAKER!

It is proper at this time, when all eyes—lIowa
eyes, at least—are turned on the Fort Dodge con-
vention of the Iowa Buttermakers’ Association, to
go back a few years in memory and see some of the
things. which lowa has gone through. The whole
history of the state shows drawback after draw-
back, but in that history is a greater advancement
than is contained in any other state’s records. All
along the line from the first creamery in 1872, dairy-
ing has been impelled by human skill and persistent
labor. The natural thing to suppose is that pro-
duction nurses manufacturing, but not so in Lowa.
Iowa’s progress has been almost a direct result of
the work done by our creameries through their but-
termakers. The buttermakers have been the lead-
ing spirit in the forward march of the state. It is
no wonder, then, that we hail the lowa buttermaker.

A few years ago a few of the leading butter.
makers felt the need of an association composed
only of buttermakers, and they proceeded to organ-
ize the Iowa Buttermakers’ Association on Decem-
ber 20, 1910. The story of how these three men
worked is familiar to all readers of The Creamery
Journal. They organized and started to grow, and
they grew faster than bacteria in a Culp starter.
Their first convention at Dubuque was a success,
the one at Mason City the following year still
larger and last year at Cedar Rapids they not only
equalled but excelled either the Wisconsin or Min-
nesota conventions. At least, Minnesota and Wis-
consin men so admitted.

THE CREAMERY JOURNAL

UCU

If the convention at Fort Dodge shows a rela-
tive gain in attendance and enthusiasm, the hotels
will not be large enough to accommodate the dele-
gates.

Iowa buttermakers have a serious duty to per-
form. They not only have their own personal repu-
tation to protect, but the public sees a state’s dairy
industry more plainly through the number of cream-
eries and the amount of butter made—and the
quality of butter made. Therefore, the reputation
of the state is in their hands. Certainly lowa but-
termakers are in the front rank, and the coming con-
vention at Fort Dodge will reflect directly on thei
reputation. For this reason, if for no other, every
buttermaker in the state who can possibly get away
should be present.

The officers of the association are to be con-
gratulated on the way they have pushed and pulled
and stuck to their task, and especially the prelimi-
naries of the Fort Dodge convention. Every evi-
dence is for a rousing meeting.

The Creamery Journal is in hearty sympathy
with the association and will do all in its powei
to help push it forward. We urge every butter-
maker in the state to get back of the association and
make it a credit to the state and the buttermaking
profession. You can not afford to hold back. Be-
come a member, support the conventions with your
btitter and your attendance. If you do these three
things, the association will grow in influence and
you will be promoting your personal interests at the
same time. Men are like batteries; no matter how
strong, they need re-charging occasionally, and the
best place to be re-charged is at a good live con-
vention.

Secretary Brunner assures us that the Fort
Dodge charge will last a whole year.

All aboard for Fort Dodge!

This matter of fat standard has come to be
handled about like the poor cream evil. All kinds
of resolute resolutions are passed by all kinds of
conventions, the press commends it and the general
concensus of opinion favors it—an 80 per cent fat
standard to substitute for the 16 per cent moisture
ruling. So far, however, no salesman has come
along who could “close” the deal and get the signed
order. Until such a genius appears the discussion
will continue ad infinitum.

The 1913-14 convention season closes with the
North Dakota meeting. Conventions throughout
the country have been well attended and unusual
interest has been displayed. Who said conventions
were going out of style?

The fellows who win honors at Fort Dodge
will think Santa Claus missed them last Christmas,
There will be enough presents distributed to load
down a church tree.

February 15, 1914

=
=
=
a

———————————
February 15, 1914

merit.

many years.

e y g
oy tna,
<a
we

The co/orwith *&

THE CREAMERY JOURNAL

Any Product

hat Has Been Advertised for |
Years Holds Sure Profits for Dealers

No manufacturer could steadily advertise a product that did not have

He would go bankrupt if he did for it would not sell for his dealers.
DANDELION BRAND BUTTER COLOR has been advertised for
That is proof that it holds big profits for you.

Burlington, Vermont |

Manufacturers of Dandelion Brand Butter Color

We guarantee that Dandelion Brand Butter Col-
or is PURELY VEGETABLE and that it meets the
FULL REQUIREMENTS OF ALL FOOD LAWS, —
STATE AND NATIONAL.

WELLS & RICHARDSON CO.

Butter Color

the &olden shade

Page

Big Wisconsin Convention
(Continued from page 11.)

According to this Wisconsin statute, there
is no question of liability. The law has
been in effect two years and up to this
time no buttermaker has received an in-
jury which called into play this law. He
cautioned employers to do everything pos-
sible to properly guard their machinery ana
otherwise make machinery safe for the em-
ployees.

L. E. Rogers, of the U. S. Dairy Division,
read a paper on the flavors of butter, and
it was one of the best discussions of fishy
flavor we have ever heard. It will appear
in full in an early issue of The Creamery
Journal.

The committee on resolutions was an-
nounced to be L. H. Winter, J. H. Sheild
and F. H. Kelly. Prof. Benkendorf and
H. E. Larsen were appointed members of
the Legislative Committee.

C. E. Hart gave an address on “The Cost
of Artificial Refrigeration,” which appears
in full in this issue.

Hon. J. Q. Emery, state dairy and food
commissioner, made a characteristic talk on
the sbject of “Guard Ye Well Her Bul-
warks.” Mr. Emery was at his best and
had the very closest attention from every-
one present.

Robert Carswell read an interesting paper
on “Creamery Conditions in Northwestern
Wisconsin.” This will appear in a later
issue of The Creamery Journal.

Secretary Benkendorf made his report,
which showed a cash balance on hand of
$1,647.41.

_The election of officers took place at this
time and the following men were named:
Allen Carswell, of Clear Lake, president;
A. W. Zimmerman, vice-president; G. H.
Benkendorf, secretary; Fred Warner, treas-

urer. -C. J. Dodge was named as a member
of the executive committee for the full term
and H. C. Griffin for the one-year term.

Thursday morning was spent by the del-
egates in visiting the College Creamery
where Professors Lee and Farrington and
the other men in charge did everything
they could to make the visit profitable and
interesting to the members. The butter ex-
hibit of 177 tubs was also open for inspec-
tion, and T. F. Gallagher, of Chicago, acted
as auctioneer. He sold the butter to Coyne
Brothers, of ‘Chicago, for 27c.

Four or five packages of foreign butter
were on display and proved quite an attrac-
tion.

On the Thursday afternoon program was
L. H. Winter, of Eau Claire, who talked on
“The Licensing of Creameries and Cream-
ery Operators.” L. L. Bolstead talked on
“Cleanliness as a Factor in Successful
Creamery Operation.” Thos. Corneliuson
talked on “Notes from Denmark,” which
proved to be very interesting and will, to-
gether with the others mentioned, appeai
in a later issue of The Creamery Journal.

Prof. Lee’s illustrated lecture was typical
of his unceasing interest in building up the
quality of Wisconsin butter. Then followed
the reading of the butter scores and the
announcing and awarding of the prizes.

The resolution will appear in the next
issue of The Creamery Journal. The scores
may be found on page 9 of this issue.

There was unusual enthusiasm shown at
the convention, and everyone present voted
Madison royal entertainers. The 13th an-
nual convention was one of the best ever
held by the association. Henceforth the
number 13 will not be considered a hoodoo,
especially to Wisconsin buttermakers.

Jacob F. Miller Established 1864

BICKEL & MILLER

PHILADELPHIA EGG HOUSE

EGGS, BUTTER AND POULTRY

Butter and Eggs in Car Lots or Less
322 So. Front St. PHILADELPHIA, PA.

References: Irving Nat’l Bank: Southwestern Nat.
Bank; Dun and Bradstreet. Correspondence solicited.

We want to do business with you

Zenith Butter SEgs Co. SS

Harrison and Greenwich Sts., New York
Receivers and Distributers
Give superior service and real results. That
covers it, write. Refer to your

ci or
bank, Creamery Journal or ar

our shippers.

Fancy Creamery a Specialty

Butter, Eggs, Poultry

13 South Water Street
PHILADELPHIA

|'COMMISSION MERCHANT

43 Years’ Experience

References: Corn Exchange National Bank, Philadelphia; A. H. Barber & Co., Chicago; Bradstreet’s and
Dun’s Mercantile Agencies; Creamery Journal.

Page 16

North ane Cold Sine Co.’s Building at
Chicago, Ill,, Insulated with

WATER-PROOF
Lith Insulation

HIS is only one of the many buildings
i that have been equipped with Lith, on

the advice of refrigeration experts, on

the strength of the fact that this insulation
has proved so invariably successful.

75 per cent of all the creameries in the

Northwest are insulated with Lith. It abso-

lutely cuts ice cost in two! An absolutely

guaranteed nen tat
7 comes in sheets 18x inches,
Write for twice the size of ordinary insu-
Bi lation, therefore leaving less
1g than half the number of joints
F B k or cracks possible for leaks.
ree DOOK Write for book. Also write for
information regarding

Union Cork Board

Made of pure cork and asphaltum. 14%
pounds of cork to square foot one inch
thick. A greater percentage of cork than
you can find in any other insulation material.

Write for Big Free Book, ‘‘Insulation for Cold
Temperatures”

Union Fibre Company
105 Union St., Winona, Minn.

ESTABLISHED 1869

GEO. W. LINN & SON

The Chicago Butter House

340-342-344 West South Water St.
near Lake St. bridge

Would like to contract with you for your make ot
Fancy Creamery in tubs. Can offer you a liberal
contract.

Will pay a price for quality. Send us a sample

shipment,

Best Equipped Butter House in Chicago

References: National Bank of the Republic, Chicago; Plain-
view State Bank, Plainview, Minn.; The Creamery Journal,

THE CREAMERY JOURNAL

B17 7 eM HHHHHMMAAAMNHHHHNAMHHHHANHANAHANHTHONNNHHANHNHNHNHMOHTONMNNNNO

= e E

Want Clearings ©

|
POSITION WANTED.

POSITION WANTED—Buttermaker with 18

years’ experience in whole-milk and gathered cream.
Have had one year as chief engineer in power plant.
Have three diplomas and several bigh scores. Can
furnish best of references. Address I. H., care The
Creamery Journal.

POSITION WANTED—First class buttermaker,
Scandinavian, 33 years old. Married, one child.
Understands all up-to-date methods, having had 11
years’ experience. Have operated both whole-milk
and gathered cream plants. Have taken course at
Iowa Dairy School and recent short course. Can
come at once, State salary and full particulars in
first letter. Best of references furnished. Address
J. B., care The Creamery Journal.

POSITION WANTED—By Danish buttermaker.
Thirteen years experience, three years in Denmark
and 10 years in Iowa and Minnesota whole-milk and
gathered cream plants. Course in Iowa State Dairy
School this year. Married, with small family. Ex-
perienced in latest methods, good machinist. Can
also make ice cream. Best of references from former
employers, also score cards. L. C. Laugesen, Harlan,
Towa.

WANTED—Position by first class buttermaker
with 19 years’ experience. Understand all up-to-date
methods. Best of references. Dane. Speak German
and English. Married. Can come at once. Will
work a month on trial if desired. Address Christ
Bogh, R. F. D. wo. 1, Bode, Iowa.

POSITION WANTED—As_ buttermaker. Seven
years’ experience. Understand all up-to-date methods
in operating whole-milk or gathered cream plant. Am
proficient in pasteurization, moisture control, starter
making and refrigeration. Married, with small fam-
ily. Can_come on 15 days’ notice. Position pre:
ferred in Iowa. Address H. W. Maus, Lock Box 52,
David City, Neb.

CREAMERY MANAGERS—Those wanting a man
who can give satisfaction in any branch of creamery
work, having dairy certificate and a record for making
high scoring butter. Am well acquainted with market
conditions and can help get high prices. Am married
and have 11 years’ experience in both whole-milk and
gathered cream plants. Address H. H. Whiting,
Cedarbur , Wis.

POSITION WANTED—By a
maker of long experience. Five years in American
creameries. Can take charge of farmers’ creamery,
including secretary work. Strictly temperate; no
drink or tobacco. Married. Satisfactory reference
from present employer. Can come at once. Write
to No. 1111, care The Creamery Journal.

POSITION WANTED—By first-class buttermaker
experienced in all up-to-date methods. Have taken
course in Iowa State College at Ames. Can give
the best of references from former employer. State
output and wages in first letter. Address Ernest E.
Green, Prescott, Iowa.

HELP WANTED.

WANTED—To get in communication with a No.
1 buttermaker who has $500 to invest, and is desir-
ous of making a change which will be to his advan~
tage. R. W. Scott, Whitnev, S. D

WANTED—An experienced single man who would
like to live in the best city in the south. I am start-
ing a business which has, ~ bright future and want
a man who understands running a city milk plant
and creamery. Full information to interested party.
Address J. A. Berryhill, Charlotte, N. C.

WANTED—Buttermaker for a small creamery at
Rowan, Iowa. Send recommendations and terms to
D. A. French, secretary, Rowan Co-operative Cream-
ery Company, Rowan, Lowa.

MISCELLANEOUS.

FOR SALE—A good paying creamery and_ ice
cream plant in South Dakota. Good dairy district
and no competition. Cleared $2,000 last year above
expenses. For further information address ‘‘Snap,”
care The Creamery Journal.

dress F. P. P., Box 362, Colfax, Iowa.

FOR SALE—Randolph one-ton motor truck, stake
body, tires good as new. Truck in fine working con-
dition. Genuine bargain at $300. Address G 1222,
care The Creamery Journal.

FOR RENT—Fully equipped creamery at Otter-
ville, Iowa. Well located in the center of good dairy
community. Plant has all equipment for up-to-date
buttermaking. Address all correspondence to L. C.
McGill, secretary, Independence, [owa.

WANTED—Information regarding good creamery
for sale. Send description and price. Northwestern
business Agency, Minneapolis, Minn.

WANTED-——Information of good creamery for
sale, State full particulars. Western Sales Agency,
Minneapolis, Minn.

Holland butter-

SUUUEUEEETCEEEEEEE

TUT

SUT

STITT LLL LULL LOLOL LCCC CUCL

ing a 3,000-pound Alpha turbine separator, It~
be guar anteed to be in first-class condition,

February, 45, 19%

Bigger
Butter

Without materially adding to
the cost of your butter you can
add to the price you get for it
by wrapping it in

Paterson Pioneer
Parchment Paper

It protects it from dust and
dirt—keeps it fresh—makes it q
bring a better price.
Write for free book,
Butter’
read it.

THE PATERSON PARCHMENT PAPER CO.
42 Eighth St., Passaic, N. J.

“* Better
; every dairyman should

ORDER NOW

Our Dairy Cleanser which contains =
no tallow or animal fat of any kind,
only the best of oil stocks that can be
used, has no equal for floors, vats,
separators, milk cans, ete. Our
WHITE SPECIAL has the same
cleansing power as the Dairy without
any fatty acid of any kind, and can’t
be beat for bottle washing; in fact,
anything you wish to use it for; our
Sunshine is so constructed that it’s
perfectly neutral and also good for
all-round work, but is mainly adapted
for handwork.

Order a Sack or Barrel
at Our Risk

We have adopted the coupon system which
are redeemable for valuable articles listed on
the back of them; % coupon goes with 100-
pound sack, % coupon with % barrel, one
whole coupon with one whole barrel, and in
order to get you more familiar with ‘this sys- |
tem, we will allow you as a SPECIAL OFFER 3;
an extra 10 per cent discount if you order at
once stating when you desire shipment made.
Will send FREE trial sample of any brand
you desire upon request.

THE MILWAUKEE CLEANSER CO.

J. H. Grommon, Manchester, Iowa,
Gen. Agent for Iowa and Minnesota

TOC

W. I. YOUNG W. B. YOUNG

ESTABLISHED 1854

W. I. Young & Co.

Wholesale Dealers in

Butter, Cheese and Eggs

149 Reade St, New Yor
WRITE US

Refer by permission to Irving National Bank,
N. Y.; Fidelity Trust Co., N. Y.; Dun’s |
and Bradstreet’s ‘Agencies,

WANTED—To get in touch with any party he

3. Davies, 410 Fifth St., Portland, Ore.

February 15, 1914 THE CREAMERY JOURNAL | Page 17

TTT LUUUELUULELUUMILULLLLOLLLLELLLO LLL LLLLELUC LULL CLLCo Loo MTVONUUOTCUAUOOTCONUUAUOATOOICOUUOTUUAUCOTCOTUOTOOUONTUOMCOIUOLIOUUGTUOMIOTUOMIUTUOLUORIOO LUT MIOMUOOOUUUO UU UU LUO

Who's Your
Friend?

Looks Good
to Me!

v
TRADE HARK %

acili:Ki

REPRESENTATIVES
Creamery Package Mfg. Co., Chicago, IIl.
A. H. Barber Creamery Supply Company,
Chicago, Ill.

Ohio Creamery & Dairy Supply Company,
Cincinnati, Ohio.

L. A. Watkins Mdse. Company, Denver,

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Powerful Germicide ©

Disinfectant—Deodorant
Not a Poison

WILL NOT TAINT MILK OR ITS PRODUCTS

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Makes It Easy For You to Comply With All Sanitary Regulations

Believe me, if you knew what good work B-K is doing in other creameries you would-
n’t rest a minute until you sent your order for a good supply.

Use B-K Because It is Practical

We recommend nothing to you except the intensely practical. We have no
patience with experimenting with the other fellow’s work. We know what we
are talking about before we print a word. We don’t mean laboratory tests

when we tell you B-K will do a certain thing—we mean actual work and tests SS
in regular creameries. RS
Use B-K in every drop of rinse water.. Use B-K for rinsing vats, cans, RS
churns, all piping, conduits, separators—whatever place you know where there RS
is a chance of germ trouble. You know the places. We tell you to use B-K throughout the plant, because S
it will pay you to do it. Remember, a nickel a day will do the stunt and you will be utterly surprised at RS Sse
the advantages it will give you; at the improvement it will make in your output; how much easier it will RS Company,
make your work. B-K is your friend from start to finish. RS pits, Pioneer
Ss

Co-operative Work of Bee we ae Sas Every creamery manager, every buttermaker, Ss iii: Wis.
B-K way of producing pure milk you can make an increase every stockholder | and patron of creameries SS
in the quality of their milk and cream that will astonish will be interested in our new book, “Better RS Send me your free book
them. Milk.” entitled “Better Milk.”

If you can get them simply to rinse cans, pails, sepa- . . ° : »
RE ecndiiwine of the. cows’ udders with B-K It is sent free. It is brim full of in- SS Wie Hasidic

5 “ - S
dilution before they milk you could afford to buy all the teresting facts, good illustrations and RS .
B-K your patrons could use. money-making suggestions. Re Ibs. whole-milk
If you don’t believe this statement ask us to show you. WRITE US TODAY. s : :
s ea cha. <b aletelcre ics Ibs. cream daily.

General Purification Company _Q Bame ooeeecieeeeeteeeeeee

603 Pioneer Building s
~

MADISON, WISCONSIN
Ss SUGIRE 9 RR ee 3 Sao. SBN Oo: iS eS SSR ice

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MET OTOT

Page 18

THE CREAMERY JOURNAL

=ruteis vein aratevocureesauahsiv iva vere GeTiTO CON APAP) vastus ga EATEG TLE AA) LOL AT

A Uniform High Grade Quality

The importance of a uniform high grade quality in materials with which to
work is forcefully illustrated by the “buttermakers need for a cream quality that
is dependable and of a like value from day to day.

Of equal importance to high grade dependable cream quality is the need
of a uniform, high grade quality of cleaning material.

of these properties ‘in

So closely

Indian in Circle

terial should ever be used.

to your entire satisfaction.
or barrel of this cleaner,

in Every Package

SUT

year in and year out enables the buttermaker to secure greater profits just as a high grade, uni-
form cream quality results in a butter that always receives the high prices.

related is the quality
closely related is the sanitary condition of the factory, to the quality and
value .of the factory product that only a uniform,

That Wyandotte Dairyman’s Cleaner and Cleanser is such a cleaner that
it is the only cleaner recommended by all Dairy

Merely ask your supply man to send you a keg
put it to work and watch the results.

THE J. B. FORD COMPANY, Sole Mfrs.
WYANDOTTE, MICH., U. S. A.

This Cleaner has been awarded the highest prize wherever exhibited.

FUT TEU EEE eee

The absolute uniformity

TUE

of the cleaning material used, and so

high grade cleaning ma-

Authorities is easily proved

TUTTE eee

The Iowa Buttermakers’ Conclave

(Continued from page 7)
Chr. Hansen’s Laboratory, Little Falls,

INAS VAS Ge RO net UAE RISER hc caine 10
Alfred Anderson, Litchfield, Minn.... 5
The Dairy Record, St. Paul, Minn.... 10
The Preservaline Mfg. Co., Brooklyn,

Nico SSO CAIRO eGR SIE erence: ctr OS lene 5
MheswWiorcesten- Salt {Co\.:...«. < essen 10
ihe Diamond ‘Crystal Salt Cos. eee a 10
Milwaukee Cleanser Co., Milwaukee,

VIVEK, Sloat Seam a aR A 5
J. G. Cherry Co., Cedar Rapids, Iowa.. 20

$515

Collyer & Co. Improves
On February Ist W. D. Collyer & Co.

moved to new quarters across the street
from their former offices which they have
occupied for some years. The new offices
are at 203 West South Water street, on the
ground or street floor. They are roomy
with an abundance of light, partitioned off
into a good, large, general office and a
cage for the bookkeeper; also a commo-
dious private office with store room and
lavatory all on the same floor.

North Dakota Convention

The coming annual convention of the
North Dakota State Dairymen, which will
be held in Fargo, February 25 to 27th,
promises to surpass all previous meetings
of the association.

The annual meetings have been going
through the usual evolution—formerly a
get-together session of one day, and a
creamery butter contest; then a two-day
and now a three-day convention with dairy
equipment and dairy stock exhibits. A ban-
quet for the evening of the 26th will also
be an added feature this year.

The association was organized in Fargo
in 1891, but no convention has been held
in that city since in 1903 when it was
voted to hold the annual meeting separate
and distinct from the overshadowing Tri-
State Grain Grower’s Convention. Since
separating, rapid progress has been made
by the association in membership as well
as in influence on dairy legislation and pro-
duction.

President Sam IF. Crabbe is a residence of
Fargo and working with the commercial
club, will see that the citizens of that city
do their share towards making members of
the home visiting association feel welcome.

W. O. SAXTON & CO.

Ship Us and
Compare Results

Butter and Eggs

174 Duane St.,

NEW YORK

References: Irving National Bank, N. Y.;
Farmers National Bank, Osage, Iowa;
Your Own Banker; The Cre amery Journal

UL od

SU eee eee

Bowman & Bull Co.

CASH BUYERS—RECEIVERS

156 W. Lake St., Chicago

ALL GRADES

BUTTER, EGGS,
DRESSED POULTRY

Our proposition will interest
you. Write us. af Ne

[THEE ee

February 15, 1914

Creamery and dairy butter contests wil
be held as usual. Norch Dakota buttermak.
ers alone are eligible to these contests. In
the creamery class a 20-pound tub should
be sent so that it will reach the secretary
at Fargo not later than February 23d.

A program, that it is believed will be of
interest to all regardless of their connec-
tion with dairy work, is being prepared.

itotel headquarters will be at the Wal-
dorf.

Sweet Cream Butter #

Two hundred and forty samples of sweet
cream butter which have been held in stor-_
age for a period averaging eight months
will be examined and scored in the dairy
division laboratory, Bureau of Animal In
dustry, Department of Agriculture, Wash-_
ington, D. C., on February 17th, 18th and
19th. An invitation is extended to all per-
sons interested in such butter and in the
methods used in its production to be pres-—
ent at that time, when they will have an
opportunity to examine the butter and se-—
cure full information regarding its manu
facture. '

This butter was made for the Navy De-
partment during the months of May, June,
July and August, 1913, from pasteurized
sweet cream at five creameries located in_
New York, Pennsylvania and Minnesota.
Its manufacture was supervised by inspec-
tors under the direction of the dairy divi-
sion, and complete records were kept of the
acidity of the cream, the water and salt
content of the butter, and its score at t
time of packing. Each of the 240 samples
represents a day’s make and was taken for |
the purpose of determining its quality after |
having been kept in storage. Creameries |
in different parts of the country are show-—
ing considerable interest in the manufacture
of butter of this kind. All who are inte
ested are, therefore, given this opportunity -
to secure definite data concerning the man-_
ufacture of sweet cream butter for storage,
and to observe personally the final results.

Sauk Rapids, Minn., has a new co-opera
tive creamery organization. Herman Ko
1s secretary.

A co-operative creamery company h
been formed at Ladysmith, Wis.

Frank M. Brown, St. Paul.

The above photo was taken just after the battle of
Antietam, but Frank looks just as young today.
auctioneer of the Fort Dodge butter he has guaran
teed to get our association 8c above Philadelphi ig
specials f. 0, b. exhibit hall. ;

February 15, 1914

THE CREAMERY JOURNAL

Page 19

eUTTTTTTTTOTTTOT ITNT NOT TUOTIUOIUVTIOI ITU TIUATUU TOOT TIOMCTUMTUMIOMUMIMUMILMLUUILILMILLLLL UI IIOLLOL LULU UL LUL LU LUUILLLLUo LLU LULL Lo LLUo LLL LLo LULL

HAUK’S EMULSER

OTTTTUTTUTTTTUTTUT TATTOO LUAU UUM U UOMO MOMMA UOMO MUO MMMM MIELE OO MUOMO UUM MUOMUTOMEMIOTO OOM LOM PLLLU ELLE LUDO tL PLO LPoL LULU LLLP LPL LLo LUO LLoLLoLLoLLoo-LoLLLo Loo Leo Leo LLoo eto Leo tooo Do

]

Hauk’s
Emulser On
Standard

$50

Makes the highest
grade cream from un-
salted butter and dry
milk powder, or whole
milk, skim milk or
condensed milk—
cream that will not
separate or curdle in
coffee.

Hauk’s Complete Plant

I
|

Consisting of Heater, Mixer, Emulsifier and
Cooler, as Illustrated

HE INGREDIENTS are put in mixer to be heated and

mixed. It is then drawn out through strainer into suction tank.

The EMULSER pulls up the ingredients from suction tank,
converts it into cream and discharges it back into mixer for cooling.
Then the mixer is used for the ice cream batch. Simple, isn’t it?

The above plant consists of one HAUK’S EMULSER, fitted
with gauge, steam valves, mounted on standard, sanitary piping and
suction tube, also one heavy tinned copper inner mixing tank, with
2-inch water space, heavy galvanized outer jacket, lined with insu-
lation and copper, and a specially constructed heavily tinned dasher;
also one tinned steel suction tank with fine mesh strainer trough, and
a large hand stirrer.

Prices on Complete Outfit

30 gallon capacity, including standard......$140.00
50 gallon capacity, including standard...... 160.00
100 gallon capacity, including standard...... 210.00

Send For Descriptive Booklet

B. RILEY HAUK SUPPLY COMPANY

Machinery & Supplies for the Creamery, Dairy and Ice Cream Maker
115-123 South First Street ST. LOUIS, MO.

CTT TTTTTTTTTTITTRTTTTTTTTTTTTTUTTLCUUUUUUCOOUUUUOUCNOOUUULCUONOUUUUUCUOOOUUUUUUOOOUUUOUUEUOUUUONOOOUUUUUUOOOOUUUUOOTITOUUUUUCUNTOUUUUUOOTTOUUUUTUOOOOUUUMTNOCUUUT TOUT

Meee

THE CREAMERY JOURNAL

FREE BOOK

on How To Increase
Cream Separator Profits

every day
rator at the wrong speed. It is a valuable book be-
cause it tells also Hl a
butter money by using the greatest dairy invention
of the age—the

Stewart Speed Indicator

book printed for a long time—and it is absolute-
ly free. It is important because it tells exactly
how you are now losingcreamand butter money
y turning the crank of your cream sepa-

Te is the most important and valuable dairy

ow you can save all this cream and

for Cream Separators

The Stewart Speed Indicator is an instrument to
be mounted on the crankshaft of your separator (see
illustration). Its dial is marked from 1 to 65, and as
you turn thecrank this dial shows exactly how many
revolutions per minute you are turning. You can
then operate at the precise number of revolutions
marked on the crankhandle.
handle correctly, then you are losing butter-fat and
money.

Nels Anderson, Wisconsin, Writes ;

If you don’t turn the

“‘T have been using the Stewart Speed Indicator and my separator

tuns lots better.

“uns It skims better than it ever did. If I could not get one
like it, I would not sell it for any price. i
seen it and they think it about the best they have ever seen of its kind.’

Tests made at Purdue Experiment Station showed that one dairyman
with 20 cows lost $524.10 in one year by turning his separator crank
the wrong speed—he guessed at it. Another dairyman with eight cows
writes that he lost $18.50 in one month by guessing at the speed he turned
his separator. No human being can turn the handle o
the right number of times unless he has a Stewart Speed Indicator,

Several of my neighbors have

his separator

which shows him exactly the number of turns he is making to

the minute.

Fits Any Separator—$10—30 Days Trial

Lh 1 No matter what make cream separator you own, the Stewart Speed
Indicator will fitit. Just tell the name of your separator, its number,
and the year it was made. The Stewart Speed Indicator will be fur-

nished on a special shaft for that separator—all for $10.

(If you own a

De Laval, then no extra crankshaft is necessary). If it does not increase
ome cream production, send it back within 30 days and your money will
e returned to you. Order from your dealer or direct from us.

= Send For This Free Book Today

= 4 Fill out and mail the coupon below. Don’t be content to let any

A\\ more good butter-making cream go to the hogs, Get the book and the

\ big eye-opening, money-saving facts—free.

For sale by Agricultural Implement and
Hardware dealers all over the world.

> Stewart-Warner Speedometer Corporation,
Diversey Blvd., Chicago, III.

Tlease send me, free, all your literature on Cream Produc- j
tion and the books about the Stewart Speed Indicator for Cream
Separators. |

| My name is

The Cost of Artificial Refrigeration

By C. E. HART

If conditions were uniform, we could set
down in two opposing columns the neces-
sary figures, and by a little addition and
subtraction arrive quickly at our conclusion.
But in this comparison of the cost of arti-
ficial refrigeration with the cost of natural
ice, there are various modifications in dif-

ferent plants which complicate our subject.
I take it for granted that the creamery-
men of our state are progressive. If not,

whence springs Wisconsin’s splendid rec-

ord as the foremost dairy state of the
Union? One by one hindrances have been
eliminated and difficulties overcome, until
we can proudly point to not one, but many

properly equipped, well managed cream-

eries throughout our state. Yet we know
that he who pauses to dream of what he
has done, instead of looking forward to
what he may do, will soon glimpse the
heels of his companions vanishing in the
hazy distance. Nothing is complete, but
only in a transition stage, moving on to
better and more improved conditions.

Already we have our ripeners, pasteuriz-
ing machines, valveless pumps and other
advanced appliances, but in one direction
we seem to have progressed as the possi-
bilities warrant.

How about a damp, mouldy cooling room,
compared with the clean fresh atmosphere
of a well appointed, modern refrigerating

February 15, 1914

room in which to store the products of
carefully calculated, scientific work? It is
not quite fitting that we should store our
tubs of sweet smelling, golden butter in
other than the purest storage room obtain-
able. Or, to cool the cream of which it is
made, with ice which has been shown to be
filled with bacteria of multitudinous vari-
ety. Our product can not be quite perfect
under these conditions.

It is not hard for any thinking man to
calculate the advantages of this modern
system of cooling, but before such an inno-
vation he wants to know many details, and —
perhaps most of all, the cost in dollars and
cents. Usually this is the item of greatest
import, yet not always. We know that in-—
creased efficiency is far reaching, and can
not always be reckoned in the expenditure
of the moment.

Let us look first at some of the losses
sustained by the usual method of cooling
with ice cut from lakes, ponds and rivers.
Competent authorities tell us that in the
best built ice houses there is a loss of from
20 to 25 per cent of the ice through melting;
and this loss must be many times multiplied —
when there has been lack of care or of in-
vestment in the construction of the build-
ing. An added percentage of loss is due
to handling, washing and placing in the
cooler or ripener. Then there is the time of
one or two men to dig out and place this ©
ice; time which might be turned into dol-—
lars and cents elsewhere. Another deficit |
which strikes home unpleasantly, and which
has been known to occur more than once, —
is the cutting of price for a moldy flavor in
butter, due to the musty atmosphere of an
iced refrigerator.

There is a tendency to overlook small |)
losses which though not actual money, —
mean money in the end. . If we could see
pennies dropping one by one through a
crevice, we would lose no time in scrambling
to gather them. They are money and from |
the cradle we have known their value. And ||
that is just what is leaking away wherever |
there is a crevice in our business arrange-
ments. Perhaps it’s a small hole in a far |
corner, but there they are piling up with {
the unremitting regularity which means
many dollars at the end of the year. z

The present day business man has learned
to keep a sharp eye open for leaks. ¢

Some-—
times the result is amazing. A few days
ago I was in a plant burning 200 tons of
coal a day, where. they have installed a
machine to detect loss of heat units. At
first there was a question of the advisability
of expending $350 for this small device to”
determine possible waste in a well equipped
plant. But it has proved a wonderful in-
vestment: discovering an actual loss of $50
a day, or $1,500 a month. So, to insure
value received for the time, energy and
money we put into our business, it is wise
to investigate modern appliances.

I take it for granted that we all appre-
ciate this point, and many of our cream-
erymen today are looking toward the ic
machine, and are asking, “Will it pay m
in my plant, and what will be the cost of
installing such a system of refrigeration?”

Let us see. You will understand that all
figures given must be merely approximate
Each particular case is a law unto itself
and its needs must be gone into in detail
before definite figures could be given, _

To answer the question: “Will it pay?”
let us look into the expense of natural ice.
The first cost of a well built ice house 1s
not a small item. There are ice houses,
and ice houses, and of course the better
the house the less waste from melting ice

One recently built of fairly good lumber,
dimensions 18 by 24, 20-foot studding, cost

~ $320 exclusive of packing the walls.

amounts to $90 for the 60 cords.

February 15, 1914

PMTCT TOUT TUOU TUCO LLO LULU LLC L LULU ULC =

Can Serve You

In Any Style You Desire
ZSMIOMMISSION, contract or track, and

can serve you well because our facilities
for handling butter are unequaled. Con-
stant outlets, large capital, efficient man-

asement, expert salesmen, heavy consumers—
all combine to make ours the leading house in both markets.

=>
a ale

NEW YORK

EIMMTTTTTTNTMIITITTITTNTUUTT UU TUT TMTTTTUUUUUUUULUUUUUUUUUULULULLLUULLLLLLLCLCLLUCCCCCLCCCccooo LL

THE CREAMERY JOURNAL

To Try Us Is To Stay By Us

“THE OLD RELIABLE”

Hunter, Walton & Company

MMMM

Page 2)

CHICAGO

VNTUNTUNTUNTOTUOTCNTCNTENTETUOT COT UNTOTTOTTOLUUTEATOTUMTOLUOLOTUTUTUOTCLUTCMUM MMU LoDo ooo

This
holds 60 cords of ice. At a cost of $1.50
a cord loaded f. o. b. source of supply, it
One-half
ton of shavings to a cord, at $5 a ton,
amounts to $150. So we have a first cost
of $560, not including hauling, which can
not be estimated without knowing the dis-
tance, or hoisting and packing the cakes
in the ice house. In view of this, $600
would be a conservative estimate of the
total cost. ;

As to the first cost of a good refrigerat-
ing plant, several of which I have seen
throughout the state, I find that a machine
of 1% tons capacity will cool a room 8 by
12 by 10% feet high, which will hold 220

tubs of butter or will store 180 cases of

stalled for $900.

eggs. Such a machine, with necessary pip-
ing, brine tank, ammonia, etc., can be in-
It will require a three
horse power motor to drive the machine.
For a box twice the size, taking care of
twice the quantity of eggs or butter (440
tubs of butter or 360 cases of eggs) a ma-
chine of three-ton capacity would be re-
quired. This can be installed for $1,100,

and will need a six horse power motor.

A five-ton machine will cool a room 14
by 34 by 11 feet high and will cost $1,600.

' A room of this size holds 1,100 tubs of

butter or 900 cases of eggs. A 10 horse

| power motor will be required.

Thus we see that the cost decreases pro-
portionately as the size increases. And
right here it may be well to mention that
a man should always install a larger ma-
chine than his present necessities require,
to provide for future growth.

Besides these general estimates I will
give you a few figures furnished me by a

creameryman in my territory. Two years
ago he installed a three-ton ice machine
and an electric motor to drive it, at a total
cost of $1,600. He makes 75 to 100 gallons
of ice cream, cools hardening room 4 by 8
by 7 feet high, from 10 degrees above to
0 and sometimes 17 degrees below, cools
100 gallons of cream for butter in ripener
and stores his butter in a refrigerator 10
by 10 by 8 feet high at a temperature of
32 to 40 degrees. He also cools 150 to 350
gallons of butter-milk. To run this machine
costs him $1 a day, for electric power. His
only cost for repairs in two years has been
$1 for packing. Before installing the ma-
chine, it cost him $3 to $4 a day for ice,
and he now runs his plant with one man
less.

Another creameryman gave me the fol-
lowing figures: He put in a seven and
eight-tenths ton machine, with equipment,
for $1,475. He previously had the motor.

He cools 250 gallons of cream from 85

to 40 degrees and keeps 2,000 pounds of
butter in a refrigerator at 40 degrees. The
machine is run 10 hours in hot weather
and four to five hours spring and fall, at a
cost of 4 to 4%c per kilowatt hour, amount-
ing to $225 for the year. This includes the
expense of running the entire plant, cool-
ing, ripening cream and churning. It for-
merly cost him $500 a year for ice. He has
run the machine something over one year,
with no repairs.

These are a few comparative
which may serve to aid those who are
thinking along these lines. And aside from
the question of dollars, there is a most
worthy ambition among us to work for
quality. There is a supreme satisfaction in
a clean, sanitary plant, turning out the best
on the market.

So let us welcome new ideas, investigate,
compare, and choose whatever will assist
us in reaching the highest standard of
quality.

figures

SUT eee

JOHN H. FICKEN

SUE eee

FICKEN & ZINN

331 Greenwich St., NEW YORK CITY
Wholesale Dealers

Fancy Butter, Egés & Cheese

Always in need of fancy butter; prompt sales assured. Correspondence solicited.

Refer by Permission—Citizen’s Central National Bank, Century Bank,
National Bank, Hackensack, New Jersey; First National Bank, Ridgefield Park,

TUTTE EEE

CARL 4. ZINN

New York City; People’s
New Jersey.

Tee

Page 22

THE CREAMERY JOURNAL

FOR

SUT ee

On Account of Ill] Health

Splendidly Equipped Plant
And Established Creamery,
Egg, Ice and Poultry Business

in the Northwest in one of the best dairy

and e§§ producing sections.
Last Year $100,000. Within easy reach

of five of the largest coast markets. Finest proposi-
tion. Will bear close investigation. Address letter

A.A. Care of The Creamery Journal

SVC

THLE LEED EELO COCO EELO ECOL EECOECOECLOREECO ELLER CCU ECOL

SALE

Sales

The Chapman Salt Test

(Continued from page 8.)

work out if the butter is gritty, or if the
salt is unevenly distributed. But with or-
dinary methods used to work the salt into
the butter, and with a salt content of 1 to
4 per cent, it is absolutely correct, and very
much quicker than any other method.

The only things needed are a solometer,
and a glass cylinder large enough to put
the solometer in while reading the per cent
of saturation. Prof. Lee says that you can
take the reading when the butter is from
one-third to one-half worked and, in this
way, know just what the butter will con-
tain when finished. If there isn’t enough
or if there is too much, it can be made to
come up to the required amount before the
working is completed.

It would also be possible to make a
solometer with several scales to represent
as many different moisture contents, and
in this way the reading would be the salt
content without any calculating.

With as simple and inexpensive a method
as this, there is no excuse for any butter-
maker not testing every churning for salt.
I also believe that the more we study the
salt in butter, the more we will try to in-

Edward I. Swift, Mgr. Butter
Department. Formerly with
Stephen Underhill.

References; Chatham & Phenix Natl.
ank. Broadway Trust Co., New
York. Mercantile agencies

TTETEETELLEED DEE

STUUIE
ARMSTRONG & SWIFT
Butter, Eggs and Cheese

321 Greenwich St.,
NEW YORK

SUT

corporate a larger per cent of the salt we
put into the churn and allow less to pass
off with useless moisture left in the churn.
Many times while I was working on this
method I would not have more than three
or four pounds of brine Jeft in the churn
after taking out the butter, and of course
had very little loss of salt. It has always
seemed out of place to me that some of the
dairy schools would recommend as much
as 10 pounds of salt to 100 pounds of but-
ter and incorporate only about 2% per cent.
In a large factory this loss would amount to
a great deal in a year and could be nearly
all saved if modern methods were used to
work the salt into the butter. If we get
our butter into the right condition and no
excess of moisture in the churn and dry
salt in a well made trench, there is no rea-
son why we can’t incorporate 75 per cent
of the salt we put into the churn.

An Iowa Report
We are just in receipt of the annual re-
port of the Union Farmers Co-operative
Creamery Company located at Monona,

Towa. It is for the year ending January 1,
1914. During the 12 months 2,029,900
pounds of cream were received, which

Western Representative: F.A.
Salisbury, Vinton, Iowa.

Cold Storage Warehouse,
Cuba, New York.

Perfection Brand Butter Color

HIGH IN OUALITY se

LOW IN PRICE

PURELY VEGETABLE—COMPLIES WITH ALL PURE FOOD LAWS

Order it from your dealer or send your order to the manufacturers

THE PRESERVALINE MFG. CO.,

Brooklyn, New York City

February 15, 1914

showed 481,115.7 pounds of butter-fat that
made 585,786 pounds of butter. The re-
ceipts for the year in dollars and cents
were $174,330.49—this for butter alone. In
addition $467.24 was received from the sale
of butter-milk, $255.54 from salt, $21.55
from sawdust and $36.55 from ice, making
the total gross receipts for the year $175,
111.37. The patrons used 10,089 pounds of
butter at a cost of $3,249.34. Butter amount-
ing to $444.95 was sold to employees and
others aside from patrons, and 16,272
pounds at a total of $5,120.49 were sold to
merchants.

As compared with 1912 this year’s state-
ment shows a gain of 118,773 pounds of
cream, 32,482.6 pounds of butter-fat, 36,-
673 pounds of butter and $14,849.11 in cash
receipts. Patrons received in checks $151,-
191.78, in butter, $3,249.34, and the expense
of operating was $18,772.24. The average
net price received by the patrons for bucter
was 29.77c; the average price paid for but-
ter-fat, 32.1c; the average test of the cream
23.7 per cent; the average overrun, 21.75
per cent; the cost of hauling per pound of
butter was 1.65c; the average cost of manu-
facturing butter per pound, exclusive of —
hauling, was 1.55c, making a total average —
manufacturing cost of 3.2c. There was re- —
ceived during the year $592.44 for butter
manufactured for non-stockholders, this
amount being placed in the stock fund ac-
count. C. N. Hart is the successful secre-
tary and John Reidel is president.

Laude Re-elected

J. F. Laude advises us that he has re.
cently been re-elected as secretary of the
Greenfield (Iowa) Creamery Company at
a salary of $120 a month. This is one of
the most successful co-operative creameries
in the state. Their report for 1913 shows
that they received 115,418 pounds of milk ;
and 920.690 pounds of cream. They have —
made 372,768 pounds of butter, selling 47,- :
014 pounds at home. The average price
paid for butter-fat was 34.27c. The cost
to manufacture a pound of butter was 1.8
and the average overrun was 24.73 per cent
This creamery also handles eggs, and we |
find that they shipped 3,300 cases duri |
1913. For these eggs they got $19,421.47, |
The receipts for butter shipped to New }
York were $94.424; for the butter sold at
home, $14,439.83; and for butter-milk, $350.
Patrons’ milk and cream checks amounted —
to $86,114.50; there was paid for hauling
$4,730.55; paid into the sinking fund, $4.
232.64; and deducted from patrons’ checks
for butter $6,317.38.

The Benson (Iowa) Dairy Company re-—
port that for the year ending December 1,
1913, they received 1,864,900 pounds of milk,
520,712 pounds of cream in which there was
a total of 193,383.9 pounds of butter-fat
The overrun was 20.3 per cent, the average
test of milk 3.52 per cent. the average test
of cream 24.2 per cent, the average price
received 30c and the average price paid
35.7c. The total year’s receipts were
223.58. The expense of operation was $
767.04. J. F. Lorenzen is buttermaker and
manager. Nels Rasmussen is president and
J. R. Dumond, secretary.

]

A. A. Briggs was recently elected man
ager of the Shell Rock (Towa) Co-ope
tive Creamery Co. creamery, with Ray Betts
continuing as assistant. He went to Shell
Rock from Finchford, where he moved a
short time ago from Wisconsin. He was
manager of the Shell Rock creamery 1
vears ago.

TTUVTTUOLUUOTIUUNUUUTOLIMOMIUMIOMOMUMIEIUMIOMUMMOMIUMIOMIOLILIMU MEIOTIC

Money Talks

hE HOUSE OF BROWN has an

attractive offer to make you for your
Fancy Butter. Let us know what you
have to offer.

We handle the entire output of the
largest whole-milk creamery in the country
at Strawberry Point, lowa, and can handle
yours if you will give us the opportunity.

We want butter scoring 96.33 if pos-
sible, but don’t try the stunt of making it
from cream six days old; it generally pans
out the wrong way. Fresh sweet cream
is the only thing for making Fancy Butter.

Yours for a square deal,

P. F. BROWN & CO.

Philadelphia
H. C. HANSEN

Western Representative

FARIBAULT, MINN.

TTL

|
}
Seo TTT MMMM LLU
|
j

Ice Is Going to be Hist
This Summer '

The weather has been mild
in most sections of the country—
exceptionally mild. A big short-
age of the ice crop seems certain
—with the price way up.
Now—right now—is the psycho-
logical moment to look into the
ice machine proposition for your-
self. In many cases, a refrigerat-
ing machine is going to entirely
pay for itself this summer. And
we venture to say you will actu-
ally be surprised to see how sim-

The Creamery Package Mfg. Company

Minneapolis, Minn.
Kansas City, Mo.

Chicago, III.
Toledo, Ohio

ple, how convenient, how cheap
in comparison to benefits secured,
an ice machine really is. |

Let us sit down with you, look
into your special case, and see Hl
you could install a refrigerating
machine to advantage. Well
advise you honestly. We couldn
afford to do otherwise.

This service of our engineerir
department is free and puts yc
under no obligations. Write 1
today and start the wheels a-going

Albany, N.
Omaha, Neb.

Philadelphia, Pa.

Waterloo, Iowa

THE

eo &e KX

CREAMERY
“= JOURNAL

VOL. XXV. NO. 3 WATERLOO, IOWA, MARCH 1, 1914 ONE DOLLAR A YEAR

SAFETY AND ECONOMY

The Satisfaction Which Thousands of Factorymen
Who Use

feel is based upon knowledge of its reliability since they know it can always be de-
pended upon to do what needs to be done, and to do it in the safest and most economical
way.

To clean safely is quite as important as cleaning thoroughly and economically. Any
agent that contains caustic might cut the butter fats and cream particles slightly quick-
er than the no-caustic Wy randotte Dairyman’s Cleaner and Cleanser, but lees the

caustic agent rinses perfectly free, and quickly, there is danger of harmful effects to the
metal and wood utensils and of serious lessening of the butter quality through loss of
flavor, and loss of dairy quality can never be regained.

For thorough cleaning, for a uniform quality of cream, for that safety in cleaning
which insures the highest quality in dairy products, there is no cleaning material equal to
Wyandotte Dairyman’s Cleaner and Cleanser. The overw helming majority of factory-
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purposes. Order from your supply house.

Indian in Circle

THE J. B. FORD COMPANY, SOLE MNFRS.
WYANDOTTE, MICH.

in Byery Package This Cleaner has been awarded the highest prize wherever exhibited.

Published by FRED L. KIMBALL CO., Waterloo, Iowa

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HHT

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165 Broadway, NEW YORK _ 29 E. Madison St., CHICAGO 101 Drumm St., SAN FRANCISCO

Hee ee rT TTTTTTTTTTTTTSTTTTTTTTTTTTTTTTSTTSTTTTTTTTTECTeeserrr ii titeenvenn ri UHeeeeneer I TITeNenre TEU TOOT UCLUUUUOOOLLELUUDA OO LUUDUETOLOP DUEL LEEEEEELULLEELO Dee DEEL ELUO COLE HUE eee

LVN MUTT) Ir

Rec el Tae cael
————— —

—6Che

vol XXV No.3 WATERLOO, IOWA, MARCH 1, 1914

|
|

It is impossible for us to write a story
about the fourth annual convention of the
Iowa Buttermakers’ Association held at
‘Fort Dodge February 18th, 19th and 20th
‘that will convey an accurate idea of what a
grand gathering it was. We have written
“up so many convention stories that they all
‘sound alike, but the Forth Dodge conven-
tion deserves more than the ordinary con-
vention write-up.
| Some thought Fort Dodge was too far
_ west for a good meeting, but if we read the
enthusiasm and determination of the Iowa
-buttermakers aright there would ‘have been
‘as large a crowd at Sioux City or Pierre.
'Tt isn’t so much the location of a city as
the interest taken in the association by the
_ buttermakers.
| The enthusiasm and action of the Iowa
‘buttermakers have drawn the eyes of the
_whole world toward them, and consequent-
ly at the Fort Dodge convention there were
several visitors from outside states—for-
eigners, some of them. Minnesota sent a
large delegation of “scouts,’ and they all
had to admit that the “bread and butter”
' state had nothing on Iowa nowadays when
-|it comes to holding buttermakers’ conven-
tions.
It was a great meeting. The attendance
was large and there was an enthusiasm and
_ interest manifest which is new in this state.
There was nothing to detract attention
from the convention and when the sessions
were called everyone responded and filled
the large armory.

The First Session.

The first session was called to order by
President Hart at 2:15 Wednesday after-
“noon, with at least 250 delegates in their
seats. After invocation by Rev. Edward E.
_ Hastings, the Hon. J. J. Ford, mayor of
Fort Dodge, put everybody in a happy
mood by his hearty welcome. He not only
extended the glad hand at the first session
but all during the convention he mingled
among the boys and did everything in his
| power to see that everybody had a good
time. In fact, Mr. Ford was the only Fort
| Dodge man who seemed to take an interest
in the convention, and for those who were
there to think of Fort Dodge means to
think of Mayor Ford.

__ Following Mr. Ford’s welcome, Miss
Johnson favored the convention with two
or three songs.

' J. C. Joslin, of Hartley, in behalf of the
association, responded to the mayor’s ad-
| dress. “The buttermaker is a mighty busy
man,” said he. “A good buttermaker must
‘be a specialist in many lines of work. He
/must be a good buttermaker and have tact
| to get along with his patrons, he must be
/an engineer, a fireman and an expert in

ed een eet

reamery Sournal.

| The Wational Creamery Magazine

One Dollar a Year

many things. I believe we have a number
of buttermakers in this and other states
who are not right up to snuff in their line
of work and that is what is keeping the
work back to some extent. The longer I
live the more I am impressed with the fact
that there is just one word that will cover
the difference between the successful and
unsuccessful buttermaker, and that word is
energy.”

Secretary Brunner then introduced Presi-
dent Hart by saying he was a man who had
been working the past year from his neck
up.

President Hart adopted a Wilson plan
and made no regular address. He men-
tioned the fine exhibit of butter and com-
plimented the buttermakers on the appear-
ances of the packages. “Exhibiting butter
and comparing our work is one of the
prime factors in the progress of a butter-
maker.” He discussed the matter of qual-
ity briefly and said he thought the trouble
begins at the farm.

President Hart appointed the following
committees: Legislative, E. . Went-
worth, W. B. Quarton, J. C. Joslin, J. J.
Brunner and F. C. Hinze. Resolutions, F.
D. Warner, C. W. Davis and Milton Colton.

Dairy and Food Commissioner . Barney
was next introduced and made an excellent
address. We expect to print this in full in
a later issue and will make no comment at
this time.

Following Mr. Barney’s talk, 'C. S. Payne,
of Oelwein entertained with one or two
songs.

Mr. Odell, who was on the Thursday aft-
ernoon program, was unable to be at the
convention on account of sickness, so James
Sorenson, manager of the Albert Lea State
Creamery, took his place, and as Mr. Soren-
son had to leave early he was called upon
at this time. His subject was “Robbing
the Creamery.” Mr. Payne had just sung
the song which ended with the words “Min-
nesota’ll be sore when we win an encore.”
Mr. Sorenson said that was wrong; that
competition was the life of trade. He con-
gratulated the Iowa boys and said they
were coming to be known in Minnesota as
being dangerously close to them. Regard-
ing the subject of “Robbing the Creamery,”
Mr. Sorenson said he wondered if the Iowa
boys thought he had experience in robbing
creameries. He said there were three kinds
of robbers—the farmer, the creamery man-
ager and the buttermaker. The gist of his
remarks was that the farmer who did any-
thing to disrupt co-operation or sold cream
which was not fit to make good butter was
a robber. The creamery manager who al-
lowed unnecessary wastes, who used no
system and who did not know what to ex-

The Iowa Buttermakers’ Conclave

FORT DODGE MEETING GREAT SUCCESS

pect of a good buttermaker was a robber.
The buttermaker who did not keep daily
records and did not get a legitimate over-
run and the best quality of butter from the
quality of cream delivered, was a robber.
His talk was full of real facts and we are
going to publish it in full later.

The discussion following Mr. Sorenson’s
talk was lively and will also appear in full
later.

Wednesday evening a good sized crowd
listened to an address by Governor Clarke,
of Des Moines.

Thursday Morning.

The butter room was opened and the but-
termakers were allowed to go over the ex-
hibit. At 10 o’clock Auctioneer Frank
Brown, of St. Paul, sold the butter to Swift
& Co., for 30c f. 0: b. Fort Dodge. Con-
sidering the market conditions, this was a
very satisfactory price.

At 11 o’clock the convention was called
to order and R. E. Clemmons, of Burt, read
a paper on “How we make the best hand
separator butter in Iowa in Kossuth coun-
ty.” This paper was full of valuable sug-
gestions and we will print it in full later.
S. S. Hudson, of Titonka, made a few re-
marks along the same line. He said when
he went to his present creamery the cream
was coming in from a week to 10 days old.
He began turning down cream which was
not up to standard. Now their cream is
brought in four times a week in summer
and three times in winter. He finds that
he can do more with patrons by keeping in
personal touch with them than by any other
way.

In the discussion, one thought the farm-
er was blamed too much for the poor qual-
ity. He said if the right buttermaker were
in the right place poor quality would be
overcome. This remark started a lively
discussion, and not all those present agreed.
When this buttermaker took charge of the
creamery he is now in the cream was de-
livered only once or twice in 10 days. Now
75 per cent is sweet and the patronage is
larger.

Thursday Afternoon.

Assistant Commissioner Ross was the
first speaker introduced. He talked about
the butter exhibit. He told the buttermak-
ers that he found very few packages which
had been overworked; hardly any mottles
or waves: scarcely any gritty salt. “The
workmanship,” said Mr. Ross, “is exceed-
ingly good. However, some of the boys
do not seem to appreciate the necessity of
a neat package. By all means, whether
making contest or market butter, take pains
with your package and see that it is neat
and uniform.” Mr, Ross had two tubs on

220000000 000000000

Page 4

SUC EE Eee

A
Square

Deal

HAT. 5. white
we believe in
and that’s what
you will get if you
ship us your butter.

We give correct
weights and full value
according to quality for
every pound of butter,
and we call this a square
deal. Furthermore, we
have the outlet, the
money and the most
efficient organization to
handle the business
right and economically,
so. we can sive a
square deal.

You will profit by
giving us a chance ina
business way to prove
our assertions.

Try us and see for
yourself.

The Fox River
Butter Co.

The House of Quality
and a Square Deal

CHICAGO NEW YORK
1533 Michigan Ave. 78 Hudson St.

Sam Haugdahl, St. Peter, Minn.,
Western Representative

TULLE es

_ “In this way,”

TUPPCUEECUE 000000

THE CREAMERY JOURNAL

the platform. One was a neat, pretty pack-
age and the other dirty, with cover too
large, liner lapped over two or three inches
and about a half pound of salt on top. It
had been sent without covering with burlap
or packed inside of a 60-pound tub. Mr.
Ross also spoke about the eight months’
contest. ‘You who have participated have
increased the average score of your butter
over last year 1% points. You have ad-
vanced the quality of butter, and I want to
urge you to continue these educational con-
tests.”

Prof. Mortensen, of Ames, was introduced
by President Hart. He said there were two
matters he wanted to take up, and one was
the educational contest. He thanked Mr.
Barney, the state inspectors and Mr. Kief-
fer. for their part in last year’s educational
contest. Prof. Mortensen outlined the plan
for next year’s contest as follows: To have
10 scorings and the butter to be called by
telegram instead of setting the dates ahead.
said the professor, “we be-
lieve the educational value will be greater
and furthermore we also have in mind a
few experiments which we are anxious to
carry out. It hasn’t been very long ago
since Towa was way behind Minnesota and
Wisconsin at the national contests. Last
year Iowa was only .3 of a point below
Minnesota and way above Wisconsin. Next
year’s results are clear if we continue our
good work.” A vote was taken and it was
unanimously decided to carry on the con-
test the coming year in the manner out-
lined. The first scoring will be in March,
during the latter part, at Ames. The Au-
gust scoring will be at the state fair, Sep-
tember at Mason City, October at the Iowa
State Dairy Association convention, and
the February scoring at the Iowa Butter-
makers’ Association convention. The eight
highest scorings will be considered in mak-
ing the final awards. (More complete in-
formation regarding these scorings will ap-
pear later.)

The matter of a trade mark for Iowa but-
ter was discussed and the idea seemed to
meet with general approval. This will be
taken up more in detail later.

Following this discussion. the Ames quar-
tette entertained the assembly.

Secretary Brunner read his annual report,
which showed a balance on hand of $875.66.
Treasurer Mittlestadt read his report, and
after receiving a message that the shortage
of two years ago had all been straightened
up. both reports were approved.

The election of officers was held at this
time and resulted as follow: President, R.
E. Clemmons, Burt; vice-president. C. E.
Brant. Fairbank: secretary, J. J. Brunner,
Strawberry Point; treasurer, W. E. Mittle-
stadt, Alden.

Dr. O. P. Thompson, state milk inspector,
gave an illustrated lecture on the cleanli-
ness of dairying, illustrating in a granhic
manner the sood and bad ways of handline
milk. Dr. Thompson thinks the hooded
milk pail is a great boon to quality and
urged every buttermaker to encourage his
patrons to use the hooded pail. He said
it was iust as important to the buttermaker
as to the milk dealer. “The question of
duality seems to be paramount. We have
reached the crossing of the roads and the
sign boards are plain. We must cither put
upon the market the very best quality of
butter or come into direct competition with
the butter now being shipped to our mar-
kets from foreign countries. T predict that
the time is not far distant when everv suc-
cessful creamery of any size will employ a
field man or inspector whose whole time
will be devoted to visiting the farms of all
producers, classifying them on the basis de-
termined by the government score card.”

March 1, 191

Prof. F. W. Merrill, of North Dakot
made an excellent address on “How to Ed
cate the Patron.” Prof. Merrill is an edi
cational field man and a forceful speak
He took his text from the resolutions. ‘
think there is necessity right now,” he sz
“for the buttermakers of Iowa and oth
states to begin to sense the responsibilit
resting upon them. Too long we have bee
recognizing the buttermaker as a buttermak
er, and we haven’t considered him as
leader of dairy thought i in his community.
believe the buttermaker is the head of th
dairy industry, but there is no beginning
We can’t say it begins with the cow be
cause beyond the cow is the soil. We can’
say there is end to the dairy business, se
there is neither beginning ‘nor end, bu
there is a head—the buttermaker.” Prof
Merrill’s talk was eloquent and he brough
out many points which will be worthy o
discussion later on.

The Banquet.

Thursday evening at 6:30 the visitors
were entertained at a banquet held in the
Commercial Club rooms and given by th
ladies’ societies of Fort Dodge. There
were about 200 present and the menu was
enjoyed by everyone. Music during the
evening was furnished by a five-piece or
chestra and ‘Charley Payne was the vocalisi

Following the banquet, S. B. Shilling, 0
Chicago, acted as toastmaster and intro
duced each speaker in a befitting mannet
Among the speakers were Mayor Ford,
Fort Dodge; Judge W. B. Quarton, Algona
Prof. J. D.- Jarvis, “Indiana: “Prof. Ea
Merrill, North Dakota; J. J. Farrell, Minne
sota; Martin H. Meyer, Madison; Hon. W
183, Barney, dairy and food commission
Prof. Mortensen, Ames, and Secretary
Brunner. Following the toasts, J. J. Ross
read the scores and presented the prizes.

Friday Forenoon.

The first speaker on the program we
Miss Warner, of Burt, manager of the Bu
Co-operative Creamery. Miss Warner has.
the distinction of being, so far as is know!
the only woman creamery manager in the
United States. There may be women who!
are secretaries, but Miss Warner is the onl
woman manager of whom we have ever?
heard. Her talk on “Creamery Manage-,
ment” was interesting and presented in
manner considerably unusual. We vy
print this in full later.

W. H. Chapman, of New Hartford, re
a paper on “Artificial Refrigeration in t
Creamery.” This will be printed in full i
later issue.

W. H. Anderson, of Algona, read a pant
on “The Usefulness of a Starter.” Th
paper will also appear in full in a later i
sue.

W. P. Crowley was not present and Pre
Mortensen was called on to discuss the suh
ject of “The Future of Ice Cream Makit
in the Creamery.” He said he would a
vise any creameryman to study the matt
very carefully before going into ice cream
making. Another thing which has to be
considered is, you can’t make ice cream al
place there is a creamery, as the outlet for
the finished product is just as important
the sunnly of the raw material. “Unless
are able to manufacture and sell 20 gallons
a day for four or five months T don’t be-
lieve the local creamery should engage
it. A town of 10,000 people will consun
from 10 to 20 gallons of ice cream per day.
The professor urged those who are ma 4
ice cream to keep up the quality by usif
a good, rich cream and the best quality 0
ingredients. He said he thoucht the ice
cream business wherever it could be har
dled profitably in the local creamery
brought patronage and helped the creamery

—

March 1, 1914 THE CREAMERY JOURNAL Page

ATT Eee

Who's Your
Friend?

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acili:Kil
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reamery Package g. Co., icago, 3

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a

to Me!
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when we tell you B-K will do a certain thing—we mean actual work and tests RS

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Use B-K in every drop of rinse water. Use B-K for rinsing vats, cans, RS =

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SS ———EEESESESE~"™CEC~CECyCIyIE~yyL_ SESS

THE CREAMERY JOURNAL

The two photos shown here
are of the cold storage plant of
Morris & Co., Chicago—before
and after plaster was applied. It,
like nearly all modern cold stor-
age plants, like 75 per cent. ofall
the creameries erected within
the last year in the Northwest,

was insulated with

Water-Proof

Lith Insulation

It is guaranteed absolutely. The extra effi-
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50 per cent. Preparedin large sheets 18x48 inches.
This is twice the size of ordinary insulation, there-
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for possible air leaks. Write for big Free Book—
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Union Cork Board

—the insulating material made of pure cork granules
and asphaltum. Contains most pure cork of any insu-
lating material—1¥4 lbs. pure_cork to every square
foot one inch in thickness, Write for Free Book.

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105 Union St., Winona, Minn.

Modern Buttermaking and Dairy
Arithmetic (regular price $1.50)
and The Creamery Journal one
year, both for $2.00.

Gude Brothers, Kieffer Co.
Cheese

Butter, Eggs

21 Jay Street

NEW YORK

References: Irving National Bank, N. Y.

in many ways. The quality of butter is al-
ways better in creameries where ice cream
is made because the example of delivering
sweet cream is before all the patrons.

There was a short discussion, and the
convention adjourned sine die.

Judging Contest.

Winners in a tie in this contest are Carl
Meier, of Fairbank, and W. P. Hughes, of
Fairbank, both contestants being only seven
points off from the official score. Each re-
ceived a gold mounted butter trier.

Second place was won by B. Jensen, of
Fort Dodge, his score being 9 points off
from the official score. He received a sil-
ver plated trier, with ebony handle.

The winner of third place was Henry
Hansen, of Cylinder, he being 9% points
off from the official score. He received a
silver mounted butter trier.

Special Prizes.

Milwaukee Cleaner Company, $10 in gold
to J. J. Brunner.

Camera, by the J. B. Ford Company, to
H. K. Nelson.

Camera, by the J. B. Ford ‘Company, to
J. J. Brunner.

Gold watch, by Wells & Richardson Com-
pany, to J. J. Brunner.

Secretary J. J. Brunner of Strawberry
Point was awarded first place in the
whole-milk class contest at the Fourth lowa
Buttermakers’ Convention, his butter scor-
ing 961%4,a half point more than Carl Hove-
land, of Lake Mills, who took second hon-
ors: in the gathered cream class H. K.
Nelson, of Joice, took first with a score of
96, Herbert Soballe, of Coulter, scoring sec-
ond with a percentage of 95%. No exhibit
in the biggest display the convention has
ever known, was scored below 90 in the

whole-milk class or below 89 in the gather- |

ed cream class.

The officials of the convention who made
the announcements are J. J. Brunner, secre-
tary, and J. J. Ross, of lowa Falls, butter
judge. Both men were enthusiastic over
the quality and appearance of exhibits.

“They are the best lot of good looking
tubs I have ever seen and rank high for
neatness. The showing and quality are ex-
ceptionally fine,” declared Mr. Ross. “The
exhibit is espécially fine for this time of
year.”

The improvement over last year’s show-
ing and its significance as typical of the ac-
complishment of the association’s purpose,
to improve the quality of lowa butter, was
a reason for great elation in the opinion of
the officials.

One hundred thirty-nine tubs were on ex-
hibition.

What it Means in Prizes.

The men who get first awards in both
classes are coming in for some neat prizes
in the shape of medals and money. Mr.
Brunner and Mr. Nelson will get gold med-
als and special prizes totaling about $150
each. The men in second place, Messrs.
Hoveland and Soballe, get silver medals
and about $50 in special prizes. There is
also a pro rata fund to be divided among all
those scoring 91 or above in the whole-
milk class and 89 or above in the gathered
cream class.

The Awards.

The complete list of these awards is:

No. Score
Whole-Milk Class.

135—First prize, J. J. Brummer, Strawberry
PGint cscs tawe ware meiaae setae aimidislais © 96%
66—Second prize, Carl Hoveland, Lake Mills. .96
1—J. F. Lorrengen, Cedar BTIE ALIAS es cis 91
4—C. B. Bracey, Maynard PR APAD aCe OL ce 94
6—H. C. Ladage, Plainfield..........0.. 02+ 94
9—W. E. Mittlestadt, Manchester........... 95
12—Milton Colton, Masonville.... -94
19—M. J, Oleson, Randall...... gv ahie es 'slna vee 92

March 1, 1914

20—R. Jorgenson, Alta Vista........ ssi oly
21—Robert Wagner, Sumner.........

ween eens

24—Wm. Meier, Denver............+. oe
27—Roy Scoles, Fredericksburg..............92 ©
32—Carl Meier, Fairbank..............0. +02 D4Y
33—H. P. Bancroft, Delhisee sme OO
34—Anton Smith, Oecelwein........... Sino
35—E. B. Olds, Sumnerocescesneee «sine e)e le eee
39—L. L. Zbornik, Sumner..... Decor o> «sue
41—Chris Russler, Fredericksburg. <<. lees 94
43—W. . Hughes, Pambankveesee 28 0/5 a
45—T. E. Sadler, Oelwein.:..:sesneeeuene ocean
47—F. H. Harms, Waverly..< i. ose seen oom
48—Geo. Stuessi, Manchester.......... 0 06 «Ue
50—F. M. Zell, Sumner.. a.m siete, get ohapete naa :
hb) We Stephenson, Oelweinticts. aeons -. 95am
52—W. H. Ejischeid, Waucoma. . Aoonpocroc:
54—E. E. Mittlestadt Arlington. . aroasboan
55—D. W. Mohler, New Hampton. «os <0. eee
56—D. T. Broers, Stanieysn.cceemneees see Aye)
Bae ae Bakken, Lake Mills, Comp...... 96%
75—W. Chapman, New Hartford.......
83—H. i Griese, Readlyn........... a le
oI—=G.. F.. Landquist, Sandeiecerec.-- enccee
92—A. Fay, Cascade..... Sa uieeieieresaie ts te ara
94-—C. E. Brant, Fairbank........... oeccccce etka
95—F. W. Bremer, Sumner..... Sooo.

104—M. Anderson, Emmetsburg........ occ c es Oa

118—P. W. Peterson, New Hartford....... watt

120—E. A. Cole, Lamont. cp cn cee cme

121—E. H. Homan, Westgate...........

zee elias Brunner, Osage.........
131—Matt McDowell, Evie pohie 36

132—F. H. Wehling, Readlyn...

133—B. E. Bragg, (Prestomepniacsme oe ecto

Gathered Cream Class,

37—First prize, H. Wa Nelson, Joice....<.nsmmee

49—Second prize, Herbert Soballe, Coulter.... Sey 4
2—Wm. Helgason, Lone Rock...........-e0e
3—J. F. Van der Meer, Orange City....... on

5—M. E. McMurray, Nashua..... 000s eeelenen
7—Lewis Anderson, Ringsted... <0 «on
8—A. D. Gimer, Clemmons....... cine ee ve ote

10—A, A. Klemme, ASHEON 6 oi60:0,00.0.0,0.00 0.0 0/0 see
13—-A. M. Heier, ‘Sheldon. . mle teilalatovevs, acre e/a yaya
14—M. M. Sorenson LuVerne, Minn. ...... 000m
15—C. R. Conway, Garner..........
16—J. J. Marx, Hlospers.<scicmine cies Aeiooo
22—Fred Lehman, Monticello... .cccccccceceuelll
23—Henry Hanson, Cylindenae aasnteie is
25—N. O. Bendickson, Decorah’ SCOR DADLO
26—B. F. Schultz, West Union.
28—B. S. Hill, Dunbar........
29—Matt Aslaksen, Ossian...
30—C. H. Jennings, Belmond.
36—J. M. Hanson, Manly..
38—N. O. Nelson, Swea City.
40—Guy Thomas, Clear Lake.. ‘
42—Mrs. Catherine ey Little Falls, “Minn. “94
44—F. J. Riley, Carrollicciccre ah cincieteis ea cltaiene
46—W. S. Kucker, Cylinder. fates
57—Cecil Mills, Dayton. an
59—E. M. Frederickson, Clemmons.........e.
60—C, ‘B. Peterson; | Exiracisciasialeicse ss nnierieene
61—C. W. Green, Hartley..........sssceesun
62—Johanes Johansen, Exira......cescscsccees
63—Wm. Matters, Graettinger..........+-see
64—Chris Lundhoy, Greenfield............
65—A. H. Ady, Prescott.. ROOD IOC.
67—E. C. Flaskgaard, Terril. sidie0 60 ce use een
68—C. W. Larson, Grand Junction...........+
70—N. C. Neilson, Langdons.cscsclesctee nie
71—J. = Erseland, Marengo. c.eescc'e ces seni
Jenson, Forest) (City esse cateenine
e Warner, Northwood... <....0.«psslenin
. _P. Nelson, EXirdivetsmicleislelie = velit
76—Amiel Winzer, Charles City.........cesel
78—-Alfred Otnes, Maquoketa.........sesceses
80—M. P. Pederson, Crystal Lake............
81—W. E. Cline, Casey. Pe eo
82—B. Jensen, Fort Dodge... .ccceecuce veil
84—J. E. McCaffery, Osage............
85—Herbert Oleson, St. Olaf

see eww ene

eee eee ee were

Cr ee

86—H. J. Wargowsky, Boyden.
87—Chas. G. Moon, Manson..
88—F. W. Stickman, Ionia........

89—Otto Hauken, Oxford Junction.
90—S. S. Hudson, Titonka....
97—Ed Wilson, George......scceeees
98—F. C. Hinze, Hanlontown..

99—M. Blandin, Orchard......
100—J. G. Gudknecht, Owasa..
101—H. C. Stendel, Scarville...
102—L. W. McCreary, Early......
103—G. IF. Allard, Pomeroy....:..+.s0es sen
105—Geo. Wick, Roland. ...3 cess sewieselennie
106—Joe P. Bogh, Rutland). .....).swswsssee

107—Fred Lehnberg, Hills, Minn.........-s«08
108—J. D. Fiete, Lowa Falls.........ssceeumm
109—J. D. Suiter, Holstein.
110—W. H. Anderson, Algona.
111—Carl Nelson, Swea City........
112—W. F. Reed, Storm Lake.......0. sees
113—D. A. O'Neil, Bradgate. ...ssssseveeeneeeee
114—R. E. Clemmens, Burt. .o00 0.00 00m Sie
115—Thos. Wright, Ames, Comp......++s+sesssoor
116—Wm. Gossman, Rock Rapids. eal
117—O. B, Stenburg, Ellsworth.....+se+seeee

119—Watson Shick, Independence......+++++«:
122—Earl Bacheler, Little Port....0.s0.seesemeee
123—E, P. Conway, Godell......ccsscesseeinl
126—Peter Thuesen, Kimbleton...cscccec esti
127—J. A. Lauridson, Albert City.....++ses+08
Hutler, Springville. iia
129—C. F. Bollig, Clinton.

ceccteccess sw emmm

)

March 1, 1914 THE CREAMERY JOURNAL Page 7
PATNI UU TOUT CUCL LLCO L LULL LULL LL
= The business managers of the most successful creameries acknowledge =
= that chief among the IMPORTANT FACTORS in shipping their butter =
= are the TUBS in which the butter is shipped. =
= They know it is of greatest importance to attain high grades in quality =
= on their product. =
= They know the increasing tendency toward variation in prices on dif- =
= ferent grades of butter; fancy grades ranging higher in values, and readily =
= marketed, undergrades ranging lower in values and less readily marketed. =
= They know the advantages that follow when FULL CREDIT is attained under the rules of grading. They =
= _ look out for the full FIVE POINTS allowed on “Packages.” ‘That is why creameries that are most profita~ =
= bly marketing their butter ship it in =
= SCHMIDT BROS. TUBS =
= They risk no chance of a high score being cut one or more points on “style” by shipping in inferior tubs, =
= even though such tubs may be obtained at a cent or so lower than is asked for Schmidt Bros. tu =
= S. =
= They spend money to make money—they make money on the style of their package. =
= They know SCHMIDT BROS. TUB to be a money making factor for them in establishing a reputation =
= as shippers of FIRST CHOICE BUTTER, and in securing the HIGHEST PRICES the market will pay when =
= shipped. =
= &c 53 5 . . =
= Follow the Leaders”— It’s sound business policy =
= =
2 ELGIN BUTTER TUB CO., Schmitt Bros., Props, ELGIN, ILL. =z
AMM MM UT UOT TTT TUTTO UU OTOL LL UL EC LLCO
j\— i eit nveletsiesiniers tas fe, <1 91} F. H. Wehling, Readl afalatevcielststelaats c F
es Stee erties ee sprees se
136—J. J. Bork arshalltown.........eesesees Resolved, We _ re t h i 5,
137—A. ‘F. Moscrop, Omaha, Neb...........- ..92% Gathered Cream Class. established the State Dairy Saari a Ses tucuake
139—Geo. Kolthoff, Britt.......... HERS IEIC RIO aay} F. D. bas Northwood, 8 months........++. 95.09 pecreon fre aS more representatives of the Iowa
. . . utterr
Iowa Educational Butter Scoring Contest. fF € Hinze, pen Rane BAS sete: oes 8<08 Resolvet ine: we juack the State Dairy Com-
As for the results of the Iowa Education- 1; Me — Maly, 8 months REDE as Fee 94.81 Ene fee en Etot Mortensen and_ his
° : . Hanson, nder, LINE ce HOG OCOUODC 94.65 sistants in e dair f tl
al Butter Scoring Contest which has been Joel Bloomster, Hobart, Bicaihs Sieleletane!s als aflelale 93.96 College, for their feeds Dae aoe Si Meek Sy ey
in progress during the year for the purpose G. J. Gudknecht, Owasa, 8 months............ 93.68 and we recommend an increase in the support fund
entienciandard of lowa butter, its Guy Thomas, Clear Lake, 8 months. ....--++-+- 92.18 for the dairy farm and dairy ag
. . 5 5 amlin MONthS....ccceccceeves . 3 ender our heartiest than t
results speak loudly in the list of scores. gf, A. Jensen, Forest City, 8 months. 791.75 the Hon. J. J. Ford for his untiring efforts to Hee
The quality of Iowa butter has been im- Chris B. Jensen, Radcliffe, 8 months..........-91.68 — ™mgte the success of this convention.
proved 114 points in a year and there is a Bi aes capers 8 eee Sc obabebeqonac ee eee ee ee ws thank Aas Spa maice Gov.
: . : ” ; = Gr ,» Har iy AVONUUGe atetetatale afalelateve lars c no Mave wi vi
constantly growing interest in the contest, i eielcacont ped Rock, 7 Sala Te ae oF nun Vcontaibated aot tes piterest and ee ae
said Mr. Ross. The highest average las taut eaiNelson,) Pacinay (7mm Onthsjeleis-leeieerslels/-1\c1s 91.85 Milton Colton,
year was 96%, while this year it has been Ws sees CASEY, m/e OLONEMS orefelelateleime)alelecys' - 291.57 E Warner,
Taised to 97.” ‘There is no score in this con- Jp, Gerster, Mammon, 2 enti s ota oe
test in whole-milk class below 92.8 and in H. C. Stendel, Scarville, 6 months....+......++94.08 The following resolution was approved
the gathered cream class there is no score i FE Clemmens, ne, Semone settee eee es 93.41 and unanimously adopted:
below 90.8. N. Overeuard a Wheatland cpt aan SEB WHOS ‘agacae Whereas, there have been from time to time many
The result of the scoring is: Cc B. Peterson, Exira, 5 mouths....... aa a ea 92.70 complaigis geade ets ee Boas ta from
. Pe etd Te ees a a A . an fe) e airy an fore) epart t of
Whole-Milk Class. RD. Sweet, Allison, 5 months. --ncvrir11 7122-30 Towa, on account of unjust fines and penalties as
Name and Address Score C. W. Larson, Grand Junction, 5 months....... 90.05 sessed by the Treasury Department of the United
T. E. Sadi Gelwes 97 J. P. Ring, Woden, 5 months 90.80 States against certain manufacturers of butter on
4 Reedy Spee ea asssh** Roe yd -P. g, ? eRe pe a elege crate account of the claimed excessive moisture content
W. E. Mittlestadt, Manchester......-..+--- .-95.88 Resolutions. os ae pe ee an re haere beet
“ a dealer Arlington. «.-..+++++.++++-93-82 The Iowa Buttermakers’ Association in Fourth senators from Iowa and the State Dairy aaecad De.
< eu oe seeecccces seen eeeee Bt ge oe Annual Convention assembled calls attention to the partment, and the two senators having requested
nton Smit Oelwein......... ale waiwiuiesvia,c'eie +9 necessity of an earnest and persistent effort to im- that the said matters and i y
mA Col t 95.43 r nd C I a complaints be carefully
Carl eon BORER 5 Mepstrerdercinstare’s/risiae 008 on 4a peawe the primary conditions affecting the dairy eeenecd y this association, and recommenda-
F'H. ’ : aes rests. } : tions made for their guidance, suggesting remedies
ceed oS. The world-wide competition which now exists iq for the complaints made. "Your gommitice having
rise Warrlecs sh s;sceccss.sc.2.+-.94.62 the American market demands that our state should been appointed for that purpose hereby make the
H. C. Ladage, Plainfield: 1.2.0 200001 "TiItII1gq‘gg take a more active part in the support of am industry following secommendations :
Robert Wagner, Sumner.......-. sbciced HOOEELS Bee oe gar te total of more than $50,000,000 value First.* We. irecommend the fat standard for
Carl Meier, Fairbank............ ieneenreibie’s 2943 ee Coe .
Weeks Hughs, Fairbank........... “CAUSE OC 94.25 Every reduction in the cost of production through i a
i. u, Zorn Sommers. eae 94:18 the broadening of re work of = sate 2 e quay cuc uur cvenuarggqennvaeecevccrearacenaateaaeetanaseacnnnnnnie
S38 apman. GW ractrOrdl ureckidis Geié-cieeie-e é issioner, the college of agriculture, the county agri- = =
8 = ae New Hamptons se ees ness -.++93-68 cultural auvioers, and aleeict fod testing ann = P. F. BROWN & Co. =
. M. Ze MHS tc Cos Jae Onno \OOe Depoe ERIE ions, is not on esirable, ton Be = =
G. O. Miller, Oelwein, 7 months..............95.28 improvement werk should be within ite ceach of all, = 43 South Front Street =
¥ et Eomeete br 7 ane etter? s.< ead ane ae Ua in ey eperenon with the farmer on = Th P =
. W. Moeller, New Hampton months....... O hic the farm; to this end, we u the i i legisla- = i i =
es for ensen, Alta hapslars 6 months. . Me Nee ore5e: = 92.83 pee Ma make provision for ri ica. a the fen. = c hiladelphia Butter House =
. H. Homan est Gate months..... 000 eo 94.40 er of assistant dairy commissioners from the f = . =
Wm. Ambrose, Tripoli § "months... at 3a ae employed to at least 12 trained and faction = Direct from Creamery to Retailer =
d > > eee . men, a) —

STUTEELEE EET

Our Belt Driven Compressor

OMAHA, NEB.

Cost of making 1 pound butter.............. .019

Page 8 THE CREAMERY JOURNAL March 1,
SUC EEEEe Supplies and TEPAirsSs. vw «nse ee ce eee . 914.69
= = Cream haulers <8 eles «.sibca oie ejeinter nea 1,754.86
= 9 = Laundry “bill... ....\Douee.cecne elena a5,

= = Gasoline ees... «ic eiiepeiee fi ake je-eiare 154.73
= O U e h e = I ] e } ' = Stationery, postage and box rent....... x 42.85
= = Freight, drayage, express.......... sjaieervre 315.81
= = Coal@fand wood. 23.2: Jue none a 162.69
= ———— = Salt faite ie o.c::5 6 anncSieibiels wee Ce oatee 115.40.
= = Ca and. cement... ...\ij..ssneee ites 49.27
= e ° = AGHES velciers oivie s 0:0,5 6 0 Geleteimlose nent ena 5 6.50 —
= of a short ice supply and high 2 tae 2.0 ae
= x zs 3 = LANCE 4 6, 5):)61 31049 5's 7 Soe 00
= = Common “labor 30%. «ses Side 45.62 —
= prices if you install a = Bookkeeper?) ci.csicle ste einee oe locertet Ans 240.00
= = Filling and improvement on ice house..... 122.25
= = Mortgage and interest.......... siete 2,100.00
= = Wm. Healy, secy. and supplies......... 14.31
= = John Gross, director and other services... 9.50
= = Dae pen local sales. ‘pany ats (ae
= © = rom commission houses. . 1,064.

= Refrigerating Plant = falance in cash drawer........ Sonate 11.72
= = Balance in bank Dec. 26, 1913heseeueeneee 559,41
= , : ‘ =

= You I also have refrigeration = Pounds butter shipped........... eo
= - e = Pounds butter sold to atrons.....2s.. 0. ; 5,002.5
= superior to anything you have = co peor ear ee ‘merchants iit ayatataters we 45079)

= ° = ounds butter sold elsewhere.......... Sites e609)

= ever before experienced. E ae
= = pas PMMEEa ee 3 pos a
= a ‘ = Pounds) (cream) received eneenin elaine ys 767,452

= = Pounds) butter-fat) “recetveds. sees naseeeeee 220,974.2
- Write for Bulletin No, 24 — 2 Pounds, putterfat received. 000000 200200, aes
= = Average) Overntin eases eee Bre etersiake Bias 21.25
= = Average price paid for butter-fat............ odd de
= BAKER ICE MACHINE ae, = Number of shares ‘Sold’ un. seer Son cE Go «+117
= - = Cost of gathering 100 pounds cream............46c

TUE eee ee ee

American butter in lieu of the present moisture Creamery Report

standard. - = .
Second. That all salted butter containing less First annual report of the Hillsboro

than 80 per cent butter-fat, and all unsalted butter
containing less than 82.5 per cent butter-fat, shall
be deemed as adulterated butter.

Third. We recommend that inspectors of butter
to determine the fat content, or whether it is manu-
factured in violation of the law and the supervision
of the manufacturers of adulterated butter be trans-
ferred from the Treasury Department to the De-
partment of Agriculture.

This recommendation is made because we believe
that the employees of the Department of Agricul-
ture are better qualified for this work than are the
employees of the Treasury Department; and since
the Dairy Division of the Department of Agriculture
has already in the field competent dairy experts, the
recommendation here named is in furtherance of the
economical administration of justice, and will re-
duce the expense of the enforcement of this law to
the Government.

Committee: W. B. Barney, W. B. Quarton, M.
Mortensen, J. J. Brunner, J. ile Ross.

Fire destroyed the farmers’ creamery at
Swanville, Minn. They were nearly ready
to move into a new modern plant.

Above is a view of the new creamery of the Hillsboro Creamery Company, of Hillsboro, Wis.
Speaking of the creamery, Vice-President Wagner says:
resents less than 10 months’ work,
e about 50 per cent more butter than we expected be-
We have received more for our cream than we ever did before, besides paying about
Co-operation is the only system,”

annual report appears herewith.
menced operations March 3, 1913, this report re
pleased with what we have done, as we have Pach
fore we started,
$4,000 in debts and dividends,

(Wis.) Creamery Company for the fiscal
year ending December 26, 1913:

Receipts.
Por butter: Shipped siecj<\aiceis clelatois atecate: otetelstass $74,156.38
Butber, Sold to) patronSeec)icees news eelseels gas ba yd
Butter sold to merchants. ............0-- 1,320.97
Butter: ‘sold! -elsewheresioe. aes se mee cise 530.84
Received from patrons for hauling........ 1,522.34
Received from patrons for butter-milk...... 270.77
Received for butter-milk and cream sold... 164.54
Other receipts 2:s.cisia sicArevers nua wisis ele al oloaaetone 2.30
Loan from Farmers’ State Bank.......... 1,700.00
Salevof ‘stocks during) Yeats acs ole sf slesicleiatsis 1,000.00
Balancet Dearie WOT Ik Sen cciscisteleisisieeeaieiene 1,227.58
$83,407.44
Disbursements.

Butter-fat at $68,811.41, less $1,441.86 for
Outstanding MeCheCks) a... cleisiateyeye sl etefeeterelets $67,369.55
Starter! ‘milk. “Sonyacuievitiee cerca pet oteneyetae 114.42
SLPS! Mtotetatahere i avotals aceiaye lafitarey otelauete nate menrdiaiale 1,855.48
WIE velba Saye Naan octie an a Clee 471 colb. doin don 2,262.14
Improvements and expense on building... 967.04
Dividend beers olers aicteine sie etlaaternis's oiteereisisiehare 1,787.43
Buttermaker and helpers.....00....sce0. 1,260.23

oe *
ir)

The
“As we com-
We are more than

M. B. Lee, president and manager; J. M.
Wagner, vice-president; John C. Amberg,
secretary. Directors, M. B. Lee, J. M. Wag-
ner, J. C. Amberg, Gus Knick, James Liska. —

Jubilee Report

Fred J. Orth, of Jesup, Iowa, sends us
the annual report of the Jubilee Co-opera-
tive Creamery Company of which he is sec-
retary. During 1913 they received 3,887,350
pounds of milk, 35,589 pounds of cream. In
the milk there were 141,051.8 pounds of
butter-fat and in the cream 8,527.2. -This
makes the total butter-fat receipts for the
year of 149,579 pounds. The average test
of the milk was 3.628 per cent and the
cream, 23.96 per cent. They shipped 159,-
084 pounds of butter and sold 17,785 pounds —
to patrons. They also sold in cream 1,123
pounds. This would really make their to-
tal butter shipment 177,992 pounds. For
butter shipped they received $48,069.41; for
butter sold to patrons, $5,561.09, and for
cream sold, $372.07—a total of $54,002.57.
They received $7.46 from other sources,
and the balance on hand January 1, 1913,
was $92.15. During the year they paid out
for butter-fat $49,795.62; for other expenses,
$3,410.16; put into the sinking fund, $854.-
94, leaving a balance on hand of $41.46.
The average price paid for butter-fat was
33.28c. The cost to manufacture a pound
of butter was 1.916c.
The following officers were elected: Di-
rectors, B. Peters, H. '\C. Riensche, Fred
Garling, N. Huberty and Peter Kies Jr.
F. J. Orth was re-elected secretary and
treasurer; B. Peters was elected president,
and H. C. Riensche vice-president by the
board of directors. A. J. Widdel is the
buttermaker and has been hired for another
vear.

Michigan Educational Scoring

As evidence of the success of the depart-
ment’s new plan of conducting educational
scorings, we quote from a few of the many
letters received commenting on their pres-
ent value: “You are certainly giving us a
lot for our money, etc. We, for one, ap
preciate the work you are doing, as world’s
of information and help can be gained.
H. H. Blaine, Blissfield.”

“We consider the scoring contests a grea
benefit to all the boys, as well as the cream
ery they work for, because if we expect to
control the composition of our butter once a
month we must pay attention to it the
ereater part of the time.—R. G. Walker,
Dowagiac.”

——————— SSS

March 1, 1914

THE CREAMERY JOURNAL

Practical Buttermaking Hints

(Written especially for The Creamery Journal.)

The Iowa state buttermakers’ convention
has passed into history and I think will be
considered as a very good convention, al-
though it did not seem to me to have been
as well attended as it ought, considering
the central location and good train con-
nections.

It also seemed to me that there was not
as wide a range in the addresses and dis-
cussions as usual. It appeared that nearly
all the talks and discussions would wind
around to the quality question and gener-
ally land pretty heavy upon the butter-
maker.

Speaking of the buttermaker, he sure
“got his” at this convention; everyone was
taking a fall out of him. Even some of the
buttermakers themselves were willing to
take a good share of the blame for poor
quality of the butter.

1 do not believe in shielding the butter-
maker too much, as I know well enough
there are a lot of them that could do more
than they do to help the good cause along,
still if the buttermaker were to fill all the
offices and do all the work that the many
speakers seemed to think he should, he
would certainly be a man of parts.
all joking aside, it is coming more and more
to where the buttermaker has to be one of
the very best men in the community if he
fills the bill as many are expecting him
to do.

Sam Haugdahl, as usual, got started and
he wanted it understood that the butter-
maker was the “whole cheese” and figured
that if he had the right stuff in him he
would do away with all undesirable com-
petition and get all sweet cream. It was
simply a matter of being right and going
after results. Now we think a lot of Sam,
but we believe he is a little out of place in
putting up such a line of talk, simply for
the reason that he never made butter since
we have had these things to contend with.
He seems to think that if there are any
cream stations left in the town or if there
is any poor cream coming to the creamery,
there is something wrong with the butter-
maker.

I wonder how many have heard of the
loyalty of Sam’s patrons at New Sweden,
Minn., where he made the Paris sweep-
stakes butter. Well, it is said that the
patrons put silk stockings upon the cows
the days that Sam wanted milk for this
fine butter. Now, of course, this shows
what a hold he had upon them, but imagine
if you can his getting anything bordering
upon that in some of our hand separator
cream creameries where the centralizers
have been educating these patrons for
years. We are willing to take all the blame
we should but do not believe Sam should
judge us by what was done in those days
so long ago.

I well remember the time when I turned
milk, that was simply smothered in flavor
not sour in the least, back and sent it home
without a murmur from the patron, but
that is nothing to compare with present
day conditions. Sam should get into the
game in a creamery for a couple of years
and see for himself how much harder it is
to line things up satisfactorily.

As I said, the buttermaker was roasted
and toasted and sometimes lauded for
things done and left undone, and I am sure
we all got good out of the meetine to-
gether. It is my opinion, however, that if
the buttermaker is to make good along

But,

the lines that so many talk and is going to
do all this other work (and it seems that
he is the proper one to do it), then there
will have to be a change in the present ar-
rangement in many creameries and this
buttermaker will have to be given more
authority. Make him the manager and al-
low him to hire an assistant, who must be
a first class buttermaker, to attend to the
actual making of the butter, starters, ice
cream, ete. This manager-buttermaker
should be given time to attend to these
other duties also time to prepare himself
for this other work, such as talking to the
patrons along the lines of feeding and
breeding, building silos and keeping cream
sweet. There is really no end to where a
man might go along these lines, providing
he had the time and inclination to do it.
When a patron comes to the creamery
and gets his check, perhaps he would like
to talk a few minutes about one thing or
another and no doubt you could do him
some good by talking with him for awhile,
but supposing you are pasteurizing the
cream, your steam pump is running, water
tank nearly ready to run over, boiler with
steam going up and ready to blow off, en-

gine needing attention, how much do yow

feel like stopping and talking to this pa-
tron? Why the only way for you to do is
to get away from him as soon as possible
in order that your work may not suffer. Now
you did not mean to be rude; you simply
had to attend to business, whereas with the
other system and a geod buttermaker un-
der you to watch out for these things you
could talk to him as long as necessary and
by here a little and there a little you could
get into the good graces of the patrons and
thus accomplish a lot of good.

I intended to tell something about some
of the happenings at Fort Dodge
but have wandered off upon this and will
have to wait till a later issue to finish.

I. S.C. Dairy Banquet

Friday evening, February 20th, at six
o’clock, more than 100 men and _ their
friends sat down to the fifth annual dairy
banquet in Margaret Hall, Ames, Iowa.
The preparations were carefully made and
were carried out with a nicety of precision.

The toastmaster for the evening was the
Hon. E. M. Wentworth, of State Center.
Mr. Wentworth’s years of service for the
Towa dairymen have made him one of
their greatest friends, and his pleasing
ways and appropriate remarks helped to
make the program one of unusual interest.

The first speaker was Prof. H. H. Kildee,
who talked on “Music in the Milk Pail.”
Prof. Kildee showed how the modern dairy
practices and methods were music in the
milk pail in contrast to some of the care-
less and unbusinesslike methods which are
gradually disappearing. J. A. Luithly, in
“Collecting the Cream,” gave some prac-
tical and timely advice to the junior class.
In the next toast, “Producing the Flavor,”
Prof. B. W. Hammer brought out some
very interesting relations existing between
the organisms producing proper flavors in
butter and some of the factors producing
the desirable objects to be attained in the
buttermakers’ career. J. J. Brunner, secre-
tary of the Iowa Buttermakers’ Associa-
tion, then spoke on “Churning.” Mr. Brun-
ner has been a prominent prize winner at
the butter shows in recent years; he de-

Page 9

clined to speak to the dairymen on churn-
ing and on his experience, but spoke on the
relation existing between the Iowa butter-
makers and the college men and expressed
a wish that their relations might become
closer and greater through the co-opera-
tion already existing. Fred Thomas spoke
for the junior class on “Finishing Touches”
and his stories demonstrated that the
juniors would next year be able to assume

their duties in putting on the finishing
touches. Dean C. F. Curtiss spoke to the
dairymen on “The Butter Judge.” He

praised the work of the dairy organizations
and spoke highly of the advancement in
the quality of dairy products and the meth-
ods of handling them. President R. A.
Pearson addressed the gathering on the
subject “The Butter Critic.” This was a
forceful and interesting talk in which the
president impressed upon the dairymen
the different kinds of critics and the dif-
ferent kinds of criticism and the inestima-
ble value of the right kind of each.

Probably the most impressive number
on the program was the solo “Iowa,” sung
by Dr. J. I. Gibson, state veterinarian, of
Des Moines. The powerful manner and
tone with which this song was_ given
brought forth the heartiest applause, as did
the famous dairy song, “Everybody Milks
in lowa.”

Short talks were given at the close of
the program by Martin Meyer, secretary
of the National Creamery Buttermakers’
Union; B. D. White, editor of the Butter,
Cheese and Ege Journal; J. C. Guthrie, I.
S. C. 798; W. B. Barney, Dairy and Food
Commissioner, Mayor Parley Sheldon, of
Ames, and Dean E. W. Stanton. Music
was furnished by Clemmer’s orchestra and
Miss Niva Nichols assisted the orchestra
by singing several selections.

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Wrap it in

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Write for free book, ‘Better Butter.”

THE PATERSON PARCHMENT PAPER CO.
42 Eighth St., Passaic, N. J.

W.F. Drennen &

BUTTER

LURUAEEAD CUCU EER AEROMONAS RN

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Page 10

THE CREAMERY JOURNAL

March 1, 1914

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Supply of Fancy Butter Far Below Demand

their needs were sufficient to keep the light
arrivals of the fine grades well cleaned up.

—Tone Strengthened. The next best grades of fresh have been

[By The Creamery Journal Staff Correspondent.]

A succession of heavy snow storms, to-
gether with the continuance of the cold
wave, has seriously affected our butter mar-
ket, as with the transportation blocked the
shipments have come forward so slowly
and so irregularly that the receipts have
been distinctly light. The offerings of
strictly fancy fresh creamery falling so far
short of the present requirements, receivers
have frequently been forced to piece out

their orders with extra and this has not
been easy, as the buyers generally have
been so critical that they would not accept
the selections unless they had personally
inspected them, as some of the best brands
showed frost. As operators were obliged

to pay the top figures to get the goods they
had no disposition to take more than enough

having fair sale, but seconds were dull and
neglected, coming as they did in competi-
tion with held goods which were available
at relatively cheap prices.

The holders of storage butter had hoped
that with the scarcity and advance of fresh
goods, their stock would have a _ better
showing and the withdrawals be increased.
In this they were disappointed and they
are pressing them for sale and asking for
bids, many being willing to accept a rea-
sonable loss.

Factory butter has been very slow, espe-
cially the current make. A number of ladle
dealers having considerable June stock are
using their holdings and accepting losses.

Packing stock is offered more freely and
is of lower value. No. 1 selling at 18c,

No. 2 16c, and No. 3 14@15c.

At the close of the market, February
25th, the market is strong and the advanced
prices firmly held. We quote, fresh solid
packed fancy creamery 33c, extra 3lc, extra
firsts 30c, firsts 283@29c and seconds 25@27c.
Ladles, 19@21c as to quality.

Note.

The Philadelphia delegation to the Kan-
sas City convention of the Missouri Egg
Dealers’ Association, will represent the
following ‘houses: Edson Bros., John J.
MacDonald, Geo. M. Baer: & Co., F. W.
Aiken Co., W. R. Brice & Co., Nice &
Schreiber Co., P. F. Brown & Co., P. W.
Kiefaber & Co., Bickel & Miller, John S.
Morris & Co., Beam, Turner Co., Moffit,
Wentworth & Co., A. F. Bickley & Son and
Isaac W. Davis Co.

N. C. B. A. Convention

The executive committee of the National
Creamery Buttermakers Association, com-
posed of J. J. Farrell, president, J. C. Jos-
lin, vice-president, Martin H. Meyer, secre-
tary-treasurer, H. E. Forrester and James
Sorenson, held a meeting at Fort Dodge
during the Iowa buttermakers’ convention
and considered the time and place of hold-
ing the next convention. These men have
been giving the matter considerable
thought the past few months, and it was
unanimously decided to hold the conven-
tion at Mason City, Iowa, the dates to be
decided later. It is probable, however,
that it will be in the early part of the year.

Notice

All creamery corporations who have not
made out their income report and filed it
with the district internal revenue collector,
had better attend to it at once. Every cor-
poration has to comply with this require-
ment, and those who have not complied by
March 1st will be subject to heavy penalty.
If you are in doubt as to the blank in any
way we would advise you to consult an
attorney and have the report made imme-
diately. Remember, this is not a statistical
report for the state dairy commissioner.
but a financial report to Uncle Sam.

Ralph Bingaman, son of Samuel Binga-
man, the well known

He is

course in practical buttermaking.

working with C. E. Brant, of Fairbank,

Iowa. Mr. Bingaman is educated for a
construction engineer.

something of buttermaking so has come —

west to get first-hand practical experience. —

The new creamery at Dougherty, Iowa, —
is completed and in operation. Mr. Fiete
is the buttermaker. There are 78 stock-
holders.

On account of poor health, A. E. Howey,
for a number of years buttermaker at
Jesup, Iowa, has retired and gone on a
farm. ;

———E 3 s

A report is afloat that government in-
spectors found boric acid in a shipment of
foreign butter recently.

Modern Buttermaking and Dairy
Arithmetic (regular price $1.50) and
The Creamery Journal one year, both
for $2.00.

PULMONIC OULU

SS ee

butter man of the ©
New York firm of Geo. M. Rittenhouse & —
Co., is in the west taking a few weeks’ —

He wants to know —

“®

March 1, 1914

THE CREAMERY JOURNAL

Page

jie

or. The color of quality.

Ferment Culture.

Fe ee eT TUTTO POCO UO U OCU PO OOOOH OOD OO

Iowa Buttermakers’ Association
Ft. Dodge, 1914.
First prize score 95.09, eight months’
average, H. S. cream, won by F. D. Warner,
Northwood, using Chr. Hansen’s Butter Col-

Iowa-Michigan Prize-Winners Users

Chr. Hansen’s Butter Color
and Lactic Ferment Culture

It pays to use both Chr. Hansen’s Danish butter color as well as Chr. Hansen’s Lactic
Both are known to be of the highest quality, and produce in butter the high-
est flavor and greatest keeping quality.

CHR. HANSEN’S LABORATORY

LITTLE FALLS, N. Y.

STIIUIIUIUIUMLOMUULUO LU LUMUILULTURLUMUOPUULPUOPUOUUUUO PURO DUO UULUOPULUO LUAU PUM TU PULUM IUD PULUEPUULUU PLEO UUM MUO PULUOPUMUE UOMO POMPOM PMU UU UU PU PULLOUT OC

Michigan Buttermakers’ Association
Grand Rapids, 1914.

First prize score 96, won by Edward
Winters, Mt. Clemmens, using Chr. Han-
sen’s Lactic Ferment Culture.

ce eee eee TTT TILL ALLLLLLLLLLLL ALLL aL

STULL

Wisconsin Convention Butter

REFLECTOR OF QUALITY

The creamery industry of Wisconsin
was represented at the state convention by
173 tubs of butter. This was a large ex-
hibit and furnished material worthy of
thoughtful consideration by every dairy-
man of the state.

The entire creamery section of the state
Was represented with a sufficient amount
of butter to make it possible for each
county to ask the question, “Is our butter
worthy of the name ‘Made in Wisconsin?’ ”
The analysis made for each of the 10 dis-
tricts shows to what extent the scoring ex-
hibitions conducted by the college of agri-
culture have influenced the quality of Wis-
consin butter. The scores received by
several of the men could be compared
with previous exhibitions and each step
pointed out in order that others might do
the same thing. The following statement
was made by a creameryman who received
the highest score in a district: “This is
beyond expectation. We have worked hard
since the first tub was sent to Madison.
This victory will mean a great deal to our
factory and community. There will be a
more united effort for clean flavored cream.”

Convention Marks Time.

A large number of the men in attendance
at this convention could not help but re-
turn home with new ideas as to the part
they must play in the future quality of the
creamery butter. The farmers alone
should not receive the burden of blame
for low quality butter. The factory own-

er or company can set its own standard
for the present but it should not be done
without due consideration for the future.

The foreign butter was an object lesson

to everyone. One lot illustrated what
clean, sanitary raw material will accom-
plish regardless of where it is made. The

largest distributers of food products in this
country sent) representatives to Madison
for the purpose of getting a line on the
present situation. Their identity was known
to but a few. The makers of “good but-
ter” have nothing to fear.

Buttermakers Did Fine Work.

The workmanship of this lot of butter
reflects credit on the factory operators.
As a rule the butter was well packed and
indicated neatness. Only 15 per cent of
the butter received a slight cut due to
overworking. There were 25, or 14 per
cent, of the exhibits cut in color—mainly
due to overworking butter that was too
firm. Very few were sufficiently defective
in color to lower their actual market value.
Less than 9 per cent of the butter received
a slight cut due to oversalting.

The butter that was defective in work-
manship did not come from any one sec-
tion of the state. District No. 3 made the
best record. Only two tubs out of 19 re-
ceived a cut in workmanship. The man
who made the butter that was cut in body
has previously made butter that was over-
worked. This was also true of the man
who made the butter that was mottled.

In District No. 4 two tubs out of 16 were
cut in body and six in color.

There were 163 men who reported the
kind of raw material used. In the milk
class there were 26 tubs, or 16 per cent, of
all the butter, with an average score of 93.
Some 73 per cent of the butter scored 93 or
higher. In the milk and cream class there
were 26 exhibits, or 16 per cent, with an
average score of 93.1. Out of this number
73 per cent scored 93 and higher. In the
cream class there were 111 tubs with an av-
erage score of 91.6. Only 25 tubs, or 22.5
per cent, scored 93 and higher.

District No. 1, comprising the six coun-
ties, Milwaukee, Racine, Kenosha, Wal-
worth, Rock and Green, furnished nine ex-
hibits with an average score of 93.35, with
66 per cent of the butter scoring 93 and
higher. The men who made the butter that
scored below 93 had never taken part in the
exhibition work, besides making the butter
from farm skimmed cream. The four ex-
hibits that scored 94 and higher were made
in factories receiving whole-milk.

District No. 2, Jefferson, Waukesha,
Washington and Ozaukee counties, furnish-
ed 17 exhibits with average score of 94.08.
All but two of the exhibits scored 93 and
higher. Only one tub of butter in this dis-
trict was made from gathered cream with a
score of 93.33. Two men did not report,
while the other 14 made butter in factories
receiving both milk and cream or milk only.
In fact, over one-fourth of the whole-milk
butter entered at the convention came from
this district. Nine exhibits scored 94.50 or
higher. All were made by men who have
been regular exhibitors during the past
season or prior to May of this year.

District No. 3, Dane, Columbia and

Page 12

TUTE eee

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Dodge counties, furnished 19 exhibits with
an average score of 92.35. Three tubs
were made by men operating whole-milk
factories. These three men had_ never
taken part in the exhibition work which in
part accounts for only one of the exhibits
scoring over 94. The average score for
the three was 93. In this district the high-
est scoring tub and the only one that passed
the 95 mark was made by a regular scoring
exhibition man. Forty-two per cent of the
butter was made from farm skimmed cream.
Only two of these tubs scored over 92, the
highest being 92.50. This tub was made by
one of the regular exhibition men.

District No. 4 comprises the southwest
corner of the state. The average score on
the 16 exhibits was 92.16 with 44 per cent
of the butter scoring 93 and higher. The
five highest scoring exhibits were made by
exhibition men. Seventy-five per cent of
the butter and the three highest scoring
lots were made from farm skimmed cream.
Seven of the tubs scored under 91. Six of
these were gathered cream butter.

District No. 5, comprising eight counties
located in the west central part of the
state, furnished 27 exhibits with an average
score of 91.87. Twenty-five per cent of the
butter scored 93 and higher. An exhibition
man furnished the highest scoring tub. It
was made from farm skimmed cream. The
man that made this butter has carried on
a systematic campaign for better cream.
The dairy department of the college of ag-
riculture has furnished this factory with
suggestions for the improvement of the
butter. These were printed by the local
paper. Ninety per cent of the butter in
this district was made from nothing but
farm skimmed cream.

District No. 6 comprises the four coun-
ties of Clark, Wood, Marathon and Por-
tage. An average score of 91.38 was

BROWN & ROOT CO.

Wholesale Dealers & Jobbers in

Butter, Eggs and Cheese

165 & 167 Reade Street, NEW YORK

References—Irving National Exchange Bank; Dunn & Bradstreet,

placed on the 13 exhibits from this district.
Only two of these reached a score of 93 in
quality. Both were made from gathered
cream by regular exhibition men.

District No. 7 comprises the seven coun-
ties located immediately west of Lake Win-
nebago. The 19 exhibits received an aver-
age of 91.32. Four, or 21 per cent, scored
93 to 93.83. Three of the four highest scor-
ing tubs were made by men that have been
scoring at the exhibition. Eighty-four per
cent of all the butter from these seven
counties represented farm skimmed cream.

District No. 8, comprising the Lake
Shore district north of Ozaukee county and
including Fond du Lac and Brown coun-

March 1, 1914

ties, had 15 exhibits that received an av-
erage score of 92.25. Forty-seven per cent
scored 93 and higher. The three highest
scoring exhibits were made by scoring ex-
hibition men.

District No. 9 represents the northeast
dairy section of Wisconsin. The 20 exhib-
its received a score of 92.04. This was the
only territory outside of that portion of the
state located south and east of a line drawn
from Green Bay to the southwest corner
that made butter with an average score of
92 or higher.

A St. Croix county man made the butter
that scored the highest at the ocnvention.
The maker, a regular exhibition man, has
long been known as the operator of a fac-
tory making high quality butter. He used
in the making of this tub 7,500 pounds of
milk and 850 pounds of cream, all two
days old. The milk was heated before
skimming to 140 degrees and the cream to
70 degrees Fahrenheit. Thirty gallons of
starter was added and two hours later the
cream was cooled to 57 degrees and held
another three hours before churning.

Twenty-five per cent of the butter from
this territory scored 93 and higher, with 75
per cent made in factories receiving noth-
ing but farm skimmed cream.

District No. 10 comprises the northern
portion of the state. The men located in
this territory do not have the advantage of
raw material found in the older and more
developed regions. The 16 exhibits received
an average score of 91.58. The three high-
est scoring tubs were made by men located
in the same county. The record made by
these men is well known to the readers of
the exhibition articles. The factories rep-
resent neighboring communities and no
doubt each one of the patrons has been
taught how to produce clean cream. Each
one of these men has demonstrated that
good, clean flavored cream can be produced
when the farmers understand that tainted
cream has no matket.—C. E. Lee, in charge
Wisconsin State Butter and Cream Scoring
Exhibitions.

Artificial Refrigeration

W. H. CHAPMAN at Fort Dodge Convention

We have used natural ice in our creamery
work for so long a time that is it a wonder
the artificial way is gaining ground as fast
as it is, when its cost is almost always
greater than natural ice.

After having the experience of having
charge of three different creameries while
artificial refrigerating plants were being in-
stalled, I feel that my experience along this
line has been somewhat more than the aver-
age buttermaker.

It is surprising how little some of us
really know about ordinary creamery ma-
chinery and when it comes to the purchas-
ing and installing of an ice machine we are
still less informed as to what is best suited
to our particular circumstances. This one
fact of not knowing what we really need in
our plant has caused many creameries to
spend from $1,000 to $3,000 for ice machines
only to find that they are not of the right
size or are not properly installed to do the
work they expected.

If you are planning on changing from
natural to artificial refrigeration, you will
be money and time ahead if you will visit
several creameries where such plants are
in operation and spend several days watch-
ing them do the work and talking with the
men who are running them. You can’t get
too wise before you buy one for yourself.

When we are equipping a creamery with —

the ordinary machinery we do not put more
than a few hundred dollars at the most into
any one piece of machinery and if we hap-
pen to get a churn or a vat that is not large
enough it is not much extra expense to
change and get one of the right size. With
artificial refrigeration it is entirely different
and when at the end of a season we find
that it is not large enough or is not prop-
erly installed to handle the work econom-
ically we are surprised to find that to make
the necessary changes will cost nearly as
much as the first cost. Every revolution of
the compressor costs a definite amount and
if we are compelled to run it several hours
each day more than we had figured, it will
cost considerably more than our estimates
were.

If we are building a new plant the dif-
ference in cost of natural and artificial re-
frigeration will not be as much in favor of

natural ice as when we try to remodel an —

old building that is not well suited to such
conditions.
in the business part of a town where they

should be, the ground needed for an ice ©

house would be more valuable and _ this
would add somewhat to the first cost of
that method. There are some creameries
so located that it is necessary to ship their

If our creameries were located —

|
ject 1, 1914

‘ice considerable distances and if they are
fortunate enough to have plenty of cheap
‘power, it might be fully as cheap to put in
‘an artificial plant as it would be to store
‘natural ice. However, we must not stop at
‘cost in all cases and particularly so when
we are manufacturing human food that is
to be consumed in its ratio state.

The sanitary conditions under which we
‘handle dairv products are receiving more
attention than ever before and in order to
meet the requirements of modern sanita-
‘tion, it is necessary for us to use the most
‘modern methods under which we can prof-
itably operate our creameries.

Although there are two distinct types of
artificial refrigeration the compression sys-
‘tem is the only one that is suited to the
‘requirements of our local creameries. The

compression system has four separate parts
—first, expansion; second, compression;

third, condenser or liquifier; fourth, liquid
receiver. Beginning at the expansion and
continuing to the compressor is what is
‘known as the low pressure side and the
rest is all under high pressure. At the ex-
pansion valve the ammonia passes from
high to low pressure in a very fine spray
and immediately changes from a liquid to
a vapor and it also becomes very cold due
to this change. This change of temperature
is called the latent heat of evaporation, and
it requires 510 pounds of ammonia to be
evaporated in this way in order to produce
one ton of refrigeration. When this amount
‘is expanded into a gas at 0 degree Fahren-
heit, it will require a space of 4,650 cubic
feet, and from these facts we are able to
find how large a compressor will be re-
quired to produce a ton of refrigeration.
‘However, there are some losses due to ra-
_diation and the heating of the gas while
being compressed that must be considered
when we are figuring the capacity of a ma-
‘chine and for ordinary work it is consid-
ered that 7,500 cubic inches of gas per min-
ute must be pumped to equal one ton of
refrigeration.

All ice machines are rated on 24 hours’
‘continual running. The above figures are
based on 15 pounds gauge pressure and
‘cooling water at 70 degrees Fahrenheit. At

this gauge pressure you will be able to
‘maintain a temperature of about 10 degrees
‘above zero, and if you are using colder
‘temperatures than this, the compressor will
not do as much work. In calculating the
size of a compressor you must use the low-
est temperature that is to be maintained as
‘this is the one that governs the amount of
j back pressure that it will be able to carry.
‘If you wish to cool a room to zero, it will
be necessary to keep the low _ pressure
around 10 pounds and if you are not re-
‘quired to hold the cooling room below 32
degrees, you can have as high as 40 pounds
back pressure. With a zero room the com-
pressor will handle only half as much work

as when you are only holding it at 32 de-
grees. Thus it will be seen that if we wish
‘to hold our cooling room at 0 degree, it will
‘require about twice as large a compressor
‘as when we are only holding it at 32 de-
‘grees above zero.

After the gas has passed through the ex-
‘pansion coils, it is pumped through the
‘compressor and into the condensers where
it is cooled and again becomes a liquid and
1s stored in the liquid receiver to be used
/over and over again.

In connection with the compressor there
are a few things that should be carefully
Watched, the cylinder clearance and the
stuffing box. A leaking stuffing box cannot
‘be neglected; it always makes itself felt
jand smelt. In case of the clearance, it is
very easy matter to adjust it in a single
acting machine but with a double acting

i}
:

THE CREAMERY JOURNAL

machine, it is impossible to change it any.
The clearance should be as little as possi-
ble and have the compressor run quietly.
If the bearings are in good shape it may be
as small as one-sixty-fourth of an inch and
then there will not be any waste of power.
The cooling of the cylinders should also be
carefully looked after, as this is a source
of a great amount of loss even in the best
types of compressors. Good authorities
claim that a loss of from 10 to 20 per cent
is due to the heating of the gas while being
compressed so we should not neglect this
important point.

The oil trap is another source of annoy-
ance if not located in a convenient place.
It should be cleaned out at regular inter-

Page 13

——oor—————————————————

vals, and not allowed to fill up and pass
oil over into the condensers, as this may
cause serious trouble in the expansion coils.

[In some parts of the state, we find water
that is rather warm and this is a cause that
will make some difference in the amount of
power it will require to operate the com-
pressor. The liquid ammonia should also
be kept as cool as possible until it is de-
livered to the expansion valve as every de-
gree its temperature is raised is just so
much loss of energy. The location of the
brine tank in the cooling room is also quite
important at it will determine the dryness
of the room. My experience has been that
the best place for it is at the end of the

(Continued on page 15.)

Diamond Crystal.

Three Great Dairy
States

The almost unbroken record of THE SALT THAT’S ALL SALT
is further maintained by Iowa, Michigan and Wisconsin.

At the annual Buttermakers’ Convention held in these three states in
February of this year, all first honors go to buttermakers who used

IOWA BUTTERMAKERS
Jj; J. Brunner, Strawberry Point.......c2ss-.- 9614

EDUCATIONAL SCORING CONTEST

plese SACLEL Ee OCLWEI os) «0.26 0: os oveterateieelen 97
F. D. Warren, Northwood, G. C............. 95.09
MICHIGAN BUTTERMAKERS

Edward Winters, Mt. Clemens................ 96

i eamboswortn, Witchhield: G C........qscseee. < 94
WISCONSIN BUTTERMAKERS

John E. Mattson, St. Croix Falls............. 96.16

SIX FIRST DISTRICT PRIZES OUT OF TEN

Harry D. Nichols, Elkhorn, 1st District...... 94.83
O. A. Krueger, Albion, 3d District........... 94.66
C. A. Nurell, Soldiers Grove, 4th District. ..95.33
Q. Moersch, Peebles, 8th District............ 95

Ole Esker, Dallas; Sth District..........00... 94.83

Carl Jorgensen, Rose Lawn, 10th District....94

That these high grade buttermakers prefer Diamond Crystal and
used it in their exhibits is the strongest recommendation as to its good
quality. Moreover they use it every day in the year, because they are
good buttermakers and appreciate its quality and flaky grain.

Diamond Crystal Salt Co.
ST. CLAIR, MICH.

STULL EEE

Cee

TOU

Page 14

THE CREAMERY JOURNAL

MUM

—
=
=
=

THECREAMERY

The National

Creamery

Magazine

Published semi-monthly—on the Ist and 15th—at 407-409-411
Commercial Street, Waterloo, Iowa, by

FRED L. KIMBALL COMPANY

John Andrews, President Hugh G. Van Pelt, Vice-President
E. R. Shoemaker, Secretary and Treasurer

DEVOTED TO THE CREAMERY INTERESTS

OF THE UNITED STATES.

E. R. SHOEMAKER - = - - Editor
E. T. SADLER - = - Associate Editor

Subscription Price: In the United States, Mexico, Cuba, and
American Possessions, $1.00 per year. In Canada, $1.25 per year. In
all other countries in the Postal Union, $2.00 per year.

Correspondence relating to buttermaking, creamery management,
creamery machinery, shipping, the commission trade, exporting, re-
frigeration and all subjects pertaining to the handling of dairy products
in a wholesale way is cordially invited, and the co-operation of cream
ery owners, secretaries, buttermakers, commission merchants and other
thinkers is earnestly desired. Clear, concise, well written articles are
especially welcome; and communications, views, news items, clippings,
or ae information likely to interest the trade will be thankfully re-
ceived,

Subscriptions. Subscribers wishing change of address will please
give the old as well as the new address.

Entered as second-class matter November Ss 1908, at the postoffice
at Waterloo, Iowa, under the Act of March 3, 9.

WATERLOO, IOWA, MARCH 1, 1914.

CONVENTION IMPRESSIONS.

Now that the convention season is over, we are
tempted to look back over the various meetings of
buttermakers and ask “What have we profited?”
Surely conventions are for a purpose, and that pur-
pose, according to the constitution of every asso-
ciation, is for the betterment of the trade, for the
improvement of quality and conditions.

In the first place men profit by intermingling
with other men. They profit by a couple of days’
vacation from their daily work—a relaxation from
routine. This is a very important benefit and is not
appreciated as it should be. It is like turning a
horse out to pasture after standing in the barn for
several days. The mind needs exercise as well as
the body, and the convention offers the best mind
exercise we know of. We have attended the various
meetings in the central states and at every place we
found a good crowd, full of enthusiasm and opti-
mism. So we believe this season’s conventions will
prove a material impetus for the coming year.

But what has been accomplished in an edu-
cational way? Are our buttermakers any better
equipped with knowledge which will enable them to
do better and more efficient work? Yes, be believe
a great many are. Of course, there are always those
who attend conventions only for a good time, but
as a rule the sessions were well attended and the
discussions reflected interest in the subjects. The
programs were full of interesting and valuable sub-
jects and were discussed by able men, and we be-
lieve the suggestions fell on fertile soil.

Ever since we have been attending conventions
the question of quality has held a prominent place
on the platform, but nothing has ever resulted ex-
cept a few resolutions which passed into oblivion
as soon as read. But conditions the past few
months have turned a new light on this matter of
quality, and there was a new ring of interest in this
year’s discussions. Creamerymen all over the coun-
try have learned an expensive lesson, and now there
is a determination to let the other fellow have the
poor cream.

We are just stepping into the era of cream
grading, and at all conventions the voluntary senti-
ments were for grading. Already many creameries
have adopted the system and it’s going to spread
like wild-fire. We are now at the point where we
must grade and pay for quality or go out of busi-
ness. We are now at the point where the farmer
who will not take care of his cream is going to lose
money. With a difference of from 3 to 10c between
the quotations of extras and firsts, the way is clear
and there is no alternative. All systems of cream-
ery operation are affected the same.

On another page we are publishing a circular
sent out by an lowa creamery which shows very
plainly what lowa is going to do. These people
are among the first to take the initiative step and
soon all will follow.

We urge creamerymen everywhere who have
not yet outlined their grading system to go over
this one and adjust it to suit local conditions. The
first step is the hardest, but. if you come out flatly
as these people have done you will be surprised at
the co-operation with which you will meet.

This is the convention impression of most im-
portance, and it means that by April Ist cream grad-
ing will have been generally adopted.

&
N. C. B. A. CONVENTION..

It seems like old times to hear the national
convention discussed so soon after the last meeting,
but things are doing around national headquarters.
At the Fort Dodge convention the executive com-
mittee of the national organization held a meeting
and decided to hold the next convention of the
National Creamery Buttermakers’ Association at
Mason City, lowa. The dates are not yet decided.

It was the majority sentiment at the last con-
vention to hold the next meeting “in the field” some
place, so the committee have been looking over the
field. A few cities displayed keen interest in the
meeting and went after it strong. Mason City
created real interest when it offered $1,000 and a
bundle of other things in the way of accommoda-
tions, entertainment, etc. They invited the commit-
tee to “lunch” in their Commercial Club rooms and
while there they turned water into wine and the
matter was soon settled.

Now that it is settled, let everybody be a boost-
er. Let’s make the next national convention shake
the earth as it did in the olden days. Let’s put
Mason, City to the test. She promised with up-
lifted hand to provide not only ample, but luxurious
accommodations, and we have faith in her promise.

March 1, 1914

| the

t
:

| March 1, 1914

THE CREAMERY JOURNAL

In Midwinter

—That is, if it is colored with

Butter Commands Highest Prices

| DANDELION BRAND BUTTER COLOR

The next time you drive to town, buy a bottle. It will
enable you to get the top notch price for your butter.

: . a.
Wandelion Brand @¥

The color with

Artificial Refrigeration
(Continued from page 13.)
room and a well insulated partition sep-
arating it from the rest of the cooler.

For most creameries where nothing but
refrigerator is cooled and a small

| amount of brine is needed to finish cooling

the cream, I think that direct expansion
coils placed in the brine tank are as good
as any other arrangement, and is much
cheaper than a separate brine cooler.

The less difference there is between the
suction and the condensing pressure, the
more economically the plant can be oper-
ated. The only limit to the suction is the
temperature at which you are holding your
coldest room or brine and the limit to the
condenser pressure is the amount and tem-
perature of your cooling water.

Don’t forget to have all valves on the
high pressure side open before starting the
compressor.

Don’t pump a vacuum on any part of the
system unless it is necessary.

Last but by no means least, don’t sign a
contract for a refrigerating plant without
stating the amount of work it will do in a
given time. Specify the number of pounds
of cream it is to cool and how many degrees
it is to be cooled. At what temperature
the cooling room is to be kept, and if the
insulation is included, state at what temper-
ature it will hold over night.

If we depend on a cheaper refrigeration
of our creameries, the artificial method will
not come into general use over the state,
but if we endeavor to make a more sanitary
product and perhaps a better quality, it will
only be a short time until we are remodel-
ing our old plants for more up-to-date

- equipments.

We guarantee that Dandelion Brand Butter Col-
or is PURELY VEGETABLE and that it meets the
FULL REQUIREMENTS OF ALL FOOD LAWS, —
STATE AND NATIONAL.

WELLS & RICHARDSON CO.

Burlington, Vermont

Manufacturers of Dandelion Brand Butter Color

Butter Color

the olden shade _ ;

Cream Grading Starts In lowa

AN EXAMPLE WORTH FOLLOWING

To All Cream Producers:

In years past butter was butter, no mat-
ter what grade of quality, all had to be
bought at the same price; cream regardless
of the quality had to sell for the same price.

That day is past. Quality, today, in both
butter and cream counts. ‘Choice butter
and cream are worth today on the market
from 5 to 7c more than second or third
grades.

To get the best prices we must have
choice butter, and second grade sells at
3 to 7c lower, and third grade lower yet.

People are willing to pay the high price
if the cream or butter is choice. We, as
well as you, have to meet the demand and
present conditions or fall into second or
third place.

A grade of prices is absolutely necessary.
To get the highest we must produce the
best. In which class do you want to be?

As makers of butter, we must meet the
conditions. We have decided to meet them.
Will you help?

On and after April 1, 1914, we will buy
cream according to grade and pay for
cream according to grade. Would prefer
to buy only the choice kind at the highest
price.

For choice, or first grade, delivered we
will pay New York prices for “extra first.”
Second grade will be 3c below choice grade,
and grades below that, 5c below choice
grade. See that your cows are properly
cared for; your milking done with care and
cleanliness and your cream when skimmed

is well cooled before placing in the. cans.
3y doing these things you will get the best
prices and double price for the extra work
in doing so. In which class will you be?
At these prices no butter-milk will be re-
turned to the producer. Where we are
hauling cream we will charge cost of haul-
ing.

No. 1 cream consists of cream
nearly so, and of good flavor, for which we
will pay New York quotations for extra
first creamery, delivered to our factory.

No. 2 cream, sour and not clean in flavor,
we pay 3c less than for No. 1 cream.

No. 3 cream, sour and bad flavor, we pay
5c less than for No. 1 cream.

You can all have good cream if you will
take care of it, and if you will follow these
suggestions you will not have much trouble
in producing good cream.

The animal heat must be thoroughly
driven out of the cream immediately after
having been separated. This is best done
by setting the can in cold water and stir-

sweet, or

ring frequently until the temperature of
the cream has reached 56 degrees. Never
mix two skimmings together until both

are thoroughly cold.

The most convenient and least expensive
arrangement for cooling cream and keep-
ing it cool is to place a small tank between
the pump and stock tank. Pump all the
water that is used on the farm into the
small tank which is arranged with an over-
flow pipe leading to the stock tank. Build
shade enough over the tank with the cans

Page 16

FOR

Tee

On Account of Ill Health

Splendidly Equipped Plant
And Established Creamery,
Egg, Ice and Poultry Business

in the Northwest in one of the best dairy

and egg producing sections.
Last Year $109,000. Within easy reach

of five of the largest coast markets. Finest proposi-
tion. Will bear close investigation. Address letter

A.A. Care of The Creamery Journal

THe

THE CREAMERY JOURNAL

SALE

Sales

JOHN H. FICKEN

National Bank, Hackensack, New Jersey;

Tee

STM

in to keep the sun from shining on the cans.

By following these suggestions you will
not need to worry as to what class of
cream you will produce.

These prices for No. 1 cream will aver-
age from 2 to 3c higher than what we have
formerly been paying, and farmers will
find it to their interest to follow these sug-
gestions and take care of their cream.

These quotations take effect from
after April 1, 1914.

HANSEN PRODUCE CO.

Maquoketa, Iowa.

and

H. R. Bullis, formerly of Hopkinton,
Iowa, is now at Manchester, succeeding
W. E. Mittlestadt.

CUCU

SUE

FICKEN & ZINN

331 Greenwich St. NEW YORK CITY
Wholesale Dealers

Fancy Butter, Eggs & Cheese

Always in need of fancy butter; prompt sales assured. Correspondence solicited.

Refer by Permission—Citizen’s Central National Bank, Century Bank, New York City; People’s
First National

136 W,. Lake St., Chicago you. Write us.

TUT TUT

CARL H. ZINN

Bank, Ridgefield Park, ew Jersey.

THIET ee eee

What about that “Iowa” brand of but-
ter? It's a good idea if the requirements
are not made prohibitive. If I recall the
matter correctly, “Minnesota” brand butter
must be from tuberculin tested cows and
from milk or cream judged as to its sani-
tary character by bacteriological tests. So
we don’t hear much about “Minnesota”
brand butter. The lowa boys can profit by
Minnesota’s mistakes. There is any amount
of fancy butter made in Iowa that would
make every cow in the state swell up with
pride. We want “Iowa” brand on that.
But there is a lot of awfully poor butter
made in Iowa, too. Discriminate, but don’t
get fussy as to the requirements of “Iowa”
made butter.

SUS

Bowman & Bull Co.

CASH BUYERS—RECEIVERS

ALL GRADES

BUTTER, EGGS,
DRESSED POULTRY

Our proposition will interest

TOE eee

March 1, 1914

To |

Kurrent Komment

By KEWPIE

mmm

BR eccrine

We are living in a rapidly developing
world. And the responsibilities of the but-

termaker are developing just as rapidly.
Along about the time Charley Cole was in
his prime, our buttermakers only had to
know how to skim sweet milk and throw
the lever of a churn. They paid little at-
tention to theory because there was not
much theory those days. Along with the —
progress of dairying, the qualifications of a
good buttermaker have increased and today
they are really becoming complicated. He —
must be a mechanic and a bookkeeper; a
college graduate and an engineer; a prac-
tical farmer and an organizer; a manager
and a worker; a bacteriologist and a psy-
chologist, and a lot of other things I can’t
think of. But when they are now asking
him to become a laundryman, I don’t blame
the boys for wondering what next will be- —
fall them.

To those who feel the buttermaker hasn’t
enough duties connected with successful
creamery operations to occupy his time and
make him earn his money, I might suggest
that it would be a good thing to add a
bakery. It would be very convenient to put
in a huge oven when the boiler is bricked
in. The dough could be mixed in the churn,

The idea at first thought, seems to be ©
good. If the buttermaker is big enough to —
manage a creamery, test 75 to 400 samples
of cream everyday, attend to his machinery, —
keep his refrigerator full of ice and several
other creamery operations, get out and mix
with the farmers, handle and ship eggs, °
wash dirty clothes, etc., he is big enough to
make the bread for the community. Cer-
tainly there is a wonderful field for an up-
to-date buttermaker and a modern co-op-
erative creamery. Prof. Farrington said at
Madison last week that the laundry was ’ell
onacreamery. I think so too.

It’s too late now, but the committees at —
these various conventions should have
passed resolutions censuring in no humble
manner the hotel managers who “hold up”
convention visitors. Especially in the ho-
tels under the charge of resident managers &
is it aggravating because cases have been }
known where the “extra charge” abstracted =
from the visitors was split among three or
four of the house employees. As it has
been, it was a choice of two evils—sleep
with someone or pay double.

Report has it that some New Zealand —
butter was recently found by government
inspectors in Seattle, Wash., to contain
“dope’—boric acid. That’s going to cast
suspicion on the Zealanders and it’s up to
them to find where it was made and to
punish the guilty creamery. America has
gone through the age of adulteration long
ago and we are in no mood just now to
tolerate “doped” butter from across the sea

Herman Ladage, of Plainfield, and W. He
Chapman, of New Hartford, lost _ their
overcoats the last day of the Fort Dodge _
convention. If these were taken by mis- —
take and the parties see this, it would be
Samaritan-like to send back the coats by —
parcel post. If they were taken intention- —
ally, send them back anyway. Have a
heart! e

Anton Smith is now in charge of the ©
creamery at Jesup, Iowa. Mr. Smith was
formerly at the Jefferson creamery near
Oelwein. : ?

aad

MTUUUUOOUUUUNUITNOUU COCO UTTUUUUTNOUUOUTCUU UNCUT OOUUTMNOUULUOU UNCUT UNTO

March 1, 1914

THE CREAMERY

JOURNAL

“NI

Page

Se rT TTITTTUTLILLTLLILULLULLLLLLLLLLLLLLLLLELLLLLLLLLLULLLLLLLLLLLLeLLLLLLLLLLLLLLLLL LULL LLoLLLLLL LULL LLLLLLL Loo LLL LOLOL

YEA

= aan peepee prema Srey oy it de Nba
oy ps a Need 4b Ki) i
Otisco Co-operative
Creamery Association
A. J. ANDERSON

@ Fancy

UL i

=
The Success of True
Co-operation
The Farmers’ ‘Co-operative Creamery

Company, of Monticello, Iowa, is one of
the most successful co-operative creameries,
‘not only in Iowa, but in the west. We find
from a glance at the recent annual report
that they have just closed their 16th year.
The formal organization of the creamery
“was completed in November, 1897, but the
buildings were erected subsequent to that
date so that no milk was received until the
spring of 1898. We quote a paragraph or
two from the report of the treasurer, H.
M. Carpenter, who is at the head of the
Monticello State Bank, who is thoroughly
familiar with co-operative movements, ap-
preciates beyond a doubt the advantages of
co-operation and has always encouraged
this in his community. Among other things
he says: “There are very few, if any, co-
Operative creameries in lowa—or anywhere
else, I believe—that can point to as long
and successful a record without internal
jJangling and bickering. This creamery is
remarkable in that, and it is to that, I say
again, you should attribute your success, to
a very large degree. Co-operative cream-
eries, more, I believe, than any other or-
ganization of men, fail because of conten-
tion on the inside rather than from opposi-
tion on the outside. Like households, and
like a great many other things in our daily
life, unless there is unanimity of purpose
and harmony of action, failure as well as
unpleasantness must follow. These har-
monious conditions that have brought your
success and have brought hundreds of thou-
sands of dollars of increased revenue to
the milk producers of this vicinity and, in-

scoring 93 points or better
the year around.

2 ? Cif ¢
ty beg ecaerWrth Cobre ale A

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d hel WB ace! tp, ul U2Cf MI1ek, ¢

Lu lUtraarc :
th c2fl etal to hi" Yp5 dS hoLean fe

Creamery Butter

@Whole milk plant; cream |
all pasturized,

DUTTKOMAMES We 50 kf |)
ene Mirtaine ators o7 ples ae val Score, %
One at Chicago 1a 1911—Score 971% [ 1909. National Sweepstakes, Milwaukee................. 97.00
Asa UOC ee NatOndle is. ca, Convetition. «,+.*. + hebne is races oe 95,50
Otisco, Minn, LA BT 1911. Benee Sweepstakes, Chicago..., . snvaiewes 0 «xc 97.50
, : 1911. B. & C, Convention, Minneapolis.............-++- 96.50
YWfla YL Wi, Lthecho, 1911. oie Months’ ade ee Blinneapolighicmmmer ciisicl«s « » 94.62
J . 1911, onvention ason City. Towa... steers ss cle s
Wlivrd 1911. Rescored by P. Me mieter, N,V: cnceitnis tive. oss 2
1913. Northfield airymen’s Convention............++++.
4 LOS state, Waic, IMitineapolis..... +. «ss scsuieere ess -
1913. reese a Months’ ea Htenss Minneapolis.
’ P . ; 1913. ational Convention, Chicago. .:...ccrcsecsercvcees
Net thorn ~ for Gm Anal Ue Le 1913, Average! Four-Time Exhibit: ...0..0se0cce+ +e vrses ;
GA VY LEO 40 , 1913. State Convention, Minneapolis............+++-++0- 96.50

salt.
1912 it was 16 per cent.”

we
Wey

CHICAGO:
431 So. Dearborn St.

STUUTUTUETUTTATUOTUOTURTTRTOO TU TUATUTTOATUATOATETCOTUOCOUMUOCCOTOUULUOUOUUCOLUOUUATUA UO UU UUUUMOO MUO UUODUMLUOUUUMUUMMUOUUO UD UUULOUO PUL UUM UU UUUULUM MUO UUOPUOLUUMULOPUOULODLOUOLUM UO UUOLLOLUOUUOULLEUOUUO LUO UUO UMA POOUOTUO TOOTH THUMM TOT THON OMEN ON ON ON fr

deed, indirectly large additional sums to
those who are not milk producers, are at-
tributable very largely to the fidelity, good
sense, even temper and high reputation of
those who have been your directors over
these sixteen years of business. In this
connection, too, let me point out that re-
sults so creditable have been to almost as
great a degree attributable to the good men
you have had in charge of the executive
work in the creamery itself. I refer to the
so-called creameryman. A careless, a
tricky or a dishonest man in charge of the
receipts of milk and cream and its manu-
facture will very soon sow seeds of discord
and distrust that will wreck the best cream-
ery that was ever organized. You have
been more than fortunate in this regard.
Your men—without exception, I believe,
have been the reverse of what I have said.
All have been able, competent and have
had the confidence of the patrons gener-
ally. This is very especially true of the
man who has been in charge for the past
several years, and the business has in-
creased so much and in consequence the
opportunity for criticism and trial materi-
ally added to.”

In commenting on the business done this
past year, an increase of 10 per cent was
shown. On the matter of prices, Mr. Car-
penter said: “It has been a year of very
high prices for dairy products, and we are
all of us, regardless of whether we are milk
producers or not, glad of these conditions.
It is perhaps not out of place, however,
for me to say that in all likelihood the
year or years to come will show some re-
duction in the prices that have existed in
the past year or so. While none of us
would like to see a falling off in the value,
still we must recognize that it is likely to

OF HIGH SCORES
With COLONIAL SALT

PARTIAL LIST OF SCORES

Mr. Anderson states: “I used Colonial Salt in all this prize
butter, and always used Colonial except in 1912.
better overrun from Colonial Salt than from any other brand of
My average overrun in 1913 was 21.98 per cent, and in

The writer of the above letter has a record of high scores
won with Colonial Salt unequaled by any other buttermaker and
unrivaled by any other salt.

Let us send you a sample of prize-winning Colonial or Liberty Salt

The Colonial Salt Company

AKRON, OHIO

I can get a

BUFFALO:
D. S. Morgan Bldg.

TUTTE

come, prepare ourselves for it and not com-
plain if it does come. There is room for a
lessening, I believe. At any rate, you will
all agree that no country, no state or no
community makes as straight, sure and
steady progress as that engaged in dairy-
ing, and no place has shown better results
Or more substantial results than Monticello
and the surrounding country.”

Fred Lehman is the buttermaker and
manager of the above mentioned creamery.
He has been with the company for eight
years and has just made arrangements for
another 12 months’ service. Commenting
on the work there he says: “We are not
very noisy down here at Monticello, but
we can show that we are doing a few dol-
lars’ worth of business.”

From the secretary’s report we find that
for the year ending December 31, 1913, they
received 203,667 pounds of milk, 1,707,376
pounds of cream. There were 7,854.1 pounds
of butter-fat from milk, 381,768.8 pounds of
butter-fat from cream—a total butter-fat re-
ceipt of 389,622.9 pounds. Of this 711.1
pounds of butter-fat were sold in milk and
cream and 388,911.8 pounds made into but-
ter. They shipped out 419,288% pounds of
butter and sold 26,19134 pounds to patrons
and 38,56834 pounds to others. The average
test of milk was 3.8 per cent and of the
cream 22.35 per cent. The overrun was
24.46 per cent and the cost to manufacture
butter 1.75c per pound.

This creamery paid an average price the
year around for butter-fat of 35.08c. Dur-
ing the year they received $145,639.64 for
butter and paid out $136,685.05 for butter-
fat. The patrons received in cash $123,-
353.27, in butter $8,711.59, in cream $825.
in salt $1,333.80, in oil $1,396.45, in hauling
$1,544.13 and in sundry articles $337.56,

Page 18

gives good satisfaction.

suction lift.

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CU

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Write your jobber today for a trial.
BLACKMER ROTARY PUMP POWER & MFG. CO.

PETOSKEY, MICHIGAN

[TNT eee

THE CREAMERY JOURNAL

TU eee

During the year $777.22 was paid for per-
manent improvements, $3,102.89 for sup-
plies, $4,459.75 for labor, $211.50 for direc-
tor’s salaries, $390 for electric motor, $360
for coal, $44.60 for taxes, $43.75 for insur-
ance, $24 for oil and $295.24 for other pur-
poses. At the beginning of 1914 there were
on hand in supplies $1,064.37. The secre-
tary of the company is O. W. Brazelton.

Mr. Lehman, the buttermaker, has been
a subscriber to The Creamery Journal for
a good many years. In sending us his re-
port he naturally sends along $1 for anoth-
er year’s subscription and adds: “I do not
want to miss one copy of The Creamery
Journal. I need it in my business. It is
the best teacher I can have for $1.”

Artificial Refrigeration

The outlook for an ice crop this winter
has been none too bright, and those who
depend on the natural product for their re-
frigeration are likely to experience some
difficulty in getting enough ice to meet
their demands, while prices are almost cer-
tain to be well on the upgrade. But why
depend on natural ice? The refrigerating
plant is available for all purposes of cool-
ing, and, wherever it has been installed,
there is a unanimous verdict in its favor
as being much more efficient, reliable and
considerably less expensive than ice.

Tt is hard to believe that any one who
hopes to build up a bigger and better busi-
ness should continue to use ice in prefer-
ence to the mechanical system. It is true
that all great reforms come slowly, but it
is also true that those first in the game usu-
ally derive the greatest benefit.

In every line of business today, where
refrigeration is necessary, the mechanical
system is surely displacing natural ice as
a refrigerant, and those so equipped have a

decided advantage over those who still con-
tinue to use the older and more antiquated
method. The refrigerating plant has these
advantages:

‘rhe necessary refrigeration is there when
it is wanted; temperatures can be controlled
at will; much quicker and more reliable re-
frigeration can be obtained; there is no
worry or annoyance; there is a more dry
and sanitary refrigeration, and the mone-
tary saving is considerable.

The mechanical system is undoubtedly
far ahead of natural ice in every respect,
and those interested would be well advised
to inquire more fully into its advantages be-
fore enduring longer the uncertain, unsatis-
factory and costly results obtained from
natural ice refrigeration.

Wisconsin Buttermakers

In closing the affairs of the 13th annual
convention of Wisconsin Buttermakers’
Association, we beg to say that the pro
rata was forwarded from Madison before
the week ended. If anyone entitled to such
pro rata failed to receive his check, the
officers will consider it a favor if the sec-
retary is notified at once.

-Those who sent a tub containing more
than 20 pounds will receive an extra check
to pay for the excess butter. Several of
the members sent packages containing less
than 20 pounds. In such cases the treas-
urer was instructed to deduct at the rate
of 27c per pound for such shortage from
the pro rata, as the buttermakers were sup-
posed to contribute 20 pounds for the good
of the order.

The state prizes and the district prizes
were sent out by express to the various
winners. If for any reason those entitled
to prizes have failed to receive their pack-
ages, we will likewise deem it a favor to

W. O. SAXTON & CO.

Ship Us and
Compare Results

Butter and Eggs

174 Duane St.,

NEW YORK

References: Irving National Bank, N. Y.;
Farmers National Bank, Osage, Iowa;
Your Own Banker; The Cre amery Journal

March 1, 1914

be notified to that effect so that we can
follow up the matter.

At the time of the butter exhibition on
Thursday, one of the members lost a pocket
knife in the exhibition hall. His name and
address are on the same. The intrinsic
value of this knife may not be very much
but as it is a souvenir of many years stand-
ing and the owner will be very grateful if
the finder will kindly notify the secretary
regarding the matter. We know the but-
termaker will greatly appreciate having the
knife returned.

Somehow or other, in making up the list
of scores, that of Hugo Bartell, Peebles,
Wis., was omitted. His score was 93.66, a
complimentary score.

It gives the secretary a great deal of
pleasure to inform the members that the
butter sold for a very good price, 27c, and
it also gives us pleasure to~announce that
the firm, Coyne Brothers, of ‘Chicago, who —
purchased the same were very prompt in
remitting for the butter. The butter was Z
shipped on Saturday, the 7th, and arrived #
in Chicago Monday. Tuesday morning a ~
check arrived at Madison for the full
amount, our weights being accepted with- x
out hesitancy. This certainly is a source 4
of a great deal of satisfaction to the offi-
cers of the association. Such promptness —
in remitting certainly speaks well for
Coyne Brothers.—G. H. Benkendorf, secre-
tary.

Michigan Convention
Scores

The following are the scores placed on
the butter and cheese exhibit entered in the ©
State Dairy and Food Department Educa-
tional scoring and the Michigan State
Dairymen’s Association, jointly. H, D.—
Wendt in charge of the dairy educational —
division of the Michigan State Dairy and
Food Department, and Thomas Corneilu-
sen, assistant in dairy manufacturing investi- —
gation in the dairy division Bureau of Ani-
mal Industry, United States Department of |
Agriculture, Washington, D. 'C., acted as

judges: :
Whole-Milk Class.

Edward Winters, Mt.
youn Vugteven, New
te 15 Schwanbeck, Une os pebgele ole ea Atte Le iaselol 6@/siehe 5
. T. Chandler, Grant, R Ae
Gyaibe Creamery (Co., “Alllegariin:.cteiesleteeree = 1s
Walter Roeder, Monroe... ce sm atic aeilsien sso 93
W. T. Conway, Troy Center, Wis.......2....«s 93
Jesse W. Cobb, Lawrence. ... sc cs cee snes nee ale
Palmer Butter Co., Parma. sereeente a
John P. Neidema, Allendale..
aaa Decker, Holton..... ae
TA’ Duell, Elsie... ac
oO. % Yokom, Thompson, Ohio
a Van Allsberg, Coopersville ainsere hue ieeane atest dical
J. Hinken, Coopersville.........++.+ssssee
Chee: Bosch, "Hudsonvillet.....cacnneee Gee we
Arend Meyer, Moline. ...-..eeeeeeeeseecencees
Garrett Meyer,
John Ebmeyer, Dorr.........«-e0+0>
Jesse Norgaard, Allegan...........
Christ Leibum, Orleanso. 0. scceemere
Frank B. Strick, Byron Center

Hand Separator Class.

ao Hopkins, Alto..comatee ee OS
Clare & Baker, Caledonia......... ye
C. N. Hubbard, Middleville..
J. G. Miller, coe eh:
Is gla
ameerte a
John E. Ross, Brown City at oie-c ouveipeectn oietele Mina 1
Ca We Pelton, Cedar Springsvine weenie
aN pues, Rothburg. . sir vice teieee nts aietnennn
encer, Bloomingdale. . PR SENT
arlow, Burlington. «..5« 00s ese saat 91
& R Plumley, Vassar. <itenennieen .
Gar H. Glasser, Perry.....sccswpae
Manchester Creamery Co., Manchest
Red Star Cream Co., Marlette..........

Arthur Gingell, Climax......+...+. on Sh epiete a ‘91
Clyde King, Concord. «4. .sus «slop OelnIS SRI 91
Mt. Calm nities samery Co., Greenville......+.+sss. 91
Wm. J. Rodenkisler, Lapeer..........5.5 sens A) |

March 1, 1914

SUTTTTTUTTUITUILLUUCCOUICULLURCULULCCOIOUCULLUUCCOULLLLICUUOUULLLLLLGLULLLOLLLGGCUULLLLLGELLLLLLLLLe-LLLLLLLLe LLL LLL Leone

Blue Print of Cold

Storage Room Free

We have designed a small cold storage room,
8 ft. x 10 ft. x 7 ft. high, especially for dairies and
creameries. The plan provides for an ice bunker in
one side, a concrete floor, and insulation (to keep
the cold in) consisting of one layer of 3-inch

Nonpareil Corkboard

plastered with Portland Cement.

Any intelligent carpenter can build this room for you
from the blue print. When you place your order for the
corkboard, special directions for installing it will be sent

ery are insulated with Nonpareil Corkboard.
Darlington, Pomeroy, Pa.

bad odors.

IUNUONL OU CA TEU DON OUY OUD OUT OA TEA TEN OUA OOOO TTT TA EA EA EAE TEA ee

The cream and butter storage rooms in this modern cream-

Nonpareil Corkboard is being used today in more
than 500 large dairies, creameries and ice cream plants; ;
also in hundreds of cold storage warehouses, packing without extra charge.
plants, breweries, ice plants, etc. It will save ice for
you and insure your having a thoroughly sanitary, hy-
gienic storage room. It won’t rot, mold or give off

Armstrong Cork & Insulation Co.,
Branches all over the United States

THE CREAMERY JOURNAL

TUT

Owned by R. M.

It won't place you under any obligation to get the blue print.

116 24th Street Pittsburgh, Pa.

TUVVOUOTOVVOVOAVOVOATOUOUONUOVONCOUUVTITOOTUUOTUNTUVUOTUIUOTUMILUUULUUOCUMUOTUMUUTULLUUO TULL ULOUULUOLUUOUUUOPLOUOLOCEUUOUEACOCAUOUUUAUOMUOUO UOMO UOULALOUUAUGULALOUMLOVOAUOMUOUOMLAUO LO UMUOUOALO UMA UOVUAPON OA UOT NOTOVOAUOV OOOO NO TON TNT ON TO NN TN TNI ONIN TOIT TOOT IT fr

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You'll need that room soon. So write now.

and Canada

Page

THN eee

Al
ohn A. McDonald, Hemlock............-++++. 91 Sand Lake Creamery Co., Sand Lake........... 90 Also a corresponding lowe fon
i Ge Whitney, Galesburg... oie. ccc wce cece oe OO ue Gem Almere SDAA elclalcaierc|s/sieisre)'s.c/etisj+:s 0 ie.e ecre’s 90 The deeree ef: eee Sa ls eae
peGe Marting Whiteclotds.... 5 c:cceecse ne --- 90% Emer Creamery Co., Devereaux.............0+. 90 deg Iness oO e fat in the
BeAse Simons; Cedar SprneS. wes caseesccess- ie pee eieieese Scores. ie fangs is the governing factor in deciding
Frank Withey, Emley City..............+..0+- ar H. Glasser, Perry..........seccsscccseccee the churning temperature. i
BEC. ochumson, Barlct River. cceacciels sicisis.« Bev 90 Max C. Rogner, Gera...........ccseeesssceeee 95 temperature will cts a = aS parte
f Cc. RPricy NOL tM BVAanChisrcicls ciciaic elec /alele:s/s\0.0 90 Roy. Walkinson, Elm) Hall... 0.0... e cesses 94 cae MA grea eal in dil-
MP re Neilson neEigeoteey so ssccisicc ver weiss +12 « oa . E. aoe ae IE a S Sp0ongadGoae Beane 2 ent eet The hardness of the fat
R. G. Walker, Dowagiac...........-++sseeeeeee + bP. Bitzpatrick, Middleville... ....°........- epends upon, (1) the season of the year;
2 C._ Miller, Colon........ sntencseccccccrerce 90 Bree SUOW,) (EEMWICK:s e)slclefeye uisieie'«lelclelele)eiaie’aislavele 91% (2) the individuality of the cow; (3) the
ess Brothers, Iron Mountain................- 90 John J. Eccles, Clifford....... Mere rofetareerersvereleroletsieie 90% : : an =
Lewis Werhle, Marshall............2-ceeeeeess oe Kent City Cheese Con ene Gitbyspeks yer overs eicre.ere 91 ne lactation period; (4) the kind of
F. H. Parmeter, Morrice.......-+sseeeeeseeeees 0 é airy Butter. : ood fed to the cows. A 2 Pend
Eeee. Bogeman, Freeland.....6... 6sscce.cscccses 90 W. H. Oliver, R. F. D. 14, Grand Rapids...... 91 fluence the aeltine poi ae ees erpore ie
We Barton, (SALAUAG ss cinieiels cicies'siee ee cieieioieo oe. 90 Mrs. T. L. Cornell, Cedar Springs, R. F. D. 33..91 ing point of butter-tat. 1€
iseva Creamery Co., Gerais cece. cs nesses races 90 Only those whose scores are 90 or above appear. higher the melting point of butter-fat the

Factors Influencing Overrun

By L. P. THOMAS

Let us first see just what overrun really
is. It is the difference between the amount
of butter-fat and the amount of butter made
from that fat.

This overrun is composed of moisture,
salt, curd and solid matter, or ash. The
first three are the ones we must try to con-
trol. That last, ash, is nearly constant.

We must try to get rid of all the curd
we can, for it is very injurious to the but-
ter, as it is a good medium for the growth
of bacteria. Thorough washing will gen-
erally accomplish this.

Salt should depend on the market, almost
entirely. It will vary from 2 to 4 per cent.

Moisture is the greatest factor influencing
overrun. How are we to get the maximum
amount, and still keep within the bounds
of the law?

The amount of overrun depends on: first,
thoroughness of skimming; second, com-
pleteness of churning; third, general losses

in the creamery; fourth, composition of the
butter manufactured.

The first, thoroughness of skimming, will
not bother most of us, as the whole-milk
we get is not used for churning.

In the second, completeness of churning,
we must have the cream ripened to the
proper degree of acidity. The degree of
acidity depends on the thickness or, rather,
richness of the cream. That also involves
starters, which is out of my subject. We
will assume that the cream is 35 per cent,
ripened to .5 of 1 per cent, acidity, and tem-
perature 62 degrees Fahrenheit. It must be
churned till the butter is of a flaky, granu-
lar appearance. When churned enough, the
butter will stand well up in the butter-milk.
The butter-milk should be of a bluish color.

Sixty-two degrees Fahrenheit cannot al-
ways be used, however, for at times of the
year when the cows are nearly dry, the fat
is much harder. The fat globules are hard-
er, thus a higher temperature must be used.

higher the churning temperature must be,
and the lower the melting point of the fat
the lower the churning temperature.

Cottonseed tends toward a very hard, tal-
lowy, white butter, and harder churning. If
we could dictate to the producer what to
feed, we might remedy this to some extent,
but as we cannot, it is up to us as butter-
makers to watch temperatures and test.

We must know just how much fat we are
putting into the churn, know its tempera-
ture, also the temperature of the butter-
milk and wash water. By knowing these
and testing the butter, we can tell which
way to run the temperature up or down.
The temperature should be such that a
churning can be completed in from 30 to
45 minutes, or not more than one hour.

The amount of cream in the churn makes
considerable difference also. If only a small
churning is being made, a lower tempera-
ture must be used, for there is so much
more agitation produced than when the
churn is full.

The temperature must be higher when
the cream is very thick, or it will adhere
to the churn and roll over with it and not
be churned at all. Very thin cream churns
slowly.

The temperature of the wash water

Page 20

S20 EEE eee

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Northey Mfg: Co., No. 100 Bluff St., Waterloo, Ia.
For sale by all dairy supply houses.
TTUTEVTU ETE

TUE

SUT

SUT eee

W. I. YOUNG W. B. YOUNG

ESTABLISHED 1854

W. I. Young & Co.

Wholesale Dealers in

Butter, Cheese and Eggs

149 Reade St, New York
WRITE US
Refer by permission to Irving National Bank,
N. Y.; Fidelity Trust Co., N. Y.; Dun’s
and Bradstreet’s Agencies.

TOT ee

THe

ESTABLISHED 1869

GEO. W. LINN & SON

The Chicago Butter House

340-342-344 West South Water St.
near Lake St. bridge

Would like to contract with you for your make ot
Fancy Creamery in tubs. Can offer you a liberal
contract.

Will pay a price for quality. Send us a sample

shipment.

Best Equipped Butter House in Chicago

References: National Bank of the Republic, Chicago; Plain-
view State Bank, Plainview, Minn.; The Creamory Journal.

S| Zenith Butter SEgs Co.

Harrison and Greenwich Sts., New York
Receivers and Distributers
Give superior service and real results. That
covers it, consi or write. Refer to your
bank, Creamery Journal or
our shippers.

Jacob F. Miller Established 1864

BICKEL & MILLER

PHILADELPHIA EGG HOUSE

EGGS, BUTTER AND POULTRY

Butter and Egge in Car Lots or Less
322 So. Front St.. PHILADELPHIA, PA.

References: Irving Nat'l Bank: Southwestern Nat.
Bank; Dun and Bradstreet, Correspondence solicited.

We want to do business with you

THE CREAMERY JOURNAL

should be nearly the same as the butter-
milk. Wash out all the butter-milk, regu-
late temperature of wash water according
to moisture test.

The things that cause high moisture are,
(1) churning at high temperature; (2) over-
churning; (3) churning exceedingly rich
cream; (4) washing with warm water and
leaving water in churn while incorporating
salt; (5) churning the butter into lumps in
the wash water; (6) working butter in
presence of water; (7) overworking butter
in water; (8) by churning cream at once
Or very soon after cooling.

To prevent high moisture, churn cream
at low temperature; churn butter to fine
granules; wash butter with cold water; hold
butter in cold water for some time in or-
der that butter granules may become firm.
Drain the butter dry before adding salt
and working; work butter at intervals, a
few workings at a time; maintain a firm but-
ter-fat during the whole process of butter
manufacturing.

How to expel moisture. This can be ac-
complished by letting the butter stand in
the churn until it has set, then start the
churn, set the workers in motion and work
as usual until the moisture is sufficiently re-
duced. If churn room is too warm so that
the butter can not harden or become firm
in churn, put it in tubs and place in the
cooler until set. Then remove to the churn
and work as stated above.

To retain moisture. Fat does not mix
with water. The globules simply adhere
and contain small particles of water be-
tween them. Have cream and water tem-
perature uniform from day to day; try to
have cream same amount and per cent from
day to day; churn till granules are same
size; wash with same amount of water;
give churn same number of revolutions;
add same amount of salt; work same; use
an accurate thermometer; speed churn uni-
formly; test everything.

The composition of the manufactured
product depends on the per cent of mois-
ture and salt incorporated and the amount
of curd left in.

Under general losses in the factory will
come, poor skimming, bad weights, poor
testing, careless handling of milk, cream
and butter, also poor ripening before churn-
ing.

Under poor ripening I will say, don’t ever
get the idea that you can mix sweet cream
and sour cream together and churn them at
once without ripening them and get good
results. Either one is very much over-
churned or the other is run out in the but-
ter-milk.

Let it stand for two or three hours at 65
degrees Fahrenheit, then cool down to
churning temperature and hold for a cou-
ple of hours until the fat becomes that
temperature throughout.

Sweet cream and sour cream do not
make a mixture of sour cream, although it
may taste that way. Hence the ripening
process.

Therefore, it is up to us as buttermakers
to know what we are putting into our
churns and know what we are taking out.

To know these things we must know our
temperatures and test, test, test everything.

North Iowa Buttermakers

We have been advised that the North
Central Iowa Buttermakers’ and Dairymen’s
Association will hold a meeting at New
Hampton on Thursday, March 19th. L. L.
Flickinger is president and Frank Brun-
ner, of Charles City, secretary. [Further no-
tice will appear in the March 15th issue of
The Creamery Journal.

March 1, 1914

SLUT

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Every Time You

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Worker

It is the cleanest churner—makes
the finest, most even quality of but-
ter—is simple, strong, almost noise-
less.

Exclusive patented features make
this the greatest profit-producing
churn. Easy to operate—all adjust-
ments within convenient reach—easy
to clean—easy to watch during pro-
cess of churning.

Only three- levers required to op-
erate. No intermeshing gears. Stand-

ardized chain sprockets used, with
best automobile chain. Read this
protecting

GUARANTEE

We guarantee every part against
defects of workmanship or material.
We guarantee that the L. A. Dis-
brow Combined Churn and Butter
Worker will accomplish just what
we claim for it. We guarantee that
it will churn quickly, churn ex-
haustively and churn into even but-
ter granules.

Write today for description and full
particulars.

MinnetonnaCompany
DEPT. A5, OWATONNA, MINN.
ATPUUTUUUTUETUUCOUEUTOTTROTOURROTOTRTOOTOIOCTORUTITOUT LILO LEO LOO LG

U0 ee

TWN

Change of Name

The insulation department of the Arm-
strong Cork Company has been taken over
and will hereafter be conducted by the
Armstrong Cork & Insulation Company.
The personnel of the management and the
sales force will be the same as heretofore.
The growing importance of our insulation
business and the recent addition to our line,
of steam pipe and boiler coverings (which
contain no cork), rendered it desirable to
make this change for the more satisfactory
and efficient transaction of the company’s
‘business.

All stock has been sold for the new co-
operative creamery at Mount Ayr, Iowa.

——_— ae ee Oe, ee
—

March 1, 1914

The Buttermaker’s Obligations

By PAUL TROWBRIDGE, McAllen, Texas

When I first received the letter from our
secretary asking me to discuss this subject,
I began to classify, in my mind, the butter-
maker’s obligations into two divisions, but
failed utterly for this reason: I was unable
to find an obligation that the buttermaker
owes the creamery that he does not owe
the patron. In a word, the buttermaker
owes it to his employers to make the
creamery a success. And the same identical
clause defines his duty to the patron. For
a successful creamery means_ successful
patrons, and at the same time, depends up-
on the success of its patrons for its own
success. Co-operation and confidence are
necessary in the creamery business, per-
haps, to a greater extent than in almost
any other line. The creamery owners
show their confidence in the patrons when
they erect the creamery, and the patrons
express their confidence and willingness to
co-operate by stocking up with cows. It
is up to the buttermaker to keep this spirit
of co-operation and mutual confidence un-
impaired.

One of the buttermaker’s first obligations
is to turn out a high grade product. I will
not go into detail as to how to do this—
this is not a treatise on buttermaking, but
there is one factor of quality production
that I want to mention as an obligation
to the creamery, and to the patron, and that
is the grading of cream, or butter-fat. It
is no more fair to pay the same price for
butter-fat in good, fresh, sweet cream, as
for that in sour, stale cream, than it would
be to pay a flat rate per hundred pounds
for cream; and it is, absolutely, beyond a
question of doubt, a fact, that a higher
grade of butter can be produced where this
discrimination is made in favor of good,
clean, sweet cream. Pardon a personal ex-
perience. At the McAllen creamery we
started in right at the beginning to grade
the cream into two grades. “A” grade is
defined as perfectly sweet cream, clean and
of good flavor. “B” grade is clean and un-
tainted, but may be slightly sour. We pay
a 3c premium for butter-fat in “A” grade
cream. The result is that about 90 per cent
of our cream grades “A” at this time of
the year, and never less than 75 per cent
in the hot summer months. The mutual
benefit to the creamery and to the patron
is evident. Suffice it to say, that we have
been able to command the very tip-top of
the market for our products; and the pa-
trons have received the very highest prices
for butter-fat.

It is the buttermaker’s duty, and should
be his delight, to employ up-to-date and
economical methods. The buttermaker
who employs the same method today that
he did 10 years ago, or even one year ago,
is a back number. Some improvement can
be made every day. This does not mean
that the creamery should be equipped with
all the very latest, untried machinery, but
a person who is observing should be able
to see constantly places where steps, time,
Or money could be saved, and the compe-
tent buttermaker is one who will take ad-
vantage of his observations to make that
saving. Thomas Shipley, of the York
Manufacturing Company, was once asked:
“Shipley, when are you going to stop im-
proving the York plant?” His reply was,
“T do not expect to stop improving until I
do not know of any improvements to make,
and then I expect to give away to a bet-

THE CREAMERY JOURNAL Page 21
a meeting will lean back in his chair, with
his “jimmy” pipe in one corner of his
mouth, and express himself fluently and in-
telligently. Get your patrons to take a
dairy paper, but don’t pester them to death
about it. Eighty per cent of the butter-fat
received at the McAllen creamery now

ter man, who will make further improve- comes from the readers of good dairy pa-

ments.”

The buttermaker should be acquainted
with and take a lively interest in the affairs
of the patron. It is not enough that he
should know how much butter-fat he sends
to the creamery, but he should know how
many cows he has; how his separator is
working; how his herd of Durocs, or Po-
land-Chinas is increasing; how his corn and
alfalfa are coming on; how his children are
getting along in school—in short, he should
study the patron, and the things that inter-
est the patron. The buttermaker who does
not keep a skim-milk test bottle at the dis-
posal of the patron and urge him to keep
tab on his separator is overlooking one big
bet. The butter-fat wasted in the skim-
milk from 20 to 100 poorly regulated sep-
arators each day amounts in a year to an
appreciable amount of business for the
creamery, and if you can show the patron
where he can save a few cents each day
you have made a friend. A few days ago
one of our patrons told me that he could
not understand why his cream did not test
higher. I was very busy at the time, and
was about to tell him that I would take the
matter up with him at some more conven-
ient time, but thought better of it and sug-
gested that if he had the time we would
run a test together right then. The test
convinced the man that the leak, if there
Was One, must be elsewhere, and it re-
established» his confidence in the integrity
of the creamery. If I had put him off with
an excuse, he might not have found op-
portunity to go through the test with me at
some other time, and would, perhaps, al-
ways have harbored a shadow of a sus-
picion that the testing had not been exactly
above board.

To use political slang, the buttermaker
should “keep solid” with the patron. One
must use his own judgment as to how to
go about it in individual cases, but a few
suggestions may not be out of place. Be
ready at all times to go over the patron’s
accounts with him; keep a number of milk
test bottles and encourage him to bring in
samples of milk from individual cows of
his herd to be tested. Help him to get the
best results from the feeding of his skim-
milk; keep the creamery office supplied with
dairy literature, and invite the patrons to
use the office as their loafing place. En-
courage them to get together here inform-
ally, to exchange views on dairying and
farming in general. A farmer who would
never think of standing up and addressing

is looking after the butter, egg

pers. Keep your eyes open for opportuni-
ties to be of service to the patron. Advise
him and teach him, if you can do it with-

out being offensive. Treat him as a per-
sonal friend, make him see that his inter-
ests and those of the creamery are identical,

and you will have given the dairy industry
a big boost in your community.

The summing up is simply a reiteration
of my first proposition, that it is the obli-
gation of the buttermaker to strive for the
common success of the creamery and the
patron; they are parts of a great whole—
the dairy industry. They are one and in-
separable.

Philadelphians Busy

The Philadelphia Produce Exchange, to-
gether with the cold storage interest, headed
by John J. MacDonald, have been on hand
in Washington in large numbers to protest
and present arguments against the passing
of McKellar Cold Storage bill. The Pro-
duce Exchange is a live organization and
and poul-
try interests of their state.

Mr. MacDonald is very active in matters
of this kind, and through him the exchange
has accomplished many important things for
the trade in Pennsylvania.

Fred Marty purchased the Argyle (Wis.)
Cheese Company, and took charge Febru
ary Ist. Mr. Marty was formerly dairy and
food inspector under Commissioner Emery

We Want to Do Business With You It Will Pay You to Trade With Us

W. D. COLLYER & CO.

Successors to Collyer & Co.

BUTTER AND EGGS

Butter in any quantity and all grades. Eggs in carlots or
ess. Write, wire or phone us.

Main Offices: 200 W. South Water St., CHICAGO

Warehouse: 209 W. South Water St.,
Long Distance ’Phone, Main 3184.

W.B.A.Jurgens

COMMISSION MERCHANT
AND WHOLESALE GROCER

WALLABOUT MARKET
BROOKLYN NEW YORK

References: All Mercantile Agencies: Manu-
facturers’ Nat’l Bank, Brooklyn.

Established 1865

Beam, Turner Co.,

Philadelphia,

Pennsylvania

Butter, Cheese, Eggs, Poultry

Ask The Creamery Journal.

GEO. M. RITTENHOUSE

SAMUEL BINGAMAN

JUAN A. BABCOCK

GEO. M. RITTENHOUSE & CO.

154 Reade Street, NEW YORK

BUTTER AND EGGS

REFERENCES:—Importers and Traders National Bank; New York National Exchange Bank; All Commercial
Agencies, and The Creamery Journal.

Page 22 THE CREAMERY JOURNAL March 1, 1914
SUT FOR SALE—Randolph one-ton motor truck, stake
= = body, tires good as new. Truck in fine working con-
= Edward I. Swift, Mgr. Butter Western Representative:F.A. = dition. Genuine b in i
= Department. Formerly with ARMSTRONG & SWIFT Salisbury, Vinton, Iowa. = care The lereamer actcam Be a ee
= Stephen Underhill. = :
= Butter, Eggs and Cheese = _FOR RENT—Fully equipped creamery at Otter-
= = ville, Iowa. Well located in the center of good dairy
= ese ee ete sts plo 321 Greenwich St, Cold Storage Warehouse = buteee sate: Baar has eanipaear for up-to-date
= SS Nene = ing.
= Wak? Wecingivagelerh) > | Nor Way, ORK Cuba, New York. = McGill, Eeersiacy, Indepeadenee, ios aaa hy
FUE : WANTED—To get in touch with any party hav-
ing a 3,000-pound Alpha turbine separator. It must
be guaranteed to be_in first-class condition. Address
z - B. Davies, 410 Fifth St., Portland, Ore.
Perfection Brand Butter Color | .939¢ 07 sir. cogs Gam
0., tlan, Iowa, have discontinued business an
HIGH IN QUALITY 2: s: es LOW IN PRICE will sell all their property consisting of buildings and
machinery at the creamery premises three miles east
PURELY VEGETABLE—COMPLIES WITH ALL PURE FOOD LAWS of Harlan, Towa, on Friday, March 13th, at 1 o'clock
p, m. The machinery consists of one Nelson gas en-
Order it from your dealer or send your order to the manufacturers gine, 6 h. p., in good condition; one 4 h. p. steam
oiler, one No. 8 Perfection churn, good as new;
THE PRESERVALINE MFG. Co., Brooklyn, New York City one Wizard agitator, 400-gallon BA one Nor-
they cooler, one Babcock tester and all other ma-
chinery to run a creamery. Anyone desiring to buy
the entire plant may make arrangements with Geo.
| POSITION WANTED—As buttermaker. Seven ens ee lease the svottnd au put in their bid
= z years’ experience. Understand all up-to-date methods t eee, SAE ool Ga T ‘oard reserves the right
, in operating whole-milk or gathered cream plant. Am G) GHEGIE heyy obese xt erms, cash, or bankable
e Z Hee note bearing 7 per cent interest. Harry Lewis, clerk;
an earin S proficient in pasteurization, moisture control, starter 2 : a , Clerk;
N. G. Kraichel, auctioneer. S. Peterson, presi-

POSITION WANTED.

POSITION WANTED—By expert buttermaker
with 5 years’ experience. Can furnish best of ref-

erences. State salary paid in first letter. Don’t
expect cheap man. Address A. V. Larson, Algona,
Iowa.

POSITION WANTED—By buttermaker with
10 years’ experience, 4 years in Denmark and 6
years in America. 25 years old and single. Salary

$100. Can furnish references as to my _ ability.
Address S. G., care The Creamery Journal.
WANTED—First-class buttermaker wishes posi-
tion in creamery running the year around. Ten
years’ experience. Dane. No bad habits. Good
references. Can come at once. Address Box 41,

Shennington, Wis.

POSITION WANTED—By first class _butter-
maker. Thoroughly capable and honest and can
guarantee results. English and Norwegian. Age
27. Describe plant, state. wages in first letter. ‘At
liberty after March Ist. Address Peter Tvedt,
Stillman Valley, Ill.

POSITION WANTED—Buttermaker with 18
years’ experience in whole-milk and gathered cream.
Have had one year as chief engineer in power plant.
Have three diplomas and several high scores. . Can
furnish best of references. Address I. H., care The
Creamery Journal.

DON’T LOOK INTO THIS unless you are look-
ing for a man who is not afraid of work and who
can and will give you perfect satisfaction in all
classes of work. If you are looking for a man who
will do all this, write me. I have eight years’
practical experience in buttermaking and can fur-
nish recommendations from former employers. Can
come soon or later. For particulars write A. Larson,
Fall River Creamery, Fall River, Wis.

POSITION WANTED—First class buttermaker,
Scandinavian, 33 years old. Married, one child.
Understands all up-to-date methods, having had 11
years’ experience. Have operated both whole-milk
and gathered cream plants. Have taken course at
Iowa Dairy School and recent short course. Can
come at once. State salary and full particulars in
first letter. Best of references furnished. Address
J. B., care The Creamery Journal.

making and refrigeration. Married, with small fam-
ily. Can come on 15 days’ notice. Position pre-
ferred in Iowa. Address H. W. Maus, Lock Box 52,
David City, Neb.

— ee

to No. 1111, care The Creamery Journal.

HELP WANTED.

WANTED—Personal buttermaker bids to be re-
ceived on Tuesday, March 17th. Plum Valley Cream-
ery Ass’n, Waldorf, Minn.

WANTED—To get in communication with a No.
1 buttermaker who has $500 to invest, and is desir-
ous of making a change which will be to his advan-

tage. R. W. Scott, Whitnev, S. D.

WANTED—An experienced single man who would
like to live in the best city in the south. I am start-
ing a business which has - bright future and want
a man who understands running a city milk plant
and creamery. Full information to interested party.
Address J. A. Berryhill, Charlotte, N. C

WANTED—Buttermaker for’a small creamery at
Rowan, Iowa. Send recommendations and terms to
D. A. French, secretary, Rowan Co-operative Cream-
ery Company, Rowan, lowa.

MISCELLANEOUS.

FOR SALE—A good paying creamery and _ ice
cream plant in South Dakota. Good dairy district
and no competition. Cleared $2,000 last year above
expenses. For further information address ‘‘Snap,”

care The Creamery Journal. 7

WANTED-—lInformation regarding good creamery

for sale.| Send description and price. Northwestern
Business Agency, Minneapolis, Minn,
WANTED—Information of good creamery for

sale. State full particulars. Western Sales Agency,

Minneapolis, Minn.

John J. MacDonald

Butter, Eggs, Poultry

Fancy Creamery a Specialty

References:

138 South Water Street
PHILADELPHIA

COMMISSION MERCHANT

43 Years’ Experience

Corn Exchange National Bank, Philadelphia; A. H. Barber & Co., Chicago; Bradstreet’s and

Dun’s Mercantile Agencies; Creamery Journal.

dent; Clarence Johnson, secretary.

FOR SALE—Will sell creamery doing increased
business or will incorporate with man who thor-
oughly understands the business in all its branches,
buying cream and disposing of butter. Your money
to _add_ refrigeration, ice cream, etc. Address
R. N. M., care The Creamery Journal.

FOR SALE OR EXCHANGE—Maxwell runa-
bout auto, two-cylinder, 16 h. p. engine. Has brass
frame glass wind shield, four new tubes recently
put in, new muffler, new differential posts in rear
axle; good running order. Price $300. or will ex-
change for 300-gallon Cherry cream ripener. Must
be in first-class condition. and of equal valuation.
Adi peiodes Creamery-Ice Cream Co., Oakland

ity, Ind.

FOR SALE—One 450-pound Victor churn in
first class condition. Has been used three years.
Too small for our business. Bargain to party who

can use this size. Address Pinckneyville Cream
Pinckneyville, Tl. z ER

WANTED—Experienced but-
termakers. We will pay attrac-
tive wages to intelligent young
men who have had practical com-
mercial creamery experience.
Graduates of State Dairy Schools
preferred. Write in your own
hand, giving particulars regard-
ing age, experience and wages ex-
pected. Address Noo 233 .care
The Creamery Journal.

SUT

Are You the Man?

We want a manager—one who has
superintended the handling of whole-
milk, cream, butter, etc. He must
possess business ability—and he must
ayer or be able to raise some capi-
tal.

We will establish creameries on a
ae unique, but thoroughly practical
plan.

We want such a man for each of
six or more of the larger Middle
Western Cities—like Toledo, Detroit,
Cleveland, Buffalo, ete.

We have ample capital and a work-
able, remunerative proposition. The
investment of Manager’s capital is
primarily a safeguard to insure at-
tention, industry, efficiency.

Address Dept. W, care of
THE CREAMERY JOURNAL

TOC

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Real
————

TIN ee 2

PLE
THE FACTORY TUBULAR

4 I ‘HE development of a creamery to its
highest output at the lowest expenditure
of time and money is what the installation

of the SHARPLES TUBULAR CREAM
SEPARATOR accomplishes.

The cream travels the entire length of the suspended,
bottom-fed bowl, reaches the cover with little force,
flows into its receptacle and permits the butter-fat
slobules—which produce the finest quality of butter—
? to remain unbroken.

The almost frictionless ball bearing from which the tubular bowl
hangs requires but little power. Because of this absence of friction,
the machine consumes but two gallons of oil a year.

Suspended by a single ball bearing, the tubular bowl is capable of
a great number of revolutions a minute, and this speed affords the
greatest centrifugal (or skimming) force. .

Send for the Factory Tubular Book
THE SHARPLES SEPARATOR CO.

WEST CHESTER, PA.

———

—

—. Coe
———— oo

Chicago, IIl. Dallas, Texas Minneapolis, Minn. Kansas City, Mo. Toronto, Can.
San Francisco,’Cal. Portland, Ore. Omaha, Neb. Winnipeg, Can. Agencies Everywhere

One Very Good Reason

For Buying C. P. Machinery

Ope best of machinery will
break. Accidents wi// hap-
pen. It is not always the fault
of the machine. Sometimes it
is caused by the elements, or a
mistake of the operator, or
something else. If your ma-
chine does fall down, you need
repair parts. And you need
them quick.

Right here’s where we can
be of great service. For we
can supply you with the right
repairs for any C. P. machine
on short notice. We have the
equipment for making all
parts of the same pattern in
exact duplicate. We keep a

record of all the equipment
we make. You have but to
sive us the number of your
machine and the name of the
part needed and, regardless of
how long ago you bought the
equipment, we immediately
know what to send you.

C. P. Machinery probably
breaks down less than any
other. Weare glad to say that
our repair part departments
are not kept busy. But when
called upon they do render a
service—a service which you,
as a far-sighted buyer, must
sive full consideration.

The Creamery Package Mfg. Company

Chicago, IIl.
Albany, N. Y.
Waterloo, Iowa

———

Minneapolis, Minn.

Toledo, Ohio

Philadelphia, Pa.
Kansas City, Mo.
Omaha, Neb.

VOL. XXV NO. 4

Who’s Your Friend?

LOOKS GOOD TO ME!
The Powerful Germicide

Published by FRED L. KIMBALL CO.,

THE

a er

The National
Creamery
Magazine

Disinfectant—
Deodorant

NOT A POISON

Will Not Taint Milk or Its
Products

WATERLOO, IOWA, MARCH 15, 1914

CREAMERY

B-K REPRESENTATIVES
Creamery Package Mfg. Co., Chicago, IIl.
A. H. Barber Creamery Supply Co., Chicago, IIL.
Ohio Creamery & Dairy Supply Company, Cincin-
nati, Ohio.
L. A. Watkins Mdse. Company, Denver, Colorado.
J. G. Cherry Co., Cedar Rapids, Iowa.

Makes It Easy For You to Comply With All Sanitary Regulations

More important still—it makes it easy for you to make
better butter at less cost. The use of B-K all through
your plant cuts off a great many sources of loss. At a cost
of a nickel a day for the average creamery you can keep
the whole plant sweet and clean.

Believe me, if you knew what good work B-K is doing
in other creameries you wouldn’t rest a minute until you
sent your order for a good supply.

USE B-K BECAUSE IT IS PRACTICAL

We recommend nothing to you except the intensely practical. We

have no patience with experimenting with the other fellow’s work.,

We know what we are talking about before we print a word. We

don’t mean laboratory tests when we tell you B-K will do a certain:

thing—we mean actual work and tests in regular creameries.

Use B-K in every drop of rinse water. Use B-K for rinsing vats,
cans, churns, all piping, conduits, separators—whatever place you know
where there is a chance of germ trouble. You know the places. We

tell you to’ use B-K throughout the plant, because it will pay you to
do it. Remember, a nickel a day will do the stunt and you will be
utterly surprised at the advantages it will give you;:at the improve-
ment it will make in your output; how much easier it will make your
work. B-K is your friend from start to finish.

CO-OPERATIVE WORK

If you will show every one of your patrons the B-K way of pro-
ducing pure milk you can make an increase in the quality of their
milk and cream that will astonish them.

If you can get them simply to rinse cans, pails, separators in B-K
and wipe off the cows’ udders with B-K dilution before they milk you
could afford to buy all the B-K your patrons could use.

If you don’t believe this statement ask us to show you.

Every creamery manager, every buttermaker, every stockholder
and patron of creameries will be interested in our new book, “Better
Milk.”

It is sent free. It is brim full of interesting facts, good illustra-
tions and money-making suggestions,

WRITE US TODAY.

General Purification Company

603 Pioneer Building

MADISON, WISCONSIN

ONE DOLLAR A YEAR

Waterloo, Iowa

CCQ Oooo ooo eee

TUURETEVTTLI

TUVUUEEEETTTT ETT

No. 120, capacity 12,000 lbs. per hour

Belt power driven style

Made in ten sizes and styles, from a capacity of 12,000
pounds per hour down to a small hand machine with a
capacity of 100 pounds per hour. Larger sizes turbine or
belt driven. Smaller machines can be run by gas engine,
belt, electric motor or hand power.

No. 106, capacity 2,000 lbs. per hour

Steam turbine driven

No. 100, capacity 1,000 Ibs. per hour
Hand driven style

No milk whether certified, inspected, guaranteed or how-
ever produced, is so pure but that it will be rendered
more wholesome by the De Laval process of clarification.
The cost of clarification is trifling when the results ob-
tained are taken into consideration,

Milk Consumers Are Beginning to

Demand De Laval Clarified Milk

N? milk dealer or producer who has wit-
nessed a demonstration of the De Laval
Milk Clarifier and has seen for himself the
composition of the residue removed from even
the best milk by this machine, can doubt for an
instant the benefits of clarification.

6 Niaaee is no question but that these benefits
are positive and easily apparent, and they
are rapidly becoming known to the general milk
consuming public.
HE advantages of clarification by the De
Laval process are self-evident to milk in-

Nee to say that the milk dealer who
is wise enough to anticipate the general con-
sumer’s demand for De Laval Clarified Milk
will be the man who will reap the benefits.

An actual demonstration of what can be accomplished with a De Laval Milk
Clarifier will be gladly accorded to any responsible milk dealer or producer.

The De Laval Separator Co.

165 Broadway, NEW YORK 29 E. Madison St. CHICAGO = 101 Drumm St., SAN FRANCISCO

STULL LULL UUM UUM UUM UOMO UE MUO UOTE IMO UNUM UOT TOMTOM OMPUMME MOOI U CEPI OOH TOMOTEHO COM UE Pee

Hee

Che Creamery Journal.

The Wational Creamery Magazine

Vol. XXV No.4

In studying the creamery conditions of
any state or locality we immediately notice
how greatly these conditions are influenced
by the general agricultural conditions. In
a thickly settled district in which there are
20 cows on every quarter section the cream-
ery problems are quite different from those
in the sparsely settled districts where there
are only one to four cows per quarter sec-
tion.

In many parts of the Dakotas, dairying
is but a small side line on a large farm and
for this reason receives scant attention.
The farmer with six cows and 600 acres of
grain divides his time and thought between
the two in the ratio perhaps of six to 600.
However, it is a noticeable fact that poor
crops are a powerful influence for narrow-
ing the ratio.

The Dakota farmer realizes the neces-
sity for more live stock. He is a progress-
ive farmer and when he makes up his mind
to go into live stock he wants to go in
with a jump. Where the dairy cow is the
favorite live stock the farmers wish to de-
velop into a full-fledged dairy community
all at once. They want a _ prosperous
creamery like they read about in the pa-
pers, but frequently do not consider the
difference in the general conditions, and
for this reason we have more creamery
failures than are good for the dairy indus-
try. Because a creamery in Wisconsin or
Minnesota makes butter for lc a pound and
sells that butter at a premium on the New
York market, is no reason why a creamery
in a sparsely settled district of Dakota
should be expected to do the same thing.

In the last biennial report of the dairy
commissioner of the state are figures show-
ing that a great many of the local cream-
eries of the state paid on an average 5c
per pound less than the creamery that paid
the highest price. In all these creameries
the farmers expected to receive the highest
possible price. They were disappointed
and many lost faith in the creamery. Many
became patrons of distant creameries, not
because the distant creamery paid more for
cream, but because their own local cream-
ery had not been able to live up to extrav-
agant expectations. Many of these cream-
eries were operated under conditions that
almost precluded any possibility of their
being able to pay close to New York extras
for fat.

Let us therefore be more conservative
in advising the building of creameries in
undeveloped territory. Before advising
such a move let us carefully study local
conditions and assure ourselves that a
creamery will probably add prosperity to
the community and assist in dairy develop-
ment.

In the creameries that have operated dur-

WATERLOO, IOWA, MARCH 15, 1914

One Dollar a Year

ing the past few years we observe that
some of them have sold a large percentage
of their butter to merchants in various
towns in this or adjoining states, while
others have sold all their butter on the big
markets. And we observe that the cream-
ery selling butter to the local merchants
has received a higher price for the same

grade of butter than that received by the.

creamery shipping to the big markets. The
former method eliminates the commission
and greatly reduces the freight or express
charges. But more important than this is
the fact that the local merchant and the
constmer are more lenient in grading but-
ter than are the dealers on the markets.
Very little Dakota butter sells as extras on
the markets. Much of it sells for several
cents under the quotation. But this same
butter sold to the local merchant commands
as high a price as though it did grade extras.
The average consumer considers all butter
scoring 89 or above as good table butter
and is not willing to pay more for 93 scor-
ing butter than for 89 scoring butter. This
enables the creamery making 89 scoring
butter to get the price of extras for it. We
must remember, of course, that this can be
done only to a limited extent. During
spring and summer there is a large quan-
tity of butter that must be sold on the open
market or put into storage.

In the small creamery the operation of
the entire plant is left almost exclusively
to the buttermaker, and for this reason the
success of a creamery is frequently de-
pendent upon him. If he is an expert but-
termaker, honest and industrious, and has
a personality that draws farmers to the
creamery and holds their confidence, he
contributes greatly to the success of the
creamery. If he lacks all these character-
istics he contributes greatly to the failure
of the creamery.

We frequently find men who are appar-
ently very good buttermakers, but upon
close examination we find their overrun is
not as great as it should be, and the com-
position of the butter is not uniform from
day to day. Uniformity adds to the sale of
any product, and the creamery making but-
ter uniform in color, salt, body and flavor
receives a better price for it than the cream-
ery with the mixed lot to sell. In these
days of keen competition no creamery can
afford to sell butter containing 12 to 14
per cent moisture, and 1 to 2 per cent salt
at the same price as butter of the same
quality containing 15 per cent moisture
and 3 per cent salt.

At a creamery making 100,000 pounds of
butter per year, if the fat content of the
butter is reduced from 83 per cent to 81 per
cent by the incorporation of more water
and salt, that creamery will make an addi-

Creamery Conditions in North Dakota

By WM. WHITE, U. S. Dairy Division

tional 2,000 pounds butter from the same
number pounds fat. This additional but-
ter, sold at 28c per pound, will increase the
income of the creamery $560.

The buttermaker making 100,000 pounds
of butter per year containing 83 per cent
fat, is causing a direct loss to the creamery
of about $500. If his salary is $1,000 per
year, he is costing the creamery $1,500.
When the matter of salary comes up it is
well to remember that a good man does
not cost a creamery as much as a poor one.
The salary of the good man is naturally
higher, but his actual cost to the creamery
is less than that of the poor workman. A
creamery needs the best man obtainable,
and in order to secure such a man the
creamery can afford to add a few hundred
dollars to his salary. Perfect men are
scarce, even in Dakota, but many of us im-
perfect creatures can approach more nearly
the state of perfection by a close applica-
tion to the details of our work.

As already mentioned, the quality of Da-
kota butter is not always the best. This
fault is usually traceable to the raw mate-
rial and hence to the producer of cream.
However, this does not relieve the cream-
ery operator of his responsibility in the
matter of quality.

Quality of butter has become more im-
portant since the margin in price between
extras and seconds has widened to 6 to 8c.
The creamery that is selling seconds on the
New York market finds it cannot pay
enough for cream to hold its patrons. If
it be a co-operative creamery, the farmers
notice that their own creamery is not pay-
ing any more than the central plants are

offering. It is evident that something must
be done.
We all know that a very considerable

percentage of the Dakota cream that is
manufactured into creamery butter is han-
dled by creameries out of the state.

Why can distant competitors come into
this territory and buy cream at the very
doors of the local creameries? It is a very
noticeable fact that many of our most suc-
cessful creameries are those receiving good
quality; and that these creameries have no
outside competition for the grade of cream
because of the high price they pay for
butter-fat. It is in the territory of the
creamery receiving a poor quality and pay-
ing a low price that the foreign competi-
tion is able to get the cream.

As a general principle it may be stated
that. for the small creamery of Dakota to
be successful, it must be superior in some
way to its foreign competitors. It does
not hope to secure more cream than they
do. It cannot hope to more than equal the
big plants in scientific operation and man-

(Continued on page 6.)

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age 4

CCC

A
Square

Deal

HAT’S whas

we believe in

and that’s what
you will get if you
ship us your butter.

You will profit by
siving us a chance in a
business way to prove
our assertions.

Try us and see for
yourself.

The Fox River
Butter Co.

The House of Quality
and a Square Deal

CHICAGO NEW YORK
1533 Michigan Ave. 78 Hudson St.

Sam Haugdahl, St. Peter, Minn.,
Western Representative

TCU

VLULUUDU LUD UUEU LAU EULUUEUETEEU EEUU UEU CU LUU UT EEUU ET EU UU CULE EU PUY EYE CEE

THE CREAMERY JOURNAL

Practical Buttermaking Hints ©

By J. C. JOSLIN

(Written especially for The Creamery Journal.)

At Fort Dodge there was quite a diversity
of opinions relative to the manner of pre-
paring the butter for the contests and it
was said by some that they did certain
things when making butter for contests and
conventions that were not done each day
in the regular run. Now I think this is all
right as regards selecting the best cream
and endeavoring to make as good a tub as
possible; for most of us, who are getting a
good bit of poor cream, know well enough
what score we would get if the poor cream
were used. Therefore we would prefer to
make a creditable showing by working with
the best cream we can secure.

One buttermaker stated that he pas-
teurized for the contests but did not do so
in his everyday work and when questioned
he said he thought it would be an improve-
ment and make better butter, but he was
of the opinion that he would not get any
more money for the butter—this matter
was discussed a good deal and I think the
majority agreed that the proper thing to
do is to make every effort possible to make
each day’s butter as good as possible and
the question of the extra price for the but-
ter would take care of itself.

You cannot expect to receive more money
for your butter until you show the commis-
sion house that your method will make
better butter, the dealer is not so much
concerned about the method you use or do
not tse in making your butter as he is in
the quality it shows when it is in his base-
ment awaiting inspection from those to
whom he wishes to sell it.

This brings to mind a statement that a
buttermaker made after this discussion. He
said that they (some years ago) had made
a shipment or two of pasteurized cream but-
ter and wrote their dealer that this butter
was made from _ pasteurized cream and
wanted a special report on it and no doubt
expected to get more money for it. Well,
after it had been received the dealer did not
wait to write, he wired back, to stop doing
whatever it was they had been doing for
the butter was spoiled. Of course this was
ir the days when much butter was injured
by the method used in pasteurizing the
cream, but it goes to show that it is the
quality and not the method that counts.

Another statement made was, that dif-
ferent temperatures were used in carrying
the mother and large starters for the con-
test butter. Now this seems peculiar for
if such temperatures result in better start-
ers, and of course this man thought it did
or he would not have used them, then it
would seem to be the proper thing to use
those temperatures every day. I think we
should try to keep our starters to the top
notch of efficiency all the time, they will
get down in quality occasionally, but gen-
erally I believe we are the one to blame
on account of not giving them the care
necessary to insure the best results.

It is more satisfactory and I believe
easier to keep a starter right by close at-
tention than it is to nurse it back once it
has gone wrong.

It appears that Iowa is to take up the
score card idea for creameries. This is
very similar to what was inaugurated some
years ago by the dairy division through B.

March 15, 1914

D. White and if you will remember this
score card was discussed and _ cussed
through the dairy press to quite an extent.
One of the most bittef writers against its
adoption was A. Frank Philipson, a chemist —
who at that time was going to revolution-
ize the manufacture of butter out west. I
do not know what became of him but re-
member that he went after me pretty hard
for my stand in arguing for this score card
idea. =

If that had been carried out right along,.
by this time all the dairy states would have
been using this score card and we would
have had something uniform for the whole
dairy section and all dairy or creamery in-
spectors could have gotten upon a set
standard and the result would surely have
been beneficial. I still think it was and is
a good thing, it gives the inspector a chance
to show the defects in figures. In fact if
he is to leave a copy, as we used to do for
the buttermaker and secretary, he will have
to look things over carefully. Knowing
that there will be comparisons made by dif-
ferent creamery secretaries and buttermak-
ers, he will have to keep pretty close to
the line and have a fixed standard in his
mind in order that his work will stand the
test.

I know it makes for a better and more >
conscientious inspector than the old way
of writing down something in a record
book and filling it in at your leisure.

I also know it was not always pleasant
to make out this detailed score card in
some cases but when the work was done
right as it should be with tact and judg-
ment, the buttermaker thought more of the
inspector than he would have of one who
did not do his duty.

I say, let the score card come. I believe
it will result in better inspectors, or in-
spectors doing better work, better butter-
makers, better managers, and in time much
better equipped and arranged creameries.
Let the good work go on.

Gets 250-Ton Butter Contract

A contract for 500,000 pounds of butter
the largest contract of this kind ever un-
dertaken by a Philadelphia concern, will
be awarded shortly. The butter is for the
United States navy, and, as it will consti-
tute a part of the supplies of warships,
Fhiladelphia butter will be used in prac-
tically every section of the world traversed
by the country’s fighting craft.

When bids were opened recently in Wash-
ington, it was found that Ayer & McKin-
vey, of Philadelphia, were the lowest bid-
ders. The specifications call for delivery
in Jersey City within 90 days from May lst
and require that the butter be sealed in
five-pound tins.

On the day that the bids were opened, it
is stated, government experts made tests
ef butter that had been reserved out of -
the firm’s delivery of 100,000 pounds under
a contract awarded last year. These sam-
ples, after having been in refrigeration eigh
months, are reported to have made a score
of 94. This fact is being cited by cold stor-
age interests as showing that butter prop-
erly stored may be kept in refrigeration
for a longer period without deterioration
than is generally supposed.

| more co-operation along dairy lines.

March 15, 1914

THE CREAMERY JOURNAL

Page 5

Illinois Short Course

The annual short course for buttermakers
and creamery managers was held at the
College of Agriculture, University of Illi-
nois, February 9th to 28th.

The work in this course was given in
the college creamery and included proper
method for pasteurizing, ripening and
churning of cream, special attention being
given to the making and handling of lactic
acid starters; laboratory practice in butter
and milk analysis; and the students were
taught the different methods of analyzing
butter for moisture, fat and salt, the testing
of ice cream for butter-fat, and the methods
of testing milk and cream for acidity.

Lectures and practical work were given
in the making of ice cream and other frozen
products, as well as lectures on creamery
accounting, creamery management, cream-
ery refrigeration, creamery mechanics, and
the selection, care and feeding of the dairy
herd.

An interesting part of the work was the
propagation and care of cultures of bul-
garicus, which were used in the improve-
ment of butter-milk from pasteurized
cream.

The course was in charge of L. R. Lang
and H. A. Ruehe, of the dairy department.
Lectures were given by Dr. H. A. Harding,
eo. Hulce, W. T. Crandall, H. N. Parker
and R. E. Brand of the dairy department,
and by E. A. White, I. W. Dickerson and
A. Tornquist of the farm mechanics de-
partment. Addresses were given by J. B.
Newman, assistant state food commissioner,
and F. A. Jorgensen, of the Twin City
Creamery Company.

The attendance of the course was as fol-
lows: P. Runyan, Humboldt, Neb.; F. L.
Jacobsen, Havre, Mont., and the following
from Illinois: George S. Bote, Pana; S. P.
Johansen, Jacksonville; W. Thompson,
Grant Park; F. A. Lemke, West Salem; T.
J. Freepartner, Effingham; Z. E. Marriott,
Bone Gap; D. Smith, Wheeler; E. Vande-
veer, Olney; A. Wildemardt, Champaign;
H. Peterson, Galva; J. E. Scott, Scales

Mound; P. Paulsen, Camp Point.

South Dakota Dairy Banquet

The third annual banquet recently given
by the South Dakota State College Dairy
Club at Brookings, S. D., showed that this
organization is a very live one.

he five-course banquet was enjoyed by
nearly 70 men. The program that followed
was fully up to the standard of the other
years, and in the opinion of some of the
men who have been at previous banquets,
Was even more enjoyed.

J. M. Fuller, of the South Dakota State
College Dairy Husbandry Department,

' acted as toastmaster, with Clarence Shan-

ley, a graduate dairy student, as sing-
master. A half dozen dairy songs together
with a dairy yell gave ample opportunity
for use of the lungs.

The first man to respond to the toast-
master’s call was C. E. Eckerle, field man
for the American ‘Co-operative Journal. He
Gave a very interesting talk in which he
urged the desirability and the necessity of
After
Mr. Eckerle’s talk the following toasts
were given: H. W. Gregory, Dairy Hus-
bandry Department, “Testing.” Alfred

shey, senior dairy student, “Overrun.”
N. O. Seltzer, three months’ course stu-
dent, “What and What For.” Dr. G. L.
Brown, acting president of the South Da-
kota State College, “The Onlooker.” H. E.
Erdman, deputy dairy expert, “Railroad
Dairying.” Carroll Iverson, dairy student,
“Globules.”. Thomas Maher, dairy farmer
near Brookings, “Dairy Doings in South

a a

Dakota.” Thomas Bang, creameryman in
3rookings, “Back to Butter.” After the
formal program several impromptu talks
were given by out-of-town visitors.

The 1914 dairy club has a live member-
ship of nearly 50 and has put on some ex-
cellent programs. The members were be-
hind the banquet from start to finish and
this fact accounted in a large measure for
the enjoyable time that was evident at the
banquet.

Helping Western Dairying

In one county in Oregon, as a result of
the educational work in dairying and gen-
eral agriculture which has been under way
of late, Babcock testers have been placed

severe test you can.

machine in existence.

ST. PAUL, MINN.

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ARE YOU STILL
EXPERIMENTING

(With the Soldering Iron )

Or Have You Seen
the Light?

When you use a JENSEN
CREAM RIPENER, you can put that soldering

iron and blow torch on the back shelf, because the
JENSEN COIL DOES NOT LEAK.

Use all the pressure you like—subject it to the most

You can heat a vat full of cream or milk to the de-
sired pasteurizing temperature and cool it down as
low as you wish, in LESS TIME than any other
And the temperature will be

ALIKE AT EVERY POINT in the machine.
The Jensen is UP-TO-DATE

J. G CHERRY COMPANY

CEDAR RAPIDS, IA.

in 14 schools by the members of the schoo]
board. About 150 persons are having mill
tested in the schools, 100 of them being
school children. This means that from
500 to 600 cows are being put on record

for the first time. This work will have a
profound influence in shaping the dairy
activities of all communities in which it
has been established, and cannot fail to be
of benefit to the dairy and creamery in
dustry.

The Garden City, Minn., creamery als:
handles flour. Many creameries handl

salt, but this is the first case we have heard
of where the creamery has made a practice
of distributing flour among the patrons.

PASTEURIZING

PEORIA, ILL.

POTIIIUMULLULUULLULLLLLULULLULLULLLUOLLLLULLLO LLL LULLLLOLUGLUGLLULLOLUGLUCOLUOLCOLUGLUGLUCOUOLUGALGOUOOUCOAUOAUOOULOWUOA OA UOONUOAT OAV OONOONCONTOGNOOTOOAUONIOGV COT NOAON TON OGI OUI ONION OOOO COT UNTONTOOIOOATONIOA ONION TOTO TON UNION ITNUOUN MOTTON ENTE TUN TEATD

Page 6

THE CREAMERY JOURNAL

SUT

JOHN H. FICKEN

FICKEN & ZINN

331 Greenwich St... NEW YORK CITY
Wholesale Dealers

Fancy Butter, Egés & Cheese

Always in need of fancy butter; prompt sales assured. Correspondence solicited.

Refer by Permission—Citizen’s Central National Bank, Century Bank, New York City; People’s
National Bank, Hackensack, New Jersey; First National Bank, Ridgefield Park,

CCE

CARL H. ZINN

ew Jersey.

TTT

Creamery Conditions in
North Dakota

(Continued from page 3.)

agement. It cannot hope to find a more
profitable marketing system. But the
small creamery can get better quality; and
this is the only factor in which the small
creamery can hope to be superior to its
foreign competitor. Better quality of cream
is the solid foundation upon which the local
creamery can base its hopes of future pros-
perity. Under present market conditions
the difference between making extras and
making seconds is the difference between
sure success and probable failure.

Every creamery would like to have better
quality but few are laboring toward that
end, and few seem to realize how impor-
tant this matter is. Granting that better
quality is desirable, the first question that
comes to mind is “By what method can we
secure better quality.” In the light of past
events the answer to this question must be
“by grading cream and paying according to
quality.” This system has been tried out
in several creameries and has brought the
desired results.

At many of our co-operative creameries
I think there is not enough of sound co-
operation along one line and too much un-
sound co-operation along another line.

The distorted co-operation I refer to is
the custom of paying the same price for
butter-fat in fresh, clean cream as in old,

unclean cream. At the average Dakota
creamery today the best half of the cream
delivered would make butter worth 30c,
the worst half would make butter worth
26c. But the producer is not paid accord-
ing to the grade of butter his cream may be
converted into. An average price is struck
of 28c, and everybody receives the same
price. Those bringing the fresh, clean
cream have earned more than they are re-
ceiving. Those bringing the old, unclean
cream are receiving more than they have
earned. Money is taken from the one and
given to the other.

Two farmers drive up to a co-operative
elevator, each with a load of wheat. The
first man has bright, clean, plump grain;
the second man has discolored, dirty,
shrunken grain. Is an average price struck
and the same price paid for both loads of
grain? No, that would be ridiculous, you
say. But that is just what is happening at
our creameries when every man receives the
same price for his butter-fat regardless of
its value. Quality in wheat is very com-
parable to quality in cream. The grading of
cream may be done as easily as the grading
of wheat. Then why is it not done?

From the standpoint of justice there can
be no argument against paying for cream
according to grade. Besides justice, another
very great benefit derived from cream grad-
ing is that it provides an incentive to pro-
duce first grade cream. This is a matter
of the greatest importance. We may ask a

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It illustrates and describes in detail the immense line of celebrated

MPECRAY
Refrigerators

and Cooling Rooms for Dairies

They will preserve dairy products—per-
ishable food, etc.—and keep them fresh,
sweet, and free from spoiling in hottest
days and will save you on your ice bills.

McCray Refrigerator Co.

663 Lake Street

TCU

ASK FOR CATALOG NO. 50 FOR
DAIRIES, CREAMERIES, ETC; NO. 91
FOR RESIDENCES.

KENDALLVILLE, INDIANA

TUE

March 15, 1914

farmer to take better care of his cream and
bring it to the creamery oftener, but if he
cannot see that he is to derive a direct ben-
efit from his extra labor, our argument does
not sound convincing. But when we say,
“Your can of cream will net you 50c more
if brought in fresh and clean,” we have an
argument that appeals to any man.

The introduction of a grading system at
any creamery is attended with some diffi-
culties and it is not wise to start paying
according to grade without preliminary in-
structional work among the patrons. The
farmers must be willing to have their
cream graded, must be convinced that it is
to their best interest.

Under suitable conditions the very best
grading system for a local creamery is to
accept all cream that will make extras and
reject all other cream. But a considerable
percentage of Dakota creameries cannot
secure enough first grade cream to make
efhcient and economical operation possible,
so are forced, at least temporarily, to accept
second grade cream.

Many Dakota farmers are delivering sec-
ond grade cream because they cannot afford
to make special trips to town just to take
in a few gallons of cream. And right here
is where we need a little more co-operation.
Why do neighbors not co-operate in the
delivery of their cream—form community
delivery systems? It is a very simple mat-
ter. Six farmers living in one neighbor-
hood agree to deliver their cream on Mon-
day, Wednesday and Friday each week.
On Monday farmer number one gets the
cream from his five neighbors and takes it,
together with his own, to the creamery.
On Wednesday, farmer number two does
the same thing. On Friday, number three —
takes his turn. The next week number
four, five and six take their turns. Each
man’s turn comes but once in two weeks,
but his cream gets to the creamery three
times a week. A man may have to spend
an hour driving to his five neighbors to get —
their cream, but this occurs but once in
two weeks, so this time is inconsiderable.

When cream is properly cared for on the —
farm and is delivered three times per week
it can be made into a better grade of butter
than the same cream five to seven days old,
The co-operative creamery paying for but-
ter-fat according to the price received for
butter can pay more for cream delivered
fresh and clean, because the returns from
butter will be greater, hence the farmer
will be amply repaid for any extra labor
involved in a system of community deliy-
ery of cream.

In conclusion, permit me to repeat that
the most effective method of making an im-
provement in the quality of cream is by
offering some incentive for the delivery of
a first grade product. When the creamery
is offering a premium for first grade cream,
the farmer will find an easy method of
meeting the requirements of this grade by
co-operating with his neighbors and form-
ing community delivery systems.

Course in Testing

The dairy department of the Purdue
University at Lafayette, Ind., is putting on
a new course in testing milk and cream
to be given March 23d to 28th. At the con
clusion of this course candidates for tester’s
licenses will be given an opportunity to
take the examination. The course is reall
intended for those who failed to pass the
first examination and also for experienced
buttermakers and milk factory helpers who —
feel the need of special preparation in order
to be able to secure a tester’s license. The
course is not intended for inexperienced
men who have never done any testing.

March 15, 1914

National Dairy Union Bulletin

Question—What is the color of the nat-
ural ingredients from which oleomargarine
is made?

Answer—A very light shade of yellow.

Question—What is the natural color of
butter made from cows on natural grass
pasture?

Answer—A rather high shade of yellow.

Question—Why do dairymen sometimes
color winter butter, that is lighter than
normal in color?

Answer—To preserve a uniform product,
and that it may look like exactly what it is
—butter.

Question—Why do oleomargarine manu-
facturers want to color their product yel-
low?

Answer—To deceive the buyer, or con-
sumer by making their product look like,
exactly what it is not—butter.

Question—Why are the manufacturers,
and dealers in oleomargarine so anxious to
counterfeit butter?

Answer—That they may sell it at, or near
the price of butter.

Question—Are there excessive profits in
selling oleomargarine at, or near the price
of butter?

Answer—Yes. For the reason that the
cost of producing butter is more than dou-
ble that of producing oleomargarine.

Question—Is it just and right, that the
person who wishes to consume butter
should be protected against the injustice
and fraud attendant upon the substitution
of a low priced product?

Answer—Yes. Most of our food laws are
based upon this well established principle
of justice.

Question—How does the coloring of oleo-
margarine yellow encourage and _ abet
fraud?

Answer—By so counterfeiting butter as
to make it impossible for the ordinary con-
sumer to identify it.

Question—Why is it necessary for butter
and oleomargarine to appear different to
the eye, that fraud and deception may be
prevented?

Answer—The light colored, nearly taste-
less and odorless fats and oils from which
oleomargarine is made, are churned in milk
to give them the flavor and aroma of but-
ter. If they are then colored to look like
butter the consumer has no way of distin-
guishing this counterfeit product from gen-
nine butter.

Question—W ould a law forcing oleomar-
garine to be sold in small quantities and
put up in fibre, or metal containers plainly
stamped and branded protect the consumer
against fraudulent substitution?

Answer—No. Millions of our people take
one or more meals a day at boarding houses,
restaurants, and hotels. They ask for but-
ter, want butter, and are willing to pay for
butter; but if oleomargarine is permitted to
Beeerteit butter they would largely get
oleo.

Question—If oleo manufacturers believe
their own statements, to-wit, that oleo is
superior to butter in purity and whole-
someness; why are they striving for the

privilege of counterfeiting butter?
~ Answer—?.

Question—Do the dairy interests object
to competing with oleomargarine?

_ Answer—They court competition, but ob-
ject to substitution. Where there is substi-
tution there can not be competition.

Question—Why is it of vital interest to
agriculture and to the country at large,
that the butter product of the cow be pro-
tected from counterfeiting and fraudulent
substitution?

Answer—Until beef largely increases in

THE CREAMERY JOURNAL

value, cows cannot be profitably kept on
improved farms for the production of beef
alone. Counterfeiting, and thereby substi-
tution of low priced intestinal fats and vege-
table oils for genuine butter means the pass-
ing of the cow from many American farms.
With her passes the mother of the beef
steer, and the farmer’s mainstay in his ef-
fort to maintain the fertility of his farm.
The results will be higher prices for beef,
lower acre production of grains, and ulti-
mately higher priced butter substitutes.

Question—What do the farmers ask of
congress?

Answer—That butter substitutes be made
to stand upon their own bottom; to sell up-
on their own merit; to cease counterfeiting
butter; and to appear in their own inherit

Page 7
and distinctive color. Only in this way can
the admitted rights of the producers of but-
ter, and the persons who elect to consume
butter be protected—N. P. Hull, secretary

National Dairy Union, Dimondale, Mich.

The Sunshine Creamery Company of AlIl-
buquerque, N. M., has let the contract for
its new building, which will be complete,

modern and sanitary.

The Benson Dairy Company, which is
located at Benson, Jowa, has_ re-incor-
porated for 20 years with a capital stock
of $4,000. This is a successful lowa plant

A new refrigerator is to be installed at
the Rapidan, Minn., creamery.

Worcester Salt.

tied for highest score.

used Worcester Salt.

cester Salt.

Vermont Dairymen’s Association, Convention held
at Rutland, Vt., Jan. 6-8, 1914—S. L. Harris, Proc-
tor, Vt., Gold Medal and Sweepstakes Cup.
Score 974.

Connecticut Dairy Meeting, held at Hartford, Conn.,
Jan. 21-22, 1914—Winsted and Simsbury Creameries
Both used Worcester Salt.
Pennsylvania State Dairy Exhibit, Harrisburg, Jan.
20-22, 1914—Robert Quick made highest score. He

Missouri State Dairymen’s Association, Convention
held at Columbia, Mo., Jan. 15-16, 1914—Holden Cry.
Co., Holden, Mo., took First Prize.

SUC

More States Heard From

Maine State Dairy Conference, held at Lewiston, Me.,
Dec. 3, 1913—Skowhegan Jersey Cry. Co., Skowhe-
gan, Me., First Prize on Creamery Butter.

Used

They used Wor-

Illinois State Dairymen’s Convention, held at Free-
port, Jan. 27-29, 1914—F. T. Lockwood, Danville,
Minn., won first prize. He used Worcester Salt.
Minnesota State Dairymen’s Association, Convention
held at Willmar, Minn., Jan. 23, 1914—The Litchfield
Cry. Co., Litchfield, Minn., made highest score—
95%. They used Worcester Salt.

New Hampshire Dairymen’s Meeting, Concord, N. H.,
Feb. 12-14, 1914—Cornish Creamery, Cornish Flat,
N. H., made highest score—96. Used Worcester Salt.
All tell the same story—“Used Worcester Salt”—the
salt for best results. Remember

It Takes the
To Make the | BES T

Worcester Salt Company

Largest Producers of High Grade Salt in the World

NEW YORK

Tee

TUE eee

Page 8

THE CREAMERY JOURNAL

SUT TUEEEEe

in Every Package

What a Certain Machine Does to Milk

The homogenizer is a machine which breaks up the fat or cream particles of
milk, so separating them into such minute globules that they do not rise to the
top but remain scattered throughout the milk, making the milk uniform in qual-
ity. For certain uses a milk of this kind is greatly desired.

In a cleaning material it is also very essential that none of the particles be
lighter or heavier than others, otherwise the top of a barrel would have a dif-
ferent cleaning value than the part at the bottom.

aNd

Dairyma%ns

Cleaner and Cleanser

this was one of the first principles considered and every barrel of this remarkable cleaner is made

uniform. In terms as applied to the above condition of milk, every barrel of Wyandotte Dairyman’s
Cleaner and Cleanser is made homogeneous.
Indian in Circle every barrel has equal cleaning value.

Cleaner and Cleanser a reliability that makes it by far the safest, surest and
most satisfactory cleaner for all factory cleaning needs when it is known that
the quality of its cleaning is positively sanitary.

Order from your dairy supply house.

THE J. B. FORD COMPANY, Sole Mfrs.
WYANDOTTE, MICH., U. S. A.

This Cleaner has been awarded the highest prize wherever exhibited.

In the manufacture of

The top, bottom and middle of
This gives Wyandotte Dairyman’s

Tee

TTTTTTTITITTTTTTTTTTTTTTTTT TT TT TT ETUTV TT TT TTT TTT ETUTUTU TT TOE EU TU TUONO CETTE TUTOTU TNC MO OOOO OO TOTTO TN OT OT OTUTOTO TNT OOTOT OO T ET

The Illlnois Contest

The February scoring contest for Illinois
buttermakers was held at the College of
Agriculture, Urbana, February 27th. There
were 17 entries and more than the usual
number showed high quality. A compari-
son of the method blanks with scores given
brings out the fact that with every tub of
butter scoring 90 or above, starter had been
used in the cream. The amount used varied
from 3 to 50 per cent. The buttermaker
using the small amount of starter ripened
the pasteurized cream at 76 degrees, and
the average score of this butter was 91.8.
The buttermaker who used 50 per cent start-
er ripened the raw cream at 74 degrees
Fahrenheit, and the score received was 94.5.
In both cases whole-milk and cream were
received.

The butter receiving the highest score
was made by C. L. Jacobsen of Alexis, and
his average score was 94.8. Hand separator
cream was used. The cream was pasteur-
ized at a temperature of 148 degrees Fahr-
enheit for 30 minutes; 27 per cent of starter
was added and the cream was ripened for
three hours at 72 degrees. More salt weuld
have improved this butter.

Get more
for your
Butter

Butter that is left open to dust, dirt
and bacteria becomes quickly ran-
cid. Youcan’t get top prices for it.

Paterson Pioneer
Parchment Paper

Will keep your butter clean, fresh

and sweet. You'll get more for it—

and it will be worth it.

Write for free book, “Better Butter.”
De. THE PATERSON

PARCHMENT

PAPER CO.

42 Eighth Street
Passaic
N. J.

Should the buttermaker desire to incor-
porate more salt he should use less water
with the salt. With small churnings of ap-
proximately 200 pounds of fat, half as much
water as salt gives the desired results when
the 10 per cent method is used. If there is
14 per cent of moisture in butter the amount
will dissolve 3.7 per cent salt, and added
water in salting, no doubt, cuts down the
per cent of salt in butter when the intent
is for higher salt. In every case the method
blanks and butter analysis show that the
buttermakers incorporating 3 per cent or
more of salt are using the dry salting meth-
od. With the wet salting fewer defects may
result in the finished product, but the re-
sults show a lower percentage incorporated
with the initial use of a greater rate of
salt. This is not stated in disparagement of
the wet salting, but the method is not well
enough understood for general practice.
When the same rate of salt and water is
added for large or small churnings uniform
results cannot be secured.

The average score of all the butter was
91.34, being the highest average of any con-
test held at the college. The highest mois-
ture content was 16.32, and the lowest 12.75
per cent. The butter was scored in the
presence of the creamery short course stu-
dents, and J. B. Newman, assistant state
dairy commissioner, was present. The but-
ter judges were F. A. Jorgensen, H. A.
Ruehe and L. R. Lang.

Following are the contestants whose but-
ter received a score of 90 or above:

C. Li. Jacobseny Alexis: cn scus.\eelevoreereiue cunfererainrn 94.8
W:.-T., ‘Conway, Troy, (Genter s Wish... sceen: cee 94.5
Richmond “Bros. Waterman. dec. ciei ules cs 93.1
M. H. Anderson, s Big aRoekc an ateerociattih cite te 92.66
W. Ri (Ohinger,; (Rossville 2 coca eevee wiescnis 92
W. oR. Gilbert, NoKomis vtec sarrarcteaeaivice ace. 92
As Ji: Spohn; AMGrnisonit nm ancane ae oceiein ee wien e 91.8
H.. W. Vane Dyke, Manito sen... css cee cries ve 91.66
IN; .o Daalber, eB array sic.s ceteris ei tiom als auherio a te 91
Geo: ‘J.. Deardori, AmDOW sis «ieiaardulae «icles a) osteo 90.15
Twin City’ Creamery Co., Champaign.......... 90
This report was kindly furnished The

Creamery Journal by L. R. Lang, Universi-
ty of Illinois, Department of \Dairy Hus-
bandry, Division of Dairy Manufactures.

The Clarion, lowa, creamery is now
open. A very commodious and _ fully
equipped creamery has been erected near
the Great Western depot.

March 15, 1914

A Successful Year
Report of the Farmers’ Co-operative
Creamery Company of Pelican Rapids,
Minn., from January 1, 1913, to December
3ly 1913:

Total pounds of cream received.. 819,984

Total pounds of starter milk...... 62,664
Average test of cream .......-.-5 Siao
Average test of milk) e.eeeeee 3.70
Total pounds of butter-fat received 256,84
Total pounds of butter made and

SOld ss... so 0s oe eee 315,314
Total pounds of overrun......... 58,474
Per cent, of overrun...) eee 22.76
Price paid for butter-fat to patrons ~

(Met)! is. sy chs oe ee 31.52¢
Net price received for butter..... 29.27c¢
Cost for manufacturing per pound

ot butters... «:... ssn eer Bah 1.74c

Receipts.

Balance from last’ yeare.ee eee $ 253.18
Received for butter shipped and

SOLA o:s ie,» \oroia' ss a Oe 88,893.86
Received for butter sold to patrons 1,059.88
Received from sale of butter-milk

Cl Cesigic So... nea'Soe ene 74.28

Total receipts: 22 =.) ee eeeeee $90,281.20

Disbursements.

Paid to patrons, including butter,

starter milk, etc: :20 asses $82,225.06
Paid) into: sinking fund) 2 see ‘2,568.40
Paid for buttermaker and helpers’

Salaries .....0c...% 0s eee 145.10
Paid for secretary and officers sal-

aTIES? . .. Sie.) ecient 412.10
Paid#for fuel. .. 3... .. Gee 506.65

Paid for tubs and other packages 1,606.42

Patdifor salt «;,...... 20 oe 168.60
Paid for color /2.--.-e0ss noe 25.50
Paid for ‘oil -..\2%.\. sao eee 24.00
Paid for ice ......05.0ee eee 125.00

Paid for freight and drayage......
Paid for incidentals, liners, paper,

acid, test bottles and stationery 258.09
Paid for telephone, light ........ 43.95
Total expenditures’ 7-2 sees $90,281.20

—W. W. Sherman, secretary; M. Soren-
sen, manager.

R. E. Clemmons, Burt, Iowa.

Newly elected president of the Towa Buttermakers’
Association. Mr. Clemmons is one of Iowa's most
progressive buttermakers. He is an — enthusiastic
worker and has great faith in lowa and its butter
makers’ association. THe is in charge of one of Iowa’s
best creameries. Mr. Clemmons asks for the hearty
support of every buttermaker in Towa.

March 15, 1914

THE CREAMERY JOURNAL

Page

JM eeeeeeeeeeeeeeee ee

2 Cents a Pound Easily Made

The difference between the two shipments referred to in the letter below
was that one shipment was made with starter and the other without.
was the second time in two weeks this creamery had the experience that only
by using starter a raise of 2 to 4 cents a pound would take place. It goes with-
out saying that hereafter this creamery does not miss adding the starter every

day.

Gentlemen:

and break even.

CO TTT TTT TATTOO PUO UO UA UO COU UOAUOUOD UOT OO UO UO UN EOT OOOO COTO

Slblelele eles ble ee sc 6 simples eye sipiie 6s .00 see 6c ce

Your shipment of butter received yesterday; 13 tubs scored 91 and we are
paying for them at full price, that is, 27%4c Chicago; the five tubs of the 21st date
only scored 89, being quite stale.

Now the market here on this grade of butter is all the way from 22 to 25c,
but we were fortunate enough to dispose of some of these lots to one of our eastern
managers at from 25 to 26c and we can remit for these five tubs at 25%4c Chicago

Trust that our action will meet with your approval and hope your next lot
will all be up to standard for we dislike making these cuts in price as much as you
dislike to have us.

Very truly yours,

The best way of making money in the creamery business is to use a starter
made from Ericsson’s Butter Culture.

ELOV ERICSSON CO.,

TUTTO TUMUUUOTIIUMUOTIIOMUITUMUTUMIOMU TULUM LULU TULLE UMUC OULU LUA ULUL LLU LULL UUM LUO ULLUO LLU UUOUMLUO UML UUAUMLOUMUUOULLLUM LUO UUUMULUMUOUMUOUUUOUUOUOUO OLA LO UMA UO UMA UO MA UOO OOOO OOOO UO OOOH ON ONTO ONTO ON TMT TNT NT TOTTI TT

Pty: it:

1098 Lexing-
ton Ave.,

January 31, 1914.

Purchasing Department.

St. Paul, Minn.

This

THAT

Dairying On Old Battlefields

By GEORGE H. DACY

The rejuvenation of worn-out land by the
intensive practice of dairying is both prac-
tical and profitable. Reclaiming loafer
fields by the culture and turning under of
green crops is an expensive proposition
available only to those possessed of con-
siderable reserve capital. Generally fields
that have been too strenuously cropped are
deficient in organic matter and phosphoric
acid while they need lime to neutralize any
acid tendencies that may develop. Improve-
ment along this line takes time and money.
The owner is realizing relatively no profit
from his place. That is why so many ob-
servant countrymen are exponents of mod-
ern milk-farming.

Sections of northern Virginia typically
represent the benefits that accrue to the in-
dividual farmer who milks cows for a liv-
ing. Every school child knows about the
battles of The Wilderness, Three Pines and
the memorable events that occurred along
the banks of the Rappahannock during the
‘Civil War. Probably but a very few know
that this region of the Old Dominion which
was so sorely devastated during those days
of strife and contention is now developing
into a promising dairy section. Such is
the case. The battle fields over which our
fathers fought are at present being used as
pastures for dairy cows. The gentle moo of
the cow now re-echoes where the screech
of shells and the crackle of small arms were
heard during the early sixties.

The Virginia farmer that has hitched his
wagon to the dairy cow is getting there.

He is distancing his neighbors who still
pursue grain farming. He is improving his
land and padding his pocketbook. The sig-
nificance of successful dairying is just be-
ing appreciated in Virginia. Erstwhile
grain croppers, beef feeders and horsemen
are beginning to pay fitting homage to the
dairy cow. During the last decade five or
six co-operative creameries have been
started. In the main they have been suc-
cessful and the agricultural conditions in
the communities where the plants are lo-
cated have been measurably improved.

At Remington is located one of the lead-
ing farmer’s factories. Inaugurated four
years ago it has rapidly gained strength.
It is one of the leading agricultural indus-
tries of Fauquier county. When the cream-
ery was started “cows were cows” in the
neighborhood irrespective of breeding, feed-
ing or production. Milk animals could be
had for $20 to $25 apiece. Some were good;
others were bad; many were indifferent.
Today conditions are changed. It now re-
quires $65 to $80 to buy most any kind of
a cow around Remington. Where grades
and pure breds were formerly in the minori-
ty at present animals of this quality pre-
predominate. The co-operative factory has
influenced this transformation. It has dou-
bled the price of cows and correspondingly
improved their quality and production; it
has taught the farmers to grow better crops
to feed to better cows to make them more
money.

The story of the success of the Rem-

ington creamery doubtless will prove in
no wise out of the ordinary for the farmer
who lives in a good dairy country. How-
ever considering that this plant has made
good in a region that was about wiped off
the map so far as finances and productive
soil were concerned during the Civil War
and considering that it has changed the type
of farming practiced in its vicinity, its re-
sults are of more than passing significance.

At present the Remington creamery has
63 patrons who are marketing daily 140
gallons of 20 per cent cream. The bulk of
this cream is produced within a five-mile
radius of the town. Although the factory
was started without idea of catering to out-
side shippers, dairymen in the neighboring
country have not been slow to appreciate
the value of the co-operative concern. One
farmer that milks about 60 grade and pure
bred Holsteins ships his cream in the neigh-
borhood of 60 miles in order that he may
benefit by the premium prices paid at Rem-
ington for butter-fat.

This creamery was established in 1910
with 11 patrons, only four of whom had
previously had much experience in milk
farming. The first year the gross receipts
aggregated $17,000, while in 1912 they had
increased to $47,000. The income of that
year exceeded by $10,000 that of the pre-
ceding 12 months. Recently the capital
stock has been increased from $10,000 to
$15,000. The plan of operation under
which the plant is run consists of deducting
10 per cent from the gross income to pay
the running expenses. A hired manager is
in complete charge of the creamery and
much of the success of the project is due
to his sound experience and untiring effort.

The average gross price paid for butter-
fat during 1912 was 45.2c. This figure per
pound of fat netted the farmer about 40.7c.

Page 10

Read What A. E. Paulsen
Says About

Hauk’s Emulser

California Central Creameries
CHICAGO OFFICE
iE February 26, 1914.
s B. RILEY HAUK SUPPLY CO.
Psy 115 S. Main St., St. Louis, Mo.
Gentlemen:

I wish to say that I recently
witnessed a demonstration of the
Hauk’s Emulser in your
city, taking place at_ the
Jersey Farm Dairy Com-
My pany’s plant, with an

mulser that had been in
operation at this plant for
several months. The_in-
gredients used were Un-
salted Butter, Golden State
i} Dry Skim Milk and Water.
Same were mixed and
iH heated to a temperature
of 145 degrees, mixed
for about twenty minutes
and then put through the
Emulser at a steam pres:
sure of sixty pounds.

The results of this demon-
stration were really astonish-
ing to me, and I wish to
state that I took several pint
bottles of this Sweet Butter
Cream and held it for a few
days and used same in coffee
at a well known restaurant in
your city, and asked a num-
ber of people to pass judg-
ment on same. Each and ey-
ery one stated that it was the
finest cream they had_ ever
tasted, which I think is speak-
ing very highly of your ma-
chine, when it will produce
such perfect goods. The bal-
ance of the batch was made
into Ice Cream with excellent
results.

In conclusion, I wish to
state that I have no hesitancy
in stating that I firmly be-
lieve that you have a_won-
derful machine, and as far as
I was able to determine, the
goods made with the
Emulser were equal to
any product of this kind
that I ever saw. At any
time you wish to refer
customers to me I would
be only too glad to tell
them the results I have
seen, and I wish to con-
gratulate you on having
perfected this device to
such a high degree of effi-
ciency.

Yours very truly,

A. E. PAULSEN,
Resident Mgr.

Send for Descriptive
Price List

B. Riley Hauk Supply Co.,

Manufacturers and Dealers in Machinery and Sup-
plies for the Creamery, Dairy and Ice
Cream Maker

115 to 123 So. First Street, St. Louis, Mo.

°30
Capacity 160 to

200 Gallons
Per Hour

During the same year the leading cream-
eries in Washington were averaging ap-
proximately 34c per pound for butter-fat.
The first year the Remington creamery paid
an average price of 38.3c for fat. The next
year it allowed its patrons 42c per pound
while the following 12 months it returned
45.2c and last year it paid 44.7c.

About 700 cows are engaged in producing
cream that is marketed at the factory. This
means that on every milk farm numbers of
calves and hogs are being raised. Four
years ago the average farmer in this vicin-
ity was wholly unfamiliar with milk record
sheets. Many of them had never heard of
testing a cow to determine her fat produc-
tion or to ascertain whether or not the ani-
mal was afflicted with tuberculosis. Now
the majority of the farmers keep track of
the milk and fat production of their milch
cows; they feed the animals rations that in-

THE CREAMERY JOURNAL

duce a generous flow of milk instead of
barely maintaining the cows on a dietary
of corn fodder, corn and weedy hay.

For a while the creamery converted the
cream into butter but recently the price of
cream in Washington has been so high that
it was more profitable to sell the cream in
its original form. Farmers that market
cream at Remington are subject to the
Washington inspection rules. Their barns
must be modern—equipped with efficient
ventilating and lighting systems while they
must be provided with concrete floors and
gutters. The milk must be produced under
as nearly sanitary conditions as are work-
ingly possible on the average dairy farm.

Remington cows must also be tuberculin
tested. Formerly the state law provided
that all condemned cows should be paid
for out of state funds on the basis of 60
per cent of the appraised valuation of the
animals. This measure proved ineffectual
on account of the shortage of state funds.
At present condemned animals are handled
in the same manner as they are in the Dis-
trict of Columbia. A federal inspector ex-
amines the meat of the affected animal and
the owner is allowed to market all of the
meat that passes this inspection. In this
way the owner of the condemned cow is
able to realize some revenue from the ani-
mal subsequent to her slaughter.

The introduction of modern dairying into
Fauquier county has come hand in hand
with the advent of the silo. Dairymen as
well as beef feeders are rapidly availing
themselves of the opportunity of saving all
of their corn crop in a more valuable form
by the use of silos. Within a three-mile
radius of this creamery more than 30 silos
have been erected during the last five years.
Another striking testimonial to prosperity
in this district is the size and character of
the farm buildings. The dairy barns are
commodious and up-to-date. Even though
the price of sand is very high (10 to 12c
per bushel) a number of the farmers are
using concrete construction on an extensive

‘scale.

The accomplishments of the Remington
creamery are manifold. It has been sponsor
for progressive dairying to the end that it
has developed milk-farming into a most
profitable occupation. It has aided the local
farmers in marketing their dairy products.
It has educated the farmers to modern ag-
ricultural methods and practices. It has
been one of the trail-blazers, one of the
pioneers whose efforts will help to develop
Virginia into a leading dairy state. With
her propitious climate, her ready accessibil-
ity to leading markets, her comparatively
cheap lands that in many instances must
be well managed in order to pay porfitable
dividends and with her fairly abundant sup-
ply of cheap labor the Old Dominion offers
milk farming opportunities surpassed by but
few states.

Virginia needs more enterprises of a co-
operative nature such as the farmer’s fac-
tory at Remington. The state should offer
attractive inducements to northern dairy-
men so that experienced milkmen may im-
migrate to the Old Dominion. With a few
skilled and schooled dairymen of this type
scattered over the state it would not be long
before added impetus would be given to
the slogan, “Dairy cows for every Virginia
farm.” The city of Washington is one of
the best market milk centers in the coun-
try. Premium prices are paid for high qual-
ity goods while mediocre products command
above average prices.

As a rule native cows are of poor quality
and low production. UWnder-feeding and too
much in-and-in-breeding have brought this
about. Half-starved, under-sized Jerseys,
beefy Shorthorns, coarse, unprofitable types
of Durhams and mongrels and scrubs of in-

March 15, 1914

ter-mixed breeding are all too common. For
one good cow that a person will see he will
look at 10 poor ones. The rising popularity
of the dairy industry is partially remedying
this difficulty. Farmers are learning to cull
the boarders from their herds. They are
appreciating the importance of using a pure
bred bull and the need for infusing foreign
blood into their herds at stated intervals.
In all the dairy districts of Virginia the
Holstein breed is making friends. In the
butter and cream regions the Guernsey is
being introduced while the better type of
native Jersey is being favored. A few herds
of Ayrshires are also maintained in the
state. As soon as the so-called dual pur-
pose types of animals are eliminated from
the dairy districts, as soon as economical
production becomes a by-word on every
Old Dominion milk farm, as soon as up-to-
date dairying has been popularized as a
most profitable branch of agriculture
throughout the state, Virginia will begin to
progress as a natural dairying section of
agricultural America.

Iowa Buttermakers’ Association
SECRETARY’S REPORT.

Receipts.

Balance on hand last report..............- 705.13
Dainy Record! oases a Se. ican OA ? 5.00
Latublyig Alpaugh (ice seme a eee 10.06
Fox) River | Butter Con sce eee eee 10.00
Diamond. Crystal) Salto ose eee 10.00
W.! Be cA. Jerrgens.cd oc cate eee eee 10.00
Membership. 5... 0...c/cokicleecieien ne eee neo 1.00
Spurbeck, Lambert, @) Coe pee 10.00
De! ‘Layal’ Separator | Gol. oe 15.00
Alfred: Anderson’ 5:2 <cesselonohteee eee 5.00
Martin Meyer ......:0..00.40n.eseeeee 10.00
New York Produce Review............... 5.00
Standard Oil \Co. 5... 0... sects 15.00
Membership: ..... csc ate jee eee 1.00
Membership)... ./.\...2's cao) sjoete eee eee 154.00
Milwaukee Cleanser (Goh. saan seeeeneeenn 5.00
Cedar Rapids Commercial Club............ 200.00.
J. (Gs \€herry Co...) cyeuic nl eee eee 100.00
B. S. Pearsall Butter Co., for butter...... 855.75
Worcester Salt ‘Co... 5.0.0: ictneemieeee ee tneaeemeane 10.00
Hunter, Walton (& (Col. ccna 5.00
Hawkeye Oil Co....\..002. een cee eee 5.00
Spurbeck Lambert ....cccsc gman 20.00
Creamery Package Mfe, ‘Coz.eee eee 20.00
Gude® Bros. Kiefter ‘Colyer eee 40.00
De Laval Separator ‘(Co::... scapes 25.00
Wi..G.) Haire Co. ,...is\dierstesiereieteert eee etenereete 5.00
Wells: Richardson Go:. «12 sos suneeeeenee 10.00
Pittit “& Reed. « .ix.cs « «<\heene ee enne 10.00
Mantin Meyer. « .:. sls.c.rss/oae) oe enna 10.00
Alfred Anderson ........ oc sos sine eee 5.00
Dairy Record .. 2... uaenteuleets cee 10.00
The Preservaline Mig. Consuncemeemeenen 5.00
Worcester Salt. Co.....\ cc. ctsrcleiten eee 10.00
Di:-C.. Salt Cows... 3. 0 > aati ere eee 10.00.
Fredrick L. Lowentfels..ccuccsentecneemen 5.00
Lambly & Alpaugh....... .ciwcecleereenreree 10.00
Great_ Atlantic & Pacific Tea Colsseeeneoer 10.00
Butter, Cheese and Ege Journal, .seeeeee 5.00
Merrill (& Eldridge’ ./:152 scm sisoreereeneeeneeeenee 10.00
Membership «.....:.+s.5 |» s0.s'sicisiseiteieeeeeneneeae 1.00
Colonial’ Salt. Co..... <5. ccsn annette 10.00
Johnston & ‘Coughlin. <. .. mss sieen eee 10.00
Membership © ...0-:6 01s 0» «ow se eles (Rel 1,00
EMtereSt 2... ci eres ovore/e nine ore) neon 16.00
TmtereSt 20.0650 00 6 vierete ate 8.00

Total 2.08. 000. sn ee eee $2,412.88

Disbursements.

Schauke & Co:, bonds... ssnmieeieeeeeiae
Roy R. Clark, printing....... :
St. Louis Button Co., badges i
Fred L. Kimball Co., printing Josssie 14.60
C. N. Hart, expense to committee meeting. 5.80
U._S. Express Co., express on butter...... 1.16
J. J. Brunner, expense, postage, etc........ 58.55,
W. E. Mittlestadt, expense to committee

MICCTING, 2. 100 10.0 0 0s cis ersielelnteinie rete ete 3.34,

L. P. Anderson, expense to committee meet-

IR vis eieiccccude since eee au) tie netstat 8.5
J.. J. Brunner, . salary... «<cc's stateless 150.00
Wells Fargo Ex. Co., express on butter.... 17.95

T. E. Culp, railroad fare to Cedar Rapids. .
J. C. Joslin, railroad fare to Cedar Rapids.. 9.0:

W. P. Kernen, for hiring dray and cleaning

butter. rOOM .. see ss.e seclbieiele einen 7.40
Pro ‘rata fund), «... ...+.s00 se ener 800.0
American Express Co., express on butter... 14.8
Roland McCurdy, medals... .J...esssunem 64.
Shanke & Co., bonds........ C irc 12.3
Creamery Package Mfg. Co., tr 13.2
F. L. Kimball Co., printing....... 147.1
E. T. Sadler, reporting convention... $0.0

Iowa, State Dairy Association, one of edu-
cational contest medals

Motal voce ce ccacet cate cuce Unless Ree

Hee eee eee eee

March 15, 1914

THE CREAMERY JOURNAL

Page 1

SUIT

Ferment Culture.

cll

Iowa Buttermakers’ Association
Ft. Dodge, 1914.

First prize score 95.09, eight months’
average, H. S. cream, won by F. D. Warner,
Northwood, using Chr. Hansen’s Butter Col-
or. The color of quality.

Iowa-Michigan Prize-Winners Users

Chr. Hansen’s Butter Color
and Lactic Ferment Culture

CHR. HANSEN’S LABORATORY

LITTLE FALLS, N. Y.

GTUIUTTITTUILULTMTUALUALUATURUUOTUOLUAUAUUOLUOLUOLUALUOPUOTUOTUOTUOTUOTUMUUULLUULUUUOUUULAUULLULULLULLULLUL LULU MUO MUO UUUUOLUOUUAUUAUUUELUM UOMO MUU UUO MUU OOOOH LULU LOCO LUOPUOPUO DUO ULOLUOUOLUOUO OU UUUUO OO OUUUUUOOO ee

Michigan Buttermakers’ Association
Grand Rapids, 1914.

First prize score 96, won by Edward
Winters, Mt. Clemmens, using Chr. Han-
sen’s Lactic Ferment Culture.

Hee

THE MARKETS

CHICAGO.

Butter Market Very Dull—Usual Shortage

of Fancy Goods.
[By The Creamery Journal Staff Correspondent.]

Little improvement can be noted in the
butter market during the past month. If
anything the price has been inclined to seek
a lower level. For instance, the present
week opened with the figure le lower than
the close of last week. Before the week
was over the price dropped another cent.
The trading lacks snap, and the market is
in a generally poor condition. Receipts
have been fair, but the usual shortage of
extra fancy creamery continues. Few buy-
ers have been in the market from the out-
side, and most of the sales which were
made in the cellars were small.

The better weather has greased the ma-
chinery of transportation, and for that rea-
son the receipts have been something bet-
ter than last month. During the early part
of the month, however, continued storms
caused a bunch of trouble in the collection
of cream by the creameries, according to
local distributers, and this was noticed in
the character of the butter which came to
the market.

“T think I can see some improvement in
the quality of the butter which is now com-
ing to the street over that of several weeks
ago,” said George Linn, prominent local
distributer of “Holland Brand” butter in
packages, “but I will repeat what I have
preached many times before, namely, that
the creameries must take more care in the
matter of regular collections than they have
in the past. Too much butter is coming to

the market which is perfect so far as body
and the other details of manufacture are
concerned, but which has the tell-tale old
cream flavor caused by irregular collection
of cream. From all that I can learn the
quality of the milk this winter has been
better than for some seasons, since the
cows were brought into’ shelter a few
months ago, and for that reason the coun-
try buttermakers in the creameries have had
an excellent chance to make butter which
will score high. Perhaps they are making
that sort, but if they are only a small por-
tion is coming to this market.”
Notes.

Intense excitement has been caused here
among buttermen over the trial of John F.
Jelke and 12 others associated with him in
the manufacture of oleomargarine, who are
charged under a federal indictment with
inducing retailers to sell their product after
the retailers have added coloring matter
furnished in a secret manner by the oleo-
margarine manufacturers. Through this
system the government claims that it has
been defrauded out of the 10c per pound
tax which is levied on this sort of butter
substitute. Many persons have testified
both for and against the oleo manufactur-
ers, and more than a ton of records has
been introduced into the case. The out-
come of the case is not yet in sight, and the
chances are that the litigation will follow
the usual course in such cases, and that no
decision will be given for some time to
come. The array of legal talent on both
sides is the best that money can hire. The
oleo manufacturers, in view of the present
aroused attitude of the government, know
that they are in a tight hole, and must make
an endless muddle of the proceedings if
they wish to escape conviction.

Indications now point to a compromise
in the case of the government against the
Elgin Board of Trade, according to a
statement made several days ago by Dis-
trict Attorney James H. Wilkerson. Sev-
eral prominent buttermen on the street
have told the writer that a compromise
which would take the case out of the courts
might be expected in the near future. The
board is accused of being a conspiracy in
violation of the Sherman anti-trust law, as
the trade is aware. During the past two
weeks the federal grand jury has examined
a number of witnesses in the case. A pe-
tition setting forth at length the points
which are alleged to be violations of the
law was argued last week before Federal
Judge Landis. Much significance is at-
tached by buttermen to the fact that Dis-
trict Attorney Wilkerson has taken a trip
to Washington during the past few days.
This is taken to mean that a compromise
of the case is in sight.

On the other hand the case against the
Chicago Butter and Ege Board, which is
also under the displeasure of the govern-
ment for the same reason, took a new turn
last week when Albert G. Welch, special
district attorney for the prosecution, sought
to have Judge Landis enjoin the board from
continuing its activities. The case of the
government against the board has been
closed and the next move will come from
Judge Landis, who will hand down an opin-
ion in the case in the near future. he
claim of the government throughout the
proceedings has been that the board ad-
vertised false prices which have been mis-
taken by dealers for actual values, and that
in this manner the board has been able to
control the market. The suit was- begun
some months ago, as reported in The

Page 12

THE CREAMERY JOURNAL

March 15, 1914

You'll Be Independent

Our Belt Driven Compressor

SUT

of a short ice supply and high
prices if you install a

You'll also have refrigeration
superior to anything you have
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Write for Bulletin No. 24
BAKER ICE MACHINE CO.

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BAKER

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Creamery Journal, when an_ injunction
against the board was reported favorably
before Master-in-Chancery ‘Charles Morri-
son.

The B. S. Pearsall Butter Co., of Elgin,
Ill., is giving out as a souvenir a fine chart
of the butter market for the past 14 years.

The report of the municipal markets com-
mission, which has been snooping around
the street for some time to get information
about the high cost of living, will be ready
in the near future. It is said that the report
will ask for the establishment of a municipal
market.

PHILADELPHIA.

Increased Receipts Cause Decline — For-
eign Butter Noticeable.
[By The Creamery Journal Staff Correspondent.]
With the transportation facilities about
straightened out, the receipts have been
coming forward quite liberally, and at the

opening of this week, March 10th, the mar-
ket declined lc; on Tuesday, under weaker
outside advices, quotations dropped anoth-
er cent, and on Wednesday sellers generally
were willing to shade prices to effect sales
except with the grades suitable for the best
trade, which from their scarcity are able
to command the outside figures. The sit-
uation has been weak all down the line,
and with other markets lower and the re-
ported holdings March Ist, over 19,000,000
pounds, conditions are depressing to the
trade and sellers are anxious to place ar-
rivals.

Though the increase in the supplies of
fresh extra is only gradual, yet at this date,
March 12th, there is considerably more of-
fered than at the first of the month, and
buyers, with more to choose from, are shop-
ping around. This grade is freely offered
at 30c, however 29c was the trading basis
on long lines on Wednesday and Thursday.
Fresh, both of firsts and seconds, has a fair

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Summer will soon be here. Get one of these fans and be comfortable. For de-
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F. H. Wehling, Denver, Iowa, Special Representative
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movement at the revised quotations, the
range from the irregular quality being wide,
firsts 28c and seconds 24c—altogether these
grades are under fairly good control.

Storage creamery is being pressed for
sale. Owing to frequent cullings there is
little good stock left but the lower grades
are still plentiful and with some showing
age, it is hard to place them, though holders
are quite willing to accept any reasonable
hgures.

Fresh made ladles have a small outlet
with prices ranging from 19@20c per pound.

Packing stock is coming forward more
freely and selling from 15@18e¢ as to qual-
ity.

Foreign Butter.

The New Zealand butter with its clean,
waxy, dry and heavy body is fast making a
place for itself on this market. It sold this
week to the trade at 30%c and the cost is
reported to be 29%c f. o. b. Philadelphia.
One of our oldest and largest houses is im-
porting this product and it must be getting
some butter as it has forwarded a draft for
$10,000, the exporter requiring the cash to
accompany each order. This is the flush of
the milk season in New Zealand and the
butter is strictly fancy, made from whole-
milk. It is packed in neat, clean, white
wood boxes, each containing 56 pounds net
Cal weight) and bears a registered num-

er.

NEW YORK.

Market Critical—Storers Will Lose Money
—Trading Light—Receipts Heavy.

[By The Creamery Journal Staff Correspondent.)

This is a critical time in the butter trade.
The warehouse report showing over 11,-
000,000 pounds excess on March Ist has
given the owners a shock. They have
known all along that they were compelled
to lose money on held butter but they
hoped, almost against hope, that they would
get out on the rise, after butter went down
a few weeks ago. It now looks as though
it would go even lower than it did on the
other break. The general talk in the trade
here is 25c or lower for June goods. The
quantity of fine June stock held in the cool-
ers is small compared to the total holdings.
Receivers here say that the bulk of the
stock in the coolers is packing stock with
considerable process.

Trading has been light and _ receipts
heavy, when the weather conditions are
taken into consideration. For three weeks
New York City has been covered with two
feet of snow and it has been impossible to
make deliveries promptly or to haul stock
from the docks. Jobbers have been slow
to buy because they were afraid of prompt
deliveries and in many instances would
make purchases only on assurances that de-
liveries would be made in season for dis-
tribution. Jobbers are complaining that
the consumption of butter is less than ordi-
nary at this season of the year.

One of the depressing effects on the mar-
ket is the amount of foreign butter not only
here but throughout the United States. The
Russian butter which comes in 112-pound
casks is in evidence every day, considerable
quantities of which are held by big receiv-
ers and it is difficult to clean up. The but-
ter shows a loss and there is a great pres-
sure to get it into consumption. The Rus-
sian butter is quite free of moisture and as
a rule some of it is as good, if not better
than held Junes. It is the medium grades
of butter that are causing the trouble. This
is true of both fresh and held. Just what
is to become of the large quantities of me-
dium held stock is a serious proposition.
Nearly all of the held butter stands to lose
3@5c pound at present quotations. As a

March 15, 1914

THE CREAMERY JOURNAL

rule many of the owners of held butter
made big profits in eggs during the wintet
and they can stand the loss on butter with»
out inconvenience.

The market opened unsettled this week
and has continued so. There has been a
decline of 1%c, with prospects of a further
decline before the week closes. Fresh but-
ter seems to be in ample supply and the
quality is good for winter make. [Fresh
cows have increased the make, hence the
better supply.

There has been much complaint during
the past month and this month about the
frozen condition of the butter in transit.
While butter is kept below freezing in. the
coolers, it is not good for it to freeze in
transit. It affects the flavor and prices are
usually off %@1c. With the prices down
consumption will be larger.

Anything below a fine first is considered
an undergrade or draggy and it is that
quality of butter that has accumulated.
Process men are discouraged. They claim
there is no profit ordinarily and that gro-
cers are timid about taking stock, because
of possible prosecutions. One of the big
chain stores in New York has refused to
have any process in any of its stores. Here-
tofore it has used quite freely of this grade.
Packing stock is in ample supply and has
been weak for more than a month.

The undergrades of butter from Siberia,
Denmark, Australia, and Argentine are
having their effect upon the American prod-
uct. Preparations are being made to im-
port large quantities of this butter in the
flush seasons from these foreign countries.
A representative of the agricultural de-
partment of Russia this’ week has held
hearings here for the purpose of finding
out from the receivers what is necessary
to put the butter and eggs of that country
before the American consumer so as to
make them attractive and equal to the
American product. As it is now, Russia
ships all of its butter in casks of 112 pounds.
This representative told members of the
trade that Russia would make the Ameri-
can tub if it became necessary to cater to
the American consumer. He was emphatic
with the proposition that his country had
authorized him to investigate the difficul-
ties in America which Russia will have to
overcome to make this a profitable market
for butter, eggs, cheese, fish and other per-
ishables. He stated that a factory had been
erected near St. Petersburg for the sole
purpose of making carriers for these per-
ishables as the trade demanded. Someone
asked him if there was ashwood in Russia
but he did not seem to know.

Records weighing nearly a ton were in
troduced as evidence by the government re-
cently against John S. Jelke and 12 asso-
ciates who are on trial on the charge of
enabling retailers to sell colored oleomar-
garine without paying the tax. It is hoped
if the parties are guilty, and it seems little
doubt that this is true, the penalty in size
will be in proportion to the bulk and weight
of the evidence.

United States District Attorney James
H. Wilkerson of Chicago has been in New
York City and Washington recently. The
attorney did not seem to be in any great
hurry to deny the fact that this trip was in
connection with the Elgin Board of Trade
matter.

The Waterloo Creamery Company at
Magnolia, Iowa, are arranging to install a
refrigerating plant.

The creamery at Red Lake Falls, Minn.,
has opened.

Stop Feeding Butter

Fat to the Hogs

—You Can Feed Them BETTER on Food That Costs a Lot Less

R UNNING your cream separator at the wrong speed leaves one-fifth to one-half of the crear

in the skim milk which you feed to your hogs.

Yet nobody on earth can turn the handle

of a separator at the right speed by ‘“‘guess.”
The Stewart Speed Indicator stops all the waste and pays you 20% to 50% more butter-
money because it keeps you turning exactly the proper number of revolutions per minute.
The “Kansas Farmer” says—“It is easy to lose the butter-fat (cream) of 2 or 3 cows in

a 10 or 12 cow herd by incorrect cream separator turning.’”’

of dollars just that way.

they used to waste—saving it by using a Stewart Speed Indicator on their separators.

Dairymen have lost thousands

But NOW hundreds of long-headed dairymen are saving the cream

‘The

Stewart Speed Indicator
for Cream Separators

goes on the crankshaft and shows how fast you are turning the crank-handle.
your separator has already told you just how fast to turn it.

The maker of
If he says “55 revolutions” he

means just that many—not even one more or one less per minute.

Just Watch the Stewart

your eye on it as you turn the crank-handle.
If it goes above or below that mark you must slow
Keep it right there.

Kee
at the rate of 55 revolutions per minute.
down or speed up, as the case may be.
necessary—the Stewart tells at a glance.

Implement and Hardware
dealers all over the world. |

Stewart- Warner Speedometer Corporation, |
12] Diversey Blvd., Chicago, Ill.
Please send me, free, all your literature on Cream Produc- }
tion and the books about the Stewart Speed Indicator for Cream
For sale by Agricultural Separators. |

My name is.

If it says “565,” then you are cranking

No counting or timing is ever

“A Great Saving of Cream”

Walter L. Griffith of Wisconsin writes us:
Stewart Indicator is a great help in many ways. :
heretofore when separated milk stood, that cream would rise on it,
but since using your Indicator there has been absolutely none, which
in the cost of a year’s time will amount to a great saving of cream,
Also the cream gives a higher test and seems to be more even and
of a better quality.”

One dairyman with 20 cows lost $524.10 in a year by
guessing at the speed he was turning the crank handle.

Another dairyman writes that he has 8 cows and that
guesswork lost him $18.50 in ene month.

How about YOU?
the hogs? Put a Stewart Speed Indicator on your separator
and watch results.
duction, then take it back within 30 days and get your money.

Price $10—Easy To Put On

All you have to do is to tell us the name and number of your
separator, and the year it was made.
plete on a new crankshaft that you can easily install—all for $10.
(If yours is a De Laval, then no extra crankshaft is necessary.)
Order from your dealer or direct from us.

Cream Literature And Butter Book—Free

You ought to have this information right now—and you can
get it free by filling out and mailing the coupon below to us. Be
sure to send us the coupon today.

I find that the
I have found

Are you willing to throw cream to

If it does not increase your cream pro-

We furnish the Stewart com-

Shall Iowa Brand Her Butter ?

THE CREAMERY SCORE CARD

At the recent convention of the Iowa But-
termakers’ Association held at Fort Dodge,
Prof. Mortensen, in his address, first
broached the subject of a brand for Iowa
made butter. The idea seems to have been
first suggested by Mr. Crowley, of the dairy
and food department, and had been consid-
ered by Prof. Mortensen before the con-
vention. “A lot of people know what Iowa
butter is as regards quality, but they have
never known when they ate Iowa butter.
We believe if people know about Iowa-
made butter they will not eat oleo. Fur-
thermore, you are all aware of the differ-
ence there has been recently between extras
and firsts or seconds. I know a creamery

that, when the market was 36@37c, was
selling its butter at 24c. Certainly some-
thing has to be done at that. place. I find
that this year from January 3lst to Feb-
ruary 10th the average quotation of New
York extras was 27.27c. For the same peri-
od a year ago it was 37.5c. The year be-
fore that it was 34.7c, and the year before
that it was 28c; in 1910, for the same period,
it was 30.le and in 1909, 31.05c. Something
must be done to advertise our butter. You
know a product can be so advertised that
people will believe it is twice as good as it
really is. A butter merchant in the east
started his butter in this way. He started
(Continued on page 15.)

Page 14

THE CREAMERY JOURNAL

a
=
=
=

DEVLIN LAH

BBN AANA

== |JOURNAL

—— eau — —e—OEOEOEOEOEOEeee

THECREAMERY

Published semi-monthly—on the Ist and 15th—at 407-409-411
Commercial Street, Waterloo, Iowa, by

FRED L. KIMBALL COMPANY

John Andrews, President Hugh G. Van Pelt, Vice-President
E hoemaker, Secretary and Treasurer

DEVOTED a THE CREAMERY INTERESTS

F THE UNIZEDISEALES:

E. R. SHOEMAKER - = s - Editor
E. Dt. SADLER, = - - Associate Editor

Subscription Price:

In the United States, Mexico, Cuba, and
American Possessions, $1.00 per year. In Canada, $1.25 per year. In
all other countries in the Postal Union, $2.00 per year.

Correspondence relating to buttermaking, creamery management,
creamery machinery, shipping, the commission trade, exporting, re-
frigeration and all subjects pertaining to the handling of dairy products
in a wholesale way is cordially invited, and the co-operation of cream
ery owners, secretaries, buttermakers, commission merchants and other
thinkers is earnestly desired. Clear, concise, well written articles are
especially welcome; and communications, views, news items, clippings,
or, ang information likely to interest the trade will be thankfully re-
ceived.

Subscriptions. Subscribers wishing change of address will please
give the old as well as the new address.

Entered as second-class matter November 15, 1908, at the postoffice
at Waterloo, Iowa, under the Act of March 3, 1879.

WATERLOO, IOW ARYA CH 715) 1914.

THE REASON FOR QUALITY.

Judging from some of the butter which is sent
to the markets by a great many creameries, one
would think that the buttermakers suppose the con-
sumer to be absolutely void of the sense of taste,
as well as the sense of smell. No doubt the manu-
facturers of such butter really believe that the con-
sumer will take such a product and never question
its purity and cleanliness. But is this really the
case? In order to answer this question intelligent-
ly, one should hear the remarks made by consumers.
Perhaps there is no one any better able to answer
this than the retail butter merchant.

We will admit that there are many people who
seem to be unable to tell good butter from poor,
but this does not apply to the majority. There are
many people who are very anxious to get the best
article possible, and unless the article is up to stand-
ard the retail merchant will no doubt hear from it
and perhaps lose customers. For, as a matter of
fact, there is nothing which tries the patience of a
particular customer as does bad butter or bad meat.
In either of these articles, the price is, from the con-
sumer’s standpoint, higher than he really sees any
need of, and when the quality is not there, he blames
every one connected with that particular industry.
This is not to be wondered at when you take into
consideration the fact that the consumer is really
the only one who suffers from inferior quality. All
along the line, butter is handled for profit until it
reaches the consumer. If he does not have the right
to demand quality, certainly no one has. If the

ST UCU LULU U UCU MUM UUM UMMC CMON OMNI

quality is not there he is the one who feels that he
has been imposed upon, and rightfully.

The class which is unable to tell good butter
from poor is, just as likely, willing to accept a sub-
stitute as the real article. This is not only a cus-
tomer lost by the butter merchant but a customer
lost by the butter producer. Butter substitutes are
so highly advertised and their advertisements so
cunningly devised that the public, looking for an
economical food product, is naturally inclined to
believe that there is virtue in these substitutes, and
if, when tried, they satisfy, it is quite certain-that
the substitute will take the place of genuine butter,
whether the butter be good or poor. The principal
reason for the sale of substitutes is that the con-
sumer would just as soon have it as poor butter and
it is much cheaper. Many get a substitute when
they think they are getting butter.

But the class which is able to tell the marked
difference between poor butter and good butter will
either seek for a better class of goods than that
which his local dealer sends out, in case it is poor,
or he will use less. Many are willing to pay for
good butter so long as they can feel sure of its qual-
ity. This fact should be a strong incentive for our
American creameries to appreciate the need of mak-
ing better butter.

There is considerably more difference between
the price of good and poor butter than there was a
year or so ago, but still the difference is not enough.
The price for poor butter should be at least 10 or
12c below the price of extras. Creameries would
thus be forced to make good butter. The consumers
are waking up to the truth that there is a great deal
of difference between good and poor butter and are
quite willing to pay an equal difference in the price.

If the consumer is willing to pay the price for
good butter—and there isn’t a butter dealer in any
of our large markets who will contradict it—then
it ought to be the ambition of every creamery man-
ager, buttermaker and farmer to produce that qual-
ity. If the quality is not raised, a lesser quantity
will be consumed and the price will be lowered.

The amount of butter substitutes being con-
sumed is appalling, and we venture the statement
that 75 per cent of this volume is caused by the con-
sumer being driven to substitutes because of poor
butter. ,

The producer of cream will sooner or later
learn the lesson, but it is much better to prevent an
injury than to treat one. Creamery managers should
send out to each patron a circular or letter explain-
ing in simple words the present situation and ap-
pealing to them to deliver a higher quality of raw
material. There must be personal education.

We must have better quality, but we’ll never
get it until all those connected with the dairy busi-
ness get busy and produce a quality that will suit
the consumer, for he is the one to be pleased. He
pays the freight.

The flush will be here before you know it.
Every creamery ought to be amply equipped and
in full repair before, not after, the rush season.

March 15, 1914

THE CREAMERY JOURNAL

Adds Profits Without One Cent of Cost

The additional profits which come from the use of DAN-

DELION BRAND

BUTTER COLOR are net.

DANDE-

LION BRAND makes butter bring the top price and adds
enough weight to pay for itself.

FULL REQUIREMENTS OF

We guarantee that Dandelion Brand Butter Col-
or is PURELY VEGETABLE and that it meets the

STATE AND NATIONAL.

Dandelion Brand

The color with

Shall Iowa Brand Her Butter?

(Continued from page 13.)

a fancy store. He began to advertise that
such and such a brand was for sale. The
first day nobody came. He said they had
to be there before 10 o’clock. Next morn-
ing before 10 two pounds were sold. It
wasn’t long before he sold all his butter
at $1 per pound. Mr. Crowley conceived
the idea that we ought to have a trade
mark for Iowa butter which can be regis-
tered, and we are going to present our ideas
to you for consideration. This matter will
be handled by the state dairy and food de-
partment and has been handled by Mr.
Barney so far. The dairy and food inspec-
tors met at Ames and the following score
card for creameries was prepared for con-
sideration:

Instructions to Judges.

I. General Appearance of Buildings.

1. Platforms should be considered as to
repairs, neatness and sanitation.

2. The location of the outbuildings will
not be considered. This will be considered
when judging the creamery grounds. Con-
sider the condition of the outbuildings as
to the appearance of the building as to neat-
ness of construction, painting and repairs.

3. Consider the outside appearance of
the building in reference to painting.

4. The creamery rooms should be well
lighted both in the main room and in the
engine room. No dark places should be
found. The windows should be kept clean.

5. When judging for ventilation special
attention should be paid to the efficiency of
the ventilating system of the creamery re-
gardless of what system is employed.

6. Consider painting on the inside of the
building. The walls should be painted or

WELLS & RICHARDSON CO.

Burlington, Vermont

Manufacturers of Dandelion Brand Butter Color

whitewashed and should be clean and san-
itary.
II. Floors.

The floor should have the proper slope so
that it will drain. It should be kept in good
repair and in a clean and sanitary condition.
Particular attention should be given to the
corners of the room and to the floor un-
derneath the machinery. Also see that
pipes and rubbish are not left on the floor.

III. Drainage.

Drainage will include the condition of the
pipes in the creamery, elimination of sew-
age gas in the creamery and disposal of
sewage outside of the creamery. No odor
from the sewage should be noticed close to
the creamery. Under this head should also
be considered the condition of the butter-
milk and skim-milk tanks. If a butter-milk
or skim-milk tank is located so that the
butter-milk or skim-milk will be drawn on
the outside of the building it is preferable
that a properly drained cement platform is
provided.

IV. Refrigerator.

Consider the sanitation and humidity as
well as the temperature at which it is kept.
Under sanitation of refrigerator we would
include the cleanliness of the floor, walls,
and ice bunkers.

V. Machinery and Utensils.

1. The churns should always be free
from objectionable odors and should be
kept dry on the inside. They should also
be clean on the outside, this includes the
gearing of the churn as well as the drum.

The cream ripeners should be clean
and sanitary outside as well as inside. Pay
particular attention to the faucets of the
cream vats inside and outside and to the
gearing of the vats.

3. Notice the sanitation and upkeep

Os butter

the &olden shade

ALL FOOD LAWS, —

Lolor

in general. The heating surface of
the pasteurizer should be smooth and free
from burnt-on milk. No deduction should
be made in the score due to the creamery
not having certain machinery. It should
be judged entirely on the machinery which
is installed unless such machinery as is
actually needed is not installed.

4. The milk and cream pipes should be
so constructed that they can be cleaned
thoroughly with brushes and washing pow-
der and they should be cleaned after each
time they have been used. Milk, cream, and
butter-milk pumps should be cleaned in a
similar manner and left apart until they are
ready to be used again. Butter paddles and
packers should be boiled in hot water, and
the butter printer, pails, and dippers should
be thoroughly cleaned with hot water and
washing powder. Butter paddles, butter
printers, churns and other wooden appara-
tus or utensils used in the creamery should
be considered clean if no grease will ad-
here to the finger nail when it is brought
over the wooden surface.

5. The engine should be kept in proper
repair. It should be running smoothly. It
should be kept clean. The foundation
should not be covered with oil or grease
The boiler should be in good repair and not
leaking. The water pipes, pumps, and
steam pipes should be kept in proper re-
pair.

6. The scales should be kept clean. They
should be sensitive and in balance. The
test bottles should be standard make, ac-
curate and clean. The sample bottles

should be clean and sanitary and properly
covered.

—

7. The water supply should be clean and
of good quality. The source of the water
supply should be given consideration.

Page 16

SUV

MILWAUKEE CLEANSER WINS AGAIN

Being a CLEANER it is naturally a WINNER

As _at the Cedar Rapids State Buttermak-
ers’ Convention in 1913, MOST of the TOP
NOTCHERS were using the Cleanser that
cleans at the time of the Ft. Dodge conven-
tion February 18-20, 1914.

In the Whole-milk Class, J. J. Brunner,
Strawberry Point, Iowa, captures our first
prize, $10 in gold, with a score of 96%.
Carl Hovland, Lake Mills, Iowa, gets the
Barrel of Milwaukee Cleanser, our second
prize, with a score of 96, and Wm. Meier,
Denver, Iowa, gets our third prize, 100
pounds Milwaukee Cleanser, with a score of
95%.

In the Gathered Cream Class, Herbert So-
balle, Coulter, Iowa, gets our second prize,
one barrel Milwaukee Cleanser, with a score
of 95%.

For Cleaning Floors and Woodwork our
DAIRY has no equal; as strong as the
strongest and containing no animal fat what-
ever; is perfectly Sanitary.

Our new WHITE SPECIAL, which is also
a superior all round cleanser, is especially
adapted for glassware and tinware, contain-
ing no fatty acids it will in no way Scum the
water, and leaves glassware clean and bright.
Our Cleansers contain no worthless fillers;
they are cleaners through and through.

IMPORTANT NOTICE—After March 155,
1914, we will positively discontinue our
Special 10 per cent Discount. So get your
orders in before that date.

Our Cleansers are absolutely GUARANTEED
to give satisfaction or money refunded.

THE MILWAUKEE CLEANSER CO.
274 Broadway, Milwaukee, Wis.

J. H. GROMMON General Agent for Iowa and Minnesota
Manchester, Iowa.

SUT

STU eee

TU ee

VI. Personal Appearance of Creamery
Employees.

The creamery employees should present
a clean appearance.
VII. Screening of Windows and Doors.
The windows and doors should be prop-
erly screened during the time of the year
when the flies are apt to bother.

I. General appearance of buildings—

1. (Platforms. 2520 saci 2 ars)». ee 2
Ze eOutbiiidings sone oa. - ieee 4
EG glee heal bby ie PROCOEEICIEAI 26% c 4
AM Set olitl a creres sis tueiss + cick -/2)> 4
5. Wentilation «6000.00: <7 eee 5
[ise SEN Ons nee een ore ne ae 10
WU MD raIna we wcic-cwielo ae cea ne ee 10
DVe) Refrigerator Wa. s.seee .-os + ieee 7
V. Machinery and Utensils—
IO TG) hhc ogee ree Geno eaOEEI Sc oc: 10
2. Greamiripeners ......... een 6
3. Pasteurizers, starter cans, milk
heaters, receiving vats, weigh
cans, cream separators and tub
soaking ‘tanks 2. ....0.,... . eee 6
4. Milk, cream, and butter-milk
pumps with pipes and spouting,
butter printers, paddles, butter
packers, pails, dippers, etc.... 6
5. Steam engine, boiler, water

pump, testers, water pipes, and

SUT eee eee

W. F. Drennen .
a)

BUTTER

TMM

37 South Water St., PHILADELPHIA

CTE
mae

= Wanner

SUTTTTE EEE

STULL

THE CREAMERY JOURNAL

St anny pip Esl aces «fe cereal bonehead 4
6. Scales, test bottles, and sample
bottles iss Acnscioaie se cies ees |
dene \Wiaten sSupp ly seme ei este iets 5
VI. Personal appearance of creamery
employees: «|: .asenetnstieone eee
VII. Screening of windows and doors. 5
otal! ae Rae te eee eee eee: 100

“We believe we can carry this work
through for $25,000 and we believe we can
get that amount from the state legislature.
It means 1-80 of a cent per pound on the
butter sold for two years. Now is the time
when lowa butter needs help, and now is
the time if the state is ever going to help
the buttermaker. I believe after two years
some other method can be provided where-
by we can do our own advertising. If we,
for instance, could advertise Iowa butter
through the Ladies Home Journal and
through some of the other national maga-
zines to bring Iowa butter before the con-
sumer, it would mean that ladies all over
the country would ask for Iowa butter and
they will get it. It means that Iowa but-
ter will be worth an extra cent per pound.
Furthermore, by the time the legislature
meets we should be in position to have
some creameries ready to make this regis-
tered brand. It is up to the creameries to
say whether they want a trade mark or not.
Any creamery can use the brand if they
conform to the qualifications, and there is
no discrimination in the different systems
of operation.”

We will print more about this Iowa brand
from issttle to issue, but urge every Iowa
creameryman at this time to consider the
matter and write us your ideas for publica-
tion in The Creamery Journal. We can’t
wait until next year’s convention to dis-
cuss it. What do YOU think?

W. Cul DA;

The West Central Iowa Dairy Improve-
ment Association, which was organized last
fall, held 10 very instructive and interesting
meetings this winter, one in each town be-
longing to the association. At each meet-
ing lectures were given by Prof. Estel, lowa
state dairy expert; T. A. Clark and L. L.
Flickinger, of the Iowa State Dairy Com-
missioners’ office, and F. L. Odell, with the
government. Large crowds. greeted the
speakers at each meeting, and the gospel of
good dairying was most thoroughly in-
stilled.

In order to not let the enthusiasm die
down, the association is following up these
meetings with articles in the local press, of
which the article, “The ‘Care of 'Cream,” on
page 19, is a sample. These articles will,

from week to week, touch on the _ dif-
ferent phases of dairying, but will deal
mostly with the care of cream, and the

benefits to the producer in producing a
good article to the creamery. Next sum-
mer we expect to hold a series of picnics
over the territory and we hope to be able
to produce some lasting results —H. E.
Fowler, Sec’y.

North Dakota Creamery News

There appears to be considerable interest
in new creamery enterprises in North Da-
kota this year as well as in the revival of
some that have been closed. There is talk
of starting a creamery at Lakota. Several
meetings have already been held. Farm-
ers tributary to Beach are also discussing
the establishment of a plant or may buy
the local plant which has been closed down
There is quite a little agitation around
Wimbleton in favor of a local co-operative

March 15, 1914

creamery. At Milton there is considerable
talk of re-opening the creamery. The Com-
mercial Club is active in this respect. It
is stated that the equipment of the plant
there is in very good shape, and also that
negotiations are on now with a progressive
and practical creameryman to take charge
It looks as if the creamery, which was
closed down at Nisbet, may be removed to
Hazen.

Illinois Meeting

On March 26th Centralia will be host
to the Illinois State Creamerymen’s Asso;
ciation. This organization is composed of
owners and operators of creameries all
over the state whose custom it is to hold
a monthly business meeting at some con-
venient point to confer on all matters, par-
ticularly those with reference to the im-~
provement of the quality of butter and the
encouragement of the dairy business in
general. The business meeting is usually ,
held in the afternoon and some sort of en-
tertainment provided for the visitors. The
last meeting was held at Decatur while the
poultry and egg men of that state were
meeting there. At that time officers were
elected as follows: John Nelson, Peoria,
president; Louis Nielson, Galesburg, vice-
president; F. A. Jorgensen, Champaign,
secretary and treasurer.

King Joins McNeill

The information has just been received
that Herbert King has recently become in-
terested in C. E. McNeill & Co., whose
place of business is 71 West South Water
street, Chicago. Mr. King has for a long
time been identified with M. L. Brown &

‘Co., of which corporation he was secretary

and one of the directors. Mr. King is one
of the best known men in the country in
his line. He should make a very valuable
addition to the present strong firm of C. E.
McNeill & Co. Mr. King will be especially
in charge of the shipping end of the busi-
ness.

A. O. Knudson, who has been treasurer
and bookkeeper at the Freeborn County
(Minn.) Creamery Company since it was
established over five years ago, has recent-
ly resigned to go into other work.

The Sisseton, S. D., creamery reported
having made 58,737 pounds of butter the
past year. This butter and the butter-milk
brought a total revenue of $14,581.32.

J. M. Hall, who has been connected with
the Swift & Co. plant at Sedalia, Mo., has
resigned to succeed E. A. Meyer as mana-
ger of Sweet Springs Creamery Co.

NOTICE TO SHIPPERS.

I understand the report is in circulation
that I am no longer in the game. It being
a fact that the Dairy Shippers Despatch ar-
rangement with the Erie R. R., which has
been in vogue the past 14 months, has been
disposed of beginning with March 1, 1914,
and in the future our identity will be "ERIE
DESPATCH.

You will please use the Dairy Shippers
Despatch routing stamp for all shipments
intended for me, until I can call and change
them.

Your many kind acts have always been
appreciated, and I trust you can consistent-
ly continue to favor me, and I assure you
that your shipments will receive the same
careful attention they have for the past 15
years. With kindest regards—W. L. Ken-
dall, agent, Cedar Rapids, Iowa.

March 15, 1914

BOSTON.

Short Supply of High Grade—Consumption

Up to Average.
[By The Creamery Journal Staff Correspondent.]

The weather conditions have not inter-
fered so much with the butter situation in
Boston as at some other places, and prices
have not varied much during the past two
weeks. There has been a short supply of
high grade fresh creamery, but all other
kinds have been fairly plentiful and dis-
tributers have been able to keep their cus-
tomers pretty well supplied. Buyers have
operated cautiously, because they have had
no confidence in the maintenance of present
full values, but they have taken about their
usual quantities and the consumption holds
up to the average, without showing any de-
crease. Some decline in prices is looked
for just as soon as the transportation lines
from the west are in good running order
and shipments can come along freely. Re-
ceipts in Boston have increased, owing to
the arrival of some large invoices from
foreign places, and last week’s supplies ag-
gregated nearly enough for average con-
sumptive requirements.

For the best grade of fresh creamery
during the week 30@3lc has been the sell-
ing rate, but very little western ranged
over 30c. Good firsts have been moving
freely on the basis of 28@29c, and receivers
say that the bulk of the fresh arrivals from
the west can be classed above a first.
Seconds command 24@25c, and thirds 21@
22c. Grades under firsts are very slow of
sale, and quotations are to a great extent
nominal. Hardly any demand for ladles
or packing stock. Renovated butter in
moderate demand at 22@22'%4c.

The top grades of cold storage creamery
are meeting with a fair demand, and com-
mand 29@30c, or about as much as choice
fresh made. After passing these there is a
limited demand and prices take a wide
range, say 26@28c for firsts, and 23@24c
for seconds. The stock is not going off as
fast as holders would like, and they are
prepared to make concessions to bona fide
customers. The stock is much larger than
a year ago, and there is danger of a serious
break in values as soon as the fresh make
increases. It might all be worked off with-
out much loss were it not for foreign arri-
vals. The latter have upset all calculations
and receivers are at sea in regard to mak-
ing contracts for next season. The pre-
vailing opinion is that when the stock de-
clines here, it will not pay to bring in sup-
plies from abroad, but this cannot be count-
ed on for a certainty.

“From my viewpoint, I would say that
the outlook is not encouraging for high
values on butter the coming summer,” re-
marked one of our largest dealers. “We
must see how much of the foreign make is
likely to come here, before we can tell with
any approach to accuracy to what extent
our market will be affected. It will not be
wise to hold prices high enough to make
these imports profitable, but that may
mean lower prices than butter manufac-

turers in this country will want to sell

their product for. It is a problem that can
not be solved at present, and I suppose we
can only play a waiting game, something
in the same way that our administration in
Washington has adopted in regard to
Mexico.” >

While we are waiting and arcing. it
will be well to carefully study our statis-
tics. For the past week receipts at Bos-
ton gregated 1,163,740 pounds against
654,968 pounds the previous. week, and

SS ——————OOOOOOeeeeeeeee———————e—e—e——e—————e—e——

THE CREAMERY JOURNAL

Write today for complete particulars and prices.

MINNETONNA COMPANY, Dept. A5, Owatonna, Minn.

TOT

Page 17

Sra OTT UAUTT ALANNA ALTHO GsAKNALIATHANGNNNONNSNNNNNNNE
: A Sanitary Churn -
S f te ae ye _ Die R. B. Disbrow Combined ~
z RBDISBROW MINNETONNA Churn and Butterworker is a two- =
= "GEARLESS COMPANY roll churn embodying =
= U.S.A. ture that twenty years =
= of experience have =
= proven the most =
= practical, the most =
= efficient. =
=| It is also the most san- =
= itary two-roll churn and =
= butterworker built today, This is a fact the testimony of its users has proyen beyond any chance =
= of doubt. Cleaning it in a perfectly sanitary manner is infinitely easy. You simply turn your =
= steam hose into the barrel—the barrel fills with hot water—you turn on the power and the barrel =
= is cleansed, made fresh and sweet in a jiffy. =
= . . 5
= The R. B. Disbrow Combined Churn and Worker =
= Working rolls are near the center of the drum running churn, a thorough butter worker. Every =
= —no heads or crevices for butter to lodge in. claim we make is backed by a guarantee. =
= Only b 1 ——
= GEARLESS—NOISELESS hecel shelf Bi otis a et lated se =
= The R. B. Disbrow Churn is chain driven—no Washington fir—entire frame cast iron, with the =
= noisy gears—no cog wheels. A smooth, light- pipe all steel. =
al iF

849,140 pounds for corresponding week last
year. Here is shown a material increase as
compared with other weeks, but it was
caused by the arrival of 193,320 pounds
from foreign places. Most of this foreign
butter is fresh made, and comes up in
grade to our firsts and extras.

For the month of February the receipts
at Boston amounted to 2,810,790 pounds
against 2,870,790 pounds for same month
last year. The stock in cold storage was
reduced about 2,000,000 pounds. Adding
receipts to the withdrawals, we figure out
a consumption for the month of 4,930,000

pounds against 5,000,000 pounds corre-
sponding month last year.
According to the above statement we

have not used up quite so much butter as
a year ago. Ona healthy market we should
have consumed more, but higher prices and
the depression in manufacturing districts
are to be blamed for the deficit.

The stock in cold storage on Saturday,
March 7th, amounted to 70,331 packages
against 41,960 packages, an increase for this
year of 28, 371 packages. This increase in
the storage holdings is the cause of consid-
erable uneasiness to holders.

Where We Are and Why

LAURITZ OLSON, at Madison Convention

I want to congratulate you buttermakers
on the fine butter exhibit. I am told that
while some are not of as good a quality as
they should be, most of the exhibits are of
a high grade which shows that we are on
the right road to permanent success in the
creamery business.

We are today confronted with a situation
as never before. About a year ago Presi-
dent Wilson was inaugurated into the high-
est office of this great country, and with
him came a change in administration. “The
democratic party had made many promises
to the people of this country, among other
things were, reduction in the high cost of
living and the tariff, which in some measure
affected our business, as butter was under
a protection of 6c a pound, which made a

barrier to foreign importation. As I said
before, reduction in the tariff was promised,
and butter was cut down to 2%c a pound,
which opened our doors for foreign ship-
ments and affected our markets. About
three weeks ago the butter market in San
Francisco was quoted at 27%c on account
of their market being floated with imported
butter, and California dealers had to look
to the eastern markets for an outlet for
their surplus stock. This in connection
with the mild winter, importations of for-
eign goods, and a good supply of stock
in storage, have made our eastern markets
do some fancy high diving stunts the last
few weeks, which means less profit to the
producers, and may, if prices are carried
(Continued on page 20.)

Bowman & Bull Co.
: CASH BUYERS—RECEIVERS
_ 136 W. Lake St., Chicago

SUT eee eee

SHMUEL UCATAN EATEN UGEATAAAATAM AE TATTTAeeetNNE

ALL GRADES

BUTTER, EGGS,
DRESSED POULTRY

Our proposition will interest
you. Write us. =

SUT

Page 18

THE CREAMERY JOURNAL

March 15, 1914

TOT

W. I. YOUNG W. B. YOUNG

ESTABLISHED 1854

W.I. Young & Co.

Wholesale Dealers in

Butter, Cheese and Eggs

149 Reade St, New York
WRITE US
Refer by permission to Irving National Bank,
N. Y.; Fidelity Trust Co., N. Y.; Dun’s
and Bradstreet’s Agencies.

Tee

SU
TOE

ESTABLISHED 1869

GEO. W. LINN & SON

The Chicago Butter House

340-342-344 West South Water St.
near Lake St. bridge

Would like to contract with you for your make ot
Fancy Creamery in tubs. Can offer you a liberal
contract.

Will pay a price for quality. Send us a sample

shipment.
Best Equipped Butter House in Chicago

References: National Bank of the Republic, Chicago; Plain-
view State Bank, Plainview, Minn.; The Creamery Journal.

‘Zenith Butter & Egg Co. IS

Harrison and Greenwich Sts., New York
Receivers and Distributers

Give superior service and real results. That

covers it, consign or write. Refer to your

bank, Creamery Journal or cated
: our shippers. 7
S Ss

Jacob F. Miller Established 1864

BICKEL & MILLER

PHILADELPHIA EGG HOUSE

EGGS, BUTTER AND POULTRY
Butter and Eggs in Car Lots or Less

322 So. Front St., PHILADELPHIA, PA.

References: Irving Nat’l Bank: Southwestern Nat.
Bank; Dun and Bradstreet. Correspondence solicited.

We want to do business with you

Adams Co-operative Creamery.

Annual report of the Adams Co-operative
Creamery Association for year ending Jan-
uary 1, 1914, Adams, Minn.:

No. pounds cream received ........811,528
Butter-fat extracted from cream....197,570
(AV ETAREL EGS trates -a.cuarvebe cesvetsc0e oa: sya ae 24
LOWeSst Piice Palde Gries ere. sien 30c
Pichest pricepald ss. foci. 0 - ee 42c
INVELAPEEDLICE (PAI a1, clomts eerie! -)5 ees 35.8c
Pounds butter sold to New York...210,367
Pounds butter retailed ............. 937
Pounds butter sold to patrons...... 17,787
Pounds butter sold to Austin....... 3,290
Pounds butter sold to Zenith Butter
GOA aria ciens oc ae 3 947
Total pounds butter made..........239,328
Total pounds butter-fat 197,570
Overrun i -pounds. 2: i> os 26. 42,758
Per Cent vOVERH wis «ile cle lower et Ree CAM
Butter in largest run—June........ 31,541
Butter in smallest run—November.. 13,170
Increase over last year in pounds... 34,301
Increase over last year in cash...... $14280
Frank Daniels, for a number of years
buttermaker at the Grove Hill creamery,
near Fairbank, Iowa, and later at Fred-
ericksburg, is now in charge of the farmers

creamery at Shell Rock.

A Good Showing
Twenty-third annual statement of the
West Salem (Wis.) Co-operative Creamery,

year ending December 31, 1913:

Receipts.

Bor buttereshipped! 32a.) sm. $288,369.85
Butter soldwlocallyeenc ass. seco ye 6,403.77
Butter sold’ to patrons! o2 snes 5,160.55
Blatteramillc gh 9c fence sie cae cee 1,524.34
Interest on bank account ....... 225.00
Creameny stock jsold™.. <1: dais. <1 66.00
All other teceiptSs. esos ache tas = 298.56
Balance on hand Jan. 1, 1913.... 15,496.75

POEL Vee Pett See oe $317,544.82

Disbursements.

Paid patrons for cream, cash..... $263,877.05
Paid patrons for cream in butter

ance bitte r=mitl assert 6,417.89
Paid patrons interest and stock-

aACCOUNE, cath. SOR OE Ee 1,701.15
Paidvcream hatlers 4 -ens see 12,620.60
Paids creamery, help. ene see eee 3,781.75
Paid manager and officers....... 976.00
Paid tonetuel@ncn evade teers 2,368.64
Raids packages aaeeeercr teeremeene 5,299.87
Patd fom saltit..nrravoeor ste es 380.00
Paid for general supplies....... 2,399.10
Paid for improvements and re-

PAIL SM Gail okareceees ek ee aot 374.71
Baidtitaxesii.). ssctetereie stab otis olateelowsres 349.04
Paid Hire, imSirance syennyaciearcste 67.00
Paid liability and boiler insurance 84.74
Paidmwatervand slichtcmees-eeese: 52.42
Paid telephone and telegraph.... 41.94
Paid postage, stationery and

DUAMUEITIO' Grheveccre ie Moe itetere oreneeaie a 65.92
Paid freight, express and drayage 113.43
Paid other items not classified... 41.84
Balance on hand Jan. 1, 1914..... 16,510.23

Motaloscers nace capo eee $317,544.82
Number of shareholders......... 386
Number of shares outstanding.. 7,085
Average number of patrons..... 429
Pounds of cream received....... 3,460,402
Pounds of butter-fat received... 806,490
Pounds of butter made .......... 990,834
Avierag ewOveGniin: Myce ieee see 22.8
Average test of cream........... Za
Average cost getting 100 pounds

Cheam cae. gelec wna Saale ae es $ .36
Average cost getting 100 pounds

butter-tatc ne. soe cee ase 1.56
Monthly average price per 100

NOUNGSRIACEE EERE ich mnce 35.91
Average Elgin quotation ....... 308

Average cost manufacture 100

pounds butter, farm to car.... 2.92
Of each $100 expended patron re-

CEIVEM) cic cieie esis 0's. Ree 90.35
All other expenditures, including

hauling’ “...... do.e «:6 eee 9.65
Pounds of butter made in 23

VearsS ... scenes 15,269.629
Paid) patrons in) 23 yearseensen $3,050,443.50
Paid cream haulers in 23 years 159,840.10

Officers: W. F. Miller, president; John

Larson, secretary; J. H. Moran, treasurer
and manager. Directors: F. W. Lawrence,
Chas. Craig, Fred Nuttleman, Otto Wolf,
H. B. Oaks, buttermaker; E. M. Jackson,
tester. Se

Ionia Report

Following is the report of the Ionia
(lowa) Farmers’ Creamery Association for
the year 1913:

Pounds net ‘¢.
Butter shipped ........ 420,564 $124,304.70
Butter sold patrons .... 19,607 ,014.07
Butter sold merchants.. 7,459 2,307.60
Butter-milk) 2352 seem 518.02
Total receipts Sees $133,144.39
Total manufactured ..447,630
Total manufactured
last) year. soccer 432,666
Gain over last year... 14,964
Disbursements.
Amount paid patrons for butter-
fat (366,310 pounds)) ssenee eee $119,519.03
Amount paid for hauling........ 7,326.20

Running expenses (including sal-

aries, tubs, salt, fuel, etc.).... 6,207.46
Total 0.0... 0.0.05. cone $133,052.69 —
Summary.
On hand last yearl 2 o-oo $ 1,925.73
Total receipts of 1913 ieee eeeee 133,144.39
$135,070.12
Less total disbursements........ 133,052.69

Amount on hand January 1, 1914.$ 2,017.43
Average net price received for butter 29.65c

Average net price paid for butter-fat 32.6c
Average overrun for year ......... 270
Average cost of hauling per pound
butter manufactured s3..4eer 1.63c
Average cost of manufacturing per
pound (evclusive of hauling)..... 1.4c
Total cost to manufacture per
POUNC .. i.ss.s00 6 eee 3.03c

—F. W. Stickman.

esT SALEM CREAMERK _
WEST SALEW Wis,

The West Salem Co-operative Creamery Co. does the largest business of any co-operative plant in

Wisconsin,

All cream is gathered by teams,

March 15, 1914

Iowa Educational Contest

At the recent state buttermakers’ con-
vention it was decided to start another an-
nual educational butter contest at once.
The scorings for this year will be as fol-
lows:

First scoring Ames, Iowa, March 20th.

Second scoring Ames, Iowa, April 17th.

Third scoring Ames, Iowa, May 15th.

Fourth scoring lowa State Fair, August.

Fifth scoring Mason City Fair, Septem-
ber.

Sixth scoring Iowa State Dairy Associa-
tion, October.

Seventh scoring Ames, Iowa, November
13th.

Eighth scoring Ames, Jowa, December
11th.

Ninth scoring Ames short course, Jan-
uary, 1915,

Tenth scoring Iowa buttermakers’ con-
vention, February, 1915.

Of the 10 scorings as indicated only eight
highest scores will be considered when fig-
uring the average scores for the year.
Therefore anyone who enters in eight of
the above scorings will compete for prizes
offered.

The prizes offered for the year are as
follows: For highest average score in each
class, gold medal; for second highest aver-
age score in each class, silver medal. The
silver loving cup which has so far been won
by P. W. Peterson, Finchford; E. A. Cole,
Lamont, and T. E. Sadler, Oelwein, will at
the close of this contest be turned over to
its permanent owner. If one of the above
named winners secures the highest average
score for the coming year such party will
claim the cup. If a fourth party secures
the highest average score for the coming
year then the cup will be awarded to the
one who has obtained the highest average
score for the three years’ contest. Diplo-
mas are offered to all having an average
score of 92 in the separator cream class
and 90 in the gathered cream class. Di-
plomas for the past year’s contest will be
mailed to the winners as soon as it is pos-
sible to have them printed.

The judges for the scorings held at Ames
will be the same as during the past year,
J. J. Ross, state dairy inspector and F. L.
Odell, federal dairy inspector.

During the past year the firm of Gude
Brothers, Keiffer Co. have been good
enough to handle the butter exhibited at
Ames at a premium. They have agreed to
handle the butter under the same condi-
tions during the coming year, that is, they
will pay at the rate of highest quotation for
New York extras f. 0. b. Ames the day the
butter is scored at Ames.

It is the intention to start the contest on
a different basis after this year’s contest.
This matter will be thoroughly discussed
at our next buttermakers’ convention. It is
our object to be up to date and to carry on
the contest in such a way that it will be of
the gréatest benefit to the contestants.

We hope that it will be possible for a
large number of the Iowa buttermakers to
be with us for the coming contest.—M.
Mortensen.

Hauk’s Emulser

It pleases us to call the attention of all
our readers to the Hauk’s Emulser, a ma-
chine placed upon the market within the
last four months, which makes the highest
grade cream from unsalted butter and dry
milk powder, or whole-milk, skim-milk or
condensed milk, and we understand is giv-
ing universal satisfaction.

We believe this machine will be the
means of practically revolutionizing the
milk industry and that it has filled a very

THE CREAMERY JOURNAL

FOR

and eg$

SUT

On Account of Ill Health

Splendidly Equipped Plant
And Established Creamery,
Egg, Ice and Poultry Business

in the Northwest in one of the best dairy
producing sections.

Last Year $100,000. Within easy reach

of five of the largest coast markets. Finest proposi-
tion. Will bear close investigation. Address letter

A.A. Care of The Creamery Journal

STU ee

Page 1¢

SU eee

SALE

Sales

THEE

long felt want, especially for the smaller
business men who are not in position to
purchase homogenizers.

The sanitary features are especially com-
mendable in this machine since there are
so few parts and every part accessible for
cleaning purposes.

The simplicity of Hauk’s Emulser is
astonishing. The price is practically within
reach of all, and from all information, the
product has never yet failed to give entire
satisfaction. The product is equal to
fresh cream for coffee, and for ice cream
purposes is preferred to fresh cream.

We believe this machine will prove a
boon to the dry milk manufacturers, mak-
ing it possible for many to use dry milk
who heretofore were not in position to do
so.—Adv.

The Care of Cream

“Set freshly separated cream into cold
water and stir frequently until cold. When
cold pour it into the regular cream can in
which it is to be delivered. The rinsings
from the small cream can into which the
cream is separated should not be poured
into the cold cream, but should be run
through the separator at the end of each
separation. These rinsings, with the addi-
tion of a little skim-milk or water will be
sufficient to thoroughly rinse the separator
bowl free from all fat or cream adhering.

“When this system of handling and cool-
ing is followed, a good quality of cream is
the result. The shotgun type of cream can,
five to six inches in diameter and 16 to 20
inches deep, is the best type of can to sep-
arate cream into for immediate cooling pur-
poses. Do not leave cold cream stand in
a can uncovered as it becomes contamina-
ted from the outside air. Cream or milk
should be cooled quickly and when cold it
should be kept cold, with the cans closed.

“The unwashed and unclean separator is
the cause of more poor cream than the
dairyman realizes. The unclean separator
is teeming with germs which get into the
cream while separating and even though
such cream is kept sweet, as soon as it is
ripened and made into butter these germs

get in their work and the result is a poor
flavored butter. The dairyman who is
little slack in caring for his separator is
advised to take a cupful of the first cream
from his separator and let it stand about
12 hours and then drink it or use it on hot
porridge. He will be convinced. It is also
impossible to skim clean with a dirty sep-
arator, for when sediment adheres to the
inner parts of a separator a perfect flow of
milk is impossible, and there must be a per-
fect flow through the separator if good
skimming is desired. This is the reason
some dairymen are never satisfied with the
returns from their cream, as they run the
butter-fat into the skim-milk and feed it,
forgetting that butter-fat at 30c a pound
is mighty expensive feed.”—H. E. Fowler,
secretary.

oy)

A creamery company associated with the
Henningsen Produce Company, of Butte,
Mont., was organized at Missoula, Mont.,
last fall. Instead of selling common stock
in the creamery company, which will also
have a cold storage in connection, the pro-
moters propose selling guaranteed bonds.
The Henningsen people are also shipping
in dairy cattle for sale to the farmers
around Missoula.

Gude Brothers, Kieffer Co.

Wholesale Dealers in

Butter, Eggs & Cheese

21 Jay Street
NEW YORK

Irving National

References: Bank, N. Y.

BROWN & ROOT CO.

Wholesale Dealers & Jobbers in

Butter, Eggs and Cheese

165 & 167 Reade Street, NEW YORK

References—Irving National Exchange Bank; Dunn & Bradstreet

Page 20

THE CREAMERY JOURNAL

Established 1865

Beam, Turner Co.,

Philadelphia,

Pennsylvania

Butter, Cheese, Eggs, Poultry

Ask The Creamery Journal.

GEO. M. RITTENHOUSE

SAMUEL BINGAMAN

JUAN A. BABCOCK

GEO. M. RITTENHOUSE & CO.

154 Reade Street, NEW YORK

BUTTER AND EGGS

REFERENCES:—Importers and Traders National Bank; New York National Exchange Bank; All Commercial
Agencies, and The Creamery Journal.

Where We Are and Why

(Continued from page 17.)

much lower, take all profit away and turn
our dairy farmers to something more profit-
able.

But every cloud has its silver lining, and
the silver lining in the present situation is
to me the fact that the careless farmers
will have to produce a better grade of raw
material, something which has been the
chief topic for many years. We are all
aware of the fact, that for several years,
on account of the increased demand for
butter, cheese, city milk, condensed milk
and ice cream, dairy products have been in
great demand. Anything that looked like
butter would sell at a good price. Central-
izing creameries sprung up all over the
country as fast as toadstools in the spring,
and cream was accepted that was not fit to
be made into butter. The good old whole-
milk creameries, where milk was delivered
every morning, had to give way to the
hand separator system, and although bet-
ter machinery was invented, and the best
and most skilled men in charge of the
creameries, the quality of our butter was
on the down grade instead of on the up-.
ward grade. The small creameries had to
take the kind of cream that they knew
would not make good butter, if they didn’t
the centralizing creameries would get it.
Laws were enacted to better conditions,

We Want to Do Business With You It Will Pay You to Trade With Us

W. D. COLLYER & CO.

Successors to Collyer & Co.

BUTTER AND EGGS

Butter in any quantity and all grades. Eggs in carlots or
less. Write, wire or phone us.

Main Offices: 203 W. South Water St., CHICAGO

Warehouse: 209 W. South Water St.,
Long Distance ’Phone, Main 3184.

W.B.A. Jurgens

COMMISSION MERCHANT
AND WHOLESALE GROCER

WALLABOUT MARKET
BROOKLYN NEW YORK

References: All Mercantile Agencies: Manu-
facturers’ Nat’] Bank, Brooklyn.

DC es

P. F. BROWN & CO.

43 South Front Street

The Philadelphia Butter House

Direct from Creamery to Retailer

TOETEEEELEEET PEE

STE EEEEEEE

and while they helped some there were not
enough men to look to their enforcement,
but the present situation, I believe will
remedy the evils that have been brought
about by the shortage of dairy products
the last year. lt looks to me that if you
don’t make a high grade of butter you will
have trouble in disposing of it at a profit,
as buyers will pass up undergrades and
turn to foreign makes. It is a matter of
quality—the man who has to buy the but-
ter demands 100c worth on the dollar. How-
ever, | am optimistic enough to believe if
we get good raw material and good up-to-
date factories, our butter will be leading in
our own markets. I also believe that all
of us connected with the dairy business
have been somewhat to blame for existing
conditions. The producer, for instance, un-
doubtedly thought that if he could get as
much for his filthy cream as for good
cream, it would be time wasted producing a
good article. The creameryman probably
thought, if I don’t take it somebody else
will and so he would take it, load it with
water and salt and sell it for a little less
than extras, but his large overrun would
offset the difference to some extent, so he
would not lose very much on the transac-
tion. The merchant was in the same boat
as the rest, if he did not sell it at as much
as possible he would perhaps lose a cus-
tomer, so he tried to get more for the stuff
than he really thought it was worth, and
so all along the line, one took it because
he was afraid the other fellow would get it.

Now, when we all agree that this system
is wrong, why not correct it; it would seem
to be the simplest matter under the sun,
but it is perhaps not so easy. Present con-
ditions will help as long as they last, but
times might change and thus change con-
ditions, so why not try something that
would forever keep Wisconsin in the lead
as a butter state. To do this [ have in
mind the branding of Wisconsin’s good
butter. About a year or so ago a movement
was on foot to have a certain trade mark
placed on all Wisconsin made products,
including butter. I admit that I was against
this, for what looks to me like very good
reasons. |! am proud of the fact that Wis-
consin produces as good butter as any state
in the Union, but nevertheless there is but-
ter made here that we all wish was made
somewhere else—the farther away the bet-
ter. Now if such creameries could use this
trade mark what good would it amount to?
Nothing. Now let us get the Wisconsin
trade mark on all butter worthy of it, so
that when a buyer comes to some butter
merchant (no matter where, Chicago or
New York), he will say when he sees the
Wisconsin trade mark, “Give me some of
this brand, I know it is good.” Let the
brand be a manufacturer’s guarantee for
the quality of the goods. The Danes have

March 15, 1914

done it and the Americans surely are as
smart as the Danes.

Now then how are we going to do this,
and I admit that it has its difficulties. I
have an idea in mind that might work out,
or at least be helpful in getting the idea
worked out. Suppose the state takes this
matter in hand (say the dairy and food de-
partment) and has all factories and factory
operators licensed, making those, who want
to use the trade mark, send butter to the
scoring contests every month, or every
other month, or four times a year, sending
out the calls for immediate shipment, hav-
ing a certain standard to which the butter
must come and making the illegal use of
such trade mark punishable with a heavy
fine or jail so no one would be tempted to
use it unless permitted. Then I predict
we will be able to create a demand for our
butter at a price that will bring profit to
the producer of good cream.

Last year I said quite a little about the
danger of oleomargarine, and I just want
to remind you that we still have this evil
with us and they are trying hard to remove
the prejudice that prevails against this
product. Their cry is that it is far cleaner
than butter. Now there might possibly be
such a thing that some milk and cream are
produced under filthier conditions than
oleo, but I think I can truthfully say they
are very few, however, it is up to us to help
eliminate such places and see that butter
gets a square deal in congress.

There is also another bill before congress
to which your attention has been called.
The McKellar cold storage bill. This bill,
if enacted, surely would spell ruination to
the dairy industry and must be fought
vigorously .

I want to thank the dairy school, the
men in charge of the scoring contests, es-
pecially Prof. Lee, and also the dairy and
food department for the good work they
are doing towards improving the quality of
Wisconsin butter.

Farmers’ Interest in Better Butter

Although the loss resulting from the sale
of low grade butter falls largely on the pro-
ducer, the remedy for this condition lies
largely with the creamerymen, according to
Professor R. R. Graves, head of the dairy
department, Oregon Agricultural College.
The production of a very poor quality of
creamery butter is one of the serious prob-
lems that confront the dairy industry of
this state. Nor is Oregon alone in this
predicament, as almost every other state is
facing a like difficulty. Less than 10 per
cent of butter manufactured in the United
States is of first quality, according to the
1912 annual report of the dairy division of
the United States Department of Agricul-
ture. Ninety per cent of the butter made is
second grade and sells for 2 to Se below
market price. Almost every market report
shows a strong demand for extras, which
are very scarce. The small percentage of
first class butter is due to poor cream and
insanitary creameries, says this report.

When butter sells below market prices,
especially when it is a co-operative product,
the farmer gets a lower price for his cream.
When any of the cream that is used in a
factory is held at the farm for one or two
weeks it is in a stale and putrid condition
when delivered at the creamery. The out-
put of butter into which it enters is bound
to be bad. Hence, the farmer is vitally in-
terested in the quality of cream delivered
to the creameries both by himself and all
their patrons.

Oregon butter is receiving some competi-
tion from New Zealand butter which is
generally of fairly good quality. In order

—
—— ee

eee

THE CREAMERY JOURNAL

March 15, 1914

— eee

to meet this competition and keep the for-
eign butter from encroaching on our dairy
industries, it is necessary that we have first
class cream, pure and clean, delivered at
the creameries. The solution of the pure
cream problem is largely in the hands of
the creamerymen. While they decry the
poor quality of cream received, they do not,
except on rare occasions, return a can to
the producer because it is badly off flavor.
Many creameries are in favor of grading
cream and paying for it according to the
quality (which is the best remedy for bad
cream) but unfortunately competition is so
strong for cream that some creameries will
take it at the top prices, regardless of its
condition. The sooner the competitors
realize the harm that is done to the dairy
industry by buying and using such cream,
the better it will be for the dairy business.
As conditions are now, there is really no
incentive for the producer to take any espe-
cial care of his cream, since he gets no
more for it when it is sweet and of clean
flavor than when sour and off flavor.

It is evident that when the creameries
demand a better grade of cream and will
receive none other, they will be able to
make it worth while for the farmer to pro-
vide good cream from which they can pro-
duce good butter. The amount of good
cream recently delivered to Maine cream-
eries was 10 per cent. By a system of grad-
ing it has been raised to 95 per cent. More
than two-thirds of California cream prod-
ucts have been sold as_ second or third
grade at a loss of about $2,000,000 annually.
A grading system has been put into opera-
tion, from which it is expected there will
be a marked improvement in quality. The
success of the dairy industry in Oregon, de-
pends upon the improvements of the cream.

According to Oregon laws, only the but-
ter that comes up to a certain standard can
be sold under the state brand, which bears
the words “Oregon Creamery Butter.”
State Dairy Commissioner Mickle is report-
ed to have notified creamery and dairy men
that he intends to see that the law is en-
forced. Enforcement of the law will have
a wonderful influence in creating a demand
for Oregon brand butter. If the quality
sold under the Oregon brand is carefully
guarded, Oregon will soon become famous
for its butter. Let cream be paid for ac-
cording to its quality.

In the Morning’s Mail

Communications from Subscribers

To the Editor: I have been much inter-
ested in the article, “Why the Use of Neu-
tralizers in Cream?” by Prof. Cooper, that
appeared in the Creamery Journal of March
1, 1913. Many of the statements made in
this article have been helpful to us in some
of the investigations of butter and other
dairy products we have been making re-
cently.

One case in particular where this infor-
mation applied directly was recently tried
in the federal court here. The points at
issue were: What constitutes rancid but-
ter? How can this rancidity be removed?
What is the effect of milk of lime on stor-
age butter that has become stale and ap-
preciably rancid? We were able to show
that milk of lime removed butyric acid, and
that we could determine chemically the
presence of calcium soap in the finished
product. While carrying on this investiga-
tion, we found that we could determine
with certainty whether or not lime had
been used in the preparation of creamery
butter or as a nutralizer in the cream. The
percentage of lime in the ash of cow’s milk
and of the products made from it is quite

lime is used as a
is greatly in-

constant. Whenever
neutralizer this percentage
creased.

I wish to compliment Prof. Cooper par-
ticularly on his clean cut, crisp and forci-
ble statement as to what should be the
trend of our activity relating to future
products. I refer to the following sen-
tence which appeared on the cover page of
The Creamery Journal: “We should de-
vote our energies to the production of a
raw material of high grade, rather than to
the working out and application of methods
of improving this same material after it
has been allowed to deteriorate.” May |
not suggest to you that you publish in
post card or motto form this sentence?
[ think that every food inspector and an-
alyst in the country should have such a
motto before him. You may take my
order now for a dozen or more to hand to
my friends. It seems to me that the very
type used on the cover page would be well
suited to the purpose.—R. S. Hiltner, chief

Denver Laboratory, Food and Drug In-
spection, United States Department of
Agriculture.

Weber In Butter Business

H. D. Weber, for a number of years
dairy agent of the C. B. & Q. Railway with
headquarters in St. Paul, has resigned and
taken a position with Zimmer & Dunkak,
the well known New York butter and egg
firm. Mr. Weber is one of the best known
men in the northwest, and carries to his
new firm the prestige of a vast acquain-
tance among butter and egg shippers. We
predict sttccess for Mr. Weber and con-
eratulate the firm of Zimmer & Dunkak
on this addition to their staff.

Wisconsin Cheese Factory Closed

The Bangor (Wis.) Cheese Company has
closed down and it is said it will go out of
existence. The company has been operat-
ing 30 years and up to within recent years
has been a profitable enterprise. The en-
croachments of nearby creameries upon the
milk supply of the factory is said to have
rendered its continued operation unprofita-
ble. The company manufactured a high
grade of brick and Swiss cheese.

A. H. Hall, the well known buttermaker
formerly at Garretson, S. D., has resigned
his position and moved to Hills, Minn.,
where he and his partner have engaged in
the general merchandise business. Mr.
Hall was a live, up-to-date buttermaker
and has been very active in South Dakota
buttermakers’ and dairymen’s associations.
His many friends will wish him success in
his new work.

W. E. Mittlestadt, treasurer of the Iowa
Buttermakers’ Association, moved March
lst from Manchester to take charge of the
creamery at Alden, Iowa.

A meeting of over 75 farmers was re-
cently held at Beach, N. D., and a commit-
tee named for the purpose of building a
co-operative creamery or purchasing the
old building for that purpose.

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Butter and Eggs

174 Duane St.,

NEW YORK

References: Irving National Bank, N. Y.;
Farmers National Bank, Osage, Iowa;
Your Own Banker; The Cre amery Journal

THE CREAMERY JOURNAL

ARMSTRONG & SWIFT

Western
Repre-

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ment. For Doutter, Eggs and Cheese — F.-
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THE PRESERVALINE MFG. CO.,

Brooklyn, New York City

z A bulletin of wants. Postings are free to buttermaker and creamery- :
: man subscribers. No ad containing over 60 words accepted, and no more :
: than four insertions will be given during the subscription year. If ad con- =
: tains blind address, 10c must accompany copy. ‘To others than buttermakers :
: and creamerymen, the charge is Ic per word per insertion, payable with order. :
|
POSITION WANTED. POSITION WANTED—By experienced _butter-

maker. m employed at present but wish to make

POSITION WANTED—By expert buttermaker 4 change. Three years’ practical experience, also
with 5 years’ experience. Can furnish best of ref- course at Wisconsin Dairy School. Understand all
erences. State salary paid in first letter. Don’t p-to-date creamery work. Can furnish satisfactory
expect cheap man. Address A. V. Larson, Algona, reference from present employer. Please state wages
Iowa. in first letter. Address A. W. Johnson, Box 74,

POSITION WANTED—By buttermaker with
10 years’ experience, 4 years in Denmark and 6
years in America. 25 years old and single. Salary
$100. Can furnish references as to my _ ability.
Address S. G., care The Creamery Journal.

WANTED—First-class buttermaker
tion in creamery running the year around. Ten
experience. Dane. No bad habits. Good
Can come at once. Address Box 41,
Shennington, Wis.

POSITION WANTED—By first class butter-
maker. Thoroughly capable and honest. and can
guarantee results. English and Norwegian. Age
27. Describe plant, state wages in first letter. At

wishes posi-

liberty after March Ist. Address Peter Tvedt,
Stillman Valley, Ill.

POSITION WANTED—By Danish buttermaker
and cheesemaker. 30 years old, married; 12 years’

German and some English.

experience. Can speak
Address A. J., care The

Can give best of references.
Creamery Journal.

DON’T LOOK INTO THIS unless you are look-
ing for a man who is not afraid of work and who
and will give you perfect satisfaction in all

If you are looking for a man who
will do all this, write me. I have eight years’
practical experience in buttermaking and can fur-
nish recommendations from former employers. Can
come soon or later. For particulars write A. Larson,
Fall River Creamery, Fall River, Wis.

POSITION WANTED—First class buttermaker,
Scandinavian, 33 years old. Married, one child.
Understands all up-to-date methods, having had 11
years’ experience. Have operated both whole-milk
and gathered cream plants. Have taken course at
Iowa Dairy School and recent short course. Can
come at once. State salary and full particulars in
first letter. Best of references furnished. Address
J. B., care The Creamery Journal.

Blair, Wis.

POSITION WANTED—By a Holland butter-
maker of long experience. Five years in American
creameries. an take charge of farmers’ creamery,
including secretary work. Strictly temperate; no
drink or tobacco. Married. Satisfactory reference
from present employer. Can come at once. Write
to No. 1111, care The Creamery Journal.

HELP WANTED.

WANTED—Personal buttermaker bids to be re-
ceived on Tuesday, March 17th. Plum Valley Cream-
ery Ass’n, Waldorf, Minn.

WANTED—To get in communication with a No.
1 buttermaker who has $500 to invest, and is desir-
ous of making a change which will be to his advan-
tage. R. W. Scott, Whitney, S. D.

WANTED—An experienced single man who would
like to live in the best city in the south. I am start-
ing a business which has > bright future and want
a man who understands running a city milk plant
and creamery. Full information to interested party.
Address J. A. Berryhill, Charlotte, N. C.

MISCELLANEOUS.
WANTED—To get in communication with a good

creameryman who would like to establish a creamery
in the south at Hazlehurst, Miss. Good town, pike

roads, great opportunity for an enterprise of this
kind. Also have some nice dairy stock farms for
sale. Correspondence solicited. Full information
furnished. Address The Southern Land and Invest-

ment Co., Hazlehurst, Miss.

FOR SALE—12 h. p. horizontal boiler, 8 h. p.
Creamery Package horizontal balanced valve engine
slightly used two seasons. First reasonable bid gets
them. In good condition—grates, front, stack and
pipe connections—also three steam radiators. Ad-
dress E. J. Hall, Superior, Neb.

Fancy Creamery a Specialty

References:

John J. MacDonald

Butter, Eggs, Poultry

13 South Water Street
PHILADELPHIA

COMMISSION MERCHANT

43 Years’ Experience

Corn Exchange National Bank, Philadelphia; A. H. Barber & Co., Chicago; Bradstreet’s and
Dun’s Mercantile Agencies; Creamery Journal.

March 15, 1914

FOR SALE—Ice machine, 4-ton Barber com-
pressor, complete with brine tank, condenser, ete.,
all ready to run in good shape. Will be sold cheap.
Address Fulton Creamery Co., Fulton, Iowa.

FOR SALE—A good paying creamery and ice
cream plant in South Dakota. Good dairy district
and no competition. Cleared $2,000 last year above
expenses. For further information address “Snap,”
care The Creamery Journal.

WANTED-—lInformation regarding good creamery
for sale. Send description and price. Northwestern
Business Agency, Minneapolis, Minn.

WANTED—Information of good
sale. State full particulars.
Minneapolis, Minn.

creamery for
Western Sales Agency,

. WANTED—To get in touch with any party hay-
ing a 3,000-pound Alpha turbine separator. It must
be guaranteed to be in first-class condition. Address
C. B. Davies, 410 Fifth St., Portland, Ore.

R. N. M., care The Creamery Journal.

FOR SALE OR EXCHANGE—Maxwell runa-
bout auto, two-cylinder, 16 h. p. engine. Has brass
frame glass wind shield, four new tubes recently
put in, new muffler, new differential posts in rear
axle; good running order. Price $300, or will ex-
change for 300-gallon Cherry cream ripener. Must
be in first-class condition and of equal valuation.
Address Model Creamery-Ice Cream Co., Oakland
City, Ind. .

FOR SALE—One 450-pound Victor churn in
first class condition. Has been used three years.
Too small for our business. Bargain to party who

can use this size. Address Pinckneyville Creamery,
Pinckneyville, Tl.

WANTED—FExperienced but-
termakers. We will pay attrac-
tive wages to intelligent young
men who have had practical com-
mercial creamery experience.
Graduates of State Dairy Schools
preferred. Write in your own
hand, giving particulars regard-
ing age, experience and wages ex-
pected. Address No. 233, care
The Creamery Journal.

Are You the Man?

We want a manager—one who has
superintended the handling of whole-
milk, cream, butter, etc. He must
possess business ability—and he must
Eves or be able to raise some capi-
tal.

We will establish creameries on a
new, unique, but thoroughly practical
plan.

We want such a man for each of
six or more of the larger Middle
Western Cities—like Toledo, Detroit,
Cleveland, Buffalo, ete.

We have ample capital and a work-
able, remunerative proposition. The
investment of Manager’s capital is
primarily a safeguard to insure at-
tention, industry, efficiency.

Address Dept. W, care of
THE CREAMERY JOURNAL
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THE FACTORY TUBULAR

cate development of a creamery to its

) highest output at the lowest expenditure

om of time and money is what the installation
snig of the SHARPLES TUBULAR CREAM
Ea SEPARATOR accomplishes.

The cream travels the entire length of the suspended,
bottom-fed bowl, reaches the cover with little force,
flows into its receptacle and permits the butter-fat
sSlobules—which produce the finest quality of butter—
to remain unbroken.

The almost frictionless ball bearing from which the tubular bowl
hangs requires but little power. Because of this absence of friction,
the machine consumes but two gallons of oil a year.

Suspended by a single ball bearing, the tubular bowl is capable of
a great number of revolutions a minute, and this speed affords the
greatest centrifugal (or skimming) force.

Send for the Factory Tubular Book
THE SHARPLES SEPARATOR CO.

WEST CHESTER, PA.

| Chicago, Ill. Dallas, Texas Minneapolis, Minn. Kansas City, Mo. Toronto, Can.
| | =e San Francisco, Cal. Portland, Ore. Omaha, Neb. Winnipeg, Can. Agencies Everywhere
|

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—"“~BRHERHRHBRHEHHEREHEHEEHESBEHEHEHRHEBREHHEEBHE EB

Are You Still Experimenting
With Cream Ripeners?

Are you one of the comparatively few
creamerymen who are not using the Wizard
Agitator today? If so, are you satisfied with the
ripener you are using? Don’t you feel that you
are only experimenting? Don’t you often stop
and think that surely there must be a better ma-

THE WIZARD AGITATOR

It is used in more creameries today than
any other make and it is giving general satisfac-
tion. And we dare say that not one of its users

WRITE US FOR LITERATURE, ETC., TODAY

The Creamery Package Mfg. Company |

Chicago, III.
Toledo, Ohio

Minneapolis, Minn.
Kansas City, Mo.

chine made—one that really emulsifies the cream
—one in which the cream is always of uniform
temperature in every part of the vat—one which,
in pasteurizing, thoroughly treats every drop?

There is a better pasteurizer-ripener made.
It is

would for a moment consider trading it for any
other make. It, more than any other, approaches
perfection.

Philadelphia, Pa. Albany, N. Ya}
Waterloo, Iowa Omaha, Neb. |

The National
Creamery
Magazine

VOL. XXV NO.5 WATERLOO, IOWA, APRIL 1, 1914 ONE DOLLAR A YEAR

When It’s Time To Re-Order

| THERES always a time when the supplies run low and

more must be ordered. It is a great deal of satisfaction to the user of

to know that when ordering a new supply of this remarkable cleansing
material that every pound and every ounce will be identically alike and
identically of that same quality which he has always known it to be.

This absolute uniformness of quality is part of the Wyandotte Dairy-
man’s Cleaner and Cleanser service. It is part of the guarantee which is
always made for Wyandotte Dairyman’s Cleaner and Cleanser. And it
is a part of the Wyandotte Dairyman’s Cleaner and Cleanser service
which butter and cheese makers soon learn to value highly.

The Wyandotte Dairyman’s Cleaner and Cleanser quality of cleaning
is sanitary as it always cleans thoroughly, because it is entirely free from
any “‘biting,’’ corrosive or soapy properties. This assurance of perfect
cleaning together with the assurance of a uniform quality makes Wyan-

dotte Dairyman’s Cleaner and Cleanser worth far more to
Indian in Circle yOu than any ordinary agent. Your regular supply dealer
can ship you any quantity that you need.

THE J. B. FORD CO., sit, Wyandotte, Mich.

In Every Package This Cleaner has been awarded the highest prize wherever exhibited.

Published by FRED L. KIMBALL CO., Waterloo, Iowa

HH eee

Tee eee

MTTONTUATTCNTUETT TOL OVIUOTOTIOOTTUNTUOTI ONT UOTIUOACGTOOTOOAIUOATOOTUOAICOILOT OOHUOAT NOL ONT OONTONTOONTOOTUONT COT OATCOTIOOT TOA TUNTEOTOATICOTIOA TUG OOI TOMO MEGA ULA LON UOOLCU COMO UCO LUO LLOM UOTE IOUOOIUAI TO UMIOMIOIUOLIU UUM TIN TINTIOnTIITTI1

No. 120, capacity 12,000 lbs. per hour

Belt power driven style

No. 106, capacity 2,000 Ibs. per hour

Steam turbine driven

No. 100, capacity 1,000 lbs. per hour

I[and driven style

Milk Consumers Are Beginning to

Demand De Laval Clarified Milk

Ne milk dealer or producer who has wit-
nessed a demonstration of the De Laval
Milk Clarifier and has seen for himself the
composition of the residue removed from even
the best milk by this machine, can doubt for an
instant the benefits of clarification.
PPHERE is no question but that these benefits
are positive and easily apparent, and they
are rapidly becoming known to the general milk
consuming public.
flats: advantages of clarification by the De
Laval process are self-evident to milk in-

EEDLESS to say that the milk dealer who

is wise enough to anticipate the general con-
sumer’s demand for De Laval Clarified Milk
will be the man who will reap the benefits.

An actual demonstration of what can be accomplished with a De Laval Milk
Clarifier will be gladly accorded to any responsible milk dealer or producer.

The De Laval Separator Co.

165 Broadway, NEW YORK

29 E. Madison St., CHICAGO

101 Drumm St., SAN FRANCISCO

STH eee eee eee

ee ee ee ee

Che Creamery Hournal,

The Wational Creamery Magazine

Vol. XXV No.5

WATERLOO, IOWA, APRIL 1, 1914

One Dollar a Year

Refrigeration and Our Food Supply
SHOWING THE VITAL NECESSITY OF THE COLD STORAGE IN
MAINTAINING A REASONABLE PRICE LEVEL

Among the many problems now facing
municipalities none is more fundamental
to peace and prosperity, and none is more
complex than the question of the food sup-
ply. To the person trained to observe and
eliminate waste, the spoilage of foods be-
tween the producer and the consumer be-
comes a public calamity. Also, to a person
so trained, good handling and refrigeration,
| beginning at the source of production, re-
frigeration during transportation, and fi-
nally, refrigeration at the market, with dis-
tribution expedited by adequate facilities
for the work to be done, means not only
the saving of vast quantities of perishable
products that are now absolutely wasted,
but an improvement in quality of all grades,
even those that are now the best.

You cannot pass along the market thor-
oughfares of any city without seeing on
every hand foodstuffs that show deteriora-
tion in quality, due chiefly to bad handling
between the time the grain was harvested,
the fruit was picked, the animal killed or
the egg was laid.

There is one class of foods in which de-
cay has been reduced to such a _ small
amount that it is practically negligible. 1
refer to the citrus fruits of California, and
yet 10 years ago the spoilage of oranges
and lemons grown in California was so
great that it threatened the industry with
annihilation. Investigators from the United
States Department of Agriculture, making
the basis of their work good handling and
refrigeration, have in the short space of
0 years so lessened waste in the decay
of the product that the railroads, the ship-
pers and the interstate commerce commis-
sion no longer consider the citrus crop a
perishable one.

When the means of preventing decay in
citrus fruits were first applied they saved
to growers of California more than $1,500,-
000 annually. With the great growth of
the industry there has, of course, been an
increased saving year after year.

The eggs of the United States are worth
to the producers approximately $500,000,000
a year. Ten per cent of this sum is abso-
lutely lost because of spoilage, and a much
greater sum—probably over 20 per cent—
is lost because of deterioration and a con-
sequent lowering of price.

Dressed poultry is worth to the con-
sumer probably $250.000.000, and here again
we may estimate a 10 per cent waste.

We are so ignorant of the fate of the
foods on the market that it is difficult to
get accurate figures of losses, yet it is safe
to say that many other essential foodstuffs
show a waste quite as high, or higher, than
has been assigned to the articles mentioned.

Good handling of foodstuffs involves
many and various details, such as gentle-
ness to prevent the breaking of the skin of
the fruit or the chicken, or cleanliness to
eliminate bacteria and molds that cause
decomposition. Of all the individual fac-
tors, however, that go to make up good
handling, refrigeration is for nearly all
products the most important.

To the laity refrigeration is generally
synonymous with what is called cold stor-
age, that is, the preservation of perishable
products by means of low temperatures
continued 30 days or more. It is on the
subject of the application of the refrigera-
tion in the form of cold storage that the
press of the country has gone quite mad
and concerning which there have been
reams of evidence presented to legislators,
to boards of health and to chambers of
commerce investigating committees of one
sort or another.

In reality, refrigeration plays a double
role: it assists in getting perishable prod-
ucts from the producer to the consumer
in good order, and it enables us to hold
the seasonal over-production of a large
number of products until the season of
scarcity arrives.

Without refrigeration the great apple
lands of the northwest would never have
been developed, because the crop could not
have been distributed to every part of the
country as it now is. Nor could the manv
thousands of boxes of apples, ripened
within the space of a few weeks, be de-
livered month by month to the consuming
public until the next crop arrives.

Without refrigeration the great peach
industry of Georgia would never have ex-
isted, because there was no way to get the
peaches to market in a merchantable con-
dition.

The Rocky Ford cantaloupe of Colorado
would never have been known in the east
had not refrigeration played its part in the
marketing of the crop.

It is refrigeration that enables us to
slaughter food animals at or near the fat-
tening station, where they are in the pink
of condition, and ship the meat to the far-
distant consumer.

The best poultry now in our markets
comes from the valleys of the Mississippi
and the Missouri, where the poultry pack-
ers remove the animal heat by hanging the
dressed birds in a temperature of 32 de-
grees Fahrenheit for 24 hours, then packing
the birds in small boxes and shipping in a
refrigerator car, which is closed at the pack-
ing house and not opened until it reaches
the consuming center.

The conservative, or badly equipped, or

near-by poultry man removes the animal
heat of the bird by immersing it in cold
water and ice and finally packing it in
cracked ice for its trip to the market. By
so doing he causes the consumer to pay
chicken prices for 1,300 pounds of water,
which is absorbed by every carload of
poultry, and he loses to the people about
300 pounds of the most nutritious and ap-
petizing constituents of the flesh of the
chicken, because they dissolve out in the
melting ice and finally go down our sewers.
In dollars and cents, which is, after all, a
poor way of reckoning losses in foodstuffs,
this amounts to about $450 on every carlot;
that is, 20,000 pounds of dressed poultry.

The lack of refrigeration in the country
is responsible for more of the rotten eggs
on the market—especially in the summer
time—than is any other single factor. The
perfectly fresh egg, sent in summer time
without refrigeration to the market which
is but 24 hours away, shows a greater
amount of deterioration when it reaches
that market than does an egg shipped for
a six days’ haul in a refrigerated carrier.
The application of refrigeration to eggs is,
from an economic viewpoint, even more
important than its application to dressed
poultry.

The early spring eggs that
packer before warm weather are almost
universally fresh. By applying refrigera-
tion continuously and promptly he can
slow deterioration to such an extent that
the egg is still edible at the end of nine
months. The eggs which are taken to the
shipper during the summer are, almost
without exception, lowered in quality by
the prevailing temperatures. Even with
mechanical refrigeration, deterioration hav-
ing begun, cannot be checked as efficiently
as it can be prevented, yet the gain in food
quality and the prevention of waste when
refrigeration is applied by the shipper to
hot-weather eggs means a greatly increased
and bettered egg supply.

These illustrations merely indicate how
wide and important a part refrigeration
plays in the marketing of foodstuffs for
the prevention of waste and the betterment
of quality. Refrigeration used for long
periods to conserve the over-supply is quite
as important, especially in the light of the
growth of the modern city. We are piling
our people 20 stories high in restricted
areas, and these communities do not pro-
duce one single thing that is edible. They
demand, also, the same diet all the year
round. They take no account of the fact
that the special articles desired may be pro-
duced during a few months only of the year

(Continued on page 6.)

reach the

CLEC PECL ECLECTIC EOO ELC RECO COE

age 4

SUT eee

A
Square

Deal

HAT’S what
we believe in
and that’s what
you will get if you
ship us your butter.

You will profit by
giving us a chance in a
business way to prove
our assertions.

Try us and see for
yourself.

The Fox River
Butter Co.

The House of Quality
and a Square Deal

CHICAGO NEW YORK
1533 Michigan Ave. 78 Hudson St.

Sam Haugdahl, St. Peter, Minn.,
Western Representative

SUUTUTTeee

COTTE

THE CREAMERY JOURNAL

Hand Separator Butter in lowa

R. E. CLEMMONS at Fort Dodge Convention

The first question is: Do we make the
best hand separator butter in Kossuth
county?

If we produce good hand separator but-
ter in Kossuth county, the most important
question is: How do we get quality which
is the foundation of all good butter?

The first thing we must take into con-
sideration is the kind of creamery prevail-
ing in Kossuth county and that is the co-
operative creamery which is a strong point
in securing quality. In the co-operative
creamery (that is the real co-operative or-
ganization) the farmer feels he is financial-
ly interested and it is somewhat easier to
make him see that poor quality is affect-
ing him and nobody else. The most im-
portant factor in getting quality is the man-
ner or method in which the cream is de-
livered.

In Kossuth county we have 18 cream-
eries and at that number of plants we have
only three routes. I will give you the
method of delivery at the Burt creamery
which is about like that practiced at all the
other plants.

In the summer we take cream four times
a week, starting and ending our fourth de-
livery per week when we think it is neces-
sary. In winter we take cream three times
a week. Our cream is to be delivered in a
sweet condition not less than the days men-
tioned and not later than 10:30 o’clock a.
m. from March Ist until November Ist and
not later than 11:30 a. m. from November
lst to March 1st. By this method of de-
livery you get in touch with all your pa-
trons and if there is anything wrong with
the cream you get to speak to them person-
ally and are not required to send word by
a hauler which is very unsatisfactory.

My experience has been in order to get
quality and results you must know how to
handle the farmer. I find that he leads
much better than he drives, so when you
meet him tell him of the good things and
what quality means to him and that he is
bringing fair cream and it won’t be long
before he is doing better and you will find
this same man asking you questions about
how to better his cream. The worst trou-
ble with most of us we do not know our
patrons.

The first of March we have our worst
trouble. At this time we have a great many
new patrons, who move in and who are in
the habit of delivering sour cream. In such
a case I explain our method of delivering
cream and reject the first can. If you don’t
reject it and say nothing you are simply
borrowing trouble for the following deliv-
eries.

If a can of cream is sent home, go to the
farm and see how the cream is being cared
for, locate the trouble and in a short time
you will be receiving a first class product
from this patron. I find they are always
willing to learn.

Another move we made to bring about
better dairy conditions was the organization
of the Kossuth county buttermakers. Our
meetings are not simply for the buttermak-
ers, but are made farmers’ meetings and we
are securing the best speakers we can get
to lecture to the farmer along dairy lines.
We are getting results as we are having
a crowded house in nearly every meeting.

We, as buttermakers, could meet and talk
starter, cream ripening, economical firing
and discuss many other subjects, till we
were black in the face, but if we are going

April 1, 1914

to reach that problem “quality” we must
interest the farmers.

Now there aren’t any better conditions in
Kossuth county than any other, so let us
Iowa buttermakers have our aim high along
the quality line.

We are in the best state in the Union,
have the best dairy school and professors
in the land, who work hand in hand with a
dairy and food commission second to none
for better dairy conditions in Iowa, so we
must get our shoulders to the wheel as
never before and help the good work along
and bring the banner back to Iowa in 1914,
Now it is going to take much harder work
than ever before as we have much stronger
competition in Minnesota. At present there
are two gentlemen in Minnesota who claim
the honor of producing butter scoring 96
and better from 10-day-old cream so we
Iowa buttermakers must get busy. I want —
to congratulate these Minnesota gentlemen
and the greatest honor that could be given
them is that they are good enough for
Iowa.

Ice Cream Rates Lowered

Manufacturers of ice cream in Council
Bluffs, Sioux City, Burlington, Clinton,
Davenport, Dubuque and other Iowa border
cities will be greatly benefited by a reduc-
tion in the express rate on ice cream in
interstate traffic, effective April Ist. An
order that ice cream shall be considered as
second instead of first class has been re-
ceived ‘by Dwight Lewis, assistant com-
merce counsel, from the interstate com-
merce commission. This is equivalent to
a reduction of 25 per cent in the express
charges on this commodity.

The firms in the cities on the east and
west borders of the state complained to
the commerce counsel that they feared an
increase in the express rate on ice cream
and that the rate was so high that it was
unprofitable to ship it to cities outside the
state. This shut the river towns out of half
of their legitimate territory.

The commerce counsel placed the matter
before the interstate commerce commission
and succeeded not only in blocking a raise
of the express rate, but in securing a reduc-
tion of 25 per cent in the existing rate. It
goes into effect about the time when the
spring business begins. It is said that the
ice cream manufacturers in the river towns
do a large interstate business in shipping
to the small towns of the border states.

Shippers already have a favorable rate
on ice cream between points in Iowa.

Judge Henderson, commerce counsel, is
expected to return from Washington, D. C.,
where he represented the Iowa _ shippers
before the interstate commerce commission
in making a showing as to why the rail-
roads of the country do not need an in-
crease in rates.

The directors of the Idaville ‘Creamery
Company, Idaville, Ind., have decided to
displace teams for collecting cream and oth-
er farm produce with one $840 motor truck.
It is believed that the truck, which is
light one, will enable one driver to do the
work formerly handled by two drivers and
two teams, and at less cost for upkeep.

The creamery at Francisco, Ind., owned
by T. C. Johnson, burned with a loss of
about $2,500.

April 1, 1914 THE CREAMERY JOURNAL Page

\ ie
\\4* The Harder you Hit Fr

“e Theli Sher she §0 es!

Summer— 90° in the Shade—Circus Day
Taking a Day Off—Trying Out Your Muscle

Pretty fine to think of the good old summer time, isn’t it?

Yeo SIR, summer is coming and don’t you forget that when summer comes it is going

to bring with it, with all its good times, some pretty difficult problems for the butter-
maker to handle.

Summer time is not vacation time for the bad bacteria, the off-flavor kind that cut the
butter scores down. You want to be prepared to hit ’em and hit ’em hard.

In other words, you want to have B-K on hand. Let B-K take care of the bad bac-
teria—you take care of the business and make the butter.

What you are after is ringing the bell.

Get a big maul and put your back and arms into making a butter score that will ring
the bell.

The commission man is ready with the dough. He’s as square as a die. He pays you
to deliver the goods.

Send to your creamery supply man. They all handle B-K.
Tell him to express you a five-gallon demijohn at once.

Then you begin using it in every part of your plant wherever there is need of a germ
destroyer to kill the bad bacteria that cause so great a loss of money.

If you would like to have our book “Better Milk,” which gives a lot of valuable infor-
mation about the dairy and creamery business, send for it today. It’s free.

General Purification Co.
603 Pioneer Bldg.
MADISON, WISCONSIN

Wanted—

To hear from every buttermaker
who is asked to make good but-
ter out of poor cream.

You want to find out about
the B-K gas method of handling
poor cream.

Jse-K Representatives
xt!

Sold by all the big supply houses

Z fr Creamery Package Mfg. Co., Chi- 7 iad ag ienaia TLE Ge
a aa cago, Philadelphia, Kansas City, “ ou on’t believe i F
ay Aw Minneapolis, Albany, Toledo, ut one Bente adoesteaorigl —
Be ips cea ela *"° hen'we' explain eto "you
\a7 J. G. Cherry Company, Cedar Rap-

Write for information on
B-K gas method of handling
cream.

Better write today for
summer is coming when
you won’t have time to do
anything but hustle.

ids, Iowa; Minneapolis, Minn.
A. H. Barber Creamery Supply
Co., Chicago, Ill.
Ohio Creamery & Supply Com-
pany, Cincinnati, Ohio.
L. A. Watkins Mdse. Company,
Denver, Colo.

General
Purification

Company,
603 Pioneer Bldg.
Madison, Wis.

Gentlemen:
Send me information on B-K and
gas method of treating cream.

age 6,

and

CEE

WRITE FOR NEW CATALOG NO. 50

It illustrates and describes in detail the immense line of celebrated

McCray Refrigerators | Hf

Cooling
Rooms
for
Dairies

They will
perishable food, etc.—and keep them fresh,
sweet, and free from spoiling in hottest
days and will save you on your ice bills.

Ask for Catalog No. 50 for Dairies, Cream-
eries, etc.; No. 91 for Residences.

McCray Refrigerator Co.
663 Lake Street

STU ee

THE CREAMERY JOURNAL

i
|

preserve dairy products—

KENDALLVILLE, IND.

Hee

Refrigeration and Our Food
Supply

(Continued from page 3.)

nor that it is produced 1,000 or more miles
away, and that the only means by which
such wants can be supplied is cold storage.

The public cannot have its present widely
diversified market supplied without the aid
of low temperatures for conservation. In-
dustries dealing with foodstuffs understand
this fact. It is conducive to the welfare
of the consumers that they acquaint them-
selves with prevailing conditions, face facts
honestly, and then choose deliberately
whether they are to return to the restricted
diets natural to the varying seasons and
different localities or to accept intelligently
the great variety of foods provided by the
use of long-continued low temperatures
designated cold storage.

It has been found by scientific investiga-
tion that when foodstuffs are properly pre-
pared for storage and are put into the
freezer or chill-room while absolutely
fresh, they can be kept in good condition
from one producing season until the next.
They cannot be kept indefinitely; neither
can cold prevent further deterioration if

that deterioration is well under way before
hard freezing is applied.

Here lies the danger of cold storage and
the point of its greatest abuse in the past.
Fortunately, the industry is learning that it
is to its own detriment to put products into
the freezer in an unsuitable condition. If
the consumer, during the season of scarci-
ty, will demand the cold stored goods
rather than the so-called “fresh,” it will
work a revolution of not only the quality
of cold stored goods but of their prices as
well. The packer of high-class goods is
now more than willing to put definite in-
formation for the consumer on his labels.
The warehouseman desires it; the whole-
saler is willing but the retailer cannot risk
giving the true story to the consumer, be-
cause his ignorance and prejudice would
make him decline to purchase. He would,

however, go to the retailer next door, be’

told the usual tale of “strictly fresh and
near-by,” pay a higher price, and receive
exactly the same commodity as he had pre-
viously declined.

The consumer does not realize when he
clamors for true labels on foodstuffs that
his own ignorance and prejudice are the
greatest bars to the obtaining of his wishes.
The conservation of foodstuffs is funda-

»mental to our welfare.

Another Successful Dairy Train

OVER IOWA ON C. B. & Q. RAILWAY

The most recent tour over the Burlington
railroad has undoubtedly had a more far-
reaching influence on improving the dairy
conditions than any of the special dairy
trains ever operated by the dairymen’s as-
sociation in Iowa. The trains heretofore
have made but one-hour stops at each place
and therefore a limited amount of informa-
tion could be given. Several of such tours
have been made over the Burlington lines
but the people in this section were desirous
of having more complete meetings and as
a result the last trip was planned to have
full-day stops at each town.

Meetings were given only where the com-
mercial clubs, the business men and farmers
would assist in advertising and making the

izations in each community.

necessary arrangements. A representative
of the dairymen’s association and of the
railroad company covered the route six
weeks before the train was to start and se-
cured the assistance of the various organ-
At each of
the towns where meetings were held, the
farmers and townspeople furnished a hall in
which to hold the lectures, a ‘barn or con-
venient place for the cow shows and did a
large part of the advertising. In each in-
stance the representatives of the dairy-
men’s association received the hearty co-
operation of the community.

The train itself was not as large as the
previous ones because of the lectures being
held in the town halls. The lecture coaches

but on the work done by the contestants.

April 1, 1914

were eliminated and only a baggage-ear and
living car were used. The baggage car was
equipped more fully than on previous trips.
The car was equipped as a model dairy barn
and in the stanchions and stalls were car-
ried representatives of the Holstein, Jer-
sey and Guernsey breeds. All of those who
visited this car were impressed with the
excellent type of Holstein cow that occu-
pied one of the stalls. She demonstrated
the actual value of the good type of dairy
cows. Although 15 years old, she, was
strong throughout, indicating great health
and feeding capacity. Many of the farmers
and dairymen in this section considered her
a revelation in what they had seen in the
dairy breeds.

A grade Guernsey demonstrating the use
of the pure bred dairy sire in the average
herd was also seen by all who passed
through the car. In the southern part of
Iowa the pure bred dairy sire is the great-
est hope of increasing the production of the
average herd in a practical manner. The
man in charge of the cattle department had
many questions to answer at each place.
In addition to these two cows, a Jersey
heifer and a young sire were carried to
show the conformation of the young ani-
mal.

One end of the car was devoted to the
various samples of feeds for the dairy herd.
These were supplied with charts indicating
the food nutriments contained in each, and
the prices of same. Testing apparatus, cov-
ered milk pails, milk scales, model silos and
barn fixtures were also carried to demon-—
strate the most helpful methods of improv-_
ing the herd. The walls were covered with
large charts showing the fertility removed
in the various grains when these are sold
directly from the farm and comparing the
grain system of farming with live stock and
particularly dairying. One of the most in-
teresting features in this end of the car
was a food demonstration comparing the
nutriments in common human food prod-
ucts with that of milk. The various products
were placed in dishes which made a con-
cise example of the way in which the cost
of living can be reduced.

The programs for the day began at 10
o’clock and continued until four. Upon the
arrival of the train at each town two of
the men would go direct to the high schools
where lectures were given on the impor-
tance of general agriculture and dairying.
The various contests among the boys and
girls were also explained and after the work
at the high school was completed the stu-
dents were taken to the barn where the
cows were on exhibition and a regular class
in cow judging held. These contests were
very interesting and the boys and girls
took to the work in an excellent manner.
Prizes were furnished by the merchants and
considerable rivalry was created among the
young people in the work. Nearly every
town visited had a large number of farm
boys and girls attending the high school.
Therefore the work was taken directly to
the farms where it would prove helpful.

In addition to the judging contest, a milk
record contest was also started. This con-
test was inaugurated for the purpose of
starting the boys and girls to test the cows
and determine their relative value. It con-
tinues for three months and each of the 200
contestants entered are required to keep
complete records on three or more cows.
In order to make the contest more practical
the basis of awards is not upon the quantity
of milk or butter-fat produced by the cows

Besides the monthly reports containing the
amount of milk produced, the test, the

April 1, 1914

THE CREAMERY JOURNAL

amount of feed consumed, and the profit
or loss, an essay of 500 words is required.
These contests were started to arouse in-
terest among the younger generation who
must take charge of the farms in the fu-
ture. The boys and girls were impressed
with the importance of up-to-date methods
on the farm and the necessity for them to
break away from the old system of farm-
ing practiced by their fathers.

At the same time that the lectures were
given at the high schools, the regular meet-
ings were started at the town halls. In
each instance, large crowds greeted the lec-
turers. Talks on feeding, breeding, care of
the herd, and an illustrated lecture on dairy
conditions in lowa were given at the halls.
At the completion of this work, the entire
audience were taken to the place where the
local cow show was to take place. Upon
arriving at the barn, those in charge found,
in the majority of instances, from 20 to 30
cows for demonstration purposes. These
were brought in by the surrounding farm-
ers who competed for the prizes offered by
the creameries and merchants. In order to
give the audience a general idea as to the
proper methods of selecting the dairy cow,
one of the animals was lead into the ring
and carefully gone over, pointing out the
essential characteristics necessary for large
milk production. This part of the program
seemed especially attractive because the
animal came from one of the herds in the
community. By selecting one from their
own herds, the facts could be made clearer
than by the use of one of the animals car-
ried on the train. After the cow demonstra-
tion was completed, all of the animals were
lead into the ring and placed according to
their dairy characteristics. The prizes were
then awarded. After all questions had been
answered, those in attendance were taken to
the exhibit car where lecturers were sta-
tioned at each department to explain the
exhibits.

One of the best indications of the grow-
ing interest in dairying throughout this sec-
tion was the large number of questions
asked by the farmers and dairymen. A\l-
though this section is far behind the north-
ern part of the state in the general develop-
ment of dairying, yet it has all of the nat-
ural conditions for making this industry
successful. The mild climate, the abundance
of grass, and the conditions for growing
leguminous crops, together with ensilage
for feed, make it an ideal place to produce
milk. The soils in this part of the state
also require building up, which process can

Established 1865

Beam, Turner Co.,

Philadelphia,

Pennsylvania

Butter, Cheese, Eggs, Poultry

Ask The Creamery Journal.

GEO. M. RITTENHOUSE

SAMUEL BINGAMAN

JUAN A. BABCOCK

GEO. M. RITTENHOUSE & CO.

154 Reade Street, NEW YORK

BUTTER AND EGGS

REFERENCES:—Importers and Traders National Bank; New York National Exchange Bank; All Commercial
Agencies, and The Creamery Journal.

be done most practically by means of dairy-

ing.
But few of the 30 towns visited had
creameries. However, in the majority of

instances the value of the creamery to the
small town was realized. In four of the
towns, creamery organizations were being
considered and at Mt. Ayr a large creamery
company had just been organized. This is
a farmers’ co-operative creamery and from
the general indications of the quantity of
the raw product in this vicinity it should
prove a success.

The lecturers on the train were pleased
to find so many good dairy animals at the
various towns. The Jersey breed seems to
be prevalent in this section and Holsteins
are now being introduced very rapidly. At
many of the meetings lecturers were taken
out to the surrounding farms to look over
the herds and equipment. Their advice was
asked on the value of feeds, the improve-
ment of herds, and barn construction.

The men who accompanied the train were
J. B. Lamson, agriculturist for the Burling-
ton railroad; G. H. Tellier and P. W. Crow-
ley, assistant dairy commissioners; A. H.
Hansen, assistant dairy expert, and E. S.
Estel, state dairy expert. In addition to
the above men who were on throughout the
entire tour, were W. B. Barney, state dairy
commissioner; J. G. Watson and A. H. Hoff-
man, of the extension department lowa
State College; Dr. O. P. Thompson, state
milk inspector, and representatives from the
state veterinary department.

The train was under the direct supervi-
sion of E. S. Estel, expert for the Iowa
State Dairy Association, and J. B. Lamson,
of the railroad.

re)

A Typical Dairy Train Scene.

UU eee eee

MILWAUKEE CLEANSER WINS AGAIN

Being a CLEANER it is naturally a WINNER
As_at the Cedar Rapids State Buttermak
ers’ Convention in 1913, MOST of the TOP
NOTCHERS were using the Cleanser that
cleans at the time of the Ft. Dodge conven-
tion February 18-20, 1914,
In the Whole-milk Class, J. J. Brunner,
Strawberry Point, Iowa, captures our first
prize, $10 in gold, with a score of 96%.
Carl Hovland, Lake Mills, Iowa, gets the
Barrel of Milwaukee Cleanser, our second
prize, with a score of 96, and Wm. Meier,
Denver, Iowa, gets our third prize, 100
ae Milwaukee Cleanser, with a score of
954.
In the Gathered Cream Class, Herbert So-
balle, Coulter, Iowa, gets our second prize,
one barrel Milwaukee Cleanser, with a score
of 95%.
For Cleaning Floors and Woodwork our
DAIRY has no equal; as strong as the
strongest and containing no animal fat what-
ever; is perfectly Sanitary.
Our new WHITE SPECIAL, which is also
a superior all round cleanser, is especially
adapted for glassware and tinware, contain-
ing no fatty acids it will in no way Scum the
water, and leaves glassware clean and bright.
Our Cleansers contain no worthless fillers;
they are cleaners through and through.
IMPORTANT NOTICE—After March 15,
1914, we will positively discontinue our
Special 10 per cent Discount. So get your
orders in before that date.
Our Cleansers are absolutely GUARANTEED
to give satisfaction or money refunded.

THE MILWAUKEE CLEANSER CO.
274 Broadway, Milwaukee, Wis.

J. H. GROMMON General Agent for lowa and Minnesota
Manchester, Iowa.

SU
SUT U ee

We Want to Do Business With You It Will Pay You to Trade With Us

W. D. COLLYER & CO.

Successors to Collyer & Co.

BUTTER AND EGGS

Butter in any quantity and all grades. Eggs in carlots or
less. Write, wire or phone us.

Main Offices: 203 W. South Water St., CHICAGO

Warehouse: 209 W. South Water St.,
Long Distance ’Phone, Main 3184.

W.B.A.Jurgens

COMMISSION MERCHANT
AND WHOLESALE GROCER

WALLABOUT MARKET
BROOKLYN NEW YORK

References: All Mercantile Agencies: Manu-
facturers’ Nat’] Bank, Brooklyn.

TTT

P. F. BROWN & CO.

43 South Front Street

The Philadelphia Butter House

Direct from Creamery to Retailer
TITEL EE CC C

SIU

Page 8

THE CREAMERY JOURNAL

Youll Be

Our Belt Driven Compressor

SUT

COT

Independent

of a short ice supply and high
prices if you install a

You'll also have refrigeration
superior to anything you have
ever before experienced.

Write for Bulletin No. 24
BAKER ICE MACHINE CO.

Tee

BAKER

Refrigerating Plant

OMAHA, NEB.

North Central Iowa
Buttermakers

The North Central Iowa Buttermakers
Association held their annual meeting at
New Hampton, lowa, on Thursday, March
19th.

There were present representatives from
about 20 creameries and butter entries from
21. First prize, silver cup, was taken by
Fred Zell with a score of 96%. Second
prize, silver cup, by H. C. Stendel, Vinji
Creamery, Scarville, Iowa, score 96%.
Third, butter trier, Thos. Sadler, Oelwein,
score 96.

The morning was spent in visiting and a
business meeting was called at 11:30, at
which time officers were elected as follows:
Earl Forrester, Postville, president; D. W.
Moehler, New Hampton, vice-president;
Frank Brunner, Charles City, secretary and
treasurer.

At the afternoon session Howard Rey-
nolds made an interesting talk on condi-
tions in the eastern markets, especially with
reference to the effect import butter is go-
ing to have on our markets. Samples of
import butter from Denmark, New Zealand
and Argentine were displayed, also butter
boxes showing the different trade marks
and the inspection stampings required by
the different foreign countries on their ex-
port shipments. His talks was very in-
structive and greatly enjoyed by all pres-
ent, the boys taking very great interest in
the exhibits of foreign butters. The ex-
cellence of Danish butter was quite notice-
able and it was agreed that it would equal
the finest butter made in this country. The
butter from New Zealand and Argentine
ranked second and third and ran in about
the same class as our seconds.

S. B. Nichols also made a
relative to import butter.

Harry Forrester made a few remarks,
telling the boys he was going to be in posi-
tion this year to give them a great deal
more time. He solicited business from them
for his court friends, promising to bring
prosecutions where the boys couldn’t bring
patrons to time.

L. L. Flickinger, past president, con-
ducted the meeting with great credit and
dolefully gave up the chair on account of

few remarks

having withdrawn from the ranks of the
buttermakers.

Frank Brunner took a picture of the
members present. He was also busy pick-
ing up 50c pieces from members.

Mayor Griffin was there with the open
heart and hand for the town of New Hamp-
ton and did everything thinkable to make
the stay in his town agreeable to the boys.
He provided a meeting place in the Eagle
Hall and furnished cigars for the boys.
He also bought the butter, giving the asso-
ciation a very acceptable price for same.

R. E. Corcoran, with the Preservaline
Butter Color Co., Minneapolis, promised
the boys a silver plated fern dish as a prize
at their next meeting to go to the butter-
maker getting the highest score, regardless
of the color he uses. He made himself
very entertaining to all present and has
the gratitude of at least two of his friends
for being present.

It was decided to hold the annual picnic
at Nora Springs about the middle of Aug-
ust, per invitation of W. F. Miner, who
promises the boys the best picnic that has
ever been held in Iowa. It is the intention
to advertise this picnic to the limit this
year and make it the record breaker.

Butter was scored by J. J. Ross and Har-
ry Forrester. Mr. Ross was also on the
afternoon program and made a good talk.

Loyalty to the association was shown by
O. A. Fosse, who traveled all the way from
Elberon, Iowa, to attend the meeting.

The state was represented by Ross,
Flickinger and Forrester; the railroads by
Drysdale, Galbraith, Lagan, Nichols, Gru-
ver and Roach; Howard Reynolds,, Milt
Bickel and R. N. Bingeman for New York.

Butter Scores.
ible AAV ROC ie Geld aoe caciring OCR REDO: 96%

fa. (Ce Stendel, (Scarville. ccc eerie sss os + occa gee 96%
AO ACIOT, we COMIWCITY on cerelcsiaateielsisitis. «<<.» « ateninne 96
ji Jeeprinner, Strawberry Wom wu... «0 sepa 95
Root, Wiener, \SGMier cowhtesien celves s+ + obi ee 94
EALERTS aU LER a larga sedi eben fea )e.8)s)0/6 0.010 «0 :0)shni ee 94%
Suk. anguest, Saude icc site cic + «0.00 93%
DOP. | Suiyvder; Mawar, eaacesia saith: so. + 0s cle 94
W, HH. Chapman, New Hartiord o......:..0sen 93
Wi, OH. -Eiechetd, *Wattcoma favece ects. sc scien 93
BW. (Stickrrian, (Lomigety ae anes. «00.0 caine 92%
By. Water, INOTENWOOU) Maisie esieis ca s 0 osfenee 94%
Be PS TEMALe MOUTON on Gin eictisind pile ln nieuws « 9:00 hen 92%
Fy Ci enzie,, Faniantowi nea bre bs. > 0.00 meee 92%
N;, O: Benedickson, tDscoran sees os... . came 92%
TNMs BIUNST OBAGE wn risivearibiesle’sie\s «0s «sana 92y%

April 1, 1914

Badger Farmers Will Battle

A movement has been started by the
Wisconsin Board of Public Affairs which,
it is hoped, will result in the marketing of
Badger state products under a Wisconsin
state brand. This move is to insure the
purity of the product. Only organizations
complying with the most rigid specifica-
tions and furnishing bond will be permitted
to use this brand.

A protest against the obstruction now of-

fered by the Sherman anti-trust act was
sounded by the board in a resolution call-
ing upon the governor to appoint a commit-
tee of Wisconsin citizens to go to Chicago
and set forth the claims of Wisconsin pro-
ducers at the Second National Conference
on Marketing and Farm Credits, to be held
April 14, 15, 16 and 17. The text of the
resolution follows:
_ Whereas, This board is about to author-
ize the use of certain brands certifying to
the standards of purity and the quality of
dairy and other farm products; and

Whereas, In order to develop within the
state efficient and scientific organizations
of farm producers for the standardization
of their packs and packages and the better-
ment of the quality of farm products and
for a more equitable distribution of the
same; and ;

Whereas, A large part of Wisconsin dairy
products is now sold and controlled by
great packing companies and the system —
of marketing these products has given rise
to certain grave abuses that may frustrate
all attempts to raise the standard of purity
of these goods; and

Whereas, The existing anti-trust laws
should be so modified as to permit the free
organization of farmers for the scientific
production and sale of their products; and

Whereas, The Second National Confer-
ence on Marketing and Farm Credits to be
held in Chicago, April 14, 15, 16 and 17 will
discuss these subjects and seek to ascer-
tain the views of farmers relative thereto,

Therefore be it resolved, That this board
hereby requests the governor to appoint a
committee to attend this conference in or-
der that Wisconsin farmers may have ade-
quate representation, that matters so vital
to the interests and well being of the state
may receive the broadest possible consid-
eration, and that from this discussion may
come wise action to guide further state and
national legislation in respect to _ rural
credit systems and the marketing of farm
products.

The Chamber of Commerce, Indianapolis,
estimates that the 14 creameries of .Indian-
apolis churn in 12 months more than 6,200,-
000 pounds of butter for the local trade and
more than a million pounds for outside
distribution. These plants also manufac-
ture and import more than 50,000 cases or
1,200,000 pounds of cheese of more than 100
varieties, having a total wholesale value of
more than a quarter of a million dollars.

The Rushville creamery, Rushville, Ind.,
was sold at a receiver’s sale to Charles Sef-
ton for $4,000. The company will be re-
organized and expects to do a bigger and
better business.

Ole Hauge, who for the past year has —
been in the hardware business at Colmar, —
Iowa, has sold out and gone back to the
creamery at Ossian, where he made butter ©
for a number of years.

April 1, 1914

THE CREAMERY JOURNAL

THE MARKETS

CHICAGO.

Conditions Not Very Encouraging—Poor

Butter Conspicuous.
[By The Creamery Journal, Staff Correspondent. |

For more than the past three weeks the
local butter market has been in a demoral-
ized condition, and the present prospects
do not point to much improvement in the
immediate future. Even the most exper-
ienced men on the street are at a loss as
to just what is the matter. Of course, the
main trouble is that the market is weak,
with a poor demand on all grades except
the best. Unfortunately most of the butter
which has been coming to the market
scores too low to come within the require-
ments demanded by the trade.

Many of the larger receivers
street are caught with a bunch of poor but-
ter in storage, which they are unable to
sell at any price. Offers are being made
right and left on storage butter at a price
far below the market figure, all to no avail.
Butter, except the extra fancy creamery, is
not wanted at any price.

Writing the news of the home market,
the correspondent is reluctant to give this
color to conditions, but the truth must be
told, and the most optimistic thing which
can be said about the present condition is
that receivers for the most part believe the
bottom has been reached, and that the mar-
ket has been trimmed to a point where the
constant demand which exists under the
worst of circumstances will cause the price
to remain steady, and perhaps to rise at an
early date.

Commission men here are at a loss to
account for the present condition of the
butter market unless it is due to foreign
butter, after all. One of the theories is
that the Pacific coast 1s closed to shipments
of butter from the great middle western
producing section on account of importa-
tions from New Zealand and _ Australia.
which when taken together with what is
produced by the local creameries, is enough
to supply the demand. The result of this,
of course, is much heavier shipments to
this market than would otherwise be the
case. While receivers here hate to believe
that the Pacific coast is entirely closed to
the butter of the middle western states,
nevertheless it looks much like this was
the case.

Whatever the trouble, the fact remains
that the market is groaning under the
weight of butter, and the demand is so poor
that stock will not move at any price. Too
much butter is in storage for a strong mar-
ket, and from present indications a large
amount will have to be carried over. If
conditions in the fall are no better than
they are at the present time this means that
2c for storage will be added to the cost
Price. For this reason it is hard to say
just what the heavy holders of butter ex-
pect to accomplish by carrying stock over.
The fact of the matter is that a number of
the receivers on the street are up in the air.
They do not know what they are going to
do, and some of them are willing to sell
butter which cost them 2&c per pound as
low as 18c. This is hard to believe, but the
writer knows of at least one case of this
sort.

What the next two weeks will see in the
butter market cannot be said at this time,
as the condition is so uncertain that the
oldest heads declare they are at a loss as
to what is going to happen. One of two
things seems certain. The make in the
middle western states has been larger this
‘winter or the foreign butter on the Pacific

on the °‘

coast has closed that market and turned
the surplus to Chicago. From present in-
dications it seems much as though this were
the case, although Chicago receivers are
slow to believe that foreign butter is prac-
tical enough, even on the coast, to have this
far-reaching result.
Notes.

Tom Gallagher, of Gallagher Bros., made
his annual motion on the Butter and Egg
3oard that March 17th be declared a holi-
day. Following his usual custom, he made
a long and eloeuent speech, in which he
said that the board should observe St. Pat-
rick’s day by taking a vacation in honor of
the blessed saint who drove the snakes out
of the Emerald Isle. While the members
of the board rendered loud and vociferous

Page 9

applause to Mr. Gallagher’s remarks,
nevertheless voted his motion down. ‘This,
also, was according to the usual custom
Mr. Gallagher’s forces made a greater dem
onstration this year, however, than for many
years. He was assisted this year by
Meyer Eichengreen, who claims to be Irish
on account of the fact that he has “green”
in his name. While Mr. Gallagher’s mo-
tion has failed regularly as it has been
made during the past 10 years, he hopes
some day to spring a coup d’etat, and put
one over on the whole bunch of A. P. A.’s
who have been voting him down all these

they

years.

More than 50 commission men attended
a banquet which was given last week to
John C. Scales, who was recently elected

What’s the

isfactory results.

TUE

F we were to offer you a barrel of Salt free, you
would consider yourself a chump if you did not
accept our offer. Of course you would.

If Diamond Crystal Salt will pay you back
in the way of increased over-run more than the
original cost of the salt, it is practically free.

If you are not using Diamond Crystal Salt
there is a probability you are paying more for
your salt than it is returning in the way of sat-

It will pay you to investigate.
ery Sales department is at your service.
now and find out for yourself.

Diamond Crystal Salt Co.

ST. CLAIR, MICH.

Ditference

Our Cream-
Write

PTTL

STEELE

Page 10

JOHN H. FICKEN

National Bank, Hackensack, New Jersey;

SUE

FICKEN & ZINN

331 Greenwich St., NEW YORK CITY
Wholesale Dealers

Fancy Butter, Eggs & Cheese

Always in need of fancy butter; prompt sales assured. Correspondence solicited.

Refer by Permission—Citizen’s Central National Bank, Century Bank, New York Cit
First National

COUT EEE EEE

THE CREAMERY JOURNAL

[200 ECE ee

CARL H. ZINN

; People’s

Bank, Ridgefield Park, ew Jersey.

Lith Insulation

HIS is only one of the many buildings
i that have been equipped with Lith, on

the advice of refrigeration experts, on

the strength of the fact that this insulation
has proved so invariably successful.

75 per cent of all the creameries in the

Northwest are insulated with Lith.

lutely cuts ice cost in two!

It abso-
An absolutely

guaranteed insulation that
comes in sheets 18x48 inches,

Write for twice the size of ordinary insu-
lation, therefore leaving less

Big than half the number of joints

F B k or cracks possible for leaks.

ree DOOK write for book. Also write for
information regarding

Union Cork Board

Made of pure cork and asphaltum, 14%
pounds of cork to square foot one inch
thick. A greater percentage of cork than
you can find in any other insulation material.

Write for Big Free Book, “‘Insulation for Cold
Temperatures”

Union Fibre Company
105 Union St.,

North American Cold Storage Co.’s Building at
Chicago, Ill., Insulated with
WATER-PROOF

Winona, Minn.

president of the National League of Com-
mission Merchants at the annual conven-
tion at Jacksonville, Fla. The affair was
held at the Union hotel, which is becoming
quite a favorite among commission men for
gatherings of this sort. Louis Lepman was
in charge of the arrangements for the ban-
quet, which has been brewing ever since
Mr. Scales was honored at the southern
meeting. Speeches were made by the
various guests, and trade matters were free-
ly discussed on a social footing.

C. H. Weaver, who stayed in the south
for several weeks on the occasion of his
trip to attend the annual convention of the
National Association of Commission Mer-
chants, has returned to his desk much im-
proved in looks. He liked the south this
year better than usual and this accounts for
his extended sojourn.

Plans are progressing for the erection
and establishment of a commission house
district, with freight terminals and other
facilities which will enable the vast amount
of produce which comes to this market to
be handled in a manner proportionate to
the volume. Last week the city council ap-
proved the plans of the railroads to erect
a $65,000,000 passenger depot and freight
terminal. This will have no other effect on
the new commission house district plan
than that the atmosphere will be cleared.
Up until this time the railroads have been
holding back when it came to committing
themselves in regard to the plan of the
produce men, declaring that nothing could
be done until they knew where they stood
on the matter of the new union depot. Now
that they know, and the matter has been
settled to the general satisfaction of all
the roads, it is expected that the moving
of the street will be given more attention.

“Ten of the 28 railroads which enter the
city have agreed to the new plan,” said
C. L. Wagner, who is head of the joint
committee of the joint organizations of the
produce men. “Since the passage of the
new ordinance covering the union depot
and freight terminal several of the roads
which up until this time have assumed an
indifferent manner have called me up and
have expressed willingness to go ahead and
co-operate with us in our plan. One of the
most admirable features in connection with
the railroads is the fact that the smaller
differences are being forgotten in the rec-
ognition that the common good of all is at
stake. For instance, I can cite one case
where a road entering the city has certain

advantages under present conditions in
handling potatoes. The ‘company has a
yard for unloading and distribution pur-

pose, and on that account is generally re-
garded by country shippers as the proper
road over which to ship potatoes to the city.
With the establishing of a central freight
terminal almost any road entering the city

April 1, 1914

will serve the purpose as well as this road.
Yet this road has not hesitated to give the
sincerest assurance of assistance in the
new plan. We have plenty of capital be-
hind us and a man with a wonderful record
as a promoter. I refer to Napoleon Picard,
who is a whirlwind of enthusiasm. He can
look after the larger details of financing
the plan. The peculiar conditions of mov-
ing the street makes it necessary, of course,
that the finer details should be worked out
by persons with experience in the produce
business.”

BOSTON.
Values on a Steadier Basis, But Still Un-
satisfactory. .

[By ‘The Creamery Journal Staff ‘Correspondent.]

The expected break in prices of butter

occurred a week ago, and a decline of 2@3c
was the result. This is more than was an-
ticipated, but it has cleared the channels
of distribution and has imparted some con-
fidence to the situation. Values are now
on a steadier basis, and apparently as low
as they are likely to go for awhile. There
is still more good storage stock here than
holders would like, and as it is being work-
ed off at a loss to owners it naturally
makes an unsatisfactory feeling. But as
the trouble was brewing for several weeks,
it is better to have the break come now than
later. Receipts of fresh make are steadily
increasing, and may soon be up to the av-
erage wants of the trade. Arrivals from
foreign places have not been of any impor-
tance the past week, but it is understood
that several invoices are on the way and will
probably be here in another week.

A week ago sales of fresh creamery extras
started at 28c, but in a day or two the price
dropped to 27c, and then to 26c. At the lat-
ter prices the demand increased, and soon
the accumulations of choice grades began
to move freely and a healthier tone was de-
veloped. Firsts which were held up to 25
(@26c soon gave way and dropped to 24c, at
which a good business has been done. The
under grades, including seconds and thirds,
had very little call, and settled down to 20
(@23c; renovated declined to 20c and ladles
to 18c.

Cold storage stock, of course, sympa-
thized with fresh, and the decline followed
about the same way as for the fresh make.
The price of the best creamery held up for
a day or two at 27c, but -buyers kept away
and soon the top price was 25c. Firsts
found but few buyers at over 23@24c. and
seconds could find bids at over 20c. These
are low and unprofitable prices, and some
holders have decided to withdraw their
goods for awhile, honing to be able to do
better later. But the prevailing feeling
is to get rid of the old stock as soon as pos-
sible, and buyers continue to have the ad-
vantage.

After writing the above, the market re-
covered some strength and sales of best
fresh creamery were made at 27c, and this
price ruled for a day or two, because there
was a short supply of the top grade. But
with increased receipts an easier tendency
set in again, and 26c became an extreme
selling price. At the close, the market is in
a peculiar condition and nobody knows
what is coming next. Certainly, there 1s no
confidence in “the present situation, and
both buyers and sellers are waiting anx-
iously for the next move. The prevailing
opinion is that values are bound soon to
settle down to a lower basis, but in the
meantime there is likely to be a strong
spurt, if supplies should run temporarily
scarce. Receipts at present are not large
enough to meet all the wants of the trade,

Page 1]

THE CREAMERY JOURNAL

SQV TTT TTT EEE eee

Light Running—
Simple Construction—
Less Noise

April 1, 1914

ae ARSE aS ANA REARC

TULLE TET EET TTL

There’s a constant “easing-up’” on the load in

an L. A. Disbrow Combined Churn and _ Butter

sam Worker—due to the fact that the butter, while
being worked, moves from the circumference of

L. A. DISBROW

GUARANTEE

workmanship or material.

granules.

CTT TT TOA TUATUTOTUTUTOTRTTTRTATOTTUTTUO TUTTLE LUC LOo ACO LCo LOO bo oo

TMM MUM ir

CHURN AND WORKER

We guarantee every part against defects of
We guarantee that
the L. A. Disbrow Combined Churn and Butter
Worker will accomplish just what we claim for
it. We guarantee that it will churn quickly,
churn exhaustively and churn into even butte:

Diamond brand

butter.

Department A-5

SUTTTHTUTITUNTUMUULUMUULUALOLUUOLUUAUOLUAUORUOTOUUO UR COUUA COOOL Uo

TTTUTUUILTLUMUITUTULULUUUUATOPUALACOTU MALO UOTU UAC OLA

the churn toward the center.

This is absolutely a light-running churn. A
6-inch belt will run the largest size.

Simplicity of construction has been carried out
to the last degree.
all useless parts and gears have been done away with.

Features which make light running possible mean that
this is as near.a noiseless churn as one can be made.

Alignment is perfect—sprockets are standardized—best
automobile
gears are eliminated.

Read the Guarantee that goes with every L.
Combined Churn and Butter Worker.

All sizes will handle more than their rated capacities.

There are a score of
points—about the L. A. Disbrow Churn.

Write today for complete description and prices, so we
can tell you more about this wonderful maker of quality

Minnetonna Company

TUNTUVETULUTOTUATOVUTOTEUOTOVEVUIOTULUOTUMIUTULULULUUTULULLUUAUTEUO PULLED

Only three levers are required—

chains are used—intermeshing

A. Disbrow

other good points—exclusive

Owatonna, Minn.

THN NU TUTE eee

but with the withdrawals from storage there
is no danger of a butter famine.

Receipts for the week ending March 21s1
amounted to 923,341 pounds, and for the
week previous the amount was 929,761
pounds, a total for two weeks of 1,853,102
pounds.

For the corresponding two weeks last
year the total receipts were 1,647,207 pounds.
This gives us an increase of a little more
than 200,000 pounds for this year over same
time last year.

For the past two weeks the withdrawals
from cold storage aggregated 14,758 pack-
ages against 14,302 packages same time last
year. The average weight of the packages
is estimated at 51 pounds each, making
752,658 pounds for this year against 729,402
pounds same time a year ago.

By adding receipts and withdrawals to-
gether, we get a total of 2,605,760 pounds
as compared with 2,376,609 pounds for cor-
responding two weeks last year. These to-
tals fairly represent the consumption or
distribution for two weeks, and give us a
consumption per week this year of 1,300,000
pounds.

The stock of butter in cold storage on
the 21st of March was 55,573 packages
against 27,628 packages same time last year,
showing that we now hold about twice as
much stock as we did a year ago.

NEW YORK.

Trade Very Pessimistic—They Say the

Worst is Yet to Come.
[By The (Creamery Journal Staff Correspondent. ]
There is no silver lining to the butter
cloud, and, in fact, pessimistic remarks are
heard on every side, along with predictions
that the “worst is yet to come.” It will not

be long before the various cold storage
laws limiting the storage of butter to one
year will become operative and receivers
will then be forced to clean out the coolers,
using whatever markets are open to them.
For some little time all owners of held
stock have been pushing their butter for
dear life and have been taking whatever
losses have been necessary, with the one
idea of cleaning up as soon as possible.
Those who began months ago are out of
the woods and while they have not forgot-
ten their losses they were not as heavy as
those who are marketing stock now. When
butter which easily cost 30c into the coolers
is selling for 22@23c, some one is bound to
be losing money. The losses on storage
butter this year will be monumental and as
there is a large portion in the coolers still,
it is 1mpossible to figure just what will have
been lost on the butter market during the
1913-1914 deal.

For two weeks or more New York has
been swamped with supplies and it has been
almost impossible to clean up. Buyers
realize that there is plenty of butter around
and as many believe the market will sag
still lower they are not operating beyond
their actual wants and the uncertainty of
the situation makes speculation at a mini-
mum,

Last week’s receipts were record break-
ers for March, totaling 56,052 packages. A
year ago the same week, when the arrivals
were normal, they were 39,992 packages.
The large supply is not by any means all
fresh butter although the make during the
past few weeks has shown some increase
as nearly all of the western states have en-
tered the spring season simultaneously and
a heavier flow of milk is reported. Some
creameries which have been turning out

very little stock are now beginning to ship
liberally. A good deal of last week’s sup-
ply as well as of this has been cold storage
butter from interior points and last week’s
supply even included two straight cars from
California. The stock came in boxes but
did not meet a ready sale as New York buy-
ers are prejudiced against California cream-
ery stock on account of its flavor.

Pennsylvania operators have also unload-
ed considerable of their cold storage stock
in New York as the cold storage law there
prevented the marketing of their butter at
home. One authority estimates that from
this source alone New York received as
many as 7,000 tubs in two weeks. Chicago
has made New York a dumping ground for
a share of her surplus and 20 cars reached
this market within a short time for con-
sumption in the metropolitan area. Out of
56,000 packages received last week at least
10,000 were held stock so that the make in
reality was only a trifle heavier than the
corresponding week a year ago.

One of the heaviest losers on the butter
deal this year has been Swift & Co. They
were active in securing stock last June and
they had immense supplies at almost every
storage point. Realizing the trend of the
market a few months ago, this firm began
selling at any price which kept the butter
moving. It is reported now that that firm
has a comparatively light stock on hand.
Other houses began last September to get
rid of their surplus, so by the time the mar-
ket reached its low point several weeks ago
many of them had minimum supplies, con-
sidering the season of the year. A little
better outlook followed when the market
struck 25c about 10 days ago, as some op-
erators began to speculate to some extent
and the out-of-town trade picked up, but

Page 12

Butter
Protected

\ =

kept pure, sveet

Butter and clean by being
: wrapped in Pater-

son Pioneer Parchment

Paper always is in greater

demand and brings the best

market price. Send for our
free book, ‘‘ Better Butter,’’
and read it carefully.

THE PATERSON
PARCHMENT PAPER CO.
428th Street, Passaic, N. J.

TEE EL COCO EOO EOC EEO EOO ELEC RECO EULLL LL Ube

W.F. Drennen &

————- C0,

BUTTER

SdO000000UUENAOEEANOOSENOOONOUOEOAOOEESOO URN OOEONOUUSOACUEES UCU EAU AEA

37 South Water St., PHILADELPHIA

STU

TO ECC

ean

BROWN & ROOT CO.

Wholesale Dealers & Jobbers in

Butter, Eggs and Cheese

165 & 167 Reade Street, NEW YORK

References—Irving National Exchange Bank; Dunn & Bradstreet.

Gude Brothers, Kieffer Co.

Wholesale Dealers in

Butter, Egés & Cheese

21 Jay Street
NEW YORK

References: Irving National Bank, N. Y.

the reaction was only temporary as trading
fell off again when butter got back to 25@
26c, around which price it has hovered for
the past week.

The unsettled domestic situation has kept
dealers from doing much with foreign but-
ter and business in that line has been prac-
tically at a standstill, although some of the
shipments which were ordered weeks ago
are now being delivered. Within the past
week there have been delivered 732 boxes
on one cargo and 904 on another from New
Zealand, the shipment coming by way of
London. Most of this stock came to one of
the large packers. What little Danish but-
ter is on the market sells on a par with do-
mestic. A steamer from Argentine is due
next week with about 1,000 boxes of cream-
ery. The process market abroad _ has

THE CREAMERY JOURNAL

reached a point where it has been possible
to do a little exporting and about 1,000
boxes along with several hundred tubs of
held creamery and about an equal quantity
of ladles were shipped to London, while
Hamburg took about 150 tubs of ladles.
This week the movement in these three
lines will probably be about 1,500 packages.
This has somewhat relieved the situation,

It seems difficult to imagine the under-
grade butter market going any lower, June
packing stock is in fairly good request but
the makers of process have about all of the
available supplies on hand and they are us-
ing it for their own needs on account of its
superior quality. Locally there is very little
doing in process and on account of the stag-
nant condition of the market many of the
factories are idle and will not become op-
erative until prices advance. Ladles are
about changing money even and there is no
snap to the trade. Bakers are taking about
all that is coming but the situation is unsat-
isfactory. There is practically no fresh No.
1 packing stock on the market. Most of
that from the south is too heavily laden
with moisture and some of the packing
stock houses are compelled to rework it to
eliminate the excess moisture.

There are many indications which point
to a heavy make of butter this spring and
with large supplies in the coolers the out-
look 1s none too encouraging. While prices
are at a low point now and losses are heavy
on held stock, still many think that the only
salvation of the market is to cut prices still
lower in order to clean up. Quite a few
operators are of the opinion that June
creameries can be bought for 20c before
the season ends.

PHILADELPHIA.

Market Unsettled—Weakness Prevails—

Receipts of Fancy Stock Moderate.
[By The Creamery Journal Staff Correspondent.]

Our market is in an unsettled condition,
and with no check as yet on the downward
movement, which started in on March 23d,
weakness is prevailing all along the line,
Fancy specials are about the only goods
that have any inquiry, and while they are
quoted at 27@28c, with the light and unsat-
isfactory demand, concessions have been
made where a clean-up could be effected.

The receipts of fine stock are moderate
but quite ample to meet the small require-
ments, and as buyers are exceedingly
cautious and operating only from “hand to
mouth,” we find some accumulations of the
higher grades.

Commercial stock is quoted at 26c, but
it is well known that it has been moved out
at 24@25c. Under the existing conditions,
great pressure is exerted to sell, and it has
been unsafe for a buyer to make a bid on
a line of butter if he didn’t really want it
at his figure as the chances were nine out
of 10 than his offer would be accepted.

Storage butter in plenty is being offered
and holders generally are anxious to close
out their holdings.

Some large butter makers advise the un-
loading of cooler stock though it be at a
loss, giving as their opinion that the hold.
ings are now for the greater part quite or-
dinary, some being even tallowy and fishy,
and that by next fall they will have gone
from bad to worse.

The Philadelphia merchants are some-
what handicapped in handling Pennsylvania
cooler goods as the cold storage laws in
force in this state require the containers
of butter to be plainly marked “wholesome
cold storage food.” Now as the jobbers
claim that the retailers do not want any
butter thus stamped, they give it the go-by;

————oo

April 1, 1914

other markets, however, outside of the
state send considerable here which the job-
bing trade buys, because it is unstamped,
and the consumer often pays the price of
fresh for it.

Packing stock is more plentiful and has
a value of 12@16c as to condition and qual-
ity. As buyers are wanting fresh goods
only, the old butter is rejected. Ladles or
factory butter is very dull, and quotations
are largely nominal. The best makes are
offered at 18c, but as held creamery has
been bought at the same figure, and users
give it the preference, ladles have little call.

Quotations: Fancy specials, 28c; extra,

26c; extra firsts, 25c; firsts, 24c; seconds,
23c; ladles, 18@20c.
_ George W. Ziegler, who is well known
in the produce trade, having been among
them for 30 years, is now connected with
David Bradley, at Dock and Water streets,
where he will handle butter, eggs and poul-
try. Mr. Bradley enjoys an extensive meat
business.

SPRING PREPARATIONS.

Office of Information, U. S. Department of
Agriculture.

As soon as the ground is free from frost,
the yards, the lawns and other parts adja-
cent to the creamery should be cleared of
all rubbish and thoroughly cleaned. If the
drive is in poor condition, repairs should be
made without delay. Ornamental trees and
shrubbery, which add so much to the at-
tractiveness of the creamery, should be set
out at this time, and the flower beds put in
order. The machinery should be subjected
to a thorough overhauling and if new ap-
paratus is required, it should be procured
and installed before the arrival of the busy
season, says the Department of Agriculture.

If a new floor is needed, it should be put
in at this time. It is also the proper time
for painting the walls and ceiling, if it is
necessary, and there are few creameries at
this season where such treatment would not
be beneficial. More time is now available
and can be better spared than at any other
season for any necessary repair work. In
short, spring is the time to give attention
to all matters affecting the efficiency of the
plant.

One of the most important things in the
management of a creamery is to adjust
conditions and methods so that they are at
all times in harmony with the requirements
of the prevailing season. An incompetent
manager makes no changes, as a rule, until
he is compelled to do so by force of cir-
cumstances, while an able manager antici-
pates the seasonal requirements and pre-
pares himself to meet them as soon as they
appear.

In the spring of the year there are many
things which should be given special atten-
tion by the buttermaker and the creamery
manager. If the spring cleaning has not
been done, it should be attended to without
delay, for the busy season will soon be here
—the season of long days and hard work
when there will be no chance to attend to
anything but the regular every day duties.
The surroundings of the creamery should
be cleared of all rubbish; drives, flower
beds, etc., should be put in proper order
so that the factory may present a tidy and
attractive appearance. In the creamery
proper, the walls, the ceiling and the win-
dows generally need washing and the re-
frigerator requires thorough cleaning. Per-
haps the entire building needs _ painting
both inside and outside. The doors, the
windows, and the receiving room or intake
should be properly screened. If the re-
ceiving room is left open, thousands of

—————_—_——$—

ee
—

April 1, 1914 THE CREAMERY JOURNAL Page 13
MMU
2: Iowa-Michigan Prize-Winners Users of |
= Chr. H ’s Butter Col
2 T. ansen S$ ulter UOLlor =
: and Lactic Ferment Culture :
= Iowa Buttermakers’ Association Michigan Buttermakers’ Association 2
= Ft. Dodge, 1914. Grand Rapids, 1914. =
= First prize score 95.09, eight months’ =
= average, H. S. cream, won by F. D. Warner, _ First prize score 96, won by Edward =
= Northwood, using Chr. Hansen’s Butter Col- Winters, Mt. Clemmens, using Chr. Han- =
= or. The color of quality. sen’s Lactic Ferment Culture. =
= It pays to use both Chr. Hansen’s Danish butter color as well as Chr. Hansen’s Lactic =
= Ferment Culture. Both are known to be of the highest quality, and produce in butter the high- =
= est flavor and greatest keeping quality. =
3 | , =
: CHR. HANSEN’S LABORATORY — :
= DiTEEE PALES, N.Y. 2
Sn

flies will enter the building though the
doors and windows are screened; hence,
where the building is so arranged that the
intake can not be screened it should be
changed without delay. Flies are filthy,
insanitary insects and should never be tol-
erated in a creamery.

As the atmosphere becomes warmer it
will generally be necessary to reduce the
ripening temperature of the starter and of
the cream, especially during the months of
May and June. In most cases the churn-
ing temperature can be reduced from four
to six degrees from that in use during the
winter. When the cows have been turned
out on pasture the color of the butter will
be increased naturally from day to day and
the amount of artificial color used should,
therefore, be diminished accordingly.

Second Iowa Contest

We print below a report of the scores
for the first scoring of the educational con-
test. The second scoring will be held on
April 17th. Butter for this contest should
arrive at Ames not later than the 15th. We
regret that there were only a few new men
entering at this time. The most of the
contestants were those who have partici-
pated during the past years. We hope that

more new contestants will enter in the
April scoring—M. Mortensen.
Whole-milk Class.
W. H. Ejischeid, Waucoma............ 96
Chris Russler, Fredericksburg SUR Ae 9514
Alton Brannon, Ibaniler nies, sodas As ar 95
Ray H. Scoles, Fredericksburg........ 95
F. W. Stephenson, VGN EI Is cs wickiee's 944
W. E. Redman, Montrose, Minn...... 9414
W. Anderson, ‘Emmetsburg SS a ar eene 94
J. J. Brunner, Strawberry Point....... 94

ak. SOaGlerwe Oekweitisss «an. sta cers ove ors 94
Nick» Ambrose; “iripolics ccs. ssc os 94
HicmelVl eee lubmm Ss iitnanie te tereye cys cicielecl cota ace) » 93%
Carl Hliovelands deake wMillses.ts.c... -- 92%
Milton Colton, Masonville............ 92%
Nn fons OiMuib bem) eSUpicis is cic ecile cm cles <i e '- 92
Ky Wi Bremer, Sumner: scoters s «5 91
Gathered Cream Class.
Fie Gp StemadeleusS camvilllezes.ctek ciacr o.s.0 96
W. H. Chapman, New Hartford....... 96
Rape: a Glemlonsrr Etittecersies elses 6, fie. « 95
Gi Gudknecht,-Owasa-.. 26... 0.0... 95
PDs Wanner. INiOrthiwoOd a... ve. «cs 94
Sst bicdsonma litombarn cece 4 cece! s 94
Chris Lundburg, Greenfield........... 94
eel, Unlauisensy Miatilivic yay.) c-2 sie. sic. e,c1s\cs'e 94
Hee. Chapman, New Glartiord:......- 93%
Fe Sobailllem Coultenss cc «ccc naoccs.s 93%
(Gomi Gieon, lainey ei eoadets an ee Coot 93%
Wim. Hielgasen; Lone Rock........... 93%
ienry eHlansen, (Gylinder-... o.20....0.. 93
John Christensen, Dhornton.......... 93
Robt. Waster Summenss.\eciec ssc 93
Bae HumzeeelLlanlontowttete.<0.. <o 93
J. F. Van der Meer, Orange City....... 93
Fred Lehman, Monticello............. 92%
DAS @uNeiilew Bradgate... cee a <s 9214
ie Ke Nielson scarvilles o..< <<. cs a1 ctee 92%
M. E. Fredrickson, Clemons Grove....92
jn GCG. Barnibams Rockford. 3... <2 36s 91
AN Kemer MA SITEO Ms 210) cwiereye sie revels e 91
Pe Phuessenea hamballton.cce. soos 0s. ws 91
G. A. (Gathies Brooklyn... 6.5.46. 90
H. C. Thompson, Buffalo Center...... 90
eb) MeG@attrey,, Osagsic.c.ccesc.--. 90

Electric Sterilization

The sterilization of milk by electricity
without injury to flavor or nutritive quali-
ties bids fair to become a regular practice.
Recent attempts to kill the bacteria in milk

by brief exposure to the ultra-violet light
from a quartz mercury-vapor lamp have at-
tracted considerable interest, but these at-
tempts have not resulted in success. The
milk 1s so opaque to the rays that it was
necessary to expose it in thin sheets and
then a dangerous fraction of the bacteria
escaped the killing process. Another ob-
jection has been that the necessary intensity
of the ultra-violet light gave an unpleasant
taste to milk. Another process has been de-
veloped at the University of Liverpool un-
der a grant from the city council and the
experiments, carried on for the past two
years, are most promising. Exact details of
the method have not yet been made public,
but it is stated that a high-tension electric
current is used and that the exposure is ex-
ceedingly brief. The taste of the milk is
not changed in the least, nor is the “bou-
quet” lost. Expert dairymen testified that
they could not detect any difference in treat_
ed and untreated samples. In fact, the city
analyst found no change in the composition
of milk so treated or at least so little as to
be negligible. It seems remarkable that
the acidity did not increase. Naturally there
was no coagulation. Heating was trifling.
All pathogenic or dangerous bacteria were
killed by the electrification, and it was stat-
ed by the scientists that perfect steriliza-
tion could be secured with longer treatment.
The feeding tests so far have been made on
kittens, which grew fat on the sterilized
milk. Guinea pigs inoculated with tuber-
culous milk that had been electrically treat-
ed failed to develop the disease. The city
of Liverpool has made the investigation of-
ficial.

Newport, Wash.,
operative creamery.

is to have a farmers’ co-

Page 14

Hii

THE

<“ «£ &@© «

CREAMERY

The National
Creamery
Magazine

Published semi-monthly—on the lst and 15th—at 407-409-411
Commercial Steet, Waterloo, Iowa, by

FRED L. KIMBALL COMPANY

John Andrews, President Hugh G. Van Pelt, Vice-President
E. R. Shoemaker, Secretary and Treasurer

DEVOLED OQ: LAE (CR PAMPER. SINGER Sis
OF TEE, UNIDE DESTAES:
E. R. SHOEMAKER - = = 3 Editor
E. a. (SADLER «i= - - Associate Editor

Subscription Price: In the United States, Mexico, Cuba, and
American Possessions, $1.00 per year. In Canada, $1.25 per year. In
all other countries in the Postal Union, $2.00 per year.

Correspondence relating to buttermaking, creamery management,
creamery machinery, shipping, the commission trade, exporting, re:
frigeration and all subjects pertaining to the handling of dairy products
in a wholesale way is cordially invited, and the co-operation of cream.
ery owners, secretaries, buttermakers, commission merchants and other
thinkers is earnestly desired. Clear, concise, well written articles are
especially welcome; and communications, views, news items, clippings,
or ey information likely to interest the trade will ‘be thankfully re-
ceive

Subscriptions. Subscribers wishing change of address will please
give the old as well as the new address.

Entered as second-class matter November 15, 1908, at the postoffice
at Waterloo, Iowa, under the Act of March 3, i879.

WATERLOO, IOWA, APRIL I, 1914.

OPTIMISM.

The condition of the butter market and the
general condition into which the creamery business
has been thrown has been responsible for a great
many failures the past winter, and will also be re-
sponsible for numerous changes all along the line.
In the frantic rush for riches, business men in all
lines plunge into the current and apparently trust
to luck to land safely. Some do and many do not.
It has taken some of our most horrifying catastro-
phes to wake up the people and make them think
and act sanely.

The butter industry—the creamery game, if
you please—has been plunging along into certain
disaster sooner or later. It came sooner than many
expected. The combination of circumstances in the
business and political world during 1913 has tested
the strength of every line of business, particularly
the butter business. Our system was not rugged
enough to overcome the shock. Our vitality has
been spent in fighting competition; we have yielded
to competitive evils until our sound business foun-
dation has been undermined.

But out of the ashes of a reckless past there
arises the hope that a new system will develop and
thrive. The trade has had its lesson from the great
teacher—experience. We have been taught thor-
oughly the lesson that final results are measured
directly and solely by cause. We have learned that
to succeed we must practice strict economy, exer-
cise business judgment and insist on efficiency.
We have learned that cream must be handled care-

THE CREAMERY JOURNAL

MBA

fully and often to make good butter, and we have
learned that poor butter will not sell.

The dairy industry is too great to be seriously -
injured by the sins of our butter manufacturers,
and the impetus is sufficient to carry itself over this
temporary demoralization.

We believe a bigger and better system will de-
velop from past experiences; we believe the butter
industry will be put ona firm, consistent basis, and
that many of the costly, foolish practices will be
permanently abandoned.

Everyone connected with the butter business
has learned the lesson and we are optimistic
enough to believe that 1914 will mark the beginning
of a new and prosperous epoch in the butter in-

dustry.
&

We don’t know why it should, but when we
think of Burleson’s parcel post system of distrib-
uting farm products direct to consumers, there
arises before us a vision of the average woman
making the rounds of a market. That intense fem-
inine desire to shop around before buying is, it
seems, a barrier to Mr. Burleson’s remedy for re-
ducing living cost. When it comes to shopping,
whether it be eatables or dry goods, the sense of
“fingering” is developed to as great a degree as the
sense of smell or sight. Our experience has been
that a woman won't buy until she has shopped all*
around. If Mr. Burleson or anyone else invents a
system which deprives women of that instinct, it
may work out all right, but personally we are not
very enthusiastic over it.

The Elgin Dairy Report says: “We believe
the dairy newspapers have done more to miseducate
the people and give them false ideas of values, at
least to those who are not capable of doing their
own thinking, than any other one factor.”

The balance of the squib containing this state-
ment refers to daily newspapers, and as we are a
dairy newspaper, we are going to assume that
their compositor erroneously substituted an “r” for

iat lead
eb

Do your patrons understand why the price of
butter is so low, and do they realize what they must
do if they are ever to receive as good prices for but-
ter-fat as they have enjoyed in the past? You, Mr.
Buttermaker, are overlooking an important thing
if you do not take advantage of present conditions
to start your creamery out this spring on the right

foot.
hb

A fact has recently been brought out by statis-
tics from the commercial agencies which is very
important. They say that a majority of the failures
in business are caused by incompetency, inefficiency
and a lack of proper business methods. This proves
that competition is not the cause. The creamery
has more to fear from itself than from its neighbor.

April 1, 1914

———

April 1,

1914 THE CREAMERY JOURNAL

First Prize Winners
at the Iowa Conventions Used

J. J. Brunner,

Iowa.

H. W. Nelson, Joice,

CONVENTION.
1914,

IOWA STATE

Score 96% T. E. Sadler, Hazleton,

W. H. Anderson,

They all used Wells & Richardson Co.’s
“Dandelion Brand’’ Vegetable Color,

“The Standard for many years.”

“For sale by all first class Supply Houses.’’

“DANDELION BRAND BUTTER COLOR”

IOWA BUTTERMAKERS’
Fort Dodge, Iowa, February 17 to 19,
WHOLE-MILK
Strawberry Point,
GATHERED CREAM
Sal yas se’ atetmntate cate Score 96

DAIRY CONVENTION.

Waterloo, Iowa, October 13 to 18,
WHOLE-MILK

Iowa

GATHERED CREAM

Algona,

1913,

Score 98

Iowa Score 97%

We guarantee that Dandelion Brand Butter Col-
or is PURELY VEGETABLE and that it meets the

STATE AND NATIONAL.

Dandelion Brand

The co/or with

Co-operation In

Denmark

The area of Denmark is 15,000 square
miles and its population is 2,500,000. In
1884 it exported 32,000,000 pounds of butter.
In 1912 it exported 234,000,000 pounds of
butter, besides several million dollars’
worth of milk, cream and cheese.

That is a wonderful record and_ the
writers who report it give the credit for it
to the establishment of co-operative dairies.
These dairies are organized by a group of
farmers who elect a managing board, buy
land, build a dairy and dwelling house for

WELLS & RICHARDSON CO.

Burlington, Vermont

Manufacturers of Dandelion Brand Butter Color

Nh,
etter &
Fy 3

Sten

complete utilization of the butter-fat con-
tained in the milk of the many small farms,
while the manufacture of cheese was but
little contemplated. Here and there the
new dairies were built and equipped for the
making of skim-milk cheeses, but as a rule
the greater part of the centrifugated milk,
as well as the butter-milk, was sent back to
the members, and only very few co-opera-
tive dairies were induced to take up from
the beginning and on a large scale the retail
sale of milk.

The production of butter was almost ev-
erywhere carried out successfully. Not
only was it possible with the aid of sepa-

FULL REQUIREMENTS OF ALL FOOD LAWS, —

Butter Color

the &olden shade

that there were some their
business that they didn’t know.

And in 30 years, without adding an acre
to the tilled area of the country the value
of its dairy product has been multiplied by
eight! ——__—_—_—_—

things’ about

Missouri Progress

The establishment of a chain of co-oper-
ative creameries throughout Missouri is the
plan of the executive committee of the Mis-
souri State Federation of Commercial Clubs.
To that end it was decided to employ an
expert creameryman to canvass the farmers
of the state with a view to inducing them to

rators to extract more butter from the milk, aid the project by moral and financial sup-

the staff and install the necessary machinery. but as a rule the quality of the butter was Port. : :
Every morning the milk is brought to the much better than that hitherto obtained by The committee also decided to sell to
dairy in hired carts so that the carriage of the numerous small producers, and was con- Missourians everywhere a button contain-
the milk is as easy for the producers living sequently sold at very advantageous prices. img the words, “I am for Missouri,” at $1

at a distance as for those quite close to the The result was that the co-operative each. Boys xt
dairy. In the dairy the milk supplied by dairies enabled the numerous small farmers _ Alfred Harty, secretary of the organiza-
each member is weighed and twice a week to produce butter with the profit which up tion, suggested that it would be a big help

its fat content is determined, because it is
paid for according to its value for butter-
making. After being weighed the milk is
passed through a filter, warmed to 122 to
131 degrees and centrifugated. The cream
is immediately pasteurized at 176 to 185 de-

to then had only been possible for large
farms; and even poor cottagers who pos-
sess only one cow find it profitable to con-
abate to the increase of the production of
milk.

It 1s a striking example of the results

to the state if arrangements could be made
to install in the Midway at Union Station
an exhibit of the agricultural products of
the state, where travelers could see what
Missouri has to offer to people seeking new
farming locations.

)
grees, then cooled and the starter added to that may be achieved by intelligent co-op- Those who attended the meeting were:
) it so as to be ready for churning the next eration. But there has been something A- W- Douglas, St. Louis, chairman; Will-
morning. Only a part of the skim-milk more than co-operation. At the head of iam Hirth, Columbia, president of the or-
| is used for making cheese; most of it, on each of these dairies there is an expert— $a@m1Zation; A. N. Lindsey, Clinton, secre-
| issuing from the separator, is pasteurized not only an expert in making butter, but an tary: Lieut. Gov. W. R. Painter, Jefferson
i at 194 to 203 degrees, then weighed out still expert in grading milk and in feeding cows City: James A. Houchin, Jefferson City;
| warm for the members, to whom it is sent, so as to get the greatest quantity and the \lfred Harty, Bloomfield: Prof. Scarbor-
| together with their share of the butter-milk, best quality of milk. Indeed, the whole ough, Warrensburg; V. M. Watson, Kansas
by the milk cart, thus all the members get scheme of co-operative dairies in Denmark City: E. P. Lampkin, St. Louis; A. H
back their skimmed milk and butter-milk, is the device of experts. “Farm Advisers” Hinchey, Cape Girardeau.
| which they can use for feeding calves, went out among these men who had been e
| young pigs, foals or chickens. milking cows and making cheese and butter Ida Grove, Iowa, wants a cream ery, and
€ co-operative dairies were founded all their lives, and their fathers before them, the matter has been left to a citizens’ com-

principally with the object of attaining the

and actually had the audacity to tell them

mittee.

Page 16 THE CREAMERY JOURNAL

SUT

Bowman & Bull Co.

CASH BUYERS— RECEIVERS

ALL GRADES

BUTTER, EGGS,
DRESSED POULTRY

Our proposition will interest
you. Write us. : 33

136 W. Lake St., Chicago

TTT

SUT

ETM CEO OOOO
ALBERT LEA STATE CREAMERY.
Annual Statement from January Ist, 1913, to January Ist, 1914.
Pounds of milk) recetved:.cckic. que acteeerieeen ener nearer 1,706,053
Average test: of milk. ..0% u.5.o cc omelette eine ere eum ters 3.601
Butter-fat in amills. ce. ncn oe ae eccle tee eer eee ere 61,445.9 pounds
Pounds of cream received .).).\... <6 «em seein tee arene ete 521,418
Average test of ‘cream: as -t-:<:-cuclrerttesine ee eerie aie 26.927
Butterciat-in Jereamec? 2s, 2:0~0 sito e aon eee Deena 140,404.7 pounds
Notalubutter-tate received --me cha aeee ele eee ree ener 201,850.6 pounds
Butter-tatisold mul and) creatn-o-ree aceite: 12,671.7 pounds

189,178.9 pounds
233,421.0 pounds
189,178.9 pounds

Butterstap madenintosbiutterss.. aces cies eerie
Total butter made SAY TO ERE ia ade po cin hod dotoe
Motalatateimadesintosbitter.cur as Meee cies ee een

(OVGunthi, Mage o> oan soot] © > Ato onomeandGin ob yes 44,2421 pounds or 23.38%
Butter solds patrons sce sacar 27,845 pounds @ 32.747c $ 9,118.65
Butter sold focally OP SEN < cda.s, 5 oe eee 146,894 pounds @ 32.655c 47,968.59
iButter®= shipped v.cievesc oarek o/c oes co enetteerieer teen 58,562 pounds @ 30.781c 18,026.39
WNotal asalesi cca. sete ee oe eo ee 233,301 pounds @ 32.196c $75,113.63
[increase rity MMViOICe <4 e's +i. cee tae 120 pounds
IMalkies se ce veh on tecrcceieccnioc oreit a 2 coc ee eee 233,421 pounds
Receipts Disbursements.
Balancesiectos cree tera tere S SesZ2ebuttermon hand anleelOlonens 4. $ 1,216.19
Butter (Gmc, pattons))..........-4 7 5lilsi0o sealdm patrons min Casbiithet aac = 75,316.36
Greammsalesiera martinis. 5201 Sls Runnings expensesmrncerne acre sr - 4,740.86
Mik sallegumeera sc ach eit hoki ato seco tke 16868 2aidvintomsinkine funds... os. os - 1,210.10
Butter-millk@usalesy weenie ereionas ae ee
Miscellaneous receipts .......... 2.2
Butter on hand Jan. 1, 1914...... 1260 50m Balatce, icc oee eee Nee tore 36.61
Total. sitet cet oes see oe $82 5202 rebotalle ance dalvek- cnr ees ty isiete «3 $82,520.12
Running Expenses Sinking Fund.
Galarics perc a eer antec corns $ 240000) Raid Sin during year... 52. - -- $ 1,210.10
Coane SADE IO ooo BOS ACO RE Sec 648.42 Balance first of year............. 196.38
Tubs and packages rcvatees = sey ors oye Miscellaneous receipts .......... 1.40
SALES fe ieee nner ene ais eens 99.4 a
ice EAP HAO COD ICCC FIAV rw Total eee tree re mecca. $ 1,407.88
Oil, acid and butt Olopas. see oe 64.86
Ghee ee = Sao eis SR MOEA Teel opie vi WES aes chs ope eos $ 1,209.67
Miscellaneous tcmeer reir. cas sect 503.57 Balance end of yeates.u...-..... 198.21
TPotall Warts nc ebweee ees. so see SrA 740860. 2 Lotal teem eeetiee es ae $ 1,407.88
Average’ price received for ‘butt enseteee ciictonstety ofa ccetenatelclctetete tates ete tee eet alent eet ral 32.196c
Avetage price paid! for bittter=fatirmmrerctelerse iter sath nietscbs otetetrh oretete ee Peet tenet ete rete) <r 1 ole 37.310¢
Net cost of making pound of butter........... ob neste cent ee es oe cee mre ne oder. 1.903c
Net cost of making pound of butter, including interest on money invested
($15,000) at_.6 ‘per cent) and) (cimbcinio Shrine trier eee eter «ar 750c

Dated at Albert Lea, Minnesota, February Ist, 1914.

Seven Gates Farm, Geo. Gullock, but-

: termaker, N. Tisbury, Mass......... 94.5
The March scoring was held on the 20th. Two samples of mike and one ofmmeaa

Eighteen packages of butter were received. were received. Only the milk scored above

The following makers received a score of 90. The following persons cared for this
90 or above:

New York Educational Scoring

Sore milk: ; 7
¥ , C. H. Voight, Washington Mills....... 93

Wm. Fosgate, Pitcher........+.0csmss 90.33 Seven Gates Farm, Geo. Gullock, but-

E, C. Fancher, Indian Falls... ..cs90u 90.17 termaker, N. Tisbury, Mass..........95.8
DD. C. Freeman, Deposit... ...\. 22.0 90.83 —Department of Dairy Industry, Cornell
ee ee, Skaneateles... +c. ceemen ee University, Ithaca, N. Y.

, Cooks Tthaca cs i. scstan% > os eee —_———
R. R. re Ithaca... .93.00 The Boyland Creamery Company, of

Mrs. Fred J. Eggleston, Poestenkill. . .90.7 Grand Rapids, Mich., has incorporated

April 1, 1914

Ozone Sterilization

Dr. E. Wiener, staff surgeon in the
Austrian army and a member of the faculty
of the University of Vienna, demonstrated
to more than 150 officials and scientists in —
Washington, D. C., recently, his apparatus
intended to replace pasteurization for the
sterilization of milk. He said that unsteril-
ed milk was dangerous when used gener-
ally.

“My process does not cook the milk,”
said Dr. Wiener. “It sterilizes it by means
of ozone. The milk is atomized in a small
chamber. Then it is no longer a liquid but
a vapor. It resembles a portion of a dense
cloud. A high tension electric current forms
the ozone. This is mixed with the milk
vapor. The contact of the-vapor and the
ozone condenses the milk and the remain-
ing ozone is removed by means of com-
pressed air. The pathogenic bacteria, those
most to be dreaded, are entirely destroyed,
while the beneficial constituents remain in
their original form.”

Dr. Wiener came to Washington from —
Vienna to demonstrate his method at the
invitation of the Department of Agricul-
ture. The apparatus will be thoroughly
tested by government scientists of the Bu-
reau of Animal Industry.

Co-operative Value

When a poor cotton growing county de-
velops a co-operative creamery that can
market $10,000 worth of butter in one
month, the possibilities of the southland
can be realized. The county that did this
was Catawba county, North Carolina, and
the man who showed Catawba county how
it could be done was Walter J. Shuford, of
Hickory.

Gradually during the three years in which
this creamery has grown to the point of
selling $10,000 worth of butter in one
month, the public has learned what real,
definite, up-to-date co-operation means.
This creamery today is handling an im-
mense business in eggs and is preparing to
market fancy dressed poultry in special car-
tons for the metropolitan trade. All of this
means that to a certain extent Catawba
county is getting all of the profit, instead
of having it split up among innumerable
middle men, and it is also getting the ad-
vantage that comes from carefully packed
and standardized products that are absolute-
ly dependable. Before the creamery began
business the best butter sold for from 12 to
20c per pound in trade, while today their
butter brings 33c in cash.

D. E. Gardner has leased the two cream-
eries formerly owned by the Marion (Ohio)
Pure Milk Company at Rushsylvania and
Big Springs, and is manufacturing butter at
those places. He expects to install some
new machinery and conduct up-to-date
creameries. He will continue to reside in
Marion.

The stockholders of the creamery at
Viroqua, Wis., recently voted to erect a
$12,000 building, work to begin at once.

The new creamery at Ladysmith, Wis,
is now in operation with C. P. Anderson in
charge.

STTUTTITUTTTTTTTVAT TATU TLL LLL LULL CLL ULLAL LA LLLULALLLLLLLL LLL LLLULO DU LULLULL

Modern Buttermaking and Dai
Arithmetic (regular price $1.50) an
The Creamery Journal one year, both
for $2.00.

GTM LA LULA LALLA LALLA MULL UTU 0

April 1, 1914

THE CREAMERY JOURNAL

Sweet Cream Butter

On February 17th, 18th and 19th, repre-
sentatives of the department examined 219
samples of butter packed for the Navy De-
partment during the spring and summer of
1913 and held in storage for a period rang-
ing from seven to nine months. Tor sev-
eral years the Navy Department has pur-
chased annually from 500,000 to 700,000
pounds of ‘butter packed in hermetically
sealed tins for use on board its ships while
at sea. In 1913, 500,000 pounds of such
butter were made at four creameries, two
of which were located in New York and
one each in Pennsylvania and Minnesota.
The butter was made during a period of
90 days between May lst and August 20th,
according to specifications prepared by the
dairy division, Bureau of Animal Industry,
Department of Agriculture. The specifica-
tions required that the butter should be
made from pasteurized cream containing
not more than 0.234 per cent of acid for
butter scoring 95 points, which quality was
required for at least 70 per cent of the
total amount packed. A water content of
13 per cent or less and a salt content be-
tween 214 and 3% per cent were required.
The butter was stored at a temperature of
zero or below as fast as carload lots accu-
mulated at the creamery. Inspectors work-
ing under the supervision of the dairy di-
vision were stationed at each of the cream-
eries making this butter and made the tests
for acidity in the cream and for the salt and
moisture contents in the butter. The in-
spectors had authority and were directed to
require strict compliance with the specifica-
tions. In order that the keeping quality of
the butter might be determined and any
necessary changes in the methods of manu-
facture noted, the inspectors were author-
ized to take a sample can from each day’s
make. These samples, containing five
pounds each, were stored and held under
the same conditions as the general supply.
The examination of these samples was held
on the days given above with the following
results:

Average Average

Number score at score Points

of time of after lost in

Creamery samples packing storing storage
iG: ee 23 95.000 93.355 1.645
BEAM? 5 niciatesessve 41 94.871 92.126 rite
RAVEN! circ. o¥e'ailone 64 94.840 92.070 2.770
No), 2 eene v1 94.773 91.868 2.905

The results show that for storage pur-
poses butter made in this way has excep-
tionally good keeping qualities, and con-
firms the opinion that for the requirements
of the Navy Department butter made from
sweet cream has no superior. The tin from
which the cans were made was process-
lacquered on both sides, and resulted in en-
tirely preventing the development of rust
which had shown to some extent in pre-
vious years.

The judges pronounced the butter to be
4 uniform quality and with no serious de-
ects.

Business Methods Necessary

_ “Before a co-operative concern is started
in any community there should be a real
need for the enterprise, and an opportunity
for it to benefit, materially, every one of its
shareholders and patrons,” recently de-
clared B. H. Hibbard of the Wisconsin Col-
lege of Agriculture.

“No co-operative company can succeed,”
he said, “unless there is sufficient business
to permit of its being conducted on an eff-
cient and economical basis. It must be pos-
sible for the concern to increase materially
the farmers’ profits or give them better
service than they could secure individually,
If this cannot be done, there is no necessity

for establishing a co-operative enterprise.

“Probably more co-operative companies
have gone to pieces because of poor man-
agement than for any other one cause. To

succeed, the business must involve, except
in minor instances, a vital part of the man-
ager’s success. He must be deeply inter-

ested in the concern, and its success or fail-
ure should mean financial gain or loss to
him.”

The Bloomingdale Creamery Company,
Bloomingdale, Ind., has been bought out
by a new company, and will be operated
under the management of E. B. Morris,
who has been elected president, and Charles
Nelson, secretary.

alysis.

buttermaker.

vestigation.

CHICAGO:
431 So. Dearborn St.

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Have no cause to fear comparison with any salt whose

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AKRON, OHIO

SANTI

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Modern Buttermaking and Dairy
Arithmetic (regular price $1.50)
and The Creamery Journal one

year, both for $2.00.

AOI

BUFFALO:
D. S. Morgan Bldg.

THN eee eee

Page 18

THE CREAMERY JOURNAL

1D TETETaa_a_awvGK«KNTtHiHICTE Tit” TTT TTT TTT

man subscribers.

DD wwwwwIIc TEETH

POSITION WANTED.

WANTED—By expert buttermaker
with 5 years’ experience. Can furnish best of ref-
erences. State salary paid in first letter. Don’t
expect cheap man. Address A. V. Larson, Algona,
Iowa.

POSITION WANTED—By buttermaker’ with
10 years’ experience, 4 years in Denmark and 6
years in America. 25 years old and single. Salary

POSITION

$100. Can furnish references as_ to my _ ability.
Address S. G., care The Creamery Journal.
WANTED—First-class buttermaker wishes posi-
tion in creamery running the year around. Ten
years’ experience. Dane. No bad _ habits. Good
references. Can come at once. Address Box 41,

Shennington, Wis.

POSITION WANTED—By first class butter-
maker. Thoroughly capable and honest and can
guarantee results. English and Norwegian. Age
27. Describe plant, state wages in first letter. At
liberty after March Ist. Address Peter Tvedt,
Stillman Valley, Ill.

POSITION WANTED—By Danish buttermaker
and cheesemaker. 30 years old, married; 12 years’
experience. Can speak German and some English.
Can give best of references. Address A. J., care The
Creamery Journal.

DON’T LOOK INTO THIS unless you are look-
ing for a man who is not afraid of work and who
can and will give you perfect satisfaction in all
classes of work. _If you are looking for a man who
will do all this, write me. I have eight years’
practical experience in buttermaking and can fur-
nish recommendations from former employers. Can
come soon or later. For particulars write A. Larson,
Fall River Creamery, Fall River, Wis.

POSITION WANTED—First class buttermaker,
Scandinavian, 33 years old. Married, one child.
Understands all up-to-date methods, having had 11
years’ experience. Have operated both whole-milk
and gathered cream plants. Have taken course at
Iowa Dairy School and recent short course. Can
come at once. State salary and full particulars in
first letter. Best of references furnished. Address
J. B., care The Creamery Journal.

WANT CLEARINGS

If ad con-

TUM ECC

POSITION WANTED—By married man, 23 years
old, in small creamery as buttermaker or second man
in large plant: Have had one year’s experience in
creamery and ice cream plant, and a course in dairy
school. Can furnish references. Address Earl
Tiefenthal, Allegan, Mich.

POSITION WANTED—By experienced butter-
maker. Am employed at present but wish to make
a change. Three years’ practical experience, also
course at Wisconsin Dairy School. Understand all
up-to-date creamery work. Can furnish satisfactory
reference from present employer. Please state wages
in first letter. Address A. W. Johnson, Box 74,
Blair, Wis.

POSITION WANTED—By a
maker of long experience.
creameries, Ca
including secretary work.
drink or tobacco. Married.
from present employer. Can come at once.
to No. 1111, care The Creamery Journal.

HELP WANTED.

WANTED—Personal buttermaker bids to be re-
ceived on Tuesday, March 17th. Plum Valley Cream-
ery Ass’n, Waldorf, Minn.

WANTED—To get in communication with a No.
1 buttermaker who has $500 to invest, and is desir-
ous of making a change which will be to his advan-
tage. R. W. Scott, Whitney, S. D.

MISCELLANEOUS.

WANTED—To get in communication with a good
creameryman who would like to establish a creamery
in the south at Hazlehurst, Miss. Good town, pike
roads, great opportunity for an enterprise of this

Holland butter-
Five years in American
n take charge of farmers’ creamery,
Strictly temperate; no

Satisfactory reference
Write

kind. Also have some nice dairy stock farms for
sale, Correspondence solicited. Full information
furnished. Address The Southern Land and Invest-

ment Co., Hazlehurst, Miss.

John J. MacDonald

Eggs, Poultry

Butter,

Fancy Creamery a Specialty

References:

18 South Water Street
PHILADELPHIA

COMMISSION MERCHANT

43 Years’ Experience

Corn Exchange National Bank, Philadelphia; A. H. Barber & Co., Chicago; Bradstreet’s and
Dun’s Mercantile Agencies; Creamery Journal.

swing. ARMSTRONG & SWIFT “een
Butter D t- tative,
meat. For Butter, Eggs and Cheese me Pa.
Sikes 331 GREE EE
Underhill REFERENCES: Chatham & Phenix Natl REA tae: one Fi mntloetaie Iowa

Perfection
HIGH IN QUALITY _ ::

Brand Butter Color

3: s: LOW IN PRICE

PURELY VEGETABLE—COMPLIES WITH ALL PURE FOOD LAWS

Order it from your dealer or send your order to the manufacturers

Brooklyn, New York City

THE PRESERVALINE MFG. CO.,

April 1, 1914

dress E. J. Hall, Superior, Neb.

FOR SALE—Ice machine, 4-ton Barber com-
pressor, complete with brine tank, condenser, ete.,
all ready to run in good shape. Will be sold cheap.
Address Fulton Creamery Co., Fulton, Iowa.

WANTED —Information regarding good creamery
for sale. Send description and price. Northwestern
Business Agency, Minneapolis, Minn.

WANTED-—Information of good
sale. State full particulars.
Minneapolis, Minn.

creamery for
Western Sales Agency,

buttermaking. Address all correspondence to L. C.
McGill, secretary, Independence, Iowa.

WANTED—To get in touch with any party havy-
ing a 3,000-pound Alpha turbine separator. It must
be guaranteed to be in first-class condition. Address
C. B. Davies, 410 Fifth St., Portland, Ore.

to add
R. N. M., care The Creamery Journal.

FOR SALE OR EXCHANGE—Maxwell runa- —

bout auto, two-cylinder, 16 h. p. engine. Has brass
frame glass wind shield, four new tubes recently
put in, new muffler, new differential posts in rear
axle; good running order. Price $300, or will ex-
change for 300-gallon Cherry cream ripener. Must
be in first-class condition and of equal valuation.
Address Model Creamery-Ice Cream Co., Oakland
City, Ind. ¢

FOR SALE—One 450-pound Victor churn in
first class condition. Has been used three years.
Too small for our business. Bargain to party who

can use this size. Address Pinckneyville Creamery,
Pinckneyville, Ill.

TO BUTTERMAKERS—A limited amount of
either preferred or common stock at $10 per share
for common and $15 for cumulative preferred. Divi-
dends will be from 7 to 10 per cent. Good produce
business with established trade, but need bigger plant.
Details upon application. Safe, conservative invest-
ment. Address Dept. B, care The Creamery Journal.

men who have had practical com-
mercial creamery © experiences
Graduates of State Dairy Schools
preferred. Write in your own
hand, giving particulars regard-
ing age, experience and wages ex-
pected. Address No. 9263) came
The Creamery Journal.

Modern Buttermaking and Dairy
Arithmetic (regular price $1.50)
and The Creamery Journal] one

year, both for $2.00.

April 1, 1914 THE CREAMERY JOURNAL Page 19

“Is It Any Wonder?” "Qi"si3"" =

“That many butter makers fail to get nis butter to “grade” up—not down.
the top prices for their butter? Look at | He buys the best tubs he can get—the
these two shipments that have just come | famous Schmidt Bros.’ Tubs, because
in. Both from good butter makers. One | he knows they will land his butter
of them saves (?) 2 or 3 cents on the tubs | at the market in finest condition.

he buys, but loses $1.00 and more per tub “He doesn’t believe in losing

because of the mussy appearance his but- | $1.90 or more per tub on his but-

ter is in when it reaches the market.” ter to save 2 or 3 cents in cost of
“That’s what I call ‘false’ economy.’’ | his tubs.

“The other shipper is shrewd—he real- “T tell you, it pays to ship
izes that appearance of his package at | in ‘Schmidt Bros.’ Tubs.
the market counts a whole lot—it enables | They cost a trifle
more than ordi-
nary tubs but
they are
» easily worth it.

or
Cas

— il if trouble with Schmidt
SS CL
nie ~ lie sal alll nig ‘th Bros.’ Tubs. The hoops

fa oat (fz aT are heavier, made of better
hag gu : :

Be i—aA “We never have any

Cc — si -|

= —

Thos ot timber, never split or break.
iy Wr Sa —— The covers are stronger—
SS ao better made and the whole
NY oe a in Murs ail sie tub is a superior article in

! He es Mr eS every way.

AW mW. —=—" “I know because I handleall kinds.”
Me Dg. - : ; ; !
S = +“You can prove it by just one trial. Try this” —\\¥i

Ship your next lot of butter in
Lea3

Jes SCHMIDT BROS.’ TUBS

nap j And see for yourself.

\\-
AN
\"

WS, SS
y/

The above are facts, stated hundreds of times by hundreds of com-
mission men, for they see the folly of putting good butter in poor tubs to
save 2 or 3 cents on each tub, only to lose $1.00 or more on butter.
If you are practicing this kind of economy you ought to stop it. You
can do it with Schmidt Bros.’ Tubs.

Write for quotations and we will send you some “ more facts ” that will open your eyes.

: ELGIN BUTTER TUB COMPANY, Elgin, HI. S°#™23,2°5.

Littleport Creamery Report Ortman; treasurer, J. J. Brich; secretary- The Riverview Farm Company, of Ferry,
Sutieice received 4 copy of the séctetary’s anager, Geo. C. Ruegnitz Jr. Earl Batch- Wash., has installed a modern creamery on
PY y elder is the buttermaker. their farm and are manufacturing 900

peer of the Littleport (Iowa) Farmers’
ee tine ey, oe for a ter-milk, $48,753.96; in 1912, $36,659.15, or a ager.

peat aang, Rebruary dstIt is the policy Gain of $0481 in one year The total ~—

correct test,” and after deducting the ge receipts for the last fiscal year were $51,- The Watertown (Wis.) Creamery Com-
Dense of operating the creamery pfctaantic 570.47. The total operating expense was pany has been incorporated for $10,000.
total receipts, on the 5th and 20th of each bet es paid patrons $44,915.80 for This company will manufacture butter, ice
month the balance of the money is divided, ae re ad ees cream and cottage cheese.

for the preceding month, among the patrons for fapeadoc: Sverre ae nee pound ef
of the creamery, proportionately to the Lutter eine Maverace overtun.. 21:12 ae
number of pounds of butter-fat delivered 2 : = : oa

In 1913 they received for butter and but- pounds per week. A. C. Mills is the man-

The Central Wyoming Creamery Com-
pany, with a capital stock of $50,000, has

by each. In 1912, they had 60 patrons; in oats been organized at Douglas, Wyo.
1913, 140, and in 1914, 175, which shows a a. < 7
remarkable growth. The officers are: Pres: Elizabeth, Ill., is to have a new farmers’ An effort is being made to reopen the

ident, Albert Meder; vice-president, L. J. creamery. creamery at Cando, N. D

Page 20

-NORTHEY COOLERS

“The Cooler With the Hump” For Dairy Use=

Floor in Our Cooling Room is Filled With Water Proof Cork
Buy Your Cooler in Sections—You May Wish to Move It Any Time

Tee

Mineral Wool Packed, Perfect Construction, Cold
Dry Air Circulators, Odorless, No Taint, No
Mould, Triple Matched Joints, Strong Circulation,
Sanitary, Preserver of its contents. Every up-to-
date Creameryman should write for catalogue.

Northey Mfg: Co., No. 100 Bluff St., Waterloo, Ia.
For sale by all dairy supply houses.

SUT

STITT ed
SUE Eee
: W.I. YOUNG W. B. YOUNG =
= ESTABLISHED 1854 =
: W.1. Young & Co. :
= Wholesale Dealers in =
= Butter, Cheese and Fggs =
= 149 Reade St, New York :
= WRITE US =
= Refer by permission to Irving National Bank, =
= N Fidelity Trust Co., N. Y.; Dun’s =
= and Bradstreet’s Agencies. =
MITT TTT TTT TTT TTT TUTTI TTT TUTTE

ESTABLISHED 1869

GEO. W. LINN & SON

The Chicago Butter House

340-342-344 West South Water St.
near Lake St. bridge

Would like to contract with you for your make ot
Fancy Creamery in tubs. Can offer you a liberal
contract.

Will pay a price for quality. Send us a sample
shipment.

Best Equipped Butter House in Chicago

References: National Bank of the Republic, Chicago; Plain-
view State Bank, Plainview, Minn.; The Creamery Journal.

Zenith Butter & Egg Co.

Harrison and Greenwich Sts., New York
Receivers and Distributers
That

or write. Refer to your
reamery Journal or
our shippers.

Give superior service and real results.

covers it, consi
bank,

Jacob F. Miller Established 1864

BICKEL & MILLER

PHILADELPHIA EGG HOUSE

EGGS, BUTTER AND POULTRY

Butter and Eggs in Car Lots or Less
322 So. Front St., PHILADELPHIA, PA.

References: Irving Nat’! Bank: Southwestern Nat.
Bank; Dun and Bradstreet Correspondence solicited.

We want to do business with you

THE CREAMERY JOURNAL

April 1, 1914

Large Exhibit Wisconsin March Butter

TWO TIED FOR HIGH SCORE—95.75

An average score of 92.1 was placed on
the 85 exhibits of butter entered at Madison
and scored by H. C. Larson, assistant dairy
and food commissioner, and the writer. It
was a fine lot of butter considering the fact
that several of the men are working in fac-
tories where there is a lack of co-operation
between the producer and the creamery
company as to what is good cream.

That the buttermakers had done their
work well was forcibly brought out by the
fine workmanship found in nearly all of
these exhibits. The average per cent of
water was 13.3 and the per cent of salt 2.4.
Not a single exhibit contained too high a
per cent of water and this was also true re-
garding the per cent of salt.

Some of the men should study their
method of making the butter with a view
of a more uniform composition.

Salt the Butter Uniformly.

Every factory operator should make but-
ter that has a uniform per cent of salt, oth-
erwise the commission firm can not use
the butter for a select trade. It is possible
to make this kind of butter by knowing
the actual condition of each churning. The
amount of salt used for 100 pounds of fat
in the churn must naturally vary with the
size of granules and the amount of butter-
fat and water in the churn. When the
butter is one-third worked make an exam-
ination as to the condition of the salt. If
over-salted and free grains of salt appear
on the cover add a little water, and if lower
than desired, add more salt. It is well at
this point to depend upon the “Chapman
salt test.” This is simply a salometer
used to determine the per cent of salt in
the brine left in the churn. The gradua-
tion is from 0 to 100. If the reading when
the butter is one-third worked is 64 the
per cent of salt in the brine is approxi-
mately 16 or nearly two-thirds saturation.

If no more salt is added to the butter in
the churn the brine will show the same
reading when working is completed. If
the per cent of water in the finished butter
is found to be 14, the per cent of salt will
be approximately 2.24 per cent—that is, di-
viding the reading on the salometer by
four times the per cent of water in the
butter, will give the approximate salt con-
tent of the butter.

The Value of .Making Good Butter.

Several of the factory operators in Wis-
consin are making good butter regardless
of the season of the year. They are able to
do so because the patrons are delivering
cream of good quality, the factories are
well equipped and the buttermakers are
doing their part well. The price received
for this grade of butter is invariably satis-
factory, although not as high in compar-
ison as the price that is being paid for the
lower grades.

Regardless of the price the creamery
company has the satisfaction of knowing
that high quality butter is being made.

One of the men that entered butter this
month requested that his method of making
the butter be criticised in order that he
might improve. He further stated “I am
sure this butter will not fall below 94, I
wish that it might be possible for me to
make butter as high as 93 quality at all
times.” He also asked “What should this
erade of butter bring? We have been of-
fered “Ye above Chicago on track at our
station providing every churning of butter

will score 93. We hesitate to accept this
offer because if the quality should fall be-
low 93 we will lose from % to lec per
pound.” The following statement from
this man is worthy of mention. His plan
should be adopted by every creamery own-
er, manager and operator. “From now on
I am going to keep close track of every
churning and see if it is not possible to
make nothing but 93 butter in order that
I may earn some extra money for the
creamery company. I shall continue as a
regular exhibitor at Madison. It pleased —
me to receive one of the prizes at the state
convention. A score of higher than 95
from all three of the judges naturally made
me happy, but if you knew how hard I
have worked to make good butter everyone
would admit that I deserved it.”

It is very difficult to answer this man as
to the price his grade of butter should
bring. He has a record for making high
grade butter and his product should bring
the highest market price. The score placed
on butter on its actual quality is not a true
indication of its market value. Last week
the writer visited a factory making a much’
lower grade of butter. The commission
firm placed a score on two shipments of 88
and yet the butter brought Chicago for
one shipment and %ec over for the other.
In other words, if this firm is paying %c
over ‘Chicago quotations for 88 butter, what
are they paying for “Extras?” The man
that made this butter is making an extra
effort to improve in quality but he is not
sure whether it will mean greater returns.

Several New Men Enter.

There were several new men that entered
butter at Madison for the scoring held
March 9th. Each one should continue as
a regular exhibitor during the coming sea-
son. This co-operation with the dairy
department of the College of Agriculture
will mean a great deal to each creamery
company. Do not reject or keep out the
lowest grade of cream when making the
scoring exhibition tub, because the score
thus received will not represent the actual
quality. It would be far better to follow
the plan adopted by one exhibitor this
month.

His purpose was to show what kind of
butter low grade cream will make. This
man selected 391 pounds of the lowest
grade cream received and added 75 pounds
of starter. After holding for one hour at
a temperature of 68 the cream was cooled
to 54 and churned.

The butter received a score of 86.50 and
was criticised as having a_ strong barn
taint.

The testing of the butter at Madison for
per cent of water and salt is of value be-
cause the buttermaker can then make com-
parison with his results on the same butter,

One man this month sent two tubs from
his factory. One contained 12.7 per cent
water and 2.8 per cent salt according to the
buttermaker’s test, and 12.2 per cent water
and 2.5 per cent salt at Madison. One but-
termaker sent two tubs in order to com-
pare two grades of salt.

Next Scoring April 6th.

The butter for the next scoring should
reach Madison during the week ending
April 4th. The demand for good butter
will always continue. It is therefore each
factory and each cream producer’s interest
to produce cream of higher quality.

April 1, 1914

THE CREAMERY JOURNAL

Page 2]

Our motto this year must be “quality
even at the sacrifice of quantity.”

The following is a list of men who sent
butter to the March, 1914, scoring and re-
ceived a score of 90 and over and wish their
scores published.

Score
Robt. S. Anderson, Northland......-+.-+s++++ 92.00
Cornelia Anderson, Weyanwega..-.-.-+++++++- 92.00
B. E. Bragg, Preston, Iowa......-+++++++eee 93.75
J. A. Betthauser, Caloma.....-.-.+eeseeesereee 91.75
Herbert E. Bartel, Peebles.......-.-++e+eeees 95.75
L. L. Bolstead, Bosco......0.sssseececerceres 95.50
J. L. Bjerking, Beldenville..........++++-++0++ 92.00
Carus Christenson, Stoughton......---++++++++: 93.00
O. Christensen, Nelsonville... LAP goat eaviataveveels o1.8y 92.00
C. Christensen, Amhurst Junction.........++... 92.25
Chris Christensen, Rose Lawn.......+-+++++005 95,75
IG, (Cleaves, Lolac.c cess cee c ces cecsccmnscee 92.00
Val Dressler, Lewisberg......++sseeeeeererees 91.25
W. J. Dehn, La Valle........c see eeeeeeeeeeee 93.75
R. J. Else, Helenville.........eeeeseeeeeecees 94.75
M. Christopherson, New Franken.........+++- 93.00
Grove Bros., Columbus.......-seseeeeeeeeerees 93.00
George Garlid, Kmapp.......seeeeeeeeeeeseees 91.75
HM, G. Griffin, Mt. Horeb.........e1sccwecceee 93.00
W. F. Gerliolz, Mt. Horeb.........++-++e+eees 94.00
H. J. Herreman, Black Earth....... eno L200
Herzel, Co-op. Cry. Co., Almond........-..+++- 91.25
T. A. Jorgensen, Chippewa Falls.....---....-- 91.25
H. A. Johnson, Westby, R. 2...-+---+eeeeeeees 91.50
Carl Jorgensen, Rose Lawn........++++++++++> 94.00
Scott Key, Vesper.....-2.eeseenerceesccccces 91.75
EM OC. Koenig, Plain... ......2ssecccceesceees 90.70
Paul Kottke, Cedarburg.........-.eeeeeeeeees 95.50
Max Klaff, West Salem.........+..-eeeeeeees 92.50
He.) Koch, Marshall... sc. cc ccer ener eens 94.50
Earl Longteau, Green Bay......+sssesneeeeeee 91.00
Axel Larson, Durand......0..ssecsseeeeccenn
Theo Lennartz, Frederic.........cccseeveesces
Olaf Larson, Fennimore.........-.++sseeeeees
Robt. Moberg, Clear Lake...........-++++se0s
Jos. Merkel, West Bend..........+.+++++e-05: 92.00
Frank Meisner, Fennimore..........-+--++-+0+
John Matsen, St. Croix Falls
H. O. Melgaard, East Ellsworth

Orvin Melsby, Durand............---+--eseeee-
A. C. Marks, Shennington..
Frank O’Hearn, Melrose..........
Lauritz Olson, W. De Pere ‘
feansitz Olson, W. De Peres. 2... 0. sce = see ns 94.00
Hans H. Pederson, Warren............+-s0008 91.50
ee Patch, Platteville... cictis.< sia see sei cos 91.25
ea Packards ib FESCOtEs «icicle civicleisieis see slee.s sce» 90.75
Mee BefensOty (GALSOMM sie sialers elcie clsieis is» oe «ls nie 'e 92.25
mows betersons Bonduel. 2 occ. cnec ss conven cee 93.50
John Rasmussen, Wautoma..........-..+.++e 92.50
Seterece SCHMz LDLOX <0 5 nisicic eo .01aje sce 001s eye ave 91.00
een. Schuman, Haywards cscsccc.cwcrciccscee 91.50
Peo@. Strozinski, Netlsville’ «sc .i00 cc ciecccccle sce 92.00
Wm. Schoessow, Thiensville.................. 94,25
eaerre Clue p all GLOOM» oie a cheieaie,eleinieval~ elm e'e lee 92.00
ienas, Schoenrock, Wausati...<cccssccacresces 91.25
Frank Shepherd, Mt. Sterling................. 91.50
CHE SST CLOL SNE MEXEDIMEL eel e.a) cle'olsle\e/0:¢ ore eleseta/areis s)e/o/s 90.25
PD Vic Urner es NLONELOL Es or. ove cic) t= 6 oyeisja nee shea: 91.50
UT STEEL CON ASEDULL soc -cjais s.c'c 510 vicie.c.s:s aves erste 91.75
John Schiller, New Holstein... sce PED
Beeb Woleitimy. ADEAINS. ois cco 00+ efepeie cise selec’ 90.75
Pere Waiting, Cedarburgiciernc< scvccsciecies dese 93.75
mH: A. Wheeler, West De Pere........0.0s000: 92.75
tamil NVHTSEEL, SLTOTTON s-<cccvicicinec oe scetespelejes 6 92.25
foeek.) Wallace, Alma Center. odcescecesdececae 93.75
ee Wiertier, Waterloo cic.c1s 510,010.85 sree cleieceei sere 95.00
George Young, Menominee Falls.............. 91.75
—C. E. Lee, Wisconsin Dairy School

in charge of butter and cheese scoring con-

tests.

George Reifsnider, the well known but-
ter merchant of New York City, who for
the past year has been connected with
Austin, Nichols & 'Co., has been made man-
ager of the butter department.

The second creamery is now in operation
at San Angelo, Texas. It is known as the

Coca Cola creamery and is managed by
F. S. Deaton.

Hood River, Ore., is building a farmers’
co-operative creamery.

The farmers around Toledo, Ore., are
building a creamery.

_ The new creamery at Dougherty, Iowa,
is now in operation.

_ The creamery at Portland, N. D., has
just re-opened.

AU)...

gives good satisfaction.

suction lift.

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TITTTLUTELTEE RELL EEE

TUTE

Practical Buttermaking Hints

By J. C. JOSLIN

(Written especially for The Creamery Journal.)

Received this letter the other day. Per-
haps some one else has had this in mind
‘but I will give it and my reply.

“Dear Sir: Have been reading some of
your helps in The Creamery Journal and
am especially interested in your painting
stunts, but am puzzled to know how you
get your churn in condition to take paint
properly.

“Ts it possible to make butter in a churn
one day and paint it the next? Any infor-
mation you can give me along this line will
be greatly appreciated.”

I replied as follows: ‘Yours at hand and
will say that I have often painted churns
when using them every day, but it is much
better to do it when you can let it lay over
one day, which most small creameries can
do through the winter.

“The way we do is to churn in the morn-
ing and then wash the churn in good shape
ready for painting; then in the afternoon
it will be dry enough to paint. Paint it
one coat and by the second day it will be
dry enough so it can be used and you can
repeat the performance until a good job is
secured.

“Tf you must use it every day get some
quick-drying paint like porch paint and you
will find it dry enough to use the next day.

“Then, if you are not using enamel paint
I would advise putting on a coat of good
varnish at the last, as the churn will keep
clean so much easier if you do.

“Of course, you should not use Wyan-
dotte or sharp washing powders on this sur-
face as it will cut the paint, but get some

soft soap and keep on hand for this work,
and you can keep your churn in nice shape
for a long time providing you go over it
quite often so it does not get too dirty.”

Since writing the above we have finished
our churn and we used the French Gray
Cementseal paint on the frame and gearing
of the churn and we find it is a fine paint
for this work. It spreads easily, dries
quickly with a hard glossy finish that is
fine, and although we used regular bath
tub enamel on the drum I am of the opinion
that the Cementseal white would have been
as good, if not better. One thing sure, it
would spread on much easier.

I hope this may be of benefit to some one.

I have also received the following from a
Minnesota buttermaker:

“Dear Sir: Some time ago I wrote to
LPAO ip of , asking him for some 1n-
formation in regard to handling old and any
other kind of poor shipped cream as handled
by the centralizers and he referred me to
you, so I come asking for as complete in-
formation as you may be able to give at
this time.

“T have always had whole-milk to handle
and when I come down to the kind of
cream I am compelled to handle, I am not
in it. What will butter made from such
poor cream score and how long will it hold
up so it is fit to eat? And what apparatus
is necessary, over and above the ordinary
creamery machinery?”

My reply to the above:

“Dear Sir: Yours at hand and will say
that I am not sure that I can give you the

W. O. SAXTON & CO.

Ship Us and
Compare Results

Butter and Eggs

174 Duane St.,

NEW YORK

References: Irving National Bank, N. Y.;
Farmers National Bank, Osage, Iowa;
Your Own Banker; The Cre amery Journal

Page 22

THE CREAMERY JOURNAL

April 1, 1914

SUT

Summer will soon be here.
scriptive circular and price, write to

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No buttermaker should work in a poorly ventilated creamery. This aluminum

and brass steam turbine fan fills a long-felt want.
Get one of these fans and be comfortable.

WILLIAM MEIER, DENVER, IOWA

F. H. Wehling, Denver, Iowa, Special Representative
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information that you want, but will tell
you the best way to handle this cream inso-
far as I know.

“First, will say that as you are in a farm-
ers’ co-operative creamery you should not
have this kind of cream to deal with at all;
the principle is all wrong and the sooner
the farmers learn it and bring good stuff
the better it will be for all concerned.

“There is no excuse for a farmers’ co-
operative creamery receiving poor cream.
They can organize into little routes of
three or four and haul each other’s cream
and make the trip only once a week or
once in two weeks and still get the cream
to the creamery every other day, and with
decent care at all the result will be nice,
sweet cream and you could make butter
that will bring 2c per pound above what
you will receive for butter made from this
poor cream after you have done the very
best you can with it.

“Get one or more of the state inspectors
there, hold a meeting and get the farmers
lined up on quality.

“Now, as to the best way to handle poor
cream, will say first the centralizer way is
to neutralize the sour cream to below 3-10
per cent acid, then pasteurize, using the
airing system or retarding system. The
main thing is to do a good job of pasteur-
izing and aerate as much as possible. They,
of course, use all the starter they can get.

“Now, if you are using a ripener for a
pasteurizer, run your temperature up to 150
degrees Fahrenheit and hold at above 145
for 30 minutes. This does a good job and
gives it time to aerate. Of course, the coils
must be kept running all the time.

“Then cool your cream as quickly as
possible and when it is below 80 you should
add your starter, using all you can. As to
ripening there is a question in my mind as
to the advisability of trying to ripen this
cream that was sour before pasteurizing.
[ rather think it better to cool at once to
churning temperature, and either hold till
the next day or long enough to insure good
hody in the butter.

“About the best you can expect to do
with this poor cream with all the work you
can put upon it, is to make a butter that
will score 89 or 90 and sometimes 91 points,

but it has been my observation that if noth-
ing is done this cream would make butter

which would run about 86 to 88 points,
therefore the improvement is enough to
advance it one grade.

“You would have to arrange to pasteur-
ize (which should be done anyway) and
then use starter. If you have up-to-date
ripeners you can pasteurize very well in
these.

“As to neutralizers I understand that
Minnesota thas a state law against their use.
However, the state department would have
no reason to stop the small creamery from
using them unless they also stopped the
centralizers from so doing, and we have not
seen anything as yet in the dairy papers of
their making any raids upon the big fellows.
I trust that this may be of some benefit to
you and hope you may get your people in
line so that they will deliver good cream
and thus make it unnecessary to resort to
these methods of doctoring the cream.”

Oleo Men Guilty

The Chicago butterine case is ended and
John F. Jelke and all but three of the co-
defendants face aggregate fines of $10,000
and a two-year jail sentenee. The court
has granted attorneys for the defendants
three weeks in which to prepare arguments
for a new trial before passing sentence.
O. S. Martin and Abner Mize, former sales-
men of the concern, were discharged by
Federal Judge Geiger because of insuffi-
cient evidence, while the jury found Harold
P. McFarland, shipping clerk, not guilty.

The list of the convicted men follow:
John F. Jelke; William M. Steele, general
manager of the Jelke company; Francis M
Lowry, secretary; Harry E. Hitchings,
salesman; Hugh D. Cameron, Milwaukee
representative; L. B. Tullis, former sales-
man; William L. Lillard, former salesman;
William P. Jackson, former manager of the
George P. Braun Company absorbed by the
Jelke concern; Fred Rapp, former salesman
of the Braun firm.

The jury took five ballots in all. The
first ballot, which was a test vote, showed
the jury favoring a guilty verdict for all but
McFarland. The balance of the eight hours
consumed in arriving at a verdict was de-
voted to debating upon whether the sales-
men should be equally as guilty as the offi-
cials of the concern.

The government charged all of the de-
fendants with entering into a conspiracy
to violate the internal revenue laws by sell-
ing white oleomargarine to retail dealers
and teaching them how to color it illicitly
and sell it at retail without paying the tax
of 10c per pound. The evidence introduced
by the government showed the Jelke com-
pany supplied the retailers with coloring
matter and gave them information how to
carry on the “moonshining” traffic.

Mr. Jelke and his associates were indicted
by the federal grand jury in July, 1911.
The indictment followed the prosecution
of a large number of retail “moonshiners”
for defrauding the government of the legal
tax. Judge Landis followed up the convic-
tions of the retail dealers with an order di-
recting the grand jury investigation into |
the relation of the retail dealers to the
manufacturers. Witnesses before the
grand jury testified that they had been co-
erced by the manufacturers to carry on the
illicit business and the indictments followed.

The case was prosecuted by Albert Fink,
special assistant to the attorney-general,
and Assistant District Attorneys Robert
W. Childs, Henry W. Freeman and Walter
M. Krimbill. More than 200 witnesses were
subpoenaed by the government. More than
50 of these testified in the three weeks the
trial was in progress.

Attorneys for the defense were John
Barton Payne, Ralph M. Shaw and W. S.
Forrest. The defendants were allowed
their liberty on their old $10,000 bonds
pending Judge Geiger’s decision on the mo-
tion for a new trial. Should the motion
be denied, sentence will be pronounced im-
mediately.

On Thursday last attaches of the district
attorney’s offices stated that the forfeiture
of the plant of John F. Jelke Company was
a possibilitiy. The plant is valued at sev-
eral million dollars. The law provides that
the plants of persons who have defrauded
the government may be confiscated.

District Attorney Wilkerson and his as-
sistant,-Robert W. Childs, are preparing a
series of civil suits against other oleomar-
garine manufacturers who are said to have
defrauded the government of $800,000 in
taxes by using artificial coloring matter.
The suits in preparation are against the G.
H. Hammond Packing Co., the Friedman
Manufacturing Co. and W. J. Moxley, Inc.

Prosecutor Childs is also at work prepar-

- ing evidence for the prosecution of officials

of the W. J. Moxley, Inc., on the same
charge preferred against the Jelke officials.

Opens Western Office

J. D. Frederiksen, manager of the Chr.
Hansen’s Laboratory, at Little Falls, N. Y.,
was in Milwaukee recently arranging an
office for the western distribution of Chr.
Hansen’s butter color, cheese color, rennet
extract, lactic ferment and food prepara-
tions.

The office 1s located at 120 Jefferson
street, and arrangements have been made
for ample storage facilities. Martin H.
Meyer has been appointed representative in
charge of western distribution. James P.
O’Brien is the salesman for the Wisconsin
territory, handling mainly the rennet ex-
tract and cheese color. The office manage-
ment and shipping details will be looked
after by O. J. Wittig.

Mr. Frederiksen extends his personal
greetings to his numerous friends, both
dealers and consumers, and wishes to in-
form them that from now on the Chr.
Hansen’s Laboratory will be in a still bet-
ter position to supply their wants with
goods fresh from the factory.

gill,

PACT TEE

—
+ ‘
errr

: ier cf fe “il, ry
jie < il {

THE FACTORY: TUBULAR

s ! ‘HE development of a creamery to its
highest output at the lowest expenditure
of time and money is what the installation

of the SHARPLES TUBULAR CREAM
SEPARATOR accomplishes.

The almost frictionless ball bearing from which the tubular bowl
hangs requires but little power. Because of this absence of friction,
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Suspended by a single ball bearing, the tubular bow] is capable of
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greatest centrifugal (or skimming) force.

Send for the Factory Tubular Book
THE SHARPLES SEPARATOR CO.

WEST CHESTER, PA.

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that in it you can send your butter to market and that
the tub will be standing up straight and true on arrival.
You know that it will be the butter’s fault if it doesn’t
bring the top price.

Then why experiment with another kind? You
can't afford to. In these days of competition you can't
afford to do any other than play safe in ordering your tubs.

Contract with us now for your tub requirements
this season. You will get them when you want them—
and you will get the quality as well.

KerER

cere coee

THE CREAMERY PACKAGE MFG. COMPANY

Chicago, Ill. Philadelphia, Pa. Kansas City, Mo.
Toledo, Ohio Albany, N. Y.

Waterloo, Iowa Minneapolis, Minn. Omaha, Neb.

SRA = STACK

The National
Creamery
Magazine

JOURNAL

VOL. XXV NO.6 WATERLOO, IOWA, APRIL 15, 1914 ONE DOLLAR A YEAR

Helping You to Get Better
Milk and Cream

"THAT'S exactly what our little pamphlet—
“A Heart to Heart Talk with Our Patrons’ —
might be and should be doing for you. That’s
what it is doing for the creamery operators who.
are distributing it among their patrons.

It is a neat, attractive pamphlet, bearing the
simply told, but so very, very important, story of
why milk should be clean and how to set it and
keep it so.

Plenty of pictures. The story is told in an
appealing and convincing way.

Your creamery’s name is printed on the cover,
and the booklet goes as a direct appeal from you
to your patrons—as your own specially prepared
message. We also furnish in the booklet, if de-
sired, memorandum pages for a year’s daily records
of milk or cream delivery, tests, etc.

Send for free sample and prices on enough to
cover your list of patrons.

Fred L. Kimball Co., Waterloo, Iowa

Publishers: The Creamery Journal, Kimball’s Dairy Farmer

The Milk Trade Journal, The Egg Reporter

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Vol. XXV No.6

At Washington, D. C., under date of De-
cember 30, 1873, Patent No. 146012 was
granted to one Hyppolyte Mege for the
manufacture of butter substitutes, which the
patentee even at that time termed oleomar-
| garine.
| After describing the various processes of
manufacture, the patentee says: “I have
also found it expedient to mix with the
cream or milk, in the first case above de-
scribed, before agitating, a 50th part of the
mammary tissue, which is the udder of the
cow, minced fine, a 100th part of bi-carbon-
ate of soda, and some coloring matter.”

Since that time, numerous patents have
geen issued for butter substitutes or sub-
stances imitating butter, most of them based
on the idea of Mege and with very little,
if any, improvement in the ingredients or
‘flavor of the product of the first patentee,
except that the cost of production has
been materially lowered by the use of ma-
chinery.

Almost without exception, however, it has
been found expedient by manufacturers of
'oleomargarine to select animal fats, vegeta-
ble oils, or both, with the sole purpose of
placing upon the market a finished product
‘'which would so closely resemble butter in
‘color that the consumer is not able to dis-
tinguish the imitation or spurious substitute
for the genuine product of the creamery or
dairy.

That they have succeeded in this and other

disreputable methods, the records of the
courts of both government and state bear
eloquent testimony. That such methods
have been profitable, notwithstanding the
‘imposition of heavy fines and penalties, is
proved by the numerous violations of the
law that occur from year to year in the his-
tory of oleomargarine. That the undiscov-
ered violations are far greater numerically
-than the cases brought to bar is a foregone
‘conclusion, and from that source alone the
‘profits must be enormous.
Color, and color alone, has been and will
jcontinue to be the instrument for deception
‘and fraud until a line of demarcation is es-
tablished by act of congress, beyond which
it will be unlawful for the manufacture of
oleomargarine to go.

Most foreign countries have passed
through the conditions which now prevail
in this country, and, becatise of extensive
fraud and deception have laws prohibiting
the manufacture or sale of oleomargarine that
is in imitation of butter, and these laws in
all cases established a color line. Needless
‘to say, violations are few and far between
for the reason that punishment and publicity
quickly follow.
at the present national law is wholly
g in idequate to control the sale of oleomar-

9000000.0000000.0000000000000080080088.0 0950585 8 SDD NNT ees

Seennnne

Che Creamery Sournal.

The Wattonal Creamery Magazine

WATERLOO, IOWA, APRIL 15, 1914

One Dollar a Year

garine is obvious to anyone who has given
the subject intelligent consideration. Man-
ufacturers and their agents have testified
in numerous cases that their product
would be unsalable if void of color resem-
bling butter. What are the facts? It can
be proven that the reverse is true. More
oleomargarine is sold in France now than at
any previous time in its history. It is also
true of Denmark, the greatest co-operative
dairy products producing country on the
globe. Turning to this country, in Pennsyl-
vania, where only uncolored (white) oleo-
margarine is permitted to be sold, Commis-
sioner Foust informed the writer that oleo-
margarine has had the largest sales during
the past year within its history, and gave
as a reason that the consumer knew at a
glance what he was purchasing and was not
in fear of being deceived; and for the fur-
ther reason that the product was of better
quality and sold at a lower price than the
yellow.

In view of the above facts, it would seem
that, if the manufacturers of oleomargarine
desired to escape the charge of deception
and fraud which clings to their yellow prod-
uct, their interests as well as those of the
consumer would best be served by the total
elimination of fats and oils which are con-
sciously selected to produce a yellow color.

If one had time to look up the history of
oleomargarine, he would find some amazing
features in the promoting of the sale of
that product. In illustration I will refer to
just one instance: During the month of
November, 1893, a packing company sought
to enjoin Berndt Anderson, then dairy and
food commissioner of Minnesota, from in-
terfering with the sale of their oleomargar-
ine. W.M. Montgomery, agent of the pack-
ing company made affidavit, in part, as fol-
lows.

“That in the state of Minnesota the sales
of oleomargarine have been large for sev-
eral years, but the demand for same as an
article of food has greatly increased during
the past few months for the reason that a
large portion of the population of the state
has learned that it is superior to most of
the butter in the market, and that they can
procure the same at a less price than is
ordinarily asked for butter, and they have
gladly bought and used the same as a sub-
stitute for butter.

“That oleomargarine is a patented article
of commerce, and it has always commer-
cially been made with an artificially yellow
color as patented.

“That annatto and cottonseed oil are and
have been used by the manufacturers of
oleomargarine to color the same and it is
this coloring preparation that gives it its
fine yellow color.

The Color Line

VIEWS OF JOHN McCABE OF MINNESOTA ON THE COLORING OF OLEOMARGARINE

“That the same substance is now used by
the manufacturers of butter, to color their
butter, but the manufacturers of oleomar-
garine used this color preparation for col-
oring their oleomargarine long before the
manufacturers of butter used the same for
coloring butter.

“That this affant has been for several
years last past acquainted with the manu-
facture of butter, and the process of its
manufacture, and the preparation used to
color the same, and today nearly all the but-
ter sold in the markets of the state of Min-
nesota is artificially colored with annatto
and cottonseed oil, and for several years
last past the butter sold in the markets and
stores of Minnesota has been colored in
imitation of oleomargarine made by the
complainant and by all the leading manufac-
turers thereof.”

The above may be found in its entirety in
the biennial report of the dairy and food
commissioner for 1893, pages 16-18.

The dairy and food commissioner was
restrained on that and other evidence equal-
ly false and absurd.

The commissioner, in his report to the
governor, comments on said affidavit in
part as follows:

“Tt is certainly news to the dairymen and
others of this state to learn from this afh-
ant that butter is made in imitation of oleo-
margarine, as it has always been supposed
that the opposite was the case, but when
this statement comes from so high an au-
thority as an agent of a packing house, we
have no other recourse than to accept it
as a fact.

“In his statement regarding the composi-
tion of oleo, he says it is composed of neu-
tral lard (probably meant entrail lard) oleo
oil and butter. He did not occupy any time
telling the court that a great portion of the
oleo oil was obtained from city rendering es-
tablishments, where horses and other ani-
mals are reduced to oil. He would rather
not have his patrons know anything about
these things.

“Regarding the color, which he states to
be annatto, we have this to say, that we
have analyzed a great many samples of
Armours and other brands of oleomargarine,
and have yet to discover the first sample
colored with annatto;: the coloring matter
that they have used has been found to be
methyl orange, which is made from aniline
so commonly used as a dye. He also states
that for the past few months the sales of
oleomargarine have greatly increased, ow-
ing to its superiority over butter. This
must certainly be cheering news to the
dairvmen of the state, who pride themselves
on the high standard of their product. If
such is the case, I ask why do the manu-

Page 4

SR eee eee era eee er ee Tee ee ee eee ee ee ee eee ee ee ee a ie Amer HIae, yd coliy iii asa

SUT E ee

A
Square

Deal

HATS: what
we believe in
and that’s what
you will get if you
ship us your butter.

We Sgive correct
weights and full value
according to quality for
every pound of butter,
~and we call this a square
deal. Furthermore, we
have the outlet, the
money and the most
efficient organization to
handle the business
right and economically,
so we can give a
square deal.

You will profit by
giving us a chance in a
business way to prove
our assertions.

Try us and see for
yourself.

The Fox River
Butter Co.

TUE eee
The House of Quality
and a Square Deal

CHICAGO NEW YORK
1533 Michigan Ave. 78 Hudson St.

Sam Haugdahl, St. Peter, Minn.,
Western Representative

TUT

ETT TTETET TOTO OT ET ET ETAT ETON EN EU EU TOTO ON EU ENO OEUON OU UUUU OOO ENOL ENOVUUNUTOUOOUOTUOTO UNTO OO OOTUCOLUNUOTONTIOUCVCUIUUOTOO OOOO ONTO TUNUCU OTE ONCUTUOO TOTO OOOO ONOUTUCOCU OTE ON OT CUCUCUTU OOOO TUCO TOTO CO TOTO ONC OU COTO TO TOMO O OOOO OOTOTOMO OOOO TO TOTO MOCO MOOT MOTTON TOOT i

THE CREAMERY JOURNAL

facturers of oleo brand their stuff “Kansas
Dairy,’ and “Kansas 'Creamery;” if such is
the case, this action on their part gives the
lie to the whole matter.”

It may be said that the courts can and
should decide these matters. Well, they
do. In one state they decide in favor of
oleomargarine, in an adjoining state against
it, not because of different laws, but because
of the different men who construe the laws.
Courts, after all, are only men and do not
easily escape their environment. A corpora-
tion lawyer, who later becomes “His Honor”
may have a fine perspective of the packing
house and the rights of the corporation,

and at the same time fail to note the nat- —

ural and inherent rights of 100,000 farmers
in the same state. If one studies the his-
tory and enormous litigation incident to
oleomargarine since its first appearance in

Results of Foreign Butter Competition

By C. R. BROWN

When legislation in regard to the tariff on
butter was enacted so that foreign butter
came into direct competition with that of
our own we immediately began to think of
the results it would have, from the stand-
point of the producer, the manufacturer
and the consumer. Taking for granted that
the consumer welcomes this competition,
owing to the fact that it has a tendency to
lower the price, we will give our attention
more especially to the producer and the
manufacturer.

There is no question that such legislation
has lowered and will keep the price lowered
on butter and other commodities where
this direct competition exists. Certain con-
ditions arise in any line of business. The
question is not so much as to what these
conditions may be, but rather how to best
meet them when they do arise.

There is no food produced, either grown
or manufactured, which shows such varia-
tion in quality as does butter. One dozen
prints may have exactly the same appear-
ance and yet 12 different and distinct quali-
ties may be represented, ranging from a
quality with which no fault may be found,
even by the most sensitive in taste, to that
of a quality which could not help but be
repulsive to the most indifferent and un-
trained. To prove the above you only have
to go into one or more butter cellars and
with a butter trier make an examination of
the different lots received by them in a
single day.

The competition, made more pronounced
by foreign butter, makes the buyer more
critical in regard to quality. He has a larg-
er stock from which to choose, and as a
result he is anxious to secure the best pos-
sible grade of butter; or, if quality is not
so much a point, he is anxious to secure
the poorer grade at a price far below that
of the best. In either case good butter is
the basis upon which he makes his pur-
chases. This tends to make the variation in
price greater between poor and good butter.

One of the greatest difficulties we have
had in awakening the producer and manu-
facturer to the importance of a good qual-
ity of butter is that this-variation in price
has not been sufficient.. “What’s the use?”
says the producer. “We get as much for
our cream, whether it be good or whether
it be poor, and I do not have time to spend
to take care of my cream as indicated by

these ‘new fangled’ ideas.’ ‘“What’s the
use?” says the buttermaker or manufac-
turer. “When our butter reaches the mar-

April 15, 1914

this country as an article of food, he will
find, as before stated, that color and color
alone is the bone of contention around
which the litigants assemble their forces to
battle for supremacy. The finger of logic
points with unerring certainty to the ne-
cessity for an act of congress that will elim-
inate such color as renders oleomargarine
an instrument of deception and fraud, no
matter from what source or-by what method —
the color be obtained. Not until then will
the question be settled and litigation cease.
If further proof be needed as to the char-
acter of oleomargarine as an article of de-
ception and fraud, the records of the United
States Commissioner of Internal Revenue
are available. If they fail to establish the —
contention of the dairy interests of this ©
country as to the merits of their case, it is
difficult to conceive of what would.

ket we get nearly or quite as much for the
poor as for the good, and it is not worth
while spending good time and money to
get the producer interested in a better qual- —
ity. The time and money we spend in pro-
ducing a good starter; the extra care we
give the milk and cream after they reach
us is only a question of making us feel bet-
ter in regard to our conscience, and not —
in our pocketbook.” 4

But, with this additional competition, and
with the quality of butter that is coming ~
into our markets from the foreign ports the |
producer is beginning to see that not only ©
the price of the product is lowered but that
there is, and will continue to be, a vast dif-
ference between the price of poor and good ;
quality. When the prices are lowered the |
amount of profit obtained from the over- |
run is materially decreased. If this varia-
tion between poor and good quality be
wide, then there will, or should, be every |
effort put forth, both on the part. of the |
manufacturer and producer, to get this dif-
ference. “4

If the producer finds, by careful tests,

variation between the poor and good qual-
ity of butter is from 6 to 7c per pound his

this extra price. This fact is not limited
to the producer, but the manufacturer sees
that this 6 to 7e a pound difference paid
for good butter will increase the profit from
his overrun just that much per pound. If
the producer has a herd averaging 250
pounds of butter-fat per year per cow, it
means an additional net profit of from $15
to $18 per cow per year. If the creamery
is manufacturing 1,000 pounds of butter per

day, and the overrun is 20 per cent, this

and good butter, if obtained, means an ad=
ditional net profit to them of $12 to $14 per
day, or from $3,500 to $4,500 per year.
Mr. Producer and Mr. Manufacturer,
what are you going to do about it? Are
you going to stand idly by, and, because
of this lowering in price, due to the comp'
tition of foreign butter make no fort
get the profit which is within your pow
to obtain? By taking good care of your
milk and cream and seeing that it is prop-
erly manufactured into the finished produc
it will get into the class where the criti
buyer is willing to pay the highest price
Otherwise it will get into a class where

‘
§
=

April 15, 1914 THE CREAMERY JOURNAL Page 5

\i4* The Harder you Hit Er
she §0 es!)

W)—
Summer—90° in the Shade— Circus Day

” The Hi Sher
Taking a Day Off—Trying Out Your Muscle

Pretty fine to think of the good old summer time, isn’t it?

ES SIR, summer is coming and don’t you forget that when summer comes it is going
} to bring with it, with all its good times, some pretty difficult problems for the butter-
maker to handle.

Summer time is not vacation time for the bad bacteria, the off-lavor kind that cut the
butter scores down. You want to be prepared to hit ’em and hit ’em hard.

In other words, you want to have B-K on hand. Let B-K take care of the bad bac-
teria—you take care of the business and make the butter.

What you are after is ringing the bell.

Get a big maul and put your back and arms into making a butter score that will ring
the bell.

The commission man is ready with the dough. He’s as square as a die. He pays you
to deliver the goods.

Siti!
Send to your creamery supply man. They all handle B-K.
Tell him to express you a five-galion demijohn at once.

Then you begin using it in every part of your plant wherever there is need of a germ
destroyer to kill the bad bacteria that cause so great a loss of money.

If you would like to have our book “Better Milk,” which gives a lot of valuable infor-
mation about the dairy and creamery business, send for it today. It’s free.

, General Purification Co. i—\
603 Pioneer Bldg. x nyt)
MADISON, WISCONSIN Ie Wanted—
~~ Thole sake to take good but

ter out of poor cream.

You want to find out about
the B-K gas method of handling
poor cream.

Ss) B-K Representatives
AA Sold by all the big supply houses

o : It will startle you.
Creamery Package Mfg. Co., Chi- : ‘ ’
{ Se eae Oe Se ap oa de ena ie
Ws Onste, Weenies, Tana. ising are the quicker you will see it
afl J. G. Cherry Company, Cedar Rap- when we explain it to you,

Write for information on
B-K gas method of handling
cream,

Better write today for
summer is coming when
you won’t have time to do
anything but hustle.

ids, Iowa; Minneapolis, Minn.
A. H. Barber Creamery Supply
Co., Chicago, Ill.
Ohio Creamery & Supply Com-
pany, Cincinnati, Ohio.

L. A. Watkins Mdse. Company,
Denver, Colo.

General
Purification

Company,
603 Pioneer Bldg.
Madison,. Wis.

Gentlemen:
Send me information on B-K and
gas method of treating cream.

Page 6

SUD

WRITE FOR NEW CATALOG NO. 50

It illustrates and describes in detail the immense line of celebrated

McCray Refrigerators | he

and{Cooling |.
\ Rooms
for
Dairies
They will
perishable food, etc.—and keep them fresh,
sweet, and free from spoiling in hottest
days and will save you on your ice bills.

Ask for Catalog No. 50 for Dairies, Cream-
eries, etc.; No. 91 for Residences.

McCray Refrigerator Co.
663 Lake Street

THE CREAMERY JOURNAL

Mh
HIT

ill!
ll

Hil AU

preserve dairy products—

KENDALLVILLE, IND.

FUT

tries to secure it at a price far below that
of the best quality.

You need never fear that there will be an
overproduction of good butter. There is an
increasing demand for the best in every line
of produce, and if you will read our article

Co-operation

on “Quality of Butter from Consumers’
Standpoint,” published a few weeks ago you
will have every reason to believe that the
consuming public is not forgetting to place
“good butter” in the list of desirable food
products.

in Marketing

HARMONIOUS ACTION NECESSARY

The combination of the efforts of a large
number of people in producing, preparing
and distributing raw material is essential
to an economical supply of dairy products,
So said Prof. H. C. Taylor, of the Univer-
sity of Wisconsin, in an address before the
Second National Conference on Market-
ing and Farm Credits in Chicago.

“What relation shall exist between the
milker and the man who owns the cows,
what between the owner of the milk or
cream and he who manufactures it into
cheese or butter?” asked Prof. Taylor.
“What relation shall exist between the pro-
ducer of the butter and the company which
distributes it to the central market or the
agents in the market who distribute the
product to the consumer?”

“These relations,’ Prof. Taylor said,
“may be co-operative and harmonious or
they may be individualistic and antagonis-
tic. There are two important reasons why
these relations should be harmonious. The
one relates to economy and efficiency in
rendering the service, and the other relates
to equitable division of the dollar, paid by
the consumer, as it percolates back through
the tills of those who participate in pro-
viding the commodity in the form wanted
and at the time and place desired.

“The spirt of co-operation is needed to
counteract the spirit of antagonism in the
modern industrial and commercial world.
In education the effort should be to empha-
size the common interests to be gained
through harmonious, concerted action of
all concerned rather than to the short-time
individualistic point of view which nour-
ishes antagonism and retards the progress
of economy and equity in the economic
world.

“The true spirit of co-operation is com-

prehensive of the series of activities in-
volved in the supplying of the needs of the
people for a given product. The co-opera-
tion which binds one small group together
for purposes of waging war on other groups
simply intensifies the antagonisms which
exist. Such co-operation may be justified
temporarily to bind together scattered in-
dividuals into a corporate group which can
better carry on the struggle, pending the
day of a broader co-operation that spans
the gap from producer to consumer.

“The first step in progress along this line
is educational. It is necessary that all en-
gaged in these stages shall know more of
each other and of their common interests.
The basis of education is a study of the
facts. With this view of the marketing
problem in mind the University of Wiscon-
sin has undertaken to describe the market-
ing processes involved in the distribution
of some of her staple products.

“The marketing of Wisconsin cheese was
taken up in 1912. It was sometimes found
that the relation of the farmer and the
cheesemaker were antagonistic, whereas
they might with greater economy and jus-
tice be harmonious by means of more co-
operation. The dairy boards were found
to serve a purpose rather unsatisfactorily
because the spirit of antagonism between
farmer and cheesemaker prevailed in the
presence of a strong tendency toward co-
operation or at least more or less concert-
ed action on the part of the cheese dealers.

“A series of studies of this character
would, it is believed, lay the foundation
for greater harmony of interest in the mar-
keting of farm products. Some data were
gathered on the distribution of the money
paid for the cheese by the consumer. Gen-
eralizations should not be made from one

charges which must be added to what the
farmer gets, the following instance may be
taken: ‘Cheese was produced in Sheboygan
county, Wis., and sold in Denver, Colo.
The farmer received 13c for producing the
milk and delivering 1t to the cheese fac-
tory. The cheesemaker received 134¢ for
making the cheese and furnishing the pack-
age for shipping. The dealer in Wisconsin
received 1%c for inspecting, parafhning and
finding a market. Freight and drayage to
Denver, 2c. The wholesale merchant oo
Denver received 2c and the retailer
There is an element of inaccuracy in ine 3
due to shrinkage. The retailer sells fewer —
pounds of cheese than is sold from the fac- —
tory. This is partly due to loss of mois- —
ture and partly due to waste in cutting, —
giving over-weights, and sometimes to
moulding of a part of a cheese.
“Harmonious action on the part of all —
concerned, from the dairyman who grooms
and milks the cows to the delivery boy who —
leaves the cheese in the kitchen of the con-
sumer, will lead to a better pleased con- ©
sumer and greater profits for all concerned.”

Oleo Raid .
E

April 15, 1914
specific case, but to illustrate the various

Internal revenue officers raided an al-
leged “moonshine” oleomargarine plant in
St. Louis, Mo., recently and arrested Ray-
mond and G. H. Martens, brothers, on the
charge of manufacturing colored oleomar- “
garine without a license and without paying
the government tax of 10c a pound. a

The raid was made by Edward S. Bailey, —
chief deputy collector of internal revenue, —
Deputies Mattingly and Hayes and Rev- ;
enue Agent Fowle. Bailey and Mattingly >
went to the back door and Fowle and ‘
Hayes guarded the front. Bailey demanded
admittance and there was no response. He _
and Mattingly broke down the door with
crowbars and found the Martens brothers |
in a room in which 180 pounds of oleomar- ‘
garine was being colored and 360 pounds —
ready for coloring. a

Raymond Martens had his arms in a tub
of the oelomargarine and his brother was
wearing a long apron. There was a quart —
of coloring material and other materials |
used in coloring at hand. |

The men were taken before District At-
torney Houts, who issued an information

against them and _ later warrants were
issued by United States Commissioner
Mitchell.

Coloring of oleomargarine is permitted
by the government, but a license costing
$600 must be taken out and a tax of 10c a
pound paid. The Martens brothers, it is
alleged, had done neither.

Ice Cream Factory for Traer

Traer, Iowa, will have an ice cream fac
tory. The Traer creamery company hav
ordered the machinery and apparatus for
an $800 plant that will turn out 40 gallons
of ice cream per hour. A man from Ame
has been employed to manage the plant
during the coming season. The compan
has made arrangements with local dealers
to sell them their product and also antici-
pates a large volume of business from neigh
boring towns. The creamery company ex-
pects to pay much better prices to farmers
for sweet cream for making ice cream than
they have been able to pay heretofore while
the business was confined to butter making.

_ a

At a recent meeting of the Cloverdale
Creamery Company of Spooner, Minn., J. R.
Norris was elected president; W. F. Steffes,
secretary, and Harold Hanson, treasurer.
The officers have been instructed to pur-
chase some new machinery,

April 15, 1914

THE CREAMERY JOURNAL

Page 7

Warning to Michigan
Producers

The Michigan Dairy and Food Depart-
ment, of which James W. Helme is in
charge as commissioner, has issued the fol-
lowing bulletin, entitled, ‘Warning to
(Cream and Milk Producers in Michigan.”

“The legislature of 1913 passed a law rela-
tive to the care of milk and cream. Under
that law any person who produces or sells
any insanitary milk or cream is subject to
a $100 fine or 60 days in jail. ;

“By this law milk or cream is declared
to be insanitary if it is produced from sick,
dirty or filthy cows, or if produced in dirty
or unventilated and unlighted stables, or if
transported in rusty or open-seamed cans,
or in cream if produced from an unwashed
separator or a separator located in a stable
with the cows, or if the cream is so old that
it is stale, putrescent or foamy.

“Every producer who offers to sell any
insanitary milk or cream as defined above is
subject to fine and imprisonment. Every
cream buyer who buys insanitary cream 1s
subject to the same fine. Every factory
owner or employee who manufactures into
a food product insanitary milk or cream is
subject to the same penalty. Violation of
this law will be vigorously prosecuted by
the State Dairy and Food Department.

“Tf you wish to escape prosecution under
the new sanitary law you can readily do so
by observing the following instructions:
~ “1. Use milk from healthy cows only.
Milk from diseased cows is dangerous to
health.

“2. Feed the cows sound and wholesome
feed and provide pure water. Fermented
and unwholesome feed may seriously. affect
the health of the cow and is sure to spoil
the milk.

“3. Stable must be clean and well ven-
tilated. A dirty stable is a breeding place
for putrefactive bacteria, and a poorly ven-
tilated stable breeds disease. Whitewash
at least once a year. This can be easily
done by a spray pump.

“4. The stable should have an abundance
of windows. Sunlight is the greatest puri-
fier and germ destroyer known.

“5. Do not clean stable until after milk-
ing. Cleaning will agitate the air and dust
in the stable and cause bacteria and dust
to float in the air and get in the milk.

“6. Feeds that give off strong odors
should not be fed immediately before milk-
ing. Milk will readily absorb any strong
odor found in the barn.

“7. The cows should be kept clean.
Clean milk cannot be obtained from a dirty
cow.

“8. Before milking wipe udder and flanks
of the cow with a damp cloth in order to
secure milk free from sediment and putre-
factive bacteria.

“9. Milk with dry hands. Milking with
wet hands is a filthy practice and is injurious
to the cow as well as the milk.

“10. Remove all milk at once from the
stable to a clean place free from odors of
any kind.

“11. Strain the milk thoroughly.

_ “12. The can in which the milk or cream
is poured must be free from rust inside and
scrupulously clean, otherwise it will spoil
in a short time.

“13. Cool the milk or cream as rapidly
after milking or separating as possible to
the temperature of well water.

_ ‘14. Keep thé milk or cream cold while
im your possession. If it is allowed to
Warm up it will sour very quickly. For the
Same reason never mix warm and cold milk
or cream; cool thoroughly before mixing.

Established 1865

Beam, Turner Co.,

Philadelphia,

Pennsylvania

Butter, Cheese, Eggs, Poultry

Ask The Creamery Journal.

GEO, M. RITTENHOUSE

SAMUEL BINGAMAN

JUAN A. BABCOCK

GEO. M. RITTENHOUSE & CO.

154 Reade Street, NEW YORK

BUTTER AND EGGS

REFERENCES:—Importers and Traders National Bank; New York National Exchange Bank; All Commercial
Agencies, and The Creamery Journal.

“15. Keep the milk or cream in a cool,
clean place and away from any barnyard
or bad odors, as these will otherwise be ab-
sorbed by the milk or cream.

“16. Milk or cream in process of delivery
should be protected from the hot sun in
the summer time to prevent it from souring
and in the winter time from freezing. In
the summer time it is best to place a wet
blanket over the can or cans, with a dry one
over this, to prevent the wet blanket from
becoming dry quickly.

“17. The cream separator must not be kept
in the stable, but in a room apart from the
stable and by itself. This point cannot be
too fully emphasized.

“18. The cream separator must be taken
apart and thoroughly cleansed at least once
every day it is used and should ‘be taken
apart each time it is used. However, should
the separator be not taken apart in the
evening, flush it well by running 10 quarts
of cold water.

“19. The dairyman who offers for sale
any cream that is stale foamy or putrid will
be prosecuted and the cream buyer who ac-
cepts cream that is old, foamy, putrid or in
old rusty cans will also be prosecuted.

“20. Those who have no ice will find it
a good plan to take a half-barrel and set the
cream can in it and then fill the barrel full
of cold water, changing the water three or
four times a day. In all cases cool the
cream as much as possible immediately
after separation.”

The following suggestions are offered on
the cleansing and care of cans, separators
and other utensils:

“1, Wash in luke warm water, to which
should be added a small quantity of wash-
ing powder or sal soda.

“2. Scald with boiling water, drain and
put them where the sun can shine on them.

“3. In cleaning the separator, if it is not
found convenient to thoroughly clean it
each time it is used, it must at least be thor-
oughly cleaned every morning, and after
finishing the separating in the evening the
bowl should be thoroughly flushed with cold
water by using at least 10 quarts of water.

“4. The minute a can is emptied of milk
or cream it should at once be rinsed with
cold or luke warm water, otherwise the milk
will dry on if it stands and make washing
difficult. Don’t pour scalding water into a
can or pail before it has been rinsed with
cold water. If you do you will scald the
old milk onto the can and make its clean
washing impossible. When you take the
separator apart rinse in cold water at once
to prevent milk drying on and thus making
washing difficult.

“6. Examine your cans frequently inside
for open seams and have them soldered up
at once. It is impossible to keep open-
seamed cans sweet and sanitary.”

We Want to Do Business With You It Will Pay You to Trade With Us

W. D. COLLYER & CO.

Successors to Collyer & Co.

BUTTER AND EGGS

Butter in any quantity and all grades. Eggs in carlots or
less. Write, wire or phone us.

Main Offices: 203 W. South Water St., CHICAGO

Warehouse: 209 W. South Water St.,
Long Distance ’Phone, Main 3184.

W.B.A.Jurgens

COMMISSION MERCHANT
AND WHOLESALE GROCER
WALLABOUT MARKET
BROOKLYN NEW YORK

References: All Mercantile Agencies: Manu-
facturers’ Nat’] Bank, Brooklyn.

TOUTE Oe

P. F. BROWN & CO.

43 South Front Street

The Philadelphia Butter House

Direct from Creamery to Retailer
VETTE

TET

SUT EE

- Smith’s
Computer

and

The Creamery Journal

both one year, for

$2.75

Regular price, $3.50.

Page 8

THE CREAMERY JOURNAL

April 15, 1914

Practical Buttermaking Hints

By J. C. JOSLIN

(Written especially for The Creamery Journal.)

Our spring has been very late this year,
and as yet we have had very few warm
days; but, unless all signs fail during these
democratic times, we will surely have warm
weather soon, and on account of its being
late we may reasonably expect that it will
turn off warm all at once and find us un-
prepared for it. I do not know how others
are situated, but here the make has not in-
creased the past few~ weeks as it did last
year, and I look-for it to pick up quite
rapidly when spring does set in. There-

was insulated with

Water- Proof.

Lith Insulation

Union Cork Board

=the insulating ‘material made of pure cork granules
and asphaltum. Contains most pure cork of any insu-
lating material—1\4 lbs. pure cork to every square
foot one inch in thickness, Write for Free Book.

Union Fibre Co.
105 Union St., Winona, Minn.

fore, we should endeavor to get everything
in readiness so that when it does come we
can properly take care of it.

You who are in farmers’ creameries, and
those where the cream is all delivered in
the forenoon, should make every effort to
wait on the patrons as fast as possible, for
they will be in a rush to get home and into
the field, and the quicker one can turn them
out the better they will like it.

If you got an early start you should have
all the inside painting such as churns, ripen-
ers, starter cans, ice cream tubs and cans
done by this time. One never knows what
a job it is until he gets at it, and especially
where the creamery it open and receiving
cream from 7 a. m. till 8 p. m. it is pretty
hard to push the work right along as it
should be, for, just when you get nicely at
work painting, some one will come along
that you will have to wait on, and this puts
you back in your own work.

On account of getting a late start and
having a good deal of territory to cover we
have not as yet finished. We are hoping
to get around soon, though, and I can say
that a little paint properly applied makes a
big difference in the appearance of a fac-
tory. We are painting our ripeners with
white Cementseal and the trimmings with
the French gray Cementseal paint, and it
surely sets them off very nicely. I believe
any new creamery would find it a fine thing
to use this paint for the walls, using a dark
paint for lower 3 or 4 feet and a white
or cream for the rest of the wall. It sheds
water fine and | believe would prevent the
lower part of the wall becoming water
soaked and falling off.

The painting is not the only thing that
ought to be done at this time. The in-
terior should have a thorough over-haul-
ing and a general cleaning. No matter how
careful we are, when we go after it looking
for some corners that have been rounded
off, as Prof. Mortensen says, we will find
that we can make quite a showing, and, of
course, the windows should be washed the
first nice, warm day, so that the screens
may be put up before the flies arrive.

A good deal is being written about plant-
ing flowers and having a bit of lawn around
the creamery. It is all very well and I
have seen creameries that were situated a
little outside of the main part of town
where they had the room that were set off
greatly by having the grounds marked off
and flower beds here and there. It gave
one the impression that here we would find
a neat creamery and a tidy buttermaker.
I don’t think it ever fails that a buttermaker
will go to this trouble and work on the
outside and not have a nice-appearing plant
inside. This does not mean, though, that
all who do not have flowers and vines on
the outside have a poor-appearing creamery
inside.

As a good many creameries are now lo-
cated right in the heart on the town, and
perhaps, as we are here, front right up to
the walk, one side a part of another wall,
the back right on the alley, the other side
20 feet for a drive way and then the alley,
under such conditions it looks like a mighty
hard proposition to go in for much grass
lawn and flower beds. About the only thing
that | can think of that would be possible
and look right would be to get some of the

Down at Urbana, Ill, where the state
agricultural college is located, the buildings
are nearly all covered with these vines. It
is really beautiful. On some buildings you
can not see the wall at all in mid-summer
on account of the heavy foliage.

It is a sure thing that we all can do
something to help make our places of busi-
ness look better both inside and out, and,
although this system of taking cream at all
times of the day has the tendency to cause
us to forget these other things, I believe
Wwe can squeeze in a little more time one
way or another and make somejof these lit-
tle improvements, and we will feel the bet-
ter for having done so.

The Missouri Scoring ;

Contest

The March Educational Butter Scoring
Contest conducted by the dairy department
of the University of Missouri, at Columbia,
was well patronized, and many of the but- ;
termakers are to be complimented upon the i
workmanship of their butter. They are .

vines that will climb brick walls and spread
all over a wall. These, I think, look fine.

still working against that handicap of poor
quality of cream which their brothers in
the northern states do not have to contend
with to such an extent. High scoring but- —
ter can never be made from a very poor ~
grade of cream. It is true that a great im- ~
provement can be made on old cream, but
the butter produced from such cream can
never compete with that produced from
good cream. Cream grading is relieving
some of the buttermakers of their worry
over the production of first class butter.
A few of the creameries have adopted this,
and it is to be hoped that more will adopt
the same procedure.

One noticeable thing in the March con-
test was the low moisture content of some
of the butter exhibited. It is urged that the
buttermakers make an effort to improve
their moisture content up to a reasonable
limit from the maximum amount allowed
by law. Several of the creameries exhibited
butter very close to the limit in moisture
while much of that analyzed showed a
chance for improvement in this respect.

The actual analysis of the butter did not
always show a good overrun, and in some
cases failed to check with the overrun re-
ported. A little closer attention should be
paid by some to see that this overrun checks
closer. It will thus indicate the accuracy
of their work in testing butter and in test-
ing the cream, as these should check.

Special mention should be given to the
highest scoring butter in the March con-
test. The following are the names and —
scores of the creameries securing the high-
est scores: Ist, ‘Carthage Creamery Com-
pany, Ernest Comer, buttermaker, 95. 2d, —
Billings Creamery Company, Joe Burger, —
buttermaker, 94%. 3d, Corder Creamery ~
Company, A. C, Heins, buttermaker, 94.—
L. G. Rinkle, assistant professor dairying, —
Columbia, Mo. '

eee

Ng er ee,

Sal lle artery 4

Minnesota Names Dates

James Rassmussen, secretary of the Min-
nesota, State Butter & Cheesemakers’ As-
sociation, advises The Creamery Journal
that the dates for the next convention of
the Minnesota organization have been set-—
tled upon and are November 4th, 5th and
6th. At first they had thought of selecting
November 3d, 4th and 5th, but after finding
that the 3d was general election day moved
ahead 24 hours. This is doubtless the first
of the state associations to definitely name
the date of their next meeting.

April 15, 1914

THE MARKETS

CHICAGO.
Receivers Optimistic—Quality Good—Re-
ceipts Too Heavy—Poor Stock Has

No Chance.
[By The Creamery Journal Staff Correspondent. ]

While little improvement can be seen in
the present condition of the butter market,
local receivers are more optimistic than for
some time. They believe that the bottom
has been reached. The present week opened
with lc advance in the price. This held for
several days, under the burden of con-
tinued heavy receipts, and then the strain
proved too much and the market again
slumped. Interest was active at the begin-
ning of the week and many buyers, both
local and from the outside, were in the
market. This interest declined, however,
as the week approached an end. It was
also seen that those concerns which have
butter in storage (and there are a good
many of them with larger amounts than
they would like to have known), were more
anxious to sell. As a result the price fell
to the former level.

Nothing can be said in regard to the
quality of the butter which has been com-
ing into the market. There is nothing the
matter with the make. Most of it scores
rather high than otherwise. The trouble is
that there is too much. Receivers here are
facing the alternative at the present time,
as they were when the last news letter to
The Creamery Journal was written, of sell-
ing butter for less than they paid, or of
putting the same in storage at the usual
price per pound which is paid for that
service. This would not be so bad, if it
were not for the fact that the butter men
have no assurance that they will be able to
get the proper price next fall, when these
sad days have passed into history. What
little demand exists for butter is on the
better grades. Poor stock has little chance
at any price.

Friends of William Morf, of C. H. Weaver
& Co., can reach him by writing to Ham-
mond, La., where he is now located on his
southern trip. He will be back in the city
in a couple more weeks.

John B. Mitchell, president of the Chi-
cago Butter and Egg Board, has returned
to the city after a few days’ absence on a
_ business trip.

Plans are making progress for the es-
tablishment of the new commission house
district, which has been described 1n detail
in previous news letters. Chairman Wag-
ner declares that such large plans must of
course move with the greatest caution.
_ The work of the committee at the present
time is to get the railroads interested to the
point where they will give active co-opera-
tion. In a large number of cases the com-
mittee has had remarkable success in this
direction, and to tell the truth one or two
of the railroads have without solicitation
given the assurance that they are willing
to help all in their power. Promoter Na-
poleon Picard is working hard on those de-
tails of the plan which involve the purely
financial features. It is the general opinion
that the mass of details to be handled
which have to do with the produce trade in
the more narrow sense can best be handled
by men who know the many ins and outs of
that business. Nothing definite has been
announced as to where the new district
will be located, and this is the subject of
much speculation among commission men.
They would all like to know, for if they did
there would be considerable skirmishing in
the way of securing real estate options on
the part of the produce men. Chairman

THE CREAMERY JOURNAL

Wagener is said to be the only man who is
in possession of all the facts, and he will
not tell.

Wayne & Low is one of the busiest houses
on the street these days. John M. Low
continues as one of the most active workers
around the place, being at his desk early
and late. He answers the test of a really
efficient busy man, however, for he is never
too busy to talk to a friend.

Local receivers who are making the best
of the present butter situation include
George E. Linn, the famous distributer of
“Holland Brand” butter, which has such a
wide demand at all seasons of the year in
the city. “Holland butter is known so well
by the people,” said Mr. Linn in a recent
talk, “that the demand is good in spite of

Page 9

the market condition. JI have had remark-

able with

success this brand, and it has
been because I have always been careful
what sort of butter I used. I have always
treated my shippers in the best possible

manner, and their co-operation and pride
in the butter which they have sent to me
have meant much in the work of incorporat-
ing into my butter the best product of the
country creameries. People in the city
buy by brand more than in the country,
because they have been better trained by
advertising, and therefore when they en-
counter butter like “Holland Brand’ and
learn the truth regarding its excellence,
they call for that particular brand again
and again. That’s why it is possible to
build up a custom on a brand of anything

lasting.”

Pasteurizer

ticulars.

ST. PAUL, MINN.

TTT TTC TUC TUT TU TRUCE OUUM POPU UUUM UME UUPUO POPU PUMUM UPC UMLUUMUUOMPUM CUOMO TPO UML UUUM PUTO UOMO U UU PU UUU UCPC U OU

SUT TTT nb

PERFECT CREAM

There is an old adage that runs, “First impressions are

What is the first impression that your customers are
getting from the milk YOU are delivering to them?
the “cream line” on your product show to best advantage?
It should, for, in spite of the unfairness of it, the public
judge your product according to the “cream line.”

You get the desired results in the Perfection Positive
as evidenced in the following:

Mr. B. P. Lutz, of West Park, Iowa, who is using one
of our 300-gallon Perfection Positive Pasteurizers, says:
“We are running our milk from the pasteurizer over a tubu-
lar cooler into a filler and bottling immediately.
unusual to notice, when we have finished bottling, that the
milk first bottled already shows a perfect cream line.”

You can have the same advantages.

J. G. CHERRY COMPANY >

CEDAR RAPIDS, IA.

LINE

Does

It is not

Write us for par-

PEORIA, ILL

TTT LULU LUCERO OCLU UOC UOC UUM

MMU

Page 10

JOHN H. FICKEN

TT eee

FICKEN & ZINN

331 Greenwich St., NEW YORK CITY
Wholesale Dealers

Fancy Butter, Egés & Cheese

Always in need of fancy butter; prompt sales assured. Correspondence solicited.

Refer by Permission—Citizen’s Central National Bank, Century Bank, New York Cit
National Bank, Hackensack, New Jersey; First National Bank, Ridgefield Park, New J

COTTE EEE Eee

THE CREAMERY JOURNAL

SUE

CARL d. ZINN

; People’s
ersey.

THEE eee

Perfection Brand Butter Color

HIGH IN QUALITY =

LOW IN PRICE

PURELY VEGETABLE—COMPLIES WITH ALL PURE FOOD LAWS

Order it from your dealer or send your order to the manufacturers

THE PRESERVALINE MFG. CO.,

Brooklyn, New York City

if you have the goods and tell the people
that you have in the right manner.”

Turner, Nohr & Co. are large handlers
of butter, eggs and poultry, and they are
widely and favorably known to shippers.
The leading spirit of the place seems to be
Mr. Turner. He is the man who tells the
teamsters where to put the goods, and that’s
a pretty good sign, as you may know, if
you have ever been around a commission
house much. He wears a big, flowing
overcoat of thin material, such as is com-
monly worn by the commission men who
have to look spick and span one minute
and like a real working man the next. He
is a wonder on the telephone and can do
several things at once better than any man
the writer ever saw. He knows as much
or more about the butter and egg market
than any other man in Chicago, and yet
he never knows any news. Nevertheless,
he is always favorably disposed, and is
never too busy to talk about something.

Ed Hassler, of Ed Hassler & Co.,: has
returned from the Pacific coast, where he
has been on an extended vacation.

The week before Easter was a little
quiet, as it always is on the street, in the
way of out-of-town arrivals. The out-of-

town boys stay rather close to the fireside
around Easter time, which is a good idea.

Figures have recently reached Chicago
from the Edmonton, Alberta, Cold Storage
Co. concerning the amount of butter which
is manufactured in the Canadian province.
From the milk which is produced in a year
nearly $6,000,000 worth of cream, creamery
butter, dairy butter and cheese are made in
the course of the 12 months. This is grow-
ing all the time, as more settlers are coming
into the country, it is said. Chicago mer-
chants are exceedingly anxious to secure a
foothold in Canada, as the wiser ones fore-
see that this is some day going to be a won-
derful country for the production of dairy
products. More than 4,115,000 pounds of
creamery butter, valued at $1,090,475 was
manufactured in Alberta last year. Dairy
butter was made to the extent of 71,734,103

pounds, valued at $2,731,123. Not alone
butter, but much poultry and many eggs
are coming to Chicago at the present time
from Alberta.

J. J. Hurlbert, a buttermaker at Morrison,
Ill., is advertising in the daily papers that
he will sell butter, cash with order, of a

a price under the market
same down at the door

superior quality at
value, and put the

of the customer by the parcel post. In ad-
dition to butter he seeks to sell eggs, and
has a number of combination cartons at at-
tractive prices. No information has been
received from him as to how his plan is
working out, but considering the number of
people in the city who have taken the stand
that the middleman is a rascal and a robber,
they ought to give this enterprising pioneer
in the new direction an unusual reception.

There has been recent agitation here over
the fact that the paper carton for butter
which is placed on the market in packages
is insanitary and ought to be abolished.
Numerous petitions have been circulated in
various parts of the city, although just what
the signers are demanding is not clear at
the present time. The petitions have been
mailed to the health and pure food officials
of the state. It is said that one of the pur-
poses of the petition is to seek a stricter
observance of the weights and measures
law. The petitions were mailed to various
women’s clubs, national and state, and to
various local civic bodies, asking co-opera-
tion.

NEW YORK.

Market Somewhat Steadier—Large Supplies

of Held Stock Carried to Next Year.

[By The Creamery Journal Staff Correspondent.]

After a period of constant fluctuation the
butter market seems to be on an even keel
and a steadier feeling prevails in all grades.
Operators, however, do not believe they are
entirely out of the woods as the large sup-
plies of held stock cannot possibly be moved
this season and an immense supply will
have to be carried over until next year. The
report of the associated warehouses for
April lst was not very reassuring as it
shows an excess of 9,813,600 pounds in 48
houses of the country over the same date
a year ago. When butter receivers con-
sider that there were 12,341,000 pounds in
storage on April Ist for the country at
large, they realize that even by drawing on
this to the fullest extent during the balance
of the season they will have to carry over
a large supply, and in doing so they will
be taking only a gambler’s chance at get-
ting more for it next season than if they
sacrificed it now.

The market for a week or more has been
trying on account of free offerings. Fresh
arrivals are fully up to normal for the sea-

April 15, 1914 _

son and western coolers are unloading as
much of their surplus here as they can. The
week’s receipts during the past month or
so have averaged over 40,000 packages,
which is a liberal quantity for this time of
the year, particularly in view of the moder-
ate buying which has been in force for sev-
eral weeks. The total arrivals this week
were 41,972 packages which is about on a
par with the average week.

One explanation for the weak and low
market during March was shown by the re-
ceipts in that month which were record
breakers as they totaled 202,222 packages.
This is exclusive of any foreign shipments, _
In that month there were also 2,418 casks
received from Denmark and 7,674 boxes
from New Zealand. During March, 1913,
there was none of this foreign butter on
the market while the domestic supplies were
only 170,956 packages. The increased re--
ceipts this year are not altogether due to
fresh arrivals but are occasioned ‘by cold ~
storage shipments. Butter prices this year
in March in face of the heavy supplies were
much lower than a year ago as creamery
extras were 27.74c, while in March, 1913,
they were 36.77c. .

The uncertainty of the future has taken
away all of the speculative element and ©
practically all of the buying both local and
out of town is for immediate consumptive
purposes and one reason for the frequent —
change in the market from day to day has
been this class of buying. Jobbers have not a
stacked up as they have feared lower prices _
and on days when their supplies run short oy

there is a fair trade while on other occa-
sions it is difficult to market the daily ar-
rivals. During the past few days, however,
the outlook has been better and some of |.
the accumulation of fresh which had piled |
up about a week ago have been exhausted
to some extent. There has been a gradual
dropping of held butter by many of the |
chain stores and other buyers of this stock +
have switched off to fresh and can hardly —
be induced to change back. The lower 3
prices during March have helped consump-
tion somewhat, but there has not been as ;
brisk a trade as the difference in price over
last year would indicate. From now on,
however, it is expected that there will be a
larger consumption in New York as well as
in the outlying territory which is supplied
through this city. It is estimated that con-—
sumption averages about 45,000 packages a
week which would mean a weekly reduc-
tion of about 4,000 packages in held stock.
This is the season when the chain stores
usually make a specialty of butter and eggs
and they should have done so during the
past few weeks because prices now are
lower in butter than they have been in two
years. Other grocers will follow the lead
of the chain stores and this will ultimately ©
develop a better outlet for butter.
There is very little interest in foreign _
stock as the low market now makes the il

portation of anything from Europe hazard-
ous to say the least. What butter has come
in in the last fortnight has largely been on ;
orders booked some weeks ago and receiv-
ers who are getting foreign butter are try-
ing to get cost out of it although losses are
often sustained. This week only 43 casks —
arrived from Denmark. The best will not —
bring over 26c with the general range 25¢
downwards. European markets are a basis —
in New York and adding the 2%c duty
there seems little chance of getting any for- —
eign butter during the next few weeks. On
the other hand there is a disposition on the —
part of local houses to send some of the
poorer grades of butter abroad, but there
is not:much inducement to do so at present.
Some of the Australian butter which was

|, EE eEEeeeoor

April 15, 1914

sents a big waste of butter-fat.

the most sanitary manner possible.
rolls near the center of the drum—at

to lodge behind.

The R, B. Disbrow

CHURN and WORKER

(ear. Np ,
RBDISBROW — MINNETONNA ~

Sie WORE A
a) d b SOLE MANUE: ERS |
SWRA ane OWATONNA, MINN. |
i U.S.A.

Churning, salting and working are all done inside the R. B. Disbrow
Churn—with one short operation—quickly, easily, efficiently, in

Butter is all worked between a pair of positively driven
each
no loose heads or stuffing boxes for butter or cream

THE CREAMERY JOURNAL

Saves Every Grain of Butter

The R. B. Disbrow Churn and Worker churns clean.
with the R. B. Disbrow Patent Strainer Faucet for drawing off the butter-milk.
This saves every grain of butter and means increased profit for the owner.
It adds at least $50.00 to the profit-making possibilities of each churn.
The butter-milk that comes from the ordinary churn often repre-

Each churn is

revolution;

that come

in a solid mass at the doors.

“The R. B. Disbrow

labor-saving machine.

equipped

R. B. Disbrow Churns are driven entirely
by sprocket chains—no gears, no noise.
Materials are of the best—the entire frame is
cast—the pipe is all steel—all the metallic parts
In contact
Genuine Hot
claim is made a part of our guarantee to
“We find this churn to be a churn of quality, well made, a clean churner and
good worker, working even as small as 100 pounds in good condition.
“Tt is also a very convenient churn to get the butter out of, as it leaves the butter
“Our Puttermaker, Mr. T. F. McMillin, is greatly pleased with this churn.”
J
Secy. and Treas. Newton Creamery Assn., Newton, III.
: Gearless
After using them six months I like them better than ever, as I have made

150,000 pounds with them. Our make was over 400,000 pounds last year.
kind of a run will bring out what is im a churn.” ‘

Write today for complete particulars about this profit-making,

MINNETONNA CO.,

Read What
Creamery-
men Using These
Churns Say About
Them

with butter or cream
Galvanized. Everything
you.

are
we

Process

R. NEWBERY,

Churns we put in last August are O. K.

That

F. W. STICKMAN, Buttermaker,
Ionia Farmers’ Creamery Assn., Ionia, Iowa.

Dept. C-5, Owatonna, Minn.

brought to America a couple of months ago
and which found no market here, is being
reshipped to London.

Tales of losses on held butter are heard
at every hand. One nearby out of town
operator is bemoaning the loss of $5,400
which he is suffering when he might have
made a profit of $1,200. One large receiver
bought 1,000 tubs of extras last June at 30c
which he sold to an out of town speculator
at 32c. When the market got near 34c the
original owner of the butter wanted the out
of town man to sell it at 34c and he refused
to let it go at less than 35c. He still has
the original 1,000 tubs and if he sells them
now at 23c he will lose $5,400. This is
merely an instance of stories which are go-
ing around the trade.

Process has shown a little improvement

for the fancy grades but the undergrades
are neglected as there is so much creamery
on the market of about equal price. There
was a better call for ladles this week fol-
lowing’ a period of inactivity. Packing
stock buyers find it hard to get lines of
fresh stock which will meet their require-
ments as nearly all shipments show irregu-
lar quality.
_ There is very little outlet for poor pack-
ing stock. Most of the held has been mar-
keted and what little is to be had can be
procured for 16@17c.

BOSTON.

Butter Market Unsettled—Storage Will Be
Worked Off Gradually But Some
Will Likely Be Carried Over.

[By The Creamery Journal Staff Correspondent. ]
The butter situation is still unsettled. The
market stiffens up one day then eases off
the next, under the influence of supply and
demand. Receipts are gradually increasing,

and this makes buyers cautious in taking
any more than can be readily disposed of
in a few days, as the make now arriving
has no real keeping qualities. For this same
reason receivers are anxious to keep the
new goods moving out of their hands as
quickly as possible. The prevailing impres-
sion is that high grade creamery is as low
as it will go this season, but there is not
much of that kind arriving at present.
Therefore, there is likely to be an unset-
tled market for a few weeks longer, or till
grass has been struck. Advices from south-
western dairy districts indicate that grass
butter will be here earlier than usual, but
the late spring in other places may delay
the grass feed.

For a week past transactions in fresh
extra creamery have been at 25@26c, out-
side for the very best, and receivers say
that they find it hard to sell western ex-
tras in hard woods at over 25c. Firsts, un-
der which grade a large portion of the cur-
rent make comes, have been selling at 23@
24c, with an occasionally nice lot at 24'%c.
Seconds are slow of sale at 21@22c, and
thirds at 19@20c. Renovated is not easy to
sell at over 19%c, though some of the best
is held at 20c. Ladles are not quotable at
over 18c, with little offering. No packing
stock to speak of offering. These are com-
paratively low prices, and it would seem
that a bottom basis has been struck, but
until buyers show more confidence in the
future it is impossible to predict what may
happen.

The best of the storage stock is nearly all
gone. There is now almost enough of the
fresh make arriving to supply the wants
of distributers, but when the old stock can
be worked in at low prices it is still going
into consumption. For a few days offer-
ings were made at very low rates, and some

of our sharp dealers stepped in and quietly
bought up all they could find at 19@20c.
This caused a stronger tendency and hold-
ers who did not let their goods go at that
rate advanced their prices 1@2c, and now
very little can be bought at less than 22c,
and best grade is held at 23@24c. The
chances are that most of the stock remain-
ing in cold storage will be worked off
gradually at about present quotations, say
from 22@24c, that is, if it will Pass inspec-
tion of the health board, who are authorized
to allow it to remain in storage over one
year if it is not considered dangerous to
health.

So far as the future is concerned there is
a difference of opinion in regard to what
price the surplus choice grass butter should
be put away. Even were the prospects of
foreign supplies not in question, dealers
would be very slow in paying more than
24@25c for best June creamery, in view of
the losses sustained on last summer’s deal.
But with the market open for foreign ship-
ments the outlook becomes more compli-
cated, and it is hard to say at what price
dealers will feel safe in storing. This is a
matter that requires careful consideration,
for it affects a large number of people all
over the country—farmers, creamerymen.
speculators and distributers—and involves a
great amount of money. Snap judgments
at present are of very little weight, and
we shall leave the matter for future con-
sideration, after giving all. the facts avail-
able from time to time.

Receipts of butter at Boston for the week
ending April 11th, amount to 1.058.441
pounds and for the previous week the total
was 1,031,785 pounds, an aggregate for the
two weeks of 2,090,226 pounds.

For the corresponding two wee ist
year the receipts amounted to 1,855,143

You can sell more butter and

get more for it if it
reaches the consumer as
sweet, clean and fresh as
when it left your churn.
Protect it with Paterson
Pioneer Parchment Paper
—it keeps out dust, dirt
and dampness. No other
paper is so good.
Write for free book,

‘*Better Butter’’
Every dairyman should read it.

THE PATERSON
PARCHMENT PAPER CO.

42 8th St., Passaic, N. J.

SUE

W. F. Drennen &
semen, (7 S

BUTTER

TTL

TINE =

TL CLEC

TUTTE

STM MMM EEE COC

37 South Water St., PHILADELPHIA

SHUT

SUT

BROWN & ROOT CO.

Wholesale Dealers & Jobbers in

Butter, Eggs and Cheese

165 & 167 Reade Street, NEW YORK

References—Irving National Exchange Bank; Dunn & Bradstreet.

Gude Brothers, Kieffer Co.

Wholesale Dealers im

Butter, Eggs & Cheese

21 Jay Street
NEW YORK

References: Irving National Bank, N. Y.

HONING

Modern Buttermaking and Dairy
Arithmetic (regular price $1.50)
and The Creamery Journal one

year, both for $2.00.

AIT

THE CREAMERY JOURNAL

pounds. This gives us an increase in re-
ceipts for this year of about 235,000 pounds.

The withdrawals from cold storage the
past two weeks amount to 11,573 packages
against 9,609 packages same time last year.
The average weight of the packages in stor-
age is 51 pounds, which shows an increase
of withdrawals of nearly 100,000 pounds,

By adding receipts and withdrawals to-
gether, we get an approximate consumption
of 2,660,000 pounds for the past two weeks
against a total of 2,350,000 pounds for cor-
responding two weeks last year.

In other words, while we are receiving
more butter than a year ago, we are not
using up as much as the increase. The
stock of butter in Boston on April 11th was
38,715 packages against 13,682 packages for
same time last year, an increase for this
year of 25,033 packages.

The question now is, can we use up the
surplus in cold storage before receipts of
new increase large enough to meet wants
of distributers? According the figures given
it appears we shall have a surplus of old
stock to carry Over into next season.

PHILADELPHIA.

Unsettled Feeling in Butter Market—Much

Held Creamery of Cheaper Sort.

[By The Creamery Journal Staff Correspondent.]

The downward tendency of the market
which set in close to the opening of March
is still on and at this date, April 11th, a very
unsettled feeling is existing. This week’s
market, ending at the close of business on
Thursday, was one of weakness and extreme
quietness, the receipts were not heavy but
with buyers trading little if any beyond
their actual requirements, the supplies ac-
cumulated to some extent and as the goods
were not of a kind that holders desired to
keep, and the production of fresh would
steadily increase, greater pressure was ex-
erted to overcome the interest of buyers,
though it seemed only to strengthen their
indifference. While fancy creamery is
quoted at 26c, some exceptional lots have
been able to bring more, but on the whole,
it was full high for the general wholesale
business. The demand was mostly for
strictly fine stock, such as fancy specials
and extras. With firsts and seconds it was
different here, the receivers were anxious
to move the goods and quite willing to
make concessions in price to meet the
views of the buyers—firsts had a range of
23@25c, seconds 21@23c and some very poor
fresh sold for less.

There is still quite a good deal of held
creamery, but is now almost entirely con-
fined to the cheaper sort, some trading has
been done as low as 10c, and then again
some little as high as 22c, but from the fre-
quent cullings it is not wanted save at a
very low figure.

Ladles have been very quiet and dragging
quite heavily at 16%4@17c. The most of the
users of these goods have some of their
June stock on hand and are quite anxious
to clean them up.

Packing stock has been in freer arrivals.
The best fresh dairies have found outlets
at 16c and No. 2 at 15c. Considerable
southern stock is being offered but as it is
cheesy and of poor quality, it is quite dif-
ficult to place, in fact it is about neglected.

We quote fresh solid packed creamery ex-
tra, 26c; extra firsts, 25c; firsts, 24c; sec-
onde, 22@23c.

Notes.
Edw. B. Cassatt’s
Farms, Berwyn, Chester county, Pa,
has a prize Guernsey cow, May Rilma,
which has much of the public’s attention.

Capt. ‘Chesterbrook

‘Commissioner in 1905 and was for a num

April 15, 1914

She furnished 19,639.5 pounds of milk dur-
ing a test April 7, 1913, to April 7, 1914, 365
days, this was sold at 6c per pound, so the
cow brought $1,178.37. The daily food of
the cow was 18 pounds mixed grain, 3
pounds beet pulp, 3 pounds of molasses, 30
pounds of ensilage, 10 pounds of hay, which
amounted to $255.31 for 365 days. During
97 days of the test May Rilma was fed some
carrots worth $15.52, so the cost of feeding
the cow was $270.83. Captain Cassatt also
charged against the cow four tons of straw
$44 and labor $147.35, and he pointed out
the actual cost of producing the milk was
$462.18, substracting this from $1,178.37,
shows a profit of $716.19.

F. W. Aiken Company reports that their
building which was burned out several
months ago, will be ready for occupancy
on April 15th. As none of the old structure
remains but the wall, their house is prac-
tically new and presents a fine appearance.

Harold Aiken left here on the 13th to
look up butter in the west for Edson Bros.

W. H. Bugby is in the far west in the in-
terest of John J. MacDonald.

Beam, Turner Co. have an outlet for, stor-
age butter and are handling considerable.

Foreign Markets

Latest advices to Geo. A. Cochrane, of
Boston, Mass., from the principal markets
of Great Britain, give butter markets as
rather unsatisfactory, except for finest con-
tinental, which is the turn dearer. Austra-
lian and New Zealand not selling at all well,
and prices are in favor of buyers. Finest

grades: Danish, 26@27c; New Zealand,
23@24c; Siberian, 23@24c; Australian, 22%

@23'¥%4c;' Argentine, 22%4@23'%c.

Markets are quiet on cheese. New Zea-
land is freely offered and prices take a
range of 13@13%c for finest white, and 14
@14%c for finest colored, while Canadian
is firm but quiet with finest white selling
at 14%4@15c; colored, 15@15%c.

Flint for Commissioner

The Creamery Journal is by no means a
political organ, but it can hardly fail to
make mention of the fact that R. F. Flint,
who is very widely known to our readers, ‘
more recently as the successful dairy com-
missioner of North Dakota, has announced
himself as a candidate for commissioner o
agriculture and labor in his home state.
He is a republican and will submit his fate
to the voters of that party at the coming
June primaries. Mr. Flint was raised on a
farm near Royalton, Minn. He was em-
ployed in a creamery there from 1892 to
1899, going to North Dakota that fall and
opening the first creamery in Oliver county
—at Hanover. On December Ist of that
year he took charge of the New Salem
creamery. He was appointed assistant Dairy

ber of years the only official booster fot
the dairy interests of North Dakota. In
1909 the office of dairy commissioner was
created, the commissioner of agriculture
prior to that time being dairy commissioner
ex-officio. Being the outstanding creamery-
man of the state, his appointment as assist-
ant dairy commissioner came without so-
licitation. It is quite natural that Mr. Flint:
should have some ambition to head the de-
partment with which he has been associated
for the past nine years, but the urgent re-
quest of those who are well posted and who
believe that his acquaintance with the ag
cultural interests of the state will enabl
him to greatly advance the dairy interest
has finally decided him in announcing hi
candidacy.

April 15, 1914

THE CREAMERY JOURNAL

Page 13

Se ee ee ee seer LLL LLL

SLUUTUTT TUTTLE OUT TTU TU UU TEU TUT CATE TU TEA PEED TUTTE TER TOT UATE TEEN DOTA TEE

A former Prize Winner says:
PRIZE-WINNING COLOR with our dealer.
I don’t want any more of that kind, because I think it hurts the flavor in butter and also

makes it look badly in color.”

Prize Winners using CHR. HANSEN’S BUTTER COLOR always speak the highest
praise, because it gives complete satisfaction.

MILWAUKEE, WIS.

The Highly Prized Golden June Shade

Imparted to Butter by Using

Chr. Hansen’s Danish Butter Color

The Color of Quality

Makes Butter Sell for the Highest Market Price

PREFERS CHR. HANSEN’S BUTTER COLOR

“I placed an order for 6 gallons of CHR. HANSEN’S
I tried 5 gallons of another butter color, and

Order from your dealer

CHR. HANSEN’S LABORATORY

LITTLE FALLS, N. Y.

ETUITITUOTUCUUOT ICO UONCONUOIIOOATUOAUOOIUOOUUOONUUONTOOUOGIUUOTUONLUGULONLUOLUUONULOMUUOUCOULOLILONUCOLULORUOOUOAUOAMUOALUOAUOALUOAUUOAUOOAUUGALOOT LOA UOA UGA UCOAUUONUUON TOOT ULONLOGEOAN OOH UGA OOO IOAN OOOTIOOI NOG ION TOOTIUOTRONI NONI NON ION TUON TOOT IONT ITNT OT i

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Refrigeration as an Aid
to Dairying

G. H. Benkendorf, assistant professor of
dairy husbandry in the University of Wis-
consin, addressed the joint meeting of the
Second National Conference on Marketing
and Farm Credits and the Western Eco-
nomic Society on the subject of “The Re-
lation of Refrigeration to the Marketing of
Dairy Products.”

Professor Benkendorf said in part: “The
essentials of successful dairying in all its
aspects may be summed up in the words
cleanliness and cold. These must be ob-
served not only in the production of milk,
but must be maintained during the process
of manufacture and continued until mar-
keted and consumed. Without cleanliness
observed at all stages rapid deterioration
of the dairy products will take place. With-
out proper refrigeration the product will
not reach the consumer in a desirable con-
dition. Without the use of ice or mechan-
ical refrigeration good butter cannot be
made.

“The investigations by Dr. Russell and
Dr. Babcock of the University of Wisconsin
in regard to the curing of cheese at low
temperature, revolutionized the methods of
curing cheese, and the suggestions of these
Scientists have been adopted all over the
world, and marked an epoch in the market-
ing of this product.

“Proper refrigeration of dairy products
in transit is of utmost importance. Butter
once ‘heated’ will never recov er its former
texture, no matter how cold it is kept there-

ter.

“The cold storage plant should be treated
as a friend rather than an enemy of the
public.

“The consumer in the city at the present
time is so far distant from the manufacturer
that, without modern methods of keeping
the dairy products cold until they reach
him, they would be practically spoiled.

“Hostile legislation against the cold stor-
age houses cannot help but prove detri-
mental in the end. Thorough and sensible
regulation is what is needed.

“Proper co-operation between the rail-
roads and the creameryman and cheese
dealer will do much toward solving the
problem of marketing butter properly. Very
seldom will the railroad turn down a rea-
sonable proposition. The railroads appre-
ciate the importance of the dairy industry,
and will do all they can to co-operate with
the dairyman.”

Good Work of Iowa Plant

Late in the fall of 1911 the farmers in
the neighborhood of Decorah, Iowa, organ-
ized a creamery company. February 1,
1912,. they took: over the creamery and
started in active business. Naturally, at
first they were lacking in patronage, but
in a year’s time their make has doubled
and also shown an improvement in quality.
The equipment has been greatly increased
since starting, and the plant now has two
churns, three cream vats, new scales, ice
crusher, etc., is lighted by electricity and
run by electric power. The building was
an old stone plant, but by giving it a good
coat of cement with the right sort of finish
and putting in some windows and applying
some paint the appearance has been greatly
improved. N. O. Bendickson took charge
of the creamery there when it was started
up as the Decorah Farmers’ Ice Cave
Creamery Company. E. Blakeman is presi-
dent and A. T. Holton manager. Mr. Ben-

dickson and the officers have worked hard
to make this one of the best creameries in
the state and Buttermaker Bendickson re-
ports that the prospects are good for a still
larger make, but what they, like practically
every other creamery, need most is im-
provement in the quality of cream. We
find from their second annual statement
that the total receipts last year were $124,-
000.27. Of this amount $104,073.95 was for
butter shipped away and the balance for
butter, butter-milk and cream sold at the
creamery, including $120 of new stock. In
butter-fat there was purchased 345,551
pounds during the year, for which $104,-
169.75 was paid. A considerable sum—$l,-
149.02—was put into improvements and re-
pairs. A dividend of $270 was paid. The
overrun was 20.7 per cent. The total
pounds of cream received were 1,575,184,
the average test of cream 21 per cent, the
average price received for butter 29.43c,
and the average price paid patrons 30.lc.

The B. S. Pearsall Butter Company and
the D. E. Wood Butter Company, both of
Elgin, Ill., have distributed a very useful
circular showing the trend of the butter
market, including the range of prices for
each month—for 10 years back. The au-
thors of the chart would doubtless be glad
to send copies to any who have not been
supplied.

At a recent meeting of farmers and citi-
zens of Bishop, Tex., $3,500 was raised for
the building of a creamery. Joseph Hirsch,
president of the Corpus Christi National
Bank, has offered to finance good farmers
who wish to start dairy herds. There is no
doubt that the amount necessary for the
project will soon be subscribed.

Page 14

THE CREAMERY JOURNAL

April 15, 1914

MBB

HITMAN

IPRA

THECREAMERY

2 “« «& «

The National
Creamery

Magazine

Published semi-monthly—on the 1st and 15th—at 407-409-411
Commercial Street, Waterloo, Iowa, by

FRED L. KIMBALL COMPANY

John Andrews, President Hugh G. Van Pelt, Vice-President
E. R. Shoemaker, Secretary and Treasurer

DEVOTED TO THE CREAMERY INTERESTS

OR LEE UNTER D ESTAR ES:

E. R. SHOEMAKER - - - - Editor
ba SADEERE a - - Associate Editor

Subscription Price: In the United States, Mexico, Cuba, and
American Possessions, $1.00 per year. In Canada, $1.25 per year. In
all other countries in the Postal Union, $2.00 per year.

Correspondence relating to buttermaking, creamery management,
creamery machinery, shipping, the commission trade, exporting, re.
frigeration and all subjects pertaining to the handling of dairy products
in a wholesale way is cordially invited, and the co-operation of cream-
ery owners, secretaries, buttermakers, commission merchants and othe:
thinkers is earnestly desired. Clear, concise, well written articles are
especially welcome; and communications, views, news items, clippings,
or, ay information likely to interest the trade will be thankfully re-
ceived, i
Advertisements. Rates made known on application. Changes of
advertisements should be sent in before the 5th and 20th of each month.
The Creamery Journal will not print the advertisements of unreliable
or dishonest firms, ;

Subscriptions. Subscribers wishing change of address will please
give the old as well as the new address.

Entered as second-class matter November 15, 1908, at the postoffice
at Waterloo, Iowa, under the Act of March 3, 1879.

WATERLOO, IOWA, APRIL 15, 1914.

Spring is here, and creameries throughout
the west are girding up their loins for the rapidly
approaching flush. Already the make is showing
some increase. Grass is springing up and _ the
country is beginning to take on “the wearing of the
green.” Many new creameries began operation
April lst, and a good many re-opened. The out-
look is for the usually heavy flush, but, of course,
there isn’t the optimism which prevailed at this
time a year ago. Low prices are causing the indi-
vidual operator to shake his head, and the more
pessimistic foresee a great shrinkage in the number
of cows, and, to some extent, we believe, their
fears are well founded. Especially in the prosper-
ous farming districts will the farmers milk fewer
cows with nothing in sight but low prices. We do
not believe, however, the tendency is strong enough
to be noticeable, at least this year, and by fall con-
ditions may be more favorable. The average
farmer is pessimistic.

This much is clearly true. The creamery which
turns out anything but an extra grade of butter
from now on is going to face a real—not a theoret-
ical or imaginary—serious situation. Butter grad-
ing below an extra this year will go begging on the
markets. We do not look for such spirited efforts
to buy butter, and, unless your quality is first-

class, you will have to look for a market rather than —

the market look for you.

suttermakers and creamery managers must
take advantage of present conditions and _ start
working for quality. The famous pocketbooks of

the farmers have been touched, and you managers
possess the key to the situation. Start right in to
be particular about the quality of your raw ma-
terial and make your patrons understand that noth-
ing but first-grade milk and cream can be accepted.
The “other fellow” bugbear is eliminated. He will
not accept the poor stuff as he has in the past.
His pocketbook has been touched.

So, we say, now is the time for our American
creameries to capitalize conditions and start out on
the right basis. Grade your cream and pay accord-
ing to quality. Churn two grades of butter and pay
the farmer according to the price you receive for his

grade of butter. The farmers’ independence in the .

cream business is at an end, and he should now be
rewarded according to his works.

And now comes the combined pasteurizer,
ripener, cooler, churn and worker—all in one ma-
chine. E. B. Heller is the genius who brought out
the idea and already one of the large centralizing
creamery companies has placed an order for four
machines. We do not question the practicability
of the apparatus, for today nothing is impossible.
But, still, genius hasn’t yet been able to make fancy
butter out of putrid cream. We are not saying it
can’t be done, but are safe in saying it hasn’t been
done. Who knows but what 20 years from now
even this five-in-one machine recently announced
will be as out-of-date as the old churn and table
worker are now?

Many creameries are planning on selling sweet
cream to ice cream and milk plants this summer.
While selling sweet cream lessens the production
of butter, a year’s experience in producing it is
worth dollars to the butter business later. After
the farmer discovers that he can produce and de-
liver sweet cream with such little effort and ex-
pense, he will be willing to do it for a cent or two
premium. Now, however, he thinks he can’t pos-
sibly do it, and nothing but 6c, 8c or 10c premium
will get him to try. The ice cream factory and the
city milk plant are the only ones who can pay such
exorbitant premiums over butter prices.

What will June butter go into storage at? We
have heard guesses of from 18 to 30c. We would
be willing to bet our last year’s straw hat that it
will be closer to 18c than to 30c.

And now many of the women’s clubs are brag-
ging over the way “we drove the price of butter
down with our boycotts.”

Remember that the creamery exterior as well
as the interior counts when it comes to a govern-
ment or state score card.

els

A clean, sweet creamery well screened and ven-

tilated has very little trouble with the pesky fly.

See eee eee eee iiininininnn

Ln |

OANA

|
|
|

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April 15, 1914

e x4 Ng
Dandelion Brand Gy
aah,

The color with aut DS

THE CREAMERY JOURNAL

Real Golden

Color Makes Butter
Bring the Highest Price

Dandelion Brand Butter Color is the means by which you can always pro-
duce that profit making, rich, golden shade.

WELLS & RICHARDSON CO.

Burlington, Vermont

Manufacturers of Dandelion Brand Butter Color

We guarantee that Dandelion Brand Butter Col-
or is PURELY VEGETABLE and that it meets the
FULL REQUIREMENTS OF ALL FOOD LAWS, —
STATE AND NATIONAL.

Butter Color

the &olden shade

Page 1

Co-operative Creamery Meetings

By E. S.

The farmers’ co-operative creameries of
southeastern Iowa were given a series of
dairy meetings during the latter part of
March. The meetings were conducted by
P. W. Crowley, assistant state dairy com-
missioner, and E. S. Estel, state dairy ex-
pert. The creameries participating were
those located at Williamsburg, York Cen-
ter, Conroy, Victor, Deep River, Brooklyn,
Newburg and Dunbar.

Meetings of this nature are rather a
new venture in these localities and in a
number of places, they were the first to be
held in the interest of dairying. In the
majority of instances the meetings were
well attended and the patrons became much
interested in the discussion. At each place
_ the program was arranged in such a man-
ner as to not only give the ordinary lec-
tures on dairying, but also give the cow
demonstration from animals brought in by
| the patrons. At several places the illus-
| trated lecture on dairying in Iowa and the
}

selection of the proper kind of dairy ani-
mals was given by Mr. Estel. At the York
_ Center creamery, which is located in+the
country, a unique meeting was held. The
supply room was raided and butter tubs se-
cured for the patrons to use as seats. The
| entire creamery was filled with interested
| listeners and discussions of a very interest-
| Ing nature were held. This is one of the
. plants in this territory which has succeeded
| 1 mastering its quality to a large extent.
| The majority of the cream is brought to the
|

ESTEL

creamery sweet, although each patron does
his own hauling. As a result of this work
in improving the quality of the raw product,
Mr. Crowley informed the officers that this
creamery was one of a very few which he
would recommend to be allowed to produce
the Iowa brand of butter if this provision
was made in the law.

After the lectures in the creamery every
one in attendance was taken out into the
yard where several cows were used for
demonstration purposes. .

Probably the largest meeting of the series
was held at Victor. The large hall provided
for the lectures was filled to capacity, and,
in addition to the regular meeting of the
creamery, lectures were delivered to the
high school pupils. The students were also
given work in cow judging, and a very live-
ly contest was conducted. Particular inter-
est was aroused in this meeting of the farm-
ers and patrons of the creamery because
they had just recently decided to construct
a new plant. After the regular meeting the
stockholders were called together and it
was decided to build the plant in the center
of town and make the creamery one of the
prominent institutions. A modern, fire-
proof creamery will be constructed and
equipped with the latest machinery. H. F.
Lenocker, the secretary and buttermaker,
was authorized to take a trip into the north-
ern part of the state and visit the best co-
operative plants. By gathering this in-
formation Mr. Lenocker should be able to

plan a very convenient and economical
creamery.

The largest and best show of the series
of meetings was held at Newburg. Some
very excellent types of animals of the
Guernsey and Holstein breeds were on ex-
hibition. From the general interest taken
in dairying in this locality the creamery
should be making a large output in a few
years. The young men on the farms sur-
rounding Newburg are taking a lively in-
terest in dairy cattle, and a number of new
herds have been started during the past
year. It was the wish of the majority in
Newburg to hold an annual show for the
purpose of encouraging the introduction and
breeding of better dairy cows.

At Dunbar the meeting was held in a
rural school house. After counting the
windows it was found that practically all
of the horse blankets in the community
would be necessary to darken the room for
the stereopticon lecture. By enlisting the
assistance of Mr. Olson, the secretary, and
Mr. Jensen, the buttermaker, the necessary
night producers were secured and when the
large crowd of patrons assembled. in the
afternoon they found their school house in
absolute darkness. All of those in attend-
ance were interested, and a large number
of questions were asked relative to the in-
formation given by the secretary. L. L.
Flickinger, assistant dairy commissioner,
also attended this meeting and gave a very
instructive talk on how to support the local
plant.

It is hoped that the creameries in this
locality will continue these meetings. It
is not only the information given by the
lecturers that is beneficial, but at the same
time the patrons are all brought together
and become acquainted. They are given an

TUTTO

Page 16 THE CREAMERY JOURNAL
Bowman & Bull Co. | tke’ kegs
; CASH BUYERS— RECEIVERS DRESSED POULTRY
= 2 Our proposition will interest
: 136 W. Lake St., Chicago | vos. Writes = ss

John J. MacDonald

Butter, Eggs, Poultry

Fancy Creamery a Specialty

13 South Water Street
PHILADELPHIA

COMMISSION MERCHANT

43 Years’ Experience

References: Corn Exchange National Bank, Philadelphia; A. H. Barber & Co., Chicago; Bradstreet’s and
Dun’s Mercantile Agencies; Creamery Journal.

; Western
Edward) = =ARMSTRONG & SWIFT i:
Swift, Mgr. Se a ee ee ee ed reed cet epre-
Butter Depart- sentative,
ment. For- Butter, Eggs and Cheese — F.:

321 GREENWICH ET, NE YORK i
Stephen Cold Storage Warehouse, Cuba, New York Vinton,
Underhill REFERENCES: Chatham & Phenix Natl. Bank. Broadway Trust Co., N.Y. Mercantileagencies Iowa

opportunity to exchange experiences and
strengthen each other by showing their in-
terest in the creamery movement. This
section of the state is admirably adapted to
dairying because of its soil and climatic
conditions. There should be more dairy
cows and creameries for the purpose of
building up soil fertility and paying a good
dividend on the land investment.

Illinois March Scoring

The March scoring contest for Illinois
buttermakers was held at the College of
Agriculture, Urbana, March 28th. There
were 13 entries. The report below is fur-
nished by L. R. Lang, in charge of the
Illinois contests:

Two tubs of butter received an average
score of 93.6. These were both made from
all hand separator cream. In one case the
cream was pasteurized to 170 degrees for
40 minutes. This method was used in a
factory in which the buttermaker has had
difficulty with the keeping quality of his
butter. More than 30 per cent of starter
was used; the cream was ripened at 72 de-
grees, cooled to 46 degrees, and churned
thyee hours later at 5! degrees.

The second tub scoring 93.6, was made
from farm skimmed cream and pasteurized
at 145 degrees.

With the exception of two creameries all
the butter was made from hand separator
cream.

The average score was 91.16; average
moisture content, 13.99; and average salt
content, 2.36.

The scores above 90 are given below:

Name

Savanna
Spohn, Morrison
4 jragger, Troy Center, Wis
P. J. Petersen, Round Lake
Twin City Cry. Co., Champaign
H. W. Van Dyke, Manito
Richmond Bros,, Waterman

F. Grimm,
ye
Bs

Cows and Wooden Legs

Howard L. Rann writes The Creamery
Journal as follows: “One of the most
marvelous feats ever accomplished by sci-
ence is recorded by the American Medical
Association, which states that one of its
members recently grafted a wooden leg on-
to a milch cow that lost the member while
holding a joint debate with a Scandinavian
bull terror. The operation was said to be
highly successful, and the cow can do every-
thing with the leg except dance the tango.
The article does not state which leg it was,
but if it were a hind leg the surgeon com-
mitted a criminal offense. It is bad enough
to be kicked under the goatee by a cow with
a leg that came to her in the natural course
of human events, without incurring the risk
of being impaled on an artificial limb and
having both eyes filled with cork splinters.
We advise the owner of this animal to wear
auto goggles and an abdominal corset when
pailing her during fly time, or else she will
be liable to run her peg through him and
leave a large, gaping air hole in his phys-
ique.”

An Object Lesson

EK, C. Capper, of E. CG: Capper & Co., of
Dumont, Iowa, is one of the really pro-
gressive fellows in the buttermaking and
creamery management game in Iowa. There
has been a good deal of educational work
done amongst the creamery patrons by the
state dairy association, state dairy com-
missioner’s department, state school and
the dairy papers of this section the last
few years, and an unusual amount of in-
terest has been stirred up. But the objec-
tion that Mr. Capper has always met from

Average score Moisture Fat Salt Curd
« shee O, L257: 84.93 1.62 0.88
Rr ey 14.14 83.72 1.30 0.83
Pr. A) 14.20 81.02 3.67 1,4
«cue meee 12.85 83.86 2.14 LS
92. 14.44 81.67 2.87 1,02
ire ed 13.58 83.81 ey 0.84
neg les 12.61 84.62 1.84 0.93

- vested considerable money in a new cream-

April 15, 1914

the farmer when the farmer was urged to
get into dairy strains of cattle, and par-
ticularly pure bred stuff, was that these
cattle were all right for these “high-toned”
fellows who didn’t care how much money
they spent on them, but they wouldn’t do
for a farmer under average farm conditions.
Mr. Capper wanted to find out for himself.
So he bought of one of the breeders in the
state a pure bred dairy cow. A few weeks
after he got her home she freshened, drop-
ping him a heifer calf. Just under plain,
ordinary conditions, like the farmer would
be able to give a cow, she produced 330
pounds of butter-fat for her owner. Just
then, unfortunately, she laid down on some-
thing sharp and cut a blood vessel so badly
that she nearly bled to death. As a result
it was necessary to dry her_up much be-
fore her year’s work was done. After fresh-
ening the second time, which she did sev- —
eral weeks ago, for some reason or other
blood poison and paralysis set in and Mr.
Capper lost the cow. Still, the fact that
she made 330 pounds of ‘butter-fat in con-
siderably less than a year is encouragement
enough and ample pay, Mr. Capper says,
for his expenditure. Besides, he has a
heifer calf left which another year will be
a cow.

Cheese Rates/@hangee

The Official Classification ‘Committee.
whose headquarters are at 143 Liberty
street, New York City, have sent out notice
to the effect that classification number 41,
which has been effective of late, and is still
in effect, and which provides that cheese
packed in glass, and also in jacketed cans
as well as in earthenware crocks or jars
and packed in cases takes a first class rate:
When in bags, baskets and pails, loose, sec-
ond-class rate; and in boxes, tubs or casks,
third class rate, is to be superseded July 1,
1914, by classification No. 42. This classi-
fication provides that the first class rate ap-
plies on cheese in glass or earthenware
packed in barrels or boxes. The second
class rate applies to cheese packed in bas-
kets having splint or veneer bodies and
wicker bottoms and tops, as well as cheese
packed in pails, while the third-class rate
applies to cheese packed in metal or wood
in crates, in metal or wood in barrels or
boxes and in form or bulk in barrels, boxes
or tubs. It is further provided that when
cylindrical cheese boxes are used as out-
side containers they must meet the follow-
ing requirements. The minimum thickness —
of material for tops and bottoms (heading)
7-16-inch. Hoops (bodies) and rims, 1-6-
inch. The minimum width of rims: Bot-
tom rims to be 1 inch and top rims 2 inches.
The hoops (bodies) must overlap at joint
not less than 5 inches and be fastened with
staples or nails not more than 1 inch apart
and firmly clinched on the inside. Rims
must be fastened to the tops and bottoms
(heading) with nails not more than 4 inches
apart. The rates above quoted, of course,
are applicable to less than carlot shipments.

Peehl Is Inspector

O. F. Peehl, formerly with the Vasa
(Minn.) Co-operative Creamery, has been
appointed creamery inspector to take the
place of Oscar Hallquist, who recently re-
signed from the force of the Minnesota
Dairy and Food Department.

Farmers of Belle Plaine, Iowa, who in-—

ery three years ago, have re-organized on
the mutual co-operative plan, hired a new
buttermaker and manager (Mr. Lovestrom)
and prospects are bright for their success.

April 15, 1914

THE CREAMERY JOURNAL

SUTTTTTTTTTITUTOMETUHUMTUMLUTMUELUMTMUCUPUMTU UUM ULCLU PLUMMET

2 Cents a Pound Easily Made

day.

Gentlemen:

and break even.

VUCTATATEOATA TUTE ECA TT TET DATA TET TATATE TATE EE ETAT

Your shipment of butter received yesterday; 13 tubs scored 91 and we are
paying for them at full price, that is, 271%4c Chicago; the five tubs of the 21st date
only scored 89, being quite stale.

Trust that our action will meet with your approval and hope your next lot
will all be up to standard for we dislike making these cuts in price as much as you
dislike to have us.

Very truly yours,

The best way of making money in the creamery business is to use a starter
made from Ericsson’s Butter Culture.

ELOV ERICSSON CO.,

Pryeit:

Page 17

This =

January 31, 1914. z

Purchasing Department. =

1098 Lexing- ° 2
ton ave, Ot. Paul,Minn. =
=

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Modern Methods in Buenos Aires

By C. C. TOTMAN

Buenos Aires now has a population of
nearly 1,500,000, and is truly one of the
world’s greatest cities. It cannot be com-
pared with the old and cultured centers of
Europe, but better than comparison is con-
trast, and in this respect Buenos Aires
stands out in electric letters as the city of
life, activity and growth in the commercial
and agricultural world.

The enormous and rapid growth of the
city has brought with it many problems of
various sorts which seem to have been han-
dled in a satisfactory manner, as is evi-
denced by the general prosperity and con-
tinued progress.

The question of city milk supply has
been especially well regulated, considering
the stage of development of the dairy farm
end, as well as the demands on the part of
the city. There are not the conveniences
of good barns, clean milk houses, refriger-
ation and transportation, as we have found
them in the states, and the problem there-
fore presents a different front.

Only until the last year or so have they
had refrigerator cars in which to ship the
milk, and these,,may it be said, are simply
an attempt to comply with the law with the
idea of evading it. The cars are double-
walled, with a narrow space below the
floor at one end, where a few cakes of ice
are put, and are well insulated so they will
conserve for a long time.

When the milk arrives in Buenos Aires
it is well handled and prepared for deliv-

ery. A visit to “La Vascongada” (the larg-
est company in the city milk business) at
the time of arrival and preparation of the
milk convinced me that the city milk of
Buenos Aires is not dangerous, to say the
least.

All milk is pasteurized at 85 degrees Cen-
tigrade or 185 degrees Fahrenheit, in con-
tinuous machines, and 1s delivered in the
city on the day of its arrival. All unde-
livered milk is skimmed and used for but-
termaking.

A Big Milk Plant.

When the milk is unloaded from the cars,
which are placed under the sheds at the
factory, the cans are elevated to the fourth
floor on continuous chain elevators, and
from here the milk starts on its downward
journey, coming out in bottles and delivery
cans in fine condition for the deliverymen.
On the fourth floor the milk is poured into
suspended vats for weighing. At this time
specific gravity and acid tests are made at
once, and samples are taken for fat analy-
sis. If either of the first tests reveal any
abnormal conditions the milk is rejected
and passed in separate tanks. From the
scales the milk passes to a vat and then to
the forewarmers on the third floor, in front
of which is a line of 12 Alpha De Laval
separators, used for clarifying. Again the
milk passes into vats and on to the inter-
changer on the second floor before entering
the pasteurizer. From the _ pasteurizers

(German horizontal machines) to the inter-
changer again, and on to the coils, where
it is cooled to 10 or 11 degrees Centigrade
or 50 degrees Fahrenheit.

_The coils are connected with city water
circulation above, and below, for one-
fourth of the surface, a brine solution is
effective in reducing to the desired temper-
ature. On the first floor are large receiving
tanks, placed five or six feet from the floor.
and from the bottom of which pass tubes
for filling the bottles and cans. Much milk
is delivered in these 10 to 20 liter cans,
especially to the restaurant and hotel trade.
but for babies and hospital service the milk
is put up in bottles much like beer bottles,
and corked with the date stamped on the
cap. This milk commands a good price.

Cans in Deliveries.

The greatest criticism is the delivery in
cans in the city. These cans are not in Al
shape, being somewhat jammed and rusty,
as are also the cans used for shipment to
the city.

During the last year or so it has become
quite the fashion for people to drink hot
milk, or milk drinks, at cafes and soda
fountains, and considerable advertisement
is in evidence.

Milk sells for 8 to 10c per liter, paper
money, or 3% to 4c gold. The city requires
that all milk be pasteurized and that it con-
tain at least 2% per cent of fat. It is well
that pasteurization of all milk is required,
for the tuberculin test is not obligatory,
and both tuberculosis and foot and mouth
disease are more or less prevalent. Milk is
not classified and bacterial counts are not
considered, but there has been a law pro-
posed which would compel the factories
to clean the milk by centrifugal force.

Page 18

STH

Blackmer Rotary Pump Power & Mfg. Co.,

SUT TTTE ee r

THE CREAMERY JOURNAL

SUT

This is the Pump That Has
Made Friends Everywhere

N THE Blackmer Sanitary

| Creamery Pump you will
find but few parts and nothing
about them to cause trouble
as there are no springs, adjust-
ments, valves, nor unsanitary rubber Bae.

Therefore remember the Blackmer when your
jobber calls and get his prices.
Capacities of 16, 30, 80 Gallons Per Minute.

PETOSKEY, MICH.,
U. S. A.

The Death of Casper Schmidt

Every man who knows the Elgin Butter
Tub Company will feel that, in “the death
of the founder of this great concern, Cas-
per Schmidt, of Elgin, Ill., a powerful busi-
ness force and a sincere personal friend as
well as a friend of the industry has been
lost. His death occurred but recently—
from a complication of diseases superin-
duced by old age and general debility.

He had been, as a business man, the
founder of one of Elgin’s stable industries,
as a father the head of one of the most
progressive families of the community, as
a member of the county board a leader in
progressive movements along right lines
and as an alderman one of the men who
“pulled Elgin out of the mud” and estab-
lished it on a sound, financial basis.

‘Casper Schmidt was a native of Dolges-
heim, Hesse Darmstadt, Germany, and was
born December 25, 1833, a son of Casper
Schmidt, a prominent weaver of that vi-
cinity.

He was given a good education in the
public schools of his native land and learned
the trade of a cooper there. As soon as
he became 21 years of age he started for
America which he considered the land of
opportunity. He worked at his trade in
New York, most of the three years which
he spent in that state being at Buffalo.

In 1857 he came west, to Chicago first,
and then to Elgin, where he built a cooper-
age shop on Division street near Douglas
avenue. In 1882 he erected a much larger
plant on North State street, which he con-
ducted until 1892, when he retired from ac-
tive work.

In the meantime he had organized and
established the Elgin Co-operative Butter
Tub company, which is now the Elgin But-
ter Tub company, well known everywhere.

Mr. Schmidt was. the first president of the
company, and was acting in that capacity
at the time of his death, although during
the past few years his position has been
that of an adviser.

During his long residence in Elgin he had
borne a reputation not only for honesty and
reliability but he was one of the leaders in
important affairs.

While not seeking office he was frequent-
ly called upon to serve in some capacity
and was for several terms a member of the
county board of supervisors and was one
of the committee which planned and super-
vised the erection of the court house and
also of the financial scheme by which it was
paid for without an increase in the tax levy.
He represented the seventh ward as alder-
man for three terms and during that time
the public improvements of the city began
in measures of which he was a staunch sup-
porter. He served during the time that the
water works were constructed, a sewer sys-
tem established and the farm which was
converted into Bluff City cemetery pur-
chased. :

Business sagacity was one of his predom-
inating characteristics. Socially he was
most congenial. He was devoted to his
family and was fond of company. His
friends were numerous and steadfast.

Mr. Schmidt, as the head of the family,
was the leader of the enterprise which has
grown to be one of the greatest—if not
actually the greatest—butter tub factory
in the United States and the product of
which is shipped not only throughout the
United States and Canada but to foreign
lands.

In 1861 he married Miss Elizabeth Beech-
er of Lake county, who, with six sons, all
of whom are identified with the industry
established by their father, and one daugh-
ter, survive and are residents of Elgin.

Ship Us and
Compare Results

W. O. SAXTON & CO.
Butter and Eggs

174 Duane St.,

NEW YORK

References: Irving National Bank, N. Y.;
Farmers National Bank, Osage, Iowa;
Your Own Banker; The Creamery Journal

‘includes the ownership not only of the plant

April 15, 1914

They are Charles, George, Henry, John,
Louis and Edward. All are skillful work-
men and have gained prominence in the
business. They, ‘with Mrs. Schmidt and the
daughter, Elizabeth, are the owners as well
as the managers of the enterprise which

in Elgin but large tracts of timber land in
other states. The Schmidt boys and the
Schmidt tub are known wherever butter is
made.

A Novel Milk Delivery

With 30 highway and railway bridges
washed out, three transcontinental lines
tied up, telegraph and telephone connec-
tions destroyed and many beautiful resi-
dential properties being swirled along to
destruction in the angry waters of the Los
Angeles river, the city of Los Angeles faced
a milk famine on Washington’s birthday,
but the dairymen came to the rescue and
saved the day.

The milk and cream supply of Los An-
geles amounts to about 15,000 gallons per
day. Two-thirds of the supply comes from
the dairies of the San Gabriel valley and
the remainder is obtained from the dairies
of the La Habra valley. On the night of -
the 20th the big Montebello bridge span-
ning the San Gabriel river was undermined
by the sand-washing waters and carried tc
ruin in the chasm below. A few hours later
a 60x80-foot barn on the Furratt ranch near
Whittier was toppled into the Rio Honda
river by storm waters that cut away its
foundation, and when it was swept down
the stream it took out a long span of the
county bridge. That left the San Gabriel
and La Habra valley dairymen on one side ©
of the raging flood waters and the Los
Angeles milk dealers on the other side.

It looked for awhile as though Los An- —
geles would have to go without milk in her
bottle and cream in her tea, but the dairy-
men finally outpointed the flood by press-
ing kites into service.

Huge kites were rigged up and flown
across each river, carrying stout pieces of
cord. When the cord had been secured by
the milk dealers it was used in stretching
a small rope across the waters, and the
small rope carried a heavier rope across,
and finally a strong cable was stretched |
from shore to shore. The dairymen along’
the Rio Honda river sent 500 10-gallon cans —
of milk and cream across the stream by ~
cable, and the San Gabriel valley milkmen
cabled a similar number of cans across the
waters. They would have sent as much
more, but the cable snapped when it was
too near nightfall to stretch another.

With 10,000 gallons of milk and cream
the retailers pooled their supplies and man-
aged to make the lacteal fluid hold out until
communication with the outside world was
re-established.

This 1s the first time that Los Angeles
ever had to lasso her milk out of the flood
The two-day storm that hit southern Cali-
fornia the third week in February was the —
worst in the history of the state. Twelve
inches of water fell in less than 48 hours
and at Monrovia, near the Sierra aD

range, the precipitation amounted to 9,90
inches in 12 hours.
————_—_—— ;

Farmers have organized a co-operative —
creamery at Kendalville, lowa. The prod-—
uct from 800 cows was pledged and $2,500
subscribed at one meeting. They will build
their creamery at once. : ,

The Crescent Creamery Company, Butte,
Mont., has been incorporated with $100,000
capital by J. P. Riley, Mary F. Mouat and

I. Gegan, to operate a creamery. :

QS oeoeoen=~uaaSaSSSsSeaea

April 15, 1914

THE CREAMERY JOURNAL

Page 19

The Cost of Raising a Dairy Cow

According to investigators in the Depart-
ment of Agriculture, the average net cost
of raising a dairy heifer one year old on a
Wisconsin farm 1s $39.52 and of a two-year-
old heifer, $61.41. These figures are applica-
ble to other dairy districts in the north and
east where land and feed values are similar
to those in Wisconsin. They are based on
data obtained from raising 117 calves from
birth to the time they enter the dairy herd.
The details, with a complete summary of
the investigation, have recently been pub-
lished by the Department of Agriculture in
Bulletin No. 49, under the title of “The
Cost of Raising a Dairy 'Cow.”

There are in the United States over 21,-
000,000 dairy cows. These figures give
some idea of the importance of this eco-
nomic problem to the country as a whole,
for these cows must be replaced every few
years. The cost of the production of these
heifers is a large item in keeping down the
profits of the dairymen.

The new bulletin contains numerous ta-
bles and several illustrations of the Jersey
calves from which the items of cost were
obtained.

The most important item was the cost of
the food, which was estimated at market
value and amounted to nearly two-thirds of
the total net cost of the heifer, while labor
formed 12% per cent of the cost.

Figures for the average net cost of the
one-year-old heifer are as follows: Feed,
$24.67; labor, $4.45; other costs, $6.36; total,
$35.48. To this should be added the initial
value of the calf, which was estimated to
be $7.04, making a total cost at the end of
one year of $42.52. This charge is justified
in view of the fact that dairy cows are cred-
ited with this item in determining the cost
of milk production. By allowing $3 credit
for manure, it leaves a net cost of $39.52 at
the end of the first year.

Figures for the average net cost of the
two-year-old heifer are as follows: Initial
value, $7.04; feed, $40.83; labor, $7.81; other
costs, $13.73; total, $69.41. Credit for ma-
nure, 00, leaving a net cost of $61.41.

One-half of the feed cost the first year
and one-third for the full two years is for
whole and skim-milk.

By far the most expensive period in the
life of the calf is the first four weeks, the
cost being nearly double that for any other
four-week period. This high cost is oc-
casioned by its being dependent almost en-
tirely upon whole-milk.

The man labor required in raising a heifer
is about 40 hours during the first year and
23 hours the second year. The total cost of
man and horse labor for the two years is
close to $8. The manure produced during
the two years has been valued at $8; conse-
quently, the cost of labor is practically off-
set by the value of the manure.

The item “other costs” consists of ex-
penses usually overlooked in estimating
costs. These are interest, charge for use of
buildings and equipment, expense for bed-
ding, miscellaneous expenses, a share of the
general expenses for the entire farm busi-
ness, and a charge to cover losses by death
and discarding. The total for these forms
nearly one-fifth of the total cost of the two-
year-old heifer.

The foregoing figures show that it costs
More to raise calves to maturity than is
commonly supposed, and they support the
advice which the department is continually
trying to impress upon dairy farmers, that
it does not pay to raise any but the best
heifers. Raising scrub heifers and selling
them at $25 to $40 apiece, as many do, is
unprofitable except on cheap land or under
other very favorable conditions. But’ it
does pay to raise the best heifers, for in

good dairy sections well-bred heifers are
worth considerably more than $60 when two
years of age, Furthermore, dairy farmers
as a rule are obliged to raise their own
stock, as it is difficult to buy productive
cows at a reasonable price. In some sec-
tions of the west where alfalfa is worth
only $4 or $5 a ton, or in the southwest
where pastures furnish feed the greater
part of the year, this cost may be greatly

reduced. Even where it costs $60 to raise
a heifer, two-thirds of this amount is

charged for feeds at market prices, a large
part of which can be grown on the farm at

a profit. Thus by raising the heifers the
dairy farmer finds a home market for

feeds grown on the farm at remunerative
prices, and at the same time aids in main-
taining the fertility of the farm.

The creamery at Hutchinson, Minn., has
received an order from the Navy Depart-
ment for 150,000 pounds of butter in addi-
tion to the 50,000 pounds already ordered.

Forty-one Minnesota buttermakers are
receiving certificates of merit from Com-
missioner Winkjer, because their average
score was greater than the 10 highest from
any other state which entered into compe-
tition for the silk banner offered by the
National Buttermakers’ Association in Chi
cago last October.

At a special meeting of the stockholders
of the Driscoll (N. D.) Creamery Company
it was unanimously voted to reorganize to
a co-operative creamery association. New
stock to the amount of $1,050 was sub-
scribed, a set of by-laws was adopted and
new officers elected.

The Farmers’ Co-operative Creamery
Company of Elizabeth, Ill., has incorpor-
ated with a capital of $10,000. The purpose
of this organization is to manufacture but-
ter. Those interested are John P. Allen,
Lincoln H. Breed, Donald L. Bryson, Frank
Becker and Ed W. Monnier.

Save All the Cream

that Your Cows Give

up to half of your butter-fat.

You are leaving this butter-fat in the milk because by

“guessing” at the speed you turn your separator, you are not turning anywhere near the

B TURNING your cream separator handle at the wrong speed you are losing anywhere

right speed. You are feeding, perhaps, 10 cows, and making a butter profit on only 5,
6 or 7 of them. But you can get a butter profit on all of them by putting a Stewart Speed

Indicator on your cream separator.

Thousands of dairymen who used to lose cream by turning

at the wrong speed, just as you do now, are now saving it by using the

Stewart Speed Indicator
for Cream Separators

This instrument goes on the crankshaft and shows how many revolutions you turn the handle

per minute.
you are turning the crank.

There is no counting or timing—for the Stewart tells at a glance the exact speed

How You Lose Cream Without The Stewart Indicator

You cannot crank your separator at the correct speed by “‘guess’’.

No living soul can do this.

We tried thousands of people, and hardly one came anywhere near correct.
Any authority on dairying will tell you that even one wrong revolution per minute means

a loss of cream.

If you turn too slow, cream is left unseparated in the skim milk.
too fast, particles of fat in the cream are burst and spoil the quality of the butter.

If you turn
Most people

crank too slowly by ten to twenty revolutions per minute.

stop it.

For sale by all hardware

and agricultural implement

dealers all over the world. :

— —- —_——

One dairyman with 20 cows lost $524.10 in one year by
“guessing” at his speed.
fast enough. Actual tests at Purdue showed this.

Another dairyman writes that he owns 8 cows and lost
$18.50 in one month because he “‘guessed’’.

With the Stewart Speed Indicator attached to your sep-
arator you turn the crank properly every time and so save
every possible bit of butter fat.

Fits Any Separator—$10

It doesn’t make any difference when your separator was
made or what kind it is. The Stewart will fit it.
name, the number, and the year it was made and we furnish
the Stewart Speed Indicator on a new crankshaft that you
can easily put on.
extra crankshaft is necessary.) The price is but $10 complete.

He found he turned it just half

Tell us the

(If your separator is a De Laval, then no

30 Days Trial

If the Stewart doesn’t increase your cream production,
return it and get your money within 30 days.

Facts, Figures and Butter Book—Free

Fill in and mail the coupon below to us, and we'll send
you some amazing facts about cream waste and the way to
You ought to know these things right now. Mail the
coupon today.

ee CC

| Stewart-Warner Speedometer Corporation,
121 Diversey Blvd., Chicago, Ill
Please send me, free, all your literature on Cream
Production and the books about the Stewart Speed Indi-
| cator for Cream Separators.

bred WRMIG [ENE acre see eaeqclcee sees ease ee keane cue 55°
My address

Page 20

THE CREAMERY JOURNAL

April 15, 1914

The Co-operative

Creamery Market

By PROF. G. E. FREVERT, University of Idaho

During the past few years considerable
has been done through cow test associa-
tions to improve the productivity of the
dairy herds of the northwest; however, the
study of market requirements and methods
of marketing has been sadly neglected, es-
pecially in the Pacific northwest.

While the general system of marketing
dairy products out here has not been care-
fully worked out, the co-operative cream-
ery has been more backward in this re-
spect than many of the individually owned
plants. In too many instances the co-oper-
ative creamery has simply relied on getting
the market through the production of high
quality. Where there is no market grading
system, as is the case in the northwest, the
creamery that puts out the attractive ad-
vertisement secures the trade, even with a
rather inferior quality of dairy product
Of course, in the long run, the creamery

ESTABLISHED 1869

GEO. W. LINN & SON

The Chicago Butter House

340-342-344 West South Water St.
near Lake St. bridge

Would like to contract with you for your make ot
Fancy Creamery in tubs. Can offer you a liberal
contract.

Will pay a price for quality. Send us a sample
shipment.

Best Equipped Butter House in Chicago

References: National Bank of the Republic, Chicago; Plain-
view State Bank, Plainview, Minn.; The Creamery Journal.

Zenith Butter & Egg Co.

Harrison and Greenwich Sts., New York
Receivers and Distributers
Give superior service and real results. That
covers it, consi or write. Refer to your

bank, Creamery Journal or cancel
S&S our shippers. uy

SU eee ee

W. I. YOUNG W. B. YOUNG

ESTABLISHED 1854

W.I. Young & Co.

Wholesale Dealers in

Butter, Cheese and Eggs

149 Reade St, New York
WRITE US

Refer by permission to Irving National Bank,
N. Y.; Fidelity Trust Co., N. Y.; Dun’s
and Bradstreet’s Agencies.

TU:

SUC en

TTT eee

Jacob F. Miller Established 1864

BICKEL & MILLER

PHILADELPHIA EGG HOUSE

EGGS, BUTTER AND POULTRY

Butter and Eggs in Car Lots or Less
322 So. Front St. PHILADELPHIA, PA.

References: Irving Nat'l Bank: Southwestern Nat.
Bank; Dun and Bradstreet Correspondence solicited.

We want to do business with you

producing the best quality wins the mar-
ket. However, the creamery making the
superior product should advertise the same
“9 as to bring it to the attention of the pub-
Tey

One way for the creamery to improve its
markets is to supply such products as are
demanded by the public and for which there
is, if possible, a local market. In the past
the co-operative creameries have depended
too much upon their competitors to mar-
ket their butter, never considering the pos-
sibility of developing a local trade in butter,
cheese, ice cream, sweet cream or milk.
Many co-operative creamery managers are
so busy with running the plant that they
give little time or thought to the develop-
ment of a market for the products. In this
respect the centralizer, that is continually
studying the market requirements, has a de-
cided advantage over the creamery that
does not consider whether it is producing
the product that is wanted by the public.

Another factor which the small co-oper-
ative creamery must face is that of supply-
ing their trade the year around. In many
localities—in Idaho at least—where small
creameries exist, winter dairying is not car-
ried on to the extent that it should be. As
a result of this, the creamery may work
up a market for the butter during the flush
season of the summer months, but when
winter comes be obliged to turn its busi-
ness over to other sources, thus disgusting
the trade as well as having to work up a
new trade the next spring. This is a very
serious trouble with the small creamery of
the northwest at the present time. Of
course, by making a high grade of butter
and storing it for the winter, the small
creamery could hold its own trade well.

This brings up the question of storage
of butter from the summer to the winter.
In the average co-operative creamery in
the Pacific northwest the storage facilities
are meagre.

The production of high-grade butter is
the main factor entering into the develop-
ment of a permanent market for it. In
making a study of the butter produced in
Idaho, I have found that the co-operative
creamery in most instances is producing a
product inferior to that of the large cen-
tral plant. Certainly this condition of af-
fairs should not exist if the co-operative
creamery were managed by a competent
buttermaker. It is my belief that the cream
received at the local creameries is of a
much better quality than that shipped con-
siderable distances to larger plants. The
trouble then must be in the equipment and
management of the plant. Too frequently
—in the state of Idaho at least—when a
co-operative creamery is started some fa-
vorite son who perhaps at some time in
his earlier days has seen the inside of a
creamery back east is put in as butter-
maker because he happens to have a pull
with one of the stockholders. Such a but-
termaker has no knowledge regarding mod-
ern methods in the creamery, and in most
instances does not want to know. Under
such conditions, is it any wonder that the
quality of the butter made at the co-oper-
ative creamery is not up to standard and
will not hold up in good quality during
storage? This is a very vital question in
determining the success of the co-operative
creamery. The extra cost of securing a
buttermaker who has been trained recently
at one of our agricultural colleges is easily

overcome in the added profit to be derived
from the higher quality of butter produced.
As proof of this, I need but to refer to the
scoring contest at the Idaho state dairy
convention in which butter was made by a
student in the six months’ dairy course
at the University of Idaho that scored 4%
points higher than any co-operative cream-
ery exhibiting butter at the convention,
while one of the co-operative creameries
received a score of 6 points lower than the
score given the butter made by this dairy
student. So great a difference in the qual-
ity of the product certainly should be a
subject for meditation by some of the
boards of directors of some of the co-op-
erative creameries. Too frequently the
failure of the co-operative creamery is
blamed on the unfair competition when the
fault really lies in the management: of the
co-operative concern.

The question then comes: “What can
the co-operative creamery do to secure bet-
ter markets for its products?” Certainly
the first important consideration is that of
securing a competent, dairy-school-trained
buttermaker to manage the plant. A dif-
ference of several points in the quality of
the butter will in the long run determine
whether the creamery is going to have a
satisfactory market for its products. The
difference in salary between the competent
buttermaker and the would-be buttermaker
is easily offset in the added demand for the
products of the creamery. 7

The question of supplying the market
the year around in order to hold the trade
is a very important one in establishing a
permanent market for the products. This
is rather a difficult problem to cope with.
The encouragement of winter dairying
would doubtless be one method of over-
coming this difficulty. Another might be
that of having some central storage house
for a federation of co-operative creameries.
The storage facilities in most of the small
plants are not such as to warrant success
in the storage of butter, as would be the
case in a central cold storage plant. Such
a storage plant, of course, should be located
in a city where much of the butter could be
sold locally to good advantage, and if ne-
cessaty eastern butter could be shipped in
to supply the slack season.

The manufacture of ice cream in the local
creamery is rapidly developing a market
for butter-fat. This again depends largely
upon the ability of the buttermaker. He
should understand the importance of sell-
ing as much as possible of the butter-fat
in the form in which it will yield the great-
est profit. There is no question that the
competent man in a local creamery can
produce much better ice cream than can be
produced from butter by the homogenizing
process.

Taking the market situation as a whole
into consideration, I would state that:

1. The co-operative creamery in the
northwest should secure a better butter-
maker who has had a dairy school training
and who has some business ability, even
though his salary may seem rather high.

closer co-operation is necessary
among the co-operative creameries of the —
Pacific northwest themselves and with the
co-operative creameries of such states as
Minnesota and Wisconsin.

3. The development of side lines, such
as the manufacture of ice cream, cottage
cheese, the sale of sweet cream and milk
is an important factor in securing the best
possible price for butter-fat received at the
co-operative creamery.

It is reported that the Newell (Iowa)
Creamery Company has equipped its cream-
ery with a small refrigerating machine.

April 15, 1914

The Auto Truck

Few men, in any line of activity, have
more miles to cover each day in the year
than the milkman. Little wonder it 1s,
then, that the dairyman has seized upon
the motor truck and made it save him both
time and money.

Arden dairy in southern California, the
Timms dairy in northern California, Cape
May Farmstead of New Jersey, Edgewood
Farms of Wisconsin, and dozens of other
leading milk producing plants have given
the auto truck a fair test and have proved
conclusively that it saves them considerable
money in the course of each year, to say
nothing of the advertising it brings to them.
Unquestionably a big white or buff auto
truck, bearing the name of an up-to-date
dairy, brings to the milkman a prestige not
to be considered lightly, for the truck at-
tracts the eye of thousands, as it hurries on
its way, and serves as a traveling advertise-
ment for high class dairy products.

Unless they have been confronted with
the fact, few dairymen, who are now main-
taining horse drawn delivery wagons, will
admit that the auto truck is an actual econ-
omy, but a Michigan concern, which recent-
ly made a rigid test, has produced figures
which give the truck a big lead over-the old
horse and wagon system.

On a dairy where two horse-drawn ve-
hicles were in use, an unbiased test brought
out the following facts:

Under the horse system it required two
drivers who each received $50 per month;
stable board at $9.50 per head each month
—being $19; blacksmith bill for shoeing two
horses, $3; painting and repairing wagons,
and setting two tires, $2.50; harness repairs,
83c; 6 per cent interest on the investment
consisting of $650, being $3.25; horseflesh
depreciation, $5; depreciation on mechan-
ical equipment, $2. On a basis of having
two drivers operate two single-horse deliv-
ery wagons, the expense for one month to-
taled $135.58, an estimate which seems in
every way fair.

One motor truck was put in the place of
the two horse-drawn outfits, and the ex-
penditure footed up as follows:

One truck, at $750—which is but $100
more than the equine delivery investment;
one driver at $50 per month; $10.50 worth
of gasoline; grease and oil to the extent of
$3.15; allowance for wear and tear on tires,
$2; 6 per cent interest on investment, $3.75;
giving the truck five years to serve its mas-
ter, the depreciation, figured at 20 per cent
a month, amounted to ‘$12.50; while repair-
ing and painting was figured in at $3; mak-
ing a total of $84.90 during the 30 days.

If it cost the dairyman $84.90 to operate
one truck which handled all his business,
as against an outlay of $135.58 for the main-
tenance of a two-man, two-horse delivery
system, is it any wonder that he switched
over to modern machinery?

By ‘turning his horses into the pasture,

and putting an auto truck in their place,
the dairyman made an actual saving of
$50.68 per month. In addition to the extra
money he was able to add to his bank ac-
count, the dairyman also found he was able
to shorten his hours and give his patrons
quicker service.
_ The dairyman who is using an auto truck
today is getting his milk to market without
churning it en route, is putting in less
hours than he formerly did, is building up
a bigger business as a result of his progress-
ive methods—for the public is quick to
turn to the concern which features things
which are sanitary, convenient and up-to-
now—and is actually banking money on
the change. :

That’s why the dairymen throughout the
country are so deeply interested in the

THE CREAMERY JOURNAL Page 21
200 eee
: Bigger Dividends :
= The demand among buttermakers for =
= } , MT =
= Cleaner and Cleanser 2
= has greatly increased the past few years owing to a firmer realization that the =
= better the sanitary conditions of a creamery, the easier it is to produce a higher =
= quality of butter and the easier it is to command better prices. =
= By improved sanitary conditions the buttermakers of Iowa last year were =
= able to receive 1%c per pound more on their yearly output of 100,000,000 pounds. =
= Bigger dividends from better sanitation has been their actual experience. =
= The demand for Wyandotte Dairyman’s Cleaner and Cleanser has also continued to increase =
= because buttermakers realize that it is a dependable cleaner. It not only sweetens and freshens =
= and cleans well today, but tomorrow, the day after and a year hence it maintains these same =
= sanitary conditions for which it has become world-wide known. =
= Indian in Circle For maintaining your creamery sanitation at the highest level, all Dairy =
= Authorities agree that the aid of Wyandotte Dairyman’s Cleaner and Cleanser =
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ETITETUTUINTTETENU ENE TU THON EEUU TU OU EE TU ONE U CUTOUT EUU ONT ETON UNE UU OOOO UUCAUUO OUTDO UUOU UA UOOTU TOO UAU EO ECUTU TUE OTUTO TUTTO LUT TTH TUTTE TTT TT TROUT TTT RT TTT TTT TTT i

achievements of auto trucks——Howard C.
Kegley.

[Mr. Kegley’s figures, or estimates, we believe,
are practically correct with the exception of a driver;
$50 will not, in the west at least, hire a man capable
of driving an auto truck, A cheap man is expensive
on an auto truck.—Editor]

Holmes With Morris & Co.

An announcement of considerable im-
portance is to the effect that W. H. Holmes.
of Chicago, has gone with Morris & Co.’s
produce department, his headquarters now
being at the Union Stock Yards in Chi-
cago. Here he will be engaged in effect-
ing a better organization of this important
department of this big packing firm. Mr.
Holmes was formerly president of the
Fox River Company and is very widely
known in the trade and regarded as an un-
usually competent man. He is a director
of one of the leading banks at Aurora, III,
and is said to have drawn out of the Fox
River Butter ‘Company a very considerable
sum. It is also reported that W. T. S.
White is to go with Morris & Co. “Sher-
man” White, as he is better known, has
been a very prominent figure in the poultry
and egg trade. He was closely connected
with the Ponds at Keokuk, Iowa, and after
that with the Clarinda Poultry, Butter &
Ege Company at Clarinda, Iowa. After
the sale of these interests to Swift & Co.
Mr. White went to ‘Chicago and opened
an office on Clark street where he operated
for himself. Some months back he under-
took the erection of the plant and develop-
ment of the business of Sherman White &
Co. at Ft. Wayne, Ind., in which enterprise
he has been ably assisted by Fred H.
George. It is understood that Swift & Co.
and Morris & Co. are operating pretty
closely, and this new move is regarded as
one of importance in the trade.

The establishment of a chain of co-op-
erative creameries throughout Missouri is
the plan of the executive committee of the
Missouri State Federation of Commercial
Clubs. To that end it was decided to em-
ploy an expert creameryman to canvass
the farmers of the state with a view to in-
ducing them to aid the project by moral
and financial support.

It is announced that the Fairmont
Creamery Company at ‘Columbus, Ohio, is
now putting out butter in quarter-pound
prints, four being wrapped together in a
single pound package. Each quarter pound
has a cross section just the right size for
serving.

The Blue Valley Creamery Company, C.
J. Walker, manager, Springfield, Ill., is hav-
ing erected a new creamery building to be
two stories high, 50 by 100 feet in dimen-
sions. The Striffer Ice & Cold Storage
Company will furnish power and refrigera-
tion.

The Crescent Creamery Company, Tu-
cumcari, N. M., has been organized with
$10,000 capital, by M. M. Mortensen, H. L.
Boon and others to establish a modern
creamery to be equipped with refrigerating
plant.

The Triangle Ice'Cream Company, Alta-
mont, Ill., has been organized and has
leased the old cold storage plant of the W.
L. Snook Estate on the west side of the city
where they will build a modern ice cream
factory.

The Ellsworth (Iowa) Creamery Com-
pany is having its creamery equipped with
a 2¥%-ton refrigerating machine, furnished
by the Creamery Package Manufacturing
Company.

The Millersburg Creamery - Company,
Millersburg, Ohio, recently organized with
$10,000 capital, is fitting up a modern cream-
ery. John Burkey is president and C. J.
Fisher, secretary.

Enough stock has been subscribed to in-
sure a co-operative creamery at Deer River,
Minn.

ST TTL TTT TU TELTULSOTLT TTL TILT. Sn OSL PU nS SNOT

Modern Buttermaking and Dairy
Arithmetic (regular price $1.50) and
The Creamery Journal one year, both
for $2.00.

AVUTTENUNUOEA AOTEAROA

Page 22

THE CREAMERY JOURNAL

April 15, 1914

Ice Cream Case Argued

With bricks of ice cream Attorney Gen-
eral George ‘Cosson of Iowa recently dem-
onstrated before the supreme court the
possibilities of fraud in the manufacture of
ice cream, in defending the lowa ice cream
standard law which is attacked in the cases
of the state vs. Hutchinson and Sanders
Ice Cream companies. The attorney gen-
eral refrained from offering the court any
of the delicious appearing bricks, but he
sampled them himself and seemed to en-

joy it. The ice cream was made up for
demonstration purposes by Professor
Crowley, expert employed by the _ state

dairy and food commission. He followed
the recipes submitted to the supreme court
by Jeffreys Carlin of New York, attorney
for the National Ice Cream Association of
America.

Three formulae were followed,
bricks produced appeared practically the
same, and the taste was apparently the
same, yet one was made at a cost of l5c a
gallon, another at 39c, and the third at a
cost of 60c a gallon. The cream at 60c a
gallon contained 20 per cent butter-fat,
8 per cent more than the Iowa law requires.

The attorney general had a fourth brick
of ice cream which was made of oleomar-
garine and saccharine, there having been
no cream or sugar placed in the mixture.
He told the court that it is possible to make
ice cream in hundreds of ways and that,
without a standard, there are unlimited
ways to practice fraud on the public and
that the public is so deceived in the prod-
uct that it is impossible to tell the differ-
ence by tasting.

Mr. Cosson

and the

ridiculed the argument of

Attorney Carlin that the public shouldn’t

expect ice cream to contain cream because
the product is called ice cream. He said
that the argument that because German
silver is not silver at all and that other arti-
cles are not what is claimed for them is no
reason why ice cream should not be made
of cream as intended.

The court showed considerable interest
in a small bottle which the attorney general
produced. It contained saccharine, a sweet-
ish substitute for sugar. This, he said, is
used extensively, and a pound of it at a
value of $1.15 is equal to 500 pounds of
sugar. The stuff is used in the manufacture
of ice cream, he claimed, to reduce the cost.

The attorney general brought a smile to
the faces of the judges when he mentioned
in exhibiting the brick of ice cream made at
a cost of 15c a gallon, that he had purchased
a bit of that in his time at pleasure resorts
at a retail price of 10c a dish. He empha-
sized that, no matter how cheap the stuff
could be made, the retail price always re-
mains the same.

Another Iowa Association

At Garner, Iowa, on April 2d, the first
meeting of the buttermakers of that sec-
tion was held to organize a local associa-
tion. The Victoria Hotel served a special
dinner to about 40 creamerymen and friends
who had gathered to assist in starting the
new organization out right. After the
noon-day meal the dining room was cleared
for the meeting. Charles Conway, of Gar-
ner, was chosen chairman and later elected
president of the organization, and A, M.
Hanson. of Thompson, was elected secre-

tary. H.C. Thompson, of Buffalo Center,
was chosen. vice-president. The secre-
tary was delegated to perform also the
duties of treasurer. A committee consist-

ing of A. E. Gimer, E. P. Conway and J. A.
Fenger was appointed to select an appro-
priate name for the new organization and

to act as a program committee, etc. During
the afternoon short addresses on topics of
(interest were given by Judge Quarton, of
Algona, H. E. Forrester, of Charles City,
and T. A. Clark, of West Bend, the latter
two members of ‘Commissioner Barney’s
pure food and dairy force. Judge Quarton
suggested that monthly meetings of the
organization ought to be held, picnics in
the summer time when the weather is right,
and an indoor meeting when it is too cool
for getting together outside. At these
meetings topics of special interest, such as
the production of clean cream, the raising
of dairy cattle, the construction of sanitary
barns, etc., should be provided.

Seven samples of butter were submitted
at the meeting and scored, Charles Con-
way carrying off first prize.

It was also planned to get samples of
butter from the various countries of the
old world—such as Denmark, Siberia, Ger-
many, Australia, etc—that are now com-
peting with American butter, and to have
these products scored and on _ exhibition
for the benefit of the members at the next
meeting.

The date of the next meeting and the
program therefor are to be arranged by
the committee above mentioned.

No boundary was set for the territory
that the organization might include, the
thought being to extend it as far as it might
prove useful.

So well pleased were the buttermakers
with the courtesy extended by C. A. Fris-
bee, proprietor of the Victoria Hotel, that
suitable resolutions were passed and pre-
sented to Mr. Frisbee before adjournment.

Officers Named

The directors elected at the recent annual
meeting of the Minnesota Local Creamery
and ‘Cheese Factory Association met April
Sdminwote bag e ihevwares) Je jibannelle
Carver; Peter Engelstad, Thief River Falls;
Emil H. Ek, Cokato; F. D. Currier, Nicollet;
A. J. McGuire, Grand Rapids. Mr. Currier
was persuaded to continue to act as secre-
tary, the board re-electing the old officers:
J. J. Farrell, president; Peter Engelstad.
vice-president; Emil H. Ek, treasurer; F. D.
Currier, secretary. The board discussed
future plans in reference to the activities of
the organization and the _ solicitation of
more creameries for the membership roll.

Complain of Ice Cream Rates

Express rates on ice cream shipments
and return of empty containers in Nebraska
are the subject of a complaint filed by the
Nebraska Ice 'Cream Association with the
State Railway Commission. It is charged
that the express companies are getting an
excessive rate on the short hauls by classi-
fying ice cream as merchandise for the
first 75 miles at 75c, and then changing to
“general special” classification. This, it is
claimed, is a discrimination against the
state dealers. Ice cream is generally classi-
fied as a food product under a general spe-
cial rate.

Hutchinson Gets Contract

For the fourth successive year the United
States navy has gone to Hutchinson, Minn.,
with a big contract for high-scoring butter.
Last summer the Hutchinson. Produce
‘Company filled a contract for 100,000 pounds
scoring 95 or better. This year the Farmers’
Co-operative creamery gets a contract for
50,000 pounds and the Hutchinson Produce
Company one for 150,000 pounds.

Minnesota Politics

The political bee does a lot of buzzing
amongst the dairy people in Minnesota.
John J. Farrell, of Carver, has filed as a
candidate for the democratic nomination as
state senator. Mr. Farrell is president of
the National ‘Creamery Buttermakers’ As-
sociation, one of the officers of the Minne-
sota Local Creamery and Cheese: Factory
Association, a good speaker, level headed, a
real man and a real buttermaker. If all the
‘buttermakers in Minnesota lived in Mr.
Farrell’s district he would go to the state
senate and higher up in short order.

Chris Heen, manager of the co-operative
creamery at Osakis, Minn., has filed for the
nomination as representative in the state
legislature from his district. Mr. Heen is
an A No. 1 creamery manager, which means
that he has all the general qualifications of
a useful member of the legislature, and in
addition his experience as an officer of the
Minnesota State Dairyman’s Association,
of which he is now president, makes him
especially qualified to represent the very
co-operative county of Todd and the dairy ©
industry in general.

S. G. Gustafson, formerly of Delano,
Minn., and who resigned his position as
creamery inspector with the Minnesota
State Dairy and Food Department to en-
gage in the creamery business in (Canada,
has returned, and has again been employed
by Commissioner Winkjer. Thos. Manley,
of St. Paul, for a number of years a dairy
inspector with the Minnesota department,

has resigned, the resignation taking effect
April 15th.

W. L. Schellhorn succeeds E. N. Alt-
meyer, who recently resigned to go with
the C., B. & Q. Railwav as traveling agent
for the Merchants Despatch St. Paul office.
Mr. Schellhorn comes from the St. Joseph,
Mo., office, is an experienced freight solici-
tor, well posted in the transportation busi-
ness and will make a valuable addition to
the creamery traveling fraternity up north.

| _ (ITM

Want Clearings

| MUM

POSITION WANTED—By married man, 23 years
old, in small creamery as buttermaker or second man
in large plant. Have had one year’s experience in
creamery and ice cream plant, and a course in dairy
school Can_ furnish references. Address Earl
Tiefenthal, Allegan, Mich.

POSITION WANTED—By a Holland butter-
maker of long experience. Five years in American
creameries, Gan take charge of farmers’ creamery,
including secretary work. Strictly temperate; no
drink or tobacco. Married. Satisfactory reference
from present employer. Can come at once. Write
to No. 1111, care The Creamery Journal.

FOR SALE—Ice machine, 4-ton Barber com-
pressor, complete with brine tank, condenser, ete.,
all ready to run in good shape. Will be sold cheap.
Address Fulton Creamery Co., Fulton, Iowa.

Cn |

TULLE

WANTED—Information regarding good creamery
for sale. Send description and price. Northwestern
Business Agency, Minneapolis, Minn.

WANTED—To get in touch with any party havy-
ing a 3,000-pound Alpha turbine separator. It must
be guaranteed to be in first-class condition. Address
(eA Davies, 410 Fifth St., Portland, Ore.

WANTED—Second-hand 300-gallon Jensen cream
eae in good repair. Address J. S., care Creamery
Journal.

ih)

Mi ij paces!

ti TT | =

| + TT "

Bip ataceee
ad Smee ie) Bes
Levert = nae — = c

“SHARPLES”
THE FACTORY TUBULAR

; I ‘HE development of a creamery to its
highest output at the lowest expenditure
of time and money is what the installation

of the SHARPLES TUBULAR CREAM
SEPARATOR accomplishes.

The cream travels the entire length of the suspended,
bottom-fed bowl, reaches the cover with little force,
flows into its receptacle and permits the butter-fat
Slobules—which produce the finest quality of butter—
to remain unbroken.

The almost frictionless ball bearing from which the tubular bowl
hangs requires but little power. Because of this absence of friction,
the machine consumes but two gallons of oil a year.

Suspended by a single ball bearing, the tubular bowl is capable of
a great number of revolutions a minute, and this speed affords the
greatest centrifugal (or skimming) force.

Send for the Factory Tubular Book
THE SHARPLES SEPARATOR CO.

WEST CHESTER, PA.

Chicago, Ill. Dallas, Texas Minneapolis, Minn. Kansas City, Mo. Toronto, Can.
San Francisco, Cal. Portland, Ore. Omaha, Neb. Winnipeg, Can. Agencies Everywhere

|
mere 2 TDN

The Satisfaction of Dealing With

The Creamery Package Mfg. Company

When you do business with us, you are
doing business with a responsible concern.
We did not spring into being last week. We
have been serving the dairy industry for more
than a quarter of acentury. We shall continue

to serve it that much longer.

We have become known:as the “quality
house” throughout the trade—a reputation we
have ever striven to attain and which, now
having, we are not going to lose. We manu-

facture nearly all of our important lines of ap-

paratus. We are responsible for. the material —
and construction, as well as the sale. Agents,
on the other hand, are interested in the sale
only.

Surely, you can see that there must be
distinct feeling of satisfaction in dealing with
us—in knowing that whatever the price th
value will be there and the goods will be righ
—that if perchance something is wrong, w
will make it right. Remember, a conservative
guarantee from us is worth more than a sen

sational one from a less reliable firm.

THE CREAMERY PACKAGE MFG. COMPANY

Chicago, Ill.
Toledo, Ohio

Waterloo, Iowa Minneapolis, Minn.

Philadelphia, Pa.

Kansas City, Mo.
Albany, N. Y.
Omaha, Neb.

Eating

CRE

THECREAMERY

The National

Creamery

| Magazine

im VOL. XXV NO.7 WATERLOO, IOWA, MAY 1, 1914 ONE DOLLAR A: YEAR

Quincy MarketColdStorage

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a UUUDUUNUUUNULNANUANN an WOTTUUUTTTULTVLALTRULLTTRATELLLTP LULL LLU L LLL UUNNOQUOUUUNANOUUTUUAANAETLTAA mn te mm t n it tM in

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1,500,000 cubic feet, exclusively for butter. The only cold
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—The only cold storage in Boston proper with track con-
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Freight Railway, connecting with all railroads entering Boston.

By shipping carlots direct to the Quincy, care of
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without cost to you for either switching or teaming.

Published ea FRED 7: KIMBALL CO., Waterloo, Iowa

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New Belt-Driven Machines New Steam Turbine Driven Machines

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Vol. XXV No.7

It used to be that the small boy was in
his element when he could get to turn an
ice cream freezer for the local restaurateur
in return for a dish of ice cream. Next to
carrying water for the elephant, when the
circus came along, and going barefooted
the opportunity to sweat, puff, and struggle
over that freezer was the finest thing on
earth in boydom. -

But now things have changed.

The boy must look to other pursuits to
earn for him his dish of cream, just as the
elephant demands the cash in this money-
mad era instead of a muddy bucket of H20.
The restaurateur no longer has an ice
cream freezer to be turned. In these pro-
gressive days when proper combustion in
smoking tobacco is a serious problem for
the factory to solve for the discriminating
smoker, and dentistry has taken on work-
shop aspects with the artisans numbered
and working at day wages for an incorpor-
ated concern, the ice cream vendor has
found another way of getting cream to
serve heat-prostrated people other than by
making the substance himself. Steam is dis-
Becing the brawn and muscle of the small

oy.

This is decidedly an age of centraliza-
tion, and, despite agitation to the contrary,
organized industry must succeed. It is suc-
ceeding, for itself and for you. At one
time it may have been essential that the
restaurateur make his own cream. But that
time is not now. Indeed, there are those
who persist that ice cream never should
have been made in the usually untidy rear
storeroom of the ice cream parlor. And
there is method in their madness.

It has long since been de-
cided that to ship raw mate-
rials long distances to be
worked up into salable com-
modities is the worst kind of
, bad business. It is the same
in the case of milk or cream,
the chief content of ice
cream. The modern dairy-
man has discovered, he has
reasoned out that the proper,
and only sensible, economical
, and sanitary means of ice
cream making is at the dairy.

| So doing saves expense,
avoids contamination and
| gives better results. all
around.

Quickly grasping the value
of the new way, the res-
taurateur has not been slow
to take up the new idea. He
is not only saved the muss
and worry of making his own
cream, but there are many
other features in the new

Che Creamery Journal.

The Wational Creamery Magazine

WATERLOO, IOWA, MAY 1, 1914

One Dollar a Year

By MONROE WOOLLEY

scheme that appeal to him. It is no longer

Commercializing the Creamery

without additional outlay for equipment.

necessary for him to send his family sales + Hence, it was not long before he found the

out in card-board buckets, and he is at no
expense for ice to repack his wares during
the day to keep them from melting. The
dairy upon request will send him small
amounts already packed in cans for the
family trade, and if he knows how to figure,
as a successful restaurateur must know, he
never buys a larger amount than he can sell
before re-packing is necessary. Under the
old system he never could figure accurately
on the exact amount required to meet the
demand. At night he either turned patrons
away hungry or there was cream, lots of it,
left over to throw away. That was not prof-
itable, and if there was a way to avoid this
waste that way was too elusive for the deal-
er. It was the dairyman that solved the
problem. Ice he needed at all times at the
dairy. Often he operates his own ice plant.
There was a surplus that would go a long
way in freezing up cream for the puffing
populace in the city. In the end he found
that the same wagons that carried the raw
milk to the restaurant might just as well
carry the made-up ice cream. It was a
fine idea—one that enabled the perplexed
retailer to solve the vexing problem of sup-
ply and demand to a nicety. If at six in
the evening the vendor finds his supply run-
ning short all that is now necessary is to
call up the creamery by ’phone for what is
needed, even to the quart. In a jiffy the
wagon drives up with the order.
Following this innovation, other side
lines quickly occurred to the enterprising
dairyman, ever scheming and plotting how
to make his plant bring in more money

.could be served

sale of butter-milk could be made to help
feed his teams and to pay the drivers.

Metchnikof and the other scientists who
are writing ably on the prolongation of life
are aiding this project along by their theo-
ries. As the people are recognizing in but-
ter-milk a food having a tendency to better
health and lengthen life, there is a con-
stantly growing demand for butter-milk and
sour milk. -To meet this demand distribut-
ing points were necessary where customers
much as the public is
served with soda water, ice cream and beer.
The public could hardly be expected to hike
away out in the country to the dairy to get
its ration of the new elixir of life. The
theories of the sages were not quite that
convincing. Nor was it considered that peo-
ple having a weakness for the stuff could
be depended upon to keep it regularly in
their homes.

Some artful schemer finally thought of
placing butter-milk on sale at soda foun-
tains, and then, perhaps, another fellow fol-
lowing a night’s lark found that alcoholic
beverages were distasteful the morning aft-
er, and that good, old country butter-milk
had a much softer fall as it went trickling
down. Anyway, bars—good bars—got into
the butter-milk habit, and every first class
saloon and soda water fountain now serves
“Bossy’s Best Beverage” at 5c per.

This is but a passing review of the evolu-
tion of the American dairy business as it is
today. The modern dairy or creamery is
as a rule compelled to keep open pretentious
offices and depots right in town, just as the

A well built co-operative creamery—ice house in rear.

Page 4

THE CREAMERY JOURNAL

May 1, 1914

A substantial Wisconsin creamery building.

factory on the outskirts must have its down
town offices and warerooms. At present the
products 6f a creamery, especially in the
United States, are limited. Not long ago
the output was solely confined to butter.
The refuse went to feed the family of the
owner or to fatten the pigs. Now canned
milk and cream, ice cream, cheese and but-
ter-milk have been added to the list, and
before very long this list will be doubled,
and the dairy made a mint or a mine for
the owner.

The great Napoleon, who as we know
had a fondness for wars and women, also
had a failing for cheese. It is said that he
was especially fond of Swiss cheese. He
regretted that the French could not make
a similar grade, and when he found that
they could not after many trials under the
emperor’s patronage, undaunted, the little
man who knew no defeat hastened to im-
port Swiss stock and Swiss cheesemakers
into France to gratify his appetite and to
place his people into a profitable industry.
The project, however, was doomed to fail-
ure. The Swiss quickly learned that they
could not make real Switzer in the land of
weasels, and it wasn’t the weasels that pre-
vented, either. There was something, a
very necessary something, they failed to
bring with them from home. They told
the emperor that he would have to import
the Swiss pastures. There was a flavor in
Swiss grass that could not be duplicated
in France. With the proper pasturage the
cheesemakers said they could make real
Swiss, make it good, make it quickly. But
the mighty man met an early Waterloo in
this obstacle, and if he afterward indulged
in Swiss cheese it was through importers.

In this anecdote there is a lesson for
Americans.

We are blessed with all the requirements
for fancy cheese production. We have the
animals, the cheesemakers, and the pasture
—real Swiss pasture in some localities—
and in abundance, too. No matter what
her condition was in the time of Napoleon
as far as dairy products are concerned,

France today is one of the largest, if not
the largest, cheese producing country in
the world. Her exports of cheese amount

to millions of dollars annually. Because of
this the small farmer is prospering with his
herds.

What the United States needs is a big

man with a big cheese appetite—one that
has sufficient weight to stir our dairymen
and farmers. into making not only all the
cheese Americans can eat, but all the dif-
ferent kinds of cheese Americans want to
eat. That means a wide variety, for we
appreciate good things when we get a taste
of them. We are going gayly along spend-
ing millions of dollars to ship in fancy
foreign cheeses, when the best of raw mate-
rial for the making is right at our back
doors. Cheese is bound to become more
and more popular asa cheap, satisfying food
as time goes on. Europeans have always
found it so. Scientific research teaches that
it is good for one’s health, and with meat
yearly going higher in price, it is certainly
good for one’s purse.

We import more Roquefort from France
than any other one nation. That is saying
a great deal. Besides, we get a lot of other
grades of cheese, thousands of dollars
worth annually, from Germany. In fact
nearly every European country shows ex-
ports of dairy products to the United
States. Sorry to relate, even enormous
quantities of cheese, milk and butter are
exported yearly from our next door neigh-
bors, the Canadians. Now, from all these
facts it would seem that we were painfully
short on that one important requisite that
Napoleon lacked, pasturage. But don’t be
deceived. We actually have more virgin
pasturage, vast empires of which, like the
Swiss, are extremely rich, than many of
the large cheese importing countries of
Europe, combined, possess.

In view of this doesn’t it seem strange
that we are importing ship loads of Roque-
fort, Swiss, Limburger, and a dozen other
costly grades every year?

Not long ago I asked a big farmer who
owned some of the finest pasture land in
the country why this sorrowful condition
continued to prevail. His reply was charac-
teristic of many of his kind.

“Y’m too busy raising wheat,” he said.
“T suppose it’s that way with most of the
other fellows, too.”

Switzerland, which ranks’ with
greater nations in dairy produce, has an
area of less than 16,000 square miles. The
whole country is but a trifle larger than
our smallest state, Rhode Island. But
Switzerland has 21,000 dairies—institutions
worthy the name—some 14,000 of which

much

make and market cheese at
home and abroad. They
don’t have to worry over the
high cost of meat in that tiny
country, if they do get em-
barrassed when cheese and
milk falls a few cents in
price. Switzerland has fine
pasturage, and Switzerland is
too thrifty to let its pasture
lie idle, or to try to raise
wheat where a milch cow or
a milch goat should graze.

We have a Switzerland in
this country, a whole bunch
of Switzerlands, Switzer-
lands to throw at the birds,
if that impresses you more.
We are not confronted with
a problem of importing the
proper grade of terra firma
as was Napoleon. It is here

right now, out west, back
east, up north, and down.
south. One such section in

particular is heralded broad-
cast in embossed literature
by promotion committees in
that locality as the Switzer-—
land of America. It is the
scenery, not the pasture, that wins the sec-
tion the name and the attention. The pro-
motion committees are after settlers and
tourists. Both are quickly profitable, but
mostly for the merchants only. Cheese
and milk have never yet occurred to these
usually alert bodies. But let us be thank-
ful that cheese and milk, and ice cream, too,
have occurred to many far-seeing dairy-
men—men who are getting in on the ground
floor, possibly with a view to lowering the
record of our dairy-product imports in the
future.
The pasture areas of the Pacific north-
west and of southern Alaska are greatly
similar to those of Switzerland. Here the
winters are mild and the summers extreme-
ly cool. Much rain and little, if any, snow
and ice keeps the grass profuse and green
the year ’round, year in and out. Crop
failures, natural or artificial, are unknown.
To Oregon, Washington, British Columbia
and southern Alaska, and, indeed, to the
Aleutian islands, the whole country may
some day look for relief from cheese im
ports and the high cost of meats, as well
as a greater production of all manner of
milk products.
Switzerland’s exact prototype, her twin
sister, is to be had in Jefferson county,
Washington, through which runs the ma-
jestic Olympic range, greatly resembling
the Swiss Alps, with its many mountain
streams. It is this section that is being ad-
vertised to attract tourists. Here the val-
leys of virgin pasture, green 12 months in
the year, are waiting to snatch the cheese
championship from the holders across the
Atlantic. The county itself is so big and
transportation as yet so poor that a back
woodsman often has to travel for nearly a
week to get to the county seat to pay his
taxes.
In Jefferson county are two of the larg-
est and best equipped dairies in the north
west. The Glendale Creamery Company
of Chimicum, where the dairy is located,
has an office in the county seat, and is
owned by the leading and richest banking
corporation in Portland. This same organ-
ization until lately owned and operated one
of the largest dairies in Oregon,
Portland.
That there is money in the dairy business”
is shown by the results obtained by Will
iam Bishop, whose father before his death

neat

i
May 1, 1914 THE CREAMERY JOURNAL Page

(

hes & ’
\\i4* The Harder you Hit Er

The Higher she Goes!

Summer— 90° in the Shade—Circus Day
Taking a Day Off—Trying Out Your Muscle

Pretty fine to think of the good old summer time, isn’t it?

ES SIR, summer is coming and don’t you forget that when summer comes it is going
to bring with it, with all its good times, some pretty difficult problems for the butter-
maker to handle.

Summer time is not vacation time for the bad bacteria, the off-favor kind that cut the
butter scores down. You want to be prepared to hit ’em and hit ’em hard.

In other words, you want to have B-K on hand. Let B-K take care of the bad bac-
teria—you take care of the business and make the butter,

What you are after is ringing the bell.
; ert a big maul and put your back and arms into making a butter score that will ring
the bell.

The commission man is ready with the dough. He’s as square as a die. He pays you
to deliver the goods.
Send to your creamery supply man. They all handle B-K.
Tell him to express you a five-gallon demijohn at once.

Then you begin using it in every part of your plant wherever there is need of a germ
destroyer to kill the bad bacteria that cause so great a loss of money.

If you would like to have our book “Better Milk,” which gives a lot of valuable infor-
mation about the dairy and creamery business, send for it today. It’s free.

, General Purification Co. Les
603 Pi Bldg. * yl
“s2iy 2) Wanted—

MADISON, WISCONSIN
To hear from every buttermaker

who is asked to make good but-
ter out of poor cream,

You want to find out about
the B-K gas method of handling
poor cream.

It will startle you.

You won’t believe it at first
but the better buttermaker you
are the quicker you will see it

when we explain it to you.

Write for information on
B-K gas method of handling
cream,

Better write today for
summer is coming when
you won’t have time to do
anything but hustle.

&3) B-K Representatives

A Sold by all the big supply houses

Creamery Package Mfg. Co., Chi-
cago, Philadelphia, Kansas City,
Minneapolis, Albany, Toledo,
Omaha, Waterloo, Iowa.

J. G. Cherry Company, Cedar Rap-
ids, Iowa; Minneapolis, Minn,
A. H. Barber Creamery Supply

Co., Chicago, Ill

Ohio Creamery & Supply Com-
pany, Cincinnati, Ohio.

L. A. Watkins Mdse. Company,
Denver, Colo.

General
Purification

Company,
603 Pioneer Bldg.
Madison, Wis.

Gentlemen:
Send me information on B-K and
gas method of treating cream.

Page 6

THE CREAMERY JOURNAL

Established 1865

Beam, Turner Co.,

Philadelphia,

Pennsylvania

Butter, Cheese, Eggs, Poultry

Ask The Creamery Journal.

GEO. M. RITTENHOUSE

SAMUEL BINGAMAN

JUAN A. BABCOCK

GEO. M. RITTENHOUSE & CO.

154 Reade Street, NEW YORK

BUTTER AND EGGS

REFERENCES:—Importers and Traders National Bank; New York National Exchange Bank; All Commercial
Agencies, and The Creamery Journal.

We Want to Do Business With You It Will Pay You to Trade With Us

W. D. COLLYER & CO.

Successors to Collyer & Co.

BUTTER AND EGGS

Butter in any quantity and all grades. Eggs in carlots or
less. Write, wire or phone us,

Main Offices: 203 W. South Water St. CHIGAGO

Warehouse: 209 W. South Water St.,
Long Distance ’Phone, Main 3184.

W.B.A. Jurgens

‘COMMISSION MERCHANT
AND WHOLESALE GROCER
WALLABOUT MARKET
BROOKLYN NEW YORK

References: All Mercantile Agencies: Manu-
facturers’ Nat’l Bank, Brooklyn.

Tee

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owned the Glendale. Mr. Bishop’s place is
not as large or as pretentious as many
dairies in this country, but it has been a
money maker from the start—and it was
not wheat that made the money.

_ Mr. Bishop, once a state senator, keeps,
including young stock, about 250 head of
which fully 200 are registered Holsteins
and the remainder high class grades. There
are about 150 milch cows giving an average
annual income of $120. While the creamery
is small, it nevertheless produces 45,000
pounds of butter and 40,000 pounds of
cheese at a monthly cost of operation of
only $75. These figures do not, of course,
include the hire of 12 ranch hands. The
cheese and butter is marketed locally and
in Seattle. Mr. Bishop is of the opinion
that if all the farmers who are struggling
to get rich on wheat off of pasture lands
were to turn to milk and cheese, our im-
ports would soon cease entirely and the
farmers themselves would turn more profit
over per year with a whole lot less energy.

The adjoining county of Clallam is Jef-
ferson’s rival for dairy honors, and the en-
terprising dairymen around Port ‘Crescent
say they never expect their common ship-
ping center to become a great city, but
they are willing to wager that before a
guaranteed mechanical milking machine is
on the market to work with the already
guaranteed and successful cream separator,
Port Crescent will be the shipping center
for the finest dairy district in the United
States. If that spirit were to become epi-
demic in all our dairy districts our imports
would quickly drop off and the average fam-
ily begin to show a saving in meat ex-
penditures.

Across the strait of Juan de Fuca, in Isl-
and and San Juan counties—the only two
counties in the country entirely surrounded
by salt water—dairying is gradually becom-
ing the leading industry. In Island county,
which holds the world’s wheat yield per
acre, several hundred Hollanders recently
settled with their wooden shoes and their
cows, but minus the typical windmill. This
prospering colony,was not looking for
scenery or wheat land. It. recognized a
young Switzerland and jumped frantically
at the chance.

British Columbia, that vast empire which
is bigger than a whole bunch of our north-
western states put together, promises to
some day outshine all of Europe as a dairy-
ing district. British Columbia has the same
fine soil, the same green plains and val-
leys, and the same warm rains that our
western states enjoy. Already, showing a
determination greatly lacking in our coun-
try, she is making a creditable showing
against much older and more thickly set-
tled localities in milk and cheese exports.

Southern Alaska and the Aleutian islands,
the latter some day to be the last stand for

May 1, 1914.

the big beef-cattle ranchers of the United
States, are both adapted to dairying, the
former more so than the latter.

Canned milk is rapidly gaining more pop-
ularity despite colicky babies and the pre-
judice of that small group of citizens who
live not far from the old cow’s teats. There
are places in the world where cows do not
thrive at all, places where they just can-
not live, under present circumstances at
least. To these places, not so few as you
might imagine, milk must go in cans,

_ The United States is rather late break-
ing into the canned milk game, too. But
it is better late than never, so the old saw
goes. One of our biggest canned milk con-
cerns early recognized in the northwest a_
coming dairy country, and showed its faith
by establishing its headquarters and lead-
ing condenseries in or near Seattle, where
Occidental rail meets Orient sail, and
where, as this company says “the richest
and finest milk is produced from contented
cows that feed in the finest pastures and
drink from streams fed by living springs.”

This company has 14 condenseries in
Washington, Oregon, Wisconsin (in which
latter state the American Swiss cheese is
made), and Illinois. This organization,
continually striving for better things in
canned milk and cream, just as the tobacco
factories are worrying over such trifles as
proper combustion in the lighted weed,
boasts that it begins on the farm with the
feeding and care of its cows to secure the
high quality of milk which is evaporated
into its well known brand.

A great many people seem of the opinion
that canned milks are but a substitute for
the real thing. The impression appears
general that canned milk is not much bet-
ter than chalk and water mixed and pleas-
ingly flavored. Whereas, in canning milk
nothing is taken from it but the water |
content, leaving only the creamy solids. Of
course it will be difficult to believe that
canned milk will ever, reach the perfection
the fresh product holds, but in countries
where the fresh is not obtainable and where
conditions in cow countries are against the
sanitary vending of fresh milk the canned
article is a boon, a real scientific achieve-
ment.

All the milk used in Panama and the
Philippines, and _ practically all used in
Porto Rico and Central America, is of the
canned variety. It is the same with all
tropical and some sub-tropical countries.
The supply comes pretty much from every-
where—except, of course, from the United
States.

For a number of years Switzerland, Ger
many, France and Holland, largely the for-
mer, filled the demand in the Philippines,
a United States possession. What few big
concerns there are in this country are now
fighting, not for a share of this business,
but for all of it. It means furnishing milk
to 8,000,000 milk-hungry people. Just be-
yond the Philippines lies a domain where
lives half of the entire population of the
whole world. Manila is the door to that
great section. This particular half of the
world’s population, or by far the larger part
of it, is terribly short on milch cows. In
past decades it has been our whim to sell
only wheat and some other jim-cracks to
the seething masses of humanity in the far
east. Master builders have planned an
schemed to get grain to them just as fast
as the farmer schemed and planned to raise”
the grain—probably on good pasture land. —

Of course the raising of wheat for ex-
port should not be stopped. It is profitable.
It is not the purpose of this article to dis-
courage wheat production. The world must
have bread just as the world must have

TM MMMM MMMM

May 1, 1914 THE CREAMERY JOURNAL Page 7

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Page 8

COPE

A
Square

Deal

HATS. what
we believe in
and that’s what
you will get if you
ship us your butter.

You will profit by
siving us a chance ina
business way to prove
‘our assertions.

Try us and see for
yourself.

The Fox River

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The House of Quality
and a Square Deal
CHICAGO NEW YORK

1533 Michigan Ave. 78 Hudson St.

Sam Haugdahl, St. Peter, Minn.,
Western Representative

COU eee

THE CREAMERY JOURNAL

milk. But what sense is there in trading
wheat for milk and cheese when milk,
wheat and cheese thrive right here at
home? Our imports show that we are do-
ing this very thing, and the climbing cost
of living shows that it is quite time to make
a change. Especially is this true when we
remember that we are blessed with un-
worked Switzerlands of giant size and un-
equaled richness awaiting only the coming
of the cows and the cans.

An Iowa Enthusiast

Herewith is a likeness of A. M. Hanson,
of Thompson, Iowa, who was elected sec-
retary of the recently organized Iowa River
Buttermaker & Dairy Boosters’ Associa-
tion. An account of the organization of
this association was given in the April 15th
Creamery Journal.

A. M. Hanson started as a helper with the
Union ‘Creamery Company, of Emmons,
Minn., in June, 1898, where he worked un-
der O. A. Storvick for nearly three years.

A. M. Hanson.

After this he took a term of instruction at
the dairy school at St. Anthony Park, Minn.
Completing the course there, he was placed
in charge of the Lake Mills creamery,
where he worked as buttermaker for one
year. Then he transferred to the Hartland
Creamery at Northwood, Iowa, running this
plant successfully for eight years. After
resigning here he took a brief rest—to be ex-
act, the rest was exactly three days. Then
he went to the Clover Valley Creamery at
Twin Lakes, Minn., and ran this plant for
two and a half years. Mr. Hanson says
that, although he was educated in Minne-
sota, for some reason or other after having
worked down here in Iowa he didn’t feel
exactly at home up north so he decided to
come back. He took charge of the Thomp-
son, Iowa, creamery the first of July, 1913.
During the 16 years that Mr. Hanson has
been engaged in the creamery business there
have only been three days when he did not
have a creamery under his charge, and out
of all this time he has had just two weeks
vacation. So now, knowing as much of his
history as we have briefly given you above,
it is scarcely to be wondered that his as-
sociates should have picked him out as sec-
retary of the Iowa River Buttermaker &
Dairy Boosters Association.

The Underhill Creamery Company, of
Elyria, Ohio, are erecting a one-story frame
building.

May 1, 1914

Net Weight Law Again

City Sealer Bressler of Elkhart, Ind., has
called the attention of the Nappanee
Creamery Company to what he construes
to be a violation of the rules of the state
board of health and weights and measures
laws. The sealer says the packages sent
to Elkhart by the Nappanee company do
not comply with the section requiring that
the net weight in avoirdupois pounds or
ounces shall be marked on the outside of
packages in the form of prints, rolls or
tubs, if such packages are to be- offered
for sale in any other way than by weight.
He says the packages are being sold with-
out weighing in Elkhart.

California Cheese

The comparatively low price for butter—
low in comparison with what this product
has been bringing of late—that is being re-
ceived this spring on the west coast, the
Pacific Dairy Review finds, is turning quite
a good deal of attention to the production
of cheese, particularly in California. The
prospects are for a largely increased output
of cheese this year. This publication adds
a word of caution as follows: “The class
of cheese that is commonly made in the
state has only limited and local demand,
and it will not require a whole lot more of
it to supply the market. What the Cali-
fornia cheese trade needs is more goods of
high quality and that will keep well under
storage, such as the cheddar stock that is
imported from New York and Wisconsin.
We will not be able to take care of very
much more of the soggy, immature stuff
that we have been in the habit of making.”

Idaho Cheese Factory

The contract for the new cheese factory
to be built in Meridian, Idaho, by the
Boise ‘Co-operative Creamery Company
was awarded to Mangun & Son, of Boise,
who submitted two bids, one being for a

building with a wood and concrete floor,.
the other one for one with a complete con- ©

crete floor. Mangun & Son’s bids in both

instances were the lowest of the 11 bids |

submitted. Their bid for the factory with
a wood and concrete floor was $1,995, and

for the one with the full concrete floor was |

$2,125. The directors of the cheese fac-

tory decided on the $2,125 bid. The con- |

tract calls for the completion of the build-
ing in 60 days, but the contractors say they
expect to have it finished in 30 days. When
completed, Meridian will have the distinc-
tion of having the first cheese factory in
the Boise valley.

Sues For a Tub of Butter

According to press dispatches from Fer-
gus Falls, Minn., the New York Central
Railway Company has begun an action in
the United States court against the Farm-
ers’ Co-operative Creamery Company of
Wendell. The complaint alleges that the
creamery company shipped 18 tubs of but-
ter to one New York City butter house and
18 tubs to another, and that, owing to a
mistake, one of the companies received 19
tubs and the other only 17. It claims that
the company receiving 19 tubs paid the
creamery for the extra one, but that the
company that was short put in a claim
against the railway and compelled it to pay
the value of the butter, which was $22, and
that the creamery company, although col-
lecting from the other company declines
to reimburse the railway company. It asks
for the $22 that it paid for the butter and
$300 additional to defray the cost of the
suit,

May 1, 1914

About the National Convention

By J. C. JOSLIN

(Written especially for The Creamery Journal.)

It’s a little early perhaps to say anything
about our coming National Creamery But-
termakers’ Association convention, which,
as announced, will be held at Mason City
sometime in March next year.

However, in order that all may have a
chance to offer suggestions with the view
of helping the officers to pull off a really
fine convention, I think perhaps it is well
to start talking about it.

There was some talk of another fall meet-
ing, but this was finally put aside for at least
two reasons: First, there are so many con-
ventions in the fall that it would be a
mighty hard proposition to get a week that
would not conflict in some way with some
of the other meetings which are held regu-
larly and at about the same time each year.
If we did not conflict exactly with their
dates, even if we came a little before or a
little after, they would, no doubt, think
that we would hurt their attendance. Sec-
ond, we never did have a poor convention
in the spring, and we kind of think perhaps
we would be safe on a spring meeting on
that account, although I cannot see but
that we will have a big meeting when the
time comes, as Mason City has promised
that. They will take fine care of us, and
from what she has done at other times there
is no reason to doubt that she will. The
location is surely fine for getting a large
attendance of those that usually make up
the bulk of the delegates at the national
conventions. There ought to be 1,000 but-
termakers and creamery managers in at-
tendance, and, with the supply and other
men that help to swell the crowd, we ought
to have 1,500; and you all know that if we
approach this amount we will have an old-
time, rousing convention.

Mason City has pledged that there will
be no hotel rate boosting, and they have
promised a lot of things for our entertain-
ment that will assure a good time, all of
which will come out in due season.

The more I think about it the more I
think it was wise to put the meeting off till
spring, as we will have gotten over the fairs,
conventions and short courses and will be
in fine trim for the big round-up.

Another thing that will be helped by wait-
ing: We all will have had an opportunity
to exhibit at the fairs, conventions, etc.,
through the winter and should have gotten
into pretty good trim to make the fight for
the banner. I believe that the banner scrap
is going to be the hottest next time that
we have seen in a long time.

I believe that the 10 fellows who are to
make the butter that is good enough to win
that banner should have some special prize
awarded to them.

Speaking of prizes, the officers are anx-
ious to arrange them and the prize money
so that they will reach a larger number than
heretofore, and I am sure they would be
glad for any suggestions along this line.

I think it is the intention to in some way,
if possible, split up the prizes so that more
of the boys will have a shot at them, and,
although nothing definite has been done
along this line so far as I know, I am sure
that President Farrell has this in mind, and
we might help by giving our views in the

| dairy press so that these things might be

discussed and a really good plan adopted.
We ought to plan on breaking all records

MET

THE CREAMERY JOURNAL Page 9
next convention in regard to the future
conduct of the National Creamery Butter-
makers’ Association, and for that reason [|
think it a good thing that the convention is
to be in the center of a large number of
buttermakers, so they may be in attendance
and help in deciding what should be the
future of the organization’s convention

at this Mason City meeting. As tothe num- W0Fk.

ber of tubs of butter on exhibit, we surely >

ought to have over 1,000. *This would be The supreme court has upheld the right

easily possible, if Minnesota, Wisconsinand of the state of Montana to impose a tax of

Iowa sent in 300 each. The more each 1c a pound upon oleomargarine sold within

state sends the more chances will they have the state. The Hammond Packing Com-

of securing those 10 high ones. pany, selling Illinois oleomargarine in Sil-
There seems to be a general understand- ver Bow, Mont., attacked the law as arbi
ing that something must be done at this trary and unconstitutional.

SUP

your quality.

years.

quality.

and Sweet.

us exclusively.
Remember always

Offices in
Boston, Chicago, Philadelphia,
Columbus, San Francisco

Don’t Worry

Don’t worry about foreign butter.

Step out of the undergrades into the extras.

Undergrades have not been so cheap in
They promise to be cheaper.

Danish and Argentine butter is arriving in
New York, New Zealand butter in San Francisco,
Canadian butter all along the border.

Never before has quality butter meant so
much to the creamerymen of this country.

“The fight this year is going to be for qual-
ity, and the Creamery that is not getting it had
better shut up shop.’—Chicago Dairy Produce.

Worcester Salt will help you in your fight for

Its fine, even grains work in most easily, dis-
tribute most uniformly, dissolve most perfectly.

Its flavor is always perfect,

The bitter flavors common to other brands
of salt are completely eliminated by the Worces-
ter method of manufacture, patented and used by

It Takes the |
To Make the‘ BEST

Worcester Salt Company

Largest Producers of High Grade Salt in the World

NEW YORK

THU TOE

Raise

Pure, Clean

Factories:.
Silver Springs, N. Y.
Ecorse, Mich.

TUT

Page 10

JOHN H. FICKEN

SU eee

COUT

FICKEN & ZINN

331 Greenwich St... NEW YORK CITY
Wholesale Dealers

Fancy Butter, Eggs & Cheese

Always in need of fancy butter; prompt sales assured. Correspondence solicited.

Refer by Permission—Citizen’s Central National Bank, Century Bank os
National Bank, Hackensack, New Jersey; First National Bank, Ridgefield Park, ew

TOT

THE CREAMERY JOURNAL

CARL 4. ZINN

New York People’s

Jersey.

FU eee

Perfection Brand Butter Color

HIGH IN QUALITY ss

LOW IN PRICE

PURELY VEGETABLE—COMPLIES WITH ALL PURE FOOD LAWS

Order it from your dealer or send your order to the manufacturers

THE PRESERVALINE MFG. CO.,

Brooklyn, New York City

THE MARKETS

CHICAGO

Butter Market Very Dull—Prices May Go

Lower—Quality Good.

[By The Creamery Journal Staff Correspondent.]

Butter remains dull and easy in the local
market. There is no use in attempting to
make out that prices will rise to a higher
level in the immediate future, for such
will not be the case. If anything, the pres-
ent condition of the market gives every
indication that the price may slump to a
still lower level.

Reports from the country creameries in-
dicate that the make of butter this spring
will be large, and in view of the present
condition of the street, this will have the
effect of still further hammering down
prices.

One of the unfortunate things about the
entire situation at the present time is that
the butter which is coming to the market
is for the most part of a superior character.
It scores rather high than otherwise, is
rich in butter-fat, and has an excellent
body, according to the receivers. Such butter
coming to the market three months ago
would have found a ready market at a top
price. This is not the condition today,
however, and the market is in such a dead
condition that even slashes in the price do
not attract buyers into the market.

“T am at a loss to predict the future of
the local butter market,’ said George E.
Linn, prominent local distributer of “Hol-
land Brand” butter. “So many things are
entering intO the present situation that
it is not possible at this time to say what
will happen. In view of the heavy receipts
which are still coming and the general
condition of the market, I do not look for
an advance in the price in the near future.”

The eastern markets have been low for
the past two weeks and this is said by the
more superficial dopesters to have had a
depressing effect upon the local market.
The writer, however, who is in close touch
with the real situation, does not believe
that the trade here pays a great deal of
attention to what is going on in New York,
Receivers of butter on South Water street
are much more concerned with what is go-
ing on among the creameries of the pro-
ducing states than they are with the con-

dition of the market in Gotham, which is,
after all, only a reflection of the condi-
tion of the ‘Chicago market, when it comes
right down to facts.

Despite the present unattractive condi-
tion of the local market, there has been no
serious congestion of butter, and _ the
amount in the cellars at this moment is
not large enough to cause any real anxiety
on the part of the receivers, although they
complain as a matter of course.

The trade has been sporadic during the
past two weeks. Some days shipping to
local points and to the east would be good
and the market would advance 1@2c on
the encouragement thus given. In every
instance support has fallen away from the
market when the prices rose. Of course,
this has always resulted in a reaction, and
the price has dropped back to the former
level or below. Packing stock has re-
mained steady, with the price hesitating
between 16@17c, although on several occa-
sions it fell to 1534c in a jobbing way.

Notes.

The Chicago Produce Trade and Credit
Association held a regular meeting in the
Rose Room of the Hotel Sherman last
week. William Eden, of the Central Trust
Company, made the principal address of
the evening. More than 50 members of the
local produce trade were present, and they
gave close attention to the program and
round applause at the end of each speech.

Mr. Eden chose as his subject “Good
Roads.” He took the viewpoint of the
commission man in looking at the good
roads proposition. Time and again dur-
ing the course of his remarks he was in-
terrupted by applause from his hearers.

“Commission men ought to be among
the most enthusiastic supporters of the
good roads movement,” said Mr. Eden,
“for it is money in their pockets to encour-
age work along this line. In the state of
Illinois we have 93,000 miles of dirt roads
which ought to be improved without delay.
They are all right, most of them, under
favorable weather conditions, but a little
rain will soon make some of them im-
passable to the farmer with produce to
haul to the market. You men know the
result of delay in the handling of produce.
It harms the quality and, of course, the
price suffers. Take milk and cream, for
instance. If they are not collected in a
regular manner by the creameries the raw

May 1, 1914

material comes to have an old flavor which
cannot be eliminated by the best methods
of buttermaking. Good roads, which are
open both summer and winter, under all
sorts of weather conditions, would im-
prove this situation. Now that foreign food-
stuffs are coming into the market to com-
pete with our home products it will be
necessary to overlook no improvement in
order to keep up with the pace. Good
roads is one of the most important of the
immediate improvements which is needed,
Will you produce men pledge yourselves
tonight to work in the future for good
roads? You will have plenty of co-opera-
tion. One of the most peculiar phases of
the good roads question is the fact that
every person wants them and yet we don’t
get them. In this matter there must be
nothing left to the other fellow. We must
have individual action, and we must have
it at once. The produce men should work
hand in hand with the shippers and the
farmers in this matter of securing good
roads.”

Will Wagner, who has charge of the
plans for moving the commission house dis-
trict and the establishment of a common
railroad terminal, showed a number of blue
prints connected with the plan, and made
a few remarks. The work is progressing
in a satisfactory manner, he said, although,
of course, such a large proposition must
move slowly.

Mr. Wagner was followed by W. B.
Clore, of Crutchfield, Woolfolk & Clore,
who showed a blue print of the commission
house district in Pittsburgh, Pa., and made
a few suggestions which will doubtless
prove of assistance in the establishment
of the new district in this city.

The live poultry men present wanted to
know what special arrangements had been
made by the committee for the handling
of live poultry in the new railroad terminal.
They were told that while this matter had
been given consideration, it was consid-
ered as one of the minor details of the
general plan, and would be given definite
attention as soon as the larger features of
the plan had been settled. It was agreed by
the assembled produce men that there
would be little difficulty in making such
arrangements that each individual line of
produce might be handled in the logical
manner. n

President Louis Lepman was authorized
to appoint a “traffic committee,” which
is to arbitrate disputes and other matters
between produce receivers and the rail-
roads. New rates will be investigated and
explained to receivers. The recent jug-
gling of the Illinois proportional rates on
eggs to this market has caused much be-
wilderment on the street. It is figured thar
the committee will cut out a large amount
of this trouble. President Lepman will ©
appoint the committee in the immediate fu- —
ture.

P. H. Kieffer, of Gude Brothers, Kieffer
Company, New York, was a visitor in the
city last week.

B. J. Howes, of Spencer, Howes & Co.,
was seen on the street last week. He says
conditions in Detroit are satisfactory as
conditions will allow. ' |

J. H. Morley, of the Minnesota Co-opera- —

_ tive Dairies Company, was shaking hands ©

with his many friends on the street last
week. :

Albert Rohl, of the hutter department of
A. H. Barber & Co., has accepted a posi-
tion with Lepman & Heggie.

Prof. H. G. Benkendorf and Prof. Carl
Lee, of the Wisconsin dairy school, who —
are well known to many buttermakers, have —
returned home after a trip to the city. |

John Morrisey, of Louis Mears & Co., ©

THE CREAMERY JOURNAL

Ne ec ee ee

Light Running —
Simple Construction—
Less Noise

Page

May 1, 1914

THT =

TTT =

There’s a constant “easing-up” on the load in
an L, A. Disbrow Combined Churn and _ Butter
Worker—due to the fact that the butter, while
being worked, moves from the circumference of
the churn toward the center.

This is absolutely a light-running churn. A
6-inch belt will run the largest size.

Simplicity of construction has been carried out
. to the last degree. Only three levers are required—
all useless parts and gears have been done away with.
Features which make light running possible mean that
this is as near a noiseless churn as one can be made.

Alignment is perfect—sprockets are standardized—best
Diamond brand automobile chains are used—intermeshing
gears are eliminated.

Read the Guarantee that goes with every L. A. Disbrow
Combined Churn and Butter Worker.

All sizes will handle more than their rated capacities.

There are a score of other good points—exclusive
points—about the L. A. Disbrow Churn.

Write today for complete description and prices, so we
can tell you more about this wonderful maker of quality
butter.

Minnetonna Company

L. A. Disbrow |
Churn and Worker

GUARANTEE

We guarantee every part against defects of
workmanship or material. We guarantee that
the L A. Disbrow Combined Churn and Butter
Worker will accomplish just what we claim for
it. We guarantee that it will churn quickly,
churn exhaustively and churn into even butter

ATE ,

= game as a

;

granules.

EUTVTOVNOONTUOTUNUUNTUATONTOTTOVUEUONTOTOTONTONIUIUTOTU UCU UUM ULLAL EUO LULU Coo be

ETTTTTTTIUUNTUUUOULLUUUCOIIULIUUUCOMIUULUUUUUUMILUUUUUUUOOIUUULCCLUUMIIUULLOOOCOOOOM UU UMUCOOT I UIOTOTT TTT

Department A-5

TUTTLE LULU TUTTLE PUPU PUTCO
TTT OTC

Owatonna, Minn.

TAMTTTTTTT TT TTTTTTTIITTTTTTTTII NUTTIN TUTTI TUTTI UUTUOTTT I TUOOTLUILUUUTLUUCUUT ULL LLLLLGLLL LULL LLLLLOLeGLLLLLGLLLLLLLoLoe LALA

TNOTTUONTUUUTUUUTIUOUONTICOTOLIUUIUUMICUOIUCUMILLU IUCR LoL

Boston was seen on the street last week.
The Golf Club of the Chicago Butter
and Egg Board will hold a tournament on
the links of the various country clubs near

_ the city. Many of the alleged produce men
are golf fiends in disguise, and the interest
in the game is more than might be sup-
posed. Some of the older commission men
who have made their pile, look upon the
favorite means of getting neces-
sary recreation. They are by no means
the most proficient, however. Certain of
the younger and more athletic of the pro-
_ duce men are there when it comes to pro-
> ficiency. Horace I. Lepman_ was last
_ year’s winner of the cup which is given
every year by the storage houses to the
champion. If any winner can defeat all
comers three years in succession he is al-
lowed by the rules to retain the silver
trophy “for keeps.” Mr. Lepman is round-

ing into the necessary form to defend his

laurels. Nominations of officers for the
club for the coming year have been made
by the nominating committee as follows:
President, Charles A. Ford; vice presi-
‘dent, John R. Tyler; secretary, Frank
Collyer; treasurer, Frank J. L. Kolb; ser-
geant-at-arms, Jesse Lepman.

_ From all indications if a call for volun-
teers for the war is issued not a few of the
local butter, poultry and egg men will an-
_ wer. Flags have been unfurled on many

of the buildings on South Water street,
and the progress of the men in the sage
brush country to the south is being watched

with interest. A call for volunteers would

‘without doubt claim more than the usual
Beeaber of men drawn from a single in-

dustry.
J. B. Schemerhorn has moved into new

. at 221 North Fifth avenue. The

building has five stories and a basement,
and most of the space will be occupied
by this progressive butter, egg and poul-
try firm, The change was made neces-
sary owing to the increasing business of
the company. The new location of the
company is within easy distance of the
central produce section of the city.

BOSTON.

Market Fairly Steady—Trade Moderate—
Mexican War a New Factor.
[By The Creamery Journal Staff Correspondent.]

We have had a fairly steady butter market
the past two weeks with a moderate trade.
Receipts have not been so heavy as ex-
pected and holders of storage stock have
had a chance to reduce the surplus consid-
erably. This inspires the hope that accu-
mulations will be pretty well cleared before
the output of new increases to any great
extent, and that the situation will steadily
improve from now on. No special activity
is expected, however, until the quality of
the new arrivals improves, and buyers feel
safe in putting some of it away. The qual-
ity of the new make so far has not been
satisfactory and receivers and dealers are
still anxious to keep it moving into chan-
nels of consumption as fast as possible.
This naturally gives buyers the advantage,
and country shippers must be satisfied with
low returns for a while longer.

For a week past 25c has been the top
selling price for most of the fresh western
creamery arriving. Occasional fancy lots
have taken a little higher range, but as a
rule that is all that receivers could obtain
for wholesale lots. Firsts have ranged
23@24c, and the quality has to be pretty

good to bring 24c at the close. Seconds
and thirds have ruled slow at 19@22c.
Renovated has been selling principally at
1914@20c. Ladles dull at 18c. No packing
stock of any consequence offering. For
the best storage creamery 23@24c has been
the rate, and this kind is moving out fairly
well, but firsts and seconds are slow at
19@22c.

For the present the situation may be
called fairly satisfactory, but what the future
will develop it is impossible to tell. The
breaking out of hostilities between Mexico
and our government is liable to work many
changes in food products, but that will de-
pend upon how long the troubles shall con-
tinue. This war was entirely unexpected,
so far as business men were concerned,
and they are now in doubt how it will af-
fect trade. ‘Complications may arise that
will affect values in various ways, but op-
erators must wait for further developments
The markets in all lines seem to be un-
affected for the time being, but how long
they will remain so remains to be seen.
The consumptive demand for butter is run-
ning along in about the usual way, show-
ing some increase, but if any speculative
movement should set in, some advance
in prices would naturally follow.

“IT am not in a position to speak with
any certainty of what effect this Mexican
war will have on the butter market,” re-
sponded a prominent dealer, “but so far
as I can see it cannot lower prices. The
withdrawal of so many men from their
usual peaceful avocations and the feeding
of an increased number of non-producers,
will require large quantities of food prod-
ucts at various points on the border, must
make a stir in the markets, but that is all
that I have to say at present. I am an

Page 12

THE CREAMERY JOURNAL

May 1, 1914.

9
Don Fiz. your butter

THE PATERSON
PARCHMENT PAPER CO.

42 8th St., Passaic, N. J.

SUT ee

W. F. Drennen &
ee

BUTTER

A VAOUNONUOPOAOUNON 040 E880 10C8) 4 CONPOSSNOO EPMO OUSUAOOUO OU PEO A ONP ONES

37 South Water St., PHILADELPHIA

THe

POE es

AVA HOH EOA EYOTA TEA COU TECH HEE FH TE

TUTE
THEE

BROWN & ROOT CO.

Wholesale Dealers & Jobbers in

Butter, Eggs and Cheese

165 & 167 Reade Street, NEW YORK

References—Irving National Exchange Bank; Dunn & Bradstreet.

Gude Brothers, Kieffer Co.

Wholesale Dealers in

Butter, Eggs & Chees

21 Jay Street
NEW YORK

References: Irving National Bank, N. Y.

ESTABLISHED 1869

GEO. W. LINN & SON

The Chicago Butter House

340-342-344 West South Water St.
near Lake St. bridge

Would like to contract with you for your make ot
Fancy Creamery in tubs. Can offer you a liberal
contract.

Will pay a price for quality. Send us a sample
shipment.

Best Equipped Butter House in Chicago

References: National Bank of the Republic, Chicago; Plain-
view State Bank, Plainview, Minn.; The Creamery Journal,

anxious and interested looker-on, waiting
for developments.” This war cloud over-
shadows the question of foreign supplies
and is worthy of close attention.

Now let us come down to facts and
figures, leaving the war possibilities out of
the question. Receipts of butter at Boston
for the week ending April 25th, amount to
938,855 pounds, for the week previous the
amount was 887,209 pounds, making a total
for the past two weeks 1,826,064 pounds,
showing a decrease for the previous two
weeks of more than 260,000 pounds.

For the corresponding two weeks last
year the receipts aggregated 2,227,481
pounds, an increase of 403,417 pounds, as
compared with the past two weeks of this
year. This falling off in current receipts
is an important factor, and is a, great help
to holders of storage stock in working
off their old butter.

The withdrawals from cold storage dur-
ing past two weeks were 8,936 packages,
against 5,142 packages same time last year,
an increase for this year of 3,794 packages.

The stock of butter remaining in cold
storage at Boston for week ending April
25, was 29,779 packages, against 8,540 pack-
ages same time last year, an increase for
this year of 21,239 packages.

Our statistical situation on butter makes
a better showing than two weeks ago. Re-
ceipts of current make have been less and
withdrawals from storage increased, while
the average consumption has been about
same. If this ratio of receipts and with-
drawals should continue two weeks longer
it would place holders of old stock in a
pretty safe position.

PHILADELPHIA.

Offerings Fairly Liberal—Buyers Interest-
ed in Fancy Goods—Foreign Butter
Shows Good Quality.

[By The Creamery Journal Staff Correspondent.]
The market had about been holding its
own, as the demands though only sufficient
to satisfy the actual needs were enough to
keep the supplies under good control, but
at the opening of last week, April 21st, the
offerings were fairly liberal and advices in-
dicating good shipments in transit, recei-

ers were inclined to be free sellers.

The Butter and Egg Board quoted cream-
ery extra at 26c; extra firsts, 25c; firsts,
24c; and seconds, 22c, but the street prices
were from %4@lc higher, as to quality. The
outside figures were obtainable only for
strictly fancy goods, at this quoted change,
buyers showed a fair interest. Consider-
able of the higher grades changed hands,
and firsts on this basis sold moderately well
but with seconds the movement was very
slow and the bulk of the transactions was
at 19@21lc. On Tuesday, however, with
supplies a little in excess of what was an-
ticipated a weakness began to show itself
in the market and price on the fresh cream-
ery grades generally were shaded %c. Un-
der these conditions greater pressure was
exacted to sell, as with the nearness of the
close of the hay butter period, the most of
the stock lacking its keeping qualities, re-
ceivers see the necessity of effecting a
clearance. Ladles had some inquiry and
are steadily held at 17@18c. Packing stock
of the kind is plentiful, but the kind has
been generally too poor to satisfy the
packers and is dull at 15@16c.

Some interest has been manifested in
storage butter. The light arrivals strength-
ening the view of holders, the general
range of prices is from 19@22c, but some
really fine goods sold as high as 23c.

A prominent butter house here is a large

receiver of New Zealand butter, and its
quality is as good as any American butter
coming forward. It pleases the consumer
and is going out to some of the best trade.
This country is certainly making and ship-
ping a fine article and as it can be placed
on this market in a condition that it will
compete with our best makes.

We note that many of the creamerymen ~
and buttermakers throughout the west are
awakening to the fact that they must make
better butter before the storage period,
May and June, for they are getting samples
of butter of Denmark, Siberia, New Zealand
and other countries that compete for
American trade.

NEW YORK.

Butter Outlook Not Promising—Low prices

But No Free Trading.

[By The Creamery Journal Staff Correspondent.]

The butter market is in no better shape
than it was two weeks ago and the out-
look is no more promising. Despite the
fact that a year ago at this time extras
were 33c compared with 25@25%c now,
there is not the free trading which the low-
er price should naturally create. In fact
practically all of the butter receivers say
that there has been no snap and life to their
trade since the closing days of October
when the market took a little spurt up-
wards. Ever since then buyers have held
back and while at times they have bought
freely, the old time activity has been ab-
sent and particularly during the last few
weeks when purchases have been made they
have been in small lots, jobbers and buyers
evidently believing that it is unsafe to load
up too much when the tendency of the mar-
ket has been downward.

Despite the dull trading and unfavorable
year which this has been for operators in
held butter, many believe that the market
will not go much if any below its present
level when the flush is on and that Junes
into the coolers will cost 24@25c this sea-
son, if not more. Last year eggs made
money, but despite this everybody was cau-
tious at the beginning of the season and
while this is apt to be the case in butter,
still the competition for fine Junes is al-
ways so keen that the butter market is apt
to act as a parallel to the egg deal this
spring with final storage prices higher than
dealers would like to see. The butter loss,
however, which has been heavy, particularly
in the west, will act as a damper on en-
thusiasm there and it is usually the west
which is responsible for creating high
prices.

The heavy holdings of held butter will
also tend towards creating lower prices for
this year’s storage pack as the disposition
of the remaining block of this butter is still
a serious problem. Most all operators are
doing everything they possibly can to clean
up their holdings at any market price.
Goods which cost 3le or better are being
offered at almost any figure, and even in
the face of this desire to sell it is not an
easy matter to dispose of stock. Many
houses are working for the account of west-
ern owners of held butter and samples of
various grades are being offered freely. Held
butter as a whole is unsatisfactory and the
losses which are being sustained in the
marketing of it now are immense. There is
only another month in which this stock
can be marketed unless it is carried over
to next season, and many owners prefer to
stand a heavy loss now so as to close their
1913-1914 business and forget it. Owing to
the cold storage law of New York, the
held butter now in the cold storages will

May 1, 1914

either have to be marketed before the end
of the month or removed to another state
for storage as the maximum storage period
in New York is 12 months. Although the
cream of the holdings has been picked over,
there is still a fair sized block of fancy
Junes left. These are not giving as much
worryment as the undergrades, which, ever
since last fall have dragged in a lifeless
way. There are plenty of fresh under-
grades which buyers prefer and held stock
in order to interest prospective buyers must
be put at a low figure.

Receipts last week were a little lighter,
but ample for all requirements. The total
arrivals were 42,851 packages against 45,-
542 for the week preceding. The butter
year since May Ist is about 100,000 packages
ahead of the same season last year as up
to Saturday the total arrivals in New York
were 2,503,233 packages. Average lines of
butter are a little disappointing as to qual-
ity. This is generally the case at this sea-
son and not any more marked than com-
mon. There has been plenty of rain all
over the west anda little warm weather will
bring out the pastures in good shape so
that cows will soon be producing a much
better, as well as a larger, flow of milk.

The flavor of average lines of butter is
rather indifferent. The supply of high scor-
ing butter is limited and such stock is held
up fairly well so that in place of the fre-
quent fluctuations of 10 days ago, the mar-
ket kept at an even keel almost all of last
week when it was possible to buy good
butter at 25c, although the higher scoring
lots were quoted as high as 25%c. The
condition of the American market makes it
impossible to import foreign butter and
there have been no arrivals of any conse-
quence during the past week. The total
arrivals since September lst were 36,737
packages. The last of the European butter
which is on the market now as well as that
from other foreign sections, is showing con-
siderable loss and there is no incentive con-
sidering the outlook of contracting for fu-
ture deliveries.

Packing stock is in better demand and is
2c higher than a week ago. The supply
has been light and as most of the held has
been used, the ladlers are in the market for
fresh. Ladles have sold a little better and
are unchanged as to price. There has been
little activity in the process line, but this
grade had held its own pretty well although
trading has been light. Process makers
have had heavy losses because of the high
priced June packing stock which they car-
ried over rather than to make up and sell
at present prices.

Iowa River Buttermakers

As this issue of the Creamery Journal is
going to press there is being held at the
Victoria Hotel at Garner, Iowa, the first
regular meeting of the Iowa River Butter-
makers and Dairy Boosters Association.
This is the association of buttermakers that
Was organized at Garner a few weeks back
and report of which was printed in the April
15th issue of this paper.

The address of welcome will be made by
F. E. Blackstone, the mayor of Garner, and
the response to him by ‘C.-R. Conway, pres-
ident of the Iowa River Buttermakers and
Dairy Boosters Association. There will be
an address by T. A. Clark, the assistant
dairy commissioner. H. D. Reynolds, of
Mason City, will speak on: “The Influence
of Foreign Butter on Our Market.” A pa-
per will be read by Guy Thomas, of Clear
Lake, Iowa, on “Painting and Sanitary Con-
ditions in and about the Creamery,” and an
Be cress made by S. B. Nichols, of Mason

ity.

THE CREAMERY JOURNAL

There will be a rather unique buttermak-
ers’ contest. A gold mounted fountain pen
will be given to the buttermaker preparing
the best paper, not to exceed 500 words,
on “How to Get the Best Raw Material to
Produce a First Class Article of Butter.”
The papers are to be read before the meet-
ing, A committee of three will be selected
to act as judges and to award the prize.
All papers are to be mailed to the presi-
dent of the association or handed in at the
day of the meeting. They are not to be
signed. Each paper will be numbered, and
the name of the author and number of the
paper will be on record with the president
of the association.

Arrangements have also been made for a
display of foreign butter at this meeting,

Page 13

the plan being to test it and compare it with

our own make. All buttermakers are urged
to bring at least a 5-pound jar of butter to
be scored at this meeting.

The president is C. R. Conway of Garner,
the vice-president, H. G. Thompson, of Buf-

falo Center, and the secretary and treasurer,
A. M. Hanson of Thompson.

The branch of the Tulare Co-operative
Creamery in Corcoran county, California,
has been taken over by dairymen in that
vicinity. They also expect to consolidate

it with Lake View Creamery.

The co-operative creamery to be known
as the Somerset Dairying Association at
Madison, Me., is now in operation.

new grass.

butter.

TOE

SPRING’S HERE

The season is almost here when we will be making full-grass
butter, the butter that carries the rich, creamy, delicious flavor of the
It makes a fellow eat twice as much and want more.

Remember that it needs a pure salt to develop that flavor to its
full perfection—pure, clean-tasting salt makes sweet-flavored butter.
A salt rank and harsh with impurities kills off the delicate flavor.

Storage Butter

Don’t forget that it is also the season when the make is large
and much butter goes into storage, and on that storage butter your
reputation as a buttermaker depends.
there is a good demand you can get away with using any salt.
can’t afford to have the buyer who thinks he is holding Western Extras
discover that he is holding the sack, because the buttermaker used an
inferior salt and his goods came out with all the bad flavors known to

With the advent of foreign butter it becomes necessary that you
do your level best, Mr. Buttermaker.
mond Crystal over the most ordinary salt is cheap insurance, not
only in storage butter, but for every day’s make.

Diamond Crystal Salt Co.
ST. CLAIR, MICH.

You may feel that because
You

The trifling extra cost of Dia-

AVC

Page 14

B00

_tition.

THECREAD

<2 “«£ ££ «

CREAMERY
OURNAL

Published semi-monthly—on the Ist and 15th—at 407-409-411
Commercial Street, Waterloo, Iowa, by

FRED L. KIMBALL COMPANY

John Andrews, President Hugh G. Van Pelt, Vice-President
E. R. Shoemaker, Secretary and Treasurer

INTERESTS

Toe National

Creamery

Magazine

DEVOTED TO THE SCREAMERY
OF THE UNITED STATES.

E. R. SHOEMAKER - - - - Editor
Pee SADEERS Ho = - Associate Editor

Subscription Price: In the United States, Mexico, Cuba, and
American Possessions, $1.00 per year. In Canada, $1.25 per year. In
all other countries in the Postal Union, $2.00 per year.

Correspondence relating to buttermaking, creamery management,
creamery machinery, shipping, the commission trade, exporting, re-
frigeration and all subjects pertaining to the handling of dairy products
in a wholesale way is cordially invited, and the co-operation of cream-
ery owners, secretaries, buttermakers, commission merchants and other
thinkers is earnestly desired. Clear, concise, well written articles are
especially welcome; and communications, views, news items, clippings,
or any information likely to interest the trade will be thankfully re-
ceived.

Subscriptions. Subscribers wishing change of address will please
give the old as well as the new address.

Entered as second-class matter November 35, Sone at the postoffice »

at Waterloo, Iowa, under the Act of March 3,

WATERLOO, IOWA, MAY 1, 1914

STATEMENT of the ownership, management, circulation, etc., of
The Creamery Journal, published semi-monthly, at Waterloo, Iowa,
required by the Act of August 24, 1912. Editor, E. T. Sadler; business
manager, E. R. Shoemaker, Waterloo, Iowa; publishers, Fred L. Kim-
ball Co.,. Waterloo, Iowa. Stockholders: E R. Shoemaker, John
Andrews, Hugh G. Van Pelt, H. E. Colby, E. S. Estel, M. H. Kimball,
Waterloo, Iowa; Elmer E. Taylor, Traer, Iowa; I. (on Tabor, Corpus
Christi, —Texas—E. R. Shoemaker, Manager.

Subscribed and sworn to before me this 30th day of September,
1913. Guyda M. Larsen, Notary Public. (My commission expires
July 4, 1915.)

There is no doubt that the quality of cream is
materially impaired between the farm and the churn
by holding without being cooled or by being al-
lowed to warm up after cooling. The ordinary milk
can has no insulating qualities and is no protection
whatever from summer heat or the hot rays of the
sun. So it would seem that the new refrigerator
can recently put on the market should prove of
great value to the creamery industry. Think what
it would mean to have cream put in a can at 40 or
45 degrees and delivered to the creamery from 8 to
24 hours later at 50 or 55. Not much deterioration
would take place. Cream in these cans is claimed
to be thoroughly protected from the ordinary abuse
in shipping. Such carriers are just as important to
the local creamery as to the centralizers. The cost
of these cans, of course, is greater than that of the
average can, but, compared with the saving in qual-
ity, it cannot be considered. The refrigerator can
is another club to successfully fight foreign compe-
Give our American buttermakers a good
grade of cream and they will put foreign butter off
the American market.

THE CREAMERY JOURNAL

BW oceceAeAcA AAA

There is no rest for the dairyman.
York state a bill was passed requiring all employers
to grant 24 hours’ continuous rest in seven days.
Then some one thought of the “enormous profits”
made by milk companies, creameries and milk con-
densaries and didn’t like to see them get any rest,
so put through an amendment exempting dairymen.
At first thought the original bill would be a hard-
ship on the large milk plants and creameries, but
we believe some sort of shift could be provided to
allow employees a little rest. We believe men will
do better and more efficient work six days a-week
than they will working seven days. Sunday work

in dairies and creameries is a serious problem, and~

probably no way will ever be voluntarily provided
to allow employees a day’s rest a week. Dairy
products are perishable and consumed every day in
the year. Therefore, some one has to be “on the
job” to handle them, but managers who plan their
work, allowing employees a day’ s rest a week, get
greater efficiency per man, and greater efficiency
means more profits.
&

May Rilma, a Guernsey cow owned by the
Chesterbrook Farm, of Pennsylvania, just finished
a record of 19,639.5 pounds of milk containing
1,059.59 pounds of butter-fat. This is the world’s

record for any cow of any breed, and should be an -

encouragement to cow owners as a means of over-
coming the present low price for fat. As it looks
now, the wise thing for dairymen to do is to get
busy and weed out any and all mature cows which
do not produce at least 400 pounds of butter-fat per
year. This isn’t an unreasonable thing to do—in
fact, it is the only thing to do to make any money.
Keeping cows as a sideline is neither pleasurable
nor profitable. The Babcock tester, intelligent feed-
ing, paper and pencil and the butcher are the only
things necessary to milk 400-pound profitable cows
instead of 150-pound losers. The buttermaker and
creamery manager are doing altogether too little
to encourage and help the farmer in this weeding
out uplift.
&

The gasoline engine for creamery power is no
longer an experiment. We have yet to hear of a
single case where the gasoline engine was installed
and did not prove a success. And yet many cream-
eries cling to the old steam engine and burn up
dollars where they should be burning up cents in-
stead. Reducing operating expense is another im-
portant factor in meeting foreign competition. Op-
erating efficiency has been preached for years, but,
now that the wolf is really “in the flock,” perhaps
the sermons will be ge

The grass is growing so fast these days that
the cows can scarcely hear the familiar “coo, boss”
at sunset. If what they say at the corner grocery
is true, all milk is now thoroughly “pasteurized.”

Remember that ofttimes $15 worth of sawdust
will save $50 worth of ice. Is your ice properly
covered?

WAM A

May 1, 1914

In New

ili

————d

May 1, 1914

Color—Real Golden Color—the Color that

THE CREAMERY JOURNAL

{

Dandelion Brand Butter Color

Soliciting Patronage

Commercial concerns realize the necessity
of securing new business. They under-
stand that the overhead or running ex-
penses can be proportionately lessened if
the business is’ increased in volume. Ex-
perience has taught them that they must
attract the attention. of the buyer, and
they spend thousands of dollars annually
in advertising their business and in placing
traveling salesmen in the field. If such
business methods were not proving profit-
able they would be discontinued, but we
see greater expenditure along this line
each successive year. This serves to prove
that time and money spent toward the en-
larging of a business are economic expendi-
tures.

The operation of a creamery is a busi-
ness enterprise, and the above principle
holds true with it as with any other. Many
creamery managers cannot see the advis-
ability of meeting and conversing with
farmers of their community. They consider
the money expended in securing a team and
the time used in driving about the country
as good as wasted. It is they who are
building neither for the present nor for the
future.. There would be no progress were
the world made up of that class of individ-
uals. Farmers may patronize the creamery
to some extent without being solicited, but
large numbers who would be very desirable
_ patrons are waiting to be informed as to
| the condition of the creamery before they
| will patronize it. The increased patronage

that can be secured by an enterprising man
_ in the course of a single day is indeed sur-
prising. Generally it will pay a creamery
| to secure teams, whether or not they can

be obtained: free of charge, in order that
| a considerable amount of active work among
| the patrons may be done.

Dandelion Brand

The color with *‘&

imparts is what makes the difference between just ordinary
butter prices and fancy butter prices.

We guarantee that Dandelion Brand Butter Col-
or is PURELY VEGETABLE and that it meets the

WELLS & RICHARDSON CO.

Burlington, Vermont

Manufacturers of Dandelion Brand Butter Color

This is the time of the year when the
best results can be obtained from a sys-
tematic soliciting of patronage. Spring
cows are freshening and fresh ‘pastures
will soon be available for grazing; more
farm butter is on the local markets than
has been during the winter, thus making
the price of such butter lower; and town
customers can secure creamery butter at a
lower price than during the winter months,
which means that many farmers must seek
new avenues for the disposal of their farm-
made butter. These are good arguments
for the creameryman, and will assist him
to get good results from soliciting. Fa-
miliarity with farm conditions and heart to
heart talks with the farmer will be of
mutual advantage to ‘both creameryman and
patron.

If you have not filled out the annual report
blank sent you, kindly do so at once, as
the Dairy Division would like to make the
compilation at an early date. If you have
not received a blank we will send you one
if you wish it.—Dairy Division, United
States Department of Agriculture.

Progress in Colorado

There is a rainbow of promise in the sky
for the producer of milk and cream in Colo-
rado. The industry of dairying, although
comparatively new in the state, is rapidly
assuming such proportions that it is crowd-
ing mining and agriculture for a place at
the top of the list of wealth-producing in-
dustries.

In 1899, the figures of the United States
census put the values of Colorado’s dairy
products at $599,000. A conservative esti-
mate places the value of those same products
in the “state at the close of 1913 at
$7,680,000; the value of the milch cows at
$10,000,000. And yet the dairymen of the

FULL REQUIREMENTS OF ALL FOOD LAWS, —
STATE AND NATIONAL.

Butter Color

the 8olden shade

state say that with 100 per cent increase in
the industry it would not be crowded.
Today practically all of the sweet milk
and cream used by Colorado consumers
is produced in the state, but at least 70

per cent of the cream used for butter is

shipped in from nearby states, and the
cheese industry, although it has grown con-
siderably during the past year, is still a
small factor in the state’s manufactures.

An important step in advance made by
dairymen of the state is the higher standard
which has been set as to the grade of the
cows. Many smaller dairies throughout
the state have added several head of pure-
bred stock each in the past few years.
realizing that the finer the animal is bred
in dairy lines the greater will be its pro-
ducing power. In addition Colorado boasts
of a number of very fine pure-bred herds.
Each year the number of full-blood dairy
stock in Colorado increases. One dealer
alone imported a trainload of pure-bred
stock, mostly milch cows, last year, which
were valued at $340,000, and in the Loveland
district 800 cows were shipped in during the
year.

Two condenseries are operating in Colo-
rado. The Colorado Condensed Milk Com-
pany is located at Fort Lupton and also
has a branch operating at Johnstown.
Each branch of the condensery consumes
all the milk produced by 3,000 cows in and
about the neighborhood, and there is a
demand for more milk.

A new condensery has been opened by
the Helvetia Company at Lamar, and it is
estimated that as soon as the company is
in good running order almost the entire
product of 8,000 cows can be handled.

With more than 7,000 dairies in the state
and about 150 creameries, a rapid develop-
ment is looked for in 1914.

Page 16

John J. MacDonald

Butter, Eggs, Poultry

Fancy Creamery a Specialty

References:

THE CREAMERY JOURNAL

13 South Water Street
PHILADELPHIA

COMMISSION MERCHANT

43 Years’ Experience

Corn Exchange National Bank, Philadelphia; A. H. Barber & Co., Chicago; Bradstreet’s and

Dun’s Mercantile Agencies; Creamery Journal.

fdward = ARMSTRONG & SWIFT “ete
Butter D t- tative,
meat. For. Butter, Eggs and Cheese seta

i ————_—X—3$"—"€_—SS—S>=>=-=*C"*=Ww**O™l*iUIi{Ii'>>y7~EeX——>S= a 9
Stephen «S21 GHEERWICH STREET, NEW YORK "Vinton
Underhill REFERENCES: Chatham & Phenix Natl. Bank. Broadway Trust Co.,.N. Y. Mercantile agencies Iowa

Ship Us and
Compare Results

W. O. SAXTON & CO.
Butter and Eggs

174 Duane St.,

NEW YORK

References: Irving National Bank, N. Y.;
Farmers National Bank, sage, Iowa;
Your Own Banker; The Cre amery Journal

The Grading of Cream

Since the advent of the hand separator
there has been a great decline in the quality
of cream received at creameries. As a re-
sult a large percentage of the butter on
the markets today is of very inferior qual-
ity and must be sold at a low price, causing
an annual loss of many millions of dollars.
Unless something can be done to remedy
this condition, the dairy industry will
eventually be materially injured.

The creamery patron is usually held re-
sponsible for delivering poor cream, but
the creamery management is in part to
blame. While the buttermaker cannot
make the finest quality butter from poor
cream, he can use his influence in procuring
a better cream. Many creamery operators
have endeavored to show their patrons how
to produce better cream, but only occasion-
ally have marked results followed. In the
majority of creameries there has been no
incentive for the farmer to deliver good
cream, as the price he received was the
same for sour, stale and putrid cream as for
perfectly sweet cream. In some localities,
however, creameries are aware of the pe-
cuniary loss occasioned by this practice
and many have arranged to pay for cream
according to quality. In the majority of
cases where this plan has been tried the
quality of the cream has been improved. A
better grade of butter has been made, and
the farmer has received a higher price for
his cream than under the old system. So
long as the farmer can receive for his sour
cream fully as good a price as can his
neighbor for sweet cream he is going to
make little effort to better his product, but
a higher price for cream of good quality
is a great stimulus to improve both the
quality and quantity of his output.

The Dairy Division advises that cream
be purchased at creameries according to
quality and suggests the following as a basis
for grading:

Cream should be classified into two
grades, No. 1 and No. 2. No. 1 cream must
be sweet, not containing over .27 per cent
of acid, with no undesirable flavors, and for
it a premium of from le to 3c per pound
of butter-fat should be paid. No. 2 cream
may be sour, but must not contain unde-

sirable flavors, and for this a straight price
based on market quotations should be paid.
All cream not coming up to this standard
should be rejected.

While slight modifications of these sug-
gestions may be necessary in certain in-
stances, if some such rule is diligently prac-
ticed improvement is sure to follow.—
Dairy Division, United States Department
of Agriculture.

Then and Now

“T recently looked over an old program of
the third annual meeting of this association,
which was held in Elgin 37 years ago,”
said J. P. Mason, president of the Illinois
State Dairymen’s Association. “The topics
discussed then were largely on the manu-
facture of butter and cheese, which repre-
sented the dairy industry at that time
through the Fox River valley. There was
one condensing factory in Elgin that bought
a limited amount of milk, the only one then
in the state. My subject on the program—
the first one I ever participated in—was.
‘Which is the More Profitable, the Manu-
facture of Butter or Cheese, or both? And
of the 25 or 30 men who took part in that
meeting I am the only one left. I have
been engaged in the dairy business ever
since, doing my share of the work, and
sometimes more. My faith in the possibili-
ties of dairying has never failed, and from
that day until this the cry has gone up
that the dairy business would be overdone;
still the demand for milk never was so
sharp, the competition keener, and _ the
price higher than this past year. Those
creameries and cheese factories have all
disappeared and the milk is being absorbed
by condensories and bottling plants and
the Chicago market, which takes 35,000
8-gallon cans of milk daily; also, the con-
sumption of ice cream has doubled in the
last three years. In former years we all
ran summer dairies and had to contend
against heat, drought and flies. Now the
bulk of this milk is made in the winter
season; having the cows freshen in Sep-
tember or October they will milk a longer
period, milk steadier and give a larger flow,
help is more plentiful and you have more
time to look after your dairy. With the

May 1, 1914

silo and alfalfa you have the balanced ration
throughout the year, or feed equal to your
June pasture. You are producing milk
when it is the highest price, hence the
greater profit.” {

A Successful Creamery

The Skowhegan (Maine) Jersey Creamery,
it is shown by its last year’s report,
did an annual business of $100,000. From
a small beginning on February 13, 1884,
with 13 farmers, when cream was meas-
ured by the inch in the can, this business
has reached the above great growth. There
are now 300 patrons, and the increased
business last year was about $16,000. The
creamery in that section is given credit
for a number of interesting. developments,
For instance, one man who has been a
prominent horse breeder practically all his
life, has lately become a leading patron of
the creamery, and 25 other men this past
year have swung over to dairying. There
is a marked tendency, through the influence
of the creamery, towards the raising of
better dairy stock. Many of the farmers
are getting into their herds pure breds in
the. female line, and a large number of
them have pure-bred sires. The cows sup-
plying cream to this plant are largely of
Jersey and Guernsey breeds. At the pres-
ent time a number of farmers in that neigh-
borhood are also becoming interested in
Ayrshires and Holsteins. The creamery has
18 different routes covering a radius of
10 miles. The farmers in that neighbor-
hood are reported as more prosperous than
ever before and are giving credit to the
creamery for its share of this prosperity.

A Merchant's View

Hunter, Walton & Co., the butter and
cheese merchants of New York, say: “The
average price of butter on the New York
market for the four months, January, Feb-
uary, March and April, this year, was 2834c.
For the same period last year the average
price was 3534c. Continuing this compari-—
son in terms of dollars and cents, the re-
ceipts of butter at New York for this period
of four months were sold for $3,000,-
000 less than fast year. The imports
of butter have probably had something
to do with bringing this condition about—
but we are inclined to think that the gen-
erally poor business conditions prevailing
throughout our land, and in this locality
especially, may have been the real cause.
The question that now presents itself is:
How about the immediate future? We
don’t know. It is too much for us. Your
guess is as good as ours. We do not think —
there will be much butter imported this
spring and summer. The duty of 2%c a
pound will keep it out as long as our
American markets maintain fairly reason-
able prices. And it is likely the mere
possibility of importing butter will keep
the American markets below the price that
would make importations profitable or safe.
So the reduction in the tariff on butter
from 6c a pound down to 2%c seems to have
the remarkable possibility of keeping the
prices of butter down, even though no but-
ter is actually imported.”

John B. Newman of Elgin, IIL, is author-
ity for the statement that last year
2,000,000,000 gallons of milk were used for
ice cream and over 1,000,000,000 gallons
for canned milk products. He suggested
that this is a branch of the dairy business”
that has come on in the last few years
that needs to be taken care of and that will
help to make dairying continually pros-
perous.

May 1, 1914 THE CREAMERY JOURNAL Page 17
SUUVNUMNNOUNUTALUALA EAU
= uk Q a 33 =
that “Quality” situation
= Quality is the Watchword, from the East to the West =
= The Creamery Journals, from the Pacific to the Atlantic, are unanimous in =
= their declaration that, from henceforth, Quality is the paramount necessity =
= in the Creamery Business. =
= What with the Tariff Revision and the imports of =
= Foreign Butter, the verdict is that American butter =
3 must be largely improved in Quality in order to ren- =
= der profitable the making of butter. =
= And “Quality” includes not only the method of manufacture, but Appearance of package. =
= “Appearance” is scored up to five points in judging a shipment on “Quality.” =
= A loss of even a fraction of a point on “Style” is as bad as a similar loss on Flavor, Body, Color or Salt. =
= A shipment of butter grading as Extras, 93 points barely, =
= _ reason of unattractive Package, pulls that shipment down into a lower class. =
= The buyers and users of Schmidt Bros. Tubs know this—and they know the value—in a money way, =
= of shipping their butter in tubs, which will present it at market in such shape that outwardly as well as =
= inwardly the appearance is that of High Quality Butter. =
= “Follow the Leaders”—It’s sound business policy =
= ELGIN BUTTER TUB CO., Schmidt Bros., Props, ELGIN, ILL. =z
SMM MMMM MMMM MMMM

Dairying at the Panama Exposition

THE INDUSTRY TO BE WELL REPRESENTED

The dairy industry in its numerous rami-
fications will play a conspicuous part in
the Panama-Pacific International Exposi-
tion when its gates are thrown open to the
world in San Francisco next spring. To
some people, and especially to those who
have shown a personal interest, it may have
looked recently as though this great in-
dustry was to be slighted, but confidence
that this would not be the case has not de-
serted those who have been working to the
end that the industry would be given a
showing at the big exposition commen-
surate with its importance. We are pleased
to be able to report that the final plans for
a big dairy exhibit have been completed
and the architect’s plans for the building
in and about which the dairy features will
center are completed. It will be the largest
building given over exclusively to dairy
exhibition purposes of any exposition in
the world’s history and thus again the big
show at San Francisco in 1915 will set a
new mark, according to the Pacific Dairy
Review.

But there is something still more strik-
ing to relate about this dairy feature at the
1915 show. The exhibit will be largely vol-
untary on the part of those who are going
to make it a success. In practically every
other branch of industry the exposition
management is taking care of their inter-
ests so far as providing facilities is con-
cerned. The dairy exhibit will be inaugur-
ated and taken care of by those identified

with the industry and those who cater to
its needs. A little history in this connec-
tion is in order.

No sooner was the great fight settled in
congress, which gave to San Francisco and
the Pacific coast the honor of fittingly cele-
brating the completion of the greatest sin-
gle human mechanical achievement—the
construction of the Panama canal—than the
leaders in things that work for the welfare
of the dairy industry realized the import-
ance of a dairy exhibit that would not only
reflect credit upon the industry, but that
would also turn the eyes of the rest of the
world to California as a state not given
over altogether to tree and vine, but a sec-
tion with a diversified agriculture in which
the dairy cow holds a conspicuous place.
At the annual convention of the California
Creamery Operators’ Association back in
1911 this idea was presented and it resulted
in a committee being appointed to confer
with the exposition management to the end
that the dairy industry would have a credit-
able representation. At each convention
since 1911 this matter has been agitated,
but with tardy results. It was later joined
by committees with the same end in view
appointed by the California Dairy Associa-
tion and the California Managers’ Associa-
tion and the efforts kept up, but it
seemed next to impossible to impress the
importance of a collective dairy exhibit up-
on the general management of the exposi-
tion and well intended resolutions and sug-

gestions found
“pigeon holes.”

But in due time there appeared upon the
scene D. O. Lively. A little over a year
ago he was appointed chief of the depart-
ment of live stock. In him at once the com-
mittees found a means of reaching the ex-
position heads, for Chief Lively was not
slow to realize that without a showing in
the dairy line the live stock feature must
also suffer. But, unfortunately, as_ it
seemed at the time, he was told that funds
for a separate dairy building were not avail-
able. This, however, did not deter a man
who has made a reputation for pushing
ahead and building up public attractions,
expositions and so forth. He called on the
comnuittees to meet him and put to them
this question: “Why can’t the dairy inter-
ests and those interests that cater to their
needs in the way of equipment and appli-
ances finance the building of their own pa-
vilions” The approximate cost was out-
lined, its probable location pointed out and
the fact that those attending the exposition
and who are interested in the various
phases of the dairy industry might see a
collective dairy exhibit rather than to have
the various exhibitors scattered through-
out the different exposition places, was ex-
plained. The committees said: “It can be
done.”

The building will occupy a ground space
in what will be one of the best locations
on the exposition grounds. Its dimensions
will be 67 by 160 feet. In it will be housed
the various exhibits of dairy appliances and
equipment, dairy demonstrations, exhibits
of different kinds, model creameries, cheese
factories and milk plants, dairy products,
storage facilities, dairymen’s headquarters

resting places in official

Page 18

THE CREAMERY JOURNAL

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and so on. This building will cost approxi-
mately $40,000, a portion of which will be
raised by a nominal rate charged on floor
space. Already we are told that much of
the space is being assigned to large exhib-
itors who applied for space in the “dairy
building” two years ago.

The movement for this building and its
successful culmination reflects credit upon
the persistence and energy of Chief Lively
and his assistants through the co-operation
of the Federated Dairy Associations, the
style under which the three California dairy
organizations referred to above are handling
the enterprise. The dairy building and its
exhibits, however, are to be by no means
the limit of what is to be accomplished in
“dairy row.” Indeed, it’s going to be the
greatest dairy show ever, and from now on
we shall have more to relate about the de-
tails, suffice it to say now that Chief Live-
ly assures us that his plan for a model dairy
herd comprised of representative cows from
the leading dairy breeds will be run
throughout the period of the exposition. It
will be a cow show such as no other expo-
sition has ever before attempted, and may
possibly include some of the bovine celebri-
ties whose names are familiar to every pro-
gressive dairyman in the country. Dairy
conventions—state, national and interna-
tional—constitute another problem with
which Chief Lively is dealing at the pres-
ent time.

Illinois April Scoring

The April scoring exhibition for Illinois
buttermakers was held at the College of
Agriculture, Urbana, Ill, April 24th.
There were 13 entries and some of these
showed high quality.

Ferdinand Grimm, of Savanna, received
the highest score, 93.3. Hand separator
cream only was used in the manufacture of
this butter. The cream was pasteurized at
a temperature of 145 degrees Fahrenheit
and a natural starter was used in ripening.
The method blank data for this butter and
the analysis illustrate a common salting
error. The dry salting method was used
and 9 pounds of salt were added per 100
pounds of fat. Allowing 30 per cent of this
for loss, this rate of salting should give 4.9
per cent of salt in the finished product; yet
the analysis of this butter shows that it

contained 1 per cent of salt. There was
sufficient moisture in this butter to dissolve
3.2 per cent of salt.

The point of error is in draining the
churn, and unless the buttermakers drain
off the free water after washing the butter
they need not expect to salt economically
or to secure the proper amount of salt. The
writer has found it possible to dry salt and
get a low loss of 7 per cent of the salt,
or, in other words, to incorporate into the
butter 93 per cent of the salt added. With
wet salting the user expects a high per-
centage loss in the brine. In dry salting
5.3 pounds of salt per 100 pounds of fat al-
lows for a normal loss, and, figuring a 20
per cent overrun, the butter will contain
from 3.5 to 3.7 per cent of salt. The re-
duced loss in dry salting is dependent upon
the draining of the churn. The size of the
churning, although a factor causing the loss
to vary, is of secondary importance.

A. J. Spohn, of Morrison, received the
second highest score of 93. Nothing but
hand separator cream was churned. This
cream was pasteurized at 160 degrees Fahr-
enheit for 40 minutes; 32 per cent of com-
mercial starter was added. The flavor of
this butter was clean and quick.

The average moisture content of all the
butter was 13.61; fat, 83.09; salt, 2.31; and
curd, .99. The highest moisture was 15.81
and the lowest 11.54.

The grass flavor was evident in several
tubs of butter, and the changing conditions
are responsible for the weakness in body
not corrected by a change in methods.

The butter was scored by F. A. Jorgen-
sen, H. A. Ruehe, and L. R. Lang.

The next scoring contest will be held at
the college on May 22d—L. R. Lang, in
charge of scoring contest, University of
Illinois, Department of Dairy Husbandry,
Division of Dairy Manufactures.

Since April 25th, according to the an-
nouncement of E. E. Overpeck, eastern
dairy agent, the Merchants Despatch Dairy
Line offices in New York City have been
located in Room 1401 Woolworth building,
233 Broadway.

A creamery has been established in Wash-
ington, Ind. The plant will be devoted
solely to the manufacture of butter.

May 1, 1914

Ice Cream and Butter, Too

The National Commission on Milk Stand-

ards, organized several years ago by the
New York Milk Committee, and which
drew up a code of rules and regulations
governing the sale of market milk, is now
turning its attention to the regulation of
butter and ice cream. The commission held
meetings in the New York Academy of
Medicine recently and adopted recommend-
ations for the regulation of these two prod-
ucts.
_ The committee, which considered the fix-
ing of ice cream standards, reported that
none should be manufactured from any-
thing but grade A or grade B milk or cream
and the ingredients of all ice cream should
be pasteurized, or boiled, after their final
mixture. r

It further recommended the division of
all ice cream into three grades, grade A, not
to contain more than 100,000 bacteria a
cubic centimeter when sold; grade B, not
more than 500,000, and grade C, not more
than 5,000,000. The national commission
accepted the report of the committee, agree-
ing that ice cream should be graded in the
manner indicated.

The sub-committee which had butter un-
der consideration recommended that it be
made of nothing but pasteurized cream, and
that it be graded according to the sanitary
character of this cream and the methods
employed in its manufacture. The first
recommendation was adopted, but the ques-
tion of grading was put over for later con-
sideration.

Believe in Organization

That the Minnesota creameries and dairy
farmers must co-operate to produce a bet-
ter quality of butter that will bring highest
prices was the conclusion reached at the
recent meeting of the Morrison County
Creameries’ Association held at Little Falls,
Minn.

Mr. Currier, president of the Minnesota
Co-operative Creameries’ Association, ex-
plained that the greatest trouble with cream-
eries was poor quality and that when all
creameries once co-operate together in the
grading of cream, having special cream
days, and using the acidity test, then only
could better quality be best obtained. He
cited instances of creameries going to the
wall because they did not grade their cream.
He showed that no buttermaker living (or
dead) could make good butter from poor
cream and pointed out that there has béen
as high as 9'%4c a pound difference between
the highest and lowest grades of butter
this year. He strongly advised keeping up
the county meetings. At this meeting it
was decided to continue the Morrison Coun-
ty Creameries’ Association, and make a
special effort to increase its membership.

Important Appointment

The many friends of Chas. E. Inman will
be pleased to note that he has been ap-
pointed general sales manager of the Dairy
Machinery & Construction Company, Inc.
of Derby, Conn., which is a large dairy
machine manufacturing concern. Mr. Inman
was formerly manager of the American
Creamery Machinery Company, and later
manager of the dairy department for the
United Iron Works, of Oakland, Cal.

D. E. Doner, who was formerly located
at Seward, Neb., has been operating the
new creamery at Fullerton, Neb., since
April 4th. This plant manufactures butter
and ice cream, and in addition, buys poultry
and eggs. It was erected by the Hastings
Industrial Company.

May 1, 1914

THE CREAMERY JOURNAL

Page 19

Practical Buttermaking Hints

By J. C. JOSLIN

(Written especially for

We will soon be getting more cream,
the warm weather will be upon us and then
will begin some of the complaints of shrink-
age in the butter from creamery to mar-
ket. Therefore, this is a good time to get
in shape to eliminate this as much as pos-
sible.

There may be firms that deliberately
shave the weights at the market, but I
think they are few, and if you find that
you are dealing with such a firm, cut them
out and ship to someone else.

I do believe that the method of weighing
on the markets is a little against the cream-
ery, inasmuch as they take strong up weight
on the full tub and balance weights on the
tare. However, if you had seen these deal-
ers argue for better weights om account of
their shippers, when some other dealer or
broker was buying a line and having it
weighed up, you would understand that
these dealers to whom you ship are some-
times “betwixed” and between and gener-
ally intend to give their shippers fair treat-
ment.

These dealers, nearly all of them at least,
put in a new set of scales every six months,
and their scales are tested by the city seal-
er of weights and measures about twice a
year; therefore, they have good, sensitive
scales to work with, and that is more than
a lot of creameries can say.

In my inspection work T have seen cream-
eries using scales that would hardly break
on a pound, and how they could tell by
weighing on such scales whether they were
getting good weights or not is more than
IT can understand.

Before we kick about weights we should
get new scales to weigh our butter on and
be careful in our work, so that we are sure,
then go ahead. But generally you will find
when you have done all that and allowed
a reasonable amount for natural shrinkage
your weights will come very near to check-
ing out.

On this basis for the past year we have
not lost over one-fifth of a pound per tub
from creamery to market.

We have one of the Fairbanks-Morse but-
ter scales with the round platform for set-
ting the tub on suspended, thus all the
bearings are above and will not get wet
and spoiled. It has two beams, one grad-
uated to ounces, so that the tare on the
tub can be gotten very exactly. We allow
from 8 to 12 ounces for shrinkage, and this

seems to be about right.

I notice, however, that our heaviest
shrinkage is during the hot weather. As
soon as it gets cool again it drops down
to almost nothing. This leads me to be-
lieve that the temperature the butter is held
at in transit has a great deal to do with this,
and when the cars are not properly iced
at the start or are not kept properly iced
the butter softens up and the tubs soak up
moisture from the butter, which in turn is
given off to the air, and a larger shrinkage
results.

IT wonder if we could not cause the trans-
portation lines to put in recording ther-
mometers or charts so that they could show
a record of the temperature for the whole
trip. I will bet there would be some big
variations in some of the records, judging
from the appearance of some of the butter
I saw arriving when I was at Chicago.

I notice that Minnesota creamerymen are

The Creamery Journal.)

figuring on refrigerator service by boat
from Duluth and claim they will have from
32 to 38 degrees while on the boats. If
this were so, the butter surely would have
a colder place than on the rail routes, and,
even if a day or two longer in route, I be-
lieve it would go through in better con-
dition,

There are so many things that effect the

shrinkage that one must be on the watch
all the time.

First, the workmanship has more to do
with it than many think, The butter should
be worked sufficiently to properly incor-
porate the moisture. This can be done and
still not have overworked butter. In fact,
most dealers would rather it had a few revo-
iuntions too much than too little, for they
hate a leaky or loose-bodied piece of but-
ter. I have seen tubs stripped in Chicago,
where we were weighing to get at the
shrinkage or on account of the complaint
of some creameryman, where there would
be a cupful of free water run out when the
tub would be pulled off the butter. And
we have gone back the next day and re-

excess of the supply.

furnish; it takes

(Flaked Grain)

Sats.

you a sample.

CHICAGO:
431 So. Dearborn St.

MUTTTTTTTTTTTTTTITTUUUTUVPTTTTTITITUUUUUTOTOTITTTITNUOUUQOOOTITTITNUUUUOOOOOITTUUUUUUOOVOOIITIUUUUUUUUUONITIIIIUUTUUCTOOMIIIUUUTUUCOUOOITIUUULLUCCUMOOUCCOULLECLLUGGTALLLLLLLULUUGEUULLLLULLLLUGGELLLLLLLLLLLGGEE-CLLLLLLLLLGee--LOLLLLLLLGoGee-LcLLLoL Loco

Sil

The Shortage in Extras

“Even while prices were sharply declining last week
the Chicago market was very short in the supply of
real extra creamery butter.”—Exchange.

_ Avery old story in the butter market. The cream-
eries receiving poor cream, and making it into poor but-
ter, and salting it with poor salt are shipping a surplus,
while in a market where “extra” and “fancy” butters
command the highest premiums the demand is still in

It takes everlasting persistence to induce the farm-
ers of your neighborhood to improve their herds and
increase the percentage of butter-fat in the milk they
deliver; it takes superior intelligence and executive abil-
ity to produce the highest grade of butter the cream will

COLONIAL OR LIBERTY
(99.7% Pure) Salt

to add that tasty, sea-air flavor that gives relish to the
palate and tonic to the appetite—Colonial Flavor—the
flavor that commands a price.

Taking the country over there are few producers
of “real extra creamery butter,” and only two Colonial
The habit and certainty of excellence are to be
found only among the elect. Yet

The Salt That Melts Like Snowflakes and
Dissolves Like Mist

may always be had if you will ask for it. Let us send

The Colonial Salt Company

AKRON, OHIO

TUTE

SSUTTTTTTUNUUATUULUILUALUULUUALUOLUUUUAUUOLEULUUALUOLLUUUAUUALUOLUOUUOLUOMUORUUM LUO MUOMUOAUUO LOOT U UOT LLL oe on ba

(Granulated Grain)

BUFFALO:
D. S. Morgan Bldg.

STUUTTUA TUN UUUUA TUN UUA TUCO TIO UUUO UOMO TU ICUUUUTIOU MTOM TUMLUUUIU LUCE ULOEUO ULL LULUOEUULULLULLULLULE ULL LLGLUcE Lo UoE Loco

Page 20

weighed this same butter and found the
same thing again. Now, there is bound
to be a heavy shrink on butter made in this
manner. Be sure to get a good, firm, waxy
body to your butter.

Next, if you want to keep the shrinkage
to the minimum, you should paraffine your
tubs. I believe the saving in shrinkage will
pay for the paraffine andtime in applying it,
and you will also have done the very best
thing for the prevention of mold on your
packages, of course the liners must be
boiled in brine also.

Where the tubs are paraffined properly
they will look so much better, for they will
not soak up from the butter and will look
neat and clean.

Never let a tub go out of your creamery
without it is weighed and a record kept so
that you can check up when the returns
come back and tell just where you are.

We weigh our tubs and mark the tare
on the side, then fill full and cut off even
and weigh back, setting the lower beam at
the tub weight and using the upper to
weigh the butter. As I said before, we
allow from 8 to 12 ounces per tub for nat-
ural shrinkage and have so far gotten along
nicely.

When it warms up you should watch the
refrigerator cars and see that they are iced
properly. Let the agent know that you are
looking after this, and no doubt it will have
its effect, for if a bunch all along the line
are looking after this the agents will report
it and the cars will be better attended to,
the butter will arrive in better condition
and the shrinkage will be less.

Bowman & Bull Co.

CASH BUYERS—RECEIVERS
All Grades

| Buiter, Eggs, Dressed Poultry |
136 W. Lake St., CHICAGO

Zenith Butter & Egg Co.

Harrison and Greenwich Sts., New York
Receivers and Distributers
That

or write. Refer to your
reamery Journal or
our shippers.

Give superior service and real results.

covers it, consi
bank,

Jacob F. Miller Established 1864

BICKEL & MILLER

PHILADELPHIA EGG HOUSE

EGGS, BUTTER AND POULTRY
Butter and Eggs in Car Lots or Less
322 So. Front St. PHILADELPHIA, PA.
References: Irving Nat’l Bank: Southwestern Nat.
Bank; Dun and Bradstreet Correspondence solicited.

We want to do business with you

SU eee

W. B. YOUNG
ESTABLISHED 1854

W. I. Young & Co.

Wholesale Dealers in

Butter, Cheese and Eggs
149 Reade St, New York

W. I. YOUNG

WRITE US
Refer by permission to Irving National Bank,
N. Y.; Fidelity Trust Co., N. Y.; Dun’s

and Bradstrect’s Agencies.

TUT eee

‘
ETT ET

THE CREAMERY JOURNAL

Elgin Case Settled

Settlement of the federal suit against the
Elgin Board of Trade, which abolishes
practically all of the butter board’s activi-
ties, was made when the decree in the case
was entered in Judge Landis’ court at Chi-
cago.

Termination of the suit resulted in a com-
plete victory for the government. The
agreement, which was made amicably be-
tween District Attorney Wilkerson and
members of the board, included every point
sought in the original petition.

By the terms of the decree the trade body
is allowed to exist as long as its operations
comply strictly with the federal authorities’
interpretation of the Sherman act. Price
quotations and all fictitious transactions are
abolished.

The government retains complete juris-
diction of the case. This would make pos-
sible a future amendment to the decree in
the event that the government saw fit to
demand it. Violation of any of the terms
by the board could cause the members to
be cited for contempt.

“T consider this the most important set-
tlement in any of the anti-trust cases so
far made in this particular class,” said Dis-
trict Attorney Wilkerson. “Naturally I am
delighted with the outcome.

“The decree is broader by far than any
other in any similar case prosecuted in IIli-
nois. It is just as comprehensive as it
possibly could be.

“This action amounts practically to giv-
ing the board a chance. We are allowing
it to exist as a corporation and are giving
it an opportunity to carry on a legitimate
business. The next step would be to close
it entirely.

“The board is limited now merely to its
legitimate function—that of furnishing a
place for actual transactions at bona fide
prices.

“Everything we sought was gained in the
settlement. It will be impossible for the
board to resume its former activities in any
manner excepting by violating the terms of
the decree. There is no probability of this
being attempted, for the case is absolutely
iron-bound.

“The price-fixing committee is enjoined
entirely, as well as washed sales and all
other methods of artificial quotation.”

In entering the decree, Mr. Wilkerson
asked that the petition against the Ameri-
can Association of Creamery Butter Manu-
facturers, which was a defendant in the orig-
inal suit, be dismissed, and this was done.
“Upon further investigation,” said Mr.
Wilkerson, “we found that the creamery
association was not implicated. The gov-
ernment, in the decree entered and accepted
today, has obtained all that it sought in the
original petition.”

The members of the organization relieved
by the dropping of the suit are James A.
Walker, George E. Haskell, George L. Mc-
Kay, E. H. Forney, Henry Bridgeman, Jo-
seph H. Rushton, Charles Harding, Arthur
S. Hanford, Carl W. Kent, Henry A. Page,
Samuel Schlosser, William A. Tilden, Sam-
uel R. Wadley and W. T. Sherman White.

Suit was instigated against the board of
trade and other defendants on December
14, 1912. Shortly afterward action also was
directed against the Chicago Butter and
Egg Board. This latter suit is now under
advisement by Judge Landis. <A decision
is expected within a week. It is considered
probable that the case in any event will be
carried to the supreme court.

Defendants in the Elgin Board case were
the Elgin Board of Trade, Charles M. Pot-
ter, H. C. Christians, J. P. Mason, Colvin

ee ee aS
May 1, 1914

N. Brown and I. C. Hawley, the officers,
agents and members of the board. They
and all persons working in its behalf are
“permanently enjoined and restrained from
further engaging in the aforesaid combina-
tion of conspiracy.”

Activity in Michigan

After a year’s inactivity the Portage Lake
Creamery Company, whose plant is at Os-
kar, Mich., near the Portage canal, has com-
menced manufacturing “The Copper
Country Pride” butter. Since resuming the
plant has been doing very nicely. The plant
is operated under difficulties, however, ow-
ing to the limited supply of cream, but the
officials of the company expect that within
a few weeks they will be running near ca-
pacity, which will mean the production of
half a ton of butter daily. Otta Kela, an —
experienced buttermaker, who gave great
satisfaction when with the Portage Lake
Creamery Company two years ago, is again
the man behind the churn. The entire prod-
uct will be sold locally, as there is always
a greater home demand than can be sup-
plied. The Portage Lake Creamery Com-
pany was organized in 1911. It erected and
equipped a modern plant which has been
pronounced by federal inspectors a model.
For two seasons the plant operated profit-
ably, but last year for a number of reasons
it was thought best to discontinue produc-
tion temporarily. The stock of the com-
pany is entirely in the hands of local farm-
ers. The operation of the creamery has
inspired agriculturists in the vicinity of Os-
kar to raise more dairy cattle and to im-
prove their herds. There are now three
creameries producing high grade butter in
the copper country—one at Pelkie, one at
Chassell and the Portage Lake plant. For-
mer Secretary of Agriculture Wilson’s pre-
diction that the copper country is destined
to become a famous dairy region is being
rapidly borne out.

More Work in South

At the conclusion of the present tour —
over the Mobile and Ohio railroad, the
Southern Railway Company announces
that, in order to further encourage the
development of dairying in Alabama, it will
send its special “dairy instruction car” over
its lines in the state for a complete tour.
Commencing at Calvert, Ala, May 12th,
the car will visit 58 points in all sections
of the state served by the Southern Railway
and Northern Alabama Railway. An en-
tire day will be devoted to each stop and
illustrated lectures and demonstrations on
improved methods of dairying will be con-
ducted morning and afternoon by a corps
of expert dairymen who will accompany
the car. Last season the dairy instruction
car toured practically the same territory
and the interest it aroused among dairymen
and farmers at every point visited was so
keen that the Southern Railway is sending
it out again to follow up the work and give
those who failed to attend last season an
opportunity to hear the lectures and learn
of the opportunities which Alabama affords
to dairymen who will develop this industry
and supply the great home demand for
milk and butter. The car is fitted out like
a complete farm dairy and carries charts
and exhibits giving complete information
about dairying and its problems. Milk sam-
ples will be tested and advice given on all
questions of interest to the dairymen.

The David Cole Creamery Company, of
Omaha, Neb., have purchased the creamery
plant at Redfield, S. D., and will complete-
ly remodel it. New machinery will also
be installed.

May 1, 1914

Second Illinois Complaint

C. F. Holliday, chairman of the railway
committee of the Central Illinois Creamery-
men’s Club, has filed a second complaint
with the Illinois public utilities commission
against the alleged inadequate and unfair
services furnished by railroads operating
through central Illinois. Fifteen railroads
were made defendants in the charges. The
petition sets up that the railroads refuse to
furnish enough up-to-date refrigerator cars

to handle the business of the company be- .

tween points in central Illinois and Chica-
go. On the other hand, the railroads are
‘willing to furnish plenty of refrigerator
cars if the shipments are for points in the
far east, it is charged. The company also
asks the commission to make a ruling com-
pelling the railroads to assume responsibil-
ity in returning empty milk cans and to
publish tariffs and classifications for the
shipment of such freight.

Cheesemakers Wanted

The supply of competent and experienced
cheese factory operators in Wisconsin is
running low, according to reports from the
different cheese making centers of the state.
In spite of the fact that in January 154 fac-
tory operators completed the winter dairy
course at the Wisconsin dairy school, the
demand still far exceeds the supply. Form-
er students of the Wisconsin dairy school
who have had enough experience to operate
a cheese factory successfully and whose
services for the season are not already en-
gaged are urged to write to E. H. Farring-
ton, University of Wisconsin, at once. Mr.
Farrington is receiving numerous requests
for help from the factories of the state and
he intends to do all that is possible to fill
vacant positions with energetic and trust-
worthy men.

The New York Educational Scoring
The April scoring was held on the 17th.
Fourteen packages of butter were re-
ceived, of which 50 per cent scored 90 or
above.
The following is a list of the successful

makers:
Score Water Salt

Glenn Harter, Skaneateles, N. Y....93.5 14.9 1.4
E. F. Wetmiller, Cohocton, N. Y..... 90.5 13.7 2.4
D. J. Bresee, N. Franklin, N. Y.....90 1228) 255
Seven Gates Farm, Geo. Gullock,

buttermaker, N. Tisbury, Mass....94.75 11.7
Mrs. W. A. Whitney, Cassadaga,

MRI it atte eva aie yale(alcislejess (eis s/ajerelere\ele ise S175) 09 13
feaenGook, Ithaca, Ne Yeeros 92.25
meme steacy, Gtiaca, No Wien sc... 93

The sample of certified milk from the
Seven Gates Farm scored 98.5. The guar-
anteed milk and cream from C. H. Voight,
Washington Mills, N. Y., scored 96.5 and
96, respectively—Department of Dairy In-
dustry, Cornell University, Ithaca, N. Y.

Dairy Day at Delhi

They are going to have a big celebration
on the fifth of August at Delhi, Iowa. The
occasion will be the third annual dairy day
and will be under the supervision of the
Delhi Co-operative Creamery. The com-
mittee has promised a better celebration
this year than at any previous time. Nu-
merous prizes will be offered and the man-
agement is booking a list of exhibits that
will be worth coming miles to see, they say.

The grand opening of the ice cream plant
of the Beatrice (Neb.) Creamery Company
was held April 25th between the hours of
2 and 5. Manager F. C. Wright has ex-
tended an invitation to the public to call
and inspect the new plant. Music was
furnished during the afternoon by the Beat-
rice Symphony orchestra.

THE CREAMERY JOURNAL

SUT

Motor Drive
or Belt Drive

Coolers.

TATU eee

Our 1914 models are now ready for delivery.

They possess a number of valuable features
not found
ments help your Ice Cream maker produce
quality cream.

We also manufacture
and Cream Tanks, Pasteurizers, Heaters and
Pumps and Sanitary Fittings.

A postal marked for Desk 3 will bring full
information.

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DAIRY MACHINERY & CONSTRUC-
TION, COMPANT, INC 22antconm

Teenie

Page 2)

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IF IT’S QUALITY IN FREEZERS
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Homogenizers, Milk

COCO EEE

Denied Oleo Men New Trial

Federal Judge Geiger at Chicago has de-
nied the motion for a new tral in behalf of
John F. Jelke, oleomargarine manufacturer,
and seven of his associates in the United
States District Court. Sentence was sus-
pended until May 4th. Each of the defend-
ants is liable to a penitentiary term of two
years, a fine of $10,000, or both. They are:
John F. Jelke, D. B. Tullis, William M.
Steele, William L. Lillard, Harry E. Hitch-
ings, William P. Jackson, Hugh D. Camer-
on, Fred Rapp. The men were found guilty
several weeks ago of conspiring to defraud
the government of the 10c tax on colored
oleomargarine. Mr. Jelke did not seem sur-
prised at Judge Geiger’s action. “I expect-
ed it,” he said. “It very seldom happens
that a judge grants a new trial when a jury
in his courtroom returns a verdict of guilty.
Of course, we will take the case to the court
of appeals.”

Bad Creamery Fire

The plant of the Ohio & Pittsburg
Creamery Company, at Big Prairie, Ohio,
was destroyed by fire recently, and other
buildings in the village were saved only by
a valiant fight on the part of the villagers.
The fire was discovered about 2 o’clock in
the morning, having originated in the boiler
room of the creamery. Ed Gaston, manager
of the factory, estimated that the loss is
between $5,000 and $6,000. The building
was totally destroyed. The creamery will
very likely be rebuilt. It had been doing
a very flourishing business, collecting milk
out a distance of nearly a dozen miles. The
same company had a plant at Shreve.

The Southern Minnesota Buttermakers’
Association will meet in Albert Lea May
21st, and a very interesting program is be-
ing prepared for the occasion. The attend-
ance at these meetings increases continual-
ly, and this is an organization that is doing
a vast amount of good for the dairy inter-
ests.

J. F. Freitas & Co., of Los Angeles, Cal.,
who recently engaged in the dairy produce
trade, have purchased the Gridley creamery
in Butte county, California, and changed the
name to Melba creamery.

Hearing Date Set

The Interstate Commerce Commission
will hear the case brought by committee of
New York Mercantile Exchange against
the railroads and the Trunk Line Associa-
tion on complaint of unfair discrimina-
tion and unreasonable rules and_ regu-
lations in respect to deliveries of eggs
at the Custom House in New York
on May 4th at 10 o’clock. Baldwin,
Roy & Fisher, counsel for the com-
mittee, have received notice to that effect
and have communicated the same to Chas.
F. Droste Sr., chairman of the committee,
together with a request for additional in-
formation needed to complete the argu-
ment.

The Licking Creamery Company, of New-
ark, Ohio, has closed a deal with S. D.
Roberts of North Vernon, Ind., whereby
Mr. Roberts will erect a new building for
them. The structure will be three stories
high in part and will cover the entire lot,
being about 20 by 130, and of brick con-
struction, including handsome finish of
pressed brick. Construction of building will
begin at once, and Mr. Roberts promises
same to be rapidly pushed to completion.
The Licking Creamery Company expects
to install an up-to-date and complete butter
and cream plant and will further add to
their equipment as rapidly as the territory
can be developed. They expect to be able
to operate early in June.

Announcement of the award of a prize of
$50 given by the Beatrice (Neb.) Creamery
Company to the owner of the cow produc-
ing the most butter-fat in a year has recent-
ly been made by Prof. J. H. Frandsen, of
the Nebraska Experiment Station. Only
members of three cow testing associations
of the state were allowed to compete. The
cow winning the prize was Lakeside De Kol
Queen, a pure bred Holstein, giving 706
pounds. B. B. Davis, the owner, is a mem-
ber of the Douglas County Cow Testing
Association.

S. J. Simonson, manager of the Cascade
Creamery Company at North Yakima,
Wash., has announced that his company will
erect a $15,000 cold storage plant adjoining
its creamery.

Page 22

Picnic at Burt

R. E. Clemons, the enterprising butter-
maker at the Burt (Iowa) Co-operative
Creamery Company, advises us that they
have already arranged for the holding of
a big dairy picnic at Burt on May 28th.
This picnic is being widely advertised and
the talent they have provided ought to pro-
duce a splendid program. We see that Gov.
Geo. W. Clarke, Hon. E. M. Wentworth
and Judge W. B. Quarton along with State
Dairy & Food Commissioner Barney are
all to give addresses. Besides this music
will be furnished by the Estherville or-
chestra. H. O. Buell is treasurer of the
Burt Co-operative Creamery Company, and
M. E. Warner is secretary. The directors
are Geo. Koestler, president; Wm. Trep-
tow, vice-president; E. N. Volentine, W. H.
Smith, L. W. Keith.

HE photo at the top of this space shows the
Cooling Room of the Armour Packing Co.’s
plant in Kansas City in course of construc-
tion. The lower photo shows the same room
insulated with Waterproof Lith.
Seventy-five per cent of all the creameries in
the Central West erected during the last twelve
months were insulated with

Water-Proof
Lith Insulation

» . Waterproof Lith, the insulating qualities of
which have never been questioned, has been
standardized by the result of experiments, until
it stands today as the only Economical Insulating
Investment on the market, combining insulating
efficiency, strength, non-capillary attraction and
durability. Sawed like lumber and guaranteed
absolutely sanitary.

Our argument is a common sense one.

Why buy another material when you get even greater
efficiency by the use of Lith—for 25% less money?

Union Cork Board

This popular insulating material is made of nothing but
simon-pure natural cork granule and a special asphaltum,
Contains highest percentage of cork to the inch, 1/4 lbs,
of pure cork to every square foot.

Write for Free Book on Economical

Insulation
It will pay you to get posted.

Union Fibre Company, 105 U:

—=[======-====-=-=-=»o_=sS»ECuwu_a»a_a_anan»nhm9mm2N9==>>_—>>_—>>—>—_—ET———_—_—_—_—_—

THE CREAMERY JOURNAL

H. Mayer & Co., Inc., of 145 Nassau
street, New York City, Herbert Welsch be-
ing general manager, advise us that they
are agents in this country for the Schroe-
der homogenizer. It is pretty generally
known, we think, that the homogenizer is
used in emulsifying mixtures of liquids and
fats of uneven weights—for instance, com-
bining butter-fat and liquid of milk. Ma-
chines of this sort have been sold for a
number of years in this country and are
being used with success. It is claimed that
as applied to milk it will keep fresh longer
than untreated milk and is additionally
more palatable and easily digested. The
manufacturers contend that for export milk
the use of the homogenizer is indispensi-
ble.

This bit of encouragement comes from
A. L. Landis, buttermaker at the Colesburg
(lowa) Creamery Company: “I am enclos-
ing my check for $1 for The Creamery
Journal. I feel I could not keep house
without your valuable paper. am also
enclosing a small advertisement of my
Brush runabout. The reason for selling it
is that it is not large enough for my
family. The car would be fine for the use
of an office man running around in the
city, and will carry two people and also a
trunk or grip or two. It also could be
used for carrying two cans of cream. This
kind of a car is a fine proposition for tele-
phone men.”

At Fredericksburg, Va., recently the
Farmers Creamery Company was organized,
the intention being to capitalize at about
$20,000, business to be started when in the
neighborhood of $5,000 has been paid in.
F. G. Levering. of Hayfield, was elected
president; F. C. Baldwin, vice president;

Robert W. Harris, secretary, and W. J.
Ford, treasurer. The plan is to make it
purely co-operative and to interest just

as many of the farmers as possible, the
business men supplying such additional
capital as’ may be needed.

Addison Fosse, who is proprietor of the
Elberon (Iowa) Creamery, advertises in
his local papers as follows: “The Elberon
(Creamery solicits your delivery of cream

on each Monday and Friday up to and
including May 29th. Commencing Mon-
day, June Ist, cream shall be delivered,
also on Wednesday. This arrangement

is to be continued as the weather permits.
By strictly adhering to this rule the fac-
tor of price will more than doubly repay
you for the effort.”

The most important event in the last 15
years in the town of Hillview, Minn., ac-
cording to the local paper, is that about
120 farmers have bought the local cream-
ery, built by L. C. Anderson some years
ago, from Anderson Brothers for $2,000.
Several meetings have been held, the cream-
ery inspector, Mr. Austin, from Fergus
Falls was here two times, and successfully
effected an organization, known as _ the
“TTillview Co-operative Farmers’ Cream-
ery.”

A dairymen’s picnic will be held at the
Holland dairy, Colorado Springs, Colo.,
some time in May, according to a decision
reached by the local dairymen’s association.
At this time demonstrations in scientific
dairying will be given. The meeting is to
be an all-day affair, and, aside from the pic-
nic dinner on the grounds, will include talks
by out-of-town speakers on dairy subjects.
The business men of the city will be in-
vited to attend the meeting.

May 1, 1914

Quincy McBride, who is the Pacific Coast
representative of the Diamond Crystal Salt
Company, has, within the past few weeks,
made quite an extensive trip through the
north coast states. Admitting that he finds
quite a little complaint with reference to low
prices and prospective low prices, the dairy
and creamery interests, he says, are forging
ahead at an extremely rapid rate, especially
in Idaho and Montana, where a number of
new creameires are now being established.

At a meeting of the stockholders of
the co-operative company which is about
to install and operate a new creamery at
Hoven, S. D., the following officers were
elected: President, Michael Meyer; vice-
president, Chris Baus; secretary, Michael
Kaiser; treasurer, Thomas O’Brien. The
material for the creamery building has been
ordered and the work of construction will
commence as soon as it arrives.

J. H. Frandsen, head professor of the de-
partment of dairy husbandry of the Uni-
versity of Nebraska, at Lincoln, has sent
out an advertising card with a very com-
plete gestation table on the reverse side.
If there are readers of this paper that
would be interested in this little card,
doubtless the University of Nebraska would
be glad to supply it.

The Alton (Iowa) Creamery Company
has been incorporated and officers have
been elected as follows: Emil Zorr, presi-
dent; H. E. Collins, vice-president, and C.
J. Mueller, secretary and treasurer. The
company has been capitalized at $5,000 and
construction work on a new cement block
plant to replace the structure destroyed by
fire the past winter has been started.

The stockholders of the Missoula, Mont.,
creamery recently held a meeting and ef-
fected a permanent organization. It is their
purpose to furnish money to buy pure bred
cattle for the farmers in their community.

A creamery costing in the neighborhood
of $5,000 will soon be erected at Coulee

‘City, Wash.

AWvT0U»"UCu TT

Want Clearings

POSITION WANTED—By buttermaker with three
years’ experience. Have also taken a course at the
Wisconsin Dairy School. Understands all up-to-date
methods required to operate a factory. Can furnish
satisfactory reference from employer. Please state
wages you are willing to pay good man. Address,
A. W. Johnson, Taylor, Wisconsin, R. 2, Box 48.

IN ORDER to reduce the number of our plants,
we will sell two or three located in Iowa, one in
southern Wisconsin. This is an opportunity for a
buttermaker who understands his work, to get into
business for himself. For further particulars, ad-
dress J-68, Creamery Journal.

FOR SALE OR RENT—Good brick creamery
building with up-to-date machinery including refrig-
erating plant. County seat town. Good chance for
live buttermaker. J. H. Platt, Montezuma, Iowa.

BRUSH RUNABOUT—Good condition. ‘Top, side
curtains, mud chains, five lamps; color, battleship
grey. Fine for mail carrier or city use. One cylin-
der, three speeds. Would be fine for telephone line
men or anything of that nature. Price $200. A. L.

Landis, Colesburg, Iowa.
FOR SALE—Ice machine, 4-ton Barber com-
pressor, complete with brine tank, condenser, ete.,

all ready to run in good shape. Will be sold cheap.
Address Fulton Creamery Co., Fulton, Towa.

WANTED-—Information regarding good creamery
for sale. Send description and price. Northwestern
Business Agency, Minneapolis, Minn.

WANTED —Second-hand
ripener in good repair. Address J.

300-gallon Jensen cream
S., care Creamery

Journal,

a : "Hal : 5 nc : Ith AM eh he aaa 1h re, mn

LAM TH
ACTA CTT AULA Yt

(i
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0
|

a fh THE FACTORY TUBULAR
= ay : =)0

i ‘HE development of a creamery to its
highest output at the lowest expenditure
of time and money is what the installation

of the SHARPLES TUBULAR CREAM
SEPARATOR accomplishes.

The almost frictionless ball bearing from which the tubular bowl
hangs requires but little power. Because of this absence of friction,
the machine consumes but two gallons of oil a year.

Suspended by a single ball bearing, the tubular bowl is capable of
a great number of revolutions a minute, and this speed affords the
greatest centrifugal (or skimming) force.

Send for the Factory Tubular Book
THE SHARPLES SEPARATOR CO.

WEST CHESTER, PA.

Chicago, IIl. Dallas, Texas Minneapolis, Minn. Kansas City, Mo. Toronto, Can.
San Francisco, Cal. Portland, Ore. Omaha, Neb. Winnipeg, Can. Agencies Everywhere

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rPeBRBHERHBRHEHEETRBREREBEHREREHREHEEBEHEHEEHE SE EB

Every Wooden Churn Barrel
Is Going to Warp

We wouldn’t think of ignoring the fact. It have trouble. It will run harder, using more
is inevitable. And unless your churn is built to power, begin to grind and groan, and altogether
take care of it when it comes, you are going to become troublesome.

The \ ictor Churn
will not give. you any trouble in that way. It ment. This feature adds years of life to the churn.
is so constructed—the gearing and framework Of course, there are other features that make
are made to allow for this warping and strains of the Victor the great churn that it is. They are de-
service, and 1s thus always kept true and in align- scribed in our special circular. Write for it today.

THE CREAMERY PACKAGE MFG. COMPANY

Chicago, Ill. Philadelphia, Pa. - Kansas City, Mo.
Toledo, Ohio Albany, N. Y.
Waterloo, Iowa Minneapolis, Minn. Omaha, Neb.

VUCTETUCTTELLELEE SS Ed

The National
Creamery
Magazine

VOL. XXV NO.8 WATERLOO, IOWA, MAY 15, 1914 ONE DOLLAR A YEAR

Quincy MarketColdStorage

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power.

No. 106, capacity 2,000 Ibs. per hour

Steam turbine driven

No. 100, capacity 1,000 lbs. per hour
Hand driven style

No milk, whether certified, inspected,
guaranteed or however produced, is so pure
but that it will be rendered more whole-
some by the De Laval process of clarifica-
tion. The cost of clarification is trifling
when the results obtained are taken into
consideration.

No milk dealer or producer who has wit-
nessed a demonstration of

THE DE LAVAL
MILK CLARIFIER

and has seen for himself the residue removed from average
milk by this machine can doubt for an instant the benefits
of clarification by the De Laval Process.

An actual demonstration of what can be accomplished with a De Laval Milk
Clarifier will be gladly accorded to any responsible milk dealer or producer.

THE DE LAVAL SEPARATOR COMPANY

165 Broadway, NEW YORK: 29 E. Madison St., CHICAGO: 101 Drumm St., SAN FRANCISCO

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Che Creamery Hournal.

The Wational Creamery Magazine

Vol. XXV No.8

WATERLOO, IOWA, MAY 15, 1914

One Dollar a Year

Oleo King Ordered to Prison

John F. Jelke, president of the John F.
Jelke Company, Chicago, oleomargarine
manufacturers, has been sentenced by Fed-
eral Judge Geiger to two years’ imprison-
ment in the federal penitentiary at Leaven-
worth, Kan., and to pay a fine of $10,000.
This is the maximum penalty for the crime
of which Mr. Jelke and his eight associates
were convicted by a jury some weeks ago.
They were found guilty of conspiracy to
defraud the government of taxes on arti-
fically colored oleomargarine.

Seven of Jelke’s fellow defendants escaped
a prison sentence. Judge Geiger imposed
upon them a fine of $2,500 each. Francis
M. Lowry, 70 years old, secretary of the
company, the ninth defendant found guilty,
was ill in the Good Samaritan Hospital at
' Los Angeles, Cal. He will be sentenced
separately as soon as he recovers sufficient-
ly to return to Chicago.

However, Mr. Jelke is not yet in prison,
nor have his associates handed their money
over to the court, as a 30-day stay has been
allowed pending appeal of the case.

“T want to urge upon the court,” said
the attorney for the defendants, “whatever
you may feel to be your duty as to Mr.
Jelke, the head of the business, but that you
do not do anything that would inflict upon
his employes a permanent stain.”

Assistant District Attorney Robert W.
Childs urged that the government would
not consider the law vindicated by the im-
position of a mere fine.

The dramatic moment of the session ar-
fived when Judge Geiger, after analyzing
his reasons for distinguishing between Jelke
and the other defendants in the extent of
punishment, asked Mr. Jelke to step for-
ward.

Mr. Jelke, a gray haired, dignified man
of 58, walked forward to the bar of the
court, crossed his arms, and looked intently
at the judge. In response to a question
as to whether he had anything to say Mr.
Jelke replied that he wished to shoulder all
the responsibility for what had been done.
He spoke amid intense silence.

“T have only this to say, your honor,” he
said. “I have been in this community many
years. I have been in business in Chicago
20 years and I have had an honorable
career.. As for myself, I ask nothing at
your hands but what is justice. But I do
plead for these other men,” he said, waving
his arms toward the other defendants. “I
am responsible for their acts and for them
I plead for mercy.”

In passing sentence Judge Geiger said he
considered Jelke as the “brains” of the con-
spiracy. The employes, he said, were mere
“administrative agents” working under the
direction of the head of the company and
carrying out orders “under ‘a press of em-
ployment.” For this reason he felt the em-
ployes were entitled to clemency.

New bail was fixed by Judge Geiger at
$20,000 for Jelke and $5,000 each for the
other defendants. All the defendants were
released pending the filing of the appeal.
William J. Moxley, head of W. J. Moxley,
Inc., and John Dadie, his manager, were in
court at the time sentence was pronounced.

There were 13 defendants included in the
oleo indictments. One of these, Philemon

3erry, was never apprehended. The jury
returned a verdict of not guilty in the case
of Harvey P. McFarland, shipping clerk
for the Jelke Company, and Judge Geiger
discharged two others, O. S. Martin and
Abner D. Mize, salesmen.

The indictments were returned in July,
1911, following the prosecution and convic-
tion of a number of retail “moonshiners”
for selling artificially colored oleo without
paying the tax of 10c a pound. As a re-
sult of the disclosures in the retailers’ cases
Judge Landis charged the grand jury to in-
vestigate the relation of the retailers to the
manufacturers.

Iowa Ice Cream Law Upheld

Reversing the decision of Judge W. H.
McHenry of the Polk county district court,
the Iowa supreme court has handed down
a unanimous opinion upholding the consti-
tutionality of the ice cream standard law in
the cases of the State of Iowa vs. Hutchin-
son and Sanders ice cream companies. The
cases are remanded for new trial.

The court in giving its opinion is severe
on manufacturers who attempt to defraud
the public by giving an article which is be-
low standard, declaring that the constitu-
tion does not give anyone the right to
swindle the public; that the state has power
to regulate the quality of ice cream; and
that a standard of 12 per cent butter-fat is
not unreasonable.

Attention is called in the opinion to testi-
mony that manufacturers discovered that
people eat less ice cream that is rich in fats.
With the reduction of butter-fat the con-
sumption increases. This is one reason,
the court points out, why manufacturers
of ice cream do not like to conform to a
standard.

“Tt is not true that manufacturers will
not be able to sell their product under the
terms of this law,” the court says. “But
they must sell it for what it really is. It
may be called ‘frozen skim-milk,’ and if it

' grade cream follows:

will not sell under that name, it would be
an additional argument for prohibiting the
sale of so-called ice cream made from
evaporated milk as ice cream.

“Tf low grade cream is sold under an-
other name, the public will not be deceived
as to its nature. A person purchasing ice
cream now knows he is getting a product
with a certain per cent of butter-fat. We
are of the opinion that the statute is within
the police power of the state and is not un-
reasonable. It does not offend against the
federal or the state constitution.”

The opinion calls attention to the fact
that 17 states have adopted a standard for
ice cream, fixing it at 14 per cent. Five
other states have a 12 per cent standard.
According to the evidence in the case, it is
shown that cream 20 per cent in butter-fat
can be made at a cost of 45c a gallon; 7.7
per cent butter-fat, at a cost of 29c a gal-
lon, and 1.9 per cent butter-fat, at a cost
of 15.5c per gallon.

One recipe the court sets out as one of
the ways the public can be swindled by low
“One vanilla bean,
eight gills of syrup at 20 degrees, 18 yolks
of eggs, to be cooked and frozen. Then
work in a meringue made of two egg whites
and one-fourth pound of sugar.”

Cultures—Both Liquid and Dry

All the better class of creameries use for
ripening cream pure cultures of bacteria
which are obtained at regular intervals
from commercial laboratories. These are
carried in the creameries by transferring
milk cultures from day to day, the culture
being renewed occasionally to insure its
purity. The small milk culture, known as
a “mother starter,” is usually carried in
bottles or small jars, from which it is
transferred to a large can or vat of milk
to make the starter used to ripen the cream.

The ideal culture for distribution is in a
dry form, according to the United States
Department of Agriculture, ~ sufficiently
active to produce rapid growth when it is
added to milk and yet so dormant that it

can be held a long time without losing its
activity. But the difficulties of producing
a culture in this condition are so great that
the most successful of the commercial cul-
tures are distributed in a liquid medium
and must be used within a comparatively
short time. A few cultures, however, have
been sold continuously in a powder or
tablet form; in other cases the liquid cul-
ture has been found to be more satisfac-
tory and the dry culture has been aban-
doned.

Recently the general interest in ferment-
ed milks, especially those of the Yoghourt
type, has stimulated the production of
various kinds of tablets.and capsules which
ostensibly contain the organism in such

Page 4

To Insist on

ability as a buttermaker.

Circle

Indiar ir

cleaning material.

Tee

In Every Package

Wrando

Dairymans

Cleaner and Cleanser.

is to know the actual value of your investment.

Is to know the kind of cleanliness you will get, and is to be absolutely safe
in its uniform quality, its purity, and its freedom from all things objectionable,
such as soap ingredients or caustic properties.

Wyandotte Dairyman’s Cleaner and Cleanser cleanliness amply protects milk
and butter from contaminating influences, but anything less than the Wyandotte
Dairyman’s Cleaner and Cleanser quality is unsafe, and is sure to lessen your

And, too, the Wyandotte Dairyman’s ‘Cleaner and Cleanser cleanliness costs
so little that to be without it is to make efficient and economical management
much more difficult. That hundreds of creamery operators have been using
Wyandotte Dairyman’s Cleaner and Cleanser continuously since
it was first offered them some ten years ago speaks well of
its ability to serve its purpose better than any known dairy

Your regular supply house can ship you a keg or barrel.

THE J. B. FORD COMPANY, Sole Mfrs.

WYANDOTTE, MICH., U. S. A.

This Cleaner has been awarded the highest prize wherever exhibited.

THE CREAMERY JOURNAL

UCT

TUT

quantities that the culture can be used to
start a fermentation in milk or to inocu-
late the digestive tract by direct consump-
tion. These cultures, as well as those sold
for buttermaking and cheesemaking, are of
real value only when they contain a suita-
ble organism free from contamination and
are sufficiently active to start the acid fer-
mentation before accidental contamination
can develop to an appreciable extent.

The butter cultures sold in the dry form
are powders or tablets, sometimes prepared
with a filler of starch or lactose, or are
milk cultures dried and pulverized.

It is obvious that in the ordinary process
of drying cultures there is a great decrease
in the number of bacteria originally present
in the culture, and it is probable that there
is a still further loss as the culture is held
after drying.

As a result of recent experiments the
Dairy Division of the Bureau of Animal
Industry, United States Department of
Agriculture, has devised a method of drying
cultures by which the loss in bacterial
content is greatly reduced. Experiments in
removing the water by a spray carried up
by a current of warm, dry air were found
to produce satisfactory dry cultures; but
rapid drying by this process requires the
use of complicated and expensive machin-
ery. not within the reach of the ordinary
laboratory.

Cultures were then successfully evapora-
ted by freezing and lowering the atmo-
spheric pressure. Phosphorus pentoxid and
lime were used to absorb the moisture, but
sulphuric acid proved to be the best agent
for this purpose.

These experiments show conclusively
that water may be removed from cultures
of bacteria used in the manufacture of
dairy products by exposing them in a
frozen condition over sulphuric acid in a
vacuum approximating 0.01 mm.

Fresh lactic cultures dried by this meth-
od are sufficiently active to curdle milk in
17 hours at 30 degrees C. when added in
the ratio of one part of powder to 1,000,000
parts of milk.

The total number of bacteria in a milk
culture may be increased by adding dibasic
potassium phosphate, but the powder made
from the culture is less active than that
made from unneutralized milk. The activ-
ity of the powder is not increased by neu-

tralizing the culture with calcium carbonate
before drying.

More powder may be produced at each
operation of the drier by using a culture
grown in milk concentrated to one-half its
original volume, and this powder is as
active as that made from normal milk.

The activity of a dried culture diminishes
more or less rapidly, depending on the con-
ditions under which it is held. The loss
of activity in powders is much more rapid
when the moisture content is comparatively
high. The loss in activity is very slow at
0 degrees C. or lower, and becomes more
rapid as the temperature is increased. Dried
cultures of the lactic acid bacteria held at
30 or 37 degrees C. become inactive in a
short time. Cultures held in a vacuum re-
tain their activity much better than cultures
in an atmosphere of nitrogen or hydrogen;
the most rapid loss of activity takes place
either in air or in an atmosphere of oxygen.

Very active dried cultures of Bacillus
bulgaricus may be made by the freezing-
vacuum method; they curdle milk in 20
hours at 37 degrees C. when added to milk
in the ratio of 1 to 100,000.

The nitrogen-fixing bacteria may be dried
with a small loss by the freezing-vacuum
method.

Yeasts evidently do not survive the pro-
cess, for the powders obtained were very
feeble.

Farm Butter Poor.

“Much of the butter that is now being
produced on the farms of South Carolina
is of very poor quality,” is the statement
of Prof. J. M. Burgess, of the animal hus-
bandry division of Clemson College. “This
is not due to the lack of good materials to
work with, but is due to the methods prac-
ticed.”

“The first essential is good cream from
milk taken from healthy cows and handled
in a sanitary fashion. After the cream has
been separated, keep it cool. Keep each
batch of cream separate until seven or eight
hours before churning. Then mix thor-
oughly and expose the cream to an ordinary
room temperature, about 70 degrees, until
it sours. Never churn sweet cream.

“The churn should always be well scald-
ed before using. After scalding, rinse the
churn with cold water to bring it to the
temperature of the cream to be churned.

Cream should be at such a temperature that
butter will come in 35 to 45 minutes. Stop
churning when the granules of butter are
about the size of grains of wheat. At this
stage all the butter has come and it is easy
to wash. If the butter is allowed to gather
into large lumps it will be impossible to
wash it well.

condition described, draw off the butter-
milk and add enough water to float the but-
ter. The temperature of this water should
be slightly below that of the cream when
the cream was put into the churn. After
adding the water, shake the churn so that
every grain of butter will come in contact
with the water. It is better to wash butter
twice but too much washing will impair
the flavor. The washing process is for
the purpose of removing all the buttermilk
remaining in the churn.

“After the second wash water has been
drawn off, take the butter out of the churn
and put it on a worker. While it is still
in the granular form add an ounce of the
best table salt to every pound of butter.
Work in the salt-with the paddle or lever
of the worker, but never with the hands.
The object of working is to get out the
excess water and to distribute the salt.
Work until the butter has a waxy appear-
ance. Too much working will ruin the
grain and cause the butter to look greasy.
At this season of the year very little, if any,
color need be used.”

West Coast Organization.

There appears to be an unusual activity
in creamery and dairy matters on the west
coast, and especially in California. Recent-
ly a meeting of creamery managers of tha
state was held in San Francisco, at which
time the Creamery Managers’ Association
of California was organized. Briefly, the
aim of the association is to promote the
interest of the creameries in California and
particularly to give an up-lift to the quality
of California butter, which is reported to
have suffered from the degrading influences
incident to unreasonable and relentless com-
petition. Needless to say, there is nothing
about this ornganization that is supposed
to be in restraint of trade.. Robert Hol
combe has been employed as_ secretary,
manager, expert organizer and is already on
the job. At the initial meeting 22 of the
largest creameries of the state, representing
over 50 per cent of the butter product,
pledged themselves. to finance the under
taking and also to abide by such a system
of grading cream as may be adopted by the
organization. It is hoped that in anothe
year. at least, this organization will be in
position to offer to outsiders the surplus
of their plants in the flush of the season.

The officers are, S. H. Greene. of San

Sacramento, vice-president; George L. Be
ham, of San Francisco. treasvrer;
Holcombe, secretary. In addition to the
officers H. P. Glasier, of Oakland, and W.
‘C. Cartmiel, of Tulare. were appointed mem
bers of the board of directors.

General meetings will be held quarterly
hut local meetings in the creamery centers
have also been suggested.

The creamery at Kenmare. N. D., openet
recently and Manager O. L. Toftner is very
confident that it will be a success. The
farmers are in hearty accord with the co
pany in all its plans.

The Townsend Creamery Company of
Portland, Ore.®is erecting a building that
will cost $18,000 when completed. » It, will
cover a quarter block and will bersmodern
throughout. 19 *T9Ww Bean

—_———________________________________________________._____ EEE
May 15, 1914 THE CREAMERY JOURNAL Pag

\\* The Harder you Hit Er
e” The Higher she §0 es!

93 Summer—90° in the Shade—Circus Day
= | Taking a Day Off—Trying Out Your Muscle
j|
69
6

| Pretty fine to think of the good old summer time, isn’t it?

0) ; a4 ES SIR, summer is coming and don’t you forget that when summer comes it is going

00) to bring with it, with all its good times, some pretty difficult problems for the butter-
maker to handle.

89 Summer time is not vacation time for the bad bacteria, the off-flavor kind that cut the

f butter scores down. You want to be prepared to hit ’em and hit ’em hard.

In other words, you want to have B-K on hand. Let B-K take care of the bad bac-
teria—you take care of the business and make the butter.

What you are after is ringing the bell.

. eet a big maul and put your back and arms into making a butter score that will ring
the bell.

The commission man is ready with the dough. He’s as square as a die. He pays you
to deliver the goods.

Send to your creamery supply man. They all handle B-K.
Tell him to express you a five-gallon demijohn at once.

Then you begin using it in every part of your plant wherever there is need of a germ
destroyer to kill the bad bacteria that cause so great a loss of money.

If you would like to have our book “Better Milk,” which gives a lot of valuable infor-
mation about the dairy and creamery business, send for it today. It’s free.

General Purification Co.
’ Wanted—

603 Pioneer Bldg.
MADISON, WISCONSIN

To hear from every buttermaker
who is asked to make good but-

ter out of poor cream.

You want to find out about
the B-K gas method of handling
poor cream.

It will startle you.

You won’t believe it at first
but the better buttermaker you
are the quicker you will see it
when we explain it to you.

Write for information on
B-K gas method of handling
cream.

Better write today for
summer is coming when
you won’t have time to do
anything but hustle.

Re B-K Representatives

AN! Sold by all the big supply houses

Creamery Package Mfg. Co., Chi-
cago, Philadelphia, Kansas City,
Minneapolis, Albany, Toledo,
Omaha, Waterloo, Iowa.

J. G. Cherry Company, Cedar Rap-
ids, Iowa; Minneapolis, Minn.
A. H. Barber Creamery Supply

Co., Chicago, IIl.

Ohio Creamery & Supply Com-
pany, Cincinnati, Ohio.

L. A. Watkins Mdse. Company,
Denver, Colo.

General
Purification

Company,
603 Pioneer Bldg.
Madison, Wis.

Gentlemen:
Send me information on B-K and
gas method of treating cream.

Page 6

THE CREAMERY JOURNAL

Established 1865

Beam, Turner Co.,

Philadelphia,

Pennsylvania

Butter, Cheese, Eggs, Poultry

Ask The Creamery Journal.

GEO. M. RITTENHOUSE

SAMUEL BINGAMAN

JUAN A. BABCOCK

GEO. M. RITTENHOUSE & CO.

154 Reade Street, NEW YORK

BUTTER AND EGGS

REFERENCES:—Importers and Traders National Bank; New York National Exchange Bank; All Commercial
Agencies, and The Creamery Journal.

We Want to Do Business With You It Will Pay You to Trade With Us

W. D. COLLYER & CO.

Successors to Collyer & Co

BUTTER AND EGGS

Butter in any quantity and all grades. Eggs in carlots or
less. Write, wire or phone us.

Main Offices: 203 W. South Water St., CHICAGO

Warehouse: 209 W. South Water St.,
Long Distance ’Phone, Main 3184.

ST ET e eee

P. F. BROWN & CO.

48 South Front Street

The Philadelphia Butter House

Direct from Creamery to Retailer
STU ee

A.J.M.Murdoch&Co.
BUTTER

WANTED: ALL GRADES
39 So. Water St., PHILADELPHIA

Liberal Advances and Square Deal

THT nr

Spring Preparation.

It may be a bit late to offer the following,
but this advice with reference to “spring
house cleaning and yard cleaning” as ap-
plied to creameries certainly is never out
of place, and the repeating of it can’t well
be overdone. The government’s sugges-
tions, as contained in the weekly news let-
ter, are as follows:

“As soon as the ground is free from frost,
the yards, the lawns, and other parts ad-
jacent to the creamery should be cleared
of all rubbish and thoroughly cleaned. If
the drive is in poor condition, repairs
should be made without delay. -Ornamental
trees and shrubbery, which add so much to
the attractiveness of the creamery, should
be set out at this time and the flower beds
put in order. The machinery should be
subjected to a thorough overhauling, and
if new apparatus is required, it should be
procured and installed before the arrival
of the busy season.

“If a new floor is needed, it should be
put in at this time. It is also the proper
time for painting the walls and ceiling, if
it is necessary, and there are few creameries
at this season where such treatment would
not be beneficial. More time is now avail-
able and can be better spared than at any
other season for any necessary repair work.
In short, spring is the time to give atten-
tion to all matters affecting the efficiency
of the plant.

“One of the most important things in
the management of a creamery is to adjust
conditions and methods so that they are
at all times in harmony with the require-
ments of the prevailing season. An in-
coinpetent manager makes no changes, as
a rule, until he is compelled to do sc by
force of circumstances, while an able man-
ager anticipates the seasonal requirements
and prepares himself to meet them as soon
as they appear.

“Tn the spring of the year there are many
things which should be given special at-
tention by the buttermaker and the cream-
ery manager. If the spring cleaning has
not been done it should be attended to with-
out delay, for the busy season will soon
be here—the season of long days and hard
work, when there will be no chance to at-
tend to anything but the regular everyday
duties. The surroundings of the creamery
should be cleared of all rubbish; drives,
flower beds, etc., should be put in proper
order so that the factory may present a
tidy and attractive appearance. In the
creamery proper the walls, the ceiling, and
the windows generally need washing and
the refrigerator requires thorough cleaning.
Perhaps the entire building needs painting
both inside and outside. The doors, the
windows, and the receiving room, or in-
take, should be properly screened. If the
receiving room is left open thousands of
flies will enter the building, though the
doors and windows are screened; hence,
where the building is so arranged that the
intake cannot be screened it should be
changed without delay. Flies are filthy, in-
sanitary insects and should never be toler-
ated in a creamery.

“As the atmosphere becomes warmer it
will generally be necessary to reduce the
ripening temperature of the starter and of
the cream, especially during the months of
May and June. In most cases the churning
temperature can be reduced. from 4 to 6
degrees from that in use during winter.
When the cows have been turned out on
pasture the color of the butter will be in-
creased naturally from day to day and the
amount of artificial color used should there-
fore be diminished accordingly.”

The county agricultural agent is a mighty
important factor. He is supposed to know
and teach agriculture, including dairying
and all the branches, but G. A. Nelson,
working in the state of Washington, had
to teach one farmer and his wife arithmetic
so they could keep the records for the rest
in the cow testing association he organ-
ized.

Articles of incorporation have been filed
for the Tulare (S. D.) Creamery Company,
with a capital of $5,000. Incorporators,
W. J. Craig, J. E Craig, Chris Jensen.

May 15, 1914

Big Western Business.

If plans now under consideration by the
owners of eight of the largest country
creameries in Oregon mature, the North-
west Butter & Produce Company. an associ-
ation of 30 country creameries, will retire
from the field as dealer in any product
other than butter, while another company
will be formed, which will handle eggs
poultry, pork and veal, and in addition will
go after business in southeastern Alaska
This conclusion was reached at a special
meeting of the board of directors and wa
to be ratified by the stockholders at a spe-
cial meeting May 11th.

The Northwest Butter & Produce Com
pany is an incorporated concern having
about 40 stockholders, and is capitalized at
$18,000. The new company to be formed
will be capitalized at $25,000 at least. The
present quarters of the butter company will
be moved. H. F. Meyer, who has been
secretary and manager of the old company
during the year of its existence, will, it is
understood, continue in that capacity wit
the new company.

Regarding the action taken by the board
of directors, the following statement was
issued by one of the board:

“In order to meet the demands of a
rapidly increasing business, the Northwest
Butter & Produce Company, an association
of the country creameries of this state, has
decided to enlarge its present quarters and
to operate on a much more extensive scale,
It is planned to install an ice-making re.
frigerating plant large enough to take care
of the business of the company for some
years to come. Also, it is planned to en-
large the business by dealing in and making
outright purchases of such country produc
as eggs, poultry, pork and veal, for which
there is always a ready market in Portland

“This association has experienced a won
derful growth in the single year of its ex-
istence, and has done much to unify the
creamery interests of the state.

“To take care of the increasing output
of the country creameries of Oregon this
association hopes to develop a substantial
trade in these products in Southeastern
Alaska. To that end a salesman will be
sent into the territory now served by the
Portland-Alaska steamship line.”

International Dairy Congress.

An informal meeting of machinery manu
facturers, cattle breeders'and professors of
dairying was held recently at the offices ol
National Dairy Show Association in Cht
cago to consider the advisability of extend-
ing an invitation to the International Dairy
Congress to meet in the United States ir
1917. The next meeting of this Congress
will be at Berne, Switzerland, June 8th to
10th.

At the Chicago meeting a resolution was
adopted appointing Prof. O. F. Hunzike
of Purdue University, Indiana, and Manage
W. E. Skinner, of National Dairy Show As:
sociation, a committee to devise ways ant
means to bring the congress to America 1
1917 and providing that the work be cea
through the Council of National Dai
Show.

The members of the committee have d
sued a circular letter calling attention
the facts and asking all associations rep
resented in the Council of National Dair
Show to inform them as to the interest afl
support that may be expected. The co
of the enterprise is estimated at aroun
$50,000.

I have concluded that The Creamery
Journal is worth twice what I paid oy it
so please renew me when it expires.—
IToman, Westgate, Iowa.

May 15, 1914

TTT LOTION UUITUOIUUUNTUTUOOI LUO IUOTTOLONCO UIT MLNUEMNTO MUU UUUUMMOMTUTT UO LUOLO UIUC MULL LLL ULL LLL ULL LU LULL UU

COYNE BROTHERS

enjoy an enviable reputation for good prices, cor-
rect weights, fair dealing and prompt returns. They
want more fine

BUTTER

and handle all grades.

THE CREAMERY JOURNAL

Dept. C. 119 West So. Water St., CHICAGO

Reference: The Creamery Journal

ETHTTTTUNITTUUONTUNUOTIIUUUIIIUUONIUCOAIINUONUUUUOIIIUCOMUUUUDUUOIUULOUUOOUUCOGLUUUOULUUUIULLOGLLULIUULUALHOCILUCOLUCLUARULCGOALUUMULLUGAULLUGLOCOAUUCUO LOCOCO LUULOULUUALUULOHAUUOO LOOM UOCOO OOO OMOMI OOOO TOO NUNOT NOM INNOTIONTNITTTITTTITTTITTTTT

Write them as follows:

Page

TUTTE eee

Book on Condensed Milk

Professor O. F. Hunziker, who is chief of
the dairy department of the Purdue Uni-
versity at Lafayette, Ind., has just gotten
from the press his new book on “Con-
densed Milk and Milk Powder.” This is a
very comprehensive work on the subject
and should have a ready sale, particularly
in view of the fact that up to the present
time there has been available no great
amount of accurate and useful information
on this subject, and also because there is
a growing interest in the condensed milk
and milk powder proposition. This work
is fully illustrated and takes up the question
in an intelligent and exhaustive way, dis-
cussing it from every standpoint. In addi-
tion to the general principles of the manu-
facture of the product the various machines
that are required are fully described. The
author, in his preface, says:

“This book treats of the various phases
of the condensed milk and powdered milk
industry. It discusses every step in the
process of manufacture, following the milk
from the farmer’s door to the finished prod-
uct in the pantry of the consumer. The
processes of condensing and _ desiccating
milk, skim-milk, butter-milk and whey are
given special attention and the defects of
the product, their causes and prevention
are explained in detail.

“The inception of this publication is the
result of innumerable and persistent calls
for definite and reliable information on the
subject of condensed milk and milk pow-
der, from manufacturers in this country and
in foreign lands; from parties contemplating
embarking in the business; from national

and state experiment stations which are
oftentimes called upon to investigate con-
densed milk defects; from dairy schools
desiring to give instruction on the subject;
from national and state pure food depart-
ments seeking information concerning the
possibilities and limitations of manufacture
in their efforts to formulate and enforce
standards and laws; and from commercial
chemists in need of reliable methods of
analyses of these special dairy products.

“The information contained in this vol-
ume represents the author’s experience, cov-
ering a period of twelve years, in the prac-
tical manufacture of condensed milk, as
expert advisor to milk condensing concerns
in the United States, Canada and Australia,
and as visitor of condensed milk and milk
powder factories in this country and in
Europe.

“Tt is the author’s hope that this informa-
tion may serve as a guide to manufacturers,
investigators, teachers and food authorities
alike; that it may assist in a better under-
standing and wider dissemination of the
principles, phenomena and facts involved
in the process of manufacture; and that it
may lift the obstructing veil of unneces-
sary secrecy which has hovered over these
industries since their beginning, curtailing
their development and depriving them of
much of the light of advanced science to
which they are justly entitled and which
they need for their greatest developmnet
for the lasting benefit of the producer, man-
ufacturer and consumer alike.”

The Creamery Journal will furnish the
book at the publisher’s price, $5.

Value of Trade Journals.

Rees Shuman, who is at the head of the
Shuman Advertising Company of Chicago
(successors to the Shuman-Booth Com-
pany) is an advertising man who is a great
believer in the proper use of trade paper
space. In an address delivered recently be-
fore a large manufacturers’ association he
said with reference to this matter:

“The man who treats a trade journal publisher as
a respectable mendicant to whom something must
be given—who looks upon trade journals merely as
institutions which must be supported for the good
they do—misses the whole point of the thing.

“Trade journal advertising is not digging down
and giving money; it is reaching out and getting
money—reaching the minds and hearts and pocket-
books of -men who have money and who want to
make ‘more money out of that money by spending
it for your products.

“Any man of you who gets that true conception
of the trade journal as a great central market place
to which its readers may go, money in hand, will
stop giving the publisher little standing cards, be-
cause they like him as a man; will see beyond such
small personalities and will sense the tremendous
buying power of the audience he offers, and talk to
that audience with such compelling force that they
will read and remember and respond. 5

“Trade journal advertising is not a contribution—
not an expense; but, rightly done, is a sound and
paying investment that yields dividends far beyond
its cost.” r

The American Co-operative Creameries
Association, at Wilmington, Del., has been
incorporated, Capital stock, $200,000. To
manufacture, sell and deal in cheese, butter.
eggs, poultry, etc. The incorporators are
W. J. Maloney, Herbert F. Latter, Oscar
J. Reichard, all of Wilmington.

S. G. Gustaffson has sold his interests in
the creamery which he purchased at Este-
van, Sask., some time ago and will continue
to reside in Delano, Minn. He retained his
position in the state dairy inspection depart-
ment and is again on the job.

S2UUU CUE ee

Page 8

TOUT

A
Square
Deal

HAT’S what

we believe in
and that’s what
you will get if you
ship us your butter.

You will profit by
giving us a chance ina
business way to prove
our assertions.

Try us and see for
yourself.

The Fox River
Butter Co.

TUE eee

The House of Quality
and a Square Deal

CHICAGO NEW YORK
1533 Michigan Ave. 78 Hudson St.

Sam Haugdahbl, St. Peter, Minn.,
Western Representative

POO

UCU eee

THE CREAMERY JOURNAL

The Oleo Swindle.

Commenting on the conviction of John
F. Jelke, of Chicago, and his associates for
violation of the laws relating to the sale of
oleomargarine, the Louisville Courier-
Journal says:

“As pathetic as the experience of the
hero of musical comedy who ‘plucked a
lemon in the garden of love, where they
told me only peaches grew’ is that of the
buyer of oleomargarine, who is under the
impression that it is butter. For that rea-
son it will be a positive pleasure to count-
less persons to read the news that John F.
Jelke, a millionaire ‘oleo’ dealer of ‘Chicago,
has been sentenced to the penitentiary for
violations of the federal oleomargarine law,
which, it seems, he does not deny. There
will be a very general hope—possibly one
that will be dissipated before the ‘oleo’
dealer’s high-priced lawyers are through
with the case—that Mr. Jelke will go to the
penitentiary and serve out his sentence.

“The oleomargarine dealers have always
contended that ‘oleo’ is as good as butter.
The contention when honest might be con-
sidered nothing more than an_ error of
judgment or a proof of paralysis of the
sense of taste if the dealers in oleomar-
garine had the courage of their convicttons
in such degree as to prompt them to sell
their product under plain, truthful labels
and advise retailers to do the same.

“Tf oleomargarine is to be sold, and it
will always be sold, it should not be sold
as anything but oleomargarine, and _ it
should be vended in compliance with the let-
ter and spirit of the federal law. It is man-
ufactured and distributed without regard to
some of the nrovisions of the federal law,
It is retailed under lying labels every-
where, Louisville included, and its whole
history is one of fraud. Whether it is as
good as butter is a matter of opinion. But
whether it is ‘oleo’ is a question of fact.
When it is called something else a swindle
is perpetrated at the expense of the buyer.

“It rarely travels all the way from the
factory to the consumer’s plate without
fraud having been perpetrated somewhere
along the line. Thousands of tons of it
are sold annually, but who can recall hav-
ing been invited, at the hotel, the boarding-
house, the restaurant or elsewhere to ‘have
some oleomargarine.’ Creamery butter is
sold under proprietary and commodity
labels that are truthful. ‘Oleo’ is often
palmed off as ‘country butter.’ The swindle
affects directly the farmer who has butter
for sale. The way in which it affects him
is that it creates among consumers the im-
pression that only creamery butter is really
fit to eat. Confused by ‘oleo’ passing as
butter, the consumer who does not know
what he has been buying condemns all but-
ter that does not bear the label of an estab-
lished distributor. The creameries could
well afford to keep ‘oleo’ on the market to
maintain the impression that no _ butter
which does not come from a creamery, sold
at prices dictated by a ‘butter board,’ will
satisfy, discriminating buyers. The farmer
who tries to find customers through the
parcel post, or other mediums, is confronted
by a popular idea that his product, however
well made, is an inferior article, That im-
pression is due partly to the careless meth-
ods of home buttermaking which result in a
good deal of inferior butter being sold. It
is due also to fraudulent substitutes for
butter sold under misleading labels, and the
chief offender has alwavs been oleomar-
garine. Therefore manufacturers of this
commodity, although they may not label
their output as butter, are properly held
responsible for the swindle that occurs
somewhere between the factory and the
dinner table. When one of, them is caught

May 15, 1914

violating the federal law, and convicted, he
gets no sympathy from a public heartily
tired of the historic ‘oleo’ fraud.
“Oleomargarine, whatever its merits, is a
thoroughly disreputable commodity because
of the thoroughly dishonest manner of its
approach to the individual butter plate.”

As They Do It In Germany.

Ernest Artschwager, in the bulletin sent
out by the Colorado Agricultural College
at Ft. Collins, gives the following descrip-
tion of how butter is made on a German
farm:

“An average of 1,000 quarts of milk are
taken daily to the farm creamery and there
subjected to a series of operations. When
still warm, cow’s milk contains different
gases which have a bad effect on the
keeping quality of it and must therefore
be removed. This is done by running the
milk over a cooling device. Freed from
these undesirable gases, the milk is heated
up to blood-temperature and is then con-
ducted through a pipe into a separator.
where, by means of centrifugal force, the
milk is divided into the cream and the
skim-milk,.

“Leaving the separator, the cream enters
the pasteurizer, a device consisting of a
double-walled vessel which allows free cir-
culation of super-heated steam between the
inner surfaces. Inside the vessel is an
agitater, which, when turned at a speed of
1,000 revolutions a minute, causes the milk,
which enters the pasteurizer at the bottom
to pass along the heated surface as a con-
tinuous thin layer. At the exit of the ap-
paratus is a thermometer which indicates
the temperature the cream has acquired
by passing through the cylinder; the tem-
perature being regulated and kept constant
by regulating the steam supply. The cream
is now cooled to 11 degrees Centigrade and
stored in large vats.

“To set up the right kind of fermentation,
a-starter is next added to the cream, Fer-
mentation is best when the liquid has a
constant temperature of 14 degrees Centi-
grade for about seven hours; the tempera-
ture is then lowered to 11 degrees Centi-
grade and remains in this condition for 10
hours longer.

“The cream has now obtained a slight
acidity and is ready to be churned. The ob-
ject of churning is to cause the butter-fat
which is present in the cream in an under-
cooled condition to solidify with the forma-
tion of small granules of butter. The
churn is turned at a moderate speed for
about 40 minutes. With the formation of
small granules, the speed is lessened, which
causes the small granules to form larger
grains.

“The butter is taken from the liquid by
means of a sieve, washed carefully with
cold water and is then placed on the butter-
workers. The butterworker frees the but-
ter from the rest of the adhering liquid.
and makes it ready for use.”

Professor Fisher, of the Agricultural De-
partment of Purdue University of Lafayette,
Ind., made a. special trip to Chicago, May
13th with 50 of his students to look over
methods of handling produce so that the
students might get the latest information
concerning methods on the ‘Chicago mar-
ket. Daniel J. Coyne Jr., advises us that
the students visited their butter department,
also one poultry dressing establishment and
one cold storage warehouse.

The Boyland Creamery Company, Grand
Rapids, Mich., has been incorporated by J.
F., C. E. and Mary Boyland and others,
with a capital stock of $15,000, to operate a
modern creamery.

May 15, 1914

THE CREAMERY JOURNAL

\o |

Page

Three Generations of Cheesemakers. ~~

There is no more romantic phase of the
growth of industry in the middle west of
the United States than the transplanting
of methods of making delicate cheeses from
the regions where they have been perfected
for many generations in Europe.

Green’ county, Wisconsin, furnishes one
example of the growth of this industry, but
in isolated communities throughout the
great dairying state of Wisconsin, other
peculiar cheeses, introduced by experts who
migrated from their old homes a generation
or more ago, have taken root.

One of the most remarkable of these spe-
cial cheese factories is that of the Alpine
Dairy Company at Algoma, in Kewaunee
county, on Lake Michigan.

Three generations of a single family are
there working to keep perfect the processes
that the aged grandmother brought from
the Baden district of Germany about 50
years ago.

The method was first introduced by Mrs.
Susan Federspiel. For years her Badenzer
cheese had great reputation in the neighbor-
hood. As her daughter, Mrs. Joseph
Schwenderman, grew into the expertness,
the family enlarged the output.

At last demand became great enough to
warrant the establishment of a considerable
mercantile establishment and modern fac-
tory to distribute the cheese. Mrs. Susan
Baxter, daughter of Mrs. Schwenderman,
became one of the aids in directing the pro-
cess as well. Her sisters also helped in
the work.

Mrs. Federspiel has passed her 95th birth-
day, but is still hale, and takes her part in
the direction of the manufacture.

Absolute cleanliness is one of the. tra-
ditions of Badenzer cheesemaking, and the

STITT MULLLLLLUL LULL MLLLLLLLLLLLCLLLLULLLLLLLLLUCOULLCLLLLUUEUOMMMOOOUUOOOOOTUUUUUUOUOMMMMMLUCULLOCUUOMM MOULTON MMMUMMMMMM MITT

Starter Troubles Solved

Good starter is essential in the manufacture of high

priced butter.

time.

or it!

description of this can,

ST. PAUL, MINN.

BIULL LLL LLL LULL CUOLCCOCUOOLCOOOC OCCU UUOCOO OULU UUCOOOOU LOCOCO UUOOUU UCC OOUUUOUUO MUU UULUMHOUUUOLOMOOUOLUOOOOUOMOU OOOO r

milk used is taken from only a few of the
best dairies of the district, which are con-
tinually under inspection.

Of the process one of the women ex-
perts says:

“The process of making Badenzer cheese
is somewhat similar to that of making
Fromage de Brie and Camembert in the
German and French Alps. It is not a se-
cret process, although attention to many
seemingly insignificant details gives a more
delicious and more palatable product hav-
ing a superior mellowness.

“It is made from whole, sweet, pure milk,
and the greatest care must be exercised to
retain all the butter-fat in perfect condition.
Here the matter of absolute cleanliness en-
ters as one of the great elements of suc-
cess. Modern methods in the sanitary han-
dling of milk and utensils are employed.

“Every person who takes part in the work
of making Badenzer cheese is daily clothed
in big, clean, cover-all aprons, making many
changes a day.

“Genuine Badenzer cheese requires three
months to ripen and cure, and during this
time each cheese must be daily tested,
treated and turned by hand to insure prop-
er ripening. This ripening or curing is
done in perfectly dry underground vaults.”
—Milwaukee Free Press.

To assist in spreading the gospel of the
dairy cow, dairymen around Beaumont,
Tex., met there May 2d, and organized a
dairy association by electing W. E. John-
son, president; James H. Cowan, vice-pres-
ident, and J. B. Roberts, secretary. The
board of directors is to be composed of
about 40 farmers, each of whom was in-
structed to organize a local dairy club in
his community.

In using our Improved Haugdahl Starter Can butter
with a better flavor is assured.

The Improved Haugdahl is so constructed that it can
be taken apart quickly if repairs are ever necessary.

It is made with such heavy, high class material that
the price need not be considered—for it will last a life
For instance, we mention one item—the bottom of
the can. It is of 3-16-inch’steel, hot galvanized. Think

The IMPROVED Haugdahl Starter Can was put
on the market only after months of careful study of the
faults of cheaper cans. With the result of our having
overcome the disadvantages of all the others.

If you are interested in only the BEST equipment
for your creamery send for the little book giving detailed

J. G CHERRY COMPANY

CEDAR RAPIDS, IA.
TAMA, IA.

PEORIA, ILL.

STULL LLALULLULUALLELUGLUAUULUGLCGUUALUGULAUUAUGLUGLUAUOAULACOREGUAUOAUOA EEA UOACOAUGPOA UOT LON EO LOMI LAV OA UOT OOI COT EOI OOOO TOTEOG EOI EOT ROT EGON EET ENT PHI ENTENTT NT TT TTI TT

Progressing in South.

North Carolina now has about a half
dozen co-operative creamery plants as a
result of the tremendous success of the
pioneer buttermaking plant at Hickory. It
is doing a good business and is making
Hickory a market for cream sent in from
a half dozen counties. Some of the farm-
ers who have invested in fine cattle say
their cream sales and the fertilizer value
of their cattle pay better than cotton.
Greensboro has established a creamery, and
it is said its prospects are fine. The new
Monroe creamery is now doing business.

A creamery for Brownsville, Dex... ap=
pears now to be an assured fact. It will
manufacture both butter and cheese, will
cost approximately $20,000 and will be fi-
nanced by local capitalists. Ninety head
of Jersey cattle have already been pur-
chased and will compose the nucleus of the
herd with which the creamery will be sup-
plied. It is proposed to place cows with
every farmer in the immediate vicinity of
Brownsville, payments to be made by the
farmers on a very liberal basis. It is ex-
pected to have at least 300 head of Jersey
cattle by the time the creamery is ready for
operation.

Plans for creamery, one story, 46 by &6,
to be built at Ellsworth, Wis., are being
made by the Lawton Co-operative Butter
and ‘Cheese Company. It will be of cement
blocks.

The Nashville, Ore., creamery is ready
for business. The creamery is co-operative,
the stock being taken by- farmers in the
vicinity and prospects are bricht for its
success. <

Page 10

JOHN H. FICKEN

TO eee

Geo. M. Baer

SUE

FICKEN & ZINN

331 Greenwich St. NEW YORK CITY
Wholesale Dealers

Fancy Butter, Eggs & Cheese

Always in need of fancy butter; prompt sales assured. Correspondence solicited.

Refer by Permission—Citizen’s Central National Bank, Century Bank
National Bank, Hackensack, New Jersey; First National

TUTTE

THE CREAMERY JOURNAL

CARL df. ZINN

New York City; People’s
Bank, Ridgefield Park, ew Jersey.

TUT eee

C. G Heyd

Butter, Eggs and Poultry

GEO. M. BAER & CO.

25 South Water Street
PHILADELPHIA

Corn Exchange
National Bank, Philadelphia;
Commercial Agencies.

References:

Perfection
HIGH IN QUALITY _ ::

Brand Butter Color

LOW IN PRICE

PURELY VEGETABLE—COMPLIES WITH ALL PURE FOOD LAWS

Order it from your dealer or send your order to the manufacturers

THE PRESERVALINE MFG. CO.,

Brooklyn, New York City

Cost of Existence—Not Cost of Living

By H. B. SHEPARD, Before Inspectors Iowa Dairy and Food Commission

The grocery business and the State Com-
mission of Food Regulation have much in
common. We are both working figura-
tively and literally to “clean up” and stay
cleaned up in the production, storing, han-
dling and distribution of food.

On the 2d of this month a conference
was held in Washington, D. C., at which
the following interests were represented:
Department of Agriculture, Bureau of
Chemistry, National Trades Conference
Association, American Specialty Manufac-
turers’ Association, National Confectioners’
Association, National Wholesale Grocers’
Association, American Flavoring Extract
Manufacturers’ Association, The National
Macaroni and Noodle Manufacturers’ As-
sociation, Millers’ National Federation, Na-
tional ‘Coffee Roasters’ Association, North
American Oyster Growers and Dealers As-
sociation, General Federation of Women’s
Clubs, and some other organizations of
nation-wide scope which are interested in
the food supply of the United States.

These people met and discussed the prob-
lems that you gentlemen are interested in—
pure food, sanitation, weights and meas-
ures. They went further, but no further
than you ought to go; they discussed what
we know as the “cost of living.”

As I see the proposition we must aban-
don the discussion of the “cost of living.”
There are as many standards as there are
people. To get anywhere we must begin
with the first principle and establish a

working basis on the “cost of existence,”

provided, with the first or necessary ex-
pense it is the privilege of the individual
to figure out as his means and taste may
dictate his “cost of living.”

In other words, barring the cost of neces-
sities, the much mooted question of the
“cost of living” is largely a personal mat-
ter between the individual and his bank
account.

We will, therefore, if vou please, take up
the question of the “cost of existence” and
the position this department sustains to
that question. Literally, you have your
work cut out for you b> the law that cre-
ated this department, a law that prevents
deception. There is nothing more and
nothing less to any food law. In so far as
the law says “Yea” and “Nay” this de-
partment is a remarkable example of su-
perior executive ability and efficiency in
every department. The State of Iowa is
justly proud of its dairy and food commis-
sion, and particularly so of its commis-
sioner. But, gentlemen, permit me to sus-
gest that there is a field for research in
line with your work that is justified by
necessity—the study of the cost of exist-
ence, covering only the economical produc-
tion and preservation of the food supply of
this state. The methods of distribution
may well be left in other hands. That
problem will adjust itself.

The saving to the people of the food now
allowed to go to waste in this state offers
a field of effort which, to say the least, is
worthy of consideration at your hands.

May 15, 1914

Canned goods are largely used on the ta-
bles of our people every day in the year,
and, with the exception of sweet corn,
come to us largely from other sections of
this country. It would seem that we should
conserve our supply of vegetables, for I
am sure no section of this or any other
country can produce the raw material
cheaper or of finer quality. We produce
the finest butter in the world. Why not
cheese? And why do we send to other
states for hundreds of cars of canned milk
each year? We produce vast stores of raw
food material, sending it to other states to
be returned to us later prepared for our
tables.

Would it not be feasible and profitable
at your next conterence to extend an in-
vitation to the State Agricultural Society,
to the food manufacturers of the state and
to the leading teachers of domestic econ-
omy to meet with you, and, like the Wash-
ington conference referred to, discuss the
matter of feeding the people?

This matter of food is the one big ques-
tion on earth, always has been and always
will be. Please note that I am not dis-
cussing the future. ;

Hunger is the parent of savagery, among
beasts and among men. It is the beginning
of all crime. It ends in “might makes right,”
a doctrine of one of the Gods of War who
destroyed that his worshipers might live.
Insufficient and improper nourishment is
responsible for much of the population in
our institutions for the feeble minded, the
penitentiary and the madhouse.

Gentlemen, you are engaged in a great
work, you are taking but the first steps in
a field of effort requiring profound study
and constant application. I am convinced
that the future of your work will broaden
far beyond our present understanding.
Necessity will force science to bring about
wonders of which we do not now dream.
We are living in the very beginning of this
world and food is life.

The cry for bread in the great cities of
our country is growing more distinct each
year. It is not too much to say that to the
food commissions of the various states and
to the federal authorities charged with the
enforcement of the Act of June 30, 1900,
there has been given a far greater task than
was supposed. ;

Wayne & Low Incorporate.

The firm of Wayne & Low, Chicago,
which has existed as a partnership since
1875, has ‘been incorporated. The partner-
ship of John W. Low and Mr. Wayne was
formed in 1875, Mr. Low having been in
business on South Water street two years
prior to that date, and Mr. Wayne since
immediately after the fire in 1871. Mr.
Wayne retired several years ago, and E, O.
Wheelock became a partner with Mr. Low.
The incorporation is for $60,000, and sev-
eral of the employes, who have been with
the house a number of years, are admitted
into the corporation. The change makes
no difference in the management of the bus-
iness. Frank I. Jacobs, who formerly had
charge of the butter department of this
firm, but retired a number of years ago, is
about to move to Los Angeles.

Dates for Minnesota Contests.

J. G Winkjer, state dairy and food com-
missioner, has announced the dates for the
educational contests of the Minnesota But-
ter and Cheese Makers’ Association. There
will be six prize contests during the year,
and the dates on which the butter and
cheese entered must arrive in St. Paul fol-
low: May 22d, June 26th, July 24th, August
21st, September 25th, October 23d.

May 15, 1914

THE CREAMERY JOURNAL

TTT UUM TULL OILUUCLULUULCOUULLIL LULL ULL LULLLLCL LLL LLLLG CULL ULECL LULL ECLLOLLLLLLL LLL LULL. LoL

TUTTLE CULU

1859

SUTTTT TA TTTTETTTTTTEEEe

REFERENCES: Irving National Bank, New York.

Chas. P. Mecabe & Son
BUTTER, CHEESE and EGGS

17 Jay Street, NEW YORK

The Creamery Journal.

ETTIITUITUATUN LIN TUAUOLOUOLUOAUOLLUUATOAUOAUUUOLUAIUOUOTUOTUATUOTUATUUUAUUUUMUU UOMO COTO LUOLUUUUUMUOUO MUM UO EMU TUM TU TOA TOA UOLOO TUTTO CLO

Fidelity Trust Co., New York.

1914

Hee

Iowa Meeting to be Held in October

DAIRY ASSOCIATION ACCEPTS CATTLE CONGRESS INVITATION

The executive committee of the Iowa
State Dairy Association held a meeting in
Des Moines at the office of Dairy Commis-
sioner Barney on the 14th, and those pres-
ent were President W. B. Quarton, Secre-
tary Ross and Treasurer Sadler. State
Dairy Expert Estel attended also, and when
the matter of deciding upon the time and
place of the next convention came he rep-
resented the Waterloo Dairy Cattle Con-
gress, The same proposition as last year
was made to the association—$600 cash,
entertainment of officers, suitable conven-
tion quarters, free admission to members,
etc.—and the committee unanimously voted
to accept it. No bids were made by any
other city. This is certainly a liberal offer,
and the officers feel that it is for the best
interests of the association to accept it.

The program, of course. was not made
out, but the convention feature was thor-
oughly discussed. It was realized by the
committee that the past two meetings, so
far as the convention sessions were con-
cerned, were not successful. The programs
were excellent, but the side attractions were
too great and the attendance at the meet-
ings were small.

In view of past experiences and develop-
ments, some changes will be made this
year in the hope of restoring the education-
al value of the convention proper. It was
the general consensus of opinion among
the committee members that, in view of the
fact that the Iowa Buttermakers’ Associa-
tion was so firmly established now, that the

Iowa State Dairy Association should ar-
range a program which would appeal espe-
cially to the dairy farmer—the men who
own and milk the cows. Heretofore the
programs have been devoted more to but-
termaking subjects, and it has been impos-
sible to get any number of farmers to at-
tend the meetings. This year the commit-
tee decided to arrange a program of direct
interest to the farmer. They want it un-
derstood that they are not in any way over-
looking the interests of the buttermaker.
In fact, their interests, they believe, will be
best served by getting creamery patrons
interested in the convention. An effort will
be made to get one of the best available
soil experts to deliver a lecture, and sub-
jects such as feeding, breeding, the raising
of alfalfa, etc., will be handled by men of
nation-wide experience. There will be ad-
dresses relative to co-operation among
creamery patrons, and other subjects which
will tend to broaden the knowledge of the
creamery patron and get him interested in
milking better cows. It is believed that
educational work of this kind will do more
towards improving dairy conditions in the
state than any other thing at the present,
and the creamerymen of the state will be
asked to co-operate with the committee in
the way of creatine interest in the conven-
tion among their patrons.

Although it has not been definitely de-
cided, the association committee is going
to ask The Dairy Cattle Congress officials
for the privilege of holding one session a

day in the judging arena. Ample seating
capacity is easily available. If this privi-
lege be granted, it is planned to hold three
sessions, and each one to be especially de-
voted to the various breeds of cattle. For
instance, it is planned to make up one ses-
sion to include an address by some promi-
nent breeder of Holsteins. All Holstein
breeders in the state will be invited to at-
tend on this particular day. A _ live-cow
demonstration lecture it is planned will be
given at each session, and a cow from all
three breeds will be used during the three
days. Following the program each day, the
show managers will be asked to parade all
the cattle of the breed featured in the pro-
gram. In this way, it is believed sufficient
interest will be created to restore the edu-
cational value of the convention.

The usual butter contest will be held
and an effort will be made to get out the
largest exhibit ever made. There will be a
buttermakers’ judging contest with liberal
and attractive prizes.

It is probable that the association will
hold a market milk contest. to be conducted
under the direction of the state dairy com-
mission.

E. S. Estel was instructed to confer with
Prof. Bishop, state leader of th: boys’ and
girls’ work being done by the college, in
regard to co-operating with him in dairy
educational work for the young people.

Another meeting of the commitee will
be held in Waterloo early in June, at which
time the program will be completed and
other matters settled.

The Litchfield (Minn.) Creamery Com-
pany has been authorized by J. G. Winkjer
of the state dairy and food department to
use the state brand for butter and cheese.

Without materially adding to
the cost of your butter you can
add to the price you get for it
by wrapping it in

Paterson Pioneer
Parchment Paper

It protects it from dust and
dirt—keeps it fresh—makes it
bring a better price.

Write for free book, ‘‘ Better
Butter’’; every dairyman should
read it.

THE PATERSON PARCHMENT PAPER CO.
42 Eighth St., Passaic, N. J.

SUT eee

W.F. Drennen &

SUTTON Co. ITO CLL LOEE

BUTTER |

‘Tuovencavuacvcvenevvvvennnnveeseveeerocoace cane eneneneesecec ee

TET ee

37 South Water St., PHILADELPHIA

THETA ee

TUTTE eee

SUT

BROWN & ROOT CO.

Wholesale Dealers & Jobbers in

Butter, Eggs and Cheese

165 & 167 Reade Street, NEW YORK

References—Irving National Exchange Bank; Dunn & Bradstreet.

Gude Brothers, Kieffer Co.

Wholesale Dealers in

Butter, Eggs & Cheese

21 Jay Street

NEW YORK

References: Irving National Bank, N. Y.

ESTABLISHED 1869

GEO. W. LINN & SON

The Chicago Butter House

340-342-344 West South Water St.
near Lake St. bridge

Would like to contract with you for your make ot
Fancy Creamery in tubs. Can offer you a liberal
contract.

Will pay a price for quality. Send us a sample
shipment.

Best Equipped Butter House in Chicago

References: National Bank of the Republic, Chicago; Plain-
view State Bank, Plainview, Minn.; The Creamery Journal.

THE CREAMERY JOURNAL

May 15, 1914

A Pioneer In Iowa Dairying Gone

I. MITCHELL, AFTER PATIENT SUFFERING, SUCCUMBS

I. Mitchell, of Vinton, JIowa, is dead.
This will be sad news to his many friends
who have been expecting the end for weeks.
“Irv,” as he was familiarly known to his
army of friends, died Tuesday forenoon,
May 12th, at 11 o’clock. He had been in
poor health for several years but looked
after his work and personal business af-
fairs faithfully until last fall. He spent the
winter months at San Antonio, Texas, but
was benefitted little, if at all. He was con-
fined to his bed nearly all of the time after
his return from the south about two months
ago.

“Irv.” Mitchell was born in Sandusky
county, Ohio, April 16, 1846. His father
was a native of that state and his mother,
who was a great favorite with him and re-
ceived every possible attention from him
up to the time of her death about two years
ago, was a native of Vermont.

I. Mitchell.

In 1865 he was married to Miss Lucinda
Lichty at Fremont, Ohio. Mrs. Mitchell,
with one daughter, Dedie, and two sons,
Jay, of Vinton, and Ollie, who was associ-
ated with his father in the canning business
at Waverly, where he resides, his sister,
Mrs. I. M. Garn, of Vinton, and his brother,
L. A. Mitchell, of Sioux Falls. S. D., sur-
vive.

In the spring of 1863 he enlisted in Co.
H, 169th Ohio Volunteer Infantry and
served until he was mustered out nine
months later.

In 1874 he started the Vinton Creamery
Company, at Vinton, Iowa, and built what
was, as near as we can find out, the second
creamery in the state. The business grew,
and I. Mitchell & Co. opened branches at
Greene, Spirit Lake and North English.

In 1875 he moved to Vinton and engaved
in the poultry, butter and egg business.

It is a notable fact that the first refriger-
ator cars ever operated on the old B., C. R.
& N. Railway were built by “Irv.” Mitchell
for his own use, from box cars. They did
well enough for a time.. But something
better was needed, so “Irv.” leased six cars
from the Star Union line, using them as
pick-up cars, gathering products from the
various branches, sorting, classifying and
reloading at Vinton, and sending the cars
on east.

During this time Mr. Mitchell was look-
ing after the dairy interests of the B., C. R.
& N. ina “fatherly sort of way;” and in 1888
they made him dairy agent. It is in his
work with the old B., C. R. & N. and its
successor, the Rock Island, that Mr. Mitch-
ell has shown his stren-th. He is given
credit for having located every creamery

on the old B., C. R. & N. line, and many
a_creameryman has a story he might tell
of the help of Mr. Mitchell in the early
days of creamery struggle. Mr. Mitchell
saw the dairy business of the B., C. R. & N.
jump from nothing to 35,000,000 pounds a
year, and 24,000,000 to 25,000,000 pounds a
year of eastbound freight.

It, was “Irv.” Mitchell who put through
the cheap rate to Topeka for the National
(Creamery Buttermakers’ Convention in
ed and to Sioux Falls and other points
ater.

Mr. Mitchell to the day of his death
proudly wore the beautiful, heavy gold
watch chain, Elk charm and cigar cutter,
diamond set, given him by the New York
commission men who were present on the
Topeka trip. The gift was sent to Fred L.
Kimball and presented to Mr. Mitchell at a
banquet at W..W. Marsh’s new home in
Waterloo, just after its completion.

When the B., C. R. & N. was sold, the
Rock Island retained Mr. Mitchell, making
him general dairy agent of their entire sys-
tem.

Nearly everybody in the creamery busi-
ness knows “Irv.” Mitchell, and many there
be who will always remember him for a
friendly boost or some kindly help when
help was needed. The bigness of -Mr.
Mitchell was known to many and his bene-
factions could not be measured in a mone-
tary sense. While his family and relatives
were his first consideration, many others
were the recipients of his kindly acts and
help, these benefactions being extended
from infants to the oldest citizens of Vin-
ton.

In recent years Mr. Mitchell has made
large investments and taken a great deal of
interest in the corn canning business and
held a majority of the stock in the Kelley
Canning Company of Waverly, which com-
pany also owns factories at other points.

The funeral was held from the home, the
services being conducted by Rev. L. A.
Swisher, of the Methodist church. The
burial was at Evergreen cemetery. The
P. M. Coder Post, G. A. R., attended in a
bodv and there was a large delegation from
the Elks lodge at Cedar Rapids present.
Many railroad men who were friends and
associates of Mr. Mitchell attended the
funeral.

Iowa Meeting in June.

Henry Hansen of Cylinder, Iowa, who is
secretary and treasttrer of the Palo Alto
County Buttermakers’ Association, advises
us that this organization will hold its next
meeting at Mallard, on Thursday, June 4th.
E. S. Estel, the state dairy expert, has
promised to come and give an illustrated
lecture. Addresses will also be made by T.
A. Clarke and L. P. Anderson, inspectors
for the state. All buttermaker members of
the organization are requested to bring a
jar of butter for scoring, and, naturally, if
there are any buttermakers in the commu-
nity that are not members they are urged
to come, meet their buttermaker friends
and get into the organization.

The Peter Fox Sons Company, with head-
quarters at 168 west South Water street,
‘Chicago, are a strong butter house. They
handle all grades but make a specialty of
extras. “Prompt returns and a square deal
—not once in a while, but always,” is
their motto.

May 15, 1914 THE CREAMERY JOURNAL Page

ee TUTTI LLL LLL LLLLLLLLLLLL LLL. LLL
Veey Marly All the Fisal Prizes this S
= were won by users of our Culture. Not only the First but, also the Second =
= prizes, were awarded our customers. =
= We print part of the list below and will continue in succeeding advertise- =
= ments until the whole list is published. =
= IOWA STATE FAIR MINNESOTA STATE FAIR =
= Cream Class 1st —Emil G. Oman, Delano................. 95 =
= lst —W. H. Anderson, Algona............... 97.5 Znd—A. J. Anderson, Otisco.........0..-.00. 9434 =
= 2nd—H,." Sapalie;, Coultencc: ses sie cre cs ose ene 97.25 MICHIGAN STATE FAIR =
= SOUTH DAKOTA STATE FAIR lst —Floyd Henderstolt, Parma.............. 98 =
= ist —J. L. Jeusen, St. Onge.................. 94, NORTH DAKOTA STATE FAIR =
S eee image) BYOOMNEE. 2+ - 32-00 +--- 9374 1st —A. J. Hed, St. Hilaire, Minn............ 94 =
2 AE 2 ILLINOIS STATE FAIR =
= ti—., Deapbsolstead (BASCOM. es is scuts «.orele os ; : =
= lst —I. W. Stryker, Nashotah................ 96.16 ne Pay tom EN eo ae mete =
= MASON CITY FAIR Wie she SOE a =
= Milk Class lst —P. Christensen, Cushing, Minn.......... 9514 =
= lst —Alf. Camp, Owatonna, Minn............. 9734 INDIANA STATE FAIR =
= 2nd—F. W. Bremer, Sumner, Iowa............ 9714 lst —H. H. Whiting, Cedarburg, Wis........ 96 =
= Mrs. A. B. McLaughlin, Elgin, Minn.......... 95 1lst—Suisun Creamery, Suisun, Cal. =
2 (To be continued) =
: V eteue St.Paul,Minn. _
2 ELOV ERICSSON CO., ‘ten ‘xve? St. Paul,Minn. =:
TMM MMMM MMMM

Iowa Educational Contest

Prof. M. Mortensen, professor of dairying
at the Iowa State College, Ames, in turning
in the report of the scoring in the April
lowa Educational Contest, says that no
scores below 92 in the gathered cream class
and 93 in the whole-milk class will be pub-
lished hereafter except by special request.
Prof. Mortensen still finds there is a great
difference in the salt content of the butter.
‘Some of it contains less than 1 per cent,
whereas other samples contain as high as 5
per cent. He urges the importance of the
use of the salt test. And the suggestion
is made that every buttermaker should be
equipped with one of the tests so as to be
able to make salt determinations as well as
moisture determinations daily.

Those entering in the April contest and
scoring as given out for publication are as
follows:

Whole-milk Class.

RACEt ee OVGLW EIT os :clcicla oye 0: cjersyeleve di siess overs 95%
W. ca ascheid, Waucoma .2.....0ceenccennee 95
Alton Brannon, NeW LeL ncn aetavets,« sisiibayere Sieveve.e ecare 94
Redman, Montrose, Minn............. 94
F. W. Stephenson, Odlweitt: .. . Gees. ek 93%
J. J. Brunner, Strawberry Ont. “amwraten apaeuce 93%
irl Hovland, Lake Mills ............sc-+00.. 93%
Roy Scoles, Fredricksburg SUERTE Cee ar MONO 93
Sete oteridel, Scarville .......ccccsccessee. 93
E. Brandt, aichianks! Goreme... Siccae tala. 93
Guy Noble, PROTKC SONG ote cuciect ove tinis « « craieheteie-s ete.e ee 93
Chapman, Wewrhlactiord ... daepinescee « 93
Chapman, Wewlbklartiord <dspieracisene cs 93

BP.
nL.
Gathered Cream Class.
. E. Clemons, Burt
. D. Warner, Northwood ..
. H. Anderson, Algona ..
ay Hansen, Cylinder ...
RMIPRETSOM SPECIE A, a's bcyerdin os © se duvliesaeis 6 binee
Meemmeincsor, Iitonka -... 0.61... eceecee wees
ris Lundberg, Greenfield 93
hn Christensen, Thornton ...
Green, Hartley
. F. Vandermeer, Orange City

pen

mmaras!

MeeeGatidktiecht, Owasa ..0....-.cesccscscces
- Soballe, eT PEE ETERS... ... SMR snes 92
iC, ERtHIZey) EXAMIOVILOWN «caccc ss. sseeaics cscs 92

mann <ho!

Sounds Warning.

Michigan boarding house keepers, res-
taurants and hotels may save themselves
heavy fines and possible imprisonment by
heeding a warning issued them by J. J.
Brady, collector of internal revenue, against
making use of oleomargarine shipped to in-
dividual consumers by a large Chicago cor-
poration, in which is contained a small vial
of coloring matter used in giving oleo the
appearance of butter. The revenue depart-
ment has had trouble with this firm on sev-
eral occasions and more is expected as the
result of the appearance of demonstrators
in Detroit who have been showing purchas-
ers of the oleo how the product may be
colored with the aid of the fluid. While
it is within the right of the individual house-
wife to purchase and use coloring matter
contained in these packages, ‘Collector
Brady desires to issue a note of caution to
keepers of boardins houses, hotels and res-
taurants who may be misled into thinking
they would have the same privilege as one
who buys such product for private use.
Any person engaged in the business of pur-
veying food in any manner, who uses the
coloring matter contained in the packages,
is liable to a tax of 10c a pound.

English Market.

Our Copenhagen corresnondent, writing
under date of April 29th, says: “We have
continually glorious, sunny weather, though
still rather cool. The butter market is dull
and depressed, sales cannot be made unless
at heavy sacrifices in prices, and, on_ spot,
lots of choice butter can be had shillings
below cost prices. Another substantial
official drop in prices will be required to
bring about an improvement, and it is to-
day probable that the quotation will be
reduced 3 to 4 kroner tomorrow.”

The northern markets are reported quiet-
er, buyers all holding off in anticipation of
a fall in quotation. Stocks not cleared. At
Manchester the demand was very dull and
disappointing; buyers declined to follow the
basis advance, and only operating for bare
requirements. Market closed weak, with
stocks not cleared. Colonial butters remain
steady, at unchanged values—Dowdall
Brothers.

H. R. Aiken, representing Edson Broth-
ers, the big butter merchants at 110-112
Dock street, Philadelphia, is in the west
and has been for several weeks. His first
work was done in Kansas and Oklahoma.
Here he finds a good many small cream-
eries either shipping their cream to larger
plants or printing their butter and putting
it out under the purchasing creamery’s
brand. Pasture everywhere looks good and
prospects are bright for a make of satis-
factory size. After calling on a few plants
in Iowa he went on to Minnesota.

That the creamery business in Iowa is
receiving renewed strength is shown by
the statement of W. B. Barney, state dairy
and food commissioner, that 10 southern
cities and towns are preparing to establish
creameries. Mr. Barney has sent a third
inspector into southern Iowa to assist the
business men there who are contemplating
the building of creameries.

The officers and directors of the Cul-
bertson (Wis.) ‘Creamery and _ Provision
Company recently let the contract for the
erection of their new creamery. he ma-
terial and equipment will cost about $4,500.
It is hoped to be ready to operate early in
July. The building is to be 22 by 50 feet
with an ell 20 by 22 feet.

Page 14

MBB UWL

amu ‘

THE

<«# “«£ & «

CREAMERY

The National
Creamery

Magazine

Published semi-monthly—on the Ist and 15th—at 407-409-411
Commercial Street, Waterloo, Iowa, by

FRED L. KIMBALL COMPANY

John Andrews, President Hugh G. Van Pelt, Vice-President
E. R. Shoemaker, Secretary and Treasurer

DEVOTED: TO) RHE BCREAMERYS SINT ERES TS
OF THE UNITED STAGES:

E. R. SHOEMAKER - - - - Editor
Pak SADrEER - - Associate Editor

Subscription Price: In the United States, Mexico, Cuba, and
American Possessions, $1.00 per year. In Canada, $1.25 per year. In
all other countries in the Postal Union, $2.00 per year.

Correspondence relating to buttermaking, creamery management,
creamery machinery, shipping, the commission trade, exporting, re-
frigeration and all subjects pertaining to the handling of dairy products
in a wholesale way is cordially invited, and the co-operation of cream-
ery owners, secretaries, buttermakers, commission merchants and other
thinkers is earnestly desired. Clear, concise, well written articles are
especially welcome; and communications, views, news items, clippings,
or any information likely to interest the trade will be thankfully re-
ceived.

Subscriptions. Subscribers wishing change of address will please
give the old as well as the new address.

Entered as second-class matter November 15, 1908, at the postoffice
at Waterloo, Iowa, under the Act of March 3, 1879.

WATERLOO, IOWA, MAY 15, 1914.

HATS OFF TO THE BANKERS.

As a rule, no class of business men are quicker
to sense a proposition that is worthy of encourage-
ment than are the bankers. And, as a rule, no class
of business men are quicker to see a proposition
that shouldn’t be encouraged than are the bankers.
All of which, however, is not intended to say that
a banker is always right. Agriculture is the foun-
dation of our prosperity. Everybody ought to know
that. The banker does, if the rest of us don’t. And
agriculture needs to be encouraged. Bankers, indi-
vidually and through their associations, the country
over, are lining up for the encouragement of dairy-
ing. And where the bankers are leaders, men in
other lines of business quickly follow. Here are a
few cases in point:

Down at Afton, Iowa, where State Dairy Ex-
pert Estel has been busy, there is much enthusiasm
over the silo question. The bankers of the town,
to encourage the proposition, have agreed to loan
money for the erection of silos, the notes to be due
in one year with no charge for interest. An ar-
rangement is also being made there for the loaning
of money for the purchase of dairy cattle.

In Duluth, Minn., the commercial club has ar-
ranged for a good many thousand dollars to be
loaned to farmers who need it and will use it for
bringing dairy cattle into that section, feeding and
milking them there.

The other day there came to Waterloo from

THE CREAMERY JOURNAL

Utah a business man who also knew cattle. He had
been given orders for a few dairy cattle by individ-
ual dairymen in his section, and the local business
men’s organization had instructed him to fill up the
two cars with good dairy stock and bring it back,
the merchants furnishing the money and planning
to place the cattle with farmers who could use them
to advantage.

In many cases, even right here in Iowa, and in
recent years at that, creameries and condenseries
have brought in dairy cattle and financed their pur-
chase and the sale of them to local farmers. In the
far west this practice has been and still is quite
common.

The business men of the country are quick to
see the advantages of dairying—and, pity it is, that.
oftentimes they see these advantages so much
quicker than does the farmer. If it hadn’t been for
the support of the business man—the banker and the
merchant—many a creamery would never have
been built. The farmer would have been too slow
to see the light, and too suspicious of his neighbor
to ever unaided get together with him.

Iowa’s dairy and food commissioner, W. B.
Barney, has given to his office the great good judg-
ment and hard and sound business sense super-
vision that he has expended on every bit of work
he turns his attention to. The department is strong,
efficient, ‘capable, industrious, well organized.
Recently, Mr. Barney has been calling all his field
men in twice a year for a few days’ convention,
conference and inspirational discussion. At the
last session, H. B. Shepard, general manager of the
Warfield-Pratt-Howell Company, wholesale gro-
cers, delivered an address, the keynote of which was
that, since the cost of living is proportioned, or
should be properly, to the size of one’s bank ac-
count, the really important question to be discussed
is the cost of existence. We print extracts from Mr.
Shepard’s address elsewhere in this issue, and com-
mend a reading of it to our people. Mr. Barney’s
get-together sessions have been very helpful to his
force and of value to the service. The plan is to be
commended to like officials in other states.

Before any more argument, let’s all make up
our minds that Mason City, Iowa, will entertain
the next convention of the National Creamery But-
termakers’ Association. It isn’t a question now of
whether it is a good place to go, because it’s going
there. The thing to do is to make it a good town
for the convention. It is already a good town, cen-
trally located in the heart of the greatest dairy coun-
try in the United States, and if its citizens say they
will take care of the multitudes they will do it. So
when you mention it to a friend and neighbor, boost
for the convention. We'll all get plenty to eat and
a comfortable place to sleep, so what else matters?

You had better order those screens!

May 15, 1914

THE CREAMERY JOURNAL

Color Your Butter and Better Your Income

BUTTER SELLS ON ITS LOOKS

Dandelion Brand Butter Color

Dandelion Brand €

The color with

Swift’s Des Moines Plant.

Swift & Co. are building a creamery on
East Second street in Des Moines, Iowa.
It is reported that when finished it will be
one of the largest creamery plants in the
state. The building will be four stories
high, fire-proof, will cover an acre of ground
and employ a good many people. The
creamery will be on the first floor and is
to have a capacity of 10,000 pounds of but-
ter per day. The second floor will be used
for handling and storing eggs. The poul-
try will also be dressed on this floor. The

‘cold storage will be located on the third

floor. Feeding pens will be provided for
40,000 birds, these located on the fourth
floor. The poultry will be fattened on but-

ter-milk and other by-products of the
creamery department and the building will
be fitted with the latest appliances and ma-
chinery.

Dr. Charles E. North, secretary of the na-
tional committee scientifically investigating
milk, said in New York recently with ref-
erence to the work of his organization—
and especially their recent investigations of
ice cream: “Our idea is to establish stand-
ards both for the ingredients of the cream
and for the cream itself after it is made.
We have found that the ingredients may
be pure, but the finished product full of
germs which it has caught from the vessels
in which it is stored and from the air. The
average ice cream is dangerous because on-
ly cream which could be used for no other
purpose is used to make it. It is very
likely the methods in vogue in Omaha,
where they use frozen butter and powdered
milk, and in Detroit, where both butter and
milk are frozen, are used here.” Freezing
doesn’t kill the germs in the cream, accord-

gives butter the true June hue and
makes it bring the top price.

We guarantee that Dandelion Brand Butter Col-
or is PURELY VEGETABLE and that it meets the
FULL REQUIREMENTS OF ALL FOOD LAWS, —
STATE AND NATIONAL.

WELLS & RICHARDSON CO.

Burlington, Vermont

Manufacturers of Dandelion Brand Butter Color

ing to authorities, and the idea that it does
has been partly responsible for the slack-
ness with which the situation has been han-
dled.

State Dairy and Food Commissioner
Barney of Iowa announces in a recent bul-
letin that there are two methods for mak-
ing ice cream cones. By one method the
cones are moulded and baked in metal
forms. By the other method the cone is
moulded in forms and dried. The second
process does not cook the raw material, as
no heat is used. A product of this nature,
according to the commissioner, is not
properly prepared for eating, is indigestible
and the sale and use of this sort of unbaked
cone will hereafter be objected to by the
pure food authorities in Jowa. We pre-
sume that from this time on we will have
to be

“looking for the label” on the ice
cream cones.
Creameries and cream. stations which

have been using scales which test one, two,
four, six and 12 bottles of cream at a time
must hereafter do all testing on the single
bottle scales, according to an order issued
by Food Commissioner Harman of Ne-
braska. His reason for doing so is that the
scales used for testing cream are very sen-
sitive, and in case one bottle does not come
up to the standard or weighs above the re-
quirements, all the other bottles weighed
at the same time will suffer or gain cor-
respondingly.

At a recent meeting of stockholders of
the Jacksonville (Ill.) Creamery Company,
J. Nelson, of Peoria, was elected a director
and assistant manager of the company. He
also acquired the stock formerly held by

® Butter Color

the &olden shade

J. V. Breckon. Mr. Nelson is identified
with the Peoria Creamery ‘Company and is
a man with a large and successful experi-
ence in the creamery business. He will
devote a part of each week to the Jackson-
ville creamery.

Otto F. Guderian, who looks
outside interests of the Higley Company
at Mason City, Iowa, in company with
George C. Johnson, who has also been with
the Higley Company the past five or six
years as buttermaker, have purchased a
creamery at Markesau. Wis. Mr. Johnson
has already tendered his resignation and
gone to Wisconsin, but Mr. Guderian will
remain in Iowa till July 1st. He will have
the business end of the new firm. Both are
reliable, experienced and competent cream-
ery men, and will make a big success.

after the

Guy M. Lambert, who has been with the
United States Department of Agriculture,
located at 318 Federal building, Salt Lake
City, Utah, advises us that he is now open-
ing a combined milk plant and creamery
at Newton, Iowa. The concern will be
known as the Dairyland Dairy Company.

J. M. Vye, who was for some years sec-
retary of Minnesota School of Agriculture,
has lately been appointed an agent of the
Bureau of Markets, United States Depart-

ment of Agriculture. Mr. Vye is now vis-
iting the markets, making a preliminary
survey of general marketing methods.

At the annual meeting of the Ridge Farm
Creamery Association at Ridge Farm, IIL,
the report showed that last year they made
143,076 pounds of butter and did an annual
business of $39,950.30.

Fancy Creamery a Specialty

References:

THE CREAMERY JOURNAL

John J. MacDonald

Butter, Eggs, Poultry

13 South Water Street
PHILADELPHIA

COMMISSION MERCHANT

43 Years’ Experience

Corn Exchange National Bank, Philadelphia; A. H. Barber & Co., Chicago; Bradstreet’s and
Dun’s Mercantile Agencies; Creamery Journal.

sim. ARMSTRONG & SWIFT ‘eer
Butter D t- tative,
met. For Butter, Eggs and Cheese “Fs:
merly with SS Ee alisbury,
Dadechill ——corcrace, gpGattorade Narshowee, Cube New Yoru "ONE Viton

W. O. SAXTON & CO.
Butter and Eggs

174 Duane St.,

Ship Us and
Compare Results

NEW YORK

References: Irving National Bank, N. Y.;
Farmers National Bank, Osage, Iowa;
Your Own Banker; The Creamery Journal

Award of Diplomas.

Announcement was made recently of but-
ter and cheesemakers who are entitled to
diplomas this year from the University of
Minnesota. These diplomas are awarded
to butter and cheesemakers who have taken
the Dairy School course, and who in addi-
tion have, in their operation of creameries
or cheese factories, attained special distinc-
tion in the art of dairy manufacture. They
are men who have used every opportunity
to improve their efficiency by sending their
manufactured products to the educational
contests, and who have proven themselves
first-class, successful workmen: F. B. An-
derson, Farwell, Minn.; S. B. Bayer, Fort
Ripley, Minn.; Harrison H. Blaine, Bliss-
field, Mich,; Carl W. Carlson, L. 1B2)232:
Finlayson, Minn.; Aaron Domes, Box 72,
Le Sueur, Minn.; Will H. Donney, Cologne,
pe Gree Gulsviow (Rosh gD Z eerie
hoven, Minn.; Leon Hair (cheese), Pine
Island, Minn.; A. J. Hed, St. Hilaire, Minn.;
Dudley K. Herrell, Fall Creek, Wis., care
of Ludington Farmers’ Creamery Co.; F.
W. Hedke, Norwood, Minn.; W. J. Kurth,
R. F, D! 1, Buttalo Lake; Minn.; Pred
Lehmberg Jr., Hills, Minn.; Sverre Loveid,
Strandquist, Minn.; E. D, Lyman, Redwood
Falls, Minn.; H. W. Miller, Lakeville,
Minn.; Frank J. Nagel, R. F. D. 3, Dassel,
Minn.; O. O. Nyflot Jr., Lake City, Minn.,
R. D.; Geo. W. Peterson, Box 42, Shafer,
Minn.; John T. Scott, St. Charles, Minn.;
Louis E. Schuster, care Midway Creamery,
Owatonna, Minn.; A. Slaughter, Benicia,
Cal.; Hilmer L. Stenberg, R. F. D. 5, At-
water, Minn.; John '. Roch (cheese), Zum-
brota, Minn.; C. L. Walther, Box 152, Wal-
Minn.; F. D. Warner, Northwood,

Openings for new creameries, that appear
to the local people at least to be good, are
reported at Casselton and Cando, N. D.
There has previously been a creamery at
Cando and at a meeting of the association
recently they voted to give a responsible
man the use of the building and all the
equipment free of rent or other considera-
tions, he being only expected to keep the
property in shape. It is suggested that ice
cream be manufactured at this plant and
eggs handled also,

Ed C. Lasater is doing his part towards
stimulating the dairy business down in Tex-
as. He probably owns the largest herd of
Jersey cattle in America and has in his
bunch some of the highest priced and best
individuals in this country as well as great
producers. Just now a number of the towns
in Texas are running special trains of busi-
ness men to inspect his dairies, creamery,
etc., the thought in view being to encour-
age the dairy industry in the great south-
west.

A community co-operative laundry is to
be established in Polk countv, Wis., in con-
nection with the local co-operative cream-
ery. This is the result of the offer of $300
for such an enterprise by a local banker
and a like prize by Professor Henry of the
State Agricultural college. The laundry is
to be organized along the same lines as the
one at Chatfield, Minn., which has been in
successful operation for the past year.

Charles P. Mecabe & Son, of 17 Jaw
street, New York, are such old and estab-
lished and reliable and well known people
that it is a pleasure to carry their adver-
tisement. This house was organized back
in 1859 and is today enjoying a most suc-

cessful business, having progressed with
the years. They handle butter, cheese and
eggs.

(C. A. Hall has made preparations to care
for the ice cream trade in Vinton, Iowa,
and vicinity this summer in good shape.
His equipment is of sufficient size for the
storage of 360 gallons of bulk and 40 gal-
lons of brick ice cream. He has just com-
pleted storage refrigeration in his_ sales
room for a large amount of brick cream.

H. A. Churchill has sold his creamery
at Bakersfield, Vt., and also the one in
East Fairfield to H. P. Hood & Sons who
took possession May Ist. Mr. Churchill
will act as soliciting agent in the territory
of Swanton and Cambridge. Frank Brady
will continue with H. B. Hood in the East
Fairfield creamery.

The Farmers’ Co-operative Creamery
Company at Minot, N. D., which completed

May 15, 1914

its organization recently, has purchased a
fine site. The lot is 130 by 130 and will
accommodate several large buildings, prob-
ably to. be constructed of brick or stone.
The articles of incorporation have been
completed and it is expected that construc-
tion will start within a very short time.

The Sheridan (Wyo.) ‘(Creamery and Cold
Storage Company has been incorporated
with an authorized capital of $25,000.. The
purpose is to manufacture butter and ice
cream and deal in dairy products. The in-
corporators are Charles Oviatt, T. Bryant,
C. W. Garbutt, L. F. Tohnston, William H.
Wallace and C. L. Hoag.

The Haskell State School of Agriculture
(Broken Arrow, Okla.) report that they
have no trouble in placine all students com-
pleting their 10-weeks creamery course at
$85 to $90 a month to start. The course
opens early in Januarv each year.

Patrons of the former creamery at Pop-
lar Ridge, N. Y., conducted by the Elgin
Creamery Company, have agreed to accept
75 per cent of the amount of-their claims
against the company.

A. Slaughter has recently changed his ad-
dress from Brady, Mont., to 108 Fifth
street, Petaluma, Cal.

Want Clearings

SF oHHrH TIC TOTTTTNAHAN

POSITION WANTED—By Danish buttermaker
with ten years’ experience in whole-milk and hand
separator plants. Dairy school graduate. Understand
all up-to-date methods and can furnish A No.
references. Can come on short notice. Please state
wages and full particulars in first letter. Address
H. C Jochumsen, Bark River, Mich. s

IN ORDER to reduce the number of our plants,

we will sell two or three located in Iowa, one in ~

southern Wisconsin. This is an opportunity for 2

business -for himself. For further particulars, ad-
dress J-68, Creamery Journal.

buttermaker who understands his work, to get into 4
£

growing very fast. In the finest climate
south. Equipment all new. Nothing better.
have some money I can turn over to you a paying
proposition. Act quick. ‘Milk Business,’ care of

FOR SALE—An established milk business that is
in the
If you

“— "ons

The Creamery Journal i

FOR SALE OR RENT—Good brick creamery
building with up-to-date machinery including refrig- —
erating plant. County seat town.
live buttermaker. J. H. Platt, Montezuma, Iowa.

BRUSH RUNABOUT—Good condition.

Top, side

curtains, mud chains, five lamps; color, battleship 7

Fine for mail carrier or_city use. One cylin-—
Would be fine for telephone line
Price $200. A. L.

grey.
der, three speeds.
men or anything of that nature.

Good chance for —

Landis, Colesburg, Iowa.
FOR SALE—Creamery plant and business at ~
Plover, Iowa. Has run continuously summer and —

winter for fifteen years. Splendid opportunity for
a good buttermaker wanting a business of his own, —

Write, H. Fitzgerald, Plover, Iowa.

FOR SALE—Ice machine, 4-ton Barber com-
pressor, complete with brine tank, condenser, etc.,
all ready to run in good shape. Will be sold cheap.
Address Fulton Creamery Co., Fulton, Iowa.

HELPER POSITION WANTED at once by
Danish buttermaker. State wages and give particu-
lars in first letter. Address V. Hansen, Grand View
Station, Des Moines, Iowa.

THREE SETS milk and milk sugar condensing
machinery for sale. Apply Box K, The Creamery
Journal,

A GOOD CREAMERY for sale at a
Address J. A. Martin, Norman Station, Indiana,

bargain.
oR

May 15, 1914

Saves Every Grain of Butter

sents a big waste of butter-fat.

the most sanitary manner possible.

rolls near the center of the drum—at

to lodge behind.

The R, B. Disbrow

CHURN and WORKER

MINNETONNA
COMPANY >
SOLE MANUFACTURERS -
OWATONNA, MINN.

RBDISBRO
GEARLESS
CHURN*3WORKER

Churning, salting and working are all done inside the R. B. Disbrow
Churn—with one short operation—quickly, easily, efficiently, in

Butter is all worked between a pair of positively driven
each
no loose heads or stuffing boxes for butter or cream

THE CREAMERY JOURNAL

Each churn is

revolution;

that come

in a solid mass at the doors.

labor-saving machine.

equipped

R. B. Disbrow Churns are driven entirely
by sprocket chains—no gears, no noise.

Materials are of the best—the entire frame is

cast—the pipe is all steel—all the metallic parts

in contact with butter or

Genuine Hot Process
claim is made a part of our guarantee to you.

“We find this churn to be a churn of quality, well made, a clean churner and
good worker, working even as small as 100 pounds in good condition.

“Tt is also a very convenient churn to get the butter out of, as it leaves the butter
“Our Buttermaker, Mr. T. F. McMillin, is greatly pleased with this churn.”

Secy. and Treas. Newton Creamery Assn., Newton, III.

“The R. B. Disbrow Gearless

After using them six months I like them better than ever, as I have made

150,000 pounds with them. Our make was over 400,000 pounds last year.
kind of a run will bring out what is in a churn.”

Write today for complete particulars about this profit-making,

MINNETONNA CO.,

Read What
Creamery-
men Using These
Churns Say About

cr€am are
Everything we

Galvanized.

R. NEWBERY,

Churns we put in last August are O. K.

1 That
F. W. STICKMAN, Buttermaker,
Ionia Farmers’ Creamery Assn., Ionia, Iowa.

Dept. C-5, Owatonna, Minn.

Practical Buttermaking Hints

By J. C. JOSLIN

(Written especially for The Creamery Journal.)

Some time ago I wrote, in answer to a

question as to the advisability of ripening
sour cream after it had been pasteurized,
instead of adding the starter and cooling
it down to churning temperature and hold-
ing that way, and I stated my views and
said we would make some churnings with
ripening and see if it did seem to improve
the quality any.
Well, after trying it awhile we decided
that it was not the best way to handle sour
cream, and we have gone back to the meth-
od of pasteurizing and adding the starter
when the cream has reached around 80 or
below in the cooling process and cooling
right on down to churning temperature.

We were only pasteurizing to 145 and
holding 15 minutes, but we tried 150 and
held 30 minutes—that is, counting from the
time the cream reaches 140—and find that
this helps our quality quite a bit and feel
sure that it is much more of an improve-
ment than the ripening of the cream.

The extra heat and the added time for
aeration seems to give a better keeping
quality and a cleaner flavor, and these are
both very important points, especially this
year, when the markets are so much more
particular regarding the quality of the but-
ter.

From the way the markets are acting it
does not seem that we need fear the im-
portations of butter from foreign counties,
for I am told on reliable authority that

there has been only something over 5,000,-
000 pounds imported altogether so far, and
we read last week that the shrinkage in
April alone of the oleo output was over
2,500,000 pounds, so you see the consumers
are turning to butter; and if we keep the
prices steady and do not get above 30c,
New York, for fancy butter I believe the
consumption will continue to be heavy with
the prices not high enough to cause much
importations but still high enough so the
farmers will not all turn their calves out
with the cows rather than milk, as many are
talking of doing and as some have actually
done around here. If many do this it will
make quite a cut in the supply of butter
going to the markets this summer and will
have a tendency to hold storage butter up
higher than some have been prophesying
all along thus far.

I have an idea that the lower prices have
already turned some into letting the calves
run with the cows and kept others from
milking as many as they otherwise would,
and I should not wonder if, taking it all
through, it will lower the production about
one-fourth from what it would have been
if the markets had stayed as in former years
(that is, late years). It has not been so
long ago when prices were even lower than
this along about this time or a little later.

Of course, with high-priced feedstuffs
and high-priced cows (even the scrub cows
are, or were, high priced) it is little won-

der that the farmer kicks at the prices which
are lower than he has been used to for
several years, and even though the mar-
ket should stay up and advance, it would
take some time before the effects of what
has already been done will be overcome.
On the other hand, if farmers had cows
that were producing what they should, they
would make good money at present prices.

A circular issued by W. B. Barney, State
Dairy and Food Commissioner of Iowa,
whose headquarters are at Des Moines, and
which he is ready to supply in quantities
needed, reads as follows: “Warning Issued
by State Dairy and Food Commission:
Wash every container immediately when
emptied. The sanitary law of the state of
Iowa requires all utensils used in handling
food products to be kept thoroughly clean.
Failure to obey is punishable by a fine of
$10 to $50. Milk and cream decompose rap-
idly, forming products highly injurious to
health. Decomposition of milk or cream
renders the container filthy and foul, caus-
ing the owner great labor to thoroughly
clean it. The container may come to you
again. You will expect it to be sweet and
clean. The owner should expect it to be
sweet and clean when it is returned by you
When empty wash immediately. This will
save somebody a disagreeabde task and
may save some one’s health. Do unto your
dealer as you wish your dealer to do unto
you.

S. VanderVeen, who is now buttermaker
for C. O’Neil’s creamery at Waupeton,
Iowa, writes that they are getting in cream
of remarkable quality, and he finds the
products of the plant there first class in
every respect.

Page 18

THE CREAMERY JOURNAL

SUNT

WE WANT MORE BUTTER

All Grades— Principally Extras
OUR PROPOSITION

Full Value
Full Weight

NO MORE
PROMPT RETURNS

Ship Us Now.

Established 1897.

REFERENCES: National Produce Bank, Chicago.

SUT eee

Not Once in a While, but Always

The Peter Fox Sons Co. 168 w. So. Water St, Chicago

Financial Responsibility Over $100,000.00

Any Commercial Agency.

NO LESS
A SQUARE DEAL

Results Count.

The Creamery Journal.

Tees

vil

THE MARKETS

NEW YORK.

Prices Hardening—Storage Prices Parallel
of Egg Prices—Quality Improving.

[By The Creamery Journal Staff Correspondent.]

Despite the losses on held butter in the
season just closing, there are many indica-
tions which point to a higher market in
June, and many operators are now talking
of 23@25c for June extras. During the past
two weeks, when the tendency of the butter
market should have been towards lower
levels, there has been a hardening in prices
and some operators think that the butter
market will be a parallel to the egg deal
this spring. In spite of the conservative
attitude of the trade in general all over
the country, eggs went into the coolers
during April at much higher prices than
were preached at the annual spring conven-
tions in the west in March. It is feared
that this June the butter market will be
worked to a high level, not so much on
account of the activities of the regular but-
ter receivers, but because of the buying
which the meat companies undoubtedly will
do during the flush. This year it was the
general attitude of the meat trusts to hold
off from buying eggs with the expectation
of getting lower priced stock the later part
of April or early in May. This policy
proved an unwise one and the meat com-
panies in consequence did not get the low
priced eggs which they figured upon, and
it is understood that an entirely different
policy will be followed this season in the
butter game. Receivers understand that
the meat trust expects to go into the but-
ter deal as heavily as possible and to get
what stoc k it requires even if it has to pay
stiff prices for it. The idea is to get the
cream of the make and thus have the bulge
of the market as far as storage butter is
concerned.

While a great many operators do not
think that it is safe to put away June but-

ter above 24c, there are shippers who be-
lieve that it will be impossible to get
much below 25c. Already representatives

of many of the eastern houses are in the
butter districts in the west and there is evi-
dence now of keen competition which will

result in high butter prices during June.
Even the report of the associated ware-
houses for May lst, covering 46 refriger-
ating plants and showing an -excess of
8,834,000 pounds over the same date a year
avo, has not acted as much of a damper on
the June business as expected. At present
there is very little activity in the held but-
ter line and the deal, so far as its impor-
tance goes, is over for the season. Fresh
butter is increasing in supply and the qual-
ity as a whole shows much improvement.
Already there is grass butter and as the
season advances the quality will show con-
tinual improvement. This has shown its
effect on the held butter market by killing
what little trade existed for goods'of that
character. Even low prices will not attract
purchasers and owners of held stock have
come to the conclusion that their only sal-
vation is to hold this butter over until next
year. In order to get around the cold stor-
age laws in the state where the butter is
held, some of it will be reshipped to other
points. At present there is quite a quantity
of Pennsylvania cold storage butter in the
coolers of New York marked unfit for hu-
man consumption. This butter was brand-
ed in Pennsylvania after it had been held
in the coolers longer than eight months.
While this butter can be sold in New York
on account of the 12 months’ period, the
branding of it will materially affect its sale.
There is very little fine held butter left as
the bulk of the holdings is of the cheap
undergrades or of seconds and thirds in
the creamery line. It would be an abso-
lute impossibility to market what butter
is held in New York before June Ist, and
there is a good deal of uncertainty as to the
tights of the trade in reshipping this stock
to New England or other nearby sections
for storage until next year. On account of
the strict Pennsylvania law, it is not be-
lieved that any of the butter held locally
can be re-stored in that state with the privi-
lege of selling it next year.

An excellent make of butter is predicted
by all of the operators who have been
through the west. Pastures in most sec-
tions have advanced and are in excellent
shape on account of plenty of rain and
warm weather. So far receipts here have
not materially increased as they are on a
par with a year ago, being 48,666 packages
last week. On account of the weedy and

May 15, 1914

garlicky flavor which has been common in
most of the fresh receipts, there has been
a strong market on the top grades and any-
thing that would come within this compass
has been sold readilv at even firmer prices
than existed 10 days ago. As usual at this
season, the quality of current receipts
shows a wide range. In many sections
farmers have more ensilage than common
and some of them have not turned the cows
to pasture as early as common so that the
flow of milk in sections operating along
these lines has not been as good as where
the cows have been in the open fields.
From now on, however, there will be a
gradual change in the quality and much im-
provement will be apparent.

The low prices of butter this season have ~
increased consumption and_trade is satis- —
factory. The demand is increasing and an
excellent trading is anticipated during the
next month or more. Receipts have not
increased as rapidly as expected because
the season in many territories is about 10
days late, but the warmer weather will
brine things more up to normal.

Process has kept at an even keel for
about 10 days although there is a little
firmer feeling in the market because manu-
facturers are holding up their prices. Pro-
cess on the whole, however, is not as popu-
lar as it might be. City ladlers are taking
packing stock and this keeps the market
steady. Operators in packing stock are
warning their shippers to see that their
stock comes within the federal require-
ments which provide that any packing stock
shipped in interstate commerce shall con- —
tain 82% per cent butter-fat. At some ©
seasons it is almost impossible to get stock —
which will come uv to that requirement
and although the government has done ©
nothing towards the prosecution of opera- |
tors who have violated the law, it is under-
stood that a watch is being kept and that
prosecutions are likely. ;

On account of the relatively lower prices ©
which prevail here compared with foreign
markets, there has been no foreign butter ©
of any consequence during the past two |
weeks. There is plenty of domestic stock —
to satisfy all local demand. What New
Zealand is on the market is mainly of the |
lower grades which sell 20@24c. ;

BUTTER IN CHICAGO.

Too Much Low Grade in Storage and Too |

Much Being Made—Market Notes.
[By The Creamery Journal Staff Correspondent.]

Now comes John Shawhan, of Merrill &
Eldredge, with the declaration that for the
most part the butter which is in storage
in Chicago at the present time is packing
stock and other butter of medium grade. —
He does not believe much good butter is in
storage. In this opinion the writer assents
for it seems that the demand for good but-—
ter in Chicago is about the same all the
year around, which is to say that there is
a market here for about all the good but
ter which arrives at any season.

During the past two weeks the butter
market has shown little improvement. |
Prices are much_too low to suit the com=—
mission men. Of course, nobody expects”
the price to be sky-high at this time of the
year, but the present mark is too low to
warrant much trading. The supply of but-
ter is excessive. The market is in such
a saturated condition that even reductions
in price do not attract buyers. For that
reason the opinion of the street is about
unanimous that butter will not go an
lower. It has been found that lowering the
price does not seem to help the situation.

The uncertain weather of the past wee
has resulted in some shipments of butter

May 15, 1914

arriving in Chicago in rather poor condi-
tion, and shippers are warned to be care-
ful in this respect until the weather has as-
sumed a more settled condition. In Chica-
go at the present time the weather is in
such shape that it may be warm in the
morning and cold enough for an overcoat
in the afternoon. Butter has been affected
in some degree by this weather, although,
of course, not as much as some other lines
of produce more susceptible to the tem-
perature.

(Cc. H. Weaver, of C. H. Weaver & Co.,
who has been ill for the past week, has re-
turned to his desk. “I was not strictly ill,”
said Mr. Weaver, with a smile, “but, as I
have many good men here, I know that
the business will be conducted just as well
when I am away as when I am present. I
could have been down town, but, as I was
not feeling very well, decided to take a
little vacation.” J

John Walters, of the Clinton Fruit &
Produce Company, Clinton, Iowa, has re-
turned home after spending several days
in the city on business connected with the
firm. Mr. Walters said that he had found
things good among the farmers of his ter-
ritory. In his opinion the ‘supply in all
lines of produce which will be ready for
shipment in the near future is abundant.

W. H. J. Kavanaugh has returned from
a business trip to Omaha and other western
points. He was gone for about a week, and
returned with encouraging reports of busi-
ness conditions. He talked with a number
of western shippers, who, according to
him, all would like to see a higher market
for butter and eggs. Mr. Kavanaugh ex-
plained local conditions to them, and as-
sured them of the ability of the Chicago
merchants to handle shipments in the best
possible manner and at the highest possi-
ble prices. John Novy, Cincinnati, manager
for W. H. J. Kavanaugh, was in the city
last week to attend the funeral of his
brother.

Will Wagner, chairman of the joint com-
mittee of the produce associations interest-
ed in the plan to move the present commis-
sion house district to a better location with
a common freight terminal, gives out the
information that progress is being made in
the work, although there is nothing new to
announce at this time. In such a large
undertaking things must, of course, move
slowly. The details of the plan are being
arranged at present. This means long
hours of grinding for the members of the
committee. From all that is understood at
the present time each line of produce will
have special facilities for unloading and
loading. This is not the easiest thing in the
world to arrange, but it is known that it is
one of the matters which the committee has
in mind. The financing of the enterprise
is one of the easiest things to be done, as
the railroads and other great representa-
tives of capital approve the move. The
bulk of the work comes in solving the de-
tails. In the near future, according to Mr.
Wagener, there will be something more defi-
nite to announce in this respect. “We want
to have the plan worked out in such de-
tail that when the actual work of putting
the same into execution comes there will
be no embarrassing delays,’ said Mr. Wag-
ner.

E. A. Nohr, of Turner, Nohr & Co., but-
ter and egg dealers, is making a three
weeks’ trip among the shippers of the south-
west. He is getting a complete fund of
information on the butter situation in that
section. The company does not intend to
do much in eggs, as Mr. Turner, who han-
dles that end, believes that the price is
destined to stay at the present notch. or
perhaps go lower.

THE CREAMERY JOURNAL

A. H. Barber & Co., as forecasted in a
previous issue, have discontinued the butter
department and will in the future devote
entire attention to cheese.

The report of the Municipal Markets
Commission, a side issue of the city coun-
cil, devoted to finding out who is responsi-
ble for the high cost of living, has been
completed and presented to the public. The
produce men were not roasted as hard as
was expected. Throughout the progress of
the work of the committee the commission
merchants gave them the utmost courtesy
and assistance in gathering data. The re-
port makes it plain that it believes the mid-
dleman ought to be eliminated to some ex-
tent. That the food of the people passes
through too many hands, each claiming a
slice of profit, from the time it leaves the
farm until it reaches the consumer, is the
opinion of the committee.

Ninnemann & Santee, cheese and butter
shippers, of Random Lake, Wis., who are
well known to the local trade, were the vic-
tims of robbers recently. During the night
the thieves broke into the storage house
and looted the place, destroying more than
they carried away. Apparently not find-
ing enough excitement inside the building,
they went outside and broke open a box
car containing a quantity of cheese for ship-
ment. They scattered cheese all over the
premises. Tracks of a wagon were seen but
they could not be traced. Railroad detec-
tives were called to the scene but they were
unable to find a clue to the culprits. Mr.
Santee, in addition to being a cheese and
butter man of prominence, is some fisher-
man, and follows the rod and reel much oi
the time during the summer. Mr. Ninne-
mann is also a ptactical cheese and butter-
man.

George Linn, the well known distributer
of “Holland Brand” of butter in packages,
makes the following remarks in reviewing
the local butter situation: “While I am
aware that the market price of butter is
low at the present time, I wish to take this
occasion to say that there is always a mar-
ket for good butter here, at the best prices
which can be paid. Too much of the but-
ter which comes to the market is perfect
in manufacture without the other qualities
which go to make butter first class. Not
enough attention is paid by the creameries,
I fear, to the raw material which they put
in their goods. If they would be a little
more careful in this respect I believe the
butter market would be in better shape to-
day.”

Fred Bosler, formerly with Lepman &
Heggie, has gone with J. H. White & Co.
He is a poultry, butter and egg man of
ripe experience.

BOSTON.

Fairly Firm Market For Desirable Grades—
Market Very Sensitive.

The trade year for butter closed on a
fairly firm market for desirable grades. The
total stock carried over is much larger than
last year, but it is rather a poor quality.
The outlook for fine, fresh creamery is
fairly promising, but it must be sold at a
little lower price than last year to meet
with a ready sale. Conditions are all
against high prices, and shippers will have
to be satisfied with moderate values. That
is, for a month at least. But the usual sup-
plies will be wanted, and Boston receivers
will no doubt make as full returns as any
other city on the seaboard. We used up
on an average about 1,400,000 pounds per
week and it is reasonable to count on using
at least 1,500,000 pounds a week the coming
year. About two-thirds of this amount will

be drawn from

the west, or perhaps 50,-
000,000 pounds for the year.

The top selling price during the wee}
for extra creamery has been 2514@25
with some fancy marks ranging up to 26¢
3ut this is the limit, and the average «
tras rarely ‘brought over 25%: Firsts
ranged from 24@25c, but 24%4c is a full

price for most of the firsts offering. Sec-

onds are not sought after, and seldom
bring over 22c and thirds are slow at 19c.
Ladles quiet at 19c. No packing stock of

offering. Renovated is
selling at 20!Zc. Storage butter has an in-
different sale. The remaining stock is
mainly of an inferior grade, the best quality
having been culled out, and for most that
is being offered 20@22c is a full rate. A
sharp buyer can about make his own terms.

The market is in a sensitive condition
just at present. The current receipts, while
showing some improvement in quality, are
considerably mixed, and not the kind that

(Continued on page 22.)

any consequence

Stop Your Cream

Separator Losses

AY after day
you are leav-
ing cream in
the milk that goes
to the hogs — be-
cause you are not
turning the crank

of your separator
at the right speed.

The Stewart Speed
Indicator makes

you crank proper-
ly and saves all
this cream. (You
tan feed your hogs

= better on food that

costs less than 30
cents a pound.)

The cream you are
now throwing away
amounts to many
dollars a month. If
you don’t think s50,
listen to this:

Actual tests at Purdue Experiment Station
proved that one dairyman with 20 cows lost
$524.10 in one year by “guessing” at the
speed he turned the crank.

Another dairyman owning 8 cows says he lost
$18.50 én one month because he “guessed.” The

Stewart Speed Indicator

for Cream Separators

goes on the crankshaft of your separator and
shows the exact speed you are cranking. Just
tell us the name of your separator, its num-
ber, and what year it was made. We
furnish the Stewart Speed Indicator on a
new crankshaft that will fit. (If yours is a
De Laval, then no extra vrankshaft is neces-

sary.)
Price $10—30 Days’ Trial

Order from your dealer or direct from us.
The price—complete—is $10 only. If it does
not increase your cream production within 30
days return it and get your money back.

Figures and Butter Book—Free

Fill in the coupon and send it to us today.
We'll forward all this literature—free—at
once. Don’t wait. Mail the coupon now.

tewart- Warner Speedometer Corporation
1 121 Diversey Blvd., Chicago, —.
i Please send me, free, all your literature on g
y Cream Production and the book about the |
pcan Speed Indicator fer Cream Separators

vie manne ee 2 eee ee er Be ed a I
A i icc is SHO as cee

Page -20

THE CREAMERY JOURNAL

May 15, 1914

SUT

W. B. YOUNG
ESTABLISHED 1854

W. I. Young & Co.

Wholesale Dealers in

Butter, Cheese and Eggs

149 Reade St, New York
WRITE US
Refer os Permission to Irving National Bank,
N. Y.; Fidelity Trust Co, N. Y.; Dun’s
and Bradstreet’s Agencies.

TUTTE eee

Bowman & Bull Co.

CASH BUYERS—RECEIVERS
All Grades

Butter, Eggs, Dressed Poultry |
1386 W. Lake St., CHICAGO

W. I. YOUNG

TUTE eee

SUT

Zenith Butter & Egg Co.

Harrison and Greenwich Sts., New York
Receivers and Distributers
Give superior service and real results. That
covers it, Sora oe or write. Refer to your
re

SY bank, amery Journal or ar
ws

our shippers.
Jacob F. Millér We want to do business with you Established 1864

BICKEL & MILLER

PHILADELPHIA EGG HOUSE

EGGS, BUTTER AND POULTRY
Butter and Eggs in Car Lots or Less
322 So. Front St. PHILADELPHIA, PA.
References: Irving Nat’l Bank: Southwestern Nat.
Bank; Dun and Bradstreet Correspondence solicited.

Smith’s

Computer

and

The Creamery Journal

both one year, for

$2.75

Regular price, $3.50.

Ice Cream Problems of Legal Nature

By W. B. BARNEY, in Annual Report

The 34th General Assembl-r of lowa
enacted into the statute a food standard
which makes the lowest legal limit for but-
ter-fat in plain ice cream 12 per cent and in
fruit and nut ice cream 10 ner cent. This
standard for ice cream is fixed by law and
is not a ruling, as seems to be the impres-
sion of some people. The department has
met with some opposition on the part of
a few manufacturers in the enforcement of
this law, they claiming it to be unconsti-
tutional. A case was recently tried in Polk
county, the state winning in the justice of
the peace court while the manufacturers
were upheld in the district court. An appeal
was taken to the supreme court, and the
case had its hearing in the April term of
this year.

One of the greatest problems confronting
the food officials today is the protection of
the public against fraud. We know of no
food product where the opportunity to com-
mit fraud is so great as in the manufacture
of ice cream, The expensive ingredient in
ice cream is the butter-fat. This is also
the constituent having the greatest food
value. A manufacturer may by using evap-
orated skim-milk, or what is sometimes
known as condensed skim-milk, manufac-
ture a product which has the body and
appearance of a first-grade product while
as a matter of fact it may be greatly defi-
cient in the food content. Furthermore.
the consuming public are not chemists and
cannot very well judge the character of
the product from the appearance and taste.
If the food officials are not given reason-
able standards for food products, the matter
of fraud cannot be controlled.

The ice cream manufacturers are divided;
many favor the standard enacted by the
legislature and see in this standard a pro-
tection which they never before had against
the firm that is manufacturing a ~roduct
with less food value and selling it as ice
cream,

This case will be the first case of its kind
ever carried to the supreme court in the
United States. We are awaiting the out-
come anxiously, for on this decision de-
pends the trend of future legislative action
toward food standards. Every state in the
Union is looking toward Iowa in this im-
portant case.

In order to find out the extent of the ice
cream business of the state, we sent out
blanks to all ice cream manufacturing es-
tablishments of the state, requesting them
to send us a statement of the amount of ice
cream they had manufactured during the
past year. This request was very generally
complied with, and we are able to state
definitely that the amount of ice cream
manufactured in the state of lowa from
October 1, 1912, to October 1, 1913, was
over 3,000,000 gallons.

The greatest problem with which the ice
cream manufacturer has to deal in a sani-
tary way, and one which is a source of
large annual loss, is the deplorable habit
the retailers and consumers have drifted
into of not properly cleaning and drying
ice cream containers immediately after the
contents have been removed. The sanitary
law regulates the condition of ice cream
containers. The section reads as follows:
“That receptacles used in connection with
the distribution of a food product shall be

kept clean at all times.” The department
wishes to emphasize the necessity for
promptly washing and drying the contain-

ers after the ice cream has been removed.

This must be done as a safeguard to public
health.

The department has been confronted with
the problem of how vest to handle homo-
genized cream, and particularly so, for ice
cream purposes. At this time, we feel that
the homogenizer and its principles, when
rightly applied, are a great help to the in-
dustry. During the summer months, when
pastures are dry, resulting in a shortage of
sweet cream, and the weather is hot, causing
a greater demand for ice cream (64 per cent
of the total yearly business being done dur-
ing the three summer months) the problem
ote the sweet cream supply is a strenuous
one. The homogenizer, creamer and vari-
ous types of devices, which are used to re- —
incorporate butter-fat with milk serum, help
to give a uniform supply at all seasons of
the year.

We regret to state, however, that the
system does admit fraud in the way of
using low grades of butter, which should
not be allowed to go on the market, in the
form of sweet cream, in competition with
a strictly first-class grade of cream.

The state dairy law in regard to cream is
as follows: ‘Cream is that portion of milk,
rich in fat, which rises to the surface of
milk on standing, or is separated from it by
centrifugal force, is fresh and clean and
contains not less than 16 per cent of milk
fat.” The food law defines ice cream as
“a frozen product made from pure, whole-
some, sweet cream and sugar, with or with-
out flavoring, and, if desired, the addition
of not to exceed 1 per cent by weight of a
harmless thickener, and contains not less
than 12 per cent by weight of milk fat, and
the acidity shall not exceed .3 per cent.”
The department holds that cream manufac-
tured from butter by the homogenizing
process cannot properly be sold as cream,
as defined by the dairy law, and that ice
cream manufactured from homogenized
process cream cannot properly be called
“ice cream” as defined in the food law.

Realizing that homogenized products
have a place in the ice cream manufacture,
in this state (about 40 per cent of those re-
porting found it necessary to use, at times,
homogenized cream) and in order to do
away with the practice of using low-grade
butter in their make-up. and to allow the
legitimate use of the homogenizer, the fol-
lowing ruling has been made:

Any product prepared by passing cream
through an apparatus which increases its
viscosity, and said product contains not less
than 16 per cent of milk fat by weight shall
be known and sold under the name
“Homogenized Cream.”

Any product prepared by passing whole-
some milk fat together with milk, skim-
milk, or skim-milk powder, through an ap-
paratus, which will cause the products to
unite, forming a product having a semblance
of cream, and containing not less than 16
per cent of milk fat by weight, shall be
known and sold under the name “Homo-
genized Process Cream.”

Any product prepared in the semblance
of ice cream, which has been made in whole
or in part from homogenized process
cream and said product contains not less
than 12 per cent by weight of milk fat,
shall be known and sold under the name,
“Homogenized Process Ice Cream.”

Each container of said homogenized
products shall be distinctly labeled with
the true name of said product as herein

May 15, 1914

THE CREAMERY JOURNAL

Page 21

specified, together with the name of the
manufacturer or producer thereof.

Wherever homogenized products are sold
at retail, a printed sign or signs shall be
conspicuously displayed, giving the true
name of the product as herein specified,
followed by the words, “Used Here” or
“Sold Here.” All of said words shall be
printed on white cards, using black letters,
not smaller than 72 point, heavy face
Gothic caps (standard line). No _ other
printed matter of any kind shall appear on
this card.

By conforming to this ruling it is possi-
ble to admit of the use of the homogenizer,
the public will be able to know what it is
getting, and the department will know who
is manufacturing these products and will
be able to go to their places of business
and inspect the butter which is used for
manufacturing homogenized process cream.

Buffalo Center Meeting.

The Iowa River Buttermakers and Dairy
Boosters Association, a mighty live organ-
ization that has recently come into exist-
ence in northwest Iowa, is planning for a
big dairy day celebration at Buffalo Center
on May 29th. At 10:50 in the morning
there will be a butter scoring contest and
appropriate discussion at the new creamery.
Then, at 1:30, at the Chicago Stock Farms,
the well. known Holstein breeding estab-
lishment, which is located close to Buffalo
Center, there will be a cow demonstration
given by E. S. Estel, Iowa dairy expert.
At 2 o’clock “Quality of Cream” will be
discussed by T. A. Clark, assistant dairy
commissioner. Judge William B. Quarton,
of Algona, at 2:30 will discuss “Dairy Pos-
sibilities in Northern Iowa,” and at 3 Pro-
fessor Estel will speak again on “Relation
of Buttermaker and Patron.” At 3:30 Axel
Hansen will discuss “Feeding the Cow.”
Mr. Hansen is now in charge of the Chicago
Stock Farm herd and is one of the best
feeders and fitters of dairy cattle in this
section. At 8:30 in the evening Professor
Estel will speak for the third time during
the day, he then being billed to give a free
illustrated lecture in Dreamland theatre.
The dairy day for Buffalo Center is being
widely advertised in that neighborhood and
the farmers and producers—men, women
and children—as well as the buttermakers
are being urged to attend. In the adver-
tising they have printed the following very
pertinent inquiries: “Do you milk unprof-
itable cows? Do you weigh and test your
milk? Do you use a dairy sire and breed
for milk production. Do you feed your
cows milk-producing foods? Do you grow
alfalfa hay and have a silo? Do you select
vour cows with a definite type in ,mind?
Do you build up your land or tear it down?”

Opposes Pasteurizing “Skim.”

The following letter has been sent to
Pennsylvania creameries by the Pennsyl-
vania State Live Stock Sanitary Board,
covering a law enacted by the legislature.
effective since July 22, 1913: “Every
owner, operator, or manager of a creamery,
cheese factory, receiving station, or skim-
ming station, shall, before returning to or
delivering to any person or persons any
skim-milk or separator slop, to be used
for food or feeding ~urposes for calves or
Swine, cause such skim-milk to be thor-
ovghly pasteurized by heating it to at least
178 degrees Fahrenheit.’ Howard W.
Body, a member of the Pennsylvania state
legislature, who is reported to have onposed
the bill, says there is great opposition to
the measure in his county, and expresses

is own views as follows: “I will ovvose
such legislation whenever I have the oppor-
tunity. If the skim-milk or separator slop

Coolers.

TTC ee

= viv iti HNN

POU UUeeeeeepe

IF IT’S QUALITY IN FREEZERS
YOU WANT, DON’T FORGET

THE PROGRESS

PUUTTUTTUUTTTHALTTUPUHHLITGHHTLMLLUUGHLLLUCPTTLLLIUOUAURECCAHLE LLLP eSeU God
Our 1914 models are now ready for delivery.

They possess a number of
not found
ments help your Ice Cream maker produce
quality cream.

We also manufacture Homogenizers,
and Cream Tanks,
Pumps and Sanitary Fittings.

A postal marked for Desk 3 will bring full
information.

TACO HAVOOUASICOUANSOOTANUNLASTAA

DAIRY MACHINERY & CONSTRUC-
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TT eee eee eee eee

features
improve-

valuable

in others. ALL these

TUTEECTEE EEE:

Milk
Pasteurizers, Heaters and

SUE EEE

contains tuberculosis germs, then the cream
and milk also contain the bacteria. I do
not believe that the senarators divide the
germs.”

Saunders Resigns.

Professor W. D. Saunders, for several
years head of the dairy and pure food de-
partment of Virginia, will in a few days
tender his resignation to Governor Stuart
and will take the position of instructor in
dairying at the Virginia Polytechnic Insti-
tute. This has been announced by President
Eggleston, of the Virginia Polytechnic In-
stitute. Professor Saunders created the de-
partment and has succeeded in introducing
many improvements of methods and equip-
ment. At the Virginia Polytechnic Insti-
tute he will have a broader field and greater
usefulness. Governor Stuart will name a
successor, and it is expected that B. L.
Purcell, of Henrico, or C. M. Bradbury, of
the State Chemist’s Department, will be
chosen to fill the unexpired term of Profes-
sor Saunders.

Civil Service Examination.

Notice is hereby given by Joel G. Wink-
jer, secretary board of examiners, to alt
persons desiring to take the special exam-
ination for a position in the Dairy ana
Food Department of Minnesota, that an
examination will be held at the Old Capitol
building, St. Paul, June 2d, between the
hours of 8:30 a. m. and 5 p. m. All appli-
cants must be citizens of the United States
and must have resided in the state of Min-
nesota at least one year before receiving
an appointment under the provisions of the
law. Said examination will be for the fol-
lowing positions: - Creamery inspector,
cheese factory inspector, farm dairy in-
spector, city dairy inspector and cannery
inspector.

In order to give to their butter depart-
ment, which is an exceptionally important
branch with Coyne Brothers, the Chicago
merchants. the facilities they think they
ought to have. they put in last spring a
$4,000 refrigerating plant. Their effort is
to continually improve their facilities and
service. Readers of The Creamery Journal
who may or may not have shipped to this
concern, but certainly know of them

through their wide publicity campaigns,
will be interested to learn that last year
was the heaviest year in their experience,
the total volume of business being $2,419,-
802. In 1904 their total business was $1,-
085,687.27, and for the 10 years—1904 to
1913 inculsive—the total amount of business
done by this firm was $18,307,962.45. They
want more butter now, and readers of The
Creamery Journal with butter to ship will
do well to get in touch with this good
house.

At a meeting of the board of directors
of the Hannaford (N. D.) Creamery Asso-
ciation it was decided to reopen the cream-
ery. This decision was reached after lis-
tening to a plan of procedure outlined by
Fred W. Merrill, the field dairyman for the
De Laval Separator Company of Chicago.
This company has been doing considera-
ble work along dairy and creamery lines
throughout the country for the purpose of
building, protecting and promoting the
dairy industrv. For the past year they have
been assisting creameries that were having
troubles of various kinds. Thev found that
the work was being scattered over too
large an area and consequently decided to
localize their work. Their plan is to estab-
lish a few “demonstration creameries” and
build them up to the highest degree of effi-
ciency. The Hannaford creamery has been
selected for one of these plants.

F. C. Thompson, of the United States
Department of Agriculture, dairy division,
has been in California superintending the
packing of an order of 72,000 pounds of
hutter that the California Central Creamery
Company in Humboldt county, Cal., has
been putting up. H. H. Douglas, of the
Dairy Department of the California Uni-
versity Farm, at Davis, has been placed in
charge of the work.

The Driscoll, N. D., creamery will be
converted into a co-operative concern. The
stockholders met and voted favorably on
that plan. More than $1,000 additional
stock was subscribed.

The Hebron (Ohio) Creamery ‘Company
has been incorporated by S. W. Taylor and

others for $10.000.

—=—=———EEoIoIo ———E>>>~>~>—>—~=Ep=E=E_=L=L=L=E=LEL™*“"“lOhiE™Hi™=™_! _[_ _— LL _ _ SSSS{iS=ii~_S—>——~>—e——L—aE—nhl—n—nhnhnhnhnh>l—h—_—a—a—_=====

Page 22

THE CREAMERY JOURNAL

May 15, 1914

THE MARKETS

(Continued from page 19)

dealers want to put away for future use.
Just as soon as grass flavor becomes pro-
nounced, there will probably be some spec-
ulative operations, but this may be restrict-
ed by higher prices asked. At present
there is a shortage of fancy grades of
creamery, and for such receivers can get a
premium, but this may not last more than
a week longer, as the percentage of fine
grades is steadily increasing. Buyers are
slow to pay the extreme prices asked for
high grades, expecting them to grow more
plentiful in a short time, and are taking
only enough to meet urgent needs. Dealers
are in hopes to get all the grass butter
they want to put away at 25@26c. This,

they claim, should satisfy country shippers,

American Cold Storage Co.’s Building at
Chicago, Ill., Insulated with

WATER-PROOF
Lith Insulation

HIS is only one of the many buildings
that have been equipped with Lith, on

the advice of refrigeration experts, on

the strength of the fact that this insulation
has proved so invariably successful.

75 per cent of all the creameries in the

Northwest are insulated with Lith. It abso-

lutely cuts ice cost intwo! An absolutely

North

guaranteed insulation that

+ comes in sheets 18x48 inches
Write for twice the size of ordinary insu:
Bi lation, therefore leaving less

g than half the number of joints

or cracks possible for leaks.
Free Book Write for book. Also write for
information regarding

Union Cork Board

Made of pure cork and asphaltum. 14%
pounds of cork to square foot one inch
thick. A greater percentage of cork than
you can find in any other insulation material.

Write for Big Free Book, ‘‘Insulation for Cold
Temperatures”

Union Fibre Company
105 Union St., Winona, Minn,

considering the losses sustained by hold-
ers here on a great deal of the old stock.

The excitement regarding the Mexican
troubles has quieted down, and there is rea-
son to hope that any further prosecution
of hostilities will be averted. But here is
where a grave uncertainty comes in. The
markets as a rule continue unaffected by
the unsettled situation, and the troubles
may be averted by the action of the media-
tors, but should it become necessary to is-
sue a call for state troops, food products
could not help being more or less affected.
Patient waiting and close watching is the
safest policy for producers and dealers in
most lines.

The statistical situation is becoming in-
teresting, and the season for storing is at
hand. The stock remaining in cold storage
is causing some uneasiness, but it is held
in few hands here, and will be worked off
at low prices.

Receipts for the trade year, ending April
30, 1914, amounted to 73,653,407 pounds
against 70,591,906 pounds for same time last
year, an increase for this year of about 3,-
000,000 pounds in round numbers, of which
about 1,200,000 pounds has been carried
over, nearly all of a low grade.

Receipts for the past week amounted to
1,560,965 pounds against 1,132,959 pounds
the previous week, and 1,620,000 pounds
corresponding week last year.

The stock remaining in cold storage on
Saturday, May 9th, was reported at 22,762
packages against 4,788 packages same time
last year, an increase for this year of 17,-
974 packages.

As our receipts the past week foot up a
little more than the average weekly con-
sumption, the indications are that the stock
in cold storage will increase from this time
forward.

This marks the real turn of the year, and
is an important period for all concerned in
the butter business. The fact that our
receipts are beginning to show a surplus
and some will have to be put away with a
surplus of the old stock must impress deal-
ers with the necessity of moving with cau-
tion and hesitating about paying extreme
prices for new arrivals.

PHILADELPHIA.

Market Unchanged—Make Below Standard
—Prefer Loss on Storage to Holding.
[By The Creamery Journal Staff Correspondent.]
While the conditions of the market have

undergone no appreciable change since

the latter part of April, when extras ruled
at 26c, the butter board on May 7th, ad-
vanced prices a full cent all along the line
and extras have since been quoted at 27c,

extra firsts 26c, firsts 25c, and seconds 23

@24c. This advance has not been kindly

accepted by receivers in general, from the

fact that high scoring, finely flavored butter
is so distinctly scarce at this period, be-
tween seasons, that the particular buyer
can bid the market up with safety, because
he cannot get the goods to meet his de-
mand, but how about the lower grades?
At present the make is almost entirely
below the standard, being off in flavor and
unattractive, the product of the nearby
creameries so largely shows a wild onion
flavor that their best brands are not able
to grade above a first, and under these con-
ditions the jobber is cautious, he buys only
sufficient to satisfy his present needs ahd

“watchful waits” for the new crop. Small

shipments of Kansas creamery, finely fla-

vored, have been coming forward; on these
the shipper has placed a limit of 26c, other-

wise he requests them stored. Now if 26

@27c is to be the basis for May and June

storage, the butter going into the coolers
will be as high priced as it was last year.
However, the speculators are promising it
will be of a better quality.

The current arrivals of firsts and sec-
onds are quite plentiful, but being slow
selling, and receivers quite anxious to keep

the goods moving, the buyer’s idea is gen-

erally met when by so doing a clearance
can be effected.

Ladles, being now for the most part made
from fresh stock, are showing some im-
provement in quality and are in better de-
mand. »*

Packing stock (fresh) is meeting with
ready sale on a basis of 16@17c, but the
lower grades being more or less neglected
are dull at 13@14c. ys :

The report that the holdings of held but-
ter are heavy seems to be an assured fact,
and that the lines from frequent cullings
are poor, beyond a doubt, so with the sea-
son getting short, the problem has been
whether it were better to unload at the
figures obtainable or hold over until 1915
and take the chances. However, as the
owners seem quite willing to sell at 23c,
what originally cost them 30c, and more
and poorer qualities at 19@20c, the present
loss seems to be preferred to the waiting
“to see what might turn up.”

We quoted western fresh solid packed
creamery specials at 29c, extra 27c, extra
firsts 26c and seconds 23@24c.

Notes.

One who is considered to be “in the
know” on this market gives it as his opin-
ion that the situation of fresh butter is
more bullish than the receivers in general
are wont to admit, and while the prospects
are for a large make there are speculators
ready and waiting to take hold of all goods
that are of fine quality.

Nice and Schrieber Company, being in
a position to handle long lines of butter
and eggs, are giving them special attention.

John J. MacDonald gives the full market
rates for full grass butter and his reputa-
tion for promptness is A No. 1.

Bickel and Miller are in line to place
butter to advantage, if you are a shipper,
try them.

A.J. M.Murdoch & Co., who are now lo-
cated at 39 South Water street, have their
share of the butter trade.

F. W. Aiken & Co. are again back in their
old building, but with all the interior new,
the whole presents a fine appearance, and,
having every facility for the business, will
be pleased to hear from butter, egg and
poultry shippers.

Geo. M. Baer & Co. are handlers of but-
ter and having the outlets would solicit
a share of your shipments. A trial would
be convincing.

Beam, Turner & Co., of No. 9 South
Water street, having renovated their office,
salesroom and building, have increased
facilities for the handling of butter, eggs,
cheese and poultry.

W. B. Barney’s recent report shows that
during the past year his office (that of lowa
dairy and food commissioner) made 25
prosecutions for violations of the. dairy
law. One of these was for selling oleomar-
garine with a yellow color. Three were
prosecutions of milk dealers for selling
without a license, one for selling milk and
cream from an insanitary receptacle, seven
for selling unclean product, one for not
having the name of the firm on the wagon
and three for selling milk or cream below
standard. Eight were prosecuted for test-
ing without a license and one for under-
reading the Babcock test. © é

——

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REAM

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lita

Vieng oN

——i_OF FICE

ru mit fam v NT

THE FACTORY TUBULAR

i
r
: : ‘HE development of a creamery to its
highest output at the lowest expenditure
of time and money is what the installation

of th SHARPLES TUBULAR CREAM
SEPARATOR accomplishes.

The almost frictionless ball bearing from which the tubular bowl

hangs requires but little power. Because of this absence of friction,

the machine consumes but two gallons of oil a year.

‘Suspended by a single ball bearing, the tubular bowl is capable of

a great number of revolutions a minute, and this speed affords the
greatest centrifugal (or skimming) force.
The machine is built to stand the wear and tear of a lifetime of
creamery service. Freedom from repair costs characterizes it as
the best, and behind this characterization we throw the support of
thirty-three years’ unchallenged reputation.

Send for the Factory Tubular Book
THE SHARPLES SEPARATOR CO.

WEST CHESTER, PA.

Chicago, IIl. Dallas, Texas Minneapolis, Minn. Kansas City, Mo. Toronto, Can.
San Francisco, Cal. Portland, Ore. Omaha, Neb. Winnipeg, Can. Agencies Everywhere

KIL \ V/
=} ATT mile
—) PILL eA mV ut

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—PORRRRERRERRERER ER OO fe fee 2

Eoin cana

Add the Victor Ice

Breaker to Your
Equipment for this
Summer

Are you still breaking your ice in the same way our grandfathers did—by

hand? All your other work about the plant is done with the aid of modern ma-
E chinery. You test your cream in a Babcock tester, you ripen and perhaps pas-
Victor Ice Breaker teurize it in a ripener and pasteurizer, you make your starter in a starter can,

Ready for use. Note combs for changing you churn in a combined churn and worker—but you break your ice by hand. —

size of ice. You installed the other machinery because it saves time and does the work

better. Exactly the same reasons apply to an ice breaker.
installing the other machinery good investments. An ice breaker would likewise prove a good investment.

the comparatively small cost of one keep you from being strictly up to date in every respect.

Now, why should you choose the

Victor
Ice Breaker

It is scientifically correct in principle. It breaks the ice. It does not
crush or chip or cut the ice, but breaks it with sharp pointed picks. Ice, we
all know, will withstand great pressure, but at the same time it is very brit-
tle, so naturally the method that cracks or breaks the ice must be the best.
Such a method is the Victor’s. As a consequence it can be operated with
less power and do the work quicker.

The Victor is simple and durable. We make it in our own shops and
stand back of it to the limit.

Our circular goes into more details than we can here. We shall be glad
to send it and quote you prices. Write today.

Every moving part of the Victor is
accessible,

THE CREAMERY PACKAGE MFG. COMPANY

Chicago, Ill. Philadelphia, Pa. Kansas City, Mo.
Toledo, Ohio Albany, N. Y.
Waterloo, Iowa Minneapolis, Minn. Omaha, Neb.

VHTITLETICCITELELE CES TLELELESELLIEESSSELEESSEs

You considered
Don’t let

ee ee

The National
Creamery
Magazine

JOURNAL

VOL. XXV NO.9 WATERLOO, IOWA, JUNE 1, 1914 ONE DOLLAR A YEAR

Quincy MarketColdStorage

UUTTVUVATETUVUTETVATTVULLETUUUCULLLCUUGLCULCULGLUUCLUULCULLLUOLLCULLCPULLCULCCULL LeeLee Lee TUVUUVUUVCUUUUQNEUOOETUUANOOOOCUUUOANOOOUUUANASOUO AA ASAE Ii
UUTVUVUTVULLTULULTVULLLTLLULULLLTLULLCLLULLCULLLLULULCULLSULLGULLOULLCUULAUULLLPUCCATUCCS ULC UTVTVUULUTTUVLLLLLLLLAUULLL LULL il HII im tr ih — fm m

IBERAL advances. The largest and best butter house,
1,500,000 cubic feet, exclusively for butter. The only cold
storage building in New England used exclusively for butter.

—The only cold storage in Boston proper with track con-
nections, and the only cold storage in Boston on the Union
Freight Railway, connecting with all railroads entering Boston.

By shipping carlots direct to the Quincy, care of
Union Freight Railway, your goods will be received
without cost to you for either switching or teaming.

Published by FRED L. KIMBALL CO., Waterloo, Iowa

TEE ee

TUTTLE

SU UUUUUUUUUUUUUUUUUUUUUUUUUUUUUTUUUOUOUUUUUOUUUUUUOOOOOUUIOOUUOOUOUUUOOOOOUOOOOOOOOOOTOOOTOOTOONOOOOUOONOOOTINNTONNONNOTNONTOTITINIIITONIITITT OUT TUUUUITUUUINTTIUIUUUUUUONTITUNUONITOTUCTOUUUINIUCUTINUUUUCTIIIII IIIT L

NEW AND me TYPES

In Power or Factory Sizes

Greater Efficiency With cool milk,

Ve © Wie wean y
cream, irregular speed, or any of the more difficult
separating conditions, better results can be ob-
tained from the new style factory size De Laval
machines than from the old style machines at
present in use.

Increased Capacity Te _ increased

capacity of the
new style machines means that a larger amount of
milk can be handled more quickly and econom-
ically, and a better quality of product is thus made
possible.

Automatically Oiled 2 seme »v-

system of
automatic oiling now employed on the present style
De Laval hand machines has been adopted on
these new factory sizes of machines with the re-
sult that the oil is automatically sprayed into all
the bearing parts in such manner that they literally
float in a film of oil, and the wearing surfaces
scarcely ever come in contact with each other.

New Style, Factory Size
De Laval Steam-Turbine Driven Separator

Also made in Belt-Driven Style ; d The ower
New Capacities, 4,000 and 6,000 lbs. Less Power Require reat for
the new style De Laval machines is just about one-

half, in proportion to capacity, that required with previous types of De Laval Separators.

These important changes have been brought about through improvements in the bowl construction
and through a re-designing of the frame construction. The new bowl is center balanced, the bottom
being of the cupped or concave type, similar to that of the present style De [Laval hand machines. The
bowl is more easily and thoroughly cleanable than heretofore, and, if possible, more sanitary than the
previous style De Laval mz chines. The bowl is detachable from the spindle and is easily removed from
the frame for washing purposes, and has no tubes, crevices, joints or corners in which taints may develop
or bacteria may breed.

The bowl is equipped with a new cream regulation device which gives a wider range of cream regu-
lation and makes possible separation of cream varying from ten to sixty per cent in butter-fat content.

ADVANCE CATALOG UPON REQUEST

The De Laval Separator Company

165 Broadway, NEW YORK 29 E. Madison St., CHICAGO
101 Drumm Street, SAN FRANCISCO

Cream Reseall

SE eee

Ce TT TTT TTT TTT TUT TTTTOT POT TTOT POT CCOT CGH OO UGA COU COA COTUOTT COCOA OOAUCAI UGA TUOUON OOOO OOIOOOTUOA UNTO IOOT TONG OOO EON OOO TUN EOM TOOT TOMMUO TOOT MLOMUO MUUCH LUMO UCU UU LUMMUU CELL LLUMIUIUULLELULELL LULL ELO PUL ULCG PLE LPLLUCG LUO COL UoLLbLUo LPC LboELoLeLoL

ail

~The Creamery Journal.

The Wational Creamery Magazine

Vol. XXV No.9

WATERLOO, IOWA, JUNE 1, 1914

A Booster for Dairying Always

C. R. Conway, the efficient president of
the Iowa River Buttermakers and Dairy
Boosters’ Association, and whose residence
is Garner, Iowa, is no spring chicken in this
dairy game. “His real fun,” as Mr. Con-
way expresses it, commenced on April 20,
1895, when he accepted a position with the
Model Co-operative Creamery Company,
of Clear Lake, Iowa. This plant was loca-
ted 11 miles nothwest of Clear Lake, or,
to be more explicit, 11 miles from any-
where. “Having put in time at the Ames
Dairy School and passing after a satisfac-
tory examination,’ continues Mr. Conway,
“IT was recommended to the board of the
above creamery at the exorbitant wages of
$45 per month. This was getting up in
the world and in a hurry, and, as I was to

C. R. Conway.

board myself, as well as to do all the work
alone, I felt an air of importance and inde-
pendence that is impossible to describe.
My success as a buttermaker soon got out,
and after two years I was baited away a
few miles and encouraged to accept a posi-
tion with a new creamery that was then
being built. I hated to go, but the $50 per
month was so attractive that I could not
resist. I left thinking that the patrons of
my first creamery would never forgive me.
The new job was with the Concord cream-
ery. Here I remained 11 years, but I re-
signed and came to Garner six years ago.
On an old tally sheet I find a good many
Names that were with me 19 years ago.
do not wish to burden you with too long
a letter, but wish to say that I could recite
some of the incidents that transpired along
creamery lines then that would almost
seem like a dream now.

“As president of the Iowa River Butter-
makers and Dairy Boosters Association I
wish to say that the real mission of this
organization is to get closer together all
the buttermakers and creamery patrons as
well as all people in any way interested in
the creamery business. We want them to
unite in a common cause—the important
matter of raising the quality of our butter.
This matter of harping on the old string
forever is not going to attract any atten-
tion from the fellow who never produced
a good, clean can of cream in his life. It
is a good thing to organize associations for
the buttermakers themselves. But the but-
termaker alone is not getting to the bottom
where all good things start from. If the
quality of Iowa butter is going to improve
the producer of the cream is going to do
a large share of it. It occurs to me that
the more local associations we have the
sooner we will be able to show at least
some improvement in quality. We are very
apt to misjudge the farmer if we do not
get acquainted with him personally. There
are a large per cent of them that take a
great interest in the creamery as well as

Asks for an

Wisconsin is a big cheese state. Charg-
ing that partisan politicians, abetted by
others unacquainted with true conditions,
are endeavoring to impress upon the people
of Wisconsin and other states that a cheese
trust is operated in Sheboygan county,
Wis., and that the cheese boards of that
county are condoning operating methods
to injure the financial interests of the dairy-
men, members of the Sheboygan call board
recently adopted a resolution in which the
United States government is petitioned to
conduct a thorough investigation of the
charges.

Sheboygan county leads every other
county in the world in the production of
cheese, and for years the greater part of the
product has been sold on the Sheboygan
and Plymouth call boards. Three years ago
former Senator Henry Krumrey, of Ply-
mouth, started a fight against the methods
employed on the boards, and, among other
things, it is alleged, claimed that those
boards were a trust formed to control the
cheese market.

The Milwaukee Sentinel reports that, as
a result of the Krumrey charges, a federa-
tion of cheese producers was formed to
which about 50 factories are now contrib-
uting their entire output.

These factories are now owned by the
farmers contributing the milk to them, and
a co-operative warehouse association con-
structed a big warehouse at Plymouth and
engaged a sales manager to sell the cheese.

The feeling between the members of the

One Dollar a Year

in the care of their cream, but the careless
few with their let-things-slide and go-easy
methods will need some tonic. And we
have to catch these people before we can
administer the dope.”

The gold medal shown in the photograph
on the coat lapel of Mr. Conway was won
by him at Waterloo in October, 1911, he
at this time having received first prize on
butter made from gathered cream. It is a
notable fact that he has been a member of
the Iowa State Dairy Association for 20
years. He and W. B. Barney and some of
the older members ought to get together
and form a sort of old settlers’ or pioneers’
organization.

The sixth annual report of the Farmers’
‘Co-operative Creamery ‘Company of Gar-
ner, Iowa, will be interesting in connection
with this article. During the year 1,437,776
pounds of cream were received. The aver-
age test was 26.1 per cent, making the total
pounds of butter-fat 376,242.5. The over-
run was 20 per cent and the total amount
of butter made 454,924.5 pounds. There
were 10,342 pounds sold to patrons and
haulers, 24,914.5 pounds to the stores and
419698 pounds shipped. The total cash
receipts for the year were $135,420.07.
Patrons were paid for butter-fat $124,238.29,
the running expenses were $10,580.28,
$2,000 were deposited on time and $93.86
paid on stock.

Investigation

co-operative association and members of
the call boards has become quite bitter,
and the petition to the federal government
for an investigation of the industry was the
result.

The resolutions adopted follow: “Where-
as, repeated endeavors have been made by
partisan politicians, abetted by others un-
acquainted with the true conditions, to im-
press upon the farmers and other good cit-
izens of the state of Wisconsin and the
United States to the effect that a cheese
trust is operating in Sheboygan county and
that the cheese boards of said county
are condoning operating methods to in-
jure the financial interests of the dairymen,
which is untrue and which charges we be-
lieve have not been made in good faith, or
in ignorance of true conditions; and,
whereas, the charges have been given wide
publicity from the platform and through
the press and permitted to pass unchal-
lenged in a large degree, becattse of the
fact that not a single person, firm or cor-
poration was named therein, reflecting only
upon cheese manufacturers and dealers in
a general way. Therefore, be it resolved, by
the members of the Sheboygan call board
that we resent the general reflection upon
our integrity and honesty and that we here-

with unanimously petition the United
States government, through its proper
authorities, to cause an impartial investi-

gation of the cheese selling methods in
Sheboygan county to be made at its earli-
est possible convenience. The salesmen

ae)

age 4

THE CREAMERY JOURNAL

Te eee

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With the Golden June Shade

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enlisted in the membership of this board
are agents for the dairymen whom each
represents and every effort consistent with
good business methods has been employed
in the government of said board to secure
greater financial returns for the dairymen
from the cheese industry instead of at-
tempting to injure the business, as has been
so falsely charged. Be it further resolved
that the officers and members of said board
lend the fullest co-operation possible in the
work of investigation and that a copy of
this petition be forwarded to the proper
authorities in the effort to secure an authen-
tic report of true conditions.”

It is understood the same resolutions
have been adopted by the Plymouth board.

Butter Paying Prices.

The crop reports bulletin of the United
States Department of Agriculture states
that the average price paid to the farmer
for butter on May 1, 1914, was 23.8c or 3.2c
less a pound than the average paid on May
1, 1913. In the New England states, farm-
ers of New Hampshire seem to have re-
ceived on an average 33c or lc more a
pound, while in Connecticut they were paid
30c or 8c less a pound; in Vermont, 29c,
and Rhode Island, 32c, or 6c less a pound;
and in Massachusetts, 33c, or 3c less a
pound, and in Maine, 30c or lc less. In
New York and Pennsylvania, and adjoin-
ing states, the average price was 28@32c
or from 7@4c less. On the coast from
Maryland to South Carolina the prices were
either the same or lc higher, ranging from
25@28c. Georgia farmers receiving 26c
seem to have gained lc, while the Florida
farmers received 2c a pound less, or 33c.
In the balance of the states, with a few ex-
ceptions where the price was stable, farm-
ers apparently were receiving from 1@5c
less a pound, except that in Montana the
price was le more; in Arizona, 6c less, and
in Oregon, 7c less.

Since the first of May the Great Atlantic
& Pacific Tea Company have been located
in the Booth Cold Storage plant on Kinzie

street, Chicago This gives them ample
office space as well as cold storage rooms
on the lower floor and every convenience
for receiving and disposing of butter and
eggs.

Looking After the Public.

The report of the Milwaukee commis-
sioner of health says that the butter market
of that city has been more closely watched
the past year than ever before. Many sam-
ples of butter of all grades have been pur-
chased in open market and subjected to
chemical analysis. The results of these in-
vestigations emphasize the need of a city
ordinance, it is claimed, regulating the cold
storage business. ‘‘A number of prosecu-
tions for the sale of adulterated and reno-
vated butter have been made by the de-
partment,” says the report, “with success,
when the violator was a small dealer with-
out much means. But we have never been
able to prosecute a large dealer for such
offenses. Much complaint arises from but-
ter purchased by housewives from peddlers
—who profess to be farmers but who get
their butter from the wholesale commis-
sion houses. It is difficult to follow up
such complaints unless the housewife
makes it her business to find out who the
farmer is, his place of business, etc. An-
other word might be added in recommend-
ing to the housewife a simple, reliable test
for pure butter. Melt a small portion of
the butter in a tablespoon over a low flame
of a gas range, so that the butter heats up
slowly. Pure butter melts quietly, pro-
ducing a creat deal of foam which boils
over the edge of the spoon. Oleomargar-
ine, renovated butter or butter that has
once ‘been melted does not melt quietly,
but sputters violently like hot grease, pro-
ducing little or no foam. In mixtures of
these substances with pure butter there is
no simple test which applies.”

Missouri Creamery Meeting.

On May Ist the buttermakers and cream-
ery managers of southwest Missouri got
together in a rousing meeting at Spring-
field to discuss problems concerning their
business. Practically all of the creameries
in that section of the state were repre-
sented, and in many cases two or three men
from each concern were present.

Missouri has long felt the need of such
a meeting where the buttermakers could
get together, “air” their troubles, get new
ideas from others, and learn how to master
some very perplexing problems that are
constantly confronting them. Such meet-

June 1, 1914

ings serve as small schools of instruction
which it is the duty of every buttermaker to
attend. He can only hope to reach the
front ranks of perfection by constantly be-
ing on the alert for more knowledge along
his chosen line. Experience to one is a
good teacher but the combined experience
of a score of men is still better. These
buttermakers of southwest Missouri met
to learn of that knowledge and experience
gained by others.

The Dairy Department of the University
of Missouri at Columbia was responsible
for calling the meeting. The department
was represented by Professor C. H. Eckles,
who presided at the meeting and gave much
valuable information at various times dur-
ing the discussions, and Professor L. G.
Rinkle, who arranged the meeting and who
gave a talk on cream testing.

Excursions to Dairy Show.

The National Dairy Show, the largest
and best exposition of its kind in existence,
will practically become a part of the edu-
cational system of Wisconsin, if the plan

proposed by George C. Humphrey, of the —

College of Agriculture, University of Wis-
consin, is generally accepted by the dairy-
men of his state.

The plan is to have Wisconsin dairy
farmers form themselves into two-day ex-
cursion parties to be escorted to and
through the exposition by representatives
of the Wisconsin Dairymen’s Association,
the College of Agriculture and Wisconsin
Live Stock Bireeders’ Associations. All ar-
rangements will be made in advance in
order that no time may be lost in seeing
and benefiting from the exposition. Each
party will be organized to attend the show
on the day upon which the breed in which
they are interested is being judged.

Six directors of the National Dairy Show
Association are successful Wisconsin dairy-
men—Charles L. Hill, Rosendale; Fred
Pabst, Oconomowoc; John Lefeber, Mil-
waukee; W. J. Gillette, Rosendale; A. J.
Glover, Fort Atkinson; and Fred Scribner,
Rosendale.

Active in Vermont.

In the state of Vermont Mr. Fryhofer,
who is representing the Dairy Department
of the United States Department of Agri-
culture, in company with State '\Commis-
sioner of Agriculture E. S. Brigham, of St.

Albans, are endeavoring to promote the —

creamery interests of that state in a very
practical way. The state commissioner
himself has been conducting a series of
meetings right along for months in various
parts of the state encouraging the dairy and
creamery business. Just now the United
States department creamery expert is pro-
posing to make the creameries at Colches-
ter, Underhill and Waterbury government
demonstration creameries. The directors
of the Colchester plant have given per-
mission to go ahead, will spend the small
amount of money necessary to make the
improvements required, and will operate
under the direction of the department. It
is expected also that the other two cream-
eries will get in line.

There is a thoroughly defined movement
in Mt. Pleasant, Tenn. to establish a
creamery at no distant day. Many of the
farmers in the section have become inter-
ested in the project and the statement is
made that it is almost certain to be estab-
lished. Dr. J. E, Anderson has been talking
the matter up and is of the opinion that
ample support will be assured the enter-
prise, and that a meeting will be held at
no distant day for the purpose of organiza-
tion.

Ss ——BhBDRO09mnm_——BaBBB@a"@*@==_=[=====
June 1, 1914 THE CREAMERY JOURNAL Page

TTTTTTTULTUTTULIUTUTLULU LULL CUTOTUMUMMULEULUULIMPL POLO MUOULUUMO MUL MU LI U UU MOLOUUUU LUC UUULUEC

The Siésnificance of
Red Hoops

To paint both the top and bottom hoops red on every barrel and keg of

VWvando

Cleaner and Cleanse”

requires extra labor, extra time and extra materials. At first one wonders
why it is profitable to do this, and especially when the use of painted hoops
can have no possible connection with the cleaning value of the material within.

The reason, however, is this: When you buy an article of known value,
it is your right to know that you are getting that article. Imitations won’t do,
nor will substitutes. It has been said an article of merit is sure to have its
score of imitators, and the purpose of the red hoops on every barrel of Wy-
andotte Dairyman’s Cleaner and Cleanser is to add one more mark by which
you can distinguish the genuine Wyandotte Dairyman’s Cleaner and Cleanser.

Insist on Wyandotte Dairyman’s Cleaner and Cleanser. Insist on the red
hoops at both top and bottom of the barrel. Insist also on the
coupon found in every barrel, which bears the picture of the
Indian with drawn bow and arrow. These are your guaran-
tee of the genuine, and they will be as reminders to you of
quality, uniformity and economy guarantee which accompanies
every pound of the one real Wyandotte Dairyman’s Cleaner
and Cleanser.

Indian in Circle

In Every Package

Your regular supply man can ship you in either kegs or barrels.

fet eb: TORD CO., skh: Wyandotte, Mich.

This Cleaner has been awarded the highest prize wherever exhibited.

TTT LEMPUA PPD PUUUE PULL PUPP DULCE POPUP PUPUOUOLUPUPUSCODUPUO UP PUPUM USPTO UO PMPUPUUMPMPUUOPHDOUA UMHS TEMA TS THEO ISOM O HEATH OLENA EIN TO TOON TOON TNTHNT INN TT TTT

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i GO TTT CM LLCUCUI MOLL PULLUOCUMLLCCU LUTE MIEOU LOTTO TMM MTT TT TT

Page 6

H. S. PENNYPACKER

A Splendid Jobbing Outlet for

BUTTE OF ALL

GRADES
102 Vine St., Phila.

References: Commercial
Agencies; The Cream-
ery Journal

LUC CUCU TUTE EEE EEE EE EEE eee
= P.F.BROWN&CO. :
= 43 South Front Street =
= The Philadelphia Butter House =
2 Direct from Creamery to Retailer =
ETM

We Want to Do Business With You It Will Pay You to Trade With Us

W. D. COLLYER & CO.

Successors to Collyer & Co.

BUTTER AND EGGS

Butter in any quantity and all grades. Eggs in carlots or
less. Write, wire or phone us.

Main Offices: 203 W. South Water St., CHICAGO

Warehouse: 209 W. South Water St.,
Long Distance ’Phone, Main 3184.

A.J.M.Murdoch&Co.
BUTTER

WANTED: ALL GRADES
39 So. Water St., PHILADELPHIA

Liberal Advances and Square Deal

NORTHEY COOLERS

“The Cooler With the Hump” For Dairy Use

Floor in Our Cooling Room is Filled With Water Proof Cork.
Buy Your Cooler in Sections—You May Wish to Move It Any Time.

/
iis

arf
ams Bats:

pj nae
an} mS
wll
mim

Mineral Wool Packed, Perfect Construction, Cold Dry Air Cir-

culators, Odorless, No Taint, No Mould, Triple Matched Joints,

Strong Circulation, Sanitary, Preserver of its contents. Every

up-to-date Creameryman should write for catalogue.

Northey Mfg. Co., No. 100 Bluff St., Waterloo, Ia.
Fon Save By Att Datny Surety Houses

SUUCUUUE eee
1

Modern Buttermaking and Dairy
Arithmetic (regular price $1.50)
and The Creamery Journal] one

year, both for $2.00.

THE CREAMERY JOURNAL

Cream and Milk Station Regulations

A new bulletin, entitled “Regulations
Governing Cream and Milk Stations,’ and
effective June 15, 1914, has been published
by W. B. Barney, dairy and food commis-
sioner of Iowa. It is being distributed
where needed and reads as follows:

“J. Every station used fer_the purpose
of buying, handling or storing milk or
cream should be conducted in a separate
room.

“2. Every such building or room shall
have an impermeable floor made of cement
or tile laid in cement, grouted brick, wood
or other suitable non-absorbent material
which must be kept clean at all times.

“(a) The side-walls and ceilings shall
be plastered, ceiled with metal, cement or
other suitable material approved by the
dairy and food commissioner, and shall be
kept clean at all times.

“(b) Every building or room shall be
properly drained, lighted, plumbed and
ventilated and conducted with strict re-
gard to the influence of such conditions
upon the purity and wholesomeness of the
products handled therein. All window
glass shall be kept clean.

“3. The doors, windows or other open-
ings of every station used for the purpose
of buying, handling or storing milk or
cream shall be properly screened during
the fly season.

“4. All utensils, such as stirring rods,
sample bottles, test bottles, pipettes and
scales, must be kept clean at all times.

“5. No doors or other openings shall be
permitted between a milk or cream buying
station and an adjoining room or place
where poultry, wool, hides or other con-
taminating products are handled.

“6. No operator or agent shall allow
milk or cream cans to become insanitary or
filthy, and ‘before using the same for ship-
ping or storing purposes shall see that all
such cans are thoroughly cleansed and in
a sanitary condition. No operator shall be
allowed to lend or lease any cream or milk
can for any other purpose than the han-
dling, storing or shipping of milk or cream.

“7. ‘Cuspidors for the use of operatives
must be provided in a milk or cream buy-
ing station, and no operative, employe or
other person shall expectorate within any
cream or milk buying station, except in
cuspidors provided for that purpose.

“8. The presence of cats or dogs, as
well as rats, mice, cockroaches or other
vermin is also prohibited.

“9. The clothing of all operators en-
gaged in the buying or handling of milk
or cream shall be kept clean.

“10. All cream and milk cans or other
vessels used for the storing of dairy prod-
ucts must be kept covered to protect the
same from contamination.

“11. Every applicant for license to op-
erate the Babcock test must thoroughly
familiarize himself with the operation of
the test and become competent to make a
correct test before attempting to buy any
milk or cream for commercial purposes.
A permit issued by this department is not
valid until an operator .has complied with
these rules.

“The following are extracts
dairy laws of Iowa:

“Tt shall be unlawful for any person to
purchase, to be converted into. any product
of human food, any unclean, unhealthful,
adulterated or unwholesome * * * *
milk or cream. (Section 4, Chapter 113,
Laws of the 34th G. A.)

“The inspector may confiscate and seize

from the

June 1, 1914

without warrant any incorrect scales,
weights or measures or any weighing ap-
paratus or part thereof. (Section 17, Chap-
ter 226, Laws of the 35th G. A.)

“Section 7. It shall be unlawful for any
person, firm or ‘corporation bv himself, or
as the-officer, ,servant, agent or employe
of any person, firm or corporation to falsely
manipulate or under-read or over-read the
Babcock test or any other contrivance
used for the purpose of determining the
amount of milk fat in milk or cream, or to
make any false determination of any test
or contrivance used for the purpose of de-
termining the amount of milk fat in any —
dairy products. For the purpose of this act
the writing of a check or payment of
money for cream or milk at any given test
shall constitute prima facie evidence that
such test was made.

“Section 8. No person shall operate a
milk or cream testing apparatus duly ap-
proved by the state dairy and food com-
missioner, to determine the percentage of
milk fat in milk or cream for the purpose |
of purchasing the same either for himself
or another without first securing a license ©
from the dairy and food commissioner of
this state, or from his duly appointed
agent or representative, authorizing such
person to so operate such tester.

“Any person desiring to secure such li- ©
cense shall make application therefor on a
blank to be prepared and provided by the
dairy and food commissioner, and such ap- —
plicant before being issued such _ license
may be required to pass a satisfactory ex- —
amination in person and prove by actual —
demonstration that he is competent and —
qualified to properly use such tester and
make an accurate test. with the same. P

“Such license shall be valid until May
3lst next after its issue and a fee of $2.50 —
shall be paid by the licensee to the state
dairy and food commissioner before such
license shall be issued; licenses issued to
operators of the Babcock or other approved ©
test-under this act shall take effect and be
in force from and after ‘May 31, 1911. The
dairy and food commissioner shall have
authority to revoke any license issued un-
der this act.

“The testing of each lot of milk or
cream by any such unlicensed person shall
constitute a separate offense, nrovided that
any licensed person may for valid reasons
appoint a substitute for a period not to
exceed six days, subject to the approval of
the dairy and food commissioner. The
fees collected under the provisions of this
act shall be-paid into the state treasury by
the dairy and food commissioner. (

“Section 9. Any person violating any of
the provisions of this act shall be guilty
of a misdemeanor, and upon conviction
therefor shall be punished by a fine of not
less than $25 nor more than $100, or by
imprisonment for not less than 30 days in
the county jail. (Sections 7-9, Chapter 113,
Laws of the 34th G. A.)”

W. W. Davis, of the Licking County
Creamery Company, Newark, Ohio, and S. —
H. Weeks, of Butler, who will have the
managership of the creamery soon to be es=-
tablished in Mt. Vernon, Ohio, are pushing
the work as rapidly as possible. 4

R. ©. Jones, who has been connected with
the Montana State College since 1910, has~
resigned as head of the dairy department
and will take a position as agricultural in-—
structor at Tilamook county, Oregon.

ees ________—_—______ __ IIDD---// 2 2 zo oo
June 1, 1914 THE CREAMERY JOURNAL Page 7

‘* The Harder you Hit Ex
“se The Sher she §0 es!

Summer— 90° in the Shade—Circus Day
Taking a Day Off—Trying Out Your Muscle

Pretty fine to think of the good old summer time, isn’t it?

ES SIR, summer is coming and don’t you forget that when summer comes it is going
} to bring with it, with all its good times, some pretty difficult problems for the butter-
maker to handle.

Summer time is not vacation time for the bad bacteria, the off-flavor kind that cut the
butter scores down. You want to be prepared to hit ’em and hit ’em hard.

In other words, you want to have B-K on hand. Let B-K take care of the bad bac-
teria—you take care of the business and make the butter.

What you are after is ringing the bell.

Get a big maul and put your back and arms into making a butter score that will ring
the bell.

The commission man is ready with the dough. He’s as square as a die. He pays you
to deliver the goods.

Send to your creamery supply man. They all handle B-K.

Tell him to express you a five-gallon demijohn at once.

Then you begin using it in every part of your plant wherever there is need of a germ
destroyer to kill the bad bacteria that cause so great a loss of money.

If you would like to have our book “Better Milk,’ which gives a lot of valuable infor-
mation about the dairy and creamery business, send for it today. It’s free.

General Purification Co. i—\
603 Pioneer Bldg. J ol Wanted—
MADISON, WISCONSIN ee TO HEAR FROM EVERY

BUTTERMAKER.

We want you to put up all
your sanitation problems to us.

Do you have a churn _ that
simply won’t keep clean? Write
us.

Do you have customers whose
cans are always foul?

Jo you want to know the
most economical and effective
way of washing cans?

You ought to see results
that B-K will give you. It
will startle you. You won’
believe it at first, but 4
will have to believe in spite
of yourself.

Write for special informa-
tion on can washing.

Better write
summer is coming when you
won't have time to do any-
thing but hustle.

Ss) B-K Representatives

x Sold by all the big supply houses

Z fa Creamery Package Mfg. Co., Chi-
cago, Philadelphia, Kansas City,

G Minneapolis, Albany, Toledo,
IS Omaha, Waterloo, Iowa.

ae J. G. Cherry Company, Cedar Rap-
ids, Iowa; Minneapolis, Minn.

A. H. Barber Creamery Supply
Co., Chicago, Ill.

Ohio Creamery & Supply Com-
pany, Cincinnati, Ohio.

L. A. Watkins Mdse. Company,
Denver, Colo.

General
Purification

Company,
603 Pioneer Bldg.
Madison, Wis.

Gentlemen:
Send me information on B-K and
gas method of treating cream.

PTT TTT TTT TTT TT TT TTT TTT TTT TTT TTT TTT TTT TTT TTT TT TT TTT TTT TTT TTT TTPO. CLL CLL.

SUE

A
Square

Deal

HAT’S what
we believe in
and that’s what
you will get if you
ship us your butter.

You will profit by
siving us a chance in a
business way to prove
our assertions.

Try us and see for
yourself.

The Fox River
Butter Co.

The House of Quality
and a Square Deal

CHICAGO NEW YORK
1533 Michigan Ave. 78 Hudson St.

Sam Haugdahl, St. Peter, Minn.,
Western Representative

TUT

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—

THE CREAMERY JOURNAL

June 1, 1914

Practical Buttermaking Hints

By J. C. JOSLIN

(Written especially for The Creamery Journal.)

The ice cream season is now on, and, as
the factories are rather thick throughout a

. good part of the state and each is after all

the business it can get, the question arises
in the minds of most of us as to which way
of two we shall adopt to increase our busi-
ness.

The two ways I have reference to are
either the one of quality and making a
special effort along that line, or a low
price and endeavoring to make that the
strong talking point.

Now, there are, no doubt, good argu-
ments on both these propositions; but I
am of the opinion that we will get farther
in the long run by standing pat on quality
and holding price to where it ought to be,
quality considered.

Last year when we lost some of our deal-
ers on account of competitors (one espe-
cially) offering cream for a less price, even
as low as 55c to some and 60@65c to oth-
ers, | began to think that perhaps it would
be better for us to meet this competition
and hold our business.

Well, we decided to continue to make as
good a cream as possible and keep right
on asking 75c for it and I believe we will
win out right along this line.

These dealers, even those who were buy-
ing from the other fellow, made no bones
about saying that our cream was much
better but they said like this—‘We get the
same for the other cream. Five gallons
dishes up as many dishes, and it sells, and
that 10, 15 or 20c per gallon is quite a big
item to us.” Which I admit was a hard
thing to overcome.

This year, however, our ice cream busi-
ness is starting off better than ever before,
and quite a number of those who talked
that way last year are buying our cream,
claiming that they must have the quality.
One dealer who had a chance to buy 60 or
65c cream this spring wrote us a short
time ago for a sample of our ‘cream, and,
after using five gallons, replied like this:

“Your cream is very satisfactory. It cer-
tainly has the quality, and I would like to
have the exclusive sale of it here.” Such
letters sound mighty good, I can tell you,
and make us feel that it pays to make the
best you can.

I am not writing this as an advertise-
ment, but wanted to say something if pos-
sible that would help some one else, who
might be in the same boat I was in last
year, to realize that it pays to stick to the
quality end and charge a price accordingly.

I was very glad to see that the case car-
ried to the supreme court was _ decided
against the dealers who wanted to have no
standard and believe that if the case had
been decided the other way it would have
meant a lot of poor ice cream in lowa.
Of course, the big fellows have banded to-
gether to try and knock this standard out,
and the association have been writing for
contributions to help fight it through.
They have gotten nothing from us, and

never will on such a basis, for I can see no
good reason why we should not have a
standard for ice cream as well as for any
other dairy product.

I was very glad indeed to have Mr. Bar-
ney issue his circular relative to the wash-
ing out of the ice cream containers before
they were returned to the factory. Last
year some of the cans came back in a hor-

rible condition on account of cream being

left in them and the cans sitting out in the
sun. The cream had spoiled by the heat
and the cans were often mouldy and very
insanitary, to say the least, and it was any-
thing but a nice job to wash them.

Well, Mr. Barney sent us a bunch of
these circulars and I sent one to each
dealer with a note stating that I was in-
structed by the dairy and food commis-
sioner to do so, and I tell you,it made a
big difference right off the reel. Even if
the cans are just rinsed out, they come
back in so much better condition, and it is
no trouble at all to wash them up ready to
use again.

It is something that Iowa needed badly
and I am sure that we will all appreciate
it very much. If you are making ice cream
and your dealers are not rinsing the cans
out before returning, you should get a
supply of these circulars and send them
out.

Voting on Convention City.

The Fruit and Produce Convention com-
mittee of Kansas City have asked Secretary
Chas. E. McNeill of the National Poultry,
Butter and Egg Association to arrange, if
possible, to hold the national convention of
this organization, which is scheduled for
October this year, in some other city. It will
be remembered that the annual conventions
have previously been held in Chicago, but
last year the Chicago boys were perfectly
willing to accede to the request of the
Kansas ‘City people to take on the annual
meeting. The Kansas City trade are great
entertainers and have pretty nearly had
their hands full of big conventions the past
year. For this reason they really feel that
the holding of the annual convention there,
much as they would like to have it, will be
considerable of a burden. Secretary Mc-
Neill has sent out postal cards to all mem-
bers of the National Poultry, Butter and
Egg Association asking for a vote on their
choice of a city for the coming convention.
It is hoped that the results will be able to
be announced shortly after June Ist.

The Johnson Law.

The Johnson “65-mile cream shipping
law,” which was passed at the suggestion
of those who strongly favor the co-opera-
tive creamery and who are opposed to the
centralizer, has been declared unconstitu-
tional by the Minnesota supreme _ court.
The test case was brought by the Chicago
Great Western railway, which refused to
pay a $15 fine imposed under the new law.
The court held that the law was not a
health measure and that its reading was
ambiguous. The measure provided that
cream could not be shipped over 65 miles
without being pasteurized or shipped in re-
frigerator cars. This cut off a very consid-
erable part of the Twin Cities’ cream sup-
ply furnished the centralizing plants.

The Stark County Creamery Company is
a new business institution in the city of
Alliance, Ohio. This company has opened
offices and ware rooms onposite the Alli-
ance Cold Storage Company at the corner
of Linden and Prospect streets. Being on
the Pennsylvania lines, shipping facilities
are easily accessible. The company buys
and sells creamery butter, eggs, farm pro-
duce and chickens.

June 1, 1914

THE MARKETS

BOSTON.

Small—Best Grades

Prices Reach Bottom.
[By The Creamery Journal Staff Correspondent.]

The butter situation has not changed
materially the past two weeks. Receipts
have been gradually increasing, but are not
equal to last year, and only slight accumu-
lations have taken place. Although re-
ceivers have been willing to meet buyers on
what they consider a reasonable basis, they
have not been willing to make many price
concessions, and quotations are about the
same as previously reported. If anything,
there is a firmer tendency on _ the best
grades, which are showing enough grass
flavor to justify some being put away in
cold storage. This marks the _ turning
point of the season, and from this time
forward a gradual increase in the holdings
may be expected.

Up to this time buyers have been operat-
ing only for current consumptive wants,
and where the quality was not really de-
sirable they had the advantage on prices,
but now receivers are stiffer in their views,
and it looks as if the lowest point has been
touched for the next few weeks, or while
buyers secure all the surplus they want for
storage. The demand for immediate con-
sumption is runnin~ along pretty well, and
on present basis of values it will probably
run larger than a year ago. Distributors
are anxious to keep prices on a steady
basis as long they can, but they are afraid
that speculators will take hold of the June
goods and unduly inflate values. On the
other hand, producers are naturally looking
for some advance in prices for their finest
June creamery.

Now let us come down to actual transac-
tions. The ruling wholesale selling price
for extra creamery has been 26c, and some
special marks have ranged up io 26%c. For
a few days it was hard to get over 25%c
for the best of the arrivals, because the
quality was somewhat mixed and nobody
wanted to buy it for future use. Up to
this week the western shipments gave bet-
ter satisfaction than most of the northern,
as the season has been backward in Ver-
mont and part of Yurk state, but the make
is now coming better and Vermont butter
in spruce tubs will have the preference.
Firsts have been meeting with a good sale
at 241%4@25c, and some lots ranged up to

Receipts Firmer—

25%c, just a little under extra. Seconds
command 22@22%c, and thirds 19@20c.

Ladles are firmer and selling at 18@18%c,
and renovated at 20%c. During the flush
season most of the arrivals will probably
grade either firsts or extras.

About 22,000 packages of the old storage
stock have been carried over, and as these
are mainly of a low grade, say seconds,
they range 20@23c, but for most of stock
offered buyers are slow to pay over 21@22c.
These will probably be worked off as the
summer progresses, as there is always a
use for these cheap grades at a price. But
they are being sold at a loss on the original
cost, and with this in mind dealers are
slow to pay high prices for much to put
away, though they all carry more or less
stock at current rates.

Statistics show that the new make of
butter is not coming along as fast as deal-
ers expected. Receipts are running much
smaller than a year ago, and the indications
are that the total for May will be smaller
than last year.

Receipts of butter at Boston for past
two weeks aggregated 3,095,376 pounds
against 4,201,549 pounds same time last

THE CREAMERY JOURNAL

Page

W. O. SAXTON & CO.
Butter and Eggs

174 Duane St.,

Ship Us and
Compare Results

NEW YORK

References: Irving National Bank, N. Y.;
Farmers National Bank, Osage, lowa;
Your Own Banker; The Creamery Journal

Perfection Brand Butter Color

HIGH IN QUALITY -

LOW IN PRICE

PURELY VEGETABLE—COMPLIES WITH ALL PURE FOOD LAWS

Order it from your dealer or send your order to the manufacturers

THE PRESERVALINE MFG. CO.,

Brooklyn, New York City

year, a decrease for this year of upwards
of 1,000,000 pounds. But even with this
falling off in new arrivals, there has been
enough to supply the demand, with a sur-
plus left to put into storage.

The stock of old butter carried over into
the new trade year amounted to 22,762
packages against 4,728 packages last year,
and the stock on Saturday, May 23d, was
25,339 packages against 12,135 packages
same time last year, showing that the in-
crease so far for the month is 2,577 pack-
ages as compared with 6,405 packages same
time last year. In other words, we are
now putting away much less than a year
ago, owing to the loss in receipts, and it
looks as if the stocks this year would soon
be about even with a year ago.

Here is a statement of the stocks carried
over for the past four years and the dates:
May 18, 1911, 55,499 packages; May 18,
1912, 2,504 packages; May 9, 1913, 4,788
packages; May 9, 1914, 22,762 packages.

CHICAGO.

Situation Unchanged and Generally Unsat-
isfactory—Prices Too High.

[By The Creamery Journal Staff Correspondent.]

The butter situation in Chicago is with-
out much change. By this is meant that
the market is in a generally unsatisfactory
condition.

Thomas Gallagher Sr., of Gallagher
Brothers, well known South Water street
receivers, talked at some length over the
local situation to the representative of The
Creamery Journal.

“From the receivers point of view,”
said Mr. Gallagher, “the present butter
market is in a bad shape, owing to the fact
that a premium contract situation prevails.
We are paying more for our butter than
we are able to get in the present market.
The situation may change for the better in
a few weeks, but I have my doubts. Local
merchants who are buying butter in the
present market will be compelled to put
the goods in cold storage over the summer
and pay the one-tenth of a cent per pound
which is charged by the houses. By tak-
ing this course they are running a grave
risk of hitting the fall with a market little
better than the one which exists at pres-
ent. If they are able to dispose of this
butter at a profit next fall, everything will
be well, but if the market continues along
the present lines, I foresee some serious
losses by local receivers.”

Foreign butter continues to be blamed
by many local butter men for the present
condition of the market. Thev claim that
too much butter has been diverted to this
market owing to the fact that the foreign
butter has filled a place in the trade of the
west which was formerly held by the

goods of the domestic producer. Packing
conditions continue to improve on the
other side of the water, enabling the ship-
pers over there to ship into the local mar-
ket at little expense and in a manner which
will meet with the approval of western re-
ceivers.

In making the rounds of the local trade
in Chicago the visitor is not likely to
find a more modern butter basement than
that of Gallagher Bros. More than 67 per
cent of the business of this firm is butter,
and it is for that reason, naturally, the
management would pay particular attention
to the facilities for handling the same. The
space occupied is 125 bv 20 feet. The for-
ward part of the basement is taken by
the receiving and sales room. The middle
room is the print department and the rear
is the shipping room. It is a revelation to
see the butter coming into the basement
from the teams on the outside. Following
the usual custom of commission houses
which have butter basements, a chute leads
from the edge of the sidewalk to the floor
below. The butter in tubs comes sliding
down the runway, which is greased to a
point of extreme slickness, and is caught
by workmen below, who pile the same in
neat piles. The receiving room is fitted
with a modern refrigerating device, which
keeps the air in constant motion and in-
sures the proper temperature all the year
around. The walls are painted white, with
large incandescent lights in clusters all
over the ceiling in double rows, so that the
light is perfect at all times. In forcing the
warm air out of the basement the sub-
merged pipe system is used. Thomas Gal-
lagher Sr. is proud of his butter basement
and declares that there is not another
along the street which will even come
close.

Local butter men are interested in the
demands of the egg receivers from the
railroads, which were formulated last week.
Universal rates have been demanded, ac-
cording to John Mitchell, of J. H. White

Co., president of the Butter and Egg
Board, who was one of the prime movers
in the meeting which was held last week
and which resulted in the drawing up of
the code. The meeting was held in the
Hotel Sherman, in Room 104, and was at-
tended by about 12 representative receivers.

“The demands which were made in the
list formulated represent only what the eg
men would like to have from the railroads,”
said Charles McNeill, another prominent
butter and egg man, who was present at
the meeting. “Nothing we asked is per-
manent, and I doubt if any of the proposi-
tions stand in the present form. They will
all be submitted to the Managers’ Associ-
ation of the Railroads, and they will pick
them: to pieces, granting some things and

Page 10

Geo. M. Baer

THE CREAMERY JOURNAL

June 1, 1914

C. G Heyd

Butter, Eggs and Poultry

GEO. M. BAER & CO.

Corn Exchange
National Banke Philadelphia;
Commercial Agencies.

References:

TO CLC

CO TEL

References: Corn Exch. Nat'l Bank, Phila. ;

D. E. Peterson Co.

MCC

SPECIALISTS IN BUTTER

MUU CCC LCL cc

33-35 South Water Street, PHILADELPHIA, PA.

Mereantile Agencies; Creamery Journal

25 South Water Street

PHILADELPHIA

We solicit a chance to com-
pete for your favors, either
on a consignment or track-
price basis.

refusing to grant others, I suppose. The
local trade is much interested in the pro-
ceedings. I am well aware of that. Owing,
however, to the wish of W. F. Priebe, of
W. F. Priebe & Co., who was in the chair,
the detailed text of the demands cannot
be given out to the press. ! will say,
though, that universal egg rates was the
principal idea around which all the other
propositions revolved. Many weeks will
pass before we know exactly where we
stand on this matter.”

The late history of the butter market,
which is to say, what has happened within
the past two or three days, points again to
the inability of increased arrivals to bring
the butter market to a lower point in re-
gard to price. However, it is possible that
the price will drop a point or two within
the next few days according to the opinion
of local receivers.

CC. Eh burner ot» Dummer fsiohr &aGos
has returned from a long trip among the
shippers of the southwest. Mr. Nohr went
west in particular to investigate the butter
situation among the shippers. He returned
much encouraged. He does. not believe
that the present unwholesome condition of
things can last much longer. He says the
shippers upon whom he called seem to be
optimistic enough, and that he believes the
market will readjust itself to suit the satis-
faction of all concerned in the near future.

NEW YORK.

Market Firm—Buyers Demand the Best—

Butter Deal Not Enticing.

[By The Creamery Journal Staff Correspondent.]

It looks very much like a year for high
prices of June butter and the efforts of the
conservatives to keep the market down so
as to secure the June make at a safe stor-
age price have been unsuccessful. The
competition to get the cream of the June
pack has been unusually keen this year and
solicitors who have covered the west have
been forced to allow more concessions
than common in order to swing new cream-
eries their way or to hold their old butter
factories. It has been a long time since
the premium evil has been as marked or as
aggravated as has been this season. Rep-
resentatives of butter houses for most of
the large eastern markets are in the west
and apparently their instructions before
leaving was to get June butter at any cost.
Most of the houses are offering premiums

of Y%c to even 2c above top prices. While
the 2c price is extreme the average pre-
mium is 1@1%c above the highest price
with a 5 per cent commission. Another

favorite deal is to give the top price less
no commission. Those who will not meet
the demand for premiums find they cannot
hold their creameries. It is a case of the
creamery man generally in getting all that
he can irrespective of the service or satis-
faction he may have experienced with the
house which has handled his butter for the
last year.

There seems to be no way to check the
premium evil although receivers are dis-
cussing the matter frequently. This year
the meat companies will not hold back as
they did when it came to get the early pack
of eggs and this is an additional reason for
working up the prices of June butter to a
high level. In New York when the market
should gradually have declined it has held
fairly well at 251%4@26c on extras. Some
operators believe that the market has now
reached its bottom. There are those who
look for 25c quotation and are doing their
best to bring this about although there is
plenty of evidence to warrant the expecta-
tion of the continued high market. As the
season advances the proportion of full grass
butter is increasing and stock that is not
full is difficult to place. Buyers now de-
mand the best there is and for 10 days or
two weeks there has been a tendency for
an accumulation in the off lines. This has
caused an undertone of weakness on this
particular line as most receivers have aimed
to keep their stores pretty well cleaned up
as they realize the tendency was towards
full grass and that there will be less chance
later on of moving inferior lines even than
now.

The butter deal. does not look enticing to
some of the conservative operators and
they are standing back determined either to
get butter at 25c or less or stay out of the
game. With the duty off on foreign butter
there is every likelihood of heavy importa-
tions during the winter to materially affect
the market and these conservatives do not
want a repetition of last year. The held
over butter now is of so little importance,
as there is little call for it, that some have
almost forgotten the large surplus which
will be carried over until next season. For-
eign shippers are anxiously watching the
market and there is no doubt that there will
be liberal shipments from Siberia, Denmark,
New Zealand and Argentina if prices next
winter are around 26@27c or better.
American butter stored at this price invites
foreign competition.

Receipts are gradually increasing but are
about normal for the season, being 56,850
packages last week. This is somewhat sur-
prising as earlier in the deal it was pre-

dicted that there would be a marked in-
crease in receipts within a short time. This
was on account of an early spring in many
sections but in others the season is 10 days
to two weeks late. The north has been par-
ticularly so on account of the cold, wet
weather. Pastures have an excellent start
and warm weather will put them in fine
condition and will insure a heavy flow of
milk. Within 10 days a marked increase
in supplies is anticipated. Despite the ir-
regular quality of current receipts over 1,000
tubs have been put away.

Trading in process has been moderate as
there is not a broad enough demand in this
line which was anticipated. The free sup-
plies of creamery lines is interfering with
the sale of process, particularly of the low-
er grades. These are hard to move. There
has been a steady trading in~ladles while
the demand for packing stock has been ac-
tive enough to absorb the current arrivals.
The federal government has been making
some investigation into the packing stock
trade and receivers are requesting shippers
to be more careful in their grading as they
are guarding against receipts of any moldy
and rancid butter.

PHILADELPHIA.
Receipts Increasing—Fine Butter Has the
Call—Notes.

[By The Creameiy Journal Staff Correspondent.]

While the quotations on this market
have undergone little or no change during
the past two weeks, yet from the butter
in evidence in the different houses, it is
quite apparent that there is a decided in-
crease in the receipts. The current make
is showing some improvement, but it is as
yet not up to the standard and with buy-
ers particular and the bulk of the arrivals
not up to the wanted grade, there is more
butter of the kind than there are buyers,
and receivers have been forced to store
their surplus, which is considered unfortu-
nate at the opening of the season. When
these goods vo into the coolers, whether
on the shipper’s or owner’s account, the
intention is to sell and withdraw at an
early period; however, much of the stock
remains as better goods keep coming -to
the neglect of the poorer.

Fine butter, that which will score
93 points, is the quality that has the call.
The receipts as yet have not shown much
increase, but with the buyer cautious, op-
erating about from hand to mouth, they
are enough to supply the demand alto-
gether and supplies are under good control
and we find no important accumulation.

Ladles are more plentiful and having lit-
tle call. The values are for the most part
merely nominal, as the preference is largely
given to the dairy roll. This is being
packed by the larger receivers in 60-pound
tubs and sold to the user of ladles at about
the quoted prices of ladles. The receipts
of packing stock are much heavier and
showing considerable improvement in qual-
ity, have found ready sale at 16@17c. Re-
ceivers have been suggesting that this
grade of butter be solid packed in tubs or

water soaked barrels; we ‘quote solid
packed creamery.. extra 26c; extra firsts
25c. firsts’ 231%4@24c, seconds 22@23c. and

ladles 17@19c.
Notes.

The application of the corporation, F. W.
Aiken Company, having been granted by
the Commonwealth of the State of Penn-
sylvania, the business will hereafter be con-
ducted under the firm name of D. E. Peter-
son.

Geo. M. Baer & Co.,
butter, are always in the market.
have the grade, try them.

Beam, Turner Company is‘ now’ Vastly

distributers of fancy
“Tf you
at -

June 1, 1914

THE CREAMERY JOURNAL

SUT

“Exhibition”

It is the custom among Creameries, when sending butter for exhibition
to procure the finest, handsomest and best made tubs- —no matter how in-
ferior the tubs they use in ordinary marketing of their butter.

Exhibitions.

ST TTT TTT TUTTE TUATUOTOATUATUOTUAUUALUGLUGHUOAUCOLUGAUUACOAUGAUOA UOT LOA ONT UOH TOA OGTCONTOOT COT OOHOATOOTIOTI ONT 0110) | Lou

They do this because they realize that the appearance of their Package
is an important point in making a favorable impression and obtaining the
highest possible scoring at the Exhibitions.
they want to present it in Exhibition Tubs.

They know—all of them—whether they use the finest tubs or not in the
marketing of their butter, that “Style”? counts—and counts heavily—at the

And the buyers and users of Schmidt Bros.’ tubs know also that
“Style” counts at the markets in results achieved, as well as at the
Exhibitions—in obtaining highest possible prices as well as high-
est possible scoring. The business managers of these creameries

MAKE EVERY SHIPMENT AN EXHIBITION SHIPMENT

by buying and using—in Schmidt Bros.’ tubs—the finest, most pre-
sentable and best made tubs to be obtained anywhere, at any price.

ELGIN BUTTER TUB CO., Schmidt Bros., Props. ELGIN, ILL.

ETNNTUTIITUMUTUMUATUMUELUMUOLUUOVULUOTUUOLUAUOMUUO TUTE LUUEPUUOUUUUPULUM UUM UULUM TMU PUUM UOC UU OUUOUUUUCM UUM PLU UOUOPUUO UMC POUO MUU PMU UUUO CMU UM ULOM UUM UUMUUUO PMU UO OPO UO UMMM PO OOO UHO OO UOOOTO ON OO HN TN OOO TON TN ONTO TOT ETI ET

When they exhibit their butter

STH TUTTI eee

improved in looks. They are giving, as
is usual with them, their special attention
to butter in any sized lots.

John J. MacDonald wants more butter
and is in position to render full market
rates.

A. J. M. Murdoch & Co. have the trade
for all grades of butter—and in locating in
South Water street they made a move in
the right direction.

H. S. Pennypacker, having a large local
trade, finds his new quarters at 102 Vine
street much better suited to his needs.

Pay for Quality.

The first thing for a buttermaker to do
if he wants good raw material is to study
his work very carefully before he tries to
tell his patrons to bring good, clean cream.
In the first place, he should keep his
creamery as neat and clean as possible, in
order to give the patrons a good example,
as mostly all poor raw material comes
from unclean separators, pails and cans.

Poor raw material, as a rule, comes from
carelessness. In summer cream must be
kept in cold water at all times, and no
cream poured into the can until the ani-
mal heat is taken out of it. Have the
farmers bring their cream at least every
other day. A good way to get good raw
material is to grade the cream; give the
farmer who brings the poor cream less
money than his neighbor who takes good
care of his cows and cream.

If a buttermaker finds anything wrong
with a can of cream, it is his duty to speak
to the farmer about it, and help him find
out where the trouble is—J. A. Fenger,
Garner, Iowa.

Buttermakers’ and
Garner.]

[Paper read at Iowa River
Dairy Boosters’ Convention,

The re-organized company at Ravenna,
Mich., is known as the Ravenna Incorpora-
ted Butter Company and the directors are:
Roy Haas, south Ravenna township; Clark
Smith, ex-supervisor of Sullivan township;
Frank White, town clerk of Moorland town-
ship; Owen Harrison, postmaster of Raven-
na. The capital stock is $6,000.

A co-operative creamery for Glenn coun-
ty, California, will be organized. R.
Twede, J. A. Davis, N. E. Mulick and Frank
B. Glenn, the committee appointed to can-
vass the ‘dairymen, report that without ex-
ception all the dairymen are eager to have
the creamery built and will work for an
early start.

Several meetings have been held at Will-
iams in Colusa county, Cal., by dairymen in
that vicinity with the idea in mind of start-
ing a co-operative creamery. They are in-
vestigating the situation carefully and have
appointed a committee to look into the mat-
ter further and to arrange for stock sub-
scriptions.

Wallace Curtis of Portland has taken
charge of the creamery at Kelso, Wash.,
and is giving the plant a general overhaul-
ing. He proposes to market only a high
grade butter and is offering inducements
to the farmers to market their butter-fat
locally.

The Hess Creamery and Storage Com-
pany, of Glen Ullin, N. D., has been grant-
ed a charter by the secretary of state, and
has incorporated with a capital stock of
$00, 000. The incorporators are Wm. Hess,

E. A. Burmester and H. C. Schulz, all of
Glen Ullin.

cepted a position at the

Sig Klemesrud writes the
Journal from Kasson, Minn.,
proprietor of the creamery there, that he
is doing a fine business, and making around
50 tubs. of butter a week at present, expect-
ing soon to increase to 60 or more per
week.

The Oxford County Farmers’ Union, or-
ganized at North Lovell, Maine, for the
purpose of handling produce, selling real
estate, and maintaining creameries with
$10,000 capital stock. Officers: President,
John Q. Mason, of North Lovell; treas-
urer, S. C. McAllister of North Lovell.

The Clover Creamery Company, of Roan-
oke, Va., has opened a branch of business
in Winston-Salem, N. C., occupying part of
a building near the depot. It will supply
cream for the manufacture of ice cream.
Agitation for a Forsyth county creamery
is still going on.

The cow testing work in Ohio is pro-
gressing rapidly—so fast, in fact, that it
keeps the dairy school there busy supply-
ing enough competent men for the work.
At the Ohio State University May 14th
and 15th examinations for tester were given.

Buttermaker Lovied has resigned his po-
sition with the creamery at Strandquist,.
Minn., and is succeeded by Oscar Stam-
ness, of Newfolden. Mr. Lovied has ac-
Middle River
creamery.

Mr. Nelson, from Iowa, has recently been
installed as buttermaker of the Taopi,
Minn., creamery. He feels encouraged
over the outlook there.

Page 12

THE CREAMERY JOURNAL

June 1, 1914

Butter that looks best
pays best

No matter how good your
butter is to start with, it won't
bring the top price unless it
Wrap it in

looks right.

Paterson Pioneer
Paper

and it will
reach the
consumers
fresh and
clean—they
are willing
to pay more
for its good looks. No other
parchment paper equals Pater-
son Pioneer.

Write for free book, ‘‘Better Butter.”*

THE PATERSON PARCHMENT PAPER CO.
42 Eighth St., Passaic, N. J.

See

W. F. Drennen &

BUTTER

DT CCC CCC CCL CO

TCT

TNL

37 South Water St., PHILADELPHIA

THI

THT

BROWN & ROOT CO.

Wholesale Dealers & Jobbers in

Butter, Eggs and Cheese

165 & 167 Reade Street, NEW YORK

References—Irving National Exchange Bank; Dunn & Bradstreet.

Gude Brothers, Kieffer Co.

Wholesale Dealers in

Butter, Eggs & Cheese

21 Jay Street

NEW YORK

References: Irving National Bank, N. Y.

ESTABLISHED 1869

GEO. W. LINN & SON

The Chicago Butter House

340-342-344 West South Water St.
near Lake St. bridge

Would like to contract with you for your make ot
Fancy Creamery in tubs. Can offer you a liberal
contract.

Will pay a price for quality. Send us a sample

shipment.

Best Equipped Butter House in Chicago

References: National Bank of the Republic, Chicago; Plain-
view State Bank, Plainview, Minn.; The Creamery Journal,

An Appeal to Minnesota Creamerymen

Prof. R. M. Washburn, assistant profes-
sor of dairy husbandry, University of
Minnesota, sends the following open letter
to the buttermakers of Minnesota, which
contains much of interest and value to but-
termakers in every other state:

“On October 3, 1913, the law reducing
the tariff on import butter from 6c to 2%c
a pound went into effect. The result has
been the influx of about 7,000,000 pounds
of butter up to May Ist, from various for-
eign countries. Though little, if any, of
this foreign butter reached the interior
part of the United States, the fact that it
is being consumed in our large seaport
cities, in the place of that which ordinarily
has been provided by Minnesota and other
mid-west states, reduces the demand for
domestic butter.

“T recently had the opportunity of
sampling butter in Philadelphia and New
York, from Australia, New Zealand, Ar-
gentina, Siberia and Denmark. I was
keenly interested in learning that the qual-
ity of the foreign goods was ‘so nearly up
to the grade of our domestic butter as to
become actual rivals. Of those samples
tested, only the butter from Denmark
could compete with our best western make,
but all the rest would compete with all the
undergrades produced in this country.

“The ‘buttermakers of Minnesota have
won many national and _ international
honors on creamery butter, but when on
the sales floor in New York City I tasted
butter from Minnesota which was not as
good as some of that from South America
or Siberia, the fact was driven home most
keenly that the greatest victory in this line
that can be won is a quick sale of our but-
ter at top prices, and that the time is far
distant, if ever it will arrive, when we can
afford to cease our vigilance or to work
less hard.

“One trouble with western butter was
found to be its lack of uniformity. Some
factories put out good butter most of the
time, when all at once, and without notice
or warning to the house’ receiving the
goods, send on a poor lot. It may be sold
on reputation and a few days later re-
turned. The butter house then has a quan-
tity of poor butter on its hands and a good
customer lost. The value of constancy in
high quality can hardly be overestimated.
‘That man sends good butter all the time,’
was the remark made by one dealer. The
same man showed me his private list of ap-
proved Minnesota creameries, those who
always sent first-quality butter. We have
865 creameries in Minnesota, but that list
included only 48. That certainly is not
very encouraging. This dealer may have
been too conservative, but I am sure he
would have made a longer list if his ex-
perience would have permitted it.

“Our competition is now | established.
While the actual quantity of butter import-
ed may never be very great, the fact that
New Zealand and Australia can put fresh
grass butter onto our winter market as
cheaply as we can ship from Minnesota to
either coast, and the fact that Siberia with
its tremendous pastures and cheap labor
exported three and a half million pounds
of butter in 1912, and the fact that the
freight rate from St. Petersburg to New
York, in cold storage, is onlv lc a pound,
and the fact that Russia and Siberia, with
Denmark and Sweden, have for years been
providing the the best trade of north
Europe with good butter, makes of these
foreign producers standing competitors.

They stand ready to import the moment
our price reaches an attractive figure. In
Siberia the price of first-grade butter last
year ranged from 17%c in April to 22%c
in December, with an average of about 20c
a pound. If we add to this the 3c freight
it is evident that such goods can be laid
down in New York at 25@27c a pound.
I can see little hope for any material im-
provement in our butter markets this sea-
son or next.

“Tt is true that about two-thirds of the
population of the United States live in
cities and that thev have a right to some
consideration. The theory of world-wide
citizenship with the doing away largely
with national individualism sounds good.
It may be asked, however, whether the
standards of living which make for the
best grade of humanity are yet sufficiently
standardized in the various countries to
make this world-wide basis a fair one?

“What are we going to do about it?
The competition furnished by many of the
large creameries of the mid-west serves to
put the small creameries on their mettle
and to make them study their business,
and to turn out a better butter than ever
before. May it not be that foreign com-
petition will be a blessing in disguise, in
forcing our American creameries to either
improve of shut up shop?

“There is practically no danger that
there will not be a good demand at a pro-
fitable price for first-quality butter. The
demand is continually ahead of the supply,
and the trade is becoming more and more
particular that their butter is neither mot-
tled, greasy, nor even slightly rancid, but
the producers of second and third-quality
butter in the United States are going to
be hard hit. The quality of the imported
stuff is easily such as to compete with
them.

“The same old question again confronts
us, the production of high quality without
material increase in cost of production.
Some buttermakers in Minnesota are, to
my certain knowledge, not doing what they
might. Some use no starter; others at-
tend to it badly, while others are generally
untidy, or slightly unclean in all their
work, and thus introduce foreign and un-
desirable flavors, and shorten the life of
the goods which may go out normal.

Cream grading has become a threadbare

topic, but it was never newer or more vital
than right now. There never yet has been
devised a method whereby stale, rank
cream can be made fresh and sound. The
small creameries of this state have wonder-
ful opportunities in being located near the
producer, but this nearness is of no value
unless the producer cares for his cream
properly and delivers sufficiently often.
The age of cream is measured by its treat-
ment, not by days or miles.

“The farmers who produce the butter-fat
are the ones who will be injured the most
by poor quality of butter made. The deal-
er gets his profit, the railroad its freight,
the maker -his wages, the farmer what is
left. I implore the managers of the co-
operative creameries of Minnesota to con-
sider this matter carefully, to discuss it
with their patrons frankly, that they all
may co-operate with the buttermaker in
securing sound, clean, raw material. The
managers may then insist that the butter-
maker turn out a high grade butter con-

stantly. ; ; :
“The combined dairy interests of the
United States are now being challenged

June 1, 1914

by those of the world for possession of the
markets. If there is anything in efficiency
in production through improved cows and
especially by means of better feeding and
care, now is the time that the farmers
should apply the truths. If there is any
virtue in the grading of cream and the
carrying on of starter with constant vigi-
lance of all the material in the factories,
now is the time to use it. Buttermakers
of this country should apply all the science
and skill obtainable.

“The convictions of the writer are that
the allied dairy interests of Minnesota
should co-operate more actively than ever
before to bring about economy in pro-
duction and efficiency in manufacture.”

One County’s Progress.

F. R. Johnson, county agricultural agent
in Otter Tail county, Minnesota, whose
post office is Fergus Falls, in discussing re-
cent advancement agriculturally in his sec-
tion says: “The co-operative creameries
organized here have greatly aided the dairy
development. Today there are over 30
creameries in Otter Tail county, all of
which are doing good work. These cream-
ery organizations bring farmers together
at their meetings, and the annual picnic
held each summer calls forth the entire
family. These picnics are held on some
lake shore and programs and sports are
enjoyed. Everyone brings his dinner and
a common table is set. The last step in
dairy development has been the building
of silos and the importation of pure bred
sires and cows. There are at the present
time over 40 silos in the county and this
number will be multiplied several times in
a couple of years. Two carloads of pure
bred dairy cows have been brought into
the county and no farmer is satisfied un-
less he owns a pure bred sire.

Minnesota Picnic.

Preparations already are under way for
a big dairy and creamery picnic, which is
to be given under the auspices of the
Nicollet County (Minn.) Dairy and Cream-
ery Association, in co-operation with the
Nicollet Creamery Association, on Wednes-
day, June 10th. The picnic is to be given
in the Ardy Johnson grove, a short distance
south of Nicollet. It will commence in
the forenoon, and continue throughout the
day. Addresses will be delivered by speak-
ers of state and national repute, and there
will be other attractive features. A band
will be engaged, and refreshments will be
served.

The Garrison, N. D., creamery was burn-
ed to the ground recently at a loss of $5,000
with only $3,000 insurance. The creamery
had been open just a month, and had been
operated on the co-operative plan. Over
800 pounds of butter stored in the creamery
was saved. The fire started from an over-
heated boiler. The creamery had been do-
ing a fine business for the time it was open
and paid out over $2,000 the first month.
They will probably rebuild.

Having observed the fine success of the
Catawaba Creamery at Hickory, N. C., the
farmers of upper Mecklenburg have sub-
scribed the necessary $5,500 to establish a
co-operative creamery at Mooresville. At
present 150 farmers have become directly
interested, and all the farmers for miles
around are rejoicing over the opportunity
for making money out of the dairy feature
of farming.

A modern ventilating system has been in-

stalled in the creamery at Money Creek,
Minn.

THE CREAMERY JOURNAL

Ed Hauk, former Wisconsin creamery
and cheese factory man, but recently of
Seattle, Wash., has engaged himself with
the Dairy Supply Company, of Minneap-
olis, as traveling salesman. Mr. Hauk was
at one time connected with the Sharples
Separator Company and recently with the
De Laval Dairy Supply Company on the
Pacific coast.

During the month of April 10,247,930
pounds of oleo oil were exported from the
United States. This, in comparison with
8,251,051 pounds for the same month last
year. The exports of this product for 10
months ending with April were approx-
imately $10,000,000 more than for the same
period last year.

W. C. Lebaron, of Sherman, Texas, su-
perintendent of the dairy department of
the Texas State Fair, is already laying
plans for a dairy and creamery exhibit of
larger proportions and greater interest than
any seen heretofore at this big annual Tex-

as event.

C. E. Udell Cheese Company has been in-
corporated at St. Louis by L. H. Udell and
John F. Albert. The purpose is to deal in
butter, cheese, lard, etc. The capital stock,
one-half paid up, is $30,000.

Excelsior Creamery Company, at Mar-
shall, Wis., has been incorporated by E. H.
Jewett and four others, with a capital stock

of $3,000.

ST TTTUTTTUTUETLUTUUEALUCELUGA LUCE ULUOLUCOALUOAUCOA LUCA UOACOOIUOA LICE UOMUO OOOO TUTOR DLLoe LLL. LLL LLoo LoL

Flavors that Make

buttermakers’ profits.

trying to eradicate.

(Flaked Grain)

in the interior.

point.

good to extra.

CHICAGO:
431 So. Dearborn St.

UUNTUOVUUVTOOHTNUOTUOOTTONUOTIUUOTUCUTTON OOH TCOHICOHTOOAUOTICOI TOON TOOI UO UUN TOU UIOAUU TOO TOO IU IU IUO IOI ICOMIUTULIUUMIIMLUOLUO MUU LIULIUUELIO LIOR LUCILLE LICLLULELU LULU ULL UUG LLU LUO ULLAL ELL EULL LULU LUO LLL Lo LLL LUoe Leo LooLLoo Loo

This is just the season to study flavors and their effect upon
When cows are changing from dry feed
to grass, nature seems to give unusual pungency to that peculiar
grass-flavor some of us like and more object to.
later, when the cows have settled down to grazing as a regular
habit it will be less pronounced.

Like leeks to a Welshman is the flavor of wild onions eaten in
the pasture; impossible to guard against and more than useless
Not quite the same but more objectionable
is that unpleasant barn-flavor due to insanitary conditions in the
stable; or that curdy flavor that comes from too sour cream or
the rancid flavor of stale and underworked butter.

Watch every detail from pasteurizing the cream, pure culture
starter, even temperature in the churning, and cleanliness in
the working, and some of these undesirable flavors may creep
in. One thing positive you can do, and once you have tried it
you will never find cause to regret.

COLONIAL OR LIBERTY
Salt (99.7% Pure)

The salt that carries with it Colonial Flavor, the flavor that
recalls the first taste of salt sea air after weeks or months spent
Just as the flavors we have catalogued above
take dollars from the profits of the buttermaker, so Colonial
Flavor adds value to his product.

The increase of weedy butter in the last few weeks has caused
the undergrades to accumulate in many markets to the glutting
All the more pronounced is the demand for the well
flavored butters that have the savor of

The Salt That Melts Like Snowflakes and
Dissolves Like Mist

An order today may raise the grade of your next churning from
The difference may mean a balance in the bank.

The Colonial Salt Company

AKRON, OHIO

TIMI O

PTTTOTTUATUUAUOAUON CUCU TOO CON TOAUOAUONUONUONUOUOUUAUCOIUOATOOTLOTCOTCOAOOLONUOAUOAUOTUONIUGTUOTUOUOAUUATUOLOUUAUUATOO LUM UUNLUOTUOLUOMLOMUUIMUO TM UOMUMLIUILUUMUMUULUUO TULUM LULU TULL LUUUULULUCLUULLO LULL LCo LLL Loo LUo Lo Loe Loo

Un-make Profits

A few weeks

Use

(Granulated Grain)

BUFFALO:
D. S. Morgan Bldg.

Page 14

Toe National

Creamery

Magazine

Published semi-monthly—on the Ist and 15th—at 407-409-411
Commercial Street, Waterloo, Iowa, by

FRED L. KIMBALL COMPANY

John Andrews, President Hugh G. Van Pelt, Vice-President
E. R. Shoemaker, Secretary and Treasurer

DEVOTED TO THE CREAMERY (INTERESTS
OR DHESUNIGEDESTALES:

E. R. SHOEMAKER - - - - Editor
EL. SADDER es - Associate Editor

Subscription Price: In the United States, Mexico, Cuba, and
American Possessions, $1.00 per year. In Canada, $1.25 per year. In
_all other countries in the Postal Union, $2.00 per year.

Correspondence relating to buttermaking, creamery management,
creamery machinery, shipping, the commission trade, exporting, re-
frigeration and all subjects pertaining to the handling of dairy products
in a wholesale way is cordially invited, and the co-operation of cream-
ery owners, secretaries, buttermakers, commission merchants and other
thinkers is earnestly desired. Clear, concise, well written articles are
especially welcome; and communications, views, news items, clippings,
or aa information likely to interest the trade will be thankfully re-
ceive

Subscriptions. Subscribers wishing change of address will please
give the old as well as the new address.

Entered as second-class matter November 15, 1908, at the postoffice
at Waterloo, Iowa, under the Act of March 3, i8

WATERLOO, IOWA, JUNE 1, 1914.

QUALITY WILL SPELL SUCCESS.

There was no little uneasiness at the removal
—or, rather, the reduction—of the tariff on butter
because of the fear of foreign competition. And,
now that the competition with the butters of the
world appears to be a reality, that fear is intensi-
fied. Many men in the creamery world have given
much thought to the question of foreign competi-
tion. Leaders among the commission merchants
have spent much time in investigation and have
gone so far as to despatch representatives to the
other side of the water in order to get first hand
information as to conditions—the ability to supply
butter, the methods by which it is produced, and
the price at which it can be had. Individual butter
manufacturers in the United States have taken
pains—the leading manufacturers, the wise manu-
facturers—to get all information obtainable. Dairy
school instructors who wanted to be abreast of the
changing tide have done no small amount of in-
vestigating. With the result that it is unanimously
agreed that foreign butter is of such quality and can
be had in such quantity and at such prices and at
times as to be bound to enter into competition with
American. butter—especially the grades below first
quality—and to have a tendency to reduce the pos-
sible selling price of American butter on the whole.

Prof. R. M. Washburn, who is always awake
to every possibility for the advancement of the dairy

THE CREAMERY JOURNAL

_] MM MI

and creamery industry, has—figuratively if not actu-
ally—been lying awake nights studying over the
foreign butter proposition. He has visited the mar-
kets, examined butter from foreign countries and
butter from Minnesota and others of our producing
states. And he is convinced, as everyone else seems
to be, that we’ve got to improve on butter quality
or take our medicine. In this issue we print his
diagnosis of the case, his statement of the remedy
and his appeal to the creamerymen and dairy farm-
ers in his home state. We are reproducing his clos-
ing words, and offer them as an appeal to the cream-
eryman everywhere. Here is what he says:

“The same old question again confronts us, the pro-
duction of high quality without material increase in cost
of production. Some buttermakers in Minnesota are, to
my certain knowledge, not doing what they might. Some
use no starter; others attend to it badly, while others are
generally untidy, or slightly unclean in all their work;
and thus introduce foreign and undesirable flavors, and
shorten the life of the goods which may go out normal.
‘Cream grading has become a thread-bare topic but it was
never newer or more vital than right now. There never
yet has been devised a method whereby stale, rank cream
can be made fresh and sound. The small creameries of
this state have wonderful opportunities in being located
near the producer, but this nearness is of no value unless
the producer cares for his cream properly and delivers
sufficiently often. The age of cream is measured ‘by its
treatment, not by days or miles.

“The farmers who produce the butter-fat are the ones
who will be injured the most by poor quality of butter
made. The dealer gets his profit, the railroad its freight,
the maker his wages, the farmer what is left. I implore
the managers of the co-operative creameries of Minnesota
to consider this matter carefully, to discuss it with their
patrons frankly, that they all may co-operate with the but-
termaker in securing sound, clean, raw material. The
managers may then insist that the buttermaker turn out
a high grade butter constantly.

“The combined dairy interests of the United States
are now being challenged by those of the world for pos-
session of the markets. If there is anything in efficiency
in production through improved cows, and especially by
means of better feeding and care, now is the time that
the farmers should apply the truths. If there is any vir-
tue in the grading of cream and the carrying on of starter
with constant vigilance of all the material in the factories,
now is the time to use it. Buttermakers of this country
should apply all the science and skill obtainable.

“The convictions of the writer are that the allied dairy
interests of Minnesota should co-operate more actively
than ever before to bring about economy in production
and efficiency in manufacture.”

The supreme court in its recent decision with
reference to the Iowa ice cream case points out that
a manufacturer is not prevented from selling ice
cream that doesn’t come up to the official standard.
The court’s suggestion is that if dealets wish to
make ice cream which contains less than the re-
quired amount of butter-fat they sell their inferior
product as “frozen skim-milk.” All the ice cream
manufacturers in the state who wish to take ad-
vantage of this happy suggestion will please say
“Aye.”

This is the day of the long green—grass.

MMB ig NNN

June 1, 1914

=
=
=
=|
=
| ¢
&

June 1, 1914

Dandelion Brand

The co/or with

THE CREAMERY JOURNAL

You Are

Throwing Away Money Unless You Use
Dandelion Brand Butter Color

Dandelion Brand
butter.

makes fancy

Fancy butter brings the top price.

WELLS & RICHARDSON CO.

Burlington, Vermont

Manufacturers of Dandelion Brand Butter Color

ee]
<F

We guarantee that Dandelion Brand Butter Col-
or is PURELY VEGETABLE and that it meets the
FULL REQUIREMENTS OF ALL FOOD LAWS, —
STATE AND NATIONAL.

Butter Color

the &olden shade

To Use Minnesota Brand.

Several creameries in Minnesota are pre-
paring to take advantage of the state law
authorizing the state dairy and food com-
missioner to grant an official state brand
for use on all their butter, the permission
to be granted, however, only after strict
compliance with the most rigid rules of

inspection. Joel G. Winkjer, the commis-
sioner, has one formal application, it be-
ing from the Litchfield creamery, but

knows that others will seek at once for
the coveted honor of stamping their but-
ter with the Minnesota brand. And the
brand will mean something, for Mr. Wink-
jer intends to let the world know that Min-
nesota has won 12 of the 14 championship
banners awarded by the National 'Cream-
ery Buttermakers’ Association and that the
state brand stands for a superlative quality
of butter. The permits to carry the brand
will be numbered so that any inferiority
may be traced promptly and the permits
may be revoked at any time in the discre-
tion of the commissioner. “The state brand
is granted only to creameries and cheese
factories which live up to certain sanitary
regulations.” explained Mr. Winkjer. “All
farm dairies supplying milk and cream to
the factory must stand a certain inspection
for excellence before that particular cream-
ery will be granted the brand, and the priv-
ilege of using the brand will not be granted
unless all the dairies supplying that plant
are up to the required standard. The fac-
tory also is subject to a rigid inspection
and requirements for certain sanitary con-
ditions. After the proper conditions are
provided and the factory granted the li-
cense, there is a continual supervision over
the plant, requiring that the cream or milk
be delivered in a good, sweet condition;

that the cream be pasteurized and accord-
ing to legal requirements; that the butter
or cheese manufactured must have a score
of 93 or better. This score is determined
by surprise calls for samples taken from
the regular make immediately upon receipt
of such call, and the dairy, and food com-
mission is charged with the judging of such
butter. If the score falls below the re-
quired standard, the creameries will be de-
prived of the privilege of using the brand.
The butter or cheese made under these reg-
ulations is of a quality that will satisfy the
most fastidious and the state brand on a
piece of butter is a guarantee that it is up
to the required standard.”

At a recent meeting of the board of
directors action was taken to erect the co-
operative creamery building at Hood River,
Ore. The location of the new structure
has not been decided. The Commercial
‘Club, which will furnish the site, has been
offered a choice of several desirable loca-
tions.

Flames caused damage estimated at $8,-
000 to a cheese factory in Lacona, N. Y.,
owned by William J. Peach, of Pulaski.
The plant, a two-story structure, 40 by 60
feet, was burned to the ground, entailing
a loss of $6,000. The stock in the building

was valued at $2,000.

New Berlin (Pa.) Creamery Company,
Samuel Bornstein owner, has gone into
Ee aby: Many farmers will lose heav-
ily.

It was expected the farmers creamery at
Galva, Iowa, would be ready for operation
June Ist.

A petition in bankruptcy has been filed
recently by the Nashville Creamery Manu-
facturing Company. of Nashville, Tenn.
Liabilities are scheduled amounting to $18,-
263.20 and assets are shown totaling $7,650.

The Koelling Creamery Company is now
located in its new plant at Centralia, Ill.
The greater per cent of cream used by this
plant is purchased direct from farmers in
the immediate vicinity of Centralia.

G. V. Krans and Theodore Krans bought
the creamery of the Victoria (Ill.) Cream-
ery Association at sheriff's sale recently
for $800. It is presumed that the plant
will be operated by them.

The addition to W. M. Peacock’s cream-
ery at Fennimore, Wis., has been completed
—this is the addition that is to house the
milk powder factory. A nice, roomy office
has also been provided.

The Racine, Minn., creamery has decided
to build a brick addition to its already com-
plete plant, this new part to be used for
refrigeration purposes.

has re-
to deliver on call
ice cream and butter.
J. L. Craft and Brothers Company, Chi-
cago, have decided to locate a cheese fac-
tory at Thomas, Oklahoma.

The creamery at Dickinson, N. D.,
cently put on a wagon
at retail butter-milk,

The new creamery at Dudley, Idaho, is
completed and ready for operation.

The Alice, Texas, creamery is

shippin
butter to San Antonio.

01Q

Page 16

THE CREAMERY JOURNAL

JOHN H. FICKEN

Tee

TUTTE

FICKEN & ZINN

331 Greenwich St., NEW YORK CITY
Wholesale Dealers

Fancy Butter, Eggs & Cheese

Always in need of fancy butter; prompt,sales assured. Correspondence solicited.

Refer by Permission—Citizen’s Central National Bank, Century Bank, New York Ci
National Bank, Hackensack, New Jersey; First National Bank, Ridgefield Park, Ne

TOUTE EEE Eee

CARL H. ZINN =
ty; People’s =
ew Jersey. =

California Prices.

“Today (May 16th) is pay day at the
creameries of Kings county, California,”
says the Los Angeles Times, “and dairymen
patrons of the various institutions either in
or near the borders of Kings county, will
receive for deliveries of butter-fat for the
30 days ending today, an aggregate in
cream checks of about $120,000. This
amount is a fair monthly average and fig-
ures show that Kings county’s dairy indus-
try is worth to the farmers engaged in it a
yearly average of nearly $1,500,000, making
it one of the largest and most profitable in-
dustries in the county. The prices paid by
the creameries today are: Lucerne Cream
and Butter Company, Hanford, 26c for but-
ter-fat; Los Angeles Creamery Company,
Maple Grove, 25c for butter-fat and 30c for
sweet cream, bought at its Lemoore sta-
tion; Riverdale Co-operative Creamery
Company, Riverdale, 26c for butter-fat;
Central Creameries of Lemoore and River-

dale, for the period from the first to the.

eighth of April, 26c for butter-fat in sour
cream and 30c for butter-fat in sweet
cream; for the period from the 8th to the
16th and on throughout the balance of the
month, the price fixed is 25%c for butter-
fat in sour cream and 29'%c for butter-fat
in sweet cream. Laton Creamery Associa-
tion, Laton, 25c for butter-fat. Swift &
Co., Hardwick, 26!4c for butter-fat.”

The New York May Scoring.

The New York May scoring was held on
the 22d. Sixteen packages of butter were
received, of which the following makers’
butter scored 90 or above:

E. F. Wetmiller, Cohocton
Seven Gates Farm, N. Tisbury, Mass., George

Guilock; buttermalker (152% crates svete r= «ected 93.83
Mrs. W., A’ Whitney, (Cassadaga Wsiea... »..ictee 91.16
West Jefferson Cry. Co., Janesville, Ohio.... 90.16
Ivan oA. (Cook, Whhaeay roxacccleteteveta es totaita cee) o.»: Netate 93.00
RK. ine Steacy, Lttingal sinh ecietcmmemten vice slaleale 93.50
Glenny Harter: “Ni Wie. (Citys ie ce wiecioete sila >) cle ants 94.33

There were two packages of cheese.

J. C. Butler, Nunda, N. Y., earned a
score of 91.75, and H. L. Wilson, of Mont-
pelier, Vt., received a score of 94.5.

Certified milk from Seven Gates Farm
scored 98.—Department of Dairy Industry,
Cornell University, Ithaca, N. Y.

Dairying in Ohio School.
Students who take dairy work in the Col-

lege of Agriculture, Ohio State University,
assist in turning out more than $20,000
worth of dairy products every year. The

larger part of this amount is obtained from
the sale of 70,000 quarts of milk and 30,-
000 pounds of butter. which is handled in
a model creamery located in Townsend
hall. Considerable quantities of butter-milk,
ice cream and various kinds of cheese are
also sold. These products are made and
handled almost entirely by students in the'r
laboratory work in connection with their

dairy instruction. The quality of the prod-
uct is such that the demand far exceeds the
supply. No effort is made to manufacture
products on a commercial scale. The in-
creasing interest in dairying among the stu-
dents is shown by the fact that there are
310 students taking one or more of the
courses as compared to 215 last year.

Central Illinois Meeting.
A meeting of the Central Illinois Cream-

ery Men’s Club was held at Peoria,
fll, on Thursday, May 28th—too late
to get a report of it into the June
Ist issue of The Creamery Journal.

This is one of the live creamery organ-
izations in Illinois of which M. J. Nelson.
of Peoria, is president; Lewis Nielson. of
Galesburg, is vice-president; and F. A. Jor-
gensen, of Champaign, is secretary. L
Nielson is chairman of ways and means
committee, C. F. Holliday is chairman of
the railway committee, N. J. Nelson is
chairman of creamery promoting commit-
tee and F. A. Jorgensen chairman of the
publicity committee. The club is “organ-
ized for the purpose of furthering the dairy
and creamery industry in central Illinois.”

A cheese factory, it appears, is to be the

latest new industry for Columbia, Tenn.

Practically all of the stock has been sub-
scribed, and it is probable that the plant
will be in operation in the next 60 days.
The factory will be run in connection with
the Sip Bottling Company’s plant. The
product will be handled by them through-
out the south. A white cream cheese will
be made. The Sip Company has several
other similar cheese factories in Tennessee
and Mississippi in connection with their
bottling plants.

It is reported by a newspaper in Pots-
dam, N. Y., that the Borden Condensed
Milk Company, which has a number of
plants in St. Lawrence county, has com-
menced the manufacture of cheese on an
extensive scale, using a majority of their
plants for this purpose. The Bordens are
said to have closed one of their big casein
plants and to have started the manufacture
of cheese in six or seven of their stations
in Lewis, Oneida and St. Lawrence coun-
ties.

Edson Brothers, Philadelphia, recently re-
ceived an order from Navy Department for
300,000 pounds of butter—one-half of it for
practically immediate delivery to various
points by transports. The navy has been
in need of considerable quantities of pro-
visions of late, including eggs and poultry
as well as butter.

The Green Tree Dairymen’s Association,
near Morristown, Pa., seeks to recover
$486.39 from Sam Bornstine, of Brooklyn,
N. Y. The affidavit of the cause of action

June 1, 1914

sets forth that the defendant entered into
a contract with the association to purchase
skim-milk, and that he has refused to pay
for it. It is also alleged that the defendant
is about to remove his cheese-making fac-
tory, which is located in Montgomery coun-
ty, to a point outside of the state.

Hiram M. Keen, of Newport, Pa., is one
of a number of business men who have
asked for a charter of incorporation for
the Mifflin Creamery ‘Company, incorporated
to do business in Mifflintown, Juniata
county. The new company purposes erect-
ing a large modern creamery and conden-
sery, including a cold storage plant, and
will manufacture butter and ice cream.

‘Charles P. Hornaday has leased the plant
of the stockholders of the Danville, Ind.,
creamery for a period of 60 days with an
option for its purchase at the expiration of
that time. Mr. Gillette, who was formerly
with this creamery company, has been em-
ployed by Mr. Hornaday as buttermaker.

Fire destroyed the milk station located
on the Unadilla Valley Railroad in Leon-
ardsville, N. Y. Only a portion of the
boiler room remained intact. The build-
ing was owned by the Leonardsville Dairy
Company and was leased to the Phoenix
Cheese Company. The loss is $10,000.

The Sheffield Farms-Slawson Decker
Company have purchased approximately
four acres of land near the junction of the
Otsego and Herkimer and the D. & H.
railroads at West End, Oneonta, N. Y.,
and will erect a modern creamery plant
there in the near future. .

American Churn Manufacturing Com-

pany has been incorporated at St. Louis °

by M. H. Crossman, L. A. Crossman and
Glenn Jones, to manufacture, sell, lease and
rent a churn for the manufacture of butter
from milk. Capital stock, fully paid, $75,000.

The advisability of organizing a cream-
ery company in the town of Superior, Wis.,
was to be definitely decided upon at a meet-
ing of the Farmers’ Rural Improvement
Association which, was scheduled to be held
at the farm of James Farrell May 30th.

Pietro Guzzetto, of Easton, Pa., is back
of a new cheese factory which started op-
erations at Martin’s Creek. The plant will
be known as the Martin’s Creek Italian
Cheese Factory.

The Beatrice Creamery Company recent-
ly declared the regular quarterly dividends
of 1% per cent on the preferred and 2%
per cent on the common stock.

The Hardwick (Vt.) Creamery is run-
ning. The plant is new, modernly equipped
and will, in addition to manufacturing but-
ter, sell milk and cream.

A company is being organized at Living-
ston, Mont., with $8,000 capital, to establish
a modern creamery to be equipped with re-
frigerating plant. The Commercial Club is
promoting the enterprise.

The Mulliken Co-operative
Company has been organized at Mulliken,
Mich. The officers are Hiram Peabody,
president; R. P. Jepson, secretary; J. B.
Reed, treasurer.

In a single day recently the Centralia
(111.) Creamery Company paid out. $1,700
for cream,

Creamery ©

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June 1, 1914

A Bank Promotes Dairying

The banker in the small town governs
to a large extent the activity of the sur-
rounding community. The combination of
a good bank and a community of progres-
sive farmers will improve a country, no
matter how good or how poor it may be.
The banker who endeavors to make all his
investments at home not only builds up the
town or city in which he may be located
but also lends a helping hand to anchoring
permanent agriculture, which eventually
leads to better homes and better citizen-
ship.

All of the institutions founded for the
future generations as well as the present
recognize agriculture as the country’s most
fundamental and important industry.

They also realize that the good dairy cow
with her ability to produce economical
human food and build up the fertility of
the land is indispensable to the most per-
manent type of farming.

At a recent meeting conducted by the
dairymen’s association at Afton, Iowa, the
Citizens’ Bank of that town had the follow-
ing offer read to the large audience by one
of the speakers:

“Believing that the territory tributary to
Afton is well adapted to the dairy interest,
and that this interest offers the most profit-
able use for our lands, we make the follow-
ing proposition in the hope that it will in-
cease the interest in dairying.

“First—To any resident of this territory
making satisfactory paper we will loan the
cost of two or more high-grade cows, Hol-
steins preferred, on one year’s time at 6
per cent, with the privilege of paying
monthly receipts therefrom on the paper.

“Second—Under the same conditions, to
any man or men wishing to purchase to-
gether a pure bred bull, we will loan the
cost of same for a year without interest.

“Third—With a view of having silos
built in the territory as a demonstration of
their value, we will loan on similar condi-
tions the cost of one silo in each of six
neighborhoods adjacent to Afton, for a
year without interest. We would have to
except the west and southwest territory as
already having several silos erected, and
as being more familiar with the value of
this feed.

“We trust that we will be called upon to
make good our proposition on all of these
offers.”

This bank should certainly be com-
mended for the offer made and the idea is
one which, if followed by all of the banks
of our towns, would be of great assistance
in promoting agriculture. This matter was
briefly referred to on our editorial page
May 15th.

Co-operation.

“The combination of the efforts of a large
number of people in producing, preparing
and distributing raw material is essential to
an economical supply of dairy products.”
So said Prof. H. C. Taylor of the Univer-
sity of Wisconsin in an address at Chicago
some weeks ago.

“What relation shall exist between the
milker and the man who owns the cows,
what between the owner of the milk or
cream and he who manufactures it into
cheese or butter?” asked Prof. Taylor.

“The spirit of co-operation is needed to
counteract the spirit of antagonism in the
modern industrial and commercial world.
In education the effort should be to em-
phasize the common interests to be gained
through harmonious concerted action of all
concerned rather than to the short-time in-
dividualistic point of view which nourishes
antagonism and retards the progress of
economy and equity in the economic world.

THE CREAMERY JOURNAL

Page 17

Established 1865

Beam, Turner Co.,

Philadelphia,

Pennsylvania

Butter, Cheese, Eggs, Poultry

Ask The Creamery Journal.

GEO. M. RITTENHOUSE

SAMUEL BINGAMAN

JUAN A. BABCOCK

GEO. M. RITTENHOUSE & CO.

154 Reade Street, NEW YORK

BUTTER AND EGGS

REFERENCES:—Importers and Traders National Bank; New York National Exchange Bank; All Commercial
Agencies, and The Creamery Journal.

“The true spirit of co-operation is com-
prehensive of the series of activities in-
volved in the supplying of the needs of a
people for a given product. The co-opera-
tion which binds one small group together
for purposes of waging war on other groups
simply intensifies the antagonism which ex-
ists. Such co-operation may be justified
temporarily to bind together scattered indi-
viduals into a corporate group which can
better carry on the struggle pending the
day of a broader co-operation that spans
the gap from producer to consumer.

“Harmonious action on the part of all
concerned from the dairyman who grooms
and milks the cows to the delivery boy who
leaves the cheese in the kitchen of the con-
sumer would mean greater profits for all
concerned.”

A Prosperous Creamery.

At the recent annual meeting at the
creamery at Comfort, Texas, it was shown
that during the past year they made 182,999
pounds of butter, and paid out for cream
during the same time $38,835.65. Eggs to
the value of $4,325 were bought during the
year. The creamery put out 40,209 pounds
more butter last year than for the preced-
ing 12 months. Directors were elected as
follows: William Wiedenfeld, A. S. Faltin,
Louis Widenfeld, Gus H. Lindner, Charles
Gass, Albert Faltin, Edwin Wiedenfeld.
The directors re-elected officers for the
year as follows: A. S. Faltin, president;
William Wiedenfeld, treasurer and mana-
ger. The stockholders received a cash
dividend of 8 per cent for the past year and
placed a nice sum into the surplus.

Peterson Company Now.

The incorporated name of F. W. Aiken
Company has been changed to D. E. Peter-
son ‘Company. Application for this change
was made on March 18th and permission
has been granted by the secretary of the
state of Pennsylvania. D. E. Peterson is
president of the corporation. He has been
connected with the firm of F. W. Aiken
‘Company since its organization and has
also had 30 years’ experience in the Phila-
delphia market. Needless to say, the affairs
of the concern are in good hands. The
company is located at 33-35 South Water
street.

F. J. Orth, a live young man who, in ad-
dition to being interested in the creamery
in his locality is also a breeder of Holstein
cattle, has announced himself for candi-
date on the democratic ticket for super-
visor in Black Hawk county. Iowa. Mr.
Orth lives near Jubilee and is secretary of
the Jubilee Creamery Company. Cream-
ery fellows seem to be getting into the po-
litical game pretty fast nowadays. And it
is well.

The report of the Akeley (Minn.) Co-op-
erative Creamery shows satisfactory pro-
ress being made. Joe Dugan, the butter-
maker, gives figures which show a healthy
increase in the amount of butter and other
products being handled by the organization.
The board of directors have decided to
issue an additional $1,400 worth of stock,
in denominations of $10 a share. O. F.
Hawkes has resigned as secretary and O. E.
Butler has been elected to succeed him.
The following are the officers and directors
of the creamery: Charles Andress, presi-
dent; E. J. Johnson, vice-president; Bert
Rodman, treasurer; O. E. Butler, secretary;
board of directors, Victor Olson, Herman
Schroeder, Olof Skoog and the officers.

In Cleveland butter quotations are still
made pretty largely on the Elgin basis.
This is also true in a number of other
places, such as Toledo, Indianapolis, etc.
There is reported to be a movement on
foot at Cleveland to get the Elgin people
to make their weekly price on Saturday
instead of Monday. The creameries find
that receipts of cream are heaviest on
Monday, and if the price were established
on Saturday precding it would be easier
for them to figure on their paying price.
It is reported that some Michigan cream-
eries have abandoned the Elgin quotations
on account of them coming in on Monday.

Last year the Ontonagon Valley Com-
pany’s plant at Ewen, Mich., had the most
prosperous season in its existence. The
creamery produced 70,369 pounds of butter,
and also turned out 1,746 gallons of ice
cream, against 55,579 pounds of butter and
940 gallons of ice cream for the previous
year. In buying and manufacturing this
cream the company paid out practically
$23,000, divided among about 170 farmers,
or on an average of about $135.

Twenty students of the Oregon Agricul-
tural College, toured the Willamette Valley
in an auto truck recently. The purpose
was to inspect creameries and the milk di-
vision of the Portland health department.
They were the guests of Dr. D. W. Mack
and City Milk ‘Chemist Galloway. The
party carried full camping equipment. Pro-
fessor R. R. Graves, dairy inspector of the
college, was in charge of the trip.

The Jackson (Mich.) Creamery Com-
pany, Francis street, has just completed
the installation of new and expensive ap-
paratus, including a $900 churn. The cream-
ery company is now capable of making
10,000 pounds of butter daily.

Herman Hagan, formerly of the Proph-
etstown, IIl., creamery, is now in charge of
the plant at Fremont, Minn.

Page 18

Butter, Eggs, Poultry

Fancy Creamery a Specialty

References:

—_=—>>>lI=Ll"U=U™"*h™™_5{_™Naoa={ i ~_ya™=_e=a=——ae—_—eeae——————

THE CREAMERY JOURNAL

John J. MacDonald

18 South Water Street
PHILADELPHIA

COMMISSION MERCHANT
43 Years’ Experience

Corn Exchange National Bank, Philadelphia; A. H. Barber & Co., Chicago; Bradstreet’s and
Dun’s Mercantile Agencies; Creamery Journal.

Lived’ ARMSTRONG & SWIFT Yee
Butter D t- tative,
ment. For. Butter, Eggs and Cheese ie Pa
Gicohent 321 G ae oN oe 2 TR EET pe ye wi YORK s Gihion,
Underhill REFERENCES: eae & ae oak Beak eae ages Tae agencies. Iowa

Improving the Quality of Our Butter

Hunter, Walton & Co., the butter house
of New York and ‘Chicago, have issued a
book of suggestions for improving the
quality of butter, the text matter being
written by Prof. Carl E. Lee, of the Uni-
versity of Wisconsin. The pamphlet con-
tains suggestive illustrations and helpful
information for the producer as well as
the manufacturer. Among other things,
Professor Lee says:

“Good butter is always in demand. It
can be made everywhere providing every-
thing possible is done to deliver to the
creameries good, clean-flavored milk and
‘cream, and every possible precaution is
taken to manufacture and present upon
the market a well made and well packed
product.

“During the past few months market
conditions have changed. The difference
in price paid for the highest and lowest
grades of butter has been gradually getting
wider, and the outlook for the future
seems to point toward a still greater vari-
ation. Therefore, the producer of tainted
milk and cream will not receive the usual
price for butter-fat unless good butter is
made.

“The competition resulting from the im-
portation of butter will influence the sell-
ing of the lower grades but it will not in-
jure the demand for good butter.

“The cream producers can say whether
or not the butter made from cream skim-
med on the farm shall have the quality
found in the butter made in factories re-
ceiving whole-milk.

“The results of the scoring exhibitions
of the College of Agriculture, University
of Wisconsin, show that the average qual-
ity of the butter made from cream skim-
med on the farm is fully two points lower
in quality than is the butter made in fac-
tories receiving nothing but whole-milk.
Good butter can be made from _ farm-
skimmed cream of clean flavor.

“The method employed in getting the
cream from the farm to the factory ‘bears
a direct relation to the quality of the but-
ter. Good cream collected one mile from
the factory at 7 a. m. and then hauled over
the country road for 8 or 10 hours is re-

duced in quality. The following methods
of delivering cream are in use and the
grade of cream decreases in the order
mentioned.

“1, Producer delivering his product
means personal contact with the butter-
maker.

“2, Producers in one community agree

to take turns to deliver the product.

“3. Shipping by rail.

“4. Cream haulers. They do all the
weighing and sampling of the cream, leav-
ing no chance for grading by the factory
operator.

“In several sections there has been a
marked improvement in the quality of the
butter shipped to the market. The efforts
of these creamerv companies have been
rewarded by an increased demand for the
butter and an advance in price sufficiently
high to pay the ‘buttermaker’s salary.”

Professor Lee’s work is preceded by a
statement about the new conditions con-
fronting the butter industry by Hunter,
Walton & Co., it being as follows:

“Our Mr. Somerville spent several weeks
in foreign countries last fall investigating
the dairy industry and learning, at first
hand, the kind of competition that the
‘creameries of our country will have to
contend with under the new tariff, and we
give below some facts that may be inter-
esting and helpful.

“To begin with, dairymen understand,
of course, that the duty on butter has been
reduced from 6c per pound to 2%c per
pound, and the bars against foreign in-
vasion have been let down just so much.

“As to quality and prices: Danish but-
ter is the finest and will compare favor-
ably with any butter made in this country,
and at certain seasons of the year, particu-
larly during the winter months, it is better
than most of the butter made _ in this
country at that time, because it is made
from whole-milk, under the best sanitary
conditions and also under government su-
pervision, and the experience of the past
season indicates that this butter can be
imported at an average cost of about 30c
a pound, New York, duty paid; so the
dairymen may know what they are up
against, even on their fine butter.

“New Zealand, Australian and Argentine
butters, while not as fine or quite as fresh
as the Danish, will have to be reckoned
with, and they cost about 27@29c, New
York, duty paid, and when the Panama
Canal is opened, which probably will ‘be
in a few months, the time from New Zea-
land and Australia to New York will be
about one month instead of two months,
as it is now by way of London and this
will insure fresher and better butter, and
probably a little lower cost for freight.
The seasons in these countries are just op-
posite to our seasons, their season of large
production being our winter months, so
that this fresh-made grass butter will come
intO competition with our winter make,

June 1, 1914

and also with our fine torage butter, so
that fine butter will have to be made and
the surplus stored at prices that will meet
this foreign competition.

“Siberian butter is the cheap butter of
Europe, especially in the summer and fall.
The production in Siberia has increased
wonderfully during the past 10 years, and
it is still increasing. The seasons in Si-
beria correspond with the seasons in this
country, and Siberian butter can be im-
ported at from about 22@26c, New York,
duty paid, according to quality. The best
of it will grade a good ‘First,’ and it can
be brought here in large quantities.

“Foreign packages may be somewhat of
a handicap, but the trade will gradually
get used to them, especially if foreign but-
ter can be bought cheaper than domestic
butter.

“The prices mentioned above are the
prices of the season just past. There is
a probability that the general prices on all
foreign butters will be a little lower the
coming season.

“Now, the thing for dairymen in this
country to do is to face the facts just as
they are and arrange their business to
meet these new conditions.

“In the first place, they must recognize
the fact that the average price for butter
will be lower during the next few years
than it has been during the past few years.

“Another thing they must realize, and
this is very important, is that because of
the competition of medium grades from
the other side, there will be a closer dis-
crimination on qualities of native butter,
and a wider difference between the value
of real fine butter and butter that is not
fine.

“Consequently, they must use every
means at their command to insure the pro-
duction of the finest quality at all seasons
so that they may receive for their product
the highest prices, for the creameries that

produce off-grade or faulty butter are go-

ing to lose out. That this will be the re-
sult there can be no question.

“The solution of this problem rests in
a large measure with the attitude taken by
the patron. If he will furnish to the

creamery fresh, clean,sweet milk or cream,

the battle will be more than half won; or,
to cover the whole ground in a word, if
every man connected with the dairy indus-
try, from the milking of the cow to the
marketing of the butter, will

no great harm can be done by foreign
competition. Meet it with fine quality and
intelligent marketing and the average re-
sults to the dairymen may be fully as good,
or even better, than they have been under
the old conditions.”

C. R. Cooper, general manager of the
New York Despatch Refrigerator Line and
the National Despatch Refrigerator Line,

announces that, beginning April 5th, S. E. ~

James has been traveling agent for theingy
line with headquarters in Suite 901-906
‘Merchants’ Loan and Trust building, Chi- —
cago.

Blecause the driver of one of their wagons —
drove over the cliff at Second street and
was killed in June last year, the Crescent
Creamery Comnany of St. Paul are suing
the city and the Omaha road for $1,000 to
cover the loss of two horses, wagon and
contents.

Fresno county, Cal., creameries are re-
ported to have paid out $75,000 to pro-
ducers in that county in a recent month.
And this in spite of the fact that only a
few years ago there was no such thing as
a creamery in Fresno county.

conecica
tiously and intelligently do his full E

Cae ethee Lake

_
*

June 1, 1914

THE CREAMERY JOURNAL

‘Getting a Local Creamery Started

A new creamery has been built at Mt.
Ayr, Iowa, and the commercial club of the

town has shown great interest in the
movement. The plant was erected by the
Hastings Industrial Company. Late in

May the State Dairy and Food Depart-
ment co-operated with the local people in
the holding of a number of meetings
throughout the county. It was at first
planned to have a big booster day in Mt.
Ayr, but this being an exceptionally busy
season, it was feared the farmers would
not be able to turn out, so six different
points were selected for holding evening
meetings through the county, beginning
on May 18th and concluding Saturday
evening, May 23d. At each of these meet-
ings G. H. Tellier, assistant state dairy
commissioner, spoke. He was accom-
panied by Mr. Sawyer, of the Hastings
Industrial Company. Local managers of
each of the meetings had been appointed
by the Mt. Ayr people, the managers in
most cases being men who were interested
to the greatest extent in dairying in the
various communities. This is a co-opera-
tive plant and is known as the Mt. Ayr
Creamery. Geo. S. Allyn is president, H.
H. Wilson is vice-president, Bert Teale is
treasurer and H. A. Fuller is secretary.
The directors are Alexander Maxwell, A.
R. Shrimplin, H. S. Tyrrel, J. W. Shieil
and C. H. Robinson. The officers and di-
rectors have been making good use of the
columns of the local newspaper in ex-
ploiting the creamery and they recently
printed the following sensible appeal to
the cream producers of their county:

“The business men and farmers of
Mount Ayr and vicinity are going to try
the experiment of conducting a successful
co-operative creamery. It must not fail.
Iowa has 512 creameries, and a majority
of these are being operated successfully
by the farmers on a_ co-operative basis.
What the farmers and business men of
other counties in Iowa have been doing
successfully for years we believe can be
done in Ringgold county. This creamery
is our first manufacturing plant. We pro-
pose to manufacture the raw product of
cream into butter and ice cream. A manu-
facturing plant to be successful must first
have the raw material to manufacture into
the finished product. If the producers of
cream in this vicinity will support the
creamery and boost for it, then its suc-
cess is assured.

“When the business men of Mount Ayr
were presented with certified statements
showing what the co-operative creameries
of lowa paid their patrons for butter-fat
last year and for previous years, and then
were shown what the farmers of this com-
munity had been paid by the centralizers,
it did not take these same business men
long to make up their minds that what
Mount Ayr needed most was a farmers’
co-operative creamery. The farmers had
known for years that the centralizers were
taking a large share of the profits of the
cow, and so they readily co-operated with
the business men in taking two-thirds of
the stock in the enterprise. As a result
Mount Ayr now has, no doubt, the best
creamery, ice cream and cold storage plant
in the state. It is true that a creamery
that might have answered our purpose for
several years could have been built for half
the money that this plant cost, yet an ice
cream plant and cold storage were deemed
quite essential, and we believe the wisdom
of building the better plant will in time be
conceded.

“According to the report of W. B. Bar-
ney, state dairy commissioner of lowa,
creamery butter shipped from this state by
our 512 creameries sold on an average last
year for 33.92c per nound. The farmers of
this community received on an average 25c
a pound for their butter-fat. These fig-
ures are eloquent, and no further appeal
should ‘be necessary to gain the loyal sup-
port of the farmers of this community for
the new creamery. Its success or failure
depends entirely on the farmer. If you
stand by the creamery, the creamery will

Page 19

stand by you. Its success means that you
will receive a price for your butter-fat
with the 20 per cent over-run added equal
to the price of the best creamery butter on
the New York market, which is always 1«
or so higher than Elgin prices. After de-
ducting the cost of manufacture, which
will be less as the number of patrons in
creases, it will be seen that our farmers
will get from 2@10c more for their butter
than the centralizers have ever paid them
The gain of the over-run alone means that
if you are now milking 10 cows you are
adding the equivalent of two cows more
to your herd without the labor of milking
them.

“Good cream is essential to good butter.
(Continued on page 22.)

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THE CREAMERY JOURNAL

June 1, 1914

Boys and Girls Milk Record Contest

By E, S. ESTEL, State Dairy Expert

One hundred and seventy-two boys and
girls in southern Iowa are now sending in
monthly reports to the office of the Iowa
State Diairy Association. These dairymen
and dairywomen of the future are keeping
complete records of the cows in the home
herd. As some of the more ambitious
youngsters are figuring the profit and loss
on as high as 14 animals, the results will
show the production of over 500 cows in
this territory.

The contest was started at the time the
special dairy train over the Burlington
Railroad covered this section of the state
and is the first of a series to be conducted
by the dairymen’s association. It has
been outlined to teach the boy how he can,
by devoting a few minutes each day, in-
crease the production of the dairy herd.

All boys and girls between the ages of
12 and 20 years were eligible to enter the
contest, provided they would keep records
on three or more cows for three months.
It was thought advisable to limit the first
contest to three months in order to encour-
age a larger number to enter. The con-
tests conducted in the future will probably
cover a full year, thus giving more helpful
information as to the value of the herd.
From the interest manifested by the boys
and girls who are now conducting the tests
the majority of them will keep up the
records during the remainder of the year.

Each contestant is furnished with a daily
record sheet which is hung up in the barn
behind the cows. He must provide him-
self with an accurate spring balance scale,
and after milking each cow each time the
number of pounds of milk given is re-
corded on the daily milk sheet.

Twice each month a sample of the milk
must be taken and tested to determine the
percentage of butter-fat it contains. When-
ever possible the contestants furnish a
small testing outfit and do the work them-
selves. However, in case the tester cannot
be secured the boys and girls take the sam-

The National

The publicity work for the National
Dairy Show, which will be held in Chicago
October 22d to 31st, inclusive, has already
begun.

In the first place, meetings and conven-
tions have been arranged as follows:

American Association Creamery Butter
Manufacturers—October 26th.

Holstein-Friesian Association of Amer-
ica—October 26th.

International Milk Dealers’ Association—
October 26th and 27th.

Conference, Secretaries of State Dairy-
men’s Associations—October 27th.

Official Dairy Instructors’ Association—
October 27th.

National Dairy Union—October 28th.

American Dairy Farmers’ Association—
October 28th.

‘Council of
October 28th.

National Association of Creamery Man-
agers and Owners—October 28th.

American Jersey Cattle Club—October
28th.

National Association of Ice Cream Man-
ufacturers—October 28th, 29th and 30th.

International Association of Dairy and
Milk Inspectors—October 29th,

the National Dairy Show—

ples of milk to the creamery or station,
where the test is made.

The kinds of feed used and the amount
of each fed are carefully recorded, in order
to determine the actual value of the cow.
Feed schedules giving the value of the com-
mon grains and roughages were furnished
the contestants. These place the figures on
the same ‘basis and make the result uniform.

Summary sheets are provided and all re-
sults are transferred to these each month.
Spaces are provided for all the necessary
data in the same manner as those used by
the testing association.

An essay not to exceed 500 words, de-
scribing the manner in which the work was
carried on and the benefit derived, must be
written by each contestant.

The awarding of prizes is based upon the
efforts and reports of the contestants and
not upon the production of the cows. Any
changes in improving the rations or making
the production of milk more economical is
considered, but it is realized that the boy
does not have the opportunity to select the
herd with which he is compelled to work.

The following score card is being used
to grade the contestants:

Accuracy
(All calculations concise and correct.)
Number of cows

(The larger the number of records kept the more
credit will be given.)

Neatness oo: v:0)e'e x s/oialnie sie cin haeielet ee eee anaes reteset ererats 20
(Manner in which reports are made.)
Completeness. of ‘details iio cermtetie eiereeieinions < 20

(Based upon details of recording feeds, condi-
tion of cows, etc.)

ESSAY nares o.0\c.evts doe 0 paleters Satelite tet nemeetennte ates elas 20

Perfect ‘scofe: « . 5 cic vias-s aletennie Gelaleieistereieistenitetetstel sts 100

Breeders of dairy cattle and dairy sup-
ply houses have assisted the association by
offering valuable prizes to the winners of
the contest. The three highest contestants
will receive their choice of a pure bred
Guernsey, Holstein or Jersey bull calf. The
other prizes offered are cream separators,
Babcock testers, milk scales, dairy publi-
cations, and, in some instances, cash.

Dairy Show

American Guernsey Cattle Club—Octo-
ber 29th.

Congress of Marketing—October 29th.

Milk Producers’ Association—October
30th.

Special days have been arranged as fol-
lows: Holstein day, October 26th; Ayr-
shire day, October 27th; Jersey day, Octo-
ber 28th; Guernsey day, October 29th;
Grange day, October 23d; County High
School Pupils’ day, October 24th; Women’s
Club day, October 26th; Railroad Dairy
Department Men’s day, October 27th; Milk
Dealers’ day, October 28th; Milk Produc-
ers’ day, October 29th; Ice 'Cream Manu-
facturers’ day, October 30th; School ‘Chil-
dren’s day, October 3lst.

The following reasons are suggested as
to why you should attend the national ex-
hibition:

You will have before you 1,500 cattle of
the leading breeds, enabling you to indulge
in intelligent comparison upon the relative
merits of these great cattle.

Practical experts on feeding and breed-
ing and proper direction of the farm will
address you on these topics daily.

Practical experts from the dairy division
of the United States Department of Agri-

June 1, 1914

THE CREAMERY JOURNAL

Page 2]

culture will give you daily visible demon-
strations of the relative value of cows.

You will see exhibits occupying 40,000
square feet of floor space, arranged artis-
tically, which include the best in everything
that a dairy farmer, ice cream manufac-
turer, a buttermaker, a creameryman, or
anyone else connected with good farming
or dairy needs in his business.

Practical buttermakers operating a full-
sized creamery.

Practical milk dealers operating a coun-
try milk bottling plant, showing all that
happens to milk between producer and
consumer.

Milking machine demonstrations.

Practical ice cream manufacturers oper-
ating a full-sized plant.

Butter, milk, cream and cheese exhibits
from all over the United States.

New Colorado Creamery.

The Las Animas Creamery at Las Ani-
mas, Colo., was opened recently. It is
owned and managed by V. G. Stephenson.
The plant has been in process of organiza-
tion, building an equipment for _ several
months. It is provided with modern ma-
chinery and is sufficiently large to take care
of the product of 500 cows daily at the
start. Ice cream will be made in addition
to the manufacture of butter It is possi-
ble also that a little later on sweet milk and
cream may be bottled and sold.

Coyne Brothers, Chicaga, report that
their receipts of butter since January Ist
this year exceeded considerably their re-
ceipts during the same period last year,
and last year they handled more butter
than in any year previous. This is evi-
dence of their service. They anticipate a
heavier business this year because the
Chicago market is especially attractive,
and with their cooling plant installed last
spring they are prepared to take care of
an increased business and give it the atten-
tion it deserves.

B. H. Wing, who previously held the
majority of stock in the Cairo (Ill.) Cream-
ery Company, is now sole owner. A very
large amount of new machinery has been
placed, and the plant made modern in ev-
ery way for the manufacture of butter and
ice cream. Roy and Harry Strong,
nephews of Mr. Wing, who come _ from
‘Cleveland, Ohio, have been placed in charge
of the plant, the former in the office and
the latter in the manufacturing department.
This will leave Mr. Wing free to look after
the outside business which occupies most
of his time.

The Manito (Ill.) ‘Creamery Company
have recently landed a contract with Peoria
firms which calls for a ton of butter per
week. The factory is in a better position
to sell butter than at any other time since
they commenced operations. The _ stock-
holders have authorized the directors to
engage H. W. Van Dyke, the present but-
termaker, for another year.

There is greater activity in the extension
of dairying near Ladysmith, Wis. Farm
values have doubled in this county in the
last four years. In several portions of the
county carloads of improved stock have
been brought in this spring. Several new
creameries have been added in the last
year and all of those in the county have
greatly increased their output.

Fire of unknown origin totally destroyed
the large building of the Nashville Cream-
ery Company, on the Nolensville Pike, near
the Tennessee Central Railroad crossing

near Nashville, Tenn. The fire department
were prevented from reaching the building
by a large creek which surrounded that sec-
tion and were unable to control the flames,
which had gained much headway by the
time they arrived. The entire building,
with contents, was destroyed. The loss is
partly covered by insurance.

The White Pine Creamery’s equipment,
located at Ashville, N. C., now represents
an expenditure of something over $50,000,
including the improvements that have been
made recently. Pasteurizing and cooling
apparatus has been installed and an addi-
tional ice machine provided. The plant is

constructed of brick and is _ fire-proof
throughout. They manufacture both ice
cream and butter.

The Mentor (Minn.) creamery will be

finished about the middle of June and ready
for active operations. A co-operative com-
pany is putting up the building, and $3,000
in stock has been subscribed by local peo-
ple since the first of the year. H. E.
Mitchell is president and Marius Chris-
tianson, county commissioner from that
district, is secretary.

A site for the new creamery was selected
at Deep River, Minn. It is at the junction
of the Minneapolis & Rainy River railway
and the Great Northern, and consists of
four lots facing both the roads. The site
affords an ideal opportunity for drainage
into the Deer river. It is expected work of
constructing the building will soon start.

August Lundquist was recently elected
president of Kandiyohi Central ‘Creamery
Association near Willmar, Minn., and C. J.
Nelson secretary. The sum of $3,642 was
paid the present stockholders of the asso-
ciation for the creamery plant, ice house
and buttermaker’s residence. The new by-
laws provide that stock shall be limited to
actual patrons.

During the month of April this year meat
and dairy products to the amount of $9,301,-
538 were exported from the United States.
In April, 1913, $11,313,436 of the same prod-
ucts were exported. During the ten months
ending with April, 1914, 113,211,648 pounds
of meat and dairy products were exported
and for the year previous, for the same 10
months, 104,813,574 pounds.

Robert Evans and E. F. Dav. proprietors
of the Michigan Dairy Company, a cream-
ery concern at St. Johns, Mich., who left
that city some time ago, were arrested re-
cently on warrants charging them with do-
ing business under fictitious names and fail-
ing to file proper affidavits with the county
clerk.

The Helena (Mont.) Creamery Company
is now putting out a new brand of butter
called the “Special Helena Brand.” F. L.
Dissby is manager. He had eight years
practical experience in Ohio before going
to Montana and since locating in the west
has taken special work at the Bozeman
school.

D. D. Watson & Bro., of Oakland, Cal.,
are planning on establishing a modern
creamery on their father’s ranch southeast
of Arbuckle, and by fall intend to have it
in running order. They now have 120 acres
of alfalfa and intend keeping 120 cows.
They will market their product in Oakland.

H. S. Pennypacker, Philadelphia commis-
sion merchant, advises us that since May
11th he has been located at 102 Vine street.

He was formerly at 310 North Front
street. In his new location his facilities
are greatly improved for the accommoda
tion of his growing business. His special
ties are eggs, poultry and butter His
special brand of butter is “Holly-Brook.”

Allan R. Bates, who for a number of
years has been head buttermaker for the«
Modesto (Cal.) Creamery, has accepted
the management of the new co-operative
plant to be built at Madera. Mr. Bates is
president of the California Creamery Op-
erators’ Association.

The executive committee of the Farmers’

Creamery Company, of Fredericksburg, Va.,
have arranged to have the work on their
plant started very shortly. It will be built
after the manner suggested by the United
States Department of Agriculture.

was insulated with

Water-Proof

Lith Insulation

It is guaranteed absolutely. The extra effi-
ciency that it will give your refrizerator
walls will reduce your refrigerating expense fully
50 per cent. Prceparedin large sheets 18x48 inches.
This is twice the size of ordinary insulation, there-
fore it leaves only half the number of joints or cracks
for possible air leaks. Write for big Free Book—
“Insulation for Cold Temperatures.’’ Also learn about

Union Cork Board

—the insulating material made of pure cork granules
and asphaltum. Contains most pure cork of any insu-
lating material—14 lbs. pure _cork to every square
foot one inch in thickness. Write for Free Book.

Union Fibre Co.
105 Union St., Winona, Minn.

Page 22

THE CREAMERY JOURNAL

June 1, 1914

e : . es

Getting a Local Creamery Started

(Continued from page 19)

We desire to have our butter score high
in the market so that we can command the
highest price, and therefore be able to pay
the farmers proportionately for their
cream. The price you receive for your
cream will be based on the quality of the
butter made. From now on the patrons
of the Mount Ayr creamery will receive
butter checks, and they may be assured
that they are receiving the market price for
their butter, just as they are now assured
when they sell their hogs that they are
getting the market price. Heretofore the
farmers have been receiving cream checks,
and the price they have received for their
butter-fat has been invariably less than
the market price for butter, notwithstand-
ing the over-run of 20 per cent.

“The success of the new creamery means
an added income to every producer of
cream. It means more wealth to the com-
munity, and it means better prices for
Ringgold county farms. Already it has
been an incentive to the improvement of
our stock.

“Tn addition to all this it means less soil

exhaustion. It has been demonstrated that
in the shipment from the community of a
ton of butter worth, say $600, only about
64c worth of soil fertility has been ex-
hausted, while in the shipment of a ton of
corn worth from $14 to $20 the loss of soil
fertility equals $8.

“Butter is now selling on the market for
25c a pound, and in view of the opening
of our new creamery the centralizers are
now paying for butter-fat within 3c of the
price of butter. This is 2c better than they
have ever done before under the present
combine, and this only serves to emphasize
the fact that it is to the interests of the
farmers to stand by their own creamery or
by lack of support help kill the goose that
proposes to lay golden eggs for them.
Already the farmers are reaping the bene-
fits of the new creamery, even before the
whistle has blown. The patron of the
creamery who is not a stockholder stands
on the same footing as the stockholder.
Every person who patronizes the cream-
ery will be charged lc a pound toll for the
use of the churn and other machinery.
It is hoped that this amount will pay the
stockholders a fair rate of interest on the
money they have loaned to start the enter-
prise, and at the same time cover depreci-
ation, possible break in the machinery, etc.
So the non-stockholder should feel grate-
ful to his neighbor who was willing to loan
$100 to the project and was willing to take
a chance in order to help the farming com-
munity get all that was coming to them
in the way of profits from the cow. So
the producer of cream, no matter whether
he is a stockholder or not, should feel just
the same interest in the plant as the farmer
who owns a share of stock. The success
of the creamery depends just as much on
one as it does on the other, and its failure
will depreciate the value of all farms alike.
The cent of toll charge for the use of the
machinery puts all on an equal footing.
Already the farmer who sells cream to the
centralizers is paying a toll of 2c a pound
on butter-fat to the local buyer who makes
the test for the other fellow, and still they

derive no benefit from the over-run. Twen-
ty pounds of butter-fat will produce 24
pounds of butter, and that extra four
pounds of butter means $1 extra to the

producer on the quotation of
creamery butter.

“We realize that with this new venture,
the same as with every other project which
is intended to heln the community, there

present

will be those who will predict its failure.
There were those who opposed the com-
ing of the telephone, and refused to help
build mutual lines in the country. But the
mutual telephone is a co-operative institu-
tion, and it has succeeded. There were
those who refused to put up a rural deliv-
ery box when rural routes were first estab-
lished, and still the rural route and the en-
tire mail system is a co-operative institu-
tion. With the rural routes, the govern-
ment financed the enterprise and most of
the rural routes are now self-sustaining.
In Canada the government finances co-
operative creameries, and when they have
paid for themselves they are turned over
to the farmers who have petitioned the gov-
ernment for a creamery. The Mount Ayr
Creamery has been built exactly on the
Canadian plan, only that our business men
and farmers were of necessity compelled
to do their own financing, as our govern-
ment has not yet gone into the creamery
business to the extent of building plants.

“Co-operation in road building has given
Ringgold county a reputation all over the
Union for the best county roads in Iowa.
The same boosting spirit and loyal support
will make our new creamery one of the
most successful farmers’ co-operative
plants in Iowa.”

Getting Good Material.

Securing good cream is the most diff-
cult question that confronts us. Paying
according to quality would seem an ef-
fective remedy, but so few of us have this
system in operation that we can hardly
consider it an issue in this article.

An observant buttermaker of much ex-
perience knows well that it is easier to
educate patrons than to force them. You
must single out your patrons, and study
them thoroughly, so that you will know
how to handle each individual patron in
the way that will do the most good; not
giving anyone an advantage over another,
but each in the way that will reach his
disposition best. If some, after doing all
you can for them, still insist on bringing
poor cream, tell them they will have to
“Salute your flag,” or you will hand them
their passports.

After gaining your patron’s ‘confidence
proceed thusly: His milking place must
be clean and free from bad odors. The
milk must be separated at once and the
cream cooled before adding it to ‘cool
cream. Keep the cream in cold water and
where the air is pure, and deliver at least
four times a week in summer and three
times in winter. The cows should not be
allowed in a filthy place. The utensils
should be kept very clean, especially about
the separator, where he must be particular
to use medium hot water and washing
compound; then scald and leave in the sun.

The buttermaker must use an abundance
of good starter. Demand a strictly No. 1
article of milk for same, as butter is never
better than its starter. Use good salt, free
from lumps, and color that has been well
kept, not frozen or overheated. Get a
good ‘brand of starter culture, salt, color,
etc., and stick to them; changes cause ir-
regularity in work.

Keep yourself and the creamery clean,
also the surroundings. Set an example.
Keep a sample of nice, sweet cream on
hand to show to a doubting patron whose
cream is not as good as it might be. Have
him sample the good cream, and then his.
Some people mean well enough, but they
are off in their judgment, and it is up to
the buttermaker to create the right feeling
in them, to show them that their cream can
be improved.

Water is part of the raw material of

butter, termed moisture, and it plays an
important part, too. See that it is clean
and pure.—E. P. Conway, Goodell, Iowa.

[Paper prepared for Iowa River Buttermakers’ and
Dairy Boosters Convention, Garner, Iowa.]

Picnic Season.

It will not be long now until the picnic
season will be in full bloom all over the
country; in fact, many picnics have already
been held. The picnic, however, which
provides for some feature of interest and
instruction of value to the picnickers is the
picnic worth while. The National Dairy
Show management would be glad to say a
few words to the managers of picnics ar-
ranged for this season, particularly in the
central states, so that a matter of mutual
interest may be discussed. Therefore, if
our friends who contemplate holding pic-
nics for folks interested in topics of dairy-
ing will send the manager’s name and ad-
dress to the National Dairy Show office,
817 Exchange avenue, Chicago, it will be
appreciated.

There is considerable interest ‘being
manifested at Mt. Pleasant, Tenn., among
the farmers looking to the establishment
of a co-operative creamery, with a supply
of from 800 to 1,000 cows within a radius
of six miles of Mt. Pleasant. The matter
is being discussed favorably by the farm-
ers and business men, and meetings have
been held. Arrangements had been made
to have Joseph R. Keithley, a creamery ex-
pert connected with the agricultural de-
partment of the United States government,
talk the matter over with the interested
parties.

The Oak Park (Minn.) Co-operative
Creamery Association has been formed
and articles were filed. The first officers
are: President, A. T. Lund; vice-presi-
dent, ‘Chas. Swanson; secretary, T. D. Max-

son; treasurer, John E. Jensen; directors,
D. ‘McKinnon, Tom Olson and H. H.
Meyer. All of the directors are enthusi-

astic boosters for the creamery and under
the management it is predicted locally that
the project will prove an entire success.

Want Clearings

A ener CREAMERY for sale at a bargain
Address J. A. Martin, Norman Station, Indiana, R. R.

THREE SETS milk and milk sugar condensing
machinery for sale. Apply Box K, The Creamery
Journal.

HTT

WANTED— Position as buttermaker or Ice Cream
maker. Fifteen years’ experience. L., care of
The Creamery Journal.

WANTED—Information regarding good creamery
for sale. Send description and price. Northwestern
Business Agency, Minneapolis, Minn.

FOR SALE OR _ RENT—Good brick creamery
building with up-to-date machinery including refrig-
erating plant. County seat town. Good chance for
live buttermaker. J. H. Platt, Montezuma, Iowa.

FOR SALE—A modern creamery and cold stor-
age plant. Located in the midst of a large, west-
ern government irrigation project. 150,000 acres ir-
rigated land tributary. Write for further particulars.
B. F., care Creamery Journal.

FOR SALE—An established milk business that is
growing very fast. In the finest climate in the
south. Equipment all new. Nothing better. If you
have some money I can turn over to you a payin
proposition. Act quick. ‘‘Milk Business,” care o
The Creamery Journal

POSITION ,WANTED— By Danish buttermaket
with ten years’ experience in whole-milk and hand
separator plants. Dairy school graduate. Understand
all up-to-date methods and can furnish A No. 1
references. Can come on short notice. Please state
wages and full particulars in first letter. Address
H. C Jochumsen, Bark River, Mich.

——— nt Oe eee ee oe oe

AER Y—
ie ' y —

—— ere

‘CREAM!

sesahett

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THE FACTORY TUBULAR

gpa development of a creamery to its

highest output at the lowest expenditure

a7 of time and money is what the installation

| Te! of the SHARPLES TUBULAR CREAM
pie SEPARATOR accomplishes.

The almost frictionless ball bearing from which the tubular bowl
hangs requires but little power. Because of this absence of friction,
the machine consumes but two gallons of oil a year.

Suspended by a single ball bearing, the tubular bowl is capable of
a great number of revolutions a minute, and this speed affords the
greatest centrifugal (or skimming) force.

Send for the Factory Tubular Book
THE SHARPLES SEPARATOR CO.

WEST CHESTER, PA.

: Chicago, IIl. Dallas, Texas Minneapolis, Minn. Kansas City, Mo. Toronto, Can.
2 em San Francisco, Cal. Portland, Ore. Omaha, Neb. Winnipeg, Can. Agencies Everywhere

y
BHREHBREHEHEHEHEHEBHEHEHRHEBEHHESBHE EE

SSF el

—— —
—_—_—

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The Quality Starter Can

THE TRUNNION STARTER CAN}

When we brought out the Trunnion we had
the one definite object of producing the very
best apparatus for making starters.

To this end we provided every convenience
to reduce the work and increase the certainty
of good starter. There are no gates—no need
of them; you tilt the can and pour the starter
through a spout. We provided a clutch pulley;
a crank to turn the agitator when power is off;

The use of a good starter is a
necessity in scientific buttermaking.
Doing without it is trusting too
much to luck. To get the greatest
benefit you want the best starter,
and you require good apparatus for
making it.

1
made the agitator removable by simply raising :
it a few inches. We supported the gearing by .
the frame and relieved the can of the strain. -
We built it heavier, more durable. The demand |
for it shows that we supplied a want.

You ought to have a Trunnion. There isi
no other like it. No other has the good points
It costs more than any other; it is worth more.

We also make the Victor Starter Can; a plain can; sani-
tary; contains every necessity for starter making; C. P. quality;
sells for less than the Trunnion and is a better value than any

can except the Trunnion.

A circular describes all styles of C. P. starter cans. Ask

for a copy.

THE CREAMERY PACKAGE MFG. COMPANY

Chicago, Il.
Toledo, Ohio
Waterloo, Iowa

Philadelphia, Pa.

Minneapolis, Minn.

Kansas City, Mo.
Albany, N. Y.
Omaha, Neb.

THE

CREAMERY

The National
Creamery
Magazine

VOL. XXV NO. 10 WATERLOO, IOWA, JUNE 15, 1914 ONE DOLLAR A YEAR

Quincy MarketColdStorage

UTTUUUVTTUVUUTUELLTTUVULNVULCHUAL ALCL ULLCAUULCGLCLCULLCULLCULCLAUPLCHEELLCUP ULL UUL LCL CLEC FETE RTL ina Ill My te ae MTT
AONYOUUOOAQVOUYEOUCUOUUOOOUYOOUOOLUCOEUUORUCOA AOE DOOOTOUAOOE WDANANLNUIULLY UUNUNNLONUUNUNNNI | | |

IBERAL advances. The largest and best butter house,
1,500,000 cubic feet, exclusively for butter. The only cold
storage building i in New England used exclusively for butter.

—The only cold storage in Boston proper with track con-
nections, and the only cold storage in Boston on the Union
Freight Railway, connecting with all railroads entering Boston.

By shipping carlots direct to the Quincy, care of
Union Freight Railway, your goods will be received
without cost to you for either switching or teaming.

Published by FRED L. KIMBALL CO., Waterloo, Iowa

TUTTU ULE T ETT

No. 120, capacity 12,000 lbs. per hour
Belt power driven style

No. 106, capacity 2,000 lbs. per hour

Steam turbine driven

No. 100, capacity 1,000 lbs. per hour

Hand driven style

De Laval Milk Clarifiers

PARE DEES SPR

FPR

Have been installed by the most progressive milk dealers all
over the country. Here are just a few De Laval installations:

Sheffield Farms—Slawson-Decker
Co., New York City (25 clari-
fiers). j

Borden’s Condensed Milk Co.,
New York City (16 clarifiers).

Queen City Dairy Co., Buffalo,
INepeye.

Abbott’s Alderney Dairies, Phila-
delphia, Pa.

Wills-Jones-McEwen Co., Phila-
delphia, Pa.

McJunkin, Straight Dairy Co.,
Pittsburgh, Pa.

Hershey Chocolate Co., Hershey,
Pas

Bowman Dairy Co., Chicago, Ill.

United Sanitary Dairy, Chicago, III.

Ira J. Mix, Chicago, II.

Libby, McNeill & Libby, Chicago,
Il.

Alden Bros., Boston, Mass.

Tait Bros., Springfield, Mass.

A. D. Perry, Worcester, Mass.

Belle-Vernon-Mapes Dairy Co.,
Cleveland, Ohio.

Columbus Pure Milk Co., Colum-
bus, Ohio.

Port Huron Creamery Co., Port
Huron, Mich.

Towar’s Wayne (Co. Creamery,
_ Detroit, Mich.

Geo. M. Oyster Jr., Washington,
ID (C,

Gardiner Dairy Co., Baltimore,
Md.

Roby Farm Dairy, Nashua, N. H.

New Haven Dairy Co. New
Haven, Conn.

Roanoke Dairy Co., Roanoke, Va.

Geo. Shaheen, Jacksonville, Fla.

Cloverlands Dairy Co., New Or-
leanisamlecds

D. H. Ewing’s Sons, Louisville,
Ky.

Galveston Model Dairy, Inc., Gal-
veston, Texas.

Cedarburg Milk Co., Milwaukee,
Wis.

Cloverleaf Dairy, Salt Lake City,
Utah.

Los Angeles Creamery Co., Los
Angeles, Calif.

Dairy Delivery Co., San Francisco,
Calif.

J. C. Norton, Phoenix, Ariz.
Cloverleaf Dairy Co., Minneapolis,
Minn.
Pevely Dairy 'Co., St. Louis, Mo.
Montana Dairy Co., Butte, Mont.
Keystone Dairy Co., Hoboken,
INE I
Damascus
Ore.
Seattle Dairy, Seattle, Wash.

Creamery, Portland,

Carlyle Dairy, Calgary, Alta., Can..

Standard Milk Co., Vancouver, B.
GeaGan:

Carson Hygienic Dairy, Winnipeg,
Man., Can.

Farmers’ Co-op. Creamery, St.
Johns, IN: -B. (Gan:

Scotia Pure Milk Co., Halifax,
Nova Scotia, Can.

Ottawa City Dairy, Ottawa, Ont.,
Cant

City Dairy Co., Ltd, Boronto;
Ont. Gane

J. D. Duncan Co., Montreal, Que.,
Can,

J. J. Joubert, Montreal, Que., Can.

Dominion Dairy & Produce Co.,
Regina, Saskatoon, Can.

An actual demonstration of what can be accomplished with a De Laval Milk

Clarifier will be gladly accorded to any responsible milk dealer or producer.

THE DE LAVAL SEPARATOR COMPANY

165 Broadway, NEW YORK: 29 E. Madison St., CHICAGO: 101 Drumm St., SAN FRANCISCO

Hee eee

TTUTUTREEETTOCUFRECACHULGETITRORETREAE TULL EGLET EPO EROEREEAEEOEIEEO IO EITEIDETELOERETEO RCO UULEL EE

HEE eee

PUPVUUELUELLUDDARDHODDANELUDEDIELI ADELE

HHH

Che Creamery Sournal.

The Wational Creamery Magazine

Vol. XXV_ No. 10 WATERLOO, IOWA, JUNE 15, 1914 One Dollar a Year
John Helms, New Richland—c............ -. I2%
' Alfred V. Ahrentzen, Faribault—c......... a ft OS
Mi t 9 Fi : S e ee se OD lald Si Me ciety eiale 6 erets sn OF
OT anson, AUAIINSO—C vin cinigie da din ra woe fe, 618 NY
Innesota s rirs corin Oscar Bergseth, Lyleme.. 20020200 01 4
g A. W. Heinz, ’Hastings—e.00 0000000000 00000 91%
N. C. Siverling, Glenville—c...........00s00- 93
> Kies B. W. Steinhaus, Elysian—m........-+0+s00+- 9244
There were 302 butter and 16 cheese en- Third District. iis Garlie, Barrett CoA RE occ r: ts 9014
tries in the first contest conducted this W. E. Redman, Montrose—m.. ............. 96 oseph Brey, Winona—c...........+....-+++- 1%
i ; “r li sy A. fonpeidel,, \Claremont—iil. J. cules vies lasecee WY
year by the Minnesota Dairy & Food De- Richard A. 2 ee ngs cei aks ve ines hehe Ter ota cs Sane ce 93%
partment. The butter was scored by M. Berisha A geeks cl Elmer P. Hanson, Hartman—c............... NY,
Sondergaard and O. A. Storvick, cheese W™ Johnson, Bap ee ge ace ie 93% fea age emumone Se meaner pet 7 A,
- A . i istrict. es 1 oS Cf, SMIEGS WEIS as oc bic. aioe sc s.exs « 92Y,
being judged by A. W. Parkin and John J. Carl O. Johnson, Trail—c. 93 John Christianson, Northfield, R. 4—m....... 921,
Roch, and the following statements were , Sinth ree RIES a ir as Wi sHanley, Caledonia—e.). os s0 ces, ce nn. 1Y%
Dee aA 1x istrict, ieeb, Clarke; Ash by—Gecarca.cce ohare telawes sc 92
proved ae gaa tt well a f Mrs. K. J. Mokler, Little Falls—c........... 941% Chas. Wobbrock, Medford—m................ 92%
e quality o e butter as we Sue Geo. W. Peterson, Shafer—m....:............ 94 Sam (Nelson, Twin Lakes—ma.. 0.2.0: i.20.-: 94
the cheese showed the effects of being made Chichae Ferd Jacobson, Ellendale—m...............+- 92¥5
at the time when the Teas were Me emece Sam eek Pine wislatidteect eee cr see 95% Ra ae Orne ae er resp MaRS MEL on
out on new grass. It is a very difficult c—Cream class. MSIE LAGCSaT Aldon ine ee 014,
matter to produce butter and cheese of the m-—-Whole-nilk class, | Frank J. W olesky, Waseca—m............... 92%
highest quality just at that time. There rirsT EDUCATIONAL CONTEST—JUNE, 1914. © © fhoen, Westport—c...........-.--1+0- a
is a lack of flavor. Although there were First District. E. B. Mee Racha cere ee 93
but very few entries that scored below 90, Score C. L. Walther, Waldorf—m................... 92%
the average score was not as high as we Be at eda ag Wat egies Bianelole ofa sca eeets a) , R. P. Christenson, West Concord—c.......... 924
7 kK . Johnson, WL eis av eta ey wis tsiat altateran stletie. seis ¥ WN. Ag me. Wansiie, Re Toi... feel ces IY
shall expect in the next month’s contest. Arnie Clifgard, yankee ue Ree Rn ie Sion 9034 G. ne ee Non niind as : Pa ie 9377
It can be plainly seen that the makers were Chris Jenson, Garfur—c..............0+-0.5: 91% LL. A, Larson, Blooming Prairie,
laboring under difficulties both as to flavor ee teh ae ew UN ae Metre ne harcore SH cioie soe ee 0: Bites Lp ae RG «sia KPa ots
and workmanship. A defect very common AT Persons etacoe. ae seer ete e eto wee ve 5 2 2 ae -olikows cl, -lainview—c
a ; seals eg one tech Reais 3 Oy, He Betereon,):V asa—misewee-o.00.cs ve sqne ets
in the butter was a coarse, Digitivestastes AN Pe Stager Wiverne=ic.. ccs. sas oee nose 903%, James Riaasesn: Witctad 2b 7 1 RAE ae
where the butter was heavily salted. If Oe eee Ee eee ae Ber eek cee 90% Theo Sande Dakota —-cuasee mein. tt ceebs
: fs aris ristianson, ew M1 WAC 5 rie ware 2 Ase Js Elberia Wiutoka—oml vatertess avian cae 2
the salt was light, then there was a lack AS TE Danheim, Nicolle tame te ereteistel eyo eroieversie 92% moos Bicidiiekeonts eracitend
of flavor, or what is commonly called ‘flat.’ D. W. Peterson, Windom—c..............00. 90% H. A. Hendricks, Albert Lea—m
A few entries showed up with the usual e C. faz Dae eT Sa ootaaun bl Dee EDOE eee Julius & Ramsey, Myrtle—c Fe eer i: A Cee
E ris Jenson, bique( es 55 ea Aaa aS ocimeraoa a % Edw. O. Prestegaard, Northwood, Iowz S225. 94%
old Eacamt flavor. There WyeuE only a few DD: Dr sorenson, Sherburné—c...1..5...:5--.-- 92M Geo. Heine (acer ame sire yok 91%
entries of butter criticised as being loose M. A. Nielson, Lake Benton—c............... 93 Fred Peterson, Manchester—m..........,.--. 95%
and leaky in body; more being of a pasty oe Cc. Ber neot S omiaoe Be ivoreteitele es oe ae ce Ed Anderson, Hayward—m............-..:-+- 9134
: : : enius Nielson, GW! Prague is eos Seger tevere snare A, Harry A. Cotton, Dodge Center—c........... 90%
character. This. defective body is usually GASES Rausch; Mapleton—m.5 ...ceshnenent nce 91% Wm. Gildemeister, Rushford, R. 4—c.......... 91%
caused by churning at a very low tempera- Anton Madson, Morgan—c................... 91Y OF WAS Hartz, Prosper—c RrohsteN ne retcan valerate chem oe 90%
ture, thus causing difficulty in producing A. Geo. Nelson, St. James—c................ 9134 M. P. Mortenson, Albert Lea (comp)—m.... 94°
the right granule. This, together with over- hte een Bron aes Sscobe 1 Siete eters a2 Ye es Third District.
working, is usually the cause of a close Soren Kristenson, Kiester—m................. 93% A. T. Radke, Hamburg—m.................. 92
grained or pasty body. We would suggest aS J. ooo ee MER SCN Sin et 95 ene H page Coens a ween ener eee eee 9334
ci Alex Johnson, New TIPE Oller sie ae tee 93 z. C. Peterson, Brookfield—m................ 92
that the buttermakers be very careful in 47°", °Cchons, Mankato_—m. 0. lll! 93% Geo. A. Holmes, Biscay—m............4.... 92
adjusting the churning temperatures so that ©, H..Gronseth, Waterville—m............... 93%, HH. W. Hanschen, Hector—m................. 92
the butter will come in a firm yet pliable ie = aoe Mt. Lake—c Roni Sy ae reas 2 9234 eT L. eh as peereiaas SHoniee bee 92%
aes = ; = beters, Rappadan—m) 0. ence ke cece nn 92 arence QO. Johnson, Murdock—C............. 2
condition se that it can be worked until Max J. Renner, Sprenneldene csteie Ritesavaretept iets 9332 Andrew C. Engelhard, Richmond—c.......... 93%
= E. Jeppeson, Garden City—c........... 931 au indholm, UPGHIEIG—— Cate. s die sjais oss Vicine 92
the color is straight and stop working be- 7 Jeppeson, eS Sees ** 93% Paul Lindholm, Litchfield
fore the grain is broken. A few of the en- Se Dene Pears Genter—eniiinese: 91% ee ny (A = island =m) a aaconcene 93
“ , , re ebmaberg, Halls—cy./)as)01.1e02 es eeree nes 91 s. E. Dennison, Beltrami—c...........--..--- 9
tries Guns mottled in color. This defect Aug. rensba, Haste Wakes cies usps. side's 924 HA. Wangerin, Henderson—c..---....-...-.- 91
Is very objectionable and sometimes not p ©, Anderson, Garvin—c................... Cie? ABurrih es OTe rib Ct GE ie aoe wouecr Teor 94
so easily prevented at this time of the year. N. J. Ashleson, St. Peter—c................. 923, W._E. Cleveland, Darwin—m................. 92%
Although there were quite a number of en- 5. H. Hagen, Jackson—c..................... ES I EE eet a SC Cee =
= 2 - Oscar N. Johnson, Comfrey—c.......... 921% Geo. SWar Hagberg, GCokato— moe < oe slices ws 95%
h h 1 1 h J , Vie ioe cilia faiele saline! nr etee « 921% -
tries high in salt content, only two or three Ernest Johnson, Lafayette—m................ 93% O. W._Brown, Annandale—c................. 91
Teceived a cut on the score for being gritty . Thos. A. Aalid, Alpha—c...............0000. 92 A. G. Redman, Buffalo—c................-..- 9234
in salt. C o Jenson, Wrahasa=-cieee ee ee rife ec. 92% a pens peat weet eee e eee eee eee eee
: wae iiiess MPastonecceia. sams ataween coc: 92! . W. Olson, Hawick—c
“The packages were very fine, with a TRO! Gables, anaes R eet PE ar te ile Bertel P. Jurgens, Litchfield—m
few exceptions. Buttermakers should be Otto Schmidt, Truman—c.................... 90%, Theo Peterson, Maple Plaine—m
ful i ki b both f h RoveRenister a bes 9254 J. Hanson, Clarissa—c
WS WES Clie Soe Foo otiaing ace 2 E SSL ACLs ST Ss OC IO a He
eo. a In pac 4a utter, ee et a F. XC. eokke, Bdgentot cece eee he 90 * ‘W. E. Redman, Mount Rose—m
pack et an fy pga oy fier f a Chris Drivdahl, St. Peter (comp.)—c......... 9134 pram I Nase, ae oo onset re tec ease ee Boer
nackage is clean and neatly finished. Care artis : ® “Anderson, Belerade—c. 22. 222. 0.---0-- 913
Second District. OORES| Weber.” Rockford==m. sf oc fos ee oe 92 i

in this matter always helps to show the T. Fisher

4 Owatomta—sni cic kepsese oda ss saleuda love. acota 924% ioe, EE Maple Bake —an occ oc) Jos ain« 91%
product up at its very best.” Vo Mili. ah keh Shoe Sadao ueaneocoroe 9354 H. W. Beaehn, erie eee a ABN Seite AE 91%
As evidenced by the following scores, the A. D Bisher, Owatonna—m .. 0.0 i dee cee sees 914 Kingston Coop. Creamery, Dassel—m......... 92
vi gs : =
butter and cheese makers have made a very H. H. Jenson, Clarks Grove—m.............. 92 GeorsAreMaller, S Maple miiake—err 7 ecm =e a rn 91
Hitabl h f : ohne Teeiscott, st. Charles—can cj yeyeaeve aes (e's 91 Henry Erickson, Hutchi Tg gate EE ee, 93
creditable showing, and, as formerly stated, Harvy Anderson, Clinton Falls—m........... 91% N. J. Hedlund, Annandale—m................ 92%
ee look for even better results in the fol- Maxtin ETS as Se eeitienenios © 92 Carl P. Olson, Litchfield—m...............-.. 93%
owing contests—J. Gj Winkjer, \Commis- Ernest IT. Johnson, Freeborn—c...........5.... 90% GaGa Krapesss bitch fiel dale nee ns ona wine nl 93%4
OscareAdse, Kenyou——ch ws. vaseline nce ner coker c 91% Frank Zimmerman, Watkins—m.............. 9214
sioner. Ely Newcosenati,. Meriden mise tice oats tse 91% Carl H. Jensen, Paynesville, R. 2—c.......... 92%
PRIZE WINNERS. = 12) eee ey 3 eee Bh teers statucts 91% J. M. Rasmussen, Dassel—c............-...-- 92%
First District. manua anson, Janesville—m............... 90 Oscar SLunddguist, Svea—m.6 2s. bce es cae 92
Henryl Bettner, OfpiscO—mis ob... cesses cles ane 92% R. J. Rick, Norwood—m.........
: BJ. Ruttum, Herdricks—c..............000. J. H. Wortenberg, Claremont—m.............. 519%, -SHeawWe Miller: “Kimball—c!.. 0-6 ck so---- 5
' Soren Kristenson, Kiester—m Edwineid carson; Elein—ces. cae. 25. e- cee. 92% Wine bas Nae Stewart—e> .0 ease ewer 9
| M. A. Schons, Mankato—m. IWewis “Morgerson, “Rushford—mi: .5........:...- 91 ie Dein bE tnowes Mis veri oa eran e cia a= -'= aie
’ Ernest Johnson, Lafayette—m. ALleHr We meiits WUTCA—C os flare aeistase wt ww wiafaretecme us 91% ES J Wrignt. bone Pake—cit ss... 5. see
| Second District ELE ee DEy OM ata Wan — Cayce relate eieteisietioitlo sme 92 EsctA® Danielson; (Cokato—m. 2250010322 .2225.% 92
Fred a Edwin Ulring, Webster—m................... 92% Richard A. Schafer, Arlington—c..
Ea Peterson, Manchester—m Hear cn dag tem Maherase 95% Gust Knudson, Armstrong—m................ 92% Lewis T. Struck, South Haven—c
ward O. Prestegaard, Northwood, Iowa—c.. 94% Geo. peer COwatonna—Ol oi. 6a.ca. teenies ce 93 J. G. Nelson, Wood Lake—c................ ‘

Page 4

butter quality.

Indian in Circle

In Every Package

So thorough are the cleaning properties of this unusual washing
agent that it cleans far beyond what the eye can see, removing thou-
sands—yes, millions—of bacteria, the deadly destroyers of milk and

It is this extra cleaning, doing what other washing agents cannot

do, that has given Wyandotte Dairyman’s Cleaner and

Cleanser the unanimous support of dairy colleges and

scientific dairy experts.

dairy cleaner they do not forget the “unseen nine-tenths.”
Write your dairy supply house.

The J. B. FORD CO., Sole Mnfrs., Wyandotte, Mich.

This Cleaner has been awarded the highest prize wherever exhibited.

TTT

THE CREAMERY JOURNAL

THE UNSEEN NINE-TENTHS

Bright, shiny utensils with a sweet, wholesome smell are but a
small part of the real proof of the cleaning properties of

Wrando

Dairyrman's

Cleaner and Cleanse”

In estimating the value of a

Tee

M. B. Peterson, Gibbon—m.....
A. L. Radke, Plato—m........
L. J. Stewart, Fairfax—c

Anton H. Nelson, R. 3, Grove City—m

G. F. Locker, Arlington—c.....
E. W. Redman, Hasty—c......
Willie Bechtel, Hutchinson—m.
Tohn M. Schmidt, Litchfield—m.

Ee Redman, “\Osseo—ti.o. cite sie heiceeia steven
Be Wes Eredtke. SNorwood—niin- -sninie tieiciiescrin ate 93%
Charles Strobel, Arlington—c...............-: 92%
Edw. Bach, Arlington, 1a Fe 0 ees, ae IER eS 93
E. O. Qwtenvold, Hutchinson—m.............. 93%
O. C. Gullickson, Hazel Run—c.............. 90%
J. "E-; Rivard, \ Mount Rose—m. ot ch. ale ics ete ess, 91
A Ae Jorgenson,.. Buffalo— ties oo as otessierese wvsieles 92%
Jee ble Biden "Colopme— ani ais sie lariat te ate ovarstereyatel: 92%
Hy, Js Molitor, “Zions—ni.c pines intetetetens er 9034
Langenfeld Bros., Belle Plaine (comp.) i, 91%
Leo Thelen, Belle Plaine (comp.)—c........... 91%
Weak. choss, >) Dassell—mili. <.. soa se elo cece 9334
W. C. Laabs, New Auburn (comp.)—m........ 901%
[nec Hanson, ‘Waverly—oi...o 5. .ccataeev ostecarde uke 92%
He EY Sorenson, ) Kintball——coee. sisters ole ce eters 913%
Fourth District.
AS Rasmitssett... Ottertail—or. 1, .-. stale telesotersclasete 9134
Goh Davis). blanCOCk——C¥) a. catays weleniineire cielo 91%
Max -W.. Sierel, Bertha—ce occas ae wares cles 93
Mike Poppler, Audubon—c..............+0-0% 91
TaS.. Orbeck, West Union—e'. Aieiyeciesviadhersteere'e 91
A. C. Jorgenson, Brandon—c..........c0e0creve 91%
Anton Baltes, Long Prairie—c.....5......000¢ 93
Carl Graverson, Georgeville—c.............00. 9234
M. Skoglund, Eagle Bend—c..............5-. 93%
Peter J. Olson, Holmes City—c
Gerald E. Wright, Hitterdal—c...............
Ry “Engelhardt, “Rérham—ct Wiese ov cies oe cles
A. McLaughlin, Osage—c..........
Geon PYEts, . DIOOteN— Co is y s,vamoiieimiece s reieran us
Gist Skoglund, Carlos—es ..o tense times tee maaue
Wm. C. T. Boottcher, Browerville—c......... 91%
Geo. F.. Westerman, Brooten, R. 4—c........ 91%
Emil Schudeiske, Carlos—c.........cccecceees 92%
H. A. Goetsch, Wadena—c........ secvcnscececes 9314
M. E. Rollofson, Alexandria—c............... 92
Wm. Johnson, Pelican Rapids—c............+. 93%
Ewald Roehm, Kensington—c................ 91%
A; Be Lindberg; Nelson—e.:.;. «|... steeeco cs eee 93%
AP ed, sOtts ELM AIne—C%5 Stamina pieteielern eiexatennion 92%
Tohn Roberts, N. Y. Mills—c.i..c.4..0....0.s6 92%

Seg, N. Baltes, «Melrose—e. « joy. «cb eqeiel one resales
Leslie Simpson, Deer Creek—c..........s000%
Tohn Olson, Round Prairie—c..

C. W. Young, New Munich—c.....

Henry C. Werbes, Parkers Prairie

A. ©. .Rindahl,, Barnesville—c.. ic. cv ccewccccs
RAs andéen, Brhdrd—o) ocd apn e.cxea ae
W, iA. ‘mrause, “Hennitig—c.ic uc teas «ss eases
NooM. Pearson, Almora—ce: ..ccusee seen toa shee
Hugh Muckala, N. Y. Mills—c...........0506
Ss. Sorenson, Luce —6..4.iv.cwisiesoicinctissuanties
> FE. Robinson, Underwood—c......,.ecccvers
We OF. Thielman, Elrosa—c.. icc sen eside seme

Mills—c

Brandon—c..

P.
N. Ploug, N. Y
\

C. Jorgenson,

M. J. Torgerson, Clitherall—c..

Fifth District.
C. A, Leffler, Ada, R. 4—c....
HM. O. Tommervik, Flaming—c
Fritz Wohlin, Fertile—c........
S. Loveid, Middle River—c....
©. Rhodehard, Halma—c

Carl. 'O-; Johnson} st ratl—ena ale otis eet ants eet s 93%

John Nelson} Vakine—caaceies ci elepuancieteais miciece 92

Carl J. Holte, Fertile—c... 92%

Hy OV... Larson; 7 Bad cer crore ctcrn atte taierctctoerets 92

O. O. Heggeness, Lengby—c..............+.- 92

W. A. Lindahl, High Landing—c............. 93%

Albert Anderson, Prskimeé—cist:. aesseeiae ves 92%

L. Haslerud, Thief River Falls—e............ 93

Cs, Lk. Rindahi- sO klee—cten ie oienteotitoise nice 90

Albert Brokke, Thief River Falls—c........... 91%

Carl? Mz (Olson, Clearbrook=—co. ec aeeieiaee leer 92

Albert Martin; Plummer—e.. 2.5.0 src meile + wie 91%

Frank A. Pace, New Folden—c............... 91

Oliver. Richoff,. ‘(Glyndon—c...2.).0. ce -aien > 2 cee 91

E. .S: (Ramstad, “Greenbtish—c. ei siciiedees'e 91%

Richard A. Nelson, Maple Bay—c............. 91%

Pe, Andersons se Glolt——tanyerseratneeatettenetatcte a 90%

Sixth District.

Archie _M. Jones, Princeton—c...........-..2.

Oscar Martinson, Bowlus, R. 1—c

E. J. Holmers, Braham—m.....

Soren Carlson, Cromwell—c.. e

B. A. Finch, aRasshi (Gity—=pae coe er ne sieietacar cle epee

EB. J. /Golin,s RushiiGttys. Rap 2——in oeiertenteyarae apes 92

Henry! A. icanson) slsanti——cor tse erctonier yeteteetote 92%

FE: J. Kasube; 'St: irancis—cs- en sememeek ene = 92%

B:> Hoiberey: vAslkcoty=—careterctenay ore ere ereeieterente stelle 91%

Frank J. . Weis, 2 Pillapers coe) ivic sie oteralele etic sipinns 9034

John R. Blomquist, North Branch—m......... 91%

Ro H.. 2 Bartelt,~ Pease—caein clewiniatere serene aero 3 92

Louis E. Johnson, Henriette—c..............-.

A H. Nelson; Davylor -Palls——misieesmmeicris nee

E. N. Johnson, Floodwood—c................

Py Ns. “Scott,) Motley cor emi ce chet mentor atete ares

E. O. Blomquist, Center City—m.............

Geo. W. Peterson, Shafer—m.................

E. A. Wahlstrom, Grandy—m.........

Mrs. K. J. Mokler, Little Falls—c

L..-M SS Jacob; (Pierz— cain). tis sstsvanatarerctats ee aiatera

Oy Jee Hlolty Vblkes Rive t——C2 cen ierersieteretelemtsr=« otets

F. A. Johnson, No. Branch, R. 5—m.......... 2

Arthur Iten, Grand Rapids—c...............-. 9134

Carl W.. Carlson, Finlayson—c......200..+..0 90%

P. Christianson, Cushing (comp.)—c.......... 90%

Robert Wagner, Sumner, Iowa (comp.)—c.... 93%

Julius Anderson, Bantry, N. D. (comp.)—c... 92%

Cheese.

Jacky Kennan, (Pine) Lsland). cranctcr crete olen of) nerens 9

Wm. - Cullen, Zatmibrotas pric che sieeie tare isin eet ets

James. Gordon; sRochesterticsaticmttaeaete tines aie

Donald D.. Weis, ‘SkyDere vipeiciew cmremiaemtatniale cites

E. He Stucky, “Zumbrota t si.-cate C oie etaiees eae

C. “Gs Stromback; Kiettyom tice. cede «mas

Gabriel. Biernon, (‘Gentilly sctas ccdtalsite sieta om here

Chiris;) Martie: \Weste Concord mamieenireccilemiies

Calixte Robideaux, Red Lake Falls............

Toseph Parenteau, Mantorville

Steve Ryan, West. Concord cn .sitielenilewt - sie

Eid) Miller, . Zumbrota! ysuip.<istna ss alvieteis viatelw crete

Carl: Stocker; Kenyon? itiegtecpsccsereeterr emis iaretei

Henry C. Crever® Osseo ite, on ate eeiets retetyele’y 93%

Sam .Alberts, Pine Tsland) si. cdiemsipne metvis eete 95%

E. J. Lanpher, Oklee 2 iain cee sie aie ae 90%
The Michigan Creamery Company’s

quarters at Port Austin, Mich., were dam-
aged by fire recently.

The Centralia (Ill.) ‘Creamery Company
is shipping butter to Florida, :

June 15, 1914

Meeting at Burt.

The officers and patrons of the Burt
(lowa) Co-operative \Creamery Company
are real boosters. Nearly 1,000 people as-
sembled at the town park on May 28th to
sing the praises of the creamery, “the best
factory for the small town,” as one of the
speakers expressed it. It was a regular
celebration, for the whole family was there
and all of them enjoyed the excellent pro-
gram and the big dinner such as only the
farmer’s wife can make.

Judge W. B. Quarton, of Algona, and W.
B. Barney, state dairy commissioner, gave
an abundance of good practical advice to
the farmers along the line of improving the
herd and the part dairying plays in main-
taining soil fertility. Mr. Quarton gave
some especially interesting data on the re-
cent importation of butter and showed how
it paid the creameries of Iowa to make a
high grade product. He said the patrons
should be careful in handling the raw
product on the farm as it was here that
the flavor was made rather than in the
creamery.

Governor George W. Clarke was present
and gave a strong, convincing address in
support of the dairy interests of the state.
The governor complimented the manage-
ment of the creamery on holding such a
meeting and told of the many advantages
to be derived by the farmers at such gath-
erings.

Butter By Parcel Post.

Readers of this paper are more or less
familiar with the proposal of the United
States government to use the parcel post
extensively for marketing of produce. It
is doubtless also known that a number of
postofiices have been selected throughout
the country and people residing in the
neighborhood requested to advise the post-
master of their desire and ability to fur-
nish various sorts of farm products. This
information is to be incorporated in bulle-
tins and distributed by the department
where it is thought it will do the most
good to the “ultimate consumer” as well
as to the producer. A list has recently been
issued by the Rock Island, Ill., postoffice
by which we notice that the following par-
ties announce themselves able to furnish
butter by parcel nost: A. A. Van Ryn, At-
kinson, Ill.; G. E. Graham, LaMoille, Ill.;
E. C. Dodge Creameries, Prophetstown,
TIll.; Von Seggen & Co., Farmington, Towa;
The Amana Society, Homestead, Iowa;
William Diehl, Coleta, Tll.; William Patch,
Smithsire, Ill, and Frank Gunn, of the same
place.

Priebe Says “Don’t!”

W. F. Priebe, chairman of the transporta-
tion committee of the National Poultry,
Butter and Egg Association, is sending out
the following self-explanatory letter to
members of the national association:

“My attention has been called to weight
agreements sent out to shippers of ice-
nacked poultry by Paul P. Rainer, of the
Toint Rate Inspection Bureau. One of the
provisions is that the shipper agrees to bill
out ice-packed poultry from November Ist

to March 31st at actual gross weight. ‘

“My recommendation to all members is
to refuse to sign the contract with this
provision.

“Tn this connection I wish to state that
there has been an appeal made to the east-
ern railroads that ice-packed poultry should
be billed at actual gross weight at all times,
and I also wish to state that we have
a protest with the railroads against this
nronosed change and have every reason to
believe that no action will be taken.”

filed —

June 15, 1914

THE CREAMERY JOURNAL

California Butter Scoring Contest

The second regular entry of butter for
the California Educational Butter Scoring
‘Contest was scored at the University Farm,
Davis, May 19, 1914. The judges were T.
J. Harris, official inspector of the San Fran-
cisco Wholesale Dairy Produce Exchange;
L. M. Davis and H. S. Baird, of the Uni-
versity Dairy Division. With the excep-
tion of those buttermakers who do not wish
their scores published, the entries scoring
90 and above were as follows:

J. N. Jensen, University Farm Creamery, Davis. .95
N. Cc Nelson, Glenn County Creamery, Willows.94%
Ed Hooper, Spreckles Market Cry.., San Fran-
ISOM aueieaelaic ice ti viaiersl ss 93
A. L. Bailey, Stonyford Creamery, Stonyford...93
Bruner Creamery,» LOleta, .'..16c sss vic aleleielsie.e.c.c.ele 93
Simon Koppes, Montague Cry., Montague....... 92%
W. J. Grinsell, Libby, McNeill & Libby, Loleta.92%
12) AE Becker, Grizzly Bluff Cry., Grizzly Bluff.91%
Howard Kent, Kent’s Jersey Dairy, Little River.91%
A

Bee eee ee eee eee

V. Baciarini, Suisun Creamery, Suisun......... 7
John Clausen, Riverdale Co-op. Cry., Riverdale..
WasthaGreameny, Visalia .).icc-0 cele. se vleleiee
eG, Cunningham, Turlock Creamery, Turlock.91
V. E. Dignon, Jacinto Creamery, Glenn........ 91
S. V. Christiersen, Cal. Poly. Sch. Cry., San
PREP STIO Msc. ovals 2/4 cis scsim(orrinia iets ainleiole avejelers @ ce 90%

R. H. Burton, Fort Jones Cry., Fort Jones..... 90
Richard Nelson, Butte County Cry., Chico..... 90

While the average of all scores was no
higher than the March scoring, it is inter-
esting to note the improvement made by
one or two individual participants. One
buttermaker whose butter was cut at the
last scoring because of mottles and grit-
tiness, and who has shown by corerspond-
ence an interest in overcoming these de-
fects, was able this time to send butter
which showed neither. His butter, however,
still dispalys weak body, and he will doubt-
less remedy this soon, if he goes after it
with the same determination. Another but-
termaker, whose butter in March was cut
because of weak body, has in the meantime
been able to overcome this, but it was not
by mere chance; it was by studying the
butter from every churning. It frequently
happens that buttermakers are unable to
solve such difficulties even though studying
their butter and using what are supposedly
the most approved methods of handling and
manufacture, but in many cases the methods
reported indicate some conditions which
are plainly the cause of the specific defects
found in the finished goods. When a but-
ter score card shows up with cuts under
body, color and salt it is plainly a matter
of the buttermaker using improper methods.
There is no buttermaker but who knows
when he sees mottled butter, or who can
not distinguish gritty butter, and if such
goods come from his factory it indicates
either a lack of attention to these import-
ant details, or inability by changed methods
to overcome them.

In scoring butter it is the flavor which
is usually thought of as being the important
item, and this is true to a certain extent, as
the score card itself indicates, flavor being
given 45 out of 100 points. However, in
looking over the individual score cards, it
is found that the average score of the con-
test butter has been kept down more than 1
point by the numerous cuts under other
heads. One entry received cuts amounting
to 2% points under body, color, and pack-
age. These cut heavily into the total score
and serve to emphasize that flavor is not
alone in importance. A cut of one point
may throw a shipment of butter from ex-
tras into prime firsts on the market with a
corresponding reduction in the price.

The old- -cream flavor is beginning to as-
sert itself in some of the creamery butter

which is now being made. This particular
term is often misleading in that many
creameries may feel that there can be no
old-cream flavor in butter made from cream
which is gathered every day or every two
days. However, if the cream is not cooled
and properly cared tor Im ste sdaitry,, if
dirty utensils are used, or if any one of
many other conditions are not what they
should be, the typical old-cream flavor is
apt to be present. Cream will not preserve
its original freshness indefinitely under ad-
verse conditions. Buttermakers who are
receiving cream one day old with an acid-
ity of .55 per cent to .6 per cent are aware
of this. There is a growing sentiment on

Page

the part of the consumer to the effect that
dairymen should be called upon to improve
their methods and their product.
practices lead to the adoption of regulations
which may be considered burdensome and
unnecessary by those affected. The
way to avoid such trouble is for the dairy
interests to take the initiative in the mat
ter and place on our markets, products
which will not be classed as inferior.

Following the regular plan of the
test, another entry will be called for in
about two months, and those buttermakers
who anticipate taking part in the state fair
exhibit will have this opportunity of having
a score placed on their butter. Due notice
will be sent to those who have participated
in 1914. Others may obtain full informa-
tion by addressing the Dairy Division, Uni-
versity Farm, Davis, California—L. M.
Davis.

Careles

best

con

Illinois Butter Scoring Contest

The Illinois exhibit of butter for May
was of high quality. The average score
was 92.11, and 30 per cent of the entries
scored 93 or above. There were 20 entries
with one creamery submitting two tubs for
analysis and criticism which would give in-
formation on two methods of manufacture
in use.

The butter was characterized by clean
flavor and few color defects. The butter in
this exhibit proves that Illinois buttermak-
ers can make high grade butter out of hand
separator cream. Only one maker reports
that whole-milk was received, and this but-
ter did not receive the highest score.

Some interesting results relative to the
moisture content of the samples were no-
ticeable. One maker churned a 38 per cent
cream which was cooled to 44 degrees
Fahrenheit and held at 50 degrees Fahren-
heit for nine hours before churning. The
test of this cream is higher than consid-
ered best for normal churning, and this high
percentage of fat may have been conducive
to high moisture. It took 45 minutes to
churn this butter, and this indicates that the
temperature must have been as low as
stated. The moisture content of this but-
ter, as determined by duplicate chemical
tests of the sample taken from the tub,
was 16.75 per cent. This instance is given
to call the buttermakers’ attention to the
fact that the moisture content must be de-
termined before making shipments. Three
samples exceeded the limit of 16 per cent.
These samples were all carefully taken and
the tests made in duplicate.

Another entry of butter had the follow-
ing analysis: Water, 12.29; fat, 82.89; salt,
4.05; curd, .77. This butter was exceedingly
gritty because 12.29 pounds of water per
hundred pounds of fat will only dissolve
3.27 pounds of salt, which is in percentage
composition 3.27 per cent. High and uni-
formly dissolved salt is not a possible re-
sult with such low moisture. Fifteen per
cent of moisture is sufficient to dissolve a
trifle less than 4 per cent of salt.

The solubility of salt and its relation to
the water content must be considered if
the buttermaker intends to make butter of
uniform composition. The average compo-
sition of the butter exhibited was: Mois-
ture, 14.57; fat, 81.61; salt, 2.84; curd, .98.

The butter receiving the highest score
of 94.5 was made by F. W. Larson, of the
Freeport Creamery Company. The cream
was pasteurized at 170 degrees Fahrenheit
and 15 per cent of starter was added. The
cream was not held at ripening tempera-

ture but was cooled to 46 degrees Fahren-
heit and churned five hours later at 48 de-
grees Fahrenheit. This butter was clean
in flavor and showed good workmanship.

Peter J. Peterson, of Round Lake, IIL,
received the second highest score, which
was 94.2. Mr. Peterson has been experi-
menting with the parcel post as a method
of shipping in his butter, and, although
fairly satisfactory in colder weather, the
body of the butter was affected in this en-
try. No method blank was received and no
data of manufacture is at hand. The butter
was of fine flavor.

The butter made by the Sanitary Cream-
ery Company, of Amboy, IIl., received the
third highest score, which was 93%. This
was churned from 1,900 pounds of 22 per
cent cream. This cream was not pasteur-
ized and 20 per cent of skim-milk starter
was added. It was ripened at 63 degrees
for three hours, then cooled to 48 degrees
and churned at 50 degrees the following
morning. This butter was clean in flavor
and showed no defects except those arising
from the softening of the butter in transit.

The date of the June scoring contest will
be announced later. It is possible it will

be held at the time of the meeting of the
Central Illinois Creamerymen’s ‘Club in
Champaign. Notification will be made by
letter—L. R. Lang, in charge of scoring
contests University of Illinois, Department
of Dairy Husbandry, Division of Dairy
Manufacturers.

Creamery Package New Branch Office.

The Creamery Package Manufacturing
Company have removed their sales branch
from Albany, N. Y., to New York City.
They now occupy a suite of offices in the
Marbridge building, Broadway and 34th
street. This is within five minutes’ walk of
the Pennsylvania station and 15 minutes’
walk of the Grand Central station. D. W
Fisher, former manager at Albany, will
continue as manager at New York. The
(Creamery Package Manufacturing Com-
pany have been considering a New York
branch office for a long time and they be-
lieve this move on their part will result in
better service for their customers in that
section.

An addition has been built to the Sup-
plee creamery in Woodstown, Pa.

Independence, Mo., business men want a
creamery.

Page 6

THE CREAMERY JOURNAL

Dairying in the State of Colorado

The Colorado Bankers’ Association has
been investigating farming conditions, and
especially dairying, with a view toward ex-
tending such aid as will help to develop
this business in that state. To the members
of the bankers’ association they are send-
ing out the following letter prepared by D.
W. Frear, state leader of farm management,

he being with the United States Depart-
ment of Agriculture and located at Ft.
Collins:

“Investigations conducted in 1909 showed
that there were shipped into Colorado that
year about $4,916,000 worth of dairy prod-
ucts, including butter, cream, cheese, con-
densed and malted milk and butterine used
as a butter substitute. This amount of
product is estimated to represent about 44
per cent of the total consumption of the
state, which means that the state is pro-
ducing about 56 per cent of the dairy prod-
ucts which it uses. f

“Other comparisons equally interesting
might be given, but they are unnecessary
for this paper.

“The above figures have been used fre-
quently by writers and speakers as direct
arguments for greater dairy production in
the state. However, strictly speaking, they
have little or no significance when used
this way.

“Fundamentally, it is not a question of
whether a state produces everything which
it consumes; but it is a question of whether
the things it produces are the things which
can be produced most economically as com-
pared with all other possible things. For
example, if Colorado can, all things con-
sidered, more profitably raise sugar beets,

H. S. PENNYPACKER

A Splendid Jobbing Outlet for

BUTTE OF ALL

GRADES
102 Vine St., Phila.

P. F. BROWN & CO.

43 South Front Street

The Philadelphia Butter House

Direct from Creamery to Retailer
SHEE eee

References: Commercial
Agencies; The Cream-
ery Journal.

SUT

We Want to Do Business With You It Will Pay You to Trade With Us

W. D. COLLYER & CO.

Successors to Collyer & Co.

BUTTER AND EGGS

Butter in any quantity and all grades. Eggs in carlots or
less. Write, wire or phone us.

Main Offices: 203 W. South Water St. CHICAGO

Warehouse: 209 W. South Water St.,
Long Distance ’Phone, Main 3184.

A.J.M.Murdoch&Co.
BUT TEE

WANTED: ALL GRADES
39 So. Water St., PHILADELPHIA

Liberal Advances and Square Deal

potatoes, alfalfa, grains, etc. for market
and buy her dairy products, there is no
reason why the state should raise its own
dairy products. In a word, Colorado
should raise things which are most profit-
able and buy the other things needed.

“From this point of view, the fact that
Colorado buys 44 per cent of its dairy prod-
ucts is absolutely, of itself, no reason why
the state should raise them. These figures
simply show the possibility of expansion
of this industry before the state has sup-
plied its own wants. Whether it would be
profitable is another question.

“There are in the state communities
which appear to be violating all economic
laws of supply and demand and cost of pro-
duction. Some of these places are raising
fruit and letting it rot on the trees and
raising grain and hay which they can’t
market at profit while they ship in from
long distances butter, cheese and eggs to
supply their own tables. Furthermore,
these communities are in many cases sur-
rounded with good markets for all kinds
of animal products.

“There are a number of reasons why we
ought to give more attention to the dairy
industry.

“Colorado soils as a whole are sadly
lacking in organic matter. This material
in the soil ‘increases its aeration and water
holding capacity, binds together sandy soils
and loosens up the clays, and improves the
physical condition in other ways.

“Colorado soils are not inexhaustible of
available fertility, despite some statements
and apparent experiences to the contrary.
The organic acids resulting from decay act
on the soil mineral matter, and assist in
rendering it soluble and available to plants.
The process of decay also liberates the food
material which the organic matter itself
contains, thus adding to the total supply
in the soil.

“The manure produced through the con-
sumption of large amounts of roughage and
grain by dairy cattle will make it possible
to supply the soil with the necessary or-
ganic matter.

“Dairy cattle are able to consume profit-
ably large quantities of unsoluble crops
which in most cases would otherwise be
an entire loss.

“This is particularly important in up-
land farming sections where adverse cli-
matic and moisture conditions frequently
prevent the crops from reaching market-
able stage of development. Furthermore,
many of these sections are remote from
markets, and the cost of marketing the
crops makes raising them at a profit pro-
hibitive. During the past winter numerous
cases were observed where the farmer who
had a silo and a few dairy cows was able
to pull through the winter in good condi-
tion, while the farmer who was depending
on marketing his crops faced the unfor-
tunate and serious condition of seeing his
year’s labor practically destroyed by
drought or hail or by being buried beyond
recovery beneath several feet of snow.

“It seems to be universally true that up-
land farmers who market their crops
through dairy cattle are reasonably success-
ful while many who depend on crops alone
fail absolutely.

“Dairying brings to the farmer at the
end of the week or month a definite in-
come and does away with the risk of stak-
ing everything for a year with the chances

June 15, 1914

of all being wiped out entirely before it
can be converted into cash.

_“At present there is considerable agita-
tion in the state for the establishment of
milk condenseries, creameries and cheese
factories. These institutions are valuable
and their establishment under right condi-
tions should be encouraged. In this con- _
nection it may be of interest to know the
results of some observations made during |
the past winter. :

“Questions sent to all of the creameries
of the state elicited the fact that a number
of creameries in the state are closed be-
cause of inability to secure the raw product
necessary to keep them running.

‘Many creameries are running at a very
much reduced capacity for the same reason,
and in no case was it found-that the cream-
erles were operating at the greatest ca-
pacity.

“The general deduction from those ob-
servations is that in very few cases are
Colorado creameries able to get sufficient
butter-fat to enable them to operate at full,
and consequently the most economical,
capacity from the point of view of both
patrons and operators. !

“One cause of this deficiency of milk _
and cream is that enough is not produced _
within shipping distance of the creameries.
Another, and possibly a more serious,
cause of the trouble is that, while in many
localities there is sufficient production of
raw product to support the local cream-
eries, they are frequently closed or serious-
ly handicapped in their operations owing to
the fact that much of the milk and cream
is shipped out to distant factories.

“Many creameries which have been or-
ganized on correct principles and have op-
erated profitably for a time have gone to
the wall or are closed temporarily because
the patrons are unable to resist the tempta-
tion of the extra few cents offered by the
centralized creameries which usually go
back to the old price as soon as the local
competitors have been destroyed. In many
cases it seems to be the error of holding
a cent so close to the eye that it is im-
possible to see the dollar beyond. Unfair |
competition of this kind is certainly dis-
couraging to the future establishment of
creameries in the state.

“There is little use in building new dairy
plants until we raise enough raw material —
to permit existing establishments to operate —
at a profit, or until the patrons are able
to withstand the competition of outside
centralized plants.

“There is no question that the factories
will come as fast as raw product is avail-
able and as fast as local economic condi-
tions insure reasonable safety and profit
to the capital invested.

“Tt is gratifying to know that in a num-
ber of counties bankers are actively encour-
aging the dairy industry. Farmers are be-
ing induced to buy good dairy stock and
to provide silos and other facilities for
taking care of them. In some cases money
is loaned the farmers for carrying out their —
plans while in other instances interested
men have bought the cattle and shipped
them in to the counties and then sold them
to the farmers at actual cost for cash or on
reasonable and safe terms.

“TYairying is not a ‘get rich quick’ scheme, —
but is a safe, sure, profitable, soil building
industry that for many reasons is worthy —
of consideration of farmers and business
men of ‘Colorado.”

The Edison (Ohio) Creamery has erected
a small addition to enclose its engine.

The Plymouth ‘Cheese factory, located —
near Woostock, Vt., opened May 3d.

pir a

ee ————————————————— ee
June 15, 1914 THE CREAMERY JOURNAL Page
SS —_______.______________________________________ EEE

pane © “
Ye" The Harder you Hit Er
“© The Higher ‘she goes!

Summer—90° in the Shade—Circus Day
Taking a Day Off—Trying Out Your Muscle

Pretty fine to think of the good old summer time, isn’t it?

ES SIR, summer is coming and don’t you forget that when summer comes it is going
} to bring with it, with all its good times, some pretty difficult problems for the butter-
maker to handle.

Summer time is not vacation time for the bad bacteria, the off-lavor kind that cut the
butter scores down. You want to be prepared to hit ’em and hit ’em hard.

In other words, you want to have B-K on hand. Let B-K take care of the bad bac-
teria—you take care of the business and make the butter.

What you are after is ringing the bell.

Get a big maul and put your back and arms into making a butter score that will ring
the bell.

The commission man is ready with the dough. He’s as square as a die. He pays you
to deliver the goods.

Send to your creamery supply man. They all handle B-K,
Tell him to express you a five-gallon demijohn at once.

Then you begin using it in every part of your plant wherever there is need of a germ
destroyer to kill the bad bacteria that cause so great a loss of money.

If you would like to have our book “Better Milk,’ which gives a lot of valuable infor-
mation about the dairy and creamery business, send for it today. It’s free.

General Purification Co.
603 Pioneer Bidg. Wanted—
TO HEAR FROM EVERY

MADISON, WISCONSIN BUTTERMAKER.

We want you to put up all
your sanitation problems to us.

Do you have a churn ‘that
simply won’t keep clean? Write
us.

Do you have customers whose

Jye-x Representatives
x

Sold by all the big supply houses

A Creamery Package Mfg. Co., Chie ea aa ce oe know the

=| cago, Philadelphia, Kansas City, gO) OU SS “ ph ee
\ Minneapolis Albany Toledo most economic al and effective
Aw Omaha, Waterloo, Iowa. ad op aero es Me its
\ 2 ol J. G. Cherry Company, Cedar Rap- that B-K will give yc It

ids, Iowa; Minneapolis, Minn.
A. H. Barber Creamery Supply
Co., Chicago, Ill
Ohio Creamery & Supply Com-
pany, Cincinnati, Ohio.

L. A. Watkins Mdse. Company,
Denver, Colo.

will startle you. ou w
believe it at first, but you
will have to believe in spite
of yourself.

Write for special informa-
tion on can washing.

Better write today for
summer is coming when you
won’t have time to do any-
thing but hustle.

General
Purification

Company,
603 Pioneer Bldg.
Madison, Wis.

Gentlemen: ;
Send me information on B-K and
gas method of treating cream.

ied
rE

S00

A
Square

Deal

HATS! what
we believe in

and that’s what
you will get if you
ship us your butter.

We give correct
weights and full value
according to quality for
every pound of butter,
and we call this a square
deal. Furthermore, we
have the outlet, the
money and the most.
efficient organization to
handle the business
right and economically,
so we can give a
square deal.

You will profit by
siving us a chance in a
business way to prove
our assertions.

Try us and see for
yourself.

The Fox River
Butter Co.

The House of Quality
and a Square Deal

CHICAGO NEW YORK
1533 Michigan Ave. 78 Hudson St.

Sam Haugdahl, St. Peter, Minn.,
Western Representative

TUTLULUEARET LAER LAEUTAREUTUSEO LAER TOTO ROTEAEO TOU ROTAUPOEUTPOROATOTORTOPOTORTORORTODORDOTORODIORUORIOTROIOTORROT CRUD UDOUTOTOOETODUOORIEOUTOTOUUOTOTORDODORUIOTOROODOIOODOIORDOROI OOOO MOOI MOCUOMOOUOUMIUICOOOROUDODIOIEUEOOODOOODUTORDOTDCOOOIUTOLOUTUUUMOTUUIEOOEUOTORUEDOTOUOT ODOT OLOUROTOUNOTOUOTOUITITTTTOONUTNTRT OTTO TI ODT

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SUL

TU eee

THE CREAMERY JOURNAL

June 15, 1914

A Laundry for Creamery Patrons

There has been much discussion, pro and
con, concerning the operation of co-oper-
ative laundries in connection with co-op-
erative creameries. There has been argu-
ment galore—some favorable and some
otherwise—but scarcely any attempt made
to work the proposition out.

Chatheld, Minn., appears to be an ex-
ception. Of the movement there, J. A. Vye
says in the 1913 issue of the Minnesota
Institute Annual:

“A new co-operative movement has
seized the farmers surrounding the village
of Chatfield in southern Minnesota. The
farmers’ wives, usually the last to receive
consideration in this busy strife for money
making on our farms, are the ones who are
mostly concerned. Through it the farm
home has been relieved of its theaviest
burden, that of ‘Blue Monday’—wash day.
A co-opeiative laundry, owned and man-
aged by the farmers in connection with
their creamery, is the latest innovation for
better things on the farm and in the farm
home.

“The idea of a farmers’ co-operative
laundry in Minnesota is a natural out-
growth of the multitude of farmers’ co-
operative enterprises within the state.
About seven years ago, a man by the name
of Chapman, who was then buttermaker at
the Chatfield creamery, one of the first co-
operative creameries in the state, took an
old churn and fitted it with belting and
shafting to run as a washing machine in
the creamery engine room. ‘Lhis was the
beginning ot the practical development of
a farmers’ co-operative laundry. he econ-
omy of operation at once appealed to the
creamery management, but as they had
just overhauled their plant and were in
debt, it was not considered advisable to
develop the idea any farther at that time.

The Farmers’ Club Takes Hold.

“The creamery had ‘been paying divi-
dends from the sale of butter-milk, which
averaged from $350 to $400 a year. Not
long after the erection and operation of
the improvised washing machine, the di-
rectors recommended to the stockholders
that they pass their dividends and allow
them to accumulate as a surplus to be
used for renewals or other betterments.
In 1912 this accumulation had amounted
to over $2,000. Chatfield was fortunate in
having another farmers’ organization
known as The Farmers’ Club. It was, and
is, a potent factor among the farmers for
carrying out measures for their betterment.
The officers of this club as well as those of
the creamery thought that the time had
come to operate a farmers’ laundry in con-
nection with the creamery. And that, in
order to make such an organization suc-
cessful, the good will and support of the
townspeople would be necessary as well
as that of the patrons of the creamery. To
focus the project, a big picnic with a pro-
gram on co-operation was arranged. It
was well advertised and largely attended.
After an enjoyable dinner came the pro-
eram. At its close those present were
asked to vote on the advisability of estab-
lishing a co-operative laundry. No consti-
tutional provision could debar women from
voting here. The result was an emphatic

expression in favor of the laundry.
Sell Stock Quickly.
“A committee was appointed, an organ-

ization perfected within a few days, and
prominent citizens began to canvass in the
village and among the farmers to induce

them to take stock in the new company.
The effort was at once successful. Two
hundred and twenty-four families agreed
to have their washing done at the new
laundry, and subscribed $2,500 in stock
towards its establishment in amounts vary-
ing from $5 to $25.

Two Organizations—One Set of Officials.

“The new organization was made entire-
ly distinct from that of the creamery, but
the officers of the two companies were the
same. Thus there was no opportunity for
friction. A meeting of the creamery stock-
holders was held and it was-voted to use
the $2,000 of deferred dividends in the
erection of an addition to the creamery in
the form of an ell to the engine and boiler
room to be used as a laundry. This addi-
tion, as well as light, heat and power, were
to be rented to the laundry organization
at an annual rental determined by taking
into consideration interest, depreciation,
insurance, taxes, etc. This amount was to
be adjusted fairly with no thought of
profit, as many of the stockholders held
shares in both companies.

Began to Build.

“The officers began at once to build, pur-
chase and install the machinery for a high-
grade laundry, for that is what the Chat-
field Co-operative Laundry is. The build-
ing and equipment cost approximately
$4,500, the building $2,000 and the equip-
ment $2,500. It is all paid for. ~

The Location, Machinery and Cost.

“The laundry addition to the creamery
has between it and the butter working
room, the boiler, engine and coal room.
This enables each plant to have free access
to the power and precludes any possibility
of contaminating the cream or butter from
the laundry. One boiler supplies heat,
power and steam, while the exhaust from
the engine is sufficient to warm the drying
room as well as to heat the water used in
the laundry.

“The laundry equipment is as follows:
Two three-apartment washers, one one-
apartment washer, one extractor, which
consists of a globular iron bowl punctured
full of holes, so that, placing the wet
clothes in it, and revolving it at the rate
of 1,600 revolutions a minute, the water is
entirely thrown out by centrifugal force;
one deep wheel starcher, one starch cooker,
one five-roll mangle, through which the
sheets, pillow cases, ete., are run to iron
them; two compartment dry rooms; one
combined ironing machine for ironing
white shirts and collars; one neck band
ironer; one tube shaper for shaping collars;
one shaper for collars, and one standard
scale for weighing the clothing.

Where the Patronage Comes From.

“On November 30, 1912, the laundry was
opened to the public. Not all the cream-
ery patrons are patronizing it. It has ap-
proximately 150 patrons, 75 of these being
from the farms and the balance from the
village. The first year the creamery ran
it had but 56 patrons. The laundry patron-
age is growing and will continue to grow
up to its full capacity, 200 patrons.

Items of Expense and Income.

“There are in its employ a superintend-
ent, L. J. Hecker, whose salary is equiva-
lent to that paid a first-class buttermaker,
an assistant, who gets 20c an hour, and
five girls, whose wages are 15e an hour
each. During the first six months the re-
ceipts from the laundry were $2,506.04.

— er

_—
<

Fe ees oe

June 15, 1914

THE CREAMERY JOURNAL

Page 9

The expenses the same period were as fol-

lows: Pay roll, $1,888.73; soap and other
supplies, $208.00; rent, $60.00; dividend of
6 per cent on investment, $75.00; total,
$2,231.73, which left a surplus of $274.31.
The city work is gathered and delivered,
and this entails an additional expense of
about 10 per cent. It is believed that at
the end of the year a remittance to the
farmers of at least 10 per cent on the
amount of business they have brought to
the laundry may be made. Fifty per cent
more work might be done with five addi-
tional helpers. This would materially re-
duce the cost of the laundry work to the
farmers without cutting down the net rev-
enue. The laundry building is now being
enlarged and with rearranged facilities, it
is possible that the cost of operation may
be somewhat reduced.

Statement for July and August, 1913.

“To illustrate the amount of work done
at the laundry, the following report for the
months of July and August, 1913, is given:

Amount received for washings. ..$1,006.62

ET AES lo noe ae cis; s cies cvs wie $704.46
MEMETOr ©SOAP) CtC.... 2 2.2 ce eves 50.00
Rebate of 10% to all patrons.... 100.66
Rental paid to creamery......... 20.00
Dividend to stockholders........ 20.00
Sundry expenses ...........-.0++ 30.00
RMPSTIO VUNG \~cjats vn es woe eo ciinie le 81.50

$1,006.62 $1,006.62
Charges for the Work.

“The charges are based largely on
weight, a fixed price of 5c per pound being
made for rough dried flat work and under-
wear. Ironing is charged for at the rate
of 15c an hour. In order to ascertain the
average cost, the charges made to 50 pa-
trons from each list, country and city,
were added together and divided by 50.
In the country, the farmers’ list, it aver-
aged 97.9c a week, while to the city folks
the average was 90.7c a week. The heavy
overalls and work shirts from the country
are perhaps the cause of the farmers pay-
ing more. Of the 50 charges selected at
random from the city list, the lowest for
a week was 45c, while the highest was
$2.35. The lowest from the farm list was
45c, while the highest was $1.95.

How the Washings are Handled.

“The clothing is usually breught to the
laundry in baskets with the owner’s name
attached. It is weighed, the articles count-
ed, listed, marked and assorted. No chem-
icals of any kind are used in the process of
washing. The flannels are all washed in
cold water, that is, at about 65 degrees
Fahrenheit. They are then put into the
extractor, taken out, and dried at about the
same temperature. By keeping the tem-
perature even, shrinking is avoided. There
are some flannels, however, containing
dead wool—wool sheared from dead sheep
—which the laundrymen say cannot be
washed without shrinking. The other
clothing, after assorting, is placed in the
washer and washed.

“From: here it is put into the extractor,
which performs the service done ordinarily
by a hand wringer. From here it goes to
the drying room, mangle, or basket to be
starched, depending on the. nature of the
goods. After the process is complete, the
clean clothes return to the table from
which they started to be thrown into com-
partment boxes for distribution. From
these they are taken, checked, and tied into
bundles ready for delivery. The method
of handling is so systematized that the
machines are constantly in operation, and
clothing that comes in today is usually
ready for delivery on the morrow. So far

they have been exceedingly fortunate in’

returning the goods in good condition with
scarcely a complaint on account of dam-

Ship Us and
Compare Results

W. O. SAXTON & CO.
Butter and Eggs

174 Duane St.,

NEW YORK
References: Irving National Bank, N. Y.
Farmers National Bank, Osage, Iowa.
Your Own Banker; The Creamery Journal.

Perfection Brand Butter Color

HIGH IN QUALITY $3

3: 2: LOW IN PRICE

PURELY VEGETABLE—COMPLIES WITH ALL PURE FOOD LAWS

Order it from your dealer or send your order to the manufacturers

THE PRESERVALINE MFG. CO.,

Brooklyn, New York City

aged or lost garments. It is a record that
any laundry might well be proud of.

Labor Amply Protected.

“The building and equipment are of good
quality. This is especially true of the ma-
chinery. Everything is new and of the
latest and most modern type. The mangle
has a protecting board hung entirely across
the feed roller with just room enough be-
tween it and the roller to admit a thin gar-
ment. The least touch on this board with
the hand, will stop the entire mangle. This
is a feature of protection to the one feed-
ing the machine. The building has a ce-
ment foundation, wooden floors, but under-

neath each machine is a solid base of
cement. The outside is double boarded
with paper between, while the inside is

sealed on top of a layer of paper. The
room is well lighted by windows on the
sides and end, while two ventilators
through the roof give egress to foul odors
or steam. In fact, the laundry is very free
from objections so far as a place to work
in is concerned, It is much unlike an ordi-
nary room where laundering is being done,
and largely because of its good construc-

tion.
The Man Who Manages.

“The one man, who, perhaps, more than
any other, is responsible for the success
of the Chatfield Co-operative Laundry, not
only the first farmers’ co-operative laundry
in Minnesota, but in the United States, is
C. J. Manahan, secretary and manager of
the creamery and laundry. Mr. Manahan
is a farmer. He has good sense, good busi-
ness judgment and the ability to lead oth-
ers to do things for their betterment. He
is quiet, unassuming and naturally reticent.
He thinks, and acts afterwards.

Indirectly a Productive Enterprise.

“The success of the co-operative laundry
is assured, and its development in connec-
tion with our best co-operative creameries
is but a question of a short time. It is an-
other added blessing to the overworked
farm wife. While it does not appear to be
a producer such as the creamery is, adding
to the farmers’ income, it indirectly is a
productive enterprise. The lifting of this
heavy burden from the farmers’ wives gives
them time and strength for other duties.
Through these they will be able to increase
the efficiency of the farm home many times
more than enough to recompense for the
weekly outlay at the laundry. The prod-
uct from another cow, a few chickens, or
a well kept garden will be more than suffh-
cient, to say nothing of the comfort and
pleasure its relief brings.

Has Made the Creamery More Popular.

_ “This laundry at Chatfield has already
increased the popularity of the creamery.
A community of farmers near there, who

have been shipping their cream to distant
points, are now discussing the formation of
a cream route, that they may haul their
cream to the Chatfield creamery, so that
they may have their laundry work done
there. I talked with a number of farmers
about the expense of having their washing
done at the laundry. I had supposed that
there would be some objection on account
of the added cost to their business. Not a
complaint was given. On the other hand,
they were almost unanimous in their praise
of this new arrangement of lightening the
work of the farm home. It was good to
know that they felt this way. The farmer,
who is often charged with indifference
towards the machinery of the household
which might lighten the burdens of the
home, because of the expense, while at the
same time is ready to purchase new and
often untried machinery to help him in
his field work, is not always such a cur-
mudgeon as he is thought to be. He needs
to be cultivated and shown a little, and
when he understands, he is quite as reason-
able about home efficiency as he is con-
cerned for the farm efficiency.”

Letters from patrons of the laundry, in
considerable number, are given, the consen-
sus of them being about in keeping with
the views of one farmer’s wife, expressed
as follows: “Living on a farm and the
mother of several small children, I fully
appreciate the benefit of the co-operative
laundry. The work done is excellent, much
better than could be done at home, where
so much other work claims the attention.
It is almost impossible to get competent
girls for housework, and the laundry makes
it possible to do without extra help.”

Writing us recently with reference to the
laundry, Secretary Manahan says: “This
is our second year, and we are doing a great
deal more work than we did last year,
which goés to show that our enterprise is
an assured success.”

Coyne Brothers have our thanks for a
copy of the booklet they have gotten out
recently which shows the range of prices
for butter and eggs on the Chicago mar-
ket, together with the receipts for a con-
siderable period back—20 years on butter,
and 21 years on refrigerator eggs. In ad-
dition the book contains a considerable
amount of valuable information with ref-
erence to grades of butter, eggs, etc. lif
any readers of this publication should not
have received a copy of the booklet and
will drop a line to Coyne Brothers, 119
West South Water street, Chicago, they
will be glad to furnish you a copy as long
as the supply lasts.

The creamery recently established at
Washington, Ind., is already doing a nice
business.

Page 10

Geo. M. Baer

THE CREAMERY JOURNAL

June 15, 1914

C. G Heyd

Butter, Eggs and Poultry

GEO. M. BAER & CO.

Corn Exchange
National Bank, Philadelphia;
Commercial Agencies.

References:

D. E. Peterson Co.

PM CCC

SPECIALISTS IN BUTTER

MUU LC COLL ccc LL

33-85 South Water Street, PHILADELPHIA, PA.

References: Corn Exch. Nat’l Bank, Phila. ;

THE MARKETS

CHICAGO.

Fine Butter Going Into Coolers—Market

in Better Condition—Production Small.
[By The Creamery Journal Staff Correspondent.]

For the most part all of the fine butter
which has been coming into the local mar-
ket has been going into the coolers, so that
it is impossible to fill orders for this grade.
Most of the butter which has been moving
is second in quality. The general condi-
tion of the market is dull.

Speaking in a general way, the butter
market is in a better condition than two
weeks ago. This is due to the fact that
the receipts have fallen away in some de-
gree, Certain sections of the country which
formerly shipped to the city during the
summer months will not contribute this
year, owing to the smallness of the produc-
tion, which in some districts is not enough
for home consumption, In particular the
southwest is hard hit in the matter of pro-
duction, and not as much butter will be
shipped this summer from that section to
this market as in former years.

One of the recent features of the butter
trade in the local market which has caused
a great deal of comment is the elimination
of trading in extras on call, which was
adopted by the Chicago Butter and Egg
Board last week, following the circulation
of a resolution among the members. The
trouble has been that owing to the small
amount of extra butter which has been ar-
riving in the local market it has been pos-
sible to bull the price up by buying only
a few tubs. To buy these on call often had
a disturbing influence on the market which
was not to the liking of the larger dealers
in the wholesale branch of the game. The
resolution was passed with little debate, as
it was considered probable before hand
that the action of the members would be
favorable. The small amount of extra but-
ter arriving in the local market during the
past few weeks has caused an unnatural
market condition in that respect.

The Natural Dry Milk Company is mak-
ing a specialty of the dairy business. Their
product is adapted in particular to butter
starter purposes. The Natural Dry Milk
Company is in a position to be of assist-
ance to dairymen and buttermakers who
have trouble during the short season in
getting a good butter starter. This prod-
uct has been on the market now for more
than three years, and the success has been
assured from the start. By energetic

25 South Water Street

PHILADELPHIA

We solicit a chance to com-
pete for your favors, either
on a consignment or track-
price basis.

Mercantile Agencies; Creamery Journal

methods the company has succeeded in
building up a large and profitable business,
and has the best of reputations among the
dairymen and buttermakers of the middle
west. Dairymen or buttermakers with
special problems are urged to communicate
with the company.

Warning has been sounded to shippers
of butter and all other produce to take
more care in packing. Several lots of but-
ter arrived in the local market in bad con-
dition last week. With the mercury from
92 to 95 degrees in the shade it is easy to
understand how much damage can be done
in a short time. If the shippers take extra
precautions during the warm months, there
is little need to fear, as for the most part
the railroads will do their best.

“More and more,” said John Mitchell,
president of the (Chicago Butter and Ege
Board, “the produce business is being
done on a plain merchandising basis. That
is to say, few shipments are consigned to
dealers in this market on a commission
basis. Produce is bought outright, and paid
for at a fixed scale. In that manner few
complaints are heard from shippers where
formerly there were many, With all due
respect to shippers, I must say that many
of them are inclined to kick. when goods
are sold on a commission basis. There is
always a come-back, and the receiver is
the goat. He may have done his best to
sell at a top figure, only to be condemned
in stinging terms in a letter received from
the shipper a few days later because he did
not do better. Because this fact has been
generally known up and down the street,
loose methods of doing business came into
fashion. I am happy to say that the return
to the straight merchandising basis is a
good thing for the produce business, as
it tends to take away the element of
chance and put things upon a natural basis.”

At a recent meeting of the executive
committee of the Chicago Produce Trade
and Credit Association, C. E. McNeill &
Co., butter, egg and poultry dealers, were
elected to membership. C. E. McNeill &
‘Co. recently moved to larger and more
modern quarters at 221 South Water street.

Definite form is given to the plan to
move South Water street in a committee
report which will be made public in the
near future, according to Chairman W. L.
Wagner, who has the matter in charge.
For many weeks past the details of the
plan have been in course of formulation,
Now it is known that a holding company
will be organized, composed of the heads
of the interested firms. The new produce
district thus created will be owned exclu-

sively by members of the trade. Through
their holdings of stock in the new enter-
prise they will in time become the owners.
Every arrangement has been made to take
care of the long term leases in the old
district, and they will be bought up by the
company and sub-let until they expire. It
is not thought that there will be much
trouble in filling them with tenants, as
many firms desirous of moving to a more
central location would be glad to take the
buildings which will be vacated by the pro-
duce men. Of course, the principal idea of
the removal will be to get possession of
proper track facilities. For many years
the produce trade of the city has been ham-
pered owing to the fact that there were
no adequate track facilities for loading and
unloading. The track terminal facilities of
Chicago are not adequate for a city one-
half the size, and yet they have been used
year after year with comparatively little
grumbling. The produce business of the
city has grown many times, but the ter-
minal facilities have not grown.

C. G. Trimble, of Trimble Bros., Omaha,
Neb., was a visitor to the city last week
on his way to Washington, where he went
in the interest of the Tuttle bill hearing,
which was favorably reported by a house
committee.

Gus Ludwig, head of the A. & P. butter
and egg department, was in the city last
week. He has been on a trip among the
creameries of the middle west. Gus de-
clares he made a number of connections on
his trip.

Chicago butter men are interested in the
battle which is being fought in Washing-
ton, D. C., to have the Clayton anti-trust
measure amended to prevent the alleged
unfair practices of centralizers to drive the
co-operative creameries out of business.
The practice of the centralizers, as they are
called, is to come into a region where the
co-operative creameries are strong, and
break them up by offering a higher price
for an extended period. When the co-op-
erative organizations are no more, the cen-
tralizers then pay what they please, as is
well known to the members of the trade.
The Clayton anti-trust measure is said to
have been inspired by the centralizer in-
terests, and is a brazen effort to use the
machinery of the federal government to put
the co-operative creameries out of business.
Opinions both for and against the measure
are expressed among local butter men,
which is only to be expected in a city
which has all kinds of butter men. Pre-
vious efforts to get an amendment into the
bill have failed. Senator Cummins of
Iowa is one of the leaders in the fight for
the co-operative creameries. The products
of the Iowa creameries last year sold on
the Chicago markets for an average price
of 33c per pound. The average price re-
ceived by the farmers for their butter-fat
was only 25c per pound. The centralizers,
who gained control of the Iowa market,
made 36 per cent on the butter and had a
margin of 20 per cent in addition on the
overrun. Several of the co-operative
creameries paid 34%c per pound, which is
somewhat higher, to say the least, than the
price paid by the centralizers. As is well
known to the average creameryman of
Iowa, the centralizers went into the field
and offered a higher price, following the
usual custom, until the co-operative organi-
zation went out of business. Then the
price came down to 25c with a bump. The
farmers were demoralized, and could not
re-organize in time to head off the game.
While both sides of the question are taken
by butter men here, the co-operative cream-
eries have many warm friends in the local
trade, who hope that they will be able to

an ie

—

June 15, 1914

THE CREAMERY JOURNAL

Page 11

a Ooooaauauauauau
SIUNVVAUEOTALUCATEE ATTA

=
_ Nearly All the Fi d Second Prizes this § :
z Nearly All the First and Second Prizes this Season -
= Were Taken By Buttermakers Using Our Culture In Making Their Prize Butter. =
= (Continued from our last ad.) : riggs acta a SIX MONTHS’ tek i eciadd / Pr =
= 4m man, CUAL aeiaisteisiste' 6. 0!s 3 ol vlolv .« tataiaetnior ee 94.0 =
= Na Ce ow Py Arel Grrdiataens, INIESLET «5 :eloie iiss sie alaveiwvele\pvate’s 94.50 =
= Ist—W. H. ee a eens A huei.; ld eae 9714 IOWA EIGHT eR EDUCATIONAL =
= ilk Class =
= 2d—A, We Moomey es Denver... 2.2.5.0... +e 97% a Ni! apt Na aa ricielniehsitiviei+ie © e/oie\siz (6) sielnre Age =
= eee cee ko MINNESOTA DAIRYMEN’S CONVENTION =
= 1st—O. N. Peterson: peeice 7 ee 96.83 ee ee 1 aa ae 94.00 =
= ream ass ue < PVM AOL WLLLC a0 eg 's'a'e «'vle 50,8 mmo aie . —
= idee art etm easel rats. vine 't altseletelen sons eth ose ole 9334 =
= Ist—W. He Anderson, Algona, Iowa.......... 96.50 4 =
2 WisonsiN"“SUTZBEMAKERS' CONVEN” —,, INDIANA DAIRY CONVENTION 7"
= Ist—John E. Mattson, St. Croix Falls......... 96.16 NORTH CENTRAL IOWA “BUTTERMAKiORS =
= I. W. Stryker, Nashotah................. 95.83 Ist FE Mie Zell aSumitiereek.beks de aen bees oe 9614 =
= ee IOWA EDUCATIONAL CONTEST =
= ilk Class lst—W. H. Chapman, New Hampton......... 96 =
= Carl Hoveland, Wralceme NN Grete. cise netusitiets vrs «cc's Ss 96.00 CALIFORNIA EDUCATIONAL CONTEST =
= H. Soballe tail Class 9sy/ Ist——V. De ware INCAS Ott). Mes ctntels Coe 94% =
= . ’ Naltalini/ elle’ oid "uliee je ve (a) ee (gi sites © 00 0 0:'e 2 SOUTHERN INNESOTA BU , =
= MINNESOTA STATE CONVENTION CONVENTION PTEE ERS =
= Eye Ace Gridvammett mIMOSTET). ars <e.rsiitreisset'e « eveles Ilst—J. F. Wolesky, Owatonna................. 95% =
= James: Rasmussen) Albert ikea... ....0-........ 96 WISCONSIN MARCH CONTEST =
= _ NORTH DAKOTA CONVENTION GhrismChnistensen Rose Iawn.....+.5.0ne.ce- 95.75 =
= Medina Creamery Come Wedita.ycc tie g eerie 93% Tezajltes (Bol stead we BaSCOii:-c) saci |» ws «0 ade ate eee 95.50 =
= CALIFORNIA EDUCATIONAL CONTEST Send for a free sample of our Cultuie. It is very =
= lst—V. Baciarini, Suisun Creamery, Suisun....93.75 good and active. =
= 1098 Lexing- St P ] Mi =
2 ELOV ERICSSON CO., ‘ton ‘sve? St. Paul,Minn. :
SHIN LIAULVNUUVNUUIANOUANLUUANUUUEUUUEUUUOUUUEUUUUUUUCUNUUOUUCUU UU ULE

scrupulous.

The case of the central Illinois Cream-
erymen’s (Club against several railroads
which bring produce from the southern
part of the state, which was to have been
held last week before the Illinois Public
Utilities Commission, has been continued
for a few days. In a day or so the case
will proceed before Judge Wood of the
commission, however, and will be com-
pleted within a week or two, depending
upon the amount of evidence considered
necessary by the commission. The butter
men want a pick-up refrigerator car _serv-
ice from the railroads. Service of all
kinds has been poor from the southern part
of the state for many years, in spite of the
fact that the district is well tapped by rail-
roads. In many instances it has been found
impossible to get a pick-up service of any
sort, let alone on refrigerator cars.

Butter men of this city are taking great
interest in the report of the associated
warehouses showing a surplus of 8,000,000
pounds of butter in the local market. This
is the heaviest showing in four years,
Many of the local butter men are inclined
to be pessimisitic about the future of this
butter, owing to the uncertain condition
of the market.

NEW YORK.

Hot Weather Slightly Affecting Quality —
Prices High — Western Conditions Ideal.
{By The Creamery Journal Staff Correspondent.]
In the face of a surplus of 7,736,000
pounds of butter in the 46 warehouses of
the American Warehousemen’s Association
on June Ist, compared with the same date

a year ago, and with indications of a heavier
make than last year, prices of butter are
still maintained at a high level and prac-
tically all hopes of much lower prices for
June have been abandoned. Long ago a
25c market was given up by those who
held at the beginning of the season that
on account of the surplus of old butter still
unsold and with the likelihood of a liberal
make that such a market would rule during
June. The immense surplus in the coolers
on June lst over last year has had but lit-
tle effect in influencing this season’s prices.
Practically all of this butter is of last year’s
make and it will, therefore, have but little
influence on the market because it will not
go to the better class trade as the finer
lines of held butter have long ago been
exhausted and practically all of the re-
maining stock is of ordinary to poor
grades.

The high market during May and so far
in June has kept speculators out of the
field to a large extent so that most of the
storing has been by receivers. On account
of the uncertainty of the future because of
general business conditions in the United
States and the likelihood of export butter
next winter, speculators have held off as
they do not consider a 26c or better mar-
ket would warrant them in putting away
stock as a safe investment. There has
never been a season when premiums have
been as high nor as common as they have

‘been this year and in order to keep butter

coming receivers have been forced to meet
competition from local and out of town re-
ceivers. This has meant that when the but-
ter reached New York these houses were
forced to put it in the cooler with the hope
of taking a bigger profit later on.

The premium evil is not entirely the
fault of regular butter receivers, but it is

at any price. Evidently their experience
with eggs taught them a lesson as they let
the early pack go hoping to get lower
priced stock later on. The minute the
meat packers began bidding for June but-
ter the bullish feeling developed and cream-
ery makers all through the west were out
to get as much as they could on their spring
production. The tendency of receivers on
the market for the past 10 days has been
to sell their receipts as well as they could
even if by doing so they merely had to
change dollars and the surplus has been
going into the coolers.

As a rule, quality is fine although re-
cently the warm spell which has been pre-
valent all through the west, is shown in
the make and defects now are becoming
more common. Some receivers say that
they notice an oniony flavor more this
spring than ordinary. There have been
plenty of rains all through the west and
pastures are in good shape so that if there
is no hot weather to burn them up, there
ought to be a free production of good
stock during the remainder of June. High
prices have affected consumption and trade
is a little disappointing. This is particular-
ly true now that the vacation season has
started and thousands of New Yorkers
will leave the city for country points. Sea-
side resorts will add something of an out-
let but this will not be sufficient to even
up for this falling off in general trading.

While there has been a tendency during
the past few days towards an accumulation,
advices from the west have been strong
enough to keep the market on an even
keel. Most houses, however, are doing
their best to market their stock as it comes

Page 12

Get more
for your
Butter

Butter that is left open to dust, dirt
and bacteria becomes quickly ran-
cid. Youcan’t get top prices for it.

Paterson Pioneer
Parchment Paper

Will keep your butter clean, fresh
and sweet. You’ll get more for it—
and it will be worth it.

Write for free book, “‘Better Butter.”

_—necSSS Se, THE PATERSON
PARCHMENT
PAPER CO.

Passaic
Nad.

W.F. Drennen &

TTT LOLOL CECE Co. TTL

BUTTER

TTT LE

37 South Water St., PHILADELPHIA

TTT LTT

TT EE
TT)

=
S

BROWN & ROOT CO.

Wholesale Dealers & Jobbers in

Butter, Eggs and Cheese

165 & 167 Reade Street, NEW YORK

References—Irving National Exchange Bank; Dunn & Bradstreet.

Gude Brothers, Kieffer Co.

Whelesale Dealers in

Butter, Eggs & Cheese

21 Jay Street

NEW YORK

References: Irving National Bank, N. Y.

ESTABLISHED 1869

GEO. W. LINN & SON

The Chicago Butter House

340-342-344 West South Water St.
near Lake St. bridge

Would like to contract with you for your make ot
Fancy Creamery in tubs. Can offer you a liberal
contract.

Will pay a price for quality. Send us a sample
shipment,

Best Equipped Butter House in Chicago

References: National Bank of the Republic, Chicago; Plain-

view State Bank, Plainview, Minn.; The Creamery Journal.

THE CREAMERY JOURNAL

in in order to keep clean stores to avoid
any probable decline. It is probable that
conditions in the west were never more
ideal for a bigger make of high quality
butter than at present and everybody is
looking for plenty of high grade stock dur-
ing all of June. The Mercantile Exchange
has put into effect recently “Class A” grad-
ing which requires that extras must score
93 points to pass. This change in grade
had a temporary effect to buoy the market
but it soon wore off. During the past week
there has been a good deal of talk about
wavy butter. Quality, as a rule, during
the past week has not been quite so good
and with prices high, buyers have been
more particular than usual. Much of the
butter is coming highly colored and on ac-
count of the wavy color it is difficult to
get stock to pass inspection. This irregular
quality also applies to New York and Penn-
sylvania dairy offerings and these are gen-
erally urged to sale.

Receipts are running heavy totalling 77,-
573 packages last week against 72,180 for
the same week a year ago. The season
since May Ist is also ahead of 1913, totalling
312,467 packages, with 302,915 a year ago.
One of the butter authorities in compiling
May receipts gives the offerings during
May as 234,894 packages for New York

City. In 1913 arrivals were 240,727 pack-
ages. The average price of extras was

26.16c during May. The holdings in private
and public boxes were estimated on June
Ist at 59,300 packages against 37,000 a year
ago and 57,000 for the banner year of 1911.

Process has shown no particular change
for a week or more, the fine lines selling
fairly well but it is difficult to branch out
for new trade. On account of the plentiful
supply of lower grades of creamery, similar
grades of process are neglected and slow.
Ladles have been steady under moderate
trading. Buyers are looking for good pack-
ing stock, but will not take shipments un-
less they are inspected as they are more
particular now than formerly.

Receipts of foreign butter have been
nominal. These were from Denmark and
were imported on order for a particular
trade. Siberian stock has been iregular
and is not satisfactory enough to be given
attention.

PHILADELPHIA.

Market Quiet — Receipts Liberal — Quality

Good — Prices High.
[By The Creamery Journal Staff Correspondent.]

The market on the whole has been quiet
and has shown but narrow price changes
since the opening of the month, when, ow-
ing to higher western advices, an advance
was made of lc. The receipts have been
liberal and as we are in the period when
the make is the largest and the quality the
best the bulk of the arrivals have had the
fine June flavor, and the only real fault
found in the offerings has been the high
prices. Creamery fancy specials at this
time, the 13th, are held at 29c; extra, 27c;
extra firsts, 26%4c; firsts, 25@26c, and sec-
onds, 22@24c. }

The demand for immediate consumption
has been fair but the speculative buying was
far from heavy as at the quotations for
fancy specials and extras 29 and 27c the
average speculator has hesitated to pur-
chase.

The principal markets for the distribution
of butter, Philadelphia, New York, Chi-
cago and Boston, being almost on an equal
basis as the range of prices are practically
the same, trading is largely confined to our
own precincts and so under the’ existing
conditions a great deal of the high grade

June 15, 1914

butter has found its way to the refrigerator
on the receiver's account and at prices
about the same as last year.

Medium grades, firsts and seconds of
creamery have been plentiful and though
moving out fairly well at the inside quota-
tions, receivers have been so anxious to
have their floors cleaned at the close of
the day’s business, that concessions have
been made to effect sales.

Dairy and country roll are in light re-
ceipt, and the most of the arrivals are going
to the bakers as packing stock on a basis
of 17c. Ladles are scarce and are held
firm at the factories. Eastern make com-
mands 23c and as this figure is about 5c
less than last June, one would think it
would be an inducement to speculate.

BOSTON.

Fairly Active Market— Quality Good —
Dealers Hesitate About Storing at

High Prices.

[By The Creamery Journal Staff Correspondent.]

We have had a fairly active butter market
the past two weeks. Receipts have in-
creased, the quality has improved, and
prices have advanced. At times there has
been considerable speculation, because dis-
tributers have come to the conclusion that
now is the time to secure first class cream-
ery to put into cold storage for future use.
The buying interest held back as long as
they thought safe and have resisted the
advancing tendency, but the rising values
at other places forced dealers here to take
hold and get a share of the June make be-
fore it was bought up by outside parties.
As it is, our receipts have run considerably
short of last year up to the first week in
June but they are now showing quite an
increase and the indications are they will
come up to the figures of last year before
the flush season is over.

It was natural that dealers should hesi-
tate about stocking up or encouraging
heavy receipts, after carrying over so much
of the old stock on which they were losing
money, but that feeling is passing away
and their thoughts are now directed to-
wards the future, hoping that it will bring
them better luck. At any rate, they are
satisfied that first class grass butter will
be no lower this season and that it will not
do to let the best of the make pass into
the hands of dealers in other places. This
feeling has stimulated a better demand, and
we look for a healthy movement for sev-
eral weeks to come. The consumptive de-
mand is up to average proportions, and it
will probably continue while prices are kept
within reasonable bounds.

During the past two weeks transactions
have been on the basis of 26%@27™M%c for
extra creamery in wholesale lots. Some
buyers hesitate about paying more than
27c for the best western, but certain full
scoring makes sold at 27%c this week.
How long these prices will be obtained it
is hard to say, because receivers are get-
ting consignments which they claim to be
first class quality and are offering at 26%4@
27c. Some receivers claim to have butter
coming in that cost them 28c, and which
they are sending direct to cold storage be-
cause they cannot afford to sell at a loss.
Firsts are meeting with a good sale at 25%
@26™%c, and as the quality of this grade
is now very good for immediate use it is
going rapidly into consumption. Seconds
are moving off pretty well at 23@24c, and
ladles find buyers at 19@19%c. Packing
stock is in limited supply and commands
18@18%c.

Taking the butter situation all through,
it is in a fairly good condition. The only

‘

June 15, 1914

THE CREAMERY JOURNAL

Page

————————————————————————————————————————————————————————————————————— ET

persons that are uttering complaints are
those who contracted for certain brands
at a premium over current market quota-
tions. They are not able to get “a new
dollar for an old one,” according to their
statements, and claim that quotations are
too high. But that is their own fault. If
they want to control special makes of
creamery in the east or west, they must
take their chances of getting their money
back. People who gamble or take risks on
futures should not complain if they don’t
always come out ahead.

The statistical butter situation is attract-
ing more than usual attention, especially
in Boston, as our receipts have been run-
ning light as compared with other leading
points.

For the month of May receipts of butter
at Boston amounted to 7,326,985 pounds
against 8,659,082 pounds same month last
year, a decrease of more than _ 1,300,000
pounds.

Receipts from June Ist to 11th, amount
to 4,750,848 pounds against 4,536,329 pounds
same time last year, an increase for this
year of 114,519 pounds, Even with this in-
crease we are upwards of 1,000,000 pounds
short of last season.

The stock of butter in cold storage on
Saturday, June 6th, was 56,236 packages as
compared with 56,421 packages, a difference
of only 185 packages, including the old
stock carried over. :

The indications are that in another week
we shall have a larger increase in stock,
or at least as much as we had a year ago.
Were it not for the losses sustained last
year, our dealers would not feel anxious
about the increase. But what they are
anxious about is the high cost of the stock
arriving, because they are afraid of not be-
ing able to get their money back in the
fall or winter. For them it is a serious prop-
osition, and it is natural that they should
want to put away the surplus butter at
less than they paid last year. The farmers
and creamery men, on the other hand, feel
that they should get fully as high a price
for their product, and for both interests it

is a critical time.

FOREIGN MARKETS.

Latest advices to Geo. A. Cochrane of
Boston, Mass., from the principal markets
of Great Britain, give butter markets as
steady, with prices practicaly unchanged.
Arrivals from ‘Continental Europe are
moderate, but the make of home and Irish
is very large, as it is the height of the flush
of the make. Finest grades: Danish,
24Y4@25%c; Irish, 22'4%4@23%c; New Zea-
land, 23@24c; Australian, 22@22%c; Ar-
gentine, 214%4@22c; Siberian, 214%4@22u4c.

Markets generally on cheese have been
fairly steady with a better demand for
New Zealand. There has been a little
more business “over the cable with Mon-
treal on C. I. F. terms. Finest grades of
Canadian white (new), 1234@13%c; col-
ored (new), 134%4@13%c. Finest New Zea-
land, white, 13@135¢c; colored, 1334@14c.

Right Way to Handle Milk.

_ The following suggestions, which are
intended for farmers who furnish milk for
city consumption, are fully as applicable
to farmers who produce milk or cream for
delivery to creameries proper, and are
therefore printed here.

“With the approach of hot weather the
United States Department of Agriculture
is warning dairymen again not to hold
their milk before shipping it to market.
A practice prevalent in some places is to
take the morning milk, combine it with the
afternoon milk of the same day and ship
this combination early the following morn-

ing. This means that the morning milk is
kept through the heat of the day. When
it reaches the consumer, 24 hours or more
old, the bacteriological count is high. This
explains, the department experts say, why
milk from dairies in which all the condi-
tions appear to be excellent is frequently
found to be bacteriologically bad.

“The remedy recommended by the de-
partment is to hold the afternoon milk,
properly cooled, through the cooler hours
of the night, and ship it the next morning
with the morning milk, also properly
cooled, without mixing the two. It is, of
course, essential to this plan that the train
schedules be adapted to it, but it is felt
that when the importance of the change is
fully recognized this difficulty will be over-

come. Such procedure in cooling and
handling would materially reduce the pos-
sibility of sour milk reaching the markets.
“Shippers are also urged by the depart-
ment to see that the milk is thoroughly
cooled, as an important step in
its bacteriological count low.”
By the first of June it was hoped to have
the creamery at Virden, III, in shape for
operation. The machinery arrived a few
days ago. M. E. Dowmen, formerly of
Thomasville, is in charge of the plant.

keeping

The Upper Sandusky (Ohio) Pure Milk
Company, under the management of C. F.
Beardsley, started up recently. They will
make butter and handle eggs.

ST TTTTTTTTTTTLTTTTLLLLILLLLLLLLLLLULLULLLULLULLCLLLLLLLELLLLLLLLLLLULLLLLLo-CLLLLLLcE LULL LULLLLLLeOcLLLLG oe LeLLLLG oe OLLLoLoce Looe

Lost — $43 In

J00 - Gallon

CAN YOU?
Here’s the answer:

depending on size.
Grade Your Cream.

OU TUATUATUATUATTATTATETUTUUOTTOTUATUGTUATUA TUTE LUO TUOLUGPULUUUM COO UUGUUOUULUMUUOUOUMUMUUOTUAUEUOMUMUULAUO PLO UUALUAUOUUUMUOUOLUOUOUUUEMUOUOTUOUUAUUUUUM UO UUOLUO TOA LUUUUM MUO UUOUUO UU UUUM UOMO TU UU IL OM UUL UO LUO LEPC O LUG CO Loo oo

ST. PAUL, MINN.

SUIT

Lot of

Fact NOT Theory

A small creamery in Wisconsin recently churned a 300-gallon vat full of
30 per cent cream that contained one small can of “off-grade” cream.

The yield was 860 pounds, sold at “ec under extras.
This creamery could not well afford a loss of $43 on one day’s

A Perfection Junior Combined Churn and Worker costs from $60 to $90,

J. G. Cherry Company

CEDAR RAPIDS, IOWA
TAMA, IOWA

ETUUIUUMUILLLLLUALLLLLLALUOLLULUCALUOLLOLUUA LLL LLOALUGLUALOOUUGULOALUALOM UO UOA EGU UOO UOC UOM ELUM POO LEMOS EO LOO LEGA EOO DOG ROA COLON ROEM On MOTTO OT ROTTEN EOD EO

Handling

Une

Cream

Figure it for yourself.

cream.

PEORIA, ILL.

Teens

Page 14

=
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RBM

THECREAMERY

a“ « « «

Tne Nationa: i
Creamery
Magazine

Published semi-monthly—on the lst and 15th—at 40/-409-411
Commercial Street, Waterloo, Iowa, by
FRED L. KIMBALL COMPANY
John Andrews, President Hugh G. Van Pelt, Vice-President
E. R. Shoemaker, Secretary and Treasurer

DEVOTED TORS. OREAMERY. INDTERESHs
OF THE UNITED STATES.
E. R. SHOEMAKER - 2 = = Editor
E: Ts Sapir = - Associate Editor

Subscription Price: In the United States, Mexico, Cuba, and
American Possessions, $1.00 per year. In Canada, $1.25 per year. In
all other countries in the Postal Union, $2.00 per year.

Correspondence relating to buttermaking, creamery management,
creamery machinery, shipping, the commission trade, exporting, re-
frigeration and all subjects pertaining to the handling of dairy products
in a wholesale way is cordially invited, and the co-operation of cream-
ery owners, secretaries, buttermakers, commission merchants and other
thinkers is earnestly desired. Clear, concise, well written articles are
especially welcome; and communications, views, news items, clippings,
or ae information likely to interest the trade will be thankfully re-
ceived.

Subscriptions. Subscribers wishing change of address will please
give the old as well as the new address.

Entered as second-class matter November 15, 1908, at the postoffice
at Waterloo, Iowa, under the Act of March 3, 1879.

WATERLOO, IOWA, JUNE 15, 1914

A REAL DAIRY COMMISSIONER.

Somehow we have always felt that a state dairy
commissioner should be a dairyman or creamery-
man and not a politician—that a dairy commissioner
should be versed in dairy knowledge instead of
political history or political manipulation—that he
should know more about bossy cows than he does
about bossy politicians—that when in office his
mind should be occupied with how to do the dairy
industry the most good rather than how to tickle
the ear of the man who was responsible for his
appointment.

We've seen samples of both kinds of dairy
commissioners and we don’t take kindly to the po-
litical breed. Down in Missouri they recently
created a separate office of state dairy commissioner.
Somebody had sense enough to appoint to this posi-
tion a man named Bennett—E. G. Bennett, to be
exact. And, to begin, let me say, to use the lan-
guage of Colonel Perry, that he is as good a man
as ever broke into a smoke house. He’s a worker.
But, more than that, he’s an intelligent worker and
a persistent worker. He talks dairying the live-
long day, and his wife says he snores it in his sleep.
He’s getting results already. There are a lot of
good cows in Missouri, but there are going to be
more of them before Bennett gets through, There
are a lot of men in Missouri who know what a good
cow should look like, but there are going to be more

THE CREAMERY JOURNAL

mii

of them before Bennett gets through. There are
numerous silos in Missouri, but they are going to
be much more numerous before Bennett gets
through. There are some good dairy cattle feeders
in Missouri but there are going to be more of them
before Bennett gets through. He preaches dairying
in all its phases from one end of Missouri to the
other. And he practices what he preaches. Lately
he has been organizing county dairy associations
or dairy clubs—call them what you please. There

are 10 of them already and more on the way. The .

plan of these clubs is to get the dairymen and
dairy women of the country acquainted with each
other. Then they are to co-operate in every move-
ment looking toward the county’s good. They are
to buy silos and feed and seed corn as a body and
go in together on everything where one can be of
help to another and both to each other. Commis-
sioner Bennett is doing a big work—and you will
hear from him and Missouri in no uncertain man-
ner as the days go by. Other states need men like
Bennett.

The loan by an incorporated town or village of
any sum of money to help a local enterprise is most
unusual. On this account the recent action of the
town council in Listowel, Ontario, is interesting.
The Dominion Milk & Flour Company proposed to
equip and operate in this town a butter and milk-
powder plant, to expend in the erection of the build-
ing and installation of machinery $35,000 or more,
and to employ a good-sized force. In exchange for the
location of this important new industry the city
council voted to loan the creamery $10,000 to be
repaid in 10 years with interest. In Canada it ap-
pears to be easier to secure government and local
city financial help for legitimate enterprises than is
the case on this side of the line. In Canada, it will
be remembered, they pay a bonus to creameries in-
stalling refrigeration systems. In the United States
legislators have been working overtime to kill off
this same public benefactor, the refrigerating plant.

The express companies in Indiana are being
called upon by Food and Drug Commissioner Bar-
nard to help enforce the law requiring ice cream
containers to be washed before reshipment. We
have heard of cases where the express companies
had been called on before but failed to come across.

Anyhow, the railroads will pretty nearly know,
before the Illinois creamerymen get through with
them, that there are some creameries in south cen-
tral Illinois territory that want refrigeration facil-
ities in shipping to the Chicago market.

The swatting of the fly is a good business for
the buttermaker to be engaged in. Screens and
cleanliness all about the plant—prevention—is bet-
ter than slaughter.

June 15, 1914

HAMA

——_———————

June 15, 1914

Cherry’s Have Fire.

Press reports tell of a serious fire which
damaged the plant of the J. G. Cherry 'Com-
pany at Peoria, IIll., this factory having been
used for the manufacture of egg case fillers.
The owners of the plant advise us that the
warehouse in which stock of fillers have
been stored was not affected by the fire so
they are still in position to handle local
shipments from their Peoria branch. All
contracts for carload orders of fillers will
be diverted to their Tama, Iowa, plant
which is large and thoroughly equipped and
will be able to take care of all their busi-
ness. This fire in no way affects the han-
dling of their creamery machinery and milk
supply business, as none of this line is taken
care of from the Peoria house. The dam-
age, the J. G. Cherry Company state, will
probably not run in excess of $25,000 and
it is fully covered by insurance. Arrange-
ments are already under way for re-build-
ing this plant, which was a two-story brick
structure. The fire was all confined to the
top floor, and the machinery which is used
for making the Cherry-Peoria double lock
style filler was not harmed any way except
water which came down from the upper

oor.

Meeting at Buffalo Center.

The Iowa River Buttermakers and Dairy
Boosters’ Association held its monthly
meeting at Buffalo Center on May 29th. A
number of the buttermakers brought butter
which was scored by T. A. Clark. The
morning was devoted to inspecting the new
plant which has just been completed this
spring. It was the concensus of opinion
that the building and equipment ranked
among the best in the state. The building
is of brick construction and is fire proof

ion Brand

The co/or with

THE CREAMERY JOURNAL

This is the

Age of ‘‘Fancy Products”
Dandelion Brand Butter Color

Sives butter the rich golden color, puts it in the “‘fancy”’ class,

and makes it bring top price

WELLS & RICHARDSON CO.

Burlington, Vermont

Manufacturers of Dandelion Brand Butter Color

eA TERED yg

We,

throughout. Mr. the butter-

Thompson,
maker, is a hustler and has already started

fixing up the grounds and driveways to
compete in the creamery grounds contest.
The meeting in the afternoon was ar-
ranged for the patrons as well as the but-
termakers and was held at the Chicago
(Young) Dairy Farm a short distance from
town. Due to the busy season for the
farmers the attendance was small. T. A.
Clark, of the dairy. and food commission,
W. B. Quarton, of Algona, and E. S. Estel,
state dairy expert, gave short talks after
the business meeting of the association.

Palo Alto County Buttermakers.

June 4th was at least one of the hottest
if not the hottest day recorded in history.
If any one doubts this he need but write
to T. R. Wilson, the buttermaker at Mal-
lard, who made arrangements for the meet-
ing. Quite a number of the buttermakers
were present and some very fine butter
shown.

After several selections by the band a
mixed quartet sang dairy songs, which
made a great hit. The program included
talks by L. P. Anderson, assistant dairy
commissioner; W. B. Quarton, E. S. Estel
and T. A. (Clark. Due to the heat a portion
of the program was held over until evening,
but a rain storm made it impossible for
the patrons to come in.

The creamery at this place is in bad con-
dition and the time seems ripe for the build-
ing of a new plant. A meeting will be held
in the near future to consider this subject.

at Victoria, Ill., has been
repaired. put in first class condition by
Krans Bros. It was opened Thursday,
May 14, for the receipt of cream.

The creamery

We guarantee that Dandelion Brand Butter Col-
or is PURELY VEGETABLE and that it meets the
FULL REQUIREMENTS OF ALL FOOD LAWS, —
STATE AND NATIONAL.

Butter Color

the &olden shade

L. S. Edwards has just been employed
as buttermaker for the Algona ‘Creamery
Company at Algona, Iowa. This is a co-
operative creamery plant and is a point that
has been selected by the Dairy Division of
the United States Department of Agricul-
ture and which is being operated through
this division in co-operating with the Iowa
State College and the Iowa Dairy and Food
Commissioner’s Department. They are do-
ing some special work amongst the patrons
and are handling the plant up there as a
sort of demonstration station. Mr. Edwards
goes to this creamery with a wide experi-
ence, and we have no doubt his services
there will prove satisfactory in every re-
spect. He is not only one of the leading
buttermakers of the state but has operated
creamery plants for himself and was for a
number of years vice-president of the Iowa
State Dairy Association. Of late he has
been living in Waterloo and engaged with
a milk plant there.

Inspector H. E. Forrester, of the Iowa
dairy and food department, visited Ridge-
way on May 28th and successfully prose-
cuted a farmer, Theodore Anderson, for
selling to the local creamery a can of

cream which was filthy, decomposed and
putrid. This is the first case in a cam-
paign which seeks to eliminate the sale of
all cream that is unfit for food purposes,

reports Commissioner W. B. Barney.
The Industrial Bureau at Nashvil
Tenn., is endeavoring to have a cheese fac-

tory established at that point.

The Western Ohio Creamery Comr
plant at Grenville was recently
damaged by fire.

Page 16

JOHN H. FICKEN

Refer by Permission—Citizens’
National Bank, Hackensack, New Jersey;

=U UE

FICKEN & ZINN

331 Greenwich St.. NEW YORK CITY
Wholesale Dealers

Fancy Butter, Eggs & Cheese

Always in need of fancy butter; prompt sales assured. Correspondence solicited.

Central National Bank, Century Bank, New York City; People’s
First National

TUE ee

THE CREAMERY JOURNAL

CARL dH. ZINN

Bank, Ridgefield Park, New Jersey.

THT

A Real Live Wire Illinois
Creameryman

H. C. Horneman is one of the really live
wires in the creamery business. Gradu-
ating from the Iowa State College, he did
some very creditable extension work in
dairying, but shortly entered the employ
of the Blue Valley Creamery Company in
Chicago. A vear or so later he entered
the creamery business for himself at Wat-
seka, Ill. There he has been highly suc-
cessful. In addition to handling his busi-
ness on business principles he has encour-
aged his patrons to test their herds and
weed out the non-profit payers, and in
addition has helped a number of his patrons
to get started in pure bred dairy cattle.
The following item of news from his local
paper will please his many friends in the
creamery business:

“One of the busiest places in this part
of the country is the plant of the Watseka
Creamery Company. They are manufac-
turing 32 per cent more butter now than
they did at this time last year, and the
spring and summer of 1913 led all previous
years. The season is late this year, and if
it were not for that fact there is no doubt
that the production would be even greater
than it is.

“Five carloads of butter were shipped out
last week, which is nearly a carload each
working day. The demand for the butter
is so great that Mr. Horneman, the pro-
prietor, is always able to pay the highest
market price for the cream, which accounts
for the fact that the plant is receiving
from 2,000 gallons up of the rich liquid
each day. The quality of the butter pro-
duced is the cause for the demand. If at
any time it is desired to dispose of any
surplus during the busy season, it is only
necessary to submit a sample to a dealer,
and in most cases a standing order is the
result. The high standard which the but-
ter has attained is due not only to the ex-
cellent manufacturing facilities and expert
workmen in the plant, but to the high
grade of cream that is being shipped in by
the patrons of the creamery.

“The various creameries in which Mr.
Horneman is interested are reporting an

equally successful season, and an increased
the

force is being employed to care for
remarkable business.

“Tt does not seem that the Watseka
Creamery Company is at all worried about
the tariff, as plans are being completed
for increasing the capacity of the large

refrigerating rooms of the various plants,
so as to properly handle the large pro-
duction.”

Beechmont
building in
creamery

G., M Asher, proprietor of
Dairy, will locate in a
Pineville, Ky., to be used as a
and milk depot.

SOON

Graduates from College with
His Son

E. J. McVann—many creamerymen re-
member him because it was not so long
ago that he was circulating among the
butter and egg and poultry shippers—be-
cause he liked them and because he made
his living that way. E. J. was a likely
fellow and a likable fellow always. The
following bit of history of him will be

read with interest by his friends in the
trade. It is reprinted from a Nebraska
paper:

“The spectacle of a busy man, who draws
four times the salary of the governor of
Nebraska, attending college with his own
son has just been concluded at Creighton
universitv by the award of a degree in law
to E. J. McVann, manager of the traffic
bureau of the Omaha Commercial club.
His son, Donald, is a freshman in the same
school.

“McVann, at the age of 16,
Creighton 31 years ago. He came to
Omaha from Cedar Rapids, Iowa. He was
poor, and after attending about a year, ran
out of funds.

““T could have kept on and finished,’ he
says, ‘but it would have meant that my
father would go in rags to educate me, and
I would not have it so.’

“The young fellow went back to Iowa
and went to work. Low degree or no de-
gree, he would make good. Soon he be-
came recognized as having a head for fig-
ures and rate problems. For 15 years he
was engaged in the work with the Penn-
sylvania railroad, and with the different
roads at Omaha and Lincoln.

“Then he became secretary of the Com-
mercial club at Sioux City. From there
he came to Omaha as secretary of the
Omaha grain exchange. He jumped from
this to secretary of the Commercial club
at Omaha. In 1901 he was secretary of
the Dubuque Business Men’s league. Then
he landed the position of manager of the
trafic bureau in Omaha. This is a man’s
job. His salary has been increased until
he is-getting four times as much as the
governor of Nebraska.

“Tt was only in the last year or two,
since he has been one of the busiest and
one of the highest-salaried men in Omaha,
that he has finally forced himself to find
time to complete the course he started in
Creighton 31 years ago. By wedging in a
few hours both in day and night school,
he has completed his course and received
the degree of bachelor of laws. The di-
ploma from this school admits him to the
bar in Nebraska.

“McVann is known to every member of
the interstate commerce commission, and
to every rate expert of importance in the
cast and south, He did not wait for his
law degree before he faced lawyers in

entered

June 15, 1914

serious cases. For years he has argued
and battled on important rate cases against
the ablest lawyers in the state and federal
courts, and before the interstate commerce
commission as well as before state rail-
way commissions.

“Tt was E. J. McVann who, four years
ago, secured the reduction of the freight
rates on southern pine lumber to Nebraska
and the northwest. The railroads had
arbitrarily raised the rates from 25c per
hundred to 26%c. McVann took the mat-
ter before the interstate commerce com-
mission, and, after a long fight, succeeded
in getting the commission to declare 25c
an adequate rate.

“Two years ago, when the roads again
attempted to raise rates, it was McVann
who succeeded in tying up the proposed
ae so that it is tied up to the present
ay

And
things.

McVann is always doing such

Good Year’s Work.

At the annual meeting of the West De
Pere (Wis.) Creamery Company, the fol-
lowing officers were elected: President,
John Hermes; vice-prsident, Hans Eliason;
directors, Herman Jansen, Joseph Wilmet,
Emil Vercauteren; secretary, George
Adams; treasurer, Anton Sorenson. The
annual reports showed the following:
Total milk received, 5,556,215 pounds. Av-
erage test, 3.92. Total pounds butter-fat
from milk, 217,807. Total pounds butter
manufactured, 248,972. Total pounds but-
ter-fat sold in cream, 10,248. Total pounds

butter-fat made into butter, 207,558. But-
ter-milk sold, 4.684 cans. Received for
butter, $74,022.93, Received for cream,

$3,806.28. Received for butter-milk, $234.20.
Total receipts, $78,097.38. Amount paid
for butter-fat, $72,969.51. Expenses.
$4,673.46. Average price per pound paid
for butter-fat, 33%4c. Average price paid
for 100 pounds of milk, $1.313. This is one
of the best-known co-operative creameries
in Wisconsin.

Montana Scoring.

The Butte, Mont., Mirror, says that dur-
in> the next three months Montana cream-
eries will produce enough butter to com-
pletely supply the Montana market, and
there will be no excuse at all for merchants
to buy butter outside of the state. The
creameries in the state are now turning
out 20,000 pounds of butter daily, the out-
put being just what it was a year ago.
Ten creameries participated in the butter
scoring contest for June. James Norup,
of the Bozeman creamery, scored 94%
per cent; W. H. Screeden, of the ‘Chinook
creamery, second with 94% per cent, and
T. F. Gibbons, of the Conrad creamery,
third, with 93%4 per cent. The lowest
score made was 91% per cent.

On June 8, 1913, Cyrus Kimball, a driver
for the Crescent Creamery Company of St.
Paul, Minn., was killed when his team went
over the bluff at Second and Minnesota
streets. Just a few days ago an auto truck,
which had been left standing in front of
the Crescent Creamery Company’s office
at Third and Minnesota streets, ran wild
and dashed over the cliff in almost the same
spot. Just what started the car is not ex-
actly known, but it is supposed that there
was some fault in the brake, and that the
car started down hill on this account.

Portal Creamery Company, Portal, Burke
county, N. D., is a new one. The capital
stock is $9,000. Incorporators, C. FE. David-
son, F. C. Hoyt and Wm. E. Metzger, all
of Portal.

June 15, 1914

Financing the

The Creamery Journal has recently re-
ceived many inquiries concerning plans by
which local banks and business men help
the farmers in their communities to finance
themselves in the purchase of high grade
dairy cattle. The plan usually followed is
what is known as the Ashland plan. Re-
cently Duluth, Minn., put the scheme into
operation and their way is briefly described
in the following circular issued by the
agricultural committee of the Commercial
Club of Duluth:

“The business men of Duluth, with the
assistance of the banks, have organized un-
der the ‘Ashland Plan’ to enable the farm-
ers in the vicinity of the city to obtain
loans for the purchase of dairy cattle.

“Briefly the plan is this:

“The banks of Duluth have agreed to
loan to trustees money for the purchase of
dairy cattle to be placed in the territory
around Duluth. The business men of the
city have subscribed to a fund amounting to
25 per cent of the total amount to be loaned
by the banks, the fund to protect the banks
against loss.

“Any farmer wanting additional dairy
cows will be required to file an application,
setting forth his financial condition, and
will be required to satisfy a committee of
three guarantors that he is able to care for
additional cows.

“Cows will be purchased by experienced
local men, assisted by an expert to be
designated by Dean Woods of the State
Agricultural College. The cows will be
brought to Duluth in carloads and allotted,
each applicant agreeing to take the cows
bearing the numbers he draws and to pay
therefor the cost of each cow plus its share
of the expense. The purchasers will give
notes bearing 7 per cent interest for the
purchase price of the cows, the notes to be
retired by the payment to the trustees of
one-half of the amount of the monthly
milk checks, or not less than $3 per month
from the time the cows begin to give milk.
The notes are to be secured by chattel
mortgages on the cows purchased and addi-
tional cows owned by the purchaser.

“The only obligation imposed on the pur-
chasers are that they will breed the cows
only to pure bred sires of the same breed,
and that they will raise all heifer calves.
Only grade Guernsey and grade Holstein
cows and heifers will be purchased.

“Three trustees are to be appointed by
the guarantors to administer the plan.”

The Commercial (Club of Duluth is gath-
ering dairy information by sending out a
postal card bearing the following queries:
“How many cows have you? What breed
are your cows? What breed of cows do
you prefer? Do you want to buy more
cows? How many? How many cows can
you keep? Have you a silo? How many
acres of land have you cleared? What
breed do the most of your neighbors pre-
fer? Is there a pure bred registered bull
in your neighborhood? What breed is the
bull? Who owns him? Would you be in-
terested in a plan by which you could se-
cure more cows and pay for them from
one-half of each milk check you receive?”

Following is a copy of the application
and agreement form used in the Duluth
dairy cow plan:

“The undersigned hereby applies to
George C. Stone, W. G. Hegardt and E.
G. Church, trustees appointed by the banks
of the City of Duluth and county of St.
Louis, for the loan of...... dollars, or a
sufficient sum to purchase......cows. The
kind of cows to be.......

THE CREAMERY JOURNAL

Dairy Farmer

“The following is a true statement of the

undersigned’s resources and __ liabilities:
“Resources: Description; acres land

cleared; value; acres partly cleared; value;
acres wild; value; horses and cattle; value;
machinery; other resources. Liabilities:
Amount owing; to whom; nature of se-
curity.

“The undersigned, for value received,
hereby agrees to pay to said Geo. C. Stone,
W. G. Hegardt and FE. G. ‘Church, trustees,
or their order, on or before three years
from this date, the sum required to pay the
entire cost of the cows purchased by him,
with interest at 7 per cent per annum, inter-
est payable quarterlv.

“Undersigned further agrees to sell all
his milk, cream or butter produced, except
the amount consumed by his own family,
and cause to be paid to said trustees at
stated intervals each month from the pro-
ceeds of said milk, cream or butter, not less
than $3 per month for each cow so pur-
chased by him, until the aforesaid sum and
interest is fully paid.

“The undersigned further agrees to breed
the cows so purchased to a registered, pure
bred sire of the same breed as the cows so
purchased, and to raise all the heifer calves.

“The undersigned further agrees to se-
cure the payment of said sum and interest
and the performance of this agreement, by
a chattel mortgage to said trustees upon
the cows so purchased, and the following
additional security:

“The undersigned further agrees to ac-
cept the cows that are purchased, and se-
lect the same in the following manner:

“The cows shall be purchased by some
person or persons to be designated by the

Page

above trustees or a committee appointed
by the guarantors, and they shall buy grade
Holsteins for those wanting such, and
grade Guernseys for those wanting such
and heifers, either grade Holsteins or grade
Guernseys for those wanting heifers,
shall ship such cows and heifers to Duluth
The Holstein cows shall each have a num-
ber on a card which shall be attached to
the cows at Duluth, showing the amount
paid for this cow, together with her shar«
of the freight and expense of purchasing
all the cows and heifers. Then numbers
corresponding to the numbers on the cows
shall be placed in a box and each farmer
desiring to purchase a Holstein cow shall
draw as many numbers from such
the number of cows he desires to purchase,
and take the cows which have a corre-
sponding number on the cards attached to
them and pay therefor the amount so fixed
on the card.

“The Guernsey grade cows shall be as-
signed in the same manner, also the Hol-
stein grade heifers shall be assigned in the
same manner, and also the Guernsey grade
heifers shall be assigned in the same man-
ner.

“In case any cows or heifers are pur-
chased in carload lots or less quantity for
a lump sum, then the person or persons so
purchasing shall apportion the amount so
paid in lump to each cow.”

Already a car each of Holstein and
Guernsey grades have been purchased and
delivered in Duluth.

This plan is creating considerable inter-
est all over the country and will doubtless
be adopted, with variations as to breeds of
cattle, at many points where it is desired
to efficiently build up the dairy interests.

and

box as

Golden Valley, N. D., will soon have a
creamery owned and operated by a co-op-
erative company.

John J. MacDonald

Butter, Eggs, Poultry

Fancy Creamery a Specialty

References:

13 South Water Street
PHILADELPHIA

COMMISSION MERCHANT

43 Years’ Experience

Corn Exchange National Bank, Philadelphia; A. H. Barber & Co., Chicago; Bradstreet’s
and Dun’s Mercantile Agencies;

Creamery Journal.

ia ARMSTRONG & SWIFT “eee
Butter D t- tative,
ment. Fo. Butter, Eggs and Cheese “Fi:
merly with SS Salisbury,
Stephen 321 G ae Re Jer Ss TR BEQ 2 ae ¥ YORK Vinton,
Underhill REFERENCES: eR ee & Pate Ri. Ste Sheses eat er 1 agencies Iowa

Established 1865

Beam, Turner Co.,

Philadelphia,

Pennsylvania

Butter, Cheese, Eggs, Poultry

Ask The Creamery Journal.

GEO. M. RITTENHOUSE

SAMUEL BINGAMAN

JUAN A. BABCOCK

GEO. M. RITTENHOUSE & CO.

154 Reade Street, NEW YORK

BUTTER AND EGGS

REFERENCES—Importers and Traders National Bank; New York National Exchange Bank; All Commer-
cial Agencies, and The Creamery Journal.

THE CREAMERY JOURNAL

Co-operative Creamery at Albert Lea, Minn., before being taken over by the State of Minnesota.

A State Creamery’s Annual Picnic

By DALE E. ANDREWS

The annual picnic of the patrons of the
Albert Lea (Minn.) State Creamery was
held at the Freeborn county fair grounds
Thursday, June 11th, and it is doubtful if
a more interesting and successful gather-
ing of this nature has ever before been
held in the state of Minnesota. Over 400

Joel G. Winkjer.

people were in attendance, despite the rain
of the preceding night and the extremely
bad condition of the roads. The genuine
picnic spirit prevailed all during the day,
and the affair was an excellent example of
one of the greatest of co-operative advan-
tages—that of real hearty community
spirit.

The farmers and their families com-
menced arriving at the picnic grounds
early in the morning. At noon, when
the big baskets were opened for the dinner
under the trees, the Albert Lea High
School band came marching onto the
grounds and furnished excellent music dur-
ing the dinner hour. Free coffee, free ice

cream and free butter-milk were served
in large quantities under the direction of
Manager James Sorenson and Mr. Mor-

tenson.

An excellent program had been arranged
for the afternoon of the picnic, but it was
found necessary to make several changes.

President J. J. Farrel, of the National
(Creamery Buttermakers’ Association, was
required to miss the picnic and remain at
home owing to the arrival of a big baby
boy, and Prof. R. M. Washburn, of the
University Farm at St. Paul, failed to ar-
rive at the picnic grounds until the com-
pletion of the entire program, on account
of the lateness of a train from the north.

State Dairy Commissioner J. G. Wink-
jer took charge of the program and started
things off in a hearty way by telling the
patrons of the Albert Lea State Creamery
assembled there under the trees something
of the work of the state in connection with
their creamery, which, though owned by
the state of Minnesota, is operated in a
truly co-operative way. This is the only
state creamery of its kind in the country
but is proving a valuable example of co-
operative creamery management, not only
to the creameries of Minnesota but to
those of other states as well.

Mr, Winkjer told of the efficient man-
agement of the plant under James Soren-
son, also of the fact that the Albert Lea
State Creamery is paying a little bit more
for butter-fat than almost any other co-
operative creamery in the state. It is also
turning out a very high grade of butter
and will undoubtedly be granted the Min-
nesota stamp, as authorized by the last
legislature, and which has been granted to

June 15, 1914

but one creamery in the state up to the
present time, the co-operative creamery at
Litchfield.

During Mr. Winkjer’s talk Governor
Eberhart arrived on the grounds and was
easily persuaded to give a short talk to
the picnickers. The governor proved to be
very well acquainted with the dairy condi-
tions in Minnesota. He recognizes in this
industry one of the greatest advantages to
the state. He told of many instances where
he had been able to learn of the value
placed on Minnesota butter by consumers
in far eastern states and also of the pride
that he took in the excellent quality of the
commodity that has brought fame to Min-
nesota as the “Banner Butter State.”

Governor Eberhart also made a state-
ment that is very significant at this time
of political turmoil in all sections of the
country. He stated that every confidence
had been placed in Dairy Commissioner
Winkjer and his ability to care for the
dairy department of the state work, and
that he himself had insisted at all times
that no politics be allowed to enter into
any of the work under the direction of Mr.

James Sorenson.

Winkjer. This is very true, and the dairy
farmers and buttermakers of Minnesota
may well congratulate themselves that
their interests are being looked after by
a department that need have no part in
the political activities of the state.
Governor Eberhart left the grounds early
in the afternoon that he might be present
at the unveiling of a beautiful monument

Albert Lea, Minn., State Creamery as it looks today,

ee eee eee

June 15, 1914

to the veterans of the Civil war recently
erected by the citizens of Albert Lea, and
many of the farmers and their families also
enjoyed these exercises in the court house
square down town. Others stayed out at
the fair grounds, and the young people
and boys and girls enjoyed a program of
athletic contests.

Manager James Sorenson is extremely
proud of the record of the Albert Lea
State [Creamery since it was taken over
by the state August 1, 1911, only three
years ago. The creamery was being op-
erated as a co-operative concern at that
time by the patrons, and the building and
all machinery was bought outright by the
state. The creamery has continued to be
run in a co-operative way since then under
the state direction and is today one of the
most successful co-operative plants in the
United States. The annual statement of
the past year shows that 201,850.6 pounds
of butter-fat were received at the cream-
ery, two-thirds of the receipts being in
whole-milk and the balance in sweet cream.
The plant manufactured 233,421 pounds of
butter in a year, showing an average over-
run throughout of 23.38 per cent. The
cash receipts for this butter were $75,113.63
and an average price of 37.3lc per pound
was paid to the 130 patrons of this cream-
ery during the year for butter-fat.

No cream that is not sweet and clean
is accepted at any price at the creamery,
and as a consequence a very high quality
of butter is being turned out every day
and is selling for top prices. A great deal
of the output is sold in prints right in
Albert Lea at %c over New York prices.
Some is sold to the creamery patrons, and
the balance finds a ready market in the
eastern cities at a premium. The average
price received for this butter during the
past year was 32.196c.

In discussing the work of the Albert Lea
State Creamery, Mr. Sorenson said: ‘The
first work done here after the creamery
was taken over by the state was to cut
out some losses which evidently had been
occurring for years past. For instance,
cream had been retailed without anyone
knowing the fat content thereof. Other
losses were due to imperfect methods in
weighing and sampling the cream, while
numerous losses were due to lack of sys-
tem in doing the work in the creamery.

“The coal used for fuel has been weighed
every day in order to obtain some data
that may be of value in making determina-
tions regarding economical use of fuel in
creameries.

“Several methods of taking dip and tube
samples from milk received have been
tried out, and it has been positively proven
that it is possible to secure a correct aver-
age test of the total milk receipts at any
whole-milk creamery. The system of
weighing, sampling and testing cream has
also been changed and as the work is now
being done it is both very satisfactory to
the patrons as well as fair to the creamery.

“Some work has been done to determine
the best methods in operating the test.
We consider this work of the greatest im-
portance, as a great deal of the dissatis-
faction among creamery patrons is due to
imperfect methods used in operating and
reading the tests.

_ “When the state took over the creamery
it was in poor condition from both a san-
itary and economical standpoint, and con-
siderable money has been spent to put
both the building and machinery in such
condition that a high-grade product could
be turned out at the lowest possible cost.
The outside appearance and srounds have
also been given much attention, as we
realize the beneficial influence this will
have on the numerous creamery managers,

THE CREAMERY JOURNAL

buttermakers and others interested in
creameries who may visit the state cream-
ery from time to time.

“Considerable attention has been given
to working out a satisfactory system of
records, both in the creamery and in the
office, and we have already gotten to a
point where we can give some wholesome
advice to the creameries of the state along
this line. The great advantage of working
out these things at the state creamery is
that the work can be done under the same
conditions that ordinarily exist in other
creameries.

“The state of Minnesota holds the dis-
tinction of being the first state in the
Union to own and operate a commercial

creamery and experimental station com-

= butter.

= Why spoil it with bad-flavored salt?

= the fine flavor of your butter.

= inent flavor in butter—hence, avoid salt with a
= bitter taste.

= completely eliminated from

= Swe by them\WwORCESIER MELEOD. of
= manufacture, patented and used by us exclu-
= sively.

= suffers the least loss of flavor while in storage.

= creameryman biggest returns.

= Never forget

= It Pays ir B

= To Use the; BEST

: Worcester Salt Company
= Largest Producers of High Grade Salt in the World

= NEW YORK

= Offices in

= Boston, Chicago, Philadelphia,

= Columbus, San Francisco

The sweetness of the new grass is in June

Rather lety WORCESTER SAT .préserve

Remember, the salt flavor is the most prom-

The bitter flavors common to other salts are

That’s why butter salted with Worcester

That’s why WORCESTER SALT pays the

STH ATE

Page }

bined, and for this reason it is not possible
to point to what has been done with such
a creamery anywhere else, but we must
confine ourselves to discussing what can
be done with the state creamery which is
now being operated in Albert Lea

“A few things that are now being worked
out at the state creamery are: a better sys-
tem of records for creameries; more
nomical use of fuel; a more accurate meth-
od of sampling and testing of milk and
cream and butter-milk and skim-milk, and
in that way assist the creameries in getting
the overrun to which they are legitimately
entitled; the correct way of reading butter-
fat, which we are showing should be done
bv the elimination of the meniscus in such
reading. and the question of daily or semi-

e€co-

ST TTTTTTUITTTIELIUALILILUUOLIORUUUUUU UU HOO LUO TIUGOUOATUOA OOOO OOOO MIUUMMIO TOOL TU UOMO LULL cee

June Butter

WORCESTER

Factories:
Silver Springs, N. Y.
Ecorse, Mich.

TUN ee

Page 20

THE CREAMERY JOURNAL

June 15, 1914

SUE

W. B. YOUNG
ESTABLISHED 1854

W. 1. Young & Co.

Wholesale Dealers in

Butter, Cheese and Eggs

149 Reade St, New York
WRITE US
Refer by permission to Irving National Bank,
N. Y.; Fidelity Trust Co., N. Y.; Dun’s
and Bradstreet’s Agencies.

TCU

W. I. YOUNG

TO
THT eee

Bowman & Bull Co.

CASH BUYERS—RECEIVERS
All Grades

| Butter, Eggs, Dressed Poultry |
136 W. Lake St., CHICAGO

SS Zenith Butter & Egg Co.

Harrison and Greenwich Sts., New York
Receivers and Distributers

Give superior service and real results. That

covers it, consign or write. Refer to your

bank, Creamery Journal or cand
BY our shippers. ee
DS |

Jacob F. Miller Established 1864

BICKEL & MILLER

PHILADELPHIA EGG HOUSE

EGGS, BUTTER AND POULTRY
Butter and Eggs in Car Lots or Less
322 So. Front St. PHILADELPHIA, PA.
References: Irving Nat’l Bank: Southwestern Nat.
Bank; Dun and Bradstreet

We want to do business with you

Smith’s

Computer

and

The Creamery Journal

both one year, for

$2.75

Regular price, $3.50.

Correspondence solicited.

monthly testing in a whole-milk plant. We
expect to show that it is not necessary to
test dailv in such a plant in order to ob-
tain quite accurate records. Attention is
also being paid to the auailty of the raw
material and its influence on the quality of
the finished product. The value of pas-
teurization is also being investigated.

“A creamery operated by the state can
do splendid service by instructing young

buttermakers in the most up-to-date meth-
ods and also instructing them in general
creamery management, and, as enormous
sums of money are lost annually by the
creameries on account of poor manage-
ment, it will readily be seen that special
instruction of those who are to take charge
of creameries will mean dollars and cents
to the man who milks the cow and fur-
nishes the raw material.”

Swift & Co. Accused of Discrimination

They are some “investigators” in Mis-
souri, An information charging Swift &
Co. with discriminatory tactics in the pur-
chase of cream and butter-fat in Missouri
has been filed in the Missouri Supreme
Court by Attorney-General Barker. The
court appointed Nathaniel Shelton of Ma-
con, Mo., as examiner to take testimony.
The inquiry will seek to determine whether
there is basis for an ouster suit against
Swift & Co. The attorney-general said
he had been collecting evidence concerning
the business methods of the company for
several months, and that the court action
was recommended by the State Board of
Agriculture and by the State Dairy Asso-
ciation, Shelton was also named as ex-
aminer for other large concerns doing a
creamery business in this state, which were
named in the attorney-general’s petition
alleging violation of the anti-discrimination
act. Barker said he had asked that the
examiner begin taking testimony at a very
early date.

“Numerous complaints have come to this
office,” said the Attorney-General, “that
Swift & Co, and other corporations have
been guilty of unfair discrimination and
conspiracies and agreements to break down
the independent creameries of this state.
There are quite a number of independent
concerns in the state, but a great many
have been compelled to go out of business
because of this unfair discrimination.
Among the independent creameries thlat
have been driven from business by the un-
fair tactics of these companies are the
Sweet Springs (Creamery Company of Se-
dalia, the Carrollton Creamery Company
of Carrollton, Browning ‘Creamery Com-

pany of Browning, Kirksville Creamery
Company of Kirksville, Monroe City
Creamery ‘Company of Monroe (City,

and the Palmyra Creamery Company of
Palmyra,

“Tf the inquiry discloses that concerns
mentioned in complaints have been violat-
ing the law, I will institute quo warranto
proceedings to have their licenses revoked
and the company ousted from the state.”

“Swift & Co.,” said Barker, “made it a
practice to go into the territory of inde-
pendent creameries and pay higher than
the market price for cream and butter-fat,
thereby compelling the independent con-
cerns to pay more than the market would
stand for these products or else shut down,
Swift & Co. would also send butter into the
territory of these independent concerns
and sell it at less than the market cost of
production in order to force them out of
business.

“Whenever one of these independent
concerns closed down and left the terri-
tory without any competition, Swift & Co.
would then reduce the price of cream and
butter-fat and would also increase its price
for creamery butter. No independent con-
cern of moderate capital could live in the

face of this sort of discriminatory com-
petition,
“Such methods are destructive of the

dairy interests of this state and the State

Dairy Association and the State Board of
Agriculture and other dairy interests have
been trying in vain to break it up.

“If any witness refuses to testify when
summoned before the examiner, he may
be punished for contempt, and no person
can refuse to testify on the ground that his
answer might tena to incriminate him or
subject him to penalty or forfeiture.”

Progressing in Oklahoma.

R. D. McManus, state dairy inspector for
Oklahoma, says of the ‘(Cameron State
School: “The Cameron State School of
Agriculture, located at Lawton, Okla., has
one registered Jersey male and nine grade
cows kept on the farm for demonstration
purposes. A part of the milk and cream
is used at the dormitory, and furnished to
the faculty and students free of cost. The
rest of the milk is separated and the cream
sold to the college creamery. The skim-
milk is fed to the registered pigs on the
tarm. Before the creamery was installed
at the college there was hardly enough
milk and cream in and near Lawton to
supply the table needs of the local retail
trade of the city of Lawton. The creamery
now has three cream stations located on
the railroads and is shipping the product
to the college creamery. The stations are
located at Olustee, Geronimo and Tinney,
and there are two inland stations, one at
‘Cox’s store and the other at Hulen. The
cream is shipped to the college creameries
and the butter manufactured therefrom
finds a ready sale in Oklahoma and the
markets of the north and east. C. O. D.
Brown, of Oklahoma City, has a standing
order for 350 pounds of butter daily while
at stated times he takes special shipments
in addition to his regular standing order.
On May 18th the creamery sold 1,000
pounds of butter in Chicago. The butter-
milk is fed to the hogs on the farm. The
farmers in the territory receive 2c per
pounds more for butter-fat than the central-
izers and other creameries doing business
in the state are able to pay. Professor
O. 'C. Whipple, a member of the faculty,
who has charge of the creamery, is giving
special instructions to a number of stu-
dents who are taking a course in dairying
and buttermaking. The creamery is a
frame building 25 by 40 feet, and has a
concrete floor throughout. The creamery
is operated by a 10-horsepower gasoline
engine and a churn of 800 pounds capacity,
and manufactured 6,792 pounds of butter
during the month of April and approxi-
mately 12,000 for the month of May.”

Mr. Greer, of Mayville, Mich., expects
to reopen the Munger creamery and: con-
vert it into a butter and cheese factory.
The farmers of that community are en-
thusiastic over the project and are buying
stock quite liberally. It is purposed to
form a company with a capital of $3,500
which will be ample to operate the concern
to full capacity. Mr. Greer believes that
the factory can be made to pay good divi-
dends on the capital invested.

June 15, 1914

A Doctor for Sick Creameries

The De Laval Separator Company has,
in the past few years, been doing quite a
bit of development work. The work has
not been confined entirely to telling farm-
ers how to increase their profits by better
breeding and better farming methods, but,
in addition, local creameries have been
shown how they might improve _ their
methods.

For this work Prof. John D, Jarvis was
engaged some two years ago. Professor
Jarvis is a graduate of the Wisconsin
Dairy School. He was for a time creamery
instructor in the Pennsylvania Agricultural
College, and then for several years head
of the creamery department of the Indiana
Agricultural College and at the same time
secretary of the Indiana Dairy Association.

Professor Jarvis is known and_ recog-
nized by the leading authorities, and the
leading practical creamerymen as well, as
being one of the best-posted buttermakers
in the United States. There are few men in
the industiy who can stepinto a creamery
and ferret out the leaks, probably each in-
significant in itself, but which, taken as a
whole, are causing the farmers who are
patronizing the creamery to receive a cent,
2c, even 5c a pound less for their butter-fat
than they might.

Professor Jarvis is a professor only out-
side of the creamery. When he gets into
the creamery and dons a pair of overalls
he immediately creates the impression that
he is simply a “cracker jack” of a butter-
maker. If the butter contains a per cent
or two less moisture than it should he
shows the buttermaker why, and he shows
him how to make daily tests of this, so as
to always have exactly the right amount,
thus enabling him to make 102 pounds of
butter where he made but 100 before. If
the flavor of the butter is not just what it
should be, he shows the buttermaker how
to prepare and handle the cream so that
it will be exactly right and exactly the
same each day. The importance of this

point alone is hard to overestimate. It

may make a difference of thousands of
dollars in the year’s returns.

In dozens of other ways Professor Jarvis
shows the buttermaker how he can increase
the returns for the farmer. During the
past two years over 100 creameries have
been called upon and given this assistance.
This work is done without a cent of pay
from the creameries or the patrons. The
whole object is to make the dairy business
more profitable to the farmers.

The above explanation of their promo-
tion work is made in a recent issue of the
De Laval Monthly.

Work on the new creamery at Madera,
Cal., is well under way. It is planned to
have the building completed by the last of
June, and ready for operation July Ist.
Manager Bates is confident that he will be
making butter before the 4th. J. St. Clair,
one of those interested in the plant, has
shipped in eight pure-bred cows from South
Dakota, and a load of fancy dairy stock
Was received at Berenda also. It is plan-
ned by the ranchers to have _ sufficient
cream for the operation of the plant when
completed.

Manager Housherr of the Langdon, N.
D., creamery, reports a splendid business
—in fact, the best the creamery has ever
had at this season of the year. Nearly 1,200
pounds of cream was received on a recent
Saturday from 26 patrons, and there are
now a total of 62 patrons. Mr. Housherr
is making a splendid quality of butter and
ice cream.

THE CREAMERY JOURNAL

Prof. J. G. Watson of the Extension De-
partment of the Iowa State College at
Ames, delivered an address in West Liberty,
Iowa, recently with reference to dairying,
and especially in connection with the cream-
ery business. There is a strong movement,
we are told, for the location of a co-opera-
tive creamery at West Liberty.

Friday, June 26th, is the date that butter
and cheese for the second Minnesota con-
test, must arrive in St. Paul. The first con-
test, as reported in this issue, called out a
big exhibit, which shows beyond question
the interest and enthusiasm of the Minne-
sota makers in movements looking toward
advancement of the industry.

The May report of Dairy and Food ‘Com-
missioner James Foust of Pennsylvania
shows that the receipts amounted to
$3,629.51, making the total $192,790.75.
This means that it will be $200,000 in a
short time and will break all records. In
May the big fines were paid by the viola-
tors of food and milk laws.

Word is received from C. R. Cooper,
general manager of the New York Despatch
Refrigerator Line and the National Des-
patch Refrigerator Line, that the general
officers of this company in Chicago were
removed May 10th to suite 901-906 Mer-
chants Loan & Trust Building, corner of
Adams and Clark streets.

C. B. McClelland, who has been a fast
freight solicitor for years and is well
known to the creamerymen of Iowa, has
taken a field position with Merrill & Eld-
ridge, commission merchants of ‘Chicago.
Mr. McClelland reports very good business
as a result of the comparatively high Chi-
cago quotations.

The Belvidere (S. D.) Co-operative
Creamery (Company started operations
March 1, 1914, it having been completed in
the fall of 1913. In May they received 18,434
pounds of cream, made 7,338 pounds of but-
ter, paid out $10,310, and had 92 patrons.

June 9th the Scott City (Kan.) cream-
ery building burned. It is not known how
the fire started. There was about $8.000
loss, with only half that much insurance.
A new ice plant was installed not more
than a month ago. This also burned.

The Dudley Creamery at Dudley, Idaho,
has started. The creamery company was
organized by the ranchers between Kellogg
and Harrison, and a complete plant with a
capacity of 2,000 pounds of butter a day
has been erected and equipped.

The creamery at Lake Beulah station,
near Waukesha, Wis.. burned to the ground
with a loss of $5,000. It was insured for
$3,000. The fire coming so soon after the
depot fire has given rise to the belief that
a fire bug is at work.

The Farmers’ Co-operative Creamery
Association of Carson, Morton county,
N. D., has been organized with a capital
stock of $5,000. Incorporators, J. W.
Evans, F. P. Blowers and ‘Charles Pffiiger,
all of ‘Carson.

The J. G. Turnbull Company have built
an addition to their creamery and begun
the manufacture of Italian cheese. This
plant is located at East Swanton, Vt.

Brownsville, Tex.. is to have a creamery
in the near future. It will manufacture both
butter and cheese.

Page 21

The Golden State Creamery Company,
of Dyersville, Iowa, has filed amended arti-
cles of incorporation. The principal change
is in the date of the annual meeting, which
will now be held on the last Saturday of
November.

A man representing a large New York
] bw) Lond
concern has succeeded in getting $6,000

subscribed and will at once begin the erec-
tion of a concrete building for a creamery
and ice cream plant at North Lubec, Maine.

Since the death of H. H. Hopkins at Mt
Morris, [1l., Mrs. Hopkins has decided she
does not care to operate the creamery and
it has been offered for sale.

The Alice, Texas, creamery is shipping
butter to Philadelphia.

North American Cold Storage Co.’s Building at
Chicago, Ill., Insulated with

WATER-PROOF
Lith Insulation

HIS is only one of the many buildings
that have been equipped with Lith, on

the advice of refrigeration experts, on

the strength of the fact that this insulation
has proved so invariably successful.

75 per cent of all the creameries in the

Northwest are insulated with Lith. It abso-

lutely cuts ice cost in two! An absolutely

guaranteed insulation that
comes in sheets 18x48 inches,
twice the size of ordinary insu-
lation, therefore leaving less
than half the number of joints

or cracks possible for leaks.
Free Book Write for book. Also write for
information regarding

Union Cork Board

Made of pure cork and asphaltum. 1%
pounds of cork to square foot one inch
thick. A greater percentage of cork than
you can find in any other insulation material.

Write for Big Free Book, “‘Insulation for Cold
Temperatures”

Write for

Union Fibre Company
105 Union St., Winona, Minn.

THE CREAMERY JOURNAL

June 15, 1914

ALUMINUM SHOES

Will outwear four or five pair of the old style
leather work shoes. Made with cast aluminum
soles, which is the lightest metal known and will
not rust; high grade water-proof leather upje s
and best horse hair and felt cushion insoles.
Every pair is guaranteed thoroughly water-proof and will
keep your feet warm and dry in all kinds of weather. Save
money and doctor hills. Buy a pair of our Aluminum Soled
Shoes and protect yourself from wet feet, colds, sore throat
and rheumatism. Satisfaction guaranteed or your money back
Write for our free descriptive booklet today. A postal brings it
by return mail.

THE METAL WORKSHOE CO.
Box 400 RACINE, WIS.

Creamery Plans.

The Canadian dairy and _ cold ‘storage
commissioner has, for many years, fur-
nished plans and specifications for cheese
factory and creamery buildings. Accord-
ingly a large number of factories in differ-
ent parts of the country that have been
built from these plans are now in success-
ful operation. The plans and specifications
provided were prepared to meet varying
needs and conditions. With the passing of
time, not only have a great many plans
been prepared, but improvements have been
introduced in accordance with the progress
in the industry. In order to meet the de-
mand for correct information on this sub-
ject, there has been issued in Bulletin 41 of
the Dairy and Cold Storage series, a full
treatment of the subject, in which seven
different plans are dealt with. In these
various capacities, methods of ‘construction,
building materials. etc. have been taken up.
This publication, which was prepared by
Geo. H. Barr and J. G. Bouchard, embraces
82 pages and contains many sketches. An-
_ticipating a considerable demand for this
bulletin, a large number of copies have
been printed. Applications for it should
be sent to the Publication Branch, Depart-
ment of Agriculture, Ottawa.

Moving by Water.

The first cargo of dairy products to be
sent out of Duluth, Minn., for lower lake
ports via the Great Lakes has moved. It
was consigned to New York by the Bridge-
man-Russell Company and by the Victor
Produce Company. The steamer was the
Rochester of the Western ‘Transit line.
This marks the beginning of the use of the
refrigerating system which the interstate
commerce commission, during the last
winter, compelled the lake lines to install
in certain of their boats. The fight was
started—and finished—by the Duluth Com-
mercial Club’s traffic department at the in-
stance of Bridgeman-Russell, and at the
early part of this year the commerce com-
mission handed down its decision in favor
of the shippers. Heretofore the lake lines
classed dairy products as prohibited mer-
chandise and had made no provision for
their transportation. This year two boats
of each lake line have been equipped with
a refrigerating department, and from now
on the dairy products of the northwest will
be shipped by lake during the summer
months, The first cargo consisted of about
five carloads of butter and eggs.

Farmers’ Central Plant Talked.

According to the Fremont (Neb.) Tri-
bune, about 160 representative farmers
from various parts of Nebraska, met at
Fremont recently and discussed the advis-
ability of establishing a large creamery
plant at some central point in the state,
such a plant to cost from $50,000 to $100,-
000. During the forenoon session O. E.
Wood, state organizer of the union, ad-
dressed the meeting, touching on questions
of common interest to the farmers. He
spoke of public contracts, taxes, freight
rates, telephone rates, farm demonstrators,
cream testers and other things. Mr. Wood
emphasized the need of co-operation and
the determination to “stick it out” in spite
of all opposition. He warned the farmers
against being “taken in” by the opposition
who offer better prices until competition
is killed and then forcing the prices to the
former level. A temporary board was
named and a committee on location for the
creamery appointed.

Nicollet County Meeting.

The annual picnic meeting of the Nicollet
County Dairy and Creamery Association

was held at Nicollet, Minn., June 10th.
The principal address was delivered by
Prof. T. L. Haecker, of the University

Farm, known as “The Father of Dairying
in Minnesota,” and regarded as one of
America’s foremost dairy experts. This
year the county association was enter-
tained by the Nicollet Creamery Associ-
ation, and the picnic was held in the Ardv
Johnson grove south of Nicollet village.
Music was furnished by the Germania
band, and refreshments were served on
the grounds. The speaking program began
at 10:30 o’clock in the morning. ‘Charles
L. Cole, of Minneapolis, talked on ‘““Rem-
iniscenses;’ J. J. Sprenger, of Zumbrota
Falls, on “The Silo and Ensilage;” Prof.
T. L. Haecker on “Dairy and Creamery
Progress,” and F. W. Merrill, of Fargo,
N. D., on “Alfalfa.” A program of athletic
sports followed the speaking.

The Albuquerque (N. M.) Creamery
Company has recently moved into its new
plant. They have their own water works,
own refrigerating machinery, own power
plant, and nothing was spared to make
their present location one of which they,
as well as all citizens of New Mexico, can
justly be proud. Everything is handled in
an absolutely sanitary manner; the interior
is white throughout, and it can almost be
stated that the entire building is composed
of windows and doors, for the purpose of
ventilation, fresh air and plenty of light.
It is equipped with strictly up-to-date ma-
chinery, and no efforts or pains have been
spared in trying to make a strictly first-
class piece of goods. They are putting out
20,000 pounds of their “Sunshine” brand of
butter weekly, selling it in New Mexico,
Arizona, Texas and Los Angeles.

The Riverside Creamery Company, at
New Ulm, Minn., at its recent annual meet-
ing declared a dividend of $10 per share to
those who had patronized the creamery.
Other stockholders received six per cent
on their investment. A new boiler was in-
stalled last year and a new ice (house
erected, The creamery manufactured over
75,000 pounds of butter last year and dis-
tributed about $15,000 among the patrons.
Juttermaker Ernest Johnson was engaged
for another year. All the members of the
old board of directors were re-elected as
follows: Charles Samuelson, president; J.
Eckberg, treasurer; F. Gunberg, J. A. Olson
and And. Jacobson, directors. Mr. Jacob-
son was chosen manager and secretary.

As the result of a fire in the Maccabee
hall, 25 Lake avenue north, Duluth, Minn.,
40,000 pounds of butter may have been
made worthless by the smoke, entailing a
loss of $11,000 to the Bridgeman-Russell
Company, owners of the building, in which
the company kept three large refrigerators.
The fire also destroyed about $2,000 worth
of boxes belonging to the Bridgeman-Rus-
sell Company and caused a damage of
nearly $3,000 to the building and its con-
tents. The origin of the fire is unknown,
but the insurance appraisers, who inspected
the building, are of the opinion that it
started from defective wiring in the first
floor. There was a slight blaze, but the
smoke spread throughout the building,
making it almost impossible for the firemen
to find the blaze.

The new building for the Townsend
Creamery Company, at corner East Seventh
and East Everett streets, Portland, Oregon,
has been completed and occupied. The
building is of brick, two stories high and
covers a quarter block, 100 by 100 feet. It
was planned especially for the use of the
concern, and cost, including equipment, in
the neighborhood of $35,000. The plant is
built entirely of concrete except for the
brick walls. The floors are of reinforced
concrete. It is said that the new building
is one of the most modern and sanitary
creameries in the west.

Jacobsen & Beck, owners of the creamery’

at Ellendale, N. D., have taken over the La
Moure creamery and will operate it as a
branch. The La Moure creamery, formerly
one of the largest and best advertised in
the state, was closed about four months
ago. The local people will add to its
equipment and will also manufacture ice
cream as well as butter.

The Hastings Industrial Company is pro-
moting a creamery at Carmi, Ill.

TUTTO CLOO CLEC CLEC CCL OCLC CLCU CLL LLCO CLL LCLEC CCL CLD

Want Clearings

A GOOD CREAMERY for sale at a bargain
Address J. A. Martin, Norman Station, Indiana, R. R.

THREE SETS milk and milk sugar condensing
ae for sale. Apply Box K, The Creamery
Journal. ;

RECEIVER’S SALE—Modern creamery, well lo-
cated at junction of four railroads. All machinery
practically new. Must be sold within 30 days.
Address M. Boland, Receiver, Auburn, Indiana.

POSITION WANTED—By a first-class butter-
maker. Am single; can come on short notice. Am
now running creamery here. State wages and out-
put in first letter. Good references. C. G. Nelson,
Curlew, Iowa.

nnn) |

FOR SALE—An established milk business that is
growing very fast. In the finest climate in the
south. Equipment all new. Nothing better. If you
have some money I can turn over to you a paying
proposition. Act quick. ‘‘Milk Business,” care of
The Creamery Journal

POSITION WANTED—By Danish_ buttermaker
with ten years’ experience in whole-milk and hand
separator plants. Dairy school graduate. Understand
all up-to-date methods and can furnish A No. 1
references. Can come on short notice. Please state
wages and full particulars in first letter. Address
H. C Jochumsen, Bark River, Mich.

POSITION WANTED—By
maker and ice-cream-maker with seven years’ ex-
perience in Denmark and Germany; can _ handle
machinery, understands pasteurization, starter-making,

a competent butter-

testing, control of moisture and over-run; country
town preferred; please state wages and particulars
in first letter. Address Arthur Mortisen, Castana,
Towa.

ee a ee

SA
: Seay Be , ri
i = Malt hh

——1_OF RCE =>
Md N/7 NX ‘a wii
= a yt —— pe A TTT =

—) PIL UAH TIN Mie

> i Se

THE FACTORY TUBULAR

f i ‘HE development of a creamery to its
highest output at the lowest expenditure
wi of time and money is what the installation

of the SHARPLES TUBULAR CREAM
SEPARATOR accomplishes.

The almost frictionless ball bearing from which the tubular bowl
hangs requires but little power. Because of this absence of friction,
the machine consumes but two gallons of oil a year.

Suspended by a single ball bearing, the tubular bowl is capable of
a great number of revolutions a minute, and this speed affords the
greatest centrifugal (or skimming) force.

Send for the Factory Tubular Book
THE SHARPLES SEPARATOR CO.

WEST CHESTER, PA.

Chicago, Ill. Dallas, Texas Minneapolis, Minn. Kansas City, Mo. Toronto, Can.
San Francisco, Cal. Portland, Ore. Omaha, Neb. Winnipeg, Can. Agencies Every where

F4\=
it fe
—
J.
a |

Coen

Is All the Cream in Your Pas-
teurizer Being Pasteurized?

You Want Positive
Pasteurization

THE WIZARD PASTEURIZER

The Disc Coil Insures
Uniform Tempera-
ture

The Wizard Is as
Good a Ripener as a
Pasteurizer

Saves Space and
Time

The Creamery Package Mfg. Company

New York, N. Y. Minneapolis, Minn. Kansas City, Mo.
Philadelphia, Pa. Omaha, Neb. Waterloo, Iowa

Chicago, Il.
Toledo, Ohio

Are you able to maintain the same temperature in all parts of
your pasteurizer? Is it 140 degrees at one corner and 135 degrees
at another? If it varies, when you have reached your ideal pas-
teurizing temperature in one part of the vat, there will be some
cream that is not thoroughly pasteurized in another part. Semi-
pasteurization accomplishes nothing. You must have Positive
Pasteurization.

maintains the same temperature in all parts of the vat. The Dise
Coil is responsible for it. It thoroughly agitates, it thoroughly
emulsifies, it thoroughly mixes the mass without churning it, thus
insuring Uniform Temperature.

Some Other Features You Should Know and Consider:
The Wizard makes for real economy in that it does the work of
more than one machine. As a ripener it is unexcelled.

You do not have to transfer the cream to another vat for ripening
after the pasteurizing.

The Wizard takes up the space of but one machine and but one
machine needs to be cleaned when through.

Ask the Representative of the C. P. Line about it or write our
nearest office for further information.

ee eee

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prin

THECREAMERY

The National
Creamery
Magazine

VOL. XXV NO. 11 WATERLOO, IOWA, JULY 1, 1914 ONE DOLLAR A YEAR

Quincy MarketColdStorage

PUTTTTRLTTTTATTULITTLLLTALLLAUL LLU LLCULLLLULL CULL LLLLALLLC LLCO LLL LLU ULeULLL Lec LLL TNNQUOTUUCAVOCUOUOUOQEREUUUOVECOEUUAA NAOT HUNNUQUOTOCUANALUEUAAN | ll
OTUTUTTTUATTTOUTTVULTTTRLTETPLTTLLLTELL LULL ULLe LLU LLLAUULLUL LLL LULL. UUNQUUUOOUULNEUEUEUT TATA cee mh TNNNLUUUULUNANLL ui |

IBERAL advances. The largest and best butter house,
1,500,000 cubic feet, exclusively for butter. The only cold
storage building in New England used exclusively for butter.

—The only cold storage in Boston proper with track con-
nections, and the only cold storage in Boston on the Union
Freight Railway, connecting with all railroads entering Boston.

By shipping carlots direct to the Quincy, care of
Union Freight Railway, your goods will be received
without cost to you for either switching or teaming.

Published by FRED L. KIMBALL CO., Waterloo, Iowa

UOC UUUOA UGA UOO OA OADEOUUAALOAUOAUOAUOGUOAUOAV COT OGN LON UONUOAUOAUOATOONLATOOIOOIUOALONNOOTUGTONOOIUOAONUCNI OG OOT OA TOAIONTONUN ON ONIONT ON OOIOUII UNI

SOUP LUG UOMO UUM UAUO UO UOAUO LUA UGA UOLOACOAOGUOAUOAUONIOAOON ONT ON COTO EON LAAT LATO DON OO UATONUONNTONTOV OOOH TNNINONUOIOIN TTT TTI ID

NEW AND IMPROVED TYPES
ea) ame Z Ama g

Cream Separators
In Power or Factory Sizes

Greater Efficiency With cool milk,

Ve hyt aera y
cream, irregular speed, or any of the more difficult
separating conditions, better results can be ob-
tained from the new style factory size De Laval
machines than from the old style machines at
present in use.

Increased Capacity The increased

capacity of the
new style machines means that a larger amount of
milk can be handled more quickly and econom-
ically, and a better quality of product is thus made
possible.

Automatically Oile The same nov-

el system of
automatic oiling now employed on the present style
De Laval hand machines has been adopted on
these new factory sizes of machines with the re-
sult that the oil is automatically sprayed into all
the bearing parts in such manner that they literally
float in a film of oil, and the wearing surfaces
scarcely ever come in contact with each other.

New Style, Factory Size
De Laval Steam-Turbine Driven Separator
Also made in Belt-Driven Style I P R : The power
New Capacities, 4,000 and 6,000 lbs. ess ower equire required far
the new style De Laval machines is just about one-
half, in proportion to capacity, that required with previous types of De Laval Separators.

These important changes have been brought about through improvements in the bowl construction
and through a re-designing of the frame construction. The new bowl is center balanced, the bottom
being of the cupped or concave type, similar to that of the present style De Laval hand machines’ The
bowl is more easily and thoroughly cleanable than heretofore, and, if possible, more sanitary than the
previous style De Laval machines. The bowl is detachable from the spindle and is easily removed from

the frame for washing purposes, and has no tubes, crevices, joints or corners in which taints may develop .

or bacteria may breed.

ADVANCE CATALOG UPON REQUEST

The De Laval Separator Company

165 Broadway, NEW YORK 29 E. Madison St., CHICAGO
101 Drumm Street, SAN FRANCISCO

SP eee ae errr TTT ULL LMM MMMM MMMM UMMM

Anguilla 5

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. its

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Che Creamery Hournal.

The Wational Creamery Magazine

Vol. XXV No. 11

WATERLOO, IOWA, JULY 1, 1914

One Dollar a Year

June Wisconsin Butter Scoring

HIGHEST JUNE AVERAGE ON RECORD FOR EDUCATIONAL TEST

An average score of 92.77 was placed on
87 exhibits of Wisconsin butter scored at
Madison June 8th and 9th ‘by EH. C. Larson,
assistant dairy and food commissioner, and
the writer. This was the highest average
score that has been placed on June butter
in four years. The increased quality was
due mainly to the effort that is being put
forth by the creamerymen to get a better
grade of raw material, and to higher stand-
ards of workmanship. There never was a
time in the history of the exhibitions that
the creamerymen showed a greater inter-
est in making good butter. A large num-
ber of creamery managers and owners
have called for special assistance. A rep-
resentative of a firm that operates a line
of creameries has requested that each fac-
tory operator take an active interest in the
exhibition work. At the June scoring three
buttermakers were present to see their
tubs scored and the quality of their butter
compared with other exhibits. If more of
the buttermakers would avail themselves
of this opportunity they would surely find
it beneficial.

Nearly every exhibitor furnished a
method blank stating the kind and condi-
tion of the raw material and how the prod-
uct was handled by the factory operator.

One of the highest scoring tubs was
made from cream skimmed at the farms,
one and two days old when delivered, but
in good condition.

The cream was heated in the ripener to
a temperature of 145 degrees and 14 per
cent starter was added after cooling to 70
degrees F. Two and one-half hours later
the cream was cooled to 50 and churned
four hours later. Three hundred pounds
of butter was packed from this churning.

The per cent of water was 13.7 and salt
2. If every creamery in Wisconsin received
the kind of cream that is being produced
in this neighborhood and every operator
did his work as Mr. ———, the income
from butter alone would increase at least
$2,000,000 annually.

Another factory on June 4th received
nearly 2,500 pounds of cream one day old.
The buttermaker made the following
statement: “Cream must be sweet when
delivered to the factory.” Ten per cent of
Starter was added and the cream ripened
for eight hours at 62 degrees, then cooled
to 54 and held six hours. A shorter ripen-
ing period would have been advisable but
no harm was done because the score by
one of the judees was 96. This factory
always makes high qualitv butter.

Another factory received 6,000 pounds of
milk and 7,200 pounds of cream, one to
seven days old. The butter-fat in the milk
and in a portion of the cream would have
made high grade butter, but because some
patrons are permitted to deliver a tainted

product held on the farm for one week,
butter scoring less than 90 was made.

Tainted cream will not make butter free
from taint.

The writer had the »rivilege of spending
a day at a co-operative factory to study
its actual condition of operation. The
plant was found well equipnred, with a good
refrigerator, plenty of ice, two cream
ripeners, one churn and a starter can.
The total number of patrons was 54, and
all except two delivered the cream three
times per week. The patrons that deliv-
ered the cream only twice per week pro-
duced a good product. This factory did
not employ cream haulers. Individual pa-
trons’ delivery was the common practice.
A few patrons of one neighborhood had
agreed to deliver in turn the cream from
all of the farms.

In thoroughly examining the cream de-
livered by the patrons of this factory it
was found that 42 out of the 54 delivered
a product that was perfectly sweet and
free from foreign taints, the cream from
six patrons was slightly sour but free from
taint, while the product from four farms
was very badly tainted, and if it had been
mixed with the cream from the other pa-
trons the flavor of the butter would have
been greatly lowered. This factory, out of
justice to the dairymen producing a clean-
flavored product, could not continue to
receive the cream from the four farmers.
One of the men whose cream was of a very
low grade said: “If this factory cannot
use my cream, I know of two creameries
that will be glad to get it.’ This same
statement has been made, no doubt, to
nearly every buttermaker in Wisconsin,
and it is to be regretted that such is the
case. Why should one co-operative fac-
tory receive cream of low grade that has
been refused by the buttermaker of a
neighboring creamery? Dairymen will pro-
duce good cream when they learn that the
tainted product has no market value.

Is every buttermaker doing his part?
If the average conditions of the butter

that reaches Madison is to be used as a
basis on which to pass judgment, the
answer is “Yes.” Because nearly every

exhibit is perfect in body, color and salt.
The close inspection given the butter at
Madison as to workmanship does not per-
mit butter that is not perfect in color, etc.
to pass by unnoticed. Aside from the but-
ter and the statements on the method
blanks the judges have no other means by
which to grade the buttermaker. All
ereamerymen are not alike. This can be
illustrated by the following example: One
factory, operated py Mr. ———, received
an average score at Madison for some two
years of over 95. The trade demanded the
output of this factory at a high price.

When the change was made to a new but-
termaker, the product did not give satis-
faction.

It is impossible to locate the cause for
taints that are found in butter by examin-
ing it on the trier alone. Possibly the
blame that has at times been placed on the
producers is a factory fault. The churn,
for example, unless perfectly sweet, will
impart a taint to the butter. It is an easy
matter to keep a churn clean. Two wash-
ings of boiling water every day after the
churning is completed will do the work.
Do not rinse with cold water but allow to
drain through the cover openings for 15
minutes, then turn cover up with gate open
and allow to stand uncoverea until fairly
dry. Don’t cover the door openings with
cheese cloth or other fly screens until some
time after the churn has been washed. The
writer has seen too many churns that have
not been properly cleaned.

The dairy industry in Wisconsin suffers
a loss every year because the butter is
overheated in transit from the factory to
the refrigerator car. Very few buttermak-
ers realize what this means to the commis-
sion trade or have any idea what butter is
like after it has once been overheated.
Every person sending butter to the scoring
exhibitions should take a 60-pound tub of
butter and place it outside of the creamery
for four to eight hours and then return it
to the creamery refrigerator and allow it
to stand for 10 hours before examination.
This object lesson will be convincing and
greater care will be exercised in seeing
that tubs are covered while being hauled
to the market and while on the depot plat-
form awaiting the arrival of the refrigera-
tor car. Overheated butter is not the pa-
trons’ fault.

The following is a list of the men who
sent butter to the June scoring and re-
ceived a score of 90 and above and who
wish their scores published.

Ed
EE
eAbe BetthanusermGCaloman es sees hones. cok

Killian Burhart, Green Bay.....

waGe Cleaves Rolan- pcm eeen cen eecee one 93.75
le Marking.) CrossePlame.cecmen vons os ace econ 91.75
G@ouChnstensen, Rese lawn. jo 2h ccins coe cc 95.75
Walter Christensen, Klevenville............... 92.75
Wine Carl, Barleyacee seers soca 90.00
Ernest. Cobb; Sun, iPraiwde(. 00-8. <sds eoeskec ce 91.75
C. Christensen, Amherst Junction............. 92.00
©. Christensen, Nelsonville................... 92.25
Wen. Conway. “Troy Centere 4)... cence eke 95.00
M. Christopherson, New Franken............. 92.50
Wale Dressler muleomispubr. ose ec oo .ca- ke ac 92.50
Inudolph. Elses “Helemvyilies jo occ: «soc cconeck ce 96.25
ALM: Pinstad e2Alhertwillens. 5. oo. wo oc Soc ee 92.00
pes. AGrifin eM rareipee te ounce eo 5S 92.75
WW. ch. Gerholz: Mimiibareheen cs. ote. foes ee 94.25
RS OW.» Garlick Neshiore sce sees occ Soca 91.75
Guy Humphrey,« Geontar sence oc ce vcnic cs 92.00

THE CREAMERY JOURNAL

A Minnesota Prize Winner

In the first Minnesota scoring as reported
in the June 15th issue of The Creamery
Ruttum, of Hendricks, was
first place in the first district, his
A score of 96 was the high-
in the entire exhibit.
Speaking of his method of manufacturing

“The butter I entered in the first Min-

Page 4

Ole ianson; Hazel Green. ....2 <1... se.cereteee 92.00

Ben Hofacker, Zenda............ ssim- coker 96.25

Carl Jorgensen, Rose. Lawn: ..2..eeoseeeeeiee 95.25

HE. A? Johnson, Westby... «s5 sens mee eens 92.50

H. Go Koenig; Plains. « .:. «20: «|store eee 92.25

Paull Kottke, Cedarburg: -.- «- = seen eee 95.25 Journal A. J.

Hi W. Biecher, Fisk. ....6 55055. o. 2a eee 93.00 a a

Max Klaf, Bisk....2.2d:c:acc eee Sey SS z

Scott Key, Vesper. «suisse: s5s0 0 6 e eee 94.00 score being 95,

H. tA. ois, Londons 5. o<.i..<:c 00, - cee 94.25 st given an

Theo.. Lennartz, Frederic...... +. «s+ sakes 91.75 et Bive ¥ en
Earl Longteau, ‘Green Bay. 5.3. Scere 93°75 ‘i

P. ‘Kristensen; .Cushing. 3... 5). oa 95.50 this product, Mr. Ruttum says:
Atex: Tarson; Durand! ~./.:.<.jaanucte eee 94.75

FE: J. “Mathews, Brill.:\j.<..<..tae eee eee eee 92.25

W. A. Moyes, Canzenovia... --91.75

Joseph Merkle, West Bend..... 91.50
Robert. “Moberg;, Clear Ibakes-s ocean 92.75
Norman Mayenscheim, Hillsboro.............. 92.00
Orvin Melsby;, Durand .<.5 oc... se meeeieeeee «| 92.75
G: “Soresen,; Meridean.:. 1.00). eee ene 92.00
H. ©. Melgaard, Elisworth:.../... o-seeeneeeee 91.25
Dan McCoy, Seneca./.32-7) cpneciee eee eer 92.25
AS iG. Marks) “Shennington... ccc ter 92.50
A. Mi Newman, Black Earth..3-.. sme es 92.50
Harry, Nichols; Plkhorni).25. sneer 95.50
Krank OlHear,. Melrose.« 12 eneeeeeeieier 91.00
Acthur, ‘Oestrich, ‘Rosendales ce .eereereeiar: 94.50
High R. Hemey,. Wihitewaters (i-mate 94.25
Hlans Pedersen, Wroarreni... c.<.5-2, eels ae eens 92.00
Qlaf’ Peterson, WLarS0n.. i<j. cern citeeepterete ee 93.75
Frank D. Packard, Prescott lego
P. E. Peterson, Hersey...... 93.25
@lafl larson; “Rennimores..- 0-1 eee 92.25
I.) Peterson, Bonduel. 2.05.5. sci eteeter 93.00
E: G. Rasmussen,. Melvina... .c:..).... cebeseremtoneer one 92.75
TI. W. Respalje, Waupun, R. No. 22........... 92.00
ohn? ‘Sourer, ‘Clinton-....2 27 12 -seeeeees 95:25
Fohx ‘Schield,” Pall (Creek: ees) eee 92.25
je Z. Eludson;, Isa’ Valle; Ro Now neem 91.75
john: ‘sehiller 7 Reeblesier.-:.-y-teeereet ener ter 93.50
ijn bal wAmeny, seyret salesmen te ermal 92.50
Ernest. ‘Walline; Potosix)..2:csaccmiceneieeee 92.00
CoS Wolzitum; Albramis)-rre see elec nenrietette 92.00
im. EH. Whiting, Johnson “Creeks eeretiane 96.00
BE. i. Werner, Waterloos<:...c2.a sce eee 94.50
Joseph Mager, Wauptunije--eceece cere 91.00
Geo. Young, Menomonee Falls................ 95.00
—Carl E. Lee.

SUES

P. F. BROWN & CO.

43 South Front Street

The Philadelphia Butter House

Direct from Creamery to Retailer
PTEPUEPEUUUIEE LURE EOEOEOEOEURE UCU LO CEEOL LEO CLO CU bes

Tan

SUT Ea

We Want to Do Business With You It Will Pay You to Trade With Us

W. D. COLLYER & CO.

Successors to Collyer & Co.

BUTTER AND EGGS

Butter in any quantity and all grades. Eggs in carlots or
less. Write, wire or phone us.

Main Offices: 203 W. South Water St., CHICAGO

Warehouse: 209 W. South Water St.,
Long Distance ’Phone, Main 3184.

PU eee

NORTHEY COOLERS

“The Cooler With the Hump” For Dairy Use

Floor in Our Cooling Room is Filled With Water Proof Cork.
Buy Your Cooler in Sections—You May Wish to Move It Any Time.

|}
}

Mineral Wool Packed, Perfect Construction, Cold Dry Air Cir
culators, Odorless, No Taint, No Mould, Triple Matched Joints
Strong Circulation, Sanitary. Preserver of its contents. Every

up-to-date Creamergman should write for catalogue

Northey Mfg. Co., No. 100 Bluff St., Waterloo, la.

Fon Save By Aut Dainy Surety Houses

COUUUCEUE CEE

COTTE Eee eee

pa |

nesota educational contest was made from
hand separated cream from three to four
days old. The cream was received in fairly
good condition. Some of it was slightly
sour but it had a clean flavor. My experi-
ence during the six years that I have been
connected with the buttermaking business
has taught me that one of the most im-
portant points in buttermaking is to get
good raw material. I think many of us but-
termakers would be more successful if we

A. J. Ruttum

would work harder along the line of edu-
cating our patrons to take better care of
their cream and deliver it often. In many
localities this is a hard thing to get the
patrons to do, and this is especially true
where the farmers are carrying on dairying
only as a side line, and where cream sta-
tions are located and ready to take any
kind of cream it makes it doubly hard.
3ut we can do a whole lot if we only try.

“T pasteurized my cream in a Wizard
agitator to 145 degrees and held it at that
temperature for 20 minutes, keeping the
coils running all the time. I cooled it to
60 degrees and added my starter. I held it
at that temperature for three hours and
then cooled it to churning temperature,
which was 52 degrees, and held it two hours
before churning. The butter came in nice
shape, and after drawing off the butter-milk
I washed it, using wash water at a tem-
perature of 57 degrees. I then distributed
my salt as evenly as possible and worked
12 revolutions. I let the butter rest about
10 minutes so as to give the salt time to
dissolve, after which I worked it 12 revo-
lutions more. It was then ready to pack
and was clean in flavor, and the body was
good.”

Encouraging Home Indvstry.

Discussing the matter of patronizing
home industry, the Helena (Mont.) Record

says: “For a good many years there have
been preachments from newspapers, from
agricultural experts, from merchants and
from other people about what the farmers

July 1, 1914

of the state should do to supply the Mon-
tana market with butter. The farmers
have been urged to go into the dairy busi-
ness, to buy cows, to milk them and to
send their cream to the creamery. Com-
munities have been urged to build butter
factories, and thus keep hundreds of thou-
sands of dollars in the state that were sent
out by the merchants for butter. The
farmers have paid heed by buying cows,
milking them and producing the cream.
Merchants, bankers, business men and
farmers have taken the advice to build
creameries and they are pretty well scat-
tered over the state. Montana now has the
cows on the farms and the creameries in
the towns. The other day State Dairy
Commissioner Sholes gave out a statement
to the effect that Montana is-now produc-
ing 20,000 pounds of first class butter each
day, and that for the next three months
the Montana creameries will produce suf-
ficient butter to supply the home demand.
What’s the answer? The farmers’ have
done their part, the creameries have been
built, the butter is being made. Now it is
up to the merchants of Montana, in the
big and little towns, to get their supplies
of butter from the Montana creameries
Cut out the Illinois, the Wisconsin, the
Minnesota and the Nebraska creameries
and buy from the Montana factories. Most
of the merchants of the state are undoubt-
edly sufficiently patriotic, sufficiently wide-
awake to their own best interest, to do
this. Some may not be. Hence it is in-
cumbent upon the Montana consumer to
demand Montana-made butter and to take
no other. If your merchant says he has
not got it, tell him to get it. He can do
so, and see that he does get it. He will if
you are insistent to the extent you should
be.”

Dairymen Selling Cows.

Accordng to newspaper reports, upwards
of 50 cars of milk cows were disposed of
recently by farmers and dairymen in Mad-
ison and Randolph counties, Illinois, on
account of the drouth. F. R. Wolken, of
the Jersey Farm Dairy Company, St. Louis,
says: “Conditions are deplorable and the
farmers could not produce more than 50
per cent of their usual amount of milk no
matter if they were paid twice what they
ask for their output. They simply have
nothing to feed their cows, and the flies
are driving the animals crazy. The drouth
came on so early that it has killed all the
clover hay and the pastures are as bare
as the streets. A series of soaking rains
would be needed immediately to remedy
conditions, and even their effect would not
be of much benefit for a few weeks. The
corn crop is a failure in most of the coun-
ties. It is still early enough to replant if
there were some good rains, but replanting
with the ground in its present condition is
out of the question.” It has rained pretty
universally since. Let us hope all of
Illinois got soaked.

After months of litigation, the affairs of
the Poplar Ridge (N. Y.) Creamery Com-
pany were finally and satisfactorily adjust-
ed. The creditors of the company accepted
a settlement at the rate of 75c on the dol-
lar. This was the proposition submitted
some time ago and which a majority of the
creditors lately approved.

Ole Nyflot, buttermaker at the Oak Cen-
ter creamery, near Zumbro Falls, Minn.,
was seriously injured recently by getting
caught in some of the machinery at the
plant, one arm being broken and _ badly
mangled. He was taken to the hospital at
Red Wing for treatment.

pam gt Ome

J
ae ae es

Yer

‘

July 1, 1914 THE CREAMERY JOURNAL

ee ees SS
SUA eee

EOTTTTT TTT TUT TTT TTT UOT TUTTO UOT TTT UN OOOO UIUMUUO UU TIHUC LUGO UIOMCOMUOUIUOOLULILLLULIULELLULULULLLLUU LULL LULU LULL LULL LLOLULL LLL LUULLoLULL LLG LLL LLG LUoLLLL LULL LULLLL LULL LLG LULL LLLLLoL LLL LLL LLL LULL LLU LLoo LoL LooL LUO LLL LLo LLL LUO LLoL Loo LUO Loo Loo LLoL Loo LUO LUG Loo LLLo Ube -oe Lobb pe

A Successful Policy

At the very outset the goal that was set to be accom-
plished in the making of

Wyandolle,

Cleaner and Cleanser.

was to make it absolutely sanitary, and to give it such a high
degree of cleaning efficiency that its use from the economy
standpoint might easily be demonstrated in the creamery,
the cheese factory and the dairy.

This policy has been steadfast, and a fair test of its suc-
cessfulness can be found in the number of factorymen who
continue to use Wyandotte Dairyman’s Cleaner and Cleans-
er when they have once given it a thorough trial and have
discovered how sanitary it is and how little it costs to use.
Eighty-five per cent of all butter and cheesemakers are using
Wyandotte Dairyman’s Cleaner and Cleanser today.

The sanitary purity of Wyandotte Dairyman’s Cleaner
and Cleanser insures its freedom of use wherever milk is
handled, and milk, as you know, is one of the most delicate
of foods. Without greases, fats, caustic, lye or other objec-
tionable properties Wyandotte Dairyman’ s Cleaner or
Cleanser makes the utensils perfectly sanitary, and if there is
any sourness or staleness to be removed it cleans this away
too, consequently providing an ideal sanitary condition for

the handling of all dairy products.
Without waiting to have your neighbor tell you how
Indian in Circle well he likes Wyandotte Dairyman’s Cleaner and Cleanser,
= order a keg or barrel from your supply dealer. All claims

are guaranteed and a thorough trial will assure you of its
sanitariness and its economy.

2... THE J.B. FORD CO., Sole Mfrs. Wyandotte, Mich.

This Cleaner has been awarded the highest prize wherever exhibited.

Page 5

STILL LLE LLL LIUALUOLUALILUAPUOPURTUOPUOLUOLUGPUALUO LUMO PCO MUMMUO LUO LUOLUMLULUO UOMO UU UM UO LUO LUMO TU UU UMUC CUETO TUES

ST TTT

Page 6

THE CREAMERY JOURNAL

July 1, 1914

Minnesota Buttermaker Killed

Leon’ H. Kuhlman, for 17 years butter-
maker for the Gaylord Farmers’ Co-opera-
tive Creamery Association, at Gaylord,
Minn., met death in a fatal accident while
working in the creamery Saturday evening,
June 13th, shortly after 6 o'clock. Accord-
ing to J. Mueffelmann, secretary of the as-
sociation, who was in the creamery at the
time, the accident occurred in the following
manner:

The day had been an unusually busy one
for him, for, with the large amount of milk
and cream marketed to take care of, and
the installation of a new churn, kept him
much later than usual. The new churn had
been put in place and he was on a ladder
fixing the belting, while the engine was run-
ning, when the belt on the pump jack, being
off, doubled up on the main pulley and, re-
volving at full speed, struck him and
knocked him from the ladder onto the ce-
ment floor, landing on his head in his back-
ward fall, and his skull was fractured. An
auto was immediately rushed to the scene
and he was taken to the hospital, where he
lay in an unconscious condition until 4
o'clock Sunday morning, when he breathed
his last, never gaining consciousness after
the accident.

The Gaylord Hub, in a very sympathetic
report of Mr. Kuhlman’s death, showing the
esteem in which he was held in the com-
munity in which he lived so long, says:

“Leon H. Kuhlman was born at New
Bremen, Ohio, on October 13, 1863, his age
being 50 years and 7 months. In leaving the
old home, he spent five years at the butter-
making trade in Iowa and one and a half
years at the harness business in Nebraska,
before coming to this county. He first came
to Arlington in 1886 and worked at the har-
ness trade for two months and then came
to this place, which has been his home prac-
tically ever since. He entered the employ
of H. F. Thoele & Son, who were conduct-
ing a creamery at that time and worked with
them until 1897, when he was engaged by
the Farmers’ Co-operative Creamery Com-
pany. He has been in this position continu-
ally with the exception of about seven
months, when he moved to Plato.

“His marriage to Miss Abbie Linn oc-
curred the year after he located here, at
Beaver ‘City, Neb., on August 7th, 1887. He
is mourned by his wife and daughter, Edith,
a sister, Mrs. Laura Peters, of Rossburg,
Ohio, and stepmother, Mrs. Maud Kuhl-
man Havens, of Santa Anna, Cal., and a
host of admiring friends and acquaintances
here and elsewhere.

“Mr. Kuhlman was honored and respected

by everyone who knew him. He was a
faithful workman and had won the esteem
of everyone who had dealings with him, and
was a true friend. His worth was fully at-
tested to by the large gathering at the last
rites held Tuesday and by the many pretty
floral offerings contributed as token to his
memory. The deceased was also a good
citizen and always took great interest in
every move for the betterment of the com-
munity in general. He will be missed by
his many friends, but more especially by
the wife and daughter, to whom he was a
loving and kind husband and father.

“Mr. Kuhlman had taken great interest in
fraternal circles, as well as in the (Congrega-
tional church, being a charter member of
this organization and devoted much of his
time in its interest. He was a charter mem-
ber of the I ©)}.02 FB) thesia Ba Aeand
Rebekah orders, and had filled important
positions in these orders with credit during
the years of his service to them.”

Inspection of Dairy Farms.

A rather new method of stirring up in-
terest in dairy farm operations has been
suggested by Gordon W. Randlett, superin-
tendent of farmer’s institutes, Agricultural
College, North Dakota. They have gotten
out some very attractive advertising of a
meeting to be held June 30th and July Ist
at New Salem, N. D., the purpose of this
meeting being to make an inspection per-
sonally of the farms in that vicinity. This
farm inspection has been arranged for those
who may be interested in learning how the
New Salem farmers have made a success of
dairying and thereby made this section one
of the most prosperous communities of the
state. The plan is to provide automobile
service so that the various farms in that
community may be visited and ample time
given to inspect these farms, the dairy
herds, the barns, silos, pastures, etc. Lec-
tures are to be given on different phases of
dairying at various times during the two
days by men familiar with that section and
its possibilities.

Butter Merchant’s Warning.

The following views of D. E. Peterson,
of D. E. Peterson Company, Philadelphia
merchants, will be interesting to readers of
The Creamery Journal:

“To be in the butter business at the dis-
tributing point has in the past few years
been very interesting, but this season tops
them all. It is interesting to a degree, and
the writer could not restrain himself from

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References: Irving National Bank, N. Y.
Farmers National Bank, Osage, Iowa.
Your Own Banker; The Creamery Journal.

giving a few facts of the true conditions.

“Contrary to all good judgment and ex-
pectations, the butter market has steadily
advanced until it has reached the same dan-
gerous point that it did last year. That is
not sufficient, but I firmly believe that every
receiver has found the same experience that
the writer has, and that is too much mois-
ture in the butter, some of the finest cream-
ery coming in with the water running out
of it like a sponge. Mould is also appear-
ing, although it has not shown up to any
great extent as yet, but we are having the
start and the writer believes it good policy
to put out the warning flag before it is too
late.

“What a buttermaker’s object can be in
incorporating a lot of water in his butter
has always been beyond the writer’s under-
standing, and if the creamery would give
more credit to the result of price received
than overrun I don’t believe it would be
done. Some of these days there will be a
wholesale inspection made by the federal
inspectors, and it will not look well unless
this fault is remedied.”

Frevert For Work in West.

J. E. Dorman, of the local office of the
United States Department of Agriculture,
Bureau of Animal Industry, 318 Federal
building, Salt Lake ‘City, Utah, advises The
Creamery Journal that Professor G. E. Fre-
vert has just been appointed as creamery
expert in the western office of the Federal
Dairy Division at Salt Lake ‘City, succeed-
ing G. M. Lambert, who resigned recently
to go into the milk and creamery business
at Newton, Iowa. Prof. Frevert has been
in charge of dairy manufacturing at the
University of Idaho for the past three years,
and is the author of several bulletins re-
lating to the manufacture of butter, these
having been prepared while at the Uni-
versity of Idaho. Previous to going to Ida-
ho he was employed by the United States
Dairy Division as creamery expert in Kan-
sas, and is, in addition, a practical butter-
maker. His field of operation will be in
the territory covered by the western office
of the dairy division and will consist of
personal work with the individual cream-
eries.

The Mason City Contest.

S. B. Nichols, who has for so many
years been superintendent of the Central
Dairy States Butter Contest, which is
held annually in connection with the
Mason City, Iowa, fair, and who, naturally,
will have charge of this event again this
year, advises us that the buttermakers’
day will be August 20th, and that the fair
will be held from August 17th to 21st in-
clusive. As is probably generally known,
the competition in this contest is open to
all. Charles H. Barber, Mason ‘City, lowa,
is secretary of the North Iowa Fair and
will be glad to give further particulars, as
will also Mr. Nichols. This event is par-
ticipated in by many of the leading butter-
makers in Iowa, Minnesota and surround-
ing states and grows in importance and
usefulness with the years.

Lightning struck the exhaust pipe at the
creamery in Elgin, Minn., during a recent
thunder storm, and the buttermaker, Ed.
Larson, and Will Dobrinz, who were in
the creamery, were knocked to the floor,
but neither suffered any from their ex-
perience.

A shipment of butter totaling 6,000
pounds was recently made from Grand
Forks, N. D. This is said to have been the
largest single shipment to leave that point.

July 1, 1914 THE CREAMERY JOURNAL Page

x, “ 9
\e* The Harder you Hit Er
|” The Higher she goes!

Summer— 90° in the Shade —Circus Day
Taking a Day Off—Trying Out Your Muscle

Pretty fine to think of the good old summer time, isn’t it?

ES SIR, summer is coming and don’t you forget that when summer comes it is going
} to bring with it, with all its good times, some pretty difficult problems for the butter-
maker to handle.

Summer time is not vacation time for the bad bacteria, the off-flavor kind that cut the
butter scores down. You want to be prepared to hit ’em and hit ’em hard.

In other words, you want to have B-K on hand. Let B-K take care of the bad bac-
teria—you take care of the business and make the butter.

What you are after is ringing the bell.

Get a big maul and put your back and arms into making a butter score that will ring
the bell.

The commission man is ready with the dough. He’s as square as a die. He pays you
to deliver the goods. ite

Send to your creamery supply man. They all handle B-K.
Tell him to express you a five-galion demijohn at once.

Then you begin using it in every part of your plant wherever there is need of a germ
destroyer to kill the bad bacteria that cause so great a loss of money.

If you would like to have our book “Better Milk,” which gives a lot of valuable infor-
mation about the dairy and creamery business, send for it today. It’s free.

——~~

Le
‘<> General Purification Co. S\
aa )
, 603 Pioneer Bldg. ‘ By Wanted— |
MADISON, WISCONSIN a4 TO HEAR FROM EVERY

ip BUTTERMAKER.

We want you to put up all
your sanitation problems to us.

Do you have a churn_ that
simply won’t keep clean? Write
us

Sold by all the big supply houses

Creamery Package Mfg. Co., Chi-
cago, Philadelphia, Kansas City,
Minneapolis, Albany, Toledo,
Omaha, Waterloo, Iowa.

J. G. Cherry Company, Cedar Rap-
ids, Iowa; Minneapolis, Minn.
A. H. Barber Creamery Supply

Co., Chicago, Ill.

Ohio Creamery & Supply Com-
pany, Cincinnati, Ohio.

L. A. Watkins Mdse. Company,
Denver, Colo.

i) B-K Representatives
A

Do you have customers whose
cans are always foul?

Do you want to know the
most economical and effective
way of washing cans?

You ought to see results
that B-K will give you. It
will startle you. You won't
believe it at first, but you
will have to believe in spite
of yourself.

Write for special informa-
tion on can washing.

Better write today for
summer is coming when you
won’t have time to do any-
thing but hustle.

General
Purification

Company,
603 Pioneer Bldg.
Madison, Wis.

Gentlemen: ;
Send me information on B-K and
gas method of treating cream.

SLUT ee

Page 8

SUC TT

A
Square

Deal

HAT’S wirat

we believe in
and that’s what
you will get if you
ship us your butter.

We Sgive correct
weights and full value
according to quality for
every pound of butter,
and we call this a square
deal. Furthermore, we
have the outlet,. the
money and the most
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handle the business
right and economically,
sO we can give a
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You will profit by
giving us a chance in a
business way to prove
our assertions.

Try us and see for
yourself.

The Fox River
Butter Co.

The House of Quality
and a Square Deal

CHICAGO NEW YORK
1533 Michigan Ave. 78 Hudson St.

Sam Haugdahl, St. Peter, Minn.,
Western Representative

TOU

ETTTETTIEIET EEL ET EEE EO EERE OELEACU CUCU UN EN ORONO OUUUOUOCUCOCUCU COON OT OVOVOUOOTUCUONCOEN CN OUUUOAUNUNUONON ONO OUOTOVOCUTUOUONOTOTUVECOUUCUOU CONE UOTONOOONVONCO OO OOOUOTOCU ORONO OT ONOVONONU OOOO OO ETONOUOOUON OOO OOOTUTOTU NUON OOOH TTETETETU TUONO ETT TETU TILTON ONC TT INTO TU TITANIUM TTT TTT

THE CREAMERY JOURNAL

July 1, 1914

Great Lakes Boat Refrigeration

BUTTER TO EASTERN MARKETS

As reported previously in The Creamery
Journal, steamships moving from Duluth
east are now equipped with refrigeration
and have made their “maiden trips” with
dairy products under refrigeration. At pres-
ent three boats are provided with refrigera-
tion—the Rochester, the Tionesta, the
Northern Wave. The Rochester made the
first trip, carrying 10 cars of dairy products.
The boats will leave Duluth each week here-
after for Buffalo. The round trip is un-
derstood to occupy about 10 days. Each
steamer has a refrigerated storage capacity
of 25 cars of eggs or 20 cars of butter.

B. M. Ruse, sales manager of the Bridge-
man-Russell Company, of Duluth, says: “We
cannot say how gratified we feel over the
way the service is working out. It is per-
fect, and it is now up to the shippers of the
northwest to. take advantage of it. The
rapidity of the service is shown in the fact
that delivery at Buffalo is made on the
fourth morning after clearing from here.
Last week, for example, we shipped a car
of eggs all-rail that we were unable to get
away on the boat, and it did not arrive there
till two days later, although forwarded on
the same day. We are now able to land
produce at Boston in six days, whereas be-
fore eight days were required. Our goods,
furthermore, are arriving at their destina-
tions in perfect condition, attributable to
the maintenance of an even temperature of
35 degrees on the steamers as against be-
tween 50 and 55 degrees on the refrigerator
cars.”

Further information as to the present
status of the lake refrigeration service for
dairy and poultry products between Duluth
and Buffalo is contained in an article in the
Dairy Record, which summarizes the results
of an investigation by J. A. Vye, specialist
in co-operative marketing of dairy products,
Office of Markets, United States Depart-
ment of Agriculture, Prof. T. L. Haecker,
of University of Minnesota, and Mads Son-
dergaard of the Federal Dairy Division.
The investigators found the Tionesta and
Rochester well equipped, and it is stated
that the temperature in the box of the lat-
ter boat during the first trip was held at 33
degrees Fahrenheit. On this trip butter
and eggs were delivered at destination in
three one-half days from Duluth, while by
the all rail route it is claimed six one-half
days would have been required and the ship-
ments would not have been as well refrig-
erated. Pre-cooled refrigerator cars meet
the boats at Erie and Buffalo. It is stated
that the rates on butter and eggs from
points in northern Minnesota and North
Dakota via the lake and rail route to New
York and other eastern points are consider-
ably lower than the all rail route, ranging
from 45c per 100 pounds down, according
to location, and that butter may be shipped
from Omaha, Neb., via the lake and rail
route at a saving of le per 100 pounds in
freight charges.

Regarding the drawbacks in the new serv-
ice the article says:

“The transfer arrangements at Duluth
from the cars to the boats are not yet the
very best, although they probably will be
improved as experience will suggest. They
are handled by a local cold storage house
which makes a nominal charge for this serv-
ice, and which is anxious to co-operate with
the creameries in perfecting it.

“At present no shipment of less than 15,-

000 pounds consigned to one receiver in the
east is accepted by the boats. It is claimed
that this restriction in the order of the In-
terstate Commerce Commission is due to
the eastern roads which own the boat lines.
The minimum practically amounts to a
lower rate for carload shipments of butter
to New York than for less than carloads.
It may be possible for the co-operative
creameries to get around this restriction by
making arrangements to consign to one re-
ceiver, but this would at best be a make-
shift. The Duluth creamery interests, it’is
understood, are as anxious as the co-opera-
tvie creameries to have this minimum re-
striction removed and would join with them
in a protest to the Interstate Commerce
Commission.

“Butter and eggs from interior points via
the lake and rail route cannot be billed
through to destination, but must be re-
billed at Duluth. In other words, no
through-bill of lading on shipments via this
route can be secured, hence there is no bill
of lading to draw on by the creamery ship-
ping over this route. This is a serious draw-
back that can be removed only by action
of the Interstate Commerce Commission.
However, it may be possible to make satis-
factory arrangements with the cold storage
house at Duluth for the present.

“Furthermore, only three boats are equip-
ped to carry dairy products, one of them
only a passenger boat running on a regular
schedule during the tourist season. This
makes the time of departure of the boats
from Duluth rather uncertain, resulting in
no boats at all part of the time and in
bunching of the boats at other times, as to-
day (June 12th) when both the Tionesta
and the Rochester leave. This in turn
means that butter and egg shipments must
be held in storage in Duluth for a shorter
or longer period awaiting the arrival of the
boats. Proper storage facilities, it is claim-
ed, should be provided by the railroad and
steamboat companies, but they are not, and
this service is now performed by the local
cold storage house in connection with the
transferring of the shipments from the cars
to the boats,and the shipper must pay for it.

“The visitors found that the first steps in
organizing cheap and efficient transporta-
tion to the east via the Great Lakes have
been made; that the lake rates are so low
that the co-operative creameries cannot af-
ford not to take advantage of them; that
apparently the eastern roads have thrown
as many handicaps as possible in the way
of a general movement of dairy products
via the lakes instead of via the all rail
routes; that a large movement of butter
over the lakes with the facilities at hand
this summer is very desirable as it will
show the Interstate Commerce Commis-
sion the need of more boats and better ar-
rangements all around, and that the draw-
backs mentioned in the foregoing para-
graphs may all be overcome by concerted
action of the creameries in the northern
part of the state.

“Tt has been figured out the difference in
freight rates over the lake and rail route
and the all rail routes amounts to over
$100,000 a season on the butter from the
territory that naturally should take advan-
tage of the new route, but this saving can
be effected only by the creameries getting
together and making their demands heard
by the Interstate Commerce ‘Commission.

Sel ee ee, ee

— ee

O—- ll

July 1, 1914

“J. R. Morley, president and general man-
ager of the Minnesota ‘Co-operative
Dairies’ Association, has also been in Du-
luth making arrangements with the local
cold storage house to act as an agency for
the association in consolidating the ship-

THE CREAMERY JOURNAL

Page 9

ments of butter from the creameries of the
association in the northern part of the state
to the east via the lakes. In this manner it
will be possible for the association to save
to many of its members about Ye per
pound of butter.”

Kansas Plans for Better Butter

CREAMERYMEN WILL CO-OPERATE

Eighty men, representing three-fourths
of the creamery interests of Kansas, met
at the Hotel Baltimore, Kansas City, re-
cently, and pledged themselves to assist the
state dairy commissioner in saving for the
dairymen of Kansas $1,000,000 a year.

The entire day was spent in discussing
with Commissioner George S. Hines the
new grading system which he had sug-
gested. There was not a dissenting voice.

“The commissioner said that we were to
put in the grading system and that’s all
there is to it—he’s boss,” explained one of
the creamerymen, with a laugh, “and I
guess it’s a good thing.”

Previous to the meeting, the creamery-
men had generally agreed to the grading
system.

“The object of that system,” said Mr.
Hines, “is primarily not to save anybody
money, but to improve the butter output
of Kansas. That means more money for
everybody in the long run.”

There were some very plain statements
in a bulletin sent out by Mr. Hines to the
creamerymen before the meeting. Here is
one of them:

“Tt is impossible to make first grade but-
ter from second grade cream. The most
modern equipment and the most efficient
men obtainable are both to be found de-
veloped to the highest point in our Kansas
creameries. Nevertheless, it is impossible
for these experts with this equipment to
produce a high grade product from poor
cream. It is this high development of our
creameries which is largely responsible for
the recognition our butter receives today
on the large markets where it must be
sold in competition with butter from Min-
nesota and Wisconsin. The butter from
these states is made from cream delivered
to the factory in far better condition than
is our Kansas product.

“Under our Present system,” Mr. Hines
pointed out, “the man who brings in a
poor grade of cream gets just as much
for it as does the man who brings in the
best. Yet in the price of the butter made
from low grade cream and that made from
the best there is a difference of from 5 to
1l1%c. This loss ultimately comes back
upon the producer. The grading system
will shut out the man who produces bad
cream, and it will give the men who pro-
duce good cream the benefit of their work.
In the end it will mean only high grade
cream and a general improvement of dairy
conditions in Kansas.”

During the first month of the new grad-
ing, no difference will be made in the price
of cream. If the grading is proved prac-
tical there will be a 3c difference between
the price of first and second grade cream.
After that no third grade cream will be ac-
cepted. The test was to begin June 15th.

First grade cream will be that clean,
smooth and free from all undesirable
odors, and sweet or only slightly sour,
Second grade cream will be that which is
too sour to grade as first and which has
an unpleasant odor to a_ slight degree.
Third grade cream will be that which is
old, rancid or unclean. It will be rejected.

“More than $1,000,000 a year is being
lost because of the sale of inferior cream
by Kansas dairies,” said Mr. Hines. “We’re
going to put a stop to this practice and
bring the dairy business in Kansas up to
the level of the best.”

Harmony Creamery Company.

The Harmony Creamery Company, of
407 Liberty avenue, Pittsburg, Pa., an-
nounces that the last of the company’s
six up-to-date sanitary creameries has been
completed. The firm manufactures its own
blue ribbon brand and Gallia brand of
salted and unsalted butter. The business
was started 20 years ago on a small scale
by B. F. Otto, who is now president of the
company. Mr. Otto has lived in Harmony
during the greater part of his life, and it
was for his home town that the Harmony
Creamery Company was named. The busi-
ness grew rapidly from the start, and 10
years ago the first creamery was opened
by the company at Newton Falls, Ohio.
Since then five other creameries have been
opened. The company now has over 65
employes and conducts a business which is
exclusively wholesale, carloads of various
products being handled each day. Over
a million dollars’ worth of business is
transacted each year. This business cen-
ters in Pittsburg and extends throughout
western Pennsylvania, West Virginia and
Ohio. The present officers of the com-
pany are: R. A. Otto, first vice-president;
T. P. Otto, second vice-president; C. H.
Douglas, secretary and treasurer; G. F.
Otto, assistant treasurer.

New Tennessee Creamery.
What is to be known as the Hamblen

‘County Creamery Company has filed arti-

cles of incorporation at Morristown, Tenn.,
with a capital stock of $6,000. The organ-
ization of the new industry was completed
at a meeting of the directors, when the fol-
lowing officers were elected: W. H. Mullins,
president; George S. Hale Jr., vice-presi-
dent; J. N. Fisher, secretary and treasurer;
R. F. Hopkins, manager. The directors are
J. N. Fisher ,W. H. Mullins, George S. Hale
Jr., R. F. Hopkins and J. B. Neill. A lot
has been purchased on Second South street
and the erection of a 42 by 55 frame build-
ing will be begun at once.

All the latest improved machinery for the
manufacture of butter and ice cream will
be installed and the directors hope to have
the industry in operation within 90 days’
time. R. F. Hopkins comes to Morristown
from Sweetwater, where he has successful-
ly owned and conducted a thoroughly up-
to-date creamery for some time.

Professor M. Mortensen, professor of
dairying at the Iowa State College, Ames, is
spending his summer vacation in Europe.
The work in the office in his absence is in
charge of B. W. Hammer, associate pro-
fessor.

Swift & Co.’s creamery at
Kan., claims to be receiving
upwards of 200 stations.

Hutchinson,
cream from

Butter
Protected

sv’eet

kept pure,
and clean by being
wrapped in Pater-
son Pioneer Parchment
Paper always is in greater
demand and brings the best

Butter

market price. Send for our
free book, “‘ Better Butter,”
and read it carefully.

THE PATERSON
PARCHMENT PAPER CO.
428th Street, Passaic, N. J.

SUT

W. F. Drennen &
Ee

BUTTER

TT LL

37 South Water St., PHILADELPHIA

TUTTE

So cenaneevea even reenncenn

SUT eee
SUT

TTT En

BROWN & ROOT CO.

Wholesale Dealers & Jobbers in

Butter, Eggs and Cheese

165 & 167 Reade Street, NEW YORK

References—Irving National Exchange Bank; Dunn & Bradstreet.

Gude Brothers, Kieffer Co.

Wholesale Dealers in

Butter, Eggs & Cheese

21 Jay Street
NEW YORK

References: Irving National Bank, N. Y.

ESTABLISHED 1869

GEO. W. LINN & SON

The Chicago Butter House
340-342-344 West South Water St.

near Lake St. bridge

Would like to contract with you for your make ot
Fancy Creamery in tubs. Can offer you a liberal
contract.

Will pay a price for quality. Send us a sample

shipment.
Best Equipped Butter House in Chicago

References: National Bank of the Republic, Chicago; Plain-
view State Bank, Plainview, Minn.; The Creamery Journal.

Page 10

THE CREAMERY JOURNAL

July 1, 1914

Geo. M. Baer

C. G Heyd

Butter, Eggs and Poultry

GEO. M. BAER & CO.

Corn Exchange
National Bank, Philadelphia;
Commercial Agencies.

References:

D. E. Peterson Co.

SPECIALISTS IN BUTTER

TM EC

33-35 South Water Street, PHILADELPHIA, PA.

References: Corn Exch. Nat'l Bank, Phila.; Mercantile Agencies; Creamery Journal

25 South Water Street

PHILADELPHIA

We solicit a chance to com-
pete for your favors, either
on a consignment or track-
price basis.

THE MARKETS

CHICAGO.

Receipts Falling Off—Quality Poor—Cana-
dian Butter Prominent.

[By The Creamery Journal Staff Correspondent.]

When all the various angles of the but-
ter market have been taken into considera-
tion, it is apparent that the situation shows
some improvement over that of two weeks
ago. Beyond any question, the price of
butter is too high. If prices were lower
there would be more trade, and the general
situation would be much better on the
whole. The buyers simply will not buy in
a liberal manner at the present prices, and
the word all along the line when it comes
to placing orders is to lie low and wait
for a declining market.

Receipts in this market are not by any
means as heavy as they were. The make
in a number of sections does not seem to
have been as strong as earlier indications
denoted. Certain parts of the country which
in former years have been heavy shippers
to this market in the summer time are now
sending little or no butter to the market.

One of the features of the trade during
the past month has been the large amount
of Canadian butter coming into this market.
Canadian butter has never cut much of a
figure here, and the fact that there should
be arrivals at a time when the market is in
such a stagnant condition has caused a
considerable amount of surprise among lo-
cal receivers. The fact seems to be that
the make in the lower provinces of Canada
has been so large that creameries are ready
to ship at any price. <

Most of the butter which has been com-
ing to the local market during the past two
weeks has been of an inferior grade. In
spite of what a number of bulls on the
street have tried to tell the writer, there
is a good market and buyers waiting just
outside the door for all the good butter
which comes. However, the trouble lies in
the fact that little good butter is coming.
Not long ago a petition was circulated
among the members of the Butter and Egg
Board calling for the elimination of extras

on call, which has come to be one the great
indoor sports on the board. The thine had
been carried too far, as it was possible, in
view of the small amount of extra butter
coming to the market, to “make” the price
by buying up in comparatively small lots.
Most of the large wholesale dealers grew
weary of this practice and for that reason
they were glad to sign the petition when it
was placed before them. However, when

the petition was placed before the board
for action, several of the wiser heads arose
and made speeches to the effect that the
passage of such measure would be seized
upon by the federal authorities as meat for
the prosecution of the organization as a
conspiracy in restraint of trade. Many of
the members had not thought of the case
in this light, and so apparent was the dan-
ger that many of them who had signed the
petition voted against the measure when
the poll was called. As a result the elim-
ination of extras on call on the Butter and
Ege Board was defeated by a heavy vote.
From some source or other—just where
is hard to determine—an agitation is being
made for the establishment of a municipal
market, which will handle butter, cheese,
eggs, poultry and other staple articles of
produce. The market proposed will follow
the outlines of the one which was establish-
ed in Indianapolis, Ind., and a few years
ago under the regime of Mayor Lew Shank,
and which was in the end a most signal
failure. Egged on by a number of local
newspapers, which want something to “play
up” because news is scarce at this time of
the year. Two years ago, stich an effort
was made in this city, and a number of club
women sold butter and eggs from rooms
rented in the Hearst building, in the loop
district. For a time it seemed that the
project was destined to go along in fine
shape and work out the ultimate elimina-
tion of the middleman. However, it died a
natural death in the end, after the club la-
dies got tired of buying goods and selling
them at cost to an ungrateful public. How-
ever, if the municipality takes hold of the
proposition, there is little doubt but that
serious harm may be worked to those com-
mission men who depend upon a local con-
sumption to take most of their produce. No
doubt experienced commission men who are
acquainted among the shippers will be
hired, and this will be a very different thing
from the efforts of the club ladies when
they tried to reduce the cost of living and
eliminate the middleman two years ago. In
the city, where the cost of the necessities
of life is high all the year around, there is
a constant agitation for a reduction of the
cost of living which can hardly be under-
stood by the man who lives in the coun-
try. Not many weeks ago a report was
made by the Municipal Markets Commis-
sion, an organization appointed by the coun-
cil to investigate the high cost of living.

In that report South Water street was
blamed for the present situation, and a
recommendation was made for the estab-

lishment of a central municipal market, with
branches located in various parts of the

city. No action has thus far been taken
by the council on the report of the com-
mittee.

Local oleomargarine manufacturers re-
ceived another heavy blow from the good
right arm of Uncle Sam last week when
the attitude of Secretary of the Treasury
William G. McAdoo became known. W. H.
Osborn, commissioner of internal revenue
for this district, wrote to Mr. McAdoo for
instructions as to how to proceed in the
government case against John Dadie, man-
ager of W. J. Moxley & Co., who are ac-
cused of tax frauds in the marketing of
their product. Almost by return mail came
back the answer from Mr. McAdoo, “En-
force the law.—McAdoo.” Mr. Osborn de-
clares that he is going to follow instruc-
tions to the letter. The last official act of
Franklin MacVeagh, who preceded Mr. Mc-
Adoo as secretary of the treasury, was to
offer a compromise of the oleo fraud cases
which were then before the court. By pay-
ing $101,000 for back taxes which are al-
leged to have been more than $1,200,000,
the oleo men were allowed to go free. John
F. Jelke, president of the John F. Jelke
Co., oleo manufacturers, was recently con-
victed in this city along with seven asso-
ciates, and they were sentenced to serve
prison terms and pay fines aggregating to
a considerable amount. That case is now
in the Illinois Circuit Court of Appeals.
The charges against Mr. Dadie and his as-
sociates are similar to those upon which
Mr. Jelke and his associates were convicted,
and there is fear on the part of the former
gentlemen that the recent case will have a
strong influence against them when it is
used as a precedent.

Butter men are interested in the plans
which were announced in The ‘Creamery
Journal some time ago for the establish-
ment of a branch commission market on
the south side of the city. It can be said
that these plans are now pushing ahead,
and that it is probable that the market will
be ready to open for business about Octo-
ber Ist. This will make three great mar-
ket sections, as the city already has two
distinct sections in the South Water street
and the West Randolph street markets.
According to the plans the proposed new
market is to be located at Wallace and
63d streets on the south side of the city,
in a district known as Englewood. The
point is seven miles distant from the South
Water and West Randolph street markets.
The Chicago Wholesale Produce Co., as
the new venture will be called, will be a
co-operative market, housed in a single
monster building of concrete and _ steel.
Fifty-four jobbers can be accommodated.
The company will be managed by a board
of directors selected annually by the stock-
holders. The stockholders themselves are
composed of commission merchants, gro-
cers and shippers. An effort will be made
to prevent too much stock from falling in-
to the hands of any particular branch of
the business, as it is the plan to make the
market on a pure co-operative basis. The
main emphasis will be placed upon butter,
cheese, eggs, and poultry, as being staples
in the produce trade. Potatoes will also
be handled in large quantities. The pro-
posed plant will be 475 feet by 90 feet in
dimensions, and will connect with the Belt
line railroad, which is the name applied to
the semi-circular band of railroad which
half surrounds the city on the west, north
and south. To have connection with the
Belt railroad means to have connection with
all the railroads entering the city. The
tracks will run in on the second floor of
the produce building. Negotiations have
already been started with shippers. as the
company expects to do a heavy carlot bus-

July 1, 1914

THE CREAMERY JOURNAL

iness, and is getting lines out among the
shippers early. South side retailers are
much pleased with the plan and hope that
the new market will be able to deliver the
goods in such strong fashion that they will
be able to eliminate the long drive down
town to the South Water and West Ran-
dolph street markets. The new market ex-
pects to draw a heavy trade from the
suburbs further to the south, including
South ‘Chicago, West Pullman and Ham-
mond. The new market will have the bene-
ficial effect of making prices lower on the
south side, which is much to be desired as
they have become almost prohibitive, ow-
ing in part at least to the necessity of fig-
uring the expense of the long drive to the
markets down town into the selling cost.

J. J. Hurlbert, who shocked South Water
street several weeks ago by announcing in
the newspapers that he intended to sell but-
ter and eggs directly to the consumer by
mail, was in the city last week giving ac-
counts of his experiences to his friends in
the produce business here. Mr. Hurlbert is
conducting the business more as an ex-
periment than because he hopes to make a
great amount of money. He advertises his
goods in the local newspapers as follows:
Five dozen eggs, $1.25; six dozen, $1.50; 12
dozen, $2.88; 30 dozen, $6.90. He also ad-
vertises a combination package of four doz-
en eggs and three pounds of butter, $4.90;
and five dozen eggs and three pounds of
butter, $2.15.

At a recent meeting of the S. Love Kelly
Co., John L. Van Neste was elected vice-
president of the company, succeeding An-
drew Erickson. S. Love Kelly was re-
elected president and W. W. Sherman was
re-elected secretary. With the election of
the new vice-president increased capital
has been interested, and all indications are
that the firm of S. Love Kelly is destined
to forge ahead and become one of the top-
notchers in this market.

Meyer Eichengreen, prominent butter re-
ceiver, is one of the busiest men on the
street these days. His attention is given
most of the time to watching the butter
market, for that is one of the chief amuse-
ments on the street these days. It seems
to be for the most part a case of watching
rather than of taking action. Until the
market comes down a notch or two, ac-
cording to Mr. Eichengreen there will be
little butter moving. Outside buyers in the
market at the present time are few. They
are interested in seconds for the most part.
Mr. Eichengreen does not give all of his
time to business, however. He is up early
two or three mornings out of the week to
practice on the Jackson Park golf links,
for Meyer is quite a man with the tee, and
expects to make things warm for his com-
petitors in the grand tournament which
will be held next fall on the Windsor Park
links, and to the winner of which the an-
nual silver loving cup prize, now held by
Horace Lepman, will be given.

F. C. Nohr, of Turner, Nohr & Co., but-
ter and egg dealers, talked at some length
with the writer la.tt week over the local
butter situation. Few men in the local
mnarket are better informed than Mr. Nohr.

“When I use the word ‘sick’ to describe
the local butter market,” said Mr. Nohr, “I
think I am about hitting the nail on the
head. It describes the general tone in an
excellent manner. [or one thing we are
too well loaded with storage butter. ‘Tinis
week about the only demand has been for
seconds at 2lc. Plenty of firsts are being
oftered at 22@22'4c, and extras at 26¥c.
Both of these prices are a notch or two
higher than the buyers want to pay, and
they are keeping low as a result. Turner,
Nohr & Co. have been very busy during

John J. MacDonald

Butter, Eggs, Poultry

Fancy Creamery a Specialty

13 South Water Street
PHILADELPHIA

COMMISSION MERCHANT

43 Years’ Experience

References: Corn Exchange National Bank, Philadelphia; A. H. Barber & Co., Chicago; Bradstreet’s
and Dun’s Mercantile Agencies; Creamery Journal.

Edward I. >
bvard. ARMSTRONG & SWIFT Ye
at t, ae atl ect SD Ni cleaners lca Repre-
utter Depart- sentative,
ment. For DBoutter, Eggs and Cheese FA.

2 N STREET, NEW YORK i

Stephen Cold Storage Warehouse, Cuba, New York Vinton,
Underhill REFERENCES: Chatham & Phenix Natl. Bank. Broadway Trust Co., N. ¥ Mercantile agencies Iowa

Established 1865

Beam, Turner Co.,

Philadelphia,

Pennsylvania

Butter, Cheese, Eggs, Poultry

Ask The Creamery Journal.

GEO. M. RITTENHOUSE

SAMUEL BINGAMAN

JUAN A. BABCOCK

GEO. M. RITTENHOUSE & CO.

154 Reade Street, NEW YORK

BUTTER AND EGGS

REFERENCES—Importers and Traders National Bank; New York National Exchange Bank; All Commer-
cial Agencies, and The Creamery Journal.

the past week on consignments which have
been coming strong from all parts of the
country. In fact it is not necessary for
them to make cash offers to shippers as
they have all they can attend to without
taking extra business in this manner.

John Low, of Wayne & Low, came out
strong last week in an attack on politicians
who cry for the elimination of the middle-
man because they believe they are harp-
ing upon a popular issue. “I can see how
the politicians figure in this matter,” said
Mr. Low, “for they know that the majority
of the people believe that they are being
robbed. Strictly speaking this is not the
case. The trouble lies in the fact that the
people are reluctant to pay for what they
get in the way of food supply. They live
in cities where everything is brought right
to their door, and they do not question how
or why or anything else in regard to the
toil necessary to bring it to them. They cry
for the elimination of the middleman with-
out knowing what they are saying. Why,
if we middlemen were eliminated people in
this great city would starve to death in ne
time at all. The politicians would do better,
by the Great Horn Spoon, if they would
tell the people something about the work
which is necessary to bring all these good
things to the city. If they understood more
along this line they would see at once that
the middleman is necessary and that in
proportion to the valuable work which he
does for society in general he is really poor-
ly paid.”

NEW YORK.

About One-half Receipts Going Into Stor-
age—Flush Is Over.
[By The Creamery Journal Staff Correspondent.]
June will close with the butter market
likely 27@27%c on extras which, with only

a few changes during the month, were the
prevailing prices all through June. At one
time prices got as high as 28c, but for a
little while it was possible to buy June
extras at 26%4c which was the lowest price
realized on June 8th when the quotations
were 2614@2634c. Most of the time quo-
tations were around 27@27'%c, which will
be about the average for the month. This
made June butter cost owners about 28c
or more into the coolers so that this year’s
make has been put away at uniformly high
prices. Last year June closed with extras
at 26%c, although prices earlier in the
month started at 281%4@28c.

Because of the unsettled financial condi-
tion which is apparent in all industries in
the east as well as in the west, most re-
ceivers are trying to turn their current re-
ceipts into cash as soon as possible and
are storing only the surplus, but in spite
of this disposition perhaps one-half of the
butter is going into cold storage. While
receivers as an aggregate are putting away
a large quantity, the principal storage op-
erations are confined to meat trust inter-
ests and a few speculators. Asa rule, how-
ever, the butter deal has been so uncertain
that those who ordinarily store on spec-
ulation are doing much less this year than
common. All during June meat packers
have been heavy purchasers of June ex-
tras at producing points and their activity
has forced up the market to its present
level and it has resulted into paying un-
usually high premiums. There is evidence
in the invoices and letters from the west-
ern producers that the meat trust is not
as active now as it was a little while ago
in its campaign for butter and premiums
are being reduced. Swift and other large
meat interests are not taking the output
of some of the western creameries as free-
ly as formerly and this is showing its ef-

Page 12

THE CREAMERY JOURNAL

July 1, 1914

H. S. PENNYPACKER

A Splendid Jobbing Outlet for

BUTTER cranes

GRADES
Agencies; T he. Crean- 102 Vine St., Phila.

A.J.M. Murdoch&Co.
BUTTER

WANTED: ALL GRADES
39 So. Water St., PHILADELPHIA

Liberal Advances and Square Deal

fect in larger supplies with the old line re-
ceivers. As long as creameries can get
top notch prices from the meat packers
they give them their business, but now that
there is less of an outlet there they are
switching back to their old outlets.

After June is passed lower prices will
most likely rule. This condition will be
caused by the falling off in the demand for
storage butter and in the general decline
in quality which is always apparent so late
in the season. There has been a good deal
of warm weather in the west and the qual-
ity from now will deteriorate.

Receipts last week show that the flush
has been passed as they total 78,335 pack-
ages against 89,953 for the week preceding.
This brings the receipts from May lst to
June 27th to 549,192 packages, or a slight
gain over 1913, when 539,888 packages were
received.

Representatives of makers of foreign but-
ter are active in lining up business for fall

and winter. This is particularly true to
those representing Danish and Russian
creameries. So far there has been little

interest in foreign butter principally be-
cause foreigners insist on getting their
money before the butter leaves their coun-
try. Receivers had a little experience in
this line and they believe that the Ameri-
can system of drawing drafts is a risk and
that it is unwise to buy a pig in a poke as
would be the case with the foreign butter.
Some of the large receivers have come out
with the decided stand against foreign but-
ter generally and many of them are adver-
tising that they handle only American eggs
and butter. In addition to the financial un-
certainty foreign butter has not appealed
to American operators because the prices
have not showed enough leeway to attract
speculators. Danish butter compares very
favorably with the best makes from the
American creameries and this butter would
take well with the average butter in New
York but Danish creamery representatives
are not willing to talk of anything less than
27%4c New York. This puts the butter
on a par with American stock as to prices,
but most houses prefer the latter as they
know they will have less trouble in selling
it than they would foreign butter, and the
American buyer prefers the American prod-
uct. Representatives of other butter sec-
tions have been less active in their cam-
paign for business than the Danish and Rus-
sian exporters,

In spite of the
the private boxes in

general reluctance to store,
New York are pretty

well filled up. Some of them are even full.
It is estimated that the warehouses in the
Metropolitan district will show an excess
of 15,000 packages at the end of June.
There has been a tendency during the

past week or more toward an accumulation
in the ordinary lines of butter. Dealers

have made concession as to price but even
then it was impossible to keep the stores
entirely clean. Firsts and seconds have
dragged for sometime and even at prevail-
ing quotations the market is rather stagnant.
The best lines of process have been steady
to firm and ladles also have been in good
request. This also applies to packing stock
which has been firm with receipts moderate.

BOSTON.
Market Healthy and Very Satisfactory——
Outlook Quite Encouraging.

[By The Creamery Journal Staff Correspondent.]

The butter market is in a fairly healthy
condition. There is considerable complaint
on the part of large dealers who are putting
their surplus receipts into cold storage be-
cause they think their butter is costing too
much in the country, but as they have con-
tracted for certain makes at a premium
above the current quotations, they have
themselves mostly to blame. Apart from
this feeling, there is a good consumptive
movement, and the mass of the people are
getting supplies of delicious June creamery
at comparatively reasonable prices. The
season has been backward and receipts
since the first of May are still smaller than
last year for same time, but they show a
material increase the past two weeks and
may soon be about equal to a year ago.
The stock that was carried over from last
season is all used up and the accumulations
in cold storage warehouses consist mainly
of this season’s output.

The range of prices for extra creamery
the past two weeks has been from 27@28c.
For a few days a week ago there was quite
a speculative spurt, and receivers obtained
28c for all the fine creamery they had to
offer. In some instances 28%c was paid
for special brands, but this did not hold out
long, and for a week past 27!%4c has been
a full wholesale price, and a few consign-
ments that had to be sold did not bring
over 27c. Persons who want butter to put
away, consider 27c enough to pay, and un-
der influence of heavy receipts this may
soon become the ruling price for the aver-
age extra creamery in the open market. At
present, no full scoring extra can be bought
under 27%4c.

Fresh arrivals coming under the grade
of firsts are meeting with a pretty good
sale at 251%4@26%c, and are going steadily
into consumption, retailers being able to
cut out these goods at a moderate price
and secure some profit. Seconds are in
fair demand at 23@24c, and thirds at 21@

22c. Ladles are quiet at 19%@20c. Reno-
vated in moderate demand at 22c. Very

little packing stock is offered here. All
grades under good firsts find only a mod-
erate sale, and receivers when there is a
tendency to accumulation, have to force
sales at concessions. But on all the higher
grades the market maintains a firm tone,
and when current rates cannot be readily
disposed of they are sent to cold storage.
The reason that there is a tone of com-
plaint among receivers as stated above, 1s
because they are apprehensive of increased
supplies coming from foreign places. There
is a good deal of talk about English ship-
pers offering to send high grade Siberian
and New Zealand butter here in the fall at
a price which would have an influence to
keep our cold storage stock comparatively

low, or low enough to deprive holders of
any margin of profit. Here is where the
real trouble is likely to come in. It checks
operations by speculators and imparts a
rather tame tone to the general market.
Were it not for this, large and small deal-
ers would be more willing to buy for future

use. Western shippers must see the logic

of this feeling, and cannot blame our deal-
ers for being cautious operators above a
certain price, especially when they remem-
ber that a good deal of money was lost on
last ae deals. Therefore we don’t look
for much higher prices during the next few
weeks, or until the output of the creameries
begins to fall off .

Statistically we consider the butter sit-
uation satisfactory and think that receivers
are inclined to borrow trouble. Of course
it is natural that a burnt child will dread
the fire, but we think they are a little too
cautious. Still this is their business, and
we give facts as they appear at present.

Since the first of May receipts of butter
at Boston up to June 23d, amounted to 17,-
700,000 pounds against 18,800,000 pounds for
same time last year, a decrease for this year
of a little over 1,000,000 pounds. This is
not much of a loss, considering that the
season has been a week or two backward,
and that we had a liberal supply on hand
from last season. Whether or not we shall
make up this deficiency during the coming
two or three weeks is matter of doubt.

The stock of butter in cold storage in
Boston on June 20th, amounted to 112,927
packages against 117,933 packages, a differ-
ence of only 5,006 packages in favor of last
year. This indicates that the stock gained
upwards of 4,000 packages during the past
two weeks more than for same time last
year. The gain in receipts was larger than
the increase in stock, and the inference is
that the consumption this year is running
ahead of a year ago.

When we analyze these figures we are
impressed with the conviction that the out-
look for butter here is quite encouraging,
notwithstanding the pessimistic view of
some dealers.

PHILADELPHIA.
Unchanged—Prices
Little Speculation.

[By The Creamery Journal Staff Correspondent.]

The conditions of the market are prac-
tically the same as when the _ previous
issue of The Journal went to press. On
the 15th, acting on outside advices, fancy
specials climbed to 30c and extra to 28c,
but some weakness developing with this
advance, the butter board, on the 18th,
lowered quotations “%c on the two top
grades in the hope of stimulating trade;
however, up to the present time of writing,
the market is quite inactive though prices
are held steady.

With the heavy make in the west, the
receipts of solid packed creamery have
been liberal, but the excessive hot weather
has damaged them considerably. Some of
the pet brands which are looked to be up
to the standard of quality, have shown the
effects of heat and had to be put in a lower
class to find an outlet, and the bulk of the

Condition Steady—

arrivals from nearby points have been sour

and more or less unattractive and could
only be disposed of by accepting buyers’
terms.

There has been a fair jobbing trade on
high grade goods, but at the present ruling
prices, 27@30c for the qualities the specu-
lative operator considers, he is unwilling to
take hold, so little or nothing is going
into the refrigerator on speculation and
the result is that much has been put away
on the owner’s account.

Receivers are showing some anxiety on
account of the present accumulations of
firsts and seconds, and with the receipts,
recorded June 1, 1914, nearly 8,000,000
pounds more than those at the same period
last year, and the buyer disposed to take
only enough to satisfy his present needs,
there is already much more of the medium

eet

Lee ne

July 1, 1914

THE CREAMERY JOURNAL

Page

ST TTTTITITUILTLTTTTTTTTTLILLLLLLLLLLLLLLLLLLLLLLLLLLLLL-LLLLLLLLLLLLLLLLo LL -LLLLLLLLLLoL LeU...
_ Make It Look Like “Extras”
= (Quotation:—From N. Y. Produce Review and American Creamery, =
= June 10, 1914.) =
= “In my daily rounds of the butter stores I am often struck with the =
= number of little things that come up in the course of trade, many of which =
= _— have more or less influence on the sale of the goods. =
= “T am inclined to think that each year buyers become more exacting, =
= and they now frequently object to things that were thought little of a few =
= years ago. =
= “APPEARANCE OF THE TUBS, outside and inside, counts very =
= much, and every buttermaker should do all in his power TO MAKE EACH =
= SHIPMENT JUST AS ATTRACTIVE AS POSSIBLE.” =
= If butter scores in the “Extras” class, ship it in tubs that make it look like [xtras. =
= If butter happens to be lower than “Extras,” it is good business policy to make it look like “Extras’— =
= may move it quicker and at a better price than if shipped in less attractive packages. =
= And that is the principle upon which the Business Managers =
= of the Creameries that are shipping in Schmidt Bros. tubs work. =
= If butter grades in “Extras” they believe in shipping it in the tubs that make it look like “Extras’— =
= outwardly and inwardly. If butter is lower than “Extras” they realize the advantage of shipping in tubs =
= which make the shipment look like “Extras.” =
= These men know that the first IMPRESSION that a buyer gets when he is SHOWN a lot of goods very =
= often determines a sale—-THE PRICE OBTAINED for the butter and the PROMPTNESS OF THE SALE. =
= That is why these creameries make their shipments in Schmidt Bros. tubs—the tubs that make their =
= shipment look like “Extras. =
= ELGIN BUTTER TUB CO., Schmidt Bros., Props, ELGIN, ILL. =
S| 000 0010NUUUULALSOUALUUUUUULUUUULUUUUUUUUUUUUUUUUUUUULUOGULUUUOUU LULU

grades offered than is wanted. Cheaper
grades have been in fair demand and under
pretty good control at the inside range
of quotations.

Foreign butters are already being con-
sidered. The Danish Butter Import Com-
pany have their agent on this market and
he is offering butter for October delivery
in any quantities at 30c and large orders
on a commission basis. As their product
is fine, the prospects seem now to be that
it will be an important factor in the trade
this coming fall.

Ladles are in light arrivals and have
found a ready market on a basis of 20c.
The most of the stock offered is from
eastern factories. Very few western goods
offered but those that are command 21@
22c. Packing stock of good quality is scarce
and has found prompt sale at 17@18c.
The bulk is cheesy and sour and of little
value to the packers of ladles. We quote
sold packed creamery: Fancy _ specials,
2914c; extra, 27%c; extra firsts, 27c; firsts,
26@26%c; seconds, 22@25c.

The present unsettled condition of the
butter business is largely credited to the
quality—this market wants fine goods but
it is the thought of the merchant to place
all shipments satisfactorily to the shippers.
Philadelphia has large outlets to the local
trade; the chain stores alone are estimated
to use 2,000 tubs daily, and they all run
first, second and third grade; and this with
the home and out-of-town trade requires
considerable.

Butter For the Navy.

Bids were opened June 22d for 300 tubs
of butter for the supply ship at the Brook-
lyn Navy Yard, and the contract was award-
ed to Armour & Co. at 27.92c. The speci-

fications call for extra June creamery, to be
passed by the inspector of the United States
Department of Agriculture, or inspected by
the New York Mercantile Exchange, in
which event the tubs are to be stamped and
the certificate of inspection sworn to. The
precautions now being taken by the Navy
Department will insure the delivery of the
quality called for by the contract, and will
encourage bidding by a good many more
houses. It looks like a much cleaner propo-
sition hereafter, according to the views of
the Produce Review.

Cold Storage in Trouble.

The cold storage plant of the D. W. Dean
Company, at 14 State street, Oshkosh,
Wis., and another plant at Appleton, have
been closed, and D. W. Dean of that city,
sole proprietor, is said to have left Apple-
ton, temporarily at least, without liquidat-
ing all his obligations. No steps have been
taken as yet in bankruptcy or other pro-
ceedings. The Old National bank of Osh-
kosh, and the Commercial bank at Apple-
ton are said to be the heaviest creditors.
Louis Schriber, cashier of the Old National
bank said, when asked about the matter:
“We do not know very much about it ex-
cept that, when the company came here
from Appleton, they were recommended to
us by the Commercial bank of Appleton
and we extended them credit. They have
always squared up each year until this one
and that our claim is only about $2,000 is
our good fortune, for it might just as well
have been more. We have not determined
upon any course of action as yet.”

The local plant was in charge of Seth L.
Dean, a son who, it is reported, has not
been paid all of his salary as manager. The

younger Mr. Dean was seen by a reporter,
but he declined to make any statement con-
firming or denying any portion of the re-
ported situation of the company.

Inquiry at Appleton elicited the informa-
tion that Mr. Dean is gone, and his where-
about are unknown, that the plant is shut
down, but the office is being kept open by
the stenographer, but no bills are being
paid. It was stated at Appleton that it was
first believed the indebtedness of Mr. Dean
was about $13,000 or $14,000, but later de-
velopments showed that these figures were
exaggerated. The amount due the bank at
that city was not announced.

A recent heavy wind storm carried away
one side of the large cement block cream-
ery being erected by the Farmers’ Co-op-
erative Creamery Company at Oak Park,
Minn. The four walls had only been com-
pleted during the afternoon and the roof
had not been constructed. The loss will be
about $100, the cost of rebuilding the wall
and replacing a portion of the blocks that
were damaged.

A jobber at Hutchinson, Kan., gives it
as his opinion that their trade in condensed
milk has increased at the rate of 100 per
cent annually for the past three years.

June Ist the price of shares in the
Barnesville (Minn.) Co-operative Creamery
Association was advanced from $15 to $25.

The building for the creamery at Coulee
City, Wash., is now completed awaiting the
arrival of delayed machinery.

The Corydon, Ind., creamery property is
offered for sale.

Page 14

MA iN
l

THE

e& “« & «

Toe Nationa)

REAMERY

Creamery

Magazine

Published semi-monthly—on the Ist and 15th—at 407-409-411
Commercial Street, Waterloo, Iowa, by

FRED L. KIMBALL COMPANY

John Andrews, President Hugh G. Van Pelt, Vice-President
E. R. Shoemaker, Secretary and Treasurer

DEVOLED) LODE Gk AWlh RY LNT ERE Sms
OF THE UNITED STATES.
E. R. SHOEMAKER - = = = Editor

ES i SApDrER = - Associate Editor

Subscription Price: In the United States, Mexico, Cuba,, and
American Possessions, $1.00 per year. In Canada, $1.25 per year. In
all other countries in the Postal Union, $2.00 per year.

Correspondence relating to buttermaking, creainery management,
creamery machinery, shipping, the commission trade, exporting, re-
frigeration and all subjects pertaining to the handling of dairy products
in a wholesale way is cordially invited, and the co-operation of cream-
ery owners, secretaries, buttermakers, commission merchants and other
thinkers is earnestly desired, Clear, concise, well written articles are
especially welcome; and communications, views, news items, clippings,
or. as information likely to interest the trade will be thankfully re-
ceived,

Advertisements. Rates made known on application. Changes of
advertisements should be sent in before the 5th and 20th of each month.

The Creamery Journal will not print the advertisements of unreliable

or dishonest firms.

Subscriptions. Subscribers wishing change of address will please
give the old as well as the new address.

Entered as second-class matter November 15, 1908, at the postoffice
at Waterloo, Iowa, under the Act of March 3, 1879.

WATERLOO IOWA, JULY 1, 1914

In the line of co-operation nothing looks sim-
pler than the co-operative creamery. It doesn’t re-
quire an expensive plant. It doesn’t require large
working capital. It offers a fair opportunity to the
large and small dairyman. It opens up a perpetual
market for as much or as little cream as the patron
has to sell—but the more he has the better it is for
him as well as for the balance of the patrons. The
trouble with co-operative creamery movements—
and there is trouble with them, no matter how suc-
cessful they have been as a whole—is that too often,
the farmers are urged into the organization because
of large prospective profits, whereas they ought to
go in for the profits but as much or more because
the co-operative creamery is an institution designed
for the community’s good. The statement made re-
cently that farmers should learn to work together
for the common good before they try to work to-
gether for the common purse is all too true. It is a
notable fact that the most successful co-operative
creameries are found where communities are work-
ing together for the common good in other lines.
And it is also a notable fact that the reason more
co-operative creameries are not successful to the
fullest extent is that the farmers won’t—or at least
don’t—co-operate. No co-operative institution can
reach its highest success without the confidence of
every stockholder in the management and the giv-
ing to that management the full co-operation of
every interested party.

THE CREAMERY JOURNAL

MUN

Recently the Creamery Journal has had some-
thing to say with reference to the attitude of the
bankers towards the dairy business and particularly
concerning the willingness of bankers ‘in many
quarters to advance money for the building of silos
and for purchasing dairy cattle. The following re-
port from Charles Cheney, cashier of the First
National Bank of Boulder, Colo., made to the state
bankers’ association, will, in this connection, be in-
teresting. Mr. Cheney says: “Farmers are much
interested in silos for the feeding of dairy cattle.
Forty-three contemplate erecting silos this year so
far, and there are now more than 50 silos near-here,
the majority being in the Boulder Valley. The
bankers and business men of Boulder county be-
lieve in the town and country getting together and
have instructed H. H. Simpson, the agricultural
agent, to report the names of farmers interested in
dairying who are unable to finance themselves. A
dairy committee, composed of business men, to in-
vestigate each case, intends to see that each farmer
gets such financial and other aid as his condition
warrants. The bankers of this county are pro-
gressive and will lend reasonable aid to any they
deem competent to manage a dairy business.”

It is interesting to note that, in Wisconsin,
nearly 900 herds of dairy cows, totaling around
13,000, are being officially tested this year. There
are 29 cow testing associations in Wisconsin, these
having been organized largely by the Wisconsin
Dairymen’s Association. This work is_ being
urged in many states. It has been in successful
progress in Iowa for several years, and the demand
for the work is rapidly increasing. In this move-
ment every buttermaker in the land should be a
leader. If a farmer really knows which cow pays
him and which cow doesn’t, it’s not hard to per-
suade him to let loose of the non-profit payers. His
interest in dairying is then coming from a new
angle. He can easily be induced to use better sires,
possibly to buy a pure bred dairy cow or two, and
can from this point on be led into the dairy busi-
ness in the right way—in the way that will help
the creamery and the buttermaker as well as the
dairyman himself.

Here’s a new one. John J. Roth, Minnesota
state cheese factory inspector, was arrested at West
Concord, on complaint of C. W. Osborne, a farmer.
Roth had arrested Osborne for selling milk in dirty
can and Osborne pleaded guilty and paid a $20 fine.
He then had the inspector “arrested for receiving the
milk. The inspector pleaded not guilty and will be
tried later. If it is criminal to sell dirty milk and
criminal to buy dirty milk, can an inspector be pun-
ished for receiving it? That is the question.

ah
The latest endorsement for a large milk con-
densary is the statement in a Kansas paper that it
will greatly stimulate the lumber business—be-
cause the farmers will milk more cows, the cows
will need barn room and the barns will call for
lumber. So there you are.

WiKi oOOOOOoOOoOo TT

July 1, 1914

“
— =. ee eS he

~~ eS

July 1, 1914

THE CREAMERY JOURNAL

To You Who Make Butter

Why not increase your profits?

Dandelion Brand Butter Color

butter bring top price.

sives the true rich golden color that makes

We guarantee that Dandelion Brand Butter Col-
or is PURELY VEGETABLE and that it meets the

STATE AND NATIONAL.

= &
Ete
agg” a

The color with

More Creameries in Virginia.

“T have just completed a tour of the state
in the course of my duties,’ said William
D. Saunders, dairy and food commissioner
of Virginia, “and I am glad to be able to
state that the dairying industry has made
wonderful strides in the last few years. J
know that there will be produced in this
state this year not less than 1,000,000 pounds
of creamery butter—that is, butter made in
the established creameries of the state. It
is sold in other states at good prices. This
is considered remarkable when it is known
that up to a few years ago there were no
creameries of consequence in Virginia. Un-
der the lead of the department, over which
I have presided for six years, the industry

has assumed great proportions, and it is
growing at rapid strides.
“The sale of our butter outside Virginia

means a great deal of ‘new money’ is being
brought into Virginia every year in pay-
ment for the product of our creameries.
This is better than ‘swapping dollars’ among
ourselves; but the fact should not be over-
looked that hundreds of thousands of dol-
lars are going out of Virginia every year
for butter.

“Why not have creameries enough to sup-
ply our home market? Why make butter-
eaters in other states pay the freight on
butter from Virginia? Why make butter-
eaters in Richmond and Norfolk and Peters-
burg and Lynchburg and Danville and Roan-
oke and other cities and towns of Virginia
pay for the Jong haul of butter from western
and northwestern creameries?

“We are interested in seeing our butter
producers hold the outsidé markets which
they now have and control also the Virginia
market. This would mean more creameries
and more money for Virginia dairymen.

“The dairying industry in Virginia is in

WELLS & RICHARDSON CO.

Burlington, Vermont

Manufacturers of Dandelion Brand Butter Color

PECISTERED iy, us.
wa a

NY
ems.

swaddling clothes. The extraordinary rapid-
ity with which it has developed in the past
few years leads us to predict that the day
is not far distant when Virginia will be
classed among the leading states of the
Union in the value of its dairy products.”

Making Butter-milk.

All bacteria do not make trouble and doc-
tors’ bills. Some of them make butter-milk,
and butter-milk is a friend to health. It is
a cheap beverage and a good one and is an
excellent food besides. Its nutritive value
is high, two quarts of butter-milk being
equal to about one pound of beefsteak. It
has a good medicinal effect. The lactic acid
bacteria that help in the making of butter-
milk are, therefore, man’s friends and pro-
tectors.

But many people are under the impres-
sion that to make good butter-milk it is
necessary to churn the whole-milk for but-
ter. A simple and economical way of mak-
ing the beverage without having to churn
the whole-milk for butter is described by
Prof. J. M. Burgess, of the animal hus-
bandry division of Clemson College, S. C.,
and given to his state papers for publica-
tion. Skim-milk butter-milk is not only
easily and cheaply made, but it has a sharper
and keener taste than butter-milk made with
whole-milk, since it develops its acid faster.

To make skim-milk butter-milk add one
gallon of whole-milk to 20 gallons of skim-
milk as soon as the milk has been separated.
This whole-milk is added to put some but-
ter-fat in the butter-milk, more because peo-
ple like to see some signs of butter in the
beverage when they drink it than for any
other reason.

Add enough “starter” to curdle the milk in
six or seven hours when kept at a tempera-
ture of about 70 degrees, the ordinary room

FULL REQUIREMENTS OF ALL FOOD LAWS, —

Butter Color

the &olden shade

temperature. When the milk is thoroughly
curdled, put the resulting “clabber”’ in a
churn and churn for 30 minutes.

After churning, cool at once to 50 degrees
to prevent the further development of acid
and separation of whey. Strain as soon as
it is cool through cheese cloth to remove
any lumps of curd.

This simple process will give a good, re-
freshing, tasteful beverage that is both en-
joyable and healthful.

Butter Sold By Yard.

Here’s a newspaper story about the sale
of English butter which may or may not

be true—we
England,

“In Cambridge,
by the yard measure

can’t say:
butter is sold

instead of by the pound. From time im-
memorial the dairymen of Cambridgeshire
have rolled their butter into lengths, a

length being a yard and weighing 1 pound.
Neatly wrapped in strips of clean cloth, the
cylindrical rolls) of butter are packed in
long, narrow baskets made for the purpose
and so conveyed to market. Constant prac-
tice and an experienced eye enable dealers
with a stroke of the knife to divide the but-
ter into halves or quarters with almost
mathematical precision. This curiously
shaped butter finds its chief purchasers
among the students of Cambridge Uni-
versity. Cut into convenient sized pieces
and accompanied by a loaf of wheaten bread,

a stated portion is sent every morning to
the rooms of the under-graduates for use at
breakfast and tea.”

The Swaledale (Iowa) Co-onerative

their
celebration

Creamery Company on June 13th held
usual annual picnic and-big

The
a buying

Danville, Ill., creamery has
station at Homer

s =e
pened

Page 16

JOHN H. FICKEN

Refer by Permission—Citizens’
National Bank, Hackensack, New Jersey;

TOT

FICKEN & ZINN

331 Greenwich St. NEW YORK CITY
Wholesale Dealers

Fancy Butter, Eggs & Cheese

Always in need of fancy butter; prompt sales assured. Correspondence solicited.

First National
TUUTTPET TATU ROPOROOUOOOLOROROPOROROOPOROROROOUOTOPOTUTOREORUROLODIDOUROTORSEOUUOOORITODOROIUORORORORORORODORORRILOLSOOTOUROEOEOTOUUUROROLOLOTOTOITOTOREEUIUOHUSITOTOTUOSOTOTO TOD UR OTOL)

THE CREAMERY JOURNAL

CARL 4. ZINN =

Central National Bank, Century Bank, New York City; People’s =
Bank, Ridgefield Park, New Jersey. =

Concerning the Tariff

This is from Wallace’s Farmer: “We were
talking recently with a gentleman from the
east who is a purchaser of vast amounts of
butter and other farm products to be re-
tailed from, we think he said, 127 stores in
different parts of the country. He said he
had bought from 4,000,000 to 5,000,000
pounds of butter each year from lowa
creameries; that since the new tariff the
price of butter had declined 10c a pound;
and that he was buying less western butter
than before, preferring to get it from Den-
mark, which furnishes a superior quality
and with but 9 per cent of water. He said,
furthermore, that he was buying condensed
milk from Switzerland; that other pro-
ducers were doing the same thing, and that
it so affected the market that the largest
condensed milk factory in New York, the
Borden’s, were reducing their output and
turning their factories largely to the pro-
duction of cheese instead of condensed milk.

“All this seems to be rather interesting.
It would look on the face of it as if the
tariff had given a serious blow to the but-
ter and cheese business. We were a little
skeptical about what our eastern friend had
told us and so submitted the matter to the
president of one of the largest creameries in
Iowa, and asked him his views. He said
that the tariff on butter had been reduced
from 6 to 2%c and that this decrease had
allowed the importation of foreign butter;
that the price of butter had fallen 10c or
more per pound in the United States; that
it was due not merely to this decrease in
the tariff, but to the great increase of dairy
production in the United States; and that
there were, no doubt, hard lines ahead for
the manufacturers of inferior creamery but-
ter, which must compete with the lower
grades of foreign butter of inferior quality.”

The New York Educational Scoring.

The June scoring was held on the 19th.
Twelve packages of butter were received.
Of these the following makers sent samples
that scored 90 or above:

Score
Clifford Oliver, Whitney Point, N. Y. ........ 91.5
Mrs. W. A. Whitney, Cassadaga. N. Y. ...... 91.5
West Jefferson Cry. Co., Zanesville, Ohio .... 90.0
FOAL Cook, ‘Ithaca, IN. SY. cise pycteccreten restore 95.0
RR. (Steacy; - Ithaca, N. Ne oct cles eet 94.5
Glenn Harter, Skaneateles, N. Y. .......ss00 92.5
Nay C, “Webb, ‘Cooperstown, iN. Nowesecwteais 93.5
J. A. Burnett, East Smithfield, Pa. .......... 91.25
C. H. Voight, of Washington Mills, N. Y.,
was the only person who sent milk and
cream. These scores were 94.5 and 96.5
respectively.
H. L. Wilson, of Montpelier, Vt., and J.

C. Butler, of Nunda, N. Y., sent cheese.
Their scores were 9634 and 92 respectively.

Walace Wilson has taken charge of the
St. Charles, Minn., creamery. He was
formerly at Pickwick.

Coburn of Kansas Quits

F. D. Coburn is secretary of the Kansas
State Board of Agriculture no longer. We
are sorry for Kansas but glad for ‘Coburn,
provided he is content to rest from his 21
years of arduous labor or has something
better or something more to his liking in
sight. Coburn is the greatest asset Kansas
ever had. He has written reams upon reams
of good things about Kansas. It is Co-
burn that has actually put Kansas on the
map. It is Coburn that, every little while,
tells the world at large some startlingly in-
teresting thing about his beloved state.
And, right along with the notice of his
resignation, he sends a little envelop stuf-
fer showing that, in the past 20 years, the
wheat crop of Kansas has increased $45,-
078,010, or 399 per cent; the corn crop,
$158,132,491, or 229 per cent; the oats crop,
$6,771,027, or 133 per cent; the crop of
sorghum, $14,538,797, or 521 per cent; tame
hay, $14,933,621, or 416 per cent; dairy
products, $8,947,896, or 184 per cent; live
stock, $186,930,443, or 237 per cent. And,
as if that weren’t enough, he turns over the
page and shows that in growing winter
wheat Kansas beats Minnesota, South Da-
kota, Iowa, Missouri and Nebraska, the
Kansas production for 1913 being 86,515,000
bushels. In alfalfa Kansas outgrows Okla-
homa, Montana, Idaho, Colorado, Califor-
nia and Nebraska, with an annual acreage
of 1,026,299 acres. In sorghum she is easily
the leader with an acreage last year of 2,-
376,405 acres. Coburn not only digs up
facts, and facts upon facts, but he is orig-

F. D. Coburn
Who, after 21 years of continuous, efficient service,
has resigned as secretary of the Kansas State Board
of Agriculture. Coburn is famous for many things—
chiefly that he is the only man in captivity to refuse

a nomination to the state senatorship.

July 1, 1914

inal and forceful in presenting them, so
much so that for 21 years he has been
worth more to Kansas than any other cit-
izen—not even excepting my friend Will-
iam Allen White. He is to be succeeded
by his long-time assistant, J. C. Mohler.
Here’s hoping that Mohler will prove as
big and broad and able and clear and sensi-
pie ag practical a man as his long-time
chief.

Lackawanna Withdraws From Trunk.

The Lackawanna has “gone and done it.”
Withdrawn from the inspection service of
the Trunk Line Association. This is the
first break. More are expected, and it is
possible shippers using the New York mar-
ket and merchants located there are to be
afforded relief. Final notice to the Trunk
Line Association that the Lackawanna
would withdraw from all inspection service,
weighing, etc., by that association was given
on June 15th, to become effective August
Ist. After that date the Lackawanna will
have organized its own inspection depart-
ment with General Superintendent E. M.
Rine as chief with headquarters at Scran-
ton.

In regard to egg inspections the manage-
ment will have their own dock inspectors
who will co-operate with the dock men and
the local dairy agent in handling all cases
of damage. Definite rules governing the
procedure in these cases have not yet been
formed but Mr. McGillivray asserted that
all business connected with the receipt, de-
livery and inspection of eggs would be han-
dled solely between the Lackawanna rep-
resentatives and the patrons of the road and
that the aim would be to handle the
matter fairly and equitably and that no
trivial technicalities would be taken advan-
tage of. It was also asserted that all ques-
tions of damage would be handled promptly
and settled as quickly as circumstances
would permit.

As a.consequence of the action by the
Lackawanna a number of inspectors at vari-
ous points will be laid off by the Trunk Line
Association and the Lackawanna has signi-
fied its willingness to consider applications
from these for positions in the inspection
department of that road, though only fully
competent men will be put on.

New Minnesota Creamery.

The Consolidated Co-operative Creamery
Company of Wanda, Minn., at their recent
meeting adopted plans and specifications for
the erection of a new creamery building.
The building will be 33 by 70 feet and 13
feet high on the inside. Bids were to be
opened June 20th. A site has been pro-
cured on the east side of the right of way,
which will be an ideal location for a cream-
ery. The company will also have a tubular
well made before the building is erected.
All of the best creameries of the state have
been inspected and the creamery at Wanda
promises to be modern and up-to-date with
the best equipment, and, while the company
is one of the largest co-operative concerns,
it may be expected that everyone of the
shareholders will feel proud of the little in-
vestment by which such a plant will be es-
tablished.

Butter More Nourishing.

Butter is from 20 to 30 per cent more
nourishing than oleomargarine, according
to experiments made by the Department of
Animal Husbandry of Columbia University.
Mice are the medium through which the
experiments are performed. The mice fed
on butter are growing much more rapidly

os em egamnae

than the ones submitted to oleo treatment, |

and are generally more healthy.

July 1, 1914

THE CREAMERY JOURNAL

Page 17

The Booster Spirit in Iowa

ENTHUSIASM THROUGH THE CREAMERY PICNIC

Annual Booster Day at Hawkeye.

The annual co-operative picnic was held
at Hawkeye, Iowa, on June 24th and was a
greater success than ever before. The
farmers creamery, the elevator and the tele-
phone company, all co-operative organiza-
tions, joined in giving the program. ‘The
morning was devoted to an address by
Miles K. Colver whose subject was “The
Farmers Elevator.” The afternoon was
given over to sports and the creamery
meeting held in the evening.

Although a busy season in the corn field
over 1,000 farmers and their families gath-
ered in the park to hear the illustrated lec-
ture on “Dairying in Iowa” given by E. S.
Estel, state dairy expert. The views show
the conditions which exist throughout the
state and are very interesting and instruc-
tive. They illustrate the manner of han-
dling dairy products from the cow to the
butter tub and also the methods of select-
ing, feeding and breeding the dairy herd.

Ed. Eitel, the president of the creamery
company, and Chris Russler, the butter-
maker, had the dairy program in charge.
It would be a great thing for some of the
co-operative creameries to get the same
habit as the Hawkeye creamery.

June 25th Selected by Many.

The picnic bug seemed to strike a num-
ber of creameries at the same time, as the
office of the Iowa State Dairy Association
received six requests for speakers on June
25th. As many as possible of these were
postponed but three large gatherings were
held. The largest of these was the first
annual picnic of the Lost Island Creamery
Company which was held on the Susst
Farm four miles southwest of Graettinger.
The day was ideal and a large crowd gath-
ered to hear the program which began at
2 o'clock. Judge W. B. Quarton of AIl-
gona was the first speaker and put forth a
forceful argument in favor of better meth-
ods on the average farm. He gave some
very interesting statistics on the growing
of alfalfa. A cow demonstration was given
by E. S. Estel, state dairy expert, who also
gave a lecture on feeding. T. A. Clark, as-
sistant dairy commissioner was on hand
with one of his helpful talks on creamery
operation. Mr. Clark advised the purchase
of cream according to quality and cited
several instances where this plan had
worked out successfully. The speakers
were introduced and the program conducted
by M. P. Junker, the hustling buttermaker
who has been working on the movement
since the annual meeting of the stockhold-
ers last winter. Mr. Junker has built up
one of the most prosperous inland cream-
eries that we have in the state and is to
be congratulated upon his consistent work
with the patrons in improving quality.

A second meeting was held at Anamosa
where an effort is being made to launch a
dairy improvement association. J. J. Ross,
assistant dairy commissioner, met the but-
termakers and secretaries of the Jones
county creameries and explained the organ-
ization of such associations. A number of
meetings will be held in this locality and
if possible an association formed.

The Benson Cow Testing Association
also held its monthly meeting on the 25th.
These meetings are held at the various

farms which offer an excellent opportunity
to study the practical conditions of dairy-
ing as well as to bring the members and
their families together socially.

The Wallingford Picnic.

The Wallingford creamery was put on
the dairy map as never before at its first
annual picnic June 26th. The board of di-
rectors and J. C. Jensen, buttermaker, went
after the movement in the right spirit. Be-
sides advertising thoroughly in the newspa-
pers and with hand bills a boosters’ parade
covered the entire country. The parade
was conducted several days before the
meeting and consisted of 30 automobiles
each carrying a large attractive banner ad-
vertising the picnic. This is a new feature
and could well be practiced by other cream-
eries intending to hold picnics.

The speakers were introduced by Attor-
ney Kennedy of Esterville, T. A. ‘Clark
opened the program with a talk on the local
creamery. Loyalty to the creamery was
urged and a system of grading cream ex-
plained. Judge W. B. Quarton followed
Mr. Clark with an impressive talk on “The
Farmer and His Markets,’ after which E.
S. Estel gave some advice along the lines
of feeding for milk production.

In addition the cow demonstration was

given by Mr. Estel and a cow show held

which indicated a great improvement in
dairying in this vicinity.

Before the program Mr. Jensen headed
a party which visited the Moore Dairy
Farms, one of the largest patrons of the

local plant.

The Dow Cheese Company has filed arti
cles of incorporation. The company is in-
corporated for $10,000, divided into 100
shares of $100 each. The business is to be
located in the city of Plymouth, Wis., and,
according to the articles, the purpose is to
manufacture, buy, sell and deal in cheese, to
buy and sell eggs, and to store cheese and
eggs. The incorporators are Chauncy E.
Bloke, Minnie Fitzgerald and Irma W. Cas-
son.

The Brighton (Iowa) Produce Company
have discontinued buying cream owing to a
strict ruling of the lowa state pure food
commissioner, which prohibits handling of
cream in connection with other business ex-
cept under such conditions and regulations
as the produce company find not convenient
to comply with. It really looks as if lowa
has some regulations that actually regulate.

For the Spearfish Co-operative Creamery
Company, Spearfish, S. D., articles of in-
corporation have been filed. The capital
stock is $10,000. Incorporators, J. E. Wal-
ton, F. S. Thompson, Ray C. Cook, Chas. E.
Zink, David R. Thompson, William T. Nich-
olas, Ira Dallavan.

Jules Voyer will open a butter and egg
store in the McGrath building, North Ad-
ams, Mass.

Decorah (Iowa) Farmers’ Ice Cave Creamery.

In the April 15th issue the good work of
this creamery was described. Readers of
this paper will be glad to learn further that
N. O. Bendickson took charge of this cream-
ery when it was started up as the Decorah
Farmers’ Ice Cave Creamery ‘Company. E.
Blakeman is president and A. T. Holton
manager. Mr. Bendickson and the offigers
have worked hard to make this one of the
best creameries in the state and Buttermak-
er Bendickson reports that the prospects
are good for a still larger make, but what
they, like practically every other creamery.
need most is improvement in the quality of
cream. We find from their second annual

statement that the total receipts last year
were $124,000.27. Of this amount $104,073.95
was for butter shipped away and the balance
for butter, butter-milk and cream sold at
the creamery, including $120 of new stock.
In butter-fat there was purchased 345,551
pounds during the year, for which $104,169.75
was paid. A considerable sum—$1,149.02—
was put into improvements and repairs. A
dividend of $270 was paid. The overrun was
20.7 per cent. The total pounds of cream
received were 1,575,184, the average test of
cream 21 per cent, the average price re-
ceived for butter 29.43c, and the average
price paid patrons 30.lc.

Page 18

W. I. YOUNG W. B. YOUNG

ESTABLISHED 1854

W. I. Young & Co.

Wholesale Dealers in

Butter, Cheese and Eggs

149 Reade St, New York
WRITE US

Refer by permission to Irving National Bank,
N. Y.; Fidelity Trust Co., N. Y.; Dun’s
and Bradstreet’s Agencies.

TT:

Se
TUE eee

Bowman & Bull Co.

CASH BUYERS—RECEIVERS
All Grades

Butter, Eggs, Dressed Poultry |
136 W. Lake St., CHICAGO

~~ Zenith Butter & Egg Co.

Harrison and Greenwich Sts., New York
Receivers and Distributers

Give superior service and real results, That

covers it, consign or write. Refer to your

bank, Creamery Journal or

shippers.

our

Jacob F. Miller Established 1864

BICKEL & MILLER

PHILADELPHIA EGG HOUSE

EGGS, BUTTER AND POULTRY
Butter and Eggs in Car Lots or Less
322 So. Front St. PHILADELPHIA, PA.
References: Irving Nat’l Bank: Southwestern Nat.
Bank; Dun and Bradstreet Correspondence solicited.

We want to do business with you

Smith’s

Computer

and

The Creamery Journal

both one year, for

$2.75

Regular price, $3.50.

THE CREAMERY JOURNAL

July 1, 1914

The Siberian Butter Industry

IS WELL ORGANIZED AND HANDLED

Although considerable quantities of but-
ter have been imported from various for-
eign countries since the reduction in the
duty effected by the new tariff, Siberian
butter has, generally speaking, so far at-
tracted little attention in our market, not-
withstanding the fact that Siberia is next
to Denmark the biggest supplier of butter
of northern Europe, says the Bellingham
(Wash.) Reveille. Several large shipments
were imported during the winter months
from London and Copenhagen, but they
were mostly old storage stock from last
summer which was gladly disposed of by
English and Danish importers at reason-
able prices.

Well informed operators are confident
that as soon as the first shipments. of fresh
Siberian grass butter arrive in this market
same will compare more favorably with the
best grades from other countries. The
large quantities of Siberian butter exported
annually to England (about 69,930,000
pounds) as well as to Germany and Den-
mark, show that it has already secured a
good place in those markets, and when bet-
ter connections between American im-
porters and the Siberian producing sections
have been established, and the arrange-
ments for quicker transportation as well as
cold storage facilities in the direct steam-
ers to New York have been completed, we
may reasonably expect that considerable
quantities will come across the Atlantic.

Having been introduced in the seventies
of last century, the Siberian creamery in-
dustry has made great strides since the
completion of the Trans-Siberian railroad
in 1901, when large tracts of pastural dis-
tricts were for the first time opened and
an outlet created for the produce of these
farming sections. Creameries have since
been established throughout Siberia on the
Danish model to which farmers deliver the
milk, and these creameries have organized
themselves into great co-operative societies
which either sell the butter to the represen-
tatives of foreign firms on the spot or ex-
port it direct, as for instance is being done
by the “Union of Siberian Buttermaking
Artels,” which society has its own selling
offices in London, Copenhagen, Hamburg
and Berlin.

A leading part in the development of this
industry has been acted by the Gerhard &
Hey Co., Ltd., who have their own offices
and ice-cold warehouses at all the Siberian
butter centers, viz: Kourgan, Novo-Niko-
lajewsk, Semipalatinsk, Omsk, Barnaul,
Biisk, Kamen and Ust-Tscharysch where
they receive and store butter and attend to
the shipping to Baltic ports. The Siberian
creameries are accustomed to receive pay-
ment on the spot on delivery of goods and
for this purpose the Gerhard & Hey Co.
issue a “transport receipt” on which local
banks advance the invoice values. :

The Russian government takes an active
interest in the Siberian creamery industry
by opening dairy schools and providing bet-
ter transport facilities on the government
railroads. According to latest reports, all
butter exported from Kourgan is subject to
inspection by the state officials, and the
quality of the butter itself is improving as
the creameries are installing experienced
dairymen with a view of improving their
product and reaping the benefit of higher
prices.

Three trains a week convey the butter in
refrigerator cars to Baltic ports, principally

Windau and St. Petersburg, whence it is
shipped to England, Denmark and Germany.
At certain points along the railroad, ice
depots have been erected for the refilling
of the refrigerator cars and everything is
being done to shorten the time of transit
from Siberia to Baltic port, which is now
only about eight days.

At Windau, Riga and St. Petersburg
the Gerhard & Hey Co., Ltd., have built
large cold storage warehouses with all mod-
ern improvements and each of a capacity
of 100,000 casks, a little over 5,000 tons.
They are erected on the wharf at the re-
spective ports and railroad tracks running
alongside the buildings insure prompt un-
loading of the casks into the stores, whence
they are consigned to the steamers loading
for foreign ports. The greatest percentage
of Siberian butter is shipped by way of
Windau, as this port is open all the year
round, St. Petersburg coming second.

It was in no small degree due to the pro-
vision of these unique storage and trans-
portation facilities that the export of Si-
berian butter has assumed a regular and
well organized form and enabled Siberia to
compete with the old established Danish
dairy industry.

Since the introduction of the new tariff
in the United States and the resulting im-
portations of foreign produce, the New York
agency of Gerhard & Hey, located at 21
State street, have done much in order to
interest firms in the direct importations of
Siberian butter by giving American im-
porters valuable information in regard to
the market prices, cost of transportation
and handling of this business in general. It
is also chiefly due to the propaganda car-
ried on by this firm for Russian produce
that some of the steamship lines directly in-
terested in trafic emanating from Russian
ports are making special arrangements in
order to provide better cold storage and
transportation facilities.

The arrangements made in that direction
have advanced considerably, so that in fu-
ture Libau will perhaps be an advantageous
route for this traffic and the Libau office of
the Gerhard & Hey Co., Ltd., is already
making special arrangements for the prompt
and careful handling of these shipments in
the same way as has been done hitherto in
Windau, Riga and St. Petersburg. The
time of transit for butter shipments from
Siberia right to New York will therefore be
reduced in future to about four weeks.

The plant at Ingalls, Mich., is being
equipped with machinery to make cheese and
butter. Milk routes will be established
within an eight-mile radius and teams hired
to haul the milk from the farms to the fac-
tory. The expectations are to run the year
around. Several routes have already been
established and a good supply of milk is
promised.

Over $8,000 stock has been subscribed for
a creamery at Brookfield, Mo., a building
committee has been selected, and it is hoped
to have the plant ready for operation in
three months.

There is to be a creamery at De Vail’s
Bluff, Ark., which may be operated by a
Memphis, Tenn., concern.

A co-operative creamery is being talked
for Tiffin, Ohio.

July 1, 1914

THE CREAMERY JOURNAL Page 19

science, but he won’t have much of any-
thing else left.

Other Than Business Worry me,

» of the dances they are introducing

By HOWARD L. RANN into polite society nowadays would make

: : : 2 é old Belshazzar, who was something of a

(Written Especially for and Copyrighted by the Fred L. Kimball Co.) sport himself, rise up out of his mausoleum

and blush in all of the dead languages. They

This is a trying time of the year for bors will call him a peak-chinned tightwad are bad enough for young people to tackle,
heifer calves, as they are subject to croup and vote for somebody who couldn't tell for they call for grace and suppleness, and
in large quantities. Ifa calf shows signs of an abutment from an arsenal. If a man _ it is a sight to make men and angels weep
croup the first thing to do is to give her a wants to grow gray hairs and lose some to see a flock of old men and women try-
dose of castor oil, starting with a one-quart of his best teeth, just let him be on the ing to get next to the tango, the bunny
measure. The way to do this is to run a board of supervisors when the county seat hug, the grizzly bear and the hesitation

piece of gas pipe down her throat, shut
both eyes, utter a low prayer and let fly.
Some calves are high strung and object to
this. We have a friend who carries a large
blue carbuncle on his epiglottis to this day
as a result of trying this method of treat-
ment.

The reason why so many calves have
croup in the spring of the year is because
they are allowed to run around and get
their feet wet. Seventy-five cents expended
in never-slip overshoes would save the life
of many a calf that could be sold to the
butcher for ten bones, but some people
never seem to think of this. Then the aver-
age calf is a hollow-headed imbecile and
would just as soon lie down in two feet of
water as stand in a dry barn. The first
symptom of croup is a sore throat, which
causes the calf to converse in a low bass
voice. The way to overcome this is to
make the calf sleep on a hot water bag,
with a cold compress around its throat, and
then feed it hot lemonade out of a soup
ladle. These are old-fashioned remedies,
but they beat all the pink and white pills in
the universe a city block.

One of the saddest sights in any home is
an overworked piano, which hardly gets
time to catch its breath before somebody
jumps onto it with two mailed fists and
beats several yards of ragtime out of it. We
do not object to occasional use of the piano,
to take a person’s mind off of 8 per cent
interest, etc., but when it is hammered from
early morn to dewy eve it annoys our sen-
sitive spirits. In some homes it is a set-
tled practice to leave the piano alone until
father has gone to bed and then leap onto
the keyboard and wring sour notes from
its innermost recesses. After a tired hus-
band and father has listened to the strident
remarks of a catalog house piano for two
hours, while lying in bed and trying to
think up some brand new cuss words, he
is liable to rise up in the middle of Gotts-
chalk’s “Last Hope” and descend to the
parlor in a high state of rage and a canton
flannel nightie, interrupting some _ lean-
necked male caller who is about to commit
assault and battery on a popular song. The
only time to play the piano on a six-day
schedule is when the remainder of the fam-
ily have gone to the seashore.

We never could see why any farmer
wants to be on the board of supervisors,
unless he wants to improve the piece of
road that runs past his farm. The average
supervisor receives more whole-souled and
enthusiastic cussing in a year than the ice-
man gets in a lifetime. If he votes for a
$3,000 road grader, the neighbors will point
to his new automobile and say that it was
thrown in with the grader. If he doesn’t
vote to raise the salary of every deputy in
the county building, they will lay for him
at the next primary election and beat him
four jumps from the pole. If he opposes
a proposition to build a $6,000 cement
bridge over a creek that a guinea hen could
ford eleven months in the year, his neigh-

wants all of the roads leading into town waltz. We saw an old buck go four rounds
paved with asphalt out of the county road with the turkey trot the other evening, and
fund. He may retire with a clear con-_ by the time he got through he had lost four

SETTTTTTATVATUUUALULUUUUALUELUUATUOLUOLUOATUOLUUAUUOLUOAUOAUUOUOAUUAUOUOUUATUOUUNTUAUUOIUO MUU UOMO LULL

Ife

Butter Control and
Butter Storage

While control of the composition of butter is always an
essential of good creamery practice, it is doubly necessary for
butter that has six months’ storage in prospect.

By varying the contents of water and salt a clever manipu-
lator may increase or decrease the content of butter-fat at will;
but the wise buttermaker never sends freak butter to storage.

Old, hard and slow-dissolving salt and salt that is unevenly
distributed are deadly enemies of that normal composition of
butter that makes for dependable butter flavor.

Colonial and Liberty

(Flaked) LEA

are the salts chosen by experienced buttermakers, the country
over, for storage purposes.

Colonial purity, lightness and solubility afford a blanket
policy of quality insurance no buttermaker can afford to ignore
in the storage season.

The Salt That Melts Like Snowflakes and Dissolves Like
Mist saves the necessity of overworking and overchurning and
the danger of sending butter of abnormal composition to storage.
Let us send you a sample.

The Colonial Salt Company

CHICAGO: AKRON, OHIO BUFFALO:
431 So. Dearborn St. D. S. Morgan Bldg.

SMITTITITTTLIUMLRUUTLULULCOUOUUAUUULOCOLOVUPUUOVOCMOUVUUOUOVUUUAUOCOLOVEVLULOUOUUPULAUOUOUOUULAUOUOLOVOUMLOUOUO UML UALOMOUOUUUULOUOUOPLOUUUUOMOVLUUAULOMOU UUM LAUOVOVOUOUERMUUOVEOMPU LALA LOUOUM UA LALO MOTO UMUMUUAUO UUM OE POUCA MOURA UOMO TOTO OOOO CO Uo pe

TTT LULU LURUUOLULU UU LLU UUMUAUUMLAUERCUOLUUOUUUOUMUO UCU UMC UUUOUURUOUOUUUAUUMUOUUAUOUOPUUO UUM TUUOUOTUUAUUU UU UMUUUAUOMULULUUM UMUC UMUC

TUUIUUIMLULUUMLUMULLLULLUULUULUL LUM UOPUOLUOLUOLUOLUUUGUUUL POUCA EAU UO UOO OOOO UO ELUM EO OMA O ETO POEL UOMO UO OOO OOOO ODED

Page 20

suspender buttons, a set of new false teeth
and the esteem of a moral community.
When he got home his wife met him at the
front door with the handle off the vacuum
cleaner and drove his eyebrows back so
far that he could hook them over his col-
lar button. The only dancing he has done
since has been with a buck saw.

Our forefathers never danced anything
except the minuet, which was a close imita-
tion of ring-around-the-posy. It was a
beautiful dance, but nobody was overcome
by the heat during its progress. A man
could dance the minuet from 8:30 to a
quarter past four without having his col-
lar break down at the knees. This resulted
in a great saving in laundry work, and no
doubt the laundry trust is back of these
modern dances, for nowadays a man has to
have a fresh change of linen for every
dance he mixes in. It is a very pleasant
sight to see a large, plump gent swirling
about in the mazes of the tango, with per-
spiration running off his ear lobes and his
tongue hanging out in a discouraged man-
ner. But they have to do it, in order to
keep in the swim.

People who are not in the swim nowa-
days have only themselves to blame. All
they have to do is to rent a full dress suit,
sprinkle a little helitrope perfume on a
handkerchief and take tango lessons from
some female in a low-neck dress. That is
the main trouble with the farmer. Instead
of learning the bunny hug, he would rather
ride around in an automobile and gather
expensive punctures. If the farmer would
slick up a little, put on a white bow tie, buy
a collapsible hat and flop around on the
dance floor like a weasel with the St. Vitus
dance, he would be right in it and would
probably be invited to some function where
they eat out of nine different spoons and
lap up angel’s food cake with a fork. Then
he could go home and sit up all night with
the reversible stomach cramps. The farm-
er misses a lot of fun.

We read an article the other day about a
farmer-who claimed to have sold two hogs,
a year old, that weighed 500 pounds apiece.
The man who can put 500 pounds of spare
ribs and pork chops on a spring pig is a
greater benefactor to the human race than
the discoverer of the non-slipping suspen-
der button. This man probably fattened
his pigs with dried apples and rain water,
fed through a stomach pump. If he got
them to the stockyards before the shrink-
age set in, the chances are the buyer had
to take it out of the railroad.

The reason why hens don’t lay in the
winter is because their blood gets chilled.
Every hen house should be heated by steam
to a temperature of 240 degrees Fahrenheit,
and no hen should be allowed to go to bed
at night without a soapstone at her feet
and a hot water bag at her head. The av-
erage hen is a cold-blooded, unemotional
article, and artificial heat is necessary in
order to stimulate her to her best en-
deavors.

Modern Buttermaking and Dairy
Arithmetic (regular price $1.50)
and The Creamery Journal] one
year, both for $2.00.

THE CREAMERY JOURNAL

Germs

With apologies to Howard L. Rann

A germ is a vegetable. He is also an
animal, and it has only been in compara-
tively recent times that we have been able
to tell whether he would come out as a
sort of a lettuce or with fur on him.

A germ is a sneaking cuss. He lies in
wait for us all and jumps on us where we
least expect him. He is as popular as a
mugwunip after an election. His name is
Legion but he gets there just the same.
There are several kinds of germs, also a
few million more kinds.

A germ is very adaptable. He can live
in the innermost steam-heated recesses of
a man’s anatomy and be perfectly con-
tented, or he will make his home on the
outside sleeping balcony and be as happy
as a clam. He enjoys life. He believes
largely in the scriptural injunction, “be
fruitful and multiply.” He adds like a dou-
ble, back-geared, six-cylindered, electric
adding machine of the latest model, but
multiplication is his long suit. He knows
it from 2X2 is 4 to 17X15 is 463, back-
wards and forwards. Just give a good
healthy germ 15 minutes and he will raise
a family that can be counted by the mil-

a
FR) =
\ ee

be
6
4
b
}

lions. Theodore Roosevelt would
doted on germs.
A germ will get acquainted faster than a

born masher at a tango dance. He adores

milk. His idea of Heaven is a land flowing
with milk and he doesn’t care about the
honey. One single germ with sleek, black

hair and a cast in his off eye will take a
bucket of sweet, charming, beautiful milk
and will so work upon its sympathies and
its trusting nature that in less than an hour
it will be discontented, morbid and unfor-
tunate in its every act and deed. Not that
he loves and rides away. No, indeed; he
sticks closer than a brother trying to bor-
row $10 from you. He is right on the job.
He never leaves and if he didn’t happen to
bring the family with him it is only a ques-
tion of a few minutes, anyway before he
makes himself perfectly at home with his
smoking jacket on and his morocco slip-
pered feet upon the piano,

I met a germ once. His name was L. A.
Grip. I didn’t want to meet him. I cas-
ually snuffed him into my system and it
took three doctors and a crowbar and 11
different sorts of red, white and blue medi-
cine to persuade brother Grip to depart.
And when he finally did so he left me and
my pocketbook both flat on our backs.

have.

July 1, 1914

However, a germ has his good points—
you never see a germ discouraged. If he
can’t get in at the window he crawls
through under the door. If he can’t live in
the parlor he is perfectly content to live

in the barn—in fact, there are a few million
reprobates who prefer barns and livery
stables. They hang around every barn and
won't leave it for any place except a nice,
clean bucket of milk.

Germs like to go to school. They go
there to multiply, to divide the children’s
attention between their work and their
handkerchiefs, to add to the doctor’s bills.

But church is where a germ really gets
in his work. Give a germ a popular Baptist
preacher, a cold winter’s night and a badly
ventilated room jam full of folks and he
will do more lop-sided deviltry than a
preacher can talk out of a crowd in six
months. Did you ever hear people trading
germs at a’meeting. “What am I offered
for 10,000 tonsilitis bugs?” “Here’s your
4,000,000 consumption germs.” “Going!
Going- Gone! 3,000,000 sore throat germs at
a bargain.” The preacher throws them 30
feet every time he opens his mouth. He
may be a mild, comparatively meek, bald-

ad
spectacle-eyed |
parson, and yet be crammed to the gizzard
with read-headed, husky, two-fisted germs

headed, stoop-shouldered,

Oh yes, a germ
Yes, indeed, and

which he distributes gratis.
enjoys going to church.

July 1, 1914

THE CREAMERY JOURNAL

Page 21

if I had as many friends as I have germs
in my system right now, and could borrow
a dollar apiece—

You can destroy germs in a room by
burning feathers—you must also burn the
room. This is considered very effective.
Some germs succumb gracefully under mild
treatment. Distilled water is a fatal drink
to many of them. There are others, some
with rubber coats, and rubber necks and
copper-toed stingers that enjoy a morning
bath in boiling water. The consumption
germ goes to his daily toil with a celluloid
overcoat and a dinner pail full of broken
bottle glass. A germ will go 40 miles to a
sulphur burning. There is hardly anything
they enjoy more than a good strong whiff
of sulphur—and why shouldn’t they, their
father down in—well, we won’t mention
the name of the place—used to have it on
the table at every meal.

Thank goodness, there are some things
they don’t like and it is a real pleasure to
see a ring-tailed, crooked-shanked germ
sidle up to a perfectly harmless looking
liquid with the intention of raising his lov-
ing family there and suddenly keel over
with his toes in the air because he has but-
ted up against the real thing in the line of
a germicide .

Immortal fame awaits the man who in-
vents a germicide that will cure dandruff.
This is the germ that polishes a fat man’s
head until it looks like a billiard ball and
then leads him down to the first row at
the burlesque. There are many other
kinds of germs.

Van Neste Now With Kelley.

Late in June John L. Van Neste, the well
known egg and poultry man, joined the
forces of the S. Love Kelley Company, Chi-
cago, as vice-president and treasurer. Mr.
Van Neste is a familiar figure to the trade
throughout the country, and was formerly
senior partner in the firm of Van Neste &
Pond, of New York; later head of the poul-
try department of Conron Brothers, of New
York; still later with the H. T. Pond Com-
pany, from which firm, as announced in The
Creamery Journal, he resigned June Ist.
The S. Love Kelley (Company is one of the
new and aggressive firms on the ‘Chicago
market. Mr. Kelley is well known and has
a big following among the larger shippers
in the west and northwest. Despite the
fact that Mr. Kelley has been in Chicago
only two years, he is handling a good per-
centage of the butter and eggs passing
through the Chicago gateway. He has built
up a large brokerage business along con-
servative lines, and is certainly making good.
The addition of Mr. Van Neste, who has a
large acquaintance in the south and south-
west, among egg and dressed poultry ship-
pers, will add strength to the new firm.
They have increased their office space in
the Ogden building and will handle butter,
eggs and dressed poultry. S. Love Kelley
is president, John L. Van Neste, vice-presi-
dent and treasurer, and W. W. Sherman,
secretary.

A. A. Kennard Dead.

On Monday night, June 22d, occurred the
death of A. A. Kennard, the head of A. A.
Kennard & Co., the well known New York
butter and egg house. Mr. Kennard was
visiting friends at Sea Gate and was found
dead in bed. He was 74 years old.

Mr. Kennard was a pioneer butter and
egg merchant of New York, having en-
tered business in 1871 in Baltimore. About
three years ago the house took over the
store of G. W. Martin & Bro., at 5 Harrison
street, and was at that location until mov-
ing into new quarters at 339 Greenwich
street. Associated with him for a number

of years was his son, Harry, who, the past
few years, has been the active head of the
concern. He will continue in management.

The butter and egg trade has suffered the
loss of one of its best and most progres-
sive merchants, but the son has inherited
the sterling qualities of his father and the
business will continue without a change of
policy.

At the meeting of the directors of Ross-
ville, Ill., creamery, Charles Dawson was
elected president and Bert Smith, manager,
secretary and treasurer.

Loveland, Colo., is to have a milk con-
densary. It will be co-operative.

The first car of butter to be shipped from
Hickory, S. C., and one of the first in that
state, was forwarded recently from the Ca
tawba County Co-operative Creamery to
Norfolk. The same day a car of butter and
eggs was forwarded to Wilmington, Del.

The Xenia (Ohio) Creamery Company
must have gone into the restaurant busi
ness. We notice they were awarded the
contract for serving 1,500 dinners for the
Dayton Shriners. Perhaps they
dairy lunch,

served a

The

com-

Nevada, Mo., may build a creamery.
movement is being discussed by the
mercial body.

[Ue

Tee

Diantord Gatystal
@ hit t é dnt
i | r a ‘i { | \ )
"th wl HY
a Ni fen Ve
‘<<. i a
Sie

We Made
The Salt That’s All Salt
PERFECT

The
Greatest Buttermakers of
the World Have Made It
FAMOUS

Diamond Crystal Salt Co.

ST. CLAIR, MICH.

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Page 22

THE CREAMERY JOURNAL

The Dairy Cattle Congress

OCTOBER 12th TO 18th

The dairy cow with the many industries
based upon her products is truly one of

the greatest benefactors to mankind.
Wherever she leads the way permanent
agriculture and prosperity follow. She is

used in the east to restore worn out farms
to their former productivity, and in the
west she maintains the fertility of the vir-
gin soil of the prairie.

An institution which has for its purpose
the development of the dairy industry is of
inestimable value to society. The Dairy
Cattle Congress and Iowa State Dairy As-

HE photo at the top of this space shows the
Cooling Room of the Armour Packing Co.’s
plant in Kansas City in course of construc-
tion. The lower photo shows the same room
insulated with Waterproof Lith.
Seventy-five per cent of ali the creameries in
the Central West erected during the last twelve
months were insulated with

Water-Proof
Lith Insulation

Our argument is a common sense one.

Why buy another material when you get even greater
efficiency by the use of Lith—for 25% less money?

Union Cork Board

This popular insulating material is made of nothing but
simon-pure natural cork granule and a special asphaltum,
Contains highest percentage of cork to the inch, 14 Ibs,
of pure cork to every square foot.

Write for Free Book on Economical

Insulation
It will pay you to get posted.

sociation convention, which will be held at
Waterloo, lowa, October 12th to 18th, has
been established for the purpose of amal-
gamating the various interests of the in-
dustry. The producer, the buttermaker, the
creamery manager, the ice cream maker,
the cheesemaker, the milk distributer, the
dairy machinery manufacturer, the trans-
portation representative and the educator,
will gather in a great dairy conclave.

As the show is located in the heart of
the great Mississippi valley where dairying
is becoming the most important depart-
ment of the farm, its mission bears direct
benefit to all who attend. The dates do
not conflict with any similar event and are
at a season when the farmer can most easi-
ly leave his work.

Because of the conditions mentioned, the
show has had a wonderful, yet healthy,
erowth, and today is recognized as a great
factor in the encouragement of better dairy-
ing. Although last year the cattle exhibit
at the Dairy Cattle Congress was unequaled,
indications this year point to greater num-
bers and better quality. The available
space in the mammoth exhibit hall is being
reserved by manufacturers from every part
of the United States. The Towa State Dairy
Association in preparing its program has
secured men who are leaders in their par-
ticular lines of dairy work. These pro-
grams will be featured. thus building up
the educational part of the convention.

The exhibition of dairy products will also
be strengthened by the additional prizes
offered, and these, together with the vari-
ous contests and amusement features, will
provide a pleasant and profitable work for
all those who attend.

London’s Home for Lost Cans.

Between 150,000 and 200.000 milk cans
are let loose every day in London, alone.
These cans vary from the churns that travel
by train to the pint and half-pint ones left
outside your door. It is not surprising,
therefore, that many hundreds of cans are
lost each day. And milk cans are valuable
articles, the reward for recovery alone
varying from 6 pence a dozen for pint cans
to 3 shillings a dozen for two-quart cans.

So many cans are stolen, in fact, that
there is a home for lost cans. The Can
Protection Society looks after all cans that
have gone astray and searches for those
that have been stolen. Lost cans are col-
lected by the society’s officials and sent to
headquarters, whence they are returned to
their rightful owners on payment of the
proper reward. Not only are the cans
stolen by boys and others who make a
specialty of this form of theft, but un-
scrupulous milkmen don’t hesitate to pick
up a can by mistake. Then the society
steps in and deals with the offender. :

It is a remarkable fact that even big
churns get lost or stolen by the thousands.
In four years, no fewer than 10,000 drifted
from home and were put on the right track
again by the officials of the home for
strayed milk cans—Spare Moments.

No Net Weight For Cheese.

The cheesemakers of Wisconsin will not
be required, under the new federal net
weight law, to mark packages of easily
shrinking ‘cheese with figures indicating
the net weight. For the present, at least,
exemptions will be made by the net weight

July 1, 1914

board, and makers will not be obliged to
mark soft cheese with weight figures.

The green cheeses of certain types will
certainly shrink, but the amount of shrink-
age is uncertain, and it would seem that it
was a wise thing to heed the protests of the
cheese manufacturers. It is not that there
is any desire to evade the provisions of a
good law, but rather that they wish to
avoid any trouble which might come up
under the new law as the result of possible
shrinkage that might be greater than was
expected. The shrinkage is an uncertain
factor of some branches of cheesemaking,
and honest factory men were naturally
alarmed.

The promptness with which they met the
new issue, and the courtesy with which —
their protests were heard, shows that the
Wisconsin dairy interests are well guarded
and also that there is no class of men who
are held in higher esteem than these same
dairymen and manufacturers of dairy prod-
ucts. It is not probable that the new law
was intended to work hardship to any in-
dustry and highly improbable that the pro-
duction of dairy stuffs will be caused to
suffer unjustly. .

Pe. or |

Professor O. F. Hunziker, of the Purdue
University, La Fayette, Ind. has been in ~
the east recently investigating market con-
ditions and especially the cause for the
unexpectedly high prices for butter and
cheese during June. Prof. Hunziker is the ;
authority of the country on the condensed
milk business. He does not believe that —
the importaticns of this product from for- :
eign countries will greatly interfere with
the home sittration.

_
r

Reports from the west coast are to the
effect that the first shipments of fresh New
Zealand butter of the 1914-15 season will
reach that market the latter part of Octo-
ber. This information is gathered from the
fact that it is reported that freight reserva-
tions for this shipment have already been
made.

Lincoln, Neb., is now taking quite a little
butter from nearby creameries. The Cort-
land creamery, for instance, is dividing its
shipments between Lincoln and Chicago.

The Thomas, Okla., cheese factory is
now operating. It is a new plant. Neil
Stronach, formerly of Wisconsin, is the
operator.

| __ (IMME

Want Clearings

[|
WANTED-—Information regarding good creamery

for sale. Send description and price. Northwestern
Business Agency, Minneapolis, Minn.

CD |

TLL)

RECEIVER’S SALE—Modern creamery, well lo-
cated at junction of four railroads. All machinery
practically new. Must be sold within 30 days.
Address M. Boland, Receiver, Auburn, Indiana.

POSITION WANTED—By a first-class butter-
maker. Am single; can come on short notice. Am
now running creamery here. State wages and out-
put in first letter. Good references. C. G, Nelson,
Curlew, Towa.

FOR SALE—A modern creamery and cold stor-
age plant. Located in the midst of a large, west:
ern government irrigation project. 150,000 acres ir-
rigated land tributary. Write for further particulars.
B. F., care Creamery Journal.

POSITION

__
WANTED—By a competent butter
maker and ice-cream-maker with seven years’ eX=
perience in Denmark and Germany; can handle
machinery, understands pasteurization, starter-making, |
testing, control of moisture and over-run; country
town preferred; please state wages and particulars
in first letter. Address Arthur Mortisen, Castana
Towa.

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THE FACTORY TUBULAR

q pale development of a creamery to its

highest output at the lowest expenditure

<i) of time and money is what the installation
béig of the SHARPLES TUBULAR CREAM
= SEPARATOR accomplishes.

The almost frictionless ball bearing from which the tubular bowl
hangs requires but little power. Because of this absence of friction,
the machine consumes but two gallons of oil a year.

Suspended by a single ball bearing, the tubular bowl is capable of
a great number of revolutions a minute, and this speed affords the
greatest centrifugal (or skimming) force.

Send for the Factory Tubular Book
THE SHARPLES SEPARATOR CO.

WEST CHESTER, PA.

Chicago, IIl. Dallas, Texas Minneapolis, Minn. Kansas City, Mo. Toronto, Can.
San Francisco, Cal. Portland, Ore. Omaha, Neb. Winnipeg, Can. Agencies Everywhere

VECCEETEEEEEECEPECEEECCEEE EEE EEE:

Mechanical Retrigeration

has reached a point where it will be to your
profit to install a plant in your Creamery.

There are many creameries actually saving money
every day they use Mechanical Refrigeration.

Mechanical Refrigeration Is a Simple Matter After All 7

Refrigerating by machine is the coming thing mechanical refrigeration therefore is inevitable. —
in creameries. There’s no doubt of it. Hundreds You yourself will eventually put in a machine if 4
of creameries today have machines. Every year you hope to compete with your neighbor. 1
several more install them. Once a plant has a Since you are going to do it, why not begin |
machine it never thinks of going back to using to study the proposition? Why not learn of the |
natural ice. benefits and conveniences of mechanical refrig-
It’s easy to see that the general adoption of eration now?

Don’t Be Afraid to Ask Us

Our engineering department will gladly explain fully how you can ad-
vantageously use Mechanical Refrigeration and submit an estimate of what
a plant for your particular needs will cost. The service is free and puts you
under no obligations. Write us today..

If you can’t profitably use Mechanical Refrigeration we will say so.

The Creamery Package Mfg. Company

Chicago, Il. Minneapolis, Minn. New York, N. Y. Kansas City, Mo.
Omaha, Neb. Philadelphia, Pa. Toledo, Ohio Waterloo, Iowa

THECREAMERY

The National
Creamery
Magazine

VOL. XXV NO. 12 WATERLOO, IOWA, JULY 15, 1914 ONE DOLLAR A YEAR

Quincy MarketColdsStorage

AUTTUTUUTTTUUTTTTLLTTTLLTSVLLLUULL WLLL CLLLLSLLULCULLLTLLLG ULL LLLLPLLULLC LLL UUQUUTUQVEOOUUNEOUANEEEUUEUUCUAUE AANA mu We ha Il it Il l
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IBERAL advances. The largest and best butter house,
1,500,000 cubic feet, exclusively for butter. The only cold
storage building in New England used exclusively for butter.

—The only cold storage in Boston proper with track con-
nections, and the only cold storage in Boston on the Union
Freight Railway, connecting with all railroads entering Boston.

By shipping carlots direct to the Quincy, care of
Union Freight Railway, your goods will be received
without cost to you for either switching or teaming.

=Published by FRED L. KIMBALL CO., Waterloo, Iowa

STTTTTTTTTTTTTTTTTTTTTTTNTTTTTTTTURTITTTTINTTTTLTTTI TUTTI UOTTIUNTTINOTTI TOTTI NUOTOUOHTUOTI UT IUUOTIUOTIIUONIIUONIITUOTUUOONTIUONTUUOTITUOHIUONTUCOOUIUOHUOGHIUONUOUIIUUOLLCUIULUMULOUULUILLUCGCULUIICMAUILUOUTUMLUULOLUUOULULA LUGE UUL ULLAL LUG UULLLLGG LUC OULU ECLGLE LUG LLC LLUG LULU LULLGLLLLGELULGGLLLOGLUG LLG CLLoULLoeLLLcoe Loo Loo

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Important Features of the New and Improved

Types of De Laval Cream Separators
Power or Factory Sizes, Capacities 4,000 and 6,000 Lbs.

——
age
= | >| 5 ae
as i) i “ey
SANITARY FAUCET ya

EXTRA HEAVY TINWARE
REVERSIBLE FLOAT

SIMPLE CREAM REGULATOR
CENTER BALANCED BOWL

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= J —r
3

DETACHED BOWL COUPLING RING &

SIGHT FEED OIL SUPPLY

ils

SPLIT-WING TUBULAR
OR FEEDING SHAFT

= = P 3
iris form NH Yo Bom HOLDING SCREW

ee Te

DETACHED BOWL SPINDLE Bo ;

(REMAINING IN FRAME)

IMPROVED
“ALPHA-DE LAVAL”
SEPARATING DISCS

HEAVY PART OF BOWL
BELOW CENTER OF GRAVITY

SECTIONAL SPRING SPINDLE BEARING

AUTOMATIC SPRAY OILING
OF GEARING AND BEARINGS

UPWARD THRUST
WORM DRIVE GEARING

OVER-FLOW FOR USED OIL

4 f
OIL DRAIN COCK <

SPRING CUSHIONED STEEL POINT
AND TREAD WHEEL BEARING

Stes Yer

This illustration shows the belt-power style

The sectional view
shows the “AL-
PHA” disc split-
wing tubular feeding
shaft bowl with de-
tached spindle re-
maining in frame,
automatically spray-
oiled worm-drive
and other new

features.

Advance Catalog on request

The De Laval Separator Company

NEW YORK SAN FRANCISCO

CHICAGO

SEATTLE

MUO NUULLUOOUOUOUOUUTONOOOUUTUUUUUUCOUT UU UUOUUUUTOOTOUOUOU OOOO OOOO UNCOOL COLON COUUUUUOUU COUN UOT UC UCU CL DOCU

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Che Creamery Sournal.

The WMational Creamery Magazine

Vol. XXV_ No. 12

WATERLOO, IOWA, JULY 15, 1914

One Dollar a Year

Georgia Cows and Co-operation

There is emblazoned upon the coat-of-
arms of no state in the Union a more in-
spiring motto than that of the “Old Blue
Grass State’—‘‘United We Stand, Divided
We Fall.” The land of Daniel Boone, with
all of her early struggles, pioneer and anti-
prohibition trials, and even with her present
day Breathitt county feuds, in this motto
has breathed to the rest of the states, with
a spirit of altruism, an ever-cheering mes-
sage for the citizens of the other 47 states.
Bringing the message home to Georgia
from old Kentucky, we count ourselves for-
tunate, indeed, that even with the memories
of many bitter political campaigns our peo-
ple have never yet failed to rally from
these differences of political opinion, and
bend every effort unfalteringly towards
maintaining our proud title of “The Em-
pire State of the South.” Agriculturally we
have not been so fortunate in our organiza-
tions for the betterment of Georgia’s rural
citizens, until perhaps within the past few
years. Many grandfathers there are in
Georgia today who still recount bitter rec-
ollections of the untimely end of the
“Grangers,’ the “Farmers’ Alliance” and
other agricultural organizations of lesser
fame, whose usefulness was eternally
wrecked upon the treacherous rock of po-

litical schemers steering these organizations

into the maelstrom of politics. Thus writes

Miss Leverette in a Macon, Ga., daily
_ paper.

In Putnam county, the heart of middle
Georgia, there is today in the Eatonton
co-operative creamery, by the Blue Grass
motto, one of the two greatest inspirations
of success in the southland. This creamery
is one of the only two in the south, the
other being located at Hickorv, N. C. A
fitting monument, indeed, is its success in
the heart of Georgia, and in the county
where at Panola dairy farm Georgians first
began to learn the value of fine blooded
| stock, with the introduction of the Jersey
cow, following the untiring efforts along
BE line of Putnam’s well-known citizen
_ and erstwhile dairyman today—Banker B.
W. Hunt. Especially fitting is it that this
| creamery is located in the county so well
| known throughout the United States that
| it is said when Congressman Charlie Bart-
lett was planning that memorable Georgia
| breakfast for President Taft upon one of
his visits to Georgia that the President
| specially requested as a part of the menu,

‘Georgia waffles with Putnam county

butter.” Still further showing his knowl-
| edge of the excellence of Putnam county
_ butter with the codicil attached to his re-
| quest for “the same kind that Bre’r Rabbit
/in the tales of Uncle Remus slipped down
to the spring-house and stole all during
the day while the other. animals were at
work, and smeared on Br’er Possum’s

By FANNIE LEE LEVERETTE

mouth while the other animals were asleep
at noon, to hide his own guilt.” Needless
to state, the Putnam county butter was
there with the waffles, and carried home
very forcibly the preachment of the su-
periority of Georgia products by winning
over Fox’river.

Congressman Bartlett’s father, Judge
Bartlett, was once the presiding officer of
the superior court over in this section of
the state, and the future congressman, then
a little boy, doubtless remembered Putnam
butter and its excellence, at a time when
court week was the greatest time of the
year in every county of Georgia

The Eatonton co-operative creamery was
organized a litthe more than three years
ago, early after the beginning of New Year
—1911. There had been two efforts to es-
tablish creameries prior to this time, but
for lack of capital and other misfortunes
these efforts failed. The present creamery
is a stock company, with a capital stock of
$3,000. Along about the time of its organ-
ization a chance visit here of N. O. Nelson
of St. Louis, a true philanthropist in all that
the term implies, accords to him today the
greatest share of credit for its success. The
Missouri man, with an abidin~ love for the
betterment and uplift of his fellow-man,
especially among the rural citizens of
America, came to Putnam, as stated above,
on a chance social visit en route from a
visit to a nearby college. With a cordial
hospitality, for which this Georgia county
has long been noted, Mr. Nelson found
great pleasure in meeting and coming into
lee touch with our citizens in all walks of
life.

Naturally he advocated co-operation in
his talks with Putnam farmers, and showed
his sincerity in the rural uplift of his new
found friends by offering to finance the pro-
posed creamery here without any hope
whatever of financial reward. Even after
the creamery had been put in operation and
run a year at a loss, the St. Louis man vol-
unteered to continue to finance the enter-
prise, with an abiding faith in its success
along right lines. He saw in the future
the folly of Georgia’s one-crop cotton
growers, going yearly deeper into debt,
with wasted and worn lands and undoubt-
edly an impoverished people, if their de-
pendence upon cotton alone was continued.
Like Abou Ben Adhem, Mr. Nelson had a
vision of the possibilities of these Georgia
people; and while he did not, in his modest
and retiring nature, desire for his name to
lead all the rest. after the accomplishment
of his advice and suggestions to these Put-
nam farmers it will ever be enshrined very
warmly in the hearts of all Georgians in
the wonderful success he has pointed out
as a possibility for other Georgia counties.

In the Eatonton creamery, shares are

worth $10 apiece and each member sub-
scribes a share for every gallon of milk
he supplies. A stockholder furnishing 10
gallons per day subscribing a pro rata of
$100. As a further stimulus to co-operation,
it was arranged by the directors of the
creamery that shareholders might pay for
their shares by a monthly deduction from
the check due each member at the end of
the month; this plan enabling many farmers
and dairymen to become stockholders in
the enterprise who otherwise could not
have paid cash for subscriptions.

The creamery is operated by a board of
directors, who are elected bv the members
of the co-operative company, Each mem-
ber is entitled to one vote, and an addi-
tional one-fourth of a vote for each addi-
tional share that he owns above one share.
These directors elect a manager for the
creamery, and a secretary, who also serves
as treasurer These are the only officers
who receive salaries for their work. Every
month, on the 15th, a meeting of the stock-
holders is held, at which time statement of
the financial standing of the creamery is
made and checks issued to the shareholders
for profits above operating expenses. These
monthly checks to Putnam’s farmer-dairy-
men have been indeed a Godsend to many
during that period of every year when
money is considered “tight” for those en-
gaged in farming operations, heretofore
waiting for the cotton crop to come in be-
fore claiming any money for their own.

The creamery opened up with 300 gallons
of milk per day pledged. It is said, by
those in a position to know, that a creamery
cannot be run successfully with less than
that amount. These 300 gallons, to begin
with, were supplied by 30 members. Today
there are approximately 100 members, and
a great deal of milk is handled through the
creamery for those who are not members.
Last week the financial sheet for the month
ending Tune 15th showed a yearly business
of $50,000, with $4,000 deposited in the bank
for paying off stockholders for the month
ending on this date. This is the biggest
month’s business yet done by the creamery.
and it is a record breaker with a six weeks’
drought affecting the milk yield all over the
county, and pastures parching under a tor-
rid sun without rain.

In operating the co-operative creamery,
the greatest advantage to the farmers and
dairymen has been the rural carrier svstem
adopted all over the county. A very inter-
esting sight is to see early in the morning
the white canopied tops of the milk wagons
bringing the cream to the creamery, fur-
nishing an inspiring as well as pretty pic-
ture of white caravans, coming from all
points of the compass. All that the farmer
has to do is to look after the care and keep-

(Continued on page 22)

Page 4 THE CREAMERY JOURNAL

SUCCES

A Cleaner of Which You Can Be Proud
BNO

Dairymans

Cleaner and Cleanse”

has made factory cleanliness both dependable and sanitary. Wyandotte Dairyman’s Cleaner and
Cleanser has also been one of the most notable factors in the progress of the past decade which
has made possible the elimination of uncertainty in the art of buttermaking. And more, Wyandotte
Dairyman’s Cleaner and Cleanser has contributed very much toward making the work easier and
the final results of a higher quality.

It has
Most buttermakers can remember when soap powder
Now, Wyandotte Dairyman’s Cleaner

Wyandotte Dairyman’s Cleaner and Cleanser represents a distinctly new thought.
always been a leader, never an imitator.
or some similar agent was the universal factory cleaner.
and Cleanser, soap’s opposite, is universally used.

Indian in Circle
butter quality.

In Every Package

Every user of Wyandotte Dairyman’s Cleaner and Cleanser can well be proud of his factory
cleanliness for it has been proved beyond all question that this cleaner gives
a sanitary quality of cleanliness which affords full protection to milk and
Such a cleanliness is due milk and its products in order that
they may show the best results.

Your supply dealer will ship you Wyandotte Dairyman’s Cleaner and
Cleanser in kegs or barrels.

The J. B. FORD CO., Sole Mnfrs., Wyandotte, Mich.

This Cleaner has been awarded the highest prize wherever exhibited.

TUTTE eee

Central Dairy States Butter Contest
AT MASON CITY, AUGUST 20
The management desires this, the sixth think it could be put to no better use.

annual contest, to be the largest and best
we have ever had. There is no meeting of
the National Creamery Buttermakers’ As-
sociation in 1914, hence we urge all butter-
makers to send a tub here.

This contest is held in connection with
the North Iowa Fair, August 17 to 22, 1914.
who guarantee the pro rata fund of from
$300 to $500. An entry fee of $2 is charge’
which goes into the pro rata fund. For this,
admission tickets are given the exhibitor.
Present prospects are that special prizes
and the pro rata fund will reach about $700,
Last year we received butter from nine dif-
ferent states of the Union.

We wish the buttermakers to realize this
is conducted for their benefit. Note how
we do it.

Joel G. Winkjer, dairy commissioner of
Minnesota, has again appointed James
Sorenson, superintendent of the State
Creamery at Albert Lea, as superintendent
from Minnesota for this contest.

W. B. Barney, dairy commissioner of
Iowa, has appointed Assistant Dairy Com-
missioner J. J. Ross, of Iowa Falls, as su-
perintendent from Iowa. The North Iowa
Fair Association has appointed S. B. Nich-
ols, of Mason City, for the fair association.

The judges will be Mr. Sorenson of Min-
nesota, Mr. Ross of Iowa and F. L. O’Dell,
appointed by the fedcral government.

The exhibit package will be a 20-pound
tub.

The butter will be scored Monday and
Tuesday, August 17th and 18th, hence it
must reach Mason City by Friday the 14th
to be in good condition to score. It will
be cared for free of charge by the E. B.
Higley Cold Storage Company. Butter-
makers are invited to be present with their

triers and witness the scoring. Butter-
makers’ day will be Thursday, the 20th.
The scoring will begin at 10 a. m., followed
by discussion and speaking: $10 in prizes
will be given at this contest. The prize
winning tubs will be given the boys for
examination, and if they eat all of it, we

Shall we allow the prize winners to share
in the pro rata fund, and donate their tubs
as above mentioned?

We keep our entry records different from
all others. Your entry cards and tubs are
correspondingly numbered before your
card is removed from the tub. On being
removed, all cards are placed in a box sim-
ilar to a ballot box and deposited in a
vault, where they are kept securely locked
until the scoring is completed, after which
the box is opened and the cards examined
to see who the winners are. The scores
will be sent to the dairy papers at the close
of the contest.

Checks for butter sold and _ pro rata
earned will accompany the score cards,
which will be sent exhibitors as soon as the
returns are received for the sale of the but-
tet,

The butter will be sold at the highest
price obtainable.

We ask all buttermakers desiring to send
butter to this contest to send their names
to Chas. H. Barber, secretary of the North
Iowa Fair, or S. B. Nichols, superintendent,
Mason City, Iowa.

Our list of buttermakers may not be cor-
rect, hence we make this request. Drop
us a postal.

Prof. W. L. Clevenger, of the dairy de-
partment, Ohio State University, will go
to Europe this summer to study dairy con-
ditions in several of the most important
dairy regions. During his trip he will
visit Denmark, Germany, Holland, France,
Switzerland, Italy, England-:and the Chan-
nel Islands. Special attention will be given
to a study of the production of cheese, but-
ter and milk in these countries. The lead-
ing breeds of dairv cattle will also be ob-
served in their native lands. Prof. Cleven-
ger will be gone three months.

The Laurel (Del.) 'Creamery Association

has been incorporated with a capital stock
of $50,000,

Tuly 15, 1914

THE MARKETS

NEW YORK.

Market Strength Regained—Trade Condi- —

tions Not Healthy, |
[By The Creamery Journal Staff Correspondent.] .

ee ss

It looked for awhile this week as if the
era of low prices on butter had finally ©
come, as the market declined “%e and ex-
tras could be bought at 2634c, the lowest —
they have been since the beginning of the '
season, but the decline was short lived ©
and a reaction set in immediately and
brought the market back to 27@27%c on
extras, where it is likely to remain with
only slight fluctuations as long as receipts
continue at their present level. For more
than two weeks prices kept on an even keel —
and practically the only change in the mar-
ket was in sentiment but not in quotations.
The slump was primarily caused by the in-
activity of speculators who had supplied
nearly all of their wants and were not op-
erating. As soon as prices declined, how-
ever, a better trading occurred and the mar-
ket could not be kept down at the 2634¢
level.

The activity of a Boston operator who
purchased about 5,600 tubs of butter during
the past 10 days helped the undergrade
market as this operator took stock which
he could get around 24%c. This butter
will be marketed throughout New England
on the basis of 24%c, which is likely the
average price paid. The total purchases of
this one operator amounted to $82,320
There is hardly a house of importance
which did not in some way contribute to
this operator’s supplies. The butter will be ,
shipped to Boston and it will take about 14 |
cars to move it. The recent advance al- —
ready showed about %c rrofit’on the pur-
chase and as New York is long on the
grades bought there are many receivers
who are ready to sell the Boston man stock
at the old price.

Trade conditions in New York and in the
surrounding territory in which the surplus
shipped to New York is marketed, are not
healthy and are not nearly so good as they |
were a year ago at this time. Consumption |
is disappointing and there has been a tend- |
ency on the part of jobbers for some time ~
to back up on their trade and to take only —
limited quantities, forcing receivers to store
more than they cared to of their surplus.
This is as true of New England as it is of
the nearby sections and a large quantity of
butter is ordinarily marketed through the
New England distributers. Many of the
factories in this district are running on half
time and some of them have completely
closed down so that the consumer of or-
dinary grades of butter is not as flush with
his money as he ordinarily is at this season
of the year. This condition is partly re-
sponsible for the “%e decline last week. —

Butter distributers say that the call for
butter from New England points is prin-—
cipally for a grade which will sell about —
25c to jobbers. The meat combine in that
district has been placing butter throughout
Connecticut, Massachusetts and Rhode
Island at 24@25c to jobbers and the legit
imate receivers have been forced to meet
this competition. That is one reason why
so large a quantity of the 24%c butter was
absorbed ‘by the Boston operators. 4

While premiums have been cut to some
extent in the west owing to the fact that
the meat packers have largely supplied
their wants, still premiums are high and are
apt to remain so as long as the flush is on.
The make continues large with every pros-
pect of a heavy production during July.
There has been plenty of rain in all oft e

ee eee ee

July 15, 1914

dairy states, insuring good pasturage if the
weather does not turn too warm.

The report of the associated warehouses
for July 1st showed that in 45 houses
| there were stored 43,175,500 pounds of but-
ter or an excess of 1,088,600 pounds over
the same date a year ago. These figures
are not very encouraging, but it is sur-
prising that they had less dampening effect
on the market than they did.

During the past two weeks there has
been quite a quantity of undergrade cream-
eries which have been put into the coolers
because receivers could not market them to
advantage. Where they could break even
on prices they have sold, but the surplus
has been put away for winter use. There
is hardly a private box in the city which
is not now full of this undergrade stock.
Most houses were reluctant to put it away
as it was the undergrade market last year
which was so stagnant and so depressing,
but there has been no alternative as the
high cost of the butter either meant a loss
now or storing with the possibility of a
profit later.

Receipts showed a remarkable falling off
this week and were lighter than a great
many anticipated, as they totalled only
64,934 packages, while a week ago they
were 79947 packages. This brings the re-
ceipts from May Ist to July 11th to 682,176
packages. The Fourth of July holiday
partly explains the short receipts this week
although a falling off in the make is re-
ported in many invoices.

Process has trailed the creamery market
during the past two weeks with a fair move-
ment of the top grades. There has been
little speculation in these for some little
time, but the undergrades have been prac-
tically lifeless. There has been a good
trade in city ladles which has not been con-
fined to New York but has also been notice-
able throughout New England. Were it
not for the high prices the ladle market
would be in very satisfactory condition.

Conservatism is plainly apparent in the
butter trade. Most houses that lost heavily
last year are afraid of high prices and are
only storing because they have to. The
thought of foreign butter during the win-
ter season has also acted as a damper on
the part of speculators. Quite a number
of foreign countries can land butter in
New York of ordinary to good quality at a
price which would easily make it compete
with that of American creameries.

There have only been light receipts of
foreign butter during the past two weeks.
Most of the Danish goes to a special trade
at a cost of 28@28%c including duty. There
have been about 70 half casks of Holland
butter from Rotterdam and this showed
fine quality with the cost less laid down
here because it was shipped open and not
under refrigeration. A steamer _ sailing
from Rotterdam toward the end of the
month had refrigeration accommodation
for about 100 tons, but it is not known just
how much of this will be given over to
butter. The best quotation on Siberian but-
ter delivered New York was 23@23%4c,
duty paid.

Packing stock has been in good demand
and the receipts have easily been absorbed
on account of moderate offerings with
a steady all week. The best command

PHILADELPHIA.

Make Holding Up—Fine Table Grades
Scarce—Prices Firm.
[By The Creamery Journal Staff Correspondent.]
With the flush of the make past the re-
ceipts showed some shrinkage, but during
the last 15 days the weather conditions
having ‘been more or less conducive to the

THE CREAMERY JOURNAL

production of milk, and the trade in ice
cream showing a marked decrease with
the long cool spell, there has been more or
less milk going to the creamery, and the
receipts of butter from nearby are showing
some increase.

Strictly fine table grades classed on this
market as “special fancy” are in limited
receipts and in good demand from the job-
bing trade. They are quoted at 29%%4c, but
they really have a selling value of 1@2c
above quotation. The bulk of these fancy
butters is handled by a few firms and being
contracted for at a premium, they likewise
must ask the jobber some advance, and by
the time the consumer gets it, he must pay
40c and above.

The highest grade of the daily receipts

Page 5

is quoted at 27%c. This quality has full
value for the general trade and with the
demand about equal to the supply, there is
no surplus of any account on this market.

Extra firsts at 264%4@27c and firsts at 26:
comprise the bulk of the receipts and it is
difficult to effect a clearance of these goods,
as the buyer is looking for a little better
quality and is not anxious to buy beyond
his actual needs, claiming he can always
get these grades.

Seconds of creamery of 23@24c value are
in demand, outlets being plentiful for the
light offerings, as the most of the receivers
hold on a 25c basis. The market seems to
be good trading just for the highest and
lowest grades, the medium grades being
more or less unattractive, find their way to

It should be done.

creain.

Write us for particulars.

ST. PAUL, MINN.

oe TTT TUTE TU TCO TO TOTO TORTE TUE COTUOTUTU TUTOR COTO UMUU MUO UUO TUTTO UMUOUUOVUUUA OHO UO UO UUUUUOMUO UOC UUAUUMULUO UM UUO TMU UUM COTO CUO UOMO POU UCP oPU EDO

ESTIITUUIIUUIIUULUAUULULLUCOAIUOO CUO UUCOOIEUOIUCUOIUUCOAI UCU UCOAI OOOH UOCOATUOOICCOHT OOO OUOH LOGAN UOCOOI OCGA LULOOIUUCOOT LOMO OOOOI COMO ROOT OOOO ROOT ROOT LOE i

STUITUUTLUTUTUULUUULALUOLUOLUGLUUACUOLEMULLUUAUUOUUOMCOAUOUOO UOC OOOO UUOMUOLIUA TULUM MUU CUOMO OOOO U OOOO LUO eco

There is only one answer as to the advisability of grading the cream.

This system will protect your fancy butter from being ruined by a
poor lot of cream; will save you money in buying your cream; and ‘will
eventually practically eliminate the danger of getting a poor quality of

In a churning from a 300-gallon vat, into which you have put just
ONE can of “rotten” cream, the loss will be nearly enough to pay for
one of our No. 3 Perfection Junior Combined Churn and Workers.
Think what that means to you in a season.

Adopt the grading system at once, put in one of our Perfection
Junior Churns and increase the profits of this year’s business.

J. G. Cherry Company

CEDAR RAPIDS, IOWA
TAMA, IOWA

Grading the Cream

PEORIA, ILL.

TTT PULULULUOLUAUUMUUOUOUMLUUOLUUM UUM UOOUO OULU COU UUULLUUOUOUOUOUOULUOUUUOUO LUO LOURA LAVA VOLO UMAUOVLAUOVOALAVOAUAUOALOVULOUOUONUOVUAUOIUOTUIULATLUOULIOVUMIO TOIL UOC UUM UOMO EUR UO UO COPE Oe

Page 6

THE CREAMERY JOURNAL

the coolers, generally on the _ shipper’s
order.

Ladles are held with confidence; being
made of June butter, they show good qual-
ity, and considerable is being stored for
withdrawals later. The eastern makes are
on a basis of 19@20c and the western can
command from 21@22c.

Packing stock of fine quality is wanted,
and if it meets the views of the buyer it
readily brings 18%ic and above. There is
much stock on the market, such as it is;
it goes under the name of packing stock,
but in reality it is cheese curd, etc.—this
has little or no value.

The reports of the 45 associated ware-
houses of the holdings of butter July 1,
1914, showed an excess of 1,088,600 pounds,
and on June lst it was upwards of 10,000,-
000. The trade, doubting the correctness
of the statement, would like to know what
became of the stock between the two

amounts.

CHICAGO.

Interesting News Notes and Happenings

in Butter Circles.

[By The Creamery Journal Staff Correspondent.]

General conditions in the butter market
are somewhat improved compared with the
feeling which existed several weeks ago.
Trading seems brisker, and the commis-
sion men who have a large amount of but-
ter in the coolers which they expect to
hold over for the fall trade now feel con-
fident that they are coming through with
colors flying.

Arrivals of butter have not been as heavy
during the past week as they have been for
a month or two. Much of the lightness
of the receipts is attributed to the hot
weather, which has caused shippers to use
caution. Good butter is in high demand,
but little is coming. Most of the butter
is classed second, while not a little packing
stock has been going into the coolers.

Manipulators of the market have been
having the time of their lives since the pe-
tition to eliminate extras on call was
turned down by the Chicago Butter and
Egg Board. The amount which is being
shipped into the local market is so small
at the present time that the purchase of a
very few tubs on call will cause an imme-
diate influence on the price. However,
the members of the Butter and Egg Board
feel that it is better to permit the manipu-
lators to have their way rather than run
the risk of laying the organization open
to the attack of the government on the
ground that it is a conspiracy in restraint
of trade under the Sherman anti-trust law.

Certain, butter men have been called be-
fore a federal investigating committee dur-
ing the past week in connection with a
probe which is being made into the meth-
ods followed by the Western Canteloupe
Exchange, which is an organization of fruit
men now under the fire of the government.
On inquiry it was learned that these men
were not called to tell anything they might
know in connection with the putter busi-
ness, but merely to give the facts, as they
saw them, to the investigatino body, in re-
gard to the cantaloupe business. Many of
the men called are big produce men, who
handle fruits as well as butter, eggs,
cheese and a large variety of products. The
government contemplates no further attack
on the butter business other than the suit
which is now pending against the Chicago
3utter and Egg Board.

Thomas Gallagher Jr., son of Tom Gal-
lagher, of Gallagher Brothers, and one of
the best known produce men in the coun-
try among the younger circles, will be mar-

——————————————————————————————————— i

ried in the fall. This much was ‘an-
nounced by Tom himself in an inadvertent
moment last week. The street has not yet
decided what will be done about the mat-
ter, but it will be something worth while,
that is certain. South Water Street spares
neither purse nor attention on such occa-
sions as this. Mr. Gallagher has grown up
in the produce business, so to speak, and
has a thorough knowledge of a large num-
ber of lines, of which butter is a leader.
More than half of the business of the com-
pany is done in butter, and the butter base-
ment of the building occupied by the com-
pany is one of the finest to be found in the
entire city. Mr. Gallagher has the con-
gratulations of the entire trade in entering
upon this new state of existence.

The main topic of discussion on the street
at the present time is the fruition of the
plan for the moving of the produce district
to a new location. Great excitement and
discussion existed on the street for several
days following the ‘announcement by ia
member of the committee which has the
matter in charge that the details of the
plan had been worked out. The members
said that if everything went as mapped out
during the next few months the buildings
in the new djstrict would be completed
and the exodus from South Water street
would begin within two years. When it is
considered that the plans of the committee
involve the expenditure of something like
the enormous sum of $10,000,000, it can be
imagined that this is a short time, and
means that the plans of the committee are
already well under way. There is no lack
of capital to boost the project, in spite of
the enormous sum _ involved. Napoleon
Picard, the financier who put over the Jn-
surance Exchange Building, Chicago, which
is one of the largest and most expensive
office buildings in the world, is attending
to the details of the purelv financial end
of the proposition. Mr. Picard has no
more than the ordinary business man’s
knowledge of the peculiar demands of the
produce business. Therefore the work of
settling the details has wisely been left to
the committee jointly selected from the
various South Water street organizations.
This committee is headed by Will Wagner,
of G. H. M. Wagner & Sons. He is the
one man who knows where the new pro-
duce district is to be located, and he won’t
tell. However, it is certain that it will be
one of two places: The first of these is
the site which is tucked in the pocket at
the junction of the Chicago river and Wells
street, otherwise commonly known in ‘Chi-
cago as the “Old Northwestern Station and
Railroad Yards.” It is the territory for-
merly occupied by the Chicago & North-
western Railroad before the company
moved to the new district farther to the
west. The station and the yards run along
the river for more than a block, and would
form an ideal place for the location of the
district. The second site mentioned is the
territory immediately north of the main

branch of the Chicago river where it enters -

Lake Michigan. This territory is not in
the least improved by any buildings, but
has been created from dirt dumped into
the lake from excavations. Both locations
would answer the purpose well, as they are
out of the congested loop district.

The plans for the district include a single
building, with concrete as the predominat-
ing feature, which will be divided into
spaces for the various produce houses. The
poultry men will all be together, the butter
men will all be together, the fruit men all
together, and so on down the line. It will
be forbidden that a concern in a different
line should be allowed to locate in a space

July 15, 1914

sacred to some other line. The greatest
care has been taken to maintain sanitation,
and the poultry section, for instance, will
be as far removed as possible from the
fruit section, which will be in the other end
of the building. The buildings will all face
one way. There will be side streets but no
buildings will be allowed to face upon
them. Eighty feet away, across a great
arcade, will be the terminal, which is capa-
ble of containing more than 750 cars. The
terminal will be enclosed in a_ wall-like
structure, which will have gates at inter-
vals. Hauls, or “pulls,” as they are called,
will be allowed onl: at certain hours of the
day. This rule will be strictly maintained,
Think of the difference between a common
railroad terminal which has connection
with all the railroads, 80 feet away, and
the present conditions, which require the
express wagons to drive several different
directions across the crowded city to the
various yards of the different railroads.
Under the new plan the railroads will agree
to “set” all cars on track in the terminal
ready to unload between 4:30 and 5:30 a. m.
Within the terminal certain tracks will be
sacred to certain lines of produce. For in-
stance, the first two tracks will be for the
unloading of butter, consigned from ship-
pers to. Chicago firms. Nothing but cars
containing butter will be allowed on this
track. Next will be the tracks for the cars
containing eggs, next for cars containing
poultry and so on down the line. An agent
representing all the railroads will be on the
spot. When a Chicago commission man
sells a car of butter to a man in New York
or Boston, who has come to this market to
buy, this agent will issue a bill of lading
on the spot, and the deal will be over in a
few minutes. Compare that with the pres-
ent condition, where the local merchant,
after being obliged to ask the customer to
go out to the yard where the car sits, to in-
spect the same, is then obliged to go back
to his office and send a boy or a clerk over
to the railroad office to get the bill of |
lading. Under the present conditions the
chances for misunderstanding and mistake
are so numerous that it is a mystery to the ©
writer how the trade here gets by with as_ .
few blunders as it does. All of this will be
changed and brought down to a single fine
system under the new plan.

In working out the details for the new
district the committee has not overlooked ©
the certain expansion of the produce trade
of the city. The members have peered far
into the future, and feel that they have pro--
vided for at least the next 20 years. By the
time that period expires it will be time to
make new plans avain. Although not more
than 125 firms, at the highest estimate, will
be eligible to move into new district, the
concrete building which is planned by the
committee will house at least 250. This is
providing for the future increase.

Leases will be sold in 10, 20 and 30-year
periods to the commission men. A holding
company will be formed to take over the
leases which now exist in the present South _
Water street district. That almost the en- —
tire street will move is now a foregone
conclusion. To give some indication of
the spirit of local commission men in re-
spect to the new project it might be said
that at a recent meeting of the ‘Chicago
Produce Trade and Credit Association, 95
out of 117 members present voted that rere

would favor the move. The plans were

then in a tentative state, and there were

many among the commission men who —
characterized the whole scheme as “bunk.” —
But it is not bunk. To tell the truth, the —
writer has inside information, which he has —
pledged not to reveal just yet, that the plan
has gone so far in a financial way that to —

July 15, 1914 THE CREAMERY JOURNAL Page

\ ih
Ye" The Harder you Hit Er
* The Higher she §0 es!

A BOOST YOUR BUTTER SCORES

92 Here are some of the ways to use the B-K hammer and
o) hit the bad bacteria:

B-K destroys fishy flavors and all bad odors, leaves everything sweet and clean.
Use B-K for purifying your vats and churns. It makes the work easier and cleaner

and quicker and makes the churn absolutely sweet and pure.

_ Use B-K likewise for washing and purifying your clarifiers and all piping. There is no
sticking of substance anywhere; leaves the inside of pipes smooth, clean and clear.

B-K destroys moulds and heavy odors in refrigerators and store rooms; helps to keep
the product sweet and clean.

B-K helps clean the dirty odors in refrigerator cars. Just spray with B-K_ before
loading. Results will surprise and please you.

Use B-K to wash and purify your floors and drains. Destroys all odors, cuts down
bacteria, keeps the air of the building more pure, helps to make purer, better product.

Rinse your cans with B-K dilution—more

So /So
EEE

ISO | COo}]@So
SS

§3)18

effective, faster and cheaper sterilization than
steam. Ask us to show you proof. We can
do it.

a Before packing your butter tubs rinse 5 = ‘
. < ¢ ¢ s au uVery uttermaker to write
Q! with dilution of B-K. Destroys asking us how we handle sep-
butter tub mould—prevents arators with B-K to keep slime
esi fishy flavor. and dirt from adhering to the
oy bowl; also how the bacteria is
cut down. Startling results in
= Why B-K Helps immediate cleansing and_ puri-
/() fication and a great saving of
too Re} B-K helps because it is a time. You head off your con-
— i é tamination of separators and

ri Ww powerful germ killer; over ten pipes before it begins.

ita > pf times more powerful than car- If you make butter from whey
“ bolic acid, yet not a poison; fat, write us for our simple Bian
ms 1 loxl far d which greatly increases the
/ / SS clean, colorless, sate; no odor quality of butter made from
. \ after use. whey fat. You can’t af-

ford to be without it. Write
for our free bulletin 89 en-
ex titled “Better Milk.” Lots
of valuable information
about the dairy and cream
business. Send today. It
is free. Also ask us about
such points above as most
interest you.

General Purification Co.

603 Pioneer Building
Madison, Wisconsin

General
Purification

Company,
603 Pioneer Bldg.
Madison, Wis.

_ Gentlemen: A
Send me information on B-K and
gas method of treating cream.

Page 8

THE CREAMERY JOURNAL

July 15, 1914

lay- down at this stage would mean not
only financial disgrace, but heavy and end-
less litigation in the courts. It is therefore
fairly certain that there will be no going
back. The Rubicon has been crossed, as
Caesar said when some of his lieutenants
got cold feet on a certain invasion of Gaul.

One of the features which will appeal to
all the produce men in the new plan is that
the rents in the proposed district will be
less by half than the enormous fees they
are forced to disgorge to present landlords.
The congestion of South Water street has
become so great that the owners of the
buildings have not hesitated to boost the
rents to the ceiling, in spite of the fact that
some of the buildings are more fit for wop
shanties than for the transaction of a legit-
imate produce business.

The Bowman Dairy Companv. one of the
large local distributers of milk, is in hot
water with the city authorities over an al-
leged attempt to dodge taxes. Judge
Owens fined the dairy company $150 for
failure and refusal to file a tax schedule
with the board of assessors. The dairy
company entered a motion for a new trial,
which was overruled. One of the features
of the trial was a sensational battle, which
almost came to blows, between Assistant
State’s Attorney Hayden N. Bell and Hen-
ry A. Berger over a question of authority.
The men were held back by others in the
court room and the judge threatened to
fine them for contemnt unless they changed
their attitude. No reason for refusing to
file a schedule would be given by the Bow-
man Dairy Co.

The report for the month of June from
45 cold storage warehouses of the country
has caused a great amount of satisfaction
among the members of the local butter
trade. Here is the report: The excess
over the same month for last year is 1,088,-
600 pounds. In May the excess was some
8,000,000 pounds. The total amount of
butter in the cold storage warehouses re-
porting for the month of June, 1914, was
43,173,500 pounds. This does not include
the holdings of the packers. who refuse to
report. What do these figures mean? What
is their import to the butter receiver and to
the shipper? They mean, in the opinion
of the writer, that the holdings of butter
are far less than has been imagined, and
that if the make this summer is not too
heavy, the market is destined to be strong
this fall, with good prices paid all around
the circuit. The trade will be going to the
coolers the latter part of July, perhaps, and
butter will go up and stay up for the rest
of the winter.

Labor troubles threaten to injure the
butter business in Chicago. The row
started with the organization several weeks

ago of the teamsters and other workers
who unload butter at the railroad yards.
The men formed a union, which has be-
come allied with the American Federation
of Labor. The main question at issue
seems to be whether or not the commission
men shall have the right to employ men
who are not members of the organization.
The commission men have submitted a
compromise which it seems may be accept-
ed by the members of the union. The
compromise is to the effect that the com-
mission men shall have the right to employ
outsiders when they cannot secure enough
members of the union in a pinch to do
their work. The produce men fear that if
they give in to this request of the union
entirely it may place them at the mercy
of the organization at some time in the
future during a rush. It seems possible
that the union will listen to this most
reasonable proposition and that the trouble
may be averted. Otherwise a strike may
occur which will be serious both in nature
and duration.

While there is little doing in a business
way on the street at the present time, there
is more or less horse-play, which will be
seen from the following incident:

Joe Borden, of S. S. Borden & Co., was
telling them all on the Butter and Egg
Board the other noon how he was the best
sprinter that Georgetown University ever
turned loose without a degree. Every per-
son in the room seemed convinced but Don
Kilbourne, of the newly organized butter
firm of David-Kilboure Co.

“Pooh!” said Don.

“You don’t think I can beat any man
here in a hundred-yard dash?” asked Bor-
den, swaggering around the place with a
figurative chip on his shoulder.

“No, I don’t,” said Kilbourne with em-
phasis, “and what’s more I think that I can
beat you hands down without any trouble
aye aullle”

“Boys,” said Jesse Lepman, of Lepman
& Heggie, “there’s only one way to decide
this. Out in the street, everybody!”

And that’s what they did. A hundred
yards was marked off in Lake _ street in
front of the Marine Building. which houses
the Butter and Egg Board.

“On your marks! Get set! Bang!” They’re
off, although a clap of the hands was substi-
tuted for the “bang” of the usual pistol.

Kilbourne won by a nose, after one of
the most exciting and well applauded races
in the history of the street.

“He jumped the gun!” yelped Borden, as
soon as he got his breath.

“That’s all right,” said Kilbourne in a
soothing tone. “Don’t think because you
can run for sergeant-at-arms of the Butter
and Egg Board on the family ticket and
get there that you can win in every race
you enter.”

JOHN H. FICKEN

Central
New Jersey;

Refer by Permission—Citizens’
National Bank, Hackensack,

SUC

FICKEN & ZINN

331 Greenwich St... NEW YORK CITY
Wholesale Dealers

Fancy Butter, Eggs & Cheese

Always in need of fancy butter; prompt sales assured. Correspondence solicited.

oan Bank, Century Bank, New York City; People's
irst

CARL H. ZINN

National Bank, Ridgefield Park, New Jersey.

POU es

BOSTON.

Cold Storage Stocks Increasing—Good
Demand for Immediate Distribution.
[By The Creamery Journal Staff Correspondent.]
Very little change can be reported in the
butter situation here since our last review.
Receipts continue fairly liberal, large specu-
lative operators are still holding back and
stocks in cold storage warehouses are
steadily increasing. The latter are owned
principally by receivers who cannot dis-
pose of their goods at any price over cost,
and by country shippers who advise hold-
ing for some advance. There is, however,
a good demand for immediate distribution,
and in this way a liberal portion of the sur-
plus make is passing off into consumptive
channels. So far as high grade creamery
is concerned holders are confident in their
views, but for all the under grades dealers
are anxious to get them off their hands
as quickly as possible. This latter feature
has a tendency to check any material rise
in prices, and gives retailers an opportunity
to serve their customers with a fairly good

article at a low rate.

Creamery that scores 93 points and more
has been selling the past week at 27%4c,
with special brands at 28c. Some lots ship-
ped in as extras have been hard to sell at
over 27c, but for the average extra 27%c
is the ruling price. These figures cover
most of the western extras coming here.
Occasional fancy makes from northern
parts of Vermont and New York are not
offered under 28c, and some are held higher,
but they are distributed mostly in a jobbing
way, or put into storage for future use.
These goods come here principally under
contract, for which premiums over current
quotations are paid to producers, and which
in the fall or winter come into competition
with foreign arrivals.

Creamery grades coming under the head
of firsts take a wide range, because some
lots are well up in quality, and pass for a
low extra, while others run down near a
second, with a range of from 25@26%c, but
the past week, owing to some accumula-
tions, buyers found plenty at 26c. When
the market takes a weak turn it is felt first
in these goods. Seconds rule quiet at 23@
24c, and thirds at 20@21c. lLadles rule
principally at 19¥%c, and packing stock is
nominally 18c. Renovated is fairly steady
at 22c for No. 1. At this season there is a
good trade in creamery packed in five-
pound boxes, which command %@lc more
than tub quotations. These are sold prin-
cipally to grocers who have a first class
trade. Generally viewed it looks as if
prices are about as low as they will go this
season. But if there should be a heavy
make during July and August there may
be some decline. But the chances are for
some stiffening up, especially on the high
grades.

Last year there was a slight easing off
in the third week in July, but in August
the market gained strength and with a few
checks kept on gradually rising until the
close of the year. This would probably be
the tendency this year were it not for the
fear of large arrivals from foreign places,
but on this matter opinions widely differ,
and it is hard to forecast the future. On
the part of some dealers there is considera-
ble disappointment because prices of extra
creamery are holding up as high as they
are, while others talk as if they were con-
fident that high grade creamery is good
property at present values. We incline to
the latter view.

The statistical situation here as shown
by the statement of movements for the
month of June are fairly satisfactory. Re-
ceipts for the month amounted in round

July 15, 1914 THE CREAMERY JOURNAL a Page 9
SAUNNNVNISNUOIAEOUE AUTEUR e
_ First in Butter—First in Cheese |
: The First Prize Winners in the June Minnesota Contest both used =
: ERICSSON’S CULTURE :
: BUTTER CHEESE -
= lst—P. Kvale, Emmons, score 95 1-2 lst—Jos. Paronteau, Mantorville =
: Our Culture is the best. You will have no difficulty in believ- :
= ing it is if you send for a free sample and try it. =
: 1098 Lexington Avenue ST. PAUL, MINNESOTA :
5 cy ouymuenouee mmm ie nem n ATTCT
numbers to 13,700,000 pounds as compared “holder” process, in which milk is main- ical equipment, such as the engine, boiler,
with 13,000,000 pounds for the same month tained for 30 minutes at a temperature of shafting, etc., has, on the other hand, been

last year, an increase of 700,000 pounds, but
for May and June there is still a decrease
of 400,000 pounds as compared with a year
ago.

The consumption or distribution for the
past two months figures out an increase of
1,200,000 pounds as compared with last year.
This is one of the most encouraging
features of the situation and inspires us
with bright views for the future. It is the
result of the ruling reasonable prices,
which we hope will continue for at least a
month longer.

On Saturday, Jul-- 11th, the stock in cold
storage warehouses in Boston amounted to
0 packages as compared with 213,530

ckages same time last year, a decrease

this year of 4,524 packages.

ee ‘For the week ending July 11th, receipts

-ageregated 3,534,784 pounds, against 2,870,-
393 pounds the previous week and 3,766,850
pounds corresponding week last year.

When these figures are closely looked
into it will be found there is no cause for
alarm, so far as any surplus is concerned,
and we see no good reason why buyers are
so much afraid of stocking up for future
use.

The Cost of Pasteurization.

With a properly designed and properly
operated plant, the average cost of pas-
teurizing milk is $0.00313 a gallon, and of
cream $0.00634 a gallon, according to tests
recently conducted by the United States
Department of Agriculture. These tests
also show that the “flash” process, by which
milk is raised to a temperature of 165 de-
grees Fahrenheit and kept there for a mo-
ment only, is more expensive than the

135 to 145 degrees. The “holder” process
requires 17 per cent less heat than the other
and, in addition, there is a saving on the
expense of cooling. For hygienic reasons,
also the department recommends the
“holder” process.

Many milk plants and creameries, it was
found, do not attempt to make any use of
the latent heat in the exhaust steam from
their engines and steam-driven auxiliaries.
This heat would be sufficient, in many
cases, for all the pasteurizing done in the
plants, if it were properly utilized instead
of being permitted to go to waste. When
exhaust steam is used, it is calculated that
for every 400 pounds of milk pasteurized
per hour with it, one horsepower is taken
from the boiler load, with a consequent sav-
ing in fuel cost.

Another common source of waste was
found to be the faulty arrangement of the
apparatus and leaky piping. The loss from
these causes may run as high as 30 per
cent of all the heat required, a loss that
can be reduced to negligible proportion by
proper arrangement. The use of the regen-
erator, in particular, by which a large por-
tion of the heat in the pasteurized milk is
transferred to the raw product, is also an
important factor in securing maximum
economy.

In considering the cost of pasteurizing,
the investigators estimated the life of the
necessary apparatus at four years, and the
annual depreciation, in consequence, was
figured at 25 per cent. This is due to the
fact that the whole dairy apparatus must
be taken apart after each operation in order
to give it a thorough cleaning. This neces-
sarily results in rough usage. The mechan-

considered as depreciating at the rate of
only 10 per cent per annum.

In these tests, the results of which are
contained in Bulletin 85, the investigators
have confined themselves entirely to the en-
gineering features of pasteurizing, their ob-
ject being to ascertain as closely as possi-
ble the necessary cost of the process. The
hygienic and sanitary aspects of the ques-
tion are covered in other publications of
the Department of Agriculture.

Members W. B. A. Attention!
The 13th annual report of the Wisconsin

Buttermakers’ Association has now been
distributed by parcel post to all members.
If for any reason any member did not re-

ceive his report, the secretary would con-
sider it a favor if such member would noti-
fy him regarding the matter.

As there are from 400 to 500 members in
this assocation, it is a difficult matter to
keep tab on all the changes of addresses,

especially in the springtime. Therefore,

if any member did not receive a copy, it is
probably because we sent the copy to his
address as given at the convention.—G. H.
Benkendorf.

The Peerless Creamery at Muskogee,
Mich., formerly owned by Chas. Campbell
and J. P. Caulfield, is now owned by S. L.
Fiester and J. Knudsen, of Chicago. They
are in possession.

A creamery and canning company has

inized at Pensacola, Fla.

been org

A new

creamery is planned for Stockport,
Iowa.

Page 10

THE CREAMERY JOURNAL

Necessity of an Ice Cream Standard

By THE MINNESOTA DAIRY AND FOOD COMMISSIONER

In opening the discussion, it may be well
to state that the ideas advanced are based
upon my experience in enforcing the Min-
nesota ice cream law.

A. The necessity for standards covering
ice cream will be best understood by those
of us who are familiar with conditions as
they existed eight or 10 years ago before
any attempt had been made to bring it
under official food control. I will not at
this time attempt to cover in detail the
then existing conditions; it is sufficient to
state that they were deplorable.

In January 1907, the dairy and food com-
missioner of Minnesota called in consulta-
tion the manufacturers of ice cream who
could be reached within the state, for the
purpose of agreeing on what should con-
stitute a legal standard for that product;
with the result that 12 per cent butter-fat
was unanimously agreed upon as a proper
legal requirement. Chapter 124, G. L. 1907,
was then drawn, was passed by the legisla-
ture and became effective Aopril 6, 1907.
Now, this method of standardization was
not new. Insofar as the laws of Minnesota
are concerned, we had long before that
time standardized milk, cream, butter and
cheese and the courts, without excepton,
had sustained said standards whenever the
law was contested. There is not the least
doubt in my mind that the courts of the
state will decide, as in the cases referred to,
that Chapter 124 is a just and proper law
for the protection of the consumer against
deception and fraud. I am also of the
opinion that the courts will hold that ice
cream, as now manufactured, is a dairy
product and should, of necessity, be stand-
ardized.

B. It would seem that a reasonable
standard for ice cream could be found by a
decision of a majority of disinterested,
sensible, unprejudiced men familiar with
present conditions of production, as well
as the ingredients that go to make up the
finished product. They should not be in-
terested financially in its production. You
are all familiar with the present range of
standards of the various states, as well as
the decisions of the courts of some of the
states whose laws have been attacked. Both
of these subjects may or may not be used
in reaching a conclusion concerning said
standards. Assuming that a decision has
been arrived at and that a lower priced
product is demanded by some of the con-
sumers, or even desired by the manufac-
turer, we now approach the sub-standard
product, together with the accompanying
regulations as to labeling. In illustration,
ice cream containing butter-fat in the
quantity set forth by law should be labeled

“Tce Cream Manufactured by John Doe,
Portland, Maine.” If a sub-standard be
desired, it should be labeled “One-half
Standard Ice Cream. Contains ....per cent

butter-fat. Manufactured by John Doe,
Portland, Maine.” A product containing
less than one-half the standard require-

ments will be within the milk class, and
should be labeled “Iced Milk,” giving the
percentage of butter-fat, together with

name and address of the manufacturer. If
made from skimmed milk, it should be
labeled “Iced Skim-milk,” giving the name
and address of the manufacturer. It is, of
course, understood that the numerous
recipes of the cook books may be frozen
and sold under their proper names, but
may not be sold as ice cream.

C. The feasibility of the butter-fat stand-
ard should be apparent to all, for the reason
that butter-fat can always be recovered and
is more stable than the other ingredients
which go to make up the finished product;
and for the further reason that it is in use
in several other food products as the basis
of their legality.

D. There is no good reason why a harm-
less filler should not be used.

E. The filler that appears to give the
best satisfaction is gelatine. The quantity
should not exceed .5 of 1 per cent. I am
aware that there are persons who decry
standards for ice cream. Some years ago,
at a meeting of ice cream manufacturers
in Chicago, the president of the association,
addressing the members, said: “We do
not want a law that makes standards. When
you ask for 1 or 2 or 8 per cent of butter-fat
in ice cream, you are asking for an arbi-
trary standard. We are Americans; our
standard is as high as the heavens, and
whatever people want and are willing to
pay for, give them,” which is equivalent
to waving the flag’ and urging your wife’s
relations to go to Mexico, That the peo-
ple of Illinois were not in love with the
heavenly standard is evident, for they later
adopted the standard based on the per cent
of butter-fat, which proves conclusively that
they are practical as well as American.

The adoption of standards by legislative
enactment protects the consumer from de-
ception and fraud. The advocates of no
standard for ice cream are well aware of
that fact, but say these advocates: “We
will protect the public by giving them su-
perior goods, recipes from good old cook
books of other days and other methods.”
Where can these superior so called ice
creams be found? You look in vain for
them in a modern ice cream plant or eating
place. If found at all, it is in a lobster
palace on the “Great White Way,” pre-
pared by a chef and sold at a price per
service that would keep an ordinary con-
sumer’s family for a week. They tell the
public, when you ask for 1 ~er cent butter-
fat in ice cream, you are arbitrary. It fol-
lows that you are 10 times as arbitrary
when you ask for 10 per cent butter-fat.
I beg to remind the advocates of no stand-

Geo. M. Baer

C. G Heyd

Butter, Eggs and Poultry

GEO. M. BAER & CO.

Corn Exchange
National Bank, Philadelphia;
Commercial Agencies.

References:

25 South Water Street
PHILADELPHIA

July 15, 1914

ard for ice cream that all laws, and regula-
tions authorized thereunder, are of neces-
sity arbitrary. The federal food and drugs
act, as well as the pure food laws of every
state, are arbitrary and therefore insofar as
their interests are concerned, should be set
aside, Their counsel has attacked the laws
of several states which regulate the manu-
facture and sale of ice cream. Was it the
protection of the consumer or of their own
interests that supplied the underlying mo-
tive for such attacks? Their purpose is so
apparent that it should deceive no one, and
if they are satisfied with the results thus
far accomplished, the food officials, whose
duty it is to enforce the laws, have reason
to feel grateful. I am in position to state
that there is a very nice profit in the manu-
facture of ice cream containing 12 per cent
butter-fat. As a matter of fact, it is so
profitable that agricultural schools and col-
leges of the northwest are teaching the
methods of manufacture to their students,
with the result that many creameries have
taken it up as a side line and are creating
a market for a product that has approxi-
mately three times as much overrun as
creamery butter.

I am, therefore, a firm eae of a but-
ter-fat standard for ice cream and am of
the opinion that the day of heavenly stand-
ards and go-as-you-please methods is of the
past. They have been replaced by a per-
centage basis of value and laws for sani-
tary food control.

As before indicated, the most important
factor is the adoption of a standard that
will be uniform throughout the United
States. Other subjects may arise from
time to time, but they are matters of detail,
and should not be allowed to interfere with
the adoption of a satisfactory ice cream
standard.

New Method of Sterilizine Milk.

A new German invention for producing
germ-free milk, known as the “biorisator,”
is said to be in successful use at dairies in
Leipsic and Dusseldorf, and a favorable
report upon it has just been made by W.
Freund, who has investigated it on behalf
of a German association of wholesale milk
dealers, says the Scientific American.

The advantage claimed for the biorisator
process, as a substitute for the ordinary
methods of pasteurization and sterilization,
is that while it insures the destruction of
pathogenic germs, it produces no change
whatever in the chemical composition of
the milk. The latter retains all the prop-
erties of raw milk, and can be used for
cheesemaking, besides keeping much longer
than either raw or pasteurized milk.

The essential features of the process are
that the milk is poured into a pressure
chamber, where it is subjected by a pump
to a pressure of four atmospheres; it is
then conveyed by the same pressure to a
large cylindrical vessel, which it enters in
the form of a fine spray, and is, at the same
time, subjected to a temperature of 107 de-
grees Fahrenheit. From the c~linder it
passes through a cooler where its temnera-
ture is rapidly lowered to at least 50 de-
grees. From this it flows to a bottle-filling
machine. The peculiar merit of this pro-
cess appears to be that the milk is subjected
for only a brief time to the sterilizing tem-
perature while in the form of a spray. An-
other advantage is that no milk is lost by
evaporation.

The Shreveport, La., commercial club is
interesting itself—and trying to interest the
neighboring farmers—in a creamery.

jij The Mott, N. D., creamery is reported

making 100 tubs weekly.

July 15, 1914 THE CREAMERY JOURNAL
SS —————EeEoEoEeEEEoeE—e_——eeel—eeeeeeee ee

UU U EEUU ELE U UOTE LATUOTTTTENRTNNTTONTITOTOTHTTTTATTTT TET TRTETT TTT TTT

Merrell-Soule Patent on Spray Milk
Powder Process Declared Valid By Court

In the suit brought by Merrell-Soule Co. against Powdered Milk Co. of
America, a decision was rendered by the United States Court for the Western
District of New York declaring the Stauf Patent for producing Powdered Milk
by the Spray Process and owned by Merrell-Soule Co. valid and infringed.

The Court holds among other things that ‘“‘The claim contains in terms
no limitations as to the form of the devices used in practicing the process.”
In other words, this is a process patent covering the spraying of milk and is
not limited to any particular machine or device.

‘“‘The expert witness for the defendants makes reference in his deposition
to many patents granted anterior to the patent in suit in which it is claimed
that spraying a solution into air to evaporate the water content and leave the
solid in powder form is shown, but I am not satisfied that such was the fact.
While there were a number of prior processes of one kind or another show-
ing the spraying or injection of liquids into a chamber or casing, still none of
them was shown to be capable of accomplishing the result of the patent in suit.”

The Merrell-Soule Co. take this method of informing the trade that this
decision gives us the exclusive rights for manufacturing milk Powder by the
Spray Process and wish to warn all manufacturers of milk powder that this
process is the patented property of Merrell-Soule Co., and all others using it
are subject to prosecution.

During the past year while this suit was pending, we prepared ourselves
for this verdict and wish to notify all buyers and consumers of milk powder
that we are in a position to handle all orders on instant notice and are so
organized that we can give you the best of service as well as the best of quality.

A copy of this decision will be forwarded on request.

Merrell-Soule Company Syracuse, New York

Page 1]

MULL EOE ONT ETTTITTTTTTTTITTETTTTTTTTETTTTTTTTTTTTTTTTTnD

TOU eee

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THE CREAMERY JOURNAL

July 15, 1914

Wisconsin Scoring for July

ARTHUR OESTRICH, ROSENDALE, 96.16

An average score of 92.59 was placed on
the 91 tubs just scored at Madison. This
sets another high mark for butter made
during the summer months, and it is a
credit to a large number of creamerymen
and patrons as well.

There seems to be a decrease in a num-
ber of exhibits, indicating that a high acid
cream has been churned.

Nearly all of the tubs that received a
score of 94 and higher were made from
cream that was rather sweet when cooled
to churning temperature. At this season
of the year it is always a good ‘plan for
every factory operator to cool his cream
within a short time after it is delivered to
the factory.

If possible the cream should be pasteur-
ized, then cooled to 65 and a liberal amount
of starter added and the cooling continued.

If the cream is not churned the day it is
delivered, the temperature should be suf-
ficiently low to insure the correct tempera-
ture the following morning, namely, 50 to
52 degrees.

Take Proper Attitude.

Several factory men during the past
month have taken definite steps with a
view of obtainine a higher grade of cream.
In a measure they have met with success,
very largely because the manavement and
the buttermaker have wished to co-operate.
Creamerymen located in the _ territories
where all of the farmers skim the milk on
the farm must take the same stand before
all of the butter is improved. Good butter
is the only grade that sells readily.

One man remarked: “For awhile I
feared that I would lose my position on
account of the stand I am taking for qual-
ity.’ Another wrote: “I am going to suc-
ceed in getting all of the patrons to pro-
duce clean flavored cream.” The progress
was slow because in former years this fac-
tory had no standard. This is the key to
the actual situation in the state. Cream-
erymen very largely had no standard. If
they did have one it was quantity and not
quality, consequently the farmers became
careless and indifferent. They knew that
the can of cream would find a market some-
where.

The low mark in quality has been reached
and indications point toward an improve-
ment in all of the Wisconsin butter made
from cream skimmed on the farm.

Hauling Must Be Regulated.

No credit can be given to the cream haul-
ing system for the improvement that has

been brought about. In a large measure
they still continue to invade new territory
with a view of increasing the weight of the
load of cream.

It is not the intention to do away with
the cream hauler. He is a necessity where
the busy farmer cannot deliver his own
product, but he should not be permitted to
go into territory covered by the hauler
from a neighboring factory.

As a rule the appearance of the cream
hauler’s cans are not a standard for clean-
liness. Very often they become dirty in
appearance because they are not covered
while being hauled over the dusty roads.

Buttermakers Deserve Credit.

The exhibition men deserve credit for
the manner in which they handled the July
exhibit. Very few tubs were received in
an overheated condition on account of not
being properly cooled and packed for ship-
ment. Some men should exercise greater
care in the finish that is given to the lining
of the tubs and in placing the circle and
salt on top of the butter.

Butter Scores.

Below is a list of the men sending butter
to the July scoring receiving a score of 90
or above and wishing their scores pub-

lished:

Robt. ‘S: Anderson, Northland jae esate

CG. Be Andreasen; Wadysmith mer. scien eee
Camilla Anderson, Weyauwega ..

Ed. Bolstead, Deerfield .......

i. is Bolstead? wBascommenmecee:

Killian A. Burkart, Green Bay ie

Jj. L. Bierking, Beldenyille:..\2 scm ce. eee

R.. C. Cleavesstllotavan ee eee
John A. “Bethauser, (Coloma scoa-sne ceectic ane
Wm. Carl) Bagley) greta «isle rote omietcieistee ete

Wi. EF. Conways, Uroy Centers ence semeten chiens
Clarence” Mostyedy Grandony nicer eters
Chris Christensen, Rose Lawn ...............-
Michaeli Dhinnes; (Cross Plame! o...0 seen aeons
Ernest <A. (Cobb, Sim Prainte cyacpiesteteieteree eine E
Christ) Christenson samherstenl Cinasen anterior 93.16
Odin Christensen, Nelsonville ...............- 92.50
Walter Christensen, Klenvenville............... 93.00
Val _ Dressler, Louisburg oa OCaDOUaE Cot HO OO 92.00
W. Ji -Dehny Wa hiViallen aac rcmonie estou reece 93.00
H. N. De Golier, Gamibridge: erinccccimmrere ee 92.66
A. R. Darling, Coloma ee oh ee 91.82
Rudolph. Ji. Blse: Slelenwallie ai.) cetetacicter cients 95.33
Farmers’ Cry. & Supply Co., Weyauwega...... 91.16
Farmers’) (Crys) Gol, sbrescotte css sos cmeeiie cet 92.33
Farmers’ Co-op. Butter Ass’n, Tomah.......... 91.16
He EB) SGritinys Mit a elOnebimcrereteteles telstra neeietere 95.66
Grave ‘Bros:, ‘Colossi: ccs sete were ermeyeineety 93.50
R. A... Garlick. INesticore: cae cn cteisratereteteteretetere 91.83
We B. (Gerholz, ite Flore bia site eerste teieieierenetin 94.00
IW, By (Gerholz Vita Eloneby en sttsraineiercteirotetsrerier 95.00
Albert Girth ye larmiieldl geysers etm sietsatsrelsistets aries 90.00
Hugh Heiney, Whitewater Giscis. csc <ls\e)6 clsiele 95.50
Ole Hanson) vElazel iGreen cicimetistesralsteletetecte sete 91.66
Ben W. -HofackentZenday serene san eae 95.33
H. C. Jockinson, Green SAY ney ous in esters ainielnrel nae 93.00

Perfection Brand Butter Color

HIGH IN OUALITY -E

2: 3: LOW IN PRICE

PURELY VEGETABLE—COMPLIES WITH ALL PURE FOOD LAWS

Order it from your dealer or send your order to the manufacturers

Brooklyn, New York City

THE PRESERVALINE MFG. CO.,

W. O.

SAXTON & CO.

Butter and Eggs

174 Duane St.,

Ship Us and
Compare Results

NEW YORK

References: Irving National Bank, N. Y.
Farmers National Bank, Osage, Iowa.
Your Own Banker; The Creamery Journal.

- J OneEsOR! Rose Lawn. «ii.:askiee eee 95.83
H Johnson; Westby en cer enet *,. aeatevene 92.33
H. c Koenig, Plain) s.5.-... eee .-91.00
PS Kristensen, Cushing <2. eeomen -95.50
Paul Kottke, ‘Cedarburg PAO nIO oo 94.66

Max Klaff, West Salem .....
IE) W.. Kircher, Risk’ > oes
Olaf Larsen, Fennimore
H. A. Louis, London ..
Axel Larsen, Durand ..
Earl Longteau, Green Bay

ae McCoy, Seneca” ......) 2 gece eee 92.66

J.. Mathews; Brille | S.-ecjn0 eee 91.50
N. Mayenschein, Willsborol ¥: acs eeeeiee 90.16
A. C. Marks, Shennington «oid \ais Sra. venneerertets 92.16
©. Sorensen, Meriden eo: aceite eter 91.50
Joseph Merkel, West’ Bendey eee eee 92.00
W. A. Moyes, Ironton) Siocon 93.50
A: M. Newman, Black Earthy. oe eee: 92.33
H.. D. Nichols, Elkhorn ices eens 2c 94.83
Arthur Ocestrich, Rosendale .. 2 eee cle 96.16
Lauritz Olsen; West De Perensseeneeeeenere: « 94.66
Krank O’Hearn, Melrose. ace eee es 91.50
BH... Packard; JPrescottayss atta tieettes «= 92.66
P, “E=Peterson, Hersey so. eee Bee rels oc. 92.50
Hans Pederson, Warren: <icgension monet ke eas 92.66
Wouis ‘Peterson, Bondisel ie sens cetera sieiale c 94.50
Erpest Priebe, Princeton (oe oepeeeeee obec - a 93.00
D., W. Respalge; Wauptin) fesse se 4. 92.33
W.. J: Schilling, Mellenseiasmsmemennie incr « 90.66
Frank Sheperds Mit.) (Sterling essere en cies « 91.83
Jac. Schiller, Peebles emcee tala icle-« 94.66
a Schield, Fall. Creek Zone eaneenmanieeeices 91.16

J. Saurer,, ‘Clinton! (i. petite ys core 95.50
r J. Thul, Amery Wop eoeent caer cise. 92.83
W. iB Schilling, Wareugo" ee eeeeenterioe one e 91.00
W. Wallace, Alma Genter feeeed 14 et nane 94.00
Ern Pex E. Walline, (Potosigis sme merinmnsireteicicr 2 90.66
Tt. M. Werner, Waterloo fermeoeeeeeies > sic 93.00
T.. M. Warner; Waterloo sos. ceteris nie oe 93.50
dT. M.. Warner, Waterloo ems aeemeeeeine mts on 95.00
PD. F. Wallace, Alma ‘Genteneaoeemeeen een on 94.00
Wyocena Cry. Co; Wyocenaue sneer eee eben «0 91.50
H. H. Whiting,” Tohnsonmi@reckaseermerc ii sileice 96.00

The Farmers’ Creamery and Produce

Company, of Williston, N. D., has been or-
ganized with a capital of $10,000.

J. H. Sasseen.

J. H. Sasseen, of Des Moines, Iowa, re-
signed his position as state milk inspector
and is now western representative for the
PaPro Company of Lowville, N. Y., man-
ufacturers of the San Lac seal, and also
large manufacturers of common milk caps.
Mr. Sasseen has been connected with the
state department under Commissioner Bar-
ney for five years, most of that time being
city milk inspector for Des Moines in addi-
tion to his state duties. He, perhaps, is
directly responsible for the organization of
the Iowa Retail Milk Dealers’ Association,
and has been very active in lending the of-
ficers valuable assistance from time to time.
His headquarters will be in Des Moines as
heretofore. We congratulate Mr, Sasseen
on his connection with a firm like the
PaPro Company, and they, too, are to be
congratulated on securing a man like Mr,
Sasseen,

July 15, 1914

THE CREAMERY JOURNAL

20). (Ve 0 22 ee

TUCO EEC EEOOUEEOO ECOL ELOO ECO CCC LUC OULU

A
Square

Deal

FATS what
* we believe in
and. that’s what
you will get if you
ship us your butter.

You will profit by
giving us a chance in a
business way to prove
our assertions.

Try us and see for
yourself.

The Fox River
Butter Co.

TTT eee

The House of Quality
and a Square Deal

CHICAGO NEW. YORK
1533 Michigan Ave. 78 Hudson St.

Sam Haugdabl, St. Peter, Minn.,
Western Representative

COC

TUTTE

SUT

Ice Cream Making.

To the Editor: I want to ask if you can recom-
mend to me a good practical guide to ice cream mak-
ing. I have had several little difficulties of late,
which I want to eliminate. JI am having trouble in
keeping ice cream in a good, hard condition, I
thought you might know some book or books which

thoroughly dealt with the subject.—C. A. H., Mich-

lgan,

The difficulties which Mr. Head has ex-
perienced are likely due to the fact that
the ice cream is not properly packed after
it has been frozen. The ice cream should
be frozen to a temperature of about 36 de-
grees F. In accordance with our exper-
ience, that has been very satisfactory. After
it has been frozen it should be transferred
to the packing cans immediately, and these
cans should be packed in ice and salt.
From 5 to 10 per cent of salt should be
used in packing. If the ice cream con-
tainers are kept in a packing tank, then the
brine should be drained off twice a day.
This is usually done in the morning and
in the evening. The ice and salt should be
thoroughly packed around the containers,
with three or four inches of ice and salt
over the containers. If it is packed and
kept packed in this way there will not be
very much difficulty in reference to the ice
cream becoming coarse.

Some of the ice cream manufacturers ship
cream which has not been thoroughly hard-
ened. This is certainly a very unwise policy
to adopt, as such cream will never be in a
suitable condition to be served as it is very
seldom that the retail dealer has the time
or facilities for hardening ice cream which
is soft when received.

We would suggest that Mr. Head use
some filler. Gelatine may be very satisfac-
tory if it is of good quality, but it has been
our experience that if gelatine is not of very
highest quality it will greatly increase the
germ content of the cream. Commercial
fillers and gum tragacanth are also used by
this department to advantage.

Our bulletins on ice cream making are
out of print with the exception of one on
lacto, which we are mailing to Mr. Head’s
address. We would also suggest that Mr.
Head write to the Vermont Experiment
Station, Burlington, Vt., and ask them for
a copy of their bulletin No. 155. There is
not very much literature available on ice
cream making. He should write for the
book entitled “Ice Cream and Cakes” which
is published by Chas. Scribner’s Sons, New
York City, and also for “Miller’s Standard
Recipes for Ice Cream Makers,” published
by Laird & Lee, of Chicago.—M. Mor-
tensen.

We can furnish “Ice Cream and Cakes”
for $2 and Miller’s Standard Recipes for Ice
Cream Makers” for $1.50.

| TT OU CC

Want Clearings ©

| CUM TTT CCC EEOC CCL

Beinn

WANTED—Information regarding good creamery
for sale. Send description and price. Northwestern
3usiness Agency, Minneapolis, Minn.

NEW INVENTION for separating cream. Cen-
trifugal Liquid-Separator. U. S. Patents for sale.
Never been offered before. Address Mrs. Hannah
Edlund, 117 Lockwood St., Providence, R. I.

POSITION WANTED—By a competent butter-
maker and ice-cream-maker with seven years’ ex-
perience in Denmark and Germany; can handle
machinery, understands pasteurization, starter-making,
testing, control of moisture and over-run; country
town preferred; please state wages and particulars
is first letter. Address Arthur Mortisen, Castana,
owa,

Lacti

S
C

Ferment

PRODUCES

BUTTER
of Quality

Cheese Culture for
you to use.

Scores on Butter

A Satisfied Customer

Milwaukee,
Wis.

TITTLE LTTE TTT TTT EOE ECDC OOOO C COCO C OCCU COCCI CUCL

Therefore the Butter and

Score

G. Stussi, Manchester, Iowa....97.50
H. H. Whiting, Cedarburg, Wis., 97.00
F, V. Merryfield, Troy Center... .96.33
Nichols, Elkhorn, Wis:.....- 96.33

Scores on Cheese

Score

H. A. Kalk, Sheboygan Falls...98.75
A. C. Worth, Appleton, Wis..... 98.50
Je Van Epps) Bnemont-..-.--.---. 98.00
A. F. Peterson, Appleton.......96.50

“T received the highest of

all scores, 98 points, at Iowa
State Fair, because I used
Chr. Hansen’s ‘Lactic Fer-
ment. And I don’t think
there is any better made
than Chr, Hansen’s Culture.

B. Olds, Sumner, Iowa.”

Chr.Hansen’s
Laboratory

Little Falls,
N. Y.

TUTTE EEE

SUT

Chr. Hansen’

lil

win

TOUTE CEE EEE

SUV 0 UAE eee

Page 14 THE CREAMERY JOURNAL July 15, 1914

MBH

tributer; the butter interests; the cheese industry;
the ice cream factory; the machinery factories that
turn out various devices used directly by the dairy
industries; farm and barn equipment; plants turn-
ing out tools and implements for dairy farms and
barns exclusively, and then, the many manifold in-
terests that the dairy cow assists in supporting.
Think of the thousands and thousands of men, wo-
men and children, dependent on dear, gentle old
bossy, and then you can begin to realize the value
of an institution lke the National Dairy Show, to

THE

“ “£ &© «

CREAMERY

The National

Creamery

Magazine

Published semi-monthly—on the Ist and 15th—at 407-409-411
Commercial Street, Waterloo, Iowa, by

FRED L. KIMBALL COMPANY act as a clearing house for everything in the dairy

John Andrews, President Hugh G. Van Pelt, Vice-President line, and to stimulate increased interest in the cow
E. R. Shoemaker, Secretary and Treasurer 3 F F z
a that these thousands may live and have their being,
DEVOTED On Pe ee INTERESTS and that the whole human family may thrive upon
: the universal staple—milk. No matter what branch

E. R. SHormaKER - - - - Editor of the dairy industry you may be attached to, the

E. T. Sapien = - = Associate Editor National Dairy Show has something of value to you

Subscription Price: In the United States, Mexico, Cuba, and im your line.

American Possessions, $1.00 per year. In Canada, $1.25 per year. In

all other countries in the Postal Union, $2.00 per year. eb
Correspondence relating to buttermaking, creamery management,

creamery machinery, shipping, the commission trade, exporting, re- Every buttermaker would be glad to have more

frigeration and all subjects pertaining to the handling of dairy products 200d patrons like Bill Jones or John Smith They
in a wholesale way is cordially invited, and the co-operation of cream- Sats : : F
ery owners, eeeretarics, ae commission merchants aoe other don’t bring the most milk or cream to the creamery,
thinkers is earnestly desire €ar, concise, we written articles are ‘ s D
especially welcome; and communications, views, news items, clippings, but they never complain, they are business men and
or any information likely to interest the trade will be thankfully re- they are boosters for the creamery. They are the
ceive ec 5
Advertisements. Rates made known on application. Changes of ideal patrons. Is hasn't been more than three
adverisements should ie seu in before pe ath and 20th of ae waar years ago since they were among the “knockers
- t t = 5 5
paca aie a a aa in the community and were the means of making a
_ Subscriptions. Subscribers wishing change of address will please good buttermaker lose his job. What a difference!
give a es aval me ‘a Sabie ae oie et ee And why? They were given a different viewpoint
Entered as second-class matter November ? Recis e postoihce : x : .
at Waterloo, Iowa, under the Act of March 3, 1879. of things by a good dairy paper for which an agent
got them to subscribe. They said they didn’t need
WATERLOGMIOWA, JULY, 15 j19I4 the paper to tell them how to farm, but they liked
the premium. They got to reading—they were con.
COMING CONVENTIONS. : verted, They are good patrons now because they
aes State re and a Maker es understand. Buttermakers! If you can get your
hon spuual COM Cn ee Oe eames patrons interested in a good farm paper you will be
of meeting not decided. James Rasmussen, secretary, ; 3
R. F. D. 2, Albert Lea, Minn. doing a great thing for the future of your creamery.
National ‘Creamery Buttermakers’ Association—An- ob
nual convention, Mason City Iowa, between March 1 and
12, 1915. Exact dates to ‘be announced. M. H. Meyer, It’s a mighty hard proposition to tell some
secretary, 1011 W. Washington Ave. Madison, Wis. farmers that their milk is dirty and convince them
California Creamery Operators’ Association—Modes- 1 rae Bree et £ iy |
to, November 5th, 6th and 7th. A. P. Ferguson, Turlock, that it is true. BUt when you run some OF 1 Laronea
secretary. a sediment tester right before their eyes they haven't
Ninth National Dairy Show—International Amphi- much to say except—‘‘how the dickens did that get
Union Stock Yards, Chicago, October 22d to 31st 3 39 e
eae: OW e ChMeeenaecr: 810 Each in there: The farmer who sees the test made
inclusive. ‘ ae C ald = Lig x! 5 . 3 . °
Chicago , e 8 : takes the dirty disc home and shows his wife. She,
Minnesota State Fair—Hamline, September 7th to too, “can’t understand it,’ and soon she has her
12th. J.'C. Simpson, secretary, Hamline. Andrew French, hubby convinced that the milk dealer put up a job
UG Soa Dairy een. 2) Ende ee on him. ‘There was dirt in that blamed machine.
aul.
Iowa Dairy Cattle Congress—Waterloo, October 12th They are always inventin’ somethin’ to beat us poor
to 18th. Hugh G. Van Pelt, manager, Waterloo, Iowa. farmers out of our milk.” Then the infuriated wife
Iowa State Dairy Association—Waterloo, October goes to the buttermaker herself and tells him what
pe ane tee Pu J. Be, Lowa aie on she thinks—but this is only one of the difficulties
entra airy ates butter 'Contest—Mason ity, es =
Iowa, August 17th to 21st. Buttermakers’ day, August experienced whenever anything is produced that
20th. Chas. H. Barber, secretary, Mason City, Iowa. throws the average farmer out of the groove he is
Iowa State Fair—Des Moines, August 26th to Sep- used to traveling in. Use the sediment tester.
tember 4th. A. R. Corey, secretary; W. B. Barney, super-
intendent Dairy Exhibits, State Capitol Bldg., Des Moines. ob
ooo ee This year there is to be a Women’s Club Day
Just let your thoughts ramble along the never at the National Dairy Show. Possibly the sight of
ending business enterprises based on the dairy cow a real cow and a demonstration of how milk and
and the number of people drawing their daily butter are produced and handled will cause them to
= bread from this mother of men. The milkers and put up their “hammer” against the imaginary high
= other farm workmen; the creamery; the milk dis- price.

va
i

BONN

being a by-product,

July 15, 1914

Why Does Your Neighbor

THE CREAMERY JOURNAL

Get More Money for Butter than You?

Inquire and you'll find that the most successful dairymen use

Dandelion Brand Butter Color

It makes butter bring the top price.

We guarantee that Dandelion Brand Butter Col-
or is PURELY VEGETABLE and that it meets the

STATE AND NATIONAL.

DandelionBrand é

The co/or with —s ;

Butter-milk.

Statistics show that there has been a de-
cided increase in the demand for and con-
sumption of butter-milk during the past
two years, due to the spreading knowledge
of its value as a food product. Butter-milk,
necessarily is subject
tO many variations in its composition and
to many abuses in its handling and distribu-
tion. The variations met with in the com-
position of butter-milk render it impossible
to establish any fixed chemical standards
for the product. Hence, there has been no
attempt made, either by state or municipal

authorities, to establish regulations con-
trolling butter-milk.
Many complaints of butter-milk have

been made by chemists in several of our
large cities during the past year. Investiga-
tion of these complaints has revealed the
fact that much sour pasteurized milk, sour
skim-milk, whey and even watered butter-
milk were being sold as butter-milk, and
that the system of conducting the butter-
milk business permitted the occurrence of
many abuses in the industry. Departmental
regulation of this industry thus appears to
be rendered very necessary. In endeavor-
ing to establish such regulations, the city
chemist of Milwaukee, for instance, has be-
gun an investigation of the butter-milk that
was being sold in the Milwaukee markets
during the summer months, for the purpose
of recommending standards for the product.
This investigation has not been carried
along far enough, however, to permit of
such recommendations, but it will be con-
tinued during 1914 and until the desired in-
formation ‘3 obtained.

There is talk of a cheese factory for
Howe, Okla.

WELLS & RICHARDSON CO.

Burlington, Vermont

Manufacturers of Dandelion Brand Butter Color

The Langdon, N. D., creamery has again
opened for business. The prospects are very
bright for a successful year.

The creamery at Culdesac, Idaho, has
again opened and will manufacture butter,
cheese and ice cream.

FULL REQUIREMENTS OF ALL FOOD LAWS, —

Butter r Color

the 8olden shade

A stock company has built and equipped
with the necessary machinery a creamery
at Virden, Ill, and put the same in opera-
tion recently.

The new creamery at Spearfish, S. D., is
now in operation.

Gust Kruempel Dead.
On July 9th occurred the death of Gust

Kruempel, the well known North Dakota
buttermaker. He was at La Moure for a
number of years, while there winning many
first prizes and leading the dairy industry

in that community. Recently he moved
to New Rockford, N. D., and started the
creamery there. His sudden death will be
a material loss to the dairy and creamery

business of North Dakota.

Page 16

THE CREAMERY JOURNAL

July 15, 1914

The Value of an Attractive Package

PARTICULARLY IN THE CREAMERY BUSINESS

Anyone glancing over the current issues
of the many publications carrying consid-
erable advertising will note at once that
today merchandise that is packaged is the
real seller. The public is educated and
being so more daily to demand articles of
use that are placed in the hands of the
dealer in neat and attractive packages or
containers. Tooth brushes—special pack-
aged chewing gum, toilet preparations, un-
limited food products and many other arti-
cles are known by the package they are
sold in. It gives them a distinctive value
that makes them known and adds a spe-
cial value to the producer. Only in recent
years has the dairy trade taken any real
action in the line of packages or containers
for their products. The old milk can and
dipper no longer find a place among the
modern ways of delivery. One may look
back only a few months and find that not
a package of practical construction was
manufactured suitable for the delivery of
cottage cheese—very few dairies found a
market for this by-product. Thus tons of
whey found the sewer or pig pen its rest-
ing place. The housewife never bought the
hand-made balls of cheese because the
method of delivery was not as she had been
recently educated to receive her other dairy
products. This condition was soon caught
upon by some manufacturers of one-time-
use containers that began a campaign of
education among the dairymen showing
how cottage as well as other cheese prod-
ucts could be made big sellers and big

profit makers if placed in a package that
would appeal to the housewife and the trade

in general. That campaign was successful.
It meant that most every large dairy in all
the large cities sold what once was a non-
profit producer at a handsome profit and
at the same time received or made an ad-
vertising value in their business that could
not otherwise have been attained. Soon
hundreds of smaller dairies in the smaller
towns adopted the method and cottage
cheese became a popular seller and a house-
hold requisite.

Neat, attractive packages play an impor-
tant part in any dairyman’s business. If
the package is right and the product that
is sold in it has merit, no amount of com-
petition in any community can stop the
sale. The package, if it be individual in
appearance, stands alone in its field, will

be the means of the product being sold to

a class of people that otherwise could
never be reached. Dealers have been
known to extend their sales to people they
never hoped to sell.

Display value means much in store sales.
The fact that dairy products are dairy prod-
ucts is about as far as the fellow who is
asleep is concerned. But the fact that dairy
products neatly packaged sell at a greater
profit is an item of importance to a fellow
who wishes to increase his business and
succeed.

Anything neatly displayed, either in a
store window, on the shelf, or placed in a
customer’s hands is bound to mean a re-
peated call for the same product, is sure
to advertise itself in any community.

The value of a container that carries a
neat printed label will readil-- be seen in

J ohn J. MacDonald

Butter, Eggs, Poultry

Fancy Creamery a Specialty

13 South Water Street
PHILADELPHIA

COMMISSION MERCHANT

43 Years’ Experience

References: Corn Exchange National Bank, Philadelphia; A. H. Barber & Co., Chicago; Bradstreet’s
and Dun’s Mercantile Agencies; Creamery Journal.

Edward I. Western
Ewdl- ARMSTRONG & SWIFT

wilt, Mgr. pleeieteneniclevatien<.— yi Atuatllee Mathie ster oe Repre-
Butter Depart- sentative,
ment. For Butter, Eggs and Cheese F. AL

321 GREENWICH STREET, NEW YORK i

Stephen Cold Storage Warehouse, Cuba, New York J nton,
Underhill REFERENCES: Chatham & Phenix Natl. Bank. Broadway Trust Co.,N.Y. Mercantile agencies. Iowa

Established 1865

Beam, Turner Co.,

Philadelphia,

Pennsylvania

Butter, Cheese, Eggs, Poultry

Ask The Creamery Journal.

GEO. M. RITTENHOUSE

SAMUEL BINGAMAN

JUAN A. BABCOCK

GEO. M. RITTENHOUSE & CO.

154 Reade Street, NEW YORK

BUTTER AND EGGS

REFERENCES—lImporters and Traders National Bank; New York National Exchange Bank; All Commer-

cial Agencies,

and The Creamery Journal.

the following, which was not only tried in
one city successfully but in many. A dairy-
man made more cheese and _ butter-milk
than could be sold to his trade, through
his everyday wagon delivery. Some means
had to be found for the sale of this sur-
plus, so he selected a package and had his
advertisement printed on the container. He
appealed to the grocerymen in his town
to sell these two products to their custom-

ers. He figured his price so he made a
profit, but allowed the grocer a greater
profit. As a result he unloaded a greater

euantity each day and placed in the hands
of many a purchaser a package of his goods
that otherwise would never have been sold
had he waited for his drivers to sell it.
Soon he felt a gradual increase in his gen-
eral sales, and investigation showed that
those who purchased his packaged product
at the grocery counter were ordering his
milk and cream—having his wagon stop
daily with his entire line of products.

The neat, attractive package properly la-
beled or printed, accounted for the increase,
It was his silent advertising agent—on the
job every minute.

In selecting something to carry your
products never be influenced by the novelty
of it. Be sure of practicability and that
you will carry on your newly adopted meth-
od in spite of many small obstacles that
may present themselves by or through your
competitors. If your package is a good
one and your competitor wished he had
adopted it first, he will begin to “knock.”
That’s a boost, and you can rest assured
you're on the right track.

A large manufacturing concern in the
east making wood fiber one-time-use con-
tainers have been enabled to increase the
use of their ideal package through offering
the services of their business building de-
partment—that is, a department that offers
suggestions to the users of their goods,
ofttimes laying out an advertising cam-
naign and managing the intricate details
for their customers. This concern is not
only interested in the sale of their own
goods but takes an interest and active part
in the sale of the foods that are put up in
their packages. In this way the manufac-
turer of the container, the producer of the
food, the retail man and the customer all
become acquainted, and large and profitable
sales result. The manager of this large
concern says: “We conduct our business

in as near a scientific manner as our under-—

standing permits, believing that business is
a demand on man for his ceaseless activity.”

The Medford, Ore., creamery has been
sold by Mrs. W. A. Chappell to A. A.
Moody of Ashland. Mr. Moody was for-
oe in the creamery business at Troy,
IN: Ye

The new directory, issued by the dairy
and food commissioner, shows 577 cream-
eries and cheese factories in Ohio! Swiss
cheese is made in 63 factories.

Seventy-five farmers have
$100 each for the building of a modern
creamery, pasteurized milk and ice cream
factory at Brookfield, Mo.

subscribed

by Kleeman
is now in operation at Odessa,

A new creamery, owned
Brothers,
Wash.

Modern Buttermaking and Dairy
Arithmetic (regular price $1.50)
and The Creamery Journal one
year, both for $2.00.

Se DORA R a! of -

eS oy ee

July 15, 1914

Minnesota Educational Butter Scoring

JUNE CONTEST LARGE

There were 283 tubs of butter and 13
entries of cheese in the June educational
contest. The quality of both butter and
cheese showed some improvement over the
entries of the first contest, which is only
reasonable. The season has now advanced
so that the feed and weather conditions are
more favorable for the production of high
grade butter and cheese. The most common
defect in the butter was metallic and stale
flavors. There are a number of causes for
this metallic flavor. It is believed that
over-ripe starters or too high acidity in the
cream is one of the most common causes.
Hauling cream in cans that are not pro-
tected from being heated in transit, also,
appears to have some effect on the quality
of cream, and often causes a peculiar metal-
lic taste.

The workmanship of the butter showed
up better than in the former month. There
were less entries which showed up with a
leaky, spongy body, which is, of course,
always the case as the season advances.
The color of the butter in this lot was uni-
formly good. There were, however, some
decidedly mottled butter, and a few over-
salted entries. High gritty salt is very ob-
jectionable, and I trust that the butter-
makers will see the folly of attempting to
sell salt at butter prices. The consumer ob-
jects very strenuously to butter that is so
highly salted that it is gritty. The appear-
ance of the packages, as usual, was very
good, which shows that the buttermakers
are putting forth extra effort in order to
have their butter show up well in the con-
test.

Prize Winners.

First District.

Score
eb. Jensen, Wabasso—c.......cs0.cccceececces 94%
feet Danheim, Nicollet—c.......0....06000cjnueve 94y%
Fred W. Dehn, New Ulm—m.................. 94%
Second District.
eter Kvale, Emmons—m.........5.c.cececceee 95%
Ernest F. Johnson, Freeborn—c............... 93%
Third District.
mati. Olson, Litchfield—m......0000.00.0 006 95
Peels Locker, Arlingfon—c.....02..00c0ses ens 9334
Fourth District.
Ben wers,) BroOten—cC... nis cs eiiesimeswcrrccs 94%
Fifth District.
He, Dennison, Beltrami—c..............0.00 93
Sixth District.
Bae. Wahlstrom, Grandy—m.........-c0.-.00% 93%
John R. Blomquist, North Branch—m.......... 93%
poten Carlson, Cromwell—c..........0.ceeeevn 92%
First District.
Score
Beep arsous. DLaverSe— ee. ciccics cae cccea co's si 94
meemerecht, St, Clair—mi ives. <vscnce Geuwaces 93
Oe H. Gronseth, Waterville—m..........:..... 92%
Semee, Stager, Luverne—c...ccceaeccecccnccces 91
i> B. Jensen, Wabasso—c..........:.2c000005 94%
Aaron Domes, LeSueur Center—c.............. 90%
Smee, Elagen, Jackson—e.. oo... eee cess ccces 91%
M. J. Renner, Springfield—m... .92
A. H. Danheim, Nicollet—c... 944%
Oscar N. Johnson, Comfrey—c................. 9234
i. EB. Jepperson, Garden City—c............. 9354
ms D; Sorenson, Sherburne—c.........00.000- 91%
Briest Johnson, Lafayette—m.............00. 93%
MeiaeAshieson, St. Peter—c.........e00ccesess 92%
Site. Pettis, Rapidan—m........0..e..ceer8es 92
Seren oKniudson, Kiester—m......:0...0--s005 92%
eeul. Peters, Mountain Lake—c..........0.00- 91
Baecmlchnbers Jr. Hills—c...i..00he eee sees 91
Harry_ Lundgren, Lafayette—m A Ea Rate RODE 91
Roy Erickson, Pemberton—c............-....- 91%
meeGeo. Nelson, St. James—c.........00cs0000 93%
fumes schons, Mankato—m.........0..000ee00 93%
M. A. Nelson, Lake Benton—c...............+. 9
Seewmiianson, Wake (Crystal—c.......0s0. cere. 93%
fae.) Sorenson, Courtland—c.........5...00.. 923%4
eek, Rausch, Mapleton—m..........-0c-00.. 91
Sem Renaux, Kilkenny—c..........00cceceeee 92%
August Swensen, Eagle Lake—m.............. 92
Bametisen, Darftir—c......cccccccceccucesccens 92%
Fred W hire Wew Wlti—m..5 is sae sew anes 94%
Christ Christianson, New Ulm—c.............. 92%
muemte 'Clifgard, Ivanhoe—c.........:0cesssecce 91
d. Peterson, Waterville—c............... 91%
A. J. Ruttum, Hendricks—c.......... 20.0000, 9214

THE CREAMERY JOURNAL Page 17
220
= W.I. YOUNG W. B. YOUNG =
= ESTABLISHED 1864 =
- W.I. Young & Co. -

Te OPA oleereble Seda t0hig, oc!s) a) avevarsvote, o\eisre'e.e 0918 exe 91 = =

D W. Pek \iiabaleloviehs9 ig ote Gentine creme: 90% = Wholesale Dealers in =

Thomas) AalidyWAlOha—C. ence cow es ct nee oad were 93% = =

James Larson, Bsicelyn Se ain inte nerecei al atalehs (aetora aa 90% = Butter Cheese and Eggs =

A. EB. Call, Nicollet—c ser NOME eto pb et oe 92% = ’ =

Dt CM TA Ke ING PESTO ——Cs/ereieiriccie ce sells aces diese 86 = =

Alex Johnson, New Ulm—m (comp)........... 94 = 149 Reade St., New York =

Senius Nelson, New Prague—-m (comp.)....... 94% = =

tea 6 Bscond District. = WRITE US =

. H. Jensen, AVG GTOVC—tllie.cip.cierr ure se eae 92) = me . ; =

C. A. Hogaas, New Richland—c... ........... 92%, = Refer by permission to Irving National Bank, =

Sam Nelson, Twin Lakes—m..............000% 93 = N. Y.; Fidelity Trust Co., N. Y.; Dun’s =

Charles Wobbroch, Medford—m............... 93% = and Bradstreet’s Agencies. =

7 ~ 1 4 > 7 I =, =
ere acute poe Vauey- omer oy 107A STE EACE CEC eee

Ferd Jacobson, Ellendale—m................... 92

eer ree pense SE oi Ce Oe On ate

ens ensen, Wi COliden Cp dareneveke wivvere,exriosteislehe exeyeieyiens 91% B & B ll (

N Sivenines iGlenville—c... ise. sccs oreo e 93 owman u O.

Hilmer P. Hanson, Hartland—c................
FF. A. Hendricks, Albert Lea—m.............
Louis Torgerson, Rushford—c................-
Peter ivaley bmi OnS— titers cranes accisye ss ore! ee rnveve wien
Harvey Anderson, Clinton Falls—m ?

Bert Sorenson, Owatonna—m.............0000%

L. A, Larson, Blooming Prairie—m.............
MOSEP MY MB LEV Ae UVVINONA—C sic,.cisie(e)s sche no)s'r ec hie) e ee.0 92
W. C. Christianson, Cannon Falls—m.......... 90%
M. P. Mortenson, Albert Lea—m (comp.)...... 93%
R. P. Christensen, West Concord—c........... 923%
H. J. Rosenau, Meriden—m.................-- 93
PdweAnderson,m lay wand—imle ase 's ccs nels ie sates 93
Alfred Camp, Owatonna—m..................- 94
Alfred V. Ahrentzen, Faribault—c............. 92
Te Wine brmeltin brat t——t1i', Sievate leis) cere cute) crevelsrens eves 93%
O. P. Jensen, Blooming I’rairie—m............ 92%
Edi prharisens Wrandmingo—er .uciciccncenescae ene 90
AS Ji Relber) 2 Witoka— mis oot. 2s 0ece cc eiei ee eas 91y%
BE apblemelearsen ea) oiti——G spvirste s sleyein chal stevs sfeveiepaysiele 92
Be Bamelampel ROCMeESter——Cae eee) cies wi civic» ele cavers 921%
Geo. Deeg, Owatonna—m...............20000e 93%
John F. Helmes, New Richland—m........... 93%
EPO otembancy wey slan—msee)aecisis scirins «hej 92
Aerie Neier BD tittae OtiCd Ce) crelelnia late. 10 0) eye + rials ele lers 91%
Francis Flannagan, Witoka—c................. 921%
Team Ori tra ae Via eC aietseisce ernsaichcfiney suey esl vous <rairalle 91
Theowesund ea Dalkeota——miii feces. senso, +, saci s)sieie, oe: -uete 91
J. H. Wartenberg, Claremont—m.............-. 92%
G. A. Truman, Skyberg—c.......... 91%
H. L. Hanson, Alden, R. No. 1—m... vee OL
N. C. Erickson, Grand Meadow—m...........-. 913%4
John Christianson, Northfield—m............... 92
Ernest F. Johnson, Freeborn—c............... 93%
Frank J. Wolesky, Waseca—m................ 92%
A. D. Fischer, Owatonna—m................00- 91y%
W. F. Polikowsky, Plainview—c...............- 92%
Henry) Sprenger Alden—crn.i.. cece eerie 91%
A Andersons, (OtiSCO—m0l oie. is spe cia e sie wersie a cin 92%
Gust Knudson, Armstrong—m................- 923%4
EdywanUirings: Webster—m- 6. cee te ne ee 91%
E. J. Sinclair, Smith Mills—m................. 92%

(Continued on page 20.)

CASH BUYERS—RECEIVERS
All Grades

Butter, Eggs, Dressed Poultry |
136 W. Lake St., CHICAGO

Zenith Butter & Ess Co. &

Harrison and Greenwich Sts., New York
Receivers and Distributers

Give superior service and real results. That

covers it, consign or write. Refer to your
bank, Creamery Journal or

——I
| our shippers. \A*
S a eee

Jacob F. Miller Established 1864

BICKEL & MILLER

PHILADELPHIA EGG HOUSE

EGGS, BUTTER AND POULTRY
Butter and Eggs in Car Lots or Less
322 So. Front St. PHILADELPHIA, PA.

References: Irving Nat’l Bank: Southwestern Nat.
Bank; Dun and Bradstreet Correspondence solicited.

We want to do business with you

Smith’s

Computer

and

The Creamery Journal

both one year, for

$2.75

Regular price, $3.50.

Page 18

THE CREAMERY JOURNAL

$300,000 to Protect Dairy Products

NEW STEEL REFRIGERATOR CARS

Every day the Pennsylvania Railroad
hauls more than 265,000 quarts of milk and
cream into Philadelphia, Brooklyn, Balti-
more and Jersey City—an increase of 42,000
quarts a day over a year ago.

Transporting milk so that it reaches the
consumer in the best possible condition is
doubtless one of the principal reasons for
this large increase in the company’s milk
traffic; certainly it constitutes an invaluable
public service which the railroad performs.

The Pennsylvania Railroad has_ spent
$300,000 for 36 refrigerator cars that are
considered the most complete and practical
cars ever constructed in this country for
handling milk shipments. They are ll-
steel.

Maximum protection against contamina-
tion of milk is provided in the method of
refrigeration used in the cars. Brine tanks
in each end of the car hold a mixture of
salt and ice; they radiate sufficient cold air
to maintain a temperature of about 40 de-
grees, which is considered ideal for the pro-
tection of milk. The refrigeration is abso-
lutely dry. Each of the cars has a capacity
of 12,000 quarts.

Prior to November 1, 1911, when the
Pennsylvania Railroad established the office
of milk agent, the company hauled no milk
to Philadelphia from points north or west
of Harrisburg, and no shipments of milk

from any points on the railroad were made
into New York and Brooklyn.

In the past two and a half years promi-
nent milk dealers of New York, Brooklyn
and Philadelphia, co-operating with the
railroad, have located milk shipping plants
at 53 stations in the dairy sections of north-
western Pennsylvania, New York and the
Delaware-Maryland Peninsula. These
plants, which involve an investment on the
part of milk dealers of approximately $453,-
000, are fitted with the most improved ma-
chinery for pasteurizing, cooling and pre-
paring milk for the city markets.

The new refrigerator cars are now being
operated in the Pennsylvania’s long-haul
service from points in northwestern New
York and Pennsylvania to Philadelphia,
New York and Brooklyn.

By means of its tunnels under the Hud-
son and East rivers, the Pennsylvania Rail-
road is the only line that has an all-rail milk
service to Brooklyn. On its fast milk
trains, milk drawn from cows one morning
on farms in northwestern New York and
Pennsylvania is landed in Philadelphia,
Jersey ‘City and Brooklyn in time to be used
on the breakfast tables the following morn-
ing, after having been transported at a
temperature which scientific research has
proved to keep milk in the best possible
condition.

The Last Word in Transporting Milk

This solid steel car has its own refrigeration plant.

The interior is dry and cool.

No ice comes in contact

with milk cans or bottles.

New Advertising Man in
Kansas

Recently, in this paper, mention was
made of the resignation of Secretary F. D.
Coburn of Kansas and the appointment of
his successor in the person of J. C. Mohler,
who has been closely associated with and
the chief assistant of Mr. Coburn during
his long term of office. They call Mr.
Mohler “Jake.” He probably wouldn’t
answer if he were addressed as “Mr.
Mohler.” Think a minute on this name
Jake. Is there a farmer in the state who,
when he happened to have business. in
“Topeky,” would hesitate for 10 seconds
about walking into the office of his agri-
cultural department when he knew that the
man in charge was named Jake Mohler, and
wore the name every day without apology
or attempt at its ornamentation? We rather
guess not. Chances are that in less than
five seconds the farmer, if he be an old-
timer, would be inside the door greeting
Jake and telling him how he first got ac-

quainted with his father, Martin Mohler,
who was a powerful man in the state back
in the early days.

And don’t eain the erroneous impression,
because his friends, from the governor on
through the list to the small children of

plain citizens, know him familiarly as Jake,
that Mr. Mohler lacks any of the qualifica-
tions that would assist in maintaining the
dignity of the office to which he has been
elected. In this long list of friends are in-
cluded men of national reputation in poli-
tics, literature and the science of agricul-
ture. He has traveled extensively and
knows something of the conditions on the
other side of the Atlantic, and the very
natural result is that he better appreciates
the greatness and the possibilities of his
own state. He is married, his charming
wife being the daughter of Dr. J. C. Mc-
Clintock, of Topeka, the other members
of his family consisting of two lively
young sons.

Perhaps modesty may be mentioned as
one of Mr. Mohler’s dominating character-
istics, as our request for information upon
which to base this sketch brought us a
bulky half-dozen line reply, stating that he
had no record, but hoped to make one for
himself by producing results in his en-
larged field of activity. We are, therefore,
indebted to a good friend for the following
sketch of Mr. Mohler’s career:

“The work of 22 years was rewarded
when Jacob C. Mohler was by acclamation
chosen secretary of the Kansas State Board
of Agriculture to succeed F. D. Coburn,
effective July 1, 1914. His father, Martin

July 15, 1914

was insulated with

Water-Proof

Lith Insulation

It is guaranteed absolutely. The extra effi-
ciency that it will give your refrigerator
walls will reduce your refrigerating expcnse fully
60 per cent. Preparedin large sheets 18x48 inches.
This is twice the size of ordinary insulation, there-
fore it leaves only half the number of joints or cracks
for possible air leaks. Write for big Free Book—
“Insulation for Cold Temperatures.’’ Also learn about

Union Cork Board

—the insulating material made of pure cork granules
and asphaltum. Contains most pure cork of any insu-
lating material—14 lbs. pure cork to every square
foot one inch in thickness, Write for Free Book.

Union Fibre Co.
105 Union St., Winona, Minn.

Mohler, was secretary of the board for six
years immediately preceding Mr. Coburn’s
term, and it is a unique circumstance that
at the self-same hour, 20 years later, the
son should succeed his father. It was amid
the hardships of early frontier pioneering
that the new secretary of agriculture was
born, on the broad plains of Osborne
county, Kansas, April 7, 1875. Vague rec-
ollections of Indians and roaming buffalo
are his.

“THis father, one of the first to grow al-
falfa and to believe that dairying would pay
in western Kansas, brought the son up as
a real farmer boy, and the youngster was
taught to milk his share of the herd of 36
cows and to follow a 16-inch walking plow
and turn his three acres a day. Mr. Mohler
received his first schooling in the little,
weather-beaten country school house which

—

July 15, 1914

THE CREAMERY JOURNAL

stood on one corner of his father’s farm.
When the family came to Topeka, he en-
tered the public schools, and was finally a
student at Washburn college.

“Mr. Mohler became a clerk in the office
of the Board of Agriculture 18 months be-
fore Mr. Coburn was made secretary. His
22 years of close association with the agri-
cultural affairs of the state, his keen obser-
vation and a determination to master the

best agricultural thought of the day have
made him well informed in up-to-date agri-
cultural practices and affairs. No small
part of his training has been the owning
and managing, aside from his other duties,
of a 50-acre alfalfa farm near Topeka. Here
he has grown four and five cuttings a
season of the highest grade, specially cured
alfalfa, and sold and shipped it at big profit
to dairymen far away in the heart of Ohio.

“Mr. Mohler is regarded as one of the
best experts in Kansas on the state’s agri-
cultural conditions. His friends, and he
has a legion of them, believe that he will
not only ‘take Coburn’s place,’ but that he
will make a big place for himself.”

Where the Color Comes From.

That the rich yellow color demanded by
the public in dairy products is primarily
due to the character of the cow’s feed is
demonstrated by recent experiments carried
on by the U. S. Department of Agriculture
in co-operation with the Missouri State
Experiment Station. For some years dairy
experts have been studying this question.
Their conclusion is that, although to some
extent a breed characteristic, the intensity
of this yellow color may, within certain
limits, be increased or diminished at will
by changing the animal’s rations.

Chemical tests show that the yellow pig-
ment in milk consists of several well known
pigments found in green plants. Of these
the principal one is carotin, so called be-
cause it constitutes a large part of the col-
oring matter of carrots. The other yellow
Pigments in the milk are known as xantho-
phylls. These are found in a number of

plants, including grass, but are especially
abundant in yellow autumn leaves.

These pigments pass directly from the
feed into the milk. This explains the well
known fact that fresh green grass and car-
rots increase the yellowness of butter, the
only standard by which the average person
judges its richness. On the other hand, a
large proportion of these pigments is de-
posited in the body fat and elsewhere in
the cow. When the ration is changed to
one containing fewer carotin and xantho-
phylls constituents, this hoarded store is
gradually drawn upon and in consequence
the yellowness of the milk does not dimin-
ish so rapidly as it otherwise would. This
yellowness increases, however, the instant
the necessary plant pigments are restored
to the ration.

Green grass is probably richer in carotin
than any other dairy feed. Cows fed on it
will therefore produce the highest colored
butter. Green corn, in which xanthophylls
constitute the chief pigment, will also pro-
duce a highly colored product. On the
other hand, a ration of bleached clover hay
and yellow corn is practically devoid of
yellow pigments and the milk from cows
fed on it will gradually lose its color. It
is, of course, indisputably true that the
breed does influence the color of the milk
fat; but vary the ration and there will be
a corresponding variation in the color of
the milk fat in each breed.

In cows of the Jersey and Guernsey
breeds the body fat is frequently of such a
deep yellow color that some butchers and
consumers look with disfavor upon beef
from these breeds. For this prejudice there
is absolutely no justification. The yellow-
ness of the fat springs from the same
causes as the yellowness of the milk fat
and there is no reason for objecting in one
case to the very thing that is prized-in the
other.

Wallingford Creamery Fire.

The creamery at Wallingford, Iowa, was
consumed by fire Monday night, July 6th,
about midnight. The cause of the fire is
unknown. Mr. Jensen, the buttermaker in
charge, was in the building at 9 o’clock and
everything was all right at that time. Par-
ties passing at about 12 o’clock saw no
flames, but shortly after midnight the entire
structure was a mass of flames. The loss
was estimated at about $5,000 with an in-
surance of only $2,500. The amount of
loss will have nothing to do with the erec-
tion of a new creamery, as the men behind
the institution are progressive farmers with
means to carry out their plans. There has
been no meeting of directors, but the call
has been made for one, and all the directors
are in favor of the erection of a new, up-
to-date creamery of brick or cement. At
the present time the cream is being taken
in at the Irwin & Haring store and is being
taken by Mr. Jensen to the Spurbeck-
Lambert creamery at Estherville to be
churned.

Business men of Wallingford are awake
to the big advantages of a creamery and
they will never do without this big business
producer in their city.

Harry E. Gray, of Boston, is now asso-
ciated with J. L. Hoar & Co., the brokers
and wholesale dealers in butter, eggs and
poultry at 208 North Fifth avenue, Chi-
cago. Mr. Gray has had 18 years of ex-
perience on the Boston market and is thor-
oughly familiar with all the departments of
the produce business. He should prove
a valuable acquisition to J. L. Hoar & Co.

Jules Voyer is to open a butter and egg
store on Park street, Springfield, Mass.

You can sell more butter and

Write for free book,
“*Better Butter’’
Every dairyman should read it.

THE PATERSON
PARCHMENT PAPER CO.

42 8th St., Passaic, N. J.

Tee

W. F. Drennen &
Oe sete

BUTTER

VOECAOUEAOUVENOAES4SOEGOQAUS00 0088 POON 0 UNOUAENAOEAO OCEAN OENE OU COAY ESA LOO

37 South Water St., PHILADELPHIA

TUTTE eee

TEE

PT
TTL

BROWN & ROOT CO.

Wholesale Dealers & Jobbers in

Butter, Eggs and Cheese

165 & 167 Reade Street, NEW YORK

References—Irving National Exchange Bank; Dunn & Bradstreet.

Gude Brothers, Kieffer Co.

Wholesale Dealers in

Butter, Eggs & Cheese

21 Jay Street
NEW YORK

References: Irving National Bank, N. Y.

ESTABLISHED 1869

GEO. W. LINN & SON

The Chicago Butter House

340-342-344 West South Water St.
near Lake St. bridge

Would like to contract with you for your make ot
Fancy Creamery in tubs. Can offer you a liberal
contract.

Will pay a price for quality. Send us a sample
shipment.

Best Equipped Butter House in Chicago

References: National Bank of the Republic, Chicago; Plain-
view State Bank, Plainview, Minn.; The Creamery Journal.

Page 20

Another Woman a Prize
Buttermaker

To the Editor: In regard to my connec-
tion with the creamery business, will say
my first experience in the creamery work
began in April, 1910. I have been steadily
employed in the work since then, with the
exception of a short time in 1911. We are
at present operating the Freedhem (Minn.)
Co-operative Creamery Company, coming
here in March, 1912.

Mr. Mokler being employed in a cream-
ery in North Dakota and being well ac-
quainted, I spent most of my time at the
creamery and naturally helped with the
work. My first lesson was in packing but-
ter and washing test bottles. It became

quite interesting and I began to like it.
This is the second year I have entered

butter in the scoring contest, although be-
fore that time some was made by me but
entered under Mr. Mokler’s name.

In regard to our method of making but-
ter, we don’t think it is very much different
than is used by the rest of the butter-
makers. Our cream is delivered on Monday,
Wednesday and Friday in the forenoon.
We try to have them deliver only sweet
cream, but there are times in extremely
sultry weather when we get some _ sour
cream. We expect to terminate this next
year by paying on quality basis.

We pasteurize all our cream, using
pasteurizer-ripeners for that purpose.
use starter made from whole-milk. We
ripen to .4 or .5 of one per cent, except
when cream is somewhat sour; then we add
our Starter at about 70 degrees Fahrenheit
and continue to cool to churning tempera-
ture if it is to be churned the same day. If
not, we cool to 46 or 48 degrees and hold
till morning.

The butter that won highest place in
District No. 6 of the Minnesota Educational
Scoring Contest for May scored 94%. We

the
We

THE CREAMERY JOURNAL

received 1,791 pounds of cream, which was
all perfectly sweet and delivered before 10
o’clock. It was then pasteurized in a Jen-
sen ripener to 145 degrees, held 20 minutes,
then cooled to 68 degrees and about 30
gallons of starter added and left to ripen
at that temperature. In three and a half
hours the cream showed .45 of one per cent
of acidity, when it was cooled to 48 degrees
and held three hours. It was then churned,
butter coming in about 50 minutes, the
granules being the size of wheat kernels.
The butter-milk was 54 degrees. The but-
ter was washed at a temperature of 51 de-
grees, running the churn on high gear.
Salt was brined and top of brine strained
off, the butter being worked well until the
body showed a wax-like condition and the
salt was well dissolved.

There are a few things that must be
kept in mind and practiced in each day’s
work in order to make good butter, not
only for the contest but also for our mar-
ket. First, clean, sweet cream; second,
proper pasteurization; third, a well-ripened
starter and proper ripening temperature.
I am only sorry that there are not more of
the buttermakers who believe in pasteriza-
tion and starters, as they are the life of
good butter—Mrs. Katherin J. Mokler,
Freedhem Creamery Co., Little Falls, Minn.

CORN HARVESTER.

Has Given Universal Satisfaction in Every
State in the Union.

A most practical corn harvester is made
by the Process Manufacturing Co., of Sa-
lina, Kan. It will do almost anything that
a corn binder will do and costs only a frac-
tion as much, With it a man can cut and
shock from four to six acres a day, and it
is so simple in construction and operation
that a boy can run it. It has been sold in
every state in the Union, and has given
universal satisfaction. It will pay for itself
in less than one season, and is so compact
and well made that it will last for years.

If you will write them, mentioning this
paper, they will send you full particulars.
—Adv.

We notice that some of the up-to-date
farmers of Illinois are installing electric
fans and shower baths in their cow barns,
for the benefit of heifers which are given
to perspiring in a fluent tone of voice. This
is a humane idea. After a heifer with open
pores has had a good shower bath, she will
absorb enough water to pad the milk check
several dollars a month. The electric fan
is another benefaction, as it keeps flies off
the cows and allows them to settle on the
right ear of the milkee. One large, blue-
nosed fly can make a hired man dissatisfied
with his lot quicker than asking him to
spread New Orleans sorghum on his pan-
cakes. The electric fan also chills the
blood of an irascible heifer and causes her
to think twice before lashing some menial
across the lower lip with her tail—Howard
L. Rann.

Fire in the Kelly cheese factory at Espy-
ville, Pa., recently, spread to the Kinsman
milk plant and both plants were destroyed
with a loss of about $15,000.

TT HOHE

References: Corn Exch. Nat'l Bank, Phila

D. E. Peterson Co.

evi OAT EVV EPH VASO COVE TRO UOREO OUP AU OR AUUEEU U0 000

SPECIALISTS IN BUTTER

33- 35 South Water Street, PHILADELPHIA, PA.

: Mercantile Agencies; Creamery Journal

We solicit a chance to com-
pete for your favors, either
on a consignment or track-
price basis.

July 15, 1914

Minnesota Educational Scoring

Contest
(Continued from page 17)
A. W. Heinz, Hastings—c. cee ene 91%
A. W. Seidel, (Claremont—me eee 92%
James Rasmussen, Albert Lea—miss-. cee eee 94%
Harvey A. Cotton, Dodge Center—c......1...... 90
Ed. O. Prestigaard, Northwood, Iowa—c....... 91
C. L. Walther, Waldorf—mis...4 aoe 91%
Julius Ramsey, Myrtle—miioi. tee eee 93%
Fred_ Peterson, Manchester—m......... ....... 92%
F. Fischer, Owatonna—c (comp.).............. 92%
Third District.

N. J. Hedland, Annandale—ce.. eee 1y%
L. A. Graunke,, Bird) Island—mep eee oe. 92
A. P. Soleheim,, Jordan-—-misee ener ee 91%
H.. E.. Sorenson, Kimball—areeee eee ee 93
Bertel P. Jorgens, Dutchfield—-meeeeeneen se: «. 93
H. H. Lunow;. Mayer—mineneeeneeien eee 9334
John M. Schmidt, Litchfield—m......... ...... 94
Louis Streck, South Haven—c..........--..... 923%
LDS Quenvold, Hutchinson—m,.............. 93
Kingston Co-operative Creamery, Dassell—m...93%
. J. Anderson, Belgrade—c................... 93
E. W. Redman, Hasty—c...... MM hf insiree DOIG
O. W. Brown, Annandale—c............... 90%
ey EL. Steinke, Eden Valley—c. ............. 92%
Richard Schaefer, Arlinpton—omberpeees ice. « 91%
Edward Bach, Arlington——-njaeeeenyie eine aes 92
F. W. Hedtke, Norwood—-m-peeseuse estes se 93
i J. Boss: ‘Dassel—2n eae ease 91%
Charles Strobeck, Arlington—cwn as. 6.0... 93%
H.. F, _Locker,/;Anlingtou—-careemetdepein es ic 9334
A. C. Engelhard, Richland—c......... ; .93%
R. D. Bowan; Rodgers—meneeeeeneeiatee cee 91%
@. W. .Olson, Hawick==nigee ere. 92%
BE ye Wright, Long: eakie—acentgeteen ie. mesvsvccny 92
Emil G. Omen, Delano—==mi aoa ei nie = 93%
Geo. W. Hagberg, Cokato—mittee Gee seca s sae 94
Frank Zimmerman, Watkins—m......... -92
J. G. Nelson, Woodlake—c..... 9034
Geo. A. Holmes, Biscay—m... -93
R. H. Gallup, Zions, Rt. 1—c. ...92%
G.. C.. Krapes, Litchfield—mllaeeeneeieer -93%
Will H. Donney, Cologne—m.... ............ 93%
Henry Erickson, Hutchinson—m... ..........- 9314
Hi. W. Hanschen; Hector etaee 93%
H. D. Wendt, Hutchinson—m (comp.). Ss SO 92%
Re J. Rick Norwood—mi.. ais ae eee 93%
Geo. A. Miller, Maple Lake—c..... ...... 2
O. E. Webber, Rockford—m.............. .-92%
O. C. Gullickson, Hazel Run—c.......... ...90%
A. H. Jorgenson, B-ffalo, Rt. 4—m........... 92%
A. G. Redman, Buftalo—cele-. eee eee 92%
Alfred Anderson, Litchfield—m................ 94%
W. E. Redman, Montrose—m.................- 93%
Anton H. Nelson, Grove City—m.............. 93%
F.. J. Nagel, Dassel—miiie secrete eee 93
Theo. Peterson, Maple Plaine—m.............. 92%
J.. C.. Hanson, Waverly——al sree tanner 93%
W. C. Laabs, New Auburn—m................ 91%
W. E. Cleveland, Darwin—m....0.is.0.5.....- 9134
O. A. Scott, Jordan—c acova. 9 uate oct Rea 8 eel ua co 91%
Carl PB Olson, Litchfield me sa aereiieriereiee’s i= 95
John M. Rasmussen, Dassel—m............... 9214
E. S. Hanson, Maple Lake—cliee oes 90%
Clarence Johnson, Murdock—c.........:....... 92%

. Redman, Osseo——mi, . fo. gee 93
Willie Bechtell, Hutchinson—mi eerie ene sete 92%
Leo Thelan, Belle Plaine—=ceies eee 90%
Matt B. Peterson, Gibbon—m.................. 92%
J. N. Eiden, ‘Cologne—niy soncpete arent 92%
Paul Lindholm, Litechfield—cy-cietonaie eee die ls 92%
BH. L. Stenberg; Attwatet—co scene ears 9234
John Rivard, MontroSe—mn. cease eetesieeres 9214
Francis E. Johnson, Cokato—m (comp.)........ 92%
E. A. Danielson, Cokato—m (comp.). . 93

R. M. Madson, Darwin—m (comp.).......... a)
Fourth District.

Andrew Larson; VergaS—Ciismiarelanteeisieierees a 91%
Carl Graverson, Georgeville—c................. 92%
Farmers’ Co-operative Creamery, Ulen—c....... 91%
John Natha, Bertha—c. .)\cciiseiieeieeioe 91
A. V. Lindberg, Nelsori—c. en eeeenenslie 91
Max ‘W. Siegel, Bertha—ouny .nitrettere mnie 92%

Hi. A. Landeen, Erhard—c.o-ocnseen Boras |
Emil Schudieske, Carlos—c ee .

R. Englehard, Perham—c..
H. A. Goetsch, Wadena—c..
Leslie Simpson, Deer Creek—c....

W. A. Krause, Menning—ci. \. 3 jausseeeismieean 91%
Evald Roehn, Kensington—c................+5: 91
M. Skogland, Eagle Bend—c.....%... sss eee 93%
N. Ploug, New York Mills—c................. 93%
Joe Hanson, Clarissa—c... ..jc\s ellis esteem 93%
W. C. Boettscher, Browerville—c............++: 93
Geo. F. Westerman, Brooten—c............+.- 92%
J. S. Orbeck, West Union—c.. ied 92
A. O. Rindahl, Barnesville—c............s0sane 92
John Roberts, Butler—c... 2.2.25. 0 00 scm eieleietnien 92
F. Kielty, Lowry—c.. . 6s as wslew/ere nen nee 93%
R. E. Robertson, Underwood—c............0+- 93
C. W. Young, New Munich—c. io. lc qu caine 92
Geo. N. Baltes, Melrose—c........0.s essen 90%
Geo. Byers, Brooten—c...¢ 2.0.00. 5 seg Nenenee 94%
C. C, Thoan, West Port—c. .. 0...) J neennnnne 93
H. Larson, Sebeka—c....e.<.sss+.5 1 eee 90%
Anton Baltes, Long Prairie—c..........ssss08 92
P. M. Stranne, Clinton—c..........0.4 sass 91%
S. S. Sorenson, Luce—c......... 005 scsune 92%
A. C. Jorgenson, Brandon—c..........sssssuue 92
Mike Poppler, hedebaras ore bd ve a Accord en 92%
Gerald E, Wright, Hitterdahl—c...........++«5 92

July 15, 1914 THE CREAMERY JOURNAL Page 21

ae ELE, ot. ELUaire—e ows. cc es ces Malewee « 92
Pee PAROeCrSON, #ELOlE—C' ws). 3.5 ois e aicceee ¥ ouastnirte
Carl J. Holte, Fertile—c. eric om

Big lowa

William Johnson, Pelican Rapids—c........++-- 92 ee ee ee ee ee eae
EH B. Thompson, Lake Park—c......5.0000 see 90% =
Brick Peterson, Osakis—c......000scc00er news 93 =
ees nGlaricy GASHDY Gi 6 oie cis w cine ciate a biela elaine 92% =
Peter J. Olson, Holmes City—c......-.2+05050: 92 l=
N. F. Thielman, Elrosa—c............-. ..I91Y |=
A. Rasmussen, Ottertail—c..... 92% =
EB. Thompson, Verndale—c....... 4 ToL =
Henry C. Werbes, Parkers Prairie—c........... 92% |=

Fifth District. =
Richard A. Nelson, Maple Bay—c............++ 90% =
rite VWablin,, Gertile—cs......:.0is.cvsen seties ules |=

Carl M. Olson, Clearbrook—

L. Haslerud, Thief River Falls BP ON 92%
Carl L. Rindahl, eae BRAT Sr err oo ore Ag B tt k 9
jo ae ennison, SLELAMIN=C. 5. 5. ory = ose enero relare ie K

W. Ringstrand, Winger—c............2-...0005 91% u erma ers
W._A. Lindahl, Highlanding—c............ -.-. 91

Se uoveid, Middle) River—c. .. v.s.sescece smwien « 91%

E. = Beateen pure no ashe SAO OOD A oton ate B

Ibert artin, MARTA C LT — Cope forse ve x: lstceanshanavetey aA

He ©, Tommerick, Flamming—c.:..... 6.00. 92% anquet

leeekiaslerud, “noret River Falls—ev.5 206s... 92%

H, Ae Larson, IBSU SEL — Civica tarde oreeeemern 1yY%

(on Johnson, Mat] —or res aic.is atevars elshonede ohakaaore ake 92%

oO. 3. Heggerness, Longdy—c............---++ 9114

Nohnn, Nelson,’ Viking—C.s..00 cscs ne sees ..92% At New

B. Goodrich, Greenbush-—c
Albert Anderson, Erskine—c.
W. J. Kurth, Buffalo Lake—c

Russell-Lamson Hotel

Frank A. Pace, New sbolden—-c so selneceree 1.192%
Oliver Rishoff, Glyndon—c.............+++.00- 91%
Sixth District.
E. O. Blomquist, Center City—m.............. 93 Waterloo, lowa

iP M. Scott, Motley—c...........000 500 .90
as Iten, Grand Rapids—c 3

“ us Holmers, eee ee : Lee is

Pe CObsit ys DierZ—C.a. oases ar eeepentess = :
reer encet Pano ay ELD on Buttermakers’ Day at Iowa
fo meee) lle) «0 aira.'= 1<) ate) Simieh nieteiane titers 4 E Z a 2 :
George A. Schnidler, Albany—c..............- 92% State Dairy Association convention
E. a Aah eter Gran dy——mi or cri ersiteestetsiora ay AO C tt] C
A. C. Praeger, ANY Oh olnis acta apne eos y an alr a oneress.
Bees? Nelson, “Taylors Falle—-m.....s../cst0.. 9134 : ay eS ee
— Katherine J. Mokler, Little Falls—c....... 93
3 oe ee Bee es MONON RSE Cer octal a ll E P id

eo. . Vieerfoyaly sels Sis Roel Sa oie oa ooo. A
B. A. Barich! Rash! (City——mis oe ceases Se HUE xpenses al
enya UISASSHUDE,) Of. “EP rancis—c. 4.54 .iloee eiternlaie 90%
Soren Carlson, Cromwell—c.............06.: 92%

including railroad fare both ways, pass to
Dairy Show Grounds, meals—and a big
banquet in the evening.

Rrenry. As elanson, Isanti—e. 6 ccn,eciew- ase ls
John R. Blomauist, North Branch oe ;
GA. Holt; Elk River—c.....
Archie M. Jones, Princeton—c...
S. Brandenburg, Hinckley—c......

Arthur Gustafson, Mora—c (comp.)............ 92%

Robert Wagner, Sumner, Iowa—c.............-. 9134

Julius Anderson, Bantry, N. D.—c............. 92 N 5 Pi
see A New $350 Piano

emkobideaux, Red. Lake Falls... 0026.00. 94

Steve Ryan, West Concord........ 92%

ames Gordon, Rochester, Rt. : 93

A New H-D Motorcycle
$350 in Gold

will be distributed at banquet.

aiitame Cullens) 2am DrOtals. ... ris ce) <eice sees ee
Gabriel Bernou, Gentilly........ f 3
Ed. E. Miller, Zumbrota...... os
Donald Weis, Skyberg ...........-. Bh. Cerne
Joseph Parenteau, Manterville
eG, strombeck, Kenyon. .0..- 06. .ctwens sons
Christ Martig, West Concord
SMAI DeGt, i Pie: LSlatidl. ei. cchcis~ cieteis o-0 a oie egawers
eG. (Crevers) OSSEO. «<2. cnc seers

MME SLOCKEE EMV. ORs sa tiars 6. ein nusheyere el miansssayate wml s

—Joel G. Winkjer.

DPhisis a great opportunity for the Iowa
buttermaker who is a _ booster for his
creamery, his patrons and his state.

Dairy Correspondence School.

Beginning July Ist, the A. and M. College
of Agriculture, of College Station, Texas,
opened a correspondence course in cream-
ery management and butter production.
The addition of this course is in keeping
with the policy of the school to extend the
benefits of the institution to those not able
to enter as regularly enrolled students. All
problems entering into the successful op-
eration of the dairy and creamery will be
taken up in that course, which will be given
under the direction of Prof. J. W. Ridgway,
of the department of dairy husbandry.
‘Commercial starters, tests for acidity, but-
ter-fat and adulterations will be considered.

It will positively be the biggest affair any
buttermaker was ever permitted to par-
ticipate in.

Watch your mail for complete informa-
tion: li you dont get it by July 25th,
drop us a card.

Contest Department

Fred L. Kimball Company

WATERLOO, IOWA

The Iowa state architect will soon have
completed the plans and specifications for
model creameries, on order from Commis-
sioner Barney. These plans will be fur-
nished gratis to anv company or individual
in the state who desires to erect a new
creamery.

ToT TT TTT TUT TTT T TUTTE CP ETUT TTT EECTTETOT TODD EETEITUODDDDDNNTDTTUIDDEEEITIDDDDDDELY

in operation, A Mr. Rollapson is the but-

The Hazleton, N. D., creamery is now =
termaker. =F

TTT

Page 22

THE CREAMERY JOURNAL

July 15, 1914

Georgia Cows and Co-operation
(Continued from page 3.)

ing of his cows, a sanitary milking barn
for milking, and the co-operative creamery
relieves him of the burden of delivering it
to the creamery and thence to market. The
farmer’s wife is relieved of the drudgery of
churning, pressing butter and handling sur-
plus milk, when under the Eatonton co-op-
erative creamery plan, and the Hickory,
N. C., plan, the farmer receives at present
3lc per pound for butter-fat, and has the
skim-milk returned to his door for fatten-
ing the pigs on the farm, after reserving
the necessary amount needed for cooking
and family use.

The expense of the rural milk carriers is
pro rated among the members and patrons
on the milk routes, according to the amount
of milk sent to the city by each patron.
One of the Putnam carriers also handles a
star route for Uncle Sam, operating the
two jointly very successfully. Following
the fine financial showing recently made by
the Eatonton creamery, new machinery, all
of the most modern type has been ordered
and some already installed at the plant,
which is located near the Central depot.
Pasteurizers, new cream vats, separators
and everything new is being installed. An
ice factory supplying surplus ice to city
customers is being discussed for another
year. Operatives and every employe of the

ATTACHMENT with corn

harvester cuts and throws in

piles on harvester or in win-

rows. Man and horse cut and

shock equal with a corn binder.
Sold in every state. Price only $20.00 with fodder
binder. J. D. Borne, Haswell, Colo., writes: “Your
corn harvester is all you claim for it; cut, tied and
shocked 65 acres milo, cane and corn last year.”’
Testimonials and catalog free, showing pictures of
harvester. Address

PROCESS MANUFACTURING CO., Salina, Kansas

H. S. PENNYPACKER

A Splendid Jobbing Outlet for

BUTTER cranes

GRADES
102 Vine St., Phila.

Cee

P. F. BROWN & CO.

43 South Front Street

The Philadelphia Butter House

Direct from Creamery to Retailer
TU eee

TTT ne

SUT EEE

We Want to Do Business With You It Will Pay You to Trade With Us

W. D. COLLYER & CO.

Successors to Collyer & Co.

BUTTER AND EGGS

Butter in any quantity and all grades. Eggs in carlots or
less. Write, wire or phone us.

Main Offices: 203 W. South Water St., CHICAGO

Warehouse: 209 W. South Water St.,
Long Distance ’Phone, Main 3184.

A.J.M. Murdoch&Co.
BUTTER

WANTED: ALL GRADES
39 So. Water St., PHILADELPHIA

Liberal Advances and Square Deal

co-operative creamery are required to wear
white clothing while at work, and every-
thing is strictly sanitary and in accordance
with the directions of the state board of
health. Prof. Jack Hart, formerly of the
State College of Agriculture, evinced up to
the time of his death the keenest interest
in the success of this Georgia enterprise,
and even on the day of his tragic death
wrote a long letter to an Eatonton friend
suggesting further plans and expressing
continued interest in the plan of co-opera-
tion being so successfully worked out. Be-
sides the great financial blessings, the
creamery is bringing to the farmers of this
section, it is at the same time doing a great
work in encouraging hog raising.

Members and patrons of the co-operative
creamery here own their cream separators
and send only the cream to the creamery
daily. The plan sought and being encour-
aged among our farmers is to have a pig
for each cow whose milk is sent to the
dairy. The result of this plan has been a
big increase annually in juicy Georgia
country hams, shoulders, sausage and
bacon, in which Putnam will soon vie close-
ly with Brooks county.

Wisconsin Dairy Certificates

The following are the names of the but-
termakers and cheesemakers who were
granted a dairy course certificate by the
Board of Regents of the University of Wis-
consin at their meeting in June, 1914.

In order to obtain a certificate, the stu-
dent must have passed all the examinations
given in the winter dairy course, and after
leaving school he must have charge of the
factory he is operating and make monthly
reports to the dairy department which
supplies blanks to be filled out for this pur-
pose.

If a candidate’s factory passes a satisfac-
tory inspection made by a representative of
the dairy school and all his other work is
satisfactory, he is recommended as worthy
of a certificate. The Wisconsin Dairy
School has granted over 600 of these cer-

tificates.
Cheesemakers.

John Buechel, Stiles Jct.; Louis Breher, Sheboy-
gan Falls; Edw. F. Daley, Coleman; Joseph Decker,
Greenwood; Wm. Albert Deering, Seymour; Arthur
Frederick Dorow, Sugar Bush; Henry William Eng-
ler, Portage; Louis F. Hessel, Barneveld; Cranston
Heckman, Cleveland; Ben Hemmerich, Marshfield;
Ernest F. Hrudka, Dodgeville; August Kaufman,
Jackson; Conrad Kolb, Seymour; Alfred Lyons,
Stockton, Illinois; August Larsen, Richland Center;
Frank H. Metzig, Larson; Albert Pfaff, Merrill;
Carl William Schuelke, Cobb; Killian Florence Stro-
hel, Garnet; Bernard J. Thompson, Calvary; Otto
R. Vocks, Sturgeon Bay; Wilmer Vogel, Alma.

Buttermakers.
John Peterson Beck, Ridgeway, Colo.; John Adolph
Betthauser, Coloma; Roger K. Ewing, Weyburn,

Sask., Can.; Herman E. Hagen, Prophetstown, IIl.;
William Lewis Hanson, Grand Marsh; Berndt So-
phus Helgaas, Crookston, Minn.; George Jacobsen,
Portland, Ore.; Gust Adolph Moldenhouer, Mon-
tello; Albert M. Newman, Black Earth; Isaac Harry
Nosovitch, Rosalia, Wash.; Mathews P. Roder, Liv-

ingston.
City Milk Supply.
Walter E. Jenny, Darlington.
—E. H. Farrington.

Effective July Ist, E. V. McHough suc-
ceeded J. A. Shannon (resigned) as travel-
ing agent of the New York Despatch re-
frigerator line. Mr. McHough’s headquar-
ters will be at Room 319 Midland Building,
Kansas City, Mo. He was transferred to
his new location from Chicago. L. P.
Holden succeeds Mr. McHough at the Chi-
cago office.

A report to The Creamery Journal is
that the big creamery at Ravenna, Neb.,
was recently burned, entailing a loss of
$15,000, with only $6,000 insurance.

G. L. McKay, D. S.

For the first time in the history of the
Iowa State College, a degree of Doctor of
Science has been conferred, and Prof. G. L.
McKay is the recipient of this high honor.
Dr. McKay was formerly in charge of the
Dairy Department at Ames and at present
is secretary of the American Association
of Creamery Butter Manufacturers. The
board of education decreed a like honor on
former Secretary of Agriculture James Wil-
son. Both are Iowa bred and reared men.

Only the sanction of the United States
Department of Agriculture is needed for
the establishment of the first federal ex-
perimental dairy at Grove City, Pa. Pro-
fessor L. A. Rodgers, head of the research
department of the bureau of animal hus-
bandry, and S. C. Thompson, also of the
Agricultural Department, spent several
days investigating and secured the promise
of local support for the project, as the gov-
ernment cannot own such an _ institution.
Little opposition is anticipated from the de-
partment heads.

After having been closed for about two
years, the creamery at De Smet, S. D., is to
be opened for business in the near future.
At one time the creamery was the leading
institution of its kind in the state, paying
patrons in one year more than $100,000.
The farmers of the surrounding region have
promised to again give the creamery loyal
support and it is hoped to once more make
it a leading creamery of South Dakota.
When reopened it will be in charge of W.
A. Linegar, an expert creameryman from
Nebraska.

‘Cc. N. Hart, formerly manager of the
creamery at Monona, Iowa, has resigned
and expects to go into the creamery busi-
ness for himself in the near future. He is
succeeded as secretary by Miss C. E. Haz-
lett. P. A. Jordal, formerly of Thor, Iowa,
is the buttermaker.

The Forest City Creamery Company’s
building at Rockford, Ill, will be turned
into a cold storage plant. .C. B. Whitman
and F. W. Collins, both of Chicago, are
the interested parties.

_ The new creamery at Afton, Wyo., is now
in operation. It is owned by the Burton
Mercantile Company.

The creamery at La Moure, N. D,, has
been re-opened.

ais
——

& ee

=n (%

ae = ae | jam mii OFFICE ——— ZZ Mm il o
—* Tuk NE a ie wan

a | Li Ki i
|

- -¥— FF Ti =
~4 |

S = 4 =|

y : = =z

| ake —§ SHARPLES
THE FACTORY TUBULAR

r ] ‘HE development of a creamery to its
highest output at the lowest expenditure
t “re —" of time and money is what the installation

of the SHARPLES TUBULAR CREAM
SEPARATOR accomplishes.

The almost frictionless ball bearing from which the tubular bowl
hangs requires but little power. Because of this absence of friction,
the machine consumes but two gallons of oil a year.

Suspended by a single ball bearing, the tubular bowl is capable of
a great number of revolutions a minute, and this speed affords the
greatest centrifugal (or skimming) force.

Send for the Factory Tubular Book
THE SHARPLES SEPARATOR CO.

WEST CHESTER, PA.

Chicago, IIl. Dallas, Texas Minneapolis, Minn. Kansas City, Mo. Toronto, Can.
San Francisco, Cal. Portland, Ore. Omaha, Neb. Winnipeg, Can. Agencies Everywhere

TRORRPREREREOREORR ORR eee ene

PIPETTE POPOL PELLET CERT CEE EPCOT EEE EER ENG ECE ES SERRE EERE NCEE EN GEESE LEE AE ELLEN EEA ETNA E ENT LENE EEE PUPP EEE EET EEC EEE CEE EEC E CECE COCO EC EE EE EEE EEE TOE E EOE IEEE LOOT

Sarre rere ee EE Oe Ns ae ae a ae See RO re tevctes Sees e eee eee, eee eee ee Mr Ee EET eee REE ECE EE EEE CECE oe OCC EOC OR EERE EEL 44

ee Se

Direct trom Forest to You

| the virgin forests of the South, C. P. Woodsmen, called “Cruisers,” tramp in our

3
’
f

own timber lands selecting choice White Ash Trees for future C. P. Butter Tubs.

These men are adepts in their work. A glance at the height of the tree, the lay of
the land, and a rapping on the tree trunk to test its soundness, tell them how good
tub stock any tree will furnish. Good trees are marked and then on through the forest
these men pass looking for more good trees. %

That is only the beginning—in due time come the loggers, the felling of trees, the
trips to our saw mills, the seasoning of the lumber, grading and selection, planing and
cutting up into stock, all under C. P. supervision and management, until at our several
cooperage plants you will find the finest, most complete stock of butter tub material.

Because we have complete control from the very beginning to the finished prod-
uct, we know C. P. Quality is maintained throughout the entire process.

C. P. Butter Tubs

have been on the market longer than any other tubs

This Shield Protects You

C. P. Quality in Tubs

Anybody can claim their product
is one of Quality. A mere state-
ment is easily made but Time is the
Test. Those manufacturers whose
products find a place in the business
world year after year must have

A Stack or a Carload

No matter how few you need or
how many your business demands,
because of the quantity we make
every day in the year, we can al-
ways make prompt shipments.
You cannot choke our capacity for

making big quantities—our ship- Quality as their greatest selling
ments will always be prompt. You will feature. Right here, remember~ugeeee
get the tubs when you want them. Mail Tubs have been on the market longer than
orders will receive prompt attention. You any other tub. There is one big reason—-
can be sure of this. Cu P: Quality

To get the most profits from your business in these days of
competition it is necessary you have complete and efficient
equipment. C. P. Salesman or any one of our Branches
can offer you valuable service in helping you solve questions
on profitable Equipment Installation. Write us today.

The Creamery Package Mfg. Company

Chicago, Ill. Minneapolis, Minn. New York, N. Y. Kansas City, Mo.
Omaha, Neb. Philadelphia, Pa. Toledo, Ohio Waterloo, lowa

THE

“He & KX #

CREAMERY
“=| JOURNAL

VOL. XXV NO. 13 WATERLOO, IOWA, AUGUST 1, 1914 ONE DOLLAR A YEAR

ARE YOU SURE”?

[If you are not using

there is but one reason you can give for it. You don’t realize what it can actually do
for you.

Are you sure that the first thought which comes to your mind on the mention of
Wyandotte Dairyman’s Cleaner and Cleanser is correct? Probably you believe, as did
many factorymen before they tried it, that Wyandotte Dairyman’s Cleaner and Cleanser
is just an ordinary cleaner like soap, soap powder, sal soda, or possibly lye, but such
is not true. It is vastly different and that is why we ask you if you are sure your first
impression of Wyandotte Dairyman’s Cleaner and Cleanser is true.

During the hot days of summer you will have double need of a cleaner to sweeten
sour places, to remove stale odors about the creamery or cheese factory, to fight the bac-
teria germ, and to maintain everything in a sanitary condition. These things Wyan-
dotte Dairyman’s Cleaner and Cleanser will do for you and will do it in a way that leaves
no doubt in your mind that it is entirely different from anything you have ever used for
factory cleaning. And what will add still more to the pleasure of using Wyandotte
Dairyman’s Cleaner and Cleanser will be the low cost at which it does the cleaning. All

we ask is that you give it a trial, it will do the rest.

een coecae Order from your supply house.

The J. B. Ford Co., sms, Wyandotte, Mich.

In Every Package Lhis Cleaner has been awarded the highest prize wherever exhibited.

Sebiished by FRED L. KIMBALL CO., Waterloo, Iowa

000 ooo

HEE nnMnMEMTMTM/Tg/d$/$/@§«$«W qn TTT TTT TTT TTT

No. 120, capacity 12,000 lbs. per hour
Belt power driven style

No. 106, capacity 2,000 lbs. per hour

Steam turbine driven

No. 100, capacity 1,000 lbs. per hour
{Hand driven style

No milk, whether certified, inspected,
guaranteed or however produced, is so
pure but that it will be rendered more
wholesome by the De Laval process of
clarification. The cost of clarification is
trifling when the results obtained are
taken into consideration.

No milk dealer or producer who has wit-
nessed a demonstration of

THE DE LAVAL
MILK CLARIFIER

and has seen for himself the residue removed from average
milk by this machine can doubt for an instant the benefits
of clarification by the De Laval Process.

An actual demonstration of what can be accomplished with a De Laval Milk

Clarifier will be gladly accorded to any responsible milk dealer or producer.

THE DE LAVAL SEPARATOR COMPANY

165 Broadway, NEW YORK: 29 E. Madison St., CHICAGO: 101 Drumm St., SAN FRANCISCO

PUTO LEA LUA LEAL UAA LOL UUA LET EUAUEALOATEOLEGT COUNT COTUOTA OA ONONCATCOLCORUOAUOALOATOGUOTOOTCOICOTOGIUOTOONTONUOOTON CON TOGTUOAONUON TON UOION OOO CON COCO UOCONUUATUOTCAEN OOOOH UNCON MCOUO UOTE UUMUMOUMIUONUUMUMEMUOMIUOM OOM UOMOMEM UO CCGA Ob {

UU TT TTT TTT TEEPE PETES TTT OTOH OTOH OU UT eeU eee COT COU eT COT OTT COW CCH Cen CHT COT OM COU ONT EATON COTTON TUG OAIEOATOOT CEA TOIO UO IOMUO IOUT UUM TULUM MUO UUELUO EMCO EMCO LUELLA LLCG LULU TLOOtLeLLeePLeLLUe Poe e Cee Co

te FN ST ee ae,

Che Creamery Sournal.

The Wational Creamery Magazine

Vol. XXV_ No. 13

WATERLOO, IOWA, AUGUST 1, 1914

One Dollar a Year

The Manufacture of Cottage Cheese

To the Editor: Can you send us formulas and
information for making cultures for cottage cheese,
and butter-milk, also regarding the processes and
necessary equipment. —I. D. Co., Los Angeles, Cal.

Manufacture of Cottage Cheese.

Considerable experimental work to devise
a satisfactory method for making cottage
cheese was done by the North Carolina
Agricultural Experiment Station, under the
direction of Prof. John Michels, and pub-
lished in the North Carolina Bulletin No.

210. On the basis of his results, Professor

Michels recommended the following meth-

od:

Souring the Skim-milk.

Where from 10 to 20 pounds of cheese are

| to be made at one time, the skim-milk is

most satisfactorily soured in four to eight-
| gallon shotgun cans, which have a uniform
diameter of from eight to 10 inches. Enough
pure culture of lactic acid ferment is added
| to sour the skim-milk in about three hours
at a temperature of 100 degrees Fahrenheit.

As a rule, one gallon of culture to every

four gallons of sweet skim-milk will ac-

complish the souring in the given time.

. The culture should be vigorously stirred
and then thoroughly mixed with the skim-

milk. As soon as this has been done, the
cans containing the mixture are placed in

| a tank of water. In heating the skim-milk
to 100 degrees Fahrenheit, the water in the

: tank should never exceed 110 degrees Fahr-

_enheit. The high temperature employed in

' souring the skim-milk has several advan-

tages. (1) It hastens the souring process.

_ (2) It causes the skim-milk to curdle with

less acid, thus making a milder cheese. (3)

| The curd may be stirred as soon as curdled

without danger of diminishing the yield.

_ Where large quantities of cheese are to

_ be made, the skim-milk should be soured in

acommon cream vat with an open end,

) which is usually used for adding ice to the

water underneath. In the manufacture of

| cottage cheese, this open end is necessary

_ in order to observe the temperature of the

| water used in heating the milk and curd.

i Cutting the Curd.

_ After the milk has thoroughly thickened,

' it should be broken up, with a knife prefer-

ably. Knives used for Cheddar cheesemak-
ing are best. Where small quantities of

| cheese are made, a stirring rod like that
described below will break up the curd
| satisfactorily.

| Heating the Curd.

As soon as the skim-milk has thoroughly
curdled, the curd should be raised to a tem-
perature of 104 degrees Fahrenheit by heat-

i ing the water surrounding the curd to about

115 degrees Fahrenheit, and care should be

_taken never to heat it above 129 degrees

| Fahrenheit. During the heating, the curd

By PROF. O. F. HUNZIKER

(Written Especially for The Creamery Journal)

should be constantly stirred with a stirrer
consisting of a four-inch heavy tin disc at-
tached to an iron rod. Where a cream vat
is used, the stirring is done by hand. When
the curd has reached a temperature of 104
degrees Fahrenheit the water surrounding
it should be removed, and the stirring con-
tinued at intervals for 40 minutes more,
after which it is ready to drain.

In case the curd seems unusually soft, as
is not infrequently the case, it will be an
advantage to heat as high as 108 degrees
Fahrenheit. However care must ‘be taken
when high temperatures are employed as
they are apt to result in a tough curd.

Draining the Curd.

This is best accomplished in a tin strain-
er with perforated sides and bottom. The
strainer should be of ample size to hold
conveniently all the curd, and to expedite
drainage. A piece of cheese cloth should
be spread over the strainer before receiving
the curd. The latter must be hand-stirred
as soon as it reaches the strainer, but the
stirring should be done very carefully at
the start to avoid loss by mashing the par-
ticles. Continue the operation until the
curd is firm enough to prevent the particles
from sticking together, which usually re-
quires about five minutes. When proper
firmness is reached, the curd is wrapped in
the cloth strainer and squeezed with the
hands until most of the whey has been re-
moved. This operation requires only a
few minutes and care must be taken not
to press the curd too hard. After pressing,
the curd appears in a roll.

Originally it was found necessary to grind
the curd after pressing. This operation may
be eliminated, however, by squeezing the
curd until it can be readily granulated (with-
out stickiness) with the hands. A little too
much moisture is indicated by toughness
and stickiness of the curd. Further squeez-
ing will rectify the trouble. On the other
hand, it is important not to get the curd
too dry, though it is possible to overcome
this by more soaking with milk or cream,
which will replace the extra moisture lost.

Salting.

When the curd has been squeezed dry
enough, and is thoroughly granulated by
rubbing and mixing with the hands, salt
should be added at the rate of about one
ounce per six to eight pounds of cheese.

‘Carefully mix the salt and curd and then

proceed to soak the curd with milk or
cream.
Soaking.

Now soak the curd with sweet, preferably
pasteurized milk, until the curd assumes a
moist condition. The amount of milk re-
quired for this purpose varies from one and

one-half to two quarts for every 10 gallons

of skim-milk used. Two-thirds of this
should be added immediately after salting,
after which the curd is set aside for at least
10 minutes when the soaking may be com-
pleted.

The amount of milk to be added to the
curd varies somewhat from day to day,
depending upon the amount of moisture
left in it before salting. The rule to follow
is to leave the curd fairly wet, but not so
wet as to have the milk drop from it. If
the cheese is to be kept a number of days,
it is best to leave it rather dry by soaking
less.

Packages and Packing.

Among a number of styles of packages
tried, two have proven satisfactory; namely,
the Gem Fibre butter package, made of
pasteboard and lined with parchment paper;
and a waterproof paper package commonly
used for carrying ice cream. It was found
best to line both packages with parchment
paper which has been either boiled in water
or soaked in strong salt brine. Any sur-
plus moisture should be allowed ta drip
from the paper before putting it into the
packages. The latter should be washed in
clear water before using, to insure freedom
from dust.

Where cheese is to be kept a week or
longer before it is consumed, tin capped
glass tumblers have proven the most satis-
factory packages, though more expensive
than the other packages mentioned. A
paraffined or parchment cap should be put
under the tin cover. Both tumbler and
parchment cap should be sterilized in hot
water before using.

Cream Cottage Cheese.

A high quality of cheese is secured by
soaking the curd with cream instead of milk.
Many customers will gladly pay the in-
crease in the price necessitated by the ad-
dition of cream instead of milk. The cream
cottage cheese is preferably packed in tum-
blers.

Yield of Cheese.

The average amount of skim-milk re-
quired to make a pound of cheese soaked
with milk is 7.1 pounds. Soaking with cream
increases the yield.

Manufacture of Artificial Butter-milk.

Inoculate a batch of properly pasteurized
skim-milk with lactic acid starter and ripen
at 70 degrees Fahrenheit until it curdles.
Inoculate another batch of properly pas-
teurized skim-milk of equal quantity with
a culture of Bacillus Bulgaricus, and ripen
at 95 to 100 degrees Fahrenheit until it
curdles. Cool to 50 degrees Fahrenheit and
pour both batches of curdled skim-milk in-
to the churn. ‘Churn until the curd is brok-

(Continued on page 20.)

Page 4

THE CREAMERY JOURNAL

August 1, 1914

Butter and Egg Decision

Last week the long expected decision of
Federal Judge K. M. Landis was handed
down in the case of the government against
the ‘Chicago Butter and Egg Board, which
charged that organization with a number
of unlawful practices. Nothing is contained
in the decision of which the members of
the Chicago Butter and Egg Board are not
already aware. For the most part the de-
cision is directed against the quotations
committee. This committee was abolished
more than two years ago, shortly after the
suit against the board was inaugurated by
the government. The members of the board
saw that the committee would be forced
to go, so rather than wait out the govern-
ment in the matter, they abolished it with-
out delay. The decision of Judge Landis
further restrains the board from printing
any prices, or further endeavoring to create
a market on any other basis than actual
sales. The decision aroused little comment
on the street, as the trade is aware that
the present method of conducting ‘business
on the Chicago Butter and Egg Board is
in exact accord with the theory of the fed-
eral authorities as to how such an organiza-
tion should be conducted. No changes will
be made necessarv owing to the decision.

When asked for an opinion, John Mitch-
ell, of J. H. White & Co., president of the
Chicago Butter and Egg Board, said:

HARVESTER with binder attach-
ment, cuts and throws in piles on

> S a 5 i
RN harvester or winrows. Man and
horse cut and shock equal to a corn

binder. Sold in every state. Price
only $20.00 with fodder binder. J. D. Borne, Has-
well, Colo., writes: ‘‘Your corn harvester is all you

claim for it; cut, tied and shocked 65 acres milo,
cane and corn last year.’”’ Testimonials and catalog
free, showing pictures of harvester. Address

PROCESS MANUFACTURING CO., Salina, Kansas

H. S. PENNYPACKER

A Splendid Jobbing Outlet for

BUTTER caavés

GRADES
102 Vine St., Phila.

References: Commercial
Agencies; The Cream-
ery Journal.

Se ee ee ee ee ee ee eT TTTTT
= PP. F. BROWN & CO. :?
= 43 South Front Street =
= The Philadelphia Butter House 2
= Direct from Creamery to Retailer Z
ST

We Want to Do Business With You It Will Pay You to Trade With Us

W. D. COLLYER & CO.

Successors to Collyer & Co.

BUTTER AND EGGS

Butter in any quantity and all grades. Eggs in carlots or
less. Write, wire or phone us.

Main Offices: 203 W. South Water St., CHICAGO

Warehouse: 209 W. South Water St.,
Long Distance ’Phone, Main 3184.

A.J.M. Murdoch&Co.
BUTTER

WANTED: ALL GRADES
39 So. Water St., PHILADELPHIA

Liberal Advances and Square Deal

“I have heard that the decision has been
filed but I have received no official notifi-
cation. We understand, however, about
what the decision contains. I do not think
the decision contains a reference to any
feature of the board’s method of conduct-
ing business which has not already been
covered in the course of the litigation, and
which we have not altered long ago in such
a manner as to comply with the govern-
ment’s wish in the matter. We have long
since conformed to all requirements, and
believe that with the exception of a few
long-haired and wild-eyed reformers, no-
body can find room to criticize our meth-
ods of doing business at the present time.”

Eugene Turner, of Turner, Nohr & Co.,
prominent ‘butter, egg and poultry dealers,
said in talking over the ability of the board
to fix prices:

“It is not possible in a market like this
for one body of men to get together and
absolutely fix the price at which an article
must ‘be sold, even for one day. I can re-
call hundreds of instances where butter has
stood at a certain figure on the board for
a few hours during the day. Sudden ar-
rivals or the sudden realization that stock
was cleaned out, have then caused the price
to soar or drop to such an extent that be-
fore the day was over sales were being
made at every price under the sun, except
the one quoted by the board. I know of
no business where the law of supply and
demand prevails as strongly as in the butter
and egg ‘business. Any attempt to arbi-
trarily fix the price in a market like this
is bound to result in failure. For that rea-
son I have always regarded this agitation
against the ‘Chicago Butter and Egg Board
as somewhat exaggerated and more or less
without grounds.”

Billiard Balls From Butter-milk.

(Casein, the cheesy matter of milk, has
more varied uses in the industrial world
than any other milk constituent. It is used
as a food, a medicine, a paint, a cosmetic, a
fertilizer, a clarifier of wines, as a glue and
also as fish ‘bait. It is indispensable in the
manufacture of water-proof paper, the dye-
ing of calico, the making of imitation tor-
toise shell, and many other articles, such
as combs and paper knives. It is the prin-
cipal solid matter of both butter-milk and
artificial billiard ‘balls. Even the films used
in moving pictures necessitate the use of
casein.

The industrial uses of casein were devel-
oped simultaneously in Germany and the
United States. Its greatest development
has been within the last 10 years. Within
the last five years the use has increased
over 100 per cent. America imports con-
siderable quantities, as may tbe seen from
the following report of August, 1911. We
bought at that time $97,937 worth of casein
from the following countries: France, 609,-
382 pounds; Argentine, 198,414 pounds;
Denmark, 66,270 pounds: other countries,
158,496 pounds. Total, 1,032,560 pounds.

Lactarine, a casein preparation used in
dyeing, was imported to the extent of 9,138,-
388 pounds, and the people of the United
States paid $831,000 for it. Germany, more
thoroughly educated in the conservation of
waste dairy products, required only 5,000
tons of imported casein. At present Ger-
many is using most of its casein for pat-
ented food purposes.

Different manufacturers require different
kinds of casein. One of the heaviest buy-
ers of casein is Gesellschaft Hoff & Co.,

Harburg, Germany, with several branches
in other countries. This one company alone
employs 1,200 men to make casein prepara-
tions.—D'r. §. P. Burnett in Breeders’ Ga-
ZELtE,

Attention, Iowa Buttermakers.

At the lowa State Buttermakers’ conven
tion it was decided that the scores from the
general fairs and conventions for the sea
son would be considered as scores for the
Iowa educational contest. Therefore only
three more scorings in this year’s contest
will be held at Ames. The balance of the
scorings will be held as follows:

August scoring—Mason City Fair, Aug
ust iz 22; C. H. Barber, secretary, Mason
‘City, Lowa.

August scorns ae State Fair, August
26- September 4; A. R. Corey, secretary, De
Moines, lowa.

September scoring—Waverly Fair,
tember 7-11;
verly, Iowa.

October scoring—lIowa State Dairy Asso-
ciation, Waterloo, Iowa, October 12-18; J.
J. Ross, secretary, Iowa Falls, Iowa.
Novena scoring—Ames, Iowa, Novem
ber |

December scoring—Ames,
ber 11.

January scoring—Ames
January, 1915.

February scoring, final—Iowa
makers’ convention, February, 1915.

The premiums will be awarded at the
Iowa buttermakers’ convention and onl
the eight highest scores for each contestant
will ‘be considered in making the fina
award. Y

Sep-
Elmer Reeves, secretary, Wa-

Iowa, Decem

Short Course,

Butter-

Buttermakers Organize.

An organization looking to the ultimate
creation of a state-wide association of —
creamerymen has been formed in Missouri |
by representatives of the larger creameries
of the state south of the Missouri river. A
permanent organization, to meet every 60
days, was effected and officers elected. It
is known as the Southern Missouri Cream-
erymen’s Association.

The object is to improve the quality o
milk and to inaugurate a system of buying
on a graded basis, paying more to the effi
cient farmer for cleanliness and richness of
his cream than to the less industrious whose
cream is below the standard of the other.

F. R. Paton, of Springfield, was elected
president, N. L. Moore, of Mountain Grove.
vice-president, and C. W. Kent, of Kans
City, secretary. E, G. Bennett, state dai
commissioner, was largely responsible f
the organization and was present to assi

Among the firms represented at the first
meeting were: Fox River Butter Company
St. Louis; Carthage Creamery ‘Company
Carthage; Meriden Creamery, Kansas City
Swift & Co., Springfield; Swift & Co.. Seda-
lia; Willow Springs Creamery, Willow
Svrings; Green Hill Creamery, Green Hill
Cabool Creamery, Cabool; Mountain Grove
Creamery, Mountain Grove; Fern La
Creamery, Fort Scott, Kan.; Pierce City
Creamery, Pierce City.

In the height of the short but furious
electrical storm which raged in the vicinity
of Ft. Dodge, Iowa, recently a large harn
on the Pearson farm, just east of Mine
City park. occupied by Martin L. Mye
was struck by lightning. Three horses,
three colts and a calf were cremated in th
fire that followed the bolt. The ioss wa
in the neighborhood of $1,500, partially ¢
ered by insurance. Barrels containing s
eral hundred gallons of butter-milk for fe
ine the hogs were standing nearby and the
bucket brigade used this fluid as well as
water to extinguish the flames.

A new cnet has been organized al
West, Miss. L. S. Rodgers is president am d
R. L. Cross, vice-president.

August 1, 1914 THE CREAMERY JOURNAL Page

“* The Harder you Hit Er
she §0 es!

“” The Hi Sher

33 BOOST YOUR BUTTER SCORES

Here are some of the ways to use the B-K hammer and ;
}| hit the bad bacteria:

B-K destroys fishy flavors and all bad odors, leaves everything sweet and clean.

Use B-K for purifying your vats and churns. It makes the work easier and cleaner
and quicker and makes the churn absolutely sweet and pure.

Wash and sterilize your separator with B-K before starting your day’s work. Slime
and filth will not adhere to the surface of a separator bowl treated in this manner. When
you use B-K no brushing or scraping is necessary. You destroy the germs, render the
slime harmless, besides saving ten minutes each time you wash the separator. The slime
and all accumulated matter comes out in a solid sheet like an old hat.
Use B-K likewise for washing and purifying your clarifiers and all piping. There is no
sticking of substance anywhere; leaves the inside of pipes smooth, clean and clear.
B-K destroys moulds and heavy odors in refrigerators and store rooms; helps to keep
the product sweet and clean.
B-K helps clean the dirty odors in refrigerator cars. Just spray with B-K_ before
loading. Results will surprise and please you.
Use B-K to wash and purify your floors and drains. Destroys all odors, cuts down
bacteria, keeps the air of the building more pure, helps to make purer, better product.
Rinse your cans with B-K dilution—more
effective, faster and cheaper sterilization than
steam. Ask us to show you proof. We can Wa nt
do it. e
Before packing your butter tubs rinse = a
° . rf si avery suttermaker to write
with dilution of B-K. Destroys askin een eGean we uiiendlensep:
butter tub mould—prevents arators with B-K to keep slime
and dirt from adhering to the
bowl; also how the bacteria is
cut down. Startling results in

fishy flavor.
immediate cleansing and_ puri-

Why B-K Helps

fication and a great saving of
¢ B-K helps because it is a pelts SO TE OE
aa ful = 5 tamination of separators and

! AN powerful germ killer; over ten pipes: before at. Bepiak:
g > times more powerful than car- _ If you make butter from whey
a1 bolic acid, yet not a poison; fat, write us for our simple plan
1 lori ees d which greatly increases _ the
AS clean, colorless, safe; no odor quality of butter made from
(NX after use. whey fat. You can’t _af-
eae ford to be without it. Write
for our free bulletin 89 en-

titled ‘“‘Better Milk.”” Lots
of valuable information
about the dairy and cream
business. Send today. It
is free. Also ask us about
such points above as most
interest you.

General Purification Co.

603 Pioneer Building
Madison, Wisconsin

General
Purification

Company,
603 Pioneer Bldg.
Madison, Wis.

Gentlemen:
Send me information on B-K and
gas method of treating cream.

Page 6

THE CREAMERY JOURNAL

Important Milk Powder Decision

OPINION BY JUDGE JOHN R. HAZEL

The bill was filed to enjoin the defendant corpora-
tion and the individual defendants from infringing
United States letters patent No. 666,711, granted
January 29, 1901, to Robert Stauf of Posen, Germany,
and now owned by complainant, the Merrill-Soule
Company of Syracuse, N. Y., for an improved method
of desiccating blood, milk and the like. We are con-
cerned in this action with the process of manufac-
turing dry powder from fresh milk rather than with
the particular device or apparatus by which this is
accomplished. The patent has a single claim con-
sisting of a series of steps, so phrased that a mere
restatement of it will disclose the object of the in-
vention, which reads as follows:

“The process of obtaining the solid con-
stituents of liquids such as blood, milk, and
the like, in the form of powder, said process
consisting in converting the liquid into a
fine spray, bringing such spray or atomized
liquid into a regulated current of heated air
so that the liquid constituents are completely
vaporized, conveying the dry powder into a
sultable collecting space away from the air
current, and discharging the air current, and
discharging the air and vapor separately from
the dry powder.”

There are four essential steps in the claim: 1, the
conversion of the fresh milk into a fine spray; 2,
bringing the spray into a regulated current of heated
air to vaporize the liquid constituents; 3, conveying
the dry powder to a suitable collecting Space away
from the air current; and, 4, discharging the air
and vapor separately from the dry powder. The
claim contains in terms no limitation as to the form
of the devices used in practicing the process. The
specification in describing the nature and operation
of the apparatus, says:

“A pipe a serves to supply air under
pressure to the spray-nozzles b. The air
under pressure draws the liquid to be oper-
ated upon from the vessels d_ through tubs
c and projects the same in a finely- atomized
condition—that is to say, as a fine spray—
in oblique jets into the interior of a shaft-
like casing e. At the lowest part of the said
casing is provided a suitable source of heat
—say a gas-fire f. The air, admitted later-
ally through openings provided with _suit-
able regulating -devices or registers D, is
heated by the source of heat and rises. The
spray of atomized liquid coming from the
jets or nozzles b comes in contact and mixes
with the heated air, and the watery con-
stituents of the spray are evaporated. The
steam and the dry particles are carried up-
ward by the heated air and by a cone g, ex-
tending into the casing e, are guided into
chambers h, surrounding the shaft e in the
form of a gallery, said chambers being con-
stituted by suitable casings closed at the
top. The sides of said gallery are made of
woolen fabric, mill-gauze, or like pervious
material, permitting the air and vapors to
pass and escape into the atmosphere, while
the dry powder falls down and is collected
in the hoppers i, whence it is removed by
openings fitted with suitable closing de-
vices, such as rotary valves or the like.”

In addition to the foregoing, the complainant filters
the air before it passes to the spray nozzle and
regulates the current of air by varying the speed of
a blower which forces it over steam coil into the
drying chamber, but these are not thought to be
patentable departures from the Stauf process.

The defenses are invalidity, noninfringement, and
voidness of the patent in question because of the
provisions of Section 4887 of the Revised Statutes.

These defenses will be considered in the order in
which they are stated.

It is shown herein that prior to the patent in
suit repeated efforts were made to convert milk into
a form better adapted for commercial purposes than
in its original form. One of the early methods em-
ployed was the condensing and drying of the milk;
later on, in accordance with the Just and Ekenberg
processes, it was dripped on steam heated rollers
from which it was scraped off after being cooked.
But none of these methods proved satisfactory as
the flavor of the milk was changed, its acidity in-
creased, and it was incapable of complete solution
in water. The art was therefore confronted with a
dificult problem in the desiccation of milk which the
complainant company solved by its process of trans-
forming the milk into a fine powder wholly soluble
in water.

There is evidence that the new process was _ in-
dependently discovered by Lewis C. Merrell, an off-
cer of the complainant company, but that subsequent-
ly it was ascertained that the said process had al-
ready been patented by Stauf both in this country
and abroad, whereupon the complainant company
purchased the United States patent. The defendant
company, while conceding Merrell’s conception, nev-
ertheless contends that the Stauf patent was incapable
of successful commercial use, afid that it taught no
one how to practice the process under consideration,
but I think the contrary fairly appears from an ex-
amination and analysis of the prior publications in
evidence upon which reliance is placed to prove
anticipation or limitation of the claim in controversy.

The expert witness for the defendants makes refer-
ence in his deposition to many patents granted an-
terior to the patent in suit in which it is claimed
that spraying a solution into air to evaporate the
water content and leave the solid in powder form is
shown, but I am not satisfied that such was the fact.
While there were a number of prior processes of
one kind or another showing the spraying or injec-
tion of liquids into a chamber or casing, still none
of them were shown to be capable of accomplishing
the result of the patent in suit, and hence the pre-
sumption follows that such processes were incapable
of so doing, as otherwise the skilled in the art
would no doubt have quickly recognized the fact,
and would have abandoned the objectionable Just,
Ekenberg, and Campbell methods to which reference
has heretofore been made. Cimiotti Unhairing Co.
vs. American Unhairing Machine Co., 115 Fed. 498.

The prior art refers to a nimber of inventions
relating to the concentration of milk at a low tem-
perature or to the preparation of preserves or other
purposes by removing the water content, but no-
where is there any suggestion of a powder obtained
by spraying save in the Percy and La Mont patents.
In the patent to Percy, granted 1872, there is de-
scribed a process of desiccating liquids by atomizing
which comes close to the Stauf invention in con-
troversy, but there is no evidence to show that such
process was ever in practical use or capable of pro-
ducing the result of the patent in suit. Had it been
operative, it is quite unlikely that it would have
remained unknown to dairymen and others who,
long before the Stauf patent, were endeavoring to
transform milk into a convenient form for commer-
cial use. In his specification Percy declares that he
brings fluid substances into minute division, the
atoms coming into contact with currents of air or
other gases, and he claims the principle of atom-
izing and desiccating simultaneously by dried or
heated air which is forced forward through a pipe
causing a division of the substances for the purpose
of drying them. The description, however, | fairly
discloses that his process in important particulars
was essentially different from the process in suit.
I quite agree with complainant’g expert Browne that

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NEW YORK
References: Irving National Bank, N. Y.
Farmers National Bank, Osage, Iowa.

Your Own Banker; The Creamery Journal.

August 1, 1914

starch or dextrine (the substances mentioned in the
Percy patent) may be dried by a current of hot air
ejected from a pipe, but the complete evaporation of
the moisture in milk or blood by spraying depends
upon more careful treatment. To successfully ac-
complish the latter, the sprayed particles, I think,
must be driven into a current of air so that they
contact and mix with it in the casing during the
period of evaporation. The witness Browne on this
point testified as follows:

“Hot air cannot be furnished in sufficient
volume through a spray nozzle to effect the
drying of milk or blood in which there is a
high moisture content. It is important in
the Stauf process that the spray particles
should be deprived of their moisture before
they can settle upon any receiving surface,
and this involves the supply of hot air in
sufficient volume and at sufficient tempera-
ture to absorb all of the water in the milk
or blood. Hence there must be a regulated
current of heated air, sufficient volume and
sufficient heat being supplied with due re-
gard to the amount of water to be re-
moved.”

The Percy patent is devoid of any such disclosure.
The success of complainant’s process was owing to
the fact that the milk was actually projected or
sprayed into the current of heated air, and then
borne upward by it into the receiving chamber. De-
fendants’ expert witness Gunz, who claims that there
was no important difference between the Percy pro-
cess and that of the complainant company, seems to
have ignored this important feature of the Stauf
process. Nor is there any reference by Percy to
discharging the air and vapor or deporting the dry
powder away from the air current. It is evident
that the Percy patent does not disclose the combina-
tion of elements of the claim in suit, and the mere

possibility that it might be made to perform the
Piiction of the Stauf patent is not sufficient to pre-—
eecate anticipation. Gordon vs. Warder, 150 U. S.

The La Mont patent No. 51,263, of November 28,
1865, to which importance is properly attached by
defendants, was for drying a batter of beaten eggs
by a current of heated air. After describing the
preferred method of operation, this patentee suggests
an alternative method, i. e., that the egg batter may
be forced by means of a powerful blast of air into
a_ thin spray which falls through a current of heated —
air and then dries in fine particles. The specifica-
tion is without a drawing, and it is difficult definitely —
to determine of just what the process consists. In
this situation the followine excerpt from Westing-
house Air Brake Co. vs. Great Neher Railway
Company, 88 Fed. 250, is not entirely inapt:

“The prophetical suggestions in English
patents of what can be done, when no one
has ever tested by actual and hard experi-
ence and under the stress of competition
the truth of these suggestions, or the prac-
tical difficulties in the way of their accom-
plishment, or even whether the suggestions
are feasible, do not carry conviction of the
truth of these frequent vague statements,”

The phrase of the ‘Specification “fall through a
current of heated air” is not explained nor the man-
ner in which the vapors are discharged from the
chamber or the powder collected away from the ai
zone. In the absence of proof that the La Mont
suggestion of spraying egg batter and allowing it
fall through a current of air ever became operative
it may fairly be presumed that it never came into
practical use. In his later (La Mont’s) patent No.
50,421, no mention is made of his method of spray-
ing the batter, and I am entirely satisfied that the
instrumentalities employed by him for carrying out
his process were incapable of desiccating fresh milk
and producing a powder completely soluble in water,

In the Walker paens Nos. 285,187 and 345,846
the offal or meal dried by means of heat con-
tained in coils, be the specification says nothing
of spraying a liquid into a regulated current of
heated air, The expert witness for defendants also
lays stress on the patents to Sherwood & Farnsworth q
Downing & Hughes, Blackman, Haseltine, Bassler,
and Newton, some of which were for condensing
milk, glucose, tannin, etc., while others related to.
concentration of syrups or sugar juice, and though
in some instances such liquids were sprayed into
receptacle no one of the patents was capable of
producing a milk powder which could be dissolved
in water with its characteristic freshness and puri
unchanged. As these patents do not as closely
approximate the patent here considered as do the
patents to Percy and La Mont, they may be passed
over with the simple comment that none of them dis-
closes the combination of steps of the claim in suit.
Even if considering them collectively we find that
they disclose the series of steps of the patent in
suit, they nevertheless are not anticipations as whem
considered singly it is clear that each patent lacks
an element possessed by the Stauf patent. Schmer
Wire-Glass Co, vs. Pittsburgh Plate-Glass Co., 168
Fed. 73. Stauf, though not a pioneer in the broad”
sense in which that term is ordinarily employed,
was nevertheless the first to spray a liquid into
regulated current of air to remove the moisture cons
tent, thus producing a fine powder which was carried
to a collecting space outside the air currents, allowing
the air and vapor to pass to the atmosphere.

As to infringement. Except as to a few unim-
portant changes the apparatus of the defendant com
pany for desiccating milk is not thought patentably
different from complainant’s. In the defendants’ ap

August 1, 1914

over at a loss.

CTT TTT TTTUTOTTS TUTTO TUTUA TU UATUAUR LAME TUAUOUGUOUO UU UOTUAUOUUAUOA LOUD LALO LO VOALOTUGUOT ON UOVLOVOAUOONUONUOTON ONION UO INO OOVON TOOT ODE

THE CREAMERY JOURNAL

SUNT TTT eee

“Salable in the Highest Class”

That’s what the Business Managers of the Creameries

Schmidt Bros. tubs work for

There has been from 5 to 7 cents difference between the price of butter
that will grade an extra and the next class under it during the past season.
They want their butter to be SALABLE in the HIGHEST CLASS.
They don’t want any shopping around the market to find buyers at a
favorable price, on an overstocked market—nor to have their butter turned

The business managers of these creameries want every cent that their
butter could be made to bring on the market.

And they not only aim to make fine goods that should sell at the highest market prices, but they ship
their butter in Schmidt Bros. tubs as important factors in rendering it “SALABLE IN THE HIGHEST
Pesos by PRE ORN ONG? AT MARKET IN THE MOST SALABLE SHAPE.

Quoted from a Market Report, Feb. 2d, 1914:

“No doubt the effect of importations will be to make
PERMANENT a wider difference in values according to
QAULITY than has ordinarily prevailed here, and IT
WILL BECOME MORE AND MORE VITAL to the wel-

fare of our dairy industry that our product be more largely
—SALABLE IN THE HIGHEST CLASS.”

ELGIN BUTTER TUB CO. Schmidt Bros., Props., ELGIN, ILL.

PTUOVTVOVUOVUOVUOTUOTUOUCONUONEOTUNUOAUONUOAUONUONLONUOTUOTUOLUOOOUUOTUGTUOLUOUOPUAUUAULLUOLUUUOLUOLOUAUUALOULOULAUOAUOOUAUONUOUUAUMAUOALOVLOPUOUOULAUOACOLUOCOUUOUUAVOAUOA COLON LON OOOAVONUONLONUONUONOAVOOTON LON TONIOVONTON TON OOIOOTOO ONTO TNNNTONTNNIT INIT INT TNIT

Page

paratus the force of heat of the Stauf patent—differ-
ent, it is true, from “a gas fire f,” but nevertheless
the equivalent means for supplying heat suitably
regulated to the casing or chamber, is applied by
forcing the heated air, which is regulated by a fan,
into the evaporating chamber after it has passed over
steam coils. The liquid is sprayed or atomized into
the heated chamber and instantly dried and vaporized,
while a material quantity of the fine powder descends
to the bottom of the chamber away from the air cur-
rent, the remaining quantity being borne by the air
current into a dust collector which retains the solids
as the air and vapor pass to the atmosphere through
air escapes. I am unable to perceive any material
dissimilarity in this adaptation of defendants under
Brigham patent No. 1,071,692, from complainant’s.
There is no doubt but that substantially the same
result is attained by both. I think the defendants’
process is fairly within the scope of the claim in
controversy, and considering the progress made in the
art by complainant’s process, a fair range of equiv-
alents should not be denied. The adaptation by the
defendant company of a blower device in place of
a natural draught for regulating the air, and of a
fan for regulating the current, and its substitution
of a duster for a screen to collect the powder, were
mere changes of form from complainant’s and do not
avoid infringement. Crown Cork & Seal Co. vs.
Aluminum Stopper Co. 108 Fed. 845.

There is contradiction in the testimony regarding
the different products, the defendant company claim-
ing that its product is more palatable than com-
plainant’s but this fact—if it is a fact—is not thought
of material importance. If there is a slight difference
in the flavors of the two products it is easily attrib-
utable to a variety of causes. The important fact re-
mains that a milk powder completely soluble in water
was produced by the defendant company by its
adaptation of the process described in the specifi-
cation and claim of the patent owned by the com-
plainant company.

Whether the Stauf patent in suit is void under
Section 4887 of the Revised Statutes depends upon
whether the invention was first patented in a foreign
country as that term is legally defined, and whether
application for such patent was filed more than seven
months prior to the filing of the application in this
country. There is dispute as to whether the Stauf
German patent is for the same invention as the
patent in suit, but in my opinion the processes in
all essential particulars are the same. comparison
of the claims discloses only slight differences between
them such as the use of the term “current ascending
from below” in the German patent as opposed to
the term “regulated current” in the patent in suit,
and the additional element of ‘‘discharging the air

and vapor separately from the dry powder’’ found in
the United States patent. While these differences
and additions are probably not unimportant, I should
nevertheless hesitate to construe the German patent
so narrowly as to preclude their use, and therefore
I am persuaded that there is such substantial identity
between them as complies with Section 4887 as
amended; hence the principle announced in the case
of Leeds vs. Victor, 213 U. S. 320, holding that
difference in combination is a substantial difference,
does not strictly apply. But the contention that
the Stauf_ invention was first patented in Germany
prior to January 29, 1901, the date upon which it
was given out, is not sustained by the evidence.
The statute contemplates that the grant of a patent
in this country is void only when it is primarily
shown that the invention was first patented abroad
and that the application for such patent was filed
more than seven months before the application was
filed in this country. The dates of filing the appli-
cations of their allowance, and of their issuance, are
as follows:

June 12, 1899. German application filed.
coe 3, 1900. United States application
filed.

December 28, 1900.
tion allowed. .
January 9, 1901.

United States applica-

German application al-

lowed.

January 29, 1901. United States patent is-
sued.
4 March 14, 1901. German patent ausgege-
en,

Under the German law, as I understand the record,
an application for patent is published on the day
following the filing thereof, and a provisional pro-
tection is immediately accorded it. Later when it is
definitely decided to grant a patent that fact is pub-
lished and a so-called title deed prepared for the
patentee. On the German document in evidence (the
Stauf patent) there is printed the ausgegeben date,
viz: ‘“‘Ausgegeben den 14, Marz 1901,” which com-
plainant claims was the date of grant notwithstand-
ing an earlier decision by the Board of Patent Exam-
iners to allow the patent. The defendant company
claims that such ausgegeben merely constituted a
publication of the patent for circulation and_ sale
of copies and that the actual date of patenting a
German patent is the date of the decision by the
Board of Examiners to grant the patent. The testi-
mony of an expert witness who claimed to be familiar
with the German patent law and who expounded it,
together with excerpts from decisions of the German
Imperial Court, found in the record, are claimed to
support the latter contention. I have carefully con-
sidered the subject, and am quite prepared to be-

lieve that a patentee under the German law secures
certain monopoly rights during the pendency of the
application, but that full and definite monopoly
rights are not secured to him until after the Patent
Office decision when there is a sealing or issuing of
the patent, which is evidenced by the ausgegeben
date printed on the face of the patent. Until then
there is no actual patenting. The German decisions
in evidence do not appear to me to decide the pre-
cise question under consideration; but it is not an
entirely new question in this country, having been
previously decided in Queen vs. Friedlander, 149
Fed. 775, that the “publication or ausgegeben” date
is the date upon which the patent is actually issued,
and in several other cases that the word ‘“‘patented”’
as used in section 4887 means “the actual issuance
of the patent under the seal of the government” of
the foreign country. It was so held in American
Company vs. Cushman 57 Fed. 842, and this holding
was followed by Judge Shipman in this circuit in
1894, in the case of Edison Co. vs. Waring Co., 59
Fed., 358, (affirmed, 69 Fed., 645). The amendment
to the statute concededly has not altered the effect
of these decisions and Congress in re-enacting the
earlier statute presumably adopted the interpretation
of the judicial decisions bearing thereon rendered
before the amendment. The Abbottsford, 98 U. S.,
444; McDonald vs. Hovey, 110 U. S., 328; Sedg-
wick on Const. Stat., 365; White vs. Apollo, 209
U. S., 14. But the defendant contends that some of
the decisions cited on this point, the Queen case,
for instance, were rendered under section 4886 of
the Revised Statutes which relates to an entirely
different subject, section 4887 dealing with protection in
a foreign country, while section 4886 deals with
disclosures as anticipations of the alleged invention.
This contention however is thought unsound. The
word “patented’’ as used in both sections, when con-
sidered in relation to the issuance of the patent or
the period from which the monopoly dates, has no
different significations. Upon this point there was
also evidence by the complainant to show that it is
the practice of the United States Patent Office to
regard the ausgegeben date of a German patent as
the date of grant and the time from which the
monopoly runs. Such practice is not inconsistent
with the decisions cited which have had the subject
of the dates of foreign patents under consideration.

There is no positive evidence to show that the
individual defendants, who were formerly in the em-
ploy of the complainant company, violated their con-
tract with the complainant to keep secret its modus
operandi or that they participated in any profits de-
rived from the infringement. Indeed, the process be-
ing a patented one, was open to the public, and the

(Continued on page 22.)

MTT TTT TTT TTT TTT TTT TTT TTT TET TEE OCT COCO CCC CCC. LLO LLL LO Loo ooo

Page 8

Chr.Hansen’s
Lactic

Ferment

PRODUCES

BUTTER
of Quality

Therefore the Butter and

Cheese Culture for
you to use.

Scores on Butter
Score

G. Stussi, Manchester, Iowa....97.50
H. H. Whiting, Cedarburg, Wis., 97.00
F. V. Merryfield, Troy Center. ..96.33
H. Nichols, Elkhorn, Wis....... 96.33

Scores on Cheese

A. C. Worth, Appleton, Wis..... 98.50
J. Van Epps, Fremont. ...seeene 98.00
A. F. Peterson, Appleton.......96.50

A Satisfied Customer

“T received the highest of
all scores, 98 points, at Iowa

State Fair, because I used
Chr. Hansen’s Lactic Fer-
ment. And I don’t think
there is any better made

than Chr, Hansen’s Culture.
E. B. Olds, Sumner, Iowa.”

Chr.Hansen’s
Laboratory

Little Falls,
N. Y.

Milwaukee,
Wis.

TOU

CUVEE ooo ooo ooo ooo

THE CREAMERY JOURNAL

TO THE MEMBERS
National Poultry, Butter and Egg Asso-
ciation.

At a recent meeting of the executive
committee it was unanimously decided to
hold our next convention October 26-27
at Hotel Sherman, Chicago. This will be
during the time of the National Dairy Show
and will give those interested an oppor-
tunity to visit the latter.

In accordance with the motion adopted
at our last convention the executive com-
mittee voted to increase the annual dues to
$10—this with the idea of having enough
revenue to pay for the services of a business
manager. The committee is now ready to
entertain applications in writing for this po-
sition. We are looking for a man who is
acquainted with the butter, egg and poultry
business, has a good knowledge of traffic
matters, an able and forceful speaker and
one of good personal habits. Full details
as to experience, salary required, etc., must
accompany the application.

Attached is copy of a circular from our
chairman of the Transportation Committee
which is of interest and I am sending to
members a copy of the proceedings of the
third annual meeting of the Joint Confer-
ence Committee, also a circular issued by
the American Railway Perishable Freight
Association, relative to packing eggs.

Now please don’t forget the dates of the
convention. Bear in mind that we expect
every member to do what he can to get out
a large attendance and if there are any items
of general interest that you would like to
have discussed at the meeting let me hear
from you and same will be given due con-
sideration by the committee in charge of
the program.—Chas. E. McNeill, secretary,
216 W. South Water street, Chicago.

“Would appreciate your advising our
members on the subject of 10,000-pound
minimum for the use of a refrigerator car,
for which the Michigan Central have issued
a tariff, effective August Ist, (no question
but what all the other lines will follow)
which permits the use of a refrigerator car
on the following three options:

“First: Where no ice is required and the
car is billed not to be re-iced, a car will
be furnished for 10,000 pounds at the regu-
lar rate.

“Second: Car may be billed to be re-iced
and the actual ice, or ice and salt used to
be added to the freight charges.

“Third: If the car contains less than 15,-
000 pounds, the railroads will furnish ice,
or ice and salt, free providing the shipper
will pay freight on 15,000 pounds.

“The first proposition will take care of
the storage eggs in winter months and
fresh eggs up to May or June Ist, depend-
ing somewhat on what section of the coun-
try; also the frozen poultry in the winter
months. While this is not getting back to
the days when a car was furnished for 10,000
pounds and the railroads furnished icing
free, it is, however, what we thought was
the best that could be done at the present
time.—W, F. Priebe, chairman Transporta-
tion Committee.”

Wisconsin Awards

The followin is a list of the 50 butter-
makers and cheesemakers who have been
granted awards this year at the butter and
cheese scoring exhibitions, by the dairy
department of the Agricultural College of
the University of Wisconsin.

These awards are granted after 12 entries
of butter or cheese have been made by
each man, The award gives the scoring in

August 1, 1914

detail showing the quality of the product
made by the exhibitor for each of the 12
entries.

A great many buttermakers and cheese-
makers send their product to the dairy de-
partment for inspection and criticism dur-
ing the year, but no awards are granted
until 12 such entries have been made.

Hubert Bartel, Peebles; Lare Lewvean
Bolstead, Basco; Wm. Fred Conway, Troy
Center; Rudolph Else, Helenville; Herman
E. Griffin, Mt. Horeb; Carl 'C. Jorgensen,
Rose Lawn; Pedar Kristensen, Cushing;
E. E. Koch, Marshall; Paul Kottke, Cedar-
burg; John Mattson, St. (Croix Falls; Harry
D. Nichols, Elkhorn; John Schiller, New
Holstein; Harry H. Whiting, Cedarburg;
John Betthauser, Coloma; John P. Braun,
Malone; Wm. Carl, Bagley; Christopher
Christenson, Ambherst Junction; Melvin
Christepherson, New Franklin; W. J. Dehn,
La Valle; Val Diressler, Louisburg; Chas.
Goble, Hersey; Geo. Johnson, Waupaca;
Theo. Jorgensen, Chippewa Falls; H. C.
Koenig, Plain; Theo. Lennartz, Frederick;
J. H. Miller, Baraboo; Wm. Mistele, Oak-
dale; G. A. Moldenhaur, Montello; A. M.
Newman, Black Earth; Frank O’Hearn,
Melrose; Hans Pederson, Warren; Fred
Raasch, Vesper; John Rasmussen, Wau-
toma; ‘C. M. Sanford, Amherst Junction;
John Schield, Fall Creek; Wm. Sieger,
Chaseburg; Fred Speich, Berlin; G. M.
Stewart, Mazomanie; Leslie W. Turner,
Montfort; Julius A. Warnke, Germania;
T. G. Wilson, Hazel Green; J. D. Anderson,
Spring Valley; Bert Bragg, Preston, lowa;
H. A. Kalk, Sheboygan Falls; Fred Pieper,
Rosendale; John A. Pritzl, Grimms; Alfred
Reinertson, Valders; Aug. Schwanz, Mani-
towoc; Jos. Sneberk, Colby; Wm. Bothwell,
Darlington.—E. H. Farrington.

Real Co-operation.

What is probably a record breaker in co-
operative work has been won by the Gar-
rison (N. D.) Farmers’ Creamery. The
Garrison Farmers’ Creamery was organized
last fall, a building erected and same put in
shape for opening this spring. The open-
ing was celebrated on April 2d in connec-
tion with the opening of the Garrison flour
mill, which was known as Bread and Butter
Day. Farmers and business men for miles
around flocked into town where Governor
Hanna was the guest of honor. In celebrat-
ing the event, little did the people think that
again so soon would they be called upon to
start up a new creamery but on the morn-
ing of May 15th after the creamery had
run for only a month and a half, it was to-
tally destroyed by fire. The farmers, noth-
ing daunted, decided to erect a new build-
ing and today are doing business in a larger
and better building than they had to start
with. This was brought about by the splen-
did co-operation of the people, which is
making Garrison one of the most promis-
ing and prosperous communities in the
western part of the state, and if the pres-
ent plans go through, Garrison will receive
its full share of the prosperity, which is now
in full swing in North Dakota.

A Correction,

On page 13 of the July 15th issue of The
Creamery Journal appeared a reply to an
inquiry regarding the manufacture of ice

cream. In the fifth line of Prof. Mortensen’s

answer appears the statement that “the ice
cream should be frozen to a temperature of
about 36 degrees Fahrenheit.” This should
be 26 degrees Fahrenheit. The error was
typographical in the composing room.

The creamery at Alsen, S. D., was recent-—
ly destroyed by fire. The loss is estimated
at $4,000.

August 1, 1914

NEW YORK.

—_—

Receipts on the Decline—Prices Show Up-
ward Tendency.

[By The Creamery Journal Staff Correspondent.]

The flush of the butter season apparently
is over as receipts have begun to decline
and invoices indicate an even more marked
shrinkage now that July has almost passed.
Hot weather in most of the dairy states has
not only cut down production but it has
resulted in furnishing a larger supply of
ordinary and undergrades, and it is from
this class of butter that the market has
suffered somewhat during the past 10 days
or more. Receipts last week totaled 61,052
packages, and show a falling off of about
8,000 packages over the previous week.
Coincident with the lightening in supplies
and the shortening in the proportion of
fine butter, prices of extras have gradually
hardened until now the market is up to
28@29c with the indications pointing to
very little change in these quotations for
a little time to come.

Some receivers say that it is unusual for
such a large proportion of the butter to
show hot weather defects as almost all
sections from the north to the south are
turning out more or less indifferent stock.
Buyers whose customers demand the finest
butter obtainable have a great deal of dif-
ficulty in filling their requirements and in
order to get sufficient supplies they are
forced to look over the available offerings
of many houses. This has caused a rela-
tively high price of extras, as firsts are 2!4c
lower than extras in price. Increased prices
have almost entirely checked the specula-
tive demand as it is generally believed by
storers that 28@29c butter is too high as a
safe investment. Were it not for the fact
that foreign butter will be a factor on the
market this winter if prices are high, there
would be more inclination to put butter
away even at the present high price. Most
operators, however, fear that enough stock
will come from European ports as well as
from other sources to carry the market
down if prices get to an unreasonable fig-
ure.

Weather conditions in New York all
spring and summer have been peculiar.
There has been a great deal of rain and
only a few hot days now and then. This
has delayed the vacation period which
usually begins in June and is at its height
during August. For this reason there have
been more people in town than common
this season and consumption has been good
although the past two weeks retailers par-
ticularly have had a smaller outlet and are,
therefore, not buying so heavily. This con-
dition is becoming more general and from
now on until after Labor Day ‘butter houses
expect rather a stagnant trade. Out-of-
town buyers have not been quite as active
during the past week as they were for-
merly and this also has been felt, particu-
larly in the undergrade market. This is the
class of goods which these buyers particu-
larly take. The factory workers through-
out New England do not call for the finest
line but are satisfied with a good first. The
activity to get butter throughout the west
is less keen than it was and premiums have
‘declined to some extent although they are
so high still in some favorable localities
that receivers can hardly sell this butter at
present quotations and come out even. All
such butter is going into the cooler for
speculative purposes.

The firmer feeling on the top grades of
creamery has been felt in the undergrade
market, more particularly in ladles and
packing stock. Ladle manufacturers, too,
had a good trade and process is readily
taken by the process men in the west or

THE CREAMERY JOURNAL

HOUT

te |

Big lowa
Buttermakers’
Banquet

At New
Russell-Lamson Hotel

Waterloo, Iowa

ELD on Buttermakers’ Day at Iowa
State Dairy Association convention
and Dairy Cattle Congress.

All Expenses Paid

including railroad fare both ways, pass to

Dairy Show Grounds, meals—and a big

banquet in the evening.

A New $350 Piano
A New H-D Motorcycle
$350 in Gold

will be distributed at banquet.

This is a great opportunity for the Iowa
buttermaker who is a_ booster for his
creamery, his patrons and his state.

It will positively be the biggest affair any
buttermaker was ever permitted to par-
ticipate in.

Contest Department

Fred L. Kimball Company

WATERLOO, IOWA

IIE TEIN IEWIEE ETI)

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Page 10

absorbed by the city ladlers. Process has
been firm with the supplies moderate. All
good ladles and packing stock have shown
an active market with a premium paid for
top grades.

The extreme heat which prevailed in the
dairy sections is noticeable in arrivals and
receivers say that no matter how careful
shippers are in icing their cars before load-
ing and even while in transit, that the stock
is apt to show heat, especially if allowed to
remain on the dock any length of time.

The foreign butter market at present is
of very little importance on account of light

THE CREAMERY JOURNAL

arrivals. Last week there were 183 casks
from Denmark and 30 from Siberia. The
Danish creameries which have for years
made a specialty of supplying the English
markets are turning out a fine grade of but-
ter and what shipments of this are arriving
are being absorbed here by some of the
dealers who sell it in their print trade. The
‘Copenhagen markets are higher and there
is less room for shipping to America now
than formerly. There has also been some
Canadian creamery butter on the market
which was bought in Montreal for 25c and
which cost 28%c here.

Specimen Articles of Incorporation

SUITABLE FOR CO-OPERATIVE CREAMERIES

The ‘Creamery Journal has from time to
time been asked to submit a specimen form
of a constitution and by-laws suitable for a
co-operative creamery. No one form is
suitable for all organizations but the one
following is a good model. Of course, arti-
cles can be added or stricken out to suit
local conditions. This form is used quite
generally among co-operative butter and
cheese factories in Wisconsin:

KNOW ALL MEN BY THESE PRES-
ENTS, That the undersigned have associ-
ated and do hereby associate themselves
together for the purpose of forming a co-
operative association under sections......
Poe tole, thelusive: om thlen.teciciee Statutes,
and do hereby make, sign and agree to the
following:

ARTICLES OF INCORPORATION.

Article I.

The name of this association shall be....
RS RN and its principal place of business

Shrallibe) aitiaep-yaseus« cree ; County ottaees--..-
Statemoter ec we) ©) addressees. -
Article IT.

The business and objects of said associ-
ation shall be the manufacture of butter
and by-products from the milk furnished
for such purpose by the stockholders in said
association and to co-operate for the pur-
pose of standardizing, handling and selling
such butter and by-products.

Article III.

The capital stock of this association shall
[een debmiemaaomaee Dollars, which shall be
divided arito.......-- shares of the par value
of one dollar each. No stockholder shall
own more than three shares of stock in
this association.

Article IV.

The shares of the capital stock of this
association are non-assessable, and the pri-
vate property of stockholders shall be ex-
empt from all debts of this association.

Stock in said association shall be sold
only to persons who deliver milk to the
Sa coe mere creamery to be manufactured
into ‘butter and by-products.

Any stockholder desiring to dispose of
his stock in said association shall deposit
the same with the secretary-treasurer there-
of, and the same shall be sold, under the
restrictions of this article, by the said sec-

retary at not less than par for account of
such stockholder within 60 days from date
of such deposit. If the secretary shall not
have sold such stock at the expiration of
60 days, the same shall, upon request, be
returned to such stockholder who may then
dispose of the same without restriction or
limitation by the association.

Article V.

This association shall at no time have or
subject itself to an indebtedness that shall
exceed 75 per cent of the amount of its
paid-up capital stock, as shown by the
books of the corporation.

Article VI.

The affairs of this association shall be
managed by a board of five directors. The
directors shall be elected by and from the
stockholders of the association at such time
and for such term of office as the by-laws
may prescribe.

Article VII.

The officers of this association shall be
a president, a vice-president, secretary and
treasurer. They shall be elected annually
by the board of directors, and each of said
officers must be a director of the associa-
tion. The by-laws may provide that the
duties of secretary and of treasurer shall be
performed by one and the same person,
who, in such ‘case, shall be known as sec-
retary-treasurer.

The principal duties of the president shall
be to preside at all meetings of the stock-
holders and of the board of directors. He
shall sign all certificates of stock and all
other contracts and other instruments
which may have been ordered by the board
of directors.

The principal duties of the vice-president
shall be to discharge the duties of the pres-
ident in the event of the absence or disa-
bility, for any cause whatever, of the latter.

The principal duties of the secretary-
treasurer shall be to keep a true and cor-
rect record of the proceedings of the stock-
holders’ meetings and of the meetings of
the board of directors; to safely and sys-
tematically keep all books, papers, records
and documents belonging to the associa-
tion; to countersign and affix the seal of
the association to such papers and docu-
ments as shall be directed to be counter-
signed or sealed; to keep safely and ac-
count for all moneys, credits and other

SPECIALISTS IN

References: Corn Exch, Nat’) Bank, Phila. ;

D. E. Peterson Co.

TO TC

BUTTER

MMU TO

33-35 South Water Street, PHILADELPHIA, PA.

Mercantile Agencies; Creamery Journal

pete for your favors, either
on a consignment or track-

We solicit a chance to com-
price basis.

August 1, 1914

property of the association which shall
come into his hands; to keep an accurate
account of all money received and _ dis-
bursed by him, and retain all vouchers for
all disbursements, and to render such ac-
counts, statements and inventories as shall
be required by the ‘board of directors.

The officers of the association, and each
of them, shall perform such additional and
other duties as shall from time to time be
imposed or required by the board of direc-
tors, or as may from time to time be pre-
scribed by the by-laws.

Article VIII.

At any regular meeting, or at any regu-
larly called special meeting of the stock-
holders of this association, each stock-
holder, irrespective of the number of shares
of capital stock he may own, shall be enti-
tled to one vote, and only one, on any
question that shall come before such meet-
ing; said vote may be delivered either in
person or by mail; if the vote is delivered
iby mail, the stockholders so voting must
have been previously notified in writing of
the exact motion or resolution upon which
vote is taken, and a copy of the motion or
resolution must be attached to and for-
warded with said vote. All votes by mail
must be sent to the secretary of the asso-
ciation, who shall deliver them to the meet-
ing where they shall be read and recorded.
Failure by any stockholder to receive no-
tice of motions or resolutions, that, other-
wise, may come legally before any meeting
of stockholders, shall not prevent action
on said motion or resolutions at said meet-
ing. Voting by proxy shall not ibe allowed
at meetings of stockholders or of the board

of directors.
j Article IX.

The earnings resulting from the business
of this association and its net earnings
shall be distributed by the board of direc-
tors as provided by law.

Article X.

Only persons holding stock according to
the regulations of the association shall be
members thereof. ‘

Article XI.

On or before the first day of March of
each year, this association shall make an
annual report, as provided by law, to the
secretary of state.

Article XII.

At any regular stockholders’ meeting or
at any special stockholders’. meeting called
for that purpose on 10 days’ notice to the
stockholders, this association may amend
these articles of incorporation by a major-
ity of all its stockholders: provided. the
amount of capital stock shall not be dimin-
ished below the amount of the paid-up
capital stock at the time that the amend-
ment shall be adopted.

Article XIII.

CONSTITUTION AND BY-LAWS.
Article I.

The name, place of ‘business. capital stock,
restrictions upon the sales of stock, and
the purposes of and membership in this
association are set forth in the articles o
incorporation, which are referred to and
made a part of this constitution and by-
laws in the same manner as if the same
were specifically repeated and _ written

herein.
Article IT.

The stock of said association shall be
sold at not less than par, shall be non-
assessable and no person shall hold more
than three shares thereof, Each stock-

eee

August 1, 1914

THE CREAMERY JOURNAL

Page 1]

—oNNSNSSESESEEE“L™oeeeeooeeeSaaaaEEeeeeSsaSSe=eSeSSSSSSQQS@Q==OQ@=0=Oaooueeeee ee ... SS owoo—qoqoow>qouummnwwu
holder in this association shall be entitled }} meeting relative to sanitary conditions of

to one vote. i

The board of directors, provided for in
the articles of incorporation, shall be elect-
ed annually at the regular annual meeting
of the stockholders, and shall hold their
offices for one year and until their succes-
sors are elected and qualified. Said direc-
tors shall be stockholders in said associa-
fion and shall be residents of.............
county or vicinity, and shall have control,
supervision and direction of the business
of the association.

The board of directors shall have power
to make and enforce such rules and regula-
tions and by-laws as they may deem
proper, not inconsistent with the constitu-
tion or by-laws of the state or with the
articles of incorporation.

A majority of the board of directors shall
constitute a quorum for the transaction of
business, but a less number may adjourn
from day to day upon giving notice of such
adjournment to absent members of the
said board.

Any vacancy occurring in the board of
directors shall be filled by the remaining
members thereof.

Article IV.

The members of the board of directors
shall within 10 days after their election,
elect from their number a president, vice-
president and a secretary-treasurer. Any
or all of such officers, who may be in-
trusted with funds or property of the asso-
ciation, may be required to furnish a bond
in such sum as the board may deem ample.

The board shall engage and enter into
contract with a buttermaker who shall re-
ceive for his services a certain specific sum
per pound of butter manufactured, and a
suitable compensation for by-products, to
be fixed by the board of diretcors.

The members of the board of directors
and the officers of the association shall re-
ceive no compensation for services ren-
dered to the association.

Article V.

The term of office of all officers of said
association shall be one year, unless the
office be sooner declared vacant, but the
tenure of any officer shall continue until
his successor has been duly elected and
qualified.

The board of directors may remove any
officer for cause, and any agent or employe
at any time, and shall fill any vacancy
caused by any such removal.

Article VI.

The regular annual meeting of the stock-
holders shall be held on the........ day in
A. D. 191.., and thereafter on
the second Wednesday in January. The
president of the board of directors may
call special meetings of the stockholders
upon 10 days’ previous notice either by
personal service or by publication thereof
to each stockholder.

A regular meeting of the board of direc-
tors shall be held within 20 days after the
regular annual meeting of the stockholders.
The secretary shall call special meetings
upon order of the president or upon writ-
ten order of any three directors, but notice
of all special meetings shall be given to all
directors not joining in the call therefor.

Article VII.

Each stockholder in the association shall
deliver all his milk, to be used in the man-
mectire of butter, to the..............-0.-
creamery, and shall enter into contract with
this association so to do.

Each stockholder shall agree and pledge
himself to conform to rules and regulations
adopted by the stockholders at their annual

Bis wee cee se

pi barns, milk houses and utensils, and rela-
Article III. Ht
' izing of butter, and shall further agree to

tive to quality of milk and the standard-

assist in every way in making............
county butter a product of the highest
quality.

If any stockholder shall violate the pro-
visions of this article or of any pledge,
contract or agreement made or entered
into under this article, the board may call
in his stock and cancel the same.

Article VIII.

The buttermaker engaged by the board
of directors shall be held responsible for
the poor quality of any butter or by-prod-
ucts manufactured by him, when such poor
quality is due to the negligence or wilful
act of such buttermaker, and the question
as to whether or not such buttermaker is
at fault shall be determined by the inspec-
ioe angolkoniel Joye iWilogonosononaooooadomue

The buttermaker shall refuse to accept
any milk unfit for the grade of butter re-
Grune cis Diyamtlle rane eletarcistesis ci cie ote eyale eib eevee as
entitled to bear its brand.

Article IX.

If this association shall hold stock in
another corporation, such stock shall, at
all meetings of the stockholders of such
other corporation, be voted by the president
of this association, unless the board of di-
rectors of this association shall, by resolu-
tion adopted at any regular or special meet-
ing, designate some other person for that

purpose.
ense xe

This constitution or these by-laws may
be amended by vote of the majority of the
stock outstanding at any regular or special
meeting, but if at a special meeting, notice
to amend the constitution and by-laws shall
have been given in the call for such special
meeting.

Nebraska State Cream Grading.

State Food ‘Commissioner Harman, of
Lincoln, Neb., announces that beginning
August 3d, all cream purchased in Nebras-
ka will be bought according to grade. One
month’s trial of the new method will be
had. No difference in price for first or
second grades will be paid until it is dem-
onstrated: that the new method is advan-
tageous. Mr. Harman says under the pres-
ent system the cream producer receives the
same price for his cream whether he takes
care of it properly or improperly. This, he
says, is neither equitable, just nor fair, and
should not ‘be allowed to continue. During
the trial month cream will be graded into
two grades, and no third grade will be ac-
cepted or purchased.

Cream will be graded according to the
following rules:

First grade cream shall consist of cream
that is clean to the taste and smell, sweet
or slightly sour, and free from lumps, curd,
dirt and all foreign matter.

Second grade cream shall consist of
cream that is too sour to grade as No. 1,
that contains undesirable flavors or odors,
even though in a moderate degree; that is
foamy, yeasty, or slightly stale, or that is
too old to pass as first grade cream.

Third grade cream shall consist of cream
that is very old, rancid, mouldy, dirty, or
curdy, and such cream must not be accept-
ed by the creamery companies or cream
buyers.

New York July Scoring.

The July scoring was held on the 24th.
The following is a report of those samples
of butter that scored 90 or above:

J. A. Burnett, East Smithfield, Pa...... 93%4
VenGaavviebby Cooperstown, «02... <0. 92%

oc rth American Cold Sikeace Co.’s Building at
hicago, lll., Insulated with

WATER-PROOF
Lith Insulation

HIS is only one of the many buildings
that have been equipped with Lith, on

the advice of refrigeration experts, on

the strength of the fact that this insulation
has proved so invariably successful.

75 per cent of all the creameries in the

Northwest are insulated with Lith. It abso-

lutely cuts ice cost in two! An absolutely

guaranteed insulation that

W 7 comes in sheets 18x48 inches,
rite for twice the size of ordinary insu-
Bi lation, therefore leaving less

£ than half the number of joints

F B k or cracks possible for leaks.
ree DOOK Write for book. Also write for
information regarding

Union Cork Board
Made of pure cork and asphaltum. 1%
pounds of cork to square foot one inch
thick. A greater percentage of cork than
you can find in any other insulation material.

Write for Big Free Book, “Insulation for Cold
Temperatures”

Union Fibre Company

105 Union St., Winona, Minn.
Ra. Steacywlithacaraccrs sc... cc22s5-0e 9414
lie Coolk-talithacamerece cr. cuss. ccicce 93
Glenn Harter, Skaneateles............ 90%
Seven Gates Farm, George Gullock,

buttermaker, N. Tisbury, Mass......93%
Mrs. W. A. Whitney, Cassadaga.. 92%

Two packages of cheese were receiv code
H. L. Wilson, Montpelier, Vt. .- --9534
Ber. ButlermiNamdaeetes =)... sa... - 9414

Four samples of milk and cream were
scored. Of these three scored 90 or above:
Seven Gates Farm, N. Tisbury, Mass...96
C. H. Voight, Washington Mills....... 9334
Lime Ridge Farm, Poughquag........ 90

—Dept. Dairy Industry, Cornell Univer-

sity, Ithaca, N. Y.

Smith’s Computer ($2.50) and The Cream-
ery Journal one year ($1.00) both for $2.75.

THE CREAMERY JOURNAL

August 1, 1914

Central States Butter Contest

MASON CITY, IOWA, AUGUST 20th

OPEN TO ALL COMPETITION.

Provratatdds. . 16 & locate eee $300 to $500
SPECIAlS: e.cjoies chs ove te we versyeue Oe eee $225
MO tAlse Soe sieiis ciecjeid wees outs Cte eee $725

We are pleased to call your attention to
the sixth year work of the Central Dairy
States Butter contest, held at Mason City,
Iowa, in connection with the North Iowa
Fair, August 17-21.

This contest is conducted differently
from all others, not only open to all com-
petition, but dairy commissioners of Iowa
and Minnesota have appointed a superin-
tendent to represent the ‘buttermakers from
their own and other states. These super-
intendents appoint the judges who score
the butter, and a clerk of their appointment
will award the prizes, based on the average
score of the judges.

W. B. Barney dairy commissioner of
Iowa, has appointed Assistant Dairy Com-
missioner J. J. Ross of Iowa Falls as su-
perintendent for Iowa.

Joel Winkjer, dairy commissioner of
Minnesota, has appointed James Sorenson,
superintendent of the State Creamery, Al-
bert Lea, 'Minn., as superintendent for Min-
nesota.

The North Iowa Fair has appointed S. B.
Nichols, of Mason City, as superintendent
for the fair.

E. B. Higley Company will care for all
butter and furnish all necessary cold stor-
age space for same free of charge. Butter
will be scored and sold at their plant, 505-
513 South Main street, Mason City, Iowa.

Exhibitors misrepresenting the class of
butter entered forfeit premiums, either spe-
cial or pro rata fund.

Diplomas suitably inscribed will be given
to exhibitors of butter scoring 93 or better.

Entry shall consist of 20-pound tub.

Judges’ awards will be on the basis of
100 or perfection, as follows: Flavor, 45;
body, 25; color, 15; salt, 10; package, 5;

(notice the judges will mark on packages),
this includes appearance. No exhibit
deemed unworthy will be awarded a pre-
mium.

All creamery butter should arrive
Mason City by Friday, August 14, 1914.

Attach entry tag to top of your tub or
package.

Do not prepay express. Send collect.
Charges will be paid by the secretary and
deducted from butter sales and receipt sent

ou.

‘ The entry fee this year will be $2, all of
which goes into the pro rata fund. The pro
rata fund will consist of all the entry fees
and the money given by the North Iowa

Fair. The fair will guarantee this pro rata
fund will not be less than $300. Two hun-
dred entries (this is a conservative esti-
mate) will insure a pro rata fund of $550.

Entry fee and express will be deducted
from sale of butter.

All butter will be scored, butter sold, and
proceeds of sale, together with pro rata
money and score card sent to contestants
promptly.

4000—Butter made in a creamery where
milk is separated—all butter scoring above
91% in this class will participate in the divi-
sion of the pro rata fund.

First Prize.

$8.00—a silver plated casserole or baking
dish, given by J. B. Ford Co., Wyandotte,
Mich., manufacturers of Wyandotte Clean-
er and Cleanser.

$5.00—Cash, given by Gude _ Brothers,
Kieffer ‘Co., 21 Jay street, New York.

$5.00—Geo. Bowen, representing the
Worcester Salt Co., gives $5 to the winner
of first in this class if salted with Worces-
ter salt.

$5.00—Cash, given by Howard D. Reyn-
olds of James Rowland & Co., New York,
to buttermaker having highest score in this
class, shipping to James Rowland Company.

$5.00—One 10-gallon can of Faultless
Anti-Carbon Auto Oil, given by Hawkeye
Oil Co., of Mason City, Iowa.

Special Prizes for Whole-milk Butter.

$25.00—Cash, by M. V. Bickel, western
representative of Ficken & Zinn, commis-
sion merchants, 331 Greenwich street, New
York City, to be divided among the butter-
makers whose ‘butter in this class is being
shipped to Ficken & Zinn, New York (City,
at the time the 1914 North Iowa Fair is
being held, as follows:

$5.00—To the buttermaker having the
highest score of any shipping to Ficken &
Zinn.

$4.00—To the second highest shipping
Ficken & Zinn.

$3.00—To the third highest shipping to
Ficken & Zinn.
$2.00—To the fourth highest shipping to

Ficken & Zinn.

$1.00—To the fifth highest shipping
Ficken & Zinn.

$10.00—Grand sweepstakes—$10 cash ad-
ditional to the ‘buttermaker shipping to
Ficken & Zinn at the time the 1914 North
Iowa Fair is held if he has the highest
scoring butter in this class.

4001—Butter made in creamery where no
milk is separated—all butter scoring above
90 in this class will participate in the pro
rata fund.

JOHN H. FICKEN

Refer by Permission—Citizens’
National Bank, Hackensack, New Jersey;

SUC EECCEEE ee E

SUC ee

FICKEN & ZINN

331 Greenwich St... NEW YORK CITY
Wholesale Dealers

Fancy Butter, Egés & Cheese

Always in need of fancy butter; prompt sales assured. Correspondence solicited.

Central National Bank, Century Bank, New York City; People's
First National Bank, Ridgefield Park, New Jersey.

CTU

CARL H. ZINN

TUE eee

First Prize.
$8.00—Three-piece silver plated tea set,
consisting of a teapot, sugar and creamer.
Given by the J. B. Ford Co., Wyandotte,
Mich., manufacturers of Wyandotte ‘Cleaner
and Cleanser.

$5.00—Cash, given by Gude _ Brothers,
Kieffer Co., 21 Jay street, New York.
$5.00—Geo. Bowen, representing the

Worcester Salt Co., gives $5 to the winner
of first in this class, if salted with Worces-
ter salt.

$5.00—Cash will be given by Howard D.
Reynolds of James Rowland & Co., New
York, if the highest score in this class is
made by buttermaker shipping to James E.
Rowland & Co. at time of contest.

$5.00—One 10-gallon can of Faultless
Anti-Carbon Auto Oil, given by the Hawk-
eye Oil Co., Mason City, Iowa.

Special Prizes for Gathered Cream Butter.

$25.00—Cash, by M. V. Bickel, western
representative of Ficken & Zinn, commis-
sion merchants, 331 Greenwich street, New
York City, to be divided among the butter-
makers whose butter in this class is being
shipped to Ficken & Zinn, New York City,
at the time the 1914 North Iowa Fair is
being held, as follows:

$5.00—To the buttermaker having the
highest score of any shipping to Ficken &
Zinn.

$4.00—To the second highest shipping to
Ficken & Zinn.

$3.00—To the third highest shipping to
Ficken & Zinn.

$2.00—To the fourth highest shipping to
Ficken & Zinn.

$1.00—To the fifth highest shipping to
Ficken & Zinn.

$10.00—Grand sweepstakes—$10 addition-
al to the buttermaker shipping to Ficken
& Zinn at the time the 1914 North Iowa
Fair is held if he has the highest scoring
butter in this class.

Second Prize.

$2.50—Cash, given by Howard D. Reyn- —

olds, of James Rowland & Co., New York,
to buttermaker having highest score in this
class and shipping to James Rowland & Co.

The $20 offered below will be added to
the general pro rata fund:

Special Pro Rata Fund.

$10.00—Cash, the Diamond ‘Crystal Salt
Co., of St. Clair, Mich., “give $10 to show
good will and to boost a good cause.”

$5.00—Martin H. Meyer, representative
of Chr. Hansen Laboratory, Madison, Wis.,
“gives $5 for the advancement of a good
cause.”

$5.00—W. D. Collier & ‘Co., 200 West
South Water street, Chicago, Ill, “give $5
with kindly feelings to all buttermakers.”

Special Prizes.

$25.00—Cash, the De Laval Separator
‘Company, 29 East Madison street, Chicago,
Ill., give $25, to be awarded as follows:

$12.00—First premium to the butter scor-
ing highest.

$8.00—Second premium to
scoring second highest.

the butter

$5.00—Third premium to the butter scor-—

in® third highest.

$18.00—Cash, Merrill & Eldredge, com-
mission merchants, 30 West South Water
street, Chicago, Ill., give $18 as follows:

To all creameries who ship us continually
during July and August, we will pay:

$10 to the buttermaker getting the high-
est score.

$5 to the buttermaker
highest score.

$3 to the buttermaker getting the third
highest score.

$10.00—Martin H. Meyer, representative
of Chr. Hansen Laboratory, of Madisalyy
Wis., gives $10 as follows:

getting second

|
|

August 1, 1914

A leather suit case, valued at $5 to the
winner of the highest of all if he uses Chr.
Hansen’s butter color, so stated on his
entry.

$5.00—Additional in gold to the winner
of the highest if he uses Chr. Hansen's
Color and Culture, and so states on his
entry.

$5.00—Cash, Spurbeck Lambert & Co., of
Algona and Estherville, Iowa, give $5 as
follows:

$3 to the winner of the highest prize.

$2 to the winner of the second prize.

$10.00 cash is offered by the Preservaline
Mfg. Co., 854-864 Lorimer street, Brooklyn,
N. Y., to buttermaker making highest score
in either class, providing he has used Per-
fection butter color in making his butter
and so states on his entry. In event that
the highest score in both classes is awarded
to different contestants and both have used
Perfection color, this amount is to be di-
vided equally between them.

Buttermakers’ Scoring Contest, Thursday,
August 20th.

$5.00—Cash, contributed by Howard D.
Reynolds, of James Rowland & Co., com-
mission merchants, New York.

$5.00—Cash, contributed by the Currie
Hardware ‘Company, of Mason City, manu-
facturers of the Eclipse Moisture test.

This $10 will be awarded in three prizes:
o prize, $5; second prize, $3; third prize,

This contest will be held in floral hall, in
front of the refrigerator, from 10;00 to 11:00
a.m. The time from 11:00 a. m. to 12:30
will be devoted to discussions and talks by
distinguished visitors. This will be in the
rest tent, east of floral hall.

James Sorenson,

We da IROSS;
S; BP Nichols:
Superintendents.

Address all communications to Chas. H.
Barber secretary, Mason City, lowa.

If you compete for special prizes, state
which ones and comply with requirements.

More About Creamery Trusts

An article which appeared in the Cham-
ber of Commerce Journal, July, 1914, and
which bore the heading of “Creamery
Trusts a Joke,” contained so little of truth
and so much of error that we feel impelled
to correct some ialse impressions which
will remain as a result of the article re-
ferred to. We are assuming that the secre-
tary of the Chamber of Commerce is re-
spensibte for the appearance of the article
in question and lest it be charged that we
inerely give personal opinions as opposed
tou those advanced in the said article, we
propose te answer by quoting from reports
of previous dairy commissioners to the
governor of the state of Iowa. We believe
no one is better prepared than the dairy
commissioner to report on the conditions
of the dairy industry and to faithfully re-
cord history concerning progress made
along dairy lines.

The article begins by stating that there
are 30 or 40 so-called centralizers doing
business in Iowa and among others men-
tion is made of the Swift Company in Des
Moines. The dairy commissioner’s office
has no record of such a plant. Concerning
the statement that “there is nothing in
common with the ownership of these
plants. They are all in competition with
each other,” will say that we find in the
last dairy commissioner’s report a list of
creameries operated by the Swift Company
at the following points: Waterloo, Clinton,
Leon, Dubuque, Iowa Falls, Keokuk, Clar-
inda, Creston and Ottumwa.

Butter, Eggs, Poultry

Fancy Creamery a Specialty

THE CREAMERY JOURNAL

John J. MacDonald

13 South Water Street
PHILADELPHIA

COMMISSION MERCHANT

43 Years’ Experience

References: Corn Exchange National Bank, Philadelphia; A. H. Barber & Co., Chicago; Bradstreet’s
and Dun’s Mercantile Agencies; Creamery Journal.
Edward I. S Western
fer, ARMSTRONG & SWIFT sib
Butter Depart- sentative,
ment. For Butter, Eggs and Cheese — Fi:
merly with SSS Salisbury,
321 GREENWICH STREET, NEW YORK H
Stephen Cold Storage Warehouse, Cuba, New York Vinton,
Underhill REFERENCES: Chatham & Phenix Natl. Bank. Broadway Trust Co.,.N.Y¥. Mercantile agencies Iowa

Established 1865

Beam, Turner Co.,

Philadelphia,

Pennsylvania

Butter, Cheese, Eggs, Poultry

Ask The Creamery Journal.

GEO. M. RITTENHOUSE

SAMUEL BINGAMAN

JUAN A. BABCOCK

GEO. M. RITTENHOUSE & CO.

154 Reade Street, NEW YORK

BUTTER AND EGGS

REFERENCES—Importcrs and Traders National Bank; New York -Jational Exchange Bank; All Commer-
cial Agencies, and The Creamery Journal.

Geo. M. Baer

C. G Heyd

Butter, Eggs and Poultry

GEO. M. BAER & CO.

25 South Water Street
PHILADELPHIA

Corn Exchange
National Bank, Philadelphia;
Commercial Agencies.

References:

Among other plants listed in the article
are the Cherry 'Company at ‘Cedar Rapids,
the Clarinda plants at ‘Clarinda and Leon
and a “big plant’ at Manning. Perhaps
the writer of this article does not know
that there is no established record of a
Cherry creamery at Cedar Rapids and a
search of the dairy commissioner’s reports
for 15 years failed to give any information.
The Clarinda and Leon plants have for
more than a year been acknowledged as
the Swift & 'Co. branches, while the “big
plant” at Manning was converted into a
local creamery more than a year ago.

In the face of the above facts, the article
goes on to say: “No one who knows the
facts will charge that there is anything in
common in the ownership of these plants.
Each one is a separately owned plant and
all are in competition with each other for
butter-fat. Three to four and five of them
oftentimes maintain collection stations and
buyers in a single neighborhood.” After
the above misinformation is given, we find
the question, “Why try to poison the pub-
lic mind against these people by referring

(Continued on page 16)

TU eee

NORTHEY COOLERS

“The Cooler With the Hump” For Dairy Use

Floor in Our Cooling Room is Filled With Water Proof Cork
Buy Your Cooler in Sections—You May Wish to Move It Any Time.

~ ~
a

a aet sd! ae

CnTnIGI 8
ec aetney

Mineral Wool Packed, Perfect Construction, Cold Dry Air Cir-
culators, Odorless, No Taint, No Mould, Triple Matched Joints
Strong Circulation, Sanitary, Preserver of nts “
up-to-date Creameryman should write for catalogue

Northey Mfg. Co., No. 100 Bluff St., Waterloo, Ia.

For Save By Att Dairy Surpry Hovses

TUT eee

Te eee

TOUT

Page 14

RBM

BRB

THE CREAMERY JOURNAL

August 1, 1914

THE

<«# « & «

CREAMERY

The National
Creamery

Magazine

Published semi-monthly—on the lst and 15th—at 407-409-411]
Commercial Street, Waterloo, Iowa, by

FRED L. KIMBALL COMPANY

John Andrews, President Hugh G. Van Pelt, Vice-President
E. R. Shoemaker, Secretary and Treasurer

DEVOTED LO, DHE WNCREAMERY. INTERESTS

OF THE UNI DE STATES:

E. R. SHOEMAKER - = = - Editor
Eel. “SADLER: a= - - Associate Editor

Subscription Price: In the United States, Mexico, Cuba, and

American Possessions, $1.00 per year. In Canada, $1.25 per year. In
all other countries in the Postal Union, $2.00 per year.

Correspondence relating to buttermaking, creainery management,
creamery machinery, shipping, the commission trade, exporting, re-
frigeration and all subjects pertaining to the handling of dairy products
in a wholesale way is cordially invited, and the co-operation of cream-
ery owners, secretaries, buttermakers, commission merchants and other
thinkers is earnestly desired. Clear, concise, well written articles are
especially welcome; and communications, views, news items, clippings,
or any information likely to interest the trade will be thankfully re-
ceive

Advertisements. Rates made known on application. Changes of
advertisements should be sent in before the Sth and 20th of each month.
The Creamery Journal will not print the advertisements of unreliable
or dishonest firms.

Subscriptions, Subscribers wishing change of address will please
give the old as well as the new address.

Entered as second-class matter November 15, 1908, at the postoffice
at Waterloo, Iowa, under the Act of March 3, i879.

WATERLOO, TOWARAUGUST,. 1) 1914;

COMING CONVENTIONS.

Minnesota State Butter and Cheese Makers’ Associa-
tion—Annual convention November 4th, 5th, 6th. Place
of meeting not decided. James Rasmussen, secretary,
R. F. D. 2, Albert Lea, Minn.

National Creamery Buttermakers’ Association—An-
nual convention, Mason City Iowa, between March 1 and
12, 1915. Exact dates to be announced. M. H. Meyer,
secretary, 1011 W. Washington Ave., Madison, Wis.

California Creamery Operators’ Association—Modes-
to, November 5th, 6th and 7th. A. P. Ferguson, Turlock,
secretary.

Ninth National Dairy Show—International Amphi-
theatre, Union Stock Yards, Chicago, October 22d to 31st
inclusive. W. E. Skinner, manager, 819 Exchange Ave.,
Chicago.

Minnesota State Fair—Hamline, September 7th to
12th. J.'C. Simpson, secretary, Hamline. Andrew French,
superintendent Dairy Department, 345 Endicott Bldg., St.
Paul.

Iowa Dairy Cattle Congress—Waterloo, October 12th
to 18th. Hugh G. Van Pelt, manager, Waterloo, Iowa.

Iowa State Dairy Association—Waterloo, October
13th, 14th and 15th. J. J. Ross, lowa Falls, secretary.

Central Dairy States Butter Contest—Mason City,
Iowa, August 17th to 21st. Buttermakers’ day, August
20th. Chas. H. Barber, secretary, Mason City, Iowa.

Iowa State Fair—Des Moines, August 26th to Sep-
tember 4th. A. R. Corey, secretary; W. B. Barney, super-
intendent Dairy Exhibits, State Capitol Bldg., Des Moines.

BETTER PATRONS.

Which comes first, better buttermakers or
better patrons? That is almost as difficult to solve
as is the question “Which came first, the egg or the
chicken?” Our observation has been that when-

ever you find a good creamery you find good pa-
trons and a good buttermaker. Which came first
is a subject that has interested us considerably, as
it seems if that problem could be solved a great
many evils which we are all so familiar with would
soon adjust themselves. If, for instance, it were
generally admitted that the very first requisite for
a good creamery was a good buttermaker—a man
who, besides knowing how to run machinery and
test cream, was an educator and a teacher, then all
our educational forces would be directed to the but-
termaker’s qualifications and satisfactory results
would follow. -

We have heard many very interesting discus-
sions relative to this subject and admit that both
sides have convincing arguments, But we are be-
ginning to believe that it isn’t entirely up to the
buttermaker, as many think. We realize that a
good buttermaker can produce results in a com.
munity, which a poor man can’t. He can hold a
creamery organization together where a poor man
couldn’t, or he can pay off a creamery debt where
a poor man would run behind. But all of that
doesn't necessarily make good patrons out of poor
ones. The term “good patron” is considered in the
wrong light by far too many buttermakers. In
nine instances out of 10, ask a buttermaker who
his best patrons are and he will name his heaviest
milkers. In all our minds the word “best” is con-
fused with the word “biggest.” The best patrons
are those who, first, are making money with their
cows. They are patrons who are breeding up their
herds, who are familiar with the general trend of
dairying, who are smart enough to realize that it
takes good cream to make good butter, whose com-
mon sense tells them not to hold their cream a
week or 10 days, and who are business men enough
to know that a creamery can’t sell butter for 24c
and pay the farmer 34c for his fat.

We know buttermakers who have gone into
creameries which have been run down and are in
debt. They were active enough to create new in-
terest in the local plant and they put the business
on a solid footing. Yet they didn’t particularly
make any better patrons out of them. Those farm-
ers are still milking their old scrub cows, they con-
tinue to quarrel over the butter-milk, they won’t
attend a picnic or an annual meeting. We say those
patrons are no better than they were before. The
new buttermakers were more capable leaders and
they got many patrons to send to the home plants
instead of to neighboring creameries.

Now, the trouble with such buttermakers is
they think they have made good patrons out of
poor ones. They don’t go far enough.

In communities where there are a large num-
ber of what we call “good” patrons, it doesn’t close
the creamery if a buttermaker quits. They get
some one else and if he doesn’t make good they
get a man who will.

The point we wish to emphasize is that the
individual patron is considered too much as a non-
entity in our efforts to make better butter. Butter-
makers and others of us who are entrusted, you
might say, with the welfare of the dairy industry,

=
=
=
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=
=
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——{==<x—eFq—]"{l_l_")»=_ea_™"_a———————————

August 1, 1914

BMRA

THE CREAMERY JOURNAL Pag

You Need
Dandelion Brand Butter Color

Because it gives butter the true June shade,

and makes it bring top price.

We guarantee that Dandelion Brand Butter Col-
or is PURELY VEGETABLE and that it meets the
FULL REQUIREMENTS OF ALL FOOD LAWS, —

STATE AND NATIONAL,

WELLS & RICHARDSON CO.

Burlington, Vermont

Manufacturers of Dandelion Brand Butter Color

pay too little attention to the education of the
creamery patron. We take poor cream and spend
time and money hunting for some way to make
good butter out of it instead of spending any of
that time or money in teaching the producer how
to overcome the poor cream evil. ;

We must change the mental attitude of our |

creamery patrons before we will see any material
improvement. Train them so they will have re-
spect for clean, sweet cream and their local cream-
ery and you will have accomplished the task which
has already cost the creamery industry millions of
dollars. And what have we to show for it? Stor-
age houses and cellars literally flooded with under-
grades. The farmer hasn’t paid all the freight.

If all our buttermakers would recognize these
truths and spend more time along these educational
lines there would be an improvement in the cream-
ery industry such as has never been known before.

The very first step in this direction is to see
that every one of your patrons reads good dairy
literature. The farm dairy press is the logical
medium to change the creamery patrons’ mental
attitude. It broadens and trains their minds and
develops an appreciation and a desire for better
cows and better quality products.

Take it upon yourself, Mr. Buttermaker, to
see that every one of your patrons subscribes to two

the 8olden shade

or three good dairy farm papers, and you will be
doing a wonderful thing for the creamery industry.
Start a dairy paper subscription campaign
among your patrons.
ab
4

When you stop to think of it—why shouldn’t
the National Dairy Show be the biggest thing of
its kind in the world? There is no other field of
agricultural endeavor that has the number of people
interested in it to compare with the dairy cow.
Speaking of cows—there will be many Lords and
Ladies of the bovine family at the National Dairy
Show this year—some coming direct from the aris-
tocracy of the old world, but the real useful farm-
er’s cow will have some splendid representatives
at the show this year.

As a matter of fact, no cow which is suffering
from tuberculosis or other transmissible disease
ought to be permitted to give milk for the use of
the public, and the day may not be far distant when
the farmers themselves will unite with the health
authorities in wisely seeking to stamp out such
infections by frequent tests and inspections. But
farmers are led more easily than driven, coaxed
more easily than threatened. By proper procedure
you can get their co-operation in testing their herds.

MQ HI

HLL

Page 16

9
Don be your butter

shows dairymen the road

to better profits.

THE PATERSON
PARCHMENT PAPER CO.

42 8th St., Passaic, N. J.

SVU eee eee

W. F. Drennen 4

‘BUTTER:

STM

37 South Water St., PHILADELPHIA

Tee

TUTTE

BROWN & ROOT CO.

Wholesale Dealers & Jobbers in

Butter, Eggs and Cheese

165 & 167 Reade Street, NEW YORK

References—Irying National Exchange Bank; Dunn & Bradstreet.

Gude Brothers, Kieffer Co.

Wholesale Dealers in

Butter, Eggs & Cheese

21 Jay Street

NEW YORK

References: Irving National Bank, N. Y.

ESTABLISHED 1869

GEO. W. LINN & SON

The Chicago Butter House

340-342-344 West South Water St.
near Lake St. bridge

Would like to contract with you for your make ot
Fancy Creamery in tubs. Can offer you a liberal

contract.
Send us a sample

Will pay a price for quality.

shipment.

Best Equipped Butter House in Chicago

References: National Bank of the Republic, Chicago; Plain
view State Bank, Plainview, Minn.; The Creamery Journal.

THE CREAMERY JOURNAL

August 1, 1914

More About Creamery Trusts

(Continued from page 13)

to them collectively as a trust?” The
writer then goes on to say, among other
things: “The co-operatives which formerly
were neighborhood affairs and practically
had their little local territory to themselves
are experiencing some real competition.”
We believe that statement to be true as
indicated by the following from the report
of former Commissioner H. R. Wright, in
the 19th report to the governor, under
date of November 15, 1905: “* * * With
the beginning of the cream shipping system
tne quality of cream has still further de-
teriorated for the reason as already pointed
out, that the cream does not reach the but-
termaker as soon as it did under other sys-
tems, and hence the greater deterioration.
Competition between the central plants and
the local plants has been so strong that in
only a few localities is any kind of cream
rejected. Hence, the farmer, instead of
having an inducement for producing high
class cream, is actually encouraged by the
situation to careless practices in the han-
dling of his product. It is not practical for
the local creamery to reject his cream, be-
cause then he can ship it to the central
plant. Up to the present time the cream
has nearly all been paid for at the same
plice, regardless of its quality of cleanli-
ness or wholesomeness.”

The Des Moines writer then states: “It
is a fact that with the centralizers the price
of cream to business from a point that
made Iowa insignificant in the rank of the
butter producing states.” Contrast this
statement with the following from page 10
of the dairy commissioner’s 17th annual
report to the governor: “While Iowa is the
greatest dairy state in the Union, judged
by the aggregate of butter produced,”
which would indicate that the fact that we
are now holding second place is not due to
the careful nurturing of the industry by the
centralizer interests as claimed by the Des
Moines writer.

Also, on page 48 of ‘Commissioner
Wright’s 17th annual report appears the
following: “That the centralizer plants

have in some greater or less measure suc-
ceeded in decreasing the make of butter in
tlis state is certain.” The next page of the
same report has the following: “The co-
operative creamery has long served the
dairv people of Iowa. It has added greatly
to the wealth of those parts of the state
where it has long flourished and it will take
more evidence and longer experience than
is now at hand to conclusively prove that
its day of usefulness\is past. Not one of
the larger co-operative creameries has
failed to be able to meet all competition
up to this time. * * * There is a field
for the centralizer plant and the shipping
of cream, but there is not yet any evidence
at hand to show that thev are to be substi-
tutes for the co-operative creameries or
the local creameries of any kind.”

In conclusion we wish to call attention
to a few self evident facts. Draw a line
through the middle of Towa from east to
west and you will find that out of Iowa’s
520 creameries. about 400 are located north
of this line. In northern Iowa the price for
hutter-fat is. as a rule. reenlated by the
local creameries and is from 3 to 6c¢ higher
than the prices paid in southern Towa in
localities where price regulation is in con-
trol of the central nlants. Or, for inst>nce,
take any community, anywhere in Towa,

where a local creamerv is doine brsiness,
and vou will find that the price for butter-
fat is invariably higher than at some ether
nearby community where only centralizer
competition exists —W. B. Barney, Com-

missioner,

Stir Milk in Cans

The milk in the top of the can just above
the water level in the cooling vat cools
much more slowly than the milk that is
below that level, according to experiments
just completed by the dairy division of the
United States Department of Agriculture.
The warmer milk in the top of the can
does not circulate naturally with the cold
milk at the bottom. The cold milk being
heavier than the warm will remain at the
bottom of the can, while the warmer and
therefore lighter portion will remain at the
top, and practically no circulation will take
place. The transfer of heat in this case is
very slow; moreover, the milk around the
sides of the can cools much more quickly
than that in the center of the can. It,
therefore, is important to Stir the milk
while cooling.

In experiments made with cans where
the top of the milk was above the water
level, it was found that the milk above
that level remained from 5 to 6 degrees
warmer than the portion below the level.
Bacteria consequently will develop at a
higher rate in the top of the milk, and
when later the milk is mixed, the souring
of the whole canful will be hastened both
by reducing the temperature of the whole
and also by the increased number of bac-
teria in the warmer portion.

In the experiments all the cans were
cooled by the same method. The milk in
some of the cans was stirred every 15 min-
utes while that in others was not. The
water in the cooling tank was 62.6 degrees
Fahrenheit. The milk that was. stirred
cooled from nearly 90 degrees to slightly
above 60 degrees in three hours. The un-
stirred milk did not get down to a similar
temperature for four hours and 15 minutes.
Meanwhile, in the unstirred milk all the
milk above the water level in the running
water was 5 to 6 degrees warmer. The
comparatively rapid decrease in tempera-
ture when the milk was thoroughly stirred
at intervals of 15 minutes demonstrates the
advantage of agitating the milk while cool-
ing.

The advantage of stirring is emphasized
by the fact that at the time the milk was
stirred the temperature of the room was
over 6 degrees warmer than was the case
when the unstirred milk was put into the
running water. The time taken to cool the
milk in either case, however, is too great
for good results, and the test served best
to demonstrate the necessity of employing
some form of milk cooler suitable for farm
use, and more efficient than running well
water.

Where ice is plentiful and may be had at
nominal cost, it is easy to reduce the tem-
perature of the milk to 40 degrees Fahren-
heit. This may be done by running the
milk or cream over some form of cooler
around which cracked ice, or a mixture of
ice and salt, is placed, or through which
ice water is circulated.

Where the milk is placed in cans and set
merely in cold water, or even in a tank
filled with ice water, the cooling goes on
very slowly, especially if the cans are
large.

L. Whittenhall, buttermaker at Tryon-
ville, Pa., writes The Creamery Journal:
“Enclosed find $1 to renew my subscription.
Have just installed a new 100-tub Northey
Patent Cooler, and to say tnat [ am pleased
with it is putting it mildly. I have ‘been
running only three seasons.. Last year I
increased the business 50 per cent over the
first year, and this year have made at least
35 or 40 per cent gain over last year.”

August 1, 1914 THE CREAMERY JOURNAL Page 17
HE MA RK ETS number of picture post cards to his friends as much grace as he could, and paid every
T on the street, expressing sympathy with cent he owed. Within the past few years
them that they were forced to labor in the he has sometimes expressed to the writer
CHICAGO. hot city while he was enjoying the cool a certain discontentment with the produce
Improved Market Condition Niotceable — lake breezes lac lias sap pelea? ge the ae , In ee gtcee 2) attempts
Current Receipts Sufficient for Demand. acriaey resort Fe es, ra ee ; NEAT? e engage ie 1e1 Bnet, es A mays | oper
OU ore carierx Tournal Stat Comenpendene old and was one o the est known utter them up in disgust after a little while an
5 Rade ss 9 men on the street. He knew hundreds of came back to the produce business.
The feeling in the local butter market for shippers all over the country. He was one th
the past two weeks has been much easier, of those who had been on the street for Last week was one of the hottest of the
and an improved condition exists on every such a long time that their friends say of year beyond any question. The boys on
hand. No butter is being taken out of the them “He was born on the street.” Few the street worked without their shirts,
coolers, even by the wagons, but the entire jen were more popular and few knew more many of them. In the congested produce
local trade is being supplied with current ahout butter. At one time he was in busi- district the heat as well as the stench was
receipts, which have been holding up fairly ness for himself as a receiver of butter and almost beyond endurance. Receivers with
well, The trade has been forced to take eggs, but he did not make a success of this butter basements were forced to look sharp
Beeecnsiccration 2 eee ee venture. Nevertheless he closed out with to see that the plants were operating as
which was so torrid as to diminish receipts.
However, there is no immediate danger of
any butter being taken out of the coolers — =LUIIMITINIVINITIININIVINININETITIITIITSTTTTTTTITTIITTTTTTTTTITTTTTNTTTTT ATT OTTATITTTTTELTTTT ETT ET ATE ies

before another month. Regardless of this
fact the local dealers expect the trade to
go to the cellars early this year, following
the report of the warehouses last month.
The report of the warehouses for the month
which is now being completed will be eager-
ly awaited by the trade. This will give a
pretty good indication what the trade can
expect this fall.

Prices have held about the same during
the past two weeks. The butter market
here, according to the receivers, is too high.
This is true in particular on extra fancy
creamery and all the better grades. Buyers
do not like the idea of paying the prices
asked and the holders take the attitude that
they must pay or see the butter go into
storage. They seem to have every confi-
dence in a strong market this fall. To the
mind of the writer the attitude of the butter
bulls who are indifferent bears or not bears
at all, and practically say “take it or leave
it,’ is one of the best indications that these
men believe that the full market is destined
to show some big things in the butter line.

Charles B. Ford, the prominent produce
man, has just returned from an extended
trip to Europe, where he has been making
a study of European butter. While in New
York he talked with a number of the pro-
duce men of that city who handled Euro-
pean butter last winter, with an idea of get-
ting the opinions they had formed from
their experience.

Charles Linton, of Kalamazoo, Mich., who
is now traveling for the Fred K..Higbee
Creamery Supply Co., was a visitor to the
city last week. Mr. Linton was passing
through on his way to Minneapolis, Minn.,
where he expects to visit his parents. He
declares that the make of butter in Mich-
igan this year is destined to be large, and
of fine quality. Mr. Linton has a number of
friends here, having formerly been butter
man for a number of local houses.

Herbert King, of C. E. McNeill & Co.,
made a trip to New York last week on
business connected with the company. Mr.
King intends to visit a number of the but-
ter markets in the east, with a view to get-
ting a line on the trade in that section be-
fore returning west.

The news arrived last week in the form
of a telegram from Luddington, Mich., that
Edward Hurd, head of the butter depart-
ment of J. H. White & Co., had died sud-
denly while on his vacation at that resort.
Mr. Hurd had just put out in a gasoline
launch with a party of friends, when with-
out warning the summons came. Heart
disease, unsuspected but of long standing
was given as the cause. Mr. Hurd had
been at Luddington only a few days, and
a few hours before his death had written a

turage.

Always remember

Offices in
Boston, Chicago, Philadelphia,
Columbus, San Francisco

VOTOUOTIATOLUATOUAUOR TOTO TATOUOTOAUOTOQUOAUATONUOTOOTOOGTOVUATOVUOTOAUOTOUOUIOOUOMUOVOUOTUMUOTLIUM UO TULOVOMUOVUMUO TMU UU UMUC MUU UT UUM TEMUO UU IUMU UOT UL UML UUM UU IOC PUA PUR OUUM POLO CULO OULU UCL Poo

Good Salt Will Help Poor
Cream But Poor Salt
Won’t Help Good

Cream

You make every effort to get good cream.

You want it sweet and clean, free from objectionable
flavors due to poorly ventilated barns or improper pas-

You do your utmost to educate your patrons along
lines that will yield better results for you both.

Why, then, should you neutralize your efforts by
using salt that dissolves slowly, distributes unevenly,
requires over-working, and, worst of all, has rank or
bitter flavors to impair your butter?

You can obtain your maximum efficiency only when
you use the salt of maximum efficiency.

WORCESTER ~SAL® as), 100% efficient, “It
solves quickest, permeates most evenly, requires least
working, and has a peculiarly sweet and pleasant flavor
unlike that of any other salt.

The bitter flavors common to other brands are com-
pletely eliminated by the WORCESTER METHOD OF
MANUFACTURE, patented and used by us exclusively.

It Takes the |
To Make the; BEST

Worcester Salt Company

Largest Producers of High Grade Salt in the World

NEW YORK

dis-

Factories:
Silver Springs, N. Y.
Ecorse, Mich.

UTTER COCOCUUUAUUOUUPLUECOUEPLA CACO UOPUUOUOVOMUAUOTEVUUUOUUMUUUOTEVVUMUOTO VEU UETUOULOTOUMOLAUU UMUC UUM

TUATHA eee

Page 18

SU eee

W. I. YOUNG W. B. YOUNG

ESTABLISHED 1854

W. I. Young & Co.

Wholesale Dealers in

Butter, Cheese and Eggs

149 Reade St, New York
WRITE US
Refer by permission to Irving National Bank,
N. Y.; Fidelity Trust Co., N. Y.; Dun’s
and Bradstreet’s Agencies.

TAT eee ee:

Bowman & Bull Co.

CASH BUYERS—RECEIVERS
All Grades

Butter, Eggs, Dressed Poultry |
136 W. Lake St., CHICAGO

TT eee
THe eee

Harrison and Greenwich Sts., New York
Receivers and Distributers

Give superior service and real results. That

covers it, consign or write. Refer to your

bank, Creamery Journal or
our shippers.

Jacob F. Miller Established 1864

BICKEL & MILLER

PHILADELPHIA EGG HOUSE

EGGS, BUTTER AND POULTRY
Butter and Eggs in Car Lots or Less
322 So. Front St.. PHILADELPHIA, PA.
Irving Nat’l Bank: Southwestern Nat.
Correspondence solicited.

We want to do business with you

References:

Bank; Dun and Bradstreet

Smith’s

Computer

and

The Creamery Journal

both one year, for

$2.75

Regular price, $3.50.

THE CREAMERY JOURNAL

usual, as the temperature outside was such
as to ruin any quantity of butter left to its
mercies in a short time. However, extreme
care was used on every hand and no losses
were reported.

John Shawhan, of Merrill & Eldridge,
leading poultry, butter and egg dealers, is
spending his vacation in the woods of north-
ern Wisconsin, where he is trying to see
what he can do with the rod and reel.

Sam Werner, prominent produce man
from New York, was in the city last week
looking over the butter situation.

J. J. Albers, secretary of the Texas Pro-
duce Exchange, Dallas, Texas, was in the
city shaking hands with his many friends
last week.

During the heated season golf continues
to form a favorite diversion among the but-
ter men of this market. They arise early—
and early in golf means about 2:30 a. m.—
in order to get on the links in plenty of
time. They are thus able to drive a few
holes before it becomes necessary for them
to get down town. While many of the but-
ter men play in the morning when they
can, the afternoon is the logical time. Many
of them get down to their offices early and
stay until “the agony” of the day is about
over, when they rush for their motor cars
and spend the rest of the day on the links.
The are all getting in fine fettle, too, for
the annual tournament which is to be held
this fall on the Windsor Park links, and to
the winner of which will be given the silver
loving cup now held by Horace I. Lepman,
of Lepman & Heggie.

Nothing new has developed during the
past two weeks in the plan for moving the
produce district to a new location, which
was described in full in a recent issue of
The Creamery Journal. Will Wagner, of
G. H. M. Wagner & Sons, who is sitting
on the lid of the proposition, told the writer
over the phone today that nothing new had
developed, but that he would have some-
thing definite to say in about another week.
The work is well in hand, and the commit-
tee is making fine progress in working out
the details. Much interest continues to exist
among the produce men, and, as was the
case two weeks ago, the moving of the
street continues to be a favorite topic of
conversation among the produce men.

Efforts of local produce men to secure
a lowering of the telephone rate came to
naught last week when the Bell Telephone
Co. made an unfavorable reply to C. A.
Kerr, who represented all the local produce
associations in an endeavor to secure a low-
er rate for the long distance conversations
held between receivers and shippers. This
is a matter about which there has been
much agitation during the past few years.
The produce men one and all feel that the
rates which they are charged at the present
time are too steep and altogether unreason-
able. The plan of Mr. Kerr called for two-
minute long distance calls instead of three
minute, and also proposed a scale of re-
ductions in the rate during that section of
the day when lines were less busy and con-
nections were made with more ease. The
rejection of the plan proposed by Mr. Kerr
may mean a suit against the telephone com-
pany, financed and pushed by the entire
local produce trade.

Fewer than the usual number of butter
men have been in the market during the
past two weeks. There seems no reason
for the shortage unless perhaps the warm

August 1, 1914 —

weather may be held to blame. Chicago is
not the best place in the world to be when
the warm breezes blow, and the shippers
must know this fact, for they evidently pre-
fer to remain at home in their own cool
back yards rather than see their friends
among the receivers.

This is not the time of year when there
is a great deal going on in the local produce
trade. Business is done in a routine fash-
ion, and most of the receivers are waiting
until fall before they attempt any large op-
erations. Business is brisk enough in most
lines, however. It must not be thought
that the writer is trying to convey the im-
pression that there is ever a let-up of a
real nature in the produce business. How-
ever, there is that slackness_in the butter
business during the summer months which
exists in all other lines as well. Much of
the talk among the merchants is concerned
with what the fall will bring. The general
feeling is that the butter market will be
much stronger than was anticipated a few
weeks ago.

“How much figure will foreign butter cut
in the Chicago market next fall and winter?”
was the question which the writer put last
week to a prominent receiver who is in
close touch with butter affairs on the other
side and who made a fair success of han-
dling foreign butter last winter:

“T do not believe that the foreign butter
will make much difference as far as the
price is concerned,” was the reply. “I know
that while many dealers did not come out
very well on their foreign butter last win-
ter, quite a few of them are going to make
the attempt again. That is to say, they are
in communication with foreign shippers in
New Zealand, Australia and Argentina, and
know where they can get the butter if they
want it. To my mind there is no question
that there will be plenty of room for all of
the foreign butter which will come to this
market next fall and winter. I believe that
with the trade going early to the coolers,
according to present indications there will
be a good demand for butter of almost any
sort in this market. Everything depends
on arrivals during the next few weeks. The
report of the warehouses for the month of
July will come pretty close to telling the
story, too. Of course, if the report of the
warehouses shows that the surplus is large,
and if production continues brisk enough
to supply the demand over the summer in
good fashion, then I do not see where for-
eign butter can cut much figure in this mar-
ket. The dealers will have to size up the
situation before hand, however, and take
the biggest kind of gamble. It takes three
weeks for foreign butter to get to this mar-
ket, with no assurance that it will be good
enough to eat when it comes. If they could
find some means of shipping this butter so
that it is as good when it gets here as when
it is made, the situation would take on a
different aspect without delay. As it is at
present, however, much of the foreign but-
ter which arrives in this market has excel-
lent body, denoting. fine workmanship, but
when it is tasted it is found that all the
qualities which go to make high grade but-
ter have vanished. Whether it is the long
ride over the salt water or some other rea-
son, I do not know, but at any rate much of
the foreign butter which comes here is pret-
ty poor stuff. It has not been in this market
strong enough yet to make any difference
in the price and to my mind it never will
be until they find some better means 0
transportation.”

George Linn, distributor of the famous
“Holland Brand” butter, said last week:

August 1, 1914

“I wish to compliment the shippers of
the west on the excellent quality of the but-
ter they have been sending to the local mar-
ket this summer. It shows a steady im-
provement, both in workmanship and other
qualities.”

PHILADELPHIA.

Market Shows Strength for Top Grades—
Extras in Good Demand.
[By The Creamery Journal Staff Correspondent.]

While the midsummer weather conditions
with frequent rains have for some time been
favorable for a liberal make of butter, the
extreme heat prevailing in the producing
sections has deteriorated to a greater or
less extent the make of fine goods, as many
arrivals have shown heat and other defects
and standard goods in a number of cases
have fallen off from one to several points.
With these existing conditions, prices are
firmly held when the goods will warrant it.
Quotations and sales for “fancy specials”
still remain at 3lc, as though the available
supply is distinctly less, the feeling is gen-
eral that any advance would likely result
in a reaction. This price is onlv obtainable
where the quality is the best, as the buyer
shows no interest, even though it be a pet
brand, if there is the slightest shading in
quality.

Extra has quite a good demand, and a
firm feeling has prevailed on the ‘butter
board during the entire month of July, a
half cent up or down being the change in
quotations. This pronounced firmness has
been a puzzle to the speculators, who have
been waiting for lower prices, though they
still insist time will bring the figures their
way as there will be a plenty of the grades
this fall. Today, however, 29c is the quota-
tion and is maintained with ease.

With the strength of the market being
largely for the top grades, there is some
difficulty in finding outlets at the quoted
prices for the secondary qualities. Firsts
and seconds comprising the bulk of the re-
ceipts there are offerings in plenty and the
receivers cannot afford to turn down a
buyer. In fact, the buyer very frequently
makes the price; he wants a 24 to a 27c
butter for a certain print he is selling, and
he will do considerable shopping to secure
the best quality available at his stated fig-
ure.

Ladles ‘being about the only cheap butter
on the market are getting more attention
and under a better inquiry have ready sale
at 21@23c as to quality.

Dairy and packing stock are still in light
receipts. When the quality is desirable
they move out readily on a basis of 18@19c.

BOSTON.
Market Gained Strength on Best Grades—
Mediums Plentiful.
[By The Creamery Journal Staff Correspondent.]

As was indicated a couple of weeks ago,
the butter market has gained strength on
the high grades, which compose only a
small portion of the current receipts. Me-
dium grades, which are quite plentiful and
on a steadier basis, are no higher, taking
the average sales. We can safely say that
the situation on the whole is more promis-
ing for the selling interest, though there is
still an absence of speculative operations,
and the distribution is up to a full average.
Receivers continue to complain of small
profits, and from their viewpoint the mar-
ket is not in a satisfactory condition, but
so long as the goods are going into con-
sumption freely and receipts are not larger
than a year ago, we consider that the future
is fairly encouraging.

Most of the trading in a wholesale way

during the past week has been on a basis
of 274%44@28c for extra creamery, 93 score,
but at the close receive rs of this high grade
are not offering under ‘4c, and some are
holding for 29c. A ee of the western
receipts shipned in here as extras will not
score over 90 or 92, and can be bought at
27'¥4c, but as New York has lowered its
minimum score for extras to 91, and the
tendency is in favor of sellers, the indica-
tions are that no extras will be sold next
week under 28c. Perhaps it would be safe
to say an average extra will not be offered
under 28%c next week, but there is no cer-
tainty of this. Buyers are resisting the ris-
ing tendency as stoutly as they can, and it
is impossible to predict what the price will
be in another week.

Creamery firsts take a wide range, say

THE CREAMERY JOURNAL

a 25(027c, with bulk of sales at 25Y4%G
26'44c, and are being offered freely. They
en a large part of the butter now passing
through retailers’ hands, as the quality is

price. But they have
no keeping qualities, and receivers are not
putting any into cold storage if they can
help it. Seconds have accumulated and are
not quotable at over 23@24c, and thirds are
plentiful at 20@21cr Ladles are selling at
1914(@20c, and kept fairly sold up. Packing
stock in limited supply and is worth 18@
18t%4c. The best renovated meets with a
fair sale at 22c. There is a pretty large
trade in creamery packed in five-pound
boxes, which are used by grocers for their
best family trade. These command “%4@lc
above tub quotations and keep well sold up.

“While I consider the butter situation

passably good at the

SS MTUTTTTTTTUTTITUATUOTUALUALUALUATUATUMUOAUEUOAUOUOUOLOTUO LATO TOTOTOMUOTMUITOUO TOU TUMUUMUOOTUMOTLUEUOLUOELeO Ue eee

market.

a given amount of butter.

the butter.

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24]

Salt Helps Preserve Butter

Diamond Crystal Keeps It Longer

Remember that during the hot days
cream will not be received in the best of condition.
precaution is worth a pound of cure.
and Diamond Crystal Salt to insure you a “

When you put salt in butter you are adding a preservative.
more pure salt you can put in, the longer the butter will last.
factive bacteria will not begin their work so soon, where the proper
amount and kind of salt are used.

Because of its flake-like grain and freedom from impurity, the
maximum amount of Diamond Crystal Salt can be incorporated
The flake grain allows the salt to diss
more readily and distribute evenly.
gets the same amount of the preservative.
allows you to use more without giving that bitter stinging taste to

To keep your butter longer in this hot storage weather, be sure
that you use the Salt That’s All Salt.

Diamond Crystal Salt Co.
ST. CLAIR, MICH.

SHINEE

of July and August your
An ounce of
It will take eternal vigilance

Western Extra” on the

The
Putre-

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olve
This means that all your butter
The purity of the salt

STUTUTUTUTUUTUMUMAUATUMTETUATULUATULLOTUMUUTULUULLTORUUMULCPUTUMCLULU LULU LULL ULL LUL LL LOE CL

age 20

THE CREAMERY JOURNAL

UTE eee

0/0000 00

A
Square

Deal

HAT’S what

we believe in
and that’s what
you will get if you
ship us your butter.

You will profit by
giving us a chance ina
business way to prove
our assertions.

Try us and see for
yourself. .

The Fox River
Butter Co.

The House of Quality
and a Square Deal

CHICAGO NEW YORK
1533 Michigan Ave. 78 Hudson St.

Sam Haugdahl, St. Peter, Minn.,
Western Representative

COU

CUCU CEE eee

SLL

fairly healthy as it stands at the present
time,” said one of our receivers the other
day, “I am afraid that higher prices will
check consumption and cause a reaction
later on. Boston has been a liberal con-
sumer of butter this season, because prices
have been quite reasonable, but if there is
much of an advance I am afraid we shall
have a different story to tell. People gen-
erally have made up their minds not to re-
spond to extreme values, and they may go
back on butter as they have to some extent
on beef. There has been little or no en-
couragement for oleomargarine so far this
season, but you may notice that the re-
ceipts this week show a large increase and
this should \be a warning to dealers. It
will surely come on the market later, if
genuine butter is boosted much higher.”

The statistical situation, as shown by the
annexed statements, is worthy of close at-
tention. Receipts as compared with last
year are beginning to fall off, and since the
first of May are 100,000 pounds less than
same time last year.

Receipts for the week ending July 25th
amounted to 2,427,653 pounds against 2,793,-
416 pounds the previous week and 2,863,628
pounds for corresponding week last year.

The stock in cold storage was increased
52,087 packages for the past two weeks, and
on Saturday, July 25th, the total stock was
261,093 packages against 260,833 packages
same time last year, an increase as com-
pared with a year ago of 260 packages.
This is running very close, and _ future
statements will be watched with interest.

Receipts of oleomargarine for the past
four weeks amount to 9,097 packages
against 7,182 packages for same time last
year, an increase for this year of 1,915 pack-
ages. Up to this month there has been no
appreciable increase.

A statement has appeared in the daily
papers that the Boston Cold Storage and
Warehouse Terminal Company has been
petitioned into bankruptcy by four credi-
tors. This company has no connection
with the Boston Terminal Refrigerating
Company, East Boston, which is carrying
on its ‘business without any financial trou-
bles. Neither has it any connection with
the Quincy Market Cold Storage and Ware-
house Company Boston, which is in a
flourishing condition.

The Manufacture of Cottage
Cheese

(Continued from page 3.)
en up finely and the mixture is smooth and
homogeneous in texture. The product is
then ready for the market. It should be
kept at a low temperature, 50 degrees Fahr-
enheit or below, until it reaches the con-
sumer,
Purpose of Souring Batches Separately.

The purpose of making two batches of
soured milk and then churning the two to-
gether is as follows:

Artificial butter-milk, made from the ordi-
nary lactic acid starter, tends to drop its
curd upon standing; it “wheys’” off. This
is a defect which renders the product un-
suitable for the market. This defect is
avoided by the mixture of this sour milk
with milk, in the souring of which a pure
culture of Bacillus Bulgaricus was used.
Bacillus Bulgaricus makes a very viscous
fermented milk which, when added to the
churner with the ordinary sour milk, de-
stroys the tendency of the curd to seperate
out the viscosity and prevents separation.

On the other hand, milk soured with
Bacillus Bulgaricus alone, is not desirable
because, while it is very high in acid, it
lacks the characteristic and desired butter-
milk flavor, which is contained in the sour

August 1, 1914

milk fermented by the ordinary lactic acid
germs. Therefore the need of the two
batches.

Control of Temperature Essential.

In the successful manufacture of artifi-
cial butter-milk close attention to and an
accurate control of temperature during the
ripening or souring process of each of the
two batches is all-essential. The two fer-
ments, the lactic acid bacteria and Bacillus
Bulgaricus, have different optimum temper-
atures, that is, they require different tem-
peratures to produce the best results.

Lactic acid bacteria do best at about 70
degrees Fahrenheit, while Bacillus Bulgari-
cus thrives best at 95 to 100 degrees Fahr-
enheit. This difference in temperature re-
quirement of the two ferments renders un-
desirable their development ina mixed cul-
ture; that is, their growth is difficult to
control in one and the same batch of milk.
It is necessary, therefore, to inoculate and
develop each ferment in a separate batch
of milk or skim-milk and to mix the two
batches only after the ripening process has
been completed and the sour milk of the
two batches is ready for the churn,

Prompt cooling to 50 degrees Fahrenheit
or below and, in case of storage, keeping
the artificial butter-milk close to the freez-
ing point, is another important factor. If
the finished product is allowed to warm up,
the ripening or souring begins anew and the
butter-milk deteriorates very rapidly.

Propagation of Mother Starter Advisable.

It is advisable also, where artificial but-
ter-milk is made regularly, to carry along
a mother starter of each ferment. Use
sterile pint or quart fruit jars with tight
sealing lids. Fill four jars two-thirds full
of skim-milk. Set the jars in water in a
tank or pail. Heat the water, in a tank or
pail, to the boiling point and hold at that
temperature for one hour. After cooling
inoculate two jars with lactic acid ferment
and two jars with Bacillus Bulgaricus. In-
cubate the lactic acid jars at 70 degrees
and the Bulgaricus jars at 95 to 100 degrees
Fahrenheit. When the milk in each curdles,
inspect for flavor and use the highest scor-
ing jar of each set for inoculation into new
jars. If subsequent inoculation is to be
postponed, cool the mother starter of each
ferment to near freezing point.

This carrying along of several jars of
mother starter of each ferment from day to
day makes it possible to use a new and pure
starter for the commercial batches of but-
ter-milk, whenever the germs in the latter
show signs of weakening or contamination.

Cleanliness Indispensible.

Scrupulous attention to cleaning in all
operations is important, otherwise the cul-
tures soon deteriorate, due to contamination
with other and undesirable germs. Secure
the best quality of skim-milk available and
sterilize all utensils, pails, dipper jars, ther-
mometers, etc., before use.

At the National Dairy Show in Chicago.

Monday, October 26th, is Holstein Cattle
Day.

Tuesday, October 27th, is Ayrshire Cattle
Day.

Wednesday, October 28th, is Jersey Cat-
tle Day.

Thursday, October 29th, is Guernsey Cat-
tle Day.

On these days the breed will be judged,
and the men of the cattle associations wil
be running things at the show. Speeches,
dinners and parades will mark the day’s
work for each breed—therefore, it is up to
the lovers of their respective breed of cat-
tle to be on hand to boost their favorites.

SooOooO—O————— OO EEooeeee_e_e_5_—e_e___—SsSssssS.S ee — 0——ooS

August 1, 1914

THE CREAMERY JOURNAL

Organizing Creameries.

The Illinois Central railroad is intent
upon the work of organizing creameries
throughout the state of Mississippi. It has
made a very liberal offer to pay the salary
for one year for an expert butter man to
superintend the operation of these organi-
zations for the first 12 months of their ex-
istence.

Only a few days ago a creamery was
organized at West Station with 600 cows
pledged. Prominent and influential citizens
were placed at the head of the organization
and ample financial backing guaranteed. An
effort is now being made to establish a sim-
ilar organization in Jackson, and prospects

are good for its success. This is in line
with the recent agricultural organization
perfected here, and another movement

which means the securing of better market
facilities for products originating in the
vicinity of the Capital City.

To secure one of these creameries 500
cows must be pledged. There are in and
around Jackson many more than that num-
ber of the best milk producing animals.
On many farms are milk cows which prac-
tically bring in no revenue but which com-
bined with those of their neighbors, can be
made profitable and assure to Jackson a
money-making industry.

The demand for butter is constantly in-
creasing. In many of the larger cities its
price is almost prohibitive, while in many
country districts milk is daily wasted in
‘large quantities. The organization of
creameries means the bringing of the pro-
ducer and the consumer together, the re-
duction of the price of a needed household
article of food to the one and the turning

| Want Clearings

Ln — |

TT) |
TE

WANTED—Information regarding good creamery
for sale. Send description and price. Northwestern
Trusiness Agency, Minneapolis, Minn.

NEW INVENTION for separating cream. Cen-

trifugal Liquid-Separator. 5 Patents for sale.
Never been offered before. Address Mrs. Hannah
Edlund, 117 Lockwood St., Providence, R. I.

POSITION WANTED—By a competent butter-
maker and ice-cream-maker with seven years’ ex-
perience in Denmark and Germany; can handle
machinery, understands pasteurization, starter-making,
testing, control of moisture and over-run; country
town preferred ; pices state wages and particulars
= first letter. ddress Arthur Mortisen, Castana,
owa.

POSITION WANTED—As _ buttermaker or ice
cream maker, or will make both. Six years’ experi-
ence, dairy school course. Understand starter mak-
ing, pasteurizing, can incorporate salt and control
moisture. Fine recommendations from Minnesota’s
best creameries. Work guaranteed. Am a Dane,
speak Danish, German and English. Please state
wages and particulars. Can come any time. Ad-
dress Arthur Dalsgaard, Springfield, Minn.

WANTED—To buy or lease creamery in Iowa
receiving about 10,000 pounds of whole-milk daily.
Address “A. S. D., > care The Creamery Journal.

Farmers, Attention!

WANTED—Location for seven $150,000
condensed milk plants and twelve $115,000
milk, flour and sugar plants. We sell no
stock or bonds, nor ask for free site. Show
us you have natural surroundings to devel-
op into dairy country if milk prices are such
to make it possible to do so at a profit.
Send full information of your advantages,
pictures of farms, publications, books, etc.
to Herman R. Franzen, Ephrata, Lancaster
County, Pennsylvania.

of waste product into ready money to the
other.

Mississippi has in the past few years
gained an enviable reputation for the excel-
lence of its cattle, but these same cattle are
not producing the profit they should. Any
movement that means the opening of more
and better markets to the agricultural
products of the state means the advance-
ment of its people and greater prosperity
of the commonwealth and = should be
encouraged.

M. Runnels, secretary of the Gainesville
(Fla.) Board of Trade, is endeavoring to get
a line on a large number of farmers and
land owners within reasonable distance of
the city who will agree to furnish a daily

Page 2]

milk supply of approximately 1,000 gallons
to an eastern party who is willing to put in
a large creamery plant in Gainesville. Ala-
chua county is already noted as one of the
finest live stock sections in all Florida, and

herds of milk cows can be maintained
throughout the year at very small expense
due to the fact that there is practically 12
months of pasturage.

One creameryman in Indiana has appli-
cations enough from his territory, from in-
tending visitors to the show this year, to

justify his assuming the responsibility of
guaranteeing enough fares to secure a spe-
cial train to Chicago and back, on Indiana
Day—when we are promised 5,000 Hoosiers
in attendance.

but the wise buttermaker nev

OTTO UPC

(Flaked)

over, for storage purposes.

Colonial purity,

in the storage season.

Let us send you a sample.

CHICAGO:
431 So. Dearborn St.

TTL ULUULPLLPULUO TELLTALE COCO

TTTTATUTA TTT LUTTTUATUAULALUGAUUALUOTUOAUUAUGRUOAUOCOAUOATUORUOAUOOUORUOA OOOO UUOLUO MIU UUOTIOMIUOLUO MUU LULU o Looe

Butter Control and
Butter Storage

While control of the composition of butter 1s
essential of good creamery practice, it is doubly necessary for
butter that has six months’ storage in prospect.

By varying the contents of water and salt a clever manipu-
lator may increase or decrease the content of butter-fat at will;
er sends freak butter to storage.

Old, hard and slow-dissolving salt and salt that is unevenly
distributed are deadly enemies of that normal composition of
butter that makes for dependable butter flavor.

Colonial and Liberty

are the salts chosen by experienced buttermakers, the country

lightness and solubility
policy of quality insurance no buttermaker can afford to ignore

The Salt That Melts Like Snowflakes and Dissolves Like
Mist saves the necessity of overworking and overchurning and
the danger of sending butter of abnormal composition to storage.

The Colonial Salt Company

AKRON, OHIO

STIMULUS

Ife

always an

eee:

afford a blanket

BUFFALO:
D. S. Morgan Bldg.

MMMM MMMM MCT MMMM

Page 22

THE CREAMERY JOURNAL

’ August 1, 1914

Important Milk Powder Decision

(Continued from page 7.)

defendant company was free to discover it by a
search of the files of the Patent Office. Both Patrick
and Shedd, who by the way are not officers or stock-
holders of the defendant company, testified that they
did not disclose the process or apparatus, or assist
in originating the process adapted by the defendant
company to its business, and according to the wit-
ness Howe the essential features of the process and
apparatus were originated ty one Brigham who <e-

cured a patent for his improvement before the in-
dividual defendants entered the employ of the de-
fendant company.

A presumption of bad faith sometimes arises from
the employment of former employees of a competing
concern operating under patent rights, but none is
thought to exist in the present case which would
warrant holding Patrick and Shedd personally liable
for the infringement, and therefore the bill is dis-
missed as to them, but the complainant is entitled
to a decree with costs, holding the patent in suit
valid and infringed by the defendant company.—John
R. Hazel; Ds Jz3 July. 8) 19i4e

The lowa Idea of Improvement

TO BEAUTIFY CREAMERY GROUNDS

Through the efforts of Prof. Mortensen,
of Ames, Iowa, creameries will improve in
appearance each year. This was started a
year ago when Prof. Mortensen in an in-
dependent way put on a “Beauty” contest.
Several creameries entered and the results
were very encouraging.

Now, more extensive plans are in prog-
ress. The following letter to Prof. Mor-
tensen from 'C. L. Fitch, extension asso-
ciate professor of horticulture, of the lowa
State College, is evidence that the ball is
rolling in earnest:

“T wish to write you in regard to your
campaign for the beautification and proper
arrangement of creamery grounds in lowa.

“It seems to me that you have been wise
to call the attention of Iowa buttermakers
to the need to have our creameries attrac-
tive as well as clean. The state is pros-
pering and much is being done to ornament
our farms and homes and our towns. Where
a creamery depends on a local trade for
its product, it should be clear at once that
a nice park or yard about the place will
help make the creamery and its goods pop
ular with the ladies ot the town, and the
women do most of the retail buying of
creamery products.

“Where the trade is at a somewhat great-
er distance, the appearance of the creamery
counts every time the gro ceryman or com-
mission man goes by on the train or in his
automobile. In those cases where all the
product goes to Chicago or New York
there is still the influence of a photograph
or a letterhead, or, greatest of all, a high
score On your report of the creamery, and
the good standing of the company at home.

“We realize that the maker of butter,
cheese and ice cream is a very busy man
and that the extra work occasioned by such
rearrangement and ornamentation should
be kept down within reason. In general,
the future daily care should be light, and
the plantings should ‘be hardy so that one
big job will include most of the work and
expense involved. With these needs in
mind, we would favor having a planting
plan made for the entire premises, would
favor the use of native shrubs, vines and
trees, so far as possible, and the use of
permanent flowering shrubs rather than
the making and tending of flower beds.

“Personally, I will take a great deal of
interest in helping put these plans of yours
and your creamerymen into execution. If
they wish me to help make their plans, ap-
pointments can be made by letter through
Secretary A. A. Smith, of the Agricultural
Extension Department, Ames, Iowa, for me
to come to make the plan on the spot
There will be no charge except the travel-
ing expense and this work can be done in
the fall or winter and if done then, the item
of traveling can be reduced if shared with
farmers’ institutes or short courses which
may wish me to talk before them upon one
or more of my specialties, viz.: Potatoes,
Truck Crops, Arranging the School Ground,
Small Park and Farmstead. There is con-

siderable demand for help in planning farm
grounds and this work is often combinec

with institute appointments.
“Our friends should remember in this
connection, that, though the word “land-

scaping” has an artistic sound, the subject
as applied to these things means the study
of arrangement of grounds and location of
drives and tbuildings—a study of all the
purposes and plans for the property for all
the future that can be foreseen, and cnly
after such a study does the adornment
come in.

“In the case of new creameries the land-
scape plan should be made before the
building is located or the well dug. Please
ask that this be borne in mind.

“T enclose a copy of a score card which
may ‘be a guide in considering matters of
ovtside appearance. This card will sup-
plement but does not take the place of
Section I of your general creamery score
card. Plans had best ibe made this season
for preparation of lawns in the fall and
planting next spring. No promises of aid
after March lst can be made, as a usual
thing, and plans had better be made as
soon as possible so the ground can be
ready this fall—cC. L. Fitch.”

In connection with this letter Prof. Mor-
tensen has mailed to all Iowa creameries
the following letter, together with the de-
tailed form of score card to pe used.

“We have at various times written you
in reference to the creamery ground im-
provements. We have had the matter up
with Professor Fitch, who is willing to as-
sist you in any way he can. I enclose here-
w'th a copy of a letter which he wrote us
in reference to the matter. Professor Fitch.
the state dairy inspectors and the writer
have worked out a score card for the
creamery grounds. , We also enclose a copy
of this card. I hope that your creamery
association will take advantage of the offer
which Professor Fitch has made. I know
that you desire to have the work done and
I also trust that your board will look at it
in the same way.—M. Mortensen, Profes-
sor of Dairying.”

General Outside Arrangement and Appear-
ance of Buildings and Grounds.

A. Architecture—

Design, «sh beeaciee near eciee 5

Location: sicacdepe es seen oie 5

Painting or cleanness of surface. 5

Repair jocks pees ene 5520

B. Facilities for Work—

‘Coal unloaded out of sight.

Ashes kept in pit or bin or util-
1ZCG > ..4-ratius, tame e Arie es

Convenient grouping of build-
ings for outside work......... 5

Appearance of ice house......... 5

Pavement or graveling and walks 5 20
C. Lawns—

Grading: Hus.uth on eemaeb omen er 5
Stand “of oraiss trier o ans ciel 5
Well watered and fertilized..... 5

Upkeep ofslaniticanmatnm aries 10 25

D. Ornamental Planting—

Trees sic sitet eis cellioee eee 10
Shrubs 5.¢.ccnce wane eee 10
Vines and flowers... eee 5
Arrangement "5. «epee 10 35
100
I. Inside Appearance of Creamery—
1. Platform, 42a eee 2
2. Light. <5... eee 4
3: Ventilation =a 7eeeeeeee 5
4, Painting, 2 ance n eee AVS
Il. Floors =5..2ce2eeee eee 10 10
Ill. Drainage” 3.09 eee eee 10 10
IV. Disposal of Butter-milk......4 4
V. Toilet Hacihttes seer STs!
VI. Refrigeratoneeeceeeeeeeeree ili <i)
VII. Machinery and Utensils—
1. : Churns 3 eee 10

A. Condition of drum.7

B. Condition of gear-

ing and! franen eee. 3

. Cream Ripeners
3 Pasteurizers, starter cans,
milk heaters, receiving
vats, weigh cans, cream
separators and tub soak-

ing tanks and wash sinks 6

4 Milk, cream and butter-
milk pumps with pipes
and spouting, butter
printers, paddles, butter
packers, pails, dippers,
Etc. “a/c Bae eee 6

5. Steam engine, boiler, wa-
ter pump, testers, water

pipes, steam pipes, and
belts cand shosewsemaene ns. 4
6. Scales and glassware.... 4
7. Waterisuplyaeeneemeeeece 5 41
VIII. Personal Appearance of the
Creamery Employes ........
IX. Screening of Windows and
Doots | «. -:2oee2 seen
Total ...3.U22enGeee See 100

About Butter.
Betty Botter bought some butter,
But she said, “This butter’s bitter;
If I put it in my batter,
It will make my batter bitter.
But a bit o’ better butter
Would make my batter better.”
So she bought a bit of butter
Better than the bitter butter;
So ’twas better Betty Botter
Bought a bit o’ better butter.

—The Masonic Bulletin.

Guthrie Wins Prize.

J. C. Guthrie, of Waterloo, eastern Iowa
representative for the Diamond Crystal Salt
Company, of St. ‘Clair, Mich., has received
the information that he won sixth place in
the five months salesmanshiv contest which
began February Ist and ended June 30th.
There were 44 salesmen in the contest.
The salt was sold mostly to creameries,
corn canners, ‘bakers, meat packers and
high class grocers. The prize won by Mr.
Guthrie was $25 in cash.

The Hardwick Creamery ‘Company, of
Montpelier, Vt., has ‘been organized under
the general law with a capital stock of
$5,000, to do a general creamery business.
The subscribers are Lewis S. Robie, Louis
M. Frechette and Melvin G. Morse, all of
Hardwick.

F. M. Finkline, of Des Moines, Iowa, has
purchased the creamery at Salem, S. D,
from B. Fidler. Mr. Finkline is now in
possession,

There are 347 co-operative creameries in
Wisconsin and 290 co-operative cheese fac-
tories.

ees He
=".

= FFI
es [orm (=?
NA N , TTA TM TT} ‘am Ht
TAT Ch Tf Sem ,

— a at x
Cy
a

ai “SHARPLES.
THE FACTORY TUBULAR

, ; ‘HE development of a creamery to its
highest output at the lowest expenditure
of time and money is what the installation

of the SHARPLES TUBULAR CREAM
SEPARATOR accomplishes.

The almost frictionless ball bearing from which the tubular bowl
hangs requires but little power. Because of this absence of friction,
the machine consumes but two gallons of oil a year.

Suspended by a single ball bearing, the tubular bowl is capable of
a great number of revolutions a minute, and this speed affords the
greatest centrifugal (or skimming) force.

Send for the Factory Tubular Book
THE SHARPLES SEPARATOR CO.

WEST CHESTER, PA.

3 Chicago, IIl. Dallas, Texas Minneapolis, Minn. Kansas City, Mo. Toronto, Can.
ie aoa San Francisco, Cal. Portland, Ore. Omaha, Neb. Winnipeg, Can. Agencies Everywhere

————_ :
ot
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ni semmere = * 2

WIZARD—ASynonym

for Efticiency

Five distinct ways of preparing cream for the churn
can be handled in the Wizard Agitator, namely:

Pasteurizing

Aerating
Cooling

Emulsifying Starter Therein

Ripening

The Wizard Agitator will handle each process

as well as a separate pasteurizer, a separate
aerator, a separate cooler or a separate ripener

could.

Do you realize what that means? You need

but one machine to do all that work. It will save

you one-third to one-half the first cost, one-half

Minneapolis, Minn.
Philadelphia, Pa.

of the floor space, nine-tenths of the time and
attention otherwise required, and all the labor of
cleaning up a pasteurizer, cooler and connecting
pipes.

Let us refer you to some Wizard user in your
neighborhood and you can verify our assertions.
Write today. t

The Creamery Package Mfg. Compan

Chicago, Ill.
Omaha, Neb.

New York, N. Y.

Toledo, Ohio Waterloo, Iowa

Kansas City, Mo.

The National
Creamery
Magazine

VOL. XXV NO. 14 WATERLOO, IOWA, AUGUST 15, 1914 ONE DOLLAR A YEAR

THE CREAMERYMAN

Has a personal interest in the success
of the farmer who brings in his milk

Held At 42d and Halstead Sts., CHICAGO
October 22d to October 31st, 1914

Presents modern methods for highest efficiency in dairying;
shows difference in cows; breeding and feeding for best
results, and has on view 1500 cows of the best dairy breeds,
and forty acres of machinery of every kind and character
used in every branch of dairying.

A visit will do you and your trade a world of good. Work
up a crowd of your own people to take a trip to this show.
The success of the dairy farmer spells your success.

Write us, and wewill give you lots of useful information

about the cost of travel and expense while in Chicago.

Several creameries have already chartered trains for excursions.

Published by FRED L. KIMBALL CO., Waterloo, Iowa

SHUULLUUUAN LUTE LTTUU ATT TUE TEETH

Hee eee

No. 120, capacity 12,000 lbs. per hour

Belt power driven style

Made in ten sizes and styles, from a capa-
city of 12,000 pounds per hour down toa
small hand machine with a capacity of 100
pounds per hour. Larger sizes turbine or
belt driven. Smaller machines can be run
by gas engine, belt, electric motor or hand
power.

No. 106, capacity 2,000 lbs. per hour

Steam turbine driven

No. 100, capacity 1,000 lbs. per hour
Hand driven style

No milk dealer or producer who has wit-
nessed a demonstration of

THE DE LAVAL
MILK CLARIFIER

and has seen for himself the residue removed from average
milk by this machine can doubt for an instant the benefits
of clarification by the De Laval Process.

An actual demonstration of what can be accomplished with a De Laval Milk

Clarifier will be gladly accorded to any responsible milk dealer or producer.

THE DE LAVAL SEPARATOR COMPANY

165 Broadway, NEW YORK: 29 E. Madison St., CHICAGO; 101 Drumm St., SAN FRANCISCO

PTUTUATUTUATULULU EAU LALO UAUACAUUUAUAUGOAUAUAEOUALOAULUATOT ETON OOTOVOACOIOAEATOVOAEATOVUUOVUUUOTLTIACGIUATORUPUIEATOTUUOTOUOTOVULUMUOVUMUULIUULTOLUMCOTORUOTOLULULUIUULIUTUUAUCLUOPUAUULOLUA ECA UOLCA LoL

ee ee eee ee eee ee TTT TTT TTT TUTTO EEO Ce POUCA TEU EE PO UMUC PULLLCECLUOMELU LEU POLPeLEL LEO EC LEE LO POLE Leo PoLPe EC PoLCc Cote LoLLCLUCLCGLOLLoLteLCoLboL Ceo

Che Creamery Hournal.

The Wational Creamery Magazine

Vol. XXV_ No. 14

WATERLOO, IOWA, AUGUST 15, 1914

One Dollar a Year

Pioneer Days in the Fox River Valley

“Tt is the most beautiful spot in God’s
Kingdom and is destined to become famous.
Come at once and bring all our friends and
let them bring their friends.’ Thus wrote
James Hanks, a young woodsman, hardly
out of his teens, to his folks in Steuben
county, N. Y., after he had set up his cabin
in the fall of 1832 in the beautiful Fox river
valley where the city of Elgin now stands.

Reports similar to this from the frontier
explorers aroused a feeling of dissatisfaction
among many of the older eastern settle-
ments, and ere long from the rocky fields
of New England and the hills and valleys
of New York the western trails extended.
Aroused by this feeling, one Hezekiah Gif-
ford, of Oneida county, New York, sold out
in March, ’34, and started westward. At
Buffalo he secured a partner (Mr. Buryea)
and the two, after a stormy voyage around
the lakes arrived at Detroit. Thence, by
stage to St. Joseph, whence, by schooner
voyage of some length, they landed at Chi-
cago. What a city it was then! The his-
torian described it as, “scarcely a suitable
dwelling for a colony of prairie dogs and
gophers.” Its dirt-begrimed cabin walls
and vile streets in which pigs and geese
wallowed in filthy happiness, presented no
attractive features for any higher orders of
creation; while in place of theatres during
the week and churches on Sunday, the in-
habitants enjoyed daily dog fights and
drunken rows. There were, however, some
good and law-abiding citizens in even that
hamlet, and the generally depraved condi-
tion was owing, in great measure, to the

lower classes of immigrants who sought
refuge there, and the reeking saloons,
which were kept open for their special
benefit.

From Chicago, they came by ox-cart
(walking part of the way) over the “old
army trail,’ as made by Gen. Scott a few
years previous. So favorably were they im-
pressed with the country surrounding, that,
after laying off a claim, they returned at
once to New York to persuade their friends
and prepare for a return. Hezekiah betook
upon himself a wife, and persuaded his
brother to return with him. With a two-
horse team and lumber wagon, some tools,
a camping outfit and provisions they arrived
at Chicago March 24, 1835, after a journey
of about one month.

Here rumors of the marvelous opportuni-
ties at Milwaukee Bay reached them, so,
leaving their wagon in Chicago, they jour-
neyed there on horseback. But finding no
settlements along the way, and learning
that the land was all taken up, they were
obliged to send their horses back to Chi-
cago with a friend who had accompanied
them, and the Gifford brothers decided to
push westward on foot to explore their

By CHARLES F. CLASS

original destination—the Fox river valley.
Having lost their bearings, near nightfall,
they came to the cabin of a French and In-
dian half-breed near the present location of
Racine, Wis. Here they stayed over night,
and in the morning, supplied with a little
food, they were directed upon a trail that
would bring them out to the river. They
arrived at the river and started southward
along its ibank.

About the middle of the afternoon they
came upon an Indian, who paddled them
across to the west bank, but as _ neither
party could understand each other, he could
not give them any information or guidance.
They continued on southward in the unex-
plored region and camped shelterless over
night.

The next morning they took up their
journey again, hoping every hour to find a
settlement. Being without food all day, they
were hungry and weary. But about 3
o’clock their hopes were renewed as they
saw in the distance a low hut. Now they
felt assured of shelter, strengthening food
and directing counsel. But upon nearing it
they found within the enclosure of poles
and logs only the decomposing body of an
Indian brave—thus protected from the wild
animals. Discouraged again, they started
on until night overtook them, cold, cheer-
less and hungry. Their condition was still
more desperate and _ pitiful after a cold
thunder storm drenched them during the
night. Renewing their hopes and with that
determination characteristic of the early
settlers, they pressed onward at daybreak.
The journey had been a difficult and perilous
one. Often they waded swamps and
marshes and forded creeks. Had they not
crossed with the Indian they probably
would have perished among the greater
swamps and marshes on the east side.
Though without food for two nights and a
day they still forced ahead. At noon there
were still no hopes. Soon after, however,
they heard the sound of an ax in the dis-
tance. With a fresh stimulus, they pressed
forward and found a man splitting rails. He
at once conducted them to his cabin, where
their exhaustion and hunger was overcome
and the needed rest enjoyed. Their host
supplied them with food and directions to
reach the next cabin about 25 miles to the
south. But a few miles short of this cabin
they found the gentle expansion in the val-
ley of the Fox, where the city of Elgin was
to rise in the future. The slopes covered
with oaks, fringed near the river with the
luxuriant spring grass, probably reminded
them of their homes among the eastern
hills and valleys.

Here they stepped off their claims, part
of which were subsequently platted. Heze-
kiah’s tract included the land now occupied

by the watch factory. After visiting a
nearby neighbor, they returned to Chicago
to get the horses and wagon, where a Mr.
Kimball was met who inquired for a mill
site. He was at once directed to their set-
tlements. He in turn secured other friends
from the east and soon the settlement was
thriving nicely. Another Gifford brother
and Hezekiah’s wife arrived this same
spring, and for six weeks she was the only
white woman in the new settlement.

The Indians in this region were friendly
and in turn were treated very kindly by the
settlers. They were ever ready to trade fish
and venison for the white men’s products,
flour being their special dainty. It is re-
corded that one afternoon when Mrs. Gif-
ford was alone a group of about 20 Indians
gathered in her cabin. Soon one of the
more adventurous braves began to help
himself at the flour bin. This lonely, brave
little white woman deliberately shoved him
aside, at which the rest all laughed and
called her a brave “squaw.” They all soon
left, but as Mr. Gifford met them outside,
the story tells us, he brought them back
and gave them all the flour they had to
spare.

But once, during the first year’s history
of the little colony, their peace and content-
ment was disturbed by a messenger rush-
ing in one evening, stating that the Indians
to the north had dug up the hatchet and
would move down on the settlement. Hasty
plans were made for defense, but all un-
necessary, as the expected attack did not
come. By the year 1836, the Indians were
paid off in full by the government and were
soon moved westward, so the settlers then
had no more fears or opposition to meet.

Thus the colony grew rapidly and by the
next year it had a population of 500 resi-
dents, while the stage coaches passed
through every week on their way to Chica-
go and Galena.

Some interesting examples of co-opera-
tion are to be learned from their early prac-
tices. This was especially true of the plow-
ing, harvesting and house raisings. The
tough, thick sod of the prairie grass which
for countless generations had only served
for forage of the wild animals, the hunting
ground of the Indian, and the scene of the
annual prairie fires, now proved too much
for the single yokes of oxen. Instead, sev-
eral settlers worked together, using from
four to seven teams of oxen and a special
plow capable of cutting the roots and turn-
ing over the heavy sod. At noon the chains
were loosened and the oxen, yoked together,
grazed on the prairie grass, while the men
went to dinner. In the evening they were
taken to the yard, unyoked and set free for
the night.

(Continued on page 22)

Page 4

no cleansing properties.

Indiar <=

Circle

ing quality.

In Every Package

TO eee

An all-cleansing, all-efficient cleaner that is always uniform in quality and
that represents as near a one hundred per cent investment as is possible is

GMNdO

Dairyrmanms

Cleaner and Cleanser.

Very few buttermakers or cheesemakers who read this announcement would
permit the use of soaps or soap powders in the factory—experience has been too
good a teacher—but whether it contains soapy grease, fat, or some other non-
cleansing ingredient, it pays to know the real value of a dairy cleaning agent.
Four out of every five buttermakers do know the value of their
investment because they use Wyandotte Dairyman’s Cleaner
and Cleanser which easily proves itself what it is guaranteed to
be, positively all-cleaner and always uniformly equal in cleans-

Order from your dairy supply house.

The J. B. FORD CO., Sole Mnfrs., Wyandotte, Mich.

This Cleaner has been awarded the highest prize wherever exhibited.

TUTE

THE CREAMERY JOURNAL

SUT

Positively All-cleaner

Sawdust has no cleaning properties, but even. sawdust would do less harm in
milk utensils than the fats and grease in soap compounds which likewise have

TUT Eee

To Remove Garlic.

The disagreeable flavor and odor left in
milk when cows eat wild onion or garlic
within four hours before milking, can be
removed by blowing filtered and washed air
through the milk for 30 to 60 minutes, ac-
cording to the strength of the garlic flavor.

This conclusion, which is published in
United States Department of Agriculture
Farmers’ Bulletin 608, shortly to be issued,
is the result of a series of experiments
made by the dairy division on methods of
removing the garlic flavor which greatly
lessens the commercial value of milk and
cream.

To remove the garlic flavor successfully,
however, the milk must be raised to a tem-
perature of 145 degrees and a method de-
vised to keep the milk from foaming when
the air is blown through it. To do this, the
investigators constructed a special appara-
tus. This consisted, first, of a large can
with a smaller one resting on legs inside it.
The space between the outer and the inner
cans was for the hot water to heat the milk
to 145 degrees. The air pipe was intro-
duced into the inner can near the ‘bottom
and washed, filtered air was pumped
through it. From the bottom of the inner
can also was a pipe connecting with a small
milk pump which raised the milk into an
upper tank supported b~ legs three inches
above the inner milk can. The upper tank
had a perforated bottom with holes about
one thirty-second of an inch in diameter
and one-half inch apart.

The milk raised by the pump falls into
this upper tank, and through the perfora-
tions drops back in fine streams into the
milk can below. This keeps down any
froth that is raised by pumping air through
the milk. The dropping of the milk helps
also to aerate it and assists in removing
the garlic flavor. The air was pumped into
the milk at the rate of about one-fifth of a
cubic foot of air per gallon of milk per
minute. It was found that this apparatus,
in from 30 to 60 minutes, removed all the
garlic odor and flavor from the milk. In
the case of cream, the flavor was removed
in about 45 minutes.

The temperature of the milk is very im-
portant, as air blown into cold milk does
not remove the garlic flavor, and also has

a tendency to churn the fat. This may

make a thin layer of butter-fat form on the
surface of the milk when bottled. It was
found that in raising the milk to 145 de-
grees, which was the best temperature for
the removal of the flavor, it was best to stir
the milk by some mechanical means. The
stirring, however, should not be too violent
or it may churn the fat.

The experiments showed that when the
milk was heated to 140 degrees Fahrenheit
or above and blown, the melted fat did not
form, as it did when the milk was blown
below 100 degrees Fahrenheit. The experi-
ments also proved that the onion flavor is
removed more quickly when milk is heated
to 160 degrees, but this tends to produce
a cooked taste and the cream line is reduced
to a greater extent than when the milk is
heated and blown at 145 degrees. With
milk blown at 145 degrees the experiments
showed that there was a reduction of about
50 per cent in the cream line, but this varies
with the amount of agitation and the length
of the blowing period.

In order to remove the flavor from cream
it was found that in general a slightly
longer ‘blowing period was required than in
the case of milk. The results of experi-
ments with 30 per cent cream show that
the onion or garlic flavor may be removed
more quickly at 160 degrees Fahrenheit
than at 140 or 145 degrees. It would prob-
ably be possible to use 160 degrees Fahren-
heit when the cream is to be used for but-
termaking, but for direct consumption the
cooked taste produced by long heating at
160 degrees Fahrenheit is undesirable.

When milk or cream is treated by this
process it was found that there is a loss
by evaporation which amounts to 2 or 3
per cent. Therefore it is advisable to use
the minimum amount of air which will re-
move the flavor.

Wisconsin Buttermakers.

The scoring of butter for the month of
September and cheese for the month of
August will occur at the state fair in Mil-
waukee.

The men who have taken part in this
work at Madison since May of this year, or
send exhibits of either butter or cheese to
the scoring exhibitions beginning with the
month of October, will receive credit for
the state fair score,

August 15, oa

Judging from the quality of the butter
and cheese entered at Madison for the past
few months, there will be some very fine
exhibits at the state fair. Indications also —
point to a high average score. a
Factory operators who have never had a
sample of their product scored should bell
gin in September. Each judge will write
the score on a score card and state the rea-
son for the score given. If it happens to
be rather low, the maker can begin at once |
to work for an improvement.
When the judges state that the quality
is low because tainted raw material was —
received, the score sheet that will be re-
ceived from the state fair can be handed to
those of your patrons who are to blame,

and it will in a large measure bring results.

The tub of butter should be made from
all of the milk and cream received on a
certain day.

1. Do not select, because selection is not
fair to the dairy industry of Wisconsin, the
commission man and the judges. Educate
your patrons to produce good raw materials —
and it will result in good butter. >

2. Do not overripen the cream. A me-—
dium acid cream butter is preferable to a
high acid cream butter.

3. If the cream in the ripener is sweet, —
or the average per cent of fat is 30 or high-
er, heat it to a temperature of 140 degrees —
Fahrenheit and hold for 20 minutes before
cooling to 65 degrees Fahrenheit.

4. Whether the cream is churned raw or
pasteurized, add a liberal amount of starter.

5. One hour after the starter has been —
added to the cream cool to 48 degrees Fahr- |
enheit, if the cream is to be churned two ~
or three hours later. If held over night, |
cool to a temperature sufficiently low to ;
have the temperature of the cream not ex- |
ceed 52 degrees Fahrenheit when it is
churned. !

6. Do not overchurn. Wash the butter {
by revolving the churn on fast gear. Use +
a liberal amount of water, having a tempera- |
ture not to exceed that of the butter-milk.

7. Sprinkle the salt uniformly over the .
granular butter; then sprinkle over the ,
salt the same weight of water as salt used. ©

8. When the butter is worked one-third, ©
examine as to salt content. If too low, add
more salt; if too high, add a little cold
water. Make a second examination when
the butter is two-thirds worked. y

9. The tub should be neatly lined, packed !
and finished on top. The appearance of the
tub is very often an indication of the but-_
termaker’s standard.

10. Thoroughly harden the
fore it is packed for shipment. q

11, Butter that is well made and churned
from clean-flavored, mild acid cream will |
receive a score that is a credit to the state,
patrons and maker. :

Every resident of the state exhibiting
butter or cheese at the state fair will be
paid a premium of $2 regardless of the
score. This, together with the large pre- |
mium fund which is to be pro rated on all |
exhibits of butter and cheese scoring 90 and
above, will be well worth your going after.

I urge each and every butter and cheese
maker in the state to take advantage of the
opportunity offered by the state fair,
through the dairy department, to make an
exhibit of butter and cheese.—C. E. Lee, in
charge of the scoring exhibitions. ‘

butter bee

B. F. Webster, manager for the past year
of the Adams County Creamery Company,
Decatur, Ind., has sold his interest in the
plant to E. L. Martin, of Markle, Ind. Mr.
Webster’s health is poor and- he expects”
to take a rest to recuperate, ..<° + Bs

—————————————————— ees nnn
August 15, 1914 THE CREAMERY JOURNAL Page
-. ————————————————————————————————— —

‘ ) AG.
* The Harder you Hit Er
she §0 es!

BOOST YOUR BUTTER SCORES

Here are some of the ways to use the B-K hammer and
hit the bad bacteria:

B-K destroys fishy flavors and all bad odors, leaves everything sweet and clean.

Use B-K for purifying your vats and churns. It makes the work easier and cleaner
and quicker and makes the churn absolutely sweet and pure.

Use B-K likewise for washing and purifying your clarifiers and all piping. There is no
sticking of substance anywhere; leaves the inside of pipes smooth, clean and clear.

B-K destroys moulds and heavy odors in refrigerators and store rooms; helps to keep
the product sweet and clean.

B-K helps clean the dirty odors in refrigerator cars. Just spray with B-K before
loading. Results will surprise and please you.

Use B-K to wash and purify your floors and drains. Destroys all odors, cuts down
bacteria, keeps the air of the building more pure, helps to make purer, better product.

Rinse your cans with B-K dilution—more

effective, faster and cheaper sterilization than
steam. Ask us to show you proof. We can
do it.

Before packing your butter tubs rinse Every Buttermaker to write
with dilution of B-K. Destroys asking us.how .we Handle . sep-
butter tub mould—prevents arators with B-K to keep slime
fishy flavor. and dirt from adhering to the

bowl; also how the bacteria is

cut down. Startling results in

Why B-K Helps immediate cleansing and _ puri-

& feation and = Brent saving of

gga: time. You head off your con-

AX B-K helps because it is a tamination of separators and
Al powerful germ killer; over ten pipes before it begins.

pf times more powerful than car- If you make butter from whey

fat, write us for our simple plan

which greatly increases’ the

quality of butter made from
whey fat. You can’t af-
ford to be without it. Write
for our free bulletin 89 en-
titled “‘Better Milk.’? Lots
of valuable information
about the dairy and cream
business. Send today. It
is free. Also ask us about
such points above as most
interest you.

bolic acid, yet not a poison;
clean, colorless, safe; no odor
after use.

General Purification Co.

603 Pioneer Building
Madison, Wisconsin

General
Purification

Company,
603 Pioneer Bldg.
Madison, Wis.

BACTERIAQ\

Gentlemen: ;
Send me information on B-K and
gas method of treating cream.

BAD

Teter et eee eee eee eee)

a
\\

Page 6

Milk Cans Should Be Jacketed.

The Dairy Division of the Department of
Agriculture has just completed a series of
tests on the change in temperature of milk
in cans during transportation from the farm
to the consumer. These tests established
the importance of jacketing cans of milk
with some appropriate insulating material.

It has been found that milk that has to
be sent only short distances or preserved
for only a few hours should maintain a
temperature of less than 50 degrees. Even
at these temperatures, some bacteria will
multiply and cause the souring of the milk,
but the increase is slow-and during a few
hours no serious results will occur. A tem-
perature well below 50 degrees Fahrenheit,
however, materially decreases the rate of
bacterial growth.

On the other hand, where milk is to be
shipped long distances, the initial tempera-
ture must be lower, assuming that no pro-
vision is made for maintaining the original
temperature during transportation. Where
milk is in transit for several hours, it is
necessary to cool it down to near the freez-
ing point. So soon as the milk can, how-
ever, is exposed to air temperature, and
especially to the sun, the temperature of
the milk begins to rise very rapidly and
every precaution should be taken to keep
it from being raised by the outside heat.

A series of experiments was recently

ATTACHMENT with corn

harvester cuts and throws in

piles on harvester or in win-

rows. Man and horse cut and

shock equal with a corn binder.
Sold in every state. Price only $20.00 with fodder
binder. J. D. Borne, Haswell, Colo., writes: “Your
corn harvester is all you claim for it; cut, tied and
shocked 65 acres milo, cane and corn last year.’
Testimonials and catalog free, showing pictures of
harvester. Address

PROCESS MANUFACTURING CO., Salina, Kansas

H. S. PENNYPACKER

A Splendid Jobbing Outlet for

BUTTER craves

GRADES
102 Vine St., Phila.

P. F. BROWN & CO.

43 South Front Street

The Philadelphia Butter House

Direct from Creamery to Retailer
THEE

References: Commercial
Agencies; The Cream-
ery Journal.

SUE

We Want to Do Business With You It Will Pay You to Trade With Us

W. D. COLLYER & CO.

Successors to Collyer & Co.

BUTTER AND EGGS

Butter in any quantity and all grades. Eggs in carlots or
less. Write, wire or phone us.

Main Offices: 203 W. South Water St., CHICAGO

- Warehouse: 209 W. South Water St.,
Long Distance ’Phone, Main 3184.

A.J.M.Murdoch&Co.
BUTTER

WANTED: ALL GRADES
39 So. Water St., PHILADELPHIA

Liberal Advances and Square Deal

THE CREAMERY JOURNAL

made in shipping milk cooled to 50 degrees.
In these cases the cans were set in an open
truck, with no covering to shield them from
the direct rays of the sun. The milk was
hauled a distance of 13 miles and the aver-
age air temperature during the trip was
82.65 degrees. The experiment showed
that the cans that were hair-quilt jacketed
showed a raise of only 5% degrees in three
hours in the temperature of the milk. The
cans that were wrapped with wet burlap
showed a milk temperature of 58% degrees
in the same period, or a raise of 8% de-
grees. The milk in the unjacketed cans
rose in three hours to 78% degrees, or a
rise of 28% degrees.

It is obvious from these figures that it
pays to jacket the cans, in order to main-
tain a low temperature during transporta-
tion.

Montana Butter Scoring.

The August educational butter scoring
was held at the dairy school August 5th,
and proved to be one of the best thus far
held. A number of the samples showed
much improvement over those exhibited
earlier in the season. A few of the butter-
makers are still accepting a can of poor
cream occasionally and the effects show
up very quickly in the butter. A number
of the buttermakers have increased the salt
content, but a few still fail to get it all
dissolved.

The butter was judged by Prof. G. E.
Frevert, federal dairyman from Salt Lake
City. The next scoring will be held at
Bozeman during the Inter-state Fair, Sep-
tember 7th to 11th. The fair association is
offering a fine silver cup for the best ex-
hibit of creamery butter and it is hoped
that all of the creameries will be repre-
sented. The last scoring will occur during
the state fair, which is held at Helena,
September 22d to 27th.

In the August scoring the following
creameries averaged 90 per cent or above.
Bitter Root Creamery Co...2.3 12.4 94%
Willow Creek Creamery Co. .3 15.2 93

August 15, 1914

Bozeman Farmers Creamery.1.4 12.6 92%
Helena Creamery Co........26 13.1 Sige
Carbon County Creamery Co.4.5 14.9 91% —
Chinook 'Creamery Co....... 18 12.5 90%
pees Co-operative Cream-

y Co, \:4..000 0 3.4 9. 9077)
Clyde Park Creamery Co....34 9 | SOME

A Unique Creamery.

In Poughkeepsie, New York, overlooking
the historic Hudson river, there is located P
a unique creamery.

os
_ Its walls are of concrete and its interior
is clean, bright and cheerful, and flooded

with direct sunshine. It is equipped with |
the most modern machinery, and in addi-
tion to cooling vats, pasteurizers, Babcock
testers, etc. it also includes the necessary
apparatus for making chemical analy
acid determination, bacteriological in-—
vestigation, and is equipped with special _
apparatus designed particularly for a
delicate tests.

Although the amount of milk received

each day is greater than that taken in b
many creameries throughout the country,
it is unique by reason of the fact that it o
probably the only creamery in the United
States where practically all the milk is Sep-
arated by hand separators.

This creamery is located in one of the
buildings of the big Poughkeepsie, N. Yo
works of the De Laval Separator Company,
which has for years maintained a most com=
plete and thoroughly equipped experimental |
department, of which this creamery forms |
a part.

In the effort of the De Laval Company to’
maintain the standard of its machines, ;
nothing is taken for granted and all im-
provements or changes in any of the De
Laval machines are tested under actual use
conditions in the De Laval creamery. There }
are also a number of machines taken out of:
the finished stock of each day’s product
and tested in this creamery, thus sora
as an additional check on the already very
severe mechanical inspection which every

Partial interior view of the experimental creamery owned and operated by the De Laval Separator Co., at

their Poughkeepsie, N,

Y., works.

Eo ——eEooooorOorereroreeeo

August 15, 1914

THE CREAMERY JOURNAL

machine undergoes before it is shipped from
the factory.

Most ot the product of this unique cream-
ery is disposed of in the form of cream to
various New York hotels, and the skim-
milk is utilized in the manufacture of cot-
tage cheese, for which a ready market is
found.

Enforcing Neutralizer Law.

To the Editor: Below you will find copy
of complaint filed against The North Amer-
ican Storage Company, of Paynesville,
Minn., by F. O. Johnson, creamery inspec-
tor for the dairy and food commission.
This is the first case brought by the state
under the provisions which were made by
the 1913 law forbidding the use of neutral-
izers in cream.—Joel G. Winkjer, commis-
sioner.

State of Minnesota, County of Stearns

—ss.

The complaint of F. O. Johnson made
before Wm. H. Alden, one of the jus-
tices of peace, in and for said county,
who, being duly sworn on his oath,
says, that on the 14th day of July, 1914,
in the village of Paynesville, in said
county, the North American Storage
Company, a corporation duly organized
acting and existing under the laws of
the said state of Minnesota, did will-
fully, wrongfully and unlawfully add
and apply to 300 gallons of cream a
quantity of lime which said cream after
the addition of said lime thereto was
then and there by said defendant man-
ufactured for sale into 400 pounds of
butter, contrary to the form of the
statute in such case made and provided
and against the peace and dignity of
the state of Minnesota.

F. O. JOHNSON.

Complained and sworn to before me
this 29th day of July, 1914.

WM. H. ALDEN,
Justice of Peace.

Call.

For farmer candidates for congress and
state legislature, to attend the convention
to organize the Farmers’ Congressional
League, for the purpose of promoting the
candidacy of the farmers for congress and
state legislature and to promote the farm-
ers’ interests.

Convention to be held August 24th and
25th, at Hoerber’s Hall, 2135 Blue Island
avenue, Chicago, Ill, Farmers who are
not candidates are invited. Organization
committee, Conrad Sikes, Hawkins, Idaho;
Frank Opila, Browerville, Minn.; John
Syks, 1737 W. 20th street, Chicago, III.

A cow that strayed into the Fred Miller
stone quarry near Sauk Rapids, Minn., was
given a respectful right-of-way yesterday
when it was discovered that the gentle bo-
vine had lunched upon a couple of sticks
of dynamite. A crew of men at work blast-
ing carefully placed a few sticks of the ex-
plosive in a brush thicket to insure against
any accident which might ensue should the
unstable material fall into the hands of in-
quisitive youths while the attention of the
workmen was concentrated upon drilling.
A soulful-eyed bossy espied the attractive
sticks and satisfiedly nibbled at the tooth-
some morsels until they had disappeared.
The docile producer of milk stood wide-
eyed in wonderment when the workmen at
the quarry beat a hasty retreat and left her
to the full enjoyment of her feast.

[This is a real, true news item, but it is
humorous enough for a joke book—Ed-
itor. ]

Moore With B-K.

J. G. Moore, of Madison, Wis., is now
with the General Purification Company, of
Madison. He takes the place of R. R.
Bates, who was forced to resign on account
of ill health, Mr. Moore knows every but-
termaker in Wisconsin by his first name
and he is known by buttermakers through-
out the middle west, all of whom will be
glad to know that he is again in touch with
the creamery business. Jim Moore and B-
K will surely make a successful combina-
t10n.

J. H. Tuttle, manager of the North Ver-
non Creamery, North Vernon, Ind., has
bought the Lookout creamery, near Dela-
ware, Ind. He took possession August Ist.

Page 7
Notice.

This is to announce that J. J. Ross, as-
sistant dairy commissioner of lowa, will
score the butter with Professors C, E. Lee
and N. W. Hepburn, at the Wisconsin State
Fair, in the place of James M. Sherman.
Mr. Sherman having accepted a position

with the State College in Pennsylvania, will
be unable to be with us—H. C. Larson, su-
perintendent Dairy Department.

When we get to using milk from the soy
bean (scientists say some day soon) the
buttermaker’s trouble will be in getting the
farmers to raise pure bred soys instead of
mixing them with the common scrub known
as the string bean. There always will be

trouble in the creamery business.

EMUTUTTULTUUTUTLTLLLULLLLLLLLLCL LULU LLL LELLCLLUELUCOLUCOLULA MEMO EOUUO UUM MICO OOOO OOOO LOCOLELUO UOC

SIRS:

ARE YOU SATISFIED?

ST. PAUL, MINN.

Positive Pasteurizer.

UNTOAUOT UOTE UOT UAUOUAUOAUOTORIOAUATONTO ONTO OOVOATOVONUONUOVOAVOVUATON UATE UOVOAUOMUOVOUOTINTOVUVOVUTUILOVUUOTLUEIUUM MUO TUOTUUO MUU UUUMU TULUM OUMUMTURUOUUOLOCO POMC UUUM PLUME UMUUO LMU ULUE LOU TU UPL UMUC UUM UU UL UU COCO CD

TUN

Perfection Positive Pasteurizer
a Success

WOULD NOT USE ANY
OTHER SYSTEM

LOGANSPORT, IND., March 16, 1914.
J. G. CHERRY Co., Cedar Rapids, Iowa.

We are using one of your Perfection Positive Pas-
teurizers, 300 gallon capacity, and want the motor horse
power required to operate it.

While writing, we wish to say that we are having
fine success with the machine.
thing but the holding system.

Yours truly,

HILL TOP MILK COMPANY,
No. 74 Michigan Avenue,

iG. CHERRY COMPANY

CEDAR RAPIDS, IOWA

TAMA, IOWA

N. B.—Send for “MODERN METHODS OF PERFECT PASTEURIZA-
TION,” which gives an exhaustive description of the Perfection

We would not use any-

Co BAS 0

PEORIA, ILL.

UVTOVTUTUTOMTULUTOMTOLUTOTULMULUOTULUUTUUULUMTIMUTMUTLIMULUUMULOULULU UMUC UULU LULU MUU UULC UUM LUMO UMUC UUA POUT

Page 8

THE CREAMERY JOURNAL

August 15, 1914

The Creamery License Law of Indiana

By PROFESSOR O. F. HUNZIKER

In discussing this subject I assume that
you are all more or less familiar with the
provisions of the Creamery and Tester’s
License Law, which went into force April
1, 1914, and that it is unnecessary for me to
read the act to you in detail.

Since this law went into force, several
points developed, however, in connection
with the different types of dairy firms and
dairy conditions, on which the _ correct
meaning of the law was not clearly under-
stood, and a brief discussion of which
should prove advantageous to all of us.
I shall, therefore, endeavor to bring out
the most important of these points.

Who Should Hold a Creamery License?

Section 6 provides that “every creamery,
shipping station, milk factory, cheese fac-
tory, ice cream factory, or milk condensery,
or person, or agent, firm, company, associ-
ation, or corporation, receiving, buying and
paying for milk or cream on the basis of
the butter-fat contained therein, shall be
required to hold a license.”

There can be no question as to the mean-
ing of this provision in the case of persons
and firms who buy and pay for milk or
cream on the test. They must have a
creamery license. But there are some
plants in this state that buy by weight or
by measure and the question 1s, do they
legitimately come under this provision.

The purpose and meaning of this law,
according to our best understanding, is that
the creamery license provision applies to
all plants buying milk or cream from the
farmer. The purpose of the creamery li-
cense is to insure correct weights and tests
for the farmer, and to protect the honest
manufacturer against unfair competition.
This protection is shared equally by the
patrons of plants paying by the weight,
measure and test, and its benefits are also
shared equally by the factories buying on
the test, by weight or by measure.

Even though a firm claims to buy by the
gallon, they expect to receive milk or
cream of a certain richness. When the
milk or cream falls below that minimum
standard of richness, the factory refuses
to pay the price promised the farmer. They
all, in the broader sense of the question.
are, therefore, paying on the basis of the

amount of fat contained in such milk or
cream. :
Again, the firm buying by weight or

measure is protected against unscrupulous
competition in a similar way as the firm
buying on the test direct. In their pur-
chase of raw material, they are placed on
an equal footing with their competitors,
who buy strictly by the test, because the

over-reading, under-reading or incorrect
recording of tests and weights is prohib-
ited.

And again, the establishment of confi-
dence on the part of the producer in the
business integrity and honesty of the man-
ufacturer, as the result of this legal control
of tests and weights, benefits the plants not
buying direct on the test as much as those
that do. Their inspection is just as neces-
sary as that of ‘tthe other plants; they
should, therefore, help also to bear the ex-
pense of this control work by paying the
legal license fee.

Furthermore, if the creamery license law
meant to exempt the plant buying by
weight or measure from the license, this
law would be a flagrant discrimination in
favor of firms and persons buying by
weight or measure and against firms
and persons buying on the test, which
latter method is, after all, the only just and
all-round fair way of purchasing milk and
cream. Surely the makers of this law did
not mean to put a premium on this old,
antiquated and obviously unfair method of
buying milk and cream by weight or meas-
ure. It is inconceivable that such a dis-
crimination was the intention of this law.
I believe that you will agree with me that
our interpretation of the law is correct and
is the only interpretation that can justly
be given this provision.

Parties Who Are Exempted From the

Creamery License.

The enforcement of this law has, how-
ever, brought out the fact that there are
various shades of conditions where the
buyer of milk or cream is exempted from
the license.

For instance, there is the dairyman who
peddles the milk he produces. Ordinarily,
he may peddle his own milk only, but dur-
ing the time of shortage, he may buy milk
from other producers to satisfy his trade.
The question arises, can he lawfully pur-
chase milk from his neighbors without hay-
ing a creamery license. And there is a
rather wide scope of conditions which bear
on this verv point. They range from the
man whose principal milk supply is that
from his own herd and who ‘buys milk from
his neighbors only in case of emergency,
to the man who runs a regular milk plant,
receiving, possibly pasteurizing and bot-
tling milk from other producers regularly,
and whose supply of milk from his own
herd constitutes a very small portion of his
entire output.

After careful consideration of all these
conditions, I have ruled that the producer
who peddles his own milk, although he may

AAUHAAEAAUSSOANCNOUOSUUALUEAUGTUAYSANGGAGOEGUOUELUCLULTSOUANSUSEOEDESEUSLOEEOLUAEEISEMAECTUTDATHENTEMLAVUANLCAULAUEESARUIMEARUEREERESUCAREMSOUUDSUUPEUERELLERLESUUT UT USDC

JOHN H. FICKEN

Refer by Permission—Citizens’

National Bank, Hackensack, New Jersey;

SUE

FICKEN & ZINN

331 Greenwich St., NEW YORK CITY
Wholesale Dealers

Fancy Butter, Egss & Cheese

Always in need of fancy butter; prompt sales assured. Correspondence solicited.

Central National Bank, Century Bank, New York City; People’s
First National

TOU

CARL H. ZINN

Bank, Ridgefield Park, New Jersey.

TUTTE

pick up on his route some milk from neigh-
bors, is exempted from the creamery li-
cense. On the other hand, the producer
who operates a milk plant, where he regu-
larly receives and bottles milk for other
ae is subject to the creamery license
aw.

Again, there are numerous small concerns
making ice cream, such as drug stores and
confectioners, who buy more or less milk
and cream, and who serve the ice cream in
their own parlors. Should they have a
creamery license? I have ruled here that
these establishments, provided they do not
wholesale their product, come within the
exemption clause of the creamery license
provision, Section 6, which reads as fol-
lows: “That the provisions of this section
shall not apply to individuals; hotels, res-
taurants and boarding houses, buying milk
or cream for private use.”

There Must be a Licensed Tester in the
Testing Room of Every. Creamery.

The question of who shall hold a tester’s
license is much simpler. The law provides
that only those who hold a certificate of
proficiency are eligible to the tester’s li-
cense, and that all persons, or firms, buying
milk or cream on the butter-fat basis, have
in their employ a licensed tester.

It is obvious that plants or persons buy-
ing by weight or measure do not have to
have a licensed tester.

Experience has shown, however, that the
clause, Section 4, “That every creamery,
shipping station, etc., buying and paying for
milk or cream on the basis of the amount
ot butter-fat contained therein, shall have
in its employ a licensed tester, who shall
supervise, and be responsible for the opera-
tion of the Babcock test of milk and
cream,” may be abused.

The clause “shall supervise and be re-
sponsible for” has for its purpose to elimi-
nate the necessity of employing a large
force of licensed testers in a creamery
where two or more men are required to do
the testing. Its intent is that the testing
shall be done under the direct supervision
of one licensed man.

This does not mean, however, that the
manager or owner shall have a tester’s li-
cense, but may not enter the testing room
cr may be absent from the factory for a
week at a time, while the testing is done
by non-licensed employes. “Supervise”
means to be in the testing room at all
times, when the testing is done, and to have
direct charge of the testing. Our inspec-
tors have found numerous plants where
this supervision is entirely inadequate, and
whose licenses will have to be withdrawn,
unless they comply with the letter of the
law in this respect.

In a few instances, the holders of the
certificate of proficiency failed to have a
tester’s license and used their certificate in
place of the license. This is obviously in

violation of the law.

Standard, Inspected Testing Glassware
Used.

The provision requiring that standard
and inspected glassware only be used in the
testing of milk or cream, is being complied
with in practically every plant that has so
far been inspected, and our records in the
office show that glassware has been tested
for all licensed creameries.

Dishonest Tests.

Several reports have reached the office
claiming that certain plants are reporting
incorrect tests. This is violation of the
Creamery License Law, Section 3, which
provides that it shall be unlawful “to under-
read, over-read, or otherwise fraudulently
manipulate the Babcock test used for deter-

(Continued on page 17)

aw. ett

Te ee ee ee ee a ee

August 15, 1914

THE CREAMERY JOURNAL

Page

SoTL LTLELLLE LLL LLULELLL LULL LULLLLLLLLLLLCLLLL LULL LLL LLLLLLLLLLLLLLLLLLL LULL. LULe LLL LLLO LULL LLL LLL LLoLLo LLL LLL Loo LLo LLL Loco LULL

MetallicFlavor

Metallic flavor is nearly always caused by over-ripening starters and
During the midsummer months the mother starters
should not be ripened further than to coagulation point under any cir-

cumstance.

DTT TTT TUTTTTATRATETUATOTUA UO UOTUAUOPUAUAUUAUOALOTUAUOUUAUO UOMO UOVOOUOTUAUOTOOUOAUOTLOVODOAUOVLONUALONUOUONLOVONUOVOO TON OOT ONTO ONUON TOV NNT ONTOTON TOT ONT ONT

Look Out

cream in hot weather.

1098 Lexington Avenue

For

When the weather begins to get a little cooler during the month of
August the danger from metallic flavor decreases,
when a tub is to be sent to a contest the mother starter should be ripened
quite much further than the coagulation point in order to satisfy the
demand of the judges for high flavor.
starter should always be ripened mild, that is, not further than until it is
thick, so as to insure good keeping quality of the butter.

Use Ericsson’s Butter Culture

Send for a free sample.

EFLOV ERICSSON COMPANY

ST. PAUL, MINNESOTA

and

sut for commercial purposes the

previously to

TOUTE

TUVTUNTUOUOUOLOTUOTUVUUUUUHUUOMUOLUOLUOUOUOLUOPUOUUOLUOLUGLUGMUALULUUAULAUUUOULUMUUOUUOLUGPLOLUGUUOUOLUOULOLUAUUAUUAUOAUOUGAUOACONUAUUAULAUOAUOAUOAUOUONUAUOUUAUOAUAA OOO ULAUOAUOAUOAUONUONUONLOVOAUOAVOOTONVONDONOONOONOO NNO ON NN NOTONTNTNNONTNTINT NUTINI NTI OT

THE MARKETS

PHILADELPHIA.

Foreign Troubles Have Strengthened But-
ter Market—Prices Advanced.

[By, The Creamery Journal Staff Correspondent.]

With the authentic news of the outbreak
abroad and little prospects of foreign im-
portations coming here, the advancing
tendency has been as prominent in the but-
ter market as in any other line of goods.
At the time of the previous issue of The
Journal, August Ist, the consensus of
Opinion was that the prices were full high,
and any climbing would only result in re-
action. Today with the European wars and
advices from other markets, the highest

grades have advanced lc per pound, and -

the other grades from 1c to 2c. This
bringing up of quotations on fancy special
creamery to 32c and extra to 30c has re-
sulted in trade being on a more restricted
scale and, though prices are steadily held,
the demand is scarcely sufficient to meas-
ure up to the receipts. Other grades of
creamery have shared in the upward move-
ment, too, and, with the interest in the
high grades lessened, extra firsts at 29c
have a fairly good movement, but firsts at
27@28c are slow of sales and the buyers
frequently have the right of way if a clean
up can be effected. The demand is better
for seconds at 25@26c and thirds at 25c
and prices have been firmly sustained.
Dairy butter of good quality has an in-
quiry at 23@24c and is held with confidence.
Some of the holders of ladles, taking ad-
vantage of the war scare, took their goods
off the market. They are now bringing
them back to sell at the advance price of

22@23c but at this figure they have little
call.

Packing stock that is poor is not wanted
at any price, but that of quality can com-
mand from 20@2l1c. The outside figure,
however, is only obtainable when it is extra
good.

NEW YORK.

European Wars Stimulating Butter Trade—

Outlook Promising to Holders.
[By The Creamery Journal Staff Correspondent.]

Ever since there has been talk of war
butter has gradually advanced and prices
have advanced on medium stock so that
they are fully 3c higher than they were 10
days ago. The report of the Associated
Warehouses gave the butter market a much
stronger tone. It showed the consumption
or disappearance of a large quantity of but-
ter from the report of a month before and
every receiver who owns good held stock
is bullish and expects a big profit before
matters are settled. Already there is some
talk of 35c butter before the end of the
month. Jobbers are expecting orders from
England as it is believed that that nation
will have the sea traffic in such condition
that stock can be loaded without difficulty.
It is impossible under present conditions
in Europe for Russian butter to reach the
English markets. Both England and France
will be put to desperate straits to get suffi-
cient food products and there is little doubt
that this will tend to make American but-
ter higher. Owners of high grade Junes
are loath to sell at present quotations and
only a small amount of business is being
done. There are a few speculators from
New England who are on the market look-
ing for bargains. Boston buyers’ here

picked up several of these bargains and
butter has advanced 2c over the price they
paid. As a rule these New England spec-
ulators are taking a medium grade butter
which has been a drag on this market
until two weeks ago. There is one specu-
lator here today and last week he took out
1,000 tubs of butter and expects to take out
as many more if he can get the price
right. The New England jobbers were a
godsend to the butter market previous to
the advance. Now the New Yorkers who
sold the speculators: their butter see that if
they had held onto it they would now have
at least 2c more than they got.

Quality of creamery stock is running off
to some extent. There are outlets in New
York for high grade stock that keeps the
market up in ordinary times and just now
these people are demanding 92 to 94 score
and are willing to pay the price. The out-
side quotation advanced today to 30c and
some fancy grades of butter brought 3lc
with a prospect of it going higher very
soon. One of the largest receivers told
the writer today that he would not be
surprised to see fancy butter worth 40c on
this market unless conditions in Europe
settled without delay.

The holdings of butter throughout the
United States are less than they were at
this time last year. Some of the most
bullish speculators believe there will be
more money made on butter this year than
there was on eggs last year.

The demand for packing stock has been
unprecedented on this market and there
has been no accumulation. The process
makers have kept the stock in the west
well cleaned up and what little is coming
to the New York market has been g
up by the ladlers who have made

bbled
hand-

Page 10

sss ————————————————e

THE CREAMERY JOURNAL

August 15, 1914

some profits after the stock had been
worked over. Two of the operators in
this class of butter have anticipated higher
prices and are still holding for a further
rise. Exports to tropical countries are
interfered with to some extent, but there
has been no depreciation in price. Some
operators feel that with no Russian or
Danish butter here Australian and Argen-
tine butter would be sent to this market
in place of going to London. Only foreign
vessels are in that trade and with the pres-
ent unsettled conditions it would not be
safe to ship butter in these bottoms. For
this reason most of the receivers feel that
prices must go higher. England will take
all the butter and cheese that Canada can
spare, so there is no danger of that coun-
try interfering with the American market.
There was an unconfirmed rumor in butter
circles this week that Canadian operators
were examining American ‘butter to be sent
to London. Prices are higher than they
were at this time last year. Speculators
are more favorably impressed with butter
than they are with eggs, and with hostili-
ties continuing abroad, consumers will have
to pay more for butter than they ever paid
before.

The total receipts of butter from May lst
to Saturday last were 925,966 packages,
compared with 946,626 during the same
time last year, showing a falling off of a
trifle over 20,000 packages during that time.
Last week’s receipts were a trifle ahead of
those of the previous week, but 6,000 less
than the same week last year. There was
an order last week for 20,000 pounds of
creamery butter packed in tins to ship to

Jamaica. This gave rise to a report of
orders from European markets. So far as
could be learned no definite orders for

Europe have yet been received. The mar-
ket is in excellent condition.

BOSTON.

Unsettled—Increased

Compared With Last Year.
[By The Creamery Journal Staff Correspondent.]

Important events have occurred in the
world at large since our last letter was
written. Then all the nations of Europe
were at peace and engaged in the peaceful
pursuits of trade. Now they are engaged
in a bloody conflict, destroying one an-
other’s lives and property as fast as they
can. So far America has kept clear of the
trouble, and it is to ‘be hoped that she will
keep aloof until the war is over.

Generally speaking, our markets for food
products are unsettled and a feeling of
great unrest prevails. Important changes
are liable to take place any day. The but-
ter situation has gained some strength, ow-
ing mainly to local causes, and all grades
are on a firmer basis than two weeks ago.
Receipts have slightly increased, compared
with last year, but the fact that war activ-
ities are likely to stop all shipments from
foreign ports coming in this direction for
some time has inspired dealers with more
confidence in the future and encouraged

Market Receipts

Geo. M. Baer

them to operate more freely. But there is
no excitement nor indeed any undue specu-

lation. Buyers respond to the advances
reluctantly, and it is doubtful if much
higher prices will be established. In fact,

at the close there are indications of a
slight reaction, but in our opinion present
prices will be sustained unless great events
happen that we cannot now foresee. With
our large crops of most kinds of food prod-
ucts there is no danger of anything like a
famine, nor famine prices, but with such a
raging war fever prevalent all over Europe
and in some of the colonies, only the Great
‘Controller of the world can know what is
going to happen.

(Creamery extras have been selling the
past week or two at 28%@29'%c, and spe-
cial lots ranged up to 30c. At the close
2914c is considered an extreme selling price,
and some low scoring western extras can
be bought at 28'%4c. But receivers are not
offering full extras under 29c, which at
present is a full average price. Firsts have
been in good demand at 26@28c, and ac-
cumulations are well cleared up. Seconds
have met with a pretty good sale at 24@
25c, and thirds are moving more freely at
21@22c. Ladles are not offered under 20c,
and sales have ‘been made at 2lc. Packing
stock in limited supply and rule nominally
at 19@20c. Best renovated is firm at 22%c.
These prices are %4@lc higher than those
quoted in last report and are fairly estab-
lished, though buyers are not taking so
kindly to the advance as a few days ago.

So far as the future of prices is consid-
ered, there is a wide difference of opinion.
A few dealers have very strong views, and
are not anxious to sell any more butter
than they can help at even current rates.
They claim that higher prices are bound
to prevail and are backing up their convic-
tions by picking up all the cheap lots they
can find. The majority are not so opti-
mistic, and are free sellers at quoted rates.
Just at present the consumptive demand is
light, as a large number of our citizens are
off on vacations, and this acts as a damper
on most distributors. To our view, how-
ever, the market is in a fairly healthy con-
dition, and if prices are not unduJ~ inflated
the stocks now in cold storage will all be
wanted before next season comes around.

Now let us take a look at our statistics.
It will be seen that while the receipts show
a slight increase for the month as com-
pared with a year ago, our cold storage
stocks are less, and the situation generally
is fairly satisfactory.

Receipts for the month of July amounted
to 12,684,474 pounds against 12,373,011
pounds for the same month last year, an
increase of 311,463 pounds. This increase
is not considered of much importance.

For the week ending August 8th receipts
amounted to 2,249,376 pounds against
2,190,921 pounds the previous week and
2,310,824 pounds corresponding week last
year.

The stock in cold storage in Bioston Aug-
ust 8th amounted to 287,008 packages
against 303,583 packages same time last

C. G Heyd

Butter, Eggs and Poultry

GEO. M. BAER & CO.

25 South Water Street
PHILADELPHIA

Corn Exchange
National Bank, Philadelphia;
Commercial Agencies.

References:

year, showing a decrease as compared with
last year of 16,575 packages.

The consumption or distribution of ‘but-
ter in Boston for the month of July figured
out 6,700,900 pounds against 6,975,500
pounds same month last year. For the
past three months, May, June and July,
the consumption amounted to nearly 22,-
000,000 pounds—an increase of about 1,000,-
000 pounds as compared with same time last
year. It is reasonable to count on this
proportionate increase for the whole sea-
son if prices are not boomed up too high.

On the basis of these figures, we believe
we are justified in considering the butter
situation fairly healthy, and predicting a
satisfactory outcome of the year’s trade
for producers and dealers. Under the in-
fluence of the war excitement it will be
noticed that wheat, flour and all kinds of
hog products have materially advanced,
and we shall not be surprised to see dairy
products sooh take a start upwards.

Indiana Day at the National Show.

Tuesday, October 27th, will be Indiana
Day at the National Dairy Show. When
the gates of the big colosseum are swung
open on that morning to the admirers of
the dairy cow and the patrons of the dairy
show, this new departure will be featured.
Ere the day is far gone Hoosierdom will
be in evidence. During the entire morning
special trains and special cars will arrive
from every county in the state bringing the
Indiana dairymen to this big dairy school.

After arriving at Chicago they will be
well taken care of. A special booth will be
maintained as headquarters and_ special
guides will be present to conduct parties of
Indiana people through the show. These
guides will have spent considerable time in
studying the exhibits and other features of
interest to the Indiana dairyman and will
be of great value, especially to those who
will attend the show for the first time. The
dairy show is a much larger institution
than many people believe and consequently
many important features are overlooked.

Ofttimes a dairyman is interested in a
special kind of machinery as, for instance,
a cream separator or a milking machine.
The dairy show is an excellent place to
see the different makes, to compare them
as to their points of efficiency or to see
them in an actual demonstration. Alone, a
person might have to spend the greater
portion of a day to get this information.
An Indiana guide will, however, be able
to tell the exact location of these exhibits,
the time of any special demonstrations or
exhibitions and thus facilitate the inspec-
tion and give more time for other things.

A new feature of the coming show will

be the exhibits of the various agricultural

colleges. These exhibits will consist largely
of the results of actual feeding experiments
that have recently been conducted. These
exhibits will be well featured and they de-
serve the attention and study of our dairy-
men. Here again the guides will be of
great service.

A state day campaign is a new feature
for the dairy show and it is well that Indi-
ana should take the lead in this way. Indi-
ana has always been a good patron of the
dairy show. Our people have, however,
attended and returned unnoticed in a large
way. We have done little to speak for the
$20,000,000 industry in our state. Outside
of our domain, people know little of the
present proportions and the future possi-
bilities of dairy farming in Indiana. Why
should this be so? Is it not our duty to
correct this wrong impression? It can best
be done by actual demonstration, and Indi-
ana Day affords an excellent opportunity.
Five thousand Indiana dairymen at the

ooo —————————e—————eoooeoq*qwooeeeeeeeeeeeeeeeeeeeeeeeeoo TO
August 15, 1914 THE CREAMERY JOURNAL Page 11

TOU J DU

dairy show would be sufficient. That means
approximately 55 people from each county
and is a small number for our great state
to send.

This movement is being organized
throughout the entire state, creamerymen,
county agents, breed associations and in-
dividual dairymen are planning campaigns
in their local communities. Several cream-
erymen have already promised to take 10
of their patrons at their own expense. If
every creameryman would do this there
would be 3,000 in attendance from this
source alone.

Some creamerymen are planning to do
more and expect to have a special car for
their patrons. If you are a dairyman you
should plan to go to the dairy show on
Indiana Day and boost for Indiana’s dairy
resources. If there are other dairymen in
your community you should organize a
party and go together. Interest your
creamerymen and your county agents and
form a county delegation. “To get there
and get others there” should be our slogan.

The details of this movement are being
planned by the Agricultural Extension
Department of Purdue University. If you
are interested and wish to go or to organ-
ize a party you should address the division
of dairy husbandry for further information.

Big lowa
Buttermakers’
Banquet

At New
Russell-Lamson Hotel

THe

Waterloo, Iowa

eles on Buttermakers’ Day at Iowa
State Dairy Association convention
and Dairy Cattle Congress.

All Expenses Paid

including railroad fare both ways, pass to
Dairy Show Grounds, meals—and a big
banquet in the evening.

A New $350 Piano
A New H-D Motorcycle
$350 in Gold

will be distributed at banquet.

Carolina Organization.

A meeting of creamerymen was held at
Hickory, N. C., recently, looking to the per-
manent organization of all the creameries
of the state and the employment of a sales
manager to market their products. There
are at present five creameries in North 'Car-
olina and a representative was present from
each. They are located at Asheville, Hick-
ory, Greensboro, Shelby and Mooresville.

A meeting was held August 11th for the
purpose of putting the North Carolina
Creamery Association on a permanent foot-
ing and officers were elected. The first
meeting was presided over by Mr. Reed,
state dairyman, and several representatives
of the Southern Railway were present.

About 100,000 pounds of butter is pro-
duced in the state every month and finds

a market principally in Philadelphia, New
York, Wilmington and other cities. The
representatives of the Southern pledged
| themselves to furnish refrigerator cars
ample to take care of all shipments. One
object of the meeting was to devise some
plan to market the products of the cream-
| eries as much locally as possible and to
eliminate so much foreign shipment.
-
|
i
|
i]

This is a great opportunity for the Iowa
buttermaker who is a _ booster for his
creamery, his patrons and his state.

Oleo Manufacturers Seized.

The ‘Capital City Dairy Company, of
Columbus, Ohio, which manufactures
Purity butterine, handled by Marion deal-

ers, was seized recently by B. E. William-
} son an internal revenue collector, and
other government revenue agents. The
i seizure was made on instructions from
| Washington and was the result of an inves-
‘

It will positively be the biggest affair any
buttermaker was ever permitted to par-
tigation by federal agents. The exact pee te n-
nature of the reason for the action has not
been disclosed.

_ The Capital City Dairy ‘Company’s plant
is owned largely by Columbus capital and
is a $1,000,000 concern. It is engaged in
the manufacture of butterine and oleomar-
garine and operates in addition an ice fac-
tory and cold storage plant. The plant is
being inventoried and appraised by Mr.
Williamson, the company’s officers having
turned the entire property over to the gov-
ernment’s agents by request.

Contest Department

Fred L. Kimball Company

WATERLOO, IOWA

A co-operative creamery is to be erected
at West Liberty, Iowa.

FTI

THE CREAMERY JOURNAL

August 15, 1914

To Promote Dairying in Texas

OUTLINE OF THE “MOSER PLAN”

1. A method by which the farmers,
through co-operation with the bankers and
business. men of their respective towns,
may purchase dairy animals, silos and
dairying equipment for engaging in the
dairying business.

2. A means whereby the intending dairy-
men and their supporters may be assured
of getting good animals and adequate
equipment for the amount invested.

3. For such a general supervision and
expert assistance in the newly-begun dairy-
ing operations as shall assure the financial
supporters of the various associations that
the business will be managed with the max-
imum of efficiency and economy, to the
end that the guarantors shall incur the
least practicable risk and the dairymen earn
the largest profits.

The First Step.

The first step, that of instituting a dairy-
ing industry in a given town, consists in
forming an organization of its business
men to constitute a guarantors’ association
for the purpose of giving good and suffi-
cient security to the banks for whatever
advances of funds may be necessary to
finance the undertaking. The farmers who
wish to engage in dairying make applica-
tion to this guarantors’ association, which
through its members being personally ac-
quainted with the character and responsi-
bility of the applicant, may choose good
men and thus keep the element of risk at
the minimum. The guarantors’ association
may properly have one of the local bankers
and the commercial secretary as its officers,
to provide that its activities may be given
the greatest practicable safety and service.
After the guarantors’ association has chosen
such applicants as can be depended on to
care well for their cattle and conduct their
operations along the lines known to give
the best results, they sign as security upon
the farmers’ notes, bearing, say 8 per cent
interest, upon which the banks advance the
money. The farmers furnish the guaran-
tors with additional security, if circum-
stances require it. The notes may provide
that the dairy checks be paid through the
banks and that $3 per cow per month be
charged off, or other arrangement fair and
equitable to all the parties at interest ‘be
carried out, until the notes are paid and
the responsibility of the guarantors is ex-
tinguished. The guarantors should have a
committee charged with keeping in touch
with the business end of the undertaking
from inception to conclusion, and the farm-
ers should be required as a condition of
their receiving and keeping the cattle, to
fulfill certain requirements as to feding and
keping records of the performance of the
individual cattle as milk and butter-fat pro-
ducers. No farmer’s application should be
considered who will not also agree to put
up a silo, the same to be financed with the
purchase of the cattle, since silage feeding
is so large a factor in successful dairying.
The requirement must also ‘be made that

the dairymen should use pure bred bulls for
breeding purposes of any recognized dairy

breeds.
The Next Step.

After the guarantors’ associations are
formed and arrangements for financing
made on suitable guarantees from the farm-
ers as to growing sufficient feed and ob-
serving the requirements of up-to-date
dairying, the latter to be directed through
the Texas Industrial Congress with the as-
sistance of the state agent for the United
States Department of Agriculture dairy di-
vision, the Agricultural and ‘Mechanical
‘College and other available helps, the next
step will be that of purchasing the animals
and equipment. The congress will keep
in touch with the sources of supply of dairy
animals and equipment and will undertake
to assist the buyers to the end that they
will get full value for their money.

Action to be Taken by Dairymen,

The plan contemplates, as has _ been
stated, that the guarantors should require,
as minimizing their responsibility, that the

C. O. Moser.

intending dairymen obligate themselves to
observe the requirements of good dairying
as a condition of participating and contin-
uing in the business. This feature may
and should be made of greatest value to
the farmers themselves in getting them
started along right lines from the begin-
ning. Silage feeding is necessary to the
largest and most economical production of
butter-fat and the records as to the milk
and butter-fat output are necessary to elim-
inate the unprofitable cows. These records
are to be furnished to the Texas Industrial
‘Congress, which will undertake to keep in
touch with both the guarantors and the
dairymen and see that the right information
and assistance are given to make the best
results easy to ‘be obtained. This super-

W. O. SAXTON & CO.

Ship Us and
Compare Results

Butter and Eggs

174 Duane St.,

NEW YORK

References: Irving National Bank, N. Y.
Farmers National Bank, Osage, Iowa.
Your Own Banker; The Creamery Journal,

vision by the ‘Congress, with calls upon
the dairy division of the Department of
Agriculture, the Agricultural and Mechan-
ical 'College and other sources for hlep as
may ‘be needed will become an assurance
of protection to the guarantor and of the
maximum of profits and quickest extin-
guishment of his loans to the dairyman.
The Congress will assist in forming milk
testing associations, bull associations and
other co-operative helps as their useful-
ness is indicated and will suggest helpful
government bulletins, experiment station
bulletins and other literature and will help
to procure these instructions, sending
them through the guarantors’ associations
to the dairymen. When necessary the con-
gress will send a man to the various com-
munities, giving personal instruction and
direct information of the most practical
kind, which will be of inestimable benefit
to the beginners. The congress will keep
in communication with the secretary of
each guarantors’ association, furnishing
blank forms, record sheets, etc., and will
advise rations from time to time in accord-
ance with the comparative value of feed-
stuffs.
Benefits to Accrue.

The benefits accruing from a greatly in-
creased dairying industry, general over
Texas, such as must result in time from the
carrying out of this plan, could not be over-
stated, since such an industry has practi-
cally made over Wisconsin, Minnesota and
other states. Among these benefits may
be given briefly the changing of farmers
gradually from ‘bank borrowers into bank
depositors and their business with the retail
merchants from a credit to a cash tbasis,
since they will receive money every day
for their product instead of once a year.
The output of corn, cottonseed products
and other crops will be marketed in their
most valuable and profitable form and the
fertility of the land will be increased instead
of, as at present, decreased.

A benefit, and a very great one, is that
the dairying industry will automatically
bring about a great increase in the produc-
tion of hogs, since the skim-milk, one of
the most valuable by-products of the indus-
try, can be utilized to an advantage aside
from raising calves only by being marketed
in the form of pork. The dairy farmer can
produce two hogs, fed largely from the
skim-milk, for each cow he maintains, and
the pork production may and will become
a big help in working off the indebtedness
due to financing and in providing profits.

Some Interesting Figures.

Estimating the productiveness of each
cow at 200 pounds of butter-fat per year,
taking into consideration the value of each
calf and the cost of raising it, together with
the value of the manure produced per cow,
each dairy cow represents, in a community,
a commercial value of from $50 to $100.
Thus, on an estimate of 1,000 cows in a
community there should be a return of
$50,000 to $100,000 per annum. But the
dairy industry represents a far more im-
portant item than that which is derived
from the sale of the dairy products—
namely, the matter of maintaining and in-
creasing the fertility of the land.

We are told that an acre of cotton pro-
ducing 250 pounds of lint robs the soil of
approximately $6 of nitrogen, phosphoric
acid and potash, which each dairy cow
properly fed will return from $25 to $30
of those fertilizer ingredients to the soil.
The same comparison holds good with corn
producing about 50 bushels per acre.

The Principal Advantage.

The principal advantage, however, in
keeping dairy cows on a farm is that the
products of the soil are not sold directly

August 15, 1914

as such, but are sold in the form of butter-
fat, which takes practically no fertilizer in-
gredients from the soil. The result is that
the more cows are kept on the land the
richer the land will become, the more feed-
stuff may be grown per acre and in return
more cows kept, which produce more fer-
tilizer, etc., resulting in a continuous pro:
cess of soil building. It requires no en-
thusiast to understand that such a process
will enhance the value of the land and build
up the community along the most substan-
tial lines. The value of barnyard manure
does not only show itself in the possession
of nitrogen, phosphoric acid and potash,
but its advantages are also important in
that it increases the water-holding capacity
of the soil and its porosity—that is, its air-
holding capacity. No one will question the
benefit derived, especially in a great portion
of our state, where moisture is very essen-
tial, in the use of manure for the purpose
of increasing its water-holding capacity.
Price of Land and Dividends.

A great acreage in Texas lvine near the
larger cities and having the best transpor-
tation facilities is already held at greater
values than any return from its yields of
field crops, under our present conditions
of farming, will justify. The result is that
the growth of the rural poulation in most
of these counties has stopped, and in many
cases the rural population has declined.
This is given as one of the many indications
that an unprofitable agriculture is our
greatest deterrent factor in this agricultural
state, and the only possible remedy is
either arbitrarily to lower the land values
or to increase the value of the yields. For
such sections, then, intensive farming, such
as will be brought about through the op-
eration of the Moser plan, assumes an im-
portance somewhat like that of supplying
air to a man for breathing. Other sections
of Texas that have not yet reached this
lopsided condition of growth will find in
the increased profits to be derived from
dairying and live stock production in con-
nection with their field crops a great stim-
ulus to prosperity and progress.

Business Men to be Interested.

The Texas Industrial Congress will en-
deavor to enlist the support of the Texas
banks, which, under the initiative of Joe
Hirsch and other progressive men, have
already done work of this kind, of the retail
merchants, stockmen, cotton seed crushers,
commercial secretaries in the cities, lumber-
men and forward-looking men of every
profession and business, to make the move-
ment toward a more profitable and intens-
ive agriculture along the lines set forth in
the Moser plan state-wide. Its proposed
activities are indicated in description of the
plan, and it may be said that this plan,
providing not only a method whereby the
animals and equipment may be secured and
dairying begun, but maintaining a super-
Vision care over the progress of the various
dairying associations to the end that the
guarantors shall be made safe and the
maximum of profits will accrue to the dairy-
men, has never been attempted in any other
part of the country. This is a plan which
is entirely new, insofar as its limitations
are concerned, and there is no question but
that it will be a most successful undertak-
ing if the necessary co-operation is secured
from the business men of the various com-
munities. No community of farmers is
more progressive than its bankers and lead-
ing business men, and the success of the
Moser plan, or any other means whereby
the farmers are to be viven opportunities
for progress and advancement rests almost
entirely upon the leadership of the local
business men.

THE CREAMERY JOURNAL

‘Creamerymen of northern Missouri and
southern lowa met at Chillicothe, Mo., and
discussed means of improving the quality
of cream marketed in that section of the
country. I ifteen creamerymen were pres-
ent fromm as many counties of the two
states. ‘They voted to hold the next meet-
ing at Kansas 'City on August 20th, when
an organization will be formed. Shortly
after the meeting at Kansas City the first
regular meeting will be held at St. Joseph.

That the farmers in the Gooseneck coun-
try of Ward county, N. D., are progressing
in the dairy business is evident from a let-
ter received by Dairy Commissioner Flint
from Oscar Johnson, cashier of the Bink

Page 13

of Donnybrook. This bank is taking much
interest in the advancement of dairy inter
ests among the farmers of that vicinity, and
as a boost tor diversified farming, it issues
a calendar each month, bearing cuts. of
beautiful specimens of pure bred sires and
cows on the various farms in that vicinity.
Mr. Johnson says they have some splendid
herds started in that vicinity and there i
great promise of development.

Articles of incorporation were filed at
Portland, Ore., by the Cow Butter Com-
pany, formed by C. W. Stokes, I. S. Hol-
ton and H. A. Holton. The capitalization
is $3,000 and the objects are to deal in
dairy and farm produce.

states on his entry.

following dealers—

Purely Vegetable

TEEPE
See ee ee ee ee rE a UE cRNA he ac Nea

SPECIAL PRIZE OFFER

TO BUTTER EXHIBITORS AT THE

Minnesota, Iowa, Nebraska,

Michigan and Wisconsin
STATE FAIRS

We offer a special cash prize of $10.00 to the butter-
maker getting high score at any of these State Fairs,
provided he has used PERFECTION BRAND
BUTTER COLOR in making his butter and so

If you have none on hand you can obtain PER-

FECTION BRAND BUTTER COLOR from the

Creamery Package Mfg. Co....Chicago, Minneapolis and Waterloo
jeGa Cherry (Company seacce- oie
The Dairy Supply Company....
Kennedy & Parsons............
Northwestern Creamery Supply Co
Northern Creamery Supply House
Owatonna Creamery Supply Co
Spurbeck & Lambert Co........
Savi hompson) &) (Coss: 5 ans) - 2

THE PRESERVALINE MFG. COMPANY,
BROOKLYN, NEW YORK

SOLE MANUFACTURERS OF

Perfection Brand Butter Color
A COLOR THAT PLEASES

Complies With All Pure Food Laws

. Paul and Cedar Rapids

Paul

SOTO EE eee

aaa ne
TOU eee

Page 14

MII

=
=

Baw)

THE CREAMERY JOURNAL

August 15, 1914

THECREAMERY
“= JOURNAL

Published semi-monthly—on the Ist and 15th—at 407-409-411
Commercial Street, Waterloo, Iowa, by
FRED L. KIMBALL COMPANY

John Andrews, President Hugh G. Van Pelt, Vice-President
E. R. Shoemaker, Secretary and Treasurer

INTERESTS

DEVOTED TO THE OREAMERY
OF THE UNITED STATES.

E. R. SHOEMAKER - = - - Editor
Ee iy SADLER] = = - - Associate Editor

Subscription Price: In the United States, Mexico, Cuba, and
American Possessions, $1.00 per year. In Canada, $1.25 per year. In
all other countries in the Postal Union, $2.00 per year.

Correspondence relating to buttermaking, creainery management,
creamery machinery, shipping, the commission trade, exporting, re-
frigeration and all subjects pertaining to the handling of dairy products
in a wholesale way is cordially invited, and the co-operation of cream-
ery owners, secretaries, buttermakers, commission merchants and other
thinkers is earnestly desired. Clear, concise, well written articles are
especially welcome; and communications, views, news items, clippings,
or any information likely to interest the trade will be thankfully re-
ceived.

Subscriptions. Subscribers wishing change of address will please
give the old as well as the new address.

Entered as second-class matter November 15, 1908, at the postoffice
at Waterloo, Iowa, under the Act of March 3, 1879.

WATERLOO, IOWA, AUGUST 15, 1914

COMING CONVENTIONS.

Minnesota State Butter and Cheese Makers’ Associa-
tion—Annual convention November 4th, 5th, 6th. Place
of meeting not decided. James Rasmussen, secretary,
R. F. D. 2, Albert Lea, Minn.

California Creamery Operators’ Association—Modes-
to, November 5th, 6th and 7th. A. P. Ferguson, Turlock,
secretary.

Ninth National Dairy Show—International Amphi-
theatre, Union Stock Yards, Chicago, October 22d to 31st
inclusive. W. E. Skinner, manager, 819 Exchange Ave.,
Chicago.

Minnesota State Fair—Hamline, September 7th to
12th. J.-C. Simpson, secretary, Hamline. Andrew French,
cc Pnen Dairy Department, 345 Endicott Bldg., St.

aul.

lowa Dairy Cattle Congress—Waterloo, October 12th
to 18th. Hugh G. Van Pelt, manager, Waterloo, Iowa.

Iowa State Dairy Association—Waterloo, October
13th, 14th and 15th. J. J. Ross, Iowa Falls, secretary.

Central Dairy States Butter Contest—Mason City,
Iowa, August 17th to 21st. Buttermakers’ day, August
20th. Chas. H. Barber, secretary, Mason City, Iowa.

Iowa State Fair—Des Moines, August 26th to Sep-
tember 4th. A. R. Corey, secretary; W. B. Barney, super-
intendent Dairy Exhibits, State Capitol Bldg., Des Moines.

A FUTURE FOR TEXAS.

Down in Texas now the dairy pot is boiling,
and already the rangers of the Lone Star state are
seeing visions of dairy cattle, butter, cheese and
milk. And if the Moser plan is given any kind of

MIU

support those visions will become material in a few
short years. This plan is published in full else-
where in this issue.

The Texas Industrial Congress is interested
and is ready to begin its share of the work outlined.
The move has also been endorsed by the Farmers’
Congress and the state dairymen’s association.

Boiled down, the Moser plan provides for fi-
nancing the purchase of the dairy animals, silos and
equipment necessary for any town to have a dairy
industry of its own; for seeing that the purchasers
get good cows, etc., for their money and that the
dairying is carried on in the most modern, profit-
earning way.

Every town that wants an industry which will
change its rural trade from a credit to a cash basis
is interested in the Moser plan, and the Industrial
Congress will provide a detail copy of the plan to
whoever requests it. The congress doesn’t expect
to stop there. They will send a man to any town
whose business men desire to have the matter ex-
plained to them with a view of promoting dairying
in their community, and who will assist in forming
guarantors’ associations and in the other steps
necessary to get the proposition under way.

Texas needs to encourage the establishment of
more dairies. They are individual assets in a state’s
development. If Mr. Moser can work out any plan
which will bring about more interest in dairying
he will have done a big thing for Texas. Every
county in that great empire should become interest-
ed in a bigger way in the dairy cow. If they do,
there is a possibility of Texas producing as great
value in dairy products as all the states in the Mis-
sissippi valley combined.

The plan is thoroughly practical and Mr. Moser
cannot become too enthusiastic over its possibili-
ties.

One of the greatest drawbacks to the develop-
ment of dairying is the lack of capital to purchase
dairy animals. Provide this capital and dairying
will flourish even in the steer-trodden ranges of
aexas:

We hope the Texas Industrial Congress will
catch the same spirit of enthusiasm which prompted
Mr. Moser to work out such a plan. If they do, we
will be publishing some startling figures in The
Creamery Journal a few years from now.

CONTESTS.

We are publishing in this number a very inter-
esting review of the results of the educational but-
ter scoring contests which have been held in Wis-
consin the past few years. The results are certain-
ly gratifying and they should be a stimulus to other
state dairy officials to pursue similar contests with
renewed energy. To Prof. Carl E. Lee is due great
credit for the persistency he has shown in conduct-
ing these contests, and for his efficient manner of
operation.

We are glad to note the increased interest in
these educational contests manifested each year in
Iowa, Minnesota, Michigan and other states.

—
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=

August 15, 1914

THE CREAMERY JOURNAL

Color Has More to

do With the Sale of Butter Than Its Taste

Butter is sold on its looks

Dandelion Brand Butter Color

gives the true June shade that tempts

the housewife’s eye.

WELLS & RICHARDSON CO.

Burlington, Vermont

Manufacturers of Dandelion Brand Butter Color

We guarantee that Dandelion Brand Butter Col-
or is PURELY VEGETABLE and that it meets the
FULL REQUIREMENTS OF ALL FOOD LAWS, —
STATE AND NATIONAL.

>) Sutter Lolor

SYS the &olden shade

CHICAGO.
Show Improvement—Storage
Holdings Less.
[By The Creamery Journal Staff Correspondent.]

Conditions in the local butter market
showed a marked improvement this week,
following the report of the cold storage
houses. The report showed 61,609,000
pounds of butter, which is 4,110,000 pounds
short of the showing for last year. The
increase since July lst has been 18,435,500
pounds. While the increase since the be-
ginning of the month is regarded as rather
strong, the smaller showing as compared
to last year is a cause for congratulation
among the receivers. It is certain that the
trade will be going to the coolers in strong
fashion within the next few weeks. This
means that a strong market and top prices
to the shippers are assured.

Of course, the main question of interest
on South Water street at the present time
is the great international conflict among
the nations of Europe. The commission
men are interested in the struggle, of
course, only insofar as the prices of food
stuffs will be affected. When war was de-
clared, and the end of foreign commerce
for some time to come became apparent,
it became known that a large number of
local commission men had been in commu-
nication all summer with butter shippers in
Argentine, New Zealand and Australia. As
soon as it became known that the war
could not be avoided, these commission
men took steps to terminate negotiations,
and it is safe to say that foreign butter will
not cut a great figure in this market this
fall and winter. The countries from which
it comes, indeed, will hardly be able to ex-
port, owing to the necessity of conserving

Conditions

supplies for home consumption. The in-
fluence of the termination of the foreign
butter importations is expected to have an
enormous effect on this market. The Pa-
cific coast, which had come to depend on
foreign butter to eke out the locally pro-
duced supply, will now be forced to turn
once more to the creameries of the west
and middle west. This means that less
butter will come to Chicago, and that the
market here will be high this fall. AI-
ready, with the war only a few days old,
the price of butter has advanced, along
with all other articles of produce.

The result of this immediate advance in
prices has caused a sensational renewal of
the attack on the commission men who
deal in butter and the other necessities of
life. The local press, the pulpit and the
women’s clubs are all after the middleman
again in full cry, declaring that he ought
to be thrown into prison for daring to ad-
vance the price of a single article at a time
like the present. Meanwhile the shippers
are holding ‘back in the hope that the mar-
ket will make further advances, as it most
certainly will, and the receipts are, there-
fore, diminished to such an extent that the
commission men are facing a more serious
problem than ever.

Numerous meeetings have been held by
the various organizations of commission
men to discuss the situation. The general
feeling is that if everybody sits tight and
refuses to rock the boat everything will
be all right.

Among butter men the feeling appears
to be that while the price may advance in
this market, the rise will be gradual. The
statement of some butter men that the
price might not advance because butter is
a luxury, and, therefore, something that the

people will do without, if they are forced,
must be taken with a grain of salt. The
people can do without butter, of course,
but they will not. The price will be
gauged by that feeling. It will probably
rise as high this fall and winter as the
large body of the consumers will pay. If
the supply is as short as it now seems may
be the case, it will have to reach a high
notch in this market before enough people
will refuse to buy to make it impossible to
move stock. However, it is possible that
the public will balk before butter has
reached a high quotation, and if that is the
case, the price will lower again, as has
always been the case.

The manufacturers of oleomargarine are
the ones who will prosper as the result of
the war. When the price of butter goes
higher, as it soon will now, the poor peo-
ple will turn en masse to oleo, the butter
substitute. It will be used in more public
eating houses and in more homes. The
consumption, already enormous, will be
increased by leaps and bounds.

The writer predicted, many weeks ago,
that the indications were that the trade
here would be going to the coolers per-
haps as early as the end of August. He has
had the pleasure of seeing that prediction
come true, with a week or two to spare, for
already the large receivers are drawing on
the reserve store in order to make up for
the shortage of supply. All of the butter
being received at the present time is going
into consumptive channels, and it is not
enough to fill the demand by any means
The trade is going earlier to the coolers
this year than for many years past.

J. H. White & Co., the large butter, poul-
try and egg house, has employed Melville

THE CREAMERY JOURNAL

August 15, 1914

HE photo at the top of this space shows the
Cooling Room of the Armour Packing Co.’s
plant in Kansas City in course of construc-
tion. The lower photo shows the same room
insulated with Waterproof Lith,
Seventy-five per cent of ali the creameries in
the Central West erected during the last twelve
months were insulated with

Water-Proof
Lith Insulation

Our argument is a common sense one,

Why buy another material when you get even greater
efficiency by the use of Lith—for 25% less money?

Union Cork Board

This popular insulating material is made of nothing but
simon-pure natural cork granule and a special asphaltum.
Contains highest percentage of cork to the inch, 1}4 Ibs.
of pure cork to every square foot.

Write for Free Book on Economical

Insulation
It will pay you to get posted.

Union Fibre Company, 105 Union St. , Winona, Minn.

son of W. S. Moore, the well
known produce man, as an assistant to
John B. Mitchell, of that company. For
more than a year Mr. Moore has been with
Gallagher Brothers, one of the largest but-
ter houses on the street, and has learned
a great deal about butter. While with
Gallagher Brothers, Mr. Moore rose in a
comparatively short time to the position of
city sales manager. In his new capacity he

Moore,

will have the advantage of having for an
instructor one of the best men in the but-
ter market of the city, who is in addition
president of the Chicago Butter and Egg
Board, and will be able to give him a clear
idea of all the ins and outs of handling

butter on a large scale under all sorts of

conditions.

Friends of L. B. Kilbourne, of C. H.
somewhat anxious over

Weaver & ‘Co., are

his present situation. Mr. Kilbourne left
this country several weeks ago to tour
France in his automobile. He was accom-
panied by his wife and before leaving the
city explained to all his friends on the
street just what plans had been made. Mr.
and Mrs. Kilbourne had hardly landed in
France, however, when war was declared.
They were caught in the crisis along with
hundreds of other Americans who were
touring the continent. When last heard
from they were making for the Swiss bor-
der, and were in great fear lest their auto-
mobile might be commandeered by the
government, a favorite practice of the war-
ring nations over there, it seems, since the
trouble started. It is believed that they
have reached Switzerland by this time and
are probably safe, although there is a big
doubt as to how long it will be before they
will be able to get to the coast and secure
passage home.

Sidney Schaumberger, of Cougle Bros.,
has returned from his vacation, which was
spent in the north woods. He looks much
improved and declares he is ready to settle
down for a good long siege of hard work.

Dan ‘Coyne Jr., of Coyne Brothers, re-
turned last week from his vacation, which
was spent at Ludington, Mich., a resort
which for some reason has always been in
high favor with ‘Chicago produce men. Mr.
Coyne spent his time in fishing and boat-
ing. He brought home some photographs
which would seem to indicate that in the
former enterprise he was most successful.

B. M. Weisberg, of Fairfax, Pa., was a
visitor on the Chicago Butter and Ege
Board this week. Mr. Weisberg was in the
market on business. He spent much of his
time in shaking hands with his friends
among the produce men, as he is well
known here.

Howard Edson, of Edson Birothers, Phil-
adelphia, was a prominent eastern butter
man who visited on the 'Chicago Butter and
Egg Board last week. He said that con-
ditions in the east in respect to butter were
none too satisfactory at the present time,
and the purpose of his trip to the west was
to learn the condition of the market out
here. He was much impressed, he said,
and while he looks for a strong market this
fall, believes that anything like a butter
famine, which some of the receivers in the
east are predicting, is out of the question.

S. B. Davis, father of Ned Davis, of the
Davis-Kilbourne Co., the new butter house
which has made such rapid strides in the
past few months, was in the city last week
visiting his son, of whom he admits he has
reason to be proud.

J. E. Sinclair, of Pittsburgh, was another
visiting butter man last week who was at-
tracted to this market by a desire to place
an order or two if he found what he wanted.
He said that the general condition of the
butter market in his home town was sound,
but that it was demeralized in other places
in the east. He said that the war seemed
to have a greater influence on the eastern
trade than on the commission men in the
west, which was due, he thought, to the
fact that the trade in the east is more fa-
miliar with the peculiar conditions and
opportunities of foreign trade.

Charles E. McNeill, of C. E. McNeill &
Co., returned last week from a two weeks’
vacation which he spent in Michiean. stop-
ping at various resorts. Mr. McNeill, who
is one of the most popular of the younger
butter receivers in the city, declared him-

self much refreshed by his vacation. “I
needed a little vacation,” said Mr. McNeill,
“for the work of moving our place was
heavy and besides my time has been well
filled in looking after the business with
which we have been favored since locating
in our new quarters.”

Frank Clegg, of the prominent butter
and egg house of Merrill & Eldridge, left
last week on a two weeks’ vacation.

Special Prizes.

The Preservaline Manufacturing Com-
pany, of Brooklyn, manufacturers of Per-
fection Brand butter color, are announcing
in this issue (see page 13) special prizes to
butter exhibitors at the Minnesota, Iowa,

Nebraska, Michigan and Wisconsin state
fairs. They will give $10 to the buttermak-

er getting high score at any of these fairs,
provided he has used Perfection Brand but-
ter color in making his butter and so states
on his entry,

A new brick building is nearly completed
for the Queen ‘City Creamery Company, of
Rochester, Minn.

| |

Want Clearings

HT
AUCH TTH LE,

WANTED-—Information regarding good creamery
for sale. Send description and price. Northwestern
Business Agency, Minneapolis, Minn.

WANTED—By October Ist, buttermaker for small
farmers’ creamery. Must understand pasteurization
and starter making. Address B. S. Hill, Dunbar, Ia,

NEW INVENTION for separating cream. Cen-
trifugal Liquid-Separator. t Patents for sale.
Never been offered before. Address Mrs. Hannah
Edlund, 117 Lockwood St., Providence, R. I.

POSITION WANTED—As manager or _ butter-
maker; 12 years’ experience in all kinds of plants.
Can also make ice cream, and can get both quality
and quantity. Course at Dairy School. Can furnish
best of references and can come any time. State
wages paid. Address Box 161, Parnell, Iowa.

POSITION WANTED—By a competent butter- —
ex:

ite-cream-maker with seven years’
Denmark and Germany; can _ handle

maker and
perience in

machinery, understands pasteurization, starter-making, —
country |
please state wages and particulars —

testing, control of moisture and over-run;
town preferred;
in first letter.

Towa.

POSITION WANTED—By single man with five

years’ experience in all phases

Address Arthur Mortisen, Castana,

Can furnish good reference from last employer. —
Farmers’ creamery preferred. Can come on week’s
notice. State salary and give full information in
first letter. Address H. Morrow, 230 Maple street,
Waterloo, Towa.

POSITION WANTED—As_ buttermaker or ice
cream maker, or will make both. Six years’ experi-
ence, dairy school course. Understand starter mak-
ing, pasteurizing, can incorporate salt and control
moisture. Fine recommendations from Minnesota's
best creameries. Work guaranteed. Am a Dane,
speak Danish, German and English. Please state

etc.

wages and particulars. Can come any time. Ad-
dress Arthur Dalsgaard, Springfield, Minn.
WANTED—To buy or lease creamery in Iowa

receiving about 10,000 pounds of whole-milk daily.
Address “A. S. D.,” care The Creamery Journal,
AGGTESS fh ee

Farmers, Attention!

WANTED—Location for seven $150,000
condensed milk plants and twelve $115,000
milk, flour and sugar plants. We sell no
stock or bonds, nor ask for free site. Show
us you have natural surroundings to devel-
on into dairy country if milk prices are such
to make it possible to do so at a profit.
Send full information of your advantages,
pictures of farms, publications, books, ete.
to Herman R. Franzen, Ephrata, Lancaster
County, Pennsylvania.

ae hd

sof buttermaking. —
Thoroughly understand pasteurizing, starter making,

August 15, 1914

The Creamery License Law
of Indiana

(Continued from page 8)

mining the per cent of fat in milk or cream,
or to falsify the record thereof,” etc.

lt goes without saying that such viola-
tions will be investigated promptly and
carefully. While there is bound to be some
delay in causing proceedings against such
otfenders, on account of the need of secur-
ing reliable evidence, I am determined to
ferret out these violators and to see to it
that the penalties of the law are meted out
to the guilty ones.

Duplication of Licenses.

In quite a number of cases the licensed
creamery or licensed tester were unable to
show their license. This is contrary to our
ruling, Section 1 and Section 5, which pro-
vide that the license shall ‘be posted in
plain sight in the testing room of the fac-
tory. In most cases, the parties in ques-
tion claimed that they never received the
license, while in practically all cases our
office records showed that licenses had been
mailed to these parties. In all such cases
we have issued gratis duplicate licenses,
giving the licensee the benefit of the doubt.
But these instances have ‘become so fre-
quent that we have established the rule
that, in the future, there will be an extra
charge of $1 for each duplicate license fur-
nished.

While it is entirely possible for licenses
to get lost in the mail, the miscarriage or
loss of mail is, after all, a very rare occur-
rence. We have also found, upon more
careful inquiry, that in a great many cases
of supposed failure to receive the license,
the license duly reached the licensee, but
got lost in the factory. In several in-
stances, in a thorough search through the
piles of accumulated stationery on the desk
of the licensee, the license finally turned
up. As long as the careless recipient of the
license knows that, in case of loss, he can
secure another license gratis, he often fails
to make the necessary effort to locate his
license, because it seems to be easier to
simply write for another one. This charge
of $1 for a second license puts a premium
on carefulness and should result in fewer
calls for duplicate licenses.

I have taken your time to bring these de-
tails before you because I am seeking your
approval of our actions, and this is possible
only ‘by acquainting you fully with our
problems. In the enforcement of this
(Creamery License Law, as well as in the
performance of our other duties, we are
your servants. What we do and what we
know is your property, which can be of the
greatest value to you only when everything
is conducted open and above board. We
have no secrets, nothing to hide, and our
usefulness depends, to no small extent, on
your advice and approval in all these mat-
ters.

Number of Licenses.

Up to date, the issuance of licenses is as
follows:

Creamery licenses, 288; tester’s licenses,
347; glassware tested, 35,000 pieces.

Dairy Statistics Available.

The enforcement of the Creamery Li-
cense Law has made possible our getting
a wealth of valuable statistics on various
phases of the dairy business—such as the
number of plants in operation; kind of
plants, whether creameries, ice cream
plants, cheese factories, shipping stations,
condenseries or market milk plants; amount
of dairy products manufactured annually;
location of co-operative creameries; num-
ber, location and cause of defunct cream-
eries, etc.

THE CREAMERY JOURNAL

Page 17

By the end of the year, I hope to be able
to furnish every licensed plant a printed cir-
cular, containing a complete list of all li-
censed factories and licensed testers, show-
ing in the form of a map the distribution of
the different types of factories over the
state and giving other interesting and val-
uable information.

Attitude of Dairy Manufacturers Toward
the Law.

In conclusion, permit me to express my
high appreciation of the kindly and helpful
attitude shown us ‘by practically all of the
dairy manufacturers of the state. This en-
forcement of the Creamery License Law
has been the most gratifying work to me,
which it has been my duty to undertake.
It is resulting in a rapidly growing bond
of sincere good fellowship, yes, friendship,
between us all, the mutual benefits of which
are bound to leave their lasting impress on
the prosperity of our dairy business.

I cannot help being enthusiastic over this
most encouraging situation. It will mean
that our efforts in being helpful to you all,
in the solution of your many and often
perplexing problems, will meet with a ready
response and that every dollar’s worth of
effort expended will be of real usefulness
and value for the common good.

I also desire to earnestly solicit your sug-
gestions of how we may serve you more
efficiently and I assure you that your
honest and frank criticism will be received,
accepted and acted on, in good faith, and
with but one motive and that is to correct
any defects in our work, and to concen-
trate our efforts, so as to render our sery-
ice more efficient and more valuable.

Iowa Buttermakers.

We are by this means calling your atten-
tion to the valuable prizes offered by the
Towa State Fair for dairy exhibits. If you
are making butter of good quality, you
should not miss this opportunity to share
in the distribution of the $657 in cash
prizes.

Write to A. R. Corey, secretary, Des
Moines, enclosing $2 for exhibitor’s ticket.
This ticket will be mailed to your address
and is transferable and good for one ad-
mission each day of the fair. With your ex-
hibitor’s ticket, you will receive an entry
tag which must be attached to your tub of
butter. This tag is for identification and
must be attached. On this tag, state wheth-
er butter is made from gathered cream or
whole-milk. Butter not designated as gath-
ered cream will be considered in the whole-
milk class. All exhibits must arrive in Des
Moines not later than Monday, August 24th.

Class No. 118—Creamery Butter.
1995—Twenty-pound tub, pro rata, $535.

Minimum on butter made in a creamery
where milk is separated, 91%.

Minimum on butter made in a creamery
where no milk is separated, 90.

Special Prize.

Two 20-year gold-filled watches, proper-
ly engraved, will be awarded, one for the
highest score on whole-milk butter and one
for the highest score on gathered cream but-
ter.

Suitably inscribed diplomas will be given
exhibitors of butter scoring 92 or better.

Class No. 119—Dairy Butter.
1996—Ten-pound tub pro rata, $60. (Min-
imum, 90.)

$5 and $2 respectively to tubs scoring
highest.
Class No. 120—Cheese (Open to the World)

1997—$25, $15, $10 and $5, respectively, to
four best exhibitors of cheese, each exhibit
to consist of not less than five cheeses.
(Minimum, 85.)—W. B. Barney, superin-
tendent.

TUTTE

A
Square

Deal

HAT’S what

we believe in
and that’s what
you will get if you
ship us your butter.

You will profit by
giving us a chance in a
business way to prove
our assertions.

Try us and see for
yourself.

The Fox River
Butter Co.

TUTTO

The House of Quality
and a Square Deal

CHICAGO NEW YORK
1533 Michigan Ave. 78 Hudson St.

Sam Haugdahl, St. Peter, Minn.,
Western Representative

UEUTTEETTTUTTVCUT CUCU EEUU CCET COCCI eee

Page 18

THE CREAMERY JOURNAL

Results of the Educational Scorings

WISCONSIN BUTTERMAKERS PROGRESSING

More consistent results and a faster rate
of progress made by buttermakers who are
regular exhibitors at the monthly educa-
tional scoring exhibitions, held at the dairy
school of the University of Wisconsin, is
the most significant fact brought out in the
annual review of the contests by Prof. Carl
E. Lee, in charge of the work.

Coupled with an analysis of the compara-
tive scores of butter made from whole-milk,
milk and cream, and farm-skimmed cream,
Prof. Lee gives the main reason why several
factories in Wisconsin continue to produce
high scoring butter from nothing but farm
separated raw material.

During the year from May 1, 1913, to April
30, 1914, a total of 174 men entered 886 ex-
hibits of butter which received an average
score of 92.5. Some 37.76 per cent of the
entries received a score of 93 and better,
while 5.3 per cent of the butter scored less
than 90.

In the cheese class there were 178 entries,
meee by 54 men, with an average score of
91.37.

Regular Exhibitors Score Highest.

Regular exhibitors take the palm. For in-
stance, the 26 men who entered a tub of but-
ter for each month of the year made an av-
erage score of 92.23 on 312 different lots,
with 56.7 per cent scoring 93 and above, and
only 1.6 per cent scoring less than 90.

On the other hand, for those men who
entered one lot of butter, only 12.9 per cent
of the entries scored 93 or higher, with 19.3
per cent scoring less than 90. Table 1 gives
the detailed results of the year’s work in
this relation.

In commenting on this phase of the prob-
lem, Prof. Lee says: “Primarily the exhi-
bition work is conducted for the benefit of
the men who are making the low grade but-
ter, but when they do not continue the work
it is hard for the Dairy School to be of
much assistance. Some of the men who are
now making high grade butter received a
low score at the outset, but they did not get
discouraged. Nothing is gained by entering
one or two lots of butter or cheese during
the season. It is only the steady exhibitor
who learns to improve his produce, and is
stimulated to better and better effort
through competition.”

Tainted Cream Question Again.

“Ts it worth while to make butter from
tainted cream?”

For a period of seven years the quality of
the butter made in factories receiving whole-
milk only has been of high quality, while

the quality of the product made by those
taking in cream only is of a lower grade.

During the past year Prof. Lee received
801 exhibits of butter from men who had
filled out a method blank showing how their
product was made. Out of this number 10
per cent of it was made from whole-milk,
with an average score of 94.18, with 95 per

August 15, 1914

but farm-skimmed cream. The average
score of this lot was 91.79, or 2.39 points
below the average score placed on the
whole-milk butter. Twenty per cent of this
butter scored 93 and higher, while 9 per cent
scored under 90. It is of interest to note
that of all the butter that scored under 90
just 96 per cent was made from cream
skimmed on the farm.
Possibilities of Farm Cream.

Prof. Lee calls attention to the fact that
several buttermakers in Wisconsin make a
high quality product from nothing but farm
skimmed cream. This is possible because
they rigidly guard their intake and accept

Table No. 1.

Number of men who sent one to 12 entries of butter, May,

1913, to April, 1914. Total number of

exhibitors, average score, number and percentage of the exhibits in each division that scored 93 and more,

and the number under 90:

No. ex- No. lots Average

No. hibitors in each score in

entr’s each diy. div. each div.
1 31 31 91.18
2 25 50 91.14
3 30 90 92.33
4 10 40 91.95
5 10 50 92.35
6 10 60 92.10
7 10 70 92.20
8 10 80 92.19
9 6 45 92.74
10 2 20 90.76
11 5 55 92.36
12 26 312 93.23

cent of the entries scoring 93 and higher.
Seven of the eight exhibits that did not pass
the 93 mark were entered at the state con-
vention, and were made very largely by men
who were not regular exhibitors. Only one
exhibit scored under 90.

In the milk and cream class there were
118 lots of butter. This was 23.7 per cent
of all entries, the average score being 93.27,
with 60.2 per cent scoring 93 and higher and

Scored 93 and Scored under
higher 90.

oO. Pet. No. Pct.
4 12.9 6 19.3
2 4.0 4 8.0
34 O02 ad 5 Sas
9 2250 2 5.0
16 32.0 2 4.0
12 20.0 2 Soa
22 31.4 3 4.3
25 3122 10 12.5
19 42.2 2 4.4
1 S30) 7 35.0
20 36.3 os aay)
177 36.7 Bs 1.6

only cream absolutely free from taint.
Again, it is to be noted that nearly all of
the producers are interested in the success
of the plants and the quality of butter that
is to be shipped to the market. From one
of these places 12 exhibits were received
last year, with an average score of 94.79.
For the previous year 12 entries from this
factory received a score of 94.39. Another
factory in the neighborhood entered six lots

Table No. 2.
Number of exhibits and the average score of butter according tothe kind of raw material, from May,

1913, to April, 1914:

Milk Class.
Period No. ex. Av. score

lay Bie ais 9 94.96
June 5 95.33
itthy: te 4 94.83
August 5 95.60
September 4 95.12
October .. 9 94.14
November .. 5 94.06
December ... 3 94.77
January, 1914 4 94.58
February - 26 93.00
March:./.3i) (iemcreeenez, 94.45
April’) ai.) salen noieetaieee on 95.12
Wis & saveeSciemers 85 94.22

Milk and Cream. Cream.

No. ex. Av. score. No. ex. Av. score
11 93.07 33 91.7
19 93.60 39 90.64
13 93.20 37 91.59
13 93.30 43 91.78
13 94.03 34 91.93
14 93.27 32 92.03
14 93.60 an 92.50
17 92.86 38 92.05
13 93.56 33 91.73
26 93.10 111 91.60
18 92.43 49 91.71
19 93.42 46 91.77
190 93.27 526 91.79

one tub scored under 90. The average score
of this lot of butter was the highest that it
has been for six years.

There were 526, or 65.6 per cent, of all
exhibits made in factories receiving nothing

Established 1865

Beam, Turner Co.,

Philadelphia,

Pennsylvania

Butter, Cheese, Eggs, Poultry

Ask The Creamery Journal.

GEO. M. RITTENHOUSE

SAMUEL BINGAMAN

JUAN A. BABCOCK

GEO. M. RITTENHOUSE & CO.

154 Reade Street, NEW YORK

BUTTER AND EGGS

REFERENCES—Importers and Traders National Bank; New York

[ational Exchange Bank; All Commer-

cial Agencies, and The Creamery Journal.

of butter, with an average score of 95, and

for the previous year 12 entries, with an }

average of 93.9.

Many illustrations are available to show
what can be done where factorymen insist
on receiving nothing but good cream. Let
it always be remembered that good butter
is the result of good raw material, com-
bined with the other essential of good work-—
manship.

Composition of Exhibition Butter.

During the year 662 different lots of but-
ter were tested for water and salt. The
average per cent of water was 13.52 and of
salt 2.64. Assuming that the average casein
content of butter is 1 per cent, this makes
the average per cent of fat 82.84.

Some 79.1 per cent of all exhibits con-
tained between 12 and 15 per cent of water,
41.5 per cent between 13 and 14, and 26 per
cent between 14 and 15. Only 1.5 per cent
of all the exhibits tested exceeded 16 per
cent of water. In handling the exhibition
butter and making a study of the method
blanks, very few men attempt to make but-

August 15, 1914 THE CREAMERY JOURNAL Page 19

SUC eee

ter having a high water content. ‘The re-
sults presented seem to show that the
amount of water in the butter is the result
of making butter by a method that favors
a product with a good texture.

However, Prof. Lee states that there is
too much butter made that contains less
than 13.5 to 14 per cent water. Fully 25
per cent of the butter is below the 13 per
cent mark. Few exhibits have been re-
ceived that were overloaded with salt, al-
though some samples were rather low for
the good of quality.

The 43 men who received awards this year
made butter with an average of 13.55 per
cent of water and 2.66 per cent of salt. In
all there were 284 samples tested. The state
fair and convention exhibits were not tested.

Out of this number only five tubs con-
tained more than 16 per cent water, and 43
per cent contained between 13 and 14 per
cent, and nine contained below 12 per cent
of water.

Awards Granted.

The names of the men who received
awards have already been published in the
dairy and agricultural press. Several of
these men have already received one or
more awards in previous years.

Thirteen of the 43 men who received but-
ter awards received grade A. Nearly all of
these operated factories receiving whole-
milk, either all or in part. Credit is due to
the man who entered 12 exhibits of his
regular make of butter made from cream
skimmed on the farm and scored 94.5.

In making up these awards 516 exhibits
were represented. Out of this number 14.7
per cent were cut in body, 9.5 per cent in
color and 8.3 per cent in salt defects.

Several awards were granted to cheese-
makers. Two of these men made exhibits
of cheese that received an average score of
nearly 94,

The judges who have assisted in the
awarding of the monthly honors, and who
have rendered a _ valuable service to the
dairy industry of Wisconsin, are:

Butter judges—H. C. Larsen, assistant
dairy and food commissioner, Madison; J.
M. Sherman, assistant in agricultural bac-
teriology; Prof. Carl E. Lee, in charge of
the scoring exhibition work.

Cheese judges—A. T. Bruhn, junior dairy-
man, United States Department of Agricul-
ture; E. L. Aderholt, assistant dairy and
food commissioner, Neenah; G. Marty, in-
structor in foreign cheesemaking, Wisconsin
Dairy School.

The tables given herewith will doubtless
be of service to creamerymen and factory
operators, in that they shed light on im-
portant facts connected with improvement
work.

Tariff and Butter.

“On May 26th the quoted price for butter
on the Chicago market was 2534c. On the
same day, 1913, it was 27c and on the same
day in 1912 it was 25c. Market conditions
the country over are, at the present time,
practically identical with those of last year
and two years ago and may be said to be
normal.”

The above is written in the Bulletin, a
monthly paper put out by the Blue Valley
Creamery Company of ‘Chicago. The re-
maining part of the article is so sensible
that it is worth reading and will throw
some light probably on the prevailing sit-
uation in the butter and dairy business.

It is well to keep in mind in considering
the effect of lower tariff on the future of
dairying in this county just how much the
tariff was lowered. Previous to the passage
of the new tariff law, the tariff on butter
brought into this country from foreign

There is just as

countries was 6c per pound.

We have not, neither do we feel compe-
tent to pass judgment on the question of
what the tariff rate should be. We merely
accept conditions as we must confront
them and advise our readers just what
these conditions are for the ‘best interests
of our shippers.

With this thought in mind we wish to
emphasize the fact that the changing of
the tariff laws do make the cows of the
world produce a single drop more milk.
much milk produced
the world over under one tariff law as an-
other.

And there is no world overproduction of
dairy products!

That is the big fact to keep in mind all
the time. And the average world price for
butter is always high enough to insure to
the man who keeps good cows and takes
good care of them ample returns for his
investment and labor.

Prices for ‘butter vary the world over,
but they vary in this country, too, depend-
ing upon quality, transportation rates, the
local supply and demand, etc.

When any considerable portion of the
butter going to any market is attracted to
some other market because of higher
prices, then prices at the lower market
begin to move upward and _ conditions
equalize.

What is true in a single country is true
the world over, and American butter is pro-
tected against the world’s average price by
the present tariff of 2%c per pound.

It is well for us to keep in mind that the
tariff on butter under the old law was 6c
per pound and if the world’s price for butter
was very much lower than our average
price, foreign ‘butter would have come into
this country under the old tariff, which it
did not.

American butter will always have an ad-
vantage over the imported product. Amer-
ican people like American butter and this
fact will always work to the advantage of
the home product. The flavor, texture and
general characteristics of imported butter
are different from butter made in this coun-
try and will not suit the American con-
sumer as well.

We call attention to these facts for the
encouragement of the man who milks the
cows. We would point out to him that
there is no danger of the dairy ‘business
being undermined.

Dairying will continue to be one of the
safest, surest lines of his farm work. If
anyone is going to go out of the dairy
business let the other fellow do it.—Kan-
sas Farmer.

Star Creamery Closed.

The Star ‘creamery, of Pierre, S. D.,
closed its doors, temporarily at least. Man-
ager McCalmont has made the following
statement: “With from 30 to 40 tons of
cream passing through Pierre each week
east to other creameries, the directors voted
to have the creamery closed rather than to
furnish the management with sufficient cap-
ital to carry on the business.” Mr. Mc-
Calmont declares they are located in a
territory where they have access to 4,000
milk cows; that the creamery is as well
equipped as is possible to get and with
the required working capital can become a
large and paying industry for Pierre. All
outstanding checks will be paid as soon
as presented. It is expected that a new
organization will ‘be formed or the plant
sold so that it may be opened up soon.

The creamery at Cando, N. D., opened
August Ist. N. N. Larson, of Milaca, Minn.,
is in charge.

CTTTTUTUUUTA UIE ETELUUAOTOTOUUTUTUOTUNUTOUTOUOTOCU ON OUTU ONTO TOTO TV ONOTUTU ONE TO TOTO OU TOTO TU OOOO TUONO OTE TU OTTO THOTT TOTO OTOL

Milwaukee,

SUT

Chr.Hansen’s
Lactic

Ferment

PEODUCES

BUTTER
of Quality
Therefore the Butter and

Cheese Culture for
you to use.

Scores on Butter
Score

G. Stussi, Manchester, Iowa....97.50
H. H. Whiting, Cedarburg, Wis., 97.00
F, V. Merryfield, Troy Center.. .96.33
H. Nichols, Elkhorn, Wis.......96.33

Scores on Cheese
Score

H. A. Kalk, Sheboygan Falls...98.75
A. C. Worth, Appleton, Wis... ..98.50
J. Van Epps, Fremont.......... 98.00
A. F. Peterson, Appleton....... 96.50

A Satisfied Customer

“T received the highest of
all scores, 98 points, at Iowa
State Fair, because I used
Chr. Hansen’s Lactic Fer-
ment. And I don’t think
there is any better made
than Chr, Hansen’s Culture.

E. B. Olds, Sumner, Iowa.”

Chr.Hansen’s
Laboratory

Little Falls,

Wis. ™ Y.

TUCO

TUTEUUUUUEUR EOE OET OU ORE OTT OOT COUT OOUT OTT ORTOUUTORTITTRTOTTOLTOSTOOTTORTTOUTTOL OOTP ORTDOTOLTOODDOROOT OOOO TOO TODO TOTOECOUOOOOOLIOOOOLDOUEUUOOL OULU CUOUOO CU U CC UL

Page 20

Michigan Buttermakers

The next regular monthly butter and
cheese scoring, conducted by this depart-
ment, will be held in connection with the
Michigan State Fair in Detroit, September
7th to 18th, inclusive.

This department will be in charge of the
entries and exhibit same in the large glass
refrigerator which has been erected in the
new dairy building. The fair rules provide
that each entry for both butter and cheese
must consist of not less than 20 pounds in
the factory class. For dairy butter a five-
pound package is required.

A liberal premium is being offered by the
State Fair Association, consisting of $300
for creamery butter, $200 for cheese, re-
gardless of class or type, and $50 for dairy
butter, to be divided as follows:

Creamery butter—First prize, $25, second,
$15; third, $10. The balance is to be di-
vided on a pro rata basis with 90 points as
a minimum.

Cheese—First prize, $20; second, $12;
third, $8. The balance is to be divided pro
rata, with a minimum of 90 points.

Dairy butter—First prize, $8; second, $5;
third, $3. The balance is to be divided pro
rata, with 88 points as a minimum. The
winners of the first, second and third prizes
are not to participate in the pro rata fund.

The usual entry fee of $2 will be charged,
which entitles the exhibitor to an exhibition
ticket, which will be mailed promptly on
receipt of the entry. At the close of the
fair the entries will be sold to the best ad-
vantage and remittance made by this de-
partment, less express or transportation
charges and $2 entry fee, which will ‘be
turned over to the fair association, which
will in turn mail out the prizes and pro
rata divisions. Entry blanks and shipping
tags, together with the 20-pound tub to be
used for creamery butter, will be furnished
free of charge on request by this depart-
ment, the same as in our regular monthly
educational scorings. The regular division
credits, embodying the commercial, judg-
manship, accurate analysis and composition
scores, will also be computed and sent out
in the regular way.

With the state fair scoring the present
series of scoring which has been conducted

THE CREAMERY JOURNAL

by this department will be concluded, cred-
its averaged and diplomas issued to those
who have the required number of entries
and average points. Analysis of the large
number of method blanks and results of
the work, with conclusions, will also be
made in compiled form, after which it is
hoped to continue the work of conducting
the scorings on a still more efficient and
constructive basis. Our new feature—that
of considering the patron in these scorings
—in which the department will make an
effort to bring about improvement in the
quality of the raw material by monthly let-
ters to the patrons of those creameries
participating in the scorings and being in-
augurated with the July entries, is proving
very popular. Enough requests for these
letters have been received to require an is-
sue of 20,000 copies.

Butter and cheese entries for the state
fair scoring must be in Detroit not later
than September 4th. State Dairy and Food
Inspectors C. V. Jones and C. R. Webb and
the writer will do the judging of the en-
tries, and the results of the scoring will be
sent to each exhibitor by card as soon as
the work is completed. Michigan should be
represented at the state fair with at least
200 entries of butter and cheese together,
so that the many thousands of people who
visit the fair may know the importance of
the dairy industry of the state. Will you
help?—H. D. Wendt, in charge Dairy Man-
ufacturing Division.

Blue Milk.

Although blue milk is referred to in
American scientific literature, it seems to
belong among the rarities in this country,
whereas serious outbreaks of it have occur-
red in Europe, and there its appearance
seems to have been of considerable prac-
tical importance. Blue milk is ordinarily
understood to be due to the production of
a colored pigment in the fluid as the re-
sult of the development of special micro-
organisms therein. This unusual manifesta-
tion in milk was early observed and re-
ported; but Steinhof, who was able in 1838
to cause its disappearance by the use of
disinfectants, was apparently the first to
recognize the presence of an infectious ma-
terial. The well known _bacteriologist

D. E. Peterson Co.

SPECIALISTS IN BUTTER

pete for your favors, either
on a consignment or track-

38-35 South Water Street, PHILADELPHIA, PA. | Price basis.

References: Corn Exch. Nat’! Bank, Phila. ;

Mercantile Agencies; Creamery Journal

We solicit a chance to com-

John J. MacDonald

Butter, Eggs, Poultry

Fancy Creamery a Specialty

13 South Water Street
PHILADELPHIA

COMMISSION MERCHANT

43 Years’ Experience

References: Corn Exchange National Bank, Philadelphia; A. H. Barber & Co., Chicago; Bradstreet’s

and Dun’s

Mercantile Agencies;

Creamery Journal.

tc. ARMSTRONG & SWIFT on
Butter D {- : sentative,
mt, for Butter, Eggs and Cheese “"*'t
merly with —$_—— Salisbury,
aio ae don, Ltd Sorate Warehouse, Cube, New Yorn ORE Vinton,

August 15, 1914

Hueppe was the first to obtain a blue-milk
organism in pure culture, in 1884, so that
evidently the investigation of the subject
goes back to the early days of bacteriology
when this modern science was still in the
formative period. There is a_ possible
ground for misunderstanding as to the na-
ture of the phenomenon. According to
some, milk may have an abnormal blue ap-
pearance due to other causes than the
growth of micro-organisms there in. We
are told that milk which had been allowed
to stand in iron dishes for several hours
had a peculiar bluish-gray color, indicating
the presence of iron in solution. A num-
ber of investigators have manifested that
the consumption of certain plants by milk-
producing animals may result in an abnor-
mal blue color in the milk secreted, but the
data along this line are more or less con-
flicting. There seems to be no doubt, how-
ever, that the abnormal appearance of a
blue color in milk is, in the great majority
of cases, caused by the growth of micro-
organisms in the milk. The appearance of
a few isolated samples of blue milk which
recently reached one of our western ex-
periment stations has afforded an oppor-
tunity for a new investigation of this un-
common phenomenon. The organism iso-
lated from the milk and proved to be re-
sponsible for this “outbreak” was the Bacil-
lus cyanogenes, the same organism that has

been isolated in other instances of blue
milk. The fact that in the Iowa manifesta-
tions the trouble occurred in only two

households out of 18 served from the same
dairy, and that these two were quite closely
associated, indicates that the infection of
the milk took place in the household. This
explanation is also suggested by the fail-
ure of the blue milk to appear at the dairy
farm, except in a pan brought from the
home of one of the customers having the
trouble. As far as is known, says the Jour-
nal of the American Medical Association,
this organism is entirely harmless, and milk
which is turned blue by it is objectionable
only on account of its color.

Stringy Cream.

To the Editor: Will you let me know what causes
stringy cream on milk?—H. K., Minnesota.

Stringy milk and cream is caused by a
certain class of bacteria. At first these bac-
teria do not occasion great trouble, but if
permitted to continue about the dairy they
become very persistent and are very difficult
to get rid of. Furthermore, they may be
carried through central milk plants or
creameries from one herd to another occa-
sioning no end of trouble. There is only
one way to rid dairy plants of these trouble-
some germs or bacteria and that is by thor-
ough cleansing and sterilizing of all cans
and dairy utensils which come in contact
with milk. The trouble is often present in
barns and about the cows. In such cases
it is doubly difficult to eliminate the germ
life. It becomes necessary to thoroughly
cleanse and disinfect all parts of the barn
and at each milking period to wash the
flanks, udders and teats of all cows with a
mild germicidal solution. Like all other
eerm life, cleanliness, pure air, sunshine,
disinfection and sterilization are the only
methods conducive to successful elimina-
tion.

Farmer Jones (over the fence)—“Does
your cow give a lot of milk?” ‘

Father Town (lately from the city)—
“Well, I think she would give a lot, but my
wife and I agreed we would be saving of
it, and I only milk a pint or a quart, or just
what we want to use, so there won’t be any
wasted.”

ee ew

August 15, 1914

THE CREAMERY JOURNAL

South Dakota Buttermakers.

The South Dakota State Fair will again
be held at Huron, September 14th to 18th.
The State Board of Agriculture has done
everything to make this year’s fair the most
entertaining and most instructive ever.

This applies to the dairy department of
the fair. The new brick dairy building has
been entirely completed. It is equipped
with water pressure, electric power, exhibit-
refrigerator for dairy products, attractive
exhibit spaces, rest booths and cement
sidewalks leading to and from the building.

This year there will be a working cream-
ery in the building. Butter will be made
there every day. You are invited and urged
to come and make the butter. We will
have a clean white suit ready for you when
you arrive. A special announcement card
on the wall will state who is doing the
churning.

Do not fail to send a tub of butter (20-
pound preferred). The pro rata money will
this year be divided so that all exhibitors
will receive some of it. The lowest score
gets one point. After the butter has been
judged it will be sold and shipped, and the
money remitted to you as soon as returns
can be had from the commission house. The
transportation and drayage expense will be
deducted. The premium money will be
oc to you direct from the secretary’s of-
ce.

Also send a box of print butter to be
neatly piled by us on the exhibit shelf in
the large glass refrigerator. Show the peo-
ple your creamery is alive. We want every
South Dakota creamery represented in this
exhibit. If the weather is hot, wrap each
print separately so that the carton will look
clean, and free from spots on arrival.
Creameries outside of the state are invited
to send butter. Those scoring 90 points
or above will receive a diploma, but they
are not entitled to any pro rata money.

Shipping tags and entry blanks have been
mailed. Please do not mislay these. The
butter should arrive at Huron on Saturday,
September 12th. The writer will be there
to see that it is put into the refrigerator on
arrival—C. Larson, superintendent of Dairy
Department.

Indiana Dairy Organization.

A committee of dairymen, butter manu-
facturers, ice cream dealers and others con-
nected with the milk trade, was named at
a meeting in Indianapolis to form a perma-
nent organization of the business in Indi-
ana. The committee is to draft a consti-
tution at the next meeting to be held late
in August in Indianapolis.

The members are H. C. Mills, of Purdue
University; Samuel Schlosser, Plymouth,
Ind.; W. E. Smith, Indianapolis; R. F. Mil-
ler, Topeka; O. F. Hunziker, Purdue Uni-
versity; J. A. Risch, Vincennes; Edward C.
Handy, Anderson; Edward Mace, Brazil;
Roy Atkinson, Evansville; George Freese,
Napannee; Amos Newhouse, Vera Cruz;
E. L. Martin, Markle; F. G. Craft, Liberty;
E. A. Markle, Muncie, and C. W. Hale, In-
dianapolis.

The purpose of the organization is to pro-
mote interest in the dairy business, it being
held that Indiana should be one of the very
best dairy states in the country when farm-
ers can be made to see its advantages. An-
other object is to seek better shipping fa-
cilities and rates from the railroads that
dairy products may be given better access
to eastern markets.

The association took a lively interest in
the proposed Indiana Day at the National
Dairy Show at Chicago next October. It
is probable that Indiana creamerymen. will
each take a number of farmers from whom

they buy cream to the show as their guests.
Indiana will make an exhibit.

Samuel Schlosser was appointed a com-
mittee of one to co-operate with the In-
diana Panama-Pacific exposition commis-
sion in arranging for a display of Indiana
dairy products.

Tubercular Milk.

That the tubercular cow is a menace to
the public health and that the tuberculin
test is the most reliable test for finding
such cows in the herd, are things which
must be granted. Yet the question remains,
how shall we apply this test and eliminate
the diseased cow, and will the elimination
of tubercular cows mean milk free from
tubercular infection?

Dairymen hate to be regulated, as they
look upon it as an imposition which will
be accompanied by possible financial loss.
Yet if they considered the serious danger
to their families and the greater possible
loss from the spread of the disease to the
balance of their herd, I am sure they would
willingly apply the test and sell the reactors.

Health officers are prone to lay all blame
for tubercular milk at Bossy’s door. We
have legislated in the past and will legislate
in the future to do away with the tubercular
cow, which is well and good, but do we ever
stop to think that the cow is but one of the
sources of infection. City ordinances are

made and enforced requiring the tuberculin .

test of all cows supplying milk to the city,
yet they will permit the employment of
tubercular laborers in handling and dis-
tributing dairy products in the cities. The
question is not which is the greater menace
to pure milk, the tubercular cow with an
ordinary localized case in some other organ
than the udder, or the tubercular men in
the bottling room pushing bottle caps into
the necks of bottles filled with pure milk?
They both are a serious menace and should
be eliminated. Will we ever accomplish
much toward improving our milk supply
unless we consider both? Our endeavor
will be fruitless if we disregard either. We
can slaughter all reactors from now to
doom’s day and yet have tubercular milk
unless we also eliminate the tubercular la-
borer from dairy plants.

I am sure dairymen would take more
kindly to our ordinances and abide by them
more closely if they saw they were not the
only ones regulated, and that there was an
actual attempt to get pure milk to the con-
suming public—H. E. Dvorachek, Animal
Husbandry Department, Colorado Agricul-
tural College, Fort Collins, Colo.

The young farmer lad who had just at-
tended a 10-day short course at the dairy
school was telling his friends at the corner
grocery one evening soon after his return,
about cows. Upon being asked the reason
for the color in milk, this “highly edicated”
boy proceeded to explain with serious dig-
nity: “You see, the first cow was white
and naturally the milk was white on account
of the presence of millions of harmless bac-
teria known as xanthophylls. The dairy
school soon began to mix ‘breeds: then
came the red cow and yellow milk. This is
due—”’ “How do ye ’count for blue milk?”
interrupted some one. “Well, you will no-
tice blue milk is more common in summer,
when cows sleep out doors exposed to the
sky all night.” All agreed that old man
Syke’s boy was “right smart.”

Fire originating in the boiler room badly
damaged the Jersey Creamery, Newcastle,
Ind. John E. Davis is the proprietor. The
loss is estimated at $1,000, fully insured,

Page 2]

SU eee

W. B. YOUNG
ESTABLISHED 1854

W. I. Young & Co.

Wholesale Dealers in

Butter, Cheese and Eggs

149 Reade St, New York
WRITE US
Refer by permission to Irving National Bank,

N. Y.; Fidelity Trust Co., N. Y.; Dun’s
and Bradstreet’s Agencies.

W. I. YOUNG

SU TUEEEEETOUEUeEe
TUTTLE

Bowman & Bull Co.

CASH BUYERS—RECEIVERS

| Bulter, Eggs, Dressed Poultry |

136 W. Lake St., CHICAGO

cmt By
SS Zenith Butter & Egg Co.

Harrison and Greenwich Sts., New York
Receivers and Distributers

Give superior service and real results. That

covers it, consign or write. Refer to your
nk, Creamery Journal or

ba ——
BY our shippers. “A
Ss ~~

Jacob F. Miller Established 1364

BICKEL & MILLER

PHILADELPHIA EGG HOUSE

EGGS, BUTTER AND POULTRY
Butter and Eggs in Car Lots or Less
322 So. Front St.. PHILADELPHIA, PA.

References: Irving Nat’l Bank: Southwestern Nat.
Correspondence solicited.

We want to do business with you

Bank; Dun and Bradstreet

Smith’s

Computer

and

The Creamery Journal

both one year, for

$2.75

Regular price, $3.50.

THE CREAMERY JOURNAL

August 15, 1914

Without materially adding to
the cost of your butter you can
add to the price you get for it
by wrapping it in

Paterson Pioneer
Parchment Paper

It protects it from dust and
dirt—keeps it fresh—makes it
bring a better price.

Write for free book, ‘“‘ Better |
Butter’; every dairyman should
read it.

THE PATERSON PARCHMENT PAPER CO.
42 Eighth St., Passaic, N. J.

BROWN & ROOT CO.

Wholesale Dealers & Jobbers in

Butter, Eggs and Cheese

165 & 167 Reade Street, NEW YORK

References—Irving National Exchange Bank; Dunn & Bradstreet.

Gude Brothers, Kieffer Co.

Wholesale Dealers in

Butter, Eggs & Cheese

21 Jay Street
NEW YORK

References: Irving National Bank, N. Y.

; ESTABLISHED 1869

GEO. W. LINN & SON

The Chicago Butter House

340-342-344 West South Water St.
near Lake St. bridge

Would like to contract with you for your make ot
Fancy Creamery in tubs. Can offer you a liberal
contract.

Will pay a price for quality.
shipment.

Best Equipped Butter House in Chicago

References: National Bank of the Republic, Chicago; Plain-
view State Bank, Plainview, Minn.; The Creamery Journal.

Send us a sample

ee ee a

SNS

Modern Buttermaking and Dairy
Arithmetic (regular price $1.50)
and The Creamery Journal one

year, both for $2.00.

AONUMA

Pioneer Days in the Fox
River Valley

(Continued from page 3)

This sod decomposed very slowly, and the
cross plowing in later years was performed
with great difficulty. Corn was usually
grown the first year. This was planted in
hills by hand without marking off, furrow-
ing, or any animal assistance. The planter
made a hole with an axe carried in the right
hand, dropped in two or three kernels with
the left, and covered it with his foot. As
the rich black soil was very loose and mel-
low, this was easily accomplished. The
corn grew with little attention and cultiva-
tion. Frequently corn was grown for many
seasons continuously on the same soil with
no apparent decrease in yields.

Often the corn land was seeded to win-
ter wheat. This was sometimes done by
a man on horseback in the ripening corn.
For many years bounteous crops of wheat
were produced, which served as their only
cash crop. Twenty to 40 bushels of wheat,
50 to 80 bushels of corn, and as high as 300
bushels of potatoes are reported per acre,
while oats, rye and barley accordingly pro-
duced very bountifully.

Harvesting and threshing was of course
carried out by hand labor. In the absence
of barns and granaries the small grain was
stored in rail pens lined with straw. In the
corn cribs, the straw was lacking, while for
a roof, the top was covered with rails,
straw and prairie hay. Potatoes were kept
over winter by burying in the ground and
covering with straw.

By 1840, Chicago served as a ready cash
market for the surplus wheat. But to get
it there required of the Kane county farm-
ers about three days’ time and numerous
difficulties. A team of horses drew about
40 bushels per load in the fall when the
ground was firm and hard. Oxen were also
used, though less efficient and moved more
slowly.

But the traveler who has beheld the
marshes and swamps around Chicago in the
region they traversed, can readily imagine
with what great difficulty they sometimes
crossed them. Bridges and fences being al-
most entirely lacking, each teamster seemed
at liberty to take a new road in crossing
the sloughs. Occasionally the wagon cut
through the sod and the animals were not
able to pull the load. Then they frequently
carried the sacks across to the solid ground,
pulled the wagon back in the same track to
firmer sod, and then brought it around and
after loading the wheat, started on again,
only to be compelled to repeat the same
performance a little later.

Despite these difficulties, this was their
best way of securing some cash, though
wheat was selling at 30 to 50c per bushel,
and dressed pork about 2%c per pound. Re-
turning teams often brought back lumber,
supplies for a merchant, or the worldly
goods of some newcomer who had just ar-
rived via the lakes. As the railroad pushed
westward these parallel wagon. roads di-
verged in towards the terminal, and as the
line was extended to Elgin in ’49, the mar-
keting soon became less difficult.

For the first 15 or 20 years, the bounteous
and prosperous yields of wheat offered the
only means of securing a cash revenue, as
there were no manufacturing industries ex-
cept the individuals working at local, di-
versified trades. Every financial transaction
was said to depend upon the yield and price
of wheat.

However, in the early 50’s, the decline in
yield of wheat was evident, and the occa-
sional complete failure of the crops made
dependence upon it very uncertain, so a di-

versified system was sought after. About
this same time the growth of Chicago begun
to be felt in the surrounding country. The
future great wheat market in Chicago, and
the city’s importance in lake shipping and
as a railroad center seemed determined,

Its trade and industrial development was
marvelous. This rapid growth and the in-
creasing hotel trade taxed the local pro-
ducers beyond their capacity to supply the
city with fresh products. The difficulty of
its hotels to secure a regular supply of clean
fresh milk opened up a great industry to the
Fox river valley and the whole northwest.
The grasping of this opportunity put the
Elgin community on a road of development
which has evolved it into one of the highest
types of agricultural achievement.

Is There a Creamery Trust?

To the Editor: Is there a creamery
trust? Well, I should smile! This query
and answer is inspired by your article in
the current issue of The Creamery Journal,
entitled “More About Creamery Trusts.”
This article was a fine digest of the dairy
commissioner's reports on the Iowa situa-
tion, but did not give much evidence rela-
tive to the question. The writer of this
article clearly was never in a price fixing
conference, and does not have a very clear
idea of the perfect, but remorseless, organ-
ization that absolutely fixes the price paid
for cream to the farmer and in such cities
as Omaha and Des Moines, also the price
to the consumer.

There is absolutely no competition among
the big creameries of the middle west.
This can be proved if anyone wants the
proof.

Just a hint as to how it is done. This
illustration refers to actual operations in
the field. How the prices are fixed by the
overlords of the creamery business is an-
other story. Take any town that has a
good lot of cream. Perhaps two stations
are getting two-thirds of this cream, with
three or four others trying to get into the
game. This looks like competition, but
there is absolutely none as far as price is
concerned. Let “A” and “B” represent the
stations who are getting the big end of the
cream. Let “X,” “Y” and “Z” represent the
creameries who have stations open with all
the attendant station expense, who are try-
ing to get a toe hold. Don’t forget that
the general price has been fixed, all are
agreed. The Overlord of “Z” calls in his
field superintendent and with glowering
brow demands why he don’t get more cream
at this certain town? He says, “‘A’ is get-
ting lots of cream, why don’t you?” He an-
swers, “‘A’ has the lead and we can’t get
in. Why don’t you try something?” So
our Overlord says, “Our regular quotation
will go out to this town on Monday, cream
will drop; you stop over Saturday and tell
our operator to forget his quotation and
also to forget to talk.’ On a drop, farmers
commence to inquire why? All the stations
are down but one. He is getting business,
the others are losing. The field superin-
tendents of all companies are instructed to
use their good offices at any point to line
up prices where any station is not paying
regular. If these efforts fail, then it goes
to the Overlords and after more or less
jockeying is fixed.—S. J. Woodruff, Omaha,
Neb.

Some of the big dairies have had moving
pictures taken of their farm dairy opera-
tions. The next thing we will come to
know some of our great dairy animals as
“King Segis” or “Countess De Kol” of the
movies.

NM)

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] THE FACTORY TUBULAR

4 i ‘HE development of a creamery to its
highest output at the lowest expenditure
of time and money is what the installation

of th SHARPLES TUBULAR CREAM
SEPARATOR accomplishes.

The almost frictionless ball bearing from which the tubular bow!
hangs requires but little power. Because of this absence of friction,
the machine consumes but two gallons of oil a year.

Suspended by a single ball bearing, the tubular bowl is capable of
a great number of revolutions a minute, and this speed affords the
greatest centrifugal (or skimming) force.

Send for the Factory Tubular Book
THE SHARPLES SEPARATOR CO.

WEST CHESTER, PA.

Chicago, Ill. Dallas, Texas Minneapolis, Minn. Kansas City, Mo. Toronto, Can.
San Francisco, Cal. Portland, Ore. Omaha, Neb. Winnipeg, Can. Agencies Everywhere

PPECEEEEESCECECEEEEETE EOE EEE TEE:

RECEP Le EN AED eek OTe Ne Ue SS

Some Pertinent Facts

About a Good Churn

ee ee

The Victor Churn was in existence twenty years ago. It was at that time recognized as the
best. The Victor Churn is in existence today. It is still recognized as the best. Not once in
that time have we missed an opportunity to improve it, to make it a better and still better ma-
chine. Thus it has always remained the standard—the churn by which others are to be judged.

HE VICTOR CHUR

Drum is independent of the Frame and Gearings. No strain of Frame—no interference with the
mechanism of the Gearings—hence the machine runs smoothly, quietly and has a longer period
of service.

Churns exhaustively—Produces the largest yield. Moisture always under control—Tex-
ture maintained to the highest possible degree of perfection.

Victor Churns Make High Butter Scores

Ask us about the new Distributing Flight, which distributes the Butter evenly through the Rolls.

The Creamery Package Mfg. Company

Chicago, Ill. Minneapolis, Minn. New York, N. Y. Kansas City, Mo.
Omaha, Neb. Philadelphia, Pa. Toledo, Ohio Waterloo, Iowa

RES 222

YERSILY Ur WAV
3 SEP1914

THECREAMERY
“== JOURNAL

VOL. XXV NO. 15 WATERLOO, IOWA, SEPTEMBER 1, 1914 ONE DOLLAR A YEAR

THE CREAMERYMAN

Has a personal interest in the success
of the farmer who brings in his milk

Held At 42d and Halstead Sts., CHICAGO
October 22d to October 31st, 1914

A visit will do you and your trade a world of good. Work
up a crowd of your own people to take a trip to this show.
The success of the dairy farmer spells your success.

Write us, and we will give you lots of useful information
about the cost of travel and expense while in Chicago.

Several creameries have already chartered trains for excursions.

Published by FRED L. KIMBALL CO., Waterloo, Iowa

STU TIT TITEL IEU TUL UIUUUAT LULU MENEA EAL EEAOA LEGAL UOT ON TENTCOTEOTLON COR TORUCGTEOTUOTCOUMA COTO TOAUONTOOTOOUOLUUUAUUAUUAUUOLUOLUOMUOMUOMUMUUUUAUUOTUO LULL MULL ML UULLULLULLUOLULEULUU LUM LULPCUAUULLLLULLLLLULE LOLOL LUC UUOLULLOLUU OULU LULU LULU ULL OULU UOMO CUOMO UEC LULU LULU Poo Po Po

S01 TITEL MMMM MMMM

Important Features of the New and Improved —

Types of De Laval Cream Separators
Power or Factory Sizes, Capacities 4,000 and 6,000 Lbs.

iw A —

{
SANITARY FAUCEI-———_ :

REVERSIBLE FLOAT 4

EXTRA HEAVY TINWARE

SIMPLE CREAM REGULATOR

CENTER BALANCED ——

DETACHED BOWL COUPLING RING

SIGHT FEED OIL SUPPLY

SEPARATING DISCS she Siam
DETAC i BOWL SPINDLE 4 t

(REMAINING IN FRAME )

SPLIT-WING TUBULAR
OR FEEDING SHAFT

IMPROVED
ALPHA-DE LAVAL’

\— BOWL HOLDING SCREW
HEAVY PART OF BOWL
BELOW CENTER OF GRAVITY

SECTIONAL SPRING SPINDLE BEARING

AUTOMATIC SPRAY OILING

OF GEARING AND BEARINGS \ ihe
g .

UPWARD THRUST
WORM DRIVE GEARING

-— OVER-FLOW FOR USED OIL
OIL DRAIN COCK

“SPRING CUSHIONED STEEL POINT
AND TREAD WHEEL BEARING

saith a oe

This illustration shows the belt-power style

The sectional mew
shows the “AL-
PHA” disc split-
wing tubular feeding
shaft bowl with de-
tached spindle re-
maining in frame,
automatically spray-
oiled worm-drive
and othe:

new

features.

Advance Catalog on request

The De Laval Separator Company

NEW YORK SAN FRANCISCO

CHICAGO

SEATTLE

CLUE COO COA UOAUCOCOA OA CO LOGI OCO LUGO UOUICOIUOA ICG LUCOUCOIUGAUUO LLCO LUCLUOGLLULELUUGLUUG LLG MLULLUOILULLULLO LULL LLLGLULGEULGeLLLcE Loo

Cee eee eae ee ee ee TTT TUTTO UUR LUMO LULL UOMO MOEUULUO UU UUO UOMO UUM MUM UOMO U UOMO MPUMUU OULU LUMO LUMUOU POPP PPoePoeLo UO PPoeeo Peo cob

Che Creamery Sournal.

The Wational Creamery Magazine

Vol. XXV_ No. 15

WATERLOO, IOWA, SEPTEMBER 1, 1914

One Dollar a Year

The Creamery and Local Thrift

It seems only yesterday that devotees of
the old-fashioned churn dash smiled in tol-
erance upon the “separator.” And there is
hardly any wonder that they smiled, for
who would have been convinced, without
much investigation, that an insignificant
arrangement of a few metal parts could re-
adjust the buttermaking industry of the
United States?

‘(Churning was the arduous task of the
housewife by inviolable ethics since that day
in the remote past when cream was turned
into butter during a long journey in a goat
skin slung across a camel’s back, on the
Arabian desert. No wonder the question:
Who is this prophet who comes to foretell
the rescinding of an imperishable injunction?

But such is the way of progress.

To be technical, the modern creamery
is the result of the discovery of the Babcock
test for butter-fat. This simple utilization
of the long-known power of centrifugal
force, together with a few chemicals, has
made genii of the men who have mastered
its uncomplicated secrets. They have made
better ‘butter than the world ever tasted

Before.
And didn’t some wise man once say
something to the effect that “if a man

makes something better than his neighbor,
even though he live in the wilderness’—
and, ah yes, he also said something about
a beaten path to his door. Well, one would
think he was speaking of the creamery
business.

The modern creamery is the farmers’ one
ever Open source of ready money; it is the
foundation of standards of quality, the
finder of markets—the guarantee the public
has learned to look for.

In the years when the crops failed owing
to not enough moisture, or too much of it,
a few cows have proven the salvation of
many luckless farmers by way of the
creamery.

In years of plenty the same creamery
served in just as important a capacity, only
often in a greater degree. The public has
come to realize the creamery is the one
efficient medium between the producer and
itself. It has come to realize that all it
needs to know is the name of a reputable
brand of butter, for the makers of that
brand have staked the success or failure
of their enterprise on the quality of that
commodity. The concern whose name ap-
pears upon the label knows that its business
life depends upon the purity of the product
within that wrapper. Therefore they em-
ploy the best known methods governing
supply of raw material and putting perfect
wares into the homes of the consumers.

And the farmer has come to know that
while he is busy with his cares at home

By F. H. ARNSBURGER

IOWA STATE FAIR WINNERS.

First, whole-milk class—Thos. E.
Sadler, Oelwein.

Second, whole-milk
Hovland, Lake Mills.

First, gathered-cream class—F. C.
Hinzie, Hanlontown.

class—Carl

Second, gathered-cream class—

L. S. Edwards, Algona.

‘representatives of the creamery that buy

his product are combing the country for
miles around, and consequently know who
wants butter and who doesn’t. Finding a
market is enough for anyone to do, and is
indeed as noble a work in this day and
age as supplying a market.

Creamery owners, of course, have a
knowledge of what the public demands long
before the farmers do—and this is by no
means confined to quantity, for quality has
long since become the watchword of count-
less numbers of people who like butter.
It has become the ‘business of the creamery
man to dispense his information to all those
producers of cream who are willing to hear;
and it is well that those who are not willing
to hear sooner or later have to hear any-
way.

It was once a common belief that after
the Babcock test was in general use, and
every community was complemented with
a creamery, the amount of butter produced
would be so great that the market would
be glutted ten months in the year. The
result, however, has been much to the con-
trary of this supposition. And this has re-
sulted undoubtedly to a great degree for
the reason that the quality of butter pro-
duced by most of the creameries—quality
the same in January practically as in June—
has caused an increase in the consumption
of butter per capita to a tremendous ex-
tent.

Visit the great Minnesota State
Fair to be held at the Twin Cities
September 7th to 12th. Dairy
Hall will be full of interesting
things for creamerymen. Don’t
miss it!

The answer was simply that people liked
good butter and they would buy good but-
ter. As the creameries made good butter
every day in the year, the people bought
it every day in the year.

Again, it was the creameries that allevi-
ated the grievances arising from the fact
that the amount of cream produced was not
the same during one week or month as
during another like period of time. The
concerns who handled enormous quantities
of the commodity could therefore afford to
expend the large amounts of money neces-
sary to install modern refrigeration and
cold storage systems. These have indeed
proven of inestimable value to both con-
sumer and producer. Modern refrigeration
methods solved the one stumbling block
left after the discovery of the Babcock test
and the separator—equal distribution.

However, there is one other way in which
the creamery benefits the farmer, and that
is in the fact that it takes the butter-fat or
cream and leaves him the skim-milk. This
sounds facetious, to be sure. It is an old
saying, “Taking the cream and leaving the
skim-milk.” But when that skim-milk is
“turned into” fat porkers and other live
stock, the presence of which on any farm
is well worth their keep, let alone the
revenue they bring in when marketed, there
is a different interpretation to the phrase
about taking the cream and leaving the
skim-milk.

The contrast here is just what is desired,
for, although these four-footed assets to the
farm bring a handsome revenue when sold,
it is the sales of cream during the interim
of their development that keeps the ex-
chequer of the farmer from being entirely
depleted. And when the recapitulation of
operations is made it is found that not only
is the revenue from the sale of the stock
profit, but there is still some left over from
the sales of cream, even after all expenses
have been paid.

Arrangements have been completed by
the Crookston, Minn., commercial organi-
zation for the December convention of the
Red River Valley Dairymen’s Association.
The association is one of the strongest or-
ganizations in that section of the country.
To its good work is due to a large extent
bettered dairying conditions and improve-
ment in dairy and creamery products
Some of the best authorities on dairying,
butter and cheese making, etc., will lecture
at the coming session.

D. L. Mitchell has purchased the Banner
creamery at Pearl ‘City, Ill, and will re-
model at once.

Sea SSS SS ————————_—_—_—_—_—_—_—_—_—_—__S=_===_S_=_==_—s=_=_===aan»pss==[=a=~v»OEexum_meama—_——_—_——

Page 4

A Word About One’s Duty to
One’s Neighbor

“T am not my brother’s keeper,” was
never uttered by any man engaged in a
business which required that he depend on
others for raw material, because such a
man must, as an intelligent man, have
grave regard for his brother’s welfare.
Food products particularly make of this
a sensitive proposition for the fundamental
reason that when a food product is required
to sell at a price the public cannot pay, it
must perforce turn its attention to other
articles of diet. It seems, therefore, logical
that the manufacturer, dealer or distrib-
utor of a dairy product, or, for that matter,
all men related by direct or collateral
agency of any kind whatever to the manu-
facture or sale of a milk product, have a
strong community of interest in the pro-
ducer, and he in them. This condition
should prevail at least where proper under-
standing exists. It is a vital necessity that
the producer be kept fully informed on the
most important subjects of breeding and
feeding, that he may operate his establish-
ment in the most efficient manner to obtain
the maximum of result for the minimum
of cost. If he can be made to see that the
only route to profit lies in his knowledge
of what his cattle can be made to yield for
the feed given them, he will become a con-
tented patron.

HARVESTER with binder attach-
ment, cuts and throws in piles on
harvester or winrows. Man and
horse cut _and shock equal to a corn

binder. Sold in every state. Price
only $20.00 with fodder binder. J. D. Borne, Has-
well, Colo., writes: ‘‘Your corn harvester is all you
claim for it; cut, tied and shocked 65 acres milo,
cane and corn last year.” Testimonials and catalog
frec, showing pictures of harvester. Address

PROCESS MANUFACTURING CO., Salina, Kansas

H. S. PENNYPACKER

A Splendid Jobbing Outlet for

BUTTER craves

GRADES

References: Commercial 102 . e
Agencies; The Cream- V St Ph ]
ery Journal. ine e9 1 a.

P. F. BROWN & CO.

43 South Front Street

The Philadelphia Butter House

Direct from Creamery to Retailer
TVET

STE EEEEEEEE EEE

We Want to Do Business With You It Will Pay You to Trade With Us

W. D. COLLYER & CO.

Successors to Collyer & Co.

BUTTER AND EGGS

Butter in any quantity and all grades. Eggs in carlots or
less. Write, wire or phone us.

Main Offices: 203 W. South Water St., CHICAGO

Warehouse: 209 W. South Water St.,
Long Distance ’Phone, Main 3184,

A.J.M. Murdoch&Co.
BUTTER

WANTED: ALL GRADES
39 So. Water St., PHILADELPHIA

Liberal Advances and Square Deal

THE CREAMERY JOURNAL

The slothful man knows nothing about
what it costs to produce his raw material;
therefore cannot be benefited by the price
he receives. Whether it ‘be 10c or $10, the
result at the end of the year would be the
same. This sort of chap is a menace to
trade conditions. If every man is brought
to see that he must make the very best
possible market for his farm products
through the medium of live stock, which
can only be accomplished by his having
stock that can be brought to the highest
state of productive efficiency, then you will
see satisfied, happy producers of use to the
trade and money-makers for themselves.
The National Dairy Show is developing
efficiency in farm work, and you ought to
be doing everything you can, Mr. Manu-
facturer, Dealer or Distributor, to see that
your producers are getting the advantages
offered. Are you giving your patrons the
right kind of advice on this great educa-
tional Show? If not, you are failing to use
a business builder.

To more closely put into harmonious
understanding the relation of each branch
of the dairy industry to the other, a Dairy
Council was organized at the 1913 National
Dairy Show, and will become a very use-
ful feature of this great annual event. The
object of this Council is to develop frank,
mutual discussion of all difficulties that
beset the industry, one branch with another,
and to smooth them out. In this Council
much good can be brought about for every-
body at interest. Frequently it is only the
point of view that needs adjustment be-
tween contending factions to bring har-
mony. This show can be made a most po-
tent medium for the manufacturer, dealer
or distributor to help improve the industrv

they derive their business from, and if
those having most to gain by a_ united
contented industry are not overlooking

their dutv to their neighbor, they will urge
a utilization of this great show by him, that
he may keep posted on the latest in every-
thing connected with dairying. as enlight-
ened selfishness is the most powerful fac-
tor in the world’s advancement. Personal
interest of the manufacturer should strong-
ly urge him to the belief that there is a
strong mutual bond of interest in his
brother—the Producer—W. FE. Skinner,
General Manager National Dairy Show.

To Iowa Buttermakers!

We have no hesitancy in asking vou to
be with us this year with an exhibit of
butter, as we feel that the money and pre-
miums offered are liberal. We will have
Mr. Ross with us as judge. and our refrig-
erator is one of the best. We are rearrang-
ing the plan of exhibiting, making it possi-
ble to see the exhibit at all times, and we
feel that the winning of some of these pre-
miums would be of considerable value.
coming from a show of the magnitude of
this one.

Se sure and have your butter in Waverly
by noon Saturday, September 5. Entry
fee, $2. Two hundred dollar pro rata fund,
based on 100 entries.

Butter made in creamery where no milk
is separated. First prize: $10 silver tea
set, by the association; Premoette No. 1
camera, donated by J.. B. Ford Co., Wyan-
dotte, Mich.; one butter trier and case, do-
nated by J. G. Cherry Co., Cedar Rapids,

Iowa.

Second prize: $7.50 silver loving cup,
by the association; three pairs of butter-
makers’ protective gloves, donated. by
Creamery Packave Mfg. ‘Co., Waterloo,

lowa
Butter made in creamery .where milk. is
separated. First prize: $10 silver tea set,

September 1, 1914

by the association; gentleman’s umbrella,
donated by J. B. Ford Co., Wyandotte,
Mich.; one pair $4.50 aluminum soled but-
termaker’s shoes, donated by the Creamery
Package Mfg. 'Co., Waterloo, Iowa.

Second prize: $7.50 loving cup, by the
association; three pairs of ‘buttermakers’
protective gloves, donated by the Creamery
Package Mfg. ‘Co., Waterloo, Iowa.—J. Q.
Lauer, Secretary Waverly Fair.

Another Missouri Organization.

How to make Missouri’s dairy products
worth $25,000,000 instead of $20,000,000 a
year, is the problem creamerymen attacked
at Kansas City, August 20th. Cream grad-
ing is the solution they present. The neces-
sity for creameries grading cream they buy
was pointed out by Eugene G. Bennett,
state dairy commissioner, who called atten-
tion to two menacing features to present
conditions. “Aside from the profits that
come to both producer and manufacturer
from the proper grading of cream, there
are two elements that demand we be more
careful,” Mr. Bennett warned. “One is the
great increase in the use of substitutes for
butter. There is only one way to meet
this, and that is to produce better butter.
To do this we must have better cream, and
if we grade it and pay more for first class
cream we will get it. The other menace is
from the foreign field. If Missouri will
produce an extra quality of butter it will
not have to compete with this foreign prod-
uct.

The creamerymen will form a permanent
organization to be known as the Northern
Missouri ‘Creamerymen’s Association. Al-
ready such an organization has been formed
in the southern part of the state, known as
the Southern Missouri Creamerymen’s As-
sociation.

Owing to the damage to pastures in the
southern part of Iowa, the state dairy and
food department has temporarily aban-
doned the propaganda for extension of the
co-operative creameries in that part of the
state. Meetings had been planned to arouse
interest in dairying and to encourage the
support of local creameries. But with the
pastures burned up and a shortage of fod-
der it is deemed probable that the farmers
would not take the interest in the subject
that would warrant the meetings now. But
the business has started well in southern
Iowa and it is believed that in time that
part of the state will become a dairy and
buttermaking territory.

State Dairy Commissioner Bennett, of
Jasper county, Missouri, addressed a large
crowd of Linn county agriculturists a few
days ago. He discussed the new co-opera-
tive creamery plan recently inaugurated at
Brookfield. The speaker accenuated the
fact that Wisconsin has about 1,000 cream-
eries, most of them co-operative, to only
four in Missouri. “Missouri,” he said, “is
one of the best dairy states in the Union,
but it has not advanced in this respect as
rapidly as other states because of the dis-
advantages of the poor soil. During the
past six months about $200,000 worth of
dairy cattle have ‘been brought into Mis-
souri and there are now in Jasper county
alone 12,000 Jersey cows.”

Minn., has
The cream-
company of

The creamery at Kimball,
closed for lack of patronage.
ery is owned by a_ stock
farmers.

The Wolverine Creamery Products Com-
pany of Detroit, Mich., is a new incorpora=
tion. The capital stock is $30,000.

September 1, 1914 THE CREAMERY JOURNAL ee

SAQA CTA EEE eee eee eee eee

Yes—Better and Safer Cleaning,

BUT THAT IS NOT ALL
Wovando

Dail yITlaNn's

Cleaner and Cleanse”

has proved a boon to buttermakers and cheesemakers
aside from the fact that it has put factory and dairy
cleaning on a sanitary and protective basis. It has
also simplified the buying of this necessary factory
supply. It has relieved all question as to how to ob-
tain economy in factory cleaning. It has made the
purchasing of cleaning material easy, also a pleasure.

Factorymen who have thoroughly tried Wyandotte Dairy-
man’s Cleaner and Cleanser know that it is reliable in quality, that
it is uniform, and that every dollar invested is buying the maximum
in factory cleaning service and efficiency. This feeling of satisfac-
tion and confidence in Wyandotte Dairyman’s Cleaner and Cleanser
grows stronger the longer it is used, and so it is not surprising that
today four out of five factorymen are doing what is the most pleasur-

able, sensible and economical thing to do, using
Si Nee rie Wyandotte Dairyman’s Cleaner and Cleanser.
Wyandotte Dairyman’s Cleaner and Cleanser is

sold by reliable dairy supply houses in all the princi-
pal cities of United States and Canada.

In Every Package Order from your regular supply man.

The J. B. Ford Company .i#. Wyandotte, Mich.

This Cleaner has been awarded the highest prize wherever exhibited.

Hee
UUNTUNHUOAUOLUOTCOTUOTUOLUATERUOTUOTUNT UNI UACOAUONUAUAUOAUOAUONUOUUATONUONUONLOONUEACONCOOAUOACOEOTOAUOAUONUONUOUONCOTOOUOAUOAUONUOOATON COUN TON TO ONTO OONCO TUN TONTOTOV TO TOINTUUOMUOTUUUUO TULL TUIUOTUNTMUMUULUMLULUOLU LU LULUOLC LOLOL LOLOL

POUT LUO LLU LUL LOL LLUL ELUM DULL LLU ELOC ELUM LUCL ECU PUOILUUUUGLLLG LUM UUG PEL LUOPLOG MOO MCO POO UOMUEE LUM UUO CUO UUO COM UU POO POO OOO TOOOT OOOO OOM UOMI POO CO MOG OOM OOO COTO TOMI OO UOT OTRO SUT EOI OST UOOT ROOT EELD

THE CREAMERY JOURNAL

September 1, 1914

The August Wisconsin Scoring

CARL JORGESON, ROSE LAWN, HIGHEST—SCORE 96.5

August Butter Injured by Hot Weather.

The August butter just scored at Madison
indicated that in a number of cases the
cream had been overheated or kept at too
high a temperature before it was delivered
to the factory. In a number of cases the
butter had also been overheated in transit

Even under what might be ‘considered
unfavorable weather for the making of high
grade butter a number of men entered tubs
of excellent quality. According to the
method blanks and previous records made
by several of the exhibitors, only one tub
did not receive the score that was expected.

As a rule, when a factory operator has a
record of 94.5 or higher as an average for
12 or more exhibits and the score falls
below an “extra,” something was “out of
tune.”

The Maker Must Know Good Butter.

“Where most of us buttermakers fail is
in judging our own make of butter” is a
statement made by one_ exhibitor this
month. He further stated: “If we could
without fail always distinguish the different
grades of butter when it is placed before
us, it would be a great step towards per-
fection. If the distance to Madison was
not so great I, for one, would be present
when the exhibition butter is judged. I al-
ways keep a sample of my butter at the
factory for a comparison score when I re-
ceive the score sheets from Madison.”

These statements quoted from a letter
written by one of the men who always
enters a high quality butter should be noted
by every factory operator.

It might be added, if one-tenth of the
consumers could distinguish good butter
from the lower grades and refuse to buy
nothing but the best, it would be another
step in advance.

Good butter can and will be made when
there is no profitable market for a low
quality product.

A letter was written to a factory operator
who receives some cream delivered only
once per week as to whether or not this
grade of butter could be sold at a satisfac-
tory price. His butter for the months of
May, June and July received an average
score of 89.1. On August 10th this butter-
maker wrote: “In reply to your letter re-
garding the price received for our butter,
[ must say that all of our butter grades an
Extra and brings top quotations. We ship
once a week to a firm in The owner
of this factory has received complimentary

remarks with reference to our make of
butter. Mr. did not like the Madison
score; he thought it too low considering
the high price of butter on the market.
Our neighboring factory whose output is
made from whole-milk and shipped to the
same firm sells at a lower price.”

Why does the butter made from cream,
some of one week old and tainted when
delivered, give better satisfaction? The
higher price is paid for the tainted high
acid product partly because the commis-
sion firm has an outlet to a trade that has
been educated to that grade of butter and
possibly because of a higher grade of work-
manship in the putting up of the butter.

The score placed on the butter at an edu-
cational exhibition is not going to induce
the creamery company to improve the prod-
uct when they can collect the cream only
twice or even once a week, and the butter
brings the highest market quotations.

During the past few years the writer has
found this to be true. When the market
score is higher than the Madison score the
creamery company writes a letter of com-
plaint to Madison, but if the opposite is
true the commission firm receives the com-

plaint. Z
A Story of One Exhibit.

It is always interesting to the judges to
study the different lots of butter and it is
a loss to the creamery operators that they
can not have the same opportunity.

In the large exhibit this month there was
a 60-pound tub that had every indication of
containing leaky butter. The outside of
the lower one-fourth of the tub was very
moist. The butter had settled about three-
eighths of an inch from the tov. When the
butter was placed on the scale it weighed
61% pounds. The tub refilled with freshly-
made butter held 62% pounds. A trier in-
serted into the leaky butter would bring out
a great deal of free brine. This butter can
not be handled by the commission trade
or the consumer without a great deal of
loss due to shrinkage.

This exhibit contained 18 per cent of
water and 2.9 per cent of salt when it
reached Madison, a total of 12.8 pounds of
brine. In cutting the butter into cubes of
about three pounds each and applying pres-
sure, 3.8 pounds, nearly 30 per cent, of the
brine was removed.

Why Is This Kind of Butter Made?

Nothing is known as to the history of this
tub of butter because the exhibitor did not

Perfection
HIGH IN QUALITY ::

Brand Butter Color

LOW IN PRICE

PURELY VEGETABLE—COMPLIES WITH ALL PURE FOOD LAWS

Order it from your dealer or send your order to the manufacturers

THE PRESERVALINE MFG. CO.,

Brooklyn, New York City

W. O. SAXTON & CO.
Butter and Eggs

174 Duane St.,

Ship Us and
Compare Results

NEW YORK

References: Irving National Bank, N. Y.
Farmers National Bank, Osage, Iowa.
Your Own Banker; The Creamery Journal.

fill out the method blank. It was made in
a factory receiving a good grade of raw
material. The maker is well trained and
thoroughly understands how to make butter
that is perfect in workmanship. In 1910
five exhibits from this factory contained an
average of 11.8 per cent of water. In chang-
ing the method of making the butter the
percentage of water in these exhibits for
the next three years was increased 3 per
cent, while the exhibits entered for the
months of May, June and July of this year
contained 16.6, 16.2 and 15 per cent respect-
ively.

It is not safe to place this high water
butter on the market, nor is it ever eco-
nomical to make butter that is leaky. The
cause for this butter being leaky was not
due to the high per cent of water, but due
to the condition of the butter when it was
worked. The average score of this month
was 92.34. Average per cent of water 14.01,
and average per cent salt, 2.43.

Defects in color were found this month
because some of the exhibits were over-
heated in transit, thus making the difference
in the color of the dark and light portions
of the butter more distinct. In a few lots
the color would have been improved by a
trifle more working and in others less.
Very often the wavy color is produced by
excessive working, rather than underwork-

“ing.

Do not forget the state fair. It is the
place for the next scoring.

The judges this month were H. C. Lar-
son, Prof. G. H. Benkendorf and the writer.

The following is a list of buttermakers

It is important not only to manufacture
a superior product but also to present it
upon the market in attractive form, Above
is the picture of a tub of butter entered in
the Wisconsin Butter Scoring Contest for
August which the judges regarded as un-
usually well made and attractively packed.
Such butter should command the highest
prices on the markets. The August ex-
hibit was scored by H. C. Larson, of the
Wisconsin Dairy and Food ‘Commission,
and Profs. C. E. Lee and G. H. Benken-
dorf, of the Wisconsin Dairy School.

September 1, 1914 THE CREAMERY JOURNAL Page 7

SOTTOTITOLI

A Grain of Salt in Your Butter
Will Do One of Three Things

ist. It will combine with other salt grains and form little
disagreeable lumps.

TULLE TELE

2d. It will run out the drain as waste, or

3d. If it is a “flaked” grain it will dissolve at once and be-
come incorporated with the butter.

Salt like Diamond Crystal does the work for which it is intended. Unlike the little
cubical lumps of salt which coagulate or pass out through the drain, Diamond Crystal Salt
gives full value in salt flavor. Each grain is a tiny flake. The flake divides and a uniform
salt is distributed throughout the mass of butter.

A postal card will bring our booklet “Better Butter Salt and Bigger Profits.” Send for

TUTVTVUTOTOTTETRTAUTOTOTUT TVET TTOTTVUVTLTRTCPTUTLTR LDCR

Co oe TTT TUTTI TU OMTATUTUAUUM UOT UO TOTO POLO TOU TODO OATH

it today.
DIAMOND CRYSTAL SALT CO.
ST. CLAIR, MICH.
REPRESENTATIVES:
Wm. S. Rasmussen J. C. Guthrie E. S. Meyer
703 Newton St. Box 513 512 Cedar St.
Albert Lea, Minn. Waterloo, Iowa. Burlington, Iowa.
SUMUMUAUUTUPLUEMUPUAUEPUPUAUOVEPUDUAUAVUMUAUOVEVEOAUOVAUOUOVEVUUOOVODUALOVEVUVUAUOMOUOVUMUOUOVEVEVLALOUO VELA VOVEVEOAUAUOVEOAUOVOVEVEVEALONOUOMATOUOVOOALOVOVOALOVOVOVOVEVLALOVO VL OLOLOLOUUTMALOTOVOMUVOMAOOVOVO UA TOTOTOTOTOOO TOTO MAT OOOO OO OOOO OO OOOO OD ie
ivi rishi ERReO; SOMerS mb NOTDarcrecieie ne cus 6 + 91.16 13.8 4.1 Y a slate f i suffer anv damage
Bee hei names pebliched and wishing ae Sehields, i ecek — oHaee ia 45 W es ea HOOk ae ae ae as damase
5 John Schiller, Peebles, R. 37........ 95:33am 2-5 rave been informed that all the space
C. P. Andreason, Ladysmith......... 90:83 14:7 3.3 Ernest Priebe, Priceton ........... 93:50 alaeziee 2. in this new building has been assigned and
R. S. Anderson, Northland.......... Pelee oe). J. Rhu Amery, Ra To... 6... 92.83 14.9 4.4 that there is soing to be a very sood dis-
Chester Bishop, Watertown.......... 91.66 13.1 2.4 E. F. Wallace, Alma Center ........ 95:33 wat 4 [ees S62 WS
; Beadle, pMiliville Roe 91.66 13.1 1.8 H. H. Whiting, Johnson Creek ...... 95.33 13.8 1.7 Play by the supply men, etc.
yc liso G8 21 Wir, Woltram, Whitewater, R31... 9203 133 23 ort (must also, be remembered that the
Michael Thinnes, Cross I'lains...... 91.16 13.7 1.6 Ernest Walline, Potosi ...... cc. « SOURS NEoO) | VCBY. large wat fund was safely deposited
Rem@mcleaves, Iola ..-...60..0..5 0. 92.83 14.4 3.3 Elmer Zimmen, Merrill, R. 1, Box 77.92.16 14.6 1.8 at the time of the fire in the strong vaults
3 oad eee as as He ee (6. 18, ILee a Matdison, and therefore was not affected
W. F. Conway, Troy Centrr ........ 94.5 12.3- 2.6 — Way Wa hS en
Chir, Christenson, ae Lawn........94.66 14.2 1.0 Robert McAdam Dead. It is well known that Wisconsin makes
pc eetprey Ne workin gi) 122 23 The friends of Robert McAdam will be more butter than any. other state in. the
A. R. Darling, Columbia ........... 91.50 13.9 3.4 grieved to learn of his death, which occur- Union and therefore the buttermakers of
3 eee ee ae red at his home in Rome, N. Y., July 30, the state ought to rally together and get
Rudoiph Else, Hellenville .....1....9533 133 18 1914. Mr. McAdam enjoyed a wide ac- Up a large exhibit. This butter is to reach
Meeeeostvadt, Oregon .............-. 91.00 12.6 2.1 quaintance throughout the country and es- the State Fair Park not later than Septem-
peo ees 28 oR ge rare 9276 i140 44 Pecially in New York where he was a prac- ber 8th. We therefore urge you to get at
W. Gerholz ‘Me. Horeb 2.2.2.2.1.1.9816 147 32 tical creameryman and where he was con- once entry blanks which can be obtained by
= : aw aoe Jes Acree oe ne i 2.4 nected with the New York State Depart- writing either to J. C. MacKenzie, secre-
Ole ¢. ae ies de a ouiee vie 16 ment of Agriculture as creamery instructor tary State Board of Agriculture, Madison,
H. Heiney, Whitewater .............94.33 12.6 1.7 for several years. Since 1905, he has been Or H. C. Larson, Superintendent, Madison,
ag ” Jockinson, Bark River, Mich..90.66 14.8 2.7. employed in the Dairy Division, Bureau of Wis.
Carl Jorgeson, Rove Lawn 22..1..1,988 189 23 Animal Industry, U. S. Department of Ag- —
Eeecistenson, Cushing ............. 92.83 13.1 1.7 riculture, during the last few years being New York Educational Scoring.
i pea ee et Sen sheen eens ae me ae in charge of renovated butter inspection and The August scoring was held on the
H. A. Louis, London .............19316 144 11g having general-supervision of the manufac- 21st. The following is the list of persons
Olaf Larson, IMenmimOre! 5.5.62 sens 91506 -13:3'° 2:7 ture of butter for the navy. Mr. McAdam who won 90 or above, also the score each
el ete Green Bay ......... ick ee rie has been in ill health for about three years’ received:
Theo. Lenartz, Frederick 1.119150 12.6 1:2 and since June, 1913, has been unable to at- lean. HarteruSicmentcles 91.75
eg: Matthews, Brill ............... orasmia4 24s tend to hisvoimeial duties. While hisullmess yy,, yA. Whitney. Cassadaca...._. 9?
North Andover Dante, No? «18 25 had been protracted his death came unex- RR. Steacy, Ithaca...............,.925
nidover...... .... Re ie 90.33 13.5 1. pectedly. I. A. Cook, Ithaca 91.5
Frank Meisner, Fennimore ......... 90.5 14.4 2.9 ——_—_—_ a= Ree mS TG ee
BD. Nichols, Elkhorn, «se. ..... 95.83 13.2 1.6 Wisconsin Buttermakers, Attention! ee se ay Industry, Cornell
Frank O’Hearn, Melrose ..........92. 14.5 4.6 The impression may prevail in the minds eee ge
Bee yocstteich, Rosendale saeedoae 91.33 13.3. 1.7 of some buttermakers that there is not a
PE abeey Elcecy 1c beet ee el re going to be any state fair this year because Secretary Leonard Houske, of Halstad
Louis Peterson, Ponderd .......... 93.50 13.7 2 they had a small fire there. While it is Minn., has announced the next convention
a ee ai tenets rs a ca ds true that some of the buildings burned, of the Red River Valley Dairymen’s Asso-
Mesaurers Clinton .................93 148 35 it must be remembered that the dairy ciation to be held at Crookston, Minn., on
. J. Schilling, Mellen ............ 90.5 13.1 2.1 building, being of concrete construction December 9th and 10th,

Page 8

THE CREAMERY JOURNAL _ September 1, 1914

“

SUT

A
Square

Deal

HAT’S what

we believe in
and that’s what
you will get if you
ship us your butter.

You will profit by
giving us a chance in a
business way to prove
our assertions.

Try us and see for
yourself.

The Fox River
Butter Co.

The House of Quality
and a Square Deal

CHICAGO NEW YORK
1533 Michigan Ave. 78 Hudson St.

Sam Haugdahl, St. Peter, Minn.,
Western Representative

SUUUUUUUUUUUDUDULED ERE EEUU EUEUU UU EEUU EE ECU EEE EEE eee eee eee eee
MITTEE ECO ECE EOO EU ECO COCO COO ECO EEOC ECCT CO UC UEC ECOL UCU ECOECULCCUEC OCU CCU CCOECULCCUCCOLECOOL UCU COLECCOLLCULCOE COOL LCCLLUOL LCC LCLLCLLCCL CCL COL LCL COL LCCC LLCO CALC Cheb ooh

TUT

From the U. S. Year Book, 1913.

TABLE 142.—Receipts of butter al seven leading markets in the United States, 1891-1918.
[From Board of Trade, Chamber of Commerce, and Merchants’ Exchange Reports. }

[000 omitted.]

, : Mil- -. (San Fran-| Total 5 | Cincin- New
Year. Boston. | Chicago. waukee. St Louis. cisco, cities nati York.
Averages: Pounds. | Pounds. | Pownds. | Pounds. | Pounds. | Pounds. | Packages.| Packages.
1891-1895......... 145, 225 3,996 13, 944 15,240 | 219,360 88 1,741
Geile oe 232, 289 5,096 14, 582 14,476 | 317, 234 157 2,010
Sadcagse 245, 203 7,164 14, 685 15,026 | 339,793 177 2,122
Seeacerstae 66,612 | 286,518 8,001 17,903 13,581 | 392,615 169 2,207
1901... Seeeeeeemeeel 253, 809 5,590 13,477 14,972 | 345,348 238 2,040
1902...) eerie 219, 233 7,290 14, 573 14,801 | 310,471 223 1,933
1903. 35 .ceeeeeetemreieiats 232, 032 6, 857 14, 080 13,570 | 320, 886 121 2,113
Boer = socasodr ore ¢ 249, 024 7,993 15, 727 14,336 | 342,515 147 2.170
271,915 8,091 15, 566 17,450 | 379,747 155 2,355
248, 648 8, 209 13, 198 9,282 | 344,489 205 2,242
263, 715 8, 219 13, 453 16,725 | 365,701 187 2,113
316, 695 8,798 18,614 13,528 | 427,478 166 2,175
284, 547 7,458 21,086 14,449 | 392,594 150 2,250
318, 986 7,319 23, 163 13,922 | 432,811 135 2, 257
334, 932 8, 632 24, 839 17,606 | 449,883 162 2,405
286, 213 7,007 20, 521 28,172 | 414,022 109 2,436
277,651 9,068 24,726 23,122 | 405,304 103 2,517
12,913 592 1,873 1,726 19, 418 9 159
13, 180 520 2,009 1,454 20,034 5 162
15,915 669 1,996 1,964 23,907 ll 171
18, 505 753 2,015 2,711 28,418 7 203
26, 185 1,014 2,184 2,703 39, 780 8 226
46,070 1,101 2,501 2, 106 64,717 10 330
39, 030 862 2,595 1,714 56,521 11 323
30, 426 869 1,852 2,594 44,074 9 233
24, 915 801 1, 861 1,479 35, 153 6 206
Jeera ee eats 22,699 747 1,914 1.538 31,140 8 202
Oana os 15, 343 506 1,791 1, 433 21,949 9 151
SOHO E REN 12,470 634 2,135 1,703 20, 193 10 151

TaBLeE 140.—Jnternational trade in butter, calendar years, 1910-1912.

[Butter includes all butter made from milk, melted and renovated butter, but does not include margarine
cocoa butter, or ghee. See ‘General note,”’ p. 375.]

EXPORTS.
(000 omitted.)

|
Country. 1910 1911 1912 Country. 1910 1911 1912

Pounds.| Pounds.| Pounds. Pounds.| Pounds.| Pounds.
Argentingeecmee.=sexeanee 6,342 | 3,077 8,106 || Netherlands.............. 72,456 | 66,513 | 86,307
Australigateteee- =e -- ee 87,895 |102,238 | 67,183 || New Zealand............. 39,932 | 33, 867 | 1 33,867
Austria-Hungary......... 4,379 | 4,513 35,853 I], Norway.......-..0.ceeeeee 2,739 | 3,679 3,475
Belgiumieaseicc.- 0 escs< 3,509 | 3,345 25625'\l Russiatencs.soseeeereeeee 124,366 |168, 704 | 159, 763
Canada etieccaeteseece ne 3,674 | 9,712 8841) Sweden... ..22. 2282 47,950 | 48, 889 | ! 48, 889
Denmarkee seecsen caine 195,052 }197, 482 | 187,755 |} United States............ 3,104 6,375 5,105
Finland eons cas 24,471 | 27,230 | 1 27,230 |} Other countries.......... 3,856 | 7,002] 24,126
Francesenterces a -oece2 48,428 | 28, 221 37,572
Genmantyeeeeeeeen eee 399 555 482 Total .....s0c0ctes . 1076, 847 1719, 549 | 686,065
Italy... eee 8,295 | 8,14; 8, 843

IMPORTS.
Belgium... .....- stetajets.ciael 12,496 | 15,161 | 15,225 || Netherlands.............. 4,492] 6,039 4, 636
Brazil. Seeacserccre sane 4,945 | 4,321 45,208)||| RUSSIA. oe oe eee ceeeee 1,975.| 1,808 1,156
British South Africa... .. 3,645 | 4,156 4,946: Sweden... cc.0<coneeeees 205 343 1343
Denmarkiiiesesccccannee 6,241 | 6,027 5,966 |] Switzerland.............. 11,063 | 12,098} 11,930
Dutch East Indies.......} 3,889] 4,279 | 14,279 || United Kingdom........ 476, 806 |466, 720 | 435, 247
Egyptsieeeorser te cccienee 2,936 | 2,181 2,200 || Other countries.......... 21, 778 |102, 176 }?100, 858
Fimlan@e ace seesecuisencs 2 1,416 1,315 | 11,315 —|————
France s3po-mescies sceeas 10,665 | 19,939 | 14,179 Total... ....dcseeemee 655,368 |770, 182 | 728, 960
Germanyaereeeeo ne eee 92,816 |123,619 | 122, 472
1 Year preceding. 2 Preliminary.

TABLE 141 —Average price received by farmers on the first of each month of 1913—Con,

BUTTER

Divisions. Jan. | Feb. | Mar. || Apr. | May.| June./| July.| Aug. | Sept. | Oct. | Nov | Dee.
United States............| 28.4 | 27.6 | 27.5 || 27.6 | 27.0 | 25.5 || 24.7 | 24.9 | 25.9 || 27.5 | 28.2] 29.2
North Atlantic.......... 33.5 | 33.1 | 33.2 |] 33.7 | 33.3 | 30.6 || 28.9 | 29.7 | 30.8 |] 32.7 | 34.2] 34.9
South Atlantic........... 25.8 | 25.2 | 25.7 || 26.8 | 25.5 | 24.2 || 24.2 | 23.7 | 24.8 || 26.2] 26.5) 27.4
N.C. E. Miss. R..........| 29.0 | 27.8 | 27.9 || 27.5 | 26.7 | 25.2 || 24.5 | 24.5 | 25,3 || 27.3 7.6) 20.0
N.C. W., Miss. R........ | 27.1 | 25.8 | 25.8 |] 25.9 | 25.5 | 24.5 || 23.6 | 23.44 24.9 || 26.1 | 27.0] 27.8
South Central........... 23.3 | 22.6 | 22.3 || 22.0 | 22.1 | 21.3 || 20.8 | 21.4 | 22.0 |] 22.6] 23.6] 241
Far Western.......... P 34.0 | 34.4 | 33.4 || 33.0 | 30.8 | 29.2 |} 29.1 | 30.0] 31.5 || 33.8 | 34.1 35.6

|
“W

a a a

September 1, 1914 THE CREAMERY JOURNAL Page 9
SUNN

TATTLE TTT

Wisconsin

No. Dakota
Oregon

UTE

Minnesota

New York

Milwaukee, Wis.

COMPLETE SATISFACTION

when using

Chr. Hansen’s Danish Butter Color

THE COLOR OF QUALITY
In Creamery Buttermaking the Butter

Color with the Golden June Shade

Winning Grand Sweepstakes in

Illinois Michigan
Missouri Nebraska
Kansas California

Your dealer has Chr. Hansen’s Butter Color in stock. Order now.

CHR. HANSEN’S LABORATORY

Little Falls, N. Y.

So. Dakota

Indiana

lowa
Montana

Ohio

Tee

ETI IOUT UMIMIUMUU MULL UULLULULELUL LULU ULUU UU ULE DUG PULLUC UU UUO UU UUL UO POM PUM UUGLUGLULEUOGPUGRUGUGUCEUOG UL UOO LOA OO UME OO LOO UOO LOGO LOA UUO LOO CON CON ON NOOTOONOON TON NONV ONT IOTIOTIOT INT INTI INI INTTTTNTITVIINI es

Visit to National Dairy Show
Worth While

For the past eight years the National
Dairy Show has been growing and develop-
ing and each year attracting a greater
number of exhibitors of cattle of all dairy
breeds and of dairy farm and dairy manu-
facturing equipment. Each succeeding
year the management, profiting by the ex-
perience of former years, has made the
show a better one and there is every evi-
dence that the‘ninth annual show to be
held Octoper 22d to 31st inclusive, in the
amphitheater at Chicago, will be the best
of its kind ever held. Every dairyman and
dairy manufacturer and his family, after
the busy summer’s work and during the
beautiful October days, is entitled to and
deserving of a few days’ outing and excur-
sion and cannot afford to miss a visit to
the National Dairy Show. The visit will
be ideal and truly worth while because of
the many interesting and educational fea-
tures connected with each day’s program,
all of which bear a close relationship to the
dairy industry.

Approximately 1,500 cattle of the leading
dairy breeds will be on exhibition, repre-
senting the very best types that the art of
breeding and feeding is capable of devel-
oping. Exhibitions of various feeding
stuffs and demonstrations of feeding dairy
cows will be arranged for inspection and
study. Practical experts on feeding and
breeding will give addresses on_ these
topics daily and many practical ideas on
the subject of feeding and care of dairy
cattle will be presented. Forty thousand
sauare feet of floor space will be occupied
with modern dairy machinery and equip-
ment of interest to the dairy farmer in

building and equipping his barns and sta-
bles and to creamerymen and manufactur-
ers of dairy products in conducting their
business. Machinery of all kinds and of
interest to consumers as well as producers,
will be in operation in many instances, to
show the processes of manufacturing dif-
ferent dairy products.

To realize the most out of a trip to this
show, one should decide to go at once and
commence planning how to spend two or
more days most enjoyably, for there is
great inspiration and enjoyment in antici-
pating a visit of this kind as well as in the
participation of it. Work that must be
done in the meantime will hustle out of
the way faster; money to spend on the trip
will be laid aside, and plans perfected to
make the time spent most profitable. Ev-
ery dairyman will find it worth while to
study his herd and equipment with the
idea of making comparisons with what he
will see at the show in the way of cattle
and modern improved methods of housing,
feeding and caring for his herd.

One should go in the spirit of gaining
information and with the idea of getting
answers to many questions that he may
have had in mind, and there will be no dis-
appointment for one will come in contact
with dairymen who have been most suc-
cessful in the art of breeding, feeding and
managing their herds, and with manufac-
turers who have succeeded best in their
lines of work. Conversation as well as lec-
tures and demonstrations, will naturally
be along the lines of better dairying and
dairy cattle improvement and one cannot re-
turn from such a show without an inspira-
tion and many valuable ideas that will be
helpful in making their work more profit-
able and enjoyable. A plan has been in-
augurated in Wisconsin to have people of

a given community go in parties escorted
by some person familiar with the show and
other places of interest as well as with
opportunities for securing accommodations
while in attendance at the show. Parties
going together from the same community
will find many things in common to enjoy
not only at the time of the show, but
later, in recalling all they had opportunity
to see—Prof. C. G. Humphrey, Wisconsin.

Trade From War Causes.
_ The management of the National Dairy
Show, encouraged by the business that
some of the exhibitors did with Chile dur-
ing the 1913 show, has been in correspond-
ence with the state department at Wash-
ington with a view to having the American
consular service in the Latin republics give
some publicity to the fact that at this show
there is assembled every kind and char-
acter of machine, device or equipment used
in the dairy, creamery, cheese factory, ice
cream factory, condensory and milk plant
of any kind, dairy barn and dairy farm,
and that it is the one place in all the
world to see dairying in all of its details
in comprehensive exhibit. There is every
reason to believe the American manufac-
turer of “The Dairy Line” has a chance at
the trade of these countries, particularly
now, while all other sources of supply are
more or less out of trade at the present
moment. The exhibitors are to have a
meeting in Chicago this week to aid the
dciry show in its effort to corral some of

this trade. The advices that the dairy
shov people have are that there is a good
market for dairy machinery, barn equip-
ment and condensed milk in the south.

and we want the business. Let us all pull
together for the trade and we can get it

Page 10

THE CREAMERY JOURNAL

September 1, 1914

Butter that looks best
pays best

No matter how good your
butter is to start with, it won’t
bring the top price unless it
looks right. Wrap it in

Paterson Pioneer
Parchment

Paper

and it will
reach the
consumers
fresh and
clean —they
are willing
to pay more
for its good looks. No other
parchment paper equals Pater-
son Pioneer.

SSSsss —

Write for free book, ‘Better Butter."’

THE PATERSON PARCHMENT PAPER CO.
42 Eighth St., Passaic, N. J.

BROWN & ROOT CO.

Wholesale Dealers & Jobbers in

Butter, Eggs and Cheese

165 & 167 Reade Street, NEW YORK

References—Irving National Exchange Bank; Dunn & Bradstreet.

Gude Brothers, Kieffer Co.

Wholesale Dealers in

Butter, Eggs & Cheese

21 Jay Street
NEW YORK

References: Irving National Bank, N. Y.

ESTABLISHED 1869

GEO. W. LINN & SON

The Chicago Butter House

340-342-344 West South Water St.
near Lake St. bridge

Would like to contract with you for your make ot
Fancy Creamery in tubs. Can offer you a liberal
contract.

Will pay a price for quality. Send us a sample
shipment.

Best Equipped Butter House in Chicago

References: National Bank of the Republic, Chicago; Plain-
view State Bank, Plainview, Minn.; The Creamery Journal.

HANNA

Modern Buttermaking and Dairy
Arithmetic (regular price $1.50)
and The Creamery Journal one

year, both for $2.00.

cr nn

AIIM

California Educational
Contest

Departing somewhat from the usual cus-
tom, the third entry of the 1914 California
Educational Butter Scoring Contest was
held in San Francisco instead of at the
University Farm, Davis. The butter was
sent to one of the wholesale butter houses,
and was held under market conditions for
three days. The scoring was done by T. J.
Harris, official inspector of the San Fran-
cisco Wholesale Dairy Produce Exchange,
H. J. Douglass and L. M. Davis, of the
University Dairy Division. With the ex-
ception of those who do not wish their
scores published, those entries scoring 90
and above were as follows:

E. V. Allen, Davis
J. C. Phillips, Imperial
J. P. Dawson, Holtville
L. Larson, Loleta
Simon Koppes, Montague ...

Peter Peterson, Ferndale ....
P. M. Becker, Grizzly Bluff

W.. J. Grinsell; Woletay soe ois acrror vis eieletreiane 921%
V.. Baciarini, |Siistimeeecteie civic cote caterers 92
Will Paulson,” Geeenwiew ) cc. e-s2< s ce aaeeere 2
a (PL Bish, Eliegrdingreleitetereyrsctaiccietetetanerer-toretsotenatorets 91%
WH. GilbertyiG@astine isms ccs eects eaters 91
N.) (Christenson glitlaneirsejetole alesis af aienctarel verona 91
G../G. Plunket, SWasaliawienmcite ocmciscccimtnier rete 91
Peter Petersen, SamtaeOSa cer ct-in-ijeri> lela 90
Ed: looper, ‘Sammbiranicisco) jeri ce ei tewnciets terete 90

Hot Weather and Buttermaking.

The butter as a whole was a very good
lot for this season of the year. Much of it
came from the interior valleys where hot
weather is being experienced and where
nautral conditions are decidedly unfavora-
ble to good cream production. A study of
the method blanks reveals that most of the
creameries are receiving their cream daily
or every other day, and suggests that the
source of any flavor trouble which was
present must have been due to the methods
of holding the cream rather than to the
length of holding. A very common criti-
cism was high flavor, and this was caused
in the majority of cases by the fact that the
cream was high in acidity when received by
the buttermaker.

It occasionally happens that dairymen
will take very good care of their cream in
the dairy, but that this point will be ne-
elected in transit. Or it may be that the
creamery which employs a hauler will have
made provision for keeping the cream cool
on the wagon, but that this effort will suf-
fer a handicap through neglect on the part
of the dairyman. When cream is delivered
daily and still is criticised for high acid
flavor it is evident that somewhere in the
hauling there has been a slip. Just now is
the time when dairymen should be paying
special attention to the cooling of their
cream. A material amount of good may
be done by placing the cans of cream in
cold water as soon as the separating is done.
Cold cream and warm cream should never
be mixed. Freshly separated cream should
be cooled first before mixing with that from
the previous skimming. A very satisfactory
type of cooler is the tank cooler which may
be made at the dairy with little expense.
A barrel may be made to answer the pur-
pose. The cold water entering this type of
cooler should enter at the bottom and the
overflow should be slightly lower than the
upper level of the cream cans. Bulletin 209
of the ‘California Experiment Station con-
tains information relative to such a cooler
as well as a discussion of other matters in-
teresting dairymen.

There is never a lot of butter examined
but what some is found possessing those
old stale flavors which are the result of
holding cream too long, holding in dirty
utensils, or in places where foreign flavors
are absorbed. The activity of the butter in-

spector in San Francisco lately shows
plainly that poor butter will not pass, and
that some one has to pay the penalty for
inferior goods. This will finally work back
to the man who produces them, so the
dairymen can not afford to run the risk
which poor cream invariably causes. First,
let the dairyman produce a first grade arti-
cle, then let him insist on its receiving good
care in transit. If hauling it himself there
should be no trouble, and if the creamery
gathers it, let him insist on some form of
protection on the cream wagon. Patrons
who ship to some creameries have burlap
jackets for their cans, and these are damp-
ened to aid in keeping the cream cool.

The State Fair Contest.

California buttermakers should be inter.
ested in the big State Fair~- Contest which
will be held in September. The premium
lists which are already out show a pro rata
prize fund of $400 for creamery butter, with
liberal special prizes. Copies of the pre-
mium list may be obtained by writing to
the secretary of the State Agricultural So-
ciety, Sacramento. Buttermakers who have
been taking part in the Educational Scor-
ing Contest will be credited with their state
fair score as their regular fourth entry.
Every creamery buttermaker in California
is urged to get in on this, and help to swell
the dairy products exhibit. There is much
to gain and nothing to lose.

Outlook Fine for Next N. C.
B. A. Convention

It is very gratifying to note that cream-
erymen all over the country are grooming
themselves already for the next great Na-
tional Creamery Buttermakers Association
meeting at Mason City, Iowa, next spring.
They are talking convention everywhere.
Those who can possibly arrange will not
take their vacation at this time, but will
take it next spring at the time of the meet-
ing of the National Creamery Buttermakers
Association at Mason City. Since Mason
City is taking great interest in making the
next meeting a success insofar as they are
concerned, the creamerymen feel it their
duty to begin now and lay their plans for
that event and not only meet Mason City
half way but all the way.

Those creamerymen who can not come |
on account of extreme distances, promise oY

to send a tub of butter, and those who can
not do either, promise to send in $1 as a
membership fee in order that they will get
in return the full report of the deliberations
of the next session.

Judging from the sentiment so far, the
next butter exhibit at the coming conven-

tion will be the largest ever received. At —

least, the officers are looking for 1,000 tubs.

Since reorganization of the association ism
on the program for next spring, the cream-
erymen also feel that it is their duty to be
there and help solve that important sub-
ject.

The officers are certainly looking for a
large attendance and a good representation
from all the dairy states, so that the main
problems now confronting the association
can be solved in the most satisfactory way,
at least the creamerymen owe it to them-
selves to be at the next convention to well
consider those problems that make towards
the future working of the association.

The executive committee of the Minne-
sota State Dairymen’s Association will
meet at the Dairy Building, State Fair, on
Thursdav afternoon, September 10th, to
decide the time and place of the next
annual convention. F. D, Currier, of Nicol-
let, Minn., is secretary.

authCent oa, oe one

September 1, 1914

THE CREAMERY JOURNAL

Page

SQM Meee ies

So Reads the Score

(THAT MEANS-3, —ONE FIFTH OF ONE POINT SHORT OF EXTRAS)

One-fifth of even one point loss on “Style” IN
SCORING PACKAGE is as bad as one-fifth of one
point loss on QUALITY OF THE BUTTER.

“oo”

sider good marketing methods.

CTT TTT TUTUA TUTTO TATU UO TU UO LUAU UO POCO UO UO TOO VOLO LALO ON UOTAAVOG LOAN UOT ONUON OO UO UON OO VON UOT ON TOV EON ONION NNTOTNT ET

ail

all

They insure themselves against any possible
“Style” by always shipping their butter in Schmidt Bros.
tubs—the best made, most substantial and finest appearing
tubs to be obtained anywhere at any price.

A 92.80 score, lacking but one-fifth of one point, and pulling the ship-
ment down into a lower class, means lower price also—which is not what
the Business Managers of the Creameries using Schmidt

Users of Schmidt Bros. tubs take no chances on a mark off on “Style” by using inferior tubs.

loss on

The creameries using Schmidt Bros. tubs realize that in shipping their product in the best tubs obtainable
their butter will be delivered at market in the best and most salable shape, and receive the highest possible
score marks to which their shipment is entitled—and consequently the highest price.

ELGIN BUTTER TUB CO., Schmidt Bros., Props. ELGIN, ILL.

FT TTT TOTCTTATUATOTTOTTATTOTUOUOOO UA UOAUO UO UOUOTOAUOALOAUOTUOTOOTOATOUOUOTUTUTUMMOUOTUMUMUOUOMUOTUTUMU UUM UU LU IU LOOUULU POPUL LULU oO ee

Bros. tubs con-

They pay a slightly higher price for Schmidt Bros. tubs
than other tubs may be bought for, because the difference in
quality between these and inferior tubs is so much greater
than the extra price they pay, that they consider that their
interests are best served in using them.

THN

Europe’s Most Famous Dairy

By FELIX J. KOCH

Whether the great world-war now wag-
ing, Europe over, will bring about the de-
struction of the most famous little dairy
on the continent—if not in the world—or
no, it will be interesting to discover. Hos-
tile airships are not over-particular where
they drop their bombs, and it is quite
within the range of reason that the famous
little Royal Dairy out at Versailles may
suffer with the rest.

Every visitor to France recalls, of course,
the little dairy. The rear of the Petit Tri-
anon, at Versailles—in the midst of sloping
lawns that have supplanted the furrowed
fields of other times—shaded by ancient
maples and lapped by a quiet mill-pool,
formed the site of the little group of build-
ings devoted to this use. The collection
of rustic structures is known to the guides
as The Hamlet. They consist of a water-
mill, billiard house, Queen’s house, presby-
tery (originally the hen house), dairy and
Marlborough Tower.

The dairy possesses particular interest
among these, since it was here that Marie
Antoinette went to dairyine. for the sport
of the thing. Queen and court ladies
dressed as peasant girls; they milked the
cows and churned the butter; made cheese
and had a good time, in the simple life,
quite generally, In the evening, private
theatricals were held in the little theater
beside the lake, where the court, to the
number of 300 odd, was permitted to see
its Empress perform, in company with the
Count of Artois.

Royalty always

has its enemies, of

course, and, innocent as was the fun, some-
how rumors were started. The simple
peasantry was made to believe that the
Queen was about to start a dairy farm so
large as to monopolize their meager out-
put and market, and before long rebellion
arose, spreading apace and serving to
bring the fair young queen, who would play
at dairying, to an untimely end.
Somehow, there is always a touch of

sadness to the place, as one hears the old,

The Dairy

old story from the lips of one’s guides, as
you pass down the road leading to the
series of low, plaster-coated, old-fashioned
farm-houses—in such sharp contrast to the
stately palaces beyond. The little build-
ings manage to enclose a straggling court,
with servants’ quarters and the like; these
rented out today and so closed to the trav-
eler. Through a grating one f

looks far
ahead, to the Petit Trianon, and remarks,
at either side of this lane, great orange
trees, from which old women gather fallen
petals, to extract the essence.

Meanwhile your guide recounts how the
chateaux, as the group is called, was built

by Louis XIV, though its main interest
lies with Marie Antoinette. Here Louis
built his Arch-Gabriel, on the site of a

greenhouse and aviary, and here he was
wont to sup, as was Louis XV in his turn
The latter felt here the first symptoms of
the death that was to take him 13 days
later, on April 27, 1774, and then we find
the place given by Louis XVI to Marie
Antoinette. She converted it into an Eng-
lish garden, the better to lead here the
country life that brought so many calum-
nies upon her head.

It was in 1773 that she built the Hamlet
itself, and stood accused of ruining France
through her caprices in it.

October 5, 1789, the queen left here in
haste, at the news of a Paris mob’s coming,
and the story of the experiment at dairy-
ing and the like was brought to its close
In the First Empire, Pauline Borghese, the
sister of Napoleon, lived in the place;
under Louis Philippe, the Duc d’Orleans
occupied it. Within the one building royal
magnificence still remains, but the tale of
this is quite a different one from that of
the unhappy queen who went into farming
upon the site.

Page 12

To the Friends of Dairying.

Having taken over the work of the office
of the secretary of the National Dairy
Union in the belief that a campaign for
the betterment of the dairy industry
through the National Dairy Show, should
have coupled with it a campaign for the
protection of the industry, which seems
both logical and constructive, and as the
response from all sources from the call to
help in the building of a great educational
show, has been most generous, we ask for
the support of every man, woman and child
directly dependent upon any branch of the
dairy industry, for a clean, conscientious
campaign against anything irregular within
or without the industry that could in any
way affect its life, integrity or prosperity.
We have no reproof for any business hon-
estly conducted, but will wage relentless
war upon transgressors of law, who, di-
rectly or indirectly bring reflections upon
the products of the dairy cow and abuse
the confidence of the consumer. We are
willing to recognize the rights of others
up to the point of where we feel that our
rights must be respected, and no further.

The dairy industry is one of the greatest
branches of American agriculture, repre-
senting in its ramifications, billions of dol-
lars, and with its foundation resting upon
the very life blood of the human family,
it is entitled to prosper and command re-
spect.

We believe that this industry has not
yet reached beyond the period of its swad-
dling clothes, and that it can be brought to
a more stupendous stature by intelligent,
honest effort, and that we can make Amer-
ican made dairy products the world’s stand-
ard of food. All that we ask is that the
consumer of dairy products may feel as-
sured that he is protected against substi-
tutes for any dairy product being sold to
him for straight goods, and that he may be
sure of getting what he is paying for in
the market places of our country and upon
the tables of our public eating houses.

The state is doing its part in law enforce-
ment; the manufacturer of dairy products
must be always alert, and our cattle breed-
ers, undertaking, through intelligent meth-
ods of breeding and feeding, to bring the
cattle of the country to the highest degree
of efficiency, exterminating the scrub, must
put us in the front rank of the nations of
the world, as a pure food supply country;
to have this accomplished is surely worthy

THE CREAMERY JOURNAL

of any man’s ambition, but as the chain,
however, is no stronger than its weakest
link, we must be arrayed in solid front
against imposition of any character what-
ever upon any branch of the industry.
With the enormous physical and financial
force indissolubly linked together in our
industry, rounded up for the common
cause, we can achieve much.—W. E. Skin-
ner.
Minnesota Dairying on Increase.

The following figures from the creamery
statistics for 1913 compiled by the Minne-
sota Dairy and Food Commission is avail-
able for publication, showing comparison
wth figures of 1912:

Pounds butter made in 1913..... 122,649,721
Pounds butter made in 1912..... 116,051,878

Increase #epies: +< oss citar 6,597,843
Cash paid patrons for butter-

fat, 1913: Geran $31,997,486.07
Cash paid patrons for butter-

fat, lOLZ eters isis munre 29,040,975.32

Increase .seReeeieose see $ 2,956,510.75
Average price paid for butter-fat,

1913... Zceneeetee ee ua )crek eee 31.33c
Average price paid for butter-fat,

1912 | .... JSR ele wicie co cn eine 30.22c

Increase Weapons revel cistecc sro ereeretene aNile

A very attractive sign appeared in a drug
store window recently along side of various
beauty preparations. It read: “Bathe your
calves in skim-milk lotion to avoid fatigue.”
A dairy farmer who read this sign remark-
ed: “If these city folks had as many calves
as I have they wouldn’t monkey around to
give them all a bath, and besides, fatigue
has never been on my farm but once. Then
I killed every darn one of ’em with coal
oil.”

W. G. Bugbee, of the North American
Storage Company, was in Jamestown N. D.,
recently arranging for the opening of the
new firm to buy butter, eggs and cold stor-
age products at their location on the mill
track near the river. Mr. Bugbee states
that they have secured the services of Olaf
Thompson, an experienced ‘buttermaker
from Wellman, Minn., who is expected to
arrive and take charge of the new house.

D. E. Peterson Co.

MCC

SPECIALISTS IN BUTTER

TMC

33-35 South Water Street, PHILADELPHIA, PA.

PO ELL

References: Corn Exch. Nat'l Bank, Phila. ;

Mercantile Agencies; Creamery Journal

We solicit a chance to com-
pete for your favors, either
on a consignment or track-
price basis.

“CUE

JOHN H. FICKEN

FICKEN & ZINN

331 Greenwich St., NEW YORK CITY
Wholesale Dealers

Fancy Butter, Egss & Cheese

Always in need of fancy butter; prompt sales assured. Correspondence solicited.

Refer by Permission—Citizens’ Central National Bank, Century Bank, New York City; People’s
National Bank, Hackensack, New Jersey; First National Bank, Ridgefield Park, New J

SUUUUUTDEEEEEECEe

CARL H. ZINN

ersey.

TCU eee

September 1, 1914

THE IOWA BUTTERMAKERS’
CONTEST.

Just now unusual interest is being
manifested by Iowa buttermakers over
the big contest being held by the
Fred L. Kimball Company. Nine
prizes, amounting to $1,525, will be
distributed after October lst among
that many buttermakers.

The contest is all the more inter-
esting in view of the fact that every
buttermaker who enters and works
gets well paid for his time.

Buttermakers all over the state are
working for 20 subscriptions, at least,
which will entitle them to a trip to ©
Waterloo on Wednesday, October
14th, with all expenses paid, includ-
ing railroad fare, meals, admission
tickets, etc. This is Buttermakers’
Day at the Dairy Cattle Congress—
the day when the scores and prizes
will be awarded in the Iowa State
Dairy Association contest. Last year
there were more than 200 butter-
makers present, and this year we ex-
pect not less than 300. The Fred L.
Kimball Company wants to pay the
expenses of these 300 buttermakers.

The big buttermakers’ banquet, to
be held Wednesday evening at the
new Russell-Lamson Hotel, will be
the crowning feature of the day. The
main dining room.has been reserved
for our exclusive use. The menu
will be palatable, the cigars bigger
and better, the after-dinner speches
wittier—and shorter. There will be
a real cabaret all during the meal.

But, aside from these valuable

prizes or this trip to Waterloo, the
fact that you will get your patrons

to reading good dairy literature
should be the real incentive. Every
reader of Kimball’s Dairy Farmer is
a better creamery patron, and better
patrons mean better creameries.

The contest is just starting. But-
termakers will have a whole month—
the best month in the year for getting
subscriptions—and if you will just
take a few hours’ spare time to see
your patrons you'll be surprised how
easy it is to get 20 or more subscrip-
tions, :

The first prize is a new $600 Thiery
Player Piano. Then there are two
new 1914 Harley-Davidson motor-
cycles and $425 in cash prizes.

This contest is the biggest thing
ever put up to buttermakers any-
where. It is a big thing for the dairy
industry in Iowa, for the local cream-
ery and for the individual butter-
maker.

The Dairy Cattle Congress will be
bigger and better than ever before.
More than 1,000 head of the best
dairy cattle in the land will be on
exhibition. Machinery Hall will be
filled with the newest and latest
things for dairymen.

Besides the cattle, the machinery,
the convention and the banquet, the
United States Marine Band of 75
pieces will play at the show all day
Wednesday. This premier musical
organization is direct from Washing-
ton, D. C., and only makes three stops
in Iowa.

If you have not already entered the
contest, do so at once. It is just be-
ginning.

Address Contest Department, Fred
L. Kimball Company, Waterloo, Iowa,

September 1, 1914 THE CREAMERY JOURNAL “Page 13

Ye" The Harder you Hit Er
” The Higher she §0 es!

BOOST YOUR BUTTER SCORES

Here are some of the ways to use the B-K hammer and
hit the bad bacteria:

B-K destroys fishy flavors and all bad odors, leaves everything sweet and clean.

Use B-K for purifying your vats and churns. It makes the work easier and cleaner
and quicker and makes the churn absolutely sweet and pure.

Wash and sterilize your separator with B-K ‘before starting your day’s work. Slime
and filth will not adhere to the surface of a separator bowl treated in this manner. When
you use B-K no brushing or scraping is necessary. You destroy the germs, render the
slime harmless, besides saving ten minutes each time you wash the separator. The slime
and all accumulated matter comes out in a solid sheet like an old hat.

_ Use B-K likewise for washing and purifying your clarifiers and all piping. There is no
sticking of substance anywhere; leaves the inside of pipes smooth, clean and clear,

B-K destroys moulds and heavy odors in refrigerators and store rooms; helps to keep
the product sweet and clean,

B-K helps clean the dirty odors in refrigerator cars. Just spray with B-K before
loading. Results wili surprise and please you.

Use B-K to wash and purify your floors and drains. Destroys all odors, cuts down
bacteria, keeps the air of the building more pure, helps to make purer, better product.

Rinse your cans with B-K dilution—more
effective, faster and cheaper sterilization than

steam. Ask us to show you proof. We can — W t d
aN antedqd—

Before packing your butter tubs rinse it ~)
with dilution of B-K. Destroys ys) eyGey Buttermaker to _write
butt tub mould—prevents “04: Sep eetgee aes cee eee

utter Pp } e arators with B-K to keep slime
4

fishy flavor. ao, and dirt from adhering to the
a7, a bowls also Ed ee as She is
cut down. tartling results in
Why B-K Helps . immediate cleansing and_puri-
Bd y P fication and a great saving of
hoy B-K helps because it is a \ Be ee ee oe yom or
= : tamination ° separators an

Al powerful germ killer; over ten iipee beloreut bopms.
SF times more powerful than car- If you make butter from whey

bolic acid, yet not a poison; fat, write us for our simple plan
clean, colorless, safe; no odor

after use.

which greatly increases _ the
quality of butter made from
whey fat. You can’t af-
ford to be without it. Write

\ b = fan titled “Better Milk.” Lots

for our free bulletin 89 en-
f ZI MESs of valuable information
é “4s about the dairy and cream

General Purification Co.

603 Pioneer Building
Madison, Wisconsin

J business. Send today. It

is free. Also ask us about
such points above as most
interest you.

General
Purification

Company,
603 Pioneer Bldg.
Madison, Wis.

Gentlemen: .
Send me information on B-K and
gas method of treating cream.

eee eee eee ee eee ee eee ee ee

Page 14

OTRATN TAD TR

MRNA

THE

2# « « «

CREAMERY

The National
Creamery

Magazine

Published semi-monthly—on the Ist and 15th—at 407-409-411
Commercial Street, Waterloo, Iowa, by

FRED L. KIMBALL COMPANY

John Andrews, President Hugh G. Van Pelt, Vice-President
E. R. Shoemaker, Secretary and Treasurer

DEVOTED TO THE CREAMERY INTERESTS
OF THE UNITED STATES.
E. R. SHOEMAKER - : - - Editor
ED. SADEER a - - Associate Editor

Subscription Price: In the United States, Mexico, Cuba, and
American Possessions, $1.00 per year. In Canada, $1.25 per year. In
all other countries in the Postal Union, $2.00 per year.

Correspondence relating to buttermaking, creainery management,
creamery machinery, shipping, the commission trade, exporting, re-
frigeration and all subjects pertaining to the handling of dairy products
in a wholesale way is cordially invited, and the co-operation of cream-
ery owners, secretaries, buttermakers, commission merchants and other
thinkers is earnestly desired. Clear, concise, well written articles are
especially welcome; and communications, views, news items, clippings,
or any information likely to interest the trade will be thankfully re-
ceived.

Subscriptions. Subscribers wishing change of address will please
give the old as well as the new address.

Entered as second-class matter November 15, 1908, at the postoffice
at Waterloo, Iowa, under the Act of March 3, 1879.

WATERLOO, IOWA, SEPTEMBER 1, 1914

COMING CONVENTIONS.

Minnesota State Butter and Cheese Makers’ Associa-
tion—Annual convention November 4th, 5th, 6th. Place
of meeting not decided. James Rasmué$sen, secretary,
R. F. D. 2, Albert Lea, Minn.

National ‘Creamery Buttermakers’ Association—An-
nual convention, Mason City Iowa, between March 1 and
12, 1915. Exact dates to be announced. M. H. Meyer,
secretary, 1011 W. Washington Ave., Madison, Wis.

California Creamery Operators’ Association—Modes-
to, November 5th, 6th and 7th. A. P. Ferguson, Turlock,
secretary.

Ninth National Dairy Show—TInternational Amphi-
theatre, Union Stock Yards, Chicago, October 22d to 31st
inclusive. W. E. Skinner, manager, 819 Exchange Ave.,
Chicago.

Minnesota State Fair—Hamline, September 7th to
12th. J.'C. Simpson, secretary, Hamline. Andrew French,
seer intenent Dairy Department, 345 Endicott Bldg., St.

aul.

Iowa Dairy Cattle Congress—Waterloo, October 12th
to 18th. Hugh G. Van Pelt, manager, Waterloo, Iowa.

Iowa State Dairy Association—Waterloo, October
13th, 14th and 15th. J. J. Ross, lowa Falls, secretary.

STATE-WIDE CREAM GRADING.

Missouri creamerymen have organized a state
association, the chief purpose of which seems to
be the grading of cream. In this matter of purpose,
our Missouri brothers have the best of other states,
whose associations have no avowed purpose. Cream
grading is a vitally important subject in discussing
the future of buttermaking, but it has been bur-
lesqued so long that people—creamerymen—have

THE CREAMERY JOURNAL

oO |

come to regard it as merely a subject for editors to
write about when nothing else is in mind. We con-
fess that The Creamery Journal has harped on
cream grading until we have been almost ashamed,
but when we get to pondering over poor butter
quality—its cause and _ possible remedy—cream
grading is the one thing which holds out a ray ot
hope.

But one creamery or one buttermaker, as a
rule, can not grade alone and do it successfully.
Competition will kill him out if he does. Many
have tried it—many have failed and many_have
succeeded. Down in Missouri the creamerymen fig-
ured the matter, and they decided cream grading
was the salvation of their industry. They realized
it couldn’t be done effectively without organization,
so they organized. Somehow, Missourians have the
reputation of being able to show, as well as to be
shown, and if they carry out their “threats,” other
dairy states are going to be shown how to improve
the quality of butter by cream grading—by state-
wide cream grading.

Whenever there is serious consideration of im-
proving butter quality the first reasoning points
to poor cream as the direct cause. Then our minds
usually take the wrong scent at this point and we
follow the trail of pasteurization, neutralization,
Starterization, blowification, ripenization, etc.,
while the criminal gets farther and farther from our
clutches.

The state convention season is coming on, and
we suggest to secretaries everywhere that they as-
sign the subject of “State-wide Cream Grading” to
some competent man to discuss at the conventions.
Talking cream grading and not following it up with
concerted action is as bad as subscribing for a
church organ and never paying the committee. As
long as we continue to just talk, we'll get improved
butter quality about like the church committee got
the organ.

Let’s start something!

The butter scoring contest has not yet come
into its own. Too many buttermakers regard it as
a “grandstand” play and when -they enter it is more
for honor than for the purpose of gaining knowl-
edge that will assist them in making better butter.
In Wisconsin the contests have been handled in
such a way as to gain the respect of the butter-
makers, and they send their butter to Madison each
month to have it criticized to find out how it can
be improved. The contests have meant a great deal
to Wisconsin.

There is never a loss without some small gain.
While Germany is offering the thousands of its
peasant soldiers at the altar of war, the butter mar-
ket in America is picking up and operators who
have large holdings in storage are waxing optimis-
tic. Their headache is passing away. War is the
most serious thing in the world, and it is quieting
to know that somebody somewhere will reap some
benefit from its ravages.

September 1, 1914

a ed oi wit

SS Se

ce. oe

September 1, 1914

THE CREAMERY JOURNAL

To You Who Make Butter

Why not increase your profits ?

Dandelion Brand Butter Color

Dandelion Brand é

The color with

North Dakota Dairying.

The amount of butter-fat produced by
North Dakota dairy herds this year will
show an increase of from 50 to 65 per cent
over the figures for last year, according to
E. A. Greenwood, assistant state dairy com-
missioner. Commissioner Greenwood has
just finished an exhaustive study of condi-
tions over the state, in the investigation
of which he has visited hundreds of cream-
eries in the eastern and northern counties
in the state. The increase in amounts of
incoming butter-fat in these sections is
equaled by the increase in other sections,
he says.

“The change in the state is a radical one,’
the commissioner said. “People are ee
up to the realization of the fact that the
wheat proposition in dollars and cents is
not a paying one. Everywhere farmers are
changing their methods. Department off-
cials have police power but they have not
been using it except in exceptional cases
of refractory creamery owners. Our work
has been mainly educational. Among all
of the farmers I have talked to, there are
but two objections to stock: the first cost
and the anticipated labor. Farmers gener-
ally have been satisfied with the answers
we give: ‘You don’t need to buy anything
but a good sire to head a common herd
which you can breed up, whether it be beef,
dairy, horse, sheep, hogs or poultry,’ and
"You have got to work to get anywhere.’”

According to Commissioner Greenwood,
two things are responsible for the tremen-
dous increase in the state’s dairy products.
One is the plan of maintaining a herd
breeding circuit in which herds in one town-
ship are served by one sire bought by all
of the farmers in that section. This plan
has been adopted enthusiastically in many

butter bring top price.

Sives the true rich golden color that makes

We guarantee that Dandelion Brand Butter Col-
or is PURELY VEGETABLE and that it meets the
FULL REQUIREMENTS OF ALL FOOD LAWS, —
STATE AND NATIONAL.

WELLS & RICHARDSON CO.

Burlington, Vermont

Manufacturers of Dandelion Brand Butter Color

ig
We, y the 8olden shade

townships. The other fact favoring the
growth of the dairy industry in North Da-
kota is the advance of the silo. Last fall,
after the last silo was built, North Dakota
had 700 silos. Silo men have been at work
over the state, in co-operation with the Bet-
ter Farming Association, the federal ex-
perts and the agricultural college and ex-
periment stations, with such success that
Commissioner Greenwood predicts. that
there will be 1,200 silos in the state by the
time snow flies again.

Working Dairy Exhibit.

Modern dairy methods, exemplifying the
very last word in careful sanitary milk
handling, will be the keynote of the unique
exhibition to be put up by the A. H. Bar-
ber Creamery Supply Company, of Chica-
go, at Fort Wayne’s biggest fair, Septem-
ber 15th to 19th. A herd “of six crack Hol-
stein pedigreed cows, including the famous
milch cow that formerly belonged to ex-
President William H. Taft, will be shown
housed in a model cow stable.

Every half hour during the day the
vacuum milkers will be started and one of
the cows milked by machinery. A portion
of the milk will then be run through a
cream separator, another portion will be
pasteurized and bottled and iced ready for
the retail trade. The cream from the sep-
arated milk will be made into butter, in
fact, every operation of a modern combined
dairy and creamery will be followed
through a half dozen times a day, to show
just how milk is handled to insure its abso-
lute cleanliness. Several tests will be made
with milk handled in the old fashioned hit-
or-miss style to show why the new methods
were evolved. Competent lecturers will ex-
plain in detail the various processes fol-

‘Butter Color

lowed to insure that the milk will not sour
quickly.

It is claimed that this string of Holstein
cows are among the best of their breed in
the world, giving not only a great quantity
of milk but also a high grade. This ex-
hibition is only one of a score of educa-
tional features to be found at the fair, and
calculated to prove instructive, not alone
to the farmer, but also to his urban cousin,
who is always interested in knowing the
efforts that are being made to conserve his
health by protecting his food supply.

To Select Creamery Site.

Twenty delegates, representing 2,000
members of Farmers’ Equity Unions on
the Milwaukee line and other roads enter-
ing Aberdeen, S. D., met in that city and
decided to organize a central creamery to
be located at either Aberdeen, Mobridge or
McLaughlin. The business was organized
with a capital of $50,000 which will be di-
vided into shares of $10 each and 2,500
shares will be sold among the union mem-
bers. No person can hold more than two
shares. The profits after the three per cent
dividend has been deducted as well as other
expenses, will be pro rated back to the
stockholders according to patronage.

Foreign Markets.

Latest advices to Geo. A. Cochrane, of
Boston, Mass., from the principal markets
of Great Britain give butter markets as
somewhat more settled. The govern
continues to regulate retail prices,

are lower, with wholesale markets
what erratic. Finest «rade Da nis!
32%4c; Irish, 30@31%c: Siberian,

The sale of margarine has become immense

Page 16
PTT
W. I. YOUNG W. B. YOUNG

ESTABLISHED 1854

W. I. Young & Co.

Wholesale Dealers in

Butter, Cheese and Eggs

149 Reade St, New York
WRITE US

Refer by permission to Irving National Bank,
Fidelity Trust Co., N. Y.; Dun’s
and Bradstreet’s Agencies.

THEOL EEE ECOL ELC EEC CUUECC ECOL es

Bowman & Bull Co.

CASH BUYERS—RECEIVERS
All Grades

| Butter, Eggs, Dressed Poultry |
136 W. Lake St., CHICAGO

Sa a
! Zenith Butter Egg Co.

Harrison and Greenwich Sts., New York

Receivers and Distributers
Give superior service and real results. That
covers it, consign or write. Refer to your
bank, Creamery Journal or
our shippers.

Tee
Tee

Jacob F. Miller Established 1864

BICKEL & MILLER

PHILADELPHIA EGG HOUSE

EGGS, BUTTER AND POULTRY
Butter and Eggs in Car Lots or Less
322 So. Front St.. PHILADELPHIA, PA.
References: Irving Nat’l Bank: Southwestern Nat.
Bank; Dun and Bradstreet Correspondence solicited.

We want to do business with you

Smith’s

Computer

and

The Creamery Journal

both one year, for

$2.75

Regular price, $3.50.

THE CREAMERY JOURNAL

First United States Creamery.

After investigation of several other loca-
tions, the National Department of Agricul-
ture will establish its creamery, the only
one in the United States for experimental
purposes, at Grove City, Pa., according to
an associated press report.

The census of milk cows made by Prof.
A. C. Dahlberg, of the Bureau of Animal
Industry, to determine whether the locality
could produce the milk necessary to make
the dairy a commercial and experimental
success was finished early in the week and
as a result of his report to the department,
Prof. L. A. Rodgers, who has charge of
the research laboratories of the Bureau of
Animal Industry, agreed with the Commer-
cial Club upon the site and the plans for
conducting the creamery on a co-operative
basis.

According to the arrangements, the
plant will be run strictly on the co-opera-
tive plan. Backed by the Commercial Club,
a company will be formed to erect and
equip the creamery and will receive inter-
est on its investment in the form of rent
from the government, which also agrees to
provide a competent manager. After the
expenses are paid all the profits of the busi-
ness will be paid to the farmers who fur-
nish the milk.

It is expected that the creamery, when
running at its full capacity, can handle the
milk from 2,000 cows, making butter and
utilizing the by-products in making cheese.
The department authorities are anxious to
have buildings completed as soon as pos-
sible so that the experiments may begin,
and it is expected that in a few months the
plant will be in operation.

North Dakota Cheesemaking.

There seems to be a revival of interest
in cheesemaking in North Dakota, and Dairy
Commissioner Flint is receiving quite a
number of inquiries regarding the industry,
says a report from Bismarck, It is to be
hoped it is a revival and. that after a leth-
argy of nearly 20 years the state will regain
an important industry which it had in the
early days and which passed out of exist-
ence for almost two decades.

Nineteen years ago Commissioner of
Agriculture and Labor McLaughlin reported
that at the beginning of the year 1895 there
were seven cheese factories in the state
manufacturing 74,092 pounds of cheese, and
at the close of the year there were 21 fac-
tories manufacturing 397,284 pounds of
cheese. Mr. McLaughlin further stated
that there were 113,155 pounds of cheese
made in private dairies and families, or
510,439 pounds in the state.

The first cheese factory in the state was
established at Lisbon and was the banner
factory of North Dakota, having received
832,000 pounds of milk and manufactured
55,000 pounds of cheese during the season.
W. E. Tinkom, the manager, bought milk at
70c per hundred, and found a ready market
for his products at 10 to lle per pound.
Prices of both milk and cheese are from
25 to 83 per cent higher now, and it would
appear that the industry should prove a
profitable one to both the dairyman and the
manufacturer.

Creamery for West Liberty.

The West Liberty (lowa) Co-operative
Creamery Association is now .a_ reality.
Under provisional articles of incorporation
the organization was formed at an enthusi-
astic meeting of farmers at West Liberty,
Friday evening, August 21st.

A board of directors was elected and
their first meeting was held on August 24th,
for the purpose of electing officials of the
new association, adopting by-laws and out-

September 1, 1914

lining definite plans for the construction of
a $6,000 building where the creamery busi-
ness will be conducted. The board of di-
rectors comprises Reed Hawthorne, H. H.
Hawker, Clarke Mountain, F. D. Steen and
U. E. Lodge.

Announcement is made that $3,500 of the
required stock has already been subscribed.
It is said that 638 cows are now pledged
but that more than 700 are expected within
the current week. Prospects for a suc-
cessful undertaking are considered unusu-
ally roseate.

New Wisconsin Bulletin.

“Some Improved Dairy Tests and
Methods” is the title of a very valuable bul-
letin (No. 241) just issued by the Wiscon-
sin Agricultural Experiment Station at
Madison. Professors Benkendorf, Bruhn,
Baer and Sammis are the authors. The
five chapters discuss the following sub-
jects: 1, An Ice Cream Overrun Test; 2,
A Burette for Calibrating Babcock Test
Bottles; 3, A Wire Cutting Knife for Cut-
ting ‘Chese Curd; 4, An Attachment for the
Milk Sediment Test; 5, Cheese Making
Tests with Homogenized Milk.

Want Clearings ©

TTTTTTTTITIATTTTTTTTTTTTTTERA TOR

nny |

| ST

WANTED-—Information regarding good creamery
for sale. Send description and price. Northwestern
Business Agency, Minneapolis, Minn.

WANTED—By October Ist, buttermaker for small
farmers’ creamery. Must understand pasteurization
and starter making. Address B. S. Hill, Dun‘ar, Ia.

NEW INVENTION for separating cream. Cen-
trifugal Liquid-Separator. U. S. Patents for sale.
Never been offered before. _Address Mrs. Hannah
Edlund, 117 Lockwood St., Providence, R. I.

FOR SALE—A modern creamery and cold stor-
age plant. Located in the’ midst of a large, west-
ern government irrigation project. 150,000 acres ir-
rigated land tributary. Write for further particulars.
B. F., care Creamery Journal.

POSITION WANTED—As manager or butter-
maker; 12 years’ experience in all kinds of plants.
Can also make ice cream, and can get both quality
and quantity. Course at Dairy School. Can furnish
best of references and can come any time. State
wages paid. Address Box 161, Parnell, Iowa.

POSITION WANTED—By a competent butter-
maker and ice-cream-maker with seven years’ ex-
perience in Denmark and Germany; can handle
machinery, understands pasteurization, starter-making,
testing, control of moisture and over-run; country
town preferred; please state wages and particulars
in first letter. Address Arthur Mortisen, Castana,
owa.

POSITION WANTED—By single man with five
years’ experience in all phases of buttermaking.
Thoroughly understand pasteurizing, starter making,
etc. Can furnish good reference from last employer.
Farmers’ creamery preferred. Can come on week’s

notice. State salary and give full information in
first letter. Address H. Morrow, 230 Maple street,
Waterloo, Iowa.

POSITION WANTED—As buttermaker or ice
cream maker, or will make both. Six years’ experi-
ence, dairy school course. Understand starter mak-
ing, pasteurizing, can incorporate salt and control
moisture. Fine recommendations from Minnesota’s
best creameries. Work guaranteed. Am a Dane,
speak Danish, German and English. Please state
wages and particulars. Can come any time, Ad-
dress Arthur Dalsgaard, Springfield, Minn.

WANTED—To buy or lease creamery in Iowa
receiving about 10,000 pounds of whole-milk daily.
Address “A. S. D.,” care The Creamery Journal.

Farmers, Attention!

WANTED—Location for seven $150,000
condensed milk plants and twelve $115,000
milk, flour and sugar plants. We sell no
stock or bonds, nor ask for free site: Show
us you have natural surroundings to devel-
op into dairy country if milk prices are such
to make it possible to do so at a profit.
Send full information of your advantages,
pictures of farms, publications, books, ete.
to Herman R. Franzen, Ephrata, Laneaster
County, Pennsylvania.

September 1, 1914

State Dairy and Food Officials.

The ‘Creamery Journal is indebted to
Ernest E. Kelly, in charge of Market Milk
Investigations, United States Department
of Agriculture, for the following compila-
tion of state dairy and food commissioners
and officials of the United States:

California—Secretary of State dairy bu-
reau, F. W. Andreason, 25 ‘California street,
San Francisco.

Colorado—State dairy
Robert L. ‘Cochran, Denver.

Connecticut—Dairy and
sioner, Hubert F. Potter,

Idaho—State dairy, food and_ sanitary
commissioner, James H. Wallis, Boise.

Illinois—State food commissioner, W.
Scott Matthews, 1627 Manhattan Building,
(Chicago.

Indiana—State food and drug commis-
sioner, H. E. Barnard, State House, Indian-
apolis.

Iowa—State dairy and _ food
sioner, W. B. Barney, Des Moines.

Kansas—State dairy ‘commissioner,
George S. Hine, Manhattan.

Kentucky—The state food and drugs act
is enforced by the experiment station, and
particular attention is given to milk and
dairy products. Head of food and drug
department, R. M. Allen, Lexington.

Maine—Commissioner of agriculture,
John A. Roberts, Norway.

Massachusetts—Executive officer of the
dairy bureau is the secretary of the state
board of agriculture. General agent, state
dairy bureau, P. M. Harwood, 136 State
House, Boston.

Michigan—State dairy and food commis-
sioner, James W. Helme, Lansing.

Minnesota—State dairy and food com-
missioner, Joel G. Winkjer, St. Paul.

Missouri—State dairy commissioner, E.
G. Bennett, Columbia.

Montana—State dairy commissioner, A.
G. Schoales, State Capitol Building, Helena.

Nebraska—Deputy food, drug, dairy and
oil commissioner, ‘Clarence E. Harmon,
Lincoln.

New Jersey—Chief of the division of
creameries and dairies, state board of
health, George W. McGuire, Trenton.

New York—Commissioner of agriculture
(including dairy), Calvin J. Huson, Albany

commissioner,

food commis-
Hartford.

commis-

North Carolina Organization.

The North Carolina Creamery Associa-
tion met at Hickory August 12th and elect-
ed the following officers: President, Curtis
Bynum, Asheville; vice-president, Marvin
Blanton, Shelby; secretary and treasurer,
W. J. Shuford, Hickory.

The Shelby creamery was represented
by Marvin Blanton of Shelby; White Pine

Creamery, Ashville, by Curtis Bynum;
Mooresville Co-operative Creamery,
Mooresville, John Arey; Guilford Cream-

ery, Greensboro, A. J. Reed, state dairy-
man; ‘Catawba Co-operative ‘Creamery,
Hickory, W. J. Shuford. In addition to
these gentlemen, Howard Peebles, market
agent, freight department Southern Rail-
way, with headquarters at Washington,
and J. H. McLain, representing the U. S.
dairy division at "Washington, were also
present.

The object of the meeting, aside from
that of electing officers, was to sell the but-
ter output of the creameries of the state
co-Operatively and to discuss plans for ad-
vertising the butter, which is said to be
the best made. The creameries represented
have a combined monthly production of
150,000 pounds and it is hoped to increase
this by the first of January to 300,000
pounds.

Mr. Peebles the Southern

stated that

THE CREAMERY JOURNAL Page 17
Railway expected to put on dairy cars over National Dairy Show at Chicago the week
their lines at an early date. These cars of October 26th. Every cattle breeder, milk
will make weekly trips and stop at all the producer, dealer and inspector should at
creameries. tend this show, in the opinion of the Cham-
Mr. Shuford stated that many people do ber committee. A special train has been
not think North ‘Carolina butter is good, provided to accommodate those that are
and that an advertising propaganda would expected to accept the invitation
be inaugurated to prove to the most skep- Sa.
tical that our butter is of the finest quality. Turn Failure into Victory,
All present were decidedly optimistic of ) f p hs ae
om : : , Don’t let your courage fade;
the future. The creamery business of the 3
ie rempaties : é And when you get a Lemon
state is taking on wonderful growth and es
‘ ag Just make the Lemon Aid
the outlook is very encouraging. s
—De Laval Monthly.
The agricultural committee of the Boston ; ea. s
Chamber of ‘Commerce has invited about The Banner creamery, of Pearl City, IIL,
4,000 New England farmers to attend the will be rebuilt.
=

rine nations of Europe.
D

(Flaked Grain)

PUTTLTTTILULLLLLLLLLLLLLLLLLLLLLLLLLLLLECLLLLLLLELLLLLLLULLLOLOOGELLLLCOGELULLLOLGAALULLOOOAT LUCE LOOULUCCOOMCOUOOCOOOUUUC OOOH De

abroad.

Let us send you a sample

CHICAGO:
431 So. Dearborn St.

ST TTTTTTTTUOTTETUEUETUA TUTE TUCO UOUAUUAUOAUOAUOAUOCOT EATON TOA TONUONOOOAUOAUON UOT OO OOTEACOTOOTOOTOO TEA TO ONTO ONI OT

UTTTTTTTUTUTUTUR LUO TUAUULCUUCOCUUOTUCOLUUOMUOPUA UMUC LUUUAU UUM eee

Foreign Demand for
Well saltedCreamery

The beginning of a general European war means the
feeding of twenty million men in arms and the four
hundred million people of Europe from the store-
houses of the neutral nations.

Besides the Scandinavians, America will have few com-
petitors in furnishing the bread and butter for the war-

American creamery butter will be in unprecedented
demand at profit-making prices.
for foreign shipment is well salted with

Colonial « Liberty Salt

(Granulated te

The same care you would use in selecting
age butter must be employed for butter to be shipped

The salt that gives the purest flavor,
flavor for the longest time; the salt that paints no mot-
tles on the butter “roll: the salt that spreads most evenly
through the working—in a word
The Salt That Melts Like Snowflakes
and Dissolves Like Mist

Is always the safest salt to use for export butter.

The Colonial Salt Company

AKRON, OHIO

TULLE

See that your butter

salt for stor-

that holds its

BUFFALO:
D. S. Morgan Bldg.

STUMMLLLLLLLLLLLLLLL LLL LLLLLLLLLL LLCO LLLLLCLLLCOOCLCLOCCLCCUOCCOCOCUCCCUOOCOOCCOCUUUOOOOOCOCUCUOOOOOHIOOUUUOOOMIMIIIOOTUOOIHIIIUTOTUONMI I UITUUOOMMMONNTTTUMMNTNTTITTMMTNINNTTTTTTTTTINTTTTTT TTT TTT Te

THE CREAMERY JOURNAL

Page 18
THE MARKETS
NEW YORK.
Prices Continue tolAdyance= Prospects grades.

Point to Still Higher Level.
[By The Creamery Journal Staff Correspondent. ]}
The last 10 days have been busy ones
among receivers of butter. The market has
gradually advanced until it reached 32c to-

day, with every prospect of its going
higher. The daily newspapers have in-

sisted upon the publication that there were
inquiries for butter for export, but no such
genuine inquiry can be found and no orders
so far have been entered. This condition
is caused principally by the steamship com-
panies ‘buying double orders for their sup-
plies because they cannot get the commod-
ities on the European markets as readily
as here. All steamers from abroad are
doubling their butter, egg and cheese or-
ders here so as to stock their vessels suf-
ficiently for the round trip instead of tak-
ing on just enough for one trip as has been
the custom before the war. Prices, the
stewards say, are no different here than in
Europe, perhaps a little higher here, but
it is difficult to get the delivery abroad.

There has never been in the history of
the butter trade a better clearance of me-
dium grades than has characterized the
market for the past four weeks. New
England speculators have cleaned up the
market on medium grades several times
and they have handsome profits in the
butter that they bought from 24c up to
26%c. Hilton & Aldrich Co., of Boston,
are reported as having bought 25,000 tubs
on which they have a profit of $2, providing
the butter has not been used. This firm has
a large outlet through chain stores and the
probabilities are that considerable of the
butter has been used. They have not been
buyers on this market for the past two
weeks.

Quality of the butter is not very good.
Only a small portion of the receipts is fit
for table use and there are certain buyers
here who will pay an extra price for the
favorite lines. This has caused the market
to be firm and all undergrades have ad-
vanced in response to the advance _ in
creamery.

Demand for process has not been so
good for years. Representatives of the
western factories find it difficult to fill their
orders even with process extras up to 26M%c.
It is claimed by some that the factories in
the west are running day and night to
keep up with orders and even then they are
not able to fill all demand. There has
been some inquiry for process abroad, but
the price has not yet been attractive enough
to draw any process from this side. Re-
ceivers are somewhat at a loss to know
just what the future contains and it seems
that in this frame of mind everybody is

bullish and many are talking 40c butter
before the winter is over.
Ladlers can sell more stock than they

have in hand. It has been difficult to get

sufficient good packing stock to work over
as the western ‘buyers have kept their line
well cleaned up and it is difficult for New
Yorkers to get any large quantity of fine
‘Considerable southern packing
stock reaches this market, but as a rule it
is not as good as that from the west. Even
this is worked out closely and is making
the owners considerable profit. Two or
three of the large operators here began
early in June to buy up packing stock for
use this winter. These people now have
a handsome profit.

It is not believed here that much foreign
butter can reach this market and that
makes the deal somewhat uncertain. If
there was any assurance that foreign butter
could come, the market would not be so
firm. Siberian butter which came here in
large quantities last season, of course, is
shut off. Denmark may be able to send
some stock here, but this is not probable
because the armies of Europe will probably
take any surplus which can be moved from
one nation to another.

The chain stores have much to do with
keeping the price of butter from going
out of sight. They sell a line of creamery
which makes good table stock at a reason-
able price and other grocers are governed
somewhat by what these people do. The
advance to 32c did not occur until today.
Last week the market closed at 30%c, and
it was freely predicted then that there
would be 32c butter this week and some
of the bulls on the market predict 40c
butter before winter is over. It is known
generally that the stock in the coolers
throughout the country has rapidly de-
creased this month. While butter was be-
low 26c the consumption here and every-
where was large. If the prices get too
high consumption will decrease. There is
a question that lack of work for ordinary
workmen in America will overbalance any
demand for American butter abroad. The
New England factories are mostly down
and there is a great deal of idle labor in
the big cities. If it were not for the public
improvements under way in New York

‘City idle workmen would be double the

number they are now without either work
or means to support their families.

CHICAGO.

Unusual Happens in Market Conditions—
Receipts Below Requirements.
[By The Creamery Journal Staff Correspondent.]
It is needless to tell the well informed
creameryman that the past week has been
one of unusual happenings in the butter
market. Every man engaged in the pro-
duction of butter knows that the sudden
declaration of war in Europe has had an
effect on the market which no prognosti-
cator in his wildest moment would have
dared to predict a few months ago.
Speaking for Chicago, the great central
market, the writer can only say that the
situation has never been equaled
in the history of the local trade. Several

UU U0

Always in the market.

Wire or write us a price on your storage and fresh receipts of

PACKING STOCK BUTTER

Guarantee correct weights
and spot cash returns on every shipment. :: ?:

B. S. PEARSALL BUTTER COMPANY

[UU

Elgin, Illinois

TOUTE Ce

September 1, 1914

weeks ago it became apparent that the
market this fall and winter was destined
to be a firm one, with high prices, and the
trade going early to the cellars. But such
a situation as has developed was not, of
course, foreseen.

What is the Chicago situation? This is
the question which is bound to be of prime
interest to every butter shipper through-
out the west and middle west. In the first
place, it must be remembered that receipts,
which were already beginning to come light
when the international conflict broke out,
have now fallen away to a point where they
are far less than enough to supply current
demand. And the end of August is not
yet here. Storage stocks are less than they
were a year ago, according to the last re-
port of 46 houses for the past month. In
addition to this, there is little or no chance
for importations of foreign butter. Chi-
cago receivers have been negotiating for
six months with shippers across the sea,
in New Zealand, Argentine, Australia and
other countries. They had been conceal-
ing their hands more or less, but now since
there is no hope for importations of this
sort in the near future they are frankly con-
fessing that they have been looking across
the sea for butter. According to local
commission men the weather has not been
favorable for production in some of the
best shipping states, notably those of the
southwest, and little butter has been com-
ing to the street from this direction. Then
again, there is another feature to be con-
sidered. The Pacific coast has been de-
pending in a large measure on imported
butter to fill the bill. Added to local pro-
duction, it would have been enough to
supply the demand without the necessity
of depending on local shippers. Under
present conditions the firms on the Pacific
coast are now scrambling to renew con-
nections with western and middle western
shippers, and this, of course, has had the
effect of diminishing the amount of butter
which comes to this market. Therefore
it can be seen that there is plenty of reason
for the advance of butter in this market.

A federal investigation of South Water
street has been started, and this time it
looks like the authorities meant business.
Practically all of the butter men here fall
under the scope of the investigation, which
is being conducted with a view to deter-
mining who is responsible for the recent
advances in the price of butter and other
food articles. Fifty or more men are now
quietly circulating among the commission
houses, gathering information which they
expect to give to the federal grand jury
which will later question the commission
men. Receivers of butter here are indig-
nant over the investigation. They de-
elare that the advance in the price of but-
ter has been no more than conditions war-
rant, and that the commission men are
not te blame in any case.

“This is the last straw,” declared a
prominent butter dealer, when informed
of the plans of the government, “I thought
when the government told us how to con-
duct the Chicago Butter and Egg Board,
that everything had been done to prevent
conspiracy to control prices on our part,
but it seems that having been prosecuted
as an organization, we are now to be prose-
cuted as individuals. I do not like the
way the government is going at this mat-
ter. It looks like they intended to probe
to the bottom, and when they do that you
might as well give up, whether you are in-
nocent or guilty.” ,

The activity of the government of late in
connection with the produce trade has been
most marked, and successful in every case.
Changes were forced on the Chicago But-

September 1, 1914

THE CREAMERY JOURNAL

ter and Egg Board which covered a wide
field and resulted in the practical reorgan-
ization of that body. The Elgin Board of
Trade was successfully prosecuted. The
Western Cantaloupe Exchange was forced
to dissolve. Several manufacturers of oleo-
margarine, who are so large that they
thought themselves immune were con-
victed after a thrilling legal battle. For
these reasons the apparent determination
of the government to learn who is respon-
sible for the recent advance in prices may
result in some wholesale changes in pres-
ent methods of doing business. Shippers
should follow this investigation as its
progress will be reported from time to
time in this column.

Added to the woes of the local produce
men comes the thrilling and cheering in-
formation that $125,000 is in the city treas-
ury, available for the establishment of a
municipal market. The Municipal Markets
Commission, which several weeks ago
made a report to the city after investigat-
ing business methods in the produce trade,
is urging that the council appropriate this
money to the establishment of municipal
markets in order to force down the price
Distinct opposition to this plan has devel-
oped in the council, however, and it is not
probable that anything will be done, for
the present at least. The local produce
men believe that the present method of
distributing food is the most economical
which can be devised, and for that reason
are not inclined to predict big things for
the municipal markets plan. They believe
that it will fail, after running along for a
time, and destroying the balance of the
market without doing any permanent good.

Trade Notes.

Bowman & Bull is a prominent local
butter concern which is doing a large busi-
ness at the present time. The company
has been doing a great deal in storage but-
ter, as the market on extra creamery is so
stilted that the trade is too difficult and
uncertain, The feeling continues amone
buyers that the prices on extra creamery
are too high. Concessions ought to be
made, they say, but the holders cannot
see the matter in the same light.

A. J. Kelley, of Coyne Brothers’ butter
department, has returned to the city after
being away for a couple of weeks on his
vacation. Mr. Kelly looks much improved.
He brought back a good coat of tan and a
nice assortment of fish stories. Coyne
Brothers are busy at the present time in
boosting the business of their butter de-
partment. Mr. Kelly is an experienced
man in this line, and is widely and favor-
ably known to shippers. The company is
ready to deal in all grades of butter.

The rumor reached the city this week
that L. B. Kilbourne, of C. H. Weaver &
Co., had succeeded in escaping from
France in his automobile, and was now
safe with his wife in a small Swiss village
Just across the border. At the offices of
the company, however, it was said that the
whereabouts of Mr. and Mrs. Kilbourne,
as far as they knew, were still a mystery.
The state department is busy on the case.
Mr. Kilbourne and his wife were touring
among the villages of southern France
when the war broke out and the trouble
was so far advanced when they received
the information that it was only with some
anxiety that they contemplated the wild
ride to the border. Whether they succeed-
ed in their purpose or not does not seem
to be known, although the rumor is abroad
that they are safe.

While the annual convention of the Na-

Butter, Eggs, Poultry

Fancy Creamery a Specialty

References:

John J. MacDonald

13 South Water Street
PHILADELPHIA

COMMISSION MERCHANT

43 Years’ Experience

Corn Exchange National Bank, Philadelphia; A. H. Barber & Co., Chicago; Bradstreet’s
and Dun’s Mercantile Agencies;

Creamery Journal.

var, ARMSTRONG & SWIFT “ier
Butter Depart- sentative,
ment. For. Butter, Eggs and Cheese 7 Pa
Stephen, «S21 GREENWICH STREET, NEW YOuK Vinton,
Underhill REFERENCES: Chatham & Phenix Natl. Bank. Broadway Trust Co., N.Y. Mercantile agencies Iowa

Established 1865

Beam, Turner Co.,

Philadelphia,

Pennsylvania

Butter, Cheese, Eggs, Poultry

Ask The Creamery Journal.

GEO. M. RITTENHOUSE

SAMUEL BINGAMAN

JUAN A. BABCOCK

GEO. M. RITTENHOUSE & CO.

154 Reade Street, NEW YORK

BUTTER AND EGGS

REFERENCES—Importers and Traders National Bank; New York

[ational Exchange Bank; All Commer-

cial Agencies, and The Creamery Journal.

tional Poultry, Butter and Egg Associa-
tion, to be held in Chicago October 26th
and 27th, is still some distance away, never-
theless committees of local produce men
are already busy making arrangements,
and swear that they will make this year’s
gathering the most successful from both
a business and pleasure standpoint which
has ever been held. The arrangements
are in charge of C. E. McNeill, 216 W.
South Water street. While nothing defi-
nite has been decided, it is possible that a
theater party may be one of the features
of the entertainment program. They have
become most popular of late in connection
with the many conventions which are held
in Chicago, and it is certain that the enter-
tainment committee will not overlook any-
thing in this line which is good, and which
the visiting produce men ought to see. Mr.
McNeill is secretary of the association.
He at once took up the work of directing
the work of the committees on his return
from his vacation a week ago.

“Butter and eggs are certain to advance
in price,” declares John B. Mitchell, of
J. H. White & Co., “while poultry will
remain plentiful and cheap. There is no
way to help the matter. The supply of
butter and eggs has been curtailed by the
war. We will get no butter or eggs from
foreign countries this fall or winter. Trade

relations between the receivers here and
the shippers in Argentine, New Zealand

and Australia have already been broken.
On the other hand, poultry is more dis-
tinctly an American product and promises
to be in heavy supply at popular prices.”
A writ of supersedeas has saved John F.
Jelke and seven associates convicted in the
recent prosecution of the John F. Jelke Co.
by the government. The document was

issued by Judge Geiger last week. The
granting of the writ means that a further

delay has been obtained in carrying out the
sentence of the government, which was
that Mr. Jelke must serve two years in a
federal prison and pay a heavy fine, while
his associates were all fined. The chance
that the sentence will ever be executed
looks remote, and there are still many
legal powers which can be invoked. The
government is still considering the step of
confiscating the $2,000,000 plant of the
John F. Jelke Co. on the west side.
Much talk is being caused on the street

(Continued on page 22)

STU

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“The Cooler With the Hump” For Dairy Use

Floor in Our Cooling Room is Filled With Water Proof Cork
Buy Your Cooler in Sections—You May Wish to Move It Any Time

Mineral Wool Packed, Perfect Construction, Cold Dry Air (
culators, Odorless, No Taint, No Mould, Triple Matched Joints
Strong Circulation, Sanitary, Preserv of its contents. Every
up-to-date Creameryman should write for catalogue

Northey Mfg. Co., No. 100 Bluff St., Waterloo, Ia.

For Save By Att Datny Suprty Houses

SU ee

STUTTTETEEEE

Page 20

Central Dairy States Scores

FRED W. DEHN, NEW ULM, MINN., HIGHEST

Fred W. Dehn, of New Ulm, Minn., first
in whole-milk class; score, 97.

W. F. Schulte, of Gilbertville, Iowa, sec-
ond in whole-milk class; score, 96.

F. C. Hinzie, of Hanlontown, Iowa, first
in cream class; score, 9634.

F. D. Warner, of Northwood, Iowa, sec-

ond in cream class; score, 96%.

There were 186 entries from the follow-
ing states: Ninety-one from Minnesota,
with an average score of 92.8; 64 from Iowa,
with an average score of 92.7; 24 from Wis-
consin, with an average score of 91.8; two
from South Dakota, two from Illinois, one
from Michigan, one from ‘Colorado, and
one from Kentucky.

The total average score was 92.4.

More entries would have been made had
the weather been more favorable. The
Colorado and Kentucky tubs, arriving with-
out refrigerator service, were in bad condi-
tion. Much care had been taken to prepare
the Colorado tub before packing, it evi-
dently having been immersed in paraffine
wax, and after packing had been carefully
wrapped with paper and paraffined again,
intending to thus seal it hermetically. This
was detrimental to the appearance of the
package, but may have preserved the con-
tens somewhat.

In the buttermakers’ scoring contest held
Thursday, August 20th, Carl Hovland, of
Lake Mills, Iowa, was first, receiving $5 in
cash and a silver butter trier given by Fred
Mack of the Creamery Package Mfg. Co.

F. D. Warner, of Northwood, Iowa, was
second, receiving $5 in cash. C. R. Con-

way, of Garner, Iowa, was third, receiving
$2 in cash.

This was the most successful contest held
here, and the fair association promises ev-
ery effort to make those of the future bet-
ter than this. While the promise was made
to distribute some $725 in cash and special
prizes this year, it will be exceeded by pos-
sibly $100. Boys, we like to keep our word
and make good.

We thank all for the part they have taken
to make this a success. With best wishes
to all and the hope that many more will
join us next year, making it a grand success.

Following is the score of all getting 90
and over:

MINNESOTA.

Whole-milk Class. :
Name—<Address Score
Louis) Torgenson, Rushford) <3. .\csiawa are sale 91%
F. A. Johnson, North Branch ..........:.5++. 94
en Wieebledtice sINOrWOOds lo sry )eckeeterre epeercennele 94

Aereleemelson, Lavior Dalla © of: sijs\cretstsnshe intents 92

a a peAmiderson, COUsCO. ta~ fac ote mime . 94
Theo, Peterson, Maple Plain «....0...1-2c em 93
foun 0M. Schmidt, Eatchfield! -....%.. <0. 94
Geo Wa Hagberg: Cokato) ann. nes oaseebire 94
ree CCLOS FRADIGBN: | i nfelCossernle ae =yainleneseln opaistate 92
O. P. Jenson, Blooming Prairie .............. 93
Willie Bechtel, Hutchinson ...........+.+0-. 93
John Cristensen, Northfield) Si) recat aetenmeere 93
red erecht.. St Glair. cher. 2s aisneiers sccueie rae 934%
Beas winch, Rash iGity © 216.1500 sci sateen pernens 93

Geo. M. Baer

A.D. Hisher;e@maronnase sess. 6 oe 94
GA. -.Redmanjm@sceamen niet aceite 92%
Henry Ericksoniebiutenason cine nena 4
G:C. . Krokésy ieitehteldiaer.o..

Alfred Anderson, Litchfield

A. T. Raake, Hamburg ....-.

Geo. W. Peterson, Shafer 9
E.-O. BlumquistiiGentersGity. 45... ..-sceeeeene 93%
Emil ‘G.. OntanQWelenaaie se wists. cls -ceeeene eee 91
W. E. Redmanj@louteosemia ic...) +. - acer 93%
Senius Nelson} aNewa erage sac.c. utes 95%
Bentel P.. Juraens; Bitebfeld!) <2 5.25. cscs ee 95
i. .A... WahlstromyeGrandy) iets aie ee ete 93%
Fred W. DehnyeNewsiimec..cn ance neneen aes 97
EC. Jensen; Skater ens. cniet erect 94
H. H. LonowseWiayer 2.0) oo eee noe NY
€. .E.. Ratisch, WWlapletonis. eee eee ee 91
J. W... Engel, Biratie 1-107 «crear eieeioeeree eee 95
Geo. “Larsen, (Wansing <0 sn eee ee 91
Alfsed. Camp; (Owatontral aa: cemeieierreietenia ere 94
Hi J. . RosemanyeeWlerident yes erste ieee

Ferdinand Jacobsen, Ellendale

H. Wartenberg, Claremont

A. W.. Seidele@latemonta sac cieie ecm cee
Jno. R. Blooma@wsty North Branch joc. ene 95
A. Hi Jensen; M@laeks Groves. ve sere ciency eres 93
Soren Kristensenyassuester\.).0 sce arian ieee 94
Gust Knudson, @Armistrohipe 2 neces ce sireenae 94
George Deeg; (Owatonna): os ocho n ence 95
Cream Class.

G. ¥. Locher; Aichinigtonir. tier a. ele ciate 93
Ernest TI. Johnsonymbreeborn |. +. 0- seen 90
Charles’ Strobel Selingetony aec.sces ese eee 93
R:. J.. AndersonpeBelerade mace. )-isntclesceicterntee 90
Emil SchudeiskesiG@aslos? ss) n-ne eee eee 94
Gi C. Thoeny Wrestportarss.cnceceirscrer erin
A; E., ‘Call, (Nicoletta creo creche tantercter erences 9
Ewald Roehm, Kensington <2... 0.0. sei -ciee
A. G. .Redmanyebitttalais.iss soiembi ctie oars

E. M. Fredeniksenta@lemons, a.)-7ci erecta
Wm. C. T. Boetlcher, Browersville

S. H. Hagensy acksorstans sete sven oieeber nein
Thos,, ~A.. “Aaltdi@eAilptiay Soe cr.accss arnere ere creel

R. P. Christensen, West Concord
Mrs. Kath. J. Mokler, Little Falls ..
C. Jensen, Darfur
Fred Peterson, Manchester
A. Rasmussen, Ottertail
Ed. H. Peterson, Waterville

Martin M. Sorenson, Dunnell
Gus. SkoglumaWiGarlos tii cierertiss ierelsyele rere eer
Max Renner, Springfield
Oscar W. Johnson, Comfrey
Julius S. Ramsey, Myrtle
Geo. F. Westermann, Brooten
S. B. Bajer, Piery
A. George Nelson, St. James
L. M. Jacobs, Piery
M. Sorensen, Pelican Ranids
M. Skoglund, Eagle Bend
Max W. Siegel, Bertha
Jos. Hansen, Clarion x
Edward QO. Prestegaard,

Richard Schafer, Arlington

Oscar “Berpsethvaeytem ene sme
D. D. Sorensen, Sherburn
Aevetmebi eri, WOE agege he ccuncuonca 90
N. C. SwerlingyGlenvilles << waco aceien ise: 92%
Martin Andersons Wewiston «i... sac eter 90
W.. F. Polikowsky ePlainview ccs emilee 93
A. H. DannrenungeNicollet cicnwtercnctisrereriete 94
P. E. Robinson tinderwood 22 40s... 5 eres 92
O: W.. Olson peBlenwasles nici atc: uterrs ere re maerernets 1Y%
Paul Christenson ye @msminod tacit: tian etratertets 93
IOWA.

Whole-milk Class.

J. J. Brunner, Strawberry Point

Alton Rrannon, Lawler .........

Robt. Wagner gsGmimier 05-5 s-\ciem si slereresetatetey nae

Roy ScolesiMempettammnton (1 .7,< seis, Mites 95
H: C, Ladaremmelaminel dian c:marta cre tamtenycte siete 95%
S. O.. Riasbsyiieierier rectors cr terse cin veneers 94
Carl Hovland? iaie Mills’ ccc wale wnie cre sioner 94%
W. H. Eischendiwaucomal otc on aan seein 94Y%
G. Stuessi,) QWiaibebester On << .i chivas ceed ceieaniee 94
A. E: Bievatitgemeumiers sonnets etree tenner 93%

Butter, Eggs and Poultry

GEO. M. BAER & CO.

25 South Water Street
PHILADELPHIA

Corn Exchange
National Bank, Philadelphia;
Commercial Agencies,

References:

——— eee

THE CREAMERY JOURNAL

September 1, 1914
ee

Thos, E. Sadler, Oelwein .......... oe nice con eet 95
EF. W. Stephenson, /@elweinu sass senna 94
E. B. Olds, Sumner 22%. .. jo. cesses 94
G. F. Langquist, Sande |...) geen 94
E. A Cole, Lamont 5.22.2 0.0 95
F, .. Bremer, Sumer 30.3) sen 94
W. F. Schurte, Gilbertvilless2 9) eee eee 96
M. Anderson, Emmetsburg OSS cc Glu 94
Carl Meier, Fairbanle 2i0.20.... eee 95
Jee We

HH. A. Griese, Readlyn .....

Cream Class,
HICArY Hansen, Cylinder

: fe Baumgardner, Mason City es:

~~ W.....Grof,) Elma" Seen. eee

S. S. Hudson, Titonka
B. Peterson, Exira
T. Soles, S

LOUE! sieves ae cr eat eeL Eee cle’ oo cite

Mera s2) 52a 2)--1@)
a
&
esl
fo}
=
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ae
w&
a
a
iS}

ris
C. R. Conway, Garner a: meee mn
. A. Fenger, Garner

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WISCONSIN.

Whole-milk Class.
F.. Conway, roy Centers eee te 1Y%
M.. Wierner,, _ Waterloomen anne inns he
A. Wheeler,, WesfiDetPeres etnies oot 92
L._ Bolsteads’ Basco eon een sae 93%
John E: Mattson, St. Croix Falls .:.:........ 94
Axel Larson, . Durandiee eee net one 92
. E.. Griffins Mit) Eloreb see eee 93.
Ole Hansen, -HazeliiGreen mp eee een lee NY
Crist Cristenson), 4Sfevensm Pomp seen een ne 1
Cream Class.
John Rasmussen, Wautoma ..................- 90%
Carl Jorgensen, Rosell awn ee een ee oe 3.
R. J. Rich, Norwood) csc eo WY
Axel Kristensen) huck eee ene es 4
P. Kristensen, Lueck 0) epee eee oe 91%
Hugh R. Heiney, Whitewater................. 98

VARIOUS STATES.
Cream Class.

E. A‘ Paulson; Webster, oon RPE iain ete. 90
A. M. Frundsen, Rapid! (City, (Saas 92
H. C. Jachunsen, Bark River, Mich ......... 91

—S. B. Nichols, superintendent Butter
Department.

Hugh Bullis, who went to Manchester,
Iowa, from Hopkinton several months ago
to succeed W. E. Mittlestadt as butter-
maker at the Manchester Co-operative
Creamery (Company, has given up his posi-
tion and is succeeded by M. C. Bushnell,
who has been in the employ of the com-
pany for some time. Mr. Bullis is unde
cided as to his future at the present time
Mr. Bushnell is a good workman and will
soon rank among the very best butter
makers of lowa.

John F. Jelke, millionaire manufacturer
of oleomargarine, and eight of his associ:
ates, convicted of defrauding the govern-
ment of the 10c tax on colored oleoma
garine, were granted a writ of supersedeas
by Federal Judge Geiger. This enables
them to take the record of their case to the
United States circuit court of appeals.
Meanwhile Mr. Jelke is at liberty on a bond
of $20,000.

September 1, 1914

THE CREAMERY JOURNAL Page 21

National Dairy Union Announcement.

N. P. Hull, Dimondale, Mich., has re-
signed the position of secretary of the Na-
tional Dairy Union and W. E. Skinner, of
‘Chicago, has been elected to fill the va-
cancy.

The directors of the Dairy Union recog-
nizing that the officials of the Internal Rev-
enue Department at Washington are ren-
dering due and proper enforcement of the
laws governing the manufacture and sale
of oleomargarine, and for the protection
of good butter, desire to support every
conscientious effort in this direction, and
feeling that publicity is the best medium
through which to treat a subject of such
vital import, decided to move the office of
the Union to Chicago, from where it is
easy to communicate with all at interest.

Upon urging the move, it was found that
Mr. Hull had business interests in Dimon-
dale that would not permit him to move to
Chicago, and he therefore offered his resig-
nation. Mr. Hull is one of Michigan’s most
progressive dairy farmers, owning a large
farm near Dimondale, and has other inter-
ests which prevent him from leaving the
state. He has been a very efficient and
capable official, and in his work as secre-
tary he has had the benefit of a large fund
of knowledge and experience gained in car-
rying on public work as well as the prac-
tical farm experience. He is a _ forceful
public speaker, and his message of protec-
tion for the dairy farmer has carried with
it conviction as well as interest at all times.

W. E. Skinner, the newly elected secre-
tary, is general manager of the National
Dairy Show Association, and is equipped
in every way for carrying on the work of
the National Dairy Union in the most ef-
fective way. He is giving his whole thought
and effort to the advancement of the dairy
industry and is in position to further the
cause of pure butter by reason of his close
association with all the allied interests of
dairying.

The general movement for co-operative
effort in advancing the industry which
found expression at the last show in the
round table conference and the organiza-
tion of the National Dairy Council will be
further strengthened by having Mr. Skin-
ner carry on the active work of the Na-
tional Dairy Union. He has a_ wide
acquaintance, and enjoys the confidence of
all the varied interests in the dairy indus-
try. With his unusual opportunities for
furthering the interests of every branch of
the dairy business, his capacity for work
and his zeal for the dairy cow and what
she represents, he will be able to promote
the work of the National Dairy Union most
effectively.

The directors feel that this fortunate ar-
rangement will result in the highest de-
gree of efficiency and economy in stimulat-
ing public sentiment in whatever campaign
is outlined by the National Dairy Union to
strengthen the cause of pure butter.

Our friends will be informed regarding
the work as plans are outlined and put into
effect—Geo. L. Flanders, President Na-
tional Dairy Union.

The first creamery in Mobile county,
Ala., is now being operated at Citronelle.
The name of the butter is derived from a
combination of the town and_ state—
iCitrola.” Mr. Broson, formerly a butter-
maker in Illinois, is in charge.

The Farmers’ Creamery and Produce Co.,
of Williston, N. D., has been incorporated
for $10,000. The incorporators are J. T.
Brown, O. C. Ekeberg and W. W. Keltner.

Big Iowa
Buttermakers’
Banquet

At New
Russell-Lamson Hotel

Waterloo, Iowa

ELD on Buttermakers’ Day at Iowa
State Dairy Association convention
and Dairy Cattle Congress.

All Expenses Paid

including railroad fare both ways, pass to
Dairy Show Grounds, meals—and a big
banquet in the evening.

A New $600 Player Piano
A New H-D Motorcycle
$350 in Gold

will be distributed at banquet.

This is a great opportunity for the Iowa
buttermaker who is a booster for his
creamery, his patrons and his state.

It will positively be the biggest affair any
buttermaker was ever permitted to par-
ticipate in.

Contest Department

Fred L. Kimball Company

WATERLOO, IOWA

SUT TEE TTT EETEEETTTEETTTTT TTT ETT TT TTT DETTE TEEPE T TUTTE EEE EE TEEPE TPT ETTDTEAATTANAATATTTNNTNTATTNITNNNQTIUO

(TTT TTT TTT TIT FNC N UCU O OAM O CN MOAN OCN OLA NM CAO ONQONNO ANON ON UONANONNUANNOANNONUNONUNNUNONVONNNONNUNN NEN UNNYAONVRNUENNNANNAU UN UNNNUECNNNANUAUNEUANNVERNL NNN UENUVERUNN AU ERUUEAUUERUTEUINN TT ERUNER TERRI DEUEEEI DETTORI T ETT]

was insulated with

Water-Proof

Lith Insulation

It is guaranteed absolutely, The extra effi-
ciency that it will give your refrigerator
walls will reduce your refrigerating expense fully
60 per cent. Preparedin large sheets 18x48 inches.
This is twice the size of ordinary insulation, there-
fore it leaves only half the number of joints or cracks
for possible air leaks. Write for big Free Book—
“Insulation for Cold Temperatures.’’ Also learn about

Union Cork Board

—the insulating material made of pure cork granules
and asphaltum. Contains most pure cork of any insu-
lating material—1¥4 lbs. pure cork to every square
foot one inch in thickness. Write for Free Book.

Union Fibre Co.
105 Union St., Winona, Minn.

THE MARKETS

(Continued from page 19)
at the present time by the sensational de-
velopments in the controversy between
Attorney-General McReynolds, of Wash-
ington, and James H. Wilkerson, former
district here. Mr. Wilkerson con-

attorney

ducted most of the prosecutions of the pro
duce men which have followed one upon
the other during the past two years. He
now charges that he was forced out of
office by Mr. McReynolds, who, it is said,
did not view with favor his crusade against
trust business. The commission men are
not taking sides in the case but are follow-
ing developments with some amusement.

Gallagher Brothers, who do one of the
largest butter business¢ in the city, are
in the market as strong as usual this fall.
Almost two-thirds of the business of this

THE CREAMERY JOURNAL

company is done in butter. “We look for-
ward to the trade this fall with considera-
ble optimism,’ said Thomas Gallagher Sr.
in discussing the situation. “Of course we
realize that there is destined to be some
high prices and not a little excitement be-
fore long. This war is something we had
not figured upon, and it is impossible to
say just at the present time how the market
will be influenced. The condition has been
made more acute during the past few
weeks by the fact that production has been
short.”

The Shippers’ Produce Company is the
name of a new concern reported in The
Creamery Journal at the time of its incor-
poration, which bids fair to become one of
the most prominent concerns on the street
in a short time. A location has been taken
in West South Water street, in the heart
of the produce district, and the doors of
the company are open for business. The
firm is a co-operative concern, with a cap-
ital stock of $10,000. Every stockholder
is a shipper. Most of the capital stock has
been paid in, it is understood. As the com-
pany grows it is planned to expand the
business. Butter will be the leading line,
although poultry, eggs and veal will also
be handled to some extent. The arrival
of the new firm has caused a great deal of
comment on the street, as it is something
distinctly new.

Little butter that scores high is coming
to the market, although there has been
some improvement in the past few weeks.
The market is being kept well cleaned up
all the time, however, and local receivers
expect the good demand to continue with
increasing strength.

BOSTON.
Receipts Falling Off—Prices Advancing—
Market Continues Strong.
[By The Creamery Journal Staff Correspondent.]

The butter market has been steadily gain-
ing strength the past two weeks. At times
there were indications of a reaction, owing
to the unwillingness of buyers to respond
to the full prices asked, but sellers held
their ground, and when buyers were ready
to operate again they found that higher
rates were asked. This advancing tendency
appears to be justified by the falling off in
receipts, the increased strength of outside
markets, and willingness of some large dis-
tributers to stock up for future use. The
latter feature has been cuite pronounced
for several days past, especially as to me-
dium and low grades, which have been
sought after by proprietors of chain stores,
and which are now well cleaned up in re-
ceivers’ hands.

Transactions during the past week have
been at 29%4@30%c for creamery extras,
and at the close 3lc is the lowest price
named for the finest lots, while some re-
ceivers refuse to sell at less than 31%c.
Firsts have been moving freely at 27%4@
29c, and 2914@30c is now asked for the
best. Seconds are firmer and selling at 26
@27c, and thirds at 23@25c. Ladles in
light supply and salable at 22%@23c. Not
enough packing stock here to quote. Ren-
ovated has further advanced, and last sales
at 25c, with a further upward tendency,
owing to the scarcity of low grades. Prices
of all grades close very firm, owing to the
presence of speculators, but distributers
are resisting the rising tendency as much
as they can. There is some inquiry for
cold storage stock, but holders are indif-
ferent about showing any of it at present.
\s receipts of fresh goods are now barely

enough for current average consumption,

September 1, 1914

some of the held stock will soon have to
be taken out.

There continues to be a difference of
opinion as to the future of the market.
There are not so many pessimists as a short
time ago, because they have to admit that
the situation has been materially changed
by the wars in Europe, but still they claim
that the high prices will curtail con-
sumption, and that those who are now
stocking up will come to grief before the
year is much older. This talk, however,
does not deter others from operating at
the full rates asked, because they have
faith in still higher prices when the current
make shows a further shrinkage. There is
already a shortage of finest grades, and
from our point of view these are not likely
to go any lower for some time to come.
Then the active demand for the low and
medium grades has imparted a strong un-
dertone, and it certainly looks as if the
selling interests have the advantage and
will hold it for a while.

Receipts at Boston for the week closing
August 22d, amounted to 1,555,722 pounds,
against 1,733,092 pounds the previous week,
1,652,648 pounds for corresponding week
last year. Here it will be noticed are de-
creases as compared with the previous
week and a year ago.

As our average weekly consumption for

the past three months is approximately
1,500,000 pounds, it will be seen that re-
ceipts and consumption are coming very
close together.

The total stock of butter in cold storage

warehouses in Boston on August 22d was —

299,020 packages against 312,743 packages

same time last year, a decrease of 20,723 —

packages.

After next week the stock will probably
not be increased, owing to falling off in
arrivals, and there is a probability of some
storage stock being drawn out to meet the
current demand.

PHILADELPHIA.
Demand Active—Firm Tone—Receipts
Moderate—Quality Not Extra.

[By The Creamery Journal Staff Correspondent.]

Notwithstanding the late advances on
this market—one following on the heels of
the other—the demand has been active
enough to maintain a firm tone. The pre-
diction that the European wars might ex-
tend over a long period of time has been
the means of boosting prices on all grades,
and holders and speculators alike, claiming
there will be a higher range, are loath to
sell at the present quotations. The re-
ceipts of solid packed creamery are mod-
erate and only a small proportion of the
supply has been able to come under the
head of high scoring grades, fancy specials
brought 34c and the limited offerings of
extra 32c, though an occasional sale was
made at a premium, and these goods sellers
had no difficulty to place on arrival. Ex-
tra firsts had some call at 3lc but lower
grades generally, showing more or less the
defects incident to heat, were cleaned up
at the inside quotations; firsts ranged from
29@30c and seconds from 27@29c, but the
bulk of the trading was done at the smaller
figure.

Ladles have

These

scarce and
at 21@23c.

are
hands

the pace. :

Packing stock of good quality is dis-
tinctly light and the demand being greater
than the supply, it has quickly found out-
lets at 21@21%c. The bulk of the offer
ings have, however, been too poor to be
of any value to the packers of ladles.

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THE FACTORY’ TUBULAR

“ i ‘HE development of a creamery to its
highest output at the lowest expenditure
of time and money is what the installation

of the SHARPLES TUBULAR CREAM
SEPARATOR accomplishes.

The almost frictionless ball bearing from which the tubular bowl
hangs requires but little power. Because of this absence of friction,
the machine consumes but two gallons of oil a year.

Suspended by a single ball bearing, the tubular bowl is capable of
a great number of revolutions a minute, and this speed affords the
greatest centrifugal (or skimming) force.

Send for the Factory Tubular Book
THE SHARPLES SEPARATOR CO.

WEST CHESTER, PA.

Chicago, Ill. Dallas, Texas Minneapolis, Minn. Kansas City, Mo. Toronto, Can.
aa > San Francisco, Cal. Portland, Ore. Omaha, Neb. Winnipeg, Can. Agencies Everywhere

: 7d
“sy a
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_ =
Pe
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Better Cooling Facilities
Your Best Investment

EMPERATURE is ev-

erything in the butter
business. Control it at every
stage and you have the key
to quality in your posses-
sion.

It is easy, with steam, to
set as high a temperature
as you want when you
want it.

But how about cooling?

‘THE DEKALB

; 1 2 This is our standard type of refrigerating and ice-making
There S the question. , Me machine. We build i in al sizes. One of these machines
chanical refrigeration 1S the will give you all the coid you want when you want it and

° where you want it. ‘The compressor requires but little room.
only solution. It may be driven by belt from line shaft or any source of
° ° power. The DeKalb is C. P. Quality, and there is built into
Natural ICE 1S better than every one the enpenieuce of over twenty years, Came which
° ° ane we have built over 2,000 machines. We have the experience,
no refrigeration, but it 1s an the facilities and the desire to serve you best.

imperfect means of getting

low temperatures.
Mechanical refrigeration is the perfect system. In convenience, econ-

omy and certainty of results it is so far ahead of ice that there is really

no comparison. Any temperature down to zero is at your command.
Then why put up with a makeshift when the system that really solves |

your cooling problem can be had at a low cost. |
Ask us to submit an estimate.

WE SPECIALIZE IN DAIRY REFRIGERATION

The Creamery Package Mfg. Company

Chicago, Ill. Minneapolis, Minn. New York, N. Y. Kansas City, Mo.
Omaha, Neb. Philadelphia, Pa. Toledo, Ohio Waterloo, Iowa

W STACK

THECR

The National
Creamery
Magazine

VOL. XXV NO. 16 WATERLOO, IOWA, SEPTEMBER 15, 1914 ONE DOLLAR A YEAR

THE CREAMER YMAN

Has a personal interest in the success
of the farmer who brings in his milk

Held At 42d and Halstead Sts., CHICAGO
October 22d to October 31st, 1914

A visit will do you and your trade a world of good. Work
up a crowd of your own people to take a trip to this show.
The success of the dairy farmer spells your success.

Write us, and we will give you lots of useful information
about the cost of travel and expense while in Chicago.

Several creameries have already chartered trains for excursions.

Published by FRED L. KIMBALL CO., Waterloo, Iowa

No. 120, capacity 12,000 lbs. per hour

Belt power driven style

De Laval Milk Clarifiers

No. aye) capacity 2,000 lbs. per hour

eam turbine driven

No. 100, capacity 1,000 lbs. per hour

and driven style

Are rapidly being installed by the most

progressive milk dealers everywhere

The need of cleaner market milk has come
to be generally recognized, not only by na-
tional, state and city health authorities, but
also by the men actually engaged in the milk
business—not only those handling milk on a
large scale, but also those operating plants of
smaller capacity.

Some milk authorities have gone so far as
to say that it will be only a question of time
until the centrifugal clarification of milk be-
comes compulsory; in fact, in one or two
cities laws compelling the clarification of
milk have quite recently been passed.

Milk consumers, too, are demanding clari-

fied milk and the dealer who is wise enough
to anticipate and meet the requirements of
local health authorities and the general con-
sumer demand for De Laval clarified milk
will reap the benefits from such an installa-
tion.

No milk dealer who has witnessed a dem-
onstration of De Laval Milk Clarification
and has seen for himself the composition of
the residue removed from even the best milk
by this machine can for an instant doubt
the need for thorough clarification, and its
benefits.

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An actual demonstration of what can be accomplished with a De Laval Milk

Clarifier will be gladly accorded to any responsible milk dealer or producer.

THE DE LAVAL SEPARATOR COMPANY

NEW YORK CHICAGO SAN FRANCISCO SEATTLE

STMT) MVUOUTUUUUTUOTTOTITTTTTTTUUTTUUUUUUOUOUONOOOTOTINTTILUUUUUUUUUUUUOUOOOOHITITOULULULLUULULUULUULUOGORLULUCLOOUOLOOOOIOOLUULLCLLLLLLEOUUULCOOGUTAAUUULLLLLLULLLLULLULLOCGLe OL LLLULLLLLLLLLLLLLCLoLooooo oLoLoLooooce UL ;

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ail

The Creamery Journal.

The Wational Creamery Magazine

Vol. XXV_ No. 16

WATERLOO, IOWA, SEPTEMBER 15, 1914

One Dollar a Year

The Value of Organization

For many years I have cherished the
hope that the dairy manufacturers of the
state might get together and form an asso-
ciation so as to furnish an opportunity, a
common meeting ground, for all the cream-
erymen and operators of other milk and
cream factories to jointly and _ seriously
consider, discuss and thrash out the more
important problems and conditions, pres-
ent and future, of the creamery business.

A few years ago when the creamery in-
terests were threatened with a raise in milk
and cream shipping rates, the need of or-
ganized co-operative action was keenly rea,
lized, and we organized the Federation of
Indiana Milk Shippers. That body served
its purpose admirably well, it accomplished
what it went after, the shipping rates were
not raised. Unfortunately its membership
was confined to a comparatively small num-
ber of dairy manufacturers and when its
specific goal was reached, it died a natural
death.

A little later the creamery interests of
the state got together again and organized
the dairy extension movement, in which
numerous of our larger dairy manufacturers
and several firms manufacturing creamery
machinery and supplies voluntarily sub-
scribed funds aggregating to something
like $14,000, to be used exclusively for the
education of the dairy farmer in the eco-
nomic and sanitary production of milk and
cream. This work has been carried on un-
der the auspices of the dairy and extension
department of Purdue University and it has
resulted in a dairy campaign throughout
Indiana, the like of which has never been
seen before in this state and the good re.
sults of which are becoming more apparent
every year.

Purpose of Dairy Manufacturers’ Associa-
tion.

The purpose of this new movement, the
organization of which we are completing
today, if I understand it correctly, exceeds
in importance any dairy co-operative move-
ment that has so far been put in operation
in this state; it is to embrace all the dairy
manufacturers of the state—the creameries,
market milk plants, ice cream factories,
cheese factories and condensaries—large
and small, private, co-operative and corpor-
ate, and it is to be a permanent organiza-
tion.

Its field of action and usefulness is to ex-
tend over the entire creamery and milk
business. It is to bring together represen-
tatives from every plant handling milk or
cream for the purpose of standardizing and
improving the several phases of the busi-
ness, the milk and cream supply. the manu-
facture and the marketing of the dairy
product.

By O. F. HUNZIKER

There is not time here to discuss in de-
tail the vast opportunities which such or-
ganized co-operation affords and_ the
weighty role which it will play in the future
development of the dairy industry of the
state of Indiana, but I desire to point out a
few of the problems which this organization
will be called upon to tackle and to solve.

Improvement of the Quality of Cream Must
Come Through Grading and Paying
on the Quality Basis.

Indiana creamerymen, as well as _ the
creamerymen all over the country, have
suffered heavy losses within recent years,
on account of the inferior quality of the
bulk of butter reaching the open market.

Great strides have been made in perfect-
ing the process of manufacture in order to
improve the quality. Pasteurization, blow-
ing air through the cream, neutralization
and the use of pure culture, starters, all
have had their beneficial influence, but in
the last analysis, we must admit that the
most perfected process of manufacture can-
not overcome the detrimental effect of a
poor quality of cream. Scientific handling
and manipulation of the product in the fac-
tory are essential and they are bound to
minimize the danger done by poor cream,
but the fundamental defects of the cream
cannot be eliminated by any process now
known; they are bound to follow the goods
into the finished product, producing in-
ferior quality. ‘Cream in poor condition will
never make “extras.” We all have learned
this by costly experience. If we would
make “extras,” we must have a good qual-
ity of cream.

But we creamerymen in Indiana are pay-
ing the farmer market top quotations for al}
qualities of cream, we are paying him the
same price for a poor quality as we do for
a good quality and frequently we are even
paying several cents above market quota-
tions for “extras.” We are doing this in
spite of the fact that butter made from
such cream cannot possiblv grade “extras,”
most of it only grades “firsts” and some
of it even less than “firsts.”

Here is in a nut shell one of the most
serious problems of the creamery business
today. Our very method of buying cream
puts a premium on the production of in-
ferior cream. It discourages the producer
from giving his cream the care and atten-
tion necessary to frnish a clean and sani-
tary product and it belittles in his mind the
real importance of care and quality.

Paying on the Quality Basis Will Make the
Production of Poor Cream Unprofit-
able. ee
While I am a firm believer in the value
of preaching the gospel of dairy sanitation,

I do not believe that we can coax the rank
and file of dairymen into producing a bet-
ter cream so long as we, as creamerymen,
accept his cream regardless of quality and
pay top prices for all grades of cream. We
can not expect him to go ro the extra trou-
ble and expense of taking the proper care
of his product for the mere pleasure of it.
That is a dream which does not materialize.
Nothing but the force ot necessity, real
necessity, will induce him to furnish the
quality of cream that is needed to make
good butter; either necessity to produce
good cream in order to comply with the
law and to steer clear of prosecution, or
necessity to produce good cream in order
to find a profitable market for it.

That the enforcement of the law alone
along these lines, has proven entirely in-
adequate and has failed to bring the de-
sired relief, we know. The only other al-
ternative, then, is to make it unprofitable
for the farmer to produce a poor quality
of cream and to make it profitable for him
to furnish good cream; with other words.
we must grade the cream and pay on the
quality basis.

But with the keen competition in the
cream supply territory as it exists today, it
would be almost suicidal for one creamery
alone, and single-handed to start out to pay
on the quality basis, when a_ half-dozen
competitors, like hungry wolves, stand by,
just waiting for the chance to secure the
poor, rejected cream and pay the top price
for it. Permanent and universal improve-
ment of the farmers’ cream can be brought
about only by joint agreement and joint
action on the part of all the creameries to
pay on the quality basis.

What Our Neighbors Are Doing.

Our friends in some of the states west of
us, have been quicker in realizing and ac-
knowledging the truth of this fact. In Kan-
sas, Nebraska and parts of Illinois and Mis-
souri, the creamerymen, in co-operation
with the state dairy commission, have unit-
ed on this point—they have agreed on the
grading and paving on the quality basis for
their cream. Whether they are going to
keep faith with their agreement perman-
ently is a matter which the future will de-
termine, but this much is sure: if they are
imbued with sufficient spirit of co-opera-
tion to stand by their agreement, their co-
operative action will result in the greatest
movement for better cream and better but-
ter. this country has seen for many years.

These western creameries have agreed
to make three grades. the difference be-
tween the first and second grade to be 3c
and the third grade to be rejected. If such
a scheme is possible in, and beneficial to.

(Continued on page 6.)

Page 4 THE CREAMERY JOURNAL

“Ue

The Big War

Will in no way affect the constancy of the supply, nor lessen

the quality of
VWvyando

Dairyman’s

Cleaner and Cleanse”

It is manufactured in our own country, and made from
our own native products in our own factories at Wyandotte,
Indiana circle i tehk
Order from your regular supply man.

The J. B. FORD COMPANY, Sole Mnfrs.,

WYANDOTTE, MICHIGAN

In Every Package This Cleaner has been awarded the highest prize wherever exhibited.

Tee

THIET

TUT

Minnesota State F'air Scores

AND FOURTH EDUCATIONAL CONTEST

N. E. Thies; /Easton——cocm sccm» = «aerate eaters 91%
Sweepstakes. J. C. ‘Lokke, Hanstetame eon 5 ee ea & 91%
G. C. Krapes, Litchfield, first, Score.... 96 a fee oa ACO ae! oor ere 92%
; i Oo 53 . G. Sorenson, Cotigtland—ews. ie ect +e een 92%
E, E. Dennison, Beltrami, second, Score 9534 Marten M. Sorenson, Dunnell—c.............. 91y%
First District. ae ee Dairtite—ciestpct nc. eameer erste 90%
. - B. Jenson; Wabasso—ccenr- «seine scien 93%
H. E. Jeppesen, Garden City—c ...... 95 H:. A’ Nielson, akemBentot—c. eee en scien 93
Alex Johnson, New Ulm—m ......... 94 Soren ieee Kiester—mi'.:. : Shane « ctrehe 93%
. ‘ Otto C.. Larson}, Ruthton—c. 0.2 seem eens e 9034
Second District. Oscar N. Johnson, Comfrey—c................ 90%
Ed H. Peterson, Waterville—c ....... 9414 “2 SvSereno ae Sdosymo yoo onascawodno ae
JeaWeeltn gel Eratt—mer 6 sey s <r 95 a Renae Henk CTO Do. 3 SD cS Se 4
, 5 Se Al x LORS Co 2.5 ss alae are tates eels 924
Harvey Anderson, Clinton Falls—m .. 95 Pred Precht, St. Claim—m....2 20. oti 9294
. . - hos: .A., Aalid\eAlnha——cr ec isc coer cieaneatio 931
Third District. Fritz) Gehmberesealls——centa is eee 30%
H. L. Stenberg, Atwater—c .......... 95 Se: Chistiaasoay New Ulm—ce. iii s.. ccc eee 92%
; “ Hrnest Johnson, Lafayette—m................. 91%
Fourth District. Seems aeeos es (eragiic—mi... weeeiNe notes 92 :
rae es! I A... 'Geov Nelson, | StaiamleS—ciairs vy. aemeecneerateleren 941
M. Skoglund, Eagle Bend ee: O42 D.. 'W._Peterson; \Widom—e..... neem cues s 90%
Herman Janning, Freeport—m........ 93 CG. Es Rausch, e\apletou——mie sy eee eee 90%
Fifth District. Harry Lundgren, Lafayette-—m................ 91%
* : ; ; Ray) Hl. Erickson, bemberton—c. seen. es 92
Rindahl Co-operative Dairy Ass'n. e at, oe Traverse = mists) <1.\. Soe ane Ronee
ert O—SCMe te hes esse - Poisiste sty bon vies 9414 nton Madsen, Morgan—c............ .
. T. W. Dehn, New Ulm—m.......
Sixth District. Christ Hanson, Hanska—c.
| : pea at / Arnie Cliffgard, Ivanhoe—c......J22islisee eee
Arthur Iten, Grand Rapids—c ........ 9354 Fred Hansen, Weems el
12 Ifo (Gobo ls ielsehos—vak Go sop co oagno- 9394 G. C. Pettes, Rapi@an—m- |... fete 93%
First District. x E ee ame Sr CCE oa ice eae a
SEs A GON, JACKE — Olas. o sraveiayeloyere inseevexessv sie eye 91% See ta te IR yt RON ages rie Pi: “ere tee
JonmeRenaux, IWaliketinv——er . 210 ccicie crs v0 have 9014 M. Langenfeld, Belle Plain—c.. Ra ASRS Sea 92%
Harry Summers, Nicollet—m........0..000006 91% Second District.
Sam Nelson, Twin Lakes—m............. Sie MRA

We Want to Do Business With You It Will Pay You to Trade With Us Ed O. Prestegard, Northwood,
Peter K. Kvale, Emmons—m..

W. D. COLLYER & CO. 3: 5: s0ak® Seimei: .

Successors to Collyer & Co. R. L. Lutz, Minnesota Lake—c............... 90%

John Christianson, Northfield—m.............. 923%

BUTTER AND EGGS A. D. Fisher, Owatonna—m. 0)... Sasser cena 91%
Louis Torgerson, Rushford—m................ 90

Butter in any quagey7 and all peat Eggs in carlots or Gio Dee Clare Sie. Agshszebsisreanieielal aE:
py ite, wi : ie0. WALOMMA——M .rscress dasieene seat y

Main age Bt ty Wales ite ‘CHICAGO A.. J.. Andersonie Otiseo——miae'. «eraser eee 9314

ee ‘ f eRe Hilmer P. Hanson) Hartland—c.:..1.....-.0.. 9214

Warehouse: 209 W. South Water St., Ferd Jacobson, Ellendale meen... econ: 91%
Long Distance ’Phone, Main 3184, Henry Springer) Alden—m-on ns. seen 94

Ernest F. Johnson, @réeborn—c......1........ 90%

A a M M d h&c Alfred Camp, Owatonna—micis..ceeeeeceess. 93
O.. HH. Petersorenyaeweetatorteie cia vetecttie mere 92%
Ue ° ur OC O. Joseph Brey, Winona—c 92

' Ed Anderson,” Elayward—t'\.). 02. sevan ssnee os 92%
Edwin Ulring, Webster—m................... 91Y%
J. H. Wartenberg, Claremont—m.............. 92%

Martin Anderson, Lewisten—c................ 92%
WANTED: ALL GRADES R. P. Christianson, West Concord—c......... 92%
Frank Lusk; ikasson——cyeue cen esniceminrnisines 914%
H. J. Rosetigiueletiaen--.0 een eimiie ns 93%
39 So. Water St., PHILADELPHIA E. B. Kampeljy Rochestet—c..1. se .aeaasien, ¢ 92
Liberal Advances and Square Deal Oscar Aase, KenyoOnsetivenssviisswesienein ies 91%

September 15, 1914

M. P. Mortenson, Albert Lea—m............. 92%
O. P. Jensen, Blooming Prairie—m............ 9
C. A. Hogaas, New Richland—m.............. 91
A. J. Felber, Watoka—m........ eee 92
Gust Knudson, Armstrong—m., 0. eee 94
James Flanigan, Witoka—c....... sen een 90
Ed H. Larson, Elgin—c. 2). 93%
Allen W. Burt, Utica—c: \, yee

T. F. Reese, Chatfield—c.... 25000 eneeee 91%
Alfred V. Ahrentzen, Faribault—c............ 92
H. A. Hendricks, Albert (eea—men eee 92%
Frank C. Potter, Red Wing—c... » 92%
N. C. Erickson, Grand Meadow . 90%
P: ‘Sorenson, Red) Wine—-ciee eee ren AA
W. M. Christianson annon Falls—m........ 91Y
Hans Larson, Hayfield—c wala w late 6c say 921%
Harry A. Cotton, Dodge Center—c........... 90%
yj. A. Bisk, Farmington—coree seen 92%
O.. H. .Gronseth, Waterville—ma seen 93%
Theo. ‘Sunde, Dakota—clEee see aeeeeeee 91%
John F. Helmes, New Richland—m........... 92%
E. W. \Steinhaus, JElystan—=mie eee elo. 91%
James Rasmussen, Albert Lea—m............. 951%
H. P.' ‘Krumm, Mabel case oe 92%
A,-.W.. Seidel, Claremont—ninae eee cee 93%
Fred Peterson, Manchester—m...-~........... 92%
Geo... Heine;~.Conger—m-e 4. eee. 2 ce 90%

Third District.

John Renaux, Kilkenny—c.5....se sees --<--. 90%
Geo. A. Holmes, |Biskay—ma eae = te 92%
Laurence C. Peterson, Buffalo Lake—m........ 903%
J. E. Kiimm, Dassel—milleeeeeeeeeeeeedns oon. 90
Chas. Strobel, Arlington—c.:.....5:20:...... 9134
Edwin Bock, Arlington—m..............-.... 92%
R. J. Anderson, Belerade—-cssoveeenee ue. soso. 92
Geo. F. Locker, Arlington—e...........-....-. 90

J. E. Underwood, Hutchinson—m
E. W. Redman, Howard Lake—m
Anton H. Nelson, Grove City—m
J. E: Larson, Cologne—me ase cence 2
R. J. Rick, Norwood==ms-neeeeneeeeene ee ne 94
F. J. Nagel, Dassel—=mi ee eee nes
Alfred Anderson, Litchfield—m...............
Vi. -G,, ‘Anderson;, (Spicet——cusee mae eeenioen
A. C. Engelhard, Richmond—c................
E.. A. Danielson; 'Cokato—-meseeeeeen remains
Theo. Peterson, Maple Plain—mi..0s.0rac.+.5--
A. B. Jorgenson; \Winsted——mrn seein ane ee
A. G. Redman, Buffalo—e.......... ;
New Home Creamery, Arlington—
E. O. Quenvold, Hutchinson—m.

H. H. Lunow, Mayer—m........
John Schmidt, Litchfield—nis- ee neemeeeaeee
O. 'W..Olson, Hawick=——-c- 7. ee eee
TJ. FE. Rivard, Montrose—oi eee eran
J. M.—Rasmussen,. Dassel—oaree eee oon 9
W. E.. Redman, Moptrose—on. eee eee
Emil G. Oman, Delano—mis suse aie
F. W. Hedtke, Norwood—m..............-...
C.. A. Redman; ©sseo=—=mern eee een ena e
August P. Theisen, Cold Spring—c............ 92
Wm. H. Donney, Cologne—m................. 92%
R. H. Gallup; Zion=ci.e-) eee ne. 9334
Bertel P. Jurgens, Litchfield—m.............. 90%
Oscar Lindquist; Syea——mi soci ere 91
Geo. W. Hagberg, Cokato—m................. 93%
Willie F. Betchel, Hutchinson—m............. 93%
A. H. Jorgenson; -Buftalo—miaseeneaeeeeeie ee 91K
F. A. Wangerin, Henderson—c............ ... 90%
H. E. Sorenson, Kimbal—miooessoneeeeeene. 94
Norman Rasmussen, Dassel—m............... 92
W. C. Laabs, New Auburn—mie sees oe 91%
Grover C. Krapes, Litchfield—m............... 96
Carl P. Olson, Litchheld—mi oe Eis. 9554)
C. A. Tuckler, Montrose—miosseunee eee 92%
Geo. A. Miller, Maple Lake—c................ 913%
Henry Erickson, Hutchinson—m............... 95
E. J. Wright, Long Make—cuinmnemremieietet- i 92%
Q. E. Webber, Rockford—m.......50..0.....- 92
Frank P., Johnson, Cokato—minec teers 92
F. F.. Foss, Dassel—mi-i.. seen ... 92%
John Fridner, Litchfield—m... . 92
A. T. Radke, Hamburg—m.. . 95%
W. E. Cleveland, Darwin—m 293
Paul Lindholm, Litchfield—c. . -.- 91%
Fred Stenberg, Atwater—mis ane ener tee 93%
Fourth District.
Gust W. Holt, Vergas—eo 5.00 uae eee een ater 92
Joe Hanson, Clarissa—c
A. V. Lindberg, Nelson—
K. A. Goetsch, Wadena—c.....c..ucneweuaees 92%
A. McLaughlin, Osage—c* 2. )\chyeeaermensiereinnie 9034
H. A;. Lundeen,, Erhard—e aie neeeree 90
Geo. F. Westerman, Brooten—c.............+.+.- 92
Emil Schudeiske, Carlos—c.............2+.00- 92%
Wm. Boettscher, Browerville—c............... 90%
A. ©. Rindahl, Barnesville—ca.. aes 92%
J. S. Orbeck, West Union—c)..n)) sees 91%
Carl Graverson, Georgeville—m..............0. 93%
Wm. Johnson, Pelican Rapids—c............... 92
Max W. Siegel, Bertha—c. .. . J... cenenaerns 91%
E. FEF. Lowe, Hewitt—ei...i.J0: onion 90%
Leslie J. Simpson, Deer Creek—c............. 94
A. Rasmussen, Ottertail—c.. . s.\csitesenneenee 94%
John Roberts, Butler—c... 2... se eee eee 9014
Anton Baltes, Long Prairie—c.......ss.ese00u8 93
C. GC. Thoen, West. Port—c..... :cen cere 94
C. D. Thompson, Verndale—c...iv.. suns 90%
W. F. Thielman, Elrose—c.....'. us. selene 92%
P. E. Robinson, Underwood—c...........5 5000 9214
Geo. Byers, Brooten—c. «..0.0.. suceeu sine 9134
EF. (C.. Clark, Ashby—c. ....)55 «1» semen 90%

A. H. Nelson, Taylors Falls—m......... 0.008 93
Herman Jenning, Freeport (tub No. 1)—m.... sy
Gustaf Skoglund, Carlos—c............eesenes 91

. Louis M, Jacobs, Pierz—c......

September 15, 1914 THE CREAMERY JOURNAL Page 5

What Would You Say?

If one of your local merchants should tell you that he could make 100 per cent

profit on a certain line of goods, but “I didn’t do it because the first cost
was too much and it added more work.”

You would consider him somewhat lacking in business energy and enterprise,

wouldn’t you?

herry Buttermilk Machine

Means just as much to the Dairy and Creamery business, for the profits from
the sale of manufactured buttermilk are large, and we've succeeded in per
fecting the Cherry machine to the highest point of efficiency.

Write us for particulars and let us explain the best method for the manufacture
of buttermilk.

J. G CHERRY COMPANY

CEDAR RAPIDS, IOWA

ST. PAUL, MINN TAMA, IA. PEORIA, ILL.
Fifth District. oe Pee ee Minn m ween ees Bey warning is given that the violations may be
ee oat, Eesodine a = ee s ieee H. H. Whiting, Johnson Creek, Wis.......... 94° reduced.—Joel G. Winkjer, Commissioner.
L. Haslerud, Thief River Falls—c.... . 92% : Hoa ,
A. J. Hed ee Tate 4 Die tlatisenmlnnesfarley Gatiia ss ss.- cistae apeirets mene 92% ee ee
PenwarditAG Neleon Maple Bay-Seh cscs 3 A. A. Munroe, Lake View, Alberta, Canada.... 90% IN ew a
eo. eae ee Lee aes stents : ——_——. A t the National.
. Thore TOOKS—Cem co viccie vies nccs cermin 5 : ' istincti
tl Greenbush c....... 9 Minnesota Buttermakers! Se ae oe poe ate guibe Ba tieral Dairy
Lars W. _ Leffler, Leni Attn Capen efetee siesercteleien« « Warnings have been given buttermakers ; pete e oe ive participa-
el AE seaman Po UG OS tao time and again and in various ways on the ave a see tes bat ecrre in the
ee ,ificrent requirements of the law, and es- PFORtam: = kperts on dairy details'who have
uf Wemlarsony) Badger—C.n-0 ste. .--siie cence. % pecially on moisture contents and testing S'Udec and followed up improvement in
ee loriri fe ROSS——C oat ice e siestccriants vies s 3 license. Still every once in a while there is dairy managing to the last degree will be on
Ie. Nelson, Viking ¢..sov-------7--7717+: 32% one that gets into trouble for violating these nee Oe a comrcecess: tae ous tie
T. A. Pace, New Folden—e 3 core 91 laws. When any of the inspectors run up mae! Hee es an ecre tin Raed
eunar Wass, Kennedy —¢.....-.++++.+2+.++: , against such violations they can do nothing eS Gas eee anges ae EES LID SES AMALALION,
Martin Qual Jr., Twin Valley—c.............. 9134 = y ~ daily uniformity of milk flow in the individ-

4 oS but follow instructions that the law may be
: Sixth District. enforced. Prosecutions are disagreeable and

P. Christensen, Cushing—c..................- 90 if we could perform our duty by appeal only,
(1) 1) 92% that course would be more pleasant. In spite
. 91% of our appeals we find violations. Some

ual, and everything appertaining to the best
output on the most approved economic prin-
ciples. Besides this, there will be an ex-
hibition and test of milk for quantity in cows

E. A. Wahlstrom, Grandy—m..
Louis E,. Johnson, Brook Park—

4 a eae Oe ae ee 5 court case reports just in,on misreading of eee by the ene brands of milking
. Jens AG =U eter, oleate sieeiele sie rehare. as 6 Y : ; = ea: ac os as agains ay 1,
MA. Finch,’ Rush City—-m. 002 00200220000011. 92 the test, testing without a license, and incor- 8° Eoae ea. As nae ie: nea ee mille
E. O. Bloomquist, Center City—m............. 93% porating too much moisture in butter, drive ("8 ?Y Hand, and statistics on time saved,
John R. Bloomquist, North Branch—m......... 92% us to call your attention to these things efficacy and general pre icticability comparet d.
a es Monet Little Falls—c....... ve, enn There will be a full sized creamery in oper-
rnes eison, OLEY—Cw weer escenccnecevae 7 4 > “ ation in all its yrocesses: an ice ream ylant
Rabtowerr, Askov—cC. 2.5.51. .cesceescresecss 90% ce iculs ri ce Vi ie 3 pr an 1 cream plat
Frank Re ehasen, Princeton—c.......e0eecuees 92 Why a0 particular with these violations in action, a bottling plant in full working or-

91% and wink at the bad cream” is the expression

Elson Johnson, Brook Park—c........ eo onee der, showing milk from cow to consumer,

L. . MEME Chater ms. vers once ehisto ss 93 that comes to us. As far as the reference tO scoring contests for highest points in certi-

Ry iT ee ee 90% aie bad cream - concerned ree to ne fied milk, market cream, dairy and creamery

ee y: Holmes, Braham—m.............-000.- 92 ne Statement that no winking 1s done butter, whole-milk butter, hand separator

Geo. W. Peterson, Shafer—m................ 95 where there is a clear case for prosecution. utter, and cheese of Swiss. brick, Limberger

F. A. Johnson, North Branch—m.............. 92% You know how complicated the bad cream , 1 ‘Chedd Bee i Te

Henry A Hanson, Isanti—c..........2.+..00+- 92 situation is, and for the many years past cL leddar varieties.

A. Peterson, Chisago City—m.......... an le . - .

Muemietcscn, Opilvic—c...:........:..0:... 90 there has been no satisfactory solution pre-

Arthur Gustafson, Mora—c.i....c6. cee. 0000+: 91% sented for this trouble. Our experience is Results.

Re pe Siete Ae that we can hardly bring a case that. the “An ad in The Creamery Journal surely

C. W. Gilman, Fort Ripley—c.............-. 91 other fellow” is not referred to and the brings results. We got a buttermaker a

Mactor Nelson, Rush City—m................. 9134 question asked “why don’t you take him;” short while after putting in the ad. I have
Complimentary Scores. even with the most flagrant violator is this resigned my position as buttermaker here

M. Langenfeld, Belle Plaine—c............... 92% the case. and October Ist will go to farming. Send

ee or cand, Jee Tape aaa tetas ees To the best of our ability we are treating my paper to me at Huxley, Iowa.” So writes

Soin F. Bokiman, New Ulm—m. “1211 934% all alike and enforcing the law when we BB. S. Hill, formerly manager of the Dunbar

Carl Jorgensen, Rose Lawn, Wis—c.........., 91 have the evidence of violation, and this (Iowa) Creamery company.

Page 6

THE CREAMERY JOURNAL

September 15, 1914

Get more
for your
Butter

Butter that is left open to dust, dirt
and bacteria becomes quickly ran-
eid. Youcan’t get top prices for it.

Paterson Pioneer
Parchment Paper

Will keep your butter clean, fresh

and sweet. You’ll get more for it—

and it will be worth, it.

Write for free book, “Better Butter.”

THE PATERSON
PARCHMENT
PAPER CO.

Cy. musa | 42 Eighth Street
Passaic
N. J

BROWN & ROOT CO.

Wholesale Dealers & Jobbers in

Butter, Eggs and Cheese

165 & 167 Reade Street, NEW YORK

References—Irving National Exchange Bank; Dunn & Bradstreet.

Gude Brothers, Kieffer Co.

Wholesale Dealers in

Butter, Eggs & Cheese

21 Jay Street
NEW YORK

References: Irving National Bank, N. Y.

ESTABLISHED 1869

GEO. W. LINN & SON

The Chicago Butter House

340-342-344 West South Water St.
near Lake St. bridge

Would like to contract with you for your make ot
Fancy Creamery in tubs. Can offer you a liberal
contract.

Will pay a price for quality.
shipment.

Best Equipped Butter House in Chicago

References: National Bank of the Republic, Chicago; Plain-
view State Bank, Plainview, Minn.; The Creamery Journal.

Send us a sample

Modern Buttermaking and Dairy
Arithmetic (regular price $1.50)
and The Creamery Journal one

year, both for $2.00.

The Value of Organization

(Continued from page 3.)

our neighboring states why should it not
be possible also in Indiana and why should
not Indiana creamerymen also reap the
benefit thereof?

This is one of the foremost tasks, it
seems to me, for our new organization,
“The Indiana Manufacturers of Dairy

Products,” to tackle and put through. It
was impossible prior to this date, because
there was no organization, nor organized
channel, through which our creameries
could arrive at such a co-operative agree-
ment. If this new association does noth-
ing else than to put in effective action the
proper cream grading system throughout
Indiana, it will have builded a monument
that will stand to its credit and that will
raise the standard of Indiana butter for gen-
erations to come. I therefore, urge the
members of this association to get busy on
this problem at the earliest possible mo-
ment.

Co-operation for the Improvement of Man-
ufacturing Processes.

There are many problems of manufacture
which we can discuss advantageously.
Some are of the opinion that the discussion
of manufacturing problems interferes with
their business. They hold that they know
how to make a good piece of butter any-
how, that they can derive no profit from
such discussion, and that their competitors
are more benefited than they themselves.
This is, indeed, a very narrow and short-
sighted view to take. In the first place.
none of us know it all, we all are benefited
by exchanging our thoughts, our ideas, with
others engaged in the same business. The
best posted and most successful men are
those who make it their legitimate business
to break away often from the daily grind of
their own routine work and discuss their

problems with their competitors and com-,

pare notes with them, finding out what the
rest of the world is doing. We need this
contact, co-operation and communion of
thought to confirm our own convictions, if
not to change them. You may have a good
thought, a splendid idea, but in nine cases
out of 10 you want to hear that same idea
expressed by some one else before you have
confidence enough in it to put it into action
in your own business.

Good Butter an Enemy of Oleomargarine.

Then again if, through this organized cor-
poration and public discussion to perfect
our manufacturing process, your competitor
learns to improve the quality of his butter,
you are benefited by his success also. Every
pound of good butter he puts on the mar-
ket calls for more butter. It is an adver-
tising asset of the entire butter industry
and it helps just that much to keep the con-
sumer out of the clutches of the oleo man,

Advertising Indiana Butter.

I desire to follow this line of thought one
step farther by saying that I am looking
forward to the time when, through the ef-
forts of this association, we have raised the
quality of outgoing Indiana butter to the
point where we can afford to have our but-
ter stamped with the seal of certification
of this association and when the words
“Made in Indiana” are a guarantee for
quality to the buyer. Such progress is by
no means impossible. There was a time
when Indiana butter was looked upon rath-
er unfavorably on the open market and its
sale was not facilitated, to say the least, by
advertising its pedigree. That kind of pedi.
gree has been gradually lived down within
recent years and there is no good reason
why we cannot go right on now, swinging

the pendulum the other way in our favor,
Suppose we establish an efficient grading
system, paying on the quality basis, with
the inevitable result of supplying our
creameries with a better quality of cream,
and that through the good offices of this
association, every creamery learns to make
butter with the most approved method of
manufacture and that the outgoing butter
is inspected by a competent commission
and stamped with the seal of this organiza-
tion, there is no limit to the reputation we
can establish and the advertising we can ul.
timately secure for Indiana butter. Would
not such an effort be worth while trying?

This organization could further protect
and benefit our business by lending its in-
fluence in the regulation of shipping rates
and shipping facilities; by voicing our legi.
timate needs in the way of legislative meas-
ures, state and national; by lending its sup-
port in legislation that protects the public
from receiving oleomargarine when it buys
and pays for butter; by making it their bus-
iness to see the dairy interests represented
properly, and in a dignified manner at the
national and international shows, so as to
assure the creamery and dairy interests of
Indiana advertising and recognition com-
mensurate with its real importance.

The Value of Organized Co-operation.

If we all get together on these many and
important phases and problems of our bus-
iness, there is no limit to the things we can
accomplish. This can only be done by
peaceful and active co-operation. Indiana
is generally considered a state of individ-
uals and not of co-operators. This state of
affairs is all right for the poet, the artist,
the novelist and other happy mortals and
immortals, who dwell beyond the clouds.
But business is down here on earth, and for
the up-building and perpetuation of our
creamery business, organized co-operation
is necessary. I am reminded here of a brief
article which appeared awhile ago in
Hoard’s Dairyman. I cannot quote the
exact words, but it was something like this:
An enthusiastic member of a co-operative
breeders’ association was asked by an out-
sider, who was not favorable to their as-
sociation, what they were co-operating for
anyhow. The answer was: “Did you ever
see a wagon stuck fast in the mud and did
you notice that one man could not budge
that wheel in a week of Sundays, and did
you see a half dozen men come along and
move that wagon with one good heave?
That is co-operation. It means the accom-
plishment by several persons, jointly, co-
operatively—what one man alone, single-
handed cannot do.”

We are spending a good deal of our valu-
able time, effort and money to induce the
producer—the farmer—to co-operate. We
urge him to organize co-operative cow test-
ing associations, co-operative breeders’ as-
sociations, and the like. We do this be-
cause be believe in it, because we know
that it is one of the surest means for him
to accomplish the things that make for that
success and prosperity which are essential
for permanent business.

We have plenty of splendid examples of
co-operative communities where organized
co-operation spelled success, prosperity and
happiness. I had the privilege a few months
ago of visiting Waukesha county, Wiscon-
sin. I was astounded by the wealth of the
dairymen throughout that county, with
splendid herds and large average produc-
tion of milk. How did they do it? By co-
operation. They all tell you the same story.
Their efforts are concentrated on the dairy
development of the entire county and there-
by each and every one of those dairy farm-
ers has become a_ wealthy man. Their

—

September 15, 1914

THE CREAMERY JOURNAL

and cheese made from it.

learn at our booths.
B-K gives results.

Dair man

How to

. Disinfect stables and cows
. Purify milking machines

. Purify cooler and strainer
. Purify milk bottles

Lower bacterial count of
milk

. Improve keeping quality of
milk

uPwonre

For Less Money

TTTTTTEVOVOLOVLUVOVUUUAOUCOOOAUUUOTOVVOVVIUVUIUUU MIN UOUAUOUTETLITLILTLOLPMUMU LULU ULULULDLCLPUDLLUDLLUULUUO UCU OULD UOMO UUM PLUME USOT UMP UM LULU UL ODOM OOOO OOO UU TO HLA OD ON LN

Milk Dealer

How to

. Purify milk bottles

. Purify patrons’ cans

. Purify vats and piping

. Clean and purify clarifier

. Purify ice cream cans

. Deodorize floors and drains

For Less Mone

No Costly Machinery Required

SITTTTTUOT UU UUOTUONUOOIOA TCO UEI TOTO TOOUOOUO UME IOUT U UUM

Every Man Who Produces or Handles Milk
Every Butter and Cheese Maker

Should come to our booth at the Dairy Shows and learn the reason why B-K is as neces-
sary as cows in the production of pure, high grade, profit paying milk.
say that pure milk cannot be produced without B-k.
pure milk produced at less cost according to the B-K plan is profit bringing milk.
pense of production is extremely low and does not eat up the margin of profit.
plan high grade milk can be produced in the ordinary barn without extra equipment.
quality of the milk is high and enables you to ask and get top prices for the milk, or butter

Sanitation which insures quality at low cost is what each producer and manufacturer can

Let us show you the proof.

How to

. Remove
without
brushing.

. Purify butter
liners

To those who can not attend the Shows we will send the proof of the money making possibilities of B-K in
the milk producing and manufacturing business.
best thing to a visit to the Dairy Show.
B-K will make you enough money during the next year in savings alone so that you will be

Purify able to afford a vacation to visit the Dairy Show. (Seine
508 Pi Bldg.

Dairy Cattle Congress, Waterloo, Iowa, October 12th to 18th. Madison, Wis. z
With Chicago National Dairy Show, October 22nd to 3lst. Gentlemen: Please send

General Purification

Company
MADISON, WIS.

Wee

But what we want you to know is that

Buttermaker

. Purify patrons’ cans
. Sweeten churn and printer
separator
scrubbing or
tubs

. Deodorize ice boxes
. Clean and purify piping

For Less Money

Fill out the coupon and send it today.

We do not mean to

The ex-
By the B-K
The

Cheesemaker
How to

. Purify vats and piping

. Sweeten cheese shelves

. Remove “milk stone’’

. Sweeten cap cloths

. Purify patrons’ cans

. Deodorize floors and drains

slime

and

For Less Money

It is the next

General

TUTTLE LLULLLLL LLL LLLELLLULLCLLLALLLLLLLALULLLCLLUULLCGLUCOAUCOLUCOT COAT OOA OOM UOA OOH LOH UOA TOM UOUOTOM OOM TONTOM TONLE MUO UO EEUU ROLE EO EOLA EE LELE

me your PROOF that B-K
- will save money by purify-
ing with less labor and expense
than steam. I produce and deliver
orate SaRerte bottles daily. I make......

Ibs. of butter daily....lbs. of cheese daily.

PTTTTUTTTLTLULLELU LULL LOLOL LOLOL

motto is one for all and all for one, and
they stick by their motto one and all.
Organized Co-operation as Beneficial for
the Manufacturer as for the Producer.
Now then, if we believe in our own gos-
pel, if we believe that organized co-opera-

_ tion is the thing for the dairy farmer, have

we not good reason also to believe that
Organized co-operation among ourselves,
the dairy manufacturers, would be fruitful
of similar beneficial results? It cannot be
otherwise. The principle is exactly the
same. Remember the lesson of the wagon
stuck fast in the mud.

Permit me to suggest, therefore, that this
Organization you are contemplating to
ratify and this movement you have started.
is the greatest enterprise for the beneficial
and permanent development of our dairy
business that has yet been created in this

state. If every one of us is loyal to it, it
is bound to put Indiana on the map as the
great and united dairy state which she is
destined to be, whose name will be the
slogan for character, quality, progress and
prosperity.

Montana Butter Scoring.

The September scoring in the education-
al scoring exhibition was held on the ninth
in connection with the Inter-State Fair.
The average score on the butter was ex-
ceptionally high with reference to quality,
however, a number of the buttermakers
were cut very hard on workmanship. As a
rule the butter ran rather low on moisture
but was quite uniform in salt.

James Norup of Cascade, Montana, form-
erly with the Bozeman Farmers’ Creamery,
carried off the cup offered by the Fair as-

sociation. This is the second time this sea-
son that Mr. Norup has won first honors
The scoring was done by G. E. Frevert, ot
Salt Lake City.

The last scoring will be held at Helena in
connection with the State Fair, September
21st to 26th. The scores are:

James Norup, Cascade, Mont. J3E95
P. Kristensen, Cushing, Wis. .........9434
J. G. Howe, Stevensville, Mont. ....... 9334
F. D. Greene, Hamilton, Mont. ..93%
Bozeman Farmers’ Creamery ......... 9314
Gallatin Cr’y Co., Manhattan, Mont. ..93
Hot Springs Butter Factory .......... 93
Eeltena Creamery, Cos sooo... .... 658 9214
W. E. Maddox, Pony, Montana ......92
H. A. Screeden, ‘Chinook, Mont. ...... 90%

Smith’s Computer ($2.50) and The Cream-
ery Journal one year ($1.00) both for $2.75.

Page 8

THE CREAMERY JOURNAL

September 15, 1914

D. E. Peterson Co.

MMC

SPECIALISTS IN BUTTER

POMOC CCC Cc

33-85 South Water Street, PHILADELPHIA, PA.

References: Corn Exch. Nat'l Bank, Phila.; Mercantile Agencies; Creamery Journal

We solicit a chance to com-
pete for your favors, either
on a consignment or track-
price basis.

John J. MacDonald

Butter, Eggs, Poultry

Fancy Creamery a Specialty

References:

13 South Water Street
PHILADELPHIA

COMMISSION MERCHANT

43 Years’ Experience

Corn Exchange National Bank, Philadelphia; A. H. Barber & Co., Chicago; Bradstreet’s
and Dun’s Mercantile Agencies;

Creamery Journal.

A New Modern Creamery

AT STOCKTON, CALIFORNIA

Who would dine without a great square
of golden butter adorning the center of the
table. There are those who do, it is safe
to state, but hardly by choice. The inhabi-
tants of the San Joaquin valley are, indeed,
well fed, for it is a realm of prodigious pro-
duction; and it is not in its dairies that lies
the least of its gastronomic fame.

About four and a half years ago R. Stol-
berg arrived in the hub city (Stockton,
Calif.) of the San Joaquin from Los Ange-
les, and engaged in the creamery business.
He brought with him many estimable facul-
ties, but none more admirable than the
knowledge that excellence of output made
for desirability in results. The policy he
inaugurated at the beginning always has
been steadfastly maintained. The feasibility
of such methods is gratifyingly manifested
in the new home of famous Valley 'Cream-
ery Brand Butter.

Last July the present company was or-
ganized; it being a co-partnership between
R. Stolberg, his brother, N. Stolberg, for-
merly with the California Central Creamery
Company, and J. Peirano, a Stocktonian,
who has been associated with R. Stolberg
since the inception of that gentleman’s bus-
iness operations in this city.

One of the first acts of this coterie was to
purchase the plant of the Royal Dairy & Ice
Cream company. The plant was remodeled,
and is now operated by the succeeding com-
pany at Hunter and Market streets.

Next came the planning and building of
a thoroughly modern main plant. The new
home is L-shaped, 50 feet on Main by 100
feet in depth, with a 25-foot frontage on
Commerce with a like depth. The last men-
tioned frontage being arranged as a receiv-
ing room, where the automobiles owned by
the company can dispatch their consign-
ments in the least possible time.

From here the incoming cream goes first
into the laboratory, where tests are made
covering hygienic standards as well as
worth in butter-fats. Then the material
passes on into a plant that represents the
last word in twentieth-century dairying.

There are great, tightly-sealed cooling and
mixing receptacles; big churns that deftly
combine cleanliness with efficiency; ice
cream machines that are capable of turning
from their shining containers the delicious
product known far and wide as Royal ice
cream.

Then there is an ice making department

- ALLEY CREAME os -

of the most approved type, of a capacity of
15 tons a day; and the dry-air cooling and
storage system is a revelation. In whatever
process it is necessary to handle butter or
ice cream, from the time the material from
which it is made is placed into the machines
until it reaches the market, it is done in a
most cleanly and satisfactory manner at the
plant of the Valley Creamery company.

Even the floors are built differently than
one would suppose. There are no sharp
corners, for the walls and floors meet in
long curves of something like a six-inch
radius, making it possible to flush the differ-
ent departments as often as necessary, and
eliminating little nooks and crooks where
waste and dirt may collect. Then the drain-
age system is in accordance with the idea
everywhere apparent, and the floors of the
mixing, testing and storage department are
always dry.

It was explained by Mr. Stolberg that
butter is one of the most difficult of edibles
to handle, for the fact that it is very sus-
ceptible to taints cognizant with insanitary
conditions. The least bit of mold or un-
savory odor in a cooling room will make it-
self known when the product is placed upon
a dining table.

“We have installed the best system of
cooling and storage here that we could find,
and only then after much investigation,”
stated Mr. Stolberg.

R. S. Stolberg, the manager of the cream-
ery, is a graduate of the dairy school at
Ames, Iowa. He went to Stockton from
Iowa, having formerly owned the Pioneer
creamery at Pioneer. He was at one time
manager of the Dallas Center creamery.

Some dairymen insist that when a milch
cow shows signs of indolence and lassitude,
it is an indication that her appetite needs
tinkering. Sometimes it is and sometimes
it isn’t. Sometimes it is just a case of hered-
itary, acquired ingrowing laziness that noth-
ing will cure save a bat over the tenderloin
with a milk stool. When a cow that is oth-
erwise in perfect health begins to mope
around and refuse to let go of her milk, you
can make up your mind that she needs a
tonic in the form of a spade handle applied
externally. Thousands of good cows have
been ruined by too much coddling. We do
not advocate cruelty to the lowing kine,
but there ought to be discipline in the cow
barn just as much as in the home.—Howard
L. Rann.

The
Valley

Creamery,
Stockton,
California.

_ immediate advance in the price.

September 15, 1914

cumstance.

CUCU TTPO CU CUED TU TUTE CUETO EET eee

Look Out

cream in hot weather.

1098 Lexington Avenue

THE CREAMERY JOURNAL

AHHH eee

MetallicFlavor

Metallic flavor is nearly always caused by over-ripening starters and
During the midsummer months the mother starters
should not be ripened further than to coagulation point under any cir-

For

When the weather begins to get a little cooler during the month of
September the danger from metallic flavor decreases, and previously to
when a tub is to be sent to a contest the mother starter should be ripened
quite much further than the coagulation point in order to satisfy the
demand of the judges for high flavor.
starter should always be ripened mild, that is, not further than until it is
thick, so as to insure good keeping quality of the butter.

Use Ericsson’s Butter Culture

Send for a free sample.

ELOV ERICSSON COMPANY

ST. PAUL, MINNESOTA

UVTUNTOINTOVOVTOVOVUUTUCETULUOVULUA TOTO UUOTOVAVEIUMUUTUAUOUUTUAUUOUOUULL LULL UUOUOUUUALOCOUUUAUOUEUMUALOUOMMUUOLOCOAUAUAUOCOUOMAUAUOLOMUALAUOUO UO UAUOUOULLALOULAUAUAUOUAMOAEACOUOVOVAAOOCOUOVOOAOROVOVOYONOO TOTO ORONO NOI NNTOOVOVONOTINTNTOTOTIT INITIO) Ue

But for commercial purposes the

Page

STUN ee

THE MARKETS

CHICAGO.

Latest Trade and New Happenings—About

Butter and Men.

[By The Creamery Journal Staff Correspondent.]

The reports of 46 warehouses through-
out the country on September Ist showed
that stocks of butter totaled 63,270,600
pounds, compared with 61,609,000 pounds a
year ago. This statement, while for the
entire country, wins the important position
of first place in the news letter from this
city owing to the fact that it is about the
most important thing from a local stand-
point which has happened during the past
two weeks. Much discussion has _ been
started among local butter men following
the publication of the report. Little sur-
prise is manifested by butter men of this

' city, as the amount in the coolers is about

what they expected. The report, as usual,
does not include the holdings of the pack-
ers, who refuse to state the amount they
have in storage.

The general opinion here following the
publication of the report is that the butter
market is destined to climb a little higher
within the next few weeks, although local
commission men hesitate to predict any
The mar-
ket is considerably higher than two weeks
ago, and the general tone of the trade is
much more firm.

The closing event of the summer’s golf
program in the produce trade came last
week when Joseph Borden. of the S. S.
Borden Co., succeeded in winning the final
tournament on the Windsor Park links.
He will be presented with the silver loving

cup which is the prize offered each year

by the cold storage companies. The win-
ner of the cup last year was Horace 1.

Lepman, of Lepman & Heggie, who will
now be forced to relinquish the prize to
this year’s winner. Mr. Lepman was very
much in evidence at the finals, but did not
play up to his form of last year, while
Joseph Borden, the doughty sergeant-at-
arms of the Chicago Butter and Egg Board,
was in the pink of condition. Throughout
the long course, during which he was close-
ly pressed by Lepman, he never “foozled”
once. A large crowd of produce men
watched the contest. Many of them had
once had ambitions for the cup, but were
weeded out in the elimination contests
which have been held from time to time
this summer.

No new developments have come in the
sensational case of former District Attor-
ney James E. Wilkerson, the arch enemy
of the produce trade. Following his re-
quested resignation from office, Mr. Wilk-
erson made charges that big business had
brought about his undoing by bringing
pressure to bear on former Attorney Gen-
eral McReynolds. Counter charges were
made. While no names were mentioned,
it is held certain in local legal circles that
his prosecution of the Chicago Butter and
Egg Board and the oleomargarine manu-

facturers might explain a lot of things
which happened. It is said that the oleo
manufacturers have considerable influence

of a political nature, which in the past has
for the most part been exercised in state
legislation. That they had influence also in
federal circles caused some surprise in the
local trade, althoveh there is no direct evi-
dence that Mr. Wilkerson’s resignation was
the result of the pending suit against Wil-

liam Moxley & 'Co., the result of which was
forecasted by the conviction of John F.
Jelke and seven of his associates on charges
of defrauding

the government out of
taxes on colored oleomargarine. The case

has caused much speculation and it is pos-
sible that an investigation of Mr. Wilker-
son’s actions in office will be conducted for
the purpose of determining whether or not
justice has been tampered with. When ask-
ed for a statement in regard to the situa-
tion, Mr. Wilkerson said: “I am opposed
to an investigation because facts would
have to be revealed which might have seri-
ous consequences for certain people.” Mr.
Wilkerson stated that personally he would
welcome an investigation of his conduct in
office.

The local butter market is beginning to
feel the effect of the elimination of foreign
butter as a factor in the market this fall.
Speaking of the situation in South America
a prominent produce man said last week:

“Trade of any kind with the South Amer-
ican countries will never be satisfactory un-
til the United States establishes banks
down there. I have been through some of
the territories which produce butter and |
want to say that the methods down there
are entirely different from what they are
up here. For instance, a bank among those
people is a sort of go-between. Business
between houses in Europe and the people
of the country is transacted through the
banks almost entirely. The banks know
and have the confidence of the merchants
of the region. They are slow in their
methods, although thoroughly reliable. Tf
the proper methods are followed there is
a great opportunity for American commis-
sion merchants to make desirable connec-
tions during the present war. However.

Page 10

HUE Eee eee
Purebred Registered

HOLSTEIN
CATTLE

to extend the use of
Infant Feeding, we
support of

IN 4

undertaking
milk for

In our
Holstein cows’
are so fortunate as to have the

Holstein-Friesian Asso., F. L. Houghton, Sec'y.
Box 190, Brattleboro, Vt.

SCE

= leading specialists on the choice of cows’

= milk for infant feeding. =
= A booklet we have prepared for the convenience =
= of the busy family physician consists of a com- =
= pilation of the opinions of leading medical experts, =
= athered from recent text-hooks, magazine articles =
= and lectures. Dairymen willunderstand one of the =
= most important reasons for the increased demand =
= for Holstein cows’ milk after reading this impres- =
= sive piece of printed matter. =
= Sexo ron FREE Ittustraten Descriptive BookLrts =
a =

American banks must be the first step. Not
until they are firmly established will trade
of any sort between this country and South
America be established.”

Local distributors of butter declare that
the high prices, coming early in the fall,
have created a number of peculiar condi-
tions in the trade. There is a good demand
for extra creamery, as indeed there always
is in this market, but the prices quoted were
too high to suit the buyers, and as a result
they turned their attention in a large meas-
ure to the other grades. The distributors
declare that if the advance continues there
will be a falling off in the demand, as the
economic limit for this city will soon be
reached. By the economic limit, explain
the distributors, is meant a condition where
the price of an article advances to a point
where it is beyond the buying power of the
mass of the people, regardless of whether
they want it or not. Regardless of the ad-
vance in price, the average quality of the
butter received in this market during the
past two weeks is somewhat below the
average. The situation is fast reaching a
stage where quality does not matter much.
It is largely a question of price.

In a word, the present condition in the
local market is this: Extra creamery is
being more or less shunned by the buyers
owing to the high price, although there is

the usual good demand. Medium priced
butter of good quality moves well. Poor

butter is in better local demand owing to
the advancing price of the other grades.

John W. Low, of Wayne & Low, promi-
nent butter dealers of this city, has re-
turned from his vacation, which was spent
in the east. Mr. Low looks much im-
proved from his outing. and declares that
he is fit for the grind of fall business. Mr.
Low was made a member of the committee

recently appointed by the Chicago Butter
and Ege Board to run to the ground the
numerous stories which are being told in

the daily newspapers at the present time

THE CREAMERY JOURNAL

which either insinuate or state outright
that the commission men are responsible
for the high cost of living and little better
than commercial brigands. There has been
much noise of this sort in the papers of the
middle west since the war started and the
committee will endeavor to force the news-
papers to back up on some of the talk they
have been making along this line. Mr. Low
had always had firm views in this direction.
Not long ago, in a conversation with the
writer, he gave one of the clearest and
most comprehensive explanations of the

high cost of living which has yet been
made. The interview was printed in full in

The Creamery Journal at the time. Charles
McNeill, the popular head of C. H. McNeill
& Co., is also a member of the committee,
as is John B. Mitchell, of J. H. White &
Co., president of the Chicago Butter and
Egg Board. The committee will start to
work at once. Every effort will be made to
induce the newspapers to play fair in the
matter. If such efforts fail other steps may
be taken to secure justice. The whole truth
of the matter seems to be that the produce
men of the city have persistently turned
down the advertising representatives of the
daily papers year after year, politely but
firmly explaining that to advertise in their
medium would do them no good, since they
did not reach the proper people. The com-
mission men explained that they believed
their appropriations to be better spent in
the trade papers, which go to the people
they are trying to sell goods to or solicit
consignments from. In spite of the fact
that the produce men treated the represen-
tatives of the newspapers with the utmost
consideration at all times, some of them
made threats, cloaked with obscene and in-
sulting language, that they would “get” the
produce men, by which it is supposed that
they meant that the produce men could ad-
vertise or take a good “panning” in the
reading columns of the various papers. Of
course, the produce men of this city are
not of the variety that can be over-awed or
bullied by any manner of means. One or
two of the newspaper representatives were
thrown bodily from houses along South
Water and West Randolph streets. Shortly
afterwards long windy articles began to
appear on the front pages of all the papers
in the city, written in such a manner that
the public esteem for the produce men was
not enhanced, to say the least. Several of
the papers even employed special writers to
discourse upon the situation. Among these
was Elliot Flower, a writer of fiction living
in Madison, Wis. Mr. Flower came to
Chicago, lived at the Press 'Club in royal
style, and at last evolved a series of arti-
cles, which ran in the ‘Chicago Record-Her-
ald, entitled, “Who Gets the Money?” Mr.
Flower did not make any great effort to
get beneath the surface. From the writer
of this news letter he received an explana-

Established 1865

Beam, Turner Co.,

Philadelphia,

Pennsylvania

Butter, Cheese, Eggs, Poultry

Ask The Creamery Journal.

GEO. M. RITTENHOUSE

SAMUEL BINGAMAN

JUAN A. BABCOCK

GEO. M. RITTENHOUSE & CO.

154 Reade Street, NEW YORK

BUTTER AND EGGS

REFERENCES—Importers and Traders National Bank; New York

{ational Exchange Bank; All Commer-

cial Agencies, and The Creamery Journal.

September 15, 1914

tion of the situation in the produce market
as it was at that time. With this crutch to
lean upon Mr. Flower sat.down at a type-
writer and began to dream. Several days
later the writer recognized the mutilated
interview he had given to Mr. Flower,
twisted all out of shape until the only in-
ference to be gained from the melange was
that the commission men were the real
robber barons of the present day. On de-
manding an explanation he was told that a
popular, rather than a trade viewpoint must
be taken in such articles.

This instance is quoted because it shows
the real reason why the public is barking
for the elimination of the middleman, a
foolish and impossible dream. The news-
papers know that the produce men, through
whom the vast food supply of the city
passes, can not be eliminated, but as the
are not advertising prospects, they are try-
ing to cause them all the trouble they can

In connection with the newspaper attack
which have been made on the produce trad
of the city, numerous attacks have been
made by politicians seeking office. Thi
was especially true in the recent campaign
which came to a close this week. The at
tacks were called to the attention of th
produce men and President John B. Mit
chell, of the Chicago Biutter and Egg Board,
called a special meeting to consider the |
and to discuss what action, if any, should —
be taken. It was decided to place the mat-_
ter in charge of the newly appointed com
mittee which has been delegated to look” |
after the newspaper attacks.

L. D. Stewart, who acted as assistant sec
retary of the Chicago Butter and Ege Boar
during the absence of A. W. Hale on his va- °
cation, left the city this week on a western

pers throughout Iowa can expect him t
drop in any time with one of his good stor- |
ies and a little talk about the butter mar

ket. Mr. Stewart may get up into Canada
before he returns to the city.

One of the interesting contests of the =
golf tournament was that between Dan
Coyne Jr., of Coyne Bros., a
Kelly, of the S. Love-Kelly Co. They end
ed up by both tying for sixth place.
efforts of these two were cheered

rare form that all the others were gree
with envy. This was especially true
Meyer Eichengreen, of M. H. Eichengre
& Co., who landed in fifth place after a
desperate struggle.

The street was glad this week to see the
return of a familiar figure, which has beer
missed even in the pandemonium which
characterizes the local produce trade all the
time. It was Thomas Gallagher, of Galla-
eher Bros., one of the best known butte
concerns in the city. Mr. Gallagher ha
been “down east” as he puts it, spendi
his vacation. He returns looking as vigor
ous as ever, and much pleased over th
fact that the Irish troops are winning the
war. 1

Speaking of Irishmen,
to call the attention of the trade at this
point to the fact that “Bob” McGuire, gen-
ial manager of Middendorf Brothers, wa
born on the Emerald Isle, and came to
country when about two years old.
was one of the youngest of a large fam
He declares that while he was too young
to remember the land of his birth, he is
often tempted to take a couple of months
off and visit the “ould sod.” ae

A new wrinkle was sprung this week b
the municipal markets commission, wh

ee —

September 15, 1914

THE CREAMERY JOURNAL

has been annoying the local produce trade
for some weeks in the effort the members
are making to establish a municipal mar-
ket. Wonder of wonders, the plan is to
have butter and other produce shipped di-
rect from the farmer to the housewife.
How? By parcel post! So here is an op-
portunity for shippers who think they have
been ill-treated by receivers here in Chi-
cago. All they have to do is to write to the
municipal markets commission, get a mail-
ing list, employ a clerical force, including
a complaint department, spend a few thou-
sand dollars getting the new machinery in
motion, and their fortunes will be made,
according to the intelligent members of the
municipal markets commission, several of
whom are allowed to teach young men and
women at the University of Chicago who
address them as “Professor.” The repre-
sentative of The Creamery Journal will
keep an eye on this unusual scheme, and
will report developments, if there are any,
as soon as they come.

NEW YORK.

Market Firm—Trade Brisk—Outlook En-
couraging.

[By The Creamery Journal Staff Correspondent. ]

Although the butter market may lack
spectacular features, it is none the less firm
as it has been right along and trading is
quite brisk in fresh and in held stock. The
outlook is encouraging, although during the
past 10 days there has not been a marked
activity on the part of speculators as was
formerly the case. During the last week,
particularly, most of the business has been
done by jobbers, and out-of-town buyers
have not been as frequent and local spec-
ulators have not been as free purchasers.
Notwithstanding, this trade has been free
enough to keep the market firm even after
the %c advance the other day. There is
no accummulation of fancy butter, and
even medium grades have sold unusually
well. After the expiration of the vacation
period consumers have once more come
back to town in large numbers and from
now on there ought to be.a good sale ot
butter unless prices get too high. Many
receivers believe, however, that quotations
will continue about at their present level
for a little time to come.

Another stimulating effect on the butter
market is the associated warehouse report
which was published early this week. It
shows on September lst in the reporting
houses 63,270,600 pounds of butter, or a
shrinkage of 10,297,000 pounds during Au-
gust. This is an unusual condition to prevail
during August, as consumption in that
month was much heavier than many had
anticipated. How it was that great, few
are unable to explain and the figures show
a larger use of butter last August than dur-
ing the corresponding month a year ago.
| The warehouse report has caused more talk
of a 35@40c butter market before the close
/of the winter. The tendency of the mar-
ket during the past few months indicates
| that such a condition is not at all unlikely.
| This is the attitude not only of the specu-
_ lators but of a number of receivers, and
| the idea is based on the profits which have
) already been taken. Those who got in
'early have made handsome profits, as but-
ter which cost 22@23c has been sold for 28
\ @2%e with only two months storage charges

| to be deducted against the profits. The
old butter carried over from last year
which was a bugbear on the market and

_ which caused so much of a pessimistic feel-
}ing during the storage season has now been
mostly cleaned up and in place of a heavy

} loss or a breaking even at the best some of

| this old butter has brought as much as 7e

}a pound profit. The amount of butter car-

|
;
|

Bn rac car agitate atta RAIN Te aga TAATANTAN Tamsin anion RETIRE

ried
pondingly lighter than the amount carried we:
in the same boxes a year

in the private coolers here is corres-

ago. So that tak-

ity is very irregular.

creameries

Owing to unfa
west

;
ordinarily make

conditions in the
which

ither some

vorable

en from a statistical standpoint the butter which will score as high as 94 are not turn
outlook is encouraging. ing out that class of butter in as large:
While there have been comparatively free proportion as formerly. Butter which
offerings of June extras at 32c, there has grade 94 is in comparatively light supply
not been enough business during the past There has been talk for some time on th«

week to warrant this figure as a basis of Mercantile Exchange of changing the but
quotation. So far there are only a few of ter scoring and the Butter Committee afte
the butter cutters who are using Junes as giving the matter a great deal of consider:
the bulk of the receipts are obtained from tion has finally adopted new rules. Wher
current offerings. As long as fresh but- these will soon be in effect a change will
ter is in a free supply and the quality is as fikely occur in the quoting of the higher:
good cutters will prefer to use fresh as they grades of butter by the Urner-Barry Co
do not like to switch back to fresh after. who publish the Producers’ Price Current
they have once begun to use held. Some believe that by quoting a flat quota

‘Current receipt offerings show that qual- tion for extras and another for butter which

SOTTTTTTTTTLTLUTLUILLLLLLLLLLLLLLCLLLLLLLGLLLLLLLLULLELLLLLLCLLLLLELLLLLELLLLoIOLLULO ULL LLLLLL LLL LLL ULLLoe LULL Uoc cence

At the great New York State
Fair held at Syracuse, N. Y..,
August 31 -September 5, 1914,

H. L. Smith of Crittenden, N. Y.
made highest score in the three
classes of creamery butter.

He used WORCESTER S
results.

ALT to help insure best

Worcester Salt

Is 100 pct.

Efticient

It gives you the greatest help in your fight for quality.

Its fine,

even grains work in most evenly,

distribute

most uniformly, dissolve most perfectly.

Result: no grit,
WORCESTI

Remember

It Takes the \
To Make the |

no mottles, no briny taste.

‘R SALT tips the balance in your favor.

| BEST

Worcester Salt Company

Largest Producers of High Grade Salt in the World

NEW YORK

Offices in
Boston, Chicago, Philadelphia,
Columbus, San Francisco

Factories:
Silver Springs, N. Y.
Ecorse, Mich.

SANTA TATE TT eee

TTT

STATNTNTOTNTOTITTUTTETLILIL TLC TTO TUT TUUMEULULCLULT LLLP

Milwaukee, Wis.

TAT

at the Central States Butter Con-

test, Mason City, lowa, won by
FIRSTS FRED DEHN, New Ulm, Minn,, Score 97, using FIRSTS

Chr. Hansen’s
DANISH BUTTER COLOR

THE RELIABLE COLOR WITH THE GOLDEN
JUNE SHADE—FAMOUS AS A PRIZE-WINNER

Order the Prize-winner from your dealer Now.

CHR. HANSEN’S LABORATORY

TUT U UO

THE CREAMERY JOURNAL

RTT TETTETPPTATPEERTUPERREAA TT TEAERROUTOREELOUERTOUTODOUDOLEORDODOUEOEOROLOOLOO OOOO UOMO OOOO TO i

Another Grand Prize Added

270

Little Falls, N. Y.

TUTTO

will grade above that, that a much better
basis for trading will be secured and that
there will be less tendency on the part of
receivers to pay premiums. If butter scor-
ing above extra is paid for according to the
score a much better basis for returns will
be in effect. Some receivers are somewhat
skeptical about the new rules as they do
not believe that they will have much effect
in remedying the troubles which have been
noticeable for some time.

Process has not been quite as active as it
was two weeks ago and _ packing stock
prices are somewhat eased off, particularly
on the August make, which is the most
undesirable of any produced during the
year. Most of the packing stock coming
goes right into the hands of those who own
June packing.

PHILADELPHIA.

Market Developed Firmer Tone—Shortage
of Fine Goods.

[By The Creamery Journal Staff Correspondent. ]

With the receipts of fine butter moder-
ate, and the expectations of greater re-
quirements with the return of the most of
the summer vacationists, the market has
developed a slightly firmer tone, a more
satisfactory business has been transacted
from day to day and trading has been fairly
active on all usable table stock.

The shortage reported by the 46 ware-

H. S. PENNYPACKER

A Splendid Jobbing Outlet for

BUTTE OFWiLL

GRADES
102 Vine St., Phila.

P. F. BROWN & CO.

43 South Front Street

The Philadelphia Butter House

Direct from Creamery to Retailer

Commercial
The Cream-

References
Agencies
ery Journal

CCT EE
TUTTE

houses September Ist, of 10,297,000 pounds
was a little surprise to the buttermen and
tended to the late advance, however, the
more conservative are of the opinion that
with the existing conditions, so many work-
ers being laid off, the result of the Euro-
pean wars, figures are nearing the top
notch.

The receiver complains of the shortage
of fine stock. The most of the receipts of
these high scoring goods are on a con-
tracted basis, the receiver having to pay
for them from 1@2c above the actual quo-
tations, and the selling price must be ac-
cordingly. Some of the pet brands have
sold as high as 45c and the houses gener-
ally that handle these particularly fine
goods, do not handle medium stock as they
have not the outlets for it. Special fine
butter, having a regular quotation of 34c
per pound is what the buyers generally are
in need for. For extra at 32c the tone is
steady, extra firsts rule at 3lc, firsts at 29
(@30c, and seconds 27@28c.

The lower grades are more in evidence
and sellers have some difficulty in placing
them, but as they have been willing to make
concessions when the buyer’s views were
not too far off from the real value of the
goods in question, they have been fairly
well cleaned up and altogether there has
been no important surplus on the market
of any description.

Ladles have been about the only real low
priced butter offered, and in request have
met with fair sale at 23@25c and are held
with confidence, as packers claim they can-
not get their supply of packing stock.

Packing stock has had slow sale. The
daily arrivals have been of such poor qual-
ity, that it has been difficult to place them,
but the little good stock that has been of-
fered has found ready sale at 21@21%.

BOSTON.

Firm Tone Continues—Slight Advance in
Price—Dealers Confident.

[By The Creamery Journal Staff Correspondent.]

A firm tone has been maintained in the
butter market the past two weeks, with a
slight gain in values. This gain has been
in all grades from the lowest to the high-
est, and in this way indicates a healthy con-
dition of trade. It has not been the result

September 15, 1914

of any spasmodic speculative demand, nor
of any real scarcity, but has been induced
by dealers who have confidence in the fu-
ture of the market and are not afraid to

carry a little more stock than is wanted for :

current consumptive requirements. While
most dealers will say that prices are high
enough, if you ask them, their actions prove
that they believe that a further advance will
be established, and that butter bought at
present rates is safe property to hold.

_This is the real condition of the situa-
tion at present writing, and we don’t see
much chance for a change during the re-
mainder of the month.
be a sudden cessation of the war operations
in Europe and peace declared, the outlook
would be changed very materially. How-

But should there —

ever, it appears to be a safe venture to bank _

on present conditions holding out for a
month at least. The output of butter from
this time forward during the fall and win-
ter is likely to decrease, and while the con-
sumptive demand may drop off a little un-
der the influence of higher prices, it will
be no more than usual every year.
storage stocks are not so large as a year
ago, and they are now beginning to be
drawn upon for current trade.
countries are not likely to be in a condition
to ship any of their product in this direc-
tion for this year, and it is pretty safe to
predict that we shall have to get along with
our home make the best way we can.

The ruling prices of fine fresh creamery
butter have ranged 30%@31%c, including
western and eastern. At the close no lots
of creamery grading extra can be bought
under 3lc, and fancy lots are held at 32c.
Some receivers claim that they can get 32¢
for special brands, but this price is an ex-
ception in a wholesale way. Firsts take a
range of 28@30c, the outside for lots that
grade up near an extra. Lots of this grade
are in steady demand for distribution by
the chain stores. Seconds are kept pretty
well sold up at 26@27c, and thirds at 24@
25c. Dairy lots in limited supply, and the
best command 27@28c. Western ladles are
selling at 23c. Renovated is firm at 26c, and
meeting with a fair sale. No packing stock
of any consequence here. A little stock
has been taken out of freezers, and sold
nearly as high as fresh, but it is not being
called for to any extent. Holders are very
firm in their views and it looks as if they
will get good prices for all they have to
offer. ra

Speaking about cold storage butter, opin-—
ions as regards future prices have changed —
materially. There was a time a short while
ago, when many holders would have been
glad to unload at a small margin on cost
and expenses, but that feeling has vanished —
and now holders are all looking for higher
rates than those current at present for fresh
make. They claim that hardly any of the
current arrivals will come up to the qual-
ity of the June and July output, and that
just as soon as the receipts fall off a little
more. the demand for the best storage
goods will be quite pronounced.

The statistics which we offer in this con-
nection bear out the strong views of hold-
ers.

Receipts of butter for the month of Au-
gust aggregated 7,457,341 pounds against
8,333,419 pounds for same month last year,
a decrease of 876,000 pounds. As compared
with receipts for July there has been a fall-
ing off of upwards of 5,000,000 pounds.

The stock of butter in Boston cold stor-
age houses on Saturday, September 5th,
was 301,015 packages against 321,335 pack-
ages, a decrease, as compared with a year
ago, of 20,320 packages.

The consumption or distribution for Au-.
gust figured out 5,463,343 pounds as com.

Foreign —

Cold

vw hs

September 15, 1914 THE CREAMERY JOURNAL Page 13

——lIC=—"CCiSiii]=]l_—-
HU

pared with 5,585,748 pounds corresponding =

POU

EL —L———_—_—L———_— tl

month last year, showing a slight shrink-
age as compared with last year.

This falling off in consumption is attri-
buted to the high prices and to the de-
pressed condition of business generally, but
is not likely to be continued, as the large
percentage of the citizens who were so-
journing in the summer resorts are now
returning to their city homes and will make
a larger demand for the best butter.

The falling off in receipts, however, is
the main factor of strength in the situation,
and it is expected to continue during the
remaining months of the year.

Foreign Markets.

Latest advices to Geo. A. Cochrane of
Boston, Mass., from the principal markets
of Great Britain, give butter markets as
quietly steady. The chaotic condition be-
tween buyers and sellers during the early
stage of the war has disappeared, and mat-
ters are about normal. Receipts are light but
sufficient for current demand. The tendency
of values is upwards. Finest grades: Dan-
ish, 27%4@28%c; Irish, 25@26c; Siberian,
244@26c.

New Kansas Organization.

Creamerymen from Kansas organized at
Kansas City on September 4th to raise the
standard of cream. They formed the Kan-
sas Creamerymen’s Improvement Associa-
tion at a meeting at the Hotel Baltimore.
Grading the cream and paying a premium
for the best quality is the method by which
the improvement is to be made. :

Two grades are to be recognized—No. 1
and No. 2—and by paying a premium for
the best cream, it is hoped to encourage the
farmers to use more care in the handling
and marketing of their butter-fat and there-
by improve the quality of the butter. They
say both farmer and creamery owner will
share in the benefits.

It was pointed out that while substitutes
for butter and the foreign butter that is
being rushed in since the tariff was lowered
come into competition with the poor grades
of butter, extra good butter always com-
mands a price and a ready market.

The association elected these officers and
members of the executive committee: Pres-
ident, A. S. Kinninmouth, Winfield; vice-
president, E. H. Forney, Abilene; treasurer,
J. F. Haskell, Topeka; C. W. Kent, Kansas
City; W. F. Schwier, Great Bend; William
Lutt, Concordia; Frank Pilley, ‘Clay Cen-
ter.

The only salaried officer will be the secre-
tary, who will be chosen later.

Minnesota Buttermakers’ Convention.

The executive committee of the Minne-
sota State Butter and (Cheese Makers’ As-
sociation met at the state fair, and it was
decided to hold the next convention at St,
Paul on the dates previously set—Novem-
ber 4th, 5th, and 6th. James Rasmussen,
of Albert Lea, is secretary.

The heroes of Ireland, England and Scot-
land, were all three brought to court.

Paddy, charged with stealing a cart; the
Englishman, a horse, and the Scotchman, a
cow.

The Scotchman was questioned as to
where he got the cow, and he said he had it
since it was a calf.

_The Englishman said that the horse was
his since it was a foal.

When Paddy was questioned, he felt
somewhat embarrassed, but after a while he
spoke up boldly: “Shure, yer honor, I have
that ould cart since it was a wheelbarrow.”
—Exchange.

Big lowa
Buttermakers’
Banquet

At New
Russell-Lamson Hotel

Waterloo, Iowa

ELD on Buttermakers’ Day at Iowa
State Dairy Association convention
and Dairy Cattle Congress.

All Expenses Paid

including railroad fare both ways, pass to

Dairy Show Grounds, meals—and a big

banquet in the evening.

A New $600 Player Piano
A New H-D Motorcycle
$350 in Gold

will be distributed at banquet.

This is a great opportunity for the Iowa
buttermaker who is a_ booster for his
creamery, his patrons and his state.

It will positively be the biggest affair any
buttermaker was ever permitted to par-
ticipate in.

Contest Department

Fred L. Kimball Company

WATERLOO, IOWA

OTTO

Wit TITLE LEE Ee

Page 14

The National

Creamery

Magazine

Published semi-monthly—on the Ist and 15th—at 407-409-411
Commercial Street, Waterloo, Iowa, by
FRED L. KIMBALL COMPANY

John Andrews, President Hugh G. Van Pelt, Vice-President
E. R. Shoemaker, Secretary and Treasurer

DEVOTED TO THE CREAMERY INTERESTS
OF THE UNITED STATES.

E. R. SHOEMAKER - - - - Editor
ee SADUuERE = = - Associate Editor

Subscription Price: In the United States, Mexico, Cuba, and
American Possessions, $1.00 per year. In Canada, $1.25 per year. In
all other countries in the Postal Union, $2.00 per year.

Correspondence relating to buttermaking, creamery management,
creamery machinery, shipping, the commission trade, exporting, re-
frigeration and all subjects pertaining to the handling of dairy products
in a wholesale way is cordially invited, and the co-operation of cream-
ery owners, secretaries, buttermakers, commission merchants and other
thinkers is earnestly desired. Clear, concise, well written articles are
especially welcome; and communications, views, news items, clippings,
or any information likely to interest the trade will be thankfully re-
ceived,

Subscriptions. Subscribers wishing change of address will please
give the old as well as the new address.

Entered as second-class matter November a 1908, at the postoffice
at Waterloo, Iowa, under the Act of March 3, 9.

HUURHUM HIB

WATERLOO, IOWA, SEPTEMBER 15, 1914.

COMING CONVENTIONS.

Minnesota State Butter and Cheese Makers’ Associa-
tion—Annual convention November 4th, 5th, 6th. Place
of meeting, St. Paul. James Rasmussen, secretary,
R. F. D. 2, Albert Lea, Minn.

California Creamery Operators’ Association—Modes-
to, November 5th, 6th and 7th. A. P. Ferguson, Turlock,
secretary.

Ninth National Dairy Show—International Amphi-
theatre, Union Stock Yards, Chicago, October 22d to 3lst
inclusive: W. E. Skinner, manager, 819 Exchange Ave.,
Chicago.

Iowa Dairy Cattle Congress—Waterloo, October 12th
to 18th. Hugh G. Van Pelt, manager, Waterloo, Iowa.

lowa State Dairy Association—Waterloo, October
13th, 14th and 15th. J. J. Ross, lowa Falls, secretary.

Just imagine a World’s Fair devoted to the
world’s staple in all its various delicious forms and
with all its auxilliary appurtenances and by-prod-
ucts and you will have a conception of what the
Ninth Annual National Dairy Show at Chicago,
October 22d to 31st will be in scope. [Fifteen hun-
dred milk cow types, from the leading dairy farms
of the world, Prize winners at the season’s biggest

= shows —the “cream de la cream” of registered,
= blooded stock proven the great milk producers of
2 the decade. Be on hand to see the relative merits
= of the stars of the great milk breeds decided, as

B00

THE CREAMERY JOURNAL

MRR eee ec cnn nnn

individuals, and then see the test of quality and
quantity for milk, Learn how to feed scientifically
to produce a greater flow of milk, how to breed,
stable, and handle your cows to get full returns;
how to market your milk, butter and cheese to best
advantage. Be on hand for all the national con-
ventions, confabs and talkfests of the country’s big-
gest men in the milk, cheese, butter and ice cream
business during the show. Hear the dairy experts
OMehe 4U. S. Department of Agriculture discourse.
The organized knowledge of all the world knows
about dairy farming will be yours if you attend the
Dairy Show this year. Take the family. The
growing sons need it. Make application of what
you learn net you big returns in the future.

Mr. Joslin does not quite agree with The
Creamery Journal in its views relative to state-
wide cream grading. There are doubtless many
others who do not, and some who do. We would
like to hear from our readers giving their views
on this important subject of state-wide cream grad-
ing. We believe in and will encourage state- “wide
cream grading to be brought about through closer
organization of creamery managers, and meetings
at more frequent intervals than. heretofore. Let's
start the cream grading ball rolling by a good
open-air discussion. What are your ideas?

The next butter scoring contest of importance
is the one to be held in connection with the Iowa
State Dairy Association convention at Waterloo,
Towa, October 13th, 14th and 15th. This is during
the Dairy Cattle Congress, October 12th to 18th.
Secretary Ross has set “his stakes at 200 tubs, and if
the Iowa boys continue the pace they have been
setting the past year he won’t be disappointed.

‘

Chicago has a reputation for big things, but
the biggest problem they have tackled yet is the
municipal produce market. They better let it
alone — unless, of course, the job as market master
wants to be handed to some one politician for whom
there is no other place open.

abs

It looks as if Uncle Sam was really in earnest
about his plans to get what’s coming to him in the
way of revenue from the manufacturers of oleo-
margarine. Influence, prestige and money help
sometimes—and sometimes they don’t.

Then comes the National Dairy Show contest,
which is of nation-wide importance. Get your
preparations in mind for this big contest.

+
Mave you started that educational campaign

among your patrons yet—that campaign to get
them to reading good dairy papers?

September 15, 1914

—————————

September 15, 1914

THE CREAMERY JOURNAL

The Housewife

Demands Butter of Golden Color

And she is willing to pay for what she wants.

Dandelion Brand Butter Color

lion Brand

gives butter the golden
shade.

We guarantee that Dandelion Brand Butter Col-
or is PURELY VEGETABLE and that it meets the
FULL REQUIREMENTS OF ALL FOOD LAWS, —
STATE AND NATIONAL.

WELLS & RICHARDSON CO.

Burlington, Vermont

Manufacturers of Dandelion Brand Butter Color

Mh, a
sot \
wf

Butter Color

The color with €GZ

the &olden shade

Alumni Magazine Issue, and also admit
sender as a member in the National Dairy
School Alumni Association, and three days

Buttermakers’ Reception Booth

free admission to the dairy show. Send
AT THE NATIONAL DAIRY SHOW membership card at once.
Name
Through the offices of the National Dairy be called upon to express an opinion for ae
School Alumni Association, M. E. Skinner, deciding matters. PERC CE Se aMerp cies 22 ce = n= aera
general manager of the National Dairy Show : ° Sr
Association, kindly promised the buttermak- Alumni Magazine. Sy ummm ae eg se eee
ers and creamerymen a large booth, space inves Nattonal sDairy —SchoolmAlumnieAs- “State Soames. .-. .62-...ccsoemeec-sccele-
and furnishings free, as national reception sociation will publish only two numbers ; ’
headquarters, where they can meet theit each year. The first number—the banquet Graduated, (Year) ... ...........0..
friends and renew old acquaintances. This number—will be very beautifully printed as Wh: Dain Sel i
will be known as the official headquarters a souvenir, and will be ready for distribu. 1 ae ; a, ;
of the National Dairy School Alumni As- tion at the time of the dairy show. This (Notify change of address at once).
sociation, and there is where the creamery- number will contain the program of the ———_—_—
men can receive information pertaining to convention, pictures of dairy schools, ar- A rousing meeting was held at Taylor,
their interests. ticles by both professors and instructors N. D., recently at which it was decided to
A Large Banquet. of dairy schools addressed to their alumni establish a co-operative creamery. State
Ae : of each state, other articles by creamery- Dairy Commissioner Flint made the chie
The National Dairy School Alumni As- men and advertising classics introducing address and a number of prominent local
sociation is arranging for a large butter- the trade to their wares. men favored the plan. The farmers feel
exerts banquet, at which important prob- Membership Alumni Magazine and Three Convinced that a mixture of dairy and live
ems are to be considered in after-dinner Days Free Admission stock is necessary to permanently insure
speeches. : suttermakers, creamerymen, the success of farming in this state.
professors, instructors and others are in- Any creameryman, buttermaker or any
vited to attend. The re-organization ot one interested directly or indirectly in the ; =
state societies with the view of establish- dairy business can obtain for 50c one issue _Raymond is a little boy who lives in the
ing centralized, national legislative power of the Alumni Magazine, and become either City and has seen very little of the coun-
for the benefit of dairy legislation will re- an active or a social member for one year try. One day he went on a visit his
ceive first attention, and the gist of these and free admission to the dairy show on grandpa’s farm. While out in the pasture
discussions will be published in the dairy October 27, 28, 29, 1914. he saw the cows chewing their cuds. Not
press for those who cannot attend. Ee Cutad Mail at Once knowing what it meant he ran to |]
I wish to urge at this time that all but- ) : 4 , grandpa, DERE e ,
termakers and creamerymen subscribe for National Dairy School Alumni Ass’n., Grandpa, do you have to buy g
several dairy papers so as to keep in touch 1011 W. Washington Ave., all of those cows?
with the new matters that will from now Madison, Wis.
on appear in the dairy papers throughout Martin H. Meyer, Sec’y. and Editor. E. C. Capper has sold his creamery
the coming year regarding their societies. Sir: Enclosed find 50c for which send to Dumont, Iowa, to J. A. McAdams. of Sy

You must keep yourself posted, as you may

my address below the Souvenir Banquet

City, who is now in

possession

The two photos shown here
are of the cold storage plant of
Morris & Co., Chicago—before
and after plaster was applied. It,
like nearly all modern cold stor-
age plants, like 75 per cent. of all
the creameries erected within
the last year in the Northwest,

was insulated with

Water-Proof

Lith Insulation

It is guaranteed absolutely. The extra effi-
ciency that it will give your refrigerator
walls wi!l reduce your refrigerating expense fully
50 per ccnt. Prepared in large sheets 18x48 inches.
This is twice the size of ordinary insulation, there-
fore it leaves only half the number of joints or cracks
for possible air leaks. Write for big Free Book—
“Insulation for Cold Temperatures.’’ Also learn about

Union Cork Board

—the insulating material made of pure cork granules
and asphaltum. Contains most pure cork of any insu-
lating material—1% lbs. pure cork to every square
foot one inch in thickness. Write for Free Book.

Union Fibre Co.
105 Union St., Winona, Minn.

Modern Buttermaking and Dairy
Arithmetic (regular price $1.50)
and The Creamery Journal one

year, both for $2.00.

MAMMAL IATA TTT INUIT

THE CREAMERY JOURNAL

September 15, 1914

Possible Effects of War.

Stretching from the Ural mountains to
the confines of Mongolia is a vast fertile
region, specially adapted for the grazing of
cattle and rearing of pigs and poultry, says
the London Times. Little could be done
for the development of this region until
the opening of the Trans-Siberian railway.
At first the country was exploited by Rus-
sian merchants, who bought up the butter
from the farmers at starvation prices. But
at length a few of the latter conceived the
idea of pooling their produce and sending
it direct to market, dividing the proceeds
in proportion to each member’s contribu-
tion.

After some vicissitudes this system
proved so advantageous that reorganization
broader basis became

ona necessary, to-
gether with strict regulations as regards
membership. Their chief industry was, and

still is, the making of butter, and arrange-
ments were entered into for placing this
commodity on the English market. Grad-
ually this union of peasant farmers assumed
gigantic proportions. ‘Central factories
were erected, to which the milk is sent from
the different farms, each farmer being cred-
ited with the amount of cream derived by
the separators from his milk. About three-
fourths of the value is paid him in cash,
the balance, depending upon the butter, is
settled periodically. To maintain a uniform
standard of, excellence, no farmer is admit-
ted to the union until his premises have
been approved and his cattle certified free
from tuberculosis or other disease.

To show how much the work of these
Siberian peasant farmers means to Eng-
land, it may be mentioned that more than
one-fifth of the butter consumed in Great
3ritain is derived from Siberia, which sends
us upwards of 40,000 tons annually. In
addition vast quantities of eggs, as well as
cheese, are sent here, for the Siberian union
a few years ago engaged English instruc-
tors to teach them the making of Cheddar
cheese.

The Wisconsin State Fair.

The big Wisconsin state fair is in progress
this week and hundreds of dairymen and
dozens of creamerymen will attend.

Dairying being the leading industry of the
state, unusual interest naturally settles
around the fine new Dairy Building. The
premiums in all classes of dairy products are
large. Every exhibitor of butter will receive
a premium of $2 regardless of the score, be-
sides pro rata money.

The Dairy Building is one of the best in
the United States. In the center of the
building are two large glass refrigerators.
one for butter. milk and cream exhibits and
onother for cheese. The space in the build.
ing is all occupied by maunfacturers of
creamery and dairy machinery and supplies.
The Dairy Department, of the University of
Wisconsin, occupy conspicuous space.

H.C. Larson is the capable superintendent
of the Dairy Department.

Wisconsin State Fair Winners.

EF, WH. Werner. Waterloo. fon... - 96
G. P; Sauer; Gedambuinerie. - vere: 96%
Hl. DD» Nicholaswelleionne. eerste 96%
J. J. Jensen, Capasiviivc. .-cryesm = 96%
lohn M. Mattson, St. Croix Falls..... 96.33
H. E. Griffin, MippElorebe. tem ni « 96.33
R: J: O’}Reeefe; DemBberem:. carer eiier« = 96.33
Hugh R. Heiney, Whitewater........ 96.33

were 166 entries and only seven
under 90,

There

scored

leased the Farmers’
Palmyra, Mo.,

Charles Habig has
and Merchants’ creamery at
and is now in charge.

A Dairyman’s Dream.

A farmer sat on his old stone fence,
Waiting for milk to reach four cents;
The grass grew up and tickled his feet,
Till he awoke from his pipe-dream sleep.
(And to himself said.)

“T’ve milked the cows since I was a lad,

A darn-site more than I wish I had;
And sold the milk to a foppish sort,

Who ships it down to Greater New York.

That guy was here the other day,
And said his business did not pay;
He said that milk would be much lower,
And not go up ’till the war was over.

Then the inspector came, whose hair was
gray, '
And bothered us while making hay;
He nailed a sign up in our stable,
With rules galore, this fool gazable.

These rules require us to milk
In clothes that’s white and clean as silk;
Then strain the milk in another shed,
Sixty feet off, is what it said.

We even buy the butter we eat
Which costs us more than does the meat;
Beth these we get from neighbor Briggs,
For he sells calves, and hogs and pigs.

Look at Briggs now, he owns his farm,
And just has built a big now barn;

He never sold the milk, they say,
But richer grows from day to day.

I'll do like Briggs, it’ll not be mean,
To keep all the milk and churn the cream,
No more of our milk will go to that sucker,
We'll keen it at home and make into
butter.’—De Laval Monthly.

A well-known dairyman said to a veteri-
nary surgeon:

“How is it you haven’t called on me for
your account?”

“Oh,” said the vet, “I never ask a gentle-
man for money.”

“Indeed! Then how do you get on if he
doesn’t pay?”

“Why, after a certain time I conclude
he’s not a gentleman and then I ask him.”
—Tit-Bits.

A table party in a restaurant were hav-
ing an argument over the proper pronun-
ciation of “oleomargarine” and finally they
decided to abide by the decision of the
waiter.

“How do you pronounce oleomargarine ?”
they asked.

“Sure,” replied the waiter, “I pronounce
it ‘butter’ or lose my job.”

The Sauk Rapids, N. D., creamery burned
to the ground recently. Arrangements are
being made to rebuild at once.

George Sipe has purchased the Hiawatha
Kan., creamery from Parcell Brothers and
took possession September Ist.

The creamery at Westville, Okla., has
opened again under the management of C.
F. Luethey, of Cortland, Neb.

“T say,” asked Jenks, as he walked into
Binks’ shop, sample case in hand, “can a
cowhide in a boot shop?”

Binks wasn’t at all slow.
“but calfskin.”

“No,” he said,

Frank H. Longacre is building a creamery
adjoining his ice plant at Macon, Mo. It
will be an up-to-date buttermaking plant.

September 15, 1914

THE CREAMERY JOURNAL

OO SSQug®meee=s=«@{al_e_e_e___—_e_ee_e_e_e_ee

Waverly (Iowa) Fair Scores.

Below are scores and names of those who
entered butter at the Waverly fair last week:

Whole-milk.
Ist, Carl Hoveland, Lake Mills.............. 97
2d, J. J. Bruner, Strawberry Point............ 96%
ManOG ty, Sadler, IOCLWEIN vies nceie nc cer cc enne 96%
mite ebarms, Waverly ccc. ccscneerscnrrsnes 96
Henry Hansen, Cylinder .........0csseesseta 95%
eeAs, Botterman, Waverly ...c6..csceeceeees 95%
W. S. Ejischeid, Waucoma .......-.-.+-.++e05- 95%
Robt. Wagner, Sumner .....-...ssececsncsenes 95
PRPC OLG IE ATEIONE eiccue ern cis wie elon wi sievansroincens:e oe 95
PiG@mbadage, Plainfield... 6.0 0cccsseneccssers 95
Me G. Nichols, Waverly 2.2... .000.0cseceeeees 94%
MMtoON SMith, JESUP 2... sevccieeceveneccsverns 94%
POVIOMACLLS SUIMIIECT cc noise ean eee seen neces 94
Pe eieetloman, Westgate 2.005. .ce.sccwccersres 94
HeMVUSBEeMer, SUMMED f.0. silane de ne cee rcees 94
BNET DLOS@ se LTIPOI, s.ectie wc eneie aeieie eileen we 94
BOOOIRTIGIEV, UGClANIG Gc tac ects cierweis cles cles cisivls 94
SAV MOUTIMET! cinis wclsjeieic nice ins siete ee ve 93%
meeeyacobs. ierz, Minti... cence cece nee 93%
BMP EIGIOS AP OUMMEN se ce + cic cle cies eiele sarees os 93%
RemBeamon, WAWIer «2.26 deca ciwe ne rnues ees 93%
emveeNooney, Denver o..s. cee sans on eh
eee stnessi, Manchester o)0. 05:0) 60010 oie . 93
Roy Scoles, Fredricksburg .... 93
J. W. Wediemer, Waverly .. . 93
F, W. Stephenson, Oelwein ..... . 92%
H. H. Whiting, Johnson Creek, Wis . 92
P. W. Peterson, New Hartford............... 91
Gathered Cream
ist, F. C. Hinze, Hanlantown ................- 95
Prien er Stendely SCarville! i iejnetenie > cl lnieieler sia 9414
PEPE LEMOS OUGE sielcie/ieisverr coe. © alvteic/e cieisieie 93%
PemouaVarner, Northwood) 2.2.6.6... one eieecns 92%
eeiee Wack, FIOSpers 2.0 vice wees ccc neers 1y%
L. Baumgartner, Mason City ...............-. 90%

There were a number of other tubs en-
tered but those scoring under 90 are not pub-
lished nor are such scores given out.

Butter was scored by H. E. Forrester and
L. L. Flickinger.

Ike Woodring, superintendent of the But-
ter Department at the fair, is to be highly
complimented on the manner in which he
provided for the handling and care of ex-
hibits.

Unfortunately the weather was bad on the
day set apart as buttermakers’ day and at-
tendance of creamerymen was small. How-
ever, there was a good attendance of butter-
makers on other days.

Dairy Refrigeration.

The United State Dairy Division has just
issued a most interesting and instructive
bulletin on the handling of milk and the ap-
plication of refrigeration. It contains 89
pages, and takes up the subject in a tech-
nical and practical way. It discusses the
various types of refrigerating machines and
is intended for the small plant operators as
well as the large. The expert discussion
makes it instructive even to manufacturers
of ice machinery.

The influence of temperature and time in
relation to bacterial growth receives liberal
space in the bulletin. The installation, care,
management and principles involved in me-
chanical refrigerating machinery are made
plain by plain talk and plain illustrations.
The cost of operation is outlined briefly but
accurately. The merits of various kinds ot
insulation are discussed, followed by results
of exhaustive experiments. Cooling milk
on the farm, the value of jacketed cans, etc.,
are treated in detail. Tests made by the de-
partment show that milk will deteriorate
rapidly even in a few hours’ transit unless
held below 50 degrees Fahrenheit. We
quote briefly from the bulletin:

“Tn no business is temperature control of
more importance than in the handling of
milk and its products. The perishable na-
ture of milk and the rapidity with which it
deteriorates when exposed to ordinary tem-
peratures makes thorough cooling facilities
a necessity.

“In the production of the highest grade
of butter it is absolutely necessary that the
temperature of the cream during the ripen-
ing process be under perfect control in
order to check any further fermentation

when the proper degree of acidity is reach
ed. As the control of temperatures is very
important in the manufacture of high grade
butter, it can best be accomplished by
means of mechanical refrigeration, as it en-
ables the buttermaker to control the tem-
peratures of the cream at will, and, further-
more, mechanical refrigeration does away
almost entirely with the mold and slop that
must necessarily follow the use of ice.

“The range of ripening temperatures var-
ies from 60 to 80 degrees Fahrenheit, but
it is believed that between 60 and 70 de-
grees, with an average of 65 degrees, the
best results are obtained. * * * With a
pasteurizing apparatus of the ‘holder’ type
the temperature of the cream is raised to
140 degrees Fahrenheit and allowed to stand
for 30 minutes, when it is cooled quickly to
about 65 degrees Fahrenheit. The cream
is allowed to stand at this temperature un-
til it is ripened. The temperature must
again be reduced to 52 to 60 degrees before
the ripened cream is run into the churn.
This reduction of temperature is accom,
plished by low temperature brine or ice
water. The proper churning temperatures
vary, but in summer from 52 to 54 degrees
is considered to be the average, while in
winter, the churning temperature rises to
about 56 or 60 degrees Fahrenheit.”

This bulletin will be sent free to anyone
interested.

The C. P. News.

Volume 1, Number 1, of The Creamery
Package News has reached our desk. It is
a new monthly house organ for milk deal-
ers and dairymen. It is a snappy, well
printed, well edited little magazine, the pur-
pose of which is outlined in the editorial
introduction. It reads:

About Myself.

“T am very young; so young, in fact, that
I have to feel my way along. Notwith-
standing my youth, I am very ambitious.
I feel as if there was a place in the world
for me. I may not find it just at first, but
I intend to keep right on until I fit.

“Tf I make mistakes at first or stumble
off the road, I will appreciate it if you will
help me back. Do it gently, however, as
sensitiveness is an attribute of youth, and
I am very young.

“T have only one or two very well de-
fined ideas as to what to do with myself.
The most important is to be helpful. If 1
do not succeed in that I want to die young
and get out of the way. I want to help you,
because if I do not I will not be welcome
when I visit you, and that will hurt my
feelings and make me wish I had never
been born. I want to help the people who
pay my board and clothes and traveling ex-
penses, else I will soon go naked, starve
to death and in every way disgrace my
name and my upbringing.

“So you see I have some job. But I am
willing to work hard. No old veteran in
the service feels stronger than I do. I am
the youngest of a large family. My work
differs from any of the rest. I shall not
crowd or walk on any one’s toes except by
mistake.

“Tf I succeed, as I hope to, the whole
family will be happier and healthier be-
cause I came.

“T will tell you more about my hopes and
plans next month. The C. P. News.”

Here is another monstrosity in the animal
kingdom better than the horse with one arm.
The Vandalia Mail tells of a paper in Okla-
homa that contained the following advertise-
ment: “Full-blooded cow for sale, giving
milk, three tons of hay, a lot of chickens and
several stoves.”

PUTUTTTTVTVTOVUVVSUONNNUINOUUNOUUUOUUNOUNUOVUNUOUNOUIUOVODOOUOONDDNONUOONUDTONOUUOTOUOOOITUUITOIOOUU OO LCCCCOCCLLLCCCOCCLULLEELLLTELULECEDEETELEEIITITTTETEOTTTTIUTITT OCCU

Page

TOUTE eee

A
quare

Deal

HAT’S what

we believe in
and that’s what
you will get if you
ship us your butter.

You will profit by
giving us a chance in a
business way to prove
Our assertions.

Try us and see for
yourself.

The Fox River
Butter Co.

TUTTE

The House of Quality
and a Square Deal

CHICAGO NEW YORK
1533 Michigan Ave. 78 Hudson St.

Sam Haugdahl, St. Peter, Minn.,
Western Representative

TUTTE

TEEPE COPECO OPPOSE COPE DEE COPE OEEE COE OEEE COPE COPE COPE EOEE EEE EEE EEE Eee

Page 18

THE CREAMERY JOURNAL

Perfection Brand Butter Color

HIGH IN QUALITY -

LOW IN PRICE

PURELY VEGETABLE—COMPLIES WITH ALL PURE FOOD LAWS

Order it from your dealer or send your order to the manufacturers

THE PRESERVALINE MFG. CO.,

Brooklyn, New York City

Practical Buttermaking Hints

By J. C. JOSLIN

(Written especially for The Creamery Journal.)

I notice in the September Ist issue of
The Creamery Journal that the editor wants
to start something relative to state-wide
cream grading, and speaks of what is being
done in Missouri along this line by or-
ganization of the creameries with this in
mind.

I very much fear that they will not make
a success of it. I believe the poor cream
evil has gotten to such a stage that it will
require government regulation before we
will see the time when we will get all good
sweet raw material as we used to in the
whole-milk days. It is a question if any
government regulation would hold if it
were drawn so only sweet cream were al-
lowed; yet if the bars are let down so sour
cream is accepted I fear we would still be
up against it for where would we draw the
line.

I suppose about four-fifths of us are eat-
ing butter that is made from cream that
was sour when received and a good share
of the time it is pretty fair butter, much
better than one would expect from the kind
of cream it was made from I do not be-
lieve it is deliterious to health, and that is
what must be proven I suppose before a
case can be made, so when we begin to
figure it out there are so many ins and outs
to the matter that it is pretty hard to say
how to handle it.

It would not take two months to do away
with all the bad cream business, at least
in the dairy states like Minnesota, Iowa
and Wisconsin, if it were not for the com,
petition we have. Some of us remember
how we used to turn down milk at the
weigh room door just because it was
smothered, had not been aired out enough,
etc., and there was no serious complaint
made then by the patron. He knew what
was required and he met those require-
ments or took the consequences as a mat;
ter of course. But not so now. If we want
to stay in business, we hardly dare to men-
tion the matter of quality as the farmer is
so independent.

The biggest trouble outside of the com-

petition; that helps on this poor cream
problem, is the fact that we have so few
dairymen furnishing cream to our creamer-
ies. Most of our patrons have only a few
cows, and if the truth were known no doubt
half of those do not pay their board, and
they have so little cream that if it has to
be delivered sweet, they would figure that
it did not pay, and the few cents more they
would get would not pay, the way most
of them handle their cream business—each
one delivering his own cream whenever it
is convenient to come to town.

Again if it were not for this competition
it would not be so hard to get out and talk
them into neighborhood routes and get
them to see that the extra price would pay
as they would not have to make any more
trips than they are doing now.

It sure takes more than just advertising
and paying even as much as 5c premium for
sweet cream to get them in line. We have
been paying 3c premium and have hardly
been able to keep enough ahead for our ice
cream business. We did run short for a
time and offered 5c premium and got a few
more to bring sweet cream but no large
number as one would suppose.

It seems as though the farmers have a
notion that almost anything is all right for
the cream—poor sanitary conditions clear
through from the cow yards to the cream
can. Personally I do not believe we will
overcome this condition unless better san-
itary conditions are demanded by the gov-
ernment and that would be a bigger job to
enforce than finding a way to raise $100,-
000,000 special revenue that the government
is working on these days. As long as it
is possible to get nearly as much for but-
ter made from poor cream as is paid for
butter made from fine cream, I imagine it
will continue to be made. So many of the
consumers are unable to know from where
their butter comes and so many of those
who are manufacturing the butter from this
poor cream have by their sales departments
worked up an outlet whereby they are get-
ting fancy prices for it, consequently they

S00 eee

JOHN H. FICKEN

Refer by Permission—Citizens’

National Bank, Hackensack, New Jersey;

TOUTE

FICKEN & ZINN

331 Greenwich St., NEW YORK CITY
Wholesale Dealers

Fancy Butter, Eggs & Cheese

Always in need of fancy butter; prompt sales assured. Correspondence solicited.

Central National Bank, Century Bank, New York City; People’s
First National

UTA Ue

CARL H. ZINN

Bank, Ridgefield Park, New Jersey.

UEP OT OPT OED

September 15, 1914

are not going to order a grading which
would at once cut down their supply. They
would rather pay a little less for the ma-
terial, take a little less for the butter and
still have about the same profit.

When I started to write this I had an

idea that one could work out some plan or.

idea that would look good on paper at
least, but the more I think of it and study
the different branches of this question it
just gets too big to handle. Although 1
do not know how the government could
handle it, I still believe it will have to be
put up to the government rather than the
states, if it is solved.

New York State Fair Butter.
Class No. 1.

John Armstrong, Lisbon Center................ 95%
C. B. “Alvard, “Walleteeee eee Bo Sede 94
A. J.i7Barrows,- Pompey... 20 eee eens aes 95
I. XX. Baumert & (Gon Antwerp seen ieo: 96

C. Burt, Clydéest.;. oo oce nee ee. 94
F. A. Brown, Winthtopaeeepeeeeneneina 944
M. J. Beswick, Madrid Spring.......... +94
Charles Barlow, Vernon Center..

Leon §$. Cuyler, Manorkill.... 95%
David R. Chelton, Prattsburg 91%
John B. Clark, Carthage...... 95%
Arta oe ae Eines Butlersete is, csrere aieaicie's

oy A. Calkins, Silver (Sprmeseenmemee eens on 94
A. J. Dutton, Rock Glen... 374
Lon_J. .Dubuque, (Peeticien nec eae

W. H.

Ralph €. Fowler; Aubutoeesseee een enn. o
Fred. S, (Garrison, \Gortlandieee eee ae
Earl Harter, ‘Otiscone ncaa anak
I. S.. Harter, Spafford: .sectoe nee ees.
Glen. Hlarter,. Borodino acne eee

E:. Huntley, Karki eee Cee
R. Hibbard, Pharsalia Hook 95%
J. G Jasmere, Dickinson) Centers eee ne 95%
H. I. June, Hornets, aso. eee ent 92%
R._ _H. Keese,, Lisb6imic sanennereeen eee iene a 9434
Kelley Brothers, Liysanderse see enero 9
A. H. Loope, ‘Cinemtatisnene son emeeneation nes 95
Grover Loomis, East Pharsalia......... Praitesis.ets 95%
George Mellon, Holland? Patentsmeeemencene. te 95%
Henry Mullen, Camdentnneee een erent te es 91%
Leo Murphy, Ogdensburg, cmmeneeeeen nine oe 93%
Henry ichols, ‘Chugubuscomeenmemenmne canteen. 95%
Newark Creamery Company, Newark........... 93%
James ©’Connor, Mirae sont eee eee 95%
Ogdensburg Creamery Company, Ogdensburg. .95%
John O’Neil, West (Chazy.--eaeeneeenanians = 95%
Robert H. Parks,’ Potsdamivonsemeemmeeieisetto: 9434
QO. P., \Phetterplace,” Norwich semanas cael 92%
W. _M. Pforter, EXincklainue. seen perenne ens 94%
Parishville Creamery Co., Parishville........... 951%4
D. F. Rooney, West’ Chazyaus eee eens sen. 95
A.. Reynolds, Bratnardsyillesn seer eee eo: 93%
T. Reynolds, -MalonéJ2. mos ee terete 9434
Richardson-Beebe Co., East Aurora............ 96
Richardson-Beebe Co., East Aurora............ 95%
Richardson-Beebe Co., East Aurora............ 96%
Richardson-Beebe Co., East Aurora............ 96
F. Richart, Pharsaliasicicecleeceeereaeieerier ae 95%
Rosemary Creamery Co., Adams.. 96%
E. A, Razey, Greenwood....... -95%
L. W. Smith, Burnhams.. 94%
Stiles & Erwin, Moira.. "9534
Stiles & Erwin, Moira. ‘o4t4
J. A. Smith, Oak Hill. 95%
G. .G. ‘Snell, Madrid i.e earn (scre9 S58
F. H, Steward, South Plymouth............... 93%
H. DL. ‘Smith, Crittendenisc. scremnnaenerererrereree 95%
E. B.. Tucker & Co., (Hannibal ieee 95%
x A. Tarbell,, Smithville) Flatshnaeeeeeiet 95%
EF, Turck, Holland Fatentcec cows cmentient eee: 94%
G. Van Antwerp, Port Biyronn-seeameeentec 93
G. C. & C. E. Walker, North Bangoren sas 0. 94%
L. HH. Wylie, Champlains).ssenn Ue ivisrenetntevaieietsls ere 94%
J. Yousey; Glenfield. . <2: Gas carerstenteeemnnertereaiere 93%
H. J. Randalls, Ogdensburg es eierereate 9334

Class No. 2.

John Armstrong, Lisbon Center..............- 95%
A, J. Barrow, Pompey... os ole wieteeennnenin eerie 94344
E. .C. Burke, Clyde. ... <:cican stele eve cletenieienetatininniete 941
M. J. Beswick, Madrid Springsis cs tieeeniie ens 95%
Cc; Barlow, Vernon Center. «tcs.cn nein enenenen 96%
L. L. Blancher, Willet...%. . awn eieieelieteatanemats
C. Benly, West Laurens. ... .cummtceisiialeeieins 93%
L. S. Cuyler, ‘Manorkilll@s.. oc cme anne 94%
J. B. Clark, Carthage. fo iccic,cstnn ints tein 94%
Ek. H. Chase, Brainardsville. . [sen nerninenienree 95%
R. A, Calkins, Silver Springs.|: (ues seni 95%
Clarence Creamery Co., Crittenden............- 951%
E. D. Datling, Beaver Meadow... snss cw aneneine 95%
R. C. Fowler, Auburn... .. +. cssieenenne nee 93%
E. Harter, Otiscoi.. «avec > «le sinleenieietntetatt ian 9514
I. .S.. Harter, ..\Spaftord . scres << » svinsinere een 95%
W. E. Hall, South Butler... : ccanveeeeee 95%
W. E. Halls, South Butler. ....s..<inaweeeee 95%
Glen Harter, BorOdinow% .......ce0» one Nene 96
Hi. E. Huntley Kark... «itss«is. savin one Gang

September 15, 1914

THE CREAMERY JOURNAL

Page 19

Meetiibbard, Pharsalia Hook.........0s0cce+s-- 94
mc, jessmer, Dickinson Center.......500c.0-+- 96%
BMPS CLOLUC ates vis cece s cers eseielen ae ees 95
SPCCPERRIIBDOMs. cic cr ieee ee enna v ene veeens 95%
ielley Brothers, Lysander.......0.ccseenesves 95%
Bemmoomis, Fast Pharsalia.....00.s.0sesreer0es 95%
L. Murphy, Ogdensburg..........+-.eeeeeeeees 9534
Ogdensburg Creamery Co., Ogdensourg......... 95%
R. H, Parks, Potsdam............sseeeeeeeeees 95%
Parishville Creamery, Parishville............... 94%
Meee @uick, Wake Placid Club........e0c5ceees. 94
Sek, sooney, West Chazy... /......ccieeseenes 93%
Richardson-Beebe Co., East Aurora...........- 96%
Richardson-Beebe Co., East Aurora............ 97

BEC TCHATEs) “PDarsalia.s .....ccccersvccae cies 94

Rosemary Creamery, Adams........ ..96%
R. J. Sleyster, Strykersville eoces
Stiles & Erwin, Moira... 951%
Stiles & Erwin, Moira 95H
fonn Al Smith, Oak Hill..............0.00.05. 93%
RMRES TIPE NT ATIC fe wleiere «\c ciel aisie aie oles sicieleie s+ 95%
mH. Steward, South Plymouth................ 933%
Meee sraith, Crittenden... 6... escent ences tees 96
meee Cucker G& Co., Hannibal..........-.06.5- 94
SAL Darbell, Smithville Flats............0... 9534
evan eAntwerp, Port -Byron...........0004. 95%
mG. & C, ©. Walker, North Bangor........... 95%
- ETIR EU et GLETIFIEL Cine clciecisisiclnretsicleieseisie see ela 95%
Mejedandalls, Ogdensburg: .. 2-10... cenn eee a 9514
Class No. 3.
(Ashantee Creamery, Avon...........seeeseeees 93
HB, H. Bennett, Byron..........-.-..2sseeeeeee 92%
M. ij IReswick: Madrid Springs... 0. nc nese we 95%
Seeebaniy, West Laurens.............0.cceeeus 941%
Meme G@ivler, (Manorkill... 0.02. c cece nen ens 951%
MONET. UCATIStEOs o..010 os cic ene ee eee nie ees 94%
BPEGATLETS (SPAMOLGs «ccc cies cess cece emcee ce 95
Sealey (Brothers, Lysander......:...+..sceeeeee 95
Bee Meyer, Scotsburg. o.oo. cect eee eens 92%
eeMurphy, Ogdensburg..........0..eeeserseee 9534
Ogdensburg Creamery Co., Ogdensburg......... 95%
Be biins) Malone. iis. ccs cic weer ncine nice ne 9334
BN ips;, Malone... ccc cccc cee e cent cee es 93%
MEICITS A eMC ONESUS es oe cle cc tice cte ek wee sie Baek 94%
Semmesratt Oak ELM ci. sec ween s ene 9334
MSIE CritteEN Gen sis. wees oe oe vine cio eleieele 95%
W. J. Savage, Memphis..... Mee eyevsl oye aamiatelerave is 9334

tion convention

TUE ke

SUT Ueeeeeee

Champion Butter Culture
Wins Sweepstakes

AT IOWA AND MINNESOTA STATE FAIRS

Minnesota—G. C. Krapes, Litchfield, Minn. (whole-milk)... 96
Iowa—T. E. Sadler, Oelwein, Iowa (whole-milk)........... 98

Special Notice—An Anderson culture cabinet will be given
to winners of highest scores at the lowa State Dairy Associa-
at Waterloo, and
Chicago, provided they used Champion Butter Culture. To

those winners who have a cabinet, $5.00 in gold.

THE CHAMPION BUTTER CULTURE CO.
Alfred Anderson, Mgr.

Tee

the National Dairy Show,

Litchfield, Minn.

TUTTE ETE EEE

Gravee ANtwenDyer Ort BYTOM «cei sleclele sicle 95
Gi@aroe CE Walker, North Bangor. - 1-16). «eel 95%
EuGaevwood, south: Canisteoe.<s5.006+ as oeian’e 96
AG agstait, INI ChOlvAlle rari cctsieve:e eveistevcleralece 94

Big Dairy Field in Texas

DEMAND FOR BUTTER AS YET UNFILLED

There are the most inviting opportunities
offered in the Texas coastal plains for the
lucrative development of the dairy and
creamery industries. This is especially true
in the first and second tiers of the gulf
counties, where the winters are mild and

all other conditions seem most highly pro-

pitious for the successful promotion of
these wealth-producing industries. Texas
consumes annually large—yes, immense—
quantities of butter, a very large per cent
of which comes from other buttermaking
states, with freight tariffs added to the cost
at which it is sold to the consumers, even
to many farmers who could keep and main-
tain their dairy cattle at a fair profit. Thus
writes the editor of the Galveston (Texas)

News.

Ii there were not good profits in main-
taining the dairy and creamery industries,
then why is it produced in New York, Wis-
consin, Kansas and other states and ship.
ped to consumers in Texas, who claim su-
_perior advantages for Texas in soil, climate
and other natural conditions over those
states?

If it is true that butter can be produced
here as cheaply as in those states, then
why hot produce it for ourselves instead of
sending large sums annually out of the
| state, impoverishing ourselves and building
wealth for others?

e need not expect to see Texas solve
the problem of the “high cost of living”
until she pursues a different economic pol-

Icy, nor can she hope to reach that high

plane of industrial development which her

_ splendid endowments in natural resources

oe possible, as long as she pursues the
policy of purchasing abroad such commodi-

/ties and supplies as she could produce as

cheaply, if not cheaper at home? Every

| dollar sent out of the state to purchase such
| fated supplies as can be produced on our
| own resources, but it goes to help create

wealth and power for those who would hin-
der and throw stumbling blocks across our
path of progress and development.

Some Facts and Figures.

But, recurring to the vast consumption of
dairy and creamery products in the United
States and the opportunities knocking at
the doors of our coast counties, let us con-
sider a few facts and figures gleaned from
the Year Book of the department of agri-
culture for 1913. During the year 1913 the
concentration and receipts of butter at five
of the leading cities in the United States—
Boston, Chicago, Milwaukee, St. Louis and
San Francisco—amounted in the aggregate
to 405,323,000 pounds. The lowest average
price paid the farmers for this butter on
the first day of any month in any of these
cities was not lower than 22c per pound.
At this price the butter which found a mar-
ket in these five cities would have yielded
the producers the aggregate sum of $89,-
271,060. This also gives some idea of the
extent to which butter is consumed in the
United States.

There is no way of ascertaining just what
states produced this butter, but with Texas
importing instead of exporting, it is more
than likely that she contributed a very con-
siderable part of that large sum which was

distributed among the producers, and which
no doubt aids them very materially in meet-
ing the demands which the “high cost of
living” imposes upon many Texans.

Some conservative estimates state that
Texas produces on her farms and in her
creameries annually a total of 69,993,214
pounds of butter, and consumes 105,000,000
pounds. This shows that Texas, with an
estimated population of 4,000,000, consumes
approximately 35,000,000 pounds more than
she produces, and which, at the average
price at which it is sold to the consumers,
would yield the sum of $10,500,000, which is
equal to a per capita of $2.62%% for every
man, woman and child in the state; or, to
express it another way, if the butter which
Texas consumes was equally distributed
among her people, every man, woman and
child would receive an allowance of 834
pounds of butter.

Other Disbursements.

In addition to the butter bill, large sums
of money also go out of the state annually
for the purchase of cheese and condensed
milk.

But this is not all. In considering this
important question, it might be remarked
that there is an incidental loss which comes
through our neglected opportunities. The
proper development of the dairy and cream-
ery industries would mean the introduction
and raising of the best and most valuable
breeds of dairy cows—cows that would re-
ward the owners with good profits for their
“keep.” Experienced dairymen tell us that
loss is often incurred in the feeding of
cows in the dairy herd that do not yield
enough butter-fat to pay for the cost of

(Continued on page 22.)

Always in the market.

Tee

SUT eee

Wire or write us a price on your storage and fresh receipts of

PACKING STOCK BUTTER

Guarantee correct weights
and spot cash returns on every shipment. :: ::

B. S. PEARSALL BUTTER COMPANY

POULT TTT TEETER EEE TT TEETER T TTT T TD

Elgin, Illinois

New Indiana Organization.

Indiana now has a permanent organization
whose purpose it is to develop and improve
all branches of the dairy industry in the
state and is to be known as the “Indiana
Manufacturers of Dairy Products.” To-
gether with the State Dairy Association it
should be a potent factor in the development
of the dairy industry.

The final organization and adoption of the
constitution occurred at a meeting held at
Claypool Hotel, Indianapolis, on Thursday,
August 27.

R. F. Miller, of Topeka, called the meet-
ing to order and introduced Prof. O. F.
Hunziker, of Purdue University, who spoke
on the “Advantages of Organization.” This
address was a valuable one and appears in
full elsewhere in this issue.

W. W. Marple, of Chicago, was the sec-
ond speaker and he pointed out in a very
able and entertaining manner, the part which
the creameryman has played in the develop-
ment of the central west. Mr. Marple is one
of the pioneers in this work and in him the
dairy interests have a staunch and capable
supporter.

G. L. McKay, secretary of the American
Association of Creamery Butter Manufac-
turers, emphasized the importance of grad-
ing cream and stated that in order to com-
pete with foreign butter, which no doubt
will enter this country again after the war,
we must improve our quality. Mr. McKay
says that the only way to do this is to grade
the cream and pay a slight premium for the
better quality.

The last speaker was C. R. George, of
Purdue University, who spoke on the dairy
extension work which is being carried on
in Indiana at the present time. The work
consists of organizing cow testing associa-
tions, instructions in school, especially in
the keeping of records of feed given to the
dairy herd and of the milk production; in-
structions on the farm in feeding problems
and testing the individual production of the
cows and exhibition and lecture work. These
are vital to the manufacturers, as anything
which benefits the producer will, in the end,
benefit the manufacturers.

The following officers were elected: Pres-
ident, R. F. Miller, Topeka; vice-president,
John A. Risch, Vincennes; secretary-treas-
urer, C. W. Hale, Indianapolis.

An executive committee consisting of the

following men was appointed: Prof. O. F.
Hunziker, Lafayette; C. Moore, Marion;

Sam Schlosser, Plymouth; E. L. Martin,
Markle, and Ed Nance, Brazil.
In order that some constructive work be

accomplished by the organization, a com-

THE CREAMERY JOURNAL

mittee of five was appointed to investigate
methods of cream grading and report at the
next meeting. The following men were ap-
pointed: Sam Schlosser, Plymouth; E. A.
Marple, Muncie; W. E. Smith, Indianapolis;
E. L. Martin, Markle, and Prof. O. F. Hun-
ziker, Lafayette. A motion was also passed
to aid in the defraying of the expenses of
the Purdue Exhibit at the National Dairy
Show this fall—G. L. Ogle.

At National Dairy Show.

The following meetings and conventions
will be held during the National Dairy
Show at Chicago, October 22d to 3lst:

International Association of Dairy and
Milk Inspectors, October 23 and 24.

Holstein-Friesian Association of Amer.
ica, October 26.

Men in charge of cow testing associa-
tions, October 26.

National Poultry, Butter and Egg As-
sociation, October 26 and 27.

International Milk Dealers’
October 26 and 27.

American Association of Creamery But-
ter Manufacturers, October 27.

Ayrshire Bireeders’ Association, October

Association,

Conference, secretaries of State Dairy-
men’s Associations, October 27.

Official Dairy Instructors Association,
October 27.

pCR of breed secretaries, October
>
Cheesemakers’ “Round Up,’ October 27.
National Dairy School Alumni Associa-
tion, October 27, 28 and 29.

National Dairy Union, October 28.

American Dairy Farmers’ Association,
October 28. :
Council of the National Dairy Show,

October 28.

National Association of ‘Creamery Mana-
gers and Owners, October 28.

American Jersey Cattle Club, October 28.

Dairy and Farm Press Editors, October
Py

National Association of Ice ‘(Cream Manu-
facturers, October 28, 29 and 30.

American Guernsey Cattle Club, October
29.

Congress of Marketing, October 29.

Milk Producers’ Association, October 30.

National Dairy Herdsman’s Association,
October 31.

Cattle Judging Program.

Monday, October 26th—Holstein Cattle
Day. Holstein cattle will be judged and
the day devoted to advancing the interests
of the breed.

Tuesday, October 27th—Ayrshire Cattle

Ship Us and
Compare Results

Geo. M. Baer

W. O. SAXTON & CO.
Butter and Eggs

174 Duane St.,

NEW YORK

References: Irving National Bank, N. Y.
Farmers National Bank, Osage, Iowa.
Your Own Banker; The Creamery Journal.

C. G Heyd

Butter, Eggs and Poultry

GEO. M. BAER & CO.

25 South Water Street
PHILADELPHIA

Corn Exchange
National Bank, Philadelphia;
Commercial Agencies.

References:

September 15, 1914

Day. Ayrshire cattle will be judged and
the day devoted to advancing the interests
of the breed.

Wednesday, October 28th—Jersey Cattle
Day. Jersey cattle will be judged and the
day devoted to advancing the interests of
the breed.

Thursday, October 29th—Guernsey Cat-

tle Day. Guernsey cattle will be judged and :
the day devoted to advancing the interests —

of the breed.

Brown Swiss cattle will be judged
day, October 27th.

Special Events.

Friday, October 23d, Grange Day.

Saturday, October 24th, ‘County
School Pupils’ Day.

Monday, October 26th, Women’s
Day.

High
Club

’
Tues-

Tuesday, October 27th, ~Railroad Dairy —

Department Men’s Day; Indiana Day.

we ae October 28th, Milk Dealers’
ay.

pe October 29th, Milk Producers’
ay

facturers’ Day.
a October 31st, School Children’s
ay.

Farrington Favors Cream Grading.

Until Wisconsin creamerymen refuse to
pay as much for poor cream as they do
for that of superior flavor and quality, they
will continue to have difficulty in manufac-
turing and marketing a superior grade of
butter. This is the observation of E. H.
Farrington, head of the University of Wis-

consin Dairy School, who believes that if
Badger dairymen and buttermakers are to .
successfully compete with the creamerymen .

of Australia and certain other foreign coun-
tries, they must strive to manufacture and

market only the superior grades of butter.

Much of the foreign make that is now
coming into our markets is a high class
product and American butter that is made

from sour and tainted cream cannot com-

pete with it.
“Cream grading,” says Mr.
“offers one of the easiest and most effec-

tive means of improving the quality of but-

ter produced in the state. This is a simple

plan by which creameries agree to pay

more for high grade cream, sweet and rich,
than for that which is thin and sour.

tory and with a high class raw product to
start with, the creameryman can make a
quality of butter that can compete with the
best.”

Mr. Farrington would have two grades
established for cream, the first to be cream
having a clean flavor, and containing under
a certain percentage of acid and not less
than a definite amount of fat; the second
grade that having a fair to good flavor and
more acid and less fat.

The general adoption of such a system,
it is believed, would mean a saving of sey-
eral million dollars a year to dairymen, for
creameries could afford to pay more for but-
ter-fat from which they could manufacture
“prime” butter.

that it will be sweet when it reaches the is

The only fault we ever had to find with
the Jersey cow is that she is inclined to be
sluggish in her movements and given to
lolling around without any definite aim in
life. We have owned Jersey heifers that
were so blamed lazy that they had to be
stripped with a suction pump. This can all
be avoided by crossing the Jersey with the
Arizona coyote. The combination produces
a strain that will fight a wall eyed bull ter-
rier to the ropes.—Howard L. Rann.

Farrington, |

: I When |
it means money in their pockets, dairymenil
will bring in their cream often enough so }

Friday, October 30th, Ice Cream Manu-

— ee

September 15, 1914

To Investigate Tuberculosis.

Governor Martin H. Glynn, of New York,
has announced the appointment of “the
commission on the investigation of bovine
tuberculosis,” which body will undertake a
scientific study of the causes of the disease,
its economic and health effects upon the
state, and report the results of its investi-
gation, with recommendations for legisla-
tion looking to the protection of the health
of the citizens and the dairy interests of
the state.

The commission was provided for at the
earnest request of Governor Glynn by the
last legislature. An appropriation of $5,000
is available to defray the actual expenses
of the commission. At Governor Glynn’s
request the commission will meet immedi-
ately after its members receive their desig-
nations, complete an organization, and put
the investigation under quick headway.

Governor Glynn ‘believes that the sub-
ject of bovine tuberculosis is one for deep
and serious consideration. Dr. Osler re-
cently stated that nine out of 10 of all the
inhabitants of the earth are affected with
tuberculosis, though fortunately the dis-
ease is latent in the majority of people. It
is contended that some such conditions
may exist in dairy cattle. Royal commis-
sions appointed in Germany and England,

and investigating bodies of the health de-
partment of the city of New York, have
concluded that bovine tuberculosis may be
communicable to children.

It is with the view that the state should

do everything in its power to protect the

health of its citizens and conserve the dairy

interests of the state that this commission
has been named. The membership of the
commission, which was chosen with great
care by Governor Glynn so that all inter-
ests may be represented, is as follows:

Dr. Theobald Smith, director of the divi-
sion of animal pathology, Rockefeller In-
stitute; Dr. Herman M. Biggs, commission-
er of health, state of New York; Dr.
Linsly R. Williams, deputy commissioner
of health, state of New York; Dr. Philip
Van Ingen, a prominent and active member
of the New York milk commission; Dr.
Henry L. K. Shaw, professor of children’s
diseases, Albany Medical College; Hon.
Henry H. Law, a prominent dairyman of
Briarcliff Manor; Hon. Seth Low, well
recognized for his accomplishments in the
advancement of farming; Professor Vera-
nus A. Moore, Ithaca, dean of the New
York State Veterinary College, Cornell Uni-
versity; Hon. Calvin J. Huson, New York
state commissionor of agriculture; A. L.
Brockway, of Syracuse, a large breeder of
pure bred cattle; Professor H. E. Cook,
dean of New York State School of Agri-
culture at Canton; W. H. Vary, of Water-
town, master of the State Grange; Albert
Manning, of Otisville; V. Everit Macy of
Ossining, superintendent of the poor of
Westchester county, a philanthropist who
has been energetic in advancine the cause
of pure milk; H. J. Wright, editor of the
New York Globe; James A. D. S. Findlay,
of Salisbury Mills; Judge O. U. Kellogg,
of Cortland; Edward Van Alstyne, of Kin-
| derhook, director of the farmers’ institutes
of the state department of agriculture, and
Henry L. Best, of West Sand Lake—all
Prominent farmers and large breeders of
dairy cattle.

To Ask for Grading Law.

Steps were taken at the concluding ses-
sion of the South Missouri Creamery Asso-
ciation at Springfield, Mo., August 2Ist,
looking toward the obtaining of legislation
compelling the buying and selling of cream
in Missouri on a grading basis which is
now being observed by the society’s mem-

THE CREAMERY JOURNAL

Page 21

bers. A committee was appointed which,
after conferring with Eugene Bennett, state
dairy commissioner, and experts from the
dairying department of the college of agri-
culture of the University of Missouri, will
examine all the dairy laws enforced by the

surrounding states. The good points of
each will be embodied in the law that will
be formulated by the committee and later

submitted for the consideration of the law-
makers.

The committee of creamerymen is com-
posed of Maxwell G. Morgan, Springfield;
C. W. Kent, Kansas City, and C. E. Kearn,
St. Louis. The action of the association
is a result of the instructions of Commis-
sioner Bennett in which he established a
system of two grades of cream. The stand-
ard was put into effect recently and the
meeting was called that the members might
report on the results obtained. In this way
the creamerymen hope to produce a better
grade of butter for which they will receive
a higher price. With this change brought
about they then could pay a better price
for the cream. Heretofore, one price has
been paid for all cream, the poor cream
selling for the same price as the best grade.
Under this system the price was averaged,
which necessarily caused the best cream
to sell at a price below its actual worth.

The members of the association are much
elated over the support being given the
work by A. J. McDowell, dairy agent for
the Frisco railway. Mr. McDowell is a
recognized authority on the dairy industry
in this part of the state and his co-operation
is expected to lend much favorable influ-
ence to the movement to raise the standard
of the dairy products of the Ozarks.
There was a man from Amsterdam
Who owned a cow in Rotterdam

The war broke out—
And now—just about—
Worthadam.

ML) |

Want Clearings ©

WANTED—By October Ist, buttermaker for small
farmers’ creamery. Must understand pasteurization
and starter making. Address B. S. Hill, Dunbar, Ia.

POSITION WANTED—By a competent butter-
maker and ice-cream-maker with seven years’ ex-
perience in Denmark and Germany; can _ handle
machinery, understands pasteurization, starter-making,
testing, control of moisture and over-run; country
town preferred; es state wages and particulars

TL |

in first letter. ddress Arthur Mortisen, Castana,
Towa.
POSITION WANTED—As buttermaker or ice

cream maker, or will make both. Six years’ experi-
ence, dairy school course. Understand starter mak-
ing, pasteurizing, can incorporate salt and control
moisture. Fine recommendations from Minnesota’s
best creameries. Work guaranteed. Am a Dane,
speak Danish, German and English. Please state
wages and particulars. Can come any time. Ad-
dress Arthur Dalsgaard, Springfield, Minn.

WANTED—To buy or lease creamery in Iowa
receiving about 10,000 pounds of whole-milk daily.
Address ‘fA. S. D.,’”? care The Creamery Journal.

Farmers, Attention!

WANTED—Location for seven $150,000
condensed milk plants and twelve $115,000
milk, flour and sugar plants. We sell no
stock or bonds, nor ask for free site. Show
us you have natural surroundings to devel-
on into dairy country if milk prices are such
to make it possible to do so at a profit.
Send full information of your advantages,
pictures of farms, publications, books, etc.
to Herman R. Franzen, Ephrata, Lancaster
County, Pennsylvania.

Let Us Quote

YOU A PRICE ON YOUR
Printing

YOUVE sot to tell

people about it if you
have things to sell or they
won't know about it.

The quickest, clearest, best way to
tell it is by the printed page. Multi-
ply yourself—tell a thousand people
—tell five thousand, and they'll come
and buy.

Printing that will sell your stuff
is our specialty. We can print any-
thing and do it right—from business
cards to your finest three-color cata-
logs. Let us quote you a price.

We'll give you the right price, too,
and we will add the real service that
makes the printed page ta/k—-sell
things—build your business.

TTC eee
TOUTE EEOC

Time of Delivery

We will tell you when we will
deliver your printing order completed
and we will deliver it on that day.

How We Can Make You
Read This:

Because we buy paper, ink and sup-
plies by the wholesale. We print
four big papers of our own, and your
job gets in on our own big buying
power. We can figure closer for we
make our big volume of business tell
the story. Why not profit by our
ability to figure that way?

We can print cheaper because of a big
printing plant of our own. It’s a whale—
we own it, we run it and weve got it
organized to save the pennies at every
corner for our own printing. We insist
on the closest economy. Why don’t you
get in on that? We will save the dollars
for you.

We will give you the price that lets
you in on our big capacity—closely or-
ganized—efhcient printing plant, and we
will give your printing every advantage
and every saving we make for our print-
ing, high class work and low costs.

Low Prices.

Remember, we can print anything you
want printed on paper, do it right—do it
quickly and save you money. Send your
job to us. No matter where you live,
let us quote you a price.

FRED L. KIMBALL CO.

WATERLOO, IOWA

TUT eee

'
TULLE MUO O TOTO OOOO OOO E OOOO OTE UOTRTUTEO OOOO TOIT EOTTT TTT OTTO TTT TTT TTT TTT

TUTE EEE ee En

Page 22

THE CREAMERY "JOURNAL

SUE eee

W. B. YOUNG
ESTABLISHED 1854

W. I. Young & Co.

Wholesale Dealers in

Butter, Cheese and Eggs

149 Reade St, New York
WRITE US

Refer by permission to Irving National Bank,
N. Y.; Fidelity Trust Co., N. Y.; Dun’s
and Bradstreet’s ‘Agencies.

Bowman & Bull Co.

CASH BUYERS—RECEIVERS
All Grades

| Butter, Eggs, Dressed Poultry |

186 W. Lake St., CHICAGO

‘S'Zenith Butter & Egg Co.

Harrison and Greenwich Sts., New York
Receivers and Distributers
Give superior service and real results. That
covers it, consign or write. Refer to your

bank, Creamery Journal or =

our shippers.
Jacob F. Miller Established 1864

BICKEL & MILLER

PHILADELPHIA EGG HOUSE

EGGS, BUTTER AND POULTRY
Butter and Eggs in Car Lots or Less
322 So. Front St. PHILADELPHIA, PA.
References: Irving Nat'l Bank: Southwestern Nat.
Bank; Dun and Bradstreet Correspondence solicited.

W. I. YOUNG

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We want to do business with you

Smith’s

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and

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both one year, for

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Regular price, $3.50.

Big Dairy Field in Texas
(Continued from page 19.)

the feed they eat. The “dairy calves”
which are sold for beef, together with the
cows that do not pay for their feed, would
also produce an income which would add
an appreciable increase to the net cash
outcome from the dairy industry.

Then, too, there is the skim-milk that
can be fed with profit to pigs and poultry,
which in turn would bring in considerable
sums of cash to circulate in the commun-
ity’s channels of trade and traffic. Then,
again, the manure from the dairy cows and
lots can be used for conserving and in-
creasing the fertility and productiveness ot
the soils on which the herds are kept.

In several of the coast counties there are
creameries that are being successfully oper-
ated, and where this is the case it is no-
ticeable that the patrons are prospering and
the raising of pigs and poultry by the farm-
ers in the community is on the increase.

Some of the Advantages.

But if natural conditions and advantages
have been properly represented by experts
and well-informed men, let us see what ad-
vantages the coast counties have over those
big butter producing states which lie in
northern latitudes, where the climate is cold
and rigid and where the ground is covered
with coatings of sleet and snow many
months of the year. Here the climate is
mild and the ground with a sward clothed
in nutritious grasses is bathed in genial
sunshine. There, in the cold months, the
cattle must necessarily be housed in close
and expensive barns, with water and _ heat-
ing appliances supplied at a considerable
continuing cost.

Again, when their cattle are turned into
lots, covered with ice, snow and sleet, while
the stables are being cleaned (and this must
be done once a day), they must shiver in
the biting cold, and incur the risk of con-
tracting tuberculosis, which disease is quite
prevalent among the dairy herds in climates
that are severely cold. Here in our coast
countries, where the climate is mild and de-
lightful, shelter from cold is scarcely nec-
essary for more than 10 days or two weeks
during the entire winter season, and these
cold spells come at intervals and are seldom
longer than 24 or 36 hours’ duration. In
the place of turning our milk cows into
sleet-covered lots, they can be turned into
pastures, meadows and fields to graze on
green grass, alfalfa and burr clovers, rye
and oats, where they will not be stung by
the icy touch of frosty blizzards. In the
nlace of having to quench their thirst with
fetid water in heated stables. thev drink
from running streams or troughs filled with
pure well or artesian water. Again, on
the same premises in the coast counties
where the dairy herds graze, an abndance
of cheap feeds can be grown at a minimum
cost. such as corn for silos, sorghum, mil-
let, Kaffir, milo maize, sweet potatoes. tur-
nips. peanuts, cotton seed, peavine and Col-
orado and prairie grass hays.

Then from the nearby rice and cotton
seed oil mills rice polish, oil cake and meal
can be purchased at reasonable prices, with-
out the addition of heavy charges for long
transportation hauls.

There Are Problems.

3ut there are problems that must be
solved before the dairy and creamery in-
dustries can be develoned and placed upon
a highly satisfactory financial and brsiness
basis. First, in considering some of these
problems, the fact is not to be overlooked
that the dairymen patronizing the creamery
must have a sufficient number of butter-fat
producing cows before the plant can be put

-promotes prosperity among the people.

September 15, 191 4

into successful business operation. To meet
this emergency none but the best breeds of
milk cows should be kept. The cow, the
expense of whose feed and keep entails a
loss instead of yielding a good net income,
should be sold for beef. The creamery
should be equipped with modern, first-class
appliances; it should be managed by
worthy and capable business manager, upon
a strict economic business policy; its out-
put should be a first-class product that will
stand competition in the markets; and ali
sanitary rules and regulations should be
strictly observed and practiced. ie
Again, the dairymen should be prompt
and regular in delivering their milk or
cream according to the rules and regula-
tions prescribed by the manager. Some- |
times one lot of stale cream destroys the —
first quality of the butter of a whole churn- —
ing. System and regularity are among the |
essentials for the successful operation of a |
first-class money-making creamery plant.
Again, there are good arguments that
can be advanced in favor of the dairymemi ;
owning and operating the creameries upon
the co-operative plan under the proper bus- | a)
iness management of a salaried superinten- *
dent. This policy is urged, with plausible —
reasons, upon the theory that if the stock- —
holders are not dairymen they are more in-
terested in securing creamery dividends —
than in bolstering and maintaining butter-
fat prices. On the other hand, if owned
exclusively by the dairymen, they would be
more or less indifferent to creamery divi
dends as long as they were realizing good
incomes from the products of their dairy
farms. There is merit in this argument,
and as a rule the creameries that are oper
ated upon this plan are giving satisfaction. 2
os

Experimental Creameries. 5

In fact, it-might be a good business ra
icy for the business men in some of our
coast country towns, where the resources —
and environments would justify the exper
ment, to establish creameries without any |
view to receiving dividends. The indirect ,
benefits would amply remunerate them if
the plant only cleared expenses. Almost —
any successful creamery pays out for cream |
between $4,000 and $5,000 monthly to the ;
dairymen, and this sum drifts into the chan-_
nels of trade and helps business very ma-
terially in the small towns during the dul
months. Again, wherever a creamery i
successfully operated in a country town ;
there is a noticeable increase in the poultry —
and swine products in the surrounding
neighborhood, all of which helps trade and

“Farmers.” said the fair city visitor. “are
just as dishonest as the city milkmen.” :

“How d’ve make that out?” asked a
farmer’s wife. 4

“This morning,” said the girl accusingly,
‘with my own eyes I saw your hired man
water the cows just before he milked them.”

Send for a specimen of the various blanks
which comprise the American System of
Creamery Accounting. We have _ blanks
that will save you labor and expense. Write
the Fred L. Kimball 'Co., Waterloo, Towa.

Modern Buttermaking and Dairy Arith-
metic (regular price $1.50) and The Cream-
ery Journal one year,both for $2.00

Smith’s Computer ($2.50) and The
Creamery Journal one year ($1.00) both for

There is strong talk of establishing @
creamery at Girard, Kan.

= i ORI iti A F ‘A i | z =
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“I OFFICE a ee
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Ei t ah

THE FACTORY 7 TUBULAR

’ I ‘HE development of a creamery to its
highest output at the lowest expenditure
of time and money is what the installation

of the SHARPLES TUBULAR CREAM
SEPARATOR accomplishes.

The almost frictionless ball bearing from which the tubular bowl
hangs requires but little power. Because of this absence of friction,
the machine consumes but two gallons of oil a year.

Suspended by a single ball bearing, the tubular bowl is capable of
a great number of revolutions a minute, and this speed affords the
greatest centrifugal (or skimming) force.

Send for the Factory Tubular Book
THE SHARPLES SEPARATOR CO.

WEST CHESTER, PA.

Chicago, IIl. Dallas, Texas Minneapolis, Minn. Kansas City, Mo. Toronto, Can.
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Preparing starter becomes a compar- You'll find the Trunnion a long-lived
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The Can proper rests on a trunnion,
and to empty it you merely tilt the
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in making starter. The can will lock
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less cut. Clutch on pulley allows it Phe Trunnion is a QUALITY Start-
to run idle if desired. Agitator can er Can. You can make QUALITY
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easily cleaned. —QUALITY Starter.

water pipes, etc., are supported by the
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AdASHHE EN

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WRITE FOR LITERATURE TODAY

The Creamery Package Mfg. Company

Chicago, III. New York, N. Y. Minneapolis, Minn. Kansas City, Mo.
Toledo, Ohio Philadelphia, Pa. Omaha, Neb. Waterloo, Iowa

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The National
Creamery
Magazine

VOL. XXV NO. 17 WATERLOO, IOWA, OCTOBER 1, 1914 ONE DOLLAR A. YEAR

THE CREAMERYMAN

Has a personal interest in the success
of the farmer who brings in his milk

Held At 42d and Halstead Sts., CHICAGO
October 22d to October 3ist, 1914

A visit will do you and your trade a world of good. Work
up a crowd of your own people to take a trip to this show.
The success of the dairy farmer spells your success.

Write us, and wewill give you lots of useful information
about the cost of travel and expense while in Chicago.

Several creameries have already chartered trains for excursions.

Published by FRED L. KIMBALL CO., Waterloo, Iowa

TUTTE T TTT

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No. 108: capacity 2,000 lbs. per hour

team turbine driven

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Are rapidly being installed by the most

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Milk consumers, too, are demanding clari-

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An actual demonstration of what can be accomplished with a De Laval Milk

Clarifier will be gladly accorded to any responsible milk dealer or producer.

THE DE LAVAL SEPARATOR COMPANY

NEW YORK CHICAGO SAN FRANCISCO SEATTLE

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The WMational Creamery Magazine

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: Vol. XXV No. 17 |WATERLOO, IOWA, OCTOBER 1, 1914

One Dollar a Year

Iowa State Dairy Ass’n Convention

IN CONJUNCTION WITH DAIRY CATTLE CONGRESS, OCT. 12th TO 18th

The entire convention sessions and the exhibits of dairy cat-
tle will be held at the Electric Park ground—only a few minutes’
pleasure ride from the heart of the city.

To reach the grounds take any of the following street cars:
Loop, either direction, or Cedar Falls. The W., C. F. & N. Rail-
way Company will provide ample accommodation for everybedy
and will operate cars to and from the grounds every five minutes.

The exhibit of creamery and dairy machinery will be in the
new mammoth pavilion 200 feet long and 120 feet wide, cement
floors and posts, excellently lighted and ventilated. All booths
will be 10 feet square, of uniform decoration and every one in a
desirable location. A large elevated band stand is in the center
of this exhibit hall, under which will be displayed the butter and
milk exhibits. The Northey Manufacturing Company, of Water-
loo, manufacturers of the famous Northey refrigerators, have
liberally provided a handsome cooler built especially for this
purpose. It is large and roomy and has one plate glass 6 by 10
feet and one 3 by 6 feet, electric lighted on the inside.

The cattle will be housed in the new permanent cattle barns
adjoining the machinery hall. The show and judging ring will
be between the machinery hall and cattle barns, with elevated
seats. No better accommodations are provided for spectators
anywhere.

All convention sessions will be held in the Electric Theatre
building, which will seat 1,200 people.

All butter entered will, on arrival, be taken to the grounds and
placed in the large Northey refrigerator immediately, where it will
be scored on October &th and 9th. The butter will be on display
in this refrigerator all during the week and open to inspection for
buttermakers only on Wednesday and Thursday. The number
On your season ticket (if you are an exhibitor) will correspond
to the number on your tub, which will enable you to pick out your
own butter without asking or waiting for the score cards. The
tickets, of course, will not be sent until after the butter is scored
and the various tubs identified.

All of the cattle judging and most of the cattle parades will
be in the judging arena.

TUESDAY FORENOON, OCTOBER 13th
10:30 o’clock, Electric Theatre

| GECKO) Ss a Cres oe Rev. W. F. Spry, Waterloc
Pastor First M. E. Church

Middress of Welcome.............. Hon. C. E. Pickett, Waterloo
(DROS Ccn see F. W. Stephenson, Oelwein
Music.

Thi? Gi SES ela Zee J. J. Ross, Iowa Falls
DEMIR MUTECASTITEL fo sisi 0 vec ecte ee ee E. T. Sadler, Waterloo
Memestdent’s Address..............0seseees W. B. Quarton, Algona

Appointment of Committees—Resolution, Auditing, Legislative.
Adjournment.
Tuesday Afternoon, 2:30 o’clock.
PEGS. +o SCS Prof. R. A. Pearson, Ames
Bidress— Soils and Soil Fertility”............00...0.000-
2h tc Se ee Prof. Cyril G. Hopkins, Urbana, III.

Discussion.

Address—“Present Leaks on Dairy Farms and How They
WEdvalte OVERCOME «fur. dices oe ss. Prof. H. H. Kildee, Ames

Discussion.

Adjournment.

WEDNESDAY FORENOON, OCTOBER 14th
Buttermakers’ Day

Butter Judging Contest, 8:30 to 10:00 o’clock.

10:00 o’clock—Convention Hall
Address—‘‘State-wide Cream Grading,” J. J. Sorenson, Albert Lea
Manager Minnesota State Creamery, Albert Lea.
Discussion.

Music.

NddineSS——- AremVWier (EGTOPTESSING 00s ccee. wees e-+ec- sense
aioe Sid Goo SOIC eee oe J. J. Brunner, Strawberry Point

Discussion.
Adjournment.
Wednesday Afternoon, 2:30 o’clock
Addressee srmertoemttes = 2-.ssiea'se Hon. W. B. Barney, Des Moines
BiutteweDemonstratiai-tiy.- . leer Prof. M. Mortensen, Ames

Reading of Scores.
Awarding of Prizes

Wednesday Evening, 6:30 o’clock.

Buttermakers’ Banquet at Russell-Lamson Hotel, given by
the Fred L. Kimball Company.

THURSDAY FORENOON, OCTOBER 15th
10:00 o’clock

Open Discussion—10-minute chats.

11:00 o’clock
Election of Officers.

Reading of Resolutions.
Unfinished Business.

Adjournment.
Machinery Hall.

The machinery exhibit this year will be made in the new
Exhibition Hall, which is 200 feet long and 120 feet wide. Uniform
railing around, and floors in, the booths will be installed by the
management and furnished free of charge to exhibitors. Prac-
tically all the space has been sold, but parties desiring to exhibit
should get in immediate touch with E. S. Estel, Waterloo, Iowa.

Goods intended for exhibition will be received at the Exhibi-
tion Hall, Electric Park, beginning October 5th, but no goods
will be received on which there are charges of any kind. If bills
of lading are sent to Superintendent of Machinery Exhibits,
Waterloo, Iowa, goods will be in the Exhibition Hall on the
arrival of the exhibitors, and drayage charges at reasonable rates
collected.

Convention Hall.

Excellent quarters are provided for convention sessions this
year in the Electric Theatre, which comfortably seats 1,200 people.

Butter Exhibit.

Arrangements have been made with the Northey Manufac-
turing Company to furnish a large plate glass refrigerator, which
will be located under the band stand in the Exhibition Hall.

(Continued on page 6.)

THE CREAMERY JOURNAL

Iowa State Dairy Association

38th ANNUAL CONVENTION, WATERLOO, OCT. 18th, 14th, 15th.

Creamerymen, Dairymen, Buttermakers
and Farmers of the middle west (especially
Iowa): The fairs are over and next comes
the 38th annual convention of the Iowa
State Dairy Association and Dairy Cattle
Congress, to be held at Dairy Show
Grounds, Waterloo, Iowa, October 12-18,
1914.

It seems almost needless for me to call
attention to the importance of the coming
meeting for it goes without question that
the Dairy Cattle Congress is the second
largest dairy show in America. The fact
that the attendance has increased every year
since its organization proves beyond a
doubt the popularity of the annual meet-
ings. I wish at this time to call your at-
tention to some of the things that to me
seem of very great importance to the farm-
ers and dairymen of the middle west. There
never has been a time in the history of this
country when farm products commanded
such high prices as during the past year,
and many farmers, dairymen and feeders
of beef cattle and hogs are wondering if
it pays to feed this high priced feed to milk
cows. While we are wondering and figur-
ing where the profit comes in, we must con-
sider also the necessity of retaining the fer-
tility of the soil and in order to do this we
must utilize the feeds on the farms. Soil
fertility is of much more importance than
the possibility of better returns from sell-
ing the crops off the farms. But there is
one thing that we all agree upon and that
is better stock and more up-to-date methods
of feeding and caring for this stock; also
improved and better appliances to handle

H. S. PENNYPACKER

A Splendid Jobbing Outlet for

BUTTER craves

GRADES
102 Vine St., Phila.

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Successors to Collyer & Co.

BUTTER AND EGGS

Butter in any quantity and all grades. Eggs in carlots or
less. Write, wire or phone us.

Main Offices: 203 W. South Water St.. CHICAGO

Warehouse: 209 W. South Water St.,
Long Distance ’Phone, Main 3184.

A.J.M.Murdoch&Co.
BUTTER

WANTED: ALL GRADES
39 So. Water St., PHILADELPHIA

Liberal Advances and Square Deal

and care for the raw material and this is
where the importance of visiting the con-
vention and Dairy Cattle Congress comes
in.

Realizing the necessity of bringing the
breeder, the farmer, the creameryman, the
commission man, the buttermaker and the
supply man into closer relationship with
each other, the Iowa State Dairy Associa-
tion six years ago organized, in connection
with their annual convention, a dairy cattle
show. The result was that where formerly
only a few hundred people were in attend-
ance at the annual meetings thousands now
visit the convention and cattle show. The
success of the undertaking has been so great
that the Dairy Cattle Congress is consid-
ered to be the second largest show in Amer-
ica, and the 1914 show bids fair to eclipse
anything ever held before.

At this convention and dairy cattle show
the breeder will come in contact with more
intelligent farmers and dairymen than at
any other meeting in America. The farmer
will meet the breeder and have occasion to
see 1,000 of the best dairy cattle in the
world. He will also meet the creamery sec-
retary and manager, the buttermakers, the
butter buyers, the manufacturers of dairy
apparatus and supplies, in fact kindred in-
terests will have an opportunity to rub
shoulders with each other and together will
represent all branches of dairy farming and
modern agriculture.

The Iowa State Dairy Association has
prepared a splendid program for the ses-
sions. Men of national reputation will dis-
cuss problems of vital importance to the
farmer, dairyman and buttermaker. Be
sure to attend these meetings or you will
miss a treat; also visit the cattle barns and
see America’s finest dairy cattle in compe-
tition for the $10,000 premium fund offered
for prize winners. The exhibition hall filled
with every conceivable device for better and
more economic handling of dairy products
invites your inspection and there are also
acres of space outside the buildings which
have been reserved for exhibition purposes.

During the week will be held the 38th
annual convention of the Iowa State Dairy
Association, the third enzual convention of

J. J. Ross,

Secretary Lowa State Dairy Association,

October 1, 1914

the Iowa Milk Dealers’ Association and
meetings of several other organizations
which will be announced at the convention.
In fact during the entire week there will —
be something doing all the time which will —
be of interest to every man, woman, boy
or girl in attendance at this great show.
Besides the regular program sessions there
will be continual band concerts and daily
parades, the electric park will be going in
full blast and best of all you cannot afford
to miss the biggest treat on Wednesday,
October 14th, the United States Marine
band of 75 pieces will give concerts after-
noon and evening. This is beyond doubt
the greatest band in the world on their first
trip west of Chicago. It simply means a
chance in a lifetime to hear this wonderful
band. i

To the buttermakers of Iowa I wish to
say that I am depending upon your support
to get out the largest exhibit of butter ever
assembled in Iowa. You have loyally stood
by me in the past, which I certainly appre- —
ciate, and I want each of you to respond —
again this year. Let’s show Minnesota and
Wisconsin that Iowa is A-1, when it comes
to showing exhibition butter. Jim Soren-
son says the National convention next
March will see a neck and neck race for
the banner. We must line up for the race
and at Waterloo convention is the place to
work out. Last year more than $1,000 was
distributed in the premium fund for cream-
ery butter and we are safe in offering as
much or more this year. Besides the pro
rata money, the association offers to the
winner in each class a gold medal; to the
second in each class, a silver medal. Spe-
cial prizes are also offered by the J. B. °
Ford Company, Chr. Hansen’s Laboratory °*
and the Preservaline Manufacturing Com- !
pany. In the butter judging contest the as-
sociation offers to the winner, a gold but-
ter trier; to the second, a silver butter trier;
to the third, a nickel butter ‘trier. All pro
rata money will be paid exhibitors on
Wednesday, October 14, buttermakers’ day.
Remember your number on your member-
ship card corresponds to the number on
your check, please call by number. The
same number will also appear on your tub.
I would advise that you procure a 20-pound
tub at once as the butter should arrive at
Waterloo as early as Tuesday, October 6th.
The scoring will take place on Thursday |
and Friday, October 8th, and 9th. The
butter will be scored by Prof. Mortensen —
and F. L. Odell, assisted by F. D. Warner
and R. E. Clemons. Make the best tub of —
butter that you can, send tub to Waterloo
about October 5th or 6th, come to conven-—
tion October 13th and 14th, buttermakers’
days and help make this meeting the most
successful and profitable of all. I hope to
meet you all at Waterloo.—J. J. Ross, sec-
retary.

{
q
:
:

Se ee eee

Spokane Inter-State Fair.
Eastern Creamery Butter.

Score
A. Kristensen, Luck) Wisi) cmientenieeanenierenan 94%
A. H. Hed, St. Helaire, Minti. eniememeeae 94
E.. E. Dennison, Beltrami, Minnieeeess eee 93
Emil Schudeiske, Carlos, Minn. ............-. 92%
S. M. Tacobs, Pierz, Minn. Secunia 92
EF. W. Dehn, New Ulm, Minni 5 cc cees cee 91%
C. A, Nurel, Soldiers Grove; Wis: j..esesemee 91%
A. Rasmussen, Ottertail, Minn. .......s..sn00n 91%
Inland Creamery Butter.
John G. Howe, Stevensville, Mont..........+- 95%
Hazelwood Co., Spokane, Wash. .........see; 94%
P. Pallesen, Calgary, Alberta ss... «see 93%
Hazelwood Co., Walla Walla, Wash. ......... 93 :
Odessa Creamery Co., Odessa, Wash. ......-- 92
Schallinger Produce Co., Spokane, Wash. ...... 92
A. A. Oswold, Portland, Ore. .....0.s.s0e sme 92
Pend d’Oreille Cry, Co., Sandpoint, Idaho. 91
Hazelwood Co. (P. Donnell) Caldwell, Idaho.. 9054
Sweepstakes.

Highest scoring creamery butter, eastern or in-

land empire creamery butter, John G. Howe,

Stevensville, Mont. Score .......ssssn cme 15%

October 1, 1914

PUTTTTVUTUUTUTIUTLILLUELLELLLLLELULULLLL LULL ULLULL ELLE ELL LLO LOGEC LUOLUULLLU LLL LULLUOLLLLLLLLU LULU LUL LULL LUo LOLOL LOLOL Loo LLo LoL es

CEE eee ee ee TTT TULUM LUAULMLOUM LULU LOU LLOULLUOUOUULUGUUAUOUUAUOUUUOUOUOUUUUOUUUOUAUAUOUOMUO LALO VECO UA LOOUAALOYOAOAVOVOAUO LOUD COVE OAUONOANONONVOVONOONONUONOANONONNONONOOV ENON OGNONEAUOVONLOVONNOVNOVONNVNOVNNNONIOVONNOVNNNOVNVTONNNTNTTNNOTININTINTTVTNTINTT INI TTIT

THE CREAMERY JOURNAL

Since Buttermakers Made
the Discovery

Because of their technical knowledge it was an
easy matter for buttermakers to readily determine that

VWvandolle

DaiLyIr1a%n's

Cleaner and Cleanses

save better cleaning service and better value than any
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their appreciation for Wyandotte Dairyman’s Clean-
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the positive assurance which continued use has given
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This greater appreciation for Wyandotte Dairy-
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Your supply dealer can ship you a
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This Cleaner has been awarded the highest prize wherever exhibited.

. STUNVUUVUNUUUAUSURUAVUOUOUOEOUUUOEUUOUEUUUOOOULAUEOUUOUOUOUEUUU UATE

TULL LLU LLL LLLLLLLLCLLLUL LLU LLLELLUOLCOLOO LULU LLLOLULOLULUCOLUCOLUCGUUCAUCOAUCOUOALUOAULOUOAUCOOCOA OG CONOOGCOA UM LOCO POON OOO UOG OOH OOOO TOO OUN UOT UCGTOONCONIUGI LOG TOONIUGOOTTCGTIOGI LON OOOO TOON TOON UOO COA COTUOOT OOO EON OOOO LOA MOA TEM COM COG MEOL OMI TEGI ROTI EOT EMI ENI NEN TTTROT MMT En MTOR TTT TTT

Page 6

..From Market Report, Sept. 16th,
1914.

“Not long since, a fancy creamery
was cut 2 points on appearance be-
cause the tubs had been so battered

considerable patching up by the
porter, they were really in too bad
shape to show to good trade.

“Two buyers had refused to look
at the butter, and when a purchaser
was found the price had to be
shaded lc a pound.

on style, reduced the grade of the
butter below an extra.”

MUTT TUTTTLLLETLCCUELLLOOLLLLORLLUCOOACCCCAUOCOOHCOCOOHCCOOH COOH UUOOHICOOTO UCONN TOOATTOOIIINUOOIITOOIIUOITITOONIICONTUUHINUO ICON UUCLTL

Iowa State Dairy Ass’n Convention

(Continued from page 3.)
Cattle Exhibit.

All cattle are in the new cattle barn, separated from the
Exhibition Hall by the judging and show ring. There is room in
this barn for 1,000 cattle. For full particulars as to premiums,
etc., in connection with the cattle exhibit, address the general
manager, Hugh G. Van Pelt, Waterloo, Iowa.

Special Notice.

The annual membership fees of the Iowa State Dairy Asso-
ciation are $1.00. Every person paying a year’s dues will receive
a free season admission ticket to the grounds and also their
choice of a year’s subscription to Kimball’s Dairy Farmer, Suc-
cessful Farming or the Register and Farmer.

Admission fee for other than members is 50c daily.

Where To Buy Your Tickets.

The secretary, personally, or some one representing him,
may be found at all hours of the day in office at both entrances
to Electric Park, where the show and convention will be held.

Official Butter Judges.

_ _The butter will be scored by Prof. Mortensen, of Ames, and
F. L, Odell, U. S. Dairy Division, of Des Moines. They will be
aeuieted by F. D. Warner, of Northwood, and R. E. Clemmons,
of Burt.

Association Headquarters.

The lowa State Dairy Association will have headquarters in
Machinery Hall.

Music.

The United States Military Band, famous throughout the
country, will give concerts on the Dairy Cattle Congress grounds
Wednesday, October 14th—Buttermakers’ Day. This organiza-
tion consists of 75 of Uncle Sam’s best musicians, and this is the
first time they have appeared in Iowa.

Private Rooms.

All parties: wishing quarters at private homes may secure

them by applying at the Secretary’s headquarters in Machinery

Hall.

THE CREAMERY JOURNAL

UUTUTTTTUTITTLTTTTLTLUTTLULLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLDL OCCU COUUCCOLCUOOUUUOOOUOULOOUODUUOLUOLOUOUODOOOLOOUOOUU DD) Do

“Cut 2 Points On Appearance”

What These Creameries KNOW

The Creameries that ship in Schmidt
3ros. tubs use these tubs because,
from their superiority of construction,
: they will, first of all, convey their ship-
in transit, that, notwithstanding 8" ment in transit safely, and present it
before Buyers in the most sound and
attractive condition. They know that,
at the price asked, they obtain in
Schmidt Bros. Tubs, the Best Value in
Transit Insurance.

These Creameries know Schmidt Bros. tubs to be the best made and

most substantial tubs obtainable, and that they will carry their ship-

ie ments safely in transit and present it in such attractive shape at market
as to attract high price paying Buyers.

The Creameries using Schmidt Bros. tubs know the advantage and

e he) value in using tubs which present their shipment at market in such

The cut of 2 points in the score __ condition as to receive the full Five Points allowed on Style. They

tk" will not chance a cut of even a fraction of a point on Style, which

might reduce their butter to a lower class and oblige them to accept a
lower price for their butter.

TO SUM IT ALL UP—users of Schmidt Bros. tubs wish their butter carried in transit and presented
before the Buyers at market in the best and most salable shape.

This is why these Creameries use Schmidt Bros. tubs in preference to all others.

ELGIN BUTTER TUB CO., Schmitt Bros., Props, ELGIN, ILL.

UUUTULELUELULUELUOLUECUACOUOAUCAUCALUALCOUOUOAUGAUOAOOT OOOO OOTOOTOOTUOTLONOONOOTUOTLONUONUONUOLONUOUOUOAUOALOMUOMUOMIUMUUUUMUUMIUALUOLUO LUGO MULE MUOOUUUOUMUO UMA ULAUUOUOUUOULOLUOPUM LUMO UL TUMUUAUUOTUM POMEL UUMUUA PUTO TUAUUO UU UOAPOUUA LUO ULD

October 1, 1914

BULLI LUULLULLULULLPCEUU LULU UOPULE LULU LO UU ULUOUUUO OCCU LULUC UEP AU LUAU UeAUU PULL LUM E UI LUGeUo Uc eeoeUoeeee Leo eUG UCP

Every Person Making an Exhibit Must Comply With the
Following Rules:

But one entry will be received from any one creamery.

No exhibitor will be allowed to make more than one entry.

No package weighing less than twenty pounds will be re-
ceived for competition.

Butter sent by express should be well wrapped and the twenty-
pound tub placed in a sixty-pound tub for shipment.

Do not pack with sawdust.

Attach plainly addressed shipping tag to the outside. Use
enclosed shipping tag if you have none.

Tack card marked “Important” on twenty-pound tub.

Address all packages to J. J. Ross, Superintendent Butter
Exhibit, Waterloo, Iowa.

Do not prepay express charges.

When to Ship.

Exhibitors should ship their butter early, so as to arrive at
Waterloo not later than Tuesday, October 6th. It will be scored
October 8th and 9th. 4

The butter will be sold by the Association during the Con-
vention, and balance of money left from the sale after paying
the freight or express charges and deducting one dollar for the
annual dues for the exhibitor (which includes membership in the
Association and admission to all sessions of the convention and —
dairy show), if any balance remain, will go to the se name

All premiums will be paid to the exhibitor whose name is
signed on entry blank.
Checks for premiums will be issued on Wednesday, October
14th, Buttermakers’ Day.
Prizes.

The Association is pleased to be able to offer the followin
prizes:

For the best package of whole-milk butter, a gold medal,
suitably engraved with the winner’s name and score, will b
given.

For the second best package of whole-milk butter a silver
medal, suitably engraved with the winner’s name and score, will
be given.

For the best package of butter made from gathered cream

(Continued to page 22.)

TTT TTT TUTTLE LULUUULLLLUULUC LULU PCULLLOLLUUUOLUUUA LUELLA UULULU LUMO UMUC

October 1, 1914

Fe TILL LLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLPLLLLLGLLLLLLLLELLLLLLLOLLLOLLELLLLOLOMCLLLLOOOLLLOLOMLUCLUOOLLCOLGAULOLOGOLLLOCOUULCCOOUUOOUOMOLCCOOOULOCOOAUOOOOOHOIUOOOOIIUOOOIINUNOTIINUOOINNUNONTMOMINNNNITNNNHNNNTTTITNTTTTNNTTTTININNTTTTTTTTTT TTT

THE CREAMERY JOURNAL

Tee
Tee

Gude Bros.,
Kieffer Co.

Tee DEALERS IN TET

FANGY CREAMERY
BUTTER AND EGGS

21 Jay Street NEW YORK
Branch, 98 Mulberry St., Newark, N. J.

REFERENCES: Irving National Exchange Bank, N. Y.; Fidelity
Trust Co. N. Y.; Union National Bank, Newark,
N. J.; Clinton Trust Co., Newark, N. J.; Commercial

Agencies.

COCO COOLOLLOO EOE OTOP TTT E POET TINT TTT EPPNE TTT TTT TTT TTT TT TTT
TUE Eee

Pa ‘ 7

(id
Se TTT TTT L LUUUUULLULLLLULULLLLLLLLOCLULLLCLULLUOLLLMOOOOLUUOUOUOUUUUUUUUMULLUIUILUMLILLUI LLU

MUTUAL LLLLLAULLLLMLLLLLUOLLLLLCOLLLUCUAELLLCCOOLUOLCGULULCCOOOLULLUCORLULCUARUCCUOOALUCOCOAUUCUUOOUUOOOOOOAOOUOAUUOOOOOHOOCOOHUOUOOHOOUOOOTINOOOOTIIUOOHTIUUONTIIUOOHTIUOTOHICMIIITOTITIUOOTIITOUOITIINUOOTIINOTCTTICCTTTTICCCHTIINCOOTTINTOTTINOTITINUUSTTUICITTETTTTIUTTTTITNNTTITT MATT TTT TTTTT EETTTI ETT ETT

ye:

CCUCUUCUCU CUCU

SUE

A
Square

Deal

HATS what
we believe in
and that’s what
you will get if you
ship us your butter.

You will profit by
giving us a chance ina
business way to prove
our assertions.

Try us and see for
yourself.

The Fox River
Butter Co.

TUT

The House of Quality
and a Square Deal

CHICAGO NEW YORK
1533 Michigan Ave. 78 Hudson St.

Sam Haugdabl, St. Peter, Minn.,
Western Representative

UOCUUUUEU EEE

THE CREAMERY JOURNAL

National Dairy Show Butter

MUST ARRIVE IN CH{ICAGO NOT LATER THAN OCT. 17th

You are cordially invited to participate
in the competitive display of dairy products
at the jorthcoming National Dairy Show.
Personal interest and state pride should
prompt you to enter your products in com-
petition, as by comparison alone can we ar-
rive at the progress we are making in our
business interests as individuals or states.

Rules Governing Exhibits.

Rule 1. Exhibits of butter and cheese
must be made in the name of the creamery
or factory or maker and entry form must
show the name of factory and of the maker
and give name and postoffice address of the
creamery or cheese factory.

Rule 2. Superintendent will see that all
marks indicating ownership of goods, ex-
cept identifying number, are removed be-
fore the same are placed on exhibition.

Rule 3. No exhibitor will be allowed on
awarding committee.

Rule 4. All entries must be made sub-
ject to the same general rules and regula-
tions as govern other departments of the
show.

Rule 5. Only one entry in any one class
allowed from each creamery or factory.
‘Complimentary scores will, however, be giv-
en on additional entries. Exhibitors must
indicate which entry is for contest.

Packages should be carefully wrapped
and plainly marked and must be shipped to
arrive not later than noon Saturday, Octo-
ber 17th. Name and address of exhibitor
should appear on tags both on inside and
outside of package. Ship by express,
charges collect, except milk and cream on
which express charges must be _ prepaid.
Use shipping tags furnished by the associa-
tion and mailed with entry blanks, on all
packages.

Creamery Butter.

‘Creamery butter is that made from the
milk or cream of two or more herds as-
sembled for purpose of manufacture.
Whole-milk butter is butter made in a
creamery where milk or milk and cream is
received. Hand separator butter is butter
made from hand separator cream. Each
entry shall consist of 10 pounds, which shall

R. E. Clemmons, Burt,

Who will assist the official judges in placing scores

on I. S, D. A. butter.

October 1, 1914

become the property of the National Dairy
Show, who will pay entry and express
charges. Any entry containing in excess
of amount required, exhibitor will be paid
for excess at rate sold for after deducting
expenses.

Whole-milk Butter.

To highest scoring entry—Gold medal or
trophy.

To highest scoring entry from each state,
provided score is not under 90— Silver
medal.

To next highest score from each state,
provided score is not under 90— Bronze
medal.

To each entry scoring 90 or over on which
no medal is awarded—Diploma.

Hand Separator Butter.

To highest scoring entry—Gold medal or
trophy.

To highest scoring entry from each state,
provided score is not under 90— Silver
medal.

To next highest score from each state,
provided score is not under 90— Bronze
medal.

To each entry scoring 90 or over on
which no medal is awarded—Diploma.

Dairy Butter.

Dairy butter is that made from one herd
on the farm where produced. Packages
must contain at least five pounds. If pound
prints are sent include five. Butter will be-
come the property of the National Dairy
Show, who will pay all express and entry
charges. Any entry containing in excess of
amount required, exhibitor will be paid for
excess at rate sold for after deducting ex-
penses.

To highest scoring entry—Gold medal or
trophy. -

To highest scoring entry from each state,
provided score is not under 90— Silver
medal.

To next highest score from each state,
provided score is not under 90 — Bronze
medal.

To each entry scoring 90 or over on
which no medal is awarded—Diploma.

Copies of the premium list, entry blanks,
shipping tags, etc., will be mailed on appli-
cation to W. E. Skinner, 817 Exchange Ave-
nue, ‘Chicago.

Examination in Indiana.
Owing to the demand for testers’ licenses
under the new Indiana Creamery and Test-
er’s License Law, the dairy department of
Purdue University Agricultural Experiment
Station, will continue to hold examinations
en the first Monday of each month. These
are held in Smith Hall, Purdue’s new dairy
building, West Lafayette, Ind. Next exam-
ination will be held at 8 a. m. October 5th.
This new law has served to standardize —
cream and milk testing in the state of In-
diana, since all testing must be done by 2
licensed tester, using standard glasswar
and the standard methods. This insures
an accurate test for butter-fat, which bene-
fits the producer and buyer alike.
Circulars, Nos. 41 and 42, of the Purdue
Experiment Station, explain this law and
the rules of the examination thoroughly and
also the operation of the Babcock test. Be-
fore coming to Purdue each applicant
should secure a copy of each and study
them carefully. They my be secured free
by addressing Prof. O. F. Hunziker, chief
of Department of Dairy Husbandry, Purdue
Experiment Station West Lafayette, Ind.

October 1, 1914

THE CREAMERY JOURNAL

Page 9

THE MARKETS

CHICAGO.
Trade Temporarily Dull— Fancy Butter
Goes Well—Consumption Halting.

[By The Creamery Journal Staff Correspondent.]

The general situation in the local butter
market for the past week has been a little
dull, and the trade has lacked a strong tone.
The previous week, however, did not reflect
this condition, and it is probable, in the
opinion of the commission men that the
present lack of tone is only one of those
transient periods of gloom which strike the
best markets.

Buyers are still inclined to believe that the
price is too high, especially on the extra
creamery grades. However, the trade in
fancy butter has been good, and all that
has arrived here has moved well at the mar-
ket quotation. There has been a steady de-
mand for good medium grade butter, but
consumption is beginning to be limited ow-
ing to the advance in price as the fall sea-
son approaches.

Trade has been active in storage butter
for the past two weeks, but the demand for
fresh butter is still so strong that commis-
sion houses are making the strongest pos-
sible efforts to fill all orders, especially for
local consumption.

Dan Coyne Jr., of Coyne Brothers, 119 S.
Water street, returned last week from a
trip to Wisconsin, where he went to attend
the Wisconsin State Fair at Milwaukee. “I
was surprised at the excellence of the but-
ter display at the fair this year,” said Mr.
Coyne, “and I am sorry that more butter-
men were not present. I had the pleasure
of shaking hands with a large number of
our shippers, however, and they joined with
me in praising the display. Unlike a good
many fairs of the sort that I have attended,
the butter was placed in refrigerators and
cases with glass doors, so that it could not
be reached by the public. The result of this
was that the butter on display kept its fine
appearance and showed its fine workman-
ship all through the progress of the fair.

Joe Borden, of the S. S. Borden Co., 220
W. South Water street, was interviewed
last week on a variety of topics, relating to
other things as well as to the produce bus-
iness. “I suppose you would like to know
how it feels to be the winner of the silver
loving cup offered by the cold storage
houses to the victor in the grand tourna-

ment of the South Water Street Golf Club?

Well, it’s a pretty fine feeling. I ama great
family man, you know, and anything that
adds to the attractiveness of the sideboard
makes a hit with me. In regard to the but-
ter situation at the present time, I am of
the opinion that prices are too high. I
think stock would move faster and that it
would be better for the entire market if
prices were a little lower. Considering the
season of the year they are entirely too
high. Of course there is some reason for
this, as the European war has killed all
hope of getting butter from foreign ship-
pers to any extent, and the amount in stor-
age, according to the recent report, is not
by any means vast. However, there is this
to be considered: the economic limit of
consumption has about been reached by the
present market. When butter or anything
else rises above a certain point, you know,
the people simply get along without it. The
produce dealers get blamed for a lot of
things that are the fault of the retail gro-
cer. For instance, the retail grocers have
during the past month hampered the butter
market to a considerable extent by not fol-

Milwaukee, Wis.

TUTE

SATEEN TOTEM OTC OO TOO TO OTTO he

SUT

Another Grand Prize Added

at the Central States Butter Con-

test, Mason City, Iowa, won by
FIRSTS FRED DEHN, New Ulm, Minn., Score 97, using FIRSTS

Chr. Hansen’s
DANISH BUTTER COLOR

TM cnunien

THE RELIABLE COLOR WITH THE GOLDEN
JUNE SHADE—FAMOUS AS A PRIZE-WINNER

Order the Prize-winner from your dealer Now.

CHR. HANSEN’S LABORATORY

270

Little Falls, N. Y.

[THT UTETEET EEE

lowing suit rapidly enough in lowering their
prices to the consumer following a decline
in our prices. The result has been to dis-
courage the consumption of butter, and to
give encouragement to that ever growing
rival of butter, oleomargarine. The amount
of oleomargarine consumed in Chicago is
growing every year, and sufficient perfec-
tion has been reached in the manufacture
that poor people would about as soon have
the oleo as the butter, considering the dif-
ference in the price. We intend to transact
our usual extensive business in poultry,
butter and eggs this winter.”

W. D. Collyer, of W. D. Collyer & Co.,
203 W. South Water street, was not at all
garrulous in expressing his views on the
butter market. “My opinion on the present
butter market is worth no more than that
of any other man,” said Mr. ‘Collyer mod-
estly, “and if I knew anything worth while
I think I would keep it to myself. Telling
all you know to the trade press is to shout
your plans from the house top and warn
all your competitors in order that they may
be able to head you off when you try to
start anything. I might say, however, that
I am much impressed with the way foreign
nations are buying butter in the markets
of this country. We have not felt the effect
out west here yet, but the wave is on the
way, and I think it is only a matter of a
short time until this market will be ship-
ping butter directly to the countries now
involved in the present war. The produc-
tion over there has been practically ruined,
and these countries must have butter. We
are the logical nation to fill the gap. Lon-
don has long been buying sugar and meat
from this country, and butter is only an-
other step. Of course the result will be to
create a strong market, and I think there
is little doubt that we are destined to have
one of the strongest butter markets this
fall and winter that we have ever had.
Prices ought to be such in a short time that
shippers will be able to see salmon-hued
visions of wealth, and then turn these vi-
sions into realities.”

The establishment of the McCarthy Pro-
duce Co., 227 N. LaSalle street, was threat-
ened by a bad fire which started one night
last week in the adjacent building. The fire

started on the ground floor of a delicatessen
supply house and gutted the first three
floors of the building. The flames broke
through the walls in several places and only
the prompt actign of the firemen saved the
quarters of the McCarthy Produce Co.
from being invaded by the blaze. During
the progress of the fire one of the firemen
fell six stories down an elevator shaft and
was killed. Police declared that the fire
was of incendiary origin, as a large quan-
tity of gasoline and waste was found in the
rear of the establishment where the flames
started. An investigation is being made
both by detectives and representatives of
several insurance companies involved in the
loss. The damage to the McCarthy Pro-
duce Co. was for the most part due to the
water which was poured into the building
to prevent it from catching fire.

As forecast several
Creamery Jcurna!l, a municipal market has
been opened in ‘Chicago It is located in
the heart of one of the pour districts, and
is in charge of a woman, who has the title
of “market mistress.” The municipal mar-
kets commission is in charge of th= ven-
ture. Five days of operation have not put
the icgitimate produce dealers out of busi-
ness, and in the opinion of many of them,
will never have this d.stiessful result.

weeks ago in The

John M. Low, of Wayne & Low, who is
one of the brightest minds on the street
in viewing questions of plain econornics,
said to the writer last week:

“T am aware that a municipal markets
commission has been established, and I
must say that I am sorry. These people, J
believe, really wish to do some good and
make the burden of the poor easier. It is
therefore too bad that the municipal mar-
ket is doomed to failure before it starts. It

NORTHEY PATENT
COOLERS

For all purposes. Cold Storage doors.
Mineral wool, cork, lith and linofelt insula-
tion. Solid or sectional.

Northey Mfg. Co., Waterloo, Iowa

Page 10

# ‘

hans re: be a2
North American Cold Storage Co.’s Building at
Chicago, Ill., Insulated with

WATER-PROOF
Lith Insulation

HIS is only one of the many buildings
i that have been equipped with Lith, on

the advice of refrigeration experts, on

the strength of the fact that this insulation
has proved so invariably successful.

75 per cent of all the creameries in the

Northwest are insulated with Lith. It abso-

lutely cuts ice cost in two! An absolutely

guaranteed insulation that

W 7 comes in sheets 18x48 inches
rite for twice the size of ordinary insu-
Bi lation, therefore leaving less

g than half the number of joints

or cracks possible for leaks.
Free Book Write for book. Also write for
information regarding

Union Cork Board

Made of pure cork and asphaltum. 1%
pounds of cork to square foot one inch
thick. A greater percentage of cork than
you can find in any other insulation material.

Write for Big Free Book, “‘Insulation for Cold
Temperatures’

Union Fibre Company
105 Union St., Winona, Minn.

ESTABLISHED 1869

GEO. W. LINN & SON

The Chicago Butter House

340-342-344 West South Water St.
near Lake St. bridge

Would like to contract with you for your make ot
Fancy Creamery in tubs. Can offer you a liberal
contract.

Will pay a price for quality. Send us a sample

shipment.

Best Equipped Butter House in Chicago

References: National Bank of the Republic, Chicago; Plain-
view State Bank, Plainview, Minn.; The Creamory Journal,

eS ere
{

THE CREAMERY JOURNAL

will fail for a large number of reasons. The
most important reason is that it will not
be patronized. People in the immediate
neighborhood may patronize it but the
thousands of people living in other sections
of the city have not the time to reach it.
Then again, if the municipal markets com-
mission imagines that it will be able to get
produce from the farmers cheaper than we
can, the members are mistaken. The farm-
er of today is on the job. He reads the
newspapers and he knows the prices just
about as soon as we do. He has a definite
notion as to the value of his produce, and
he insists on getting the same every time.
Therefore the day will soon arrive when
the municipal market will begin to lose
money. The failure will soon follow, and
the lesson will be learned by these well
meaning but impractical people that the
present means of distribution is the most
economical possible. This municipal mar-
ket is largely the result of an agitation on
the part of people who are constantly try-
ing to live beyond their means, and are
therefore constantly grumbling about the
high cost of hving. If they would reverse
the phrase and say the cost of high living,
they would be nearest to the truth. No,
the preduce trade is not disturbed by the
establishment of the municipal market. Our
feeling is rather one of sympathy, and I
think you will find that this is the case if
you interview the leading commission men
here on that topic.”

Thus far, in addition to butter and eggs,
the municipal market has not handled any-
thing but vegetables. The newspapers of
the city, continuing their policy of “pan-
ning” the produce trade, have been giving
a great deal of prominence to the municipal
market. They even went so far as to hint
last week, that produce men were behind
an attack made by some ruffians on a farm-
er who was returning home after having de-
livered a load of produce at the municipal
market. Farmers are given free space in
the market, but peddlers are charged 10c a
day to enter the stalls. Prices are regulated
by the municipal market mistress under the
auspices of the municipal markets commis-
sion.

BOSTON.

Slight Break in Values—Unexpected Supply
and Falling Demand.
[By The Creamery Journal Staff Correspondent.]

The butter market has experienced a de-
cided change within the past two weeks.
Prices held up pretty well till a week ago,
when under the infleunce of more liberal
offerings than were expected and a falling
off in the demand, sellers became anxious
to move more goods, and yielded a little in
price. This, instead of increasing sales
caused buyers to hold back, and the result
is a break in values all round. Unusually
hot weather for September set ina week ago,
and this helped to depress the market. How
long this condition will last it is hard to tell,
but the impression is that with cooler
weather there will be a change for the better.
Stocks are not heavy, and at the lower
prices buyers will have more confidence to
operate, but the general opinion is that it
will not be safe to attempt any material rise
at present, considering the unsettled condi-
tion of business generally.

Ten days ago the top, quotation for
wholesale lots of extra creamery was 31%4c,
but it was not easy to find buyers at over
3lc. This week the price eased off to 30%c,
and some buyers claim they can get all they
want at this rate or less. But receivers are
not offering freely and are holding back ex-
pecting a stiffer market in a few days. Firsts

October 1, 1914

have been moving fairly at 28@29c, and
there is no disposition to shade these fig-
ures at present. The under grades have not
changed much, because they had been in
light stock. Seconds are quotable at 26@
27c, and thirds at 234%4@24c. Ladles rule
at 23c, and renovated at 251%4@26c.

Cold storage creamery has not yet been
offered to any extent. Of course the price
is affected by the drop in fresh, but it held
at about previous figures, or say on same
basis of fresh make. Holders have not lost
confidence in the future, and they are in no
hurry to force sales at concessions. The
present depression is looked upon as only
temporary, and that the demand will in-
crease very soon and impart more stability
to the situation. This hot spell through
which we are passing was unexpected, and
has to some extent demoralized trade, but —
it cannot last much longer. For the time
being it has stimulated the output in all
northern sections and gives receivers more
supplies than they counted on, and the re-
sult is a weak market. Under these circum-
stances it is not to be expected that storage -
stock would be much called for, and hold-
ers are wise in keeping off the market until
the depression has passed away.

“T am one of those who still have con-
fidence in the future of the butter market
if prices are kept on a reasonable basis,”
said one of our prominent dealers, “and I
believe that we are soon to have a good
trade, but we must not be in a hurry to
boost prices again. When wholesale values
get so high that the retailer has to charge
38@40c per pound to his customers, the con-
sumption is bound to fall off. I have never
known it to fail in my experience of 30 years
in the business. A moderate course is safest
in times like these.”

Our statistical showing is not quite so
strong as two weeks ago, but it is fairly
encouraging and is worthy of some atten-
tion.

Receipts of butter at Boston the past two
weeks aggregated in round numbers 2,955,-
000 pounds against 2,822,000 pounds same
time last year, an increase of upwards 130,-
000 over last year. This increase is not
heavy, but it is enough to have an effect on
the market when the demand falls off. ‘

Receipts of butter at Boston since May
1, foot up 45,785,000 pounds against 47,023,-
000 pounds same time last year. This shows
that we are still more than 1,000,000 pounds
short of a year ago in the arrivals for this
season.

The stock in Boston cold storage ware-
houses on Saturday, September 19th, was
figured at 301,075 packages against 314,032
packages same time last year, a decrease of
12,957 packages for this year.

According to the above figures it seems
that the slight decrease in total season re-
ceipts is reflected in the decrease in cold
storage stock, from which we may infer
that the consumption or distribution is bare-
ly holding up. How much this will affect
the future of the market remains to be seen.
Holders’ views have been weakened some-
what by the present decline in prices, but
they feel that the lower cost will stimulate
the demand, and that confidence will soon
be restored. It is generally considered that
the butter market is passing through a crit-
ical period, and we think it well to dwell on
this feature, so that western producers may
clearly understand the situation.

i=]

Modern Buttermaking and Dairy Arith-
metic (regular price $1.50) and The Cream-
ery Journal one year, both for $2.00.

HNN

October 1, 1914

PHILADELPHIA.
Trade Has Settled to Moderate Scale —
Fancy Goods Continue Scarce.

[By The Creamery Journal Staff Correspondent.]

While the market has undergone no quot-
able change during the past two weeks, a
weaker tone has been developing, and trad-
ing generally has been on quite a moderate
scale. High scoring receipts, of solid
packed creamery were readily cleaned up
at 33c and above, not because of any vol-
ume of business, but simply that the offer-
ings were light enough, that, with buyers
providing only for their actual wants, the
demand was equal to the supply. Extra has
met with prompt sale at 3lc, and extra firsts
have a fairly good call at 30c, as with the
scarcity and high price of fancy, more at-
tention was given to these grades. On the
whole, the three best butters, have been
about the only lines that were of interest
to buyers.

The bulk of the receipts has consisted of
off grades, and with each wholesale dealer
having an ample supply, they were much in
evidence. Holders have been anxious to
sell, and willing to make some concessions
as an inducement, but it has seemed im-
possible to find sufficient outlets for them
at anything like a satisfactory price, and a
steady accumulation of goods of this de-
scription has been the result. Most of the
dealers have been placing their excess in
the coolers, on the 29 days limit, this al-
lowing them more time to find a market
for them, however, few goods of this char-
acter have gone out without a full test of
value; firsts are quoted 28%@29%c and
seconds 26@27Y%c, but when it comes to
placing these off qualities, buyers generally
take dairies and ladles to supply their de-
mands, as they can be bought at lower fig-
ures, and give satisfaction. There has been
a fair supply of good dairy roll on this
market which has sold at 24@25c and was
preferred to pcor creamery.

Ladles have been more plentiful. With
a lack of demand, prices were lowered a
full cent, and at the revised quotations they
have met with fair sales, western 23@24c;
eastern, 22@22M%c, packing stock of quality
is wanted at 20@2Ic, but the cheesy stock
is neglected and dull sale.

Notes.

The foreign war has created a demand
for American foods. Jamaica has made a
request to the Foreign Trade Bureau of
Philadelphia, for prices on 300,000 pounds
of oleomargarine. Their letter reads that
they need boots and_ shoes, dry goods,
clothing, hosiery, underwear, but the prin-
cipal and urgent demand is for foodstuffs
and dry goods, the rest being of secondary
importance. Norway and Sweden have their
representatives here for foodstuffs, England
is in our market for building supplies,
France for war supplies. During Septem-
ber 18 ships sailed from here with a total
cargo of 1,151,640 bushels of wheat and the
prospects are that the demand for grain
will increase. According to shipping men,
France and England are now close to the
end of their supply, and from the outlook
America will have to hustle to supply them,
the demands being made for all kinds of
products.

Foreign Markets.

Latest advices to Geo. A. Cochrane, of
Boston, Mass., from the principal markets
of Great Britain give the butter markets
as steady. The consumptive demand has
improved. Markets look as if they would
advance somewhat. Finest grades: Danish,
26%4@27'4sc; Irish, 25@26c; Siberian, 24%
@25%4c.

THE CREAMERY JOURNAL

POTTTTPPUUUTEVUROTOTOUUEUTOTRRPUROTOTORORODROOUIUIOROIUUCUOUIOTOIOODRDIODRUOEEUOE

SUT eee

Champion .Butter Culture
Wins Sweepstakes

AT IOWA AND MINNESOTA STATE FAIRS

Minnesota—G. C. Krapes, Litchfield, Minn. (whole-milk)... 96
Iowa—T. E. Sadler, Oelwein, Iowa (whole-milk)........... 98
Waverly Fair—F. C. Hinzie, Hanlontown, first in Gathered
BC io bok o> a Ree 95

Special Notice—An Anderson culture cabinet will be given
to winners of highest scores at the lowa State Dairy Associa-
tion convention at Waterloo, and
Chicago, provided they used Champion Butter Culture. To
those winners who have a cabinet, $5.00 in gold.

CreampClass scores....5. -

THE CHAMPION BUTTER CULTURE CO.
Alfred Anderson, Mgr.

Page 1]

the National Dairy Show,

Litchfield, Minn.

TUTTO EEE

Perfection Brand Butter Color

HIGH IN QUALITY =

LOW IN PRICE

PURELY VEGETABLE—COMPLIES WITH ALL PURE FOOD LAWS

Order it from your dealer or send your order to the manufacturers

THE PRESERVALINE MFG. CO.,

A Most Important Step.

We have at last succeeded in what we
have been planning for the past three years
—we now have a business manager for this
association, One who measures up well to
our requirements and who will give his en-
tire time and attention to handling the af-
fairs of the organization. Many of you
know him—W. F. Bennett—formerly con-
nected with the Dairy Shippers Despatch.
We expect to have his office in full opera-
tion by the time of the convention so that

Prof. R. A. Pearson, Ames, Iowa.

A speaker at the Iowa State Dairy Association con-
vention—a man whose dairy and agricultural ambi-
tions are to him a practical religion—a man who sees

a great future for Iowa and dairyin~. A> president
of the Iowa State College he is in position to work
out the things he believes. He is a forceful speaker
and a man with whom Iowa creamerymen should be
acquainted.

Brooklyn, New York City

all may become acquainted with him and
our headquarters.. What seemed only a
dream a few years ago is now an accom-
plished fact and should encourage us greatly
in the unselfish fight we are making for bet-
ter conditions in the trade.

This year there will be a separate ribbon
color badge for the different interests. Ship-
pers, receivers, brokers, dealers and their
ladies, blue; cold storage, red; supply men,
white; railroad representatives, yellow;
trade papers, brown; other affiliated inter-
ests and guests, gray. You can readily see
that you will help me greatly if you send
in the names of your representatives right
away, if not already done. I will surely ap-
preciate it.

The following new members have been
taken in since my last letter: Wichita Poul-
try & Egg Co., Wichita, Kan.; Shippers’
Produce Co., Chicago; Minnesota Farm Pro-
duce Co., Minneapolis. Have you secured
one? If not, now is the time to do it.—
Chas. E. McNeill, secretary National Poul-
try, Butter and Egg Association.

Illinois State Convention.

Springfield will entertain the [Illinois
State Dairymen’s Association January 14-
16, 1915. This is the largest town that the
association has met in in several years, and
owing to the fact that it is the state cap-
ital, convention visitors will find much to
interest them. The program will be unusu-
ally interesting and helpful.

Iowa Buttermakers Notice.
O. A. Jensen, of Winslow, Iowa, will
help out any Jowa buttermaker who wants
to get away to attend the Dairy Cattle Con-

gress. He will run the creamery for $2 per
day and expenses. If you want him, write
at once.

Page 12

PULL UE EUS LEA LO EOEGUOAUOALOD UO EGO COA OOOAEODLONEOVEOVOAONOOOADONLONUOTUGUOAUONEOTOATOA UOT OAVUATOAUOTONVOTOIOTUTOMUOTUVUTOMLUTUMTOMOMIM CETTE RCCOUMUOLULCLLU UPL ULLOM LULU CULU UC RLECLLUL LCG LURUMUUR UU UULUULUAUULULECL UU LULULLU UCLA UULUR LUO LUL LUAU UC LULU LC EU LoE Co

Always Progressive

THE CREAMERY JOURNAL

STMT LOAUUUOLUAUULOUOUUUOLUALUUOLUOUUAUOUAUUGUOLLOUUAUOUOULAUOLUGUUALOLOUULOUOLOALODUOUUALOUOULLOUODUAUOUOUAULAUOUOUOAUORLAUOUON LALO LOVOAUONLOMLAOALONUOUOAUONUOUOAUODLOOAUOAONUOVONONVOVONVONVONOOVONVONUONONTONTONTONIONIONITNTITTTTI

Fifty-four Years Old

WHAT WE WANT:
Use Our Stencil Every
Week.

We Are Continually Growing

We have recently added more stores to
our business, making

SOO STORES

that we have to keep supplied—we must
have more Fancy Butter

RIGHT NOW

Our TOP NOTCH PRICES will net you
more for your butter than you are now
getting, and in that way you will

GROW WITH US!

Our Stencil is Yours for
the Asking.

October 1, 1914

The |
Atlantic & Pacit

Jersey City, N. J.

GUS LUDWIG, Manager j

Will look after your shipments personally and advise

and core

BUUUUNNUUUUUONUUUOUUOUC UOOUUUUUUUUOOOUUULUOOUOOUUUODOUUUOOONOOUUUOUOTOOUUUUOUONOOUOUUUUONUOUUTOOOOOOOUUUOOTOOUUNOUUNOOOOUUTNOOUUOUUONUOUOUUNOOUOOUOOOUOUUOUOOOOUUUOUONOOUUUUUONOOUTNOOOUONUNOOUUOUUOOOUONUUVUUUUUUNOUUTUUUOUUUUUUOU UCU LU OU

See That Your Next Shipment is}
If You Are Shipping to Chicago, Get in Touch W

MTTTTUOIUUUUOLUUULLILUELLLLLLULLLLLULELLLLLLLLLLLLLLLLLLLLELLLLLLLLLLLLLLLLLLLULE Looe LLUL LoL LULL LLLUL LLL LLLLLLLoLLLL LLL LLo Loo LLL LLLo Loo LLoo LLL LLLo ooo eLooooo LULL Loo

Thoroughly Reliable

sreat
Tea Company Ps

Chicago, Til. More.

i At Your Service

OUR
Capital—Capacity—Con-
servatism

and the most perfectly organized
sales forces.

No middleman’s profit to deduct.
Your Butter sold direct to
the consumer.

Give us your next shipment.

We Guarantee Satisfaction.

‘er and Cheese Department Full Weights, Quick Re-

turns Our Specialty

€1 as to market conditions. We solicit your shipments
bndence.

mt to Us at JERSEY CITY, N. J. rt
iF. J. L. KOLB, Manager of Our Chicago Branch Strong Financially

]

;
SOOO PTT

October 1, 1914 THE CREAMERY JOURNAL Pag

ST MMLLLLLLLLLLLLLLLLLLLLLLLLLLCLLLLLLLLLELLULEUULCCOOCOOOOOOOOUOOMOOOOOOCOCCCOCOOOCCUOEEEUCOOUUCOOOUOUOOOOOOOOOOOOOOUUULOLOOOOOOOUOOUOOUOUOUUOOOOOOOOUOOOOOUONUONMMMMMMMMOOUOUUUTTITTTUOUNNNUUTMITMMMMMM TTT TTT

Page 14

THE CREAMERY JOURNAL

October 1, 1914

The National
Creamery

Magazine

Published semi-monthly—on the Ist and 15th—at 407-409-41]
Commercial Street, Waterloo, Iowa, by

FRED L. KIMBALL COMPANY

John Andrews, President Hugh G. Van Pelt, Vice-President
FE. R. Shoemaker, Secretary and Treasurer

DEVOTED. TO THE CREAMERY INTERESTS
OF THE UNIREDISTARES.

E. R. SHOEMAKER - = = - Editor
1B, ty SAW = = - Associate Editor

Subscription Price: In the United States, Mexico, Cuba, and
American Possessions, $1.00 per year. In Canada, $1.25 per year. In
all other countries in the Postal Union, $2.00 per year.

Correspondence relating to buttermaking, creamery management,
creamery machinery, shipping, the commission trade, exporting, re-
frigeration and all subjects pertaining to the handling of dairy products
in a wholesale way is cordially invited, and the co-operation of cream-
ery owners, secretaries, buttermakers, commission merchants and other
thinkers is earnestly desired. Clear, concise, well written articles are
especially welcome; and communications, views, news items, clippings,
or any information likely to interest the trade will be thankfully re-
ceived.

Subscriptions. Subscribers wishing change of address will please
give the old as well as the new address.

Entered as second-class matter November a8; Sa at the postoffice
at Waterloo, Iowa, under the Act of March 3,

INTRA RATINTT

WATERLOO, IOWA, OCTOBER 1, 1914.

STATEMENT of the ownership, management, circulation, etc., of
The Creamery Journal, published semi-monthly, at Waterloo, Iowa,
required by the Act of August 24, 1912. Editor, E. T. Sadler; business
manager, E. R. Shoemaker, Waterloo, Iowa; publishers, Fred L. Kim-
ball Co., Waterloo, Iowa. Stockholders: Re, Shoemaker, John
Andrews, Hugh G. Van Pelt, A. E. Haswell, H. E. Colby, E. S. Estel,
M. H. Kimball, Waterloo, Iowa; Elmer E. Taylor, Traer, Iowa; I. C.
Tabor, Corpus Christi, Texas—E. R. Shoemaker, Manager.

Subscribed and sworn to before me this 21st day of September,
1914. H. L. Boggs, Notary Public. (My commission expires July 4,
1915.)

COMING CONVENTIONS.

Minnesota State Butter and Cheese Makers’ Associa-
tion—Annual convention November 4th, 5th, 6th. Place
of meeting, St. Paul. James Rasmussen, secretary,
R. F. D. 2, Albert Lea, Minn.

California Creamery Operators’ Association—Modes-
to, November 5th, 6th and 7th. A. P. Ferguson, Turlock,
secretary.

Ninth National Dairy Show—International Amphi-
theatre, Union Stock Yards, Chicago, October 22d to 31st
eee W. E. Skinner, manager, 819 Exchange Ave.,
“hicago.

Iowa Dairy Cattle Congress—Waterloo, October 12th
to 18th. Hugh G. Van Pelt, manager, Waterloo, Iowa.

Iowa State Dairy Association—Waterloo, October
13th, 14th and 15th. J. J. Ross, Iowa Falls, secretary.

TIMELY CAUTION.

The writer can supply no better editorial than
that contained in an interview with Geo. W. Linn,
one of Chicago’s best known buttermen, by a
Creamery Journal representative. Mr. Linn said:

“Country creameries will do well, now that we

are upon the threshold of winter weather, with bad
roads and storms on the slate for some time to come,
to organize their systems of picking up cream in
order that the butter they send to market this win-
ter will not have that detestable ‘old cream’ flavor,
which spoiled so much otherwise good butter last
winter. It is tragic to see butter coming to market
which is perfect in workmanship and which is yet
inferior because of this fault. The best buttermaker
in the world cannot produce good butter unless he
has a good raw material, any more than you can
make a purse out of a sow’s ear, to use an old ex-
pression. Creameries will also do well to keep an
eye on farmers who let their cattle run around out-
side after the frost has come. Many times the herds
get to nibbling the frosted stubble and the result of
this is to produce butter which is lacking in fat,
and scores low, much to the disappointment of the
creameries. By watching a few of these points this
winter, creameries will be able to send butter to this
market which will score high and bring a fancy
price. Now is the time for making all these prepara-
tions, and creamery managers should save future
trouble by seeing that the wheels of their machinery
for collection are well oiled before the winter

breaks.”
&

After cussing the centralizer so long and
preaching the local creamery and co-operation for
the same length of time, we feel rather timid about
expressing an opinion regarding the co-operative
centralized creamery. We are suddenly confronted
with a perplexing question—one that should not be
answered on the impulse of the moment. If there
is merit in the proposition we would dislike to dis-
courage it, and if there isn’t any merit, we would
be sorry if we didn’t.

Our unofficial idea, however, is that we better
stick to the local creamery. Freight charges,
shrinkage, spillage and poor quality will eat up the
profits and dig into the original investment inside
of the first year. Of course, the co-operative cen-
tralizer could not pay 19c at one station and 29c at
another. We fear the farmers’ co-operative cen-
tralizer idea, if carried out, would do far greater
harm to the local creamery than has ever been done
by our present day centralizers.

The honors for being the biggest co-operative
creamery in Wisconsin seem to shift around con-
siderably if we are to believe the claims made hy
competing creameries. To have the biggest co-op-
erative creamery in the state is to be the acknowl-
edged head and center of the dairy industry. Thus
the competition. Baldwins ‘captured the honors
from Barron, then Barron lost to West Salem and
now it appears Barron is again in the lead. This
creamery had a payroll in one month of $36,000
divided among 750 patrons. This, so far as we know,
entitles them to claim honors for being the biggest
co-operative creamery in the world. ‘This dairy
activity has raised the price of land in Barron coun-
ty from $30 to $100 per acre in a few short years.

WRB

THECREAMERY

October 1, 1914

ee ———

THE CREAMERY JOURNAL

Women Are Paying

Great Attention to the Looks of Dining Tables

Rich golden butter is preferred by housewives because it adds to the

attractive appearance of their dining room tables.

Dandelion Brand

gives butter the color that
makes it sell.

We guarantee that Dandelion Brand Butter Col-
or is PURELY VEGETABLE and that it meets the

STATE AND NATIONAL.

Dandelion

The co/or with

Personal.

Recently this office enjoyed a call from
and a short visit with Howard H. Cherry,
of Cedar Rapids, Iowa. Mr. Cherry and
his family, including J. G. ‘Cherry II, had
been spending five weeks in the midst of
the pine-laden air and heavily-laden dining
room tables to be found at a quiet but
pleasant lake way up in Minnesota. The
trip was made by automobile.

H. H. ‘Cherry has had his hands full—
and a little more—the past season. Earlier
in the year two brothers, active in the bus-

iness (Walter and Herbert) were ill for
several months, so when H. H. left a few
weeks back he said: “Good-bye. I'll be

home when I get back.” J. G. Cherry II
is the only son of a son of J. G. Cherry, the
founder of the immense business now so
successfully operated by J. G. Cherry Com-
pany, and, in the event that there be no
more grandsons the sons of the founder
hope, when the time comes, to see business
continue to grow and prosper in the hands
of J. G. Cherry II. That’s a fine sentiment
that believes in building a business to be
carried on by succeeding generations of a
family, each generation adding to its pres-
tige, impetus and size.

Modern Buttermaking and Dairy
Arithmetic (regular price $1.50)
and The Creamery Journal] one
year, both for $2.00.

WELLS & RICHARDSON CO.

Burlington, Vermont

Manufacturers of Dandelion Brand Butter Color

FULL REQUIREMENTS OF ALL FOOD LAWS, —

» Butter Color

the 8olden shade

The Best Within the Best

STEARNS COUNTY, MINNESOTA, BEST DAIRY COUNTY

We are indebted to the St. Cloud, (Minn.)
Times for the following story of Minne-
sota’s best dairy county:

Thirty-five thousand cattle grazing upon
sunny hills at the bases of which wind cry-
stal streams or spread out placid lakes with
unsullied water reflecting the pure blue of
the skies, turn into the pockets of Stearns
county dairying farmers a cool million and
a half yearly. Stearns county excels all
others in the production and home market
of cream and butter-fat. Second only to
Ramsey and Hennepin counties with their
scores of commission houses attracting
cream from in and outside of the state,
Stearns county stands at the head of the
state’s cream and butter-fat market coun-
ties. Ramsey county leads Stearns by a
considerable margin, but the St. Paul mar-
ket attracts cream cans from near and far
and the compilation of figures representing
the business done in the capital county fails
to indicate even in the approximate the ac-
tual production in the county. Hennepin
receipts are slightly in advance of Stearns.

Thirty-six Creameries.

At every one of the 36 creameries that
thrive in Stearns county the increasing vol-
ume of business tends to show that the
dairying business here is healthy and enjoy-
ing a continued growth. The development
of the dairying industry is as financially
successful and as fortunate as the discovery
of a gold mine, the pay-vein of which in-
creases in wealth each day.

Otter Tail Second.
With her 33,000 cattle for dairy purposes,

Otter Tail county is second to Stearns
where herds aggregating 35,000 dairy ani-
mals contribute twice daily toward the in-

dependence of their owners.

Despite the fertility of Stearns county
soil, gradually many farmers have decreased
the acreage apportioned for the culture of
grains until they are now raising just
enough to feed their dairy animals and have
devoted the remainder of their farm to pas-
ture and meadow demands.

Thousands Sell Cream.

This morning over 3,000 Stearns county
farmers went in person or sent cream to the
nearest creamery and received credit that
will evidence itself when the next cream
check is issued at whatever creamery each
dairying farmer patronizes. There are be-
tween 3,200 and 3,500 patrons of Stearns
county creameries who are monthly realiz-
ing more and more the financial advantage
of maintaining a dairy herd and selling the
butter-fat.

Many Separators Used.

There are probably more separa Irs used
in Stearns than any other single county
the state. Stearns county

farmers

means with which to invest in

for dividing the milk from the

laden cream. They are thrifty « 9
realize that the skimmed milk is

as a food for hogs and know furtl

Page 16

Butter
Protected

kept pure, sveet
and clean by being
wrapped in Pater-
son Pioneer Parchment
Paper always is in greater
demand and brings the best

Butter

market price. Send for our
free book, ‘‘ Better Butter,’
and read it carefully.

THE PATERSON
PARCHMENT PAPER CO.
428th Street, Passaic, N. J.

Purebred Registered

HOLSTEIN
CATTLE

Holstein prestige has developed rapidly since
the marked advance in dairying methods, such
as the use of the Babcock tester and the cream
separator. Men attracted by the increasing
opportunities in dairying, insist on having
cows that produce large amounts of milk and
butter-fat. With cows incapable of producing
600 pounds of butter per year, they cannot
make a satisfactory profit on time and cash
investment. Such men buy purebred registered
Holsteins. Why don’t you?

Senp ror FREE Ittustratep Descrirtive BookLets

Holstein-Friesian Asso., F. L. Houghton, Sec’y.
Box 190, Brattleboro, Vt.

TIVO

BROWN & ROOT CO.

Wholesale Dealers & Jobbers in

Butter, Eggs and Cheese

165 & 167 Reade Street, NEW YORK

References—Irving National Exchange Bank; Dunn & Bradstreet.

TOT
THT eee

Modern Buttermaking and Dairy
Arithmetic (regular price $1.50)
and The Creamery Journal one
year, both for $2.00.

ANN

THE CREAMERY JOURNAL

waste of.energy in taking the milk .and
cream to the creamery and returning with
the skim-milk is to be avoided as much in
the economical and efficient management of
a farm as waste energy is abhorred. A com-
parison of the sale of milk in this and Steele
county shows at first blush the fact that in
Stearns county large numbers of separators
are used. In Steele county the annual milk
receipts at creameries totals 50,141,104
pounds, whereas in the same period only 8,-
161,108 pounds of milk were sold at Stearns
county creameries. Then, in further proof
that separators are in liberal use in this
county are shown the receipts of cream in
this and Steele county. In the southern

Manager Buttermaker

Albany Creamety,;oiindse Albany. ice cic cisletic cree Vc cid A. “Els “Weester-..cs:ce aoe ee A. H. Wester
Farmers Co-operative Creamery, Co-op., Belgrade..... P. G. Westergaard.... ...R. J. Anderson
Avon. Creameny,uelnds, watnOmayeta actareteletere clei ielaiets eleielslelel< Whitman & Schmidt.. -F. M. Whitman
Brooten Farmers Creamery, Co-op., Brooten.......... A. EF: \‘Baalson:s. en -Geo. Byers
Elrosa ‘Creamery, (Co-op! Elnosay nemo cles cleieie eleleleiere J: Nichols. 27 o:,. soehc on eee N. F. Thielman

, : O. W. Osterberg
Farming: Creamery, Ind), Richimordimptelsiecir=1+ \clelele « Joseph Hondl ..... .-.Jos. Hondl
Freeport Creamery Association, Co-op, Freeport...... Jos. Borgerdiny . -..J. H. Steinke
Georgeville Co-op. Cry. Assn., Co-op., Georgeville....P. S. Krantz .. ..Carl Graverson
Golden Meadow Creamery, Ind., Freeport............ T.. J. Micklichi: setae semen O. H. Micklish
Golden Rule Creamery, Ind., Watkins....... SosBeC Ob Frank Enderle®.ii ee: (eon eee Frank Enderle
Holding Farmers Creamery Co., Co-op., Holdingford,..Will Schneider .................- G. W. Miller
Lake Henry Cry. Assn., Co-op., Paynesville, R. 4...... P. ‘Zimmerman <hiyeeiee ae J. Henneman
Luxemburg Co-op. Creamery, Co-op., St. Cloud...... Stephen’ Strack 212320325. John Glatzel
Meire Grove Co-op. Cry. Assn., Co-op., Melrose, R. 3..H. Meyer........nclde deen see Geo. Baltes
Melrose Co-op. Creamery Assn., Co-op., Melrose......Anton Zirbes ...........e.ecee-- Peter Kollman
New Munich Creamery, Ind., New Munich..... Ce W. Yotngp' sia) ie ae cide CG Young
N._A. Storage 'G€o.,, (Cents) -Payrnesvillenenr css. A. Evans, .:./.,:06 5.2 eee Geo. Boerner
Padua _ Co-operative Wairy Assn., Co-op., Brooten.....H. B. Deters, R. 5, Sauk Center..F. Kubicek
Pearl Lake Co-operative Creamery, Co-op., Kimball....Frank Emderle’ 22... 00ne meee oe. oo eae
Richmond Creamery, Ind., Richmond Wie, Co Arndt...: jceeceee eee See Acndt
Roscoe Creamery Co., Co-op., Zion......... Sse eciaeed Adolph Kaebell )2 55. =eeeeeeaaneen Martin Molitor
Sauk Center Cold Storage Co., Cent., Sauk Center....Pure Dairy Prod. Co., St. Paul...Geo. Koenig
St. Anthony Creamery, Co-op., Albany, R. 4.......,.. John, Plemel|:. 2 aackiaeeteee ee Fred Schulz
St. Cloud Cold Storage & P, Co., Ind., St. Cloud...... R. L.: Gales.¢ 2.3 2 A. i. Bull
St Toe Creamery, Cos Mind= StiOsephien.))- .\c0). «eee Ben ‘Aschenbrenner sueeenn ene B. Aschenbrenner
St) ‘Rosal Creamery, .©o-opr, parece potters ocieice< een «> ainsi Henzy 'Stoetzelli.. soc John G. Niehaus
St. Stephens Creamery Co., Stock, Rice, R. 2........-. F.. Ebudovernik’ )a34n Ge eee F. Hudovernik
St.’ Wendel Creamery) ind. "Avon... ..--ss65- <n. sues M. J. Rooney 3..55.5 0 ae
Sauk Lake Co-operative Assn., Co-op., Sank Center...-C. D. Wilcox..................-. M. E. Bull
Sauk Valley Creamery Co., Stock, Zion, R. 1......... Theo, Hunbach 0250. ee oe Chr. Hader
Spring Hill Creamery Co., Co-op., Zion.........+..-+: John’ Waldorht “3:2 eee Chas. Bohlig
Theisen, John A. (Cold Spring), Ind., Cold Spring....J. A. Theisen.................... H. Vogt

Want Clearings

WANTED—To buy or lease creamery in Iowa
receiving about 10,000 pounds of whole-milk daily.
Address “A. S. D.,” care The Creamery Journal.

POSITION WANTED—As manager or butter-
maker; 12. years’ experience in all kinds of plants.
Can also make ice cream, and can get both quality
and quantity. Course at Dairy School. Can furnish
best of references and can come any time. State
wages paid. Address Box 161, Parnell, Iowa.

POSITION WANTED—By a
maker and ice-cream-maker with seven years’ ex-
perience in Denmark and Germany; can handle
machinery, understands pasteurization, starter-making,
testing, control of moisture and over-run; country
town preferred; please state wages and particulars
in first letter. Address Arthur Mortisen, Castana,
Towa.

MLL

competent butter-

W. O. SAXTON & CO.
Butter and Eggs

174 Duane St.,

Ship Us and
Compare Results

33-35 South Water Street,

References; Corn Exch. Nat'l Bank, Phila. ;

10000000000 EOE EEUU

INS BUTTER

PHILADELPHIA, PA.

Mercantile Agencies; Creamery Journal

NEW YORK

References: Irving National Bank, N. Y.
Farmers National Bank, Osage, Iowa.

Your Own Banker; The Creamery Journal.

D. E. Peterson Co.

We solicit a chance to com-
pete for your favors, either
on a consignment or track-
price basis.

October 1, 1914

county the cream receipts are but 3,652,749,
while the cream receipts in Stearns county
total 14,414,678. Again, in Steele county
the creameries buy during the year but 2,-
644,235 pounds of actual butter-fat. The
Stearns county creameries purchase 4,838,-
454 pounds of butter-fat.

The output of Stearns county creameries
mounts into the millions of pounds of but-
ter each year. During the past year the
butter making institutions in this county
manufactured a trifle less than 6,000,000
pounds, or 3,000 tons of butter.

The creameries of Stearns county, the
names of the managers and buttermakers,
appear in the following tabulation:

best creameries. Work guaranteed.
speak Danish, German and English. Please state
wages and particulars. Can come any time. Ad-
dress Arthur Dalsgaard, Springfield, Minn.

WANTED—One small or medium sized, second-
hand Wizard or Jensen combined pasteurizer and
ripener, in good shape; Wizard preferred. Also, one
second-hand 90-pound Improved Friday butter print-
ing and cutting machine in good shape. Answer at
once, naming price. Address J. G. Stallsmith, New
Lexington, Ohio.

Farmers, Attention!

WANTED—Location for seven $150,000
condensed milk plants and twelve $115,000
milk, flour and sugar plants. We sell no
stock or bonds, nor ask for free site. Show
us you have natural surroundings to devel-
on into dairy country if milk prices are such
to make it possible to do so at a profit.
Send full information of your advantages,
pictures of farms, publications, books, ete.
to Herman R. Franzen, Ephrata, Lancaster
County, Pennsylvania.

Am a Dane,

at Elizabeth, Ill., opened for business a few

The new farmers’ co-operative creamery |
days ago. 4
H

Smith’s Computor ($2.50) and The
Creamery Journal one year ($1.00) both for
$2.75. :

y
Py

SUT

> [owa Buttermakers! =
= CUCU UCC CCC ee a
= HIP your Iowa State =
= Dairy Association but- =
= ter to arrive in Waterloo 2
= not later than Tuesday, z
= October 6tht 92:7 sere =
= =
SMM MMM

October 1, 1914 THE CREAMERY JOURNAL Page 17

SUI UU eee

HOW

do you clean your separator?

Do you go to all the unnecessary trouble of
scraping and brushing the slime from the bowl
and milk coatings from the discs, or do you

THE SPECIAL BRAND.

Circular Letter No. 47, United States De-
partment of Agriculture.

Many creameries make but little effort to
create a demand for their butter by attract-
ing the attention of buyers to the superior
quality of their product. Even the best
erade of print butter is oftentimes marketed
in plain wrappers or cartons with no mark
whatever to tmdicate its quality or where
or by whom it was made. Next to pro-
ducing a product of high quality, the best
method of extending the market for butter
is the selling of it under a special brand
or trade-mark. It will tend to create a de-
mand that will increase the creamery re-
turns by bringing a higher price per pound;
hence a better price can be paid creamery
patrons and this will eventually result in a
greater production.

Manufacturers of most of the well-known
articles of commerce could not have built
up their present volume of business without
the use ot a trade-mark or some other form
of special brand. So important is the trade-
mark considered that many firms wil spend
thousands of dollars in litigation rather
than lose the exclusive use of the trade-
mark with which they have attracted the
_ attention of buyers. How many of the best
selling automcubiles would have attained
their present reputation without a special
brand or name? Would a buyer be attract-
ed toward a machine made ot the best ma-
terial by the.most skillful workman if it
did not bear a name which distinguished it
from all other automobiles? Vhe same bus-
iness principles that govern the sale of
automobiles prevail in the sale of creamery
products. Many butters of inferior quality
now find ready sale because they have been
advertised under a special brand, though
the demands for such butter may not con-
tinue when the consumers become aware of
their poor quality.

Every creamery to increase its profits
should adopt a simple but attractive brand

i>)
Clean It the Bacili-Kil Way?

Trade Mark

Easier, Quicker and More Thorough
Than Any Other

B-K washing
cleans and puri-
fies discs, vats
and piping

B-K removes
separator slime
without scraping
or brushing

B-K purifies by
destroying bac-
teria which spoil
milk and cream

B-K makes pipe
cleaning easy
and quick. No
scraping required

Tee

THT

. i i E A
or trade-mark to identify its product on the Showin Re bags ea Bee aie ae removed
market. If such a design is used on parch- SE ae 7
a. wrappers and cartons and the butter This cut shows that the slime by its own weight has fallen away in
. to) ety good quality at all times, a sheet from the walls of the bowl. Just pour it out together with the
uyers will Soon een to ask for it. All skim milk and in a minute’s washing you have a smooth clean bowl.
eooury used by the creamery should B-K has a peculiar quality that when metals are washed with it milk
the are ate to assist in placing solids or separator slime cannot adhere to the metal but accumulate in
ee oe rand before the eyes of the loose sheets easily removed without scraping or scrubbing. It leaves
mee CVeTY Opportunity. the metal smooth and prevents bacterial contamination. This is one
A creamery with a special brand should of the most important discoveries of recent years in the milk business.
attempt to encourage large retailers to han- B-K used in this way saves ten to twenty minutes a day in cleaning
dle its product under its special name. Some each separator and pipe connections, giving in a mechanical way a re-
additional advertising in local papers and markable degree of cleanliness as well as practical sterilization.
in other ways may be done to attract the B-K cleans all other receptacles and utensils just as easily as the
attention of consumers. Each creamery separator bowl. me
od endeavor io oe re as much or The B-K way also prevents foul odors in separators and piping.
its butter as possible in the home town an : : :
nearby cities. Not only is the special brand Send for Free Sample and full directions showing how easy and
a great help in accomplishing this object, simple it is to clean separators, clarifiers, piping and utensils.
but it may also be used for developing a
market at more distant points. Constant ef- What Users Say ;
fort must. be. made to keep the butter of Gentlemen:—We are enclosing order Send This Coupon
good quality in order to maintain the repu- for five gallon demijohn of B-K. General Purification Company, ;
tation of the special brand. Uniformly good ._ B-K for cleaning separators and san- Sane, See ene Bee staple
quality and advertising are the important MES? TOES AE CONE ES ; of B-K and full directions showing easiest,
factors in developing a market for butter. peleaning peer iS 4 pestorieD» and quickest way to clean separators, piping,
: : usi = i : sik : Sepa
use - a ee brand fe the rst step It Pace us only a minute to pees ‘the eae tensile, a 3% hs eae k
e€ made in advertising the products of slime, and just ordinary washing of the S@paratG cic. se. os. of milk daily, and make
the creamery bowl and discs in B-K solution keeps Ibs. ‘of hattemndaaly
. . a eee Ss! ae Sees Ibs. of
ae pe eee ene aa | sictic int
Oss to Score ational Butter. now clean them once a week instead of
ie Bass of Iowa Falls oe. on every day. time is money with 2S, cule || Spb Socccgnppeenda. << -k S857 ce soceneaeene
aE SS < d , s -K saves both. fours truly,
dairy and food commissioner, has been se- KENNEDY DAIRY COMPANY. 9 Loctite esses eee
Ect & ee the butter entered at the ' Pea
ationa airy Show. This is a pleasing 508 Pioneer :
BNNs Scoerizes Mr. Ross a¢ cos ct GENERAL PURIFICATION CO., °“3.hienser Madison, Wis.
leading butter judges of the United
tates.
[UU UCU eee

ge 18

4
i

SUT eee eee

W. B. YOUNG
ESTABLISHED 1854

W. I. Young & Co.

Wholesale Dealers in

Butter, Cheese and Eggs

149 Reade St, New York
WRITE US
Refer by permission to Irving National Bank,

N. Y.; Fidelity Trust Co., N. Y.; Dun’s
and Bradstreet’s Agencies.

W.I. YOUNG

TUTTO eee eee

Bowman & Bull Co.

CASH BUYERS—RECEIVERS
All Grades

| Buiter, Eggs, Dressed Poultry |
136 W. Lake St., CHICAGO

Zenith Butter & Egg Co.

Harrison and Greenwich Sts., New York
Receivers and Distributers

Give superior service and real results. That

covers it, consign or write. Refer to your

bank, Creamery Journal or anal
By our shippers. \A*
SSS Ss

Jacob F. Miller Established 1864

BICKEL & MILLER

PHILADELPHIA EGG HOUSE

EGGS, BUTTER AND POULTRY
Butter and Eggs in Car Lots or Less
322 So. Front St. PHILADELPHIA, PA.
References: Irving Nat'l Bank: Southwestern Nat.
Bank; Dun and Bradstreet Correspondence solicited.

We want to do business with you

Smith’s

Computer

and

The Creamery Journal

both one year, for

$2.75

Regular price, $3.50.

THE CREAMERY JOURNAL

Indiana State Fair Butter.

Forty-two entries of butter and cheese
and 17 of market milk were received at the
Indiana State Fair scoring contest for dairy
products.

The milk was scored the week previous
to the fair and placed on exhibition in the
refrigerator in the dairy building on the
fair grounds during the fair, September 7th
to llth. The butter and cheese were scored
on Tuesday of fair week.

The quality of the entries of butter were
not equal to that of former years. There
was a splendid opportunity for some of the
buttermakers who are not in the habit of
exhibiting to have carried away some pre-
miums. A number of Indiana buttermak-
ers who are really making a good butter,
seem to have a lack of confidence in their
own product. It is hoped that next Sep-
tember these men can be induced to send
an entry of butter to the state fair.

The market milk contest which was com-
menced last year showed a large increase in
the number of entries and a better knowl-
edge of how to prepare and ship entries of
milk.

The names of the winners of premiums
are as follows:

Creamery Butter.
Earl P. Denison, Marion
Arnold, Logansport

Ray &

October 1, 1914

Evansville Pure Milk Company, Evansville.... 12.00

Polk Sanitary Milk Company, Indianapolis.... 5.00
M. E. Wolcott, Aurora 5... pees 3.00
Dairy Butter.

L. A. Vogler & Son, Hopema-seeseeneeeeeaee $20.00
Margaret E. Raab, Indianapolis oo. .s eee 16.00
F, M. Meloy, Shelbyville’ Sages eucmeenie aaa 12.00
Mrs. Julia Smock, Indianapolsi ian. sees 8.00
Highest Scoring Butter of Any Class.

Earl P: Denison; Marnicus..5es une $25.00
Most Attractive Exhibit of Dairy Butter.
Mrs. J. A. Norwood, Indianapolis ........... $ 5.00
Miss Margaret E. Raab, Indianapolis ......... 4.00

Most Attractive Exhibit of Creamery Butter.
Polk Sanitary Milk Company, Indianapolis...$ 6.00
Full Cream Cheddar Cheese.

Ed T._Termatt,. Plyniouthye Wasueeeei eee - « $20.00
Math Meyers, Stanley, iVWisi enemies << 15.00
A. C. Schwang, Manitowoc; Wisse ose. - 10.00
H. A. Kolk, Franklin, Ind. ...- ees hace 5.00
Anton Schiller, New Holstein, Wis. .......... 3.00
Cottage Cheese.
Frank Molter, Lawrenceburg ............... $ 6.00
Margaret E. Raab, Indianapolis ............. 4.00
Mary J. Flick; Indianapolisme emetic. << 's 2.00
Four Quarts Market Milk.
S. -P. ‘Scherer, Bishers statiosmesemamisete ett: eine, « $25.00
Polk’s Sunlight Farms, Greenwood ........... 20.00
A. .D. King,’ Muncie in emer incte sisi ere 15.0

Barnes White Dairy Company, Atlanta, Ill.... 12.00
Polk Sanitary Milk Company, Indianapolis....

The new Mississippi ‘Creamery Company,
recently formed at Jackson, Miss., is ready
for business.

Two views showing the exterior and interior of the Co-operative Dairy of

Fresnay-L’Eveque, near Paris,

France.—Published by courtesy of De Laval Separator Co.

mee

Se en ee

— —.~ - ~~

October 1, 1914

Iowa Creamerymen Attention!

“We want to make the dairy exhibit of
Towa at the Panama-Pacific International

Exposition the most attractive that ever
has been presented by any state in the
Union. In order to accomplish this, we have

been looking all around the country for the
most valuable suggestions. We think we
have found it in arrangements we are try-
ing to make with a former lowa woman to
prepare a butter exhibit.

“You have seen butter exhibits, cows,
busts of important men, and farm scenes of
various kinds. But we have something
unique, something that never has been done
before and which we think will create a
great deal of interest. This particular wom-
an is a modeler of flowers. She has had
on exhibit at Twin Falls, Idaho, roses, calla
lilies, water lilies, and in fact every kind of
flowers, made of butter.

“She proposes to put up for us at San
Francisco next year an exhibit showing a
flower garden with a rose bush with roses
in full bloom, a little pond with water lilies,
and a complete garden scene that will make
everybody who goes to the exposition come
to the butter exhibit. All of these flowers
will be made of butter and will be put into
a large refrigerating show case so as to
maintain them throughout the season. More
than this, we propose to change the flowers
from time to time in accordance with the
change of seasons. You understand, of
course, that the exposition lasts from Feb-
ruary 20th to December 4th, and it will be
necessary to replenish this exhibit from time
to time.

“The lady we have in mind will go to San
Francisco and will erect the exhibit, make
the changes, and be in charge of the ex-
hibit throughout the term of the exposition.
To make an exhibit of this kind will involve
the expenditure of much more money than
we have available. You know, also, that
the Iowa legislature failed to make an ap-
propriation for Iowa’s exhibit in San Fran-
cisco, and this commission with the aid of
the Greater Iowa Association has gone
around to the larger cities of the state and
raised a fund of $100,000. It is out of this
money that we must build the building, fur-
nish it completely and make all of the ex-
hibits in all of the departments. The live
stock people and the agricultural people
want considerable of this fund and we really
have not enough left to make a creditable
butter exhibit.

“So, we are appealing to you as the but-
ter producers to know whether you would
be interested in this plan and whether you
will make a personal contribution of $25 to
be used in making this butter display. We
will say further that we are going to present
a bill to the next legislature asking for an
appropriation to cover the work of the com-
mission. We believe this fund will be ap-
propriated and, if the legislature does make
an adequate appropriation we will be in a
position to refund a large part, if not all of
the money contributed for these various
exhibits.

“Twenty-five dollars is not very much for
the individual contributors and if the but-
termakers of Iowa will each contribute $25
to this exhibit, we will put up something
that will create comment all over the coun-
try. Think this over, and let me have a
personal reply immediately, as it is neces-
sary for us to close a contract with the lady
who is to make the exhibit. W. ‘Clum, sec-
retary, Clinton, Iowa.

Dairy Cow Sells For $5,010.
May Rilma, adjudged the champion but-
ter-fat producer of the world by the tests of
the American Guernsey Club last April, was

THE CREAMERY JOURNAL

recently sold for $5,010 at the sale of [d-
ward B. ‘Cassatt’s herd of blooded Guernsey
cattle at Devon, Pa. The entire herd, which
had been estimated to be worth $100,000,
was sold for less than $21,000.

May Rilma last year produced 19,639.5
pounds of milk, which showed 1,059.55
pounds of butter-fat. She was bought by
John fl. Crozer, of Upland, the only bidder.

Holding that the Oregon state law requir-
ing the packing and sale of butter in pack-
ages of certain size only is unreasonable and
fanciful and in restraint of legitimate busi-
ness, Judge Morrow recently sustained the
demurrer to the complaint charging a viola-
tion of this act in the case of the state

against J. C. Schallinger, manager of the

Hazelwood ‘Creamery Company. The dis
trict attorney’s office, which prosecuted the
case, will bring the matter to the attention
of the supreme court in the hope of having
an opinion rendered prior to the next ses
sion of the legislature, so that the necessary
steps may be taken to amend the law, il

found necessary.

A. J. Edholm, who has been managing the
J. G. Cherry Company’s filler plant at Tama,
lowa, has resigned and purchased a half in

terest in the creamery at that place.
Salem,

A. Hartnell has eeechased the

Wis., creamery from J. Jensen.

Sc TIIIILALLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLL LLL coo

over every

these two

FLAKED

the fault is not there

National Conventions.
to best results by using

Wire for a sainple.

CHICAGO:
431 So. Dearborn St.

TTT TTTTTTOTETOTUTO LUAU LUATUUOULCOPOMLAUOUAUOAUOUEREAUOLUAUOUOUOUOUOUUAUOAUGUEUOUOUUAUOVUALOVUAUOAUAUOLOALOUOAUOUUNUOLOUAUO IANO UAUOLUALOUOAUOUOLOUOAUOUOVUAVOVUAUOUALOVOALAVONUOUOLOUONUAUOVOAUOUOALOUUNTOUO NATO LATO UNTO ONTOVOTO VITO THIN TO TOTO INTO

The State Convention
eason Is On

And you, Mr. Buttermaker, are you prepared to
full advantage of the opportunity it affords to make a
name and a record for your butter by placing a top-
notch exhibit where it will secure a top-notch score?

If your first attempt has not brought you the high aver-
age score you have looked for, stop right there and go
detail of your work from the ripening of the
eream to he application of salt and decide at once which
of your processes was 1n error.

Was it the salt you used?

COLONIAL or LIBERTY

3ut if you have been misled into the use of an inferior
grade of salt there is still time for a change before the
Then take the only sure path

The Salt That Melts Like Snowflakes and
Dissolves Like Mist.

It will come by return Parcel Post.

The Colonial Salt Company

AKRON, OHIO

FAUTTTNN TTT

iis

take

If your choice was one of

GRANULATED

BUFFALO:
D. S. Morgan Bldg.

UMAR LUALUALUALUUOLEOULAUUAUUAUOUOLUAUUAUOAUOAUOUAUORUGAUOUOLOAUOAUOACOUOUUAUOAUOALAUOAUOAUOUOLUOUOAUONUAOAUUAUUAUONUOVUAUONUONUOVUAVOALOVOAUOALONUONLOONTONOONOAUUAUONTONUATONUONOONLO VON TON TOON TON TOALON COVEN UOVEOT CNOA TON TOT ENTE TON TOT OOT OO ON OTOH

Page 20

THE CREAMERY JOURNAL

Wisconsin State Fair Butter

By PROF. CARL E. LEE

Fine workmanship and good raw material
resulted in high grade butter being entered
at the recent Wisconsin State Fair.

An average score of 93.05 was placed on
157 tubs of creamery butter entered for
the month of September. This sets the
highest mark for average score on butter
entered at the state fair since the scoring
exhibition work has been conducted by the
dairy department, College of Agriculture,
University of Wisconsin. It is also of in-
terest to note that 20.3 per cent of the but-
ter scored 95 and higher, with 46.2 per cent
scoring 93 and higher. Only 5 per cent
scored less than 90 and 10 per cent under
91. Some 75 per cent of the butter that
scored less than 90 was made by men who
have never entered butter for the scorings
that are held at Madison each month. The
lowest score at the state fair was placed
on a tub of butter made by a man who has
a record for making a high grade of butter.
At present his creamery company is ship-
ping cream for city trade, hence only a
small lot of butter was made. The flavor
was injured by using too much butter color.

High Scoring Butter Not Made From
Tainted Raw Material.

Nearly all of the Wisconsin factory op-
erators that have taken part in the scoring
exhibition understand that high scores are
not placed on butter made from tainted

cream and they should be commended for
their continued interest in exhibition work.
Nearly all of the men who entered butter at
the state fair and had forwarded a method
blank to Madison had placed a score on
their product that corresponded very close-
ly to the average score by the judges.

The buttermaker’s judgment is very large-
ly based upon the quality of his raw material
and if only a small per cent of the cream
received is slightly tainted it will be found
in the butter when it is officially scored.

One of the men who received the highest
score at the state fair was present at Mad-
ison when the August butter was scored.
This gave him a chance to see some of the
lower grades and to learn what kind of
flavors are found in butter made from
tainted cream. This buttermaker’s state
fair butter was made from 12,300 pounds
of milk delivered daily and in good condi-
tion. The cream was heated to 154 de-
grees and 40 gallons of starter was used.
The cream was ripened for 2% hours at a
temperature of 66 degrees then cooled to
48 and churned 8% hours later. This man
could not help but make high scoring but-
ter. His score on the butter was 95.50.
Two other tubs that were scored 96 by the
makers and 96% by the writer were made
as follows: Tub A from 714 pounds of
cream delivered daily and in fine condition.

John J. MacDonald

Butter, Eggs, Poultry

Fancy Creamery a Specialty

References:

18 South Water Street
PHILADELPHIA

COMMISSION MERCHANT

43 Years’ Experience

Corn Exchange National Bank, Philadelphia; A. H. Barber & Co., Chicago; Bradstreet’s
and Dun’s Mercantile Agencies;

Creamery Journal.

Established 1865

Beam, Turner Co.,

Philadelphia,

Pennsylvania

Butter, Cheese, Eggs, Poultry

Ask The Creamery Journal.

GEO. M. RITTENHOUSE

SAMUEL BINGAMAN

JUAN A. BABCOCK

GEO. M. RITTENHOUSE & CO.

154 Reade Street, NEW YORK

BUTTER AND EGGS

REFERENCES—Importers and Traders Natonal Bank; New York National Exchange Bank; All Commer-
cial Agencies, and The Creamery Journal.

Geo. M. Baer

Butter, Eggs and Poultry

GEO. M. BAER & CO.

25 South Water Street
PHILADELPHIA

Corn Exchange
National Bank, Philadelphia;
Commercial Agencies.

References:

October 1, 1914

The cream was heated to a temperature of :.
145 degrees and 24 per cent of starter was
used. After ripening the cream for 3%
hours at 68 it was cooled to 46 and churned
4% hours later.

Tub B was made from 1,040 pounds of
cream one day old. The cream was heated
in the ripener to a temperature of 140 de-
grees and held for 25 minutes. Twenty-
four per cent of starter was used and the
cream ripened at 74 degrees for 4 hours
and then cooled to 45 and churned 3 hours
later. The butter from these two factories —
deserved a high score.

One man who made a tub of butter that
scored under 90 sent the following report
to Madison. “The state fair butter was
made from 2,100 pounds of_cream that va-
ried in age from two to five days. The
quality was fair considering the length of
time that it was held. The cream was heat-
ed to a temperature of 140 degrees and 12
per cent of starter was added after cooling
to 64. Two hours later the cream was
cooled to 47 degrees and held for 12 hours
before churning.”

The buttermaker did his part well but
the raw material was not of the quality —
that was used by the makers of tubs A and
B referred to.

Weather Conditions Favorable.

When the milk and cream used in the
making of the state fair butter was pro-
duced the weather was cool, hence the
cream was of higher quality. At this sea-
son of the year cream delivered three times —
per week will make good butter providing ©
the farmer gives it reasonable care.
many separators are washed only once per
day, consequently the cream becomes taint- —
ed from the separator.

During the past few months one exhibitor
has accomplished a great deal in educating
his patrons. Early in the season his score
was low and he knew the cause. Prior to
the making of his August butter he re-
quested every cream producer to wash his
separator twice per day. A marked im-
provement in quality of the butter made at
this factory was noticeable.

October Scoring Held at Madison.

The next scoring will be held at Madi- —

son October 5th. The new exhibitors at

the state fair and others should
tub for this scoring.

State Fair Exhibit and Scores.

The following are the scores of 90 or —

above. The first four tied for first place:
Score
G. PB. Sauer, Cedarburg sc-meeeeeeeeeieree aes 96.50
F. M.. Werner, Waterloo) S.cc.aaieteereiietelsiate 96.50
J. J. Jensen, Copas, Minn:, «cx viteeneene cen 96.50
Hs D: Nicholas, Elkhorn 2. . cman aeiees 96.50
J. O’Keefe, ‘De. Pere... on eee eee 96.33
iy M.. Griffin, Mt. Horeb’.cs sme neerle 96.33
John E. Mattson, St.. Croim Balleseneeceati es 96.33
Hugh R. Heiney, Whitewater Snewens meee 96.33
Peder Kristenson, Cushing gaan 96.16
John Schiller, Peebles” 2.icecmics eee 96.16
Julius Kretzschmar, New Lisbon ............. 96.16
Q.. Christenson, Nelsonville ose ase eens 96.00
I. W. S. Stryker, Nashotahi goes 96.00
Carl Jorgenson, Rose Ldwninesuueseien 95.83
Chris: Christensen, Rose Lawn) iis ec vesmeenn 95.83

John Meyer, Sle ides Corners

C. A. Nurrell, Soldiers Grove ...........

Tohn J. Sarauer, Clinton ....... 95.66
H. A. Wheeler, West De oe 95.50
W. J. Clark, Lake Beulah .. 95.50
Axel Kristensen, Luck ...... 95.50
W. F. Hill, Brandon’ .....ss22cseveae eae 95.50
Joe Mohr, Geneva Village Cry., Gevena, Minn. 95. 4
Rudolph J. Else, Helenville ......0.iscueeee 95.5
Stoneville Cry. Co., Jefferson «icc selecemnlen 98333
A. M. Keinhofer, Blenker ..... uw see use 95.33
L. F. Hoppe, Rio Creek .... ...c0 casein 95.33
L. L.. Bolstead, Basco ..\.....« «us see) 95,33
Olaf Larson, Fennimore «....,c assent 95.16
Otto W. Gierach, Thiensville .........s0suee 95.16
A. Larsen, Durand ..\.¢%.01. 2s.1«s ileeieteenieannn 95.16
Paul Kottke, Cedarburg ......0..0c000 8 cee 95.16
Chas: H. Prust, Montello .:..<.<esulep tee ete 95.00
H. Skerhutt, Cedarburg ....%...00cecenneen 94.83
Wm, Warnke, Kingston ....... +s 0+. enue 94.66
Lauritz Olsen, West De Pere ....:.<+.ss sme 94.66

ned x

Too ‘

make a_

Ie
October 1, 1914 THE CREAMERY JOURNAL Page 21
Arthur T. Oestreich, mpsctidale Aa etaNAsi 00 © aaa New York Educational Scoring. one that has served the company for the
s SO ta eee tae) oe 0 ioe pas ‘ = : , 7 Wer aan cg 14 Se Pat Re att

aed fone’ pone Creek 04°33 [The September New York Educational past seve ral years. The entire building w ili
Hej. Handek, Waupun .......-.-.-+-s.e+e> 94.16 scoring was held on the 18th. The follow- be 40 by 70 feet, one and a half story and
Basl ee : ate oe ing is the report: of brick. During the time of construction
es Beeren Bagduel ee 4100 Butter. the creamery plant will not be shut down
RMCOOTerienian Claire. ..cto.tssaere., 94:00) iemmisemeetedcy, Ithaca: 2... cncccssesspicndvcesng 934 at any time. The west half is being con
MmmevenNVallace, Alma Center .....cs0.e00s00. 93.83 Mrs. W. A. Whitney, Cassadaga............+. 91 structed now, and as soon as it is completed
W. A. Moyes “ie eae ee eee 93:93 Glen Earter, Skaneateles .......:.seeccreaees 904% * y ies so gree nga
Me Co cTpsen, Cobb ........s.0.2050.126.1 93:66 % Av Cook, Ithaca. .........ssssevsevneoesnes 93% and the machinery is moved for that portion
Ernest tebe. INGE LOMR site ete sunteia ie 93.66 Cheese. of the building the east half will be built.
MiessJacobson, Colfax ......-...secscseeeess 93.66 L. H. Marlott, Franklinville ...........++++. 963% SS
eank “Bowar, Cazenovia ..:..-.s.secececsces 93.66 F. C. Butler, NIG ATER RG lente ee ee 96% TY Hi nt 5 | ,
BYR UDAlTG, WWAUPUN 2... sce cadens ancees 93.66 Milk 1e controlling interest in the Swee
Geo. Samples, Gilpareuleakce! ocyacmiteli scsi tie ies.* « 53i50) MOmiemuallebarm,) Geneva: z... as» s\0.9 sectee'e neem 90.25 Springs Creamery Company, of Sedalia, Mo.,
BEMR COT RATIGOIDH 65.40 nig.c% sic cies aiers versie e's 93.33 Kenotin Farms, Washington Mills ............ 95.25 Betet haa taeed by FE Teil ateotere
Hohn J. Windfeldt, -Elderon ...........ceeeees 93.33 Cream: las been purchased Dy fh. 1. a » 10
eae IF aati oofocn oon oo60gneE 93.33 Kenotin Farms, Washington Mills .........-. 96 merly with Swift & Co.
Meee oul Amery 2.6 ccc esc ees Serene (ekslss <<<) 6 Broa = SS

mers) Ghristophersen, Cadott ........0+sss00% 93.33 = : 5 " . , -
Was Sieger, eaeebure Seba Poetic eee 93.33 The Crawford County Creamery Co., of 3Jusinessmen. and farmers around Op-
G. E. Gordon, Amherst ...........+-.++e0 pares Pittsburg, Kan., has commenced the con- elousas, La., are planning a co-operative
eee unser, Ween prec ratieegti stent 95s Bue struction of a new building, to replace the creamery.
Laure Hansen, Iron River 93.16
H. A. Johnson, Westby .. . 93.00 ih F
Meonard Place, Knapp .....0.cccvsaccecesece 93.00 SUNN
SUPCMEAVES, LOLA 5 cis.cc.n sfoeieicis'ciee's oie 008: oe. 93.00
eee Les garages Riietets Pees pee; 93.00
H. C. Jochumsen, ar iver Cry., ar

Van LM IGLG NAIDS GNGSISSIS DOI So CEIGtO Serene ts 93.00
eee Marks, Shennington ...2....c-ceseceoss 92.66
MIE TaTUOTS, TCSCOEE cys c:sxe.cie.e eis.0 siyie oie ars8 a0 92.33
Meeworseth, Boyceville 2.0.0.1 c ccc eee e cee nee 93.16
See Anderson, Ladysmith .......cc.ceccsens 93.16
Seeitdzal, Burlington 266.6. ce wc cee eas 93.00
mebeeNicCormick, Arnott .....5.0-ccceeecses 93.00
Memessorenson, Meriden .2...0.0cececes cae ees 93.00
{CS TRIGIIE CGS RIT (| 92.83
Meotee Laycen, Sand Creek .........0..000--- 92.83
Miteodore Nelson, Emerald ..........0.02ce00. 92.83
John Sundin, Menomonee Falls .............. 92.83
Wie Mickleson, McFarland .............00.00% 92.83
Adolph G. Perschbacker, West Bend.......... 92.83
Mere wadrnke, Germania ....s0...0.0cesecees
Wm. Michaelson, Arkanson
L. W. Turner, Montfort
Ed. Bolstad, IDSSICIGl: | pata ae oe ee :
eipert &. Will, Fort Atkinson ............... 92.66
mtememicamp, Brandon «<c0ccscecccecsccens 92.66
See Newman, Black Barth ...........0000.. 92.66
feeG, Rasmussen, Melvina ..........05cc0ee8. 92.66
F. W. Werder, Troutmere Cry. Co., Sanborn.. 92.50
Mrs. John J. Windfeldt, Elderon ............. 92.50
St dams,, Oakfield 2)... scic. cies cle aeecienes 92.50
RAN er, LVNdOM occ case dass eee scares 92.50
BUCOCNIC, PlAN ci. cides activ cw ae ees 92.50
ime Metin, Wal Valle )oicciet ccislowow eed dee ee 92.50
Suemteeiitaticen, Caryville cscs oc ccc cee cess 92.33
Mnmst Christenson, Amherst Jct. ............ 92.33
G. A. Moldenhauer, Montello ............... 92.33
Wittenberg Cry., Wittenberg ................ 92.33 U ween
Wm. Craney, Mazomanie Cry., Mazomanie.... 92.33
eter Severson, Neillsville ..............0005- 92.33
meee ansen, Hazel Green .....cc0 cesses. 92.33
John Schield, Fall Creek 33

C. J. Benson, Clear Lake

Bevin by, GaleSville G0. ccc c emcee cote.
Beereeisriicn,, Jeerson ...05.6 010 vescawescsce
R. A. Garlick, Neshkoro
Seb yelstad, Elrov .... cc ccaliesccwwee vee. PAY
aeaiielbager, Patch Grove oo. sec. nceneeee es 92.16
oo. She Fg ie ee 92.16
ein Rasmussen, Wautoma ............c00e2; 92.16
SeeplemvWarner, Rosholt . is. . cee. cctewccseceee 92.16
SEMIRMSEINETS) “MNOTP) . ..\c eve et ois ccveine cee cae 92.00
Me Ircher, Fisk. cj ccce ccs cane ees aacuee 92.00
Saneo. Wennattz, Frederick ........c0.seeeee0- 92.00
C. A. Limp, care Geo. C. Mansfield Co., Mil-
MRSC eats fo. e) wwe s.claie ope eidle’e a acd © wide e ee 92.00
meant ywinner, Humbird ..........06:ses0e0- 91.83
Sueambeochiltz, Phlox «2... 0cccec eect ecess 91.83
Meo) Co-op. Cry. Co., Sussex 2.2.0.0 0.00-+ 91.83
Emil R. Stemraus, Fort Atkinson ............ 91.66
Sema elsby, Durand oo. ccc: acieeccceess 91.66
Herman Hinkamp, Fort Atkinson ............ 91.66
mum Beadle, Mellville ..........0.ccceeeees
W. J. Schilling, Marengo
Geo. Jenson, Saxeville .....

R. S. Anderson, Northland
Chas. M. Ream, Omro

MEME ASS AT) CAMNELY «occ cis cae cs cccicewee eves

Bemeerbetersou, ELersey 2.005 6s0cc sees esceess “6
miei. Packard, Deronda .......-......+- 91.33
Wacob W. Ringger, Durand .................. 91.33
Norman Mayenscheig, Hillsboro ............ 91.16
O. A. Kielsmier, Manitowoc ................ 91.16
meank J. Mathews, Brill ..............0000:- 91.00
Hie M. DeGolier, Cambridge ................. 91.00
Won H. Miller, Baraboo ............e.ce.ees 91.00
Bemest EB. Wallin, Potosi ...........4....... 91.00
MoE. Wolcott, Aurora, Ind. ..........0..000. 91.00
Elmer Zimmerman, Merrill .................. 91.00
ieee. Beckmark, Kendall .....5...22.000+000- 91.00
Mumpiekivard, Emerald .-......0..cccececces 90.83
Mae teterson, Larsen ........-.2---eeeecees 90.83
Qarence G. Fostvedt, Oregon ............05. 90.83
Riverside Creamery, Saukville ..............-. 90.50
Chester Bishop, Whitewater ................. 90.50
Weel.) Patterson, Poynette .......2.......000. 90.33
mab Dressler, Louisburg ................+.-. 90.16
John Rasmussen, Portage ..............0.0-% 90.16

flake.

butter.

ly.

OTTOTUONTUUTUCATUUOAUOQTCONUOAUOOIUOAUOOTUOAOVIAI OAT CONIOAUOOTOONUOAUOONUONONUONOONVOAOONCOAUOAOO UOTE ION UONUOUOAUUATUOUOATONIUOTUOMUEUUAUOLUO UML UUOUUOMIOUOUUOTUO UOT UUATUOMLOUEUUO UOMO MUOUUA UML UIU TULUM OIU UU IU LULU UU LUL LCG LUGL UCR on

the Fingers

When you crush good butter salt between your fingers,
it should form a fine white powder.
Each fine particle of powder takes the form of a tiny

This is what becomes of Diamond Crystal Butter
Salt when crushed in the hand, or used to flavor butter. The
separate grains of salt break up into smaller flakes, and these
flakes are of special value in the making of high scoring

This value is noticeable in the distribution of the salt
flavor throughout the butter.
harder grains of salt, dissolves readily and distributes even-
This means a larger over-run.
for the creamery and a larger salary for the buttermaker.
Be sure to test your salt and see that it is Diamond Crystal.

Diamond Crystal Salt Co.
ST. CLAIR, MICH.

DTTC LUCILLE eee eee

The flake, contrary to other

It results in more profit

MUUMLLLLMULUUURURCOLOLURULUAUMCL UUM CUPUAUUURCUOU CACO TEPUAULUMO UTC U UMUC UOMO

Page 22

Iowa State Dairy Ass’n Convention

(Continued from page 6.)

a gold medal, suitably engraved with the winner’s name and score,
will be given.

For the second best package of gathered cream butter a silver
medal, suitably engraved with the winner’s name and score, will
be given.

As per a ruling made by the Association at a former meeting,
prize winners shall not participate in the pro rata money.

The entire amount received from the sale of the butter, less
necessary expenses, will be divided pro rata among the exhibitors
of creamery butter as follows:

Butter made in creameries where milk is received and sepa-
rated must score over 90 points to participate in pro rata. Butter
made in creameries receiving gathered cream and operating no
separators must score over 89 to share in pro rata.

Educational, Contest in Scoring Butter.

There will be a buttermakers’ scoring contest, open only to
those who have sent a tub of butter to Waterloo. It will be
held on Wednesday forenoon, at 8:30 o’clock. For this contest
10 tubs of butter will be selected and scored in advance by com-
petent judges. These tubs will then be scored by each butter-
maker participating in the scoring contest, and the one: whose

THE CREAMERY JOURNAL

Oooo

October 1, 1914

scores come nearest to those placed on the butter by the judges
will be awarded first prize.

To the buttermaker winning first place in this contest a gold
plated butter trier valued at $25 will be given. Second prize
silver butter trier valued at $15. Third prize, silver butter trier
valued at $10. ‘

For full information with reference to the butter contest,
address J. J. Ross, Secretary of the Iowa State Dairy Association,
Iowa Falls, Iowa.

Special Prizes.

In addition to the above prizes, the J. B. Ford Co., manufac-
turers of Wyandotte Dairyman’s 'Cleaner and Cleanser, offer to
the buttermaker having the highest score in the whole-milk class,
cut glass sugar, creamer and marmalade jar. To the buttermaker
having the highest score in the gathered cream class, a cut glass
tankard and one dozen tumblers.

Chr. Hansen’s Laboratory, of Little Falls, N. Y., manufac-
turers of Hansen’s Danish Butter Color and Hansen’s Lactic
Ferment, offer a leather suit case to the buttermaker receiving
the highest score of all, providing Chr. Hansen’s Danish Butte
Color is used in the prize butter.

The Preservaline Manufacturing Co., of Brooklyn, N. Ya
manufacturers of Perfection Brand Butter Color, will give a
cash prize of $10 to the buttermaker receiving the highest score
of all, providing Perfection Brand Butter Color is used in making
the prize tub.

Practical Buttermaking Hints

By J. C. JOSLIN

(Written especially for The Creamery Journal.)

The report on the butter entered at the
Mason City fair shows Iowa running right
up with Minnesota, when it comes to con-
sidering the average of the 10 best tubs,
and it is about time for the lowa boys to
begin to figure on having the next National
banner left in Iowa. It would surely be a
shame to have the N. C. B. A. bring this
banner to the convention at Mason City
and then have some other state carry it
away again, and I do not believe it will be
necessary for this to happen if proper meas-
ures are taken to prevent it. The Minne-
sota Dairy and Food Department and the
dairy school have about all the banners they
can well display and it would really be do-
ing them a favor if lowa should take it so
they would not have to build additions to
accommodate the new one.

If I may be allowed to offer an opinion,
it is that the Iowa boys must get away from
the high-ripening-to-produce - high - scoring-
butter idea, before they will carry off the
banner. From my observation I am sure
that the Iowa boys have held to this idea
more than the other states and I know that
the prize winners in both Minnesota and
Wisconsin have gotten clear away from that
idea, and they are getting results by staying
away from it.

For five years preceding my coming to
Hartley, | think I probably assisted in judg-

ing as much of the National contest butter
as any one person and I watched with much
interest the gradual getting away from the
high acid butters for the top notchers. I
was more than pleased at the last National
contest where I judged, to note that P. H.
Kieffer was with us on that point. I had
thought that he was holding for the quick
high acid aroma in the high scores and I
spoke to him about it. He said that kind is
not apt to keep its quality and I can tell you
that the butter that gets the way up scores
in the National will according to the best
information that I can obtain, be the rich,
sweet, clean flavored butter and not the high
acid butter.

I may be mistaken but I really believe
it is right along this line that Iowa has lost
out, for there is no reason why there should
not be 10 or more creameries in Iowa get-
ting as good raw material as in any other
state. The buttermakers in those creamer-
ies are surely as good as in any other state,
and if that be true then the reason for Iowa
not having more banners must rest with the
method used in making that raw material
up into the finished product.

Now I realize it will be rather hard to
change one’s method and be sure right off
the reel as to the result and that is the rea-
son I am bringing this matter up so early.
If my idea is right and the good butter is

JOHN H. FICKEN

National Bank, Hackensack, New Jersey;

CUCU

FICKEN & ZINN

331 Greenwich St., NEW YORK CITY
Wholesale Dealers

Fancy Butter, Egés & Cheese

Always in need of fancy butter; prompt sales assured. Correspondence solicited.

Refer by Permission—Citizens’ Central National Bank, Century Bank, New York oe
First National

CARL H. ZINN

People’s

ty;
Bank, Ridgefield Park, ew Jersey.

TOU eee

COT ee

being made in this manner, there is plenty
of time to adopt the other method and en-
ter a few tubs at the coming conventions
and get a line on the scores. I think the
[owa judges have held more to this line of
judging than the rest which has helped to
keep up the method, for this method has
been the one that has brought the top scores
in Iowa. If our judges want to help line
the buttermakers up on this proposition,
thus putting them on an equal basis with
the other states, they might draw the line
on the high acid butter and give more cred-
ance to the clean, richer and milder flavored
butter.

There is no use talking when one has raw
material of good quality and understands
making a fine starter, the next most im-
portant thing in pulling down high scores
is to get next to the kind of butter the
judges like and make the butter that way
just as near as possible. That has helped
many a buttermaker to get to the top sim-
ply because he went at it to make the but
ter in a way to bring out the flavor that the
judges wanted.

I believe that I am right in this matter
but if not, or if you think I am right or not
won't you write something for The Cream-
ery Journal along this line and let us get
up a little discussion in our paper simila
to those pulled off in the Dairy Record oc-
casionally. If we can get lined up on the
right track and fully understand what the
judges want in butter flavor, I feel sure, as
I have said above, we have creameries i
Iowa where as fine raw material is being
delivered as in any other state and as fo
buttermakers, well just ask Prof. Mortenson
if we haven’t them, and if we can just get
them to cater to these judges we ought to
have about 10 tubs averaging at least 96,
which ought to be high enough to take any
banner offered.

Now while you feel like it instead of let
ting it go till some other time, which is
what one often feels like doing, just write
something to Sadler along this line.

CC. L. Jacobsen is now in charge of the
new creamery at Fowler, Colo. The new
plant is thoroughly modern. A carload of
Jersey cattle was recently sold among pa-
trons of the new creamery.

More than one-third of the stock for t
proposed co-operative creamery at Rocky-
ford, Colo., has been subscribed. Work will
begin this month.

Y F ij, ul — 4 — A ra) fe z
=CREAMERY
hal cee ni v i =. =i

i
THE FACTORY TUBULAR

/ ; ‘HE development of a creamery to its
highest output at the lowest expenditure
of time and money is what the installation

-
=. ,
Fe 7

| W i) )
‘ = 5

és of the SHARPLES TUBULAR CREAM
a SEPARATOR accomplishes.
|
|

The almost frictionless ball bearing from which the tubular bow!
hangs requires but little power. Because of this absence of friction,
the machine consumes but two gallons of oil a year.

Suspended by a single ball bearing, the tubular bowl is capable of
a great number of revolutions a minute, and this speed affords the
greatest centrifugal (or skimming) force.

Send for the Factory Tubular Book
THE SHARPLES SEPARATOR CO.

WEST CHESTER, PA.

Chicago, IIl. Dallas, Texas Minneapolis, Minn. Kansas City, Mo. Toronto, Can
San Francisco, Cal. Portland, Ore. Omaha, Neb. Winnipeg, Can. Agencies Everywhere

Mr. Jordahl’s record for nine consecu-
tive months must mean something to you

Moisture content always under control

Mr. Jordahl uses the Victor churn. He knows he can depend on |
it absolutely. At his creamery, Monona, lowa, for nine months his~
moisture content records were as follows: j

An average for nine months of 15.41

Mr. Jordahl has had such good results The Victor is no respector of persons
with the Victor churn that he never makes What it does for Mr. Jordahl it will do for
his tests for moisture content until the you. Make your next churn a Victor. Our
butter is packed in the tubs. literature and any information upon request. —

Victor churns make high butter scores 4

The Creamery Package Mfg. Company.
Chicago, II]. Minneapolis, Minn. New York, N. Y. Kansas City, Mo. .
Omaha, Neb. Philadelphia, Pa. Toledo, Ohio Waterloo, Iowa zZ

be AN os
ms Al

THECREAMERY

VOL. XXV NO. 18 WATERLOO, IOWA, OCTOBER 15, 1914 ONE DOLLAR A YEAR

THE CREAMERYMAN

Has a personal interest in the success
of the farmer who brings in his milk

Held At 42d and Halstead Sts., CHICAGO
October 22d to October 3ist, 1914

A visit will do you and your trade a world of good. Work
up a crowd of your own people to take a trip to this show.
The success of the dairy farmer spells your success.

Write us, and we will give you lots of useful information
about the cost of travel and expense while in Chicago.

Several creameries have already chartered trains for excursions.

Published by FRED L. KIMBALL CO., Waterloo, Iowa

PUUTUIOLPELMPEOUVOUTOOUMROMEVOLTOMMTOOOPVOLUVOOLIOREOR UO LUIOERPOLIVOELIIPRTODLIGOOTI ORIOL TIO SETIOLORMIIOLTOOTTTVORTO TIED TTIVO RTO

PULTLVUTTLIU TT ETO TTEEC TEETER TTT TTT TEEPE

MLL UOCOLOEOOOLUUOUOUGUOAUOAUUAUOOUOOUUOUEOALOMEMAGAUUAUOADCORUORUOLUOAUOAOGUOAUOOTUONUONOOOONNUOTLONUONOGNCOIIOGNONNOONLONUONUONNONVONVCOTOON ONNONVONONUONDONNONTONVON UNV OONIOMNOMIONIONTONTUOTONI TOON ONION Nt) Le-

If You Are Going to the Na-
tional Dairy Show You Are
Cordially Invited to Visitthe —

oct. DE LAVAL
to EXHIBIT &

OCT.
a2

In addition to a full line of De Laval
Hand Separators showing all latest
improvements there will be displayed

A complete line of De Laval
Milk Clarifiers, the new style
De Laval Factory Separators

The De Laval Separator Co.

165 Broadway, NEW YORK 29 E. Madison St., CHICAGO

Hee

Fee ee eee TT TST TTT TTTTSSTUTTTSTTATTSTSSUEEETTTTRTSOVSIOTTETTTTPOSIOOUOREELCNTONOOGOOUUUEPCEOONOOOUUUONUOUUOOOOOOOUUUUUUUUOOOOOOOUOOOOOOOOUUUUUUUUUOOOOOOUUUUUUUOUOOOOOOUOOOOUUCOONOOOUOTUULUUOOOOOUOUOOOOUOOONOCOUUUOUUUOOOOOOUUOUUUUOUOOOUUOOUUUOOOOOOOOOOUOTUOOUOODONOOOOOTOOOOUOOOOOUOOOCOOOOOOOO Doe

ane tem Romie mes a Ne Sind eae a ee a

Che Creamery Hournal.

The Wational Creamery Magazine

Vol. XXV_ No. 18

WATERLOO, IOWA, OCTOBER 15, 1914

One Dollar a Year

The Richness of Cream an Economic
Factor to Patrons and Creamery

By PROF. J. D. JARVIS, Advisory Expert, Department Dairy and
Creamery Improvement, the De Laval Separator Co.

In visiting the numerous creameries
throughout the central western states, the
writer found a number of causes responsi-
ble for the large loss of butter-fat and the
defect in quality of the butter manufac-
tured. The chief of these was thin cream.
The density of the cream is one of the
most important factors in the success or
failure of a creamery. This may seem
strange to many creamery managers, espe-
cially those whose low testing cream comes
in sweet or those who are receiving whole-
milk as well as gathered cream. Neverthe-
less thin cream is chiefly responsible for
the abnormal loss of butter-fat and quality
of butter and hence the low price paid the
patrons for the fat.

Ten years ago, creameries received whole-
milk which was delivered to them daily and
they experienced very little trouble with
the quality of their butter because the pa-
trons had to deliver the milk sweet or it
could not be used. This milk was skimmed
with De Laval factory size separators which
were capable of delivering a very heavy
cream, thus excessive losses of butter-fat
in the butter-milk were prevented.

Changed Conditions Brought About by AI-
most Universal Use of the
Hand Separator.

With the introduction of the hand sep-
arator, the creamery industry has been
revolutionized. The progressive farmer of
today keeps his skim-milk for feed and
delivers merely the cream to the creamery.
Cream does not sour as quickly as milk,
hence deliveries to the creamery need not
be as frequent, which means a material sav-
ing in the cost of getting the butter-fat
from the farm to the creamery, and the
dairy business is in every way more satis-
factory and profitable to the patron. Be-
cause of this fact, creameries have aban-
doned their skimming stations to a large
extent. In Wisconsin, for instance, in 1905
there were 260 skimming stations; in 1910
there were only 88. This number is today
considerably smaller.

Whether Cream Be Shipped to the Central-
izer or Delivered to a Local Creamery,
Heavier Cream Is Always Preferable.

The large private or centralized cream-
eries operating on the hand separator plan
developed very rapidly in sections of the
United States where dairying was little
known, as, for instance, Kansas, Nebraska,
Oklahoma, Missouri and parts of Iowa.
Whether the creamery be centralizer, pro-

prietary or co-operative, this problem of
density and quality of cream is exactly the
same.

With the increase in population the land
values have increased. Ranching and grain
farming are not profitable on high priced
land because they remove soil fertility or
plant food—each crop leaves the soil poor-
er. This is often called soil mining or
“destructive agriculture’ while dairying is
soil building or “constructive agriculture.”

Thus dairying has been steadily on the
increase, and as above pointed out, this has
been principally along the line of the hand
separator system. Creamery competition
has become very keen among the buyers of
cream. The question of “quality” has been
neglected to a large extent, and instead of
educating the farmers to deliver better
cream, the buyers of cream, especially the
centralizers, have been following the policy
of attempting to correct the poor quality
by the use of neutralizers, pasteurizers and
germicides.

Why Heavier Cream Makes Better Butter.

It is now time to correct this evil of at-
tempting to make good butter from poor
cream and instead to insist on preventive

H, E. Van Norman.
President National Dairy Show Association.

methods, such as proper care of cream on
the farm. The first step is to insist upon
heavy cream, or cream containing a large
percentage of butter-fat. Heavy cream
means better quality of butter for four im-
portant reasons:

(1) Heavy cream does not sour as quick-
ly as thin cream.

(2) Heavy cream means a_ smaller
amount to be taken care of, hence it is
likely to be more thoroughly cooled and
receive better care.

(3) Heavy cream can be pasteurized in
the creamery with less loss of butter-fat
in the butter-milk.

(4) Heavy cream permits of the use of
a larger amount of good starter.

Other Advantages of Producing a Richer
and Heavier Cream.

In addition to making it possible to pro-
duce better butter and hence a higher price
to the patron, heavy cream has other eco-
nomic advantages over thin cream. For
instance, it means that more skim-milk is
retained on the farm for feeding purposes;
the cost of transportation is materially less,
the benefit of which falls directly upon the
patron.

When the creamery receives both milk
and sweet cream, the cream patron should
receive more per pound for the butter-fat
he delivers than should the milk patron be-
cause there is always a certain amount of
butter-fat left in the skim-milk, and this,
of course, does not reach the cream vat.
For every 103 pounds of butter-fat delivered
to the creamery in the form of whole-milk
only 100 pounds reaches the cream vat,
whereas in the case of cream, all of the
butter-fat delivered reaches the cream vat.
The loss will, of course, vary more or less,
but the above amount, or 3 per cent is, ac-
cording to Professor Farrington, about the
average.

The Amount of Skim-milk the Farmer Loses
by Skimming Thin Cream.

A proportionate loss to the creamery oc-
curs in the case of the patrons who deliver
20, 25, 30 and 35 per cent cream against the
patron who delivers 40 per cent cream. In-
deed, the relative difference will be even
greater, because the loss of butter-fat in
the butter-milk is always invariably greater
than the loss of butter-fat in skim-milk,
because thin cream does not churn out as
exhaustively as does cream testing above
30 per cent. Take for example milk testing

(Continued on page 10.)

THE CREAMERY JOURNAL

THE MARKETS

NEW YORK.

Quality Fine—Conditions Unfavorable for
Marketing Held Butter—Trade in
All Lines Quiet.

[By the Creamery Journal Staff Correspondent. ]

It seems impossible to get butter much
above 3lc as receipts have continued so
free that any advance above that figure
during the past two weeks has been impos-
sible. For the most part, extras have sold
30@3lc and oftentimes the movement was
a little sluggish even at this price. The
weather has remained remarkably warm all
fall and practically no cool spell has pre-
vailed, and this has been general largely
throughout the country so that the make
has continued fine with general marketing
conditions unfavorable for the marketing
of held butter. These facts have combined
to make the principal trading centered in
fresh stock. From now on a shrinkage in
arrivals is expected, which will give owners
of held butter a chance to market their
product. Practically all the business so far
in held butter has been on the part of job-
bers who are working out their own stock.
The speculative element has not been active
at any time for even the top grades. Asa
rule the cutters of butter have been using
fresh, as they could get it at a reasonable
figure and were confident of getting suff-
cient supplies at all times for their trade.

There has been a good deal of comment
during the past week about the action of
the butter committee of the New York
Mercantile Exchange when it raised the
scoring of extras from 91 to 93 points.
Since August Ist, when the usual summer
defects began to be apparent, the 91 score
has been in force. It was satisfactory to a
large portion of the trade and when the
butter committee changed to 93 there was
a general protest. Coupled with the fact
that there has been a double quotation on
the one score, there has been a great deal
of cause for comment. Many butter oper-
ators believe that now that fine butter is
being sold and quoted by the score there
should be but one quotation on one partic-
ular score. So strong was the protest that
a request was made to the butter commit-

“UOT

P. F. BROWN & CO.

43 South Front Street

The Philadelphia Butter House

Direct from Creamery to Retailer
TUTTE

We Want to Do Business With You It Will Pay You to Trade With Us

W. D. COLLYER & CO.

Successors to Collyer & Co

BUTTER AND EGGS

Butter in any quantity and all grades. Eggs in carlots or
less. Write, wire or phone us.

Main Offices: 203 W. South Water St., CHICAGO

Warehouse: 209 W. South Water St.,
Long Distance ’Phone, Main 3184.

A.J.M.Murdoch&Co.
BUTTER

WANTED: ALL GRADES
39 So. Water St., PHILADELPHIA

Liberal Advances and Square Deal

tee to go back to the old scoring. Some
claim that the rule was to allow for the
free movement of held butter but that this
aim was not accomplished by the increased
scoring.

There is no denying the fact that the but-
ter trade in almost all lines is quiet. Con-
sumers apparently are following the policy
of retrenching on their food supply and
butter is not being sold nearly so freely in
any section of the city as it was at this time
a year ago. Jobbers are not buying so
heavily and the speculative market which
bolsters the situation frequently, has not
been nearly so active during the past month
as it has been. With free receipts and a
quite large percentage of ordinary stock,
the market has been somewhat swamped by
defective lines. With a slow market these
have not received much attention and in
order to move it at all, concessions have
been necessary. This has resulted in a
sloppy market on the undergrades, but with
a falling off in supplies receivers look for
a better movement. Many receivers have
been doing their best to market some of
their summer butter and this has interfered
to some extent with the movement of fresh.

The condition of the American markets
renders the importing of much foreign but-
ter out of the question, although there are
some shipments from Denmark. Last
week’s arrivals consisted of 1,573 packages
of 56 pounds each. This was fine Danish
butter and sold 31@31%c. The total im-
ports since September Ist are 3,702 pack-
ages. Not much business will be done dur-
ing the next few weeks as the markets in
Copenhagen are about on a level with those
in New York.

The October Ist report of the associated
warehouses had a somewhat stimulating ef-
fect on the general market as it showed a
shortage of 7,107,000 pounds compared with
the same date a year ago. Forty-six houses
reporting on October Ist claimed to have
60,894,700 pounds. These figures show a
general reduction of about 3,190,000 pounds
during September. This is a good showing
many receivers believe on account of the
handicap under which the held butter mar-
ket has been during the past month on ac-
count of warm weather and free receipts.

Like other lines, process has not been as
active as receivers would like to see it. The
general market is in tnsatisfactory condi-
tion as only the best grades are selling well.
The market favors the buyer as there is
enough stock on hand to be affected by
the lower grades of creamery with which it
comes in competition. Ladles have done
fairly well on account of a good out-of-
town outlet as well as local demand. Pack-
ing stock has done fairly well with receipts
moderate.

CHICAGO.

Butter Market Satisfactory—Quality Above
Standard—Foreign War Affects
Our Market.

[By the Creamery Journal Staff Correspondent.]

Inquiries among local butter men estab-
lish the fact that for the most part the
butter market for the past two weeks has
been in a satisfactory condition. For the
past two or three days the tone has been
much more confident. The report of the
cold storage warehouses, which was made
public today, has given additional encour-
agement. A fair reduction appears to have
been made since a month ago. Holdings
of butter were reported at 60,894,000 pounds
compared with 68,001,700 pounds a year
ago, when they were the largest on record.
The weather here, with the exception of a
few days, has been mild, and there is not

8S=_l_eo"*"$@$=~0naS9S SSS

October 15, 1914

that steady drain upon the coolers which
might lead to speculation.

The make appears to be a little small in
some sections, declare the commission men,
However, plenty of butter is coming to the
city to supply the current demand, and the
quality of what is coming is something
above the standard for this time of the
year, it is claimed. The general inclina-
tion of most of the butter men approached
was to discuss the warehouse report, al-
though that has little direct effect upon the
market. Local commission men, it seems,
take a sort of pride in guessing the amount
of butter in storage, and when they come
near the mark, which many of them do
month after month, they are wont to hold
a little jollification with themselves over
their good judgment. ee

This time it was the large storers who
came closest to guessing the correct amount
of butter in storage. Owing to the fact
that their opinions were so well backed up
by the report, they were inclined to be more
confident in the future market. For ship-
pers who are interested in the local mar-
ket, it might be well to say that there is
every chance of a very strong market with
top prices before the winter is over. The
warehouse report will speak for itself. It —
is less by far than that of last year, while
the demand for butter is much increased.

Shippers should remember that foreign
countries are buying butter in this country, —
both from Chicago and New York houses.
It is but the beginning. The nations now
at war must have butter, as well as shoes
and clothing. The industry is at a stand-
still in most of those poor, war-ridden na-
tions, where all the men are away at the
front. Only the other day a large order
was placed with a New York house for 28
tons of American butter. No Chicago
house has received an individual order that |
large, but several smaller ones have been |
shipped. In a few months, if the war lasts,
the demand will be come much stronger,
that is certain.

All this means that the price is destined |
to climb, say local butter men. Daniel —
Coyne, of Coyne Brothers, in an interview
last week, supported this theory.

“There seems little question that the but- |
ter market is destined to be strong this
winter,” said Mr. Coyne, “for a number of
excellent reasons point to this result. It —
is a simple case of supply and demand, and |
would be the same with any other article
The war has much to do with the condition
of the market. We are watching the situ-
ation most closely, in order to be prepareé
to give the best advice to our shippers.
are an ‘all around the year’ butter house
as is known to the trade. We are in the
game just as strong during the winter as
we are in the summer.”

Mr. Coyne but recently returned from
trip through the northwest where he calle¢
on the shippers.

There is a good demand for fancy butte
here at the present time, and such lots as_
arrive are not allowed to linger long
storage. There is considerable quibblin:
over the prices to be paid on extra firsts
however, as the buyers have been slow t
“see” the prices demanded by holders. The
holders, on the other hand. knowing the -
ready market which exists for the good:
have been none too anxious to part
fancy butter except when they can
about what they want.

Such is the general shape of the butt
market here. Prices are not included in the —
review, as they change too much from day
to day to be accurately reported in any-
thing less than a market sheet or a daily
newspaper with an accurate market page,

October 15, 1914

THE CREAMERY JOURNAL

AHHH eee

YOU HAVE A GOOD CHANCE BY USING

Ericsson’s Butter Culture

By using starter made from our Culture you stand a good show of topping the scoring
list, both at the scoring contests and at your Commission House.

GTO TATOO UOTUATUA UU ULA UGA UOOGUUAUOAUOAUOALORUOTUOTOGTLONOOVONUONOONUONUONUONCOTOOOVONOOTONVONEOTOONIOT EON TON TOT NON ONT EOT IT

atl

MINNESOTA STATE FAIR

Try our Culture now. Send to us for a free sample.

EFLOV ERICSSON COMPANY

1098 Lexington Avenue ST. PAUL, MINNESOTA

The following winners used our Culture:

_ Cream Class. 1st—C. Hovland, Lake Mills................ 97
lst—E. E. Denison, peltrgne Bob bho Senne 9534 WISCONSIN STATE FAIR
eese. 3
lst—J. M. Baumgartner, Mantorville........ 97 Ist—J. J. Jensen, Copas, Minn.............. 96%
MASON CITY FAIR INTERSTATE FAIR, SPOKANE
lst—Fred W. Dehn, New Ulm............. 97 lst—J. G. Howe, Stevensville, Mont......... 9514

STUUUIUITVULLALELUAPULEELELULUOLULOLUOTULUOPUOUELUOUEUOMUUUUOTOMUOUUUOULUUUOUMMUOLUUMUOTUAUULUOUUAUOLUOMPUOPOUO TUCO UUAUOTUUOPUOUHUUMMUO LUAU COUTTS

WAVERLY, IOWA, FAIR

It is all that 1s necessary.

THN

of which there are but few in this country.

The center of main interest on the street
during the past two weeks is the approach-
ing convention of the National Poultry,
Butter and Egg Association, which will be
held in this city. Business Manager W. F.
Bennett began work as soon as his appoint-
ment was confirmed by the executive com-
mittee, and he has already made remark-
able progress. The large amount of corre-
spondence in connection with the approach-
ing show has made it necessary to open a
special office, which he has done in Room
210, Ogden Building. The Ogden Building,
being located at Clark and Lake streets, is
near the central produce district and con-
tains many produce firms. Mr. Bennett
was too busy to submit to a detailed inter-
view. Seated at a flat top desk, covered
with letters, many of them from enthusi-
astic shippers all over the country, Mr.
Bennett was talking over three telephones
at the same time. He was making things
fly. During a lull in the proceedings, he
said:

_“‘I’m too busy to say a word to anybody
right now, but you can tell them that this
show is going to be the king-pin of them
all, and that any shippers who have not
written to me or to ‘Charlie’ McNeill an-
nouncing that they intend to come had bet-
ter do so at once. We can handle the
crowd much better if we know what to
expect.”

Mr. Bennett can be reached at the ad-
dress already given, while Charles McNeill,
chairman of the committee on arrange-
ments, can be reached at 226 W. South
Water street. Both gentlemen are willing
and eager to go out of their way to help
shippers who wish to attend the _ show.
One of the most encouraging features is

the many new members who have joined
the organization since plans for the show
have been in the air.

J. R. Tyler, the well known produce man,
has returned after an extended trip through
Iowa, where he called on the shippers.

Alfred Collyer, of Waterloo, Iowa, was
in Chicago for a few hours last week on his
way home from Boston, where he made a
study of market conditions. Mr. Collyer
was besieged by local friends in the produce
trade for a tip or two on the Braves for
use in the World’s Series, but he refused
to express an opinion or to resent the many
times that his attention was called to the
fact that he has a namesake who is a star
pitcher of the National League Champions.

William Wagner, of G. M. H. Wagner,
chairman of the joint committee of the
various organizations in the produce trade
which is planning to establish a new com-
mission house district, returned last week
from an extended western trip. Mr. Wag-
ner would not discuss the situation in re-
gard to the exodus from the street, declar-
ing that he had not had time to get in
touch with the situation since his return.
He was well informed on all the important
developments during his absence from the
city and refused to either confirm or deny
the statement that it was business in con-
nection with the enterprise which brought
him back to the city a little before the time
he had intended.

“T must declare that you trade paper
boys are hard on the job for news,”
laughed Mr. Wagner, “and just as soon as
there is anything to give out you will get
it, even before the newspapers, you can de-
pend upon that. I want to say again, how-
ever, that, the war has not delayed the pro-
ject in the least, as some have claimed. All

the financial arrangements have been com-
pleted and they were made with the great-
est care, in anticipation of something just
like what has happened. Nothing is holding
us back now but the details of the great
plan. I may have something more definite
to give out in a week or two, after I have
refreshed my mind on the details of what
has been accomplished during my absence.”

Commercial travelers in the produce
trade are fighting mad, and they have a
right to be. The railroads running out of

‘Chicago have increased the price of mile-

age books. It all comes about in this way.
When the Interstate Commerce Commission
refused the carriers the right to increase
their freight rates, they admitted at the
same time that the increased cost of opera-
tion entitled the railroads to an additional
revenue of some sort. Therefore they gave

them permission to raise the passenger
rates, thinking that the burden would be
evenly distributed on the general public.

The railroads, however, thought otherwise
They decided that the competition of the
interurban lines running out of Chicago
was a little too strong to permit them to
take any such action as this. Therefore
they leaped feet first on their best cus-
tomers, the commercial travelers, and de-
cided to boost the price of mileage books.
This hits certain classes of travelers in the
produce trade hard, especially those who
are used to making long “jumps.” Trav-
eling from town to town within the borders
of a state, of course the mileage laws of
that state prevail. The several hundred
men in the produce trade here who tr
for the various houses are writing
letters of protest to senators, repr
tives and others who, they believe, ha

(Continued on page 17.)

to if

TTTTTTITTELEET TTT TERT T LTTE TTTTT TEETER T TEETH EET EEEE TITLE TEETER OMELET PEELE EPEC EEOC PRET COMEEREO OO PEEECLOOTEELUCUREELOOUUEECCOUO ORCC CUCU OLLLCLCU ULL LLCCO AA LLCCC Ooo

SUE

age 6

TATOO

A
Square

Deal

HAT’S what

we believe in
and that’s what
you will get if you
ship us your butter.

You will profit by
giving us a chance ina
business way to prove
our assertions.

Try us and see for
yourself.

The Fox River
Butter Co.

The House of Quality
and a Square Deal

CHICAGO NEW YORK
1533 Michigan Ave. 78 Hudson St.

Sam Haugdahl, St. Peter, Minn.,
Western Representative

THE CREAMERY JOURNAL

SCTE

BUTTER SCORES

Iowa State Dairy Association Convention, 1914

Waterloo, Iowa, October 13th, 14th and 15th

Total entries, 151. Average whole-milk class, 94.3.
Complimentary scores, 6. Average gathered cream class, 93.
Total average score, 92.12. Average of 10 highest scores, 96.

Average of 10 highest in whole-milk class, 95.47.
Average of 10 highest in gathered cream class, 95.57.

Whole-milk Class.

: Churn Salt Color
Thos. E, Sadler, Oebwein......-. Dual Wor Han
KE. E. Mittlestadt, Arlington...... Dual DE sae
J. J. Brunner, Strawberry Point.. Dual DE Han
Matt McDowell, Hazleton....... Vic DE Han
H.C. Ladage, Plamiitelds......... Dual DC Han
J. W. Weidemeyer, Waverly..... Dis DG WR
G. Steussi, Manchester. ...)....:.. Dis DC WR
i. oS Zborike i Siamneree eee. Vic DE Han
Fred Christensen, Ayrshire...... Per Wor WR
R. W. Chadwick, Waterloo....... Per DC O. Dug»
W. F. Harms, New Hampton.... Vic DE Han
TH. A. Griese; dveadingiesnat. 0. 2: Dual DE Han
Albert Hay) Caseaden ess .6.'.. sc Dual Wor WR
E. B. Olds) sSumimmcteen. ©. . s/s... Vic DC Han
W. H. Chapman, New Hartford.. ame ae xh oe
D.. 2. BroersStameyerre «...» tae Vic DC Han
Elmer. J. Reed Manchester, . 2.1: Vic DC Han
Mrs. Antone Smith, Jesup........ Vic DC Han
HH. Pe BancrotteWelhitees...0. 2.2. Vic DE Han
F, W. Stephenson, Oelwein...... Dual DG Han
E. A<Coles Wanita nterscie.... ia. sae Vic DE Han
F.iW. Bremetysummer:... ......ce Vic DE Han
Ce B.. BracyseMiaaiagde ia... <2 el Vic DE Han
Wink Mickarlandtinidsone ee Vic IDX. WR
A. W. Mooney eemver... +... 4: Dual DE Han
G, ‘FL Leangqiist sateen ctscc «s/s Per Wor ae
B. PF. Bentley iG@raue cs. ses). - 3 Dis DC Han
FLW. Zell Sidimmenwter.ccc.c eed Dis DG WR
Carl Meterpibatiinaiiceerers cic oor Vic DE Han
Milton Colton, Masonville....... Vic DE Han

119. J. F.. Dawson, spelaware. 2... ..2 Vic DC WR
Alton: Brannenealuawiler. 12... .. 2%. Vic Wor Han
Roy Scoles, Fredericksburg...... Vic DG Han
Paul ‘Day, ‘Simagegeees. =>... 5 oak ae Side
Harley. Evert, Edgewood........ Dual DE ater
Carl Hovland wakes Vviniises.. ..a6 Per IDX: WR
W.H. Ejischeid, Waucoma....... Dual DE Han
J. F. Sharp, Parkershurs.../...% Vic DE Han
A.J... WiddeliMiesimeene ae... --.-% Dual DE WR
CLA. Daye Sitesi. 0.5 sak sarbe ete Pe
R.. Jorgensemperiaey stds... .. ite Vic DC Han
W.P. Hughseaibanks ss... .. a Vic DC Han
NM. B. Bootss @elwweiihiers ss... oor Vic IDXC Han
N. Nelson; Gilbertson... .:-. a Sim DC WR
P. W. Peterson, New Hartford... Vic DC Han

5 M. Anderson, Emmetsburg...... Per. Wor Han
S: O. Rasleyy Belong... ......26 Per DC WR
Julius Brunner, Osage........... Dual DC ae
F. C. Dantels, Shell Rock... ... o ate Behe
Mrs. Robt. Wagner, Sumner..... Dual Col Pee
Robt. Waptier, Stmmer......./a Dual Col WR
B. E. Braseairestotew:...... 0am Per DC WR

Gathered Cream Class.
F. C. Hinze, Hanlontown........ Vic. Wor

Hi. C. Stendeleeeeville’.......2 Per DC Han

October 15, 1914

THE CREAMERY JOURNAL

Page '

200

Champion Culture Makes Champion Butter

Thos. E. Sadler, of Oelwein, winner of Sweepstakes score at the Iowa
‘» Dairy Association convention and Dairy Cattle Congress,
“& culture in his butter that scored 96.75.

Carl P. Olson, of Litchfield, won highest in the September Minnesota
Educational Contest with a score of 96.50. He, too, is a user of Champion
Culture.

Why don’t you join our class of champions too?

SVU

THE CHAMPION BUTTER CULTURE CO., Alfred Anderson, Mgr., LITCHFIELD, MINN

used Champion

STUUR

ATTTTTITHTTTUTHTTTTETITUTU TALI TTT U TT TUTV TT ETOTUTU TTT OTUTT ONTO TTE UTNE TU TUTTLE TTT TTT Ts

aI
29 Peter Refsdahl, Plymouth........ Per Wor Han. 96 The Annual Pilgrimage to the Dairy Show.
30 F. D. Warner, Northwood....... Dual DE Han 96 samen! pees Seiad aot long ee
3 n oft finisne ual-
be Carl Nelson, Swea City.......... Per Wor WR Ae ities in thatoleaeant bon oe aia ear ea
61 1D S. Edwards, Algona eh fei eie a evens: 0 xe Per DC Ce Oran 95 2 springs up between bright minds when meet-
2 Henry Hansen, Cylinder......... Per Wor Han 95 ing in a railroad smoking car. In the course
64 Watson Shick, Independence..... Dual DEC WR 95 of a chat it pay res Ue he wees see?
years “young,” on his annual visit to his
me. KR. Conway, Garner. ......5. 0% Per DC WR 95 ricdical MIM WMetice to: talie'2 OD darat cheaae
79 Wm. Helgerson, Lone Rock...... Peg Wor Per 5 Weighing the keen, alert, poised personality
99 1B}. ke Soles, Stout etelalfelle\ =) s) v.00) (e666. 8 Dual W or WR 95 before him, the question was asked: “Don’t
#04 Hi. K. Nelson, Scarville.......... Dis WC Han 95 you think that a doctor of your age and ex-
110 David Gunning, Lemars......... oe ue Ss fer a Dea, ee ee ace 2 ees oS
man. ©, Nelson, Wesley........... Per DE Han 9 f Se ois
, : t
fo farl Batchelder, Littleport....... Per DE WR 95 vcaly eee ae de a Sa =
8 Niels Nielson, Goldfield.......... Per Wor Per 9414 The old doctor’s eyes flashed. “Why,
fm Ben Krank, New Vienna......... Vic De Han 944% man alive! I wouldn’t dare miss one,” he
71 G. J. Gudknecht, Owassa......... Vic DC WR Ei a eed oe joeaecoeets Ml a ine
mzekobt. Bless, Ventura............ Vic Wor ae Deere past aipwetediane As coulda’: “eoueeen
m7). A.. McAdams, Dumont........ Vic IDS, Han 94% tiously cover my practice and know that I
mo J. H. Bakken, Ridgeway......... Peg DC Han 944% wasn’t equipped to the last word in medical
meee. Soballe, Coulter.:.......00..-. Wie BC Han 9414 aa The ee an oe paee mnigitt
f ; : T ang on a new it o ecnhnnica nowledge
146 Geo. Wick, Roland ieee eae Be Nc ar t Dis Be WR lg or hygienic method or remedy I had failed
16 J. P. Ryan, Adair............... Vic C to keep abreast with. There is no standing
mempens Hi. Elagen, Joyce.:......... PA wae eee 94 still today in any profession. We live by
47 Fred Lehman, Monticello........ Dual 1S WR 94 hat we daily pore a of knowledge in-
; o our lives and pursuits.”
* as one ee LG} ae. Te DE oe a Here is a thought for the dairy farmer
m. McGinness, Volga City..... 1C and all his friends in the same field of com-
62 John Christensen, Thornton..... Dual Wor Ties 94 mercial endeavor. There is no knowing all
65 D. W. Mohler, New Hampton.. Sim Wor Han 94 there is to be known on any subject, even
mee, ©. Peterson, Story City....... Dis DC WR 94 7" develones with one nou early aes
> ompetition springs innovations over nig
eee. Bolic, Fenton......3...-... Per ye we a Guevecy Meee Cavern: imdnctiy. “To be
fees. H1. Foutz, Dougherty......... Vic S W up and coming, the progressive dairyman
96 1% P: Whalen, DES rity Maes <leNoe he Vic Wy Han 94 and his allies will not dare to put off a visit
mab. B. Schultz, West Union....... Vic DE Han 94 to the National Dairy Show. Let each do
126 W. E. Mittlestadt, Alden........ Dis DC Han 94 so and it may effect his profits for the next
145 H. P. Chapman, Aplington Oe, Wetec va of haere a
ba. Y ERP Ree Sey | Farce of management, a new bit oi e ,
14 Fairfield Pure Butter Co., Fairfield Vic Wor vee 93% new way of economizing time and expen-
Porm... Junker, Graecttinger........ Dual Wor WR 93% diture, a progressive thought that may let
33 S. S. Hudson, Titonka . Pes Wor WR 9314 new light into a dark, ald subject Fiat will
cae ee revolutionize his entire business. Progress
43 Iver Barlow, Calmar............. Per DC WR aoe eke tit peeioieme by what df ifecda. on,
46 F. E. Craig, Center Jct........... Vic DC WR ¥2 You, Mr. Farmer Man, come to the Nation-
74 Fred Herzog, Hubbard.......... Vic DC Han 93% al Dairy Show in Chicago in October and
69 Louis Anderson, Ringsted....... Per Wor Per 9314 get wised up on the little things. Don’t let
84 Ed Rubsamen, Preston.......... Vic Cad WR 93% Yen ella peg Beaopacpee pd
on : v
112 John J. Marx, Hospers........... Pet Wor Han 22. mach ce, someEberee do so, but i Vall ==
mewn. Matters, Graettinger....... Peg Wor WR a OE ep
eee. Nelson, Exira............- Dual DE WR ——
85 C. T. Knutson, McCallsburg...... Per Wor WR 93 The Wisconsin State Cheesemakers, As-
mein). Mansarer, Jewell.......... Vic DIS WR 93 sociation will hold their annual convention
meee. C, Plaskeaard, Terrill........: Vic DC WR age at Aiwa qamery pen he sca
124 O. B. Stenberg, Ellsworth........ Vic Wor WR 93 Goce SS =
137 Chris. Ludhoy, Greenfield........ Vic DC Han 3 a
#6 Henry Foss, Saratoga........... Vic DE Han 93 The new creamery at Fowler, Colo., is
Bemiartun Cronk, Payette..'......... Sim DC WR 92% now in operation.

Page 8 THE CREAMERY JOURNAL
20 James P. Kelly, New Hampton... Vic DE Han 92%
44 A. T. Johnson, Panora.5.: .. ager ee Eta oe 92%
AQ EF. J. Schroeder, Wadenq... ..:> see Vic Wor WR 92%
73 ©: A. Otnes, Maquoketa. .. e222 Vic DC WR 92%
(i koe Clemmonssisttt. sae. cee Bites ge 92
80 Frank Niekels, Amber........ ee Per DE ae 921%
88. V..O. Williams; Afton “3. =. ee Per DE WR 92%
101 E. A.-Jensen; orest City... .22eee Per DE Per 92%
92 ‘(Geos G.-Kolthotia Britt. 17. eee Per Wor Han 92%
103 O. W. Dubbs, West Bend........ Paes Wor WR 92%
106 Guy Thomas, Clear Lake........ Per Wor WR 92%
136 J. E. Lauridson, Albert City.) s5-. Vic DC WR 92Y
10 John Paulson Ring, Woden...... Vic DG Han 92
17 A. M. Hansen, Thompson. . .22s: Vic Wor WR 92
52) J, Peceonardeblkader. 3. . sapere Dis Wor WR 92
60: (Chas. -Pinen-“Garbers 2... . ane Dis DE WR 92
67 ESZ> Carr, suime springs... zane Vic DG WR 92
7& WV He Anderson henton.. +. sane Dis Wor WR 92
115.N. O. Bendicksen, Decorah..... oe bok Wor Ne 92
132 B. O. Brownlee, Kanawha....... Vic DE Per 92
131 EE. P: Conway, Goodell. 2... Gs. Dis Wor Per 92
of, Wri. Hens, Staceyville =... .. ax Dual DC WR 1Y
109 Peter Thuessen, Kimballton ..... Dis Col Han 91%
9A. OF Dahleny Northwood! ..2.. Dis Wor WR 91
24, Herbert Olson: St. Olaf. |. 25582" Per Wor Han 91
82 E. M. Fredericksen, Clemmons... Dual Col Han 91
13 N. O. Dahlen, Northwood........ Per DE WR 901%
a, Joe Taylor Dubiqnes...:, «aero Sim DE WR 90
45 W.-D. Wenthe, Waterloo........ Vic DE WR 90
Complimentary.
35 A. Jj. Anderson, Otisco, Minnucy a... -: «igi a levidlank A Ste a ep eae OF,
6 Jon M.-Schnitidt, Litchfield, Winn. 22202342 eee 93%
Sl Toledo Co-operative Cry. Assn, Toledo; Oses 3 .. pas eee ic 93
141 -Waiiloster, Ramah, ‘Colo naieiis - sec: coche see eee ee Eee ees: I
97 Q. Morsch, Peebles, Wis..... SE ee ob Sic. colt aca 5 eee 92
127 Johmpbuthly, Antes... ...: .iggttetiageas te csc eit ee eee ote 93

Practical Buttermaking Hints

By J. C. JOSLIN

(Written especially for The Creamery Journal.)

Will you kindly tell me your way of handling and
making your starter, also how you start your mother
starter, and what culture you use? At what temper-
ature do you hold your starter milk for ripening?
Any information you can give me along the way you
make and handle your starter will be appreciated.

The above letter came to me from a good
creameryman in Iowa and I have no doubt
that there are a good many who are think-
ing of trying something to help their qual-
ity and may think as this man did, that the
starter proposition would be a good way
to help out in this matter. I believe this is
right, as I consider a good starter of great
help even with the poor cream and, of
course, it should be used with sweet cream
to control the ripening and give a uniform
flavor.

Thinking that others might be interested
I am giving our method of handling start-
ers here.

We use all whole-milk from one farmer.
I would use the skim-milk from this same
nice clean milk, but we have no separator
at the creamery, therefore we use it whole.
We have fine success with it, getting very
good starters right along, but have an idea
that where the whole-milk is heated to 180
or above it may be we do not recover all
the fat in the churning. Perhaps it would
pay one to have a small factory separator
just in order to skim this starter milk, thus
doing away with the loss (if there be any
loss) and having the sweet cream to use
for ice cream or retail.

This milk is heated in the starter can to
180 and held at this temperature for some
time (15 to 30 minutes), then cooled to 65
degrees for ripening. We use about 1%
quarts of our best mother starter to set
this, which brings it around in good shape
by the next morning. (We set it about 5
p. m.)

In the morning, as we need the can again
for fresh milk, we put the starter in 10-
gallon cans and set it in the refrigerator,
which is at about 35 degrees, to wait till
the afternoon when we want to use it in
the cream. It then has a fine body and
flavor and is quite cold, which helps in
cooling the cream.

The mother starter is the main thing, for
you will get no better starter than you have
mother starter. We use the fresh warm
milk for this, using the copper starter cans
sold by S. H. Thompson ‘Co., Fort Dodge,
Iowa. These hold a little over one quart
and have overlapping covers. They are
easily cleaned, can be steamed as much as
you want and are much more satisfactory
than quart bottles which we did use. The
glass bottles were getting broken so often
and we would often lose our mother starter
milk in this way and were very glad when
a copper can was gotten out.

We have a starter box made of copper
and covered with inch boards. This box
has steam and water connections, so we can
heat the mother starter milk with live

October 15, 1914

steam. This does not give any pressure
but as it has a fairly tight cover it is no
trouble to run the temperature above 200
and as the milk is held about two hours it
puts it in good shape for use in carrying
along the starters.

We use Eloy Ericsson’s culture and get
fine results from its use. We also have one
of Mr. ‘Culp’s eight-year-old cultures, which
we have run nearly a year, and one of our
Ericsson cultures has been running a long
time. Today was the 604th setting, and it
has never been changed, just carried on
each day from the original culture. These
are both fine starters, which show that one
can carry a starter a long time if proper
care is exercised. They get off once in
awhile, but a change of temperature or
amounts of setting will bring them back
again.

When setting a new culture we empty
the bottle of culture from the laboratory
into one of the quarts of pasteurized milk
and set it in the box at 70 degrees, which
brings it out about right the next morning.
We aim to carry the mother starter box at
as near 70 as possible and find that this
gives us good starters. Don’t try to run
starters unless you are willing to put con-
siderable work on them. You will find it
best to fix a box for the mother starters
as it is so much less work to care for them
and it makes it possible to do so much
better work, and one enjoys it more when
he can do it as it should be done.

We use from 10 to 15 per cent starter
in the cream—the more the better, unless
your cream is too thin. We add the starter
after the cream is well pasteurized and
cooled down to 80 or below, then continue
the cooling to churning temperature, after
which it is either held two hours to give
good body and a clean churning, or over
night. I think the quicker it is churned
the better but where the pasteurizing is
done around four or five o’clock, it would
make it too late and in that case the next
morning will do very well.

Of course, if we had sweet cream we
would ripen a trifle at about 65 degrees
before cooling, but with poor and with sour
cream I think it better to cool at once to
churning temperature.

I do not say that this is the only way to
handle a starter, but know that we are get-
ting good results and think the main rea-
sons are that we have good milk, pasteurize
it thoroughly, have proper arrangements
for handling the mother starters, and use
the utmost care in transferring the starter
from day to day in the mother starter cans.
One has to be very careful in the little
things if he wishes for success in making
95 scoring starters.

Bearing on the reason for Wisconsin’s
great gain in the dairy industry, the Wis-
consin Advancement Association learns that
there have been added nearly 30 new cream-
cries in the upper counties during the last
year. Three of the largest country cream-
eries in the state are in the upper counties
and many of the others are very large. The
aggregate output of the three largest ones
will approximate $1,000,000 this year.

Send for a specimen of the various blanks
which comprise the American System ol
Creamery Accounting. We have blanks
that will save vou labor and expense. Write
the Fred L. Kimball Co., Waterloo, Iowa.

Ryder, N. D., is to have a creamery.
FE. H. Officer is the interested party finan-
cially.

Smith’s Computer ($2.50) and The Cream-
ery Journal one year ($1.00) both for $2.75.

October 15, 1914 THE CREAMERY JOURNAL CPS Page 9
MANUFACTURED a TTERMILK
Every experienced operator knows that
manufactured buttermilk is just as healthful, and a
great deal more palatable than the raw product. For
that reason it is easy to create a demand for the manufactured product.
Is the most recent adaptation of the Original Jensen Spiral Coil. With the
addition of a set of mixing blades, it makes a perfect machine for the manufac-
ture of this popular-profitable health drink.
Pursuing our usual policy, we carefully tested out the merits of our machine
before we offered it to the trade and the result exceeded our greatest expectations.
Ask for our method of manufacturing buttermilk—a little booklet contain-
ing some information you ought to have.
Be sure to call on us during your visit to the National Dairy Show.
CEDAR RAPIDS, IOWA
ST. PAUL, MINN. TAMA, IA. PEORIA; ILL.
people aloe were the ree pass for such
gross neg igence, we should not feel so
A Move to Improve Iowa Butter gui interested: They io not appear to

By W. B. BARNEY, Commissioner

After having made what we know is a
marked improvement in the quality of Iowa
eggs, we are going to see what we can do
to help the quality of cream.

Nearly a million of what is known as our
bad egg warning have been sent out within
the last year. This is only one of our vari-
ous plans of educating the producer. We
believe in education first, and prosecutions
as a last resort. We will have to admit
that we were obliged to make a good many
prosecutions to get results and get rid of
the bad eggs, and the end is not yet.

We have sent to the creameries for dis-
tribution among their patrons, a large quan-
tity of our bulletins, “Care of Milk and
Cream on the Farm.” Speakers from this
department have addressed farmers’ insti-
tutes and held dairy and creamery meetings
warning the farmers time and again that
there was altogether too much poor cream
on the market to make the class of butter
that sells for top prices. We realize that a
great many of the producers have made a
very general improvement in their products
by bettering the conditions about their
places in the way of putting in ice houses
or water tanks for the purpose of cooling
and keeping their milk and cream in good
condition. Besides this, many new milk
houses have been built and others remod-
eled and cleaned up.

We expect to keep up this kind of work
and from this time on supplement it by
having the assistant dairy commissioners,
where their time will permit, visit some of

the most flagrant violators on the farm.
Within the last few weeks we have made
several successful prosecutions under the
new sanitary law, enacted by the 35th gen-
eral assembly, part of section one reads
as follows: ‘Every dairy, creamery, cheese
factory, restaurant, hotel, grocery, meat
market, or other place or apartment used
wholly, or in part, for the preparation, sale,
manufacture, packing, storing, or distribu-
tion of any food, shall be properly lighted,
drained, plumbed and ventilated, and con-
ducted with strict regard to the influence
of such conditions upon the purity and
wholesomeness of food therein produced,
and for the purpose of this act the term
‘food’ as used herein shall include all arti-
cles used for food or drink.”

The courts have held that milk and cream
come within the meaning of this act, and
as we believe no one will dispute that they
are articles of food. This being true, why
should this department stand for the op-
eration of the cream separator in a hog
house. Last week a would-be dairyman do-
nated $25 to the school fund of Fayette
county for that privilege, besides this he
paid the costs of the case. One other of-
fender paid $15 and costs, while two others
in Clayton county contributed $10 each. We
wish to give these prosecutions the pub-
licity they merit as a warning to other
willful offenders.

The old saying that “cleanliness is next
to Godliness” does not seem to appeal to
some of the cream producers. If these

they are doing a careful neighbor with
whose cream their filthy product is mixed
in going to market, neither are they at all
solicitous of the welfare of the buttermak-
er who is using every effort to make a
grade of butter “that will score 92, or bet-
ter, so that the creamery may pay a price
that shall reflect credit on the management
as business men, and fairly compensate the
real dairyman for his hard work. We be-
lieve that the unwashed separator has had
more to do with low grade butter than any
other evil.

We are writing this as a warning to the
filthy offenders and to say that unless they
clean up and change their methods they will
be obliged to do so after having donated to
Iowa’s school fund.

National Dairy Union.

The regular annual meeting of the above
organization is hereby called for 10:30 a.
m. on the 28th of October in the hall of
the Breeders’ building, adjoining the Na-
tional Dairy Show building. As this meet-
ing gives our members and friends of the
dairy industry, who are welcome, an op-
portunity to attend the National Dairy
Show, we hope all will come. The meeting
will be short, but important. As there is
much work in sight for the secretary, who
is new, we want to get him started right.
Very interesting reports will be read—G.
L. Flanders, president; W. E. Skinner,
retary.

Sec-

Elmer J. Reed is now buttermaker for the
Manchester (Iowa) Farmers ‘Creamery
Company.

Page 10

GEO. M. RITTENHOUSE

SAMUEL BINGAMAN

THE CREAMERY JOURNAL

JUAN A. BABCOCK

GEO. M. RITTENHOUSE & CO.

154 Reade Street, NEW YORK

BUTTER AND EGGS

REFERENCES—Importers and Traders Natonal Bank; New York National Exchange Bank; All Commer-
cial Agencies, and The Creamery Journal.

The Richness of Cream an
Economic Factor

(Continued from page 3.)

4 per cent and five lots of cream testing 20,
25, 30, 35 and 40 per cent respectively. How
will the loss compare? It will take:

2500 pounds milk testing 4 per cent to equal 100
pounds butter-fat.

500 pounds cream testing 20 per cent to equal 100
pounds butter-fat.

400 pounds cream testing 25
pounds butter-fat.

333.33 pounds cream testing
100 pounds butter-fat.

284.64 pounds cream testing
100 pounds butter-fat.

250 pounds cream testing 40
pounds butter-fat.

per cent to equal 100
30 per cent to equal
35 per cent to equal

per cent to equal 100

Under normal conditions 85 per cent of
the whole-milk is skim-milk and 10 per
cent is butter-milk. If the average
fat in the skim-milk is 1 per cent and in
the butter-milk 2 per cent, then the total
fat loss in the milk delivered will be 2.65
pounds, leaving 97.35 pounds of butter-fat.
Again quoting Professors Farrington and
Woll, under good creamery management
the average loss of butter-fat due to me-
chanical losses (sampling and _ testing
cream, and cream and particles of butter
which adhere to cans, vats, churns etc.), is
approximately 3 per cent, thus leaving only
94.35 pounds of butter-fat available for but-
ter. Taking the legal standard 80 per cent
butter-fat in butter, the largest amount of
butter that can be manufactured from this
would be 117.93 pounds or an overrun of
17.93 per cent.

Creamery Can Produce More Butter at Less
Cost if Patrons Furnish Heavy Cream.

In the case of cream there would, of
course, be no loss of butter-fat due to
skim-milk, but there would be the loss of
butter-fat in the butter-milk and the me-
chanical fat loss in manufacturing the but-
ter. The following table gives the available
fat and overrun on different richnesses of
cream containing 100 pounds of butter-fat

delivered to the creamery:

ra) mie || ee 3

5 a et ‘e

a jh Sats vay Se

E A} oi | fe = b 9

z % oo On | 5°
x o35 ae > at]
wr - f4.O eis < Oa

20 | 400. ih ee .80 DB; 96.20 20.2
25 300. Nae -60 Bs 96.40 20.5
30 233.33 2 466 | 3. 96.534 20.66
35 184.64 2 | .369 3} 96.631 20.78
40 150. 2a\0230 a: 96.70 20.86

Geo. M. Baer

Some creameries under the best of
creamery management have been able to
reduce the mechanical fat loss percentage
and also the loss of fat in butter-milk,
thereby obtaining a greater amount of avail-
able butter-fat and a larger overrun.

In comparing 20 per cent cream with 40
per cent cream there will be 150 pounds of
butter-milk testing .2 of 1 per cent (in
reality it would be less than this because,
as stated above, rich cream churns out
more exhaustively than thin cream) or a
difference of one-half pound of butter-fat
available for butter on every 100 pounds
produced.

This, together with 250 pounds of addi-
tional skim-milk, at 30c per 100 pounds,
which the 40 per cent patron would have
over the 20 per cent patron, will make a
difference of at least 34c¢ per pound for
butter-fat in favor of the heavy cream.

The Creamery That Can Get All Cream
With High Butter-fat Content Has
a Distinct Advantage.

If two adjoining creameries were operat-
ing under similar conditions, excepting one
received cream testing 40 per cent and the
other cream testing 20 per cent, this dif-
ference would soon cause the latter cream-
ery to fail.

Up-to-date creameries receiving cream
which is more or less sour follow the prac-
tice of pasteurizing the cream in order to
improve the quality of the butter. If the
cream tests low in butter-fat the losses will
be excessive because the practice of pas-
teurizing causes the smallest fat globules
to become imprisoned in the coagulated
curd and hence lost in the butter-milk. The
loss in the butter-milk due to this cause
ney run as high as % per cent of butter-
at.

Heavy Cream Enables a Creamery to In-
crease Its Production Without In-
creasing Its Equipment.

The capacity of a creamery can be mate-
rially increased by influencing the patrons
to deliver a rich cream instead of a thin
cream, because the capacity of the cans,
cream vats, churns, etc., is measured in
gallons of cream and not in pounds of but-
ter.

Some creameries today are following the
policy of taking the percentage of butter-
fat into consideration in determining the
price. The cream which is clean flavored
and tests 30 per cent or over, will receive
top quotations, while cream testing less
than 30 per cent will receive 1 or 2c less
per pound for butter-fat.

C. G Heyd

Butter, Eggs and Poultry

GEO. M. BAER & CO.

25 South Water Street
PHILADELPHIA

Corn Exchange
National Bank, Philadelphia;
Commercial Agencies.

References:

October 15, 1914

Some of the Very Finest Creamery Butter
Made from Gathered Cream.

That just as good butter can be made
from hand separator cream as from whole-
milk separated at the creamery cannot be
disputed. At the International Dairy Show
in Milwaukee in 1912, over 80 per cent of
the Wisconsin entries of butter were made
in creameries that received hand separator
cream and the average score was 928
points. The entries from hand separator
creameries in Minnesota and Iowa com-
pared favorably with the Wisconsin score.
Nevertheless the quality of creamery but-
ter, as a whole, has been lowered a few
points and the great majority of creameries
must change their general method of cream-
ery operation with reference to quality of
cream received before a marked improve-
ment in the quality of butter will be
achieved. Butter manufacturers are begin-
ning to recognize that there is now a great-
er range in the quality of creamery butter
than formerly, and they are making their
quotations accordingly. Thus the progres-
sive, up-to-date creamery is put in position
to receive direct benefit for its efforts in
the way of improving the quality of butter
through improving the quality of cream de-
livered by its patrons.

Visitors Personally Conducted.

The personally conducted tour will be a
feature of the National Dairy Show this
year, October 22d to 31st. It is such a vast
affair in all its infinite details and there is
so much to see, that the management real-
izes the visitors frequently overlook points
of interest in the exhibitions and programs.
in a very daze of so much to see, hear and
get acquainted with. To that end the uni-
versity extension department of the various
state agricultural colleges have signified a
willingness to help in the good work by
simplifying the process of sight seeing by
visitors from their home state. Each state
will give these personally conducted tours
under the trained supervision of the agri-
cultural students from the home college,
and working in conjunction with the cream-
ery managers and owners’ associations of
Ohio, Indiana, Illinois, Michigan, Wiscon-
sin and Iowa, expect to make a grand suc-
cess of it. Representatives of the above
will notify the farmers of the excursions
planned from the towns of these several
states and the date of same, and will per-
sonally accompany excursion trains into the
show and make the round of the exhibits
with them, to get them acquainted with
their bearings, so that no feature thereafter
will be overlooked. Wisconsin, Michigan,
Ohio and Illinois are giving their people
the choice of days, in order that they may
see their favorite breeds of cattle judged.
Indiana will be in strong for the show, some
3,000 students and visitors being pledged
by Purdue University alone—all coming in
an excursion body. Wisconsin will rival,
if not exceed this number. Ohio is boost-
ing strong for a big delegation from that
state, and has asked for a special day to be
named and set aside for them, which has
been done—October 28th being known as
Ohio day. Special trains bearing important
guests will be run from as far east as Bos-
ton and as far south as Atlanta, Ga. A
carefully compiled list of reasonably priced
boarding houses and hotels handy to the
show will be on file at the bureau of in-
formation at the show building, and al
surface and elevated roads will be placard-
ed with directions as to easy methods o
gettine to the show from any part of the
city. For parties of five or more specia
concession on admission tickets will be
made,

October 15, 1914

= 4. F :
FIRST
PRIZES

Wins First Prize

MILWAUKEE, WIS.

TUTTRTOTRATO TATU TLATAUAURTRACOUAUO CACO CACO UGUOAUOUUAUONUAUOLUGUOACOUOAUAUONUOUOAUONOOTONUOTOOOVOATONENONTOVONLONOGNOATONNNLONOMNOTOOV ONIN VONIOV ON TON TOV ON NINN Los

EHTTTMTTIUNVUQUUOIIUIIUUUQOTHTIIINUUUOHTIIIUUUUOUINIUUUUOOIIUUUUOOOIIUUUNUCOUOOMULUUUCOOUOMUUULCCOOOMLOLUUUOOOHAUUUCUOUOOORUUUCCOOOMUUUUOCOOIMIUOCOCOIMIUUUCCOOOIIUUCOOOOMLUNUUOMIMIUUOOCOOOHMITIUUUOHIIITONTUOMITTNNMMMTINTMTTTTNTITTTITTT TTT

M. WERNER,
P. SAUER, Cedarburg, Wis. = = = =
lM: D. NICH@ES; Elkhorn,
J. J. JENSEN, Copas, Min2. = =

Using Chr. Hansen’s Danish Buiter Color

The real prize Winners on exhibition at the Dairy Show.

CHR. HANSEN'S LABORATORY

THE CREAMERY JOURNAL

Waterloo, Wis. = : a

Wis. - . -

CHR. HANSEN’S LACTIC FERMENT CULTURE

F. M. WERNER, Waterloo, Wis., Score 96 1-2

HAS NO SUPERIOR

Come and see us and leave your order

TTTTTTTTTTELTUATUALUUULELUMLUUOLUOAUUALUORUUOUOAUUOLUORUUAUORUOATUONUOATUOAUOOLUOALUOUUOLUOLULAUUGUOAUUOMUOUUAUOARUOAUUAUONUOAUUOAUOAUUOUOUOOMUOMUOAUUOLUOA UOMO OOOO OOOO OOOO UOMO OOO UO EOE OO OOO MO OOOO OOO OOOO OO OU OOO EOO EO Ete

4—PRIZE WINNING VICTORIES—4

Wisconsin State Fair 1914

Score 96%
- Score 96%

oy ts
FIRST
PRIZES

Score 96%
Score 96%

LITTLE FALLS, N. Y.

FUUNNNUUNN MAN

Mobilization of Dairy Forces

TO MAKE WAR ON POOR CREAM

A meeting will be held on October 27th

in the Florentine room, Congress hotel,
‘Chicago, for the purpose of discussing

means for improving the quality of Ameri-
can butter and reducing the cost of produc-
tion.

While this meeting is called under the
auspices of the American Association of
Creamery Butter Manufacturers, it is open
to everybody and we extend an invitation
to all who are interested in dairying.

Prof. Eckles, of ‘Columbia, Mo., will
cuss “Building Up a Dairy Herd.”

Hon. T. A. Borman, editor of the Kansas

dis-

Farmer, will lead the discussions on the
above subject.
Prof. G. L. McKay will discuss “Oleomar-

garine Legislation and the Necessity for
Organization.”

Prof. O. F. Hunziker, of Purdue Uni-
versity, will discuss the “Variations in Tests
and the Defects in Cream Testing.”

Prof. C. Larsen of Brookings, S. D., will
discuss the “Necessity for Cream Grading
and Paying According to Quality.”

Prof. J. H. Frandsen, of Lincoln, Neb.,
and the Hon. Mr. Hines, state dairy commis-
sioner of Kansas, will lead the discussions
on cream grading.

Prof. M. Mortensen, of Ames, will talk
on “Observations Abroad During the Past
Summer.”

H. S. Johnson, president of the Fox River
Butter Company, will discuss “Market Con-
ditions and the Necessity for Good Quality
of Butter.”

Prof. Fred Rasmussen, of Durham, N. H.,
will discuss “Dairy Conditions in the East
and the Cost of Production.”

Prof. C. W. Larsen, of the Pennsylvania
State College, will discuss “Dairy Condi-
tions in Pennsylvania.”

While we may not be able to arrive at
any definite plan on the question of creain
grading, to which we can all agree, the agi-
tation will be a starter which must be con-
tinued until the quality of the American
butter is such that we can meet competi-
tion from any quarter of the globe. It is
true that poor butter and medium grade
butter are made in all countries, yet at the
same time we will not be competing against
the average butter but against the best
grades from other countries.

One of the largest butter dealers in Eu-
rope said to the writer last year that he
would sooner have the American market
with its 92,000,000 population than he would
the market of any other country with a
population of 135,000,000 as the Americans
wanted the best and were willing to pay
the price.

It is a fortunate thing for the dairy in-
terests, especially butter dealers of this
country, that the war has kept out foreign
butter to a very large extent, otherwise,
the chances are that heavy losses would be
sustained from storage butter.

Poor cream is intrenched behind a wall
of competition that must be broken down
by co-operation. Some have pointed out
the danger of organized effort as an in-

fringement on the Sherman anti-trust law.
We can not think for a moment that the
United States government would ever at-
tempt to interfere with any united move-
ment the principal object of which was to
uplift or improve the quality of the Ameri-
can butter.

‘Caring for cream properly is so simple
that no one should err. What is necessary
is the removal of the animal heat as soon
as cream is separated. If this is done after
each separation, cream can be delivered two
or three times a week in a condition to

make the finest grade of butter. Cleanli-
ness 1S a very important factor but low

temperature and quick removal of the ani-
mal heat are equally, if not more, impor-
tant factors.

Every creamery in the country is more
or less troubled with poor cream. The
quality of butter made at small creameries
is injured more by poor cream than that
made at the large so-called centralized
plants as only one grade of butter is made
at the former while the latter grade their
cream and make two grades of butter.
Where there is no difference in price, we

can not expect the farmer to properly cool
and care for his cream. There is undoubt-
edly a lot of cream which shonid be re-
jected altogether that is made into butter.
We have wasted too much time trying to

remedy matters at the lower end of the
stream when the source of contamination
is at the other end, or on the farm.

In closing, I will again invite creamery-
men and buttermakers and all who are in-
terested, to attend this meeting during the
dairy show. In the evening there will be
a banquet at the same hotel in the Gold
room given by the American Association
of Creamery Butter Manufacturers. Some

(Continued on page 15.)

TTTTTTTUUUUNSTTTTTIUUUUUNTTTTMUUNOTTTITITITUEUUOTIOTIIIIUUCUOTITTTITUUTUUOOOTIIIIUUOUUUOOOITITUUUUUUOOTITIIIUUUUUOTOTIITITTUOOOOTITIIUUTUUUCUHTTUUINUUUOOIIIIIIIUUUUUOTUUNTUUCOTIIUNUUUOOIMIAUITUTUCOUMCUULLCOCCO A ULCUUTCCCMUCULLUCUCGEILUULULGLLGLULLLLLLLOGELCLLLLLLLLGL-LCCLLLLLLLLe-CLLLLLLLLooGe LULL Loco LoLLLoL ooo

THE CREAMERY JOURNAL October 15, 1914

SUTTON TIAVOUIUATUUOA UO UGAUATOMUALOTEOTUOTOATOLUOOOTOAUOAUOALOTUAUOATOTLOOOUOAUOTUAUUAUOGUOLUOTEIVOIUOVUOTUITOATOVUOVUUOMUOUOTUUUIUOUUUUUMIUOLLOVUAUO UUM ILO UUMMULDEULOLULUM UG UOPLAUULLOLLODOOUOAULUOOPUOULICLUULUOPUOVUGPLUUOUMLUOPUOULAUOA COLO UO POOVOULI OOOO UO UOI UGA ONT 01110

Fifty-four Years Old ;
“HE GREAT The
HY

Atlantic & Pacit

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Use oer Soa Every Jersey City, N. Ss

—— a i
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We have recently added more stores to
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SOO STORES

that we have to keep supplied—we must
have more Fancy Butter

RIGHT NOW

Our TOP NOTCH PRICES will net you
more for your butter than you are now
getting, and in that way you will

—— =—

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Our Stencil is Yours for GUS LUDWIG, Manager J

the Asking.

Will look after your shipments personally and advis¢|)
and core

1 |
See That Your Next Shipment is|S

Always Progressive If You Are Shipping to Chicago, Get in Touch Wit

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eee enn Se eee sess
October 15, 1914 THE CREAMERY JOURNAL Page 13
ee ee ee _seseeses________

PHVTTTOTUTULUOMIMUMIMUULUOTUTUMUULUOTUMUULUMTUUULUELULUULUOLULUU CUOMO PUUOCULUOUO CUOMO ULOM ULL LU LULU UUM ATU

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mt to Us at JERSEY CITY, N. J.
iF. J. L. KOLB, Manager of Our Chicago Branch Strong Financially

—_

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MQ VVUOUOCAAUENE OATS HAVUUAUUUUOUUUUUUUELAAUAMAMN ALLL

Page 14

The National
Creamery

Magazine

Published semi-monthly—on the Ist and 15th—at 407-409-411]
Commercial Street, Waterloo, Iowa, by i
FRED L. KIMBALL COMPANY
John Andrews, President Hugh G. Van Pelt, Vice-President
E. R. Shoemaker, Secretary and Treasurer

DEVOTED TO THE CREAMERY INTERESTS
OR VEE UN EDs SieAden ss
E. R. SHOEMAKER - - - - Editor
E. T. SADLER - = - Associate Editor

Subscription Price: In the United States, Mexico, Cuba, and
American Possessions, $1.00 per year. In Canada, $1.25 per year. In
all other countries in the Postal Union, $2.00 per year.

Correspondence relating to buttermaking, creamery management,
creamery machinery, shipping, the commission trade, exporting, re-
frigeration and all subjects pertaining to the handling of dairy products
in a wholesale way is cordially invited, and the co-operation of cream-
ery owners, secretaries, buttermakers, commission merchants and other
thinkers is earnestly desired. Clear, concise, well written articles are
especially welcome; and communications, views, news items, clippings,
or any information likely to interest the trade will be thankfully re-
ceived.

Subscriptions. Subscribers wishing change of address will please
give the old as well as the new address.

Entered as second-class matter November 15, 1908, at the postoffice
at Waterloo, Iowa, under the Act of March 3, 1879.

WATERLOO, IOWA; OCTOBER 15 1914

COMING CONVENTIONS.

Minnesota State Butter and Cheese Makers’ Associa-
tion—Annual convention November 4th, 5th, 6th. Place
of meeting, St. Paul. James Rasmussen, secretary,
R. F. D. 2, Albert Lea, Minn.

California Creamery Operators’ Association—Modes-
to, November 5th, 6th and 7th. A. P. Ferguson, Turlock,
secretary.

Ninth National Dairy Show—International Amphi-
theatre, Union Stock Yards, Chicago, October 22d to 31st
inclusive. W. E. Skinner, manager, 819 Exchange Ave.,
Chicago.

THE NATIONAL DAIRY SHOW.

This is our last call for the National Dairy
Show to be held in Chicago October 22d to 31st.
It will be our last appeal to creamerymen—butter-
makers, managers, secretaries and boards of direc-
tors—to attend this great exposition. Never before
have things looked so bright for the success of the
show. Dairy animals are in excellent condition,
and there will be a record-breaking number on ex-
hibition. Each year the competition among breed-
ers grows keener; each year the interest among all
classes of dairymen gets more closely united, until
now there seems to be a great concertion towards
making the National Dairy Show the one really big
thing in the dairy world. The co-operation among
dairymen, creamerymen, milk dealers, cheese and

THE CREAMERY JOURNAL

DVN

THECREAMERY

ice cream makers has come to be a solid chain with
no weak links.

When you stop and consider just what the Na-
tional Dairy Show is—when you look at its pur-
pose, the expense of attending fades into oblivion.
There must be some great head to dairying. Why
not the National Dairy Show? There must be some
central place to assemble once a year and exhibit
the newest developments in the dairy trade. Why
not the National Dairy Show?

To get the real value out of the show one must
go with the desire to learn something about his
particular phase. He must look up and attend the
conventions, talk with the exhibitors and study the
cattle. There is a vast amount of simple informa-
tion to be gained by attending the show.

Another thought we wish to emphasize is this:
In order for cow owners, creamerymen, milk deal-
ers and ice cream makers to succeed, there must
be a profitable market. Before this profitable mar-
ket must come quality. In order for the individual
dairyman to succeed the dairy industry as a whole
must be successful. The key to the situation is the
National Dairy Show. It is the great dynamo of
knowledge, enthusiasm and power which can and
is pulling the dairy business forward. And unless
you do your share towards forming a complete cir-
cuit you are blocking the voltage and making it
more difficult for the great machinery to carry the
load.

Attend the National Dairy Show and get the
spirit of push and co-operation. Don’t be a non-
conductor.

A speaker at a recent meeting used very aptly
a few important phases of baseball and buttermak-
ing. In the world’s series just over some of the
best men made sacrifice hits and scored a run—not
for themselves but for the team. The speaker said
that three things were of importance in baseball
and in buttermaking—first, to make a hit; second,
the willingness to sacrifice; third, the necessity of
team work.

obs

May your milk of human kindness never sour.
May you skim off the cream of life, and may it ripen
into prosperity, giving your butter of old age a
flavor of happiness—and a high score on the last
Great Day—and may your conduct be such that
you will never be called upon to “cheese it.”

We are led to plagiarism: Like whiskers and
weeds, the Elgin Butter Board continues to thrive
after each cutting.

It’s the height of folly to spend money to get
new business and then not spend enough to take
care’ of it.

There is an excuse for aiming high and missing,
but no credit for low aim and hitting.

eee ee iii nnn

October 15, 1914

i af te ey a eT

= rr

ARB AA

|
|
{
|

October 15, 1914

—

THE CREAMERY JOURNAL

Make Your Butter Attractive

Color it with

Dandelion Brand Butter Color

which gives butter the golden shade
that adds to its price

We guarantee that Dandelion Brand Butter Col-
or is PURELY VEGETABLE and that it meets the

STATE AND NATIONAL.

Dandelion Brand @>

The co/or with

Mobilization of Dairy Forces
(Continued from page 11.)

of the most prominent educators and states-

/ men in the United States will be present

and deliver addresses.

Anyone wishing to attend the banquet,
can have reservations made by applying to
G. L. McKay, 2037 Continental and Com-
mercial Bank building. Price of tickets, $3
each.

We would like everyone to attend the

day meeting even if they do not stay to
the banquet.—G. L. McKay.

Resume Elgin Investigation.
The produce trade was startled near the

close of the month by the announcement

that Charles F. Clyne, the new district at-
torney for the federal government who re-

_ cently succeeded James E. Wilkerson, had

started an investigation of the Elgin Board
of Trade, on the ground that the injunctiou

| of Judge Landis restraining the organiza-

tion from fixing prices by means of a quota-
tions committee was being violated. The
investigation promises to be most search-
ing, and if the board is found guilty the

| penalty is likely to be rather severe, even
' to the abolishment of the body as an active

| rather than to deliberate intent.

trade organization. Cases of federal in-
junctions being violated in the produce trade
are rare, and it is hard to say to just what
extent the Elgin board has deliberately re-
fused to abide by the federal decree. Pro-
duce men on the street who were asked for
an opinion said that they believed that
there might have been some violation by
the Elgin board, but that they were in-
clined to think it was due to carelessness
A number

WELLS & RICHARDSON CO.

Burlington, Vermont

Manufacturers of Dandelion Brand Butter Color

of the local commission men have allowed
their membership on the board to expire
during the past year and only a few of
them have been sending representatives
down to Elgin, so that they are not in such
close touch with the situation as to be able
to give accurate opinions. Charles F.
Clyne, the new district attorney, when in-
terviewed by the representative of The
Creamery Journal, said:

“T have reached no decision, personal or
otherwise as to the guilt of the Elgin
Board of Trade in this matter. In fact I
know little about the situation. If the
board has violated the injunction of Judge
Landis they are in for a serious time,
thatise alle

Wisconsin Buttermakers, Attention!

Many buttermakers are anxious to know
when and where the. next buttermakers’
convention will be held. We may state at
this time that the first week in February
has for many years been religiously ob-
served by the buttermakers of Wisconsin
as their convention week. In conformity
to this custom the dates for the 1915 con-
vention will be Tuesday, Wednesday and
Thursday, February 2d, 3d and 4th.

The place for holding the convention has
not vet been definitely determined but will
be announced later. Two cities are after
it and as soon as a selection has been made
by the officers of the association, due no-
tice will be given—G. H. Benkendorf, sec-
retary.

E. J. Holmers, of Braham, Minn., was
appointed creamery inspector in the state
dairy and food department. J. M. Mellin, of
Monticello, was appointed dairy inspector.

FULL REQUIREMENTS OF ALL FOOD LAWS, —

Butter Color

the &o0lden shade

Illinois State Fair Educational
Butter Scoring

The September scoring for Illinois but-
termakers was held at the Illinois State
Fair. Thirty-six entries of creamery butter
were shown with an average score of 91.22.

For the purpose of distribution of pre-
miums the state was divided into northern,
central and southern divisions. There were
14 exhibits from the northern division, 16
from the central division, and six from the

southern division. The average score on
butter exhibited from the northern divi-
sion was 91.96; on that from the central

division 90.8, and on that from the southern
division 90.91. Prizes were awarded as fol-

lows for each division:
Tubs—Northern Division.
First—Forest Glen Creamery, Round Lake..... 95.¢

Second—A. J. Spohn, Morrison...............- 94.
Third—O. W. Albright, Scales Mound 3.66

Prints—Northern Divison.

mitst—A. J. “Spobie MOendSoMnec oc, << <2 waceiee oc

Second—F. Grimm, Savanna................. )

Third—P. J. Petersen, Round Lake............92.: 33
Tubs—Central Division.

First—Fred Lockwood, Danville.............. 94

Second—Frank Szerlong, Camp Poir 93

‘Phird—W. .P. StraneileRoeveg. 2c. fel eccs.
Prints—Central Division.

First—W. F. Strain,

LeRoy ee ee 93 16

Second—Watseka Creamery, Watseka....... . 92.16

Third—Frank Szerlong, Camp Point.......... 91.8
Tubs—Southern Division.

First—H. E. Seigman, Bogota................ 92.66

Second—lJ. R. Newberry, Newton.............. 92.5

Prints—Southern Division.

Newberry, Newton

First—J. R.

The analysis of the butter compared very
favorably with what might be expected in
market butter, except that the salt content
was unusually low. The average per cent
of salt was only 2.04: the average fat con-
tent 83.61, and the average moisture 13.38

age 16

THE CREAMERY JOURNAL

October 15, 1914

TUCO

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WATERLOO, IOWA

MTTTTTTTTTTTTTTITTT TT TT TT TT TTT TTT TTT TT TTT TT TTT TTT TTT TTT TTT TTT TET CLL LOLOL ULL.

TUTTO

Fifth Minnesota Scoring

By HON. JOEL G. WINKJER

In the fifth educational contest there were
170 entries of butter and seven entries of
cheese. The average score of the butter
was 91.96 and of the cheese 94.10.

The judges were M. Sondergaard of the
federal dairy division and James Sorenson,
manager of the Albert Lea State Creamery.
S. G. Gustafson also scored with them and
dictated the criticism letters to the butter-

makers.
PRIZE WINNERS.
First District.
O. H. Gronseth, Waterville—m........ 93
M. A. Nielson, Lake Benton—c........ 92%
A. Geo. Nelson, St. James—c......... 92%
Second District.

Gust Knudson, Armstrong—m........ 95%
Oscar Bergseth, Lyle—c.i.-.......... 93
Third District.

H. H. Lunow,—Mayer—m............. 96%
CrAc Scott) Miordon-—caysere ee ee - 93
Fourth District.

P. E. Robinson, Underwood—c........ 9334
N. F. Thielman, Elrosa—c............ 9334
Fifth District.

L. Haslerud, Thief River Falls—c..... 92%
Sixth District.

I. (MjsJacobs: Pierz——caasesare os ae 9334
E. J. Holmers, Braham—m........... 9234
First District.

A. J, Rattamy Miendricks—c errs -tets> «+ \e-c\s\</e'= 9334
C. B. Jensen,, Wabasso—ea cere wteteiete sie rciels a 01cle crete 92%
M. A. Nielson, Lake Benton—c.............. 92%
A. .T. Patsons, “Trawers@=—mih cris castes siclvc onic 92
A. H. Danheim, Nicollef—m..............0000 93
Ed H. Peterson, Waterville—e.............-00- 90%
A. ¥. ‘Call, Nicollet—crpty tates oiecsieie o> (eo) ayo 92%
Thos; A sAalidi) Alpha=cattnees oo 0 0c s00hee ee

Cc. E. Rausch, *Mapleton—m aba otiirn a vé,'s\ aio earners
Fred! Hanson, “Lake (Crystal—cemc a 2i+ 05 ~ «ersiere 02
Senius Nelson, New Prague—m............... 93%
G. ©. Pettes) (Raptdam—miermeuteec' wis, s1c.d:0 nse ares 90%
Fred W. Dehn, New Ulm—m...............6. 93%
Harry Lundgren, Lafayette—m................ 92%
Sia agen, Jackson—c..... -91%
Oscar N. Johnson, Comfrey— 911%
Soren Kristenson, Kiester—m 9314
Christian Christianson, New (lniescs. ce cc land. J
H. F. Jeppenson, Garden CER CO iicrct « sin) e's o eters 9234
Oy 186 Gronseth, Waterville—m.............--- 93
A. Geo. Nelson, St. Tames—c.............+--0s 92%
N: Av Schons; Manikato—mipmetes oo cw cu cine 92%
Ernest Johnson, Lafayette—m................. 9214
Second District.
H. H. Jenson, Clarks (Groves: somes 92%
Ed Hanson, Wanamingo—c....... 90%
M. C. Siverling, Glenville—c. 91%
H. P. Kumm, Mable—c... 90%
Theo Sunde. Dakota—nimmmitetrsts sles ie ...90%
Wm. Christenson Cannon Falls—m............ 91%
Tohn F. Helme, New Richland—c.............. 91%
James Rasmussen, Albert Lea—m............. 93
Allen. Wi.) Burt; QUitica—mitietatererveleisiorei«ie ic’ 01s 01s 91
J. We: nigel.) Pratt—aieeieearererctetele cle o\c.5' = ootere 93
A. W. Seidel, (Clairmont miei. «sec kc cre 92
A. D; . Fasher,, ‘Otwatorrbaaoitice tie ates os sev ocawie se 93
Ed O. Prestegaard, Northwood, Iowa—c........ 93
FE. W. Steinhouse, Elysian—m................. 92%
Harvey Anderson, Clinton Falls—m........... 91%
Q@scar “Aase, Kenyon—crementtniiae ss o's vies acc isle 91%
Vee Wartenberg, Claremontaeei wie. ses eee ots 92
Alfred Camp, Owatonna—m............eeeeens 92%
Hilmer P) Hlanson, Glartland—ceg..1. cc acl 91%
Hans Larsen, Playfield=ctecpiteieinats:c creere eae 91
Oscar Bergseth, © LWiyle——Gin ine cr css sinoc seven 93
Gust Knudson, Armstrong—m...........2..005 95%
Edwin Ulring, Webster—m.............+-..00. 93%
G. A. Truman, Skvberg—m......1.....+s...0- 1Y%
Bernard Doepker, Dodge Center—c............ 90%
i; Phlepson, Wake City——cremiateeit ois'a'> sels © nial 91%
Tulius Ramsey, Myr tle——titisiamusretne.s <6 \6. cies p'sls.sres 92%
Sam Helson, Twin Lakes—m...............005 93
A. J... Amdersorm,) Ope co—mtlaresaisieleys + 0.0 00%, weiner 93%
Tosneh. Brey, Winona—C......:2sesseecerecees 91%
R. P. Christianson, West Concord—c........... 92
Henry Springer, Alden—m............eeseeeves
Louis Torgerson, Rushford—m.............00
Ferdinand Jackobson, Ellendale—m
E. H. Sommers, Faribatlt—e...........0.s000e
Martin Anderson, Lewiston—c............00005 2

Hi. A. Hendricks, Albert Lea—m
C. A. Hogaas, New Richland—m

A. J. Felber, Witoka—m........ Beco ceric eh ae!

E. H. Larson, Elgin—c... -93

Peter Kvale, Emmons—m......

Fred Teterson, Manchester—m............ Godson!”
Third District.

A. H. Jorgenson, Buffalo—me seen eines <a

W. E. Cleveland, Darwin—nisecsmeeeeeens scnt

G. C. Krapes, Litchiteld==msenpeaeeeeesinacee
Geo. A. Miller, Maple Vake=ceveuseurecs+: cs os
E. O. Quenveld, Hutchinson—m........
E. G. Omen, Delano—m........
M. Langenfeld, Belleplaine—c.
W. E. 3) olson, Ass’t, Cokato—m
Matt B. Peterson, Gibbon—m..
Geo. W. Hagberg, Cokato—m
W.._E. Laab, New: Auburmm—oaeseyoeeeeecss-.-
E. W. Redman, Howard Lake—m.............
Axel ‘Peterson, Darwitt—mieweerecteneeccssoce 93
W. E. Redman, Montrose—m.............0000+
E. J. Wright, ‘Long Walker =cxveserieisgiate cles ec 9
A. G Redman, Biutfalo=Semerecucciecs ccccencce
Theo Peterson, Maple Platm—eo.... 2... cceccee
Frank J. Nagel, Dassel=<nriinentierteinie cc vere svaqeee 92
John M. Schmidt, Li
H. E. Sorensen, Kimball—m..... SE eisai is fore, aye 93
Henry Erickson, Hutchinson—m............... 91%
Will H. Donney, Cologne—m................. 95
A. C. Engelhard, Richmond—c
Richard. Shafer, . Arlington—comeree iin. ae eee
O. A. Redman; (Osseo—mipoeemeeeiieieeinics =e
H.. H.. Lunow; Wayer—nieereictrereris te cies eversie
R. J. Anderson; Bellegrade=—cumecsseecs «ces vic 92
E. A. Danielson; (Cokato— mesa aeien one eoss
F. W.. Hedke, Norwood——csameusumenecescness
Card P. Olson, Titchfield —aiewse cei ce eicccels
Up IRI Rasmussen, Dassel——nitisterseysettensiete isis eye inyaie
H. L. Stenberg, Atwater—c..
Wm. P. Nagel, Stewant—coeee cmteemn 1 cates oe 90
O. W. Olson,
Ra.
Rertel P. Jurgens,
Willie Bechtel. Hutchinson—m.................
R. J. Rick, Norwood—m......
Chas. Strobel, mpm? i
F. F. Foss, Dassel—m..
C. A. Scott, Jordan—c.. ature
Jer. Underwood, Hutchinson=ssnkbeecnaeesos..
Fourth District.
N. F. Thielman, Elrosa—espnepaeinenie ait sels cle
C.. '€. “‘Thoen, Westport—c BON OC AO OD Oro eae
Anton Baltes, Long Prainte= ein oeecnteecce ses oe
SE. Robinson, Underwood—c........eseeeee>
A. C. Jorgenson, Brandor-——cmneseneenete nem cece
Geo. F. Westerman, Brooton—c.............+..
A. Rasmussen, Ottertail—c.......
Carl Graverson, Georgeville—c.
H. A. Goetsch, Wadena—c....
M. Skoglund, Eagle Bend—
Geo. Byers, Brooton—c.....
Emil Schudeiske,
W. C. T. Boettcher, Browerville—copsoc ++. oes
Max W. Siegel, Bertha—cocnesoeeunienr ces sure
Henry C. Werbes, Parkers Prairie—c...........
Toe Nanson, Clarissa—cosemeeeeeee acm eens
HA; Landeen, Erhard—c....... Seekeratare gate ea) cate
T. FF. Kielty, Lowry 5. cas seein ie ene :
‘Wm. Tohnson, Pelican
Gust Skooglun. Carlosciy. icicles poeta bia e lars, tee
J. S: Orbeck, West Uniton—coreeneetenies oon
Fifth District. ;
L. Haslerud, Thief River Falls—c.
Tohn Nelson, Vikine—c..........
Otto C. Peterson,
Albert Anderson.
Fritz Wahlin,
. Dennison, Beltrami—c..p.csuemeee se san 1
. Remstad, Greenbush—c.............. oe Ol
Sixth District.
F.:J. Kassube, St. Francis—c....... BMGs wise 0 iat
B. A. Finch, Rush City—m..
- Carlson, Cromwell—c.....
E
A

Exskie—c ih seth
Fertile—ct cinta animate Be.

his Nelcon, Taylors Falls—m
=. A. Wahlstrom, Grandy—m.
rthur Iten, Grand Rapids—ce.

Hoiberg, Askov—c.......
L. N. Jacobs,
P. M. Scott,
Henry -A. Hanson, Isanti—e. ....0. sles sienna
Mrs. K.. T. Mokler, Little Falls—e............
E. J. Colin, Braham—m. ..cjecswenne ». 92%
E. 7. -Holmers, Braham—m.......s.eeeeees are
Arthur Gustafson, Mora—€. . wesc pineine «Ror
Carl W. Carlson, Finlavson—c......... ec
Geo. W. Peterson, Shafer—m........s+-+: Jon

A new creamery is under way at Ro eo
Ford, Colo. C. J. Cover is chairman of t
committee.

i See 45

Jay Welsh, of Geddes, S. D., is going t
build a creamery.

patronize the market.

|
{
|
| As predicted by the writer in these col-

October 15, 1914

THE CREAMERY JOURNAL

Page 17

THE MARKETS

(Continued from page 5.)

fluence with the Interstate Commerce
Commission, to urge them to make a
change which will relieve the commercial
travelers from this burden, which is said
to be discriminating. The railroads claim
that if any discrimination exists it lies in
the granting of mileage to the commercial
travelers at the expense of the rest of the
traveling public.

Among recent incorporations appears the
name of the Swedish Separator Co., which
has incorporated for $25,000 to manufacture
and deal in machinery for creameries and
dairies, as well as for the general public.
The papers for the incorporation have just
been returned from the state capital, and as
a result nothing definite has been decided
on the part of the company, except that a
location will be taken somewhere in the
city. The incorporators of the new com-
pany are David Levinson, William S.
Struckman and Florence E. Johnson.

It is understood on the street that the
new government district attorney, Charles
F. Clyne, intends to make things warm for
the Elgin Board of Trade, which is alleged
to have disregarded the injunction issued
by Judge K. M. Landis to abolish the fa-
mous quotations committee, charged with
being the instrument which fixes prices in
the Chicago butter market. The contention
of the federal authorities that butter prices
here in Chicago fall and rise at the beck
and nod of the Elgin board is next to ridic-
ulous, as every produce man here knows.
As a matter of fact, most of the local butter
dealers have allowed their membership on
the Elgin board to expire automatically,
and few of them bother any more to send
representatives out to that point. Yet it is
said that Mr. Clyne has placed a number
of investigators at work to gather evidence
against the organization, which will be pre-
sented in due course of the law. Mr. Clyne
would not discuss the situation, further
than to say something which is a matter of
common knowledge, namely, that it was
likely to go hard with any individual or
Organization which disregarded an injunc-
tion from a federal judge, especially Judge
Landis. Important developments are ex-
pected in the case within the next week.
Officials of the Elgin board deny that they
have violated the injunction by attempting
to maintain fixed prices of butter.

The Cloverdale Creamery Co., which has
been in the limelight for several weeks ow-
ing to reported financial embarrassment,
it is claimed, has put itself on a firm basis
by giving a deed of trust to the Continental
and Commercial Trust and Savings Bank
to secure a bond issue loan of $150,000, ma-
turing in 15 years and bearing 6 per cent
interest. The deal is secured by the prop-
erty of the company at Indiana Avenue and
16th street, as well as other property in
Lake View. The company will go ahead
with business and will seek to expand.

umns several weeks ago, the recently es-
tablished municipal market, which was
launched by parlor chair reformers to drive
the legitimate produce men out of business,
if possible, has proved a complete failure,
and it is now a question of weeks, perhaps
days, before it will be abandoned. The first
trouble, as was predicted by John Low. of
Wayne & Low, is that the people will not
There is a good
reason. The peddlers are asking as much
' as the retail groceries for all goods. An-
other vital trouble has been that the farm-
ers have ignored the market.

|
|
.

In Every Package

TCU eee

We wish to announce the location of our “at home” quarters during the National Dairy Show,

Chicago, October 22d to 31st. Whether you are a daily user of Wyandotte Dairyman’s Cleaner and

Cleanser and have made the “Wyandotte” booth your convention headquarters in previous years,

or whether you are one of the newly-made acquaintances or a friend of Wyandotte Dairyman’s

Cleaner and Cleanser and are attending the great show for the first time,

Indian in Circle jn either case you are most cordially invited to visit Booth No. 69. Come and
stay as long as you like, whenever you please.

It will be a pleasure if we can serve you in any way while at the Con-

vention and Booth No. 69 will be open to you and your friends at all times

The J. B. FORD COMPANY, Sole Mnfrs.,

WYANDOTTE, MICHIGAN

This Cleaner has been awarded the highest prize wherever exhibited.

Cee

MAKE YOUR HEADQUARTERS
BOOTH NO. 69

To the many friends and acquaintances of

Wyando

Cleaner and Cleanses

TOUTTETEEU Ue

TU eee

PHILADELPHIA.

Unusual Heat Affects Quality—Interest
Shown in Highest and Lowest Grades

—Storage Trade Dull.
[By the Creamery Journal Staff Correspondent. |

August weather in October has certainly
affected the butter market surprisingly, and
the little interest that is manitested is con-
fined almost entirely to the highest and
lowest grades of creamery, the in-between
medium, being more or less neglected. Be-
cause of the small proportion of the re-
ceipts that are able to grade “fancy” and
“extra,’ a modest demand is more than suf-
ficient to absorb the arrivals and while
there has been some see-sawing in values,
it has not been enough to make any appre-
ciable change in prices, being up one day
and correspondingly down the next. Fancy
specials have had a good call at 33c and in
some cases where the goods were particu-
larly high scoring, an advance has been ob-
tained. Extra at 3lc had a steady demand
and the supply not being equal to the wants
of the trade, it, too, frequently commanded
a premium, Medium grades have com-
prised the bulk of the offerings and been
quite plentiful. Extra firsts were held at
29¥%4@30c and firsts at 29c, but with buyers
looking for bargains—something better in
quality at the same figures—they were hard
to move, and receivers generally had to do
some shading in order to effect a clean up.

Cheap goods have been wanted and the
outlets good for seconds with a value of
26@27c, most of the sales, however, were
made at the inside figures, as 26c would
meet the buyers’ idea of value, it having a
demand from the baking and cheaper trade.

Very little has been doing in storage but-
ter, the weather being against it, and prices
too high to offer an inducement.

Ladles have been plentiful and dull at
quotations. At the beginning of the trou-
bles abroad, speculators reasoned that it
was their time to advance prices, and about
four weeks ago they boomed them. Seconds
over night went from 19%c to 23c: this
checked trading, and about a fortnight ago,
the makers, realizing that the prices were
a little high to do business, have been will-
ing to accept 23c for extra, 22c for firsts
and 2lc for seconds.

Packing stock has been in freer offerings
and the quality, showing some improve-
ment, values are considered fair at 19/4@
20c per pound. There is at present consid-
erable of this grade of butter held in the
coolers, it having gone in when prices were
higher, the owners of which are now quite
willing to unload and are looking for
buyers.

Oleomargarine is having a good sale on
this market. The most of it goes out in
the regular way, but some is still moving
out “under cover.”

The authorities here are still battling
with the manufacturers of oleo without a
license. Noll, the deputy collector of In-
ternal Revenues, has just discovered a com-
plete plant at 2322 Fairhill street, Philadel-
phia. John E. Duffy was arrested as the
proprietor and held in $1,500 bail for evad-
ing the government tax. His place con-
tained 1,200 pounds of oleo, four boxes
filled with the product printed as butter, a
number of tubs and butter color, together
with a horse and wagon which contained
butter boxes and tubs.

Notes.

For the Chicago Butter, Egg and Poultry
convention, October 26th and 27th, a spe-
cial car will leave here via P. R. R., on
October 24th, with representatives from the
following houses: John J. MacDonald,
Bickel & Miller, Crawford & Lehman, Wm.
Smith & Co., John P. Wilson, Moffit, Went-
worth & Co., Geo. M. Baer & Co., Edson
Bros., Isaac W. Davis Co., Risser Bros.
Co., A. R. Heisey, J. M. Morris Co.

BOSTON.

Market Shows Signs of Strength—Inquiry
for Storage Good.

[By the Creamery Journal Staff Correspondent. ]

After passing a quiet spell the past week,
the butter market appears to be recovering
some vitality. Buyers have not yet begun
to stock up to any extent, but they show
more interest in the situation, and may be
willing in another week to respond to some
advance. This is indicated by the promise
of cooler weather and more inquiry from
out-of-town stores. But we don’t wish to
encourage any great expectations. It will
take time to restore confidence, and it is

Page 18

JOHN H. FICKEN

Refer by Permission—Citizens’
National Bank, Hackensack, New Jersey;

TOT

doubtful if much of a rise in values can be
maintained. General business is still un-
settled, and finanical conditions are far from
being satisfactory. Dealers in all lines are
slow to increase their obligations, and for
this reason there are little or no specula-
tive operations. What dealers would like
is a steady basis of values, and a fair de-
mand for current consumption.

Sales of extra creamery the past two
weeks have been on a basis of 30%c for 93
score, with some fancy brands at a higher
rate. For 91 score it has been hard to get
over 30c. At the close, receivers were hold-
ing high scores at 3lc. Firsts have been
selling moderately at 27@29c, with an oc-
casional lot at 29%c. Seconds are slow and
easy at 25@26c, and thirds at 23@24c.
Ladles have eased off to 22c. No packing
stock of any consequence offering. Reno-
vated’butter has eased off to 25c. The prin-
cipal demand is for the high grades, which
are kept well sold up. All the under grades
are slow and in favor of buyers.

There has been more inquiry for storage
butter this week, and it will probably soon
be quite a factor in the trade. Up to this
time its use has been confined mainly to
jobbers who had some put away for their
own trade. The best of it is held as high
as 3lc, but when put freely on the open
market it will probably take about same
range as fresh. Some dealers prefer it to
most of the current fresh make, but they
cannot do much with it until the tempera-
ture gets down to the freezing point. The
report of the associated warehouses indi-

cates a decrease of about 7,000,000 pounds
as compared with a year ago, and this has
a strengthening effect on the situation. But
full confidence cannot be placed in the fu-
ture. Foreign supplies are beginning to
come in again from neutral places, and we
cannot count on any real shortage here.
While the war rages abroad there is no
certainty of what may happen, so it is just
as well that operators in all lines keep
within conservative bounds.

“TI feel perfectly sure that the butter situa-

tion is coming out all right,” said one of
our large receivers, in answer to our in-
quiry, “but I am not advising our customers

I don’t want to

to load up to any extent. t
such as might

encourage any speculation

boost prices beyond a reasonable extent,
because I believe that would check con-
sumption. The talk in the papers about
the high cost of living has already scared

SUE

FICKEN & ZINN

NEW YORK CITY
Wholesale Dealers

Fancy Butter, Egss & Cheese

Always in need of fancy butter; prompt sales assured. Correspondence solicited.

331 Greenwich St.,

Central National Bank, Century Bank, New York City; People’s
First National Bank, Ridgefield Park, New Jersey.

STM

THE CREAMERY ———

October 15, 1914

CARL dH. ZINN

THe

many people, and induces a rigid economy
that is being felt on many kinds of food
products. The safest way for producers
and dealers is to prevent inflated values as
much as possible.”

The statistical situation of butter is only
fairly satisfactory here. Receipts the .past
week are liberal for the season, and dis-
tributors are still complaining of the small
volume of trade.

For the month of September receipts ag-
gregated 5,932,300 pounds against 6,096,700
pounds same month last year, showing a
slight decrease as compared with a year
ago.

The stock in cold storage showed a slight
increase for the month, while last year for
the same time it showed some decrease.

The consumption or distribution for the
month of September figured out 5,697,768
pounds, a slight decrease as compared with
September last year.

These slight discrepancies are not of
much importance, but they are straws show-
ing the tendency of trade, and are warnings
to dealers to be cautious in their operations.

The receipts of butter at Boston for the
two weeks ending October 10th amounted
to 2,757,333 pounds against 2,253,038 pounds
same time last year, an increase as com-

pared with a year ago of upwards of 500,000 -

pounds for the two weeks.

‘Coming at this late season this increase
has an important bearing on the situation,
and has caused a slight increase in the
holdings.

Trophies at the National Dairy Show.

A number of very beautiful and expensive
cups and trophies add to the zest of class
exhibitors at the National Dairy Show.
Money prizes are quickly spent, and soon
dissipated in buying shoes for the children
or other necessities as they arise. But a
trophy of whatever nature speaks in tangi-
ble form for many years to come of the
thrilling moment in life when it was handed
the exhibitor for reward of merit above and
beyond every competitor he met in his class
at the time. The American Guernsey Cat-
tle Club has forged ahead of every other
association this year in. such special offer-
ings. Heading the list is the stunning Wil-
bur W. Marsh trophy for champion cow of
the Guernsey breed, put up for the first
time this year, and to be won three times
by the same owner. It is a magnificent
punch bowl of dull beaten silver equal to

Perfection Brand Butter Color

HIGH IN QUALITY $3

2: 2: LOW IN PRICE

PURELY VEGETABLE—COMPLIES WITH ALL PURE FOOD LAWS

Order it from your dealer or send your order to the manufacturers

THE PRESERVALINE MFG. CO.,

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holding some 10 gallons of liquid refresh-
ment, and enriched on its sides by small
bas relief scenes of a bucolic nature.
made especially to order and the winner
who gets first leg on it this year has some-
thing to remember.

The Briarbank Farm trophy is anothe
very beautiful thing—a splendid bronze bul
in all the hauteur of his breed poised spir
itedly on a red onyx base which bears a
bronze shield in front inscribed as follows:
“Briarbank Farm Trophy. Given by W. T.
Barbour for get of sire at National Dairy
Show.” This must be won twice by a
Guernsey breeder to become the permanent
property of the person competing for it,
but whoever wins it may enjoy possession —
of it for the time being on his mantel shelf
until one month before the next corre-
sponding show, when it goes back to the

ver put up by Charles D. Ettinger, whic
falls to the owner showing the best two-
year-old Guernsey heifer. One winning
means permanent possession.
The John R. Valentine trophy is entailed ©
until won by some association three times.
It is a gorgeous $500 piece of plate put up
for the best milk cow of any of the dairy
breeds. The Ayrshire folk had the honor —
of last year’s capture, Adam Seitz, of Wau- —
kesha, Wis., furnishing the honor cow.
The Ayrshire association offers a special 4
$50 cup this fall for the exhibitor who wins
the largest amount of money on individual
animals bred, owned and exhibited by him
provided he is a member of the association,
and his animals are registered in the Ayr-
shire register. a
The Howard Gould challenge cup for °
best Dexter specimen over one year old
exhibited at the show makes it interesting ©
for the entrant of that good type. It can —
not be won more than twice by the same
animal, so that the class is kept “coming”
by infusions of new blood right along.
Cash to the amount of $100, trophy or
banner, is put up for the best assembled
herd exhibited by individual contributors to ~

who courts recognition of those few quite :
as strongly as his big brother does of his
big field. The purse makes a nice little sun
to “divvy” up on and nets quite a bit of
prestige for each owner of entries in the
winning herd. These trophies, coupled wit >
the $10,000 cash premiums, justify the ex-
pectation of a grand and stately show of
the best cattle in the world of all dairy
breeds and show a decided interest in the
showyard form as well as in the pail per
formance.

Butter Storage Temperatures.

Many of our readers will not agree with
us about the proper temperature for butter
storage and will say that 10 degrees above
zero is not low enough for best results.
We have had a great deal to say along this
line at different times, and we beg to again
call attention to the fact that zero tempef
atures are not necessary for the proper
keeping of well made butter for periods p
to eight or nine months. We maintain that
our position is justified by governnaay
tests as well as practical experience and
that 10 degrees above zero is low. enough
for storing good butter for any length 0
time up to six to eight months, providing
the storage room is correct otherwise. It is
doubtless true, however, that packing stock
butter or butters which may be off flav
or otherwise defective are better stored
a temperature of zero and below. This fa

October 15, 1914

we are not ready to dispute, although even
in this case there might be some question
about it.

Furthermore, it is believed that when
butter is stored at a temperature of zero
or lower that the high quality body and
general goodness of the best makes of but-
ter are deteriorated. The big city cold stor-
age houses from their ability to carry but-
ter at low temperatures have encouraged
and fostered the idea that any temperature
above zero was not suitable for butter stor-
age, and this influence has predominated
for some years past. The more progress-
ive dairymen are, however, working away
from the idea and know that a temperature
of 10 degrees above zero is low enough for
practical purposes.

An important point bearing on the sub-
ject is the question of economy of opera-
tion. Unless the insulation is extra heavy
and efficient and especially if the compres-
sion type ammonia system is utilized, the
expense of carrying a temperature of 10 to
15 degrees below zero is almost double
what it would be to carry the temperature
at 10 degrees above zero. The storage
rate has been reduced to so low a point
that the profit to the warehouseman from
storing butter at temperatures below zero
must be very small if it does not indeed
pay an actual loss in some cases.—Madison
Cooper.

The Waterloo Convention.

— Time will not permit of a very complete
report of the convention of the Iowa State
_ Dairy Association or the Dairy Cattle Con-
gress held in Waterloo beginning October
12th. The week opened with rain, which
continued until Thursday afternoon. The
great crowds which would have been on
hand were kept away, but even so, there
was a good attendance.

The election of officers Thursday fore-
noon resulted as follows: President, W. B.
Quarton, Algona; vice-president, W. H.
Chapman, New Hartford; secretary, J. J.
Ross, Iowa Falls; treasurer, E. T. Sadler,
Waterloo.

Owing to the misfortune of rain and the
fact that the Dairy Cattle (Congress stood
to lose heavily on this year’s show, and in
view of the importance of the show to the
dairy industry of the state, it was unani-
mously voted to refund to the management
the $600 which they offered the association.
The officers of the Dairy Cattle Congress
expressed their hearty appreciation of this
liberal act.

The buttermakers’ judging contest re-
sulted as follows: First prize, H. C. Sten-
del, Scarville, 91% points off; second prize,
D. W. Mohler, New Hampton, 11 points off;
third, F. B. Lucia, Jefferson, 12 points off.

In the beauty contest, G. Steussi, of Man-
chester, won first; C. F. Boleg, of Fenton,
second, and Guy Thomas, of Clear Lake,
third.

The treasurer’s report showed a balance
on hand October 1, 1914, of $1,441.81.

The Fred L. Kimball Company banquet
at the Russell-Lamson Hotel, Wednesday
evening, was well attended, there being 235
people at the tables.

Notice.

In publishing the scores of the Iowa
State Dairy Association, the score of C. E.
Brant, of Fairbank, was omitted. He re-
ceived a score of 94.

—

Send for a specimen of the various blanks
which comprise the American System of
| Creamery Accounting. We have blanks
| that will save you labor and expense. Write

the Fred L. Kimball Co., Waterloo, Iowa.

SUUTTTeeeeee

TUTUTUTTOUU EMMA OTOCTOUUETUUORDOOUOLOOIORTOLUOUOOUORIORORUIUTOUOUUDSPOSIUIOUSRORISTOLSUIDIDIOUOCEOOTOUISUEDEDOLOIIEEIRDODOTISIDEIIOIIIDOIEELIOLOIE Ett

SUT

THE CREAMERY JOURNAL

HOW

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PHOTOGRAPH OF SEPARATOR BOWL
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TOU Cece ee 2

OOM OSORIO TUTORS UOTOUTET TIERED

Page 20

THE CREAMERY JOURNAL

John J. MacDonald

Butter, Eggs, Poultry

Fancy Creamery a Specialty

References:

Corn Exchange National Bank, Philadelphia; A. H. Barber & Co.,
and Dun’s Mercantile Agencies;

13 South Water Street
PHILADELPHIA

COMMISSION MERCHANT
43 Years’ Experience

Chicago; Bradstreet’s
Creamery Journal.

Established 1865

Beam, Turner Co.,

Philadelphia,

Pennsylvania

Butter, Cheese, Eggs, Poultry

Ask The Creamery Journal.

State-wide Cream Grading

JAMES SORENSON, at Waterloo Convention

State-wide cream grading is the subject
assigned me by your worthy secretary and
although I realize fully how little 1 know
about this subject, I shall at least do the
best I can to say something, which may
result in starting a lively discussion at this
meeting. I have not, up to this time, heard
anybody discuss this subject, nor have |
noticed much being said about it in the
trade journals, and I trust that you will
bear with me if I should take a view of this
matter which does not agree with your
views on the subject. I am also handi-
capped in coming here to talk on this sub-
ject as I am located in a state where con-
ditions are somewhat different from what
they are in Iowa, but I shall do the best
I can to give you some of my ideas on
cream grading. I also hope that there are
many present here who will give us the
benefit of their knowledge, and I am sure
that the discussion of this subject will
bring out some interesting points, and re-
sult in giving us alla clearer view of cream
grading as it should be carried on to ac-
complish its purpose.

There are, no doubt, very few, if any,
present here who do not believe in grading
cream and paying for it according to qual-
ity, and this system has already been tried
out in many places and has proven to be
fair both to the creameries and their pa-
trons, but when we come to talk of state-
wide cream grading, we will no doubt find
some who will advocate it while others will
take the opposite view.

I do not intend to tell you that state-
wide cream grading can be put into prac-
tice in the state of Iowa, nor will I say
that it can not be done. I will say this,
however, that I believe the time will come
when cream grading and paying for quality
will be generally practiced, not only in
Iowa but in other dairy states as well. One
reason why no more grading has been done
in the past is that many creameries have
succeeded in fooling the consumer of but-
ter to the extent that poor butter made
from poor cream has been sold at prices

Gude Brothers, Kieffer Co.

Wholesale Dealers in

Butter, Eggs & Cheese

21 Jay Street
NEW YORK

Irving National

References: Bank, N. Y.

which were far above its actual value, but
let the consumer once get wise to this
fraud and the creameries will be compelled
to sell the poor butter for what it is worth,
and to do this they must buy the poor raw
material at a correspondingly low price.

When the consumers of butter once get
their eyes open to the unwholesome condi-
tion of cream used by some creameries, the
result will be that poor butter will go beg-
ging for a market, as the consumers who
can not afford good butter will buy substi-
tutes, and I for one believe that when the
quality of the real article can not measure
up to the quality of the substitute, it is
time to let the substitute replace the real
article.

When we speak of state-wide cream
grading, I understand this to mean that the
majority of creameries in a. state must
grade cream and pay for it according to
quality, and in considering how state-wide
cream grading can be carried on success-
fully we will no doubt encounter some
problems which may test our skill to the
limit. Before going further, we will con-
sider for a moment what has prompted us
to want all creameries to grade cream, as
there must be a reason for everything, so
there must also be a reason for state-wide
cream grading.

The real reason why we want to grade
is no doubt that we find we must in some
way attempt to correct the serious mis-
takes we have made in the past, and no one
can deny that the creamerymen and not
the farmers are to blame for the present
condition. When the creamery accepted
the farmers’ first can of bad cream and paid
the same price for it as was paid for good
cream, it meant that a premium was paid
for poor cream, and who could blame any
farmer for not producing good cream under
such conditions. We have now finally woke

The Home of the National Dairy Show.

October 15, 1914

up to the fact that we can not continue to
fool the consumer into buying poor butter,
and we also know that by employing a fair
system of grading we can encourage the
production “Of more high grade cream,
which would result in an increased demand
for the better finished product, and further,
there can be no doubt that grading would
result in a much more satisfactory business
for those engaged in the manufacture and
sale of butter.
One matter of the greatest importance
which must be considered when planning
on state-wide cream grading is the basis
on which this grading is to be done. We
no doubt all agree that the same standard
of grading must be used in all the cream-
eries if satisfactory results are to be ob-
tained. It is at this point where the part-
ing of ways will be found,-as one kind of
creameries will want one standard while
other creameries will want another stand-
ard. I would ask the creamerymen and
buttermakers this question, “Shall we raise
or lower the standard?” I for one believe
in raising the standard rather than lower-
ing it, and as I have been in close touch
with buttermaking and milk and cream
grading for over 20 years, I believe I have
a fair idea of what the standard is in the
creameries that make good butter, and I
would not favor any grading which would —
lower that standard. j
I do not believe that more than two
erades should be considered when grading
cream. The first grade should contain not
more than .25 of 1 per cent of acid, which
is equal to .35 of 1 per cent of acid in the
milk serum in 30 per cent cream. When the
acidity reaches this point it can be readily
detected by smell and taste. First grade |
cream should be of good flavor and deliy- .
ered in clean cans at regular intervals. It |
would also be advisable to require that first —
grade cream should contain not less than
25 per cent of fat, as handling thin cream
results in many losses and is also the cause |
of increased expense in operating the —
creamery. The second grade cream may be
sour and slightly off in flavor, but the
acidity should not exceed .6 of 1 per cent
or .8 of 1 per cent if based on the milk !
serum, We have a law in Minnesota whic
makes it a misdemeanor to buy or sell
cream which contains more than .8 of 1 per
cent of acid based on the milk serum, and |
buttermakers who make good butter do.
not ordinarily churn cream which contains |
more than .6 of 1 per cent of acid. This
being the case, why should cream of a
higher acidity be accepted at the cream=
eries? Any cream of a higher acidity of
cream which has a pronounced unclean fla-
vor should be rejected.
I would insist on the use of the acid test
as it is the surest test available to assist us
in determining to which grade cream be
longs. I have also found by inspecting —
cream, and visiting many farms where it 1s_
produced, that the acidity of cream is
sure indication of the conditions on t
farm where the cream is produced. Inve
tigations recently carried on by the dairy
division also seem to point in this direction

October 15, 1914

SU eee eee

W. B. YOUNG
ESTABLISHED 1854

W. I. Young & Co.

Wholesale Dealers in

Butter, Cheese and Eggs

149 Reade St, New York
WRITE US
Refer by permission to Irving National Bank,
N. Y.; Fidelity Trust Co ,N. Y.; Dun’s
and Bradstreet’s Agencies.

TO eee eee

W. I. YOUNG

VETERE

TTT eee

Bowman & Bull Co.

CASH BUYERS—RECEIVERS
All Grades

Butter, Eggs, Dressed Poultry |
136 W. Lake St., CHICAGO

NS 7enith Butter & Egg Co.

Receivers and Distributers
Give superior service and real results. That
covers it, consign or write. Refer to your

bank, Creamery Journal or anal
our shippers. Rey
F NS

Jacob F. Miller Established 1864

BICKEL & MILLER

We want to do business with you

EGGS, BUTTER AND POULTRY

Butter and Eggs in Car Lots or Less
322 So. Front St, PHILADELPHIA, PA.
References: Irving Nat’l Bank: Southwestern Nat.

Bank; Dun and Bradstreet Correspondence solicited.

Smith’s

Computer

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PHILADELPHIA EGG HOUSE
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and

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both one year, for

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Regular price, $3.50.

THE CREAMERY JOURNAL

and it is a well known fact that the two
agencies necessary for producing good
cream, namely, cleanliness and quick cool-
ing, are not in use on farms where high
acid cream is produced, and when two or
three days old cream is of high acidity it
is a sure indication that it has not been
properly cooled, or else cleanliness has not
been practiced in producing it.

If state-wide cream grading were prac-
ticed in the state of Iowa, the cream sta-
tions would have to be abolished, as the
erading of cream should be done at the
creamery in justice to all. It certainly
would not be fair to grade at the stations
and have the grading done by men who are
not qualified to judge the quality of cream,
and where the cream is shipped long dis-
tances it would increase in acid and de-
teriorate in quality before it reached the
creamery.

I know that it will be exceedingly diffi-
cult to get the creameries to agree to grad-
ing along the line I have suggested. Many
local creamerymen would gladly agree to
such a grading system while the creameries
getting their cream shipped in would raise
many objections. I can not, however, see
what kind of argument they would set forth
against such a method of grading as they
would be on an equal footing with all other
creameries and if they can not do business
on such a basis they had better quit the
business.

Poor cream is produced because there is
a market for it. When the poor cream pro-
ducer can find no place to market his poor
product he will either produce better cream
or quit the business, and a strict system of
grading would not result in a decrease of
production; in fact. there would be a ten-
dency to an increased production due to
the better prices which the farmers would
receive for their better grades of cream.

I might say that we are right now ard
always have been grading cream in Free-
horn county. We use the old style method
of accepting onlv sweet and good cream
and the high prices paid the patrons for
butter-fat in this section would indicate that
our system is all right. I realize that there
may he places (though not in Iowa) where
second grade cream would have to be ac-
cepted in justice to those who live in remote
sections, but it is only fair to those who
produce sood cream that the second grade
cream jis bought at a second erade price.

The difference in prices naid for first and
second grade cream should be enough to
make it worth while to produce good
cream. From 3 to 5c per pound of fat
would be about right to start with and with
state-wide cream grading the difference in
price should be the same at all creameries,
even though second grade butter could be
sold to better advantage in some places.
The different standards demanded by dif-
ferent men would be one of the stumbling
blocks if state-wide cream grading were
attempted. What one man would call sec-
ond grade another man would call first
grade, and it will readily be seen that cream
grading would be of short duration under
such conditions.

Tt wonld seem that in order to sticcess-
fullv follow a system of state-wide cream
erading, there must be some supervision by
men employed by the state who have
authority to enforce the system of grading
agreed upon. Severe fines would also have
to be assessed when a creamery persisted
in placing cream in the wrong grade, and
when cream of inferior quality was accent-
ed. It would also be necessarv for the
cream producers to understand that if
cream was reiected at one creamery it
could not be sold at another creamery, and
it should be fully understood that first

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ESTABLISHED 1869

GEO. W. LINN & SON

The Chicago Butter House

340-342-344 West South Water St.
near Lake St. bridge

Would like to contract with you for your make ot
Fancy Creamery in tubs. Can offer you a liberal
contract.

Will pay a price for quality. Send us a sample

shipment.

Best Equipped Butter House in Chicago

References: National Bank of the Republic, Chicago; Plain-
view State Bank, Plainview, Minn.; The Creamery Journal.

You can sell more butter and

““Better Butter’’
Every dairyman should read it.

THE PATERSON
PARCHMENT PAPER CO.

42 8th St., Passaic, N. J.

Purebred Registered

HOLSTEIN
CATTLE

gained highest

Holstein butter

British L
honors at the last dairy show of the Royal

Dublin Society in Ireland. In addition to
taking the prizes in special classes, this butte
won for its producers a gold medal awarded
for the best butter in the show. It is some-
times ignorantly asserted that the Holstein
is a poor butter cow. in the face of the fact
that the world’s records for butter production for all periods of
official testing (except the 365 day) are held by purebred regis-
tered Holstein cows, and the year’s record was exceeded by
only one cow of another herd

Senp ror FREE Itiusrratep Descriptive BookLets

Holstein-Friesian Asso., F. L. Houghton, Sec’y.
Box 190, Brattleboro, Vt.

THEE eee eee

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BROWN & ROOT CO.

Wholesale Dealers & Jobbers in

Butter, Eggs and Cheese

165 & 167 Reade Street, NEW YORK

References—Irving National Exchange Bank; Dunn & Bradstreet.

SON

Modern Buttermaking and Dairy
Arithmetic (regular price $1.50)
and The Creamery Journal one
year, both for $2.00.

AUN

THE CREAMERY JOURNAL

grade cream and second grade cream would
be first and second grade cream respect-
ively, no matter where it was sold.

The final conclusion must be that state-
wide cream grading could be practiced if
the majority of the creameries within a
state would agree to follow a certain stand-
ard in grading and if some official super-
vision could be had to insure that the same
system of grading was practiced in all
creameries.

State-wide cream grading would have a
tendency to raise the quality of dairy prod-
ucts if the standard used was high enough,
while if the standard of grading was low
it would have a detrimental effect and
would be a damage to the dairy industry.
It appears further that with our present
creamery conditions there is only slight
hope of getting all the creameries to agree
to a system of grading which would work
to the advantage of all concerned. Even if
state-wide cream grading can not be prac-
ticed, we must not condemn cream grading
in general, as a system of grading can still
be “practiced to advantage by individual
creameries or by a number of creameries in
a community.

There can be no doubt that some kind of
cream grading is desirable and paying for
cream according to quality must necessarily
be done on a mutch larger scale than at
present, otherwise the quality of American
butter can not be expected to hold its own
on the market, nor will it continue to meet
the competition of foreign butter and sub-
stitutes.

As a final word, I might say that on
quality and not on quantity depends our
future success, and it is up to us to raise
the quality or else suffer the inevitable con-
sequences.

Resolutions.

The 38th annual convention of the Iowa
State Dairy Association again meets in con-
junction with the Dairy Cattle Congress
and their mutually growing interest bears
broader testimony to the value of producer
and manufacturer getting together.

Scientific agriculture points to dairying as
the surest reward of effort and conserva-
tion of our soil wealth; to promote this, we
call the attention of the incoming legisla-
ture to the need of more help in the field
force of the dairy commissioner. We com-
mend the dairy school and the state food
and dairy department; the Iowa Butter-
makers’ Association and the Dairy Cattle
Congress for their faithful and efficient ef-
forts to advance the dairy work.

We heartily commend the efforts of the
Towa commissioners to the Panama-Pacific
Exposition to have the live stock interests
of our state properly represented at San
Francisco in 1915. We believe it to be the

174 Duane St.,
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D. E. Peterson Co.

vances

SPECIALISTS IN BUTTER

33- 35 South Water Strsats PHILADELPHIA, PA.

Corn Exch. Nat'l Bank, Phila.;

References

W. O. SAXTON & CO.
Butter and Eggs

NEW YORK

References: Irving National Bank, N. Y.
Farmers National Bank, Osage, Iowa.
Your Own Banker; The Creamery Journal.

We solicit a chance to com-
pete for your favors, either
on a consignment or track-
price basis.

Mercantile Agencies; Creamery Journal

October 15, 1914

most practical, intelligent method for ex
tending the markets for our farm animals
in the newer agricultural sections of this
nation as well as to Japan, South America
and the British Pacific possessions.

We note with deepest regret that death
has taken our oldest member and we tender
our sympathy to the family of I. Mitchell
in their bereavement.

We again acknowledge the courtesy of
the press and public of ‘Waterloo and trust
their hospitality, progressive business and
civic spirit will reap fullest returns.

E. M. Wentworth,
J. J. Brunner,
H. C. Ladage.

Plans are on foot to establish two cream-
eries in the Rio Grande valley adjacent to
El Paso, Texas. H. D. Camp is author of
the statistics that El Paso consumes 50,000
pounds of imported butter per week.

Smith’s Computor ($2.50) and The
a Journal one year ($1.00) both fo

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Want Clearings

Ew a

WANTED—To buy or lease creamery in Iowa
receiving about 10,000 pounds of whole-milk daily.
Address “A. S. D., care The Creamery Journal.

FOR SALE—Up-to-date
North Central Iowa, in good
living rooms over creamery. Owner wishes to quit
business. A good chance for a buttermaker. Ad-
dress Geo. Freese, Bradford, Iowa.

POSITION WANTED—As manager or butter
maker; 12 years’ experience in all kinds of plants.
Can also make ice cream, and can get both quality
and quantity. Course at Dairy School. Can furnish
best of references and can come any time. State
wages paid. Address Box 161, Parnell, Iowa.

POSITION WANTED—By a competent butter-
maker and ice-cream-maker with seven years’ ex
perience in Denmark and Germany; can handle
machinery, understands pasteurization, starter-making,
testing, control of moisture and over-run; country
town preferred; pee state wages and particulars

creamery located in
dairy section. Good

in first letter. ddress Arthur Mortisen, Castana,
Towa.
POSITION WANTED—As buttermaker or ice

cream maker, or will make both. Six years’ experi-
ence, dairy school course. Understand starter mak
ing, pasteurizing, can incorporate salt and control
moisture. Fine recommendations from Minnesota's
best creameries. Work guaranteed. Am a Dane,
speak Danish, German and English. Please stat
wages and particulars. Can come any time.
dress Arthur Dalsgaard, Springfield, Minn. J

WANTED—One_small or medium sized, second-
hand Wizard or Jensen combined pasteurizer and
ripener, in good shape; Wizard preferred. Also, one
second-hand 90-pound Improved Friday butter prin
ing and cutting machine in good es Answer at
once, naming price. Address J Sealtercieie New
Lexington, Ohio. ;

Farmers, Attention!
WANTED—Location for seven $150,000 P
condensed milk plants and twelve $115,000
milk, flour and sugar plants. We sell no
stock or bonds, nor ask for free site. Show
us you have natural surroundings to devel
on into dairy country if milk prices are such
to make it possible to do so at a profit.
Send full information of your advantages,
pictures of farms, publications, books, et
to Herman R. Franzen, Ephrata, Lancaster
County, Pennsylvania.

Last call! The National Dai y
Show, Chicago, October 22d to
31st. Creamerymen from 26 dif-
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you?

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Big Days for the Dairy Industr
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It will be the greatest dairy show in the history of the or-
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days at least. You will receive enough inspiration and knowl-
edge to go back home and tackle your work in a bigger and
better spirit.

Second—QOur Exhibit Will Be Opento You

Make full use of the facilities and conveniences in our ex-
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answer your correspondence; meet your friends; in short make
it your headquarters.

Third— Register at the “‘C. P. News” Desk

We will have an index card system which will show who
is in attendance, what days you will be in attendance and what
hotel you are stopping at. So if any of your old friends want
to locate you they can get the necessary information from us.
But you must be sure to register as soon as you enter the building.

Our Exhibit will occupy the same space as in former years and as usual
it will be the largest and the greatest display you can wish to see

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THECREAMERY

The National
Creamery
Magazine

VOL. XXV NO. 19 WATERLOO, IOWA, NOVEMBER 1, 1914 ONE DOLLAR A YEAR

Mutual Satisfaction

i] The best relations exist between buyer and seller when each
i] receives an equitable benefit from his dealings one with the other.

Should it happen that you are one of the few whose attention
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it will be to your profit and to your pleasure in business to know why
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Your part of the satisfaction will be in knowing that Wyandotte
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Borden’s Condensed Milk Co., New
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Queen City Dairy Co., Buffalo, N.
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Abbott’s Alderney Dairies, Phila-
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Wills- jomee. McEwen Co., Philadel-
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McJunkin, Straight Dairy Co.,
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United Sanitary Dairy, Chicago, III.

Ira J. Mix, Chicago, II.

Libby, McNeill & Libby, Chicago,
Ill

Alden Bros., Boston, Mass.

Tait Bros., Springfield, Mass.

A. D. Perry, Worcester, Mass.

Belle-Vernon-Mapes Dairy Co.,
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Columbus Pure Milk Co., Colum-
bus, Ohio.

Port Huron Creamery Co., Port
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Towar’s Wayne Co. Creamery,
Detroit, Mich.

Geo. Le Oyster Jr., Washington,

Bienen Dairy Co., Baltimore, Md.

Roby Farm Dairy, Nashua, N. H.

New Haven Dairy Co., New Haven,
Conn.

Roanoke Dairy Co., Roanoke, Va.

Geo. Shaheen, Jacksonville, Fla.

Cloverlands Dairy Co., New Or-
leans, La.

H. Ewing’s Sons, Louisville,

Ky.

Gaiventcn Model Dairy, Inc., Gal-
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Cedarburg Milk Co., Milwaukee,
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Cloverleaf Dairy, Salt Lake City,
Utah.

Los Angeles Creamery Co., Los

Angeles, Calif.
Dairy Delivery Co., San Francisco,
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J. C. Norton, Phoenix, Ariz.

Cloverleaf Dairy Co., Minneapolis,
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Pevely Dairy Co., St. Louis, Mo.

Montana Dairy Co., Butte, Mont.

Keystone Dairy Co., Hoboken, N.

Damascus Creamery, Portland, Ore.

Seattle Dairy, Seattle, Wash.

Carlyle Dairy, Calgary, Alta., Can.

Standard Milk Co., Vancouver, B.
iC, Can:

Carson Hygienic Dairy, Winnipeg,
Man., Can.

Farmers’ Co-op. Creamery, St.
Johns, N. B., Can.

Scotia Pure Milk Co., Halifax,
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Ottawa City Dairy, Ottawa, Ont.,

an.

‘City Dairy Co., Ltd,” Toronto;
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J. D. Duncan Co., Montreal, Que.,
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J. J. Joubert, Montreal, Que., Can.

Dominion Dairy & Produce Co.,
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SACL CLL LLLLLLLOLLOOLELLLCLOL COOL ULOCMOLINNUNELLCCCLCCO OO OMLLUOOLC TOLL

Che Creamery Hournal.

The Wational Creamery Magazine

Vol. XXV_ No. 19

WATERLOO, IOWA, NOVEMBER 1, 1914

One Dollar a Year

National Dairy Show Butter Scores

SWEEPSTAKES—THOS. E. SADLER, OELWEIN, IOWA, SCORE 96%

WHOLE-MILK.

Minnesota.
hn Christensen, Northfield ............0.00. 96
meee Downer, Cologne 20.62 scceeseeseees 9534
Seeeeionnson, New Ulm ....5...-c0cecssereees 95%
Mme ireichier, Montrose. .......secccsscceccs 9514
Seay. Debn, New Ulm ...........ccccscces 95
F. W. Hedke, NGAGE DASE Ea ce eke 95
_ esbiomauist, North Branch: :.....0-. 006. 95
Sea jonnson, North Branch «........0.c0.e0- 95
mevie schmidt, Litchfield .....0.ccesecss see 95
Meee Nagel, Ddssel foei.cisosic ceitersic wesc sini
H. H. Jensen, Clarks Grove.
ner. Peterson, Vasa .......
Memimrtcic, INOTWOOd o:.:.00c cece ees te wecees
Smee schons, Mankato .........2-.0ceeeeces
Gemoejacobsen, Ellendale ..........0-.esveses 94%
Seer, Redman, Montrose .......-cccccereceee 94%
Beams: Nelson, New Prague .........0..ss0006 94
ieee Peterson, Chisago City ............sceee. 94
Meee. Elagberg, Cokato .........000es0ecnes 94
Beer Wbring, Webster ..........scceecrcece 93%
Memmieatdreasen, Otisco, ....2006e6 ccc seecseeees 93%
Meeivadice, Flambure 2 ..2 sce cce se ses cesceece 93%
EMAC Binch, Rush City ..........scceseesecnen 93%
SG IDT) NVitOka occ cce cc acces wats eceeces 93
ee. Dalsgaard, Springfalls .............2000. 92%
MEEROUNSONS, HIASSEL S22. ce tee ce eer erences 92%
Sermo Adliclk: “Alpha... cccsecscesceccenss 92
emis) Lorgerson, Rushford ..............-.+- 91
Wisconsin.
Pemnye: Nichols, Elkhorn ...........0000s0% 95%
MueieeGlark, Lake Beulah .........000c+e000s 95%
F, RMErRED WV ALETIOO! ssjciecine o mio nie cic se meres 95
Eumttotacker, Zenda 2... ccc scceccsccccecs 94
timeet. Whiting, Johnson Creek.............+. 94
Hapv. Merryfield, Mukwanago ...........-..... 93%
Oscar Rydquist, St. Croix Falls............... 93
Simeeoe Parlick, Neshkoro .......--.esscoeceees 92%
MEPEEEOIStGad, BaSCO! oc... cece cc ects esse ces 92
} Hugh R. Heiney, Whitewater ..............--- 92
emmeiichael, Humbird .........cceescerceess 92
Siouue Gunden, Menominee ............--.0++ 92
| Andrew Licesin Spite Roden aren ssc neeOree 91
Iowa.
Smeadier, Oelwein ......2.-.-scecessecees 96%
| Carl Hoveland, Lake Mills ...............+.5. 95%
Summ Cole, Wamont ..2...2..0c0sceceesceees 95
) Roy Scoles, Fredericksburg ..........e2eeeeees 95
Serusicy, Leland ...-..02.cccccccssseess 94%
WeeH. Chapman, New Hartford.............. 94
MMMPESGETIeT, OSALE 0.0. cc scc cece cnssces 93%
SG@eeeimessi, Manchester .......cccccccecscccccs 93%
Slmeeeeeorenzen, Cedar Falls ........ceeeeeeee 93
BGM y) SUMMer 2... csc ccecvccescccccess
ne J. Brunner, Strawberry Point
Simmmeison, (Gilbertsville .- 20... .26scc cece neon
\ Missouri,
| Anthony PME IRCMI MRE UIST a ci0ic.cicyo,cis wicieiciaiee s-s.0 + + 3 92
\F. Mieongacre, Macon ...........00+ Re clei ore 91
} Pennsylvania.
PRalph E. Schaffer, Pomeroy ............-++: 96
‘C. Rockford, Sprenckel, Enon Valley........... 92
| South Carolina.
mmmmtiavior,, Calhoun: ...5.0.0c0cscscccseceees 93
Illinois,
| Peter Membeterson, Round Lake ...........0.00. 93%
4) New York.
} tthur E. CldeieeSOUt MB UtlEr ojos vices ss 90%
Spidey. Smith, Crittenden .........-se.ce0- 0
| ‘ Michigan
\Gerritt Meyer, Hamilton .................-0-- 93%
Ed vA. Winter, Mt. Clemens .................. 93%
| Floyd BEGUMEDSHOEE ALTA op)004 2 cc adccceces oo. 93
Demme. Cobb, Lawrence ..........0ceseececs 92%
eo, T. Yuter, Eau Claire ....... son ac. aderoae 2
Walter PELE TOPs asic sic. c-cisic'e cicie oc cess 91%
: Ohio.
(Carl Mist, New Bremen ............. <-e 94

:
4

J..D. Seaver, Belleville ....... BOOM AOAC ODE 93
Oren VOKUM). WU DOMPSOMs we aletcleslelrleislsisicinisieisieln’= 92%
Blyert Messick, Maysville .......ccccscosssece 92
New Hampshire.
Bere, Hupgeins, Cornish Plats: .. 0. lsc. 95
Oregon,
Geog acopson,, Portland iercestleleisie'sisieisie sisiels'+\sie 92%
Kentucky,
Armia Mallett; = Union! teralertioeiere sie slots OOCOHED OUD 91
South Dakota,
RemeAstuissens: |Castelwoodl ..lelelcisyele'ere wie Biatetotals 92
GATHERED CREAM.
Minnesota.
Bred @Elanseny (Crystal lake! a. .-1silsiere ei sere oe 95%
No Orbeck siWestalUnioninncciincriiine cee ceric 95
onisg Maco bss iPierzimacteriisels sien aeons 94
Wane johnson,) Pelican’ Rapids) acconsuccncse ss 94
LeomSOMuEerOtlliwater. aeceniecmere ccccocse nce 94
Aaasinitisseny a @ttertarlie sere crerlersteeesieles series 94
ulisismRamseys oo Mvrtles cpisescsiionin cn ncwseeence 94
Christe Christiansen, New Wim “Soocneceececlec 93%
O% Vie Wenserk Jere pase oonescamoddeances 93%
J asheetwanig an en Wittokale mleyieiaclenwras ccieienvels aioe c 93
Jiosephls (Hansen i Clanissameocs sans cuts cin ecciiswe ee 93
Mrs. Katherine Mokler, Little Falls ........... 93
GarlaaWws, Carlson™ sbanlayson lec snrelecreseta nt cieree
Martin) Anderson; ewistom ss .0sieccenscerccee

R. P. Christiansen, West Concord
Henry C. Merkes, Parkers Prairie ..
LiwBa BayermPierz) mtareccs faves
Alfred V. Ahrenzen, Faribault
L. Haslerud, Thief River Falls
OMAR El artzyy PKOSDELin cents ininaise eiciate cre wines
GusteokoolundiaiCarlosh eae st cicetm secs ce seienclee
Atom ACobSouys baribatilt, fe icicers se ciee cicreie rete vie
Wisconsin.
R. P. Caldwell, River Falls
Herman Hartwig, Deerfield
Axel Christiansen, Luck
H. P. Nielson, Deerfield

John Rasmussen, Wautoma
Omer WallacessAlmanCenters acmasicimicisccnece oe 93%
CreAte BurellasSoldiersiiGromen oem srcencae celocn ce 93%
Wie Ae Mayes’, Grantomi nie ones eieisicisciciselsjsiecse.cle.e 93%
eektass, lk Mound trcmerrinnnscemieoccoeses 93
M. Christopherson, New Franken ............. 93
Avahiee Riwardestmerald) sycrisectarrecelciicereare cca 93
G. N. Marwin, Black River Falls .............. 93
Pranks Meisnen) a hennimore nec nce deme cece 93
GranteWeiner Eluntbicde ceceniocienscceeiceces 92%
FerdieRaasch) tAniwae ls cicrentsccleteve es wales eice-osins 92
EOS Vien Elanseny) sDromlmRiverurcecierleisieiicieieerele 92
A. J. Moldenhauer, Neillsville ................ 92
TohneAvsbetthauser, Coloma. .cccecseeneos cece 91%
Reamin@ rear NEITOSe: Alcan arcu etaleyete ee ore 91%
Robert S. Anderson, Northland ...ccceccsdceen 91
Pebrepeetersony: ELerSe ys c.sicisis)ceisicincccicccieimecvos cieve 91
Wall Mresslers shewisburge a tusisapsstsenieiciecie 90
Iowa.
D. W. Mohler, New Hampton ..............202. 954
Hini@r stendel, Scearvilles miccwemice sc aiseene anc 5
Hartman Anderson, Cedar Falls o22. 0. .c.ce 9414
Jiohne Christensens, (LP HOrmtOnee cic. enines wieleInielave © 94%
Oa Walliamsse Attonias wars sleremercicciere wieieicminier 94%
Ed QO. Prestegaard, Northwood ................ 94%
Tete eBakken, Rid sways wis cicnersleisnclenreicmee-cinre 4
F. G. Shawnee, State Center
iy oD) Warner, Northwood ccccc cc cececeoesce
Pee LOMUSON Me EXIF Aine s elas elcid ete (olele)=.e-cerelouninrs aieiaiete 9
WV cemberoROPErSs PaIrielh ceric seisienci siete civic fave

M. E. Pastis Albert: | Gityuee.,-
D. Sterrenburg, Orange City

We Gomlers Chariton) canteens s(isisieiciee ster
Illinois.

WritedaeDarye CO... CHICA POI. cimcinicic stsielorin/ sie eer 96%

OSsSeeCommyac laremont oan. ccexice sisiecee cleioeee 4

Robert Maren, Freeport ........... mieaielelsreieiete 93%

Frank Szerlong, Camp Point
Aor eememeitick, WateGlcd acrceticG leis on'clns clemiesise
Merde Gans SO AVANi Aut tse ae epicis sisicie'e ala einiie »
Nerismivinilet-— Barry ose sectors eve weld ove'ee anes

: . Siegman, Bogota ....
Fred F. Lockwood, Danville ...
O. W. Albright, Scales Mound ............-+-. 91Y
Matis: ee eomtonson, (Astana: Gace sc ovr ccccve es 91
Hanssimcicson, Gibson Citvars seer ps ce cnt > acne 90
Wm. Engelbrecht, Mt. Carroll ............-..- 90

Michigan.

range MrdigsDCtrOit; ip oben cies eicisie siete -i<niow! eein\e.e

Ee Ca ReNmer, IICKVIlle sersicrercietecicicie- clin olen 'e'eie x ela
John Vugteveen, New Era

Henry J. Stickley, Grant oe

LEE, (CCD Ee rin SOE NORAD ORE AND OPP ae

ie Gamocuiumsen, (Bbarki River se ccc oclciieee sion 91
Missouri.

Edwin Gainiler, iMaCOmM Sscteleciei craic se's's 6 16s oe 94

Otto Heerman, Sweet Springemecascecwcameces 924%

Hans mi Tanyas Ca litorinial scisisise cia. cls oajetew'e cms 92

ID edie Biri gtel CASA ROADS ASOO OOD OE Oe De 91%
New York.

eon’ J Ou puue, Perit ater ssiclvislerspe crete ove clots a siete 92

Harrys ine smith, | (Crittenden as matiweiemiss olan slew 91
Texas.

Anton wBxueler, Kingsville cece acles.cs coe oa cic se 95
Paull “Trowbridge, McAllen) oc 5 ccs .0.cc' ctcccee 94
Colorado.

GAL syacohson;,? Fowlers cccisicm ce cicccdae cae ac 94
Wim) Kilosters) DRaatiah Gane ccececccccmccec ccc 92
J; ‘A; Beckman, Colorado, Springs 3......-..... 91

Indiana.

H. J. Pellham, W. Lafayette
Simon E. Ruff, Frankfort

Earl CP Dennison, = Wartons. cers o2.0 cle <[ros wcsiccc5 92
Eee He yacepson;| (Worthimetonme a. csncce scare oo 90%
Ro -seBrigham,| Burkettige. once cc cncdes os scjc0 90
Montana.
MM: -PayMonberg; Givingstonmi os .ccc.0- 2 <0 600 en's 944%
John’ ‘GatHiower,, Stevensville 223... ccc erc cee 93%
ates) Nontipr Cascade arsewictee se.ciee.co'vccine-cioe.c 92%
Bo Di Greenes Elamultompnces cule ouisicre estab a.c osteo 91
North Dakota.

He 1G: eSchulte, "GlenwUiMenmeeres sc.0c cos. ces ces 924
Joo Meublein iNew Salembents hs cscccclccnc. 92
Kansas,

Ni O35 Nelsons Topekawetrics see castes oc cece onc 94
Arizona.

Eo Hee arson. Saltordurccdaments «co a:s< ae ca sn 92%
Virginia.

BS On ejOuesse W ythevilles acc cliete occa sos sce c cas 93%
Geo MisStelar:. Lynchbursyeasoon.~o~ i ec cees 93
California.

BE. Brainweoyaltom (yassioe'oe cc oils a's sous ese cas 93%
Je IN a cusemey Visalia em emen nes on ois.c oars clos. 93
New Hampshire.
1D: AS /Grayham, Littleton) o.c-- = cas coe ce ces 91%
Oregon.

Av Hie sisearebortland! “scontencseee as wcccwocweds 93
North Carolina.

AL OD Mitchell, ~ EHickonysesemecicen.s cot ecw:a'c.5 55's 90
SWEEPSTAKES—GOLD MEDALS.
Whole-Milk.

Thos. -Sadlers Oclwein;, Towa... ics... c<<-cceees 96%
Gathered Cream.

United) Dam Co., (Ghiesens the os occ. ssc 30 96%

The Loux Creamery Company, of Allen-
dale, Pa., will expend $7,000 to $15,000 on
its creameries at Spring Creek, Macungie
and Fogelsville.

Page 4

THE CREAMERY JOURNAL

Geo. M. Baer

C. G Heyd

Butter, Eggs and Poultry

GEO. M. BAER & CO.

Corn Exchange
National Bank, Philadelphia;
Commercial Agencies.

References:

25 South Water Street

PHILADELPHIA

A Legislative Dairy Congress

By MARTIN H. MEYER

You are interested in the activities of an
association whose interest is your interest,
and therefore are interested in the activities
of the National Creamery Buttermakers’
Association. When any legislative action
is taken by some one on a dairy subject,
in order to be successful, he must have both
the moral and financial support of his peo-
ple—the members of the society he repre-
sents. The value of good laws is conceded
to be great as a protective measure, and if
we want suitable laws we must work to get
them. Laws that are stimulative to the dairy
industry are a commercial necessity. In
order to be able to get right laws at the
proper moment, there must be in existence
legislative machinery suitable for such a
purpose. This we have not at this time.

Would you expect a farmer to become
prosperous, were he to wait ordering a
wagon made to order, until the time his
crops are to be marketed? Precisely so,
in dairy legislative matters. You here in
Iowa, as elsewhere, obtained your neces-
sary support from the state after you had
the necessary organization perfected for
the purpose, and not before. Why expect
uniformity in dairy laws when there is not
the proper organization for that purpose?
There should be and there must be a stand-
ing organization for legislative purposes if
we wish to strike hard and quickly when
the occasion arrives. The occasion will
come. Who would question the competency
of such a congress? Have we not among
our dairymen a sufficient number of men
who are competent, efficient, courageous
and as far-seeing as the best of men that
ever sat in the halls of congress? How
could the dairy industry rise to its present
distinction of greatness in the educational
world, and vastness in commercialism, were
it not for this fact? This is sufficient proof
that we have the men with intelligence and
determination; with capacity and mental
resourcefulness. What more do we need?

All that is necessary is to decide in what
direction we wish to go, the rest is a mat-
ter of organization and detail.

By virtue of organized dairy connections,

and inter-representation, the National
Creamery Buttermakers’ Association is
the logical machinery for this pur-
pose. We are wedged so splendidly be-

tween the producer and the educational in-

stitutions on the one hand, the market and
dairy and food departments on the other,
that, being thus welded together by these
institutions and cemented by all dairy so-
cieties from the several states, the National
Creamery Buttermakers’ Association be-
comes the citadel for the protection of our
dairy industry, through proper legislation.

(Considering then the National Creamery
Buttermakers’ Association Legislative
Dairy Congress as the main base for
operations, and the state societies and fi-
nally the creameries as the minor bases,
through which we can operate, it appeals
at this time that no better means can be
found for obtaining the necessary moral,
as well as financial support, to father such
an enterprise. Such an undertaking is a
monument of honor forever, besides the
dignity that it lends to the National Cream-
ery Buttermakers’ Association. I earnestly

Advisability of Special Oleo Legislatio

By JAMES FOUST, Pennsylvania State Dairy and Food Commissioner

In discussing this assigned subject, I
shall assume that the “special legislation”
mentioned is legislation of the prevailing
type relating to this product—legislation
involving licensing, positive labeling, and
color limiting features, as contrasted with
our general food laws.

With this understanding of the subject,
the question takes a new phase, for we
already have, in practically every state, spe-
cial legislation of the kind described regu-
lating the manufacture and sale of this but-
ter substitute. So the question really is,
should this body of special laws be repealed
and reliance be placed solely upon our gen-
eral food laws for the prevention of abuses
in the oleo trade?

To this question thus stated I would say
most emphatically “

This answer is not based upon any ob-
jection to the sale of oleo as such, but is
compelled by the history of the trade in
this article ever since it was introduced as
a butter substitute—a history full of fraud,
of evasion and even defiance of the law.

* This address and discussion took place at the
18th annual convention of the Association of Ameri-
can Dairy, Food and Drug Officials.

041 VUA NEONATES NAN CNA SENNA HAH annie

References: Corn Exch. Nat’] Bank, Phila.;

D. E. Peterson Co:

TTT

SPECIALISTS IN BUTTER

TCC

33- 35 South Water Street, PHILADELPHIA, PA.

Mercantile Agencies; Creamery Journa:

We solicit a chance to com-

pete for your favors, either
on a consignment or track-
price basis.

November 1, 1914

believe in an extension of the activities of
the association and shall work for its real
ization.

An elective body, composed of repre
sentatives elected by dairy societies
throughout the country would, even as a
standing body, have a healthy effect upon
the enactment of proper laws, and, when
once aroused to full activity, in time. of
need, it would bring a tremendous pressure
to bear on legislators—a power to be reck
oned with.

Since this movement in its essential
about one year ago, was given publicity by
James Sorenson, manager Albert Lea State
‘Creamery, Albert Lea, Minn., and supported
by the Dairy Record, it becomes the prop-
erty of the National Creamery Butterma
ers’ Association, because it is a part of the
reorganizative plan.

An electoral dairy college, in whose pow
er dairy legislation is to be centralized, be
comes in the eyes of men of affairs, a
needed institution and with the passing of
time, indispensable to their interests.

As a tentative plan, suppose we use our
National Creamery Buttermakers’ Associa-
tion as the hub around which this proposed
National Legislative Dairy Congress re
volves. The electors from the various
states to meet at the same time the associz
tion meets, unless a special session be
called. Allowing each state dairy society
to elect one person and where a state has
two or more electors, these electors in turn
to have the privilege of appointing a third,
or as many as may be decided upon by the:
electoral college. Under such, or a similar
system, there would be in attendance fro n
20 to 25 or a possible 30 members. A body ¥
large and powerful enough to consider any
national dairy problem.

It is said, on the other side, that
present leaders of this industry recogn
the continuing public prejudice has be
in great measure, the result of these
practices, and that they are now agr
that the butter flag should not be hoisted
the oleo ship, but that it should sail un
its own emblem, How far the real captain
of this industry are now moved by moti
of honesty or of far-sighted policy,
how far by the increasing dangers
penalties of sailing under a false flag, 19
not know. But I am certain that the ea
of deception and its great financial adve
tage when successfully carried out, still €
main to tempt a host of petty dealers whi
have an eye only for the present penny 4
don’t have telescopic sight by which
see the more distant dollar.

It is not unjust to make the oleo trade
bear the penalties of past misdoings ul i
by a reasonable period of strict and fai
ful obedience to existing laws they g
warrant for the belief that they will |
have when less. carefully watched, [es
strictly regulated.

As to the several features described
special oleo legislation: I believe in
cense requirements, because they enable
the better to watch the business. I belli
in reasonably high license fees, not so
on the one hand, as to prevent a rea
able distribution of the product, nor so
as to bring into the business great
bers of irresponsible dealers. The P
sylvania license fees are $500 for whole
$100 for retail, and $50 for hotel or
taurant licenses. In the main, this sched-

November 1, 1914

THE CREAMERY JOURNAL

ule of fees seems to be accomplishing the
purposes just mentioned, without consider-

ably affecting the retail price the consumer

has to pay. . ae
I believe also in prohibiting the sale of
oleo that is not made and kept free from

coloration causing it to resemble butter of

any shade of yellow. If you keep the imi-
tative color out of oleo, you eliminate the

fraud and keep the price down to a normal

level. If you permit imitative coloring by

any method, you increase the fraud and

raise the price, almost if not quite, to the
butter level.

I believe in requiring that the wholesale
and retail packages be stamped “oleomar-
garine” in a clear, unconfused manner, and
that hotels and restaurants using oleo as
a butter substitute be compelled to dis-
play placards stating the fact.

The present Pennsylvania oleomargarine
law has been in force for 13 years, and
since it has been fully interpreted by the

courts and so amended as to standardize

the maximum color limit allowed to the ar-
ticle, it has been working well. The people

who want butter, get it; and those who
wish oleo, get it at a price relatively much
lower than in the past; and, despite the

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color limit, are buying it more generally
than ever.

Discussion.
George L. Flanders, of New York: I be-
lieve in special legislation for oleomar-

garine. The first reason is that oleomar-
garine is a product which is a substitute for
a necessity which goes to the table of the
people of this country three times a day.
The results are that the amount made to
satisfy that demand as a necessity is large
and naturally there is also a chance for a
great profit and therefore, ingenuity keep-
ing pace with greed, there is an incentive
to produce substitutes for this necessity of
the table, It is a product which the history
of the commodity indicates must have spe-
cial legislation, not because it is a greasy
subject and might easily elude those who
are after it but because it imitates a great
food product. As a substitute for butter it
is all right, and at this point I want to say
that in all the work I ever did in this di-
rection I never did once say that its sale
should be suppressed or stopped. I have
heard that somebody made the remark,
“Flanders has now reached the stage where
he thought oleomargarine could be sold.”
I have always held that it required special
legislation. Why? Well, the first thing
the oleomargarine people sought to do was
to make it smell like butter, taste like but.
ter and look like it, and then they got to
selling it as butter.

Now the fundamental principle of all
food legislation is that the consumer shall
not be deceived. Now it may be healthful
and wholesome and pure—I don’t know
what “pure” means, but a product that is
healthful and wholesome may sustain that
reputation in varying degrees. But letting
that part of it go, and that it is cleanly as
now made and that it is a substitute some
people want and therefore they should not
be deprived of it, yet it remains that in all
its history the manufacturers have always
tried to make it so that it is possible so to
sell it to the consumer that he will think
it is some other product, butter. Not that
they in the first instance sold it for any-
thing but what it was, but that they made
it in such a form that it was possible to do
it and in the last analysis, at the hotel table

it is placed before the consumer in the form

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of butter. They will tell you the paper
jacket was labeled. Yes, but by the time it
reaches the consumer that has been taken
off. He never sees that label and-can’t tell

the difference.
(Continued in November 15th issue.)

Iowa Buttermakers Notice.

The next scoring for the Iowa education-
al contest will be held at Ames on Novem-
ber 13th. Sutter for this contest should
arrive not later than November 11th. We
will much appreciate it if you will have a
tub of butter sent to this contest. It will
not be very long before we will hold the
national convention, and as it is to be held
in the state of Iowa there is no reason why
Iowa should not win the banner, but in
order that we may be well prepared we be-
lieve it will be of advantage to all of us
to begin to practice now.

The butter will be scored by F. L. Odell
and J. J. Ross, and after it is scored will be
sold to Gude Brothers, Keiffer Co., of New
York, at highest New York quotations for

Page 9

extras f. o. b. Ames. The remittance for
the butter will be made to the exhibitors.
A 20-pound tub is the standard size.—M.
Mortensen, Professor of Dairying.
New York Educational Scoring.
The October scoring was held on the

23d. Ten samples of butter were received
of which six scored 90 or above.

Score
Seven Gates Farm, N. Tisbury, Mass....96
Trae Cook: Tthacaiteuroes daseeer pes ceves 93
Glenusrtarter, Skaneateles 2...) 50656560. 93
ReSeacy, Lthacay suis cuie cs rience ia once 93
Mrs. W. A. Whitney, Cassadaga ......... 91
H. A. Ayres, Bovina Center........0+0. 92

—Department of Dairy Industry, Cornell
University, Ithaca, N. Y.

TTT MUATUMMLULUPO TUE TULUORCOTOMUO TUMOUR

Consistent
Winners

At the National Dairy Show just held

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SHIT

Worcester Salt Company

Offices in

Boston, Chicago, Philadelphia,
Columbus, San Francisco

imCiicaco, Le Wr Phoss i. sadler, of Oel-
wein, lowa, won Sweepstakes, score 96%.
He used WORCESTER SALT in this but-
ter, as well as in the butter on which he made
the highest score (9634) in the Whole-milk
Class at the Convention of the Iowa State
Dairy Association held at Waterloo, Iowa,
October 13-15, 1914.

At this Iowa Convention Mr. F. C.
Hinze, of Hanlontown, Iowa, another user
of WORCESTER SALT, won first prize in
the Gathered Cream Class, score 96%. Mr.
Hinze also received first award in this class
at the North lowa State Fair held at Mason
City, Iowa, August 17-22, 1914, score 9634,
and was first at lowa State Fair held at Des
Moines soon afterwards.

Skillful buttermakers, good cream and
WORCESTER SALT make consistent win-
nings possible.

REMEMBER—

It Takes the
To Make the | BES yh

Largest Producers of High Grade Salt in the World

NEW YORK

Factories:

Silver Springs, N. Y.
Ecorse, Mich.

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Page 6

THE CREAMERY JOURNAL

Practical Buttermaking Hints

By J. C. JOSLIN

(Written especially for The Creamery Journal.)

The dairy show has passed into history
and it goes down as being the biggest and
best of all dairy shows. The machinery
exhibit was larger than ever and one could
not conceive of anything in the line of
creamery, dairy or ice cream machinery
that could not be found in the building.
With the 1,000 head of the finest dairy stock
in the land, if one could not find those that
would please him, he indeed must be a
hard man to please.

The attendance at the show was the
heaviest of any year. I never saw such
crowds as were out on Thursday night,
the 29th; they were coming in droves and
by nine o’clock every seat was taken in
the galleries all around the ring, people were
standing eight or 10 deep all around the
show ring and yet, when you went around
among the exhibits, there seemed to be as
large a crowd as usual around through the
building. I believe there must have been
15,000 people there that night.

One cannot say as much, however, for
the conventions. On the whole they were
poorly attended.

The centralizers meeting at the Congress
Hotel, to swat poor ceram, was well at-
tended and the day was cnent in listening
to a lot of good talks ranging from gov-
ernors down to the rank and file. Most of
the talks were by the dairy officials of dif-
ferent states. They were all sure that we
needed to do away with poor cream and
recommended grading, yet there was no
definite action taken as to just how it
should be done or when and by whom.
It seems that everyone agrees as to the
need and most all agree that it would not
take long to straighten things out to a
large extent, if all the companies would
stand pat and grade alike, and when one
agent turned down a can that no other
agent should take it; the competition is the
big bugbear.

Competition, which the centralizers have
builded up themselves, has gotten to a
point where it is almost beyond their con-
trol, but as it has developed under their
direction, it would seem that they should
be the ones to call a halt along that line
when it stands in the way of improving
the quality of the cream. The verdict was
unanimous that we ought to improve the
quality of the cream and the indications are
that more and more is being done along
this line all the time.

I think everyone who attended the ban.
quet Tuesday night is ready to say that
there could be no improvement in either
the quality of the banquet itself or in the
fine list of speeches after.

The attendance at the meeting of the
National Dairy Union was better attended
than it has been in some previous years.
Perhaps this was accounted for in the feel-
ing that there was apt to be some changes

‘City.

made in the directors of the union. The
following directors were elected: Hon.
W. D. Hoard, Mr. Hull of Michigan, Sam
Schlosser of Indiana, J. R. Morley of Min-
nesota, and H. J. Credicott of Illinois.
This committee met and elected Mr. Hull
as president of the board for the coming
year.

I think having the meetings scattered
around in so many different places had a
tendency to keep people from attending.
Then the fact that there is so much else to
see, one hardly knows what to do for the
time goes mighty fast in Chicago. Take
the meeting of National Dairy Farmers for
instance, Mr. Rabild had prepared a pro-
gram of the finest order and it seems a
shame to have such speakers waste their
time on an audience of a dozen or so. Some
one asked me why we did not have the
national creamery buttermakers’ meeting
there, and that is just the reason, we cannot
get them together for a meeting.

The national shows are over and only a
few state conventions left, consequently it
is about time to begin to boost for Mason
We ought to have 1,500 creamery-
men and buttermakers in attendance at this
meeting and I believe we will if all push
to that end.

The Chicago scores were not given out
yet when I left but I heard that our Sadler
won highest score, which sounds pretty
good and is just one more evidence that
we are drawing nearer to the winning of
the highest average at Mason City.

*A, A. C. B. M. Resolutions.

“Whereas, recent developments in Rhode
Island and in Ohio and in other parts of
the country have shown enormous frauds
practiced upon the government by the
manufacturers of oleomargarine, whereby
the government has been defrauded of its
revenue.

“Whereas, there are also frauds perpe-
trated by the retail dealers of oleomar-
garine upon the consumers, by selling oleo-
margarine as and for butter and receiving
for that oleomargarine the price of butter,
whereby the consumer paid for something
he didn’t get and was thereby injured.

“Whereas, ‘yellow’ is the trade-mark of
the cow, natural to butter; the coloring of
butter is simply for the purpose of making
that natural coloring uniform, simply to
please and not to defraud the consumer.

“Whereas, in the manufacture of oleo-
margarine the aroma of butter is imitated
by and derived from the genuine milk and
cream, the milk starters and the butter used
in its manufacture; and the larger amounts
of these ingredients used in the manufac-
ture, the more nearly the oleomargarine
resembles butter, pleases the nose and grat-

*American Association of Creamery Butter Manu-
facturers,

John J. MacDonald

Butter, Eggs, Poultry
Fancy Creamery a Specialty

References:
and

13 South Water Street
PHILADELPHIA

COMMISSION MERCHANT

43 Years’ Experience

Corn Exchange National Bank, Philadelphia; A. H. Barber & Co., Chicago; Bradstreet’s
Dun’s Mercantile Agencies; Creamery Journal.

November 1, 1914

ifies the taste; and when we add a yellow
color to oleomargarine, deceives the eye,
so that oleomargarine as manufactured has

tended to deceive the nose, the taste and
the eye of the consumer at the table; but
it is used for that purpose.

“Whereas, the branding of a tub of oleo-
margarine in any special way to show that
it contains oleomargarine, doesn’t protect
the consumer at the table; the branding of
a print in any way that may be devised —
doesn’t protect the consumer at the table,

“Whereas, the use of the yellow color
or any ‘shade’ of yellow, imparts to oleo-
margarine a quality that deceives the eye
of the consumer at the table and the use
of these other elements, to-wit, butter,
milk, cream and starters, deceives the nose
and the taste and enables unscrupulous per-
sons, manufacturers, wholesalers and re-
tailers to deceive the consumer at the table —
and to allow this deception to be carried —
on is contrary to the spirit and the letter
of the pure food law, which is designed to
protect the consumer’s health and the con-
sumer’s pocketbook.

“Therefore, be it Resolved, as the sense
of this association, that oleomargarine —
should be manufactured and sold as a sep-
arate product from butter and not derive —
any of its ‘selling qualities’ whereby the
public is deceived, from milk, cream, start.
er, butter or yellow color, or any shade
thereof.”

N. D. S. Exhibitors’ Meeting.

A meeting of the National Dairy Show
Exhibitors’ Association was held on Thurs-
day forenoon, October 29th in the rooms .
of the Saddle and Sirloin Club. There was
a good representation present and the dis-
cussions were earnest and enthusiastic. A |
general feeling of satisfaction prevailed |
among the exhibitors. Mr. Louden, of the
Louden Machine Co., of Fairfield, Iowa, —
Mr. Moore, of the Davis Milk Machinery ©
Co., Chicago, and Mr. Willy, of the Smith.
Lee Company, of Oneida, Y., wera
chosen as the “suggestion” committee. The —
question of having telegraph offices in the —
building was brought up and favored.
Next year’s show was also discussed. Ii
had been mentioned that on account of the
Pacific Exposition next year it might be
best to have no show in 1915, but it was |
the consensus of opinion among exhibitors —
to go ahead with the show. It is the plan
now to make next year’s show a sort of
final round-up of the San Francisco exposi»
tion. An effort will be made to have all
the dairy cattle sent to Chicago in special
trains, and to have the trains stopped at
various points en route to give the peopl
at home an opportunity to see them. This —
would be a great educational feature, a big
boost for dairying and an effective adver- —
tisement for the National Dairy Show.

The Northern Marin County, California,
Co-operative Creamery Company has been
incorporated with capital stock of $50,000.

_ The creamery plant at Big Timber, Mont,
is to be opened about November 1st under
the management of J. H. Trower.

The creamery at Hazleton, N. D,, has
closed for the winter. It will be re-opened
March Ist. P

Nashville, Mich., residents are starting a
move to organize a co-operative creamery. —

The Amarillo (Texas) Creamery Com
pany is now in operation,

November 1, 1914

THE CREAMERY JOURNAL

National Dairy Show Exhibitors

CHICAGO, OCTOBER 22d TO 3ist

The great halls of the International Live
Stock Exhibition building were filled with
every conceivable machine connected with
the dairy industry. Not a foot of available
space was unused. Never before has there
been so much to attract the attention and
interest of the visitor, and never before
have there been so many interested visitors.
Inquiry at various booths brought out the
sentiment of satisfaction among the exhib-
itors, which speaks more forcibly than any-
thing else for the success of the show.

Among the exhibits of interest to cream-
erymen were:

The De Laval Separator Company—hand
and power separators, clarifiers.

The General Purification Company, Mad-
ison—B-K (Bacili-Kil.

Sturges & Burn Mfg. Co., Chicago—
milk cans, refrigerator. cans, ice cream cans.

Smith-Lee Company, Oneida, N. Y.—milk
caps.

C. J. Tagliabue Mfg. Co. Brooklyn—

thermometers.

The J. B. Ford Co., Wyandotte, Mich.—
Wyandotte Dairyman’s Cleaner and
‘Cleanser.

Thatcher Mfg. Co., Elmira, N. Y.—milk
bottles.

Buhl Mfg, Co., Detriot—milk cans.

Rice & Adams, Buffalo—milk dealers’
supplies, automatic fillers, cappers, washers.

J. G. Cherry Co., Cedar Rapids—cream-
ery and milk plant supplies—Jensen ripen-
ers, Perfection positive pasteurizers, Per-
fection churns, etc.

Sanitary Dairy Machine Co.,
bottle filler.

The Pa Pro Company, Lowville, N. Y.—
San Lac seals for milk bottles.

Dominion Cleaner and Cleanser Co., Chi-
cago—washing powder,
enempion Milk Cooler Co., Cortland,

Buftalo—

Crown Cork and Seal Co., Baltimore—
Dacro milk bottle caps.

Edwin C. Price & Co., Chicago—cream-
ae ees. (Formerly Fred K. Higbee
oO.

§. S. Wenzell Machine Co., Philadelphia

-—automatic bottle filler and capper.

American Creamery Machinery Co., Oak.

land, Calif.

The Chas. Skidd Mfg. Co., Kenosha, Wis.
Chilly King milk coolers, Skidd pasteur-
izing outfit.

__ Dairy Machinery & Construction Co.,
Derby, Conn.—dairy machinery, homogen-
izer.

| Burge

) machines.

Milwaukee Dairy Supply Co., Milwaukee

—the “Sanitary Way” automatic filler and
capper.

|. The Industrial Instrument Co., Foxboro,
Mass.—thermometers.

Geuder, Paeschke & Frey Co., Milwau-

kee—milk cans.

| RJ. Wade, Chicago—the
, line,” pasteurizer, holder, cooler.
| A. H. Barber Creamery Supply Co., Chi-

cago—Simplex spray vat, Simplex tubular

pasteurizer, Simplex churn and fine line of
creamery and milk plant supplies.

Machine Works, Chicago—ice

“National

Standard Cap and Seal Chicago-—
Standard milk bottle seals.

R. M. Cauffman, Three Rivers, Mich.—
machine for pasteurizing in bottle.

B-L-K milking machine—shown by the
A. H. Barber Creamery Supply Co., Chi-
cago.

The Creamery Package Mfg. Co., Chi-
cago—Wizard ripeners, Dual churns, auto-~
matic bottle filler and capper, power bottle
washer, Wizard pasteurizers—full line of
creamery, milk plant, cheese factory and
dairy farm equipment.

Dairymen’s Mfg. Co., Jersey City, N. J.—
milk and ice cream cans.

Blackmer Rotary Pump Power & Mfg.
Co., Petoskey, Mich.—sanitary milk pumps.

C. E. Rogers, Detroit, Mich.—milk con-
densing machinery.

Travis Glass Co., Clarksburg, W. Va.—
milk bottles.

‘C. S. Bassett, Baltimore—milk caps, bot-
tles, full line of milk plant supplies.

The Pfaudler Co.. New York—glass lined
dairy vats.

Taylor Instrument Co., Rochester, N. Y.
—Pasteurizer recording thermometers.

John M. Low & Co., Chicago—butter cut-
ter.

Merrell-Soule Co., Syracuse—milk pow-
der.

Standard Separator Co.,
automatic cream separator.

Manning Mfg. Co., Rutland, Vt.—can
washer.

The Loew Mfg. Co., Cleveland, Ohio—
In the bottle pasteurizer.

Alven Mfg. Co., St. Louis, Mo.—gravity
conveyors for creameries and milk plants.

Elgin Sheet Metal Products Co., Elgin,
Ill.—Ekvall sanitary strainer pail.

Wm. A. Shephard, Waukesha, Wis.—
Shephard’s method of pure milk production.

Co;

Milwaukee—

Page 7

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Fox River Butter Co., Chicago—pioneer
oxen and covered wagon in butter.

Davis Milk Machinery Co., North Chi-
cago—full line of Davis equipment for milk
plants. The Borden model working milk
plant at the Dairy Show was fully equipped
with Davis machinery.

Calf Way Milker Co., Chicago—milking
machine.

York Ice Machine Co.—machine installed
by Westerlund & Campbell, Chicago,

B. Riley Hauk Co., St. Louis, Mo.—
Hauk’s emulser, creamery and milk plant
supplies.

A. H. Reid Creamery and Dairy Supply
Co., Philadelphia—Reid pasteurizers—full
line of Reid creamery and milk plant ma-
chinery and supplies.

‘Chr. Hansen’s Laboratory, Little Falls,
N. Y.—Hansen’s Danish butter color, lactic
ferment, etc.

Hinman Milking Machine Co., Oneida,

. Y.—milking machine.

Sharples Separator Co., Westchester, Pa.

Iowa Wins

Milwaukee, Wis.

TOTO

National Dairy Show, Using

Chr. Hansen’s
DANISH BUTTER COLOR

TTL EC

THE COLOR WITH THE GENUINE GOLDEN
JUNE SHADE — STRONG AND DEPENDABLE

Order now from your dealer and win convention prizes.

CHR. HANSEN’S LABORATORY

S00 be

SUT

First Prize

CU CeeOeeNUceE TONNE

Little Falls, N. Y.

TUT

age 8

GEO. M. RITTENHOUSE

THE CREAMERY JOURNAL

SAMUEL BINGAMAN

JUAN A. BABCOCK

GEO. M. RITTENHOUSE & CO.

154 Reade Street, NEW YORK

BUTTER AND EGGS

REFERENCES—Importers and Traders Natonal Bank; New York National Exchange Bank; All Commer-
cial Agencies, and The Creamery Journal.

—power and hand separators, milk clarifiers
and Sharples milking machine.

Paterson Parchment Paper Co., Passaic,
N. J.—parchment paper.

American Mono-Service Co., Newark, N.
J.—Kleen-Kups for creameries and milk
plants.

J. G. Cherry Co., Cedar Rapids, lowa—
machinery used in working creamery.

Louden Machine Co., Fairfield, Iowa—
Louden sanitary cow stalls and barn equip-
ment.

Meyer Wagon Works, Buffalo, N. Y.—
milk, ice cream and butter wagons,

National Enameling & Stamping Co.,

Milwaukee, Wis.—one-piece milk and ice
cream cans.
The Master Mechanics Co.,
Ohio—automatic bottle filler.
Empire Cream Separator Co., Bloomfield,
N. J—cream separators.
James Mfg. Co. Ft. Atkinson, Wis.—
cow stanchions and dairy barn equipment.
Associated Mfrs. Co., Waterloo, lowa—
Iowa dairy separators, gasoline engines.
Miller Pasteurizing Machine Co., Canton,
Ohio—pasteurizing equipment,
C. Doering & Son, Chicago—automatic
can washer.
_The Tyson ‘Co., Canton, Ohio—Tyson
ripener and pasteurizer, ice cream machines.

Cleveland,

Purpose of the Dairy School

PROF. G. H. BENKENDORF, in N. D. S. A. Magazine

The great problem which the average
young man has to solve is to select the line
of work for which he is best fitted and
which at the same time is most congenial
to him. Many times a young man is so
favorably situated that this is an easy task
for him. He may be fortunate in having
parents that already have a business well
established and into which he can enter
whenever he wishes. More often, however,
the young man does not have these advan-
tages and must practically work out his
own salvation without material assistance
from anyone. The young man may have
grown up in a distant village and may not
have a wide acquaintance with the ways of
the world. As he expresses his desire to
better himself he may even be discouraged
by some of his associates in putting forth
a positive effort. No doubt, in many cases
these associates magnify the troubles which
the young man will encounter to such an
extent that he becomes disheartened and
merely drifts with the current. Unques-
tionably many a young man would have
achieved a more successful career if he had
received proper encouragement in the form-
ative period of his life.

The dairy schools serve a very useful
purpose in helping many young men to
get a better viewpoint of life. They at-
tract parties interested in dairying who have
their ‘faces toward the light” and who are
willing to spend some of their hard-earned
savings in becoming better acquainted with
their work so that they may improve their

condition. The courses offered, usually
short ones, give a student an opportunity
to exchange ideas with other young men

situated as he is. He is taught and trained
how to make better butter and cheese; how

to take better care of milk and how to keep
accounts accurately. But while this instruc-
tion is important and is often.all that the
student thinks he wants, it is not the most
important after all. He observes that young
men, no more capable than himself, are
making a success of their undertakings in
life. He begins to ponder and wonder why
he himself cannot be more successful. He
becomes inspired with the idea that he can
by diligence and careful work also forge to
the front. His ambition is aroused; he
becomes enthusiastic and after leaving the
dairy school is a better citizen of his state
—not that he has learned to test milk and
cream with great accuracy; not that he has
learned how to make a better grade of but-
ter and cheese, but because during the short
time that he was at the school his ambition
has been aroused and he goes home with
the desire to make more of life. In other
words the dairy school has led him to a
higher plane and he gets a clearer vision of
life and life’s work. After he has obtained
this “vision” it may even cause him to
change his vocation, and, instead of going
back to the factory to work out his future,
he may follow other lines of useful endeay-
or. He may go back to the factory tem-
porarily in order to earn means or gain
experience with which to follow up his
newly chosen work.

Many dairy students in after years look
upon the time they spent at the dairy
schools as the source from which they re-
ceived their inspiration and enthusiasm. It
would seem, therefore, that the real purpose
of any dairy school is to inspire its students
with zeal and ambition at the same time
that it is trying to teach them the better
methods of modern dairy practice.

W. O. SAXTON & CO.

Ship Us and
Compare Results

Butter and Eggs

174 Duane St.,

NEW YORK

References: Irving National Bank, N. Y.
Farmers National Bank, Osage, Iowa.
Your Own Banker; The Creamery Journal.

November 1, 1914

Fort Worth Takes First Prize.

Fort Worth (Texas) butter won first
prize in the Texas creamery class at the
Dallas fair and was only half a point be-
hind the winner of the trophy cup in the
world’s class, open to all.

The winning entries were those of the
Nissley Creamery Company, with a uniform
score of 95% in both contests. The Fox
River Creamery Company, of ‘Chicago, took
pe cup in the world’s class with a score of

“The feature of the creamery classes was
the score of 95%, made in the world’s class
by the Nissley Creamery Company, of Fort
Worth,” said Prof. J. W. Ridgeway of the
dairy husbandry department of the Texas
Argicultural and Mechanical ‘College and
judge in the creamery division at the fair, —
“This score was but one-half a point below
the highest score made by the best northern
creamery, where conditions are such that
the production of high-scoring butter is —
much easier than in Texas.”

Bovey, Minn., will have a new creamery
building through the efforts of the Com-—
mercial Club. :

The new creamery at ‘Courtland, Minn, —
is in operation. H. 'C. Sorenson is butter-
maker.

Want Clearings

KYyNaeCCH; zoo oOo

WANTED—Information regarding good creamery
for sale. Send description and price. Address C.
Shepard, Minneapolis, Minn.
WANTED—To buy or lease creamery in lowa

receiving about 10,000 pounds of whole-milk daily,
Address “A. S. D.,” care The Creamery Journal.

FOR SALE—Up-to-date
North Central Iowa, in goo id
living rooms over creamery. Owner wishes to quit —
business. A good chance for a buttermaker. Ad-
dress Geo. Freese, Bradford, Iowa.

POSITION WANTED—By a thoroughly experi- —
enced buttermaker, in a small plant or as helper in
large plant. No boozer. Married. Good recom-
mendations. State wages and output in first letter,
Address Box B, Devon, Iowa.

POSITION WANTED—As manager or _ butter-
maker; 12 years’ experience in all kinds of plants.
Can also make ice cream, and can get both quali
and quantity. Course at Dairy School. Can furnish
best of references and can come any time. State
wages paid. Address Box 161, Parnell, Iowa.

WANTED—One small or medium sized, second:
hand Wizard or Jensen combined pasteurizer and

)
q

POSITION WANTED—By a competent butter
maker and ice-cream-maker with seven years’ ex-
perience in Denmark and Germany; can handle
machinery, understands pasteurization, starter-making,
testing, control of moisture and over-run; country
town preferred; please state wages and particulars
in first letter. Kadeess Arthur Mortisen, Castana,
Towa.

POSITION WANTED—By young first-class but
termaker, five years’ experience in up-to-date crea
eries, whole-milk and gathered cream. Holder
engineer license. Can also operate gasoline or ke
sene engines. Am single. Can come on short

tice. now how to pasteurize and make sta
High class references. Address Jas. E. Klemmet
St. Lucas, Iowa.

Farmers, Attention!
WANTED—Location for seven :

condensed milk plants and twelve
milk, flour and sugar plants. We sell no
stock or bonds, nor ask for free site. Show
us you have natural surroundings to de
op into dairy country if milk prices are s
to make it possible to do so at a pr
Send full information of your advantag
pictures of farms, publications, books,
to Herman R. Franzen, Ephrata, Lanca
County, Pennsylvania.

November 1, 1914 THE CREAMERY JOURNAL Page 9
NET TTTTTTTLTLTTLLUTLITITIIIIIII I LALLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLL Loo
_ What Prof. C.E.Lee Says
= (n The October Dairy Papers) =
= “It is always expensive to buy tubs that should be =
= graded as seconds. =
= “Good butter that reaches the market in dirty, dam- =
= aged tubs with the body of the butter injured is fre- =
= quently paid for on the basis of a low grade.” e = s j =
= THEBUYERSOF SCHMIDT BROS.,TUBSAGREE WITH PROF.LEE =z
= THEY USE NO TUBS WHICH GRADE AS SECONDS =
= Therefore, they buy Schmidt Bros. tubs because they are strictly high grade in every particular =
= Because they wish no tubs of theirs to reach the by reason of broken, inferior tubs injured in transit. =
= market and come before buyers in damaged and con- Because they risk no losses on butter delivered in =
= sequently dirty condition. such unattractive condition as to sell on the basis of a =
= Because they take no chances on the body of their lower grade than it should have sold for on its quality =
= butter being impaired by dirt, grease or foul odors when shipped. =
= They buy tubs on the basis of quality rather than cheapness =
S That is why Schmidt Bros. tubs sell to these creameries over any and all others. =
5 2 :
= SCHMIDT BROS., Proprietors. ELGIN, ILL. =
= =~ LS Bad =4 =
S Hn 00011010000 U0NUUOUYUOUUOUVAUYUOUUAOUUEUUOUUUUUOOUOOQULUOOOUUEOUOOUUUUOOOUEUOOOOUOOUEOOUUOUOOUOUUOUUUUOOOUUOUUOOUUOOUOLUOUO GU OUAOLUOUUAOUO LUAU
hands. If the teats are hard and dry use a
little vaseline. The teats are thus softened,
How to Produce Better Cream and pity acippiniss Eee the Pande ae

avoided.

By L. G. RENKLE, University of Missouri Cooling.

A farmer will not buy clover seed filled
with dodder, if he knows what he is do-
ing. He will not buy wheat half full of
rye. It will not be necessary to explain
why he will not do this but it often seems
necessary to explain why he should not ex-
pect to sell old off-flavored cream and re-
ceive the highest market price for it.

The best buttermaker in the world can’t
make butter receiving the highest market
price and make it out of poor cream. He
can out of good cream. The difference be-
tween the top price at which you see but-
ter quoted, and the price at which your
creamery is able to sell their butter, is from
1 or 2 to several cents. Poor quality causes
them to take less than highest prices.

The problem of how to produce better
cream and obtain the highest market price
for it is not a hard one to solve. In the
first place the creameries in the state of
Missouri are paying for cream on the qual-
ity basis. This is a decided step in the ad-
vancement toward higher prices for but-
ter-fat for the farmer. A creamery buying
old cream can’t manufacture good butter
and can’t pay the farmer highest prices for
butter-fat. When every creamery will buy
according to grade, then and only then will
the farmer receive better prices. Better
cream; better butter; better prices. Mis-
souri butter is notably poor. We are going
to put better butter on the market by get-
ting better cream and by co-operation with
the creameries the farmers of this state are

going after the money the farmers of Wis-
consin and other states are enjoying.

To produce better cream, it is necessary
to understand why cream gets old and off-
flavored so quickly. It is simply because
the cream producer has not observed the
two following rules here laid down. If one
will practice these rules they will have done
much to improve their product.

First—Be as clean as possible in handling
your milk and cream from the time of milk-
ing to final delivery of cream. :

Second—Immediately after separation of
milk cool the cream rapidly and as low as
possible.

Cleanliness.

All vessels, utensils, strainers, separators,
etc. must be in a clean condition if good
cream is to result. Milk buckets with deep
seams, open cracks, or rusty spots afford a
place for lodgment of dirt and filth which
gets into the milk. Separators must be
cleansed after every separation. Partial
cleaning will not be sufficient. All appara-
tus should be rinsed in hot water and placed
in the sun to dry. Do not dry the utensils
with cloths, but let them drain.

Barns should be kept as free from manure
as possible. Animals should not be allowed
to wade through mire and manure. One
should not feed just before milking as the
air will be full of dust which gets into the
bucket. Clean the udder and flanks and
teats a little before milking. Milk into
small topped buckets and don’t wet the

Milk should be separated at once after
milking and the cream cooled at once.
Quick cooling is important and cannot be
emphasized too much. Cream can be im-
proved 50 per cent if cooled at once and to
a low temperature.

To cool the cream it should be set in a
bucket and this placed in cold water. The
cream must be stirred frequently to insure
quick cooling. A good barrel sawed off at
a point near the center will make a good
tub. Set the cream in cans in such a tub,
trough or box and have cold running water
pass in near the bottom and an outflow near
the top. This is not always possible to
have but is desirable.

Remember these two things: Be clean
and cool your cream quickly.
The Farmers’ Co-operative Creamery

Company, of Saux Rapids, Minn., will soon
be housed in a new concrete building to
replace the one recently destroyed by fire.
They have just received a check for $3,172.-
41 covering the insurance on their old
building.

The Minot (N. D.) Dairy Company, a
farmers’ co-operative creamery, is now in
operation. Jay Broderick is manager.

at Williston, N. D.,
Mr. Lee is butter-

The new creamery
is ready for operation.
maker.

Jay Welsh will build a creamery at Ged-

des, S. D.

Page 10

THE CREAMERY JOURNAL

CIVIL SERVICE EXAMINATION.

Marketing Specialist (Dairy Products),
Male—Grade 1, $2,500 to $3,000; Grade
2, $1,800 to $2,400.

The United States Civil Service Commis-
sion announces for November 10th an open

competitive examination for marketing spe-
cialist, for men only. Two registers of eligi-
bles will be established from this examina-
tion. Grade 1, certification will be made to
fill a vacancy in the Office of Markets, De-
partment of Agriculture, at a salary of $2,-
500 to $3,000 a year, and from Grade 2, to
fill a vacancy in the same office at a salary
of $1,800 to $2,400 a year; and vacancies as
they may occur in positions requiring sim-
ilar qualifications, unless it is found to be
in the interest of the service to fill any va-
cancy by reinstatement, transfer, or proimo-
tion.

The duties of this position wii! be to in-
vestigate the methods and process of mar-
keting and distributing dairy products, es-
pecially butter and cheese, to render assist-
ance to producers in organizing and market-
ing their dairy products, to devise and dem-
oustrate improvements in these methods,
and to direct the work of subordinates en-
gaged in similar investigations, including
the marketing of milk.

Competitors will not be assembled for
examination, but will be rated on the fol-
lowing subjects, which will have the rela-
tive weights indicated:

Education and experience,
tions, 15; thesis, 15; total, 100.

A bachelor’s degree from a college or uni-
versity of recognized standing and at least
four years’ responsible experience in some
commercial phase of the dairy industry or
in teaching dairying, or in investigational
work connected with the dairy industry;
or, in the case of applicants lacking a bach-
elor’s degree, at least eight years of such
responsible experience or any combination
of such educational training and such ex-
perience aggregating eight years, is a pre-
requisite for consideration for positions un-
der Grade 1.

An educational training equivalent to that
required for a bachelor’s degree from a col-
lege or university of recognized standing
and at least two years’ experience in some
commercial phase of the dairy industry or
in teaching dairying, or in investigational
work connected with the dairy industry; or,
in the case of applicants lacking the bach-
elor’s degree, at least six years of such ex-
perience; or any combination of such edu-
cational training and such experience, ag-
gregating six years, is a prerequisite for
consideration for positions under Grade 2.

Under the third subject the thesis must
be in the competitor’s own handwriting and
must cover some phase of the general field
of dairy marketing or distribution.

70; publica-

Statements as to education and experience
are accepted subject to verification.

Applicants must have reached their 25th
but not their 50th birthday on the date of
the examination.

Under an act of congress applicants for
this position must have been actually domi-
ciled in the state or territory in which they
reside for at least one year previous to the
date of the examination.

This examination is open to all men who
are citizens of the United States and who
meet the requirements.

Persons who meet the requirements and
desire this examination should at once ap-
ply for Form 304 and special form, stating
the title of the examination for which the
forms are desired, to the United States Civil
Service Commission, Washington, D. C.;
the secretary of the United States Civil
Board, Post Office, Boston, Mass.; Phila-
delphia, Pa.; Atlanta, Ga.; Cincinnati, Ohio;
Chicago, UL; Sits Paul, Minn.; Seattle,
Wash.; San Francisco, Cal.: ‘Customhouse,
New York, INE Wes New Orleans, ea Hono-
lulu, Hawaii; Old Customhouse, St. Louis,
Mo., or to the chairman of the Porto Rican
Civil Service Commission, San Juan, P. R.

No application will be accepted unless
properly executed, excluding the’ medical
certificate and filed with the commission at
Washington prior to the hour of closing
business on November 10, 1914. The exact
title of the examination as given at the head
of this announcement should be stated in
the application form.

Wastes in the Creamery.

For the successful operation of any busi-
ness strict economy must be _ practiced.
Keen competition, narrow margins, and
fluctuating markets have made this neces-
sary. One of the most important factors
in the successful operation of a commercial
enterprise is the elimination of all unneces-
sary wastes. So important is this factor
considered that large companies employ ef-
ficiency agents whose sole duties are to in-
crease the efficiency of the plant, that is,
systematize labor, prevent losses of mate-
rial, and reduce the “overhead” or running
expenses. The small creamery can not em-
ploy such an agent, but each creamery man-
ager should consider himself individually
responsible for the efficient operation of
the creamery and should endeavor at all
times to eliminate all wastes and other
agencies that tend to lessen the efficiency
of the plant.

The one important factor in the cream-
ery that reduces the efficiency of the plant
is that of waste. Small wastes creep in
which considered alone seem very unim-
portant, but which when combined with
others often cause disaster. No matter how
small the item if it can be seen that a small
saving is possible an effort should be made
to profit thereby. Because many creamery

SU:

JOHN H. FICKEN

Refer by Permission—Citizens’

National Bank, Hackensack, New Jersey;

SUE eee

FICKEN & ZINN

331 Greenwich St... NEW YORK CITY
Wholesale Dealers

Fancy Butter, Egés & Cheese

Always in need of fancy butter; prompt sales assured. Correspondence solicited.

Central National Bank, Century Bank, New York Cit
First National

CCT

CARL H. ZINN

; People’s

Bank, Ridgefield Park, ew Jersey.

TUTE eee

November 1, 1914

employes do not realize the value of econ-
omy in every minute detail the following
items are mentioned as possible ways by
which creameries are meeting with losses:

Spilling of small quantities of cream; im-
proper rinsing of patron’s cream cans;
dropping of pieces of butter on the cream-
ery floor; leaving pieces of butter in the
churn; inaccurate scales; improper sampling
of cream for testing; improper reading of
tests; leaking of churns; leaking of steam
fittings; improper firing of boiler; improper
care of boiler; running of engine or motor
when not necessary; nonutilization of ex-
haust steam; keeping too high steam pres-
sure on the boiler; waste of lubricating oil;
careless handling of supplies, such as salt,
butter tubs, etc.; nonsystematized labor;
careless handling of money from retail
sales; posting of accounts from memory;
allowing accounts to run indefinitely; inac-—
curate check on amount of product disposed
of and on hand.

While there are numerous other small
wastes in the creamery the above mention-
ed are the most common. These and all
other wastes must be eliminated in order to
return the maximum profits.—Circular let-
ter No. 48, U. S. Dairy Dept.

Early Champion Buttermaker Dead.

News of the death of A. M. Bingham at
Alcorn, Miss., brings to mind a period about
30 years ago when Mr. Bingham was the
champion buttermaker of Iowa. He resided
for many years, in the early days, upon a
farm with his father three miles south of
Jesup. He was 70 years of age and death
was due to heart disease. Twelve years ago
he moved south and lived in a pretty home
at Alcorn. His widow and two daughters
survive. The Bingham farm, on Spring
Creek, possessed a set of fine springs, with
water almost ice cold, and the creamery
was built over these so that the cold water
would circulate freely among the milk cans.
In this way there was natural refrigeration,
Nearly all of the high-grade butter which
Mr. Bingham made was shipped to the big
eastern hotels. He was a native of New
York.

A movement is under way to organize a
co-operative creamery at Kamiah, Idaho.

Ryder, N. D., is to have a creamery, own-
ed and operated by E. H. Officer.

A. G. Redman, Buffalo,

President Minnesota State Butter and Cheese Makers
Association,

November 1, 1914

THE CREAMERY JOURNAL

Nat'l Creamery Owners and Managers

BY-LAWS OF THE ASSOCIATION

Below we are printing in full the by-
laws of the National Creamery Owners and
Managers’ Association, which is to hold its
annual convention at the National Dairy
Show on October 28th.

M. Seidel, of Saginaw, Mich., is president:
Lewis Neilson, of Galesburg, Ill., vice-pres-
ident; W. Monroe Schlosser, Frankford,
Ind., secretary, and J. F. Laude, of Green-
field, lowa, treasurer.

ARTICLE I.
NAME—LocaTION—OBJECT,

Section 1. This association shall be known as
the National Creamery Owners’ and Managers’
Association.

Sec. 2. The city of Chicago, state of Illinois,
shall be considered the headquarters of the as-
sociation. Its annual meetings shall be held
there unless otherwise directed by a two-thirds
vote of the executive committee.

Sec. 3. The object of this association shall he
to encourage and improve creamery conditions
in the states represented by membership in this
association, wherever the creamery industry can
be successfully developed throughout the United
States; to encourage and stimulate a larger pro-
duction of butter-fat per cow of the highest pos-
sible quality so a greater remuneration may be
afforded the producer; to create and foster a
close and friendly relation among creamery own-
ers and managers; to promote and protect their
social and business interest, and at all times co-
operate and raise the standard of American
creamery products.

ARTICLE II.

Tuere SHALL Be No Capirat Stock 1n Tuts As-
SOCIATION AND No DIvIDENDS OR PECUNIARY
Prorits SHALL BE DECLARED TO THE
Members THEREOF,

Section 1. Any creamery owner, creamery
manager or manager of a certain department of
a creamery or an officer of a co-operative cream-
ery shall be admitted as a member of this asso-
ciation upon the payment, to the treasurer, of the
membership fee and dues, provided that any co-
operative individual or incorporated creamery
under the same management can be represented
by but one membership.

Sec. 2. Individuals may become honorary
members of this association by a majority vote
of the executive committee. They can not vote
or hold office in this association, and shall be
exempt from paying the annual dues.

Sec. 3. All associate memberships entitled to
a vote must hold receipts for membership fee
and annual dues as levied by the executive com-
mittee,

Sec. 4. The membership fees of this associa-
tion shall be $1 per year, payable annually in
advance. However, if this fee shall be found
too small to defray expenses of the association,
memberships may be assessed pro rata for the
amount of the deficiency by a two-thirds majority
vote of the executive committee.

ARTICLE IV.
CALENDAR YEAR,

The calendar year of the association shall be
from the date of our annual meeting to the fol-
lowing.

PNR TE CIB Vi:

OrriceERS—ELECTION—TERMS—COMPENSATION.

Section 1. The officers of this association shall
be a president, vice-president, secretary and
treasurer, who shall be elected by the executive
committee from its members the first meeting
each year, and an executive committee consist-
ing of not less than seven and not to exceed the
number of states in the Union.

Sec. 2. If seven or more states hold associate
membership in this association, only one member
from each state shall be elected to serve on the
executive committee. The president and vice-
president shall be from different states and repre-
sent their state on the executive committee.

Sec. 3. No person shall be eligible to hold
office in this association who does not represent
an associate membership in good standing.

Sec. 4. The offices of secretary and treasurer
may be held by the same person,

Sec. 5. Members of the executive committee
shall be elected annually by acclamation, each
state reserving the right to nominate and elect
its member at the annual meeting. They shall
hold office for one year or until their successor
is elected and qualified.

Sec. 6. All officers of this association shall
perform their duties without compensation or
traveling expenses; provided, however, that this
association shall pay the expenses of any of its
officers for attending special meetings, and the
secretary shall receive such salary as the execu-
tive committee may decide upon.

—————
Page 11
ES
ARTICLE VI.
Duties or OFFICERS,

Section 1. It shall be the duty of the presi-
dent to call and preside at all meetings of this
association and its executive committee. He
shall not vote except in case of a tie.

Sec. 2. Should any state nominate more than
one candidate to serve as member of the execu-
tive committee and only one is required, then it
shall be the duty of the president to select the
candidate receiving a majority vote from mem-
bers of said state. In case of a tie, the president
shall cast the deciding vote.

Sec. 3. The vice-president, in case of absence,
death, or disability of the president, shall have
all the powers and function, and shall perform

any and all of the duties of the president.

Sec. 4. It shall be the duty of the secretary of
the association to keep full minutes of all meet-
ings of this association and its executive commit-
tee; to prepare and send all notices of meetings
of this association and its executive committee ;

by their foresight.

ernment analysis.

kind.

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Talk With Those
Who Eat Your Butter

If you could talk with the consumers of your butter
they would tell you how much they would rather have
quality butter than the other kind.

The public demands pure food and the creameries that
sell butter made of the purest ingredients are sure to profit
Even pure salt helps make better butter
and thereby increases profits.

Diamond Crystal Salt has a purity attested by Gov-
Its use often prevents that bitter taste
which may result from impure salt.
Salt may even mark the difference between the quality but-
ter, which those who eat your butter want, and the other

Diamond Crystal Salt Co.
ST. CLAIR, MICH.

THN En

TTT

ThesSalt-fhat’s All

Tee

Page 12

to notify the members and collect dues levied
by the executive committee; to prepare (and send
all notices of meetings of this association),
maintain and preserve a correct roll of member-
ship in this association; to issue and countersign
all orders for payment on the treasurer; to take
charge of and preserve all other papers belong-
ing to this association, and perform such other
duties relative to his office as may, from time
to time, be authorized and directed by the execu-
tive committee.

Sec. 5. It shall be the duty of the treasurer
to keep the money of the association and deposit
same with some reliable banking-house, all de-
posits to be made in the name of the National
Creamery Owners’ and Managers’ Association
by him, as treasurer; to pay all orders issued on
him by the secretary; to keep an accurate ac-
count of all moneys received and expended; to
make a report of the financial condition of the
association to the members at their annual meet-
ing, and to the executive committee at any time
said committee may ask for same, upon seven
days’ notice. The treasurer shall give such
bond as the executive committee may demand.

Sec. 6. The duties of the executive committee
shall, singly, be, to report the creamery and dairy
conditions of his respective state. It shall be his
personal duty to solicit the owners and man-
agers of his state to become members of this
association. It shall be the duty of every mem-
ber of this committee to not only work with the
members of his state for legislation in the in-
terest and betterment of the dairy and creamery
business, but to co-operate with the members of
this committee in other states to work as a body
for measures that would materially benefit the
dairy and creamery business. It shall also be his
duty to organize a state association of managers
and owners in his state, which association shall
be affiliated with this National Association. It
shall be the duty of the executive committee to
look after federal and state legislation concern-
ing the creamery business and use money of the
association for this purpose, as they may decide
upon at any special or regular meeting; to audit
the books of the secretary and treasurer before
the annual meeting, and at any other time they
should consider it necessary, and to arrange all
programs for the meetings. It shall be the duty
of every member of the executive committee to
attend every call and annual meeting, and if he
shall be unable to do so, it shall be his duty to
make arrangements whereby he will be repre-
sented by proxy to a member from his state.

ARTICLE Wilke
MEETINGS.

Section 1. The annual meeting of this asso-
ciation shall be held in connection with the Na-
tional Dairy Show at Chicago each year, at such
time and place as may be decided upon by the
president or secretary, providing it has not other-
wise been ordered by a two-thirds vote of the
executive committee. Due notice of any change
shall be sent the members 10 days prior to the
date of said meeting.

THE CREAMERY JOURNAL

Sec. 2. A business session of the executive
committee shall be held previous to the annual
meeting for the purpose of considering the fu-
ture welfare of this organization. The president
shall call another meeting of the executive com-
mittee immediately after the annual meeting to
elect officers for the coming year.

Sec. 3. The president, or in his absence, the
vice-president, at the request of not less than
seven members of the executive committee, may
call a special meeting of the association at any
time, and shall call such meetings upon the ap-
plication in writing of 50 members of the asso-
ciation, provided such application sets forth the
reason for such call and the business to be
brought before such meeting, and at such meet-
ing no proposition be entertained or business
transacted except such as relates to that men-
tioned in such application.

Sec. 4. The secretary shall mail to each mem-
ber in good standing not less than 10 days be-
fore the date of any regular or special meeting
of this association a notice of the time and place
at which said meeting will be held, and in case
of a special meeting, said notice shall contain a
statement of the purpose for which said meeting
is called.

Sec. 5. Special meetings of the executive com-
mittee shall be held upon call of the president at
such time and place as deemed advisable to serve
the best interest of the members of this associa-
tion.

Sec. 6. Twenty-five members, present in per-
son or represented by proxy, shall constitute a
quorum for the transaction of business at any
meeting of this association, and five shall con-
stitute a quorum for the transaction of business
at all meetings of the executive committee, ex-
cept as herein otherwise stated, but a small num-
ber may, in either instance, adjourn the meeting.

ARTICLE VIII.
ORDER OF BUSINESS.

Call to order.

Reading and approving of minutes of previous
meeting.

Report of president.

Report of secretary.

Report of treasurer.

Report of executive committee.

Report of special committees.

Unfinished business.

New business.

Election of officers.

Program.

Adjournment.

ARTICLE IX.
AMENDMENTS.

The by-laws of this association may be amend-
ed or changed by a two-thirds vote of the mem-
bers in good standing at any regular meeting of
the association, or by a two-thirds vote of the
executive committee. Any change made by the
executive committee, however, shall hold only
until the next regular meetings of the associa-
tion, when it must be ratified, or nullified by the
association by a two-thirds vote.

Iowa Buttermakers’ Convention at Ames

LAST TWO DAYS OF SHORT COURSE

Announcement has just been made by
Secretary Brunner of the lowa Buttermak-
ers’ Association that the next convention
of that organization will be held at Ames
on Wednesday and Thursday, January 6th
and 7th. This information, we are sure,
will be received with pleasure by every but-
termaker in Iowa. The officers are to be
congratulated on their choice, as these are
the closing days of the buttermakers’ short
course, which is always so well attended.
It will give the boys an opportunity to at-

tend the short course and convention with
one expense. Then, too, the college stu-
dents will be home on their winter’s vaca-
tion, which will make plenty of room at
the dormitories for convention visitors. An-
other advantage at this time is that lowe
buttermakers will feel more like attending
the national convention in Mason City in
March.

The butter exhibit will be considerably
larger on account of the short course and
its educational feature will be much greater,

Established 1865

Beam, Turner Co.,

Philadelphia,

Pennsylvania

Butter, Cheese, Eggs, Poultry

Ask The Creamery Journal.

November 1, 1914

as buttermakers will be there to see their
own tubs scored. We have not been ad-
vised as yet relative to the time of scoring,
but we assume the convention butter will
be made before the boys leave home at the
beginning of the course.

Attention, Iowa buttermakers! Let's all
boost for this short course and this con-
vention. Let’s help make it the biggest and
best thing for lowa buttermakers that has
ever been held. The success of the con-
vention and short course rests with the in-
dividual. A cook will prepare an excellent
meal and have it ready to serve, but unless
the table is surrounded by hungry people
his efforts are a failure. The officers of the
Iowa Buttermakers’ Association are a set
of hard-working boys for the good of the
organization. It is a big task to prepare a
convention and see that the many details
are carried out, but if those in charge feel
that the boys are co-operating with them
they can work with courage.

Just consider what a great meeting it
would be if 200 or 250 buttermakers were
present. Judging from the past two or
three years, there will be at least 200 but-
termakers enrolled for the short course, and
surely 50 others who couldn’t get away for
the 10 days will take two days off and at-
tend the convention.

We are very enthusiastic over the pros-—
pects of a “whale of a meeting,’ and we
trust this first batch of “starter” will find a
fertile field among buttermakers all over
the state for the short course convention
bacteria to grow, and develop a desire and
determination to be present at Ames for
both big events.

Tribute to the Cow

By GEORGE FITCH

Of all the animals designed by nature the
cow is one of the most successful.

She is a neat, durable animal of moderate
size, and fitted with a large number of very
ingenious conveniences. In fact the evi-
dences are that the cow was constructed a
long time after man was invented, and that
she embodies the result of much more ex-
perience.

The cow is toeless, and uses instead a
cleverly designed cloven hoof, which is not
afflicted with corns or bunions. Because
of the fact that she does not need shoes
the cow is able to afford four feet. Wit
these she can travel twice as fast as an
ordinary man, and can also eat at an angle
of 50 degrees on a slippery hillside with
perfect comfort.

The cow has no upper teeth. Those mor-
tals who have spent their nights carrying
a double set of insurgent teeth around a
bedroom and their days earning money
enough to have these teeth yanked out and
replaced, have cause to envy the cow with
great fury.

The cow also has four stomachs. This
enables her to have indigestion in one stom-
ach and yet to limp along very nicely o
three cylinders through a 189-course din
ner. Because of her four stomachs the cow
is also able to eat all day and far into the
night.

The cow is also able to swallow her foo
in bunches and to chew it afterward. It i
disgusting to think that nature has waste!
this magnificent arrangement on a CO¥
while thousands of American business mé
are turning yellow and shrivelling up wit
dyspepsia for want of it.

The cow is also able to carry her mil
supply through the hottest summer withou
ice. And yet in spite of all these improve
ments and facilities the cow is not rich.

In fact she hasn’t a cent to her nam

ooo O“RaOO

November 1, 1914

—

Barring the fact that she is worth 25c a
pound when converted into porterhouse
steaks, dried beef and soup bones, she is a
bankrupt, and has to depend for food all
winter upon the efforts of a hired man with
a pitchfork.

The cow is like too many humans. She
is magnificently equipped for life, but she
declines to worry. Even when a cow strays
upon a railroad track and faces a tooting
locomotive she maintains her placid dispo-
sition and her sweetness of temper.

But perhaps this is because she knows
that whatever the engine does to her will
increase her value from 25c to $1.50 a pound.

Trade Mark for Iowa
Butter

W. B. Barney, state dairy and food com-
missioner, is perfecting plans for the adop-
tion of a trademark on Iowa butter by the
state legislature. By establising a standard
he asserts that the grade of butter will be
greatly improved and producers will receive
from 2 to 3c a pound more for their prod-
uct.

The commissioner has requested E, R.
Harlan, curator of the state historical de-
partment, to draft an appropriate design
for the Iowa trademark. It was at first
suggested that the state coat of arms be
placed on the design, but this suggestion
was dropped.

Mr. Barney has recommended that the
Iowa State Dairy Association and the lowa
Buttermakers’ Association appoint a com-
mittee to work with the state dairy and
food commission and representatives of the
Iowa state college in formulating laws to
be enacted by the next general assembly.
A reasonable amount of financial aid will
be asked of the legislature to put this brand
of butter before the people of this and
other countries.

The idea, as put before the buttermakers,
is that the state adopt a trademark which
may be used by all persons who comply
with a certain standard to be fixed by the
state for lowa butter. The butter must
score at least 93 per cent on the system of
scoring adopted by the state. This system
includes inspection of the plants, the mate-
rial used and the butter products. At any
time a plant falls below the standard, the
state would withdraw the privilege of put-
ting the product out as Iowa butter.

This state produces for sale outside of
Towa nearly 90,000,000 pounds of butter an-
nually. The grade is high, but by the es-
tablishment of a standard, Mr. Barney
thinks it can be improved so that outside
of the state there will be a steady demand
for lowa butter at prices 2 to 3c above the
market.

Regarding the scoring, Mr. Barney says:

“T would further recommend that butter
from the creameries having the privilege
of using this trademark be scored monthly
and that such scoring be done at the Iowa
experiment station and that for doing such
scoring one man be furnished by the state
dairy and food commissioner, one by the
dairy department, Iowa state college, and
the third to be a creamery buttermaker
from one of the creameries belonging to
the association. The reports from such
scorings should be mailed immediately to
the office of the state dairy and food com-
missioner, who should have the authority
to call for a return of the trademark when-
ever it is found that the quality of the but-
ter does not warrant the use thereof.

“Any creamery desiring the privilege of
using such a trademark should apply in
writing to the office of the state dairy and
food commissioner, in Des Moines.

THE CREAMERY JOURNAL

“Any creamery allowed to use the trade-
mark should also be allowed to use it on
print butter. The manufacturers of parch-
ment paper for such prints should receive
a stamp from the state commissioner and
no one would be allowed to use such a
stamp except by instruction of the state
dairy and food commissioner.”

John FE, Allen with others is interested in
the Farmers’ Co-operative Creamery Com-
pany recently incorporated at Elizabeth, Il.
The capital stock is $7,600.

W. J. Damerow, R. E. Een and J. O. Een
are the incorporators of the Shawano
'Creamtery Company at Shawano, Wis.
$10,000 is the capital stock.

Milliken, Colo., has been selected as one
of the towns in Weld county to receive a
creamery and factory. The Com-
mercial Club has promised to secure enough
milk to insure the opening of the factory.
The company will erect the building and
equip it and in the meantime a canvass of
the country will be made

cheese

The West Co-operative Creamery Com-
pany, of West, Miss., has incorporated with
$3,000 capital stock. The incorporators are
Dr. L. S. Rogers, R. A. Cross, L. P. Bell
and others.

The Oakdale Creamery Company of Oak-
dale, Cal., will install ice cream equipment
in their plant this winter.

Se TTTTTTTTTTTTTTTTTTOCIMMUCUUULUUOUCUOCOMOMUULUUOUUUCUUOOOOMIUUUUUIUUUUCOOTOOMTI LULL OUUULLLUUULOULUOLLLLLLLLOLGe LULL LLLoLoo eee

Five Highest Scores

NEW YORK STATE FAIR

Gold Medal Butter
Score 97%
Richardson, Beebe & Co.
East Aurora, N. Y.

COMMU eC

LIBERTY BUTTER SALT

Gold Medal Cheese
Score 9912%
John Donkow
East Otto, N. Y.-

COLONIAL CHEESE SALT

Highest Average Score

On Butter, Score 99 2-3%
H. L. Smith
Crittenden, N. Y.

Silver Medal Butter
Score 9934%
Rosemary Creamery Co.
Adams, N. Y.

Silver Medal Cheese

Score 99%
Earl Bolander

Let us send you a Prize-winning Sample.

The Colonial Salt Company

CHICAGO:
431 So. Dearborn St.

AKRON, OHIO

BUFFALO:
D. S. Morgan Bldg.

Makers of COLONIAL (Flaked), LIBERTY (Granvlated) Butter Salts
and COLONIAL CHEESE SALT

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Page 14

THE CREAMERY JOURNAL

November 1, 1914

—eEeEeEeEeEeEeEeE———————— Eee
MBB

CREAMERY
== JOURNAL

Published semi-monthly—on the Ist and 15th—at 40/-409-41]
Commercial Street, Waterloo, Iowa, by
FRED L. KIMBALL COMPANY

John Andrews, President Hugh G. Van Pelt, Vice-President
E. R. Shoemaker, Secretary and Treasurer

THE

<2# “« #& «

DEVOTED TO THE CREAMERY ~INTERESTs
OF THE UNITED STATES:

E. R. SHOEMAKER - = - - Editor
Ee a. SADLER =. - - Associate Editor

A000 {

Subscription Price: In the United States, Mexico, Cuba, and
American Possessions, $1.00 per year. In Canada, $1.25 per year. In
all other countries in the Postal Union, $2.00 per year.

Correspondence relating to buttermaking, creamery management,
creamery machinery, shipping, the commission trade, exporting, re-
frigeration and all subjects pertaining to the handling of dairy products
in a wholesale way is cordially invited, and the co-operation of cream-
ery owners, secretaries, buttermakers, commission merchants and other
thinkers is earnestly desired. Clear, concise, well written articles are
especially welcome; and communications, views, news items, clippings,
or any information likely to interest the trade will be thankfully re-
ceived,

Subscriptions. Subscribers wishing change of address will please
give the old as well as the new address.

Entered as second-class matter November 15, 1908, at the postoffice
at Waterloo, Iowa, under the Act of March 3, 1879.

WATERLOO, IOWA, NOVEMBER 1, 1914

COMING CONVENTIONS.

Minnesota State Butter and Cheese Makers’ Associa-
tion—Annual convention November 4th, 5th, 6th. Place
of meeting, St. Paul. James Rasmussen, secretary,
R. F. D. 2, Albert Lea, Minn.

California Creamery Operators’ Association—Modes-
to, November 5th, 6th and 7th. A. P. Ferguson, Turlock,
secretary.

Ninth National Dairy Show—lInternational Amphi-
theatre, Union Stock Yards, Chicago, October 22d to 31st
inclusive. W. E. Skinner, manager, 819 Exchange Ave.,
Chicago.

PLEASING THE EYE.

A man is judged largely by the clothes he wears
—by his appearance. Fine feathers, of course, do
not make fine birds, but they give the birds a cer-
tain pride and an attraction. So it is with cream-
eries. Some very fine butter is made in shacks,
and likewise considerable poor butter is made in
fine factories. But generally speaking, a neat, at-
tractive, well kept creamery is a reliable indication
that it is managed by a man who takes an interest
in his work—a man who cares about his looks.

Heretofore creamery grounds have been ne-
glected. If the buttermaker kept his floor and ma-
chinery clean he was doing his duty. But times
are changing. An up-to-date buttermaker nowa-
days must make his creamery grounds attractive.

He wants to because he wants passersby to get a
good impression of his place of business.

You don’t have to have a fine new building and
new machinery in order to fix up your grounds, and
it is a very simple matter to beautify your grounds.
The important element is the desire. We are show-
ing elsewhere in this issue three views of lowa
creameries which won prizes in the beauty contest.
This is only the second year of the contest, but
interest is gaining very rapidly and next year there
doubtless will be many more entries. A shovel, a
rake, a few seeds and the ambition will soon make
your creamery grounds look like a new suit of
clothes. Nothing is more pleasing to the eye than
flowers and green grass, and when you please the
eye you are pleasing the soul. Attractive grounds
will put your creamery on a higher level in the
community and it will mean more and better feel-
ing patrons.

THE CONVENTION SPIRIT.

The “Minnesota national” convention of butter
and cheesemakers is to be held in St. Paul at the
Merchants’ Hotel November 4th, 5th and 6th. We
say national, as that is what one Minnesota butter-
maker calls it, and he’s about right, too. We have
attended national buttermakers’ conventions when
the attendance was not a third as large as they have
in Minnesota every year. The Minnesota boys
know how to hold and how to profit by conventions.
Every buttermaker has a pride in his state associa-
tion and it takes sickness or high water to keep
him home during convention time. Do conventions
pay? Something has paid in Minnesota; something
besides luck has been winning the national ban-
ners and putting Minnesota butter on a shelf by
itself. Interest, enthusiasm and pride have done
it, and the convention has been an important factor
in generating the horse power. Minnesota boys at-
tend the convention sessions as well as the conven-
tion city and hotels. When it comes time for the
call to order the room is filled, and after an address
there are a half dozen or more buttermakers on
their feet to ask questions.

FALSE ECONOMY.

To speak plainly, isn’t it rather foolish for
creamerymen to depend upon inefficient, unreliable
and extravagant ice as a refrigerant when there is
such a reliable, efficient and economical means of
refrigeration at hand? It certainly seems so, yet
hundreds of creameries are doing it. They are
blindly refusing to consider the ice machine, think-
ing it to be an expensive luxury. The refrigerating
machine is, in fact, the most profitable investment
you can make. Many say they can’t afford it. If
there were some means of comparing actual results
for a year, many would see how extravagant they
have been by using natural ice. Nowadays, there
are refrigerating machines for any size plant. It
is well to begin thinking about an ice machine for
next summer, or this winter, if you use much nat-
ural ice.

HMA

November 1, 1914

——<—<$_$_—$————————————————————————————————————_

THE CREAMERY JOURNAL

The Pasturage is Now Growing Scant

Your butter probably shows that winter is near.

It surely lacks the rich golden color common in spring.

Dandelion Brand Butter Color

will give it the true June shade, and make it
bring top price.

We guarantee that Dandelion Brand Butter Col-
or is PURELY VEGETABLE and that it meets the

STATE AND NATIONAL.

Flion Brand

The color with

The British Dairyman and Europe’s War

WELLS & RICHARDSON CO.

Burlington, Vermont

Manufacturers of Dandelion Brand Butter Color

ISTERED y
rsd in
SS ‘Say

By FELIX J. KOCH

The toll of a great world-war, such as
that now waging, Europe over, is beyond
the actual counting, of course; but not the
least of the sufferers, directly and other-
wise, are the dairymen, or, as they are often
called in England, the cow-keepers, and
those whose trades, in turn, depend on the
same. Aside from the great deflection of
patronage, due to men being away at the
wars, the English—the British—dairymen
feel a curtailment of orders, owing to peo-
ple finding better use for their money than
spending on the little extravagancies of the
table they were wont to indulge in hereto-
fore.

Ices, or as we should say, ice creams, are
among the first of the tit-bits a people will
dispense with, and while a plate of ice cream
may not seem to make very much differ-
ence, one way or another, multiply that one
plate by the numbers consumed say just in
London through a fortnight, by rich folk
and poor, and you get a notion what amount
of milk and cream is now simply going to
Waste. So, again, many of the coffee
houses have closed, voluntarily, or other-
wise, and while no doubt the patrons could
drink that coffee at home, they don’t go
home and do so, and, once more, in the ag-
gregate, the milk consumption suffers ate
most beyond bounds.

Interesting indeed are some of the ways
in which milk and cream project themselves
on the notice of an American in the British
Isles, out of war times. Come to an Eng-
lish home for breakfast, when coffee is in

order, you will find that milady, the hos-
tess, has her seat at one end of the table.
Beside her is the coffee urn, also a milk
pitcher. At proper time she takes your cup
and saucer and puts it squarely before her.
Then, lifting the coffee urn high in one
hand, the milk pitcher in the other, she
pours so that the streams from the two
mingle and fall as one stream into the cup.
The women of England pride themselves at
their dapperness in such pouring—the high-
er milady may raise the vessels and yet not
splash on the cloth, the greater the achieve-
ment—as a result of which she serves you
coffee that is one-half milk and which we
would only give to a child.

The

London suburban milkman measuring out the
customer’s morning supply.

FULL REQUIREMENTS OF ALL FOOD LAWS, —

Butter Color

the Solden shade _

On the continent, closely akin to this
custom, of course, one has the matter of
black coffee and white. Ordinarily, if you
step into a restaurant or cafe and order cof-
fee it is “cafe noir” and no milk is brought
you. Order milk, even just a bit for this,
and you pay extra therefor. On the other
hand, order “coffee with milk,” or, as they
say, “white coffee,” and you get a cup that
is one-half milk, one-half coffee, as in Eng-
lish style. In sections of western Canada
one finds the same thing.

But the British Isles over the taking of
milk does not start with regular breakfast,
by a great deal. In well regulated homes
the maid—and where there is no maid, the
dutiful housewife—rises about six o’clock,
slips downstairs where all is ready and pre-
pares coffee, as suggested, and some light
snack—great fried mushrooms or else
toast. Then she brings these to the bed-
room and here master and mistress drink
and feast in bed until through. The dishes
are set outside until later and they sleep on
until nine or even later, for nothing moves
much before 10 in the big English cities,
when the heavier breakfast is had. So fond
are the British of this pre-breakfast feast-
ing that a song, “Breakfast in My Bed Sun-
day Mornings,” hits it off and is heard on
every hand now and then.

Your English milkman has, of course,
been immortalized in prose and poesy, time
immemorial, and his methods are devious
indeed.

At Ely of summer evenings you will find
him driving his milk cart out into the mead-
ows beside the river, where the cattle feed.
He has his stool with him and summon ing

“Bossy,” he seats himself, pipe in mouth,
cap on head, neat white, loose shirt tucked
into clumsy trousers, and draws the milk.

a
a

Page 16

HE photo at the top of this space shows the
Cooling Room of the Armour Packing Co.’s
plant in Kansas City in course of construc-
tion. The lower photo shows the same room
insulated with Waterproof Lith.
Seventy-five per cent of ali the creameries in
the Central West erected during the last twelve
months were insulated with

Water-Proof
Lith Insulation

Our argument is a common sense one.

Why buy another material when you get even greater
efficiency by the use of Lith—for 25% less money?

Union Cork Board

This popular insulating material is made of nothing but
simon-pure natural cork granule and a special asphaltum.
Contains highest percentage of cork to the inch, 1/4 lbs.
of pure cork to every square foot.

Write for Free Book on Economical

Insulation
It will pay you to get posted.

Union Fibre Company, 105 Union St., Winona, Minn.

ESTABLISHED 1869

GEO. W. LINN & SON

The Chicago Butter House

340-342-344 West South Water St.
near Lake St. bridge

Would like to contract with you for your make ot
Fancy Creamery in tubs. Can offer you a liberal

contract.
Will pay a price for quality. Send us a sample
shipment.

Best Equipped Butter House in Chicago

References: National Bank of the Republic, Chicago; Plain-
view State Bank, Plainview, Minn.; The Creamery Journal,

a eee wc

THE CREAMERY JOURNAL

From the pail it goes onto the rear section
of wagon, which a step makes convenient
to reach. There it stays until carried to the
dairy, to be used as he may desire. Over

this rear wagon bed another step rises and
on this there are two cans of varying size.

A typical dairy delivery outfit.

The one is for cream; from it one helps
himself by ladle, pouring into the lid to
deliver into the homes. The other, the
larger, has milk and, to meet the demand
for this, there’s a faucet at bottom from
which the milkman pours, on _ request.
While he milks, his two steeds browse on
the meadow grass or stand quiet, knowing
full well the taste of the whip that he car-
ries in a little ledge in the side of his wee
two-wheeled cart. That is the one type.

On the streets of London you meet an-
other. In this case it’s a sort of push cart
variety, the dairyman at the rear trundling
a three-wheeled cart just broad enough to
hold two huge cans in a line. As he goes
often he calls his wares or else rings a bell,
much as milkmen did in the States in our
youth, or until municipal ordinance put an
end to such noise. Incidentally, on each
side of the framework containing the cans
there’s the sign with the name of the dairy,
and this may often be taken as sufficient
recommendation for the strength of the
wares.

In Stratford-on-Avon one meets another
style still. This is horse-drawn—one horse
only, though—and instead of the two tall
cans of Ely there’s a tall can and next it,
serving likewise as a seat, a low can for

Sending butter to town, Isle of Mann.

cream and the like. Such cart can make the
rounds quickly; delivering where there’s call
for, and be back in season for the milkman
to assist with the cows.

Out at the dairy interesting scenes ob-
tain for the stranger. Jn many sections, as
in Manxland, home and dairy are one.

November 1, 1914

There’s an enwalled enclosure off from the
home, the house wall in fact forming a
side to it, as pen for the cattle when de-
sired.

Not only the dairyman but his wife, sons
and daughters, help at all forms of his la-
bors. They help mow the hay, stack it and
cure it; they help feed the cattle; they help
milk (and who’s not heard the songs of
English milkmaids), and, in turn, make the
butter, the cottage cheese, strain the cream.

So, too, the dotards are sent, on Manx,
with the milk cart to market, carrying not
alone milk and butter, but such other pro-
duce as there may be for sale, and intrusted
with all manner of errands. Father is
started on his way, merely holding the reins
—for the mare knows the route and the
customers know his ways, and receipt for
the milk without asking.

Wherefor, far more quiet and peaceful
the journeyings of this Manx dairyman than
are those of other vendors of milk prod-
ucts, say in the Whitechapel district of
London. There, what the hokey-pokey
man is to the slums of American cities, the
vendor of ice cream is to the people of the
tenement class. Great oblong box-wagons
filled with cracked ice prove the vehicle for
them. The box-exterior is gaily painted to
attract every eye. As if that were not
enough there’s a big bell to ring every so

Dairy products delivery in London.

often and, in addition, the carter cries his
wares, rest assured. In the three great tins,
setting far down in the ice he has three

sorts of ice cream—raspberry, strawberry

and vanilla, as a rule. Everyone buys, ev-
eryone enjoys it, everyone invests in more.
Pure food laws are unknown and how much
real cream, even milk, went in that ice
cream, who knows? Who cares, rather?
It tastes good and he does a halcyon trade!

Now, though, with the war, rich and poor
count their pennies and these vendors suf-
fer like the rest. Through them their
sources of cream suffer and so things work
back, always, till the dairymen of Great
Britain have good reason for wishing speedy
end to the war.

The old Burr creamery at Calexico, Cal.,
has been leased by the Imperial Valley
Swiss ‘Co-operative Creamery. The plant
will be renovated and reopened under the
management of P. Domenigoni. New ma-
chinery will be installed.

The Caldwell Creamery Company has
recently been incorporated at Caldwell,
Idaho. The capital stock is $5,000. A. By
Cooper and others are interested in the new
enterprise.

The Fairfax (Minn.) Co-operative Cream-
ery Company are going to build a new
brick plant.

‘
)
‘
'
‘

THE CREAMERY JOURNAL Page 17

S200 Ee

November 1, 1914

2) 00000 eee eee eee

PROGRAM

Minnesota State Butter and Cheese Makers’ Ass’n
St. Paul, November 4th, 5th and 6th

Wednesday, 10:30 a. m.

PVBRWE 5 eign 9 COCO 6 COC BODIOERIN) 6.00 Oto USD DOTS COOEOnOr Rev. W. E. J. Gratz
Central Park Methodist Church, St. Paul
JNalaleeae to WN/GliseniGa yee deg bonne coddeds 0: Gaeeooor Hon. Winn Powers
Mayor of St. Paul
FRESDO MSC teteteieisl ates oa) »| s)<%- cuit spel elteterelobe- exe) «loi Geo. A. Miller, Maple Lake
President's Annual Address..............e+s+e00: A, G. Redman, Buffalo
REPOUMOLs SCCHOUAL VA) cio -1-av/e cledeieretsiatsi ree James Rasmussen, Albert Lea
IRe@poOrt Oh UTGASUter..\- 2.0. cle clncieslesice cc senee cose. Jerk Roch, Zumbrota

Report of Dairy Record Publishing Co..James Sorenson, Sec., ‘Albert Lea
Appointment of Committees

Wednesday, 1:30 p. m.

Music
eGreetines to the BOySyc. «se ceteris cle 0s« Prof. T. L. Haecker, St. Paul
Question Box
“Paying for Cream According to Quality”....... E. J. Holmers, Braham
Discussion
Sputtersrommchurn to) Market ve-- 2-5. -- J. J. Ross, Iowa Falls, lowa
Discussion

Thursday, 10 a. m.
Question Box

“Churning, Washing and Working Butter”......S. G. Gustafson, Delano
Discussion.

“OUBRE eo ooo Gago me aOT OED 0.0 OOD Gino aeooace F. W. Merrill, Fargo, N. D.
Dairy and Creamery Improvement Dept. De Laval Separator Co.
Discussion
“Marketing and Quality of Cheese”........... A. W. Parkin, Pine Island
Discussion

Thursday, 1:30 p. m.
Music
Announcement of Scores

Awarding; of Prizes and Diplomas........-...-..-- Hon. A. O. Eberhart
Governor of Minnesota

Question Box
“My Observations in Europe”........ Prof. M. Mortensen, Ames, Iowa
Election of Officers

Remarks on Batter Exhibit: 1... eq 220 cee M. Sondergaard, St. Paul
Of the Federal Dairy Division
Discussion

Friday, 10 a. m.
Question Box
STEP INE Shae ane io MOCO ROCCO settee ees Alex Johnson, New Ulm

Address. ........cesceescscseesececes Reae = sieves sinierets Hon. Joel G. Winkjer
Dairy and Food Commissioner of Minnesota
“Making High Scoring Cheese and Factory Cleanliness“...........
sO pORG UOT ERS Ode SEC ee .+seeeeeee+-Jos, Parenteau, Mantorville
Discussion

Friday, 2 p. m.
Music
Question Box
“Birth of This Association and Early History”..H. E. Schuknecht, Chicago

mCueamenryReirigeratiOn” ».)<<msieciseds ce ss M. P. Mortenson, Albert Lea
Discussion
Reports of Committees
Unfinished Business

All sessions will be held at the Merchants Hotel.

Registration—Secretary’s office, Merchants Hotel.

Butter and Cheese Exhibit—Booth’s Cold Storage, Third and St.
Peter streets. Open every day, 4 to 5

See TTT TCL L CULLEN EOE EEE Os:

TMT ETE TOON EC MECN EOM COTO TCORON COM EUMECO COU COMCOMUU TOU CU CORUM EU LOCOCO RUC UOL COCO UU UCU CCOUUCCOC LOCOCO LUC
PPTTTTTITTTTTTTTTTATTTT TTT TTPO TEC EN CTE OONOI OME T ICN CICOTICOTUUTUNUITUUCOUOUUCCU TLC

A
Square

Deal

HAT’S what

we believe in
and that’s what
you will get if you
ship us your butter.

We fgive correct
weights and full value
according to quality for
every pound of butter,
and we call this a square
deal. Furthermore, we
have the outlet, the
money and the most
efficient organization to
handle the business
right and economically,
sO we can give a
square deal.

You will profit by
giving us a chance in a
business way to prove
our assertions.

Try us and see for
yourself.

The Fox River
Butter Co.

TUTTE

The House of Quality
and a Square Deal

CHICAGO NEW YORK
1538 Michigan Ave. 78 Hudson St.

Sam Haugdahl, St. Peter, Minn.,
estern Representative

TTUTETTELT EDT EEE TELE EE EEE

DUCE eEEEECEEECCOEEEECCOEEEEECCCEEEECOCEEEECOUEEEEEEEEEEEECOEEEEe

Page 18

Bo ane showing
W three views of the
Iowa creamery
grounds which won the
honors in the Iowa Beau-
ty Contest for 1915. G.
Steussi, buttermaker for
the farmers’ creamery at
Manchester, is the man
who won first place. His
creamery is shown by the
upper left-hand picture.
The Fenton Creamery
Company was declared
the judges to be the win-
ner of second honors.
‘C. F. Bolig, the butter-
maker, is the landscape
artist and gardener.
Third place was won
by Guy Thomas, of Clear

THE CREAMERY JOURNAL

November 1, 1914

Lake. His grounds,
while not as fancy, per-
haps, as the others, are
beautiful and show excel-
lent taste and much work.

These three creamery
exteriors are the results
of desire and ambition.
There is practically no
financial outlay. Any

buttermaker can beautify
his grounds regardless of
the kind of building he
may have.

The Iowa Beauty ‘'Con-
test is just beginning, but

already considerable in-
terest is manifest, and
next year we expect to
see 12 or 15 pictures sub-
mitted.

THE MARKETS

NEW YORK CITY.

Market Firm on Top Grades—Warm

Weather Curtails Storage Trade.

[By the Creamery Journal Staff Correspondent. ]

It looks now as if the weather would
finally help the butter market. Until the
last few days there has been practically no
cool weather this fall, but a continuation ot
summer-like, sunshiny days. This sort ot
weather made it hard for the owners of
held butter to market their stock satisfac-
torily and practically all of the trading un-

til this week had been in fresh lines. Be-
cause of the unusual demand for fresh
stock, prices hardened and _ indications

pointed to high prices of fresh stock if the
situation was not relieved by the sale of
held butter. This condition will likely not
prevail and owners of held stock are get-
ting ready to market their supplies. So far
there has been but little movement in any
line of held with the principal trading being
almost exclusively in the top grades. Cut-
ters, who usually at this time of year are
working on held, have done nothing so far
and were unwilling to make any change as
long as fresh stock was obtainable.

In spite of the unusual call for fine fresh

butter, the market was not advanced ma-
terially although extras got as high as
33Y%4c. Any advance beyond this would
have curtailed consumption, and receivers

have been careful in handling the situation
as they wished to have a steady outlet con-

tinued. Consumers generally are curtailing
on their purchases of food supplies and any
undue advance in the prices of butter
would have immediately resulted in a
greatly lessened demand and once butter
was dropped many would take up olev as a
substitute although the warm weather has
also been hard on the oleo sales.

Receipts have about reached rock bot.
tom as last week there were 39,555 pack-
ages, which was considerably less than the
week before and the corresponding week
a year ago. The low point has likely been
reached as some of the creameries have
shown little increase in their make. Weath-
er conditions in the dairy districts have
been much the same as in the east so that
the cows are still in the pasture, although
cool weather will send them into the barns
which will result in a regular feeding and a
larger flow of milk.

The firmness of the market has been al-
most exclusively confined to the top grades,
including firsts and extras. With light re-
ceipts the proportion of fine butter has
been at a low point as is always the case
at this time of the year so that the top
grades have been rather scarce and coupled
with a fair demand, the market was easily
sustained, particularly as trading was con-
fined to fresh lines. The light offerings of
about 40,000 packages permitted some re-
duction in the accumulation so that the
market now is in better shape than it was
two weeks ago. Holders of this butter have
been reducing their stock both from private
and from the public coolers and local and
out-of-town trade has been cultivated so as

to get rid of this surplus stock. Receivers
fear that unless the medium grades of but-
ter, which have been a drug on the market
for some little time, are cleaned up, they
will act as a handicap to the movement of
the lower grades of held and there will be
an unsatisfactory market on these lines all
winter. There are thousands of workmen
out of employment in New York City and
this will show its effect in the consumption
of butter all winter. It is this class which
is a large user of oleo and if these con-
sumers neglect the undergrades of butter
in preference to oleo it will be a difficult
thing to market the surplus this season.
There are also a good many out of employ-
ment in the nearby cities which usually
take a large portion of their supplies from
New York.

There is a little export movement, but
not enough to cut much figure as the busi-
ness last week was confined to about 500
tubs of ladle butter which went to London.
This was in the nature of an experiment
shipment and the exporters are anxious to
see how this stock does abroad before con-
signing any more. The movement abroad
has been counterbalanced by the receipt
of some butter from Holland. The best
Danish costs about 34c delivered here, in-
cluding duty. The extent of the imports
is rather uncertain, particularly from the
countries which use the Baltic ports. These
ports are closed and will likely remain so
for some time.

Along with creamery butter process has
been stronger and steadier with the move-
ment moderate. Trading is confined to

November 1, 1914 THE CREAMERY JOURNAL Page 19

SUT TU TCU

the top grades, and the undergrades, like
almost every other line of butter, are
neglected and hard to move. There has
been fairly good trading in ladles with the
market a little higher. There have been
practically no shipments arriving from the
west. Only a small portion of the packing
stock receipts are of good quality and the
market has been rather slow and buyers
are particular as to quality. They are will-
ing to pay good prices for anything of
high grade, but do not want the inferior
stock. Fine Junes are held firmly with
some of the owners not willing hardly to
sell at current quotations.

BOSTON.

Market Gains Little Strength—Trade In-
creases Slightly—Dealers Hope for

Larger Distribution.

[By the Creamery Journal Staff Correspondent. |

The butter market has gained a little
more strength the past two weeks, and the
volume of trade has slightly increased, but
Wwe cannot report any general activity. The
demand is mainly for the high scoring
grades of creamery, which are running
rather scarce while the medium grades are
plentiful and hard to clean up even at con-
cessions. Although a slight advance has
been established, it is only on a small per-
centage of the fresh receipts, and we don’t
feel justified in calling the market in a gen-
erally healthy condition. The continued
mild weather is partially to blame for the
absence of real activity, but the want of
confidence in the future of values has its
influence in preventing dealers from stock-
ing up. Several influences are operating to
make dealers in all kinds of food products
cautious, and it may be a few weeks more
before we shall be able to report any large
movements.

For the best fresh creamery the past
two weeks 30'%4@3lc has been the average
range, with 31%c generally asked at the
close. We hear of occasional fancy lots
ranging up to 32c, but western shippers
must not be misled by these reports so far
as Boston is concerned. A large portion of
the arrivals from the west do not grade
higher than firsts, and these are not sala-
ble here at more than 28@29c, and they
must be pretty good to command 29c in
‘a wholesale way. Seconds are not quota-
ble above 26c, and some are waiting for
buyers at 25@25%c. Thirds slow at 23@
24c. Ladles are quiet at 22c. Renovated
sold the past week at 25@26c, but not
much at over 25%c. A comparison of
prices with those of two weeks ago shows
that the gain is almost wholly on the high
grades.

The demand for storage creamery shows
some increase, and sales of extras have
been made at 30!%4@3lc. These prices are
about the same as for fresh, and extras
are being called for owing to the shortage
of strictly fine fresh, but when these are
passed buyers are slow to make reasonable
bids. Holders, -however, are not urging
sales, because they believe that all these
storage goods will show to better advan-
tage in colder weather.

From all that we can gather by going
among the receivers, we are of the opinion
that dealers generally are more anxious to
enlarge the distribution than establish

igher prices. They are impressed with
the idea that prices are high enough for
the present, and that any attempt to estab-
lish higher values all along the line would
be very hurtful to the trade. People gen-
erally are imbued with an economical
Spirit, and it is getting quite fashionable
to resist paying the extreme rates asked.

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TUCO EEE Eee

Page 20

THE CREAMERY JOURNAL

9
Don Preave your butter

exposed to dust, dirt
and germs. Wrap it in
Paterson Pioneer Parch-
ment Paper—it will keep
it sweet and fresh, and
get you the top market
price. Write for “‘Better
Butter,’’ a free book that
shows dairymen the road
to better profits.

THE PATERSON
PARCHMENT PAPER CO.

42 8th St., Passaic, N. J.

TUT eee ee
Purebred Registered

HOLSTEIN
CATTLE

Six years’ study of dairy operations on over
twenty farms in three different parts of Min-
nesota showed Prof. Cooper of the state ex-
periment station that dairying is most profit-
able in the “Holstein section” of the state.

In 1905, the average profit per cow was
$10.10. In 1909 it was $38.45 per cow. In-
crease was due to improved herds, pure bred
registered Holsteins having been substituted
for grades.

When dairying is put on a systematic basis,
the Holstein cow comes to the front. For
facts and figures

Senp ror FREE Ittustratep Descriptive BookLets
The Holstein-Friesian Association of America
Box 190, Brattleboro, Vt.
TUT ee

Gude Brothers, Kieffer Co.

Wholesale Dealers in

Butter, Eggs & Cheese

21 Jay Street

NEW YORK
Irving National Bank, N. Y.

TUTE eet
TUTE eee

References:

BROWN & ROOT CO.

Wholesale Dealers & Jobbers in

Butter, Eggs and Cheese

165 & 167 Reade Street, NEW YORK

References—Irving National Exchange Bank; Dunn & Bradstreet.

SUT eee

P. F. BROWN & CO.

43 South Front Street

The Philadelphia Butter House

Direct from Creamery to Retailer
TUT ee

SITET EEE
TUTE

We Want to Do Business With You It Will Pay You to Trade With Us

W. D. COLLYER & CO.

Successors to Collyer & Co.

BUTTER AND EGGS

Butter in any quantity and all grades. Eggs in carlots or
less. Write, wire or phone us.
Main Offices: 203 W. South Water St.,
Warehouse: 209 W. South Water St., CHICAGO
Long Distance ’Phone, Main 3184.

They threaten to fall back upon substi-
tutes, and retail dealers say that many of
their customers are now calling for the
cheaper article. To some extent this has
already curtailed the consumption of gen-
uine butter, but we are still of the opinion
that all the good stock will be wanted at
reasonable prices.

Some inquiry for low grade solid butter
for export is intimated, but as far as we
can learn no bona fide purchases have been
made for that purpose. It is stated that
some of our surplus medium grades could
be sold at a profit on the Liverpool mar-
ket at present, but the unsettled condition
of the financial situation restrains shippers
from taking the risk.

It will be noticed by our statistics that
receipts are running liberal for the season,
and that the stock in cold storage ware-
houses is now a little larger than a year
ago. This is a feature of some significance,
as for several months past the stock this
year was less than for same time last year.

Receipts of butter at Boston for the past
two weeks aggregated 1,866,066 pounds
against 1,846,949 pounds for corresponding
weeks last year, showing a slight increase
for this year.

The stock of butter in cold storage on
Saturday, October 24th, was 287,682 pack-
ages, against 286,625 packages, an increase
as compared with a year ago of 1,057 pack-
ages.

Now that our cold storage stocks this
year and last year are practically the same
amount, with a slight preponderance in
favor of this year, holders are not so san-
guine as they were a short time ago.
Either our receipts must decrease or our
consumption increase, to place the market
in a sound condition, and give confidence
to holders.

A large delegation of butter dealers and
others interested in the dairy business vis-
ited the National Dairy Show at Chicago,
and we hope that what the visitors heard
and saw there will inspire them with more
courage in the butter situation. Generally,
when Boston dealers come back from a
visit to the middle west they are imbued
with more hopeful ideas.

PHILADELPHIA.

Market Quiet—Fine Goods Scarce—Low
Grades Accumulate—Packing Stock
in Good Demand.

[By the Creamery Journal Staff Correspondent. ]

A general quietness has been pervading
this market, but during the past week a
more cheerful tone was reported in the but-
ter district. Jobbers have been on the
street looking for quality and have shown
more disposition to buy and the limited of-
ferings of fine fresh table goods have
found ready sale at the advanced price.
The quotations for specials, at this time of
writing, are 34%c but these figures are
largely nominal, as the holders, generally
knowing the requirements of their buyers,
do not hesitate to ask a premium. Extras
are held with confidence at 32c and being in
request, the full market rate is obtainable.
Buyers hunting the best qualities are will-
ing to pay the price, as fine goods are far
from being in ample supply, there being
little more than 5 per cent of the arrivals
that can grade high enough to be classed
as fancy and extra. With the decreasing
supply of the top qualities, extra firsts, be-
ing next best, have some demand at 30@
3lc. Firsts are quoted at 29@30c, but are
very slow selling, and seconds at 27@28c
are considered too high for the quality and
with the trade looking for lower priced
goods, many are substituting oleo, ladles

November 1, 1914

and packing stock for their cheap butter,
With these conditions the low grades gen-
erally are in some accumulation and re-
ceivers are exerting pressure to move them.

Ladles, being in better request, have
again taken another climb. At the advance
they are held with confidence, as there has
been considerable exported, at from 22@
23c for eastern factory, With prospects
of some foreign trade, the market is con-
sidered in good shape, and better prices
are looked for.

Packing stock is now in good demand,
quality is what is needed and 20%c is
readily obtained when the stock is good
enough for the packers. The bulk of the
arrivals, however, are cheesy and such is
difficult to place.

Holders of storage creamery are not urg-
ing sales, as the weather has been unfavor-
able. Prices generally are 31@31%c, but
there are some lines held at higher figures.

CHICAGO.

The National Poultry, Butter and Egg As-
sociation Convention and National

Dairy Show Interests All.

[By the Creamery Journal Staff Correspondent.]

Two occasions of supreme interest to
the creamery trade of the entire country
are drawing thousands to ‘Chicago as this
issue of the Creamery Journal goes to
press. The first of these is the annual con-
vention of the National Poultry, Butter and
Egg Association, which opened today, and
the second is the National Dairy Show
which has been in progress since October
21st. Both of these events have made this
city the mecca of the nation’s produce
trade. Therefore this news letter will deal
in a large measure with them, other events
of interest being mentioned only in skele-
ton form or not at all.

The opening of the convention of the
National Poultry, Butter and Egg Associa-
tion saw a good crowd of produce men on
hand, as many of them had come in Satur-
day and Sunday. Some of the shippers
were the guests of local receivers at their
homes over the waiting period, and many
of them attended shows and other amuse-
ments in the interval. The fact that the ~
National Dairy Show was in progress at _
the same time served to draw some of the. |
produce men to the city earlier than would
otherwise have been the case.

The program of the convention is a sim-
ple one, only four sessions being on the
slate. About 10 o’clock Monday morning
the members of the executive committee
got together, not without some little delay.
in the Crystal room of the Hotel Sherman, —
with the state vice-president and _ repre-
sentatives of other organizations affliated
with the national body. At the same time
a meeting of the standing committees was
in progress, but owing to the fact that not
all the members had arrived some of this
business had to be postponed. However,
some important steps were taken at this
session. As was expected, a recommenda-
tion was adopted to the effect that ther
should be a federal system of inspection
for poultry, butter and eggs, to have pre-
cedence over state and city inspection. An-
other recommendation adopted was that the
cold storage firms should furnish certified
statements of stocks on hand at given pefi- —
ods to the secretary of agriculture. 5
McIntyre, of Chicago, submitted a_ plan
which called for one year as the limit for
the keeping of cold storage food, with two
extension periods of 60 days each to allow
for the inspection. There was a great
amount of discussion at the meeting of the

November 1, 1914

THE CREAMERY JOURNAL

SU eee

W. B. YOUNG
ESTABLISHED 1854

W. I. Young & Co.

Wholesale Dealers in

Butter, Cheese and Eggs

149 Reade St, New York
WRITE US
Refer by permission to Irving National Bank,
N. Y.; Fidelity Trust Co., N. Y.; Dun’s
and Bradstreet’s Agencies.

W. I. YOUNG

TT
TUTTLE EET

Bowman & Bull Co.

CASH BUYERS—RECEIVERS

| Butter, Eggs, Dressel Poultry |

136 W. Lake St., CHICAGO

SS]
Zenith Butter S Egs Co.

Harrison and Greenwich Sts., New York
Receivers and Distributers

Give superior service and real results. That

covers it, consign or write. Refer to your
bank, Creamery Journal or

our shippers.

Jacob F, Miller Established 1864

BICKEL & MILLER

PHILADELPHIA EGG HOUSE

EGGS, BUTTER AND POULTRY
Butter and Eggs in Car Lots or Less
322 So. Front St. PHILADELPHIA, PA.
References: Sixth Nat'l Bank; Southwestern Nat’l
Bank; Dun and Bradstreet. Correspondence Solicited,

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executive committee about the recent no-
tification of the railroads to shippers that
after November Ilst the full rate will be
charged on the ice in the barrels of dressed
poultry shipped into the city. The old
rate of 15 per cent will be abandoned. The
weight of the barrel, it is understood, will
also be included. It was agreed that if
the new rate was allowed to stand a num-
ber of small shippers would be forced out
of business. That the retail price of poul-
try would have to take a permanent ad-
vance of about lc a pound all along the
line is likely to prove another result of the
step of the railroads, it is said. There is
every chance that further discussion of this
important matter will take place before the
convention draws to a close.

In the afternoon of the first day Hon.
R. M. Allen, food commissioner of Ken-
tucky, and Paul Mandeville, of ‘Chicago,
made addresses. Mr. Mandeville’s address
dealt with poultry and egg standards and
was of great interest. Throughout the day
large numbers of shippers and other men
connected with the produce trade arrived,
and Business Manager Bennett soon had
his hands full handling the bunch. The
new arrivals all gave fresh enthusiasm to
the convention and there was much hand
shaking and renewing of acquaintances in
the familiar corridors of the Hotel Sher-
man, which seems ever the popular “hang-
out” of produce men when they come to
this city.

Meanwhile crowds continued to pour in-
to the city to attend the National Dairy
Show, an event of hardly less importance
than the one which has just been described.
Every afternoon and evening sees thou-
sands from both the city and country pour-
ing in through the massive arches of the
International Amphitheater at the stock-
yards. On entering the place it seems for
a time like coming into the main tent of
an old fashioned three ring circus, con-
ducted on a larger scale. Around the cen-
tral oval, which contains the athletic field
rise to a great height the massive bleach-
ers, crowded with thousands of people.
Thinly clad young men with bristling pomp-
adours and variously colored letters and
monograms on their chests are competing
in races, high jumping, pole vaulting, hur-
dling, and other contests. The spectators
applaud at times; at others watch with a
restraint which leaves only the ocean mur-
mur sound common to crowds. The great
throng in the bleachers however, is only
a small portion of the people in the build-
ing. In fact, they are only the people who
have become fatigued in looking at the
blue-blooded dairy cattle in the west wing
or the wonderful creamery and milk ma-
chinery in the north and south wings of
the great structure. The dairy cattle are in
charge of the men who accompanied them
to the city from the farms all over the
country whence they came. These men
look a little worried, some of them, for the
hoof and mouth disease is raging only a
hundred miles away in southern Michigan
and northern Indiana. They fear the dis-
covery of the first case among the prize
winners which will fill the west wing. The
cattle are a source of great wonder to the
city people who flock to the exposition
with even more enthusiasm than those
which come from rural sections. Some of
them, particularly young women accompa-
nied by escorts, marvel exceedingly and
are not a little embarrassed when they be-
hold one of the attendants milking. It is
a new operation to them.

While the cattle are interesting, the cream-
erymen who attended the big show spent

“

UTE

Tee eee

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Page 21

TUT

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Page 22

THE CREAMERY JOURNAL

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more time, perhaps in the north and south
wings of the building, where the butter-
making machinery was on exhibition. The
records thus far show that in point of at-
tendance the show has not proved the equal
of other years. In point of excellence of
exhibits, however, there is no question that
no previous show has been the equal. The
salesmen in charge were a willing bunch.
Many of them were acquainted with the
visiting creamerymen, having met them in
the course of regular business. This made
things easier. Many of the salesmen had
a chance to prove the veracity of their re-
marks made on other occasions by showing
the working models which have been in-
stalled in many of the booths. By the way,
there seemed to be more of these working
models this year than on any other occa-
sion, which may point to the fact that the
manufacturers are recognizing that the
“buyer” of an article, no matter what it is,
wants to “see” how it works before he
places his name on an order blank.

The display which got them all was that
of the Fox River Butter Company in the
extreme north end of the building. Here
was a complete creamery in full operation,
and the sight drew people by the hundreds.
Samples of the famous “Blue Valley” but-
ter, spread on little wafers, were given to
all who asked. Butter-milk, such as was
never before tasted, could be purchased for
5c a glass, and many there were who after
purchasing one glass came back strong for
another. Several teetotalers from Iowa
wiped their whiskers and said it was the
greatest argument for temperance which
they had seen in this wicked city. The
company had the right idea in having all
the workers dressed in neat white uniforms,
and every effort was made to show the pub-
lic under what sanitary conditions butter
is produced. This was one of the common
features of the entire show, however, and
therefore did not attract special comment
from the visitors, although unconsciously
they were probably favorably impressed.

Borden’s Condensed Milk Company had
a big display in the south wing, which was
also a working model, showing the public
how milk is bottled and prepared for dis-
tribution in the wagons throughout the
city. The exhibition attracted many people
and covered a large space. The equipment
included a large cooler, into which the milk
was placed after it was bottled. This op-
eration also attracted much comment and
discussion from the crowd. After such an
exhibition of the sanitary bottling, the
newspaper yarns of bad conditions among
the dairies of the city ought to receive a
severe discount.

The many other displays were all good
and attracted the favorable comments of
the crowds. They ranged from the smallest

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to the greatest article needed by the cream-
eryman, dairyman or poultry raiser. The
illumination of the displays at night was
excellent, and the exhibitors are strong in
their praise of the management of the show
for the excellent manner in which they
have been given attention.

One of the other big things which has
happened in the produce trade here during
the past two weeks has been a meeting of
the Chicago Produce Trade and Credit As-
sociation, which was held at the Hotel
Sherman last week. The feature of main
interest at the meeting was the announce-
ment made by Will Wagner, chairman of
the committee on moving the produce dis-
trict to a better location, that no step would
be taken in the plan until the end of the
war. This is not because it is not possible
to do so, explained Mr. Wagner, because
all the arrangements have been made, but
because the time is not right for such a
move. He did tell the assembled produce
men that the cost would be between $4,-
500,000 and $6,000,000, probably nearer to
the latter mark. He said that the location,
while known, would have to be kept a se-
cret a little while longer. It is within six
blocks of the city’s commercial center and
within an hour of the furthest railroad line.
However, as all of the railroads will have
a connection with the new terminal, through
the belt system, this is not a matter of any
great importance. Following the lead set
several months ago by The Creamery
Journal, a good portion of the evening was
spent in roasting the municipal market,
which has proved such a rank failure. That
there ought to be some more effective
means of resenting the abuse which has
been heaped upon the produce men by the
newspapers of the city, in an effort to bull-
doze them into advertising, as has been al-
leged, was also one of the central ideas of
the meeting.

The Sanitary Refrigerating Company, an
alleged $60,000 concern which was organ-
ized several weeks ago by William Forkell,
an ex-circus man and financial adventurer,
is in serious straits following a row with
creditors which came last week in the of-
fices of the company in the Otis building.
The firm had a device for conserving the
ice supply which it was claimed was a great
success. The proprietors of refrigerating
plants could not see it that way, however,
and as a result the bills against the com-
pany accumulated. Forkell induced several
business men of the city to invest money
to the extent of about $2,000. The rest of
the capital stock, on paper at least, was
owned by Forkell. The creditors have not
been able to unearth much of anything
and this is the cause of the trouble. Sev-
eral suits are pending, although as far as
is known no actual bankruptcy proceedings
have been started.

Oleo manufacturers trembled in their
boots last week when Theodore Swanson,
a peddler, was arrested by federal authori-
ties for coloring the product and at the
same time forgetting to pay the tax of 10c
a pound which the government claims. If
Swanson tells what manufacturer sold him
the coloring matter a fresh indictment or
two will follow.

November 1, 1914

The Iowa Dairy Short Course.

The annual dairy short course begins
December 28th and will continue for 10
days. Four separate courses are offered by
the dairy department.

I. A 10 days’ course in buttermaking.

_ Il. A 10 days’ course in ice cream mak-
ing.

II. A 10 days’ course in market milk,

IV. A one week course in farm dairying.

The three first mentioned courses are of-
fered only to men who have had several
years’ experience in buttermaking, ice cream
making or market milk work. A butter-
maker will be eligible for the course in ice
cream making or market milk and _ vice
versa. The course in farm dairying is out-
lined primarily for creamery patrons or for
such farmers as are making~ butter. or
cheese on the farm.

It has been decided by the state butter-
makers’ association to hold the state butter-
makers’ convention in connection with this
ae course at Ames on January 6th and
th;

A bulletin describing the various courses
will soon be available to anyone interested.
For further information address the Dairy
Department, Iowa State College, Ames,
Iowa.—M. Mortensen.

A. A. of C. O. & M.

The American Association of Creamery
Owners and Managers held a very enthusi-
astic, well-attended meeting during the Na-
tional Dairy Show. The sessions were in
charge of M. Seidel, of Michigan.

The executive committee selected con-
sists of the following: Prof. Carl E. Lee,
Wisconsin, Geo. E. McDonald, Indiana,
W. B. Juergenson, Illinois, J, L. Winters,
Ohio, G. J. Gudknecht, lowa, A. L. Mellett,
Kentucky, M. Seidel, Michigan.

Mr. Schlosser, of Indiana, is secretary.

‘On motion it was decided that the execu-
tive committee be authorized and instructed
to confer and co-operate with the American
Association of Creamery Butter Manufac-
turers with a view of improving the quality
of American butter.

W. A. Ross, of Michigan, read an excel-
lent paper on “The Improvement of Butter
Quality,’ which we will publish in full in
a later issue. Mr. Ross is known as the
“father of quality in Michigan.”

State Dairy Association Secretaries.

The organization of State Dairy Asso-
ciation Secretaries met during the National
Dairy Show. There was a good represen-
tation from several states and the associ-
ation was perfected, G. H. Brownell, of
Michigan, is secretary, and S. A. W. Carver,
of California, was temporary chairman.
The executive committee is composed of
the following: Prof. Erf, Ohio; McGinnes,
Nebraska; Brownell, Michigan; Lockwood,
Massachusetts; Potts, Oklahoma.

There wese interesting discussions re-
garding the organization, sources of rev-
enue, etc., and plans were made for holding
a good convention during next year’s show.

Modern Buttermaking and Dairy
Arithmetic (regular price $1.50)
and The Creamery Journal one
year, both for $2.00.

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The almost frictionless ball bearing from which the tubular bowl
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Send for the Factory Tubular Book
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THECREAMERY

The National
Creamery
Magazine

VOL. XXV NO. 20 WATERLOO, IOWA, NOVEMBER 15, 1914 FIFTY CENTS A YEAR

How to Make Good Buttermilk

An authority writes that skim milk to be used in manu-
factured buttermilk MUST be pasteurized. Not only

that—it must be cooled quickly to obtain best results.

Fulfills these requirements and further—it is so constructed
that the entire process is completed in the one machine. A combined pas-
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The advantages of our machine are apparent at a glance. It
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which put the Jensen Cream Ripener and the Perfection Positive Pasteurizer
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Let us tell you about it in detail and how best to manufacture
buttermilk of greatest market value.

J. G. CHERRY COMPANY

Published by FRED L. KIMBALL CO., Waterloo, Iowa

STULL... LLL... Looe -LLLLLLLLLLLLLLLLLL Loco -C-LL-LLLLLLLLLLLLoLeee coe L-LLLLLLLLLLLLLLLLLLLGALooeeeeLLCLLOoLLLLLLLLLLULLOCLUUULLLLOUOO Loco be

Important Features of the New and Improved

Types of De Laval Cream Separators
Power or Factory Sizes, Capacities 4,000 and 6,000 Lbs.

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BELOW CENTER OF GRAVITY

DETACHED BOWL SPINDLE —
(REMAINING IN FRAME )

automatically spray-

BR SECTIONAL SPRING SPINDLE BEARING

oiled worm-drive

AUTOMATIC SPRAY OILING
OF GEARING AND BEARINGS

UPWARD THRUST
WORM DRIVE GEARING

and other new fea-

OVER-FLOW FOR USED OIL tures.

OIL DRAIN COCK ‘ : =
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SPRING CUSHIONED STEEL POINT
AND TREAD WHEEL BEARING

request.

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This illustration shows the belt-power style

The De Laval Separator Company

NEW YORK SAN FRANCISCO CHICAGO SEATTLE

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Che Creamery Journal.

The Wational Creamery Magazine

Vol. XXV_ No. 20

WATERLOO, IOWA, NOVEMBER 15, 1914

Fifty Cents a Year

Quality and Its Requirements

F. W. MERRILL, at the Minnesota Convention

There is no problem in dairy and cream-
ery management that is as important and
to which as little practical attention has
been paid as the question of quality.

Poor quality of product is closing cream-
eries throughout the entire country every
month.

Poor quality of product is compelling the
milkman to discontinue the business of fur-
‘nishing milk and the consuming public is
made to suffer.

— Poor quality of our American product
‘makes it impossible for foreign goods to
enter our markets and establish the prices
which shall be paid to our American farm-
ers.

- Poor quality of dairy products is the one
big discouraging feature of the dairy indus-
‘try and serves to block the wheels of dairy
progress everywhere.

_ I do not care what phase of the dairy
industry you investigate, you will discover
that the first steps to permanent profit and
enduring encouragement are the steps to-
‘ward quality, whether it be in the dairy
stock, the feed given to the stock, the men
behind the cows, the creamery or the man-
‘ufactured article. Quality has always been
‘and always will be the standard by which
sticcess can be measured.

In talking to you creamerymen, I can
consider the phase from your viewpoint
only, or as it concerns you vitally, yet I
want you to understand that the quality of
‘the stock used will determine the quality
}of the raw product furnished you from each
individual farm. Did you ever know of a
man who could not be induced to improve
the quality of his stock to take very much
interest in producing a high quality of
cream? Is it not true in the majority of
cases that the man who is really interested
in the dairy industry, who grows suitable
crops, who builds a silo, who uses the pure
bred sire, who weeds out the poor cows, is
the man who furnishes you the best cream?

The word “quality” is the hub of the
dairy industry and there is not a single
phase of the industry where the element of
quality is not an important factor and must
be taken into serious consideration. I want,
first, to consider the question of quality as
affected by the product of the cow. Recent
investigation convinces us that such a thing
as absolutely sterile milk, fresh from the
cow, is practically an impossibility. Not
only must we be concerned with infections
that get into the milk after it is drawn, but
must take into consideration the infections
that occur before it is drawn.

: We now know that bacteria are found
n the milk cistern, having worked their
way there through the teat. We also know
that various diseases to which dairy cows
re subject manifest themselves in the ud-

der and cause abnormal milk, full of in-
fection from bacteria which cause putre-
faction and decomposition to occur in the
milk. External disease of the udder and
teat, causing suppurative processes, are a
source of infection heretofore not generally
considered. Furthermore, we know that
various feeds affect the milk-giving func-
tion in such a way as to give trouble in the
products that heretofore have passed un-
noticed. It can not be denied that cows
suffer from inflammation of the udder at
one time or another during lactation and
that during this time a large amount of pus
and animal matter is thrown down in the
milk. I have been told quite recently by
several dairymen who maintain large herds
that there is hardly ever a day when some
member of the herd is not affected with
udder trouble in some form or another and
that it requires the closest watching to keep
the milk from the cows thus affected, from
getting into the general supply. Just what
effect these contaminations have upon milk
has not fully been determined more than
that pus, blood and animal tissue are, in
the first place, not desirable; and second,
that various forms of dangerous bacteria
are always associated with them, and have
been the cause of serious epidemics in one
form or another.

The large amount of putrid, partially de-
composed cream, which is so much in evi-
dence in far too many creameries, is con-
vincing proof that somewhere along the
line there is a source of infection that
should be inquired into, and remedied if
there is a remedy to be found.

There are a number of abnormal condi-
tions surrounding the cow today that did
not exist 20 years ago, among which may
be mentioned the intensive breeding and
feeding for milk production; the forcing
process through which the cow is put for
more profit; continued confinement and lack
of exercise; cold, concrete floors upon
which cows are forced to stand and to lie,
giving rise to all kinds of udder troubles.
These are the conditions on the better man-
aged dairy farms; and on the less prosper-
ous ones, the dog, the excitement, lack of
care and feed and attention all affect in one
wav or another the function of producing
milk.

Quality as Affected by the Cream Separator.

No one but the creameryman, who makes
it a rule to visit his patrons, can fully real-
ize the part played by the cream separator
in the securing of good quality. There is
no denying the fact that the introduction
of the hand separator has practically revo-
lutionized the dairy industry. I think you
will agree with me that its value to the
dairy industry is inestimable, and has re-
sulted in progress that could not have come

without its use. It is not fair nor reason-
able to attach any mistakes for bad cream
to its use, but rather to its abuse.

I know of men, not only farmers but
travelling salesmen and creamerymen, who
look upon it as being a clarifier, a machine
one function of which is to remove the dirt.
There is a large number of farmers who are
not as careful as they should be with the
milk, working upon the assumption that the
separator will throw the dirt out. This is
unfortunate, but is due entirely to ignor-
ance on the part of the user and in many
cases to the man who was supposed to
know, but unfortunately did not, and when
selling the machine has made a talking
point of the fact that milk and cream would
be improved because the dirt would be re-
moved in the process of separation. The
function of the separator is to separate the
cream from the milk. The bowl is so con-
structed and the function of the machine is
such, that as soon as centrifugal force is
applied, the separation begins, so that the
greater part of the cream remains in the
center of the bowl and does not partake of
the same amount of force as does the milk.
The result is that much of the animal mat-
ter, dirt and bacteria remain with the cream
because there is insufficient force applied
to the cream-to throw these materials out
The amount of filth and slime is not in-
dicative of the value of the machine as a
milk cleanser, but is a sure indicator of the
amount of dirt, filth and contamination of
the milk.

You would be surprised to know, and yet
it is a fact, that hundreds of users of cream
separators do not wash them more than
two or three times a week; the warm milk
left in the machine furnishing ideal condi-
tions for the development of millions of
bacteria that interfere seriously with the
quality of the cream.

Quality as Affected by Care and Handling
of Cream on Farm.

It would be interesting to know just how
many patrons cool the cream to a tempera-
ture necessary to stop bacterial growth.
My investigations during the summer lead
me to believe that more than 75 per cent
of the patrons of two creameries have never
thought of such a thing. There are two
reasons for neglect of this one feature in
the care of cream. In the first place, the
average farmer does not understand why he
should, or that there is any advantage to
be gained in doing so. In the second place,
he does not have the proper facilities for
cooling the milk and cream.

I believe there is not much virtue in the
water trough or open barrel system, for
the reason that the temperature of the wa-
ter changes several times during the day
and each change provides for the growth of

Page 4

THE CREAMERY JOURNAL

D. E. Peterson Co.

SPECIALISTS IN BUTTER

Mn TU

33-35 South Water Street, PHILADELPHIA, PA.

References: Corn Exch. Nat’] Bank, Phila.; Mercantile Agencies; Creamery Journa:

We solicit a chance to com-
pete for your favors, either
on a consignment or track-
price basis.

a new or different bacteria. Realizing this
condition, the company with which I am
connected have been experimenting this
last summer with a special cream tank. Our
results are very satisfactory, but our tests
have not yet been completed. We designed
a tank built of galvanized iron with walls
of a three-inch thickness filled with insulat-
ing material. The capacity of the tank was
such that a 10-gallon can and a shot-gun
can could be placed inside. The covers of
the tank were provided with ventilators so
that the cream can could be uncovered and
allow odors of the cream to pass off. The
tanks were so constructed that they could
be placed between the well and water
trough so that all the water used for the
stock could pass through. Our experience
leads us to conclude that the temperature
of the water at morning could be held for
12 hours with a change of from 1 to 2 de-
grees, and that filling the tank in the morn-
ing would be sufficient.

We placed 25 of these tanks with farmers.
patrons of the Elgin creamery in North
Dakota. They have been using them for
three months and by their use we were en-
abled to get sweet cream from 25 patrons.
Previous to their use, out of a patronage of
more than 200, only three brought sweet
cream. I believe that by providing a can
of this kind, or one similar to it, wherein 2
uniform, cool temperature can be maintain-
ed, we will have made a more rapid advance
toward a better quality than by any system
of paying for quality or grading at the
creamery that could be introduced.

Clean Surroundings and Cold Temperatures.

A visit to the patrons will reveal to you
some dirty, filthy stables adjoining still
dirtier pig pens and chicken coops. You
will find some cream separators in the sta-
ble, some in the hay mow, some in the
granary, some in the machine shed, some
in the cellar, and in almost every other un-

thought-of place. You will find cows cov-
ered with manure, men milking and sep-
arating the milk with the dirtiest clothes
and hands imaginable. In fact, you will
not find a clean act performed in connec-
tion with handling of the milk, and yet we
talk grading and paying for quality, when
a large amount of the cream used is unfit
for use. It appears to me that when we
grade at the creamery, or offer a better
price for better cream that we are begin-
ning at the middle of the proposition and
neglecting the conditions at the farm where
quality really begins. We need and must
go to the source of the product and teach
the advantages and necessity of cleanliness
and cold before we attempt to grade. The
system of paying for quality will serve as
an incentive to the dairyman to apply the
principles you have taught him.

To secure quality in cream, the producer
must understand the principles of cleanli-
ness and sanitation. I am just as emphatic
in this belief as I am in anything in my life:
That the thing we need to teach more than
all things else is the clean way and the cool
way to handle milk and dairy products. I
wish I could emphasize this thought more
emphatically: That only a clean creamery-
man is justified in talking cleanliness to the
patrons. A slovenly man can not do it be-
cause he would not be applying nor believ-
ing his own teaching. Please remember
that the first step to quality is cleanliness,
and it must begin at home.

I have visited a number of times during
the past year, one of the best creameries in
the northwest, established under conditions
that were crude and difficult to overcome.
I learned that more than 80 per cent of the
patronage of more than 400 furnished sweet
cream. “How did you secure such results
in so short a time,” I naturally asked. “By
visiting my patrons and teaching them how
to produce it,” was the answer. I think I

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November 15, 1914

am safe in saying that John G. Howe’s suc-
cess in building the Bitter Root Valley
Creamery lies in this one principle that he —
visited his patrons and secured their co-
operation in producing quality.

Quality as Affected by Means of Trans-_
portation.

No one can conscientiously deny that our.
system of creamery manufacture which re-
quires the shipping of cream long distances
under present conditions is wrong. Any
one who has seen the cream oozing out of
the cans on a warm summer day, or that is
at all familiar with the condition of the
cream shipped, or that is even hauled long
distances, will readily recognize the need
of a better system of transportation. Dur-
ing the summer at Elgin we tried a number
of times to get the cream to the creamery —
at a temperature that would not cause it to |
deteriorate. We found that by wrapping —
the can in wet burlap and keeping it wet
in transit the temperature did not rise |
more than 5 degrees in 17 miles. We were
able to keep the cream in the tank at a
temperature of 49 degrees and deliver it to
the creamery at a temperature of 54 de-
grees.

I attended a meeting during the summer
in a neighboring state where the advisabil-
ity of building a large co-operative central
plant was under consideration. One of the
provisions insisted upon was that the rail-
road should furnish refrigerator cars in
which to haul the cream. Presumably the
farmer would haul his cream 20 to 25 miles ,
in an open wagon with can of cream uncoy-
ered, yet he would be in favor of compelling *
the railroad to furnish him an iced car in’
which to transport the cream from the local ;
station to the central plant. I believe that
cream cans can be so wrapped that a cool
temperature can be maintained in transit; ,
otherwise the quality of the butter made,
will, in a large measure, be formed en’
route. So there must needs be considerable
improvement made in the matter of trans-—
portation, before any of our plans for bet--

ter cream can fully materialize. }

Quality as Affected by Handling Within/
the Creamery.

I think it is not necessary for me to dis-{
cuss the merits of the buttermaker, nor to
show up his weaknesses; yet I am sure that’
even with the best cream, we would not
have a good quality of butter in all cream-
eries. > |

It is surprising to know that there is a
large number of creamerymen who do not
appreciate the necessity of temperature con-
trol. I have visited creameries this sum- |
mer when the buttermaker would receive
cream all day in small quantities and never |
make a single effort to cool the cream until
his vat was full, if it took two days to fill |
it. At the same time, he complained that
the quality of the cream was so poor that |
it was impossible to make good butter.

The number of men who do not believe
in pasteurizing and the use of a good startér
is surprisingly large; yet there is no longer
any doubt in the minds of leading dairymen
that pasteurization is not only a safeguard
against uncleanliness and disease, but that |
it improves the quality of the butter, and
adds to its uniformity.

I think there is much room for improve-
ment in the workmanship of our butter,
and most decidedly there is room for a
more uniform product. Buttermakers
should cease being a law unto themselves,
and be broader in their views and methods
and more susceptible to the teachings of
men who have become the leaders in all
things pertaining to the manufacture of
creamery butter.

November 15, 1914

THE CREAMERY JOURNAL

Page

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Cream Class.

chance to prove it to you.

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Quality as Affected by Insufficient Quantity.

One of the greatest drawbacks to the se-
‘curing of good quality in many creameries
‘is insufficient quantity of raw material.
This condition prevails in all of the newer

sections of country, and it is only natural
with the man just beginning in the indus-
try. It is one of the problems for which
there is no apparent remedy. The farmer
has only a few cows, they are of inferior
grade, and do not produce an amount of
cream which would justify his going to the
ae oftener than two or three times

a month. His cream is invariably
' poor and when we consider that sev-
eral of his neighbors and other pa-

trons of the creamery are in the same posi-
tion, we may readily conclude that there is
quite a quantity of cream that would not
grade very high.

_ The best remedy, of course, is more cows
/and more cream. Another solution, in some
sections, may be in the cream route, with
/a wagon gathering the cream three or four
times a week. This latter plan is in vogue
in the Bitter Root Valley, Montana, and is
_in a measure responsible for the 80 per cent
)} of good cream delivered to the creamery.

| Quality as Affected by Market Conditions.

' At a meeting held recently in Chicago a

_dairy and food commissioner made this re-
| mark, “Because there is a market for poor
cream is no reason why the farmer should
produce it.” If I am not badly mistaken
| the sole reason for there being so much
poor cream, is that there is such a good
| market for it. As long as poor cream is
‘bought, just so long will poor cream be
| produced. There is no getting around this
“fact; and just so long as men, whose sole
| interest is in the dollar, and not in the in-

}
|
\

1098 Lexington Avenue

Quality Wins

The Customers of our Culture won the highest scores in both
classes at St. Paul Convention.

but their own statements bear out the contention that if they had not had
a very good starter such as it is always (that means every time) possible
to make from our Culture, they would have been left behind.

Whole-milk Class.

ist—Oscar Aase, Kenyon; score.............. 96% list—Enmla@man, Welanorsercs chee cemee es dee 96
ya-—Emil Schudeiske, Carlos; score.......... 9514 Z0—) iN, beterson, Chisago City chien 0+ 22 954

San POR A TREE SAMPLE.

Our Culture is by far the best and most uniform Culture on the market and we want a

ELOV ERICSSON COMPANY

ST. PAUL, MINNESOTA

Be UTTTTTIUUTTTINOVIVUOOTIUOTIIUUITIUOVIIIUONTIUOUOIINUONIIUUOHITUUCOUNUOAUUUOAUCCONLULUGNLUCOGAULUUOA UCLA LIUOOAUUUOA COG UUOUOAUUOUONLUUOORUCCGAUCULAULUOAULUOALUUOONUUCOAUUUOOA LOCO OOOOT TOGO OOOH UICOOT OOOO NOON OOOOTITOONTOUOTIONT NONROOTI NOT NNTH TNTII

dustry which produces the dollar, continue
to encourage the producer of poor cream
by paying the same price as is paid for
good. cream, just so long will this question
of quality confront us.

What are we going to do about it? I
am going to state the situation as briefly
as I can, and present for further discussion
and modification a plan which I believe ‘s
entirely feasible.

We are using in this country in the man-
ufacture of our butter, a quality of cream
that results in our butter being of inferior
grade, putrid, rancid, of bad flavor and in
many instances not fit to eat. We are pay-
ing a price for such cream which is un-
justified, unbusinesslike, and destructive of
sane and safe dairy development, and there-
by encourage the dairy farmer to continue
producing this kind of cream. The creatn-
erymen are entirely responsible because
their continual purchase lends encourage-
ment.

The farmer produces poor cream:

lst. Because he does not realize the im-
portance of keeping his milk and cream
clean and cold and preventing it from sour-
ing.

2d. Because he has no facilities for cocl-
ing his cream and keeping 1% cool.

3d. Because he has been trained and edu-
cated by the buyers of it to produce bad
cream and has naturally concluded that the
quality of the cream does not in any way
modify the quality of the butter, and even
goes so far as to believe that it tests higher
if it is old and sour.

Creamerymen have even gone so far as
to compete for it, their agents have scoured
the country to bid for it, cream stations
have been placed in small communities in
numbers to secure it, in many instances, at

No doubt the best men won

any cost. Neutralizers of many kinds with
many names have been used to sweeten it
to bolster it up, to prevent its odors from
ascending to high heaven, and to hold in
check its decomposing, putrifying, disease
producing bacteria until it could be manu-
factured into butter and sold to the unsus-
pecting public. And on top of all this, ex-
perts have testified in court in favor of bad
cream and the method used to hide its de-
fects. It has been used as a weapon to
put local creameries out of business, and
even to draw away the support and patron-
age of larger ones.

_In summary the production and _utiliza-
tion of bad cream has retarded the dairy
development of this country. It has caused
our markets to be thrown open to foreign
competition, so that during the past year
the butter of 17 foreign countries has in-
vaded, our country, and had not dire calam-
ities befallen all Europe, the outlook of
American butter interests would have been
far different to what it is today. It is re-
sponsible for American butter being in
competition with butterine and oleomargar-
ine, and it is, in a large measure, responsi-
ble for the lack of confidence of American
consumers for American butter.

During the National Dairy Show the or-
ganization of North Western Dairy officials
was given another name, that of Dairy Of-
ficials ‘Conference, and more territory was
included. The aim of the new organization
is to meet in conference and discuss prob-
lems and devise plans that will be bene-
ficial to the dairy interests generally. At
that meeting I made the motion that a con-
ference be called in the very near future at
some convenient place to confer on the
matter of grading cream. The motion was
seconded and carried and in a short time

Page 6

THE CREAMERY JOURNAL

W. O. SAXTON & CO.
Butter and Eggs

174 Duane SBSt.,

Ship Us and
Compare Results

NEW YORK

References: Irving National Bank, N. Y.
Farmers National Bank, Osage, Iowa.
Your Own Banker; The ‘Creamery Journal.

the president, Prof. C. Larson, of South
Dakota, will call this conference together,
and all dairy officials interested will meet,
not to discuss whether or not something
ought to be done, but to say definitely and
conclusively what shall be done.

I believe that we must adopt two methods
as a means of securing quality in dairy
products, and in this instance I refer par-
ticularly to cream.

Education.

(a) Instruction—We must not begin at
any other place than the source, if we ex-
pect to get results. The farmer and his cow
is vitally concerned in this matter and
whether we grade and pay according to
quality or not, the farmer must be educated
along lines of sanitation and cleanliness.
Teach him about clean and healthy cows,
clean, well lighted, ventilated and comforta-
ble stables, clean, wholesome and nutritious
cow feed, clean and sanitary milk utensils,
and then about bacteria and their enemies.

Don’t expect him to get this education
by reading, but by being told and being
shown. You may disagree with this state-
ment, but I believe that every creamery
manager should visit his patrons and teach
them correct principles and devise ways
and means to carry them out. If he can
not do it, he is in the wrong kind of a
creamery, and is in the wrong kind of an
occupation.

So the first proposition is a local one and
its solution is dependent entirely upon the
ingenuity of the creameryman and the re-
ceptiveness of the dairy farmer.

(b) Co-operation —'‘Co-operation is only
another way of expressing a higher form
of education, because it is only the working
out of intricate problems with several
minds, acting in unison, rather than several
minds working individually.

In the first place, there must be co-op-
eration in purpose. If grading is to be
successful, it must be universal, and all
creamerymen, or a big majority of them,
must grade. The centralized creamery and
the local creamery must come together on
a quality basis, and agree upon a grade and
live up to the agreement. There must not
be a discrimination in prices unless that dis-

Fight Against Foot

crimination is based upon the quality of the
material purchased.

(c) Publicity—Wide publicity must be
given to the plan of grading cream. The
object of grading, the probable results, and
all items of interest and importance must
be placed before the public, especially the
farmers producing the material, and the
consumers who purchase it. Still wider
publicity should be given to the man or
men who are not willing to fall in line and
assure the consuming public of a cleaner,
safer dairy product.

The press, the picture slide, the person-
al letter, the public platform, the various
club organizations and all other factors
should be utilized to the fullest extent in
carrying forward an educational campaign
of quality in dairy products, and exposing
the fraudulent means of hindering qualities
progress.

Legislation—An unfortunate thing in all
legislation pertaining to the dairy interests
is that it lacks uniformity. A law effective
in One state is not effective in another, not
only that, but the laws are not always en-
forced, and their enforcement made so em-
phatic as to impress the breaker of the law
with its full meaning.

I believe we must have a law which will
prevent a farmer offering bad cream for
sale unless it is so labeled, and preventing
a creamery from buying it and manufactur-
ing it into butter unless the butter is so
labeled.

I believe we should have a law which
will prevent one man from buying cream
which has been condemned by another.

I believe we should have a law preventing
cream refused in one state being shipped
and sold in another.

I believe we should have a law prevent-
ing the use of adulterants or preservatives,
or neutralizers to bolster up bad cream.

I believe that the matter of dealing in
bad cream, as a means of closing small
local creameries by larger central ones
should be investigated, and the competition
waged be one on a quality basis. If laws
governing this matter could be enforced
then they should be placed on the statutes
and the manufacture of dairy products be
carried on legitimately and honestly.

and Mouth Disease

STATEMENT FROM THE SECRETARY OF AGRICULTURE

The secretary of agriculture has issued
the following statement regarding the quar-
antine for foot and mouth disease:

The present outbreak of the foot and
mouth disease, which is one of the most
contagious and destructive diseases of cat-
tle, swine and sheep, exceeds in area af-
fected any of the five previous outbreaks
in this country. Unless the infection can
be immediately localized and quickly erad-
icated, it threatens untold losses among live
stock.

So contagious is the disease that in past
outbreaks where but one animal in a herd
was infected, the entire herd in almost all
cases later contracted the sickness. While
the mortality is not high the effects of the

disease even on animals that recover are
such as to make them practically useless.
They lose flesh rapidly; in the case of cows,
the milk dries up or is made dangerous for
human consumption; in the case of breed-
ing animals, the animal once infected be-
comes valueless for breeding, as it may con-
tinue to be a constant carrier of contagion.

It is possible to cure the external symp-
toms, but during the process of attempting
to cure one sick animal the chances are
that hundreds of others may be infected.
The treatment or killing of a single animal
in a herd was tried in an outbreak and did
not prove effective, for the reason that the
remainder of the herd soon became affected
and had to be killed.

November 15, 1914

As a result of the five outbreaks in this
country, and other disastrous epidemics of
the disease in Europe and Great Britain,
veterinary authorities of the United States
are agreed that the only method of combat-
ing the disease is to stop all movement of
stock and material which have been sub-
jected to any danger of infection, and to
kill off without delay all herds in which the
disease has gained any foothold. This en-
ables the authorities to eradicate affected —
herds and to isolate and hold under ob-—
servation all suspected herds. i

For these reasons, the Department of Ag-—
riculture has already quarantined 10 states
for the foot and mouth disease. The fed-
eral quarantine prevents all interstate move-
ment of stock and materials likely to carry
the infection. At the same time, the state
authorities are imposing local quarantines
which prevent the passage of animals from
farms or localities known to be infected to
other localities in the same state in which
the disease has not appeared. Each in-
fected herd, as rapidly as the disease is dis-
covered, is killed and the dead animals bur-
ied in a covering of lime. The skins of the
animals are slashed so as to permit the
rapid action of the lime.

The owner of the slaughtered animals is
reimbursed on basis of the appraised value
of the herd, the appraiser being appointed
by the state. The expense of the whole
process of condemnation and disinfection
is divided equally between the federal and
state governments.

Until the entire premises have been thor-_
oughly disinfected and all danger of spread- |
ing the disease removed, the farm is quar- ,
antined by the local authorities in the same 7
way in which it would be for a contagious *
human disease. This local quarantine pre- !
vents the visit of individuals or the trans-—
fer of any produce or animals from the farm 5!
to other farms. In some cases, because !
human beings can carry the disease to oth- }
er herds, the state authorities have pre- —
vented children on infected farms from at- |
tending school. In other cases, as in Illi-
nois and Ohio, the state authorities have
closed the stockyards until they can be
cleaned and disinfected.

The first effort of the department is to
discover and segregate all animals sick
with the disease or that have been exposed.
To this end, the federal and state inspec-
tors are now tracing up, through bills of }
lading and railroad records, all shipments
of live cattle which have been made during
the last 60 days out of any of the infected
or suspected districts. The herds of ani-
mals so shipped are located and immediate-
ly examined by veterinarians. In this way
the presence of foot and mouth disease has
been discovered in various places in the
present wide area now under federal quar-
antine, which includes Massachusetts, New
York, Ohio, Pennsylvania, Indiana, Illinois,
Maryland, Michigan, Wisconsin, and Towa.
Similarly, the numbers of all cars in which

animals have been transported from these
districts have been obtained, and these are
being located and thoroughly cleaned and
disinfected.

Following the imposition of a general
federal quarantine, and the killing of actu-
ally infected herds, comes a farm-to- farm
inspection of the entire quarantined area.
Later, when it becomes clear that the dis-
ease has been localized, it will be possible
for the federal and state authorities to free
from quarantine all but the actually in-
fected counties or districts and allow the
uninfected territories to resume interstate
shipments of stock.

History of Present Outbreak.

The present outbreak first appeared in
southern Michigan. How it was introduced

ee eee

November 15, 1914

there is not known. Shipments of dis-
eased hogs from this place which passed to
Chicago are believed to be responsible for
the infection of the pens in the Union
Stockyards. Once the yards became in-
fected there was danger that every ship-
ment of live stock through Chicago to oth-
er parts of the country might pick up the
germs of the disease and spread the con-
tagion. These shipments, composed large-
ly of feeders and stockers, were sent to
farms for fattening and did not remain in
Chicago long enough for the disease to
show itself in external symptoms. Some of
the cattle, carrying the contagion, after
shipment develop external lesions and this
accounts for the outbreak of the disease in
states as far apart as Iowa and Massachu-
setts. For this reason a large force of
federal inspectors is now running down
every shipment and examining the animals
or herds at their place of delivery.

At present the chief danger lies in the
possibility of there being concealed sources
of infection. Every effort is being made
by state and federal authorities, not only to
trace suspicious shipments, but to convince
farmers of the seriousness of the disease
and the extreme ease with which it is com-
municated, and to urge upon them to report
at once to state or federal authorities all
suspicious cases of sore mouths or lame-
ness,

Washington Dealers Fined.

A number of small fines have been im-
posed on individuals in Washington, D. C.,
for offering for sale a quantity of so called
butter which was adulterated and mis-
branded. These cases are noted in recent
notices of judgment of the United States
Department of Agriculture. The penalty
in each case was imposed, not because
oleomargarine (an imitation butter) was
offered for sale, but because it was substi.
tuted in whole or in part for butter and
offered for sale as butter.

The following individuals, or pairs of
individuals, have been fined $10 each for
selling, or offering for sale, aoelretated and
misbranded butter: John Nacos, Charles
G. Georgian, William M. Burt, Wesley L.
Sadler, Thomas Stathes, Charles B. Sim-
mons, Roy B. Snauffer, George Zagos,
Hugh Hanger, Samuel Augenstein, Charles
H., Fred and Bert H. Brockway, George D.
Lefas, William Assimack and George Lam-
bros, and George Wen.

Small fines have also been imposed on
shippers of adulterated milk and cream.
John Foscato and Victor Facchina, ot
Franconia, Va., were fined $20 for the ship-
ment from Virginia into the District of
Columbia of milk which had been adulter-
ated by the addition of water. Benjamin F.
Zimmerman, of Adamstown, Md., was fined
$15 for shipping a similar adulterated prod-
uct from Maryland into the District of
Columbia.

David M. Pitts, of Manassas, Va., has
been fined $10 for the shipment from Vir-
ginia into the District of Columbia of quan-
tities of cream which was adulterated. The
butter-fat, a valuable constituent of cream,
was left out and abstracted in whole or in
part. John W. Humm, of Frederick, Md.,
was fined $10 for the shipment of a similar
product from Maryland into the District
of Columbia. J. Hickman Ganley, of
Boyds, Md., was fined $5 for the same
reason.

Announcement is made that the Pioneer
Creamery Company is going to move its
plant from Camp Point, Ill., to Quincy. The
present capacity is 4,000 pounds of butter
per day. The company also operates a
creamery at Galesburg and Bushnell.

SOTTO UU UCU LULA UUO UC UOOULUOGUCOUOUMUOAOOOCOMAUUAOUOUUOUMLOAUOOUOGOMULAOUO UO OMA UOAUUAUOUOA UA OOOO UOALO OOH UONUOAVOAOOVOOAI OAV OOTOOVOONNUANOOTOONUONVOGTOOTOOA UAV OONCOINONOOTOON TON TON OOT TON IONTOOIOOIOONIONIOONIONI ONT ONIONVTONTINTINNIONINTINN INTO TOT NNT INT Ie

THE CREAMERY JOURNAL Page 7

TT TTTTTUTTHTUAERUUUA UUM LUO TOA LOOUUO UOMO UOMO UOMO LOMO OOOO ELL

150,000
ounds of Milk

has run through the piping system of a large
condensery in southern Wisconsin every day,
yet they have not had to take their pipes
apart and scrape or clean them once during
the last 45 days.

Daily inspection of the pipes showed that
there was nothing left in the pipes to clean out.

How do they do it?
Easiest thing in the world.

When B-K is used to flush pipes, vats,
separators and pasteurizers before and after
the run, milk solids cannot stick to or coat
the metal.

KEEPS PIPES CLEAN

and saves you the time and trouble of scrap-
ing and cleaning them.

This is only one of the many ways in
which B-K saves time and labor, and helps
you to make better butter by keeping every-
thing free from bacterial contamination and

bad odors.
Send for Bulletin 89 and Free Sample

with full directions for the use of B-K. Prove
to yourself what we claim for it.

Read What the Iowa Prize-winner Says Send This Coupon
Oelwein, Iowa, Oct. 24, 1914.
General Purification Co., General Purification Co.
Madison, Wis. 508 Pioneer Bldg., Madison, Wis.
Gentlemen: In regard to B-K as Gentlemen:
a germ killer and destroyer of odors, . Hee send me free sample of B-K and
I do not believe there is anything its ee Seon for eee cep eens
equal on the market. There are many of bacteria and odors in the creamery.
places in a creamery where we have
to use some kind of a purifier and I make............ pounds of butter daily.
deodorant and for this purpose I do ; ,
not believe there is anything better PomaRGt +25 =. pounds of cheese daily.
than B-K. ee ee ey
IMmuctecaveboheasmawereathhelpain- | (ie 6 c laetiMynlsie mol ast. =:
MALIN Sueaeeie mp nadembuttenm ROUrS!— | 4... ssc cecs ws scope meme we oee cs nou oes «
respectfully, THOS. SADLER.

General Purification Co., Madison, Wis

HEE

TULL LLLL LULL LLL LLL LLL LLLLLLLLLLGLLCLLLULLLLLLLGLLCLLLLOLLCLUCOLUL LULL LCCLUCLCUO CCG UOUACOCMUCOO MUUCH OOO LUUUO UUM UUM UU LCMO UOMO UUM UUM LUO UOM UCL ULUO LOLOL LULL LULL LUGO UCL LUAU OOOO OUT OOOO UOT UOT POO TTT hie

Page 8

THE CREAMERY JOURNAL

Established 1865

Beam, Turner Co.,

Philadelphia,

Pennsylvania

Butter, Cheese, Eggs, Poultry

Ask The Creamery Journal.

Practical Buttermaking Hints

By J. C. JOSLIN

(Written especially for The Creamery Journal.)

It is getting near to the time of year for
the assistants in the creameries, as well as
many others, to figure on attending their
own state dairy school or that of some oth-
er state. I think the time is past when any
one with good sense and judgment will
argue that it does no good to attend these
schools or short courses. It certainly does
do good in many ways and nowadays one
is handicapped if he has not been in at-
tendance at one or more of these courses.
I know fellows who, before coming to the
dairy school short course, carried the idea
that it did not amount to much and really
came to the Minnesota school just to prove
to themselves that there was nothing to
it, and after being there a while I have
heard them say that they were surprised
at the good work done. They were finding
out that there was a lot for them to learn
and they went away boosting for the school.

Now it is not altogether what one learns
in the regular class work and lectures that
makes it worth while (although that alone
is worth much) but I believe where 100 or
more buttermakers of any state assemble
together in these courses this very getting
together and the discussions that are bound
to come up amongst the boys out of class
and when a few are gathered together
where each is telling his experience, are
bound to do all a lot of good. Take Iowa
for instance. The Buttermakers’ Discussion
Club, which as apart from the regular
short course, meets every night to have
talks and discussions. The boys get a
great deal of fine advice and information
at these meetings and I think it would be
well where the school is so situated that
this plan can be carried out, that it be done.
It would be a hard proposition in Minne-
sota as the most of the boys go to one or
the other of the Twin Cities to board, thus
making it hard to get back for an evening
meeting, but at Ames it surely works out
fine and much good is accomplished by it.

Who should attend these schools? Here
I think the Iowa plan is a good one where-
in the young fellows and helpers who have
had a season or two of experience are urged
to take the one-year course and the older
buttermakers and’ creamery managers are
urged to attend the two weeks’ short course
which gives them a chance to cover the
field in a way that will be more satisfactory
to the more experienced men. The one-
year course gives the others time to go into
the details of the work and they will get
much more good from that method.

It makes it fine for these young fellows

to enter in the fall, thus getting in six
months’ work before the rush of creamery
work is on. It gives the professors a
chance to see what they are good for, and
when the calls come in for helpers and as-
sistants in creamery and ice cream work
they can place these boys to the best ad-
vantage according to the ability they have
shown. This gives them a chance to show

what they can do. Then if they make good
during the summer, they can come back
in the fall and finish their one-year course
and be ready to take whatever shows up
the next summer.

If they make a failure of their work when
out the first season and show that they are
not fitted for the work and give no assur-
ance that they ever will be, the professor
can tell them so and save them wasting
any more time along that line.

There are new things popping up all the
{ime in the creamery business and unless
the fellows get out and mingle together
they are apt to become back numbers and
not even know it. There are a whole lot
of things that most every good buttermaker
and creameryman knows, which he has
learned by hard experience, but which oth-
ers would never know unless it was for
these schools where they get together. They
will tell their experiences informally at
these times when it would be impossible
to get it out of them at any other time.

I noticed at Minnesota nearly every year
some helpers who had had but a very short
apprenticeship in the creamery would come
to the school and I have always noticed
that these did not get very much good from
the course. They should have had a full
year’s work in a creamery and then after
the course, rather than be in a hurry to
take full charge of a creamery, it would be
better to go to another good up-to-date
creamery where they have a first class but-
termaker at the head. Pick out, if possible,
a buttermaker who would be willing to an-
swer questions and help you, then at the
end of that year you should be able to take
Sree as if you ever would be ready at
all.

There has generally been such a shortage
of good men that it was easy for the young
fellows even with a little experience, ex-
cept what they got at the dairy school, to
get a position and I think this has been a
hardship on many a creamery for the train-
ing of these fellows is often quite expensive.
I know from experience that it costs about
so much for a fellow to get in good shape
to properly operate a plant and if he does
not stand for the expense of getting this
experience himself in working as assistant
till he is proficient, then the creamery he is
working for will have to pay the costs in
many little ways where his insufficient
training causes him to fall short of getting
best results. The sad thing about this is
that so many, even those who do know bet-
ter, are not doing all they might to get re-
sults.

Times are different than they used to be
and let me tell you that if you are going
to take up the creamery business as a bus-
iness then get all the training you can by
attending the one, two, three or four-year
dairy courses according to the size of your
pocketbook and then the short courses as
often as possible.

November 15, 1914

N. P. B. & E. A, Growth.

We are much pleased to inform you of
having added to our list of membership at
the last convention the following, which
you will note represents 13 different states.
With the four provinces of Canada (each
of which is well represented), we now have
a representation in a total of 30 states, to
which we expect to add at least five during
this month.

From this you will note our rapid expan-
sion and the universal interest thus mani-
fested of our national importance. De-
mands are made upon us to further en-
hance our efficiency that legislative and
traffic matters may be satisfactorily handled.

List of New Members.

C. G. Hilderley (Exporter Butter
Tampa, Fla. B
W. N. Bridges (Poultry, Butter and Eggs), Louis-

ville, Ill.
1613 Great Northern Bldg.,

Union Insulg. Co.,
Chicago, IIl.
H. C. Morin & Co. (Eggs), 223 W. South Water
street, Chicago, III. 7
Dixon Cereal & Feed Co., Dixon, Ill. b
Holstein Com, Co., 208 N. 5th Ave., Chicago, III.
A. B, Stahl (Produce), Oakland City, Ind.
American Dairy Co., 35 S. Delaware street, Indian-
apolis, Ind.
Sherman White & Co. (C. S. Poultry and Eggs),
Ft. Wayne, Ind.
Burlington Produce Co., Burlington, Iowa.
Independence Produce Co., Independence, Iowa.
F. Smith & Son (Feeding Batteries), Clinton, Iowa.
r Bert L. Monesmith (Poultry & Eggs), Cresco,
owa.
Bolton & Hicks( Commission), Boston, Mass.
J. R. Poole (Commission Broker), Boston, Mass.
eo Thomas, Paine Co. (Commission), Boston,
ass.
James Court & Son (Wholesale P. B. & E.), Mar-
shall, Mich.
Johnson Produce Co., Cokato, Minn.

and Eggs),

Be Beeles (D, “A., (CG. B: & sO) Re R), St. Pau
Minn.

Milkoline Mfg. Co., Kansas City, Mo.

Henningsen Produce Co, (Wholesale P. B. & E.),
Butte, Mont.

A. R. Heisey (Commission P. B. & E.), Philadel-
phia, Pa.

Samuel S. Daniels (Secy. Produce Exchange), Phil-
adelphia, Pa.

R. S. Hill (Poultry, Butter and Eggs), Lebanon,

Tenn.
Wm. Barker (Poultry, Butter and Eggs), Colum-
bia, Tenn.
Chas. S. Guilhen (Poultry, Butter
Austin, Texas.
Excelsior Wrapping Co., Sheboygan, Wis.
Northwestern Egg & Poultry Co., Eau Claire, ~
is.

and Eggs),

The above have properly qualified and
merit your co-operation—W. F. Bennett,
Business Manager, 192 N. Clark street, Chi-
cago.

Aitkin county, Minnesota, creameries,
four in number, made over 300,000 pounds —
of butter in 1913. During the year the pa-
trons of the four institutions were paid —
$73,310.27 for butter-fat, at an average price
of 29.09c per pound. There was a gain of ©
7,000 pounds of butter over 1912, and 107,- —
000 pounds over 1911. In 1911 the creamery
paid more than $39,000 to creamery patrons, —
and in 1913, $34,000 more, which is close to 7
doubling in two years the money received
into the community from one industrial
source. Butter-fat in the three years has
increased in price from 24.50c per pound to |
29.09c. ..

“I have been a reader of The Creamery —
Journal for years and my success in crore
ery work has been largely due to the help-
ful facts found in its pages,” writes Wm.
F. Stubbs, of Ft. Worth, Texas. Mr.
Stubbs made the butter entered by the
Nissley Creamery Company, that won the

highest state score at the Texas State Fair.
é

The Central Illinois Creamery Company,
of Hillsboro, Ill, have purchased a site and
will erect a new two-story brick building
40 by 66 feet. The equipment will be thor-
oughly modern.

November 15, 1914

THE CREAMERY JOURNAL

THE MARKETS

NEW YORK.

Quotations for Fine Fresh Goods Unex-
pectedly High—Receipts of This
Grade Scarce.

[By the Creamery Journal Staff Correspondent. ]
Fine fresh butter has advanced beyond
the point where many predicted the market
would go two weeks ago and there is no
indication now pointing to any immediate re-
action, unless the high prices have so mate-
rially curtailed consumption that a reac-
tion will soon occur. Undoubtedly trading
will be affected in a retail way because
when extras get as high as 36c for the best,
it means high-priced butter over the retail
counter. Not only is fine butter high but
all of the other grades have been effected
by the general advance, which has shown
a 2c increase in values during the past week.
The rise has been essentially due to lighter
receipts which are considerably behind
those of a year ago. The weather has been
warm and pleasant throughout the west
and farmers have kept their cows in the
pastures longer than common. Such a con-
dition always results in a poor and light
make. If the cows had been housed two
weeks ago and put on to regular rations a
better flow of milk would have resulted and
high quality butter would be more common
as is always the case but even more so this

year than common.

High quality stock is in extremely light
supply and the regular trade of receivers
is so good that most of this butter is spok-
en for before arrival. Price is hardly a
matter of consideration. Receivers believe
that the present stringency will keep up
for at least another week until some of the
creameries begin sending a larger portion
of fine butter. There is no telling where
the fresh market would have gone had it
not been that the situation was relieved to
some extent by the use of held butter.
While still warm it has been cooler than
formerly so that weather is more favorable
for the movement of held butter and quite
a large number of cutters have switched
_ to held as the high price of fresh has offered
an inducement for the use of storage. Last
week’s receipts, which were 33,307 pack-
ages, are even larger than figures indicate
as the portion of the receipts were made
up of cold storage stock shipped in from
interior freezers. The actual fresh receipts
show that production is at its low point.

The high position of the market has pre-
vented any interest in the foreign situation
as the American market is in unfavorable
condition through export and the country
has made the movement of butter this way
uncertain.

Already the jobbers are beginning to re-
port a lighter trade as the result of the high
prices. Retailers have been gradually ad-
vancing their markets to keep them in line
with the other paying prices and this will
soon be apparent all over the city. Trading
even at best in a retail way has not been
good all fall owing to the large number out
of employment in the large eastern cities.
The high prices will also cause a free use
of oleo, particularly as the weather is cool
and oleo can be marketed now to advan-
tage. Owners of held butter are offered
the opportunity of marketing their stock
and most of them are doing all they can
to keep a steady movement in held butter.
The difference between the price of held
and fresh is offering enough inducement
for cutters to keep using held and sales of
held are quite free now at 32%c for the
best average lines with a premium of Ic for
something exceptionally fine.

Process in line with creamery butter has
advanced but the rise has not been so
marked. The better prices are the result of
an improved outlet and also due to ad-
vances at points of production. The move-
ment in process is confined to extras and
firsts and seconds are dragging and have
been all fall. There is a good demand for
ladles and the outlet is more rosy now than
it was a few days ago. The packing stock
market shows light receipts and offerings
are of a miscellaneous sort. No. 1 lines
are in good demand while held is in light
supply and the market fairly firm.

CHICAGO.

Latest News Happenings—Market Strong

—Prospects For Still Higher Level.
[By the Creamery Journal Staff Correspondent. ]
The produce trade here has quieted down

alittle after the close of the convention pe-
riod, which was in every sense the greatest
which has ever been held here. True, the
National Dairy Show came to a sudden end
owing to the discovery of the dreaded hoof
and mouth disease in the Union Stock
Yards, but fortunately the greater part of
the show was over by the time this hap-
pened.

Two topics which will be mentioned by
any produce man here before you have
talked with him long are the attempt to
license all commission merchants, which is
now hanging fire in the city council, and
the manner in which the hoof and mouth
disease is affecting the butter and milk
trade. These are both matters of the great-
est import, not so much for their present
influence on the trade, as for the effect
which they may have if they triumph over
the forces which are opposing them. One
is the spiteful and diabolic attempt of a
small set of men to injure the produce
trade; the other is an unfortunate happen-
ing which is nobody’s fault in particular.

It is now practically certain that the new
produce district which has been planned
for so long will be located at South Ash-
land avenue and the south branch of the
Chicago river. The truth became known
this week when Will Wagner, chairman
of the committee in charge of the enter-
prise, was forced to make some move which
put the facts in the case into the public
records, where they were discovered by the
writer. Investigation unearthed the fact
that this is indeed the location which has
been selected, for while Chairman Wagner
would not make the admission, neither
would he deny the fact, and then there are
the records, which are never wrong. It
was not thought that the location which
has been selected would be the one chosen.
Even the writer, who is in close touch
with the situation, did not see how the dis-
trict could be located anywhere else but
Wells street and the Chicago river or the
Chicago river and Lake Michigan, on the
new ground which has been created by the
fill. The location chosen is at least three
miles from either of these two, in a south-
ern direction, or as a sailor would say,
“south by west.” It is about two and a
half miles from the business district of
the city. The fact that the location has
become known does not mean that any spe-
cial impetus will be given to the moving
which as reported in “the last issue of the
paper, will not be attempted until the close
of the war gives more auspicious condi-
tions.

The selection of the new location shows
an admirable foresight on the part of the
moving committee, and will be opposed by
few members of the trade. While at first
it might seem that the spot chosen is a

PUTCO eee

SUT

Page

A
Square

Deal

HAT’S what

we believe in
and that’s what
you will get if you
ship us your butter.

You will profit by
giving us a chance in a
business way to prove
our assertions.

Try us and see for
yourself.

The Fox River
Butter Co.

The House of Quality
and a Square Deal

CHICAGO NEW YORK
1533 Michigan Ave. 78 Hudson St.

Sam Haugdahl, St. Peter, Minn.,
Western Representative

(T00 TT EEeEeeee

Page 10

THE CREAMERY JOURNAL

November 15, 1914

John J. MacDonald

Butter, Eggs, Poultry
Fancy Creamery a Specialty

References:

13 South Water Street
PHILADELPHIA

COMMISSION MERCHANT

43 Years’ Experience

Corn Exchange National Bank, Philadelphia; A. H. Barber & Co., Chicago; Bradstreet’s
and Dun’s Mercantile Agencies;

Creamery Journal.

little too far out for convenience, a second
thought will show that in reality it is with-
in easy distance of the loop by wagon and
at the same time much nearer to the south-
ern portion of the city, which is growing
most rapidly at present, and bids fair to
double the population of the north side in
a few years. What is more to the point,
it has perfect connection with all the rail-
roads entering the city from every direc-
tion. Chairman Wagner showed some dis-
may when informed by the writer where
the produce district is to be located. He
has considered that this was his one great
secret for many months, and he has re-
fused to discuss the matter owing to the
fact that he feared the manipulations of
real estate sharks who have pestered pro-
duce men for so many years.

In connection with the announcement of
the new location of the district a certain
real estate paper of this city printed an
article which is truly amusing to the writer,
and to all of the produce men to whom he
showed the same. It declared that as soon
as the produce men were out of South Wa-
ter street the region would be disinfected
and all of the buildings purchased by the
city and torn down with the idea in mind
of establishing a municipal park. That
this will ever take place is many miles be-
yond the range of probability. The build-
ings may be torn down, from time to time
and larger ones put in their places, but a
public park will not be established, that
much is certain. In the first place, the real
estate value of the location is too great.
The plot of making a park by the banks
of the beautiful, blue, crystal-waved Chica-
go river must have been hatched in a great
mind, too great to be dubbing along on a
real estate paper. But best of all, popular
Opinion and the tax payers would never
consent to another municipal park, at least
in the downtown section, at a cost of $5,-
000,000, part of which would be necessary
to purchase the buildings and part of which
would be used to make improvements for
the new park. A further reason why the
buildings in South Water street will not
be displaced by a public park is that it has
been proved to the satisfaction of all deep
thinking people here that municipal parks
are a failure, especially when they are so
far removed from the residence section of
the city that the people who pay for them
get little enjoyment or benefit. They be-
come a roosting place for “bums” and other
unfortunates who would be better off if
they were forced to seek the aid of the pub-
lic charities. Therefore it may be con-
cluded right here and now that the pre-
diction of the real estate writer is the pipe
dream of a fevered consciousness, seeking
to announce something new under the sun.

The writer said in the opening of this
news letter that one of the main topics of
discussion in the produce district was the

hoof and mouth disease. Thus far there
has been little real trouble, as the source
of butter supply in ‘Chicago is more largely
from the west and northwest, where the
disease has not become severe as yet. With
the spread of the plague into more than
half the counties in Illinois, however, the

situation from the viewpoint of the butter-

man has become more alarming. It is hard
to tell what action the federal authorities
may take in their efforts to check the dis-
ease before it reaches the western cattle
ranges, where the chance for havoc is be-
yond comprehension to anyone who has
never seen with his eyes the vast expanses
and the thousands of grazing steers in that
section. The local milk trade has already
felt the effect of the plague, and numerous
shipments from the infected regions have
been turned back during the past few days.
In the opinion of the local commission men,
however, it is not probable that such action
will be taken with butter. The chance for
transmitting the disease through milk
which has been pasteurized is most slight,
as the germs do not resist the heat well,
and the risk through butter hardly exists
at all. Fortunately the federal officials are
much more concerned with checking the
disease among the cattle than they are with
keeping it away from the people. They are
not inhuman in this attitude, for they know
that man’s powers of resistance in this dis-
ease are too strong to enable the epidemic
to get anything like a firm hold on the
population of the country. Travelers for
local produce houses who returned from
trips through Indiana and Michigan to in-
spect the turkey supply reported that the
farmers and shippers would talk about lit-
tle else but the disease. Many of them
have had it brought very close home to
them by the loss of some of their best
herds.

The new executive committee of the Na-
tional Poultry, Butter and Egg Association,
which was elected at the recent convention,
held its first meeting this week. A number
of topics were up for discussion, but one
of the most importance was the next meet-
ing place. New York City was suggested
and seemed to find favor with a large num-
ber of those present. Others thought that
the distance was too great. They stood
out for the shippers, whom they said should
not be forced to make such long trips. One
of the good cities in the west or northwest
ought to be the place they said. The debate
became so warm that it was at last decided
to send a post card out to each member,
asking him to vote for a meeting place.
The city which seems the popular choice
will then be selected by the committee.
New York is making a strenuous effort to
get the convention, however, and it is a
little more than probable that this will be
the city chosen in the end. The fares from
Chicago to New York have become exceed-
ingly low, owing to the brisk railroad com-
petition, and fast trains make the trip in
record time. Western shippers could come
to Chicago and take a flyer from this point,
so as to lose no time.

The report of the associated warehouses,
which includes 47 of the largest in the coun-
try, with the exception of the packers, was
out early this week, covering the month of
October. It caused less interest than usual
to those members of the trade here who
saw the figures. Butter to the extent of
54,478,000 pounds is in storage, according
to the report. Last year 62,533,000 were in
storage at this time. This decrease is about
what was figured by the commission men

here. It goes to show that the butter mar-
ket is a long ways from being weak, and
that the prospects for a still stronger mar-
ket this winter are good.

Receipts are growing smaller all the time,
and higher prices in the immediate future
will be paid on fresh goods, that much is
certain. The movement of storage butter
is fine and meets with the greatest satis-
faction from the heavy holders. They are
pleased, too, because they are aware that
as long as fresh continues to advance in
price and fall off in receipts they are likely
to have a still better demand for their but-
ter, with a higher price. In fact, condi-
tions in storage butter are fully twice as
good this fall as they were last. If the
reader will consult the back copies of The
Creamery Journal for the middle of last
summer he will see that in the Chicago
news letter the writer forecast these con-
ditions exactly as they have turned out.
He added together the opinions of a num-
ber of the leading dealers in butter in this
market, most of them past the prime of
life, and was able to arrive at a conclusion
by taking the average of their views. It is
a source of great personal satisfaction to
the writer, as it ought to be to the shippers
who have been influenced in gauging their
shipments by the news which appears in
these columns.

That the municipal market proposition is
only playing possum, and is not dead, as
claimed, is the statement which was made
to a produce man one day last week by a
member of the municipal markets commis-
sion. The failure of the first attempt. he
said, did not mean that the effort would
be abandoned. It was due to the location
and lack of interest on the part of the farm-
ers that the first experiment failed, accord-
ing to him. When the experienced com-
mission man tried to show him how it was
that a municipal market could never be a
great success he began to bluster, and at
last drowned out the well balanced argu-
ment of the quiet mannered commission man.
Just as soon as the city finds another good
location, said this man, a second effort
would be made.

After a stormy session continuing more
than two hours the judiciary committee of
the Chicago City council decided by a vote
of 10 to three to pigeon-hole the proposed
ordinance calling for the licensing of all
commission firms in the city and the plac-
ing of the business under the local health
department. The action of the judiciary
committee means that the measure will
probably never be heard from again

John B. Mitchell, president of the Chi-
cago Butter and Egg Board, led the debate
in the committee room for the produce
men, and deserves much credit for the
great fight which he made in the interest
of the trade against the odious measure.
Others were present, including certain
members of the municipal markets commiis-
sion, who drafted the ordinance. Mr.
Mitchell, however, did most of the talking.

“The entire produce trade of this city
excoriates this measure,” declared Mr.
Mitchell, “and we shall oppose its enact-
ment to the last ditch, even if it is passed —
up to the city council by this honorable
committee. We are opposed to che otdi-
nance first of all because it is a reflection —
on us as an honest class of men, and we
could never retain our self respect if we
are forced to operate under restrictions.
Furthermore, to license the produce trade
would be to give every dishonest rascal in
the city a chance to yell out to the ship-
pers that he is all right, since he is licensed
by the City of Chicago. It would place him
on the same plane with the man who has
spent years in building up a reputation for

November 15, 1914

THE CREAMERY JOURNAL

Page ] ]

honest and fair dealing with shippers. Plac-
ing the entire business at the mercy of the
Chicago department of health is also an
injustice to us, and I say this with all due
respect to the present head of the health
department. Sooner or later municipal
politics and graft of all sorts would enter,
and the produce trade would be demoral-
ized. The best men would leave the busi-
ness and seek a living in some other less
persectited line.”

The debates became most bitter at times,
and on several occasions the rival factions
were near blows.

BOSTON.

Market Continues to Strengthen—High

Scoring Fresh Receipts Very Scarce.
[By the Creamery Journal Staff Correspondent. ]

The butter market is gradually working
into a stronger position, under the influence
of a shrinkage in receipts, and the high
prices quoted at other places. The volume
of trade increases very slowly, and buyers
resist the advances asked, being satisfied
with a little lower grade rather than follow
the rising tendency.

Storage stock is coming more and more
into use, and seems to satisfy a large por-
tion of the consumers. The proportion of
high scoring creamery in the fresh receipts
is quite small, and what comes here is kept
by receivers for special customers. Dis-
tributors say that the mass of the people
are forced to economize owing to the
slackness of employment, and are getting
along with comparatively little butter.

Sales of fresh extra creamery during the
past two weeks have been at 31%@32c,
with a few fancy lots at the close at 324%@
33c, but for the bulk of the butter passing
between dealers in a regular wholesale way
32c is a full selling price. This looks like
a low price for extra creamery, compared
with the prices quoted at New York but
it is the best we can do. There is no large
trade here for fancy butter. Of course
some dealers are getting special makes for
which extreme prices are paid, but they do
not come within the scope of our report.
A large portion of the butter going into
consumption through distributers’ hands
ranges from 28@32c, and this takes in good
firsts and ordinary extras. There are some
low and medium grades selling at from 25
es, but little fit for table use goes below

Boston has a good stock of storage but-
ter which is now used instead of fresh
make. Sales of the best in a wholesale way
are now being made at 3114@32c, and at the
latter price the quality is good enough for
anybody to eat. Holders are getting anx-
ious to reduce their warehouse stocks, be-
cause the open winter has enabled cream-
erymen to turn out quite a quantity of
good butter. Other grades of storage stock
range from 28@3lc.

Conditions in Boston are different from
those in other large trade centers. Aside
from the few high class hotels there is
hardly any trade for the fancy creamery
which is bringing such extreme prices in
New York. And in quoting our market,
we have to give attention to the great bulk
of the serviceable butter which is passing
through dealers’ hands. The manufactur-
ing districts of New England draw most
of their supplies from here, and the op-
eratives are in no condition to pay for
fancy light-salted butter. They are satis-
fied with a sweet, solid grade, and are not
running after a fancy article. At present
a number of the mills and workshops are
running on half time, and are economizing
in every way they can, rather than shut

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giving Wyandotte Dairyman’s Cleaner and Cleanser a large portion of the credit
of their success in producing a product of high quality.

High quality dairy products can only be made from good milk and cream,
never from milk that has lost its quality through the harmful results produced by
insanitary conditions, conditions which have all the appearance of cleanliness,
but in reality are not what you believe them to be.
Cleaner and Cleanser cleanliness is the sanitary kind.
deceiving, and it is the kind that saves milk from loss.
being proved day after day by makers of prize winning dairy
exhibits who gladly bear witness to the cleansing value of Wy-
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Order from your supply dealer.

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This Cleaner has been awarded the highest prize wherever exhibited.

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It is not
This is

TUTTE

down altogether. The people have not yet
given up using butter, or have they to any
great extent begun using oleomargarine,
but what they may have to do before the
winter is over it is impossible to tell.

Now then, let us take a glance at the sta-
tistics. Receipts of butter at Boston for
the month of October amounted to 4,902,471
pounds against 4,241,941 pounds correspond-
ing month last year, and against 5,932,317
pounds in September this year.

Since the first of May this year receipts
have aggregated 52,317,443 pounds against
52,988,508 pounds same time last year. Here
it will be seen that there are upwards of
670,000 pounds less this year than last. But
we carried over a surplus to fully balance
the increase.

The consumption of butter in Boston for
the month of October figures out 6,380,990
pounds against 6,137,815 pounds for the
same month last year, showing a slight in-
crease for the past month.

Adding up the consumption for the past
three months—August, September and Oc-
tober—we run about 500,000 pounds less
than the same time last year.

But when we count up the consumption
for the past six months, half of the trade
year, we have a total of 39,357,820 pounds
as compared with 39,051,194 pounds last
year.

What is most noticeable in these figures
is the nearness in the totals for this year
and last, which is an indication that we
have made no real gains this year so far
in the consumption.

The stock in cold storage November 7th
was 269,282 packages, against 261,036 pack-
ages same time last year, an increase for
this year of 8,246 packages.

PHILADELPHIA.

Fine Grades Scarce and MHigh—Market
Firm—Very Little Butter for Export

or Import.

[By the Creamery Journal Staff Correspondent. ]

The market is showing an advance of
fully 2c per pound since the opening of this
month and though the exceedingly high
prices which fancy and extra are command-
ing have considerably lessened the con-
sumption, these grades are in such small

offering that there are still enough partic;
ular buyers looking for quality and willing
to pay the current prices, to make the de-
mand as yet, in excess of the supply, and
the market is firmly held. The next best
grade, extra firsts, met with fair sale.
Owing to the scarcity and big figures of
the fine table grades, the trade are obliged
to take lower grades and with the present
weather being favorable for the cutting of
held butter, the best brands have a gooa
movement and holders feel their stock will
realize them a fair profit.

The bulk of the current offerings being
of firsts and seconds, just the quality that
the trade have little use for, are quite slow
selling, and in steady accumulation.

From reports it seems safe to say that
oleo is taking a place on the market. Two
prominent butter houses here have taken
out licenses for its sale, because it is much
better than off creamery, it can be bought
at a reasonable figure, it is within the reach
of the mass of the laboring class, and being
a pure product it gives satisfaction.

We quote western, fresh, solid packed,
creamery butter, fancy specials, 37c, though
these figures are exceeded at times; extra,
35c; extra firsts, 33@34c; firsts, 30@3lc,
and seconds, 26@28c.

Ladles are having more inquiries, as they
are about the only grade of butter at the
price that meets with the requirements of
the baking trade. Current make, firsts, are
selling at 2214@23c and seconds 21%@22c.

Packing stock, when the quality is good
enough, has some call but so many of the
present arrivals are cheesy, and this grade
the packers reject. No. 2 realized 2l1c.

A shipment of Danish butter, upwards of
16,000 pounds, arrived here at the close of
October, and was early available for retail
distribution, This butter was shipped in
standard barrels, stamped and guaranteed
by the Danish government. It was quoted
wholesale at 34c a pound, on the basis of
the last Copenhagen report. At first it re-
tailed at 40c but with the advance of fresh
creamery it jumped to 42c.

On the whole, however, there is little but-
ter to be imported or exported.

Smith’s Computer ($2.50) and The Cream-
ery Journal one year ($1.00) both for $2.75.

Page 12

THE CREAMERY JOURNAL

November 15, 1914

Wee a

The Great Minnesota Convention

ST. PAUL ENTERTAINS MULTITUDE OF CREAMERYMEN

The 2lst annual convention of the Min-
nesota State Butter & Cheesemakers’ As-
sociation, like its predecessors, was a grand
success. The weather was ideal, and all
factors seemed to co-operate with the of-
ficers of the organization in an effort to
make the 1914 convention greater, if possi-
ble, than any of those gone by.

All convention sessions and headquarters
were at the Merchants Hotel. Thus the
interests were concentrated into a small
area, and there were no counter attractions
to detract from the business in hand. Some-
how or other, Minnesota conventions main-
tain the old-time convention spirit, which
seems to be lacking in other organizations.
The butter and cheesemakers of the state
make a business of their annual meetings,
and the fact that they accomplish things is
amply evidenced by the reputation of the
“Bread and Butter” state, by the multitude
of banners won in national competition and
by the statistics which show the value of
Minnesota dairy products to be greater
than any other state in the Union.

The attendance this year was fully up to,
if not greater than, any previous meetings.
The big hotel lobby was crowded from
early morning until late at night with men
who were directly interested in the butter
and cheese industry.

The first session was called to order by
President Redman Wednesday forenoon,
November 4th. Invocation was offered by
Rev. Gratz. Then Mayor Powers, of St.
Paul was introduced. He heartily wel-
comed the association, congratulating them
on the greatness of the dairy industry in
the state. He lauded the system of co-oper-
ative creameries and gave them the credit
for building the greatest dairy state in
America.

Geo. A. Miller, of Maple Lake, very ably
responded to the mayor.

President Redman then delivered his an-
nual address. He emphasized the necessity
of improving the quality of cream
and recommended strongly the adoption of
the paying-for-quality system. He said he
thought the first grade proposed by the cen-

tralizers was too low to insure the con-
tinuance of Minnesota’s reputation for mak-
ing good butter. He spoke of the harmony
that existed among the various dairy de-
partments and said: “Let us continue to
pull together for a greater Minnesota and

a greater Minnesota dairy industry.” He
spoke with complete confidence that the
next national banner would go to Minne-
sota, but cautioned the buttermakers against
resting on their oars. He complimented
Iowa by saying they were hot on Minne-
sota’s trail. He urged county meetings
and the continuance of the monthly edu-
cational scoring contests. He asked that
a legislative committee be appointed. He
thought Minnesota inspectors were poorly
paid and thought it was up to the associa-
tion to get them increased.

Secretary Rasmussen’s report showed the
association to be in a good financial condi-
tion. James Sorenson’s report of the Dairy
Record Publishing Company was read and
approved.

Prof. T. L. Haecker, the “Father of Min-
nesota Dairying,’ was heartily greeted at
the afternoon session. He was reminiscent
and compared early-day dairying with that
of the present. He praised the butter and
cheesemakers for their progressive work,
and urged them to continue the fight for
more and better dairying. He very reluc-
tantly acknowledged that this would doubt-
less be the last year he could talk to them
in an official capacity. He has been in ac-
tive work since 1874, and is about to retire.
He was pleased to see such harmonious
work between the association and the dairy
and food department. In speaking of na-
tional banners, he said if Iowa or any other
state won out next March he would appoint
a special committee to congratulate the
winner.

E. J. Homers, of Braham, read a very in-
teresting paper on “Paying for Cream Ac-
cording to Quality.” This will appear in
full in the next issue of The Creamery
Journal. The subject brought out a lively
discussion as usual. A rising vote showed
only eight in the audience who were grading.
When President Redman asked those who
had tried grading but failed, to stand; no
one arose, which showed that the matter
has not been receiving much attention. Mr.
Haugdahl made the statement that he
didn’t think there was a co-operative cream-
ery in the state who would turn down
cream grading if the subject were put be-
fore them properly. Grading cream and
then churning it all together was strongly
condemned by Mr. Goetch.

J. J. Ross, of Iowa Falls, made an inter-

a 8502 5

esting talk.
in this issue.

The Question Box furnished the subject
for discussion at the Thursday morning
session,

The first question considered was: “Should
butter and cheese makers object to an ex-
amination of their records by state or fed-
eral officers?” The unanimous vote was
“No.” The other questions, “Is there any
market for cottage cheese?” “What should
be the length of a buttermaker’s vacation?”
and “Should the buttermaker pay for the
tub of butter sent to contests,’ received
very little attention.

S. G. Gustafson, of Delano, read a good
paper on the “Churning and Washing of
Butter.” This brought out an interesting
discussion, although no new ideas were ad-
vanced.

F, W. Merrill, of the Dairy and Creamery
Improvement Department of the De Laval
Separator Company, made an excellent talk
on “Quality.” It appears in full in this
issue.

Governor Eberhart was the first speaker
on the Thursday afternoon program. The
theme of his address was an acknowledge-
ment of what the dairy industry was to the
state and what the butter and cheese mak-
ers had done for dairying. He distributed the
diplomas to the buttermakers receiving the
highest average scores in their respective
districts during the last educational con-
test.

Following the presentation of prizes,
Frank M. Brown, of the J. G. Cherry Com-
pany, auctioned off the convention butter.
It was sold to the Tilden Produce Com-
pany, of St. Paul, for 29%c.

Prof. Mortensen, of Ames, delivered an
address on “My Observations in Europe.”
This also appears in full in this issue.

The election of officers which occurred
at this time resulted as follows: Presi-
dent, A. G. Redman, Buffalo (re-elected);
vice-president, A. T. Radtke, Plato; secre-
tary, Alex Johnson, New Ulm; treasurer,
Joe Parenteau, Mantorville. James Sor-
enson, of Albert Lea, was re-elected as a
member of the board of directors of the
Dairy Record Publishing Company.

Mads Sondergaard, one of the butter
judges, talked on the butter exhibited. He
spoke highly of the quality and mentioned
especially the uniformity of quality. He
said there was a marked improvement in
workmanship over last year, which he at-
tributed to the educational scoring contests.

Martin H. Meyer, secretary of the Na-
tional Creamery Buttermakers’ Association,
talked briefly about the convention to be
held next March, and extended Minnesota

It appears in full elsewhere

>» ¥

pilin an Paton hae ne

November 15, 1914

THE CREAMERY JOURNAL

buttermakers a hearty invitation to attend.
The Friday morning session was opened

by a paper on “Starter Making,’ by Alex
Johnson, of New Ulm. The subject re-
ceived considerable attention in the discus-
sion. Mr. Mortenson, of Albert Lea,
warned buttermakers to be more careful
with their starters and not inoculate it with
dirty thermometers.

Commissioner Winkjer made an interest-
ing talk, complimenting the butter and
cheese makers for their splendid work and
on the co-operation given the dairy and
food department. He explained a few of
the late laws in effect—the anti-discrimina-
tion act and the 65-mile limit law. He
urged the association to take immediate
steps to have the monthly scoring contests
continued.

J. J. Brunner, of Strawberry Point, Iowa,
secretary of the Iowa Buttermakers’ Asso-
ciation, was called on, and he spread con-
fusion among the Minnesota buttermakers
when he announced that Iowa was going
to win the national banner next March.

Allan Carswell, president of the Wiscon-
sin Buttermakers’ Association, also said
that Wisconsin was going to win the ban-
ner.

A telegram was received announcing that
R. F, Flint was elected as commissioner of
agriculture in North Dakota. The secre-
tary was instructed to send Mr. Flint a
congratulatory telegram.

H. E. Shuknecht, western manager for
the Worcester Salt Company, with head-
quarters in Chicago, made one of the most
interesting talks during the convention. He
talked about the early days of the associa-
tion, and also discussed for the first time at
a convention the matter of pasteurized but-
ter—when and how it started, and where.

Mr. Shuknecht said in part:

Perhaps few of you realize what a very
remarkable beginning this association had.
It is in line with the times now days to
take things as we find them and pay very
little attention to how they happened. When
I get into that mood I begin to think more
of the value of history, because to go back
and see how things started means to ana-
lyze those things. We become better fit-
ted to cope with present day things.

Here you are with an association of sev-
eral hundred members—a power in the
state. I want to tell you something of how
it happened. Few of you know that this
is the first association of its kind in the
country. There are in the room two men
whom I know—there may be more. Twen-
ty years ago this week this association was
just a good, healthy infant. In another
year you will be old enough to vote.

It is strange how things happen. The
credit for the organizing of this association
doesn’t belong to a Minnesota buttermaker.
The man who did the preliminary work
was from outside the state. He was at one
time an Illinois buttermaker. We owe to
this man our thanks for the success of this
association. He had the right idea.

One very hot day in July when B. D.
White and I were both working in the
creamery at Manchester, there came to
town a man who wasn’t very well dressed.
He introduced himself as Mr. McAdam.
When asked what his business was, he said
he had an idea—that he was going around
among the creameries trying to organize a
buttermakers’ union. He was walking from
one creamery to another. He told us about
his proposition and said he had seen a few
other buttermakers and that there was go-
ing to be a meeting at Albert Lea on the
evening of July 12, 1894. He didn’t forget
to tell us what the dues were to be. They
were 50c per year. He was collecting the
dues as he went along. We promised to
be at the meeting, and so on the evening
of July 12, 1894, a few of us met in the
basement of an old racket store. As near
as I can recall there were eight present.
There was one creamery manager. The
meeting was called to order and Mr. Mc-
Adam told again what his purpose was. His
term was “buttermakers’ union.” Mr. Mc-
Adam was made president, C. A. Biddle,
vice-president; D. B. White, secretary, and
R. C. Boynton, treasurer. A few resolu-
tions were discussed and adopted. One of
them was as follows: “This shall be known
as the Minnesota State Butter and Cheese-
makers’ Association.” Then we proceeded
to adopt the constitution and by-laws of the
Western Buttermakers’ Union. Another
motion authorized the secretary to appoint
an executive committee of three. All mem-
bers were assessed 50c to pay for printing
Crt

That wasn’t a very pretentious beginning
but it must have been a healthy one. Thus
far I have told you how it happened—
nothing about the difficulties. It didn’t
happen as easy as it is to talk about it.
Mr. McAdam used the word “union” in
making his round of the creameries before
the meeting, and sentiment was not favor-
able to unions. There were not enough
buttermakers to make the association a suc-
cess unless we had the co-operation of the
managers. But as is usually the case where
a worthy cause is about to suffer, there is
almost always some one man or several
men who are strong enough to lend just
the required assistance, and so in this case.
Mr. White realized that the association was

practically doomed unless we got the right
kind of moral and financial support. It
happened that the manager of the Man-

chester creamery had made a reputation in
Minnesota of being thoroughly dependable.
Mr. White explained to Mr. Flint that this
organization was not for the purpose of
regulating wages; that it was purely educa-
tional and for the development of the dairy
business in the state. Mr. Flint was con-
vinced and said we were on the right track.
Mr. White said there was some opposition,
and Mr. Flint said, “We will do away with
that opposition.” He promised his moral
support and pledged a little money towards
holding the first convention in November.
He went to see one or two other managers.
We all know the result. This big conven-
tion and those passed are results. No small
portion of the credit for the success of this
organization belongs to that same cream-
ery manager. He was the man who saved
the day. There was a place where one man
stood between success and failure.

Then came the time to prepare for the
November meeting. Mr. McAdam was not
heard from between the July and the No-
vember meeting, but in the afternoon of the
first day Mr. McAdam was present and
opened the convention. It was not possible
for me to be present at that meeting, but
I know what happened. The convention
was held and so far as I know, no one con-
nected with the association then or since
has ever seen Mr. McAdam. He seems to
have completely dropped out of sight.
Much credit is due him, because he did a
great work for the state.

At the first meeting the officers were as
follows: Mr. White was made president,
Mr. Biddle, vice-president; Mr. Turnbull,
secretary, and Mr. Boynton, treasurer.

So much for the beginning of the asso-
ciation and the first meeting. I don’t think
I can say where the second meeting was
held, but there is probably a record of it.
Since then the history of your association
is one of continued success. I had the
honor of serving as the second secretary
of your association. This is a wonderful
organization, and I ofttimes wonder if the
members realize the power that it could
wield for good. I want to make a sugges-
tion or two. I believe this association can
be made more effective. For example, in
the matter of legislation. This organiza-
tion, I believe, can be so wielded as to get
most any kind of a measure for
through the legislature. I am not sure that
there is a limit to what could be done.
The power of a petition bearing the names
of your patrons is unlimited. I believe you

(Continued on page 15.)

sood

Page 14 THE CREAMERY JOURNAL November 15, 1914

_{INECREAMERY
=" JOURNAL,

Published semi-monthly—on the Ist and 15th—at 407-409-411
Commercial Street, Waterloo, Iowa by
FRED L. KIMBALL COMPANY

John Andrews, President Hugh G. Van Felt, Vice-President
AT Es Haswell, Secretary EUR. Shoemaker, Treasurer

DEVOTED TO THE CREAMERY INTERESTS OF
AMBUSS (WAN IMIDE ID) ASP eS).

E. R. SHOEMAKER - - = - Editor
Ee ol SADEBRS = = Associate Editor

Subscription Price: In the United States, Mexico, Cuba, and
American Possessions, 50c per year. In Canada, 75c per year. In all
other countries in the Postal Union, $1.50 per year.

Correspondence relating to buttermaking, creamery management,
creamery machinery, shipping, the commission trade, exporting, re-
frigeration and all subjects pertaining to the hawclinee of dairy products
in a wholesale way is cordially invited, and the co-operation of cream-
ery owners, secretaries, buttermakers, commission merchants and other
thinkers is earnestly desired. Clear, concise, well written articles are
especially welcome; and communications, views, news items, clippings,
or any information likely to interest ‘the trade will be thankfully
received,

Advertisements. Rates made known on application. Changes of
advertisements should be sent in before the 5th and 20th of each mont
The Creamery Journal will not print the advertisements of unreliable
or dishonest firms.

Subscriptions. Subscribers wishing change of address will please
give the old as well as the new address,

Entered as second-class matter November 15, 1908, at the postoffice
at Waterloo, Iowa, under the Act of March 3, 1879.

WATERLOO, IOWA, NOVEMBER 15, 1914

COMING CONVENTIONS.

National Creamery Buttermakers’ Association—An-
nual convention, Mason City Iowa, between March 1 and
12, 1915. Exact dates to ‘be announced. M. H. Meyer,
secretary, 1011 W. Washington Ave., Madison, Wis.

THE NATIONAL DAIRY SHOW.

It is difficult to convey by pen to those who did
not attend the ninth annual National Dairy Show,
even an idea of just what such an exposition was.
The press was loud in its pre-show comments, but
now that it is over the editor puzzles to do justice
to it on paper. The great show is deserving of the
highest possible praise, because it was such a suc-
cess. Success is always lauded, but this year, un-
like former years, the exhibitors, the breeders and
the visitors seemed to be in a finer degree of har-
mony. Everywhere could be found people from all
parts of the United States seeking out some partic-
ular phase of information which was of direct value
to them in their business. The majority of visitors
this year were there for other purposes than enter-
tainment. Salesmen in the various booths were
kept busy from early in the morning until late at
night demonstrating their goods to prospective
buyers. Everywhere we were advised that sales
were plenty and live prospects were numerous.
There was a general tone of satisfaction and enthu-
siasm which bespeaks, more effectively than any-
thing else, that the National Dairy Show has at-
tained the standing and won the co-operation of

the dairy world which has been so earnestly sought
for by the management.

Dairy enthusiasm permeated every exhibit and
every faction taking part. The judging ring was
the center of unusual interest, and as the great and
beautiful dairy animals were led into the arena by
white-clad attendants, the spectators who crowded
the seats every afternoon and ev ening vented their
approval by applause. From the moment one en-
tered the large exposition building he was im-
pressed with the greatness of the dairy cow and
her products. ~

The exhibits this year were in keeping with the
rapid advance which has been made the past year.
Every exhibitor had something new and practical
to offer dairymen, whether producer or manufac-
turer, and few, if any, producers or manufacturers
left the show without leaving an order for some
form of equipment which would make his work
more efficient or at least a determination to do better
work when he returned home.

These are the things which made the show such
a decided success this year, and which foretell of
a new epoch in dairy expositions.

The attendance was far greater than any time
during the life of the show, which means that the
publicity the coming year will be more far-reaching
and the interest increased to the point which as-
sures a permanent success for the National Dairy
Show.

From the best information obtainable, the at-
tendance exceeded 150,000 for the week, which is
50,000 in excess of last year’s total. “This is real
American prosperity,’ commented Manager Skin-
ner, “and, to go the English one better, it is “busi-
ness more than usual.’ ”

Very strenuous means to check the outbreak
of the foot and mouth disease among cattle are
being resorted to, and with the proper co-operation
among federal and state officials and dairymen, the
damage can doubtless be held to that already done.
The cow is not the only animal that can be affected.
Whole-milk.creameries should efficiently pasteurize
every drop of milk returned to the farmers. Many
states have a law to that effect, but all of them do
not comply with it. Study the bulletins issued and
be ready to take every possible step to assist in
not only checking but stamping out this highly
contagious disease. The losses already incurred
can not be estimated. The situation is serious and
prompt and concerted action is necessary.

It isn’t too early to begin thinking of and talk-
ing about the national convention to be held at Ma-
son City, Iowa, in March. This will be a very im-
portant meeting and the life or death of the associa-
tion will be decided upon. We all want it to live.
We need a few more old-time rousing national con-
ventions.

There is an excuse for aiming high and miss-
ing, but no credit for low aim and hitting.

e000 AN

November 15, 1914

THE CREAMERY JOURNAL

Now, That the Harvesting Is Over,
Is the Time to Increase Your Profits from Butter

Dandelion Brand Butter Color

to the eye of the housewife.

adds to the price of butter by giving it the color that appeals

We guarantee that Dandelion Brand Butter Col-
or is PURELY VEGETABLE and that it meets the

STATE AND NATIONAL.

Dandelion

The color with

The Great Minnesota Convention
(Continued from page 13.)

would have no trouble in materially im-
proving your inspection system if this as-
sociation took it up in earnest. All you
need is to get your patrons behind your
proposition. This association is to be con-
gratulated upon the fact that it has never
allowed itself to be used for the purpose
of furthering the means of any one man.
Here is a spirit of co-operation—of helping
each other and the state that has not al-
ways existed in other associations.

[The balance of Mr. Shuknecht’s address
deals with the history of pasteurized but-
ter, and will appear in the next issue of The
Creamery Journal.—Editor.]

Resolutions were adopted, thanking May-
or Powers for the hospitality of St. Paul,
the Merchants Hotel for their excellent ac-
commodations, the officers, speakers and all
who contributed to the success of the meet-
ing. They thanked James Rasmussen, the
retiring secretary, for his good work; Gov-
ernor Eberhart for his address. They en-
dorsed-the dairy school, the dairy and food
department and the federal dairy division.
They acknowledged the excellent service of
Prof. T. L. Haecker, endorsed the Dairy
Record, and pledged support to the Na-
tional Dairy Union. They recommended a
continuance of the monthly educational
scoring contests; they suggested that two
buttermakers follow the judges each month
as an educational proposition; they urged
action to increase the salaries of the in-
spectors, recommended a butter-fat stand-
ard of 80 per cent to replace the present
ruling of 16 per cent moisture; asked for
the repeal of the present law licensing users
of the Babcock tester, and recommended
in its place a law licensing and regulating

WELLS & RICHARDSON CO.

Burlington, Vermont

Manufacturers of Dandelion Brand Butter Color

eo: \

ee? On ay
AWE

creameries, cheese factories and cream sta-
tions: they asked for a law regulating the
housing of cream separators and the con-
dition of milk and cream offered for sale;
they condemned the present working of the
boiler inspection law and the issuing of
engineer’s licenses. They commended the
proposed work of the Dairy Officials Con-
ference and suggested that cream which had
to be neutralized be eliminated. In the
event of a change of dairy and food com-
missioner, J. J. Farrell, of Carver, was
heartily endorsed. They went on record
as favoring the adoption of the cream grad-
ing system.
Convention Butter Scores.
First District.

Ernest Johnson, Lafayette—m................. 93%
D. Sorensen, Sherburne—c..............+-. 91%
Harry Lundgren, Lafayette—m................ 93%
Sever Larson; Wake Crystal —el i: civcie cistern se oe 93%
rt luehmbergy elise) jars. cleinlc niciele,ciero e\cinieseie 91

L. N. Graham, Good Thunder—c.............. 93%
At iGeo.. Nelson.St. FameS—es cic oiccocterec.cco te sos 93%
A. J. Ruttum, Hendricks—c.... 921%

P. L. Anderson, Garvin—c...
C. F. Wendt, Welcome—m..

Alex Johnson, New Ulm—m................... 93%
Wm. Withrow, Vernon Center—m............. 93%
GBr MeGords ‘Rushmore—c.< oj. cciceis ess ecis o' 90%
Oscar N. Johfison, Comfrey—c...............: 92%
H. E. Jeppesen, Garden City—c............... 931%
GSB Jensetis) Walias60——C. orcs ccs sc tote wie. oe 93%
EH OS, Aw Aa IC ee tut pli ahereyayaia) shee ieaeiais = ches) aie 92%
Samii elag enwalhaCksSOn——Cemtrtcteis.s isiseisicyeysicisisie mits 92%
Soren Kristensen, Kiester—m...............06. 92%.
Herman Christenson, Delavan—m.............. 93

C. E. Rouch, Mapleton—m.................... 9214
Me. A. Schons,) Mankato—mis oe ccc on 60 clsice oe ae 92%
PEPE VCS D Yau ALG tie ——tr atotare Wejaleiela Mya eiciarn ole astelers a) 90%
AS Hi Danheim, Nicollet—m. ..6........ 60 ceceess 93%
Senius Nelson, New Prague—m................ 032%
Fred W. Dehn, New Ulm—m.................4- 924%
Reap Calin INICOMet=——cre scemraiiocieceienieice ew 93%
GE. Sorensen) Madelia—c. nen cece cece mene 91

AS he barsOns, (EraVELSG— M1 oe ive sieisisci visie eine aoe 94%
John Renaux, Kilkenny—c..................4.. 91%
BOG -RNeENBEN, Ste, PCECI— Ge cicciowicasacle me bee es 92%
ied Precht, St) Clatr—mo.t coc ccccncee se wcee 9034
O. H. Gronseth, Waterville—m................ 92

FULL REQUIREMENTS OF ALL FOOD LAWS, —

Butter Color

the 8olden shade

L. R. Graunke, Wilder—c....
Fred Hanson, Lake Crystal—c
G. C. Pettes, Rapidan—m

2 Peterson, Waterville—c

Christ
D. W.
Christ

Bee:

Hanson,

Christianson, New Ulm
Brake,
Second District.

S. Klemmesrud,

-) Nielson; iuake -Benton—-c.2 scl = =-siao-'e ss 93
EVANS KA—— Ens wteiaiein oiicin <isiele » sl «> 93
Peterson, Windom—c.........0cssscress 91

TARE Pete le ieleseid Dic cle > sol“, 9

Fd gerfon— Gren ddan cea acim 91

W. F.. Polikowski, Plainview—c............... 93
Peter ‘Kevale> = Priors —sis cic. c cies siete ance e ate os 93
N= Ge ‘Siverlin® (Glenyitle—cr 262 or. cee ce cmense
Hilmer P. Hanson, Hartland—c............... ‘

Sam Nelson, Twin Lakes
Alfred Camp,

Ed Hanson, Wannimingo—c..................- 913
Arthur Tuttle, Faribault—m................... 92
Ferd Jacobson, Ellendale—m.................. 93
BE, Ef. sSonmimers hart battlt— cy jelcieec cleo a.isis's| «pers 92
H. H. Jenson, Clarks Grove—m...-.-.....-...- 93

Geo: Hemme Con per—aren ain,2 ci ae bis wong ee eee 334
ia BReee Reese Ghatheld=—— Ge oo 5 cies oe = aes ans tee 9A
R. L. Lutz; Minnesota Lake—c..............-. 2
OscarmBierpsethyt iyle— crt cane csc coon enies ase 9e
M. P. Mortensen, Albert Lea—m............ 3
Martin Anderson, Lewiston—c. 3
John Christenson, Northfield—m...............92
Ed O. Prestegaard, Northwood, Iowa—c...... 4
BL. dee Jobson) eh tee bOnl— Cor ciicie= «© cai cie wel « 3
JUliaSaRambeyan yn le—Cotemeie veins smracerimieisw 33
C. A. Hogaas, New Richland—m.............. 3
A. R. Jacobson, Faribau 2

Marine Johnson, Spring

A. C. Jenner, Ner

G. M. Fijetland,

A. D. Fisher, Owat«

Ed Anderson, Hayw

Allen Ne Burt. tirca—es cos ciic wc ace herve :
Jasephaibreys Witnartia— ete ons ociesisic owes a siecle'e 923
G. VAG rinmim., SKYDETE—Cre ance cpcede es. = sae
O. P. Jensen, Blooming Prairie—m............

A. J. Felber, Witoka—m

G. L. Barbaree,

A. C. Rentz,

Theo. Sunde,

James Rasn

Oscar Aase, J

Wm. Christensen,

Ed H. Larson, Elgi

A. J. Anderson, Otisco—m..............
R. P. Christensen, Wes d—c.....
Ed Uleing; Webster—cznwasene sts <

Owatonna— 01 os. hos i Sees os wale 9

Page 16 THE CREAMERY JOURNAL

Geo. M. Baer C. G Heyd

Butter, Eggs and Poultry

GEO. M. BAER & CO.

References: om nee << AE 25 South Water Street
Commerainl Amedereans ee PHILADELPHIA

Bert Sorenson, Owatonna—m Chas. Gramith, Waconia—m.

A. W. Seidel, Claremont—m........... 6e A. F. Radke, Hamberg—m..

Ti W.. Koepsell) Lewiston—crse ce ccdenciccec cscs W. H. Donney, Cologne—m..........:.....50. 9
Harry Anderson, Clinton Falls—m............. 92% E, QO. Quenvold, Hutchinson—m

ONO; Nyflots WaketCity—evese citer oe 9134 <M. B: Peterson; Gibbon—m.. .sseeeeenesoetieee
No UN] MossizieseB yroni——e ne ane misioieiolseteteleloreeietatel- 92% . LL. Stenberes “Atwater—euo-r once aeeies
Je OW. “Engels Pratt—inis cc asrererenssesets tole cvatesel ele seus 95 W. E. Cleveland, Darwin—nieoee sees
James Flanigan, Waitoka—c> 52. coerce cision ei 91% C. . A. Redmiani® @Ssseo—mieeeeemeereen ete tee
E. F. Sinkler, Smiths Mills—m................ 90% F. W. Hedke, Norwood—m............-..-..
John F. Helmes, New Richland—c............ 92% A L.. Radke; Plato —ma tecoleetente eter terete te 9
Lewis Torgerson, Rushford—m................ 91% Axel. Peterson, “Darwin— nitrite terieeetl tei 2

tA. Peterson) Viasa—wi ce ciaereaeeielcirto ciate ore 91% H. E. Sorensen, Kimball—m.................. 93%
J. H. Wartenberg, Claremont—m.............. 92% W. J. Kurth, Buffalo IW aNection obs nok Gh So 92
N. C. Erickson, Grand Meadow—m............ 90% J. E. Underwood, Hutchinson—m.............. 9034
Henry Springer, “Alden—criecqiseletcisioarsiarsicierei sie 9213 E. “L. “Holmer; Chaska——m'. ae ai eee 92%
Haznsip arson) ilayiield——csr. cm eriereeietetenite olla ole 913%, Fred Stenberg, Atwater—m................... 93%
H. M. Clemenson, Houston—m................ 9134 Fourth District.

A. C. Nelson, Hayward—m............+++.+++. 92 Joseph: Hanson, (Clarissa ——c-eepn teeta 93%
Bi Je Rosenat,, Meriden—meraancie crcnchetersiny ci srere 93 NeW RIK Seam C ine ae 91%
Gust Knudson, Armstrong—m............+..:. 93 ca Y : ENRON Daca) 0 y
’ Wm. Johnson, Pelican Rapids—c.............. 903%

Third District. = eS eons pe a ateras wteevaiae araleioe hiereeee 90%

bP Solheim Jordan——cep eisai cea 911 - sorensen, Pelican’ Rapids—c.... <0 3....0.... 91
awe Bach, Re eee sean ess ORES 9314 AS Ven Lundberg; -Nelson——nicrmreriateleleteereteieieesetet= 92
Ghrist WiensentaiGavlord——mh eee ernie. 9034 Max_W. Siegel, Bertha—c... --92%
James Rasmussen, Arlington—m............... 92% P. E. Robinson, Underwood— . 94
Eric ‘Secher, Dassel—maeis,2.- cece ceetec cies wisi 91 H. A. Goetsch, Wadena—c... - 93%
E. W. Redman, Howard Lake—m.............. 95 A. H. Swartzendruver, Staples 93
Carl P. Olson, Litchfield (Comp.)—m......... 94 BeBe Clark Asa by crestor irene 91%
Frank T. Johnson, Cokato—m................. 94 Leslie J. Simpson, Deer Creek—c. 92
Theo. Peterson, Mavle Plain—m............... 9064, UR. (Engelhard) Perham =— Carer tie eisete eit treat 94%
Emil Brant, Howard Lake (Comp.)—m......... 9334,- MM.) Skoglund) Eagle Bend carrer selene 92%
G. C. Krapes, Litchfield (Comp.)—m........... 93% Peter J.) ‘Olson, Holmes Git y Cries tte ee reiere 90%
Pe A. (Gronkes Bird elsland-=meeeeeeeiee eet: 90 A; Rasmussen, ‘Ottertail— cute semen creer 91
W. E. Redman, Montrose—m.........-2..0+- 9234, | Moe Poppler, “Audubon co ryore = etetele=r-l= tele re iereele 90
Ol W2, Olsons Wlawicl=—c-ere case nee 9334 J. 9» Orbeck, WestsUmion—ct cris. - cle -lemislere-iet= 9034
BSeA. Danielson Cokato——me reenact 92 Nelsi Mi) Rearson. Almonte —Crretetete rine optietiel 91%
B. N. Nelson; ‘Cokato—mi:.. 2.30 5hccusece sees 93% Max op S1eZ ely BOct a Capteteleteielelatnieip teeters 92
F. W. Wangerin, Henderson—c............... 91134. G. (Cs “Thoen, SWiest Porter ism pyereee itech ire 92%
NG Je Hedlund) ‘Annandale-=cy-sessseseee scence 93 E. A. Burling, Eagle Bend—c.................. 92%
Brank iJ-. (Nagell)Dassel=ami- nem eee 92% Ernest_J. Hanson, Eagle Bend—c............. 1Y%
O; E. “Weber, Rockford—m. 2.2.02... cc0+e send 93 Geo. F. Westerman, Brooten—c............... 92
RSS eRick) Norwood eee nee eee 9134 Emil Schudeiske, (Garlos—ct. 2..cieeienioniscemiete 95%

LP. Nagel’ Stewart—esie coewane coe career: 90 Geo. Byers, Brooten—c. 2... sete cee ceines 92Y
A. W. Halloran, Watertown—m............... 93 INS EY Dbtelmants Bitosa——C ee «ele[esreteretetetete 92%
RM. Madsen, Darwin—=mt oa. cee coors se eer 92% CyB ihompsonyy av exud ale— cherries een 90
Carl Strobel, Arlington—c..........2.eeeeeeeee 0o%a0 We Cn) Boettcher, sExowerville ce. .yt eter 92%
Hred Mae Rohe; (Ossco—ms «aes enum ee cereeste 92%, Eric Peterson, Qsakis—e..-. oe. cc csemeemaeners 92
B. H, Chancellor, Hamel—m...............0.- 92% Anton) Baltes; longs Prairie——Cr. ner aati ate 93
Willie F. Bechtel, Hutchinson—m.............. 92 Carl Graverson, Georgeville—c................ 9234
pneee ee ncbess Grove City—m.............. 332 Fifth District.

- FB. Foss, Dassel—m......eeeeeeeeeeeerenecees vA ek cA n ee fon, eh ee a ee 911
Re Ew Gallup, mk oscoe——ceiiaee nein clceiars 90% Ae ie ce ee ee
John M. Schmidt, Litchfield—m................ 9234 E. E. Denison, Beltrami—c. 93%
J. M. Rasmussen, Dassel—m.............0.0-.6. 92% Lars W Wether Hendrum— cx eee eee 91Y
A. C. Engelhard, Richmond—c................. 92% Albert Anderson, Erskine—c.....-..-..s+s..e 9134
Ed J. Wright, Long Lake—c.............+.... 92 H.- Vi Larson; Badger=c. see cc tconne ane 91Yy

- H. Jorgenson, Buffalo—m...............+.. 91% Os J, and; “Ross chen eee eee 90%4
J. A. Lind, Le Sueur—c......-0.2 sees eee serene 91% Fritz’ Wohlin, Fertile—c.........scceeceeeeees 91%
H. H. Lunow, Mayer—m...........+.-seseeue 91% 1. Haslerud, Thief River Falls—c........+..0.- 93
Henry Erickson, Hutchinson—m.............. CEA GY tOy Heggeness, Lenghy=6: nice see ee 91
ee a serie ee ac OBOMSOUE OOO GAC Co hie Otto C. “Peterson, Mentor—c* 0... +> sees niet 91%

- & a —Corerrerccernccvevarcn (kin oe ce acto eee
Ri oj. Anderson; §belgrade—cr. wee cismrsis cre eres ore 93 poe Nelepuys Nace es Pir Ria 8 45 dy eena Ne He
M. Langenfeld, Belle Plain—c.. +93 L. B. Anderson, Clearbrook—c.............-- 90%
Geo. A. Miller, Maple Lake—c. 14% i, Tas, ADEREaRap Shellv=co en a eee 91%
Cc. A. Scott, Jordan—c....... I1Y Gari M Olson “Glearbroolkee oN Cte ee 90%
B. P. Jurgens, Litchfield—m 2% (ET GN Leffler INGCES Sn ee o1Y%
Paul Lindholm, Litchfield—m. 1% ‘ 4 = Sica gee oe a aa Ae eae =
Geo. W. Hagberg, Cokato—m. 953% Sixth District.

Fred Kuhn, Winthrop—m............... .913%4 Henry A. Hanson, Isanti—c- a.m. ace ences sen 92%

Emil 1G. (Oman; )Delaro——t ss vercleve eters oialolsrercnevare 96 F. A. Johnson, North Branch—m............. 92%
O. W. Osterberg, Clearwater—c............... 93 J. -A.. Peterson, Chisago! City——mins ae ersi-ieeinels 95%
S007 TooToo

JOHN H. FICKEN CARL A. ZINN

FICKEN & ZINN

331 Greenwich St.. NEW YORK CITY
Wholesale Dealers

Fancy Butter, Eggs & Cheese

Always in need of fancy butter; prompt sales assured. Correspondence solicited.

Refer by Permission—Citizens’ Central National Bank, Century Bank, New York City; People’s
National Bank, Hackensack, New Jersey; First National Bank, Ridgefield Park, New Jersey.

CCT Tee

November 15, 1914

L. C. Jenson, Shafer—m...... © sid Siolehetiepersleraneeeleee 92%
Geo; W2 ‘Peterson, Shater—m seen eeeanee ane
W.’ I. Meline, Braham—m. soc cssenn came
F. ‘A. Peterson, Lindstrom—-mi- sees 93%
A. H. Nelson, Taylors Falls—m..... 95
J. J. Jenson, Copas—m..J22ees.. -92
B. A. Holt, Elk River—c...... ~
J. R. Blumquist, North Branch—m :
B. A. Finch, Rush City—m...... F
Archie M. Jones, Princeton—c.
O. C. Johnson, Ogilvie—c...... .
C. W. Gilman, Fort Ripley—c H
L. M. Jacobs, Pierz—c.... -93
Frank J. Weis, Pillager—c -91Y%
A. C. Iverson, Stacy—c... Bcc b CS 92
E. J. Cohn, Rush City—m... SAC Oto HOE 93
Paul Christenson, Cushing—c......... MNatsters. 6,662 91%
E. O. Blumquist, Center City—m
F. J. Kassube, St. Brancis css eee cass:
R. A. Reid, Rice—c........ a Sareteiestortiatecars «isc 91%
V. Hoiberg, Askov—c-secsnaseenenen oom ogee 91%
Arthur Gustafson, (Mora—cren sosmeiiains oe cae
Carl. ‘W. Carlson, Finlayson—-esenemeen ese. 52.
S._ Brandenberg, Hinkley—c...................
E. A. Wahlstrom, Grandy—m.->>..:.

Cheese. .
James _Gordon, Rochesterssssmeeeeceeencs > - 0 93%
Edw. E.. Miller; (Zumbrota ceemereeeees tec... 95
Donald °C. Weis, Skybetguessmemetreme ss. cc cc cre 91%
Edw, E.. Miller, Zumbrotaecsstemcei oetiecn ae «+ 94
Wm. ‘Cullen, Zumbrotapeeee meee oem oe 92%
C. G, Stromback,” Kenyousemuceeereeeeseee os 96
L. G. Tumbreull, Zumbrota
Sam Alberts, Pimesisland seem eeeeeetnnee cs ots
H. C.. Crever; .Osseo®.ocup anette cate okcen
Carl “Stocker, Kenyoncnemerneeenieneetn
J. Parenteau; Mantoryillesaeecemmemucies

Average Scores in Six Months Contest.

Geo. W. Hagberg, ‘Cokato, highest in
butter.
Joseph Parenteau, Mantorville, highest in

cheese.
District 1.

Senius Nelson, New Prague............... 93.58 1-3
(One tub late)
H. PY Jeppesen, Garden (Gitys.e assess. 93.41 2-3
A. T. Parsons, ‘Traverse oeeeieeinenia. 93.33 1-3
A. J. Ruttem, “Hendrichsmacnseerreer 93.20 5-6
A. 4. Danheim;, “Nicollets:.2eeeeeeeeee 93.12 1-2
Soren Kristensen, Kaester.semecieeieie cei nce 93.04 1-6
Fred W. Dehn; New (ilmeee see 93.00
District 2.
J. W. Engel, Pratt cso so-so 94.00
Peter Kvale, Emmons... .oee oreo 93.91 2-3
Alfred: Camp;) Owatonna seen eene eee 93.58 1-3
Sam “Nelson, Dwin Wakess cee eerie 93.58 1-3
Gust’ Knudson; ‘Amnstrong acess 93.29 1-6
District 3.
George W. Hagberg; \Cokatomeesemecienee tls 94.37 1-2
Emil G. Homan, Delano..... - 94,20 5-6
F. W. Hedtke, Norwood.. - 94.00
W. E. Redman, Montrose. - 93.54 1-6
W. H. Doney, Cologne....... - 93.54 1-6
Henry_ Erickson, Hutchinson. -93.41 2-3
R. J. Rick, Norwood........ AG a REEL)
H. HH. Lunow, Mayer... titers 93.16 2-3
Bertel. P. Jurgens; Litebheldit-a semen ceiee 93.04 1-6
O: W. Olson, Hawick? winters 93.04 1-6 ©
H. L. Stenberg, Atwaters.c-: seereeaeerees 93.00
District 4. _
Emil, Schudeiske, ‘Garlosi.os:ieiestraeeeteen 93.33 1
C.. GC. Thoen, Westport:s... «selects 93.12 1
J. Hanson, ‘Clarissa.i-w ye cietereieinieletaene eternal 93.08 1
District 5.
E, E.! Denison, Beltramico. «sissies 93.95 5-6
District 6.
Geo. W. Peterson, Shafer: y.icmsieeimeeee are 94.20 5-6
Cheese.
Joseph Parenteau, Mantorville.............. 95.75
(eS 6. Stromback, ‘Kenyot sm cssmiree wees 95.29 12
Ed E. Miller, Zumbrota. . 2. J. ss scsieeissisisis'sis 94.25
Wm. Cullen, Zumbrotas.ss.esneee ac erae tee

Renovated Must Be Plainly Marked. _
The United States Department of Agri-
culture has amended Regulation 21, govern-
ing the labeling of renovated butter, to
read as follows: = : ,
“All coverings or wrappers of prints,
bricks, or rolls of renovated butter, whether
paper or cloth, must have the words
‘Renovated Butter’ in one or two lines,
marked, branded, stenciled or printed there-
on in black or nearly black upon white or
light ground, in full faced gothic letters
not less than three-eighths of an ine
square, so placed as to be the only mar
ing upon one side or surface of the parce
so packed. ~
“All packages of renovated butter shel
have the weight of the contents thereo
plainly and conspicuously marked on the
outside of the package in accordance with
the rules and regulations prescribed under
the Food and Drugs Act of June 30, 1906.

November 15, 1914 THE CREAMERY JOURNAL ches til 17

Spray Milk Powder Patent Again Rastared
Valid by United States Court

JUDGE RAY, of the United States Northern District Court of New York, render-
ed his opinion on October 22, 1914, declaring the

MERRELL-SOULE CO.’S PATENT VALID
AND INFRINGED BY
THE NATURAL DRY MILK COMPANY

This Decision is in addition to the Decision of July 8th, 1914, rendered by United
States Judge Hazel of the Western District of New York, declaring the patent

VALID AND INFRINGED BY
POWDERED MILK COMPANY OF AMERICA

JUDGE RAY states in his Opinion that it is true that the structure in which the
Process is carried on by the Complainant differs from that shown in the Patent, but the
Process used remains the same; in other words, the Process described in the Patent is not

confined to any special or particular form of apparatus.

OTHER SUITS are pending, and Merrell-Soule Co. wish to warn all Manufactur-
ers of Powdered Milk manufactured by the Spray Process that the Spray Process is its
Patented Property and all infringers will be prosecuted.

To the Trade:

We are in a position to supply the trade with the Merrell-Soule Milk Powders made
by the Spray Process, which is well known to produce the only soluble Milk Powder on
the market, and we believe that we are the only manufacturers that will be able to guarantee
deliveries on future contracts.

Merrell-Soule Co. Syracuse, N. Y.

Page 18

GEO. M. RITTENHOUSE

SAMUEL BINGAMAN

THE CREAMERY JOURNAL

GEO. M. RITTENHOUSE & CO.

154 Reade Street, NEW YORK

BUTTER AND EGGS

REFERENCES—Importers and Traders Natonal Bank; New York National Exchange Bank; All Commer-
cial Agencies, and The Creamery Journal.

My Observations in Europe

PROF. M. MORTENSEN at the St. Paul Convention

It shall not be my object to give you a
description of my journey abroad, but I
will merely aim to point toward a few of
the problems with which we are still labor-
ing and which have been successfully solved
in foreign countries.

The most important problem confront-
ing our American creamerymen today is
the problem of quality of raw material.

We are all too familiar with the system
which has crept into the creamery busi-
ness during recent years and by which we
accept cream that is far beyond the stage
at which it is suitable for buttermaking,
By neutralizing such cream it has been
sold as creamery butter, and rather than
start a vigorous campaign for a remedy
we have spent entirely too much time with
neutralizers. It should be clearly under-
stood that if we ever expect to reach an
enviable reputation for the Minnesota or
for the Iowa butter such is not accom-
plished through the aid of neutralizers or
any other chemicals, but through the most
scrupulous care on the part of the pro-
ducers, including frequent deliveries to the
creamery.

Let us make a brief comparison between
the creamery patron of the European coun-
tries and of our country. In northern Hol-
land when we step into a dairy barn we find
ourselves in a comfortable room. The
floor and walls are kept as clean as in the
ordinary parlor, clean white curtains are
hung over the windows, the walls are deco-
rated with pictures and several places even
have plates such as we place around on
racks in our dining rooms. The cow is
treated with a tenderness and affection al-
most as if she were a member of the family.
They love the cow and, consequently, they
are engaged in dairying because they love
to be and not absolutely because they have
to. In Denmark, although the cow stable
there does not contain any unnecessary
decorations, the people are in love with the
dairy cow and with dairying as a whole,
and as a result thereof they are successful.

These conditions are much different in
the United States. Comparatively few of
our farmers make dairying a specialty. The
rest of them, the great majority, are merely
keeping a few cows. This presents a strik-
ing contrast to the European conditions, for
in the dairy countries in Europe it is the
dairy herd that is the keeper of the farmer
and his family. Our cow keepers, as they
may be properly called, are not interested
in dairying. They are constantly complain-

We Want to Do Business With You It Will Pay You to Trade With Us

W. D. COLLYER & CO.

Successors to Collyer & Co.

BUTTER AND EGGS

Butter in any quantity and all grades. Eggs in carlots or
less. Write, wire or phone us.

Main Offices: 203 W. South Water St. CHICAGO

Warehouse: 209 W. South Water St.,
Long Distance ’Phone, Main 3184.

ing about hard work and about dairying
being unprofitable. With this attitude
toward dairying they make no _ efforts
toward preventing the cream from deter-
iorating, and it is from such sources that
we receive our poor cream. The butter-
makers and creamery managers can do
much toward remedying such conditions.
They should be able to make real dairymen
out of some of our present cow keepers,
but before they can do that they must know
the real difference between the two. The
dairyman is the one who knows his cows
and loves them; the other one has not yet
had time to make the acquaintance, and it
should be our object to bring him in closer
touch with the work of his herd. This may
be accomplished by the following factors:
First, the local test associations, The but-
termakers and creamery managers have not
in the past taken advantage of the local test
association. In the little country of Den-
mark, the active test associations on Octo-
ber 1, 1913, numbered 579. If we had that
number of test associations in each of the
states, Minnesota and lowa, these states
would have overcome the problem of poor

cream.

Second, encouragement of pure bred
dairy animals. The people engaged in this
line of dairy work at present are perhaps
doing a greater work toward the promotion
of profitable dairying than any other
agency. The lessons taught by these breed-
ers have produced many of our most suc-
cessful dairymen, and the sires produced
through the efforts of such breeders have
improved a number of our dairy herds.
Therefore, as creamerymen who have the
welfare of dairying at heart, we should en-
courage stich work and give it our loyal
support.

Third, encouragement of more scientific
methods of farming. Dairying would evi-
dently realize a greater profit to our Amer-
ican farmers if they produced a crop most
suitable to the needs of the cows. The
director of one of the Danish agricultural
schools has demonstrated that it is possible
to keep a cow on 1.4 acres of ground in that
locality by using 19 per cent of the land for
roots, per cent for grass and forage
crops, and 24 per cent for corn. Instead of
following that rule manv of the farmers in
that country produce less roots and forage
crops and more grain, and it usually re-
quires from two or three acres for the
support of a cow.

As it appears to me, the problem of im-
proving the quality of our cream is rather
a complex one and is in the main a matter
of education followed by good sound legis-
lation. The one who is making a profit
from his dairy is usually willing to furnish
cream of good quality, and it would be bet-
ter for our creamery industry as a whole
if the one who insists on delivering poor
cream would be compelled to make same
into butter on his own farm. In Ireland
the creamery inspector has the authority

JUAN A. BABCOCK

November 15, 1914

to forbid the creameries to receive milk
from a farmer for 12 months if he has been
found guilty of delivering poor or dirty
milk to a creamery.

The quality of cream received is one of
the big factors to be considered, but not
the only one. it has been our experience in
this country that some creameries receiv-
ing milk or cream of superior quality have
not been able to make the very best butter
therefrom. This is due entirely to methods
employed in the creamery. Of nearly 100
creameries visited in Europe not one was
found where the maker disregarded the
use of a good starter. The European but-
termakers attribute their success mainly to
the use of a starter. This is ripened to a
mediumly low degree of acidity. I judge
that the acidity will range from .7 to .8 per
cent. In some countries they practice what
we term high ripening of the cream, but
in Denmark they churn the cream at a
comparatively low degree of acidity. The
butter made by the latter system grades
highest on the market and also possesses
better keeping qualities.

The foreign butter possesses a firmer
and more waxy body than the butter made
in this country, and also, for that reason,
the keeping qualities of their butter are
superior. It is well known that butter
which is overworked or is of a weak body
does not possess keeping qualities. A few
days ago I saw a shipment of New Zealand
butter in Chicago. It had been in cold
storage and was claimed to be about a
year old. In spite thereof it was free from
any undesirable flavors which would indi-
cate that it was old butter and the body
was remarkably firm and waxy.

W. Wright, the New Zealand market
inspector, located in London, England,
says that the people in New Zealand when
judging butter place much importance on
the condition of body. The score card
adopted for use in that country is as fol-
lows:

Per cent

Flavot occ cca ss c/ccleele el epee ena 50
Body (aie oo siccisic os gle nett eee eee 25
SF} | i So aor 10
Color oe cisece cca 0 ge ne Seer 16
Package and (packingi emer men ern: 5
Total © 03 0s Coelho eee eres 100

It is seldom that a perfect score is given
for body, a score of 24 is considered very
good; 23, good; 22%, average; 22, faulty,
and 21% or less, poor workmanship.

Some years ago Professor Storch, of the
Danish Experiment Station, found that
some of the Danish butter was inferior in
body and some was. pronounced leaky.
Immediate steps were taken toward the
prevention of such defects. As a result
Professor Storch is able to .claim today
that there is no leaky butter produced in
Denmark. A sample of butter exhibited
in the Iowa educational contest when ex-
posed to a leakage test lost in seven days
2% per cent of moisture. This is not the
worst kind of butter we have to deal with
on the American market, for, although the
body is very weak, it is clear and fairly
attractive in appearance. A body which
should meet with still greater objection is
that presenting a dead appearance caused
by injury to the grain due to our effort to
increase the moisture content above nor-
mal. This butter is more or less sticky
and possesses even poorer keeping quali-
ties than butter of a weaker but clearer
body.

It will be a step forward if our butter
judges will pay closer attention to defects
in body in future judging, but such defects
will be difficult to remedy entirely as long

CC ]:.:SA0 ES: DWD\Ww::2. _______CQ—_———————S eee —————

November 15, 1914

———[—[—[—[—SS=Sam="=q@—@=Tua@{qc$$=======S=S=S=S=SSS=S=S=E=ES=—oIO“~ Ey yo yE>>>>>~ ===

THE CREAMERY JOURNAL

as our manufacturers have quantity and antee that the flavor comes close to per-

not quality for preference,

Our state educational contests have been
criticized from time to time. Some have
even suggested that they are of no value
and should be discontinued because they
do not contain enough new features. In
foreign countries scoring of butter is often
made compulsory. In Denmark two or
three or more annual surprise calls are
made to each creamery. In addition to
such scorings the country is divided into
local associations, each of which conducts
eight annual scoring contests and awards
premiums to the highest average scores for
the year. Although the latter contests are
not absolutely compulsory, no one from
the particular territory in which the contest
is held would neglect sending a sample of
his butter. In Australia inspectors are sta-
tioned at shipping points and a package
from each churning exported is scored and
reports are mailed to the manufacturers,
to the purchaser of the butter, and to the
government official in charge. Mr. Lowe,
the senior member of W. Weddel & Co.,
London, attributes the great success of the
New Zealand buttermaker to this system of
scoring. The fact that on June 23, 1914,
New Zealand butter was sold at 112 shil-
lings per hundredweight against 104 shil-
lings for Australian butter, which some
years ago was in greater demand than the
butter from New Zealand, seems to indicate
that there is some merit to their system.

There are two objects for continuing our
state educational contests. First, the con-
tests stimulate greater interest in the pro-
duction of fancy butter, and, second, it is
of a direct educational value. Most butter-
makers concede to the first claim, but some,
especially those who always obtain high
scores, do not always consider that they
receive enough that is of educational value.
I was at one time criticized by a butter-
maker for not furnishing him complete
criticism on his butter, which obtained a
score of 96 points. The educational value
obtained is evidently greatest to the one
who has had less experience and even if
the more advanced buttermaker feels that
he receives less value in that respect the
contest should be of sufficient value to him
by stimulating greater interest so that he
can well afford to continue. It has been
fully demonstrated during past years’ work
that it is the really successful buttermaker
who is the most regular exhibitor at but-
ter scoring contests,

Some changes might well be made in our
present system of judging. Some years
ago the butter was judged entirely by com.
mercial judges. Today we have gone to
the opposite extreme, eliminating entirely
the commercial judges. The commercial
judge, the state inspector and the butter-
maker should do this work together the
same as they do in Denmark. There they
go even so far as having three groups of
judges, each group consisting of one in-
spector, one buttermaker and one commer-
cial judge. It seems rather unsafe for us
to entirely eliminate the commercial judge.

In New Zealand the judges from the
various districts come together from three
to four times annually for the purpose of
judging together so they may continue to
have the same fixed standards. This sys-
tem might also be introduced to advantage
in this country.

The value of a state trade-mark has fre-
quently been discussed during the past
year. Such marks are successfully used in
Denmark and in Holland. The Danish
mark is an absolute guarantee of quality,
and Danish butter without such a mark is
scarcely known. The Holland mark is
based upon the chemical analysis of the
butter, and as such is not an absolute guar-

fection. New Zealand has no special gov,
ernment brand but stamps the grade on
each package. It is my firm conviction
that a state brand for our creamery butter
will greatly assist the creameries in im-
proving the quality of our butter. It is
possible that later on some of the states
might unite forming a more comprehensive
organization. This might facilitate the
work of final inspection. The rules govern-
ing the use of such marks should be most
vigorously enforced, but the requirements
for admittance should not be so severe, so
the creameries would feel that it would be
useless to make any efforts. It has been
suggested that an average score of 93
should be sufficient for allowing a creamery
the privilege of using the mark,

If some state marks are adopted it would
seem as if there would be strong efforts
made by the various buttermakers and
creamery managers toward securing the
privilege of using such marks. It should
be at such places where the state exten-
sion workers should be able to do some of
their most effective dairy work, and if a
few men were employed for such work it
should be possible for them to assist the
creamery and its patrons, so that such who
were really desirous of making progress
would gradually come up to the standard
and each creamery obtaining permission to
use the trade-mark will exert a stimulating
influence over the other that is less ad-
vanced.

Fuel Waste in Creameries.

The annual reports of a large number of
creaineries submitted to this division tor
the year 1913, itemizing the expense of
manufacturing butter, showed that the
greatest item, exclusive of labor, was fuel.
In comparing these reports it was noted
that the fuel item was extremely variable
even in creameries devoted exclusively to
the manufacture of butter and having prac-
tically the same output. The average cost
of fuel for the 10 creameries (having an
output of between 100,000 and _ 150,000
pounds per year) reporting the lowest fuel
expense was $0.0013 per pound of butter
made, while the average cost of the 10
creameries (having the same output) re-
porting the highest fuel expense was $0.-
00487; that is, one cost about four times as
much as the other. There are many factors
which may have caused this wide variation,
some of the most common being noted be-
low:

Losses due to improper design or instal-
lation—Boiler and engine not of proper
size; boiler and engine improperly in-
stalled; furnace not suited to fuel; poor
draft; grate area and furnace not properly
proportioned; heating surface not properly
proportioned; breeching and uptake not
properly designed; chimney improperly
proportioned.

Losses due to improper operation—Coal
lost in handling at plant; coal lost in ashes;
coal lost in incomplete combustion; heat
lost in radiation, in chimney, in air leaks, in
setting and furnace, by excess air drawn
through grate, by short circuiting of gases,
by soot on heating surface, by scale in
boiler, by feeding cold water to boiler, by
leakage of water and steam, in exhaust
steam, through worn valves and piston
rings, by keeping too high steam pressure
on boiler when not in use and in not sys-
tematizing the operation of plant.

Economy in the use of fuel is of vital
importance, inasmuch as it materially af-
fects the cost of making butter. It there-
fore behooves the creamryman to use every
effort to reduce the fuel cost.—United
ac Dairy Division, Circular Letter No.

North American Cold Storage Co.’s Building at
Chicago, Ill., Insulated with

WATER-PROOF

Lith Insulation

HIS is only one of the many buildings
| that have been equipped with Lith, on

the advice of refrigeration experts, on

the strength of the fact that this insulation
has proved so invariably successful.

75 per cent of all the creameries in the

Northwest are insulated with Lith. It abso-

lutely cuts ice cost in two! An absolutely

guaranteed insulation that

Wi; 7 comes in sheets 18x48 inches,
rite for twice the size of ordinary insu-
Bi lation, therefore leaving less

4 than half the number of joints

or cracks possible for leaks.
Free Book Write for book. Also write for
information regarding

Union Cork Board
Made of pure cork and asphaltum. 1%
pounds of cork to square foot one inch
thick. A greater percentage of cork than
you can find in any other insulation material.
Write for Big Free Book, “Insulation for Cold
Temperatures”
Union Fibre Company
105 Union St., Winona, Minn.

ESTABLISHED 1869

GEO. W. LINN & SON

The Chicago Butter House

340-342-344 West South Water St.
near Lake St. bridge

Would like to contract with you for your make ot
Fancy Creamery in tubs. Can offer you a liberal
contract.

Will pay a price for quality. Send us a sample

shipment.
Best Equipped Butter House in Chicago

References: National Bank of the Republic, Chicago; Plain-
view State Bank, Plainview, Minn.; The Creamery Journal.

Page 20

THE CREAMERY JOURNAL

Perfection Brand Butter Color

HIGH IN QUALITY 3:

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PURELY VEGETABLE—COMPLIES WITH ALL PURE FOOD LAWS

Order it from your dealer or send your order to the manufacturers

THE PRESERVALINE MFG. CO.,

Brooklyn, New York City

Big A. A. of C. B. M. Convention

AT CHICAGO DURING NATIONAL DAIRY SHOW

The meeting of the American Association
of Creamery Butter Manufacturers, held in
the Florentine room of the Congress Hotel
on October 27th, during the National Dairy
Show, was a great success. The attendance
was large and the speakers as a whole were
exceptionally good.

At 9:30 a. m. the executive committee had
their session (before the general meeting).
Arrangements were made at this meeting
wherein Prof. F. W. Bouska would be en-
gaged by the American Association of
Creamery Butter Manufacturers during the
summer months to act as expert or to assist
the members wherever any trouble came up
on the manufacturing side.

The regular program of the day meeting
was opened at 10:30 with W. W. Marple in
the chair.

The first speaker on the program was
Prof. C. H. Eckles, of Columbia, Mo.
There is no better posted man in the dairy
world today on the production of milk and
cream and the building up of a dairy herd
than Professor Eckles. His theme was
“Building Up of a Dairy Herd.” He had
records from the college giving the investi-
gations of their experiments along this line,
covering a period of 20 years. He showed
conclusively the effect of a good sire in the
building up of a herd. In one instance, the
heifers produced from one sire showed a
decrease in production as compared with
the dams, while the reverse was shown by
another sire in another instance.

The unfortunate thing about a meeting of
this kind is the fact that farmers, who
should have been present, were not there.

Prof. Eckles’ speech was a _ remarkably
strong presentation of fundamental fact
on underlined principles of successful

dairying.

At the close of Prof. Eckles’ address, Mr.
Glover gave a remarkably good talk. Mr.
Glover’s talk was along the lines of prac-
tical common sense in building up and
maintaining a dairy herd. He showed con-
clusively* that it was not necessary, where
alfalfa and corn silage could be had, to feed
very much grain, We heard very many
favorable comments on Mr. Glover’s talk.

Following Mr. Glover on the program
was the secretary of the American associa-

ation, G. L. McKay. He talked on oleo-
margarine legislation. He showed the
necessity of organization and the impor-
tance of getting organizations in various
states so that the farmers could get in
touch with their congressmen who were

their direct representatives at Washington.
He pointed out the fact that the average
congressman was very anxious to serve his

constituents favorably and it was up to the
farmers in the community to let their con-
gressmen know what was needed. If ob.
noxious legislation came up on the oleo-
margarine question, the state organization
could get in touch with the farmers in the
community much more readily than any or-

ganization could in Washington.

The meeting adjourned at 12:30 and con-
vened again at 1:45 p. m.

The first speaker on the program in the
afternoon was H. S. Johnson, president of
the Fox River Butter Company. He gave
a very interesting and practical talk on
“Marketing of Butter’ and emphasized the
importance of quality. We hope to have
Mr. Johnson’s address published in full as
it is of great value to everybody interested
in the manufacture of butter,

Following Mr. Johnson on the program
was Governor Eberhart of Minnesota, who
gave a very practical and humorous talk.
Governor Eberhart is a good speaker and
his address was appreciated very much by
everybody present. He talked along the
lines of dairy education and the great work
that has been accomplished in Minnesota
by all branches of the dairy business.

At the close of Governor Eberhart’s
speech, Prof. C. Larsen, of Brookings, S. D.,
opened up the real discussion of the after-
noon on cream grading. This subject
brought forth a great deal of discussion.
Eighteen pure food or dairy commissioners
were present at the meeting and many of
these gentlemen participated in the dis-
cussion. Every speaker, in fact everybody
present, whether professor, food commis-
sioner or manufacturer, emphasized the im-
portance of cream grading or some method
to improve the quality of the raw material.
The general consensus of opinion seemed
to be that too much competition was re-
sponsible to a very large extent for the
poor quality of cream.

Commissioner Hine of Kansas followed
Prof, Larsen on the program and gave an
outline of the work they were pursuing
there. He reported that they were improv-
ing the quality of cream by grading and
paying 3c more for No, 1 cream. On the
other hand, Commissioner Helme of Mich-
igan was of the opinion that cream grading
would not be satisfactory, that competition
was too severe for cream buyers to ever
maintain the grading system and that it
would be impracticable. He maintained
that they had tried it in Michigan and it
had failed. He then stated that they passed
a sanitary law in their state that was much
more effective than cream grading. This
sanitary law requires that every farmer
shall keep his separator out of the barn, or
keep it in a separate building where there
is no danger of contamination of the cream.
It further provides that the separator shall
be washed every time it is used, and that
parties not complying with these rules shall
be subject to a fine or imprisonment, and
parties buying such cream knowingly shall
also be subject to a fine or imprisonment.
He stated that his office had notified all the
farmers regarding the sanitary law that was
passed and the result was that it had a very
advantageous effect. We were very favor-
ably impressed with Mr. Helme’s remarks.
His talk was practical and to the point.
Punishing the man who produces bad cream

November 15, 1914

as well as the man who buys bad cream is

a new and equitable idea.

In the past, all attempts at legislation
have been against the manufacturer, hence
most of such legislation has been a failure.
While no definite plans were formulated,
we believe the results of these discussions
accomplished a great deal of good from
the facts shown that every state where the
small hand separator is used has its prob-
lems with poor cream.

Following this discussion Professor Mor-
tensen, of the Iowa State College, gave a
very interesting talk on his trip abroad.
He spoke particularly on the necessity of
beautifying the creameries.

Prof. F. Rasmussen, of Durham, N. H.,
followed Prof. Mortensen. His talk was
not only interesting but instructive. He
quoted a lot of tables showing the cost of
production in the east as compared with
the west.

At the close of Prof. Rasmussen’s ad-
dress, Prof. C. W. Larson, of Pennsyl-
vania, gave a very forcible address on
Pennsylvania as a state, showing not only
its importance in dairying but the magni-
tude of its mineral resources.

Resolutions prepared by J. H. Rushton,
president of the American Association of
Creamery Butter Manufacturers, were in-
troduced by Geo. E. Haskell, president of
the Beatrice Creamery Company and
unanimously carried. These resolutions,
condemning the use of butter and other
dairy products in the manufacture of oleo-
margarine, and upholding the color dis-
tinction between the two products, have
already appeared in several of the dairy
papers.

Resolutions upholding the
law were also passed.

The meeting adjourned at 5:30.

At 6:30 between 300 and 400 guests were
seated in the gold room at a banquet which
was one of the best that has ever been
given by the organization.

Attorney Percy B. Eckhart, of Chicago,
acted as toastmaster and delighted the
guests with his clever ideas and brilliant
wit. The speakers were all exceptionally
good,

The first speaker on the program was
Prof. H. E. Van Norman, president of the
National Dairy Show. His subject was
“The Young Man.” He showed the need
of mature advice and guidance.

Dr. R. A. Pearson, president of the Iowa
State College, followed Prof. Van Norman
with an excellent talk on “The Necessity
of Agricultural Education,” which was full
of new and valuable ideas.

Following Dr. Pearson on the program
was Dr. H. B. Favill, a noted surgeon and
breeder of Holstein cattle. He outlined in
a masterly manner the necessity and bene-
ft of keeping pure bred cattle. for the pur-
pose of building up or improving the herds
of the country.

Dr. Favill was followed by Prof. P. G.
Holden, the well known soil and corn ex-
pert, who gave an excellent talk on the im-
portance of training the young and dealing
fairly with them. He emphasized the im-
portance of giving the young people on
the farm an interest in some one thing
that they could call their own, so they
would realize they were partners in operat-
ing the place.

Following Prof. Holden was W. W. Mar-
ple, the last speaker of the evening. His
subject was the “Trail of the Ionesome
Cow,” tracing her from Plymouth Rock
and noting her progress down to the pres-
ent time. Humor and fact were here clev-
erly interwoven.—G, L. McKay.

net weight

* (eae Fey atte Sise8

November 15, 1914

THE CREAMERY JOURNAL

From the Churn to the Market

J. J. ROSS at the Minnesota Convention

I am certainly glad to be present and be
able to address the members of the Min-
nesota State Butter and Cheesemakers’ As-
sociation. When your secretary invited me
to address this meeting, I accepted with
pleasure for I thought that this would be
an excellent opportunity to meet and get
acquainted with Minnesota brother butter-
makers and dairymen, and be able to ex-
change ideas in a co-operative way. Do
you know there has always been a very
friendly feeling between the buttermakers
of Iowa and those of Minnesota? It has
been my pleasure to come in personal con-
tact with a number of Minnesota workers
and I will say that if your association is
made up of the kind of men whom I have
met, Minnesota may well feel proud of her
citizens who are engaged in dairy work,
and I can well understand how it happens
that you have gained the distinction of be-
ing the “Bread and Butter” state, besides
carrying off all of the banners.

I was simply surprised to see such won-
derful feed and such thrifty cattle as I
viewed from the car window on my way
through your beautiful state; and after see-
ing these things and the conditions which
you people are blessed with, together with
the manner in which you take care of the
raw material, it made it much easier for me
to see the honors go to our neighbors on
the north, and now I can understand more
clearly why Iowa is such a good place—she
joins Minnesota. I would like to see more
co-operation among our dairy states. I
think it would be a great benefit to become
more as one, especially since our interests
are mutual.

When I first read the subject which your
secretary assigned to me “From the Churn
to the Market,” my first thought was that
there was very little to be said about the
subject as I had very little experience at
the market end, and it also seemed that the
important work at the churn end was before
the butter left the churn. But the more I
thought about the subject the more impor-
tant it became and I will try to tell you
about some of the things that, in my opin-
ion, are important in handling butter from
the churn to the market.

There has never been a time in the his-
tory of the butter business, as well as all
other food products, when they required
more attention as regards sanitation and
attractive appearance as at present and
since our United States congress has op-
ened the markets of the world to our coun-
try, it becomes more than ever important
that attractiveness and sanitation be para-
mount. What I mean by that is, that the
finished product such as butter and cheese
and the packages in which they are packed
be as near perfect as possible, for do you
know that the buyers of butter and cheese
are getting more critical all the time? The
reason why they are getting more critical
is because the consuming public is getting
more and more critical. This condition has
been largely brought about through the
work of the dairy and food departments of
our different states regulating foodstuffs
and demanding sanitary conditions which
when being brought to the attention of the
consumers, they in turn demand things to
comply at all times.

I hope that you will pardon me if I di-
gress from the subject just a moment to
call your attention to the fact that there is
a demand for attractiveness in all walks of

life and the buttermakers may profit and
make life more easy if they will consider
this matter of having things attractive not
only in the butter and packages but also
in their creamery surroundings. This has
been demonstrated very clearly to us in
Iowa since, through the advice of Profes-
sor Mortensen, the Iowa State Dairy As-
sociation took up the matter of having a
“creamery beautiful” contest. The results
have been very gratifying for we find that
it is not only an inspiration to the butter-
maker to do his work better but it is a
great factor in enthusing the patrons of the
creamery and as a result the buttermaker
has much less trouble to secure quality in
the cream delivered. Briefly stating the
proposition, the buttermakers are asked to
beautify their creamery grounds by plant-
ing trees, shrubs, flowers and otherwise
improving the appearance of their cream-
eries. As an inducement our association
offers prizes to the plant showing the most
improvement and most beautiful appear-
ance. ‘Could you visit the buttermaker, Mr.
Stuessi, of the Thorpe creamery, or Mr.
Bollig of the Fenton creamery or Mr.
Thomas of the Clear Lake creamery, they
would tell you that since undertaking this
work it is much more easy to secure good
raw material, as the idea of cleanliness and
neatness is catching and the patrons absorb
some of the spirit. In this connection the
butter and packages from the churn to the
market is important.

It has been my pleasure to assist in scor-
ing quite a lot of contest butter at both
state and national contests and I have also
visited the butter cellars in the markets
and have seen the butter as it arrived from
the creameries and I desire to say that un-
less you have seen the same thing you
would be surprised to see the difference in
appearance. You would hardly recognize
your shipment as being the same that
started from your creamery. So many
shipments of butter are roughly handled
by trainmen and transfer men the tubs in
many cases become dirty, the lids and
sometimes the tubs become broken. This
rough usage on the part of someone leads
the railroads to make a ruling to attach two
tacks in each end of the tub tins. Now if
this condition of appearance could be avoid-
ed in some way it would be a great help
and an important improvement. There is
such a vast contrast between the appear-
ance of the average creamery shipment of
butter when it arrives at the commission
house to the appearance of contest butter
which is sent for exhibition purposes. For
the contest the tub is usually placed inside
a 60-pound tub and when it arrives at the
destination it is removed in the same condi-
tion as when put in, and I want to say that
if it were possible to have the regular make
of butter arrive at the market in as good
condition as the contest butter, it would
mean a much higher price paid to the ship-
per. This leads to the thought, would it
not pay to burlap each tub of butter? I
believe it would.

Another thought which has come to me
in connection with this work is that were
we as particular with packing the butter
in the tubs and arranging the paper liners
and salt on our regular make as we are
with contest butter, it would help a lot.
This was brought to my attention very
strongly at the scoring of the National
Dairy Show butter recently in Chicago.

See

W. B. YOUNG
ESTABLISHED 1454

W. I. Young & Co.

Wholesale Dealers in

Butter, Cheese and Eggs

149 Reade St, New York
WRITE US
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Jacob F, Miller

BICKEL & MILLER

PHILADELPHIA EGG HOUSE

EGGS, BUTTER AND POULTRY
Butter and Eggs in Car Lots or Less
322 So. Front St. PHILADELPHIA, PA.
References: Sixth Nat’l Bank; Southwestern Nat’l
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We want to do business with you

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Write for free book, “‘ Better
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Physicians everywhere are endorsing the use of Holstein
milk, not only for infant-feeding, but for growing children,
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References: Irving National Bank, N. Y.

Modern Buttermaking and Dairy
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THE CREAMERY JOURNAL

We had completed the scoring when we
were visited by several representatives of
butter buyers in Chicago. In speaking of
the exhibit one of the gentlemen made this
remark: “If it were possible to receive
such butter put up in packages in so neat
a manner in our regular receipts the trou-
ble of the butter seller would in a large de-
gree be eliminated.” And I want to ask
the question, why not? Were I to advise
you about preparing the butter for ship-
ment, I would advise to prepare each and
every tub with the same care and painstak-
ing that you do in preparing a tub for a
contest, for I wish to say that while the ap-
pearance cannot affect the flavor of the but-
ter it certainly does influence the careful
buyer. You have already been instructed
as to the manner of folding over the top
liner, etc., so I will not take the time to
explain but I would advise you to think
over the matter of neatness and also the
advisability of using a burlap to protect in
shipments.

Another thought which I might call to
your attention is the manner of placing the
butter on the market, whether in tubs as
has nearly always been the custom or
whether it would be advisable to do more
printing at the creameries. You would be
surprised to learn the enormous amount
of butter which is being printed before of-
fered for sale. Would it not be profitable
to do this work at our creameries. It is
certain that some of our large manufac-
turers find it profitable to print their butter.
They do not stop at a pound print but are
putting large quantities in one-fourth pound
prints. This, of course, necessitates a lot
of extra help but it certainly pays or they
would not do it. If you were to visit some
of our large butter factories you would see
large quantities of butter put up in one-
fourth pound prints each wrapped in parch-
ment and the four wrapped and placed to-
gether in a one-pound carton. This is done
to attract buyers. The shoppers in this day
and age of the world are looking for some-
thing different. See how many ways the
foreign cheese are prepared for market, all
of which is very attractive. Among the
exhibits at the National Dairy Show butter
exhibit was a package from California. This
butter was printed in one-pound prints
about four inches square and about one-
inch thick and on top was a division line
across each way making four small prints
and on each print was the initial of the
creamery. This was so arranged to allow
the purchaser the privilege of buying one-
fourth pound if so desired. I understand
these people receive a very fancy price for
their butter on account of the manner of
handling and displaying their goods. An
exhibit from Virginia showed very attrac-
tive appearance cut in one-fourth pound
prints which shows a desire on the part of
the maker to advertise his product. Along
this same line it is told of a certain maker
in New York who has made a reputation
for himself by attractive and cleanly sur-
roundings to the extent that he is able to
secure $1 a pound for his product. He be-
gan by building a small but extremely clean
and sanitary building. The side walls, ceil-
ings and floors are white enamel and every-
thing spotlessly clean. He advertises that
between the hours of 9 and 10 o’clock a. m.,
he will offer for sale rare creamery butter
at $1 per pound. At first the people came
through curiosity but when the 10 o’clock
came and the place was closed until 9
o’clock the next day, they began to arrive
at the hour advertised and through the
manner in which the butter was handled in
this most sanitary place, the business grad-
ually enlarged until he was able to dispose
of his entire output and the quality of the

November 15, 1914

butter was no better than is made in our
average western creamery. These illustra-
tions are meant to show you the importance
of preparation of our products in order to
have them attractive and consequently
cause a greater demand for our own coun-
try’s goods.

I will say that I am very proud of the
showing of butter from Minnesota, Iowa
and Wisconsin at the National Dairy Show
as compared with some of the other states.
It shows ability and a desire on the part of
our makers to put the contest butter, espe-
cially, up in an attractive manner. Do you
know that it is getting almost impossible
for Jim to tell the difference between a
Minnesota tub and one from Iowa by the
outside appearance, as they look exactly
alike? 2

In conclusion I wish to say in connec-
tion with what my friend Mr. Crump said
in last week’s Record that I hope to see a
large and mighty good butter exhibit from
Minnesota at the National at Mason City
next March and want to warn you that
Iowa will give you an awful chase, but if
we lose again it will be to the greatest but-
ter producing state in America—Minnesota.

The Bradner Company, of Seattle, Wash.,
will establish a branch plant at Ellensburg.
This was decided upon following the con-
solidation of the Alberta creamery and
Spring Creek co-operative creamery.

A new creamery is being built at Grand-
view, Wash. L. F. Meyers is the owner.
It is a small plant intended only to supply
local markets.

The Mississippi Creamery Association
has opened its new plant at Jackson.

Blue River, Wis., is to have a creamery
early next year.

OC) |

- Want Clearings

WANTED-—Information fegar dias good creamery
for sale. Send description and price. Address C. C.
Shepard, Minneapolis, Minn.

WANTED—To buy or lease creamery in lowa
receiving about 10,000 pounds of whole-milk daily.
Address “fA. S. D.,” care The Creamery Journal.

FOR SALE—Up-to-date creamery located in
North Central Iowa, in good dairy section. Good
living rooms over creamery. Owner wishes to quit
business. A good chance for a buttermaker. Ad-
dress Geo. Freese, Bradford, Iowa.

POSITION WANTED—By a sromnbeesy experi-
enced buttermaker, in a small plant or as helper in
large plant. No boozer. Married. Good recom-
mendations. State wages and output in first letter.
Address Box B, Devon, Iowa.

POSITION WANTED—By young first-class but-
termaker, five years’ experience in up-to-date cream-
eries, whole-milk and gathered cream. Holder of
engineer license. Can also operate gasoline or kero-
sene engines. Am single. Can come on short no-

tice. Know how to pasteurize and make starter.
High class references. Address Jas. E. Klemmer,
St. Lucas, Iowa.

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THE FACTORY TUBULAR

r i ‘HE development of a creamery to its
highest output at the lowest expenditure
of time and money is what the installation

of the SHARPLES TUBULAR CREAM
SEPARATOR accomplishes.

The almost frictionless ball bearing from which the tubular bowl
hangs requires but little power. Because of this absence of friction,
the machine consumes but two gallons of oil a year.

Suspended by a single ball bearing, the tubular bowl is capable of
a great number of revolutions a minute, and this speed affords the
greatest centrifugal (or skimming) force.

Send for the Factory Tubular Book
THE SHARPLES SEPARATOR CO.

WEST CHESTER, PA.

= Chicago, Ill. Dallas, Texas Minneapolis, Minn. Kansas City, Mo. Toronto, Can.
ee San Francisco, Cal. Portland,Ore. Omaha, Neb. Winnipeg, Can. Agencies Everywhere

Good Brushes for All Uses

C. P. Brushes have always been known as good brushes. Today our
Fort Atkinson factory makes a line of brushes that for construction,
material and service cannot be excelled. The same careful C. P.
supervision is maintained in the brush department as in the other de-
partments. -The “Brush Makers” know exactly what to do to pro-
duce good brushes and this with good material can’t help but result
in Good Brushes.

C. P. Brushes for every possible use

Our own line, coupled with brushes we secure from other manufac-
turers, represents the most complete line of brushes for the dairy in-
dustry you can find anywhere.

Can Brushes, Scrubbing Brushes, Floor Brushes, Combined Floor
Brushes and Mops, Mops or Squilges, Disc Brushes, Pipe Brushes,
Coil Brushes, Milk Bottle Brushes, Test Bottle Brushes, Tube
Brushes, Sample Bottle Brushes, Air Tube Brushes, Stencil
Brushes; in fact, the C. P. line of Brushes is so complete there is
a style and size for your every need.

C. P. Brushes are made right—they are durable, practical and econom-
ical. They are by no means the cheapest, but who in the dairy busi-
ness can afford to use cheap brushes? Cleanliness is too important.

Supplies of any kind purchased from us always satisfy

Our prices are consistent

THE CREAMERY PACKAGE MFG. COMP’Y

CHICAGO, III.

NEW YORK, N. Y. MINNEAPOLIS, Minn. KANSAS CITY, Mo.

TOLEDO, Ohio PHILADELPHIA, Pa. OMAHA, Neb. WATERLOO, Iowa

Geert t tN A AAA Anahi AP MAAA Abad AEE AAPL AIA ALAM ADA AQAA AEE A AAA ESE AAA MAA ENS EDEL SESE SSS SOS SSS SESS
CLEA SEETTEELTEEL La PIEAATOMEEPEEPEPEEIISS

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THECREAMERY

The National

Creamery
Magazine

VOL. XXV NO. 21 WATERLOO, IOWA, DECEMBER 1, 1914 FIFTY 4

ee aed Mp
a we Oristuos Pr resent Mid
vk whe Freamerymen id
ee... of f America | 1%,

Published by FRED L. KIMBALL CO., Waterloo, Iowa

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sac, la

“If the public could see what

the De Laval Clarifier re-
moves from milk they
would demand De Laval
Clarified Milk.”

Madison, Wis., Oct. 2, 1914.
The De Laval Separator Co.
Chicago, Ill.

Gentlemen: I have a herd of 40 Guernsey cows. I bottle my
milk and sell it in the city of Madison. Three months ago I put in
one of your milk clarifiers, and I want to thank the De Laval Com-
pany and your representative here for urging me so hard to try one
of your milk clarifiers.

I will say with my experience with the clarifier and handling
milk that there ought to be a law passed prohibiting anyone from
selling milk or offering milk for sale without its first being clarified;
and if the public could see what the clarifier removes from milk
I know they would demand it to be clarified before they would use
it. I have used cotton and best strainers I could get, sanitary barns
and clean milkers, and I will say if I had to give up the clarifier I
would quit the milk business.

I had the Chief Chemist of. the Wisconsin University make
tests of my milk for bacteria before clarifying and after, and the
clarifier cut the bacteria count down one-half. After using the clari-
fier four weeks, we were very busy and did not use it. It was not
three days before some of my patrons complained of our milk not
being so good. We started the clarifier again, and have not had
one complaint since.

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I would like to see every milk man in the state use a milk clari-
fier as a safeguard to the health of small children. People are will-
ing to pay a good price for a good clean article.

Yours truly,
DR. EDWARD H. DREWS.

MUUUUUUAUALUATAATEOCOTUUAUAAUUALOAUOATOGUANUOTUOLCORUOA COA UONIOALUAOAT OAT OONLONCONLOCOAOONUOACONCON LOGON TUOIOOCONOOTOOIUOLOONIOGUONOOIOOOOIOUOATONTOOCATIOOLIOONUOOUOIUMTOMIOMOIONUO IO tLOI LL. bs

Che Creamery Journal.

The Wational Creamery pPaensine.

Vol. XXV_ No. 21

WATERLOO, IOWA, te 1, 1914

Fifty Cents a Year

Use of Neutralizers in Pittcfuaking

Of late this subject has received consid-
erable attention in the dairy papers. This
was undoubtedly due to the fact that the
Minnesota legislators, at their last session,
passed a law prohibiting the use of all
kinds of neutralizers. This law possibly
was passed at the instigation of the little
creameries, no doubt with the idea of trying
to handicap the large creameries. The use
of neutralizers is a very old custom. It
dates back at least 50 years. The term
“neutralizer”? was not always used, how-
ever. My father-in-law, who built one of
the first cheese factories in Ontario, Can-
ada, and who also had a large herd of dairy
cattle, used a neutralizer sometimes at this
early date, when a can or two of his Sun-
day morning’s milk was found - slightly
changed Monday morning.

The neutralizer he used was a solution of
soda. This he added to the cans of milk
that were silghtly sour and he did not mix
the milk of these cans with the fresh milk
until just before adding the rennet, hence
he was able to use this milk without any

loss. This was only used in a case of
emergency.
As far as I know I was the first to use

neutralizers in buttermaking. A number
of years ago I conducted experiments that
lasted for several months, using various
kinds of alkalies. A large butter manufac-
turing firm in Omaha was the first, to my
knowledge, that used lime-water commer-
cially in the manufacture of butter. Doc-
tors Russel and Babcock, from Wisconsin,
discovered and recommended viscogen,
which was composed of cane sugar and
lime, for restoring the natural constituents
to cream that had been pasteurized. It is
needless for me to say that if these noted
scientists had thought that the lime was
injurious to health, and they were in a po-
sition to know as well as anybody, they
would not have recommended its use.

I cannot understand why any objection
should be raised to the use of lime-water to
correct the acidity in cream. In the first
place, lime is one of the natural constitu-
ents of milk, cream and butter. The per-
son who drinks a glass of milk would con-
sume 1% times as much lime as would be
found in a pound of butter. An infant’s
feed of milk containing a teaspoon of lime
water that the physician prescribes for the
baby will also contain about 1% times as
much lime as is found in a pound of butter.
A person who drinks a glass of water in a
limestone Tegion consumes more lime than
is found in a pound of butter. If this is
true, then the opposition to the use of neu-
tralizers, especially lime-water, cannot be
from a health or sanitary standpoint. There
is no more logical reason why lime-water
Should be prohibited for correcting the
acidity in cream than there would be in

By PROF. G. L. McKAY

prohibiting the use of starters or pasteur-
ization. Pasteurization reduces the acidity
in cream to some extent and in adding a
starter to cream we are doing it for the
purpose of souring it.

Lime-water does not remove any of the
objectionable odors in cream. It merely
neutralizes the acidity. In addition to this,
neutralizing enables the manufacturer to
pasteurize sour cream without having a
great loss of fat in the butter-milk, as it
keeps the casein in a flucculent condition,
especially where lime-water has been used
before the cream is pasteurized. The intel-
ligent use of lime-water as a neutralizer
will prevent metallic flavor in butter.

In this country at the present time, prob-
ably about 95 per cent of the butter made
in factories is manufactured from hand sep-
arated cream. The hand _ separator has
come to stay because it is more economical
for the farmer to separate his own cream
on the farm than to hitch up a team and
haul his milk to a factory, no matter how
short the distance. In addition to the
above, he has his own sweet skim-milk for
his young stock, thus avoiding any danger
of contamination from other herds.

With the great majority of people who

Extra!

On the back cover page of this
issue we are announcing a Special
Christmas Offer of The Creamery

Extra!

Journal one full year beginning
January 1, 1915, for 25c.
Creamery managers, secretaries

and members of boards of directors
are not familiar enough with the
business they control. We urge
buttermakers to tell their manager,
secretary and every member ot
their Board about this special offer
and get their subscription. We
want at least four subscriptions
from every co-operative and stock
company creamery, and are asking
our buttermaking friends to lend
co-operation to the extent of bring-
ing it to their attention.

We thank you in advance.

THE CREAMERY JOURNAL.

patronize creameries, side

dairying is a
issue, therefore they will not deliver cream
daily. This means that cream will be de-

livered by possibly 80 or 90 per cent of the
patrons in a more or less sour condition.
When the manufacturer gets this cream he
can neutralize this acid with lime-water
made from chemically pure lime and then
pasteurize the cream and destroy the bac-
teria present. Then he can use a pure cul-
ture for ripening the cream, thus making a
purer and more sanitary grade of butter.

I am informed that two of our pominent
dairy schools are neutralizing butter-milk,

one in preparation for making cottage
cheese, the other in preparation for con-
densing.

You cannot enforce too many restrictions
on the farmer at the present time, or he
will turn to other lines of agricultural pur-
suit where less labor is required, and give
up dairying.

There is no use of us talking about ideals
when ideals do not exist and will not prob-
ably for some time. If we can make a
better grade of butter and a more sanitary

butter, why should we not have the right
to do so? If we were adding any injurious
substances, then I would say, by all means

prohibit it.

I cannot understand why any objection
should be raised to the use of lime-water
to correct the acidity in cream. I believe
if a case ever came before the United States
Supreme Court, it would hold that every
manufacturer of butter has the right to use
a harmless neutralizer like lime-water,
which is one of the natural constituents of
milk, cream and butter, and that any state
statute which attempted to deprive him of
that right was unconstitutional as an un-
warranted interference with the right to
conduct one’s private business as he wishes
when the health or safety of the public is
not concerned. The right to use artificial
coloring matter in butter when the natural
color is lacking is unquestioned. Why,
then, should there be any objection to using
lime-water to neutralize the acidity in
cream? The sugar manufacturers use lime
solution in the process of manufacturing
sugar and there has never been any sugges-
tion that such a practice was unjustifiable

A few years ago we had some experi-
ments conducted on this subject in connec-
tion with three of our leading universities
by their chemists and bacteriologists. Not
only were the experiments conducted with
the butter but also with the cream before
being neutralized and after being neutral-
ized. Butter was tested from one of our
leading whole-milk factories as well as
from farm dairies. The farm butter showed
a much higher per cent of lime than the
butter made from centralized cream which

(Continued on page 22.)

Page 4

THE CREAMERY JOURNAL

W. O. SAXTON & CO.
Butter and Eggs

174 Duane St.,

Ship Us and
Compare Results

NEW YORK

References: Irving National Bank, N. Y.
Farmers National Bank, Osage, "Towa.
Your Own Banker; The ‘Creamery Journal.

Wisconsin Scoring for November

H. E. GRIFFIN, MT. HOREB, HIGHEST, SCORE 95.88

The quality of the butter entered at the
November scoring held at Madison on the
16th should be classed as good butter. It
was not fancy, but a product that goes well.
There were individual tubs that were fancy
and represented good raw material, whole-
milk or cream only one day old.

There were also several tubs of so-called
low grade butter made from a very tainted
product, and naturally contained a foreign
flavor, namely, gasoline, fishy, etc.

The average score for the 85 exhibits
was 92.15. A very large per cent of the
entries scored between 90.5 and 92.5.

During the past month several creamery
men and factory operators have written tc
the dairy department calling for informa-
tion regarding the exhibition work that
is conducted by the dairy department,
College of Agriculture. The tubs of
butter that these men entered for the
November scoring mark a _ beginning of
work that in the future will mean a great
deal to the creamery company and its pa-
trons. The score placed on some of this
butter was not as high as the score indi-
cated by the maker, but it corresponded
very closely with the statement furnished
with reference to the kind of raw material
that was received.

Several men have indicated on the meth-
od blank that the make of butter has kept
up well. This is natural because of the
rather open fall and the abundance of feed
that the dairymen have stored up for their
winter’s supply.

A short time ago some of the milk pro-
ducers in one section of Wisconsin made
the remark: “We have enough feed this
year to supply twice the number of cows
on our farms.” An abundance of feed
should also have a tendency to favor a bet-
ter grade of milk and cream being pro;
duced because more waste material will be
used for bedding.

A large number of the creamerymen
make a close study of the work of the
scoring exhibition. This in a large meas-
ure has helped to bring results that mark
progress. From one factory the butter
showed an improvement over last month
The man that made the butter stated, “This
is a better tub than I forwarded to Madi-
son last month. The improvement being
due to the condition of my raw product,
The changing early in the season to col.
lecting cream twice per week in place of
three times lowered the quality of the

NORTHEY PATENT
COOLERS

For all purposes. Cold Storage doors.
Mineral wool, cork, lith and linofelt insula-
tion. Solid or sectional.

Northey Mfg. Co., Waterloo, Iowa

cream because the weather was too warm.”
Too many creamery companies make the
same mistake, but to them it is a question
of reducing the cost of manufacture. They
hold that the lowering of the quality «
trifle does not reduce the price received for
the butter. One man who noticed the gain
in price that was received for the butter
made from the good cream decided to make
certain changes in the plan of operation
for the coming year that will result in noth-
ing but good butter being made. The one
big drawback that this party must contend
with in making every patron follow certain
rules, is that in the outlying districts pa-
trons of other factories delivering the
cream less frequently will receive fully as
much per pound for the butter-fat, because
it is possible to sell butter that some com-
mission men score 87 for the same price as
the butter that is made from clean, good-
flavored, raw material and scoring 93 or
higher. The cost to the producer and the
cramery company making the good butter
is much greater than for the competing
parties that put out a lower grade of butter.

The plea for good raw material has
brought results, but not to the extent that
it should, because of the demand for butter
under existing competition on the part ot
the buyer.

A large number of the men that enter
butter for scoring exercise great care in
putting the package in the best possible
condition.

1. The tub is clean and well soaked in
boiling and then cold water.

2. The bottom circle placed in position
first after a little salt has been sprinkled
on the inside of the tub.

3. The liner neatly placed in position af-
ter first being .placed in boiling water for
five minutes and then placed in cold water.

4. The butter well packed, leaving but
few openings and the surface cut even with
the top of the tub.

5. The cheese cloth circle placed on top
of the butter and then sprinkled with a
little water and then covered with a little
salt.

6. The cover fastened with
having two tacks in each end

7. Do not use tins having four tacks
when they are received from the supply
house. The extra tacks should be driven
in after the tin is first fastened on the cover
and the tub.

8. The butter should be reweighed on
the day of shipment in order that the
original weight of butter packed in each
tub may be checked up.

December Scoring Next.

Every person that entered a tub of but-
ter for the November scoring should send
a package to Madison for the month of
December.

The judging of the butter will occur on
Monday, December 7th.

four tins

December 1, 1914

The following is a list of the men who
received a score of 90 or more and who
wish to have their scores published:

W. F. Paulson, Phillips..
Hans Peterson, Warren...
Frank D. Packard, Deronda

Score Water Salt
Robt. S. Anderson, Northland..... 94.66 14.2 4.3
Chester_ Bishop, Whitewater...... 9116" 12:8) ee
L, LL. Bolstead, Bascoasseeenenee 95.50 13.5 ae
J. B. Beadles Mullvilleg. eee 91:33 13:0 Tall
Brannon Co-op. Cry. Co., Ogema..92.50 13.0 2.7
Brannon Co-op. Cry. Co., Ogema..92.16 12.0 2.6
Brannon Co-op. Cry. Co., Ogema..92.16 12.9 2.7
M. Christopherson, New Franken..92.00 ... aa
Hans Christenson, Rose Lawn..... 95:00 15.1 1G
William ‘Carl, Bayley yee aeeeeen 90.66 12.6 2.0
R. C.. Cleaves; Tolas.) son eee 93.00 13.4 3.0
O. Christenson, Nelsonville....... 92.66 13.8 43
C. Christenson, Amherst Jct....... OSG: 13.1 1.3
Christ Christenson, Neillsville..... Obiss 14.2 ia
H. De: ‘Colier, Cambrdeerseaecauee 91:66 15.2 29
ee Dressler, Louwisburg......:.. S116 13:9 “See
Dehn, La Vallevxt fea 90:00 163 23
Carl Engel, Thiensville........:2592.00 12.1 1.3
Same) Edge, Patch ‘Grover. secre O26, 14.1 wie
Tohn Fyelstad,” Elroy2.--eeeeen 90.00 15.7 al
Joel Gilbertson, Weestbyss shen 91.66 13.8 3
R~ A. Garlick, Neshkora.........< 91:66 13.7 3am
H. E. Griffin) Mis Blorebeesseeee 95.83 13.6 2.3
aioe Kuehnhold, Waupaca...... 92:50.° 13.8 23
J. Hanlon, Prescott... eens 90:83 13.2. <2
Git te Hansen, Hazel Green...... 90:66 12.7 3g
G: 'E.. Jordan) “Amberstan osetia 92.16 16.0 ~3i6
Carl Jorgenson, Rose Lawn....... 95.66 13.9 20
ae Jenson, Brandon. .jseecn.s 91.83 13.2 4.0
C. Joekinson, Bark River, Mich. a 83 14.9 3.4
HS Johnson, ‘eStby «is visttomemie’. 216 13:0 ame
A. i. ‘Kelnhofer, Blenker., castes 92°00 13.2 10
John Kochheiser, Bellville, Ohio...93.16 13.6 2.1
P. Kristenson, Cushing eon -meeeeee S516 ° 1:7 Bae
P. Kristenson, (Cushing vce 95:00: 13:2. <3
Paul Kottke, Cedarburg.......... 91°50 12.7 “2x5
R. S. Long, Westboro. -1 sss 90.16 15.6 44
Peter Lund, South Kauwana...... 92°33 12.5 2a
Theodore Lennartz, Frederic...... 92:16) 13:3 2m
Earl Longteau, Green Bay........ 94.50 14.5 3.2m
Olaf Larson, Fennimore.........- 92.00 14.2 1.6
Axel Larson, Charles City, Towa..91.33 12.9 2.3
ig, Y Mathews, Brill ics ate hes eens 90:66,- 13:6 sie
Frank Meisner, Fennimore........ 92.00 13.0 2.0
A. C. Marks, Shennington........ 92.16 14.1 24
W. A. Moyes, Drontons..ceee 93.16 13.6 2mm
Norman Mayenschein, Hillsboro...91.83 15.3 2.7
North Andover Dairy Co., North

Andover) © s:s.cujjce vie oe eee 15.8 3.0)
A. M. Newman, Black Earth.. 2 13.1 ‘28
Harry Nichols, Elkhorn........... 14.7. 2.5]
ee Nielson, Nora

Deerfield” 2.2 icra 14.7 2m
Frank O’Hearn, Melrose. 13.3

12.9 1.8
14.0

13.8

P. E. Peterson, Hersey.... 13.8 i

Louie Peterson, Benda 13°5\ ae

Jacob Ringer, Durand.. 14.0 0.9
F. S. Root, Rudoloheeeassasee ' 13.8

Cc. M. Sanford, Arnheret Junction. so16) 13: aa
P. Severson, Neillsville........... Oikos, ~ 15:3): ae

John J. Sarauer, Clinton.......... 91.50 13.7 Ta
Tohn Schiller, Peebles: nee 95:50' 12.5 Ga

J.. N.. Wassau,, Amlomyarcetsetreen 91.83 12.9 2im
Alfred Waldhart, Medeed oayche Shetehete 92:50 14.3 2a

Wyocena Cry. Co., Wyocena...... 91:83 12.0 Za

D. F. Wallace, Alma Center....... 91.66 13.8 Sm

A. (C.. Williams, “Atieustanre stare 91.66 12.2 2mm
A. C. Williams, Augusta.......... 92:50 13:8 Waa

F. M. Werner, Waterloo.......... 94.66 13.9 18
F. M. Werner, Waterloo.......... 94:83. 13.7 “aa

F. M. Werner, Waterloo.......... Si.3s 13.3° ae

Elmer Zimmerman. Merrill........ 92:50 13.9 Sm

F. M Werner, Waterloo......... 95.00 13.0 3

H. H Whiting, Johnson Creek....93.00 13.8 1.

Toy E. Lee

Must Pasteurize Skim-milk.

Orders have been issued by W. B. Bar-
ney, state food and dairy commissioner 0!
Towa, to the creameries of the state, direct:
ing that all skim-milk, butter-milk and ot
er products sent back to farms for feeding
be pasteurized. This move is made after
conference with Dr. J. I. Gibson, state vet
erinarian, who is in charge of the fight or
the foot and mouth disease in cattle in thi
state. {

The commissioner suggests that mi
used in cities should be pasteurized asa
sanitary measure. The pasteurization of a

materials sent back for feeding is ma
compulsory, The cans and pans in whi
milk is delivered to creameries also are fe
be thoroughly cleaned before being
turned.

The first annual report of the Groton

S. D., creamery shows a very success!
year. They manufactured 68,567 pounds of
butter.

eee
December 1, 1914 THE CREAMERY JOURNAL

SVU eee

TULL TUATTOTVLVOVLLOVVMPRUUPUODL TUMOUR UMMM ULL LOMO OAUOTOO PO PO OH

TUTTE TATU HTT UATICUT UAT UA LUAU TUALUA TOA TUTUTUUUUULUOLUORUOLUOLU LUO LULU TULUM LULU LULU LULL LUGO LCL LOO LOO CoUO LUGE Coo

Where the Temperature Is
120 to 130 F. in Summer

Only those who work in places where the tem-
perature often touches 120° to 130° in summer can
really appreciate the difficulties of buttermaking under
such conditions.

One buttermaker working under such difficulties
writes as follows: “It is my pleasure to advise you
that I have been able to score the highest of any
buttermaker in the state, during our hottest month,
viz. July, and I want you to know that

Wvando

Dairyrman’s

Cleaner and Cleanser

had a lot to do with my high score and I will ever
be a faithful user of it.”

It is that added cleaning value which butter and cheese makers
receive from Wyandotte Dairyman’s Cleaner and Cleanser, insuring
perfect sanitary cleanliness even in the most extreme circumstances,

but which is not obtainable with any other cleaning

dian cin’ Ciecle agent, that makes Wyandotte Dairyman’s Cleaner

and Cleanser the choice of four out of every five
factorymen whom you meet.

Your supply man is ready to ship you promptly.

In Every Package

The J. B. Ford Company 3&8. Wyandotte, Mich.

This Cleaner has been awarded the highest prize wherever exhibited.

MADE IN THE U. S. A.

Page 5

lif

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THE CREAMERY JOURNAL

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Practical Buttermaking Hints

By J. C. JOSLIN

(Written especially for The Creamery Journal.)

James Sorenson, in a recent article in
the Dairy Record, comes across with quite
a flow of language relative to the work
“your humble servant” was supposed to
have done while in Minnesota, I think, in
view of the fact that I have had a closer
acquaintance with the gentleman than he,
that he has spread it on rather thickly, but
Jim is a mighty good fellow and means all
right, so we will forgive him this time.

The thing that pleased me most was that
he sanctioned what I had to say relative to
making butter to score high at the conven-
tions. I have talked with several since
writing that article and they also have
agreed with it. While at the Minnesota
State Butter and Cheese Makers’ Conven-
tion at St. Paul recently our own Prof.
Mortenson made the statement that the
Danes used this method of low ripening in
making their fine butter. Of course, Prof.
wont admit but that all the butter the
Danes make is good butter, therefore this
must be their general method.

I expected there would be some letters
written in to The Creamery Journal taking
the other view of this cream ripening prop-
osition, but as there have been none so far
no doubt most of the boys believe this is the
right way. If so, I trust they will make
use of this method in making their butter
for the next state contests and see how it
compares; then when you come up against
the judges at the national convention, you
will be right in line.

After having missed several of the Min-
nesota state conventions, I had the pleas-
ure of attending the one this year and it
seemed good to get back among so many
of the boys that I have known and worked
with for a good many years. They put on
a fine convention but it seemed to me that
it did not have the snap and go to it that
used to be there some years back. Now lI
would not say this if it had not been that
I heard others say something along the
same line. I wonder if a part of the reason
is not that most all of us, even the boys in
the much-bannered state of Minnesota, are
laboring with the poor cream trouble and
this thing kind of overshadows all other
topics. It seems one gets such a little ways
when he takes up this subject, that it is
getting a little wearisome and thus the
meetings lose their snap.

Don’t think that I am thinking or want
to insinuate that the convention was not

good; of course it was, but it seemed just

a little short of the high water mark that
Minnesota always sets.

Say, but they do like to talk about those
12 out of 14 banners they have won. Not
the buttermakers so much but the speakers
outside and they figure how much better a
per cent it will make when they get the
next one, etc., etc. One buttermaker even
told me that he did not work so very hard
this year to win a diploma (you know this
year the diplomas have a picture of all the
banners on them) because he was going to
wait and go in for a diploma this next year
so that his diploma would have a cut of the
other banner on it, which they were going
to win at Mason City. Is not that assur-
ance for you. We can see what a bunch we
have to go up against, but I have heard
that there is such a thing as overtraining
and possibly there is a shadow of hope
connected with that for us.

Minnesota took on somewhat the airs of
a national meeting, having quite a number
of buttermakers in attendance from Iowa,
Wisconsin and the Dakotas, and we hope
that when we have our meeting at Ames
this winter, buttermakers from these states
will come over and visit us.

The executive committee of the National
Creamery Buttermakers’ Association held
a meeting at St. Paul and decided upon the
dates of March 9th, 10th and 11th for our
national meeting, so all can begin to figure
to lay aside a few paltry dollars to cover
the expense of the trip to Mason City,
Iowa.

There will be prizes galore and $1,000 for
every 250 entries of butter. Arrangements
will be made so that every exhibit will
draw some of the money, no matter how
the butter scores. Of course, those that
score high ought to get enough to pay a
good share of their carfare. It won’t be any
walk-away like it was back quite a number
of years when Thor Moe of Minnesota drew
$166 for his share of the pro rata, but it
will be well worth going after.

Let’s break the record with 1,000 tubs of
butter and give the judges indigestion for
a month. oS

Turn to the back cover page and read
about our Special Christmas offer—The
(Creamery Journal one full year for 25c.
Think of it—only lc per issue of the na-
tional creamery magazine.

The Dickinson, N. D., creamery is now
owned and operated by Jensen Brothers.

References: Corn Exch. Nat'l Bank, Phila.;

D. E. Peterson Co.

SPECIALISTS IN BUTTER

TT CCC

33-35 South Water Street, PHILADELPHIA, PA.

Mercantile Agencies; Creamery Journa:

We solicit a chance to com-
pete for your favors, either
on a consignment or track-
price basis.

December 1, 1914

Iowa November Educational
Scoring

Below is a list of scores from the Iowa
educational contest for the month of No-
vember. Those scoring below 90 are not
included on this list. Thirty-eight entries
were received for this scoring. We hope
that more entries will be received for the
December scoring, which will be held on
December 11th. Butter for this scoring
should arrive at Ames not later than De-
cember 9th.

The December scoring will be the last
scoring held at Ames this year, except the
one held in connection with the convention
of the Iowa _Buttermakers’ Association
The date of this scoring will be announced
by the secretary of the buttermakers’ asso-
ciation, J. J. Brunner. The premiums for
the educational butter scoring contest will
be awarded at the lowa buttermakers’ con-
vention and the silver cup which is offered
in the three years’ contest will also be
awarded to the winner for the three years
at the Iowa buttermakers’ convention.

Scores.
F. C. Hinze, Hanlontown....
H. P. Engen, Crystal Lake..
i E. Sadler, Oelwein.......
. J. Brunner,Strawberry Point.. a
A. Cole, Camont Bo cis oo a oe eee eee 9
Fredgville Co- operative Creamery, Fredsville.....

C. Stendel;, -Scaryiles Sage one 94
M. Zell, Sumner aievelata, srolehe lets Ugtenditenal patie cte sts e.cteis
E. Clemons,
F. Vandermeer) Orange iGityeeeemrce ean oe 93
Soballe, Coultern. or cementite oniae ane
Vis Gudknecht,
yhn Paulson, Wrodeticiss:::ceri cee rae oo:
. H. Chapman,
H. Bischeid, "Wavucomab seme ceca
F.. D.. Warner, ‘Northwoodetnenmaneeeeeer creas
P. W. Peterson, New Hartford 9
Carl Hoveland,, Lake: Mallsaaserepreeeee teeta
Aug. M. Hein, Hull een oe
M. E. McMurray, Nashua.....

J. J. Marx; Hosperss-nen
J. E.. Ryan, Adasen
D. W. Mohler, New Hemp ise
F. W. Stephenson, Oelwein.
W. F. Schurke, Toronto......
E. M. Frederickson, Clemons........... Be

Fred Lehman, Monticelloteucee meee ce cne

. A. Rizer, Scotch) (Groyecenmeeeeeee neces
L.. Larsen, ‘Royallic.. cuit cetera ee nee 90
R. Jorgensen, Altas ViSta.rc eee einer ie cere

—M. Mortensen.

[ek

br eels

Canadian Government Aid.

Saskatchewan has adopted a comprehen-
sive paternal policy in its attitude toward
co-operative creameries and, according to
W. A. Wilson, the policy is developing the
dairy industry at a rapid rate. While i
Minnesota Mr. Wilson is inquiring very
closely into the administration of the Min.
nesota dairy and food department, the
methods of inspection and of managing
creameries.

“Saskatchewan is undertaking to build up
a big dairy industry,” said Mr. Wilson. “We
are almost wholly a grain country now but
wish to diversify as well as multiply our —
resources.

“The government is ready at all times to
aid co-operative enterprises even to th
extent of providing money.

“Whenever a community desires to es: _
tablish a creamery, for instance, the pros:
pects are investigated with care before the
work is undertaken. If the country is nov
adapted for dairying or if there are not
enough cattle in the country tributary tu
make the venture profitable, permission to
establish a creamery is withheld. If every-
thing is favorable the promoters can get
money, if needed, at a low rate of interest

“When the venture has been financed we
prepare plans, watch the construction, if
necessary, and see that the plant is in good
running order before it begins work. Il
this is of great value, and is giving encour-
agement to the dairy industry.

“We go even further; we sell tub butter

December 1, 1914

THE CREAMERY JOURNAL

Page 7

SMUNVTCUAATATTATAATTTEEE AACA ee

purchase of supplies?

Chicago, IIl.
Toledo, Ohio

eT TTT TTT TTA LURTTTATLATUOUOATOATUOTUOATOO COOH UOA OOOOH COTTOATOOT OOOH UOT COTINOT

Price must naturally demand consideration.
ity; and too expensively purchased prohibits a legitimate profit working basis.

of each purchase stands the C. P. guarantee of quality.
Make sure

BUYING GOOD
SUPPLIES

No matter how careful you have been in selecting good machinery and employing effi
cient help, you haven’t completed the circle of all-around business efficiency unless those sup-
plies you must use every day are the very best you can secure

The happy medium is good supplies at the right price.
been that happy medium for thousands of creamerymen.

No order is too small or too large to receive our prompt and careful
attention. We are bound to please you

Everything for the dairy industry needed by you can be purchased directly from us.
Are you protecting yourself in your

Peon now on.

The Creamery Package Mfg. Company

New York, N. Y.
Philadelphia, Pa.

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Omaha, Neb.

Minneapolis, Minn.

Kansas City, Mo.
Waterloo, Ia.

Too Beni purchased means inferior quai- =
C. P. Supplies for years have =z
Back ‘+=

for them. Our creameries are not so favor-
ably located with reference to the big mar-
kets as yours of Minnesota.

“Your creameries fill a car in a week or
in some other definite period and forward it
regularly to New York or some other mar-
ket where top prices are obtained. We are

far from markets, and must watch the but-
ter prices both east and west to take advan-
tage of the best prices. To save the cream-
eries much trouble we store and sell the
output of the creameries that is not needed
for local consumption. The plan _ has
worked admirably.”

Buttermaking In India

By HENRY D. BAKER, Bombay

Although the most important milk prod-
uct of India is ghee, or clarified butter, ob-
tained chiefly from the milk of buffaloes,
yet for butter itself, which is the first stage
in the manufacture of ghee, there is a con-
siderable demand, owing probably to the
difficulty of obtaining pure ghee. In man.
ufacturing ghee it is sterilized so that it
keeps for long periods, and is thus more
suitable than butter for the hot climate of
India. However, it is so much adulterated
with fats and oils and is so difficult to ob-
tain pure that the European element, at
least, prefers butter.

Use of Butter and Condensed Milk.

Inquiry in both Bombay and Calcutta
indicates that the consumption of butter is
largely restricted to the European com-
munity, and although large quantities are
made in Bombay, mostly from cream im-
ported by rail from the Ahmedabad and
Surat districts, this is distributed over
India for European use, or else exported to
East Africa, Burma and the Straits Settle.
ments.

India also imports a fair amount of but-
ter from Denmark, the United Kingdom,

and France, in the order named. The total
imports for the year ended March 31, 1914,
amounted to approximately $142,000, as
against about $117,000 for the preceding
year. A large proportion of the butter
thus imported comes in tins. The imports
of butter are not nearly so important as
those of condensed and preserved milk and
cream, which amounted during the year
1913-14 to about $1,384,000, as against about
$1,228,000 for the preceding year. Many
Indians purchase condensed milk of Euro-
pean manufacture to feed their infants and
children.

Butter will probably not displace ghee
as an article of consumption by Indians for
various reasons: (1) The inherent keeping
capacity of ghee due to the prolonged high
temperature employed in its manufacture;
(2) the ready adjustment of the market
price of ghee to the requirments for vari-
ous grades, by adulteration with sesame
oil, coconut oil, and animal fat; (3) the
prejudice against butter as an article man-
ufactured under conditions that may have
brought it under the ban of religion or
caste. It appears, however, that there is a
growing demand for butter among Indians

not for consumption as such, but to be

used for the manufacture of ghee.
Separation of Cream.

A dairy expert of the Government Agri-
cultural Research Institute at Pusa, India.
states that tinned butter is now largely pro-
duced in Gujerat (Bombay Presidency).
Despite the absence of a ready rmharket for
separated milk, trade in tinned butter has
developed considerably and the product is
used in India, Burma and the Straits Settle-

ments. The introduction of the cream sep-
arator some years ago has greatly aided
the development of this industry. The

cream is separated in the villages and sent
to large centers like Bombay and Ahmeda-
bad, where the butter is made and tinned
At Bombay the cream ripens on the way
and is ready for churning on arrival. The
whole process is carried out under insan-
itary conditions. Still the trade is firmly
established and its success is a tes timony
to the value of an efficient piece of dair
machinery where conditions demand Bed
ity in handling the produce.

In Consular and Trade Reports for Aug-
ust 27, 1914, the article on “India as a mar-
ket for American cottonseed oil” explained
how ghee is manufactured in India. In
both ghee and buttermaking in India the
use of cream separators ought to be of ad-

vantage, Owing to the superiority of sepa-
rated over skimmed milk.

As mentioned in my report on “Military
dairy farms in India,’ in Daily Consular
and Trade Reports for January 10, 1914
every regiment in the British army in India
now has its own dairy farm, under control
of the Director of Military Farms for th

Quartermaster General in India at
these farms making use of cream separat

Page 8

GEO. M. RITTENHOUSE

SAMUEL BINGAMAN

THE CREAMERY JOURNAL

JUAN A. BABCOCK

GEO. M. RITTENHOUSE & CO.

154 Reade Street, NEW YORK

BUTTER AND EGGS

REFERENCES—Importers and Traders National Bank; New York National Exchange Bank; All Commer-
cial Agencies, and The Creamery Journal.

of the Alfa Laval type, fitted for driving
with belt power, with fast and loose pul-
leys, and varying in capacity from 90 (hand
power) to 440 (belt driven) gallons per
hour and in price from $136 to $418.

Enlargement of the Government Dairy.

For some time, according to a press note
issued by the government of the Bombay
Presidency, the government of this province
has had under consideration the enlarge-
ment of the scope of the present civil, or
government, dairy at Kirkee, near Poona,
the summer capital of the Bombay Presi-
dency.

At present the civil dairy supplies milk to
the Sassoon Hospital in Poona, to infants
and invalids, and to a limited number of
private consumers when circumstances per-
mit. But the dairy’s herd is too small to
be worked economically, The daily yield of
milk varies between 550 and 700 pounds,
and when milk is scarce it often happens
that the hospital requires all of it. On the
other hand, the hospital’s requirements are
smallest when milk is most plentiful. If
supply to private customers is stopped
when it is most needed, they will naturally
take steps to obtain milk elsewhere, and
are not likely to return to the civil dairy
when milk is again available. The result is
that the surplus milk has to be converted
into butter and eventually disposed of as
ghee at a considerable loss, since it is im-
possible to produce milk in Poona where
the cost of fodder is high and grazing non-
existent, in competition with villagers out-
side Poona, by whom the milk for ghee
manufacture is produced under totally dif-
ferent conditions.

The agricultural advisers of the govern-
ment have therefore recommended that the
average daily yield of milk should be raised
to 1,000 pounds in order to lower the cost of
production, to meet more readily the fluctu-

ating demands of the hospital, to secure a
more regular clientele, and to avoid much
of the loss occasioned by the disposal ot
surplus milk in the form of ghee.

On consideration of this advice the gov-~
ernment has decided that while the dairy
should be essentially an educative and ex-
perimental institution, selling its produce to
the hospitals in Poona in the first instance
and after them to private consumers, the
enlargement of its production to the extent
indicated will be in the true interests ot
economy. The plan of the agricultural de-
partment, which provides for a daily output
of 1,000 pounds of milk, has therefore been
sanctioned. The dairy will be an integral
part of the Poona Agricultural College.
Its manager will teach to students of the
college and to others who may wish to take
a course in dairying the practical side of
dairying, including the selection, care and
treatment of dairy stock, while the teach.
ing of chemistry necessary for a sound
knowledge of dairying will be continued by
Dr. Mann, principal of the college, and the
assistant professor of chemistry. The build-
ings of the dairy are to be enlarged and a
thoroughly up-to-date dairy and refriger-
ating plant is to be installed. In addition
a small poultry farm is to be attached to
the dairy, as it is considered that poultry
farming is an industry capable of consider-
able improvement and extension if the gov-
ernment leads the way by instituting suita-
ble experiments.

In the budget for 1914-15 the government
of the Bombay Presidency has appropri-
ated about $32,000 for the improvements
and extensions mentioned.

A list of the leading dairies in India,
mostly in the Bombay Presidency, is for-
warded [and may be had from the Bureau
of Foreign and Domestic Commerce and its
branch offices].

Foot and Mouth Disease

By H. O. SAMPSON

The appearance of foot and mouth disease
in so many parts of the country makes it
imperative that farmers and stockmen co-
operate with the national and state govern-
ments in stamping out the disease. The
following statements are given with the
hope that those unfamiliar with the symp-
toms of this very contagious disease will
inform themselves, in order that they may
recognize the disease. should it occur in
their herds, and thus be able to report it to
the authorities at once.

Foot and mouth disease,
fever, is a highly contagious, febrile dis-
ease, affecting chiefly cloven-footed ani-
mals. It is accompanied by vesicles or
blisters, in the mouth and around the feet,
The malady most frequently attacks cat-
tle, sheep, goats and swine, but occasion-
ally it attacks dogs, cats, and man; also
the large herbivorous animals that are kept
in zoological gardens sometimes contract
the disease. One attack does not confer
immunity, for the same animal may be af-
fected repeatedly. In most other infectious
diseases, one attack is rarely followed by

or aphthous

another in the same animal. Nearly every
country has suffered from periodical in-
vasions of foot and mouth disease, and
some European countries suffer almost con-
stantly from its ravages. The, mortality is
not great, as only about 1 per cent of the
animals affected die, but the disease spreads
very rapidly. From 25 to 75 per cent of
the herds in a district are affected, and 25
to 50 per cent of the animals in a herd,
There was an invasion in 1870, in Massachu-
setts and New York, another in New Eng-
land in 1902, and another in Michigan,
Pennsylvania and New York in 1908. In
each case the disease was combated ener-
getically and stamped out, and the loss was
trifling. The present outbreak is more
widespread, but with vigorous preventive
measures and the killing of all affected ani-
mals it should be brought under control.
The cause of foot and mouth disease is a
specific virus. The causal agent of the virus
has never been isolated, The virus exists
in the liquid of the vesicles, saliva, milk, ex-
crement, urine and in expired air. It per-
sists in manure piles and feeding troughs

December 1, 1914

for four or five months, and resists freez-
ing. It may be retained for several months
on the body of an animal that has recoy-
ered, and, during such time, the animal may
contaminate others. The virus may be
conveyed by infected animals, stable uten-
sils, manure, hay and grain, clothing of
persons going from farm to farm, dogs,
cats, poultry and pigeons. Thus it is read-
ily seen why the authorities stop the trans-
portation of animals, hay, straw, etc., from
areas where the disease is found. The
virus enters the body through the digestive
tract, in inspired air, and by means ot
wounds of the skin. Human beings may
contract the disease from milk of infected
animals and from handling these animals.
The infection causes but slight annoyance
in humans, and soon disappears when the
use of the milk is stopped and cleanliness
observed in handling the diseased animals.

Dr. H. C. Reynolds, the veterinarian of
the International Correspondence Schools,
describes the symptoms of the disease as
follows:

“The first symptoms are a moderate
fever, ranging from 103 to 105 degrees
Fahrenheit; a dry, hot muzzle and mouth;
an apparent tenderness in chewing; and
grinding of the teeth. The animal resists
efforts to examine the mouth and uses its
tongue to grasp feed only with difficulty.
Chewing seems painful, feed is dropped,
and stringy saliva dribbles from the mouth.
The tongue is worked around in the mouth
with a smacking or clicking sound. The
aoe may show signs of soreness of the
eet. :

“In two or three days, vesicies, or water
blisters, appear in the mouth and often on
the feet, teats and udder; and the tempera-
ture of the animal falls, These vesicles are
painful, and the teats and udder may be
swollen. The vesicles appear as small ele-
vations of the top layers of the mucous
membrane or skin. They are from one-
eighth to one-half inch in diameter and of
a grayish color. They may grow larger and
become filled with a clear, yellowish fluid,
Several may unite to form a large, blister-
like swelling. The thin epidermic covering
ruptures and the cloudy serum leaks out;
the thin skin easily peels off, leaving a
bright red surface, slightly depressed, and
surrounded by a clean, slightly undermined
border of mucous membrane, or skin. The
surface then becomes covered with a sticky,
dirty-yellow exudate. When the yellowish
oe is scraped off, the surface look
red,

“From this time on healing is prompt
and the border of the erosion gradually
closes in. When the feet are very sore,
the animal is stiff and lame and lies down
much of the time. The animal may refuse
to eat or drink for some days and ma
emaciate rapidly. Cows may give little or
no milk and the udder may become inflamed
and ruined. The entire course of the dis-
ease covers about three weeks. Many of
the animals are left in a poor, debilitated
condition.”

Every precaution should be taken to pre-
vent the spread of this disease. The best
plan is to destroy all animals that have
been exposed as well as all affected ones,
Extreme care, too, should be taken to dis
infect all infected quarters. If possibl
old buildings should be abandoned or
stroyed, Where this is not practicable, th
woodwork should be cleansed with a stron:
disinfectant solution, the floors cleaned, th
stable utensils destroyed and the manure
burned. Dead carcasses should be burned
if possible; in case they cannot be burned
they should be placed in deep pits, coveret
with quick lime and buried. Obviously

(Continued on page 17.)

——

December 1, 1914

THE CREAMERY JOURNAL

The Past Year In Iowa

INTERESTING FACTS AND FIGURES

Better butter and more of it from the
dairies and creameries of Iowa. That is
the hope of the state food and dairy depart-
ment.

“We are in favor of cream grading. We
are in favor of a law forcing the grading
of cream in every creamery of the state
We are ready and willing to lend our assist-
ance to any plant soliciting our aid. We
want to see every creamery adopt an honest
and conscientious grading system, and stick
to it, and when that is done Iowa butter will
be greatly enhanced in value.”

That is one central suggestion in the re-
port of Commissioner W. B. Barney. It is
along the line of the educational work done
to improve the butter industry of the state.
But the report shows that some good is
surely coming out of the work already done.

Iowa butter sells above the average price
in the markets. It was better last year than
the year before.

Iowa creameries made in the last fiscal
year 92,865,921 pounds of butter which sold
for $29,413,902.27.

The average price received for this butte
was, therefore, 31.78c a pound. The year
before the Iowa butter sold for an average
of 1.5lc more per pound than the average
price for extras. This year the price was
1.8lc more, or three-tenths of lc per pound
more of a difference than formerly. This
is not a great amount, but the increase was
$278,597, which in the aggregate is worth
having. The average price was less than
the year before. The output was reduced
by dry weather. Here are some facts as to
Towa creameries and butter:

Number of creameries reporting, 506.
Number receiving cream by rail, 50.
Number using hand separators, 471.
Number hand separators reported, 77,749.
Number of patrons, 103,319

Number of cows, 687,564.

Pounds milk received, 240,347,153.
Pounds cream received, 256,661,863.
Pounds butter made, 92,865,921.
Pounds sold to patrons, 3,768,478.
Pounds sold in Iowa, 11,337,247.
Pounds sold outside Iowa, 77,760,196.

The urging by the department of the
policy of grading cream and paying accord-
ing to quality is a part of the department’s
efforts to better the quality of the output.
It is declared the whole present system
or lack of system, is entirely wrong. The
centralizers have been active in trying to
put co-operatives out of business, but the
department is lending aid to all who desire
to form independent creamery associations
where they ought to exist.

Inspection System a Failure.

One of the features of Mr. Barney’s re-
port is a frank acknowledgment that the
scheme of having inspectors who go about
the state, undertaking to do various kinds
of work, is practically a failure. This idea
of trying to have each inspector look after
creameries, and groceries and weights and
a lot of other things as he goes along,
originated in this department and was
started about four years ago. Mr. Barney
declares that while in some cases it works
out all right it is generally a failure and
there has been no saving of expense. In
an age of specialties it calls for specialists
in every department.

The cost of the entire department, how-
ever, has been moderate as compared with

the cost of similar work elsewhere. In an
adjoining state of less population than lowa
the cost of a similar department has been

2.94c per capita, whereas in Iowa it has
been .58 of lc. The department was never
intended to be self supporting. The re-
ceipts of the department in 1909 were
$9,593.24, but the past year the receipts
were $43,842.40. The cost of the depart-
ment was $62,288.18. To the receipts

should be added as a credit about $5,500 in
fines to the school funds of the state. The

gate your salt.

will stay good.”

quality butter.

Se TTTTTTTTITTITTATUUUUALUGLUUALUOAUUALUOLUOAEAUCAUUOUOAULOLUGAUOALUOUGAOAUOAUUAULOLUGAUOOUOAUOAUOMUOAUOAUUOAUOAUOALUOAUOAUOOUORUOAUOATUONUOAUUONUONUOAUOONLONUOAON TOON UOAVONUONUONUOAUOMUONUUNTUONUOATUOTUONIONUUATUONTOATUNUONIONTUONTOIO TUN TIUOTU TOTO DDE

“The Dairyman should remember:

“When buying salt to be sure he is getting
salt and not a mysterious mixture with a
certain per cent of salt in it.

“Tf there is something wrong with the
butter you are making right now, investi-
It may be to blame.

“The grade of your salt has a great deal
to do with the length of time your butter

We have published, in an attractive booklet, the arti-
cle from which this quotation is taken.
let would interest anyone devoted to the making of
A postal card will bring it.

Diamond Crystal Salt Co.
ST. CLAIR, MICH.

Ce TPMT

Page 9

cost also includes the cost of milk exami-
nation in large cities. The fees received
by the department were as follows:
Inspection fee tags..... . $15,825.15
Sanitary law licenses.... 11,349.00
3abcock test licenses............ 6,085.00
Scale INO P SCMIOD © «oiers cx Boe pote nie vee 2,750.00
Stock foods anspection.....--.4-4- 2,575.00
Mal kpalicensesiys > gusictet sia o1e ele icbie 2.554.00
SCAM tACS ir aha > oie bce nies 2,286.00
Cold storage licenses. 218.75
Fertilizer licenses 120.00
Seedmaralysesp ir, atte <cieet tele 53.00
Heedinte. stuttemssn + s+ «nse ciclo 26.00
There was a decrease in the amount of

ice cream made in the state the past year.
There are 12 laws that are now enforced
by this department.

SUTIN eee

Read This

Quotation

From the issue of Hoard’s Dairyman for

November 21, 1913.

This book-

Address

STMMMULUIMULEMEALULUULEALULERULUOLUAUOLUALUUOUULUOLUALOLUAUELUOUOAUGUUUOULAUOLUAUOUOUAUOUOAUOOAUOLOLUUAUOUAUOAUAVOACAUOALOUAALOUOAUAUONUAVONUATOA UOT ONLOVONUOONUOON COON UOONCOVONIOTOVONNONLOVONTOVONOVOATOVONTOTONTOVONTNTOVTOVOVLOVONTOVONTOVOVNOTOVOV TOV ONIN) fine

Page 10

John J. MacDonald

Butter, Eggs, Poultry

Fancy Creamery a Specialty

THE CREAMERY JOURNAL

13 South Water Street
PHILADELPHIA

COMMISSION MERCHANT

43 Years’ Experience

References: Corn Exchange National Bank, Philadelphia; A. H. Barber & Co., Chicago; Bradstreet’s

and Dun’s Mercantile Agencies;

Creamery Journal.

Important Cream Grading
Conference

A meeting of creamery and dairy men ot
Missouri, southern Iowa, southern Nebras-
ka, eastern Kansas and northern Oklahoma
was held in Kansas City, November 19th
at the Coates House. This meeting was to
have been held in connection with the
American Royal Fat Stock Show and the
Southwest Jersey Cattle Breeders’ Associ-
ation Dairy Show, but these shows were
called off through advice from the United
States Department of Agriculture, on _ac-
count of the foot and mouth disease. The
meeting of creamery and dairy men and the
banquet, to be given at night by the South-
west Jersey ‘Cattle Breeders’ Association,
had been advertised and it was decided to
have these meetings, even though the Royal
and Dairy shows had been called off.

There were 75 creamery and dairy men
from the above named territory at this
meeting. The meeting was called to order
at 10 a. m. by Dairy Commissioner Bennett.
The principal object of the meeting was to
determine, if possible, the standard for
cream grading, or at least to define the dif-
ferent grades so that everyone would have
a basis or foundation for the grading of
cream, which they could understand and
work on.

Some three months ago the dairy depart-
ment of Missouri issued a cream grading
circular, and about the same time Nebraska
and Kansas issued one also. It was pro-
posed that those present report the results
of the effort to grade cream, and in every
instance it was found that during extremely
hot weather and with a dull market
everyone was anxious to get a better qual-
ity of cream, and this desire, with the grad-
ing circular issued by the dairy depart-
ments, produced gratifying results. But
with the coming of cooler weather and a
less supply of cream and a stronger de-
mand for butter, it was shown that some
of the creameries had weakened on their
strict grading rules. It was brought out
that compromising on this question of grad-
ing would not do, as it would be impossible
to establish grading by enforcing rules for
three months in the year and paying no
attention to them the other nine months.
All agreed before the close of the meeting
that continuous work was necessary in
order to accomplish the desired results.

Prof. F. W. Biouska, of Chicago,
during his address, that he was agreeably
surprised to learn how well the cream-buy-
ing agents could grade cream. He spoke of
one case in particular that he had seen,
where a creamery had received a shipment
of cream from several agents which was
well graded and but a small percentage of
it was second quality. He did not think
there would be much difficulty experienced
through the cream-buying agents being un-
able to tell first quality from second. This
has been considered one of the obstacles,
and all were glad to hear Prof. Bouska give
his opinion on this matter. The entire day
was taken up in the discussion of this and
kindred matters. Very interesting addresses
were made by Geo. S. Hine, dairy commis-
sioner of Kansas; A. F. Howe, dairy com-
missioner of Oklahoma; F. W. Redfern,
state chemist of Nebraska; J. F. Haskell.
Topeka, Kan.; T. A. Borman, editor Kansas
Farmer; R. A. Wright, Topeka, Kan., live
stock editor of the ‘Capper publications;
C. W. McManus, dairy inspector of Okla-
homa; Dr. D. F. Lucky, state veterinarian
of Missouri; A. B. ‘Cole, of Omaha, and
others. The opinion prevailed that meet-
ings of this kind should be held oftener if
for no other purpose than to become better
acquainted and co-operate in the upbuilding
and general improvement of the dairy in-
dustry.

A committee of five, consisting of C. W.
Kent, of the Meridan Creamery ‘Company,
Kansas City, C. E. Kern, of the Fox River
Butter Company, St. Louis, Charles R
Harding, Omaha, J. F. Haskell, Topeka,
and Ray McGreer, Oklahoma ‘City, was ap-
pointed and instructed to draft such resolu-
tions as in their opinion would better condi-
tions and would be helpful in establishing
a standard for cream grading and submit
same to the conference of dairy officials
which will take place in Des Moines, Iowa,
on December 11th. It was decided that
this committee would meet in Des Moines
December 11th also. In the meantime, the
committee will work on some legislative
matters that, no doubt, will be presented
to the dairy officials for their endorsement
and support.

The session was very fittingly concluded
with a splendid banquet and cabaret enter-
tainment given by the Southwest Jersey
Cattle Breeders’ Association, to which the
creamerymen were invited. Many stayed

JOHN H. FICKEN

Refer by Permission—Citizens’
National

UTE

Bank, Hackensack, New Jersey;

FICKEN & ZINN

331 Greenwich St. NEW YORK CITY
Wholesale Dealers

Fancy Butter, Eggs & Cheese

Always in need of fancy butter; prompt sales assured. Correspondence solicited.

Central National Bank, Century Bank, New York City; People’s
First National

CCV

CARL H. ZINN

Bank, Ridgefield Park, New Jersey.

TUTTE eee

said,

December 1, 1914

for the evening and about 100 attended the
banquet which was a decided success. Col,
I. M. Sweetman, president of the associa-
tion, acted as toastmaster. Short talks
were made by T. A. Borman, G. S. Hine,
Prof. Bouska, Dr. D. F. Lucky “Ris
Wright and E. G. Bennett. The association
is in a flourishing condition, and, through’
the efficiency of Secretary J. M. Axley and
President M. M. Sweetman, the dairy in-
dustry is being greatly benefited in this ter-
ritory. Jackson county, in which Kansas
City is located, has more high class Jerseys
than any other county in Missouri, and, if
the popularity of the Jersey breed con-
tinues to grow in this section for the next
five years as it has in the past year, it will
be rated as one of the foremost counties of
the country as the home of~Jersey cattle.
Many of the visitors remained over until |
Friday to further enjoy the association’s
hospitality and were shown several fine
Jersey herds close to the city. The farms
of R..A. Long, F. J. Bannister, Ed Knoche,
pega! J. M. Axley and others were vis-
ited.

The entire meeting proved a success in
every particular.

THE MARKETS

NEW YORK.

Decline in Quotations—Receipts
Moderate—Demand Lighter.
[By the Creamery Journal Staff Correspondent. ]

For over a week the butter market has
been rather sloppy and today there was a
further decline of “%c on all extras. Prices
are so high that they have materially cur-
tailed consumption. Many of the large dis-
tributors claim their customers have cut
down their supnlies in some instances as
much as 50 per cent. This applies princi-
pally to extras and all high scoring butter.
Receipts have been moderate, but only a
small portion would score an extra. Re-
ceipts since May lst have been 1,069,526
packages compared with 1,659,119 during
the same time last year. This shows quite a
falling off. Receivers say that full hay but-
ter is coming now and some of the cream-
eries are making a fine quality.

Extras, 92 score, are quoted at 34@34t%c,
and higher scoring 34%4@35c.

After leaving an extra it is difficult to sell
firsts, even those which score under the
rules of the Mercantile Exchange. Some
of the distributors who are not as particu-
lar as others have substituted firsts for ex-
tras. In some instances this was satisfac-
tory, and in others receivers claim that
they were forced to go back to the higher
prices and that customers curtailed their
orders. There is a certain class of distrib-
utors in greater New York who always pay
the outside prices without grumbling, as
they have a class of trade which will stand
whatever the market is. Under the system
of quoting where 92 points constitute an
extra and plrices are quoted for higher
scoring lots, it has been easier for the dis-
tributors to buy butter at quotations and
fewer premiums are paid. No matter what
the market is, there are few creameries
which command a premium.

The high prices and scarcity of high
grade fresh has sent many of the distribu-
tors to held butter. For a short time Junes
were active and sold at a good profit. Dur-
ing this week the demand has been less
active and Junes have been urged for sale
at less prices than the first of the week. It
has been difficult to push undergrade held
as well as fresh underorades. Two weeks —
ago there was a good demand for stock
under a first but that is not true at this time,

Process has been more regular in price

Slight

December 1, 1914

= In his address before the Wisconsin Buttermakers’ Assn., Madison, Wis., Feb. 1914,

= : °

2 Governor Francis E. McGovern Said—

= That the time had come, when at least a part of the ability that had

= been expended in producing a superior product should be de-

= voted TO MARKETING the same.

= As every business has a SALES as well as a production department,

= he considered it as essential for the farmer and buttermaker TO

2 DEVELOP THE SIDE OF MARKETING.

= And this marketing of their product is what the buyers and users of Schmidt Bros.

= tubs consider as a most important detail of their business.

= They are looking after

= to the best advantage.

= and salable condition.

= They realize, not only the importance, but the great

= advantage of making their shipments in the tubs which will,

= above all others—convey and present it at market in such

= shape as will enable it to command the highest market

= price.

= BD» aml N
= | USGHMI DT BROS., Proprietors, ELGIN, ILL.
= a Ld _ ay
iil

THE CREAMERY JOURNAL

SUUTTTTTTTTTIITITILULLLUUUUUUUIUAUCULLLLLELUUUUCUOUUCULLLLLLULLULELLLLLLLLULLUULETUCLLLLLLLLLLL LLL UCLLLLLLLLLLLCeeccoLLLLLLUL LLL LLLLLLLLLLLL Loe CcLLLLLL LLL LCLLoL Lococo

and_developing—every department of the business that will aid them in marketing their butter

Their SALES METHODS include the presenting of their product before buyers at the markets in the most attractive

They agree with Governor McGovern that efficiency in the SALES, as well as in the production depart-
ments, is an'important factor in modern business methods and in obtaining the highest market prices.

VOVUOVUONUOVUOVCQTUQTUOTUOTONUONTOVCONUONUOT COT COUONUONUOAUUNUOUONUOTONTUGUONTUAUOUOMUOMUOTUOTUOTUUUUOLLOUEMUOTUGUUAUM MUM UUOLUMUOLUAUMUOLUOUGUOLUAUUUMUM MUO UOUOUUUMULAUEA OOOO UO UMAUEUOMUOA UO UAUU OOOO COTO OM TO OMT UOO OOOO TOO TO ON OOOO TOTO ROOD ODT

These Creameries
because—being the best made tubs obtainable anywhere at
any price—they are consequently best calculated to deliver
their shipments in the best possible condition—rapid transit
and rough handling considered.

Page

buy and use Schmidt Bros. tubs,

PANY

STHUNIUUDANNUUNNUUULNVULUNVUUUUUUULUUTULUUENULLUUUUULENULLLTOUUOEUULLUUUUUTEQUULEUTULUEUU TUTTLE

than creameries. Manufacturers can make
a small profit at present quotations. The
same dullness which characterizes creamery
extras is noticeable at the close of the week
with process. The out- of-town demand for
this grade is not urgent and representatives
of the factories have no trouble to fill or-
ders. Process extras are quotable 254@
26c; firsts, 24@25c.

City ladlers have been able to clean up
a fairly good amount of stock at reasona-
ble profits. The factories have been busy
until this week when there was something
of a let-up and ladles are accumulating a
trifle. Best current makes are bringing 22c
with seconds %c lower.

Packing stock is duller now than it was
two weeks ago. At the beginning of the
month there was an active demand for all
fresh packing stock and owners of Junes
were not anxious to sell. June packing is
held at 21%4@22c with No. 2 fresh 20%4@2I1c.

What little foreign butter has reached
the market has gone out at good prices. It
was easier to buy best Danish butter at the
close of the week than earlier. Prices were
off fully lc. One large operator claims that
he bought a bunch of fine Danish stock as
low as 33c. Not much stock is taken in
the report that Siberian butter will reach
the Enelish market through the Panama
Canal. Receivers here claim that there is
not sufficient steamer room to warrant the
trade on the Pacific coast.

BOSTON.

Market Fairly Firm—Tendencies Are For
Steady Values.
[By the Creamery Journal Staff Correspondent. ]
A week ago the butter market showed
signs of easing up a little, in sympathy with
the downward tendency in other places,

where prices were forced up on _ fancy
grades 2@3c above the market, but no ma-
terial change was made in our quotations
because we had not followed the extreme
rates quoted at other cities. This week the
outside markets have taken a stronger turn
again and have partially recovered what
they had lost the week previous, so that
we can report a fairly firm situation here,
with only a slight advance on the prices
ruling here two weeks ago. Our dealers
think it is much better to keep along on a
steady basis than to be jumping up and
down with every change of the wind. The
prevailing opinion is that prices are high
enough for a healthy trade, and give the
people a chance to eat up the current re-
ceipts and the storage stock.

The top for wholesale prices for fresh
extra creamery during the past week have
been 32@32%c, with occasional fancy
brands ranging un to 33c. At the close
32%c is the average rate for large lots of
fresh creamery, while some receivers are
holding for 33c. But the proportion that is
good enough to command 32%c or over is
mighty small, and the bulk of the distribu-
tors are taking firsts, for which they are
paying 29@31™%c, and which seem to sat-
isfy their customers. These latter grades
can be retailed at 32@35c, and _ dealers
know from experience that as soon as the
mass of the people have to pay over 35c
they spread the butter pretty thin or go
without.

Low grades of fresh butter rule at 24@
2c. wholesale, and can be retailed at 28@
30c. Cold storage creamery is moving out
of warehouses pretty freely at 311%4@32c for
the best, and this has a tendency to keep the
current fresh make from soaring too high
Next best quality is selling at wholesale at
28@30c. As this held butter is good enough

for any person to eat who is not over fas-
tidious, it tends to operate as a regulator
of values. There are always some people
who want something better than the aver-
age, and it is well to make them pay an ex-
treme price for it. As a rule, our dealers
cater for the average customer who at pres-
ent is not in a position to pay fancy prices.

“In my opinion, the butter situation is
now settling down on a healthy basis,” said
one of our leading dealers early in the week.
“The output is now nearly as small as it will
be this season and the distribution is not
likely to increase or diminish much if prices
are kept about where they are. The scare
early in the season about imports from Can-
ada and Australia has passed away without
affecting our business here to any extent,
and with the changed conditions brought
about by the war in Europe, the chances
are that we shall not be disturbed by any
outside supplies. As matters stand at pres-
ent we are likely to be benefited by the hos-
tilities abroad, especially in the way of an
increased demand for our products, and
already large gangs of men have been put
to work in factories where they were laid
off a few months ago. It now looks as if
the crisis in our industrial situation has
been passed, and that business in all de-
partments will steadily improve from this
time forward.”

The statistical situation on butter has not
materially changed during the past two
weeks. Trade has been moderate, and dis-
tribution has held up pretty well, because
dealers have kept prices on a reasonable
basis.

Receipts for the past two weeks have
slightly increased, but no more than normal
conditions justify. They amount to 1,568.-
558 pounds against 1,364,239 pounds same
time last year, an increase of 204,319 pounds.

Page 12

Iowa Wins

Milwaukee, Wis.

TATU

ETM

SUT eee

National Dairy Show, Using

Order now from your dealer and win convention prizes.

THE CREAMERY JOURNAL

First Prize |

;

Chr. Hansen’s
DANISH BUTTER COLOR =
JUNE SHADE — STRONG AND DEPENDABLE =
CHR. HANSEN’S LABORATORY :
Little Falls, N. Y. =

Since the first of May the receipts at
Boston totaled 54,541,565 pounds against
55,107,290 pounds the same time a year ago,
a decrease for this year so far of 565,725
pounds. This certainly is running pretty
close, taking in over six months.

The stock in cold storage warehouses in
Boston on Saturday, November 21st, was
242,688 packages against 236,119 packages
same time last year, an increase for this
year of 6,569 packages.

We are now drawing fully half of our
current consumption from cold storage, and
it is giving good satisfaction, better than a
large portion of the current fresh arrivals.

PHILADELPHIA.

Market Dull on Medium Grades—Fancy

Butter Cleans Up.

[By the Creamery Journal Staff Correspondent. ]

As farmers generally are beginning to
house and better feed their cows, some lit-
tle increase, at least, must be in the near
future; however, it is not as yet, and the
smallness of the supply of fine table spe-
cials, extra and extra firsts have a demand
sufficient to enable them to move out, on
arrival, at the top quotations.

To supply the shortage, considerable
Danish butter is coming to this market. It
is a high priced product, but as it is dry,
heavy bodied and of fine flavor, it is sold
on its merit and is finding favor. One
house in particular makes a specialty ot
importing it and is selling it at the same
figures as the best American product.

Dullness characterizes the market for the
medium grades, substitutes generally are
taking their place as the consumers claim
they give much better satisfaction than the
cheap butters.

The present mild weather is not conducive
to the sale of storage but with the scarcity
of fresh, extra is quoted at 31@32c and
some particularly high scoring has realized
more. Poor qualities seem to be considered
dear at any price. The western holders of
off grades are getting anxious to unload
their stock. Considerable is coming for-
ward in small lots, marked samples, with a
limit of 3lc, but as these butters are old
and fishy they fail to be of any interest to
buyers.

Ladles or factory butter is quiet at the
moment. Most of the large users have

enough stock on hand to tide them over
for a little while and so are holding off in
the hope that prices will be lower with
some continuance of the present mild
weather.

Packing stock of good quality is a scarce
article. Factories want only that which is
free from whey and cheese or, in other
words, solid boring.

We quote western fresh solid packed
creamery fancy 37c, extra 35c, extra firsts
33@34c, ladles 21@23c, packing stock 2lc.
Poorer qualities 18@19c.

CHICAGO.

Conditions Show General Improvement—
Other Trade Notes of Interest.
[By the Creamery Journal Staff Correspondent. ]

General conditions in the butter business
here have improved somewhat during the
past week or two. The arrival of the cold
weather has put a different face on the mar.
ket, and turned the attention of the dealers
for the most part to storage butter, as bur
little fresh has been coming to the market.

The money rate has fallen one point, and
it is now possible to borrow at 6 per cent
instead of 7 per cent, as has been the case
ever since the war began. This will prove
a great impetus to all lines of endeavor, and
will unleash many new enterprises which
have been marking time because the spon-
sors refused to go ahead owing to the un-
favorable condition of the money market.
All of these things will tend to bring back
good times to the city, and will make pos-
sible the re-employment of many men who
have been idle over a period of weeks be.
cause the places where they worked have
been closed down. This means that it will
be possible for higher prices to prevail in
the butter market, and give a better tone
to trade in general.

The “good fellow” movement, which 1s
designed to help out the poor of the city
during the holiday period by the voluntary
contribution of food and presents, will be
liberally patronized by the commission
merchants of the city this year. In former
years the produce men have been hard
workers for the plan, but this time the work
will be conducted on a larger scale than
ever, with special committees appointed to
look after the details of the task of dis-
tributing contributions.

December 1, 1914

South Water street produce firms united
to push “prosperity week,’ which is the
name given to the week in which falls
Thanksgiving. The idea was urged by all
of the local business organizations and by
the newspapers. The purpose was to show
both by word and deed that normal times
have returned, and that business is destined
to be good from this date. The local stock
exchange reopened last week after having
been closed since the start of the war.
Produce men watched the scenes which
characterized the trading with much inter-
est, for while they were not directly con-
cerned they are well aware that trading on
the stock exchange is a good barometer of
the business conditions of the country.
They were well satisfied with what they ob-
served, for there was no great effort to un-
load stocks. In some directions the trad-
ing was quite brisk, with quotations even
higher than the closing figures last sum-
mer, when the exchange was forced to sus-
pend on account of conditions created by
the war.

George E. Linn, the well known distribu-
tor of “Holland Brand” butter, took occa-
sion last week to make a few remarks on
the quality of the butter which has been
coming to this market during the past few
weeks.

“While there is plenty of room for im-
provement,” said Mr. Linn, “the butter this
fall has on the whole been quite satisfac-
tory. In spite of the fact that the fall has
been almost as open as that of last year,
the old cream flavor which was a distin-
guishing trait of much of the butter which
came to this market last fall, has been
missing from the butter this year. I do not
know how to account for this except that
the methods of collecting cream on the part
of the creameries must have improved some-
what. It would be a good thing for ali
creamery managers to completely overhaul
their machinery for collecting raw material
now before the closed season sets in. Of
course, in some sections the winter is al-
ready too far advanced for efficient work
along this line, and I am speaking only of
the regions where snow and ice has not
made a visit. Creamery managers who pre-
pare for the difficult times before they come
will find that it will mean a great saving in
time, effort and money. The butter which
they send to the market during the winter
months will score much higher in all prob-
ability, and they will not be forced to send
butter to this market which is perfect in
workmanship but so inferior in quality that
it will score low and will not bring the
proper price as a result.”

The writer’s prediction that the Municipal
Markets Commission and the “powers” be.
hind that body would not cease hostile oper-
ations as the result of the decisive defeat
which they were given on their attempt to
license the produce trade here and place all
commission houses under the control of the
local board of health seems in a fair way
to be verified by the news that Alderman
Lawley, chairman of the commission, has
taken steps to carry the fight into the Illi-
nois legislature. The first move will be
made in January, it is said, when the state
body convenes. The danger here is even
greater than it was when the measure was
in the judiciary committee of the city coun-
cil, for it is said that many members from
the rural districts will vote for the bill.
On the other hand, it is just as likely
that many of the shippers, friends of the
well-known dealers in this market, will
work against the measure tooth and nail
if they are requested to do so by the com-
mission men in this market. Every pro-
duce man knows that the measure, which
has been explained in detail in former
numbers of this paper, is one of the most

‘age.

December 1, 1914

THE CREAMERY JOURNAL

Page 13

idiotic and harebrained of the large bunch
of theoretic proposals with which the pro-
duce trade has been forced to contend in
recent years. The chief danger lies in the
inability of the legislators to understand
the real meaning of the bill, and the vast
amount of damage which it would work to
the produce trade if it is allowed to become
a state law. The foes of the commission
business will make an effort to get the bill
through on the ground that it is something
which will be of great benefit to the ship-
pers and farmers in general. In Illinois,
where the rivalry for political office is most
keen, there are many legislators who are
willing to vote for anything which they be-
lieve will make votes for them the next
time they run for office, regardless of what
they think, individually, of the measures for
which they vote. The street is fully aroused
to its danger, and there will be a mass
meeting of all commission merchants some
time this week to discuss ways and means
of beating the enemy in the apnroaching
fight in the state legislature. All the po-
litical organizations on the street are band-
ed together on this issue, which threatens
their very existence. On the date of this
meeting all of the commission houses will
close at noon in order to give employes a
chance to attend the mass meeting and en-
roll in the new organization which will be
formed at that time. It is thought that a
heavy per cent of the voters along the
street can be enrolled in the movement.
Active steps will then be taken to down the
measure.

Butter men of this city are taking much
interest in the rumor that the railroads pro-
pose to increase freight rates from Chicago
to points in the east. A supplement to one
of the regular freight tariffs is due to be-
come effective January Ist. This supple-
ment has to do wilth the icing charges, it
is said, and calls for a sliding scale on less
than carload shipments. The charge is
based on 100 pounds and the distance, and
not on the mile basis alone. It is possible

‘that the increase, if it comes, will be met

with a protest by the commission houses ot
this city which do a large butter business
with New York. There exists a _ feeling
that the freight charges as they exist at
present are plenty high enough. If the sup-
plement is protested, a plea for a suspen-
sion will probably be asked from the Inter-
state Commerce Commission.

One of the features of the past week is
that the fresh butter market has been with-
out the usual amount of activity. Current
needs are being supplied almost entirely
from storage, and very little fresh butter is
coming to the city. This is due to the fact
that the weather has become somewhat
cooler during the past few weeks, and this
has limited the production. When the
creameries become adjusted to the cooler
weather it is expected that the arrivals will
be heavier, although there is little chance
that much fresh butter will arrive now until
after the holiday season. The result has
been a slight advance of prices all along the
line and much butter is coming out of stor-
The quality of the storage butter
meets with the complete satisfaction of the
trade this year and no complaints are being
heard.

Nothing has been heard during the past
week from the investigators who were in
this market in connection with the grilling
of the New York Mercantile Exchange.
This is taken to mean that the eastern
authorities have given up as a bad job their
effort to make it appear that there is a di-
rect connection in restraint of trade between
the two cities. The original plan was to
show that New York prices were known in
this market, through a special arangement,
almost as soon as they were out on the

street in New York. This made it possille
for two small sets of men in the two cities
to completely control the market, it is said.
The investigators found nothing more dan-
gerous here than one well known market
sheet, and it could not be shown that the
prices as printed in this had anything to
do with the alleged special arrangement.
Commission houses along the street will
probably meet a new collector within the
next few weeks, or at any rate before the
end of the year. There is no chance to put
him off. He is a fierce proposition. Tle is
Uncle Sam. He will want $20 from each
house, which is the amount of the federal
emergency war tax, according to the recenv
law which was passed in congress. It is

tax has been sent to the commission houses,
and few of them have paid.

At this time of the year the dealers in
this market are much more concerned with
the quality of the butter which is arriving
than with any other point. At most sea
sons of the year it is the price which mat
ters, but the market for the rest of the
winter, at least the general trend, is pretty
well determined by this time. With the
cows running out in the open fields, owing
to weather which is neither summer nor
winter, they are likely to soon be nibbling
all sorts of frosted verdure, with the result
that some bad flavors will get into the but-
ter which comes to this market. ‘Thus far
little of this sort of butter has come, but

said that no official notification of the war with the real hard weather of this sort,
SUT TEE
Nee eee ENN ALUERALLASRUUERELULLUALUULLIILABLLSSLLELUSDDBLUUEDSAUREDELURASERIDSADAALSIIBRDDSUABAPBEBS PBPLALEADIDUEELDERLERL LLIN

ing on exhibition.

with high grade salt.

a resident of the state.

with Colonial Salt.

Chicago
431 So. Dearborn St.

TOO

PEACE HAS ITS VICTORIES
COLONIAL WINS AT WATERLOO

When the Iowa State Dairy Association Conven-
tion met at Waterloo, the second week of October,
there were many fine samples of expert buttermak-

There were also many exhibits of butter salted
Not a well-known brand of
salt was missing when the roll was called.

In a single exhibit of butter made by our old friend
A. J. Anderson, of the Otisco Co-operative Cream-
ery Co., of Otisco, Minn., there was combined the
well known skill of this hardened medal winner’s
buttercraft and just the right proportion of

Colonial Salt 99.7% Pure

The courtesy of the Iowa judges was not to be
balked by the fact that Friend Anderson was not
His exhibit was awarded
a complimentary score of 9714 per cent, outclass-
ing other exhibitors at the show.

High scores in Iowa, as in New York and other
states, have a habit of singling out butter salted
There’s a_ reason.
would know it let us send you a sample of

The Salt That Melts Like Snow-Flakes and
Dissolves Like Mist.

The Colonial Salt Company

Akron
Ohio

Fa
TUTTO eee

If you

Buffalo
D. S. Morgan Bldg.

Page 14

THE CREAMERY JOURNAL

December 1, 1914

MMB

ES
=
=
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=
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=

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THE

&2& “« #2 «

CREAMERY
“= JOURNAL

Published semi-monthly—on the Ist and 15th—at 407-409-411
Commercial Street, Waterloo, Iowa by
FRED L. KIMBALL COMPANY
John Andrews, President Hugh G. Van Felt, Vice-President
A. E. Haswell, Secretary E. R. Shoemaker, Treasurer

DEVOTED TO THE CREAMERY INTERESTS OF
LE UNELED STAGES:

E. R. SHOEMAKER - - - - Editor
iE. 2. SADLER = = Associate Editor

Subscription Price: In the United States, Mexico, Cuba, and
American Possessions, 50c per year. In Canada, 75c per year. In all
other countries in the Postal Union, $1.50 per year.

Correspondence relating to buttermaking, creamery management,
creamery machinery, shipping, the commission trade, exporting, re-
frigeration and all subjects pertaining to the handling of dairy products
in a wholesale way is cordially invited, and the co-operation of cream-
ery owners, secretaries, buttermakers, commission merchants and other
thinkers is earnestly desired. Clear, concise, well written articles are
especially welcome; and communications, views, news items, clippings,
or any information likely to interest the trade will be thankfully
received.

Advertisements. Rates made known on application. Changes of
advertisements should be sent in before the 5th and 20th of each month,
The Creamery Journal will not print the advertisements of unreliable
or dishonest firms.

Subscriptions. Subscribers wishing change of address will please
give the old as well as the new address.

Entered as second-class matter November 15, 1908, at the postoffice
at Waterloo, Iowa, under the Act of March 3, 1879.

WATERLOO, IOWA, DECEMBER 1, 1914
COMING CONVENTIONS.

National ‘Creamery Buttermakers’ Association, Mason
(City, lowa, March 9th, 10th and 11th. Martin H. Meyer,
1011 W. Washington Ave., Madison, Wis., secretary.

South Dakota Dairymen’s and Buttermakers’ Asso-
ciation, Mitchell, December 2d and 3d. A. P. Ryger,
Brookings, S. D., secretary.

Red River Valley Dairymen’s Association, Crookston,
Minn., December 9th and 10th. Leonard Houske, Halsted,
Minn., secretary.

Iowa Buttermakers’ Association, Ames, January 6th
and 7th. J. J. Brunner, Strawberry Point, secretary.

Illinois State Dairymen’s Association, Springfield,
January 14th, 15th and 16th. Geo. Caven, 136 W. Lake
street, ‘Chicago, secretary.

Minnesota State Dairymen’s Association, Owatonna,
January 19th to 22d. F. D. \Currier, Nicollet, secretary.

Wisconsin Buttermakers’ Association, Fond du Lac,
February 2d, 3d and 4th. G. H. Benkendorf, Madison,
Wis., secretary.

NEUTRALIZATION.

There are usually two sides to all questions.
The question of neutralization is a big, broad, two-
sided question, and one side is presented very in-
telligently in an article by Prof. G. L. McKay,
appearing elsewhere in this issue. In publishing
Prof. McKay’s article, we want to remind our read-
ers that the columns of The Creamery Journal are
always open for the discussion of any subject or
proposition which directly concerns buttermaking.
And if anyone wishes to write an article in reply to
Prof. McKay, we will be only too glad to publish it.

Educational results and the enacting and en-
forcing of laws are slow. When we analyze
the poor cream question by going back to the “good

”

old whole-milk days,” the fact stands out clearly
that while manufacturing, breeding and producing
efficiency has been developed to a high degree,
while dairying has been proceeding under scientific
guidance, while dairy schools and other educational
forces have been expanding in influence—all this
time cream has been getting poorer and the quality
of our butter has been going down. In view of
these results, we find ourselves wondering as to
just where they will eventually lead.

We realize that trying to purify the stream of
poor cream at the factory is fundamentally wrong
and impossible. We realize that there must be
continuous efforts made to purify this stream—
there must be reconstructive efforts. We believe
in legislation, in state-wide cream grading, we be-
lieve in and will always fight for the local cream-
ery system, but we do not believe in allowing the
corn to spoil while waiting for a new crib. And
while waiting, as we have been, for something or
someone to bring about the desired changes in sys-
tem, we are not in favor of relaxing our vigilance
in trying to make the best possible butter from the
raw material obtainable. In the days of our
fathers, while a bridge was being constructed, peo-
ple did the next best thing and forded the stream.
We believe in fording this poor cream stream by
scientific, sanitary methods of manufacture such as
pasteurization, starters, ripening, standardization,
etc. And now Prof. McKay gives us the thought
that scientific neutralization is as harmless a means
of improving butter quality as pasteurization, start-
ers or coloring.

Our position on this subject is a good deal like
it is on the butter-fat standard, to which Commis-
sioner Emery of Wisconsin took exception. We said
a few years ago, when 82!%4 per cent seemed to be
the standard favored by most authorities, that we
believed 80 per cent was high enough because,
chiefly, butter was not consumed for the nutrition
it contained but for a delicacy. Therefore, if the
keeping quality was not impaired by only 80 per
cent fat, if it was just as palatable—if it answered
every requirement of the consuming public, why
put in 82% per cent?

In this matter of neutralization, if it isn’t harm-
ful, if it is sanitary, if it improves the taste of
butter, what reasonable objection can there be to
its use? Vanilla and other flavoring materials are
added to ice cream to make it palatable. And,
frankly, if neutralizing cream makes butter more
palatable—that is, butter made from poor cream—
we can see no real reason why it should not be used.

However, we believe if there had been as much
persistent work and co-operation in trying to pre-
vent bad cream as there has been to make good
butter out of bad cream, we would be in the midst
of a dairy prosperity beyond conception, and our
butter would have no competition from a packing
house product.

Competitive greed has burned the bridges, and
while a new bridge is being built there will have to
be fording at a great many places if we are to main-
tain a market for butter which will make for dairy
prosperity.

NNN

December 1, 1914

—$—$—$—$—$— — ————————————————————————e

THE CREAMERY JOURNAL

When Grass is Scarce—Use

Dandelion Brand Butter Color

You need not worry because grass is growing scarce.
the golden shade that is natural in June by using DANDELION

Dandelion Brand @}

The co/or with

BRAND BUTTER COLOR.

90% of the professional butter-
makers use this famous color.

WELLS & RICHARDSON CO.

Burlington, Vermont

Manufacturers of Dandelion Brand Butter Color

You can give your butter

We guarantee that Dandelion Brand Butter Col-
or is PURELY VEGETABLE and that it meets the
FULL REQUIREMENTS OF ALL FOOD LAWS, —
STATE AND NATIONAL.

Butter Color

the 8olden shade

trouble along this line is likely to be ex-
perienced. The dealers here will feel much
better when the cows are in the stables. The
quality of the butter will then be assured in
a larger degree.

The foot and mouth disease seems to
have abated somewhat, and the excitement
has died away almost as soon as it started.
It still prevails, however, and if it had not
been for the prompt and vigorous action of
the government in attacking the disease it
is probable that much more serious damage
would have been done than has actually
been the case. The butter business was not
hard hit, although many counties were

barred from shipping butter into the city on
account of the fact that the plague had at-
tacked herds in the vicinity. The Union
Stockyards and Transfer Company has been
open now for more than a week, after hav-

ing been closed to allow of a thorough
disinfection. The result has met with the

entire approval of the federal authorities,
and no new cases have been discovered.
Gallagher Bros., large dealers in butter
here, have been putting their butter cellar
in shape for the winter. More than half
of the business of this large firm is done in
butter, and the house handles a large
amount in winter as well as in summer.

Dairying In Argentina

By LOUDEN M. DOUGLAS

The wonderful progress which has been
made in Argentina during the last 45 years
has not failed to attract the attention of
many countries. The rich natural pastures
of the Pampas and the easily grown alfalfa
have both contributed to the development of
the country as a paradise for live stock.
But dairying has only sprung up to any
extent during recent years, and although the
population of cattle in the whole country
exceeds 29,000,000 there are districts where
milking is unknown and estancias or farms
where cattle are kept in thousands but
where imported condensed milk is used in
the household. Such an extraordinary state
of affairs is due primarily to the fact that
the business of ranching or farming on a
large scale has been mostly taken up with
the production of cattle for the freezing
works. This style of farming is undoubted-
ly much easier than dairying and involves

less trouble in the employment of skilled
hands. The gaucho or farm hand does not
care about milking and as other labor is
scarce, progress in dairying is correspond-
ingly slow.

The cattle industry of Argentina may be
said to have commenced in 1848 when a
pedigreed Shorthorn bull was imported
from England. Ever since that time there
has been a constant stream of such animals
imported into the country, with the result
that the Shorthorn breed preponderates
over all others. In the central provinces,
cattle thrive in the mild climate and there is
comparative immunity from disease.

The farms are for the most part large in
size and quite a common “estancia” is 6,009
acres. There are many which far exceed
this and they consist for the most part of
great flat expanses unbroken to the horizon
by either hill or forest. There is little

housing of cattle attempted except in some
of the estancias of Buenos Aires, the climate
generally being such that the cattle thrive
best in the open air, their food consistiny
mostly of natural pasture or the cultivated
alfalfa.

It is in the province and city of Buenos
Aires that the greatest advance in dairying
has been made, not only in connection with
the fresh milk supply but in buttermaking
‘Cheese making is carried on mostly in the
provinces of Buenos Aires and Cordoba
These industries are likely to get a check,
however, as the price of cattle for meat is
steadily advancing and in that way they
offer greater temptations to the estanciero
or large farmer than the cultivation of milk
cows with all their attendant labor.

The number of butter and cheese factories

and creameries in Argentina is given as
1,259, most of these being situated in the
province of Buenos Aires, and they are

largely owned by some 11
stock companies.

In these factories the system of butter-
making is carried on along lines similar to
what are followed in the United States of
America and in Europe, the variations de-
pending upon whether the directors have
been trained in North America or Europe
Some of them boast of receiving their
training in Canada.

The butter produced in 1912 is given as
9.896,762 kilos, whereas the cheese produced
from cows’ milk is said to have been 5,631.-
992 kilos. Sheep’s milk also was made int

different joint

cheese to the extent of 49,823 kilos, and
separated milk supported quite a larg:
casein industry. the amount manufactured
totalling up to 5,257,207 kilos .

These are very large figures for a country
like Argentina. which may be said to be a
very young dairy country. Bu the

Page 16

THE CREAMERY JOURNAL

December 1, 1914

question of labor there is little doubt thar
these figures would be much greater. As it
is the butter exported in 1913 amounted to
3,784 tons, practically the whole of which
was sent to Great Britain.

The development of the fresh milk supply
in Buenos Aires, Rosario, Cordoba and the
towns has been rapid. It is now appreci-
ated that hygienic conditions must be ob-
served in the handling of the milk and in
the city Buenos Aires pasteurization is
compulsory. The population of that Paris
of the southern hemisphere is now about
1,500,000 and the milk supply for such a
large population is a_ serious problem.
Curiously enough, it is only about 20 years
ago that the first creamery and tea shop
was started by an Englishman in Buenos
Aires, and the consumption has risen since
then to 400,000 litres per day. The small
farmers and peasants from the Basque
country in Spain, whose traditions are all
in connection with pastoral pursuits, form
a large part of the rural population in the
country and they deliver the milk from their
small farms to the large companies who
then pasteurize and distribute it.

At the present moment considerable at-
tention is being given to the question of de-
veloping swine husbandry in Argentina and
it is recognized that in the dairying districts
there would be little difficulty in making
the business highly remunerative with the
aid of the surplus separated milk. This
movement has just begun, and it is not im-
probable that it may yet grow into a huge
affair, thus following a somewhat similar
course to the export meat industry which
had quite a humble beginning in 1877. The
movement is, for the time being, principally
concerned with the rich province of Santa
Fe, where, indeed, there are not many
creameries, but there is an abundance ot
alfalfa and maize and these two products in
themselves constitute a perfect ration.

Enough has been said to show that there
are immense potentialities for dairying in
Argentina and, although the business may

receive a check for the time being, there
can be little doubt that it will increase
greatly in the future.

Refrigeration.

This is the time of year—perhaps a few
weeks late—when careful consideration
should be given to the matter of refrigera-
tion for next summer. The peculiar thing
about ice is that it can’t be trifled with in
hot weather. And efficient refrigeration is
such an important factor. ‘Comparatively
few realize the meaning of efficient refriger-
ation, neither do they comprehend the
meaning of it in dollars and cents. Just
because you have a place to put ice and a
place to put your butter does not signify
refrigeration.

This matter of efficient refrigeration is
one of the many things which absolutely
must be recognized by the creameryman.

The very first thing to consider is the cost
of refrigeration. Take last year’s records,
figure the cost of your ice, and in doing so
don’t leave out the item of labor in handling
it. Don’t try to mislead yourself. Take the

actual figures. If you are in a territory
where plenty of natural ice is easily ob-
tained at a reasonable cost, then see that
your ice storage house, if you use one, is
properly insulated and that your cooler is
efficient. Sawdust and shavings have for
vears been accepted as sufficient insulation
for packing ice, but the creameryman today
is facing a new situation when nothing must
be taken for granted. Shavings and sawdusi
are not efficient non-conductors of heat and
cold. They are not economical insulation
agents. If you have “ice to burn,” then
perhaps it doesn’t matter so much, but very
few can afford to be careless with their ice

supply. The constant waste and rotting of
sawdust must be considered.

There are insulation materials on the mar-
ket much cheaper and more efficient. Let’s
get away from a few of these old-time ex-
pensive ideas.

Another thing. Have you ever considered
artificial refrigeration? This is something
else which the up-to-date creameryman
must investigate. A great many have the
idea that artificial refrigeration is only for
the big plants. This is far from the case.
We venture the statement that in six out
of 10 creameries in the United States, artifi-
cial refrigeration would prove more eco-
nomical and efficient than the use of natural
ice. The ice machine has been developed.
it seems, to a point of perfection and is
made in sizes from one-half ton capacity
up. The cost of artificial refrigeration can
be definitely figured in advance. The cost
of natural ice can not.

Let us make a suggestion, and we urge
every live manager to act upon it. Figure
up the cost of last year’s ice, depreciation
of storage house and insulation material, in-
vestment, etc. Be honest with yourself in
getting at this cost. Then write to some
well known ice machine manufacturer and
have one of their men give you an estimate
of cost for artificial refrigeration. Tt will
cost you nothing to get at the facts and iv
may be the means of saving your plant a
great many dollars.

Wisconsin Buttermakers, Attention!

Arrangements have finally been perfected
so that “the next buttermakers’ convention
will be held at Fond du Lac February 2d,
3d and 4th. The city of Fond du Lac has
generously offered the use of several build-
ings free of charge, besides making a liberal
cash donation which will be used to popu-
larize the convention. The buttermakers
have always had good conventions at Fond
du Lac and you may rest assured that the
officers will spare no pains in making this
the best one ever held, if it is possible to
do so. Announcements will be made from
time to time in the dairy press.

The Palmer House has been selected as
headquarters for the association. Anyone
desiring information regarding the conven-
tion or having any suggestions to make as
to the nature of the program, etc. will kind-
ly write the secretary. The officers will be
very glad to receive such suggestions and
will give them careful consideration.

Although the convention will not meet
for some 70 days, we would advise the but-
termakers to get in touch with their man-
agers and get them interested. We would
like to see as many managers present as
possible—G. H. Blenkendorf, Secretary.

The New York Educational Scoring.

The November scoring was held on the
20th. Eleven samples of butter and three
samples of milk were received. The follow-
ing is the report of the scores of 90 or
above:

Butter.
Otto: Rearsall, jConesusiy,,. . csiepisantvos sa ae eatets 91
Rela Steacy. Tthaca wt Sige we eis chavaiteeneehe ators 94
Seven Gates Farm, George Gullock, b iker,
North Tisbury, WMlassisiis\.caetels/-\v'ouasietete eataeh 95%
sts, AOOOK, “LEHACS oars caleis cin win etarcmeiere rereeenabeee 93%
GS. ethompson, Jietherson. -..csricssie reels 1yY
Milk
Oak* Ell Karn, Genevai.. acces: < cstercvecten cement 97.05

Seven Gates Farm, North Tisbury, Mass........ 98.40
Cream.
Kenotin Farms, Washington Mills............. 92.0

Turn to the back cover page and read
about our Special Christmas offer—The
Creamery Journal one full year for 25c.
Think of it—only le per issue of the na-
tional creamery magazine.

Butter that looks best
pays best

No matter how good your
butter is to start with, it won't
bring the top price unless it
looks right.

Wrap it in

Paterson Pioneer
race Paper

and it will
reach the
consumers
fresh and
clean —they
are willing
to pay more
for its good looks. No other
parchment paper equals Pater-
son Pioneer.

Write for free book, ‘‘Better Butter."’

THE PATERSON PARCHMENT PAPER CO.
42 Eighth St., Passaic, N. J.

TOTO eee
Purebred Registered

HOLSTEIN
CATTLE

Our Advanced Registry Office for the year
ending May 1, 1914, shows that 9,116 cows
(nearly one-quarter heifers) produced within
a seven-day period 3,672,371 pounds milk con-
taining 130,339 pounds butter-fat, averaging
3.55 per cent. The average for each animal
(not mentioning the calves that sell at from
$100 to $20,000 each) was 27 quarts of milk
per day and 1634 pounds of the best commer-
cial butter in seven days. These figures show
why the dairymen prefer Holsteins.

Senp ror FREE Itivustratep Descriptive Booxets

The Holstein-Friesian Association of America
Box 190, Brattleboro, Vt.

MOTT =

Gude Brothers, Kieffer Co.

Wholesale Dealers in

Butter, Eggs & Cheese

21 Jay. Street

NEW YORK
Irving National Bank, N. Y.

Tee

UTE eee

References:

BROWN & ROOT CO.

Wholesale Dealers & Jobbers in

Butter, Eggs and Cheese

165 & 167 Reade Street, NEW YORK

References—Irving National Exchange Bank; Dunn & Bradstreet.

TUTE

P. F. BROWN & CO.

43 South Front Street

The Philadelphia Butter House

Direct from Creamery to Retailer
TUTTE TEU EE

W. D. COLLYER & CO.

Successors to Collyer & Co.

BUTTER AND EGGS

Butter in any quantity and all grades. Eggs in carlots or
less. Write, wire or phone us.

Main Offices: 203 W. South Water St., CHICAGO

Warehouse: 209 W. South Water St.,
Long Distance ’Phone, Main 3184.

SC
es

December 1, 1914

Foot and Mouth Disease

(Continued from page 8.)

these burial places should not be accessible
to animals, nor be near streams from which
water drains to pastures. The carcass
should not be dragged along the ground,

THE CREAMERY JOURNAL

but should be hauled to the burying place,
and the vehicle used should later be disin-
fected. All clothing of attendants should
be burned. Strangers must not be allowea
on infected farms, and no one should be
permitted to leave the farm unless clothing
and shoes are first disinfected.

South Dakota Creamery Course

SPECIAL THREE MONTHS TRAINING

The man of today who has special train-
ing along a particular line of work has a
much greater chance of success than has
the untrained man. This is especially true
in the dairy industry. In many cases it is
not possible for a man to secure special
training such as is given by a four years’
course in dairy husbandry. It is in recog-
nition of this fact that the dairy husbandry
department of the state college of South
Dakota offers a three months’ creamery
course. The course is planned especially
for men who desire to fit themselves to be-
come creamery managers, buttermakers,
helpers, inspectors, etc.

Following is an outline of the work given
in the three months’ course:

Factory operation and buttermaking. The
students are given the “why” as well as the
“how” of these subjects. Factors entering
into good and poor management of cream-
eries, best methods in buttermaking, how
creameries are organized, and kindred sub-
jects are thoroughly discussed.

Ice cream making. The rapid increase in
the annual output of ice cream is proof that
the ice cream industry is already an impor-
tant phase of the dairy industry and that
it will continue to increase in importance.
Class work and laboratory work with batch
and continuous freezers, give an excellent
understanding of ice cream making.

Creamery refrigeration. The college
creamery has in daily use an up-to-date re-
frigerating plant. An artificial ice plant is
also in operation. With such facilities the
students will be given ample instruction
along lines of handling a refrigerating plant.

Testing. Testing milk, cream and skim-
milk for butter-fat will be thoroughly stud-
ied in class and laboratory work. The
testing of butter for moisture, cream and
milk for acidity and other dairy tests will
be demonstrated.

Dairy management. This will include
lectures on care and feeding of dairy herd,
cow test associations, construction of dairy
barns, etc., together with work in judging
dairy cows.

Dairy bacteriology. The relation of bac-
teria to the dairy industry, sanitary pro-
duction of milk and cream, milk and disease,
starters and cream ripening and other re-
lated subjects. 4

Dairy arithmetic and bookkeeping. This
course gives work that will enable the stu-
dents to work out problems in overrun,
in standardization, etc. Enough instruction
is given in bookkeeping to fit students to
handle successfully a set of creamery
books.

Agronomy. How dairy feeds, such_as
corn and alfalfa, can best be grown. This
course gives knowledge that will enable a
buttermaker or creamery manager to ad-
vise patrons as to how they may raise dairy
feeds.

Veterinary.
regarding diseases affecting dairy
how diseases may be treated, etc.

January 12 to April 1, 1915, are the dates
for the three months’ course. Tuition fee
is $4. Books and white uniforms will cost
about $8, making a total of $12. For illus-
trated bulletin and further information, ad-

Lectures giving information
cows,

dress Prof. C. Larsen, Dairy Husbandry
Department, State College, Brookings, S. D.

Short Course for Cream Testers—South
Dakota State College, Brookings,
December 14-18, 1914,

The dairy husbandry department of the
South Dakota State College offers this year
a five days’ course for cream testers. The
para for the course are December 14 to 18,
914.

There is a growing tendency to demand
of men operating cream buying stations a
reasonable knowledge not only of how to
test cream for butter-fat, but also of how
cream may be produced and handled in a
sanitary manner. It is in recognition of
this demand that the one week course is
offered.

Testing cream for butter-fat will natu-
rally receive considerable attention in the
course. ‘Class room lectures, supplemented
by actual testing work in the laboratory,
will give necessary knowledge to enable
prospective cream buyers to do accurate
testing and to prepare for taking the state
examination.

The principles underlying the sanitary
production and handling of milk and cream
will be set forth in class room lectures.
The relationship between quality of cream
and quality of butter will be shown in
class room and laboratory. The dairy laws
of South Dakota will be explained. The
“why” of these laws will be set forth so
that future cream buyers will be in a better
position to aid in their enforcement.

The question of cream grading will be
discussed. The reasons for grading will
be set forth. The testing of cream for acid-
ity will be explained. Laboratory work
will be carried on by those taking the work.
Enough practice in grading will be given to
enable a cream buyer to distinguish reason-
ably well the different grades of cream.

The aim of the course is not alone that
of giving prospective cream buyers suff.
cient knowledge to enable them to pass the
test for a license. Beyond this there is the
purpose of giving a broader knowledge of
the part the cream buyer can and should
play in the production of more and better
butter.

The fee for the course will be $2. Oppor-
tunity to pass examination for cream buy-
er’s license will be given at close of course.

Joseph and Michael Duffy were captured
by five United States revenue agents at the
Illinois Creamery Company, 3044 Sheridan
avenue, St. Louis, in an oleomargarine raid
a few days ago. The agents who partici-
pated in the raid say they caught the men
coloring oleomargarine in violation of the
federal law.

Turn to the back cover page and read
about our Special Christmas offer—The
Creamery Journal one full year for 25c.
Think of it—only lc per issue of the na-
tional creamery magazine.

Cass Lake, Minn., is assured of a cream-
ery next spring.

SUE EEE DEECE OPED E CODE

’

Page 17

A
Square

Deal

HAT’S what

we believe in
and that’s what
you will get if you
ship us your butter.

You will profit by
giving us a chance in a
business way to prove
our assertions.

Try us and see for
yourself.

The Fox River
Butter Co.

The House of Quality
and a Square Deal

CHICAGO NEW YORK
1533 Michigan Ave. 78 Hudson St.

Sam Haugdahl, St. Peter, Minn.,
Western Representative

SUV UU

TOUTE OEE OEE Eee

Page 18

SU es

N. C. B. A. Convention!

The next annual convention of the National Creamery Buttermakers’
Association will be held at Mason City, Iowa, on Tuesday, Wednesday and
Thursday, March 9th, 10th and 11th. Creamerymen everywhere are invited
to attend and enter butter in the big contest.

THE CREAMERY JOURNAL

Martin H. Meyer, Secretary-Treasurer, Madison, Wisconsin =

December 1, 1914

TAU

TELECOMM MO OOM OOTOCOE OVO OVO UUINOOINO OOOO OTN OOTOOOTOOTTVOTOITOOITONITTIITITITTINTITOTTTT TIENT TTT TT 3

Advisability of Special Oleo Legislation

By JAMES FOUST, Pennsylvania State Dairy and Food Commissioner

[Continued from November Ist issue.]

There was a little instance I told last
year at Mobile and IJ will repeat it now,
There was a gentleman present from Texas.
He was sitting at the table with me, and
when the waiter began to serve us he put
something upon the table which was pro-
nounced to be butter. I didn’t think it was
butter, but he assured me that it was. 1
said, “Well, I am from New York, and I
am accustomed to eating butter and I like
it and so will you please bring me some
butter.” He said, “That is butter.” I said,
“No, that is oleomargarine and some people
may like it, but I am in the habit of eating
butter and maybe I’m a little cranky about
it but I prefer butter. See if you can’t get
me some.” He still protested it was butter
and I asked him to call the head waiter.
He came and insisted two or three times
that it was butter, but I still held my.
opinion and he finally said that they didn’t
have any butter in the house. But he was
deceiving me and kept at it as long as he
could and tried to make me eat what I did
not want, attempting to make me take a
substitute.

Why does that happen this wav? Simply
because there is a good deal of money in it
and so they greedily want to put that sub-
stitute in such a form that it is possible to
deceive the final consumer. Now we ask
that there be some special legislation so
the consumer may not be deceived. One
of the gentlemen who spoke here today or
read a paper, said that in the interests of
the consuming public and the conservation
of the food supply of this country it was a
shame to have this tax on oleomargarine.
Now the Internal Revenue Commissioner
said in Washington, in considering this
matter not long since, that not over 3 per

Geo. M. Baer

cent paid that tax and that 95 per cent of
the oleomargarine sold in this country had
a tint the color of butter. If that is true,
why does the 10c tax add a cent to the cost
of the material? What do they do, how-
ever? We sent out upon the market and
bought some oleomargarine and the white
oleomargarine sold for 6c less than they
were charging for tinted goods. It was a
careful selection of material that had pro-
duced that oleomargarine the color of but-
ter, not an added coloration, and for having
that color they added 6 or 7c a pound.

Now let us consider another proposition
for a moment. It is a fact that is just as
patent as can be to the people who watch
it. In June they buy as much butter as
they can and store it until fall when the
price of butter is up to 45c and higher, and
then our benevolent friends who are so
much interested in the consuming public
come forward with that fine air of magnan-
imity and say, “See what we have done for
you. See how high the price of butter is.
If it were not for this you could not have
any to spread upon your bread,” and then
they charge you more than you ought to
pay for butter, and that is the kind of
philanthropy they pass out to you.

Now we have to pay 6c tax on the goods
that the government doesn’t get and the
advocates of oleomargarine say, “Let’s
take the 10c tax off; it’s a burden to the
people of the country.” We have met them
and we said: “This adds to the cost of liv-
ing and we are willing to join you in reduc-
ing that tax. You can put it down to lc a
pound if you will do just one thing—if you
will leave a line of demarcation between
the two products so that the consumer can
see the difference and choose for himself.”

C. G Heyd

Butter, Eggs and Poultry

GEO. M. BAER & CO.

25 South Water Street
PHILADELPHIA

Corn Exchange
National Bank, Philadelphia;
Commercial Agencies.

References:

Are they willing to do that? No. What did
we ask? We said we would let you have
this law provided no oleomargarine should
be made in imitation of butter. They have
already given it the smell and the taste ot
butter, and not satisfied with that now they
want the color of butter, too.

They say, “We will do it up in paper and
mark it so that the buyer will know the dif-
ference.” How about the 500 or 1,000 peo-
ple a day who eat in the hotels and res.
taurants of a city? Do they know any-
thing about that wrapper? Do they ever
see what is printed on it?

My opinion is that their position is un-
fair and is untenable and that it is prompted
by a fraudulent purpose which is involved
at the very bottom of the whole industry
and it is my judgment in all food inspection
and control work that when the rights of
the stomach come in contact with a com-
mercial proposition of that kind, the com-
mercial advantage is the one to stand aside
in the interests of the consuming public.

If that position is correct then ours is
correct if we take off the 9c, which is all
they ask to take off, and the government
doesn’t get the 9c anyhow, if the internal
revenue people are correct; but we say we
are willing to take it off if you are willing
to leave out that color, and that is the
struggle that is going on.

When our friends come here and say
that this is in the interests of the consum-
ing public, all you want to do is to ask
them if they ever pay that 10c tax and don’t
they make the consumer pay 7c a pound
for goods colored like butter? I should
think they would want the 10c tax to re-
main there in order to furnish them the
excuse to charge the 7c more, since they
don’t ever pay the tax. I have heard that
over and over again. You all have heard
how cruel it is to the little poor school boy
whose father is too poor to buy him butter
for his bread and he is ashamed to have
white spread on his bread when all the
other children have butter. If you can buy
white oleomargarine 6c cheaper than the
colored oleomargarine it would pay that
little boy’s mother to buy some coloring
matter and put it in at home. Then you
could buy the goods for what they are.

There is another question involved. Man-
ufacturers tell us that the white goods con-
tain better material than the other. They
say that they can’t conceal inferiority when
the materials are present in their natural
colors, and that they can put in better ma-
terials and sell them for what they are.

I used to wonder why that 10c tax should
come off. But here is the proposition: In
oleomargarine there should be special legis-
lation because the volume of that material

December 1, 1914

THE CREAMERY JOURNAL

made is 140,000,000 pounds a year, but we
only make one pound of oleomargarine to
10 of butter, and that is made by thousands
of people, and oleomargarine is made by
40 people, and those 40 want to market it
for a fraudulent purpose. I want to say
that the oleomargarine manufacturer him-
self doesn’t sell it fraudulently; he sells it
for what it is, but he does put it up in such
a way that the final disposition of that
product is fraudulent, a fraud can be ac-
complished, and he wants to reserve that
right. If there is not something in that,
will you tell me why he insists upon having
that color and smell and taste if it isn’t so
that it can be used fraudulently?

One more word and I will be done with
this directly. They say, with apparent
honesty, that the buttermaker is afraid of
competition, and they talk about this mat-
ter as if nobody were interested in this bus-
iness but the oleomargarine manufacturers
and the buttermakers, Now of course the
buttermaker is interested in it, as any man
has a right to be when his business is
threatened, but the entire public is interest-
ed in it, and what they ought to want is
competition. They say, “You are afraid of
competition,’ and the answer is, “All we
want is competition. We don’t want rank
substitutes, though.” There is no competi-
tion when you take two products which are
entirely different and declare the two are
one and the same and put one in place of
the other. That is not competition. There
is another name for it altogether different.
To sell oleomargarine fairly and justly for
what it is would be competition. Label
them what they are and have them in their
natural colors so that anybody can tell
which is which and say, “Here is butter and
there is oleomargarine; now take your
choice.” Then that is competition, because
the fellow that buys it has a right and an
opportunity to use his judgment and that is
what the dairymen want.

But again our friends on the other side
are misrepresenting the facts and saying
they are afraid of competition. The history
of this product for a good many years has
been along this line, and so I say that we
must have special legislation, not to give
one industry an advantage over another,
not to discriminate, but to make sure that
one doesn’t take advantage over the other,
and to see further that the consuming pub-
lic is not imposed upon by those who seek
above everything else the almighty dollar
with no care of the consequences to the
consuming public.

Assuming the same position that our
friends take, that it is as good as butter,
or, going a step farther and assuming that
it is better because it will not go off flavor
so quickly (which is the position they take),
I still say let us have special legislation so
the fellow who wants oleomargarine may
not be deceived in getting butter. The
principle is the same, whichever way you
put it.

Dr. Charles Caspar Jr., of Maryland: I
am glad to be able to say that Maryland has
a special oleomargarine law. We have had
it for a number of years and we have tried
to enforce it. We have been assisted in our
efforts in this direction by the United
States authorities, with whom we have co.
operated, and several persons are now
languishing in prison as a result of our en.
thusiasm in this direction. A few persons
were fined about $1,000 and given from one
to three years in jail, which will have a very
wholesome effect in the state of Maryland,
I am sure.

I am a great believer in oleomargarine
as such. I like it on my table far better
than some lots of butter, and I am a great
believer in white oleomargarine, but I don’t

the last 45 days.

the metal.

bad odors.

Read What the lowa Prize-winner Says
Oelwein, Iowa, Oct. 24, 1914.

General Purification Co.,
Madison, Wis.

Gentlemen: In regard to B-K as
a germ killer and destroyer of odors,
I do not believe there is anything its
equal on the market. There are many
places in a creamery where we have
to use some kind of a purifier and
deodorant and for this purpose I do
not believe there is anything better
than B-K,

I must say B-K is a great help in
making a high grade butter. Yours
respectfully, HOS *SADEER:

OUUUOUUUCOHTTUOOULUOOTOUOHTCONTIUOOTIVUOTIICOOTIUOONTOUOOHTINOOHIUOOATICOOTIUUOHITUONTUOOONIUOGTIUONTUCONTINUONICOONIUOHIOCOHICOOTIOOONINCONIUCOAUOGHIOOOHIIOOOTI COON UCONLOOIICOO COON UUOOONINOOTUOMUOCOM ICOM UICOUUOOMUUUIUUUMUUUOUUOO LULU UUUMLUIULUOI LUGO LICGO LLL ULUOL LLC ELLOLLLUooLLLLoL LLCO ooo

Daily inspection of the pipes showed that
there was nothing left in the pipes to clean out.

How do they do it?
Easiest thing in the world.

When B-K is used to flush pipes, vats,
separators and pasteurizers before and after
the run, milk solids cannot stick to or coat

This is only one of the many ways in
which B-K saves time and labor, and helps
you to make better butter by keeping every-
thing free from bacterial contamination and

Send for Bulletin 89 and Free Sample

with full directions for the use of B-K. Prove
to yourself what we claim for it.

Send This Coupon

General Purification Co.
508 Pioneer Bldg., Madison, Wis.
Gentlemen:
Please send me free sample of B-K and
full directions for use in keeping milk pipes

free from milk coating and for destroying
of bacteria and odors in the creamery.

Lb SORE AA 6 ae pounds of butter daily.
TAGS proie wielietoe pounds of cheese daily.

General Purification Co., Madison, Wis.

THNNNNNN UU

SUIT TITTLE TUTTE TTT TTA TUTTLE Tee

150,000
ounds of Milk

has run through the piping system of a large
condensery in southern Wisconsin every day,
yet they have not had to take their pipes
apart and scrape or clean them once during

KEEPS PIPES CLEAN

and saves you the time and trouble of scrap-
ing and cleaning them.

THT TTT eee

Page 20

THE CREAMERY JOURNAL

think we should prohibit the sale of oleo-
margarine, as food commissioners, simply
because it is oleomargarine. I think the
federal government made a mistake when
they permitted the manufacturer of oleo-
margarine to sell it under a name that is
almost identical with “butter,” that is “but-
terine.” That has done a lot of harm in
the state of Maryland. Our state law fol-
lows the federal law, and so we have to
permit it in the same manner that the fed-
eral government does. That is where the
difficulty arises. It can be sold at a low
price and should be continued, but the same
permission granted to the oleomargarine
manufacturers to sell their product as but-
terine was given to the manufacturers of
renovated butter, and I have heard several
times that the explanation of the term
“process butter” is that it is made by a
superior process. At any rate, we compel
them to put up a sign and call it ‘“‘process
butter,” because if the federal government
allows it we must allow it likewise. In
nearly every instance the term “renovated
butter” does not appear at all, while “pro-
cess butter” appears in very large letters.
That is allowed to be colored. Reno-
vated butter is not very merchantable un-
less it is colored, as a matter of fact. It is
sometimes made from white and yellow
butter mixed; at other times it is made from
old rancid butter. It is melted, washed and

subsequently treated with milk and re-
washed and recolored.

It does seem to me we ought to be con-
sistent. Should the dealer be allowed to
color a butter which is renovated butter,
made from very poor inferior grades of
butter and color that article without giving
notice of it? It is not fair, but under the
rules of the federal government it is per-
missible and we have to follow in the same
footsteps. We have to enforce the Mary-
land law after the manner of the federal
food and drugs act and the regulations is-
sued under it.

F. A. Jackson, of Rhode Island: In re-
gard to our experience in Rhode Island
concerning the renovated butter law we
just had passed in the last session of the
state legislature (it became a law last May),
I went before the committee and they ar-
gued that we ought to allow the word
“process” because the United States gov-
ernment allowed it, I had had a little ex-
perience on that in my own family. My
wife ordered what she said was some very
nice butter made by a new process. I told
her that it would be better to buy oleo-
margarine than that, that it was once ran-
cid and had been reprocessed—and so I
gave that experience to the committee.
I explained that people were deceived by
that term, that they thought a new and
improved process for churning butter was

000000

Why 2,750,000 People Read The
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The Sunday Tribune has 550,000 subscribers.
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Edwin F. Weigle, the

COUT

December 1, 1914

what it meant, while they did understand
that “renovated” meant made over. Rhode
Island insists that they shall have a sign
with the letters one inch high over the tub
and also that each individual package de-
livered to the purchaser shall be labeled
“renovated butter.” Dealers came before
the committee and argued that it should be
labeled “processed” and I said “No.” I
said that those people thought by that they
were getting a new kind of processed but-
ter, a new kind of churned butter, but that
they understood what “renovated” meant.

In Rhode Island it is a custom to keep
print butter, that is the creamery butter,
and the process butter is a tub butter—so
called. And when a customer comes in and
says, “Give me two pounds~-of your tub
butter,” in a great many cases what he
will be given is simply process butter.

Dr. Charles Caspari Jr.: Do you think
you can enforce that in view of the fact
that the United States government allows
it to be called “process butter’? We con-
sidered that and decided we would have tu
admit it as processed butter. ,

Com. F. A. Jackson: I think you could
enforce it, yes. We are doing it.

Com, James Foust: Pennsylvania has a
special law for renovated butter. It costs
you $100 a year for the privilege of selling
it. Renovated butter is colored but not
for the purpose of selling it for something
it is not. Every package that is sold must ©
be labeled “renovated butter” so that the
people who get it know they are buying
renovated butter. Our law provides that
articles of food shall be labeled so as not
to deceive. Even though it is colored, it
is butter. Oleomargarine is colored to sell
it for butter. Renovated butter is still but-
ter and there is no deception there for the
reason that every package of it that is sold
is labeled “renovated butter.”

Hon. George L. Flanders: One word,
Mr. President, in regard to the legal propo-
sition involved here. Dr, Caspari, the na-
tional law permitting that privilege doesn’t
confine a state in its action. If your state
law were in conflict with the national law
it would follow, but under your police law
you can enact regulations in addition to
what the national law requires and it
would stand if not conflicted.

In New York we permit them to brand
it either “process” or “renovated” butter.

My position in the matter of color is that
it should not be used to deceive. If it
came to the point that it was necessary to
protect the consumer, I should say all col-
oring should be abandoned. I take it that
the purpose of all these food laws is to pro-
tect the consumer and it is my idea that
they should be enforced with that end in
view.

Dr. F. L. Kebler, U. S. Department of
Agriculture: I would like to ask Mr.
Flanders a question. I hold no brief for
oleomargarine, although, like Dr. Caspari,
I eat oleomargarine in preference to but.
ter. But you took the position that the
reason why special legislation should ob-
tain in the case of oleomargarine was be-
cause it looked like butter and lent itself
to substitution and fraud. Would you
apply the same principle to other products?
We have imitation whisky made by dilute
alcohol, color and flavor and so on until —
very few can tell the difference. The same
thing holds true with olive oils, cotton-seed
oil, You can make it so that no one can
tell the two apart. Why not apply the
same principle to those things?

Hon. George L. Flanders: It is my un- ©
derstanding that that same principle is in-
tended to be applied all through the en-
forcement of the law, with a few exceptions,
as where goods are imitations, compounds

December 1, 1914

THE CREAMERY JOURNAL

or mixtures they may be sold if they are
plainly labeled tou show they are imitations,
compounds or mixtures. Now it is barely
possible that you may want to carry this
down to say they shall not make it an imi.
tation. You know there are times when it
is difficult to determine where it is an imi-
tation. I have heard men say that a mix-
ture of coumarine and tonka is an imitation
of vanilla extract. I know I can’t prove it
in court. I may not have called those
ingredients by the correct name because I
am not a chemist. But the principles of the
food law are, first, that an imitation shall
not be made, and then if they are made
they shall be labeled so that the consumer
shall not be deceived. The difficulty is
that when it gets to the consumer it is out
of the bottle which bears the label. You
have to judge a lot of these things by their
physical appearance and it is that physical
appearance that they want to have made
in such a form that the average fellow
can’t tell the difference.

Dr. L. F. Kebler: Why not have a
special law legislating against these imita-
tions like oleomargarine, charging 10c tax?

Hon. George L. Flanders. Wherever it
is necessary to protect the public I would
have it passed. I would not put the 10c
tax on it. When its advocates came de-
manding the tax, I raised my voice against
it. I was against the 10c tax, but I was
against allowing them to make it in such a
way that it could be made to deceive the
public. I am still for that line of demarca-
tion to protect the consuming public.

Dr. Charles Caspari Jr.: Every package
sold in Maryland must be labeled in letters
three-fourths of an inch high “oleomar-
garine,’ no matter what the government
demands, so far as the outer case, the tub,
is concerned.

Hon, George L. Flanders:
that when it goes to the table?

Dr. Charles Caspari Jr.: There is the
only weak point. When it is sold in lunch-
rooms and so on we can’t get them at all.

H. C. Lythgoe, of Massachusetts: The
state of Massachusetts requires that oleo-
margarine shall be labeled on the outside
package and lots of people object to walk-
ing out of a store with a bag in their hand
with “oleomargarine” printed on it in large
letters. In one store I happen to know the
way they get around that. The clerk puts
it in the bag marked “oleomargarine” and
then hands the customer another bag which
is plain, and says, “Here is an unmarked
bag if you want it.’ The customer takes
it and goes out. You can imagine that the
plain bag goes on the outside.

Dr. S. J. Crumbine, of Kansas: I think
most of us realize the necessity for elimin-
ating the color from oleomargarine, but
why should not that same principle apply
to the fellow who tints his butter in imita-
tion of good, pure butter? It seems to me
we want that line of demarcation all along
the line. Now Nature takes care of things
pretty well, and among the animals Nature
has provided that liquid melts at the tem-
perature of the stomach. Now at certain
times the butter produced is going to be
yellow. But man sought to make more
money by dairying than that which he
could do ordinarily and so he conceived a
plan of getting a food in the winter and
then the natural butter which was _ pro-
duced would be white. But it has all the
nourishing elements of yellow butter. We
began by saying it was just as good and
now we hear it is the same thing.

I heard once of some testimony given in
Ohio where the chemist for the firm being
prosecuted said that there was nothing in
butter that was not in renovated butter and
therefore they were identical. It reminds

How about

me of this: That a horse is an animal, a
cow is an animal, and therefore a horse is
a cow.

Maybe somebody will think I am getting
out of my element, but I have been told in
the early days they used to say there were
four elements; now they have 80 or more
and are substances made up of elements?
In these products, I suppose, there are
some elements that are alike and therefore
the articles themselves are alike.

Hon. George L. Flanders: The thing is
this: We want a line of demarcation be-
tween butter and oleomargarine so that the
consumer shall not be deceived.

The Keys to Success.

These are the two keys to success. If
you won’t work and can’t think, there is no
success for you. If you will work and can
think, it’s like taking candy away from chil-
dren to be successful, so says the Butchers’
Advocate.

Why?

Because there is mightly little competi-
tion in the work and think class! Most of
the fellows are getting along on the slip-
easy route. There isn’t much crowding on
the road to success. Folks tell you there is
and that the highway is so jammed with
people that their eyes pug out! “How can
we succeed,” they ask, “when the game is
so hot it makes our teeth crack?”

Nonsense! At the start there is crowd-
ing—there always is on a good thing. But
by the time you have worked and thought
past the first mile-post, the gang is far
behind, sitting on a dry-goods box whittling
basswood. After a while you have room
enough to sidestep a barn dance, and by
and by nobody gets in your way at all
unless it is a quitter coming back!

If you are wise you won’t stop to talk
with that quitter—you will swerve ’round
him and put as much distance between him
and yourself as possible. Never listen to
a quitter! Keep away from the man who
has failed! Get your inspiration from the

boss! He knows the road! That’s why
he’s the boss!
Success? Why, men, it’s an immortal

cinch if you really and truly want to attain
it. You can bank on one thing: The fel-
low who sits down and yawns, “Well, we
can’t all be president,” never will be. He’s
not after success! He doesn’t want success!
He doesn’t deserve success!—and you can
bet your bottom dollar he won’t get suc-
cess! Not in 1,000 years!

But you can, if you have it in your heart
to win!

Turn to the back cover page and read
about our Special Christmas offer—The
Creamery Journal one full year for 25c.
Think of it—only lc per issue of the na-
tional creamery magazine.

The Citronelle ‘Creamery Company, of
Mobile, Ala., has been organized and in-
corporated for $5,000 to deal in milk, cream
and butter. James S. Lynch is secretary.

The creamery building, machinery, etc.,
at Meservey, Iowa, has been sold to Henry
Groen for $900. The plant has not been in
operation the past few years.

“T am now manager and buttermaker of
a new co-operative creamery at Brush, Colo.
Just started; incorporated at $10,000.”—
L. C. Langesen, Brush, Colo.

Chester, S. D., is soon to have a new
co-operative creamery. The building is
25 by 50 feet and is being constructed of
cement blocks.

The two photos shown here
are of the cold storage plant of
Morris & Co., Chicago—before
and after plaster was applied. It,
like nearly all modern cold stor-
age plants, like 75 per cent. of all
the creameries erected within
the last year in the Northwest,

was insulated with

Water-Proof

Lith Insulation

Union Cork Board

—the insulating material made of pure cork granules
and asphaltum. Contains most pure cork of any insu-
lating material—1'4 lbs. pure cork to every square
foot one inch in thickness. Write for Free Book.

Union Fibre Co.
105 Union St., Winona, Minn.

ESTABLISHED 1869

GEO. W. LINN & SON

The Chicago Butter House

340-342-344 West South Water St.
near Lake St. bridge

Would like to contract with you for your make ot
Fancy Creamery in tubs. Can offer you a liberal
contract.

Will pay a price for quality. Send us a sample

shipment.
Best Equipped Butter House in Chicago

References: National Bank of the Republic, Chicago; Plein-
view State Bank, Plainview, Minn.; The Creamery Journal.

Page 22

SUTTON eee eee

W.I. YOUNG W. B. YOUNG

ESTABLISHED 1854

W. I. Young & Co.

Wholesale Dealers in

Butter, Cheese and Eggs

149 Reade St, New York
WRITE US
Refer by permission to Irving National Bank,
N. Y.; Fidelity Trust Co., N. Y.; Dun’s
and Bradstreet’s Agencies.

TUTE eee eee

Bowman & Bull Co.

CASH BUYERS—RECEIVERS
All Grades

| Butter, Eggs, Dressed Poultry |
136 W. Lake St., CHICAGO

TTI ETT UT OO eee

SUT

‘S'Zenith Butter & Egs Co.

Harrison and Greenwich Sts., New York
Receivers and Distributers
Give superior service and real results. That
covers it, consign or write. Refer to your

bank, Creamery Journal or ar
[Sa] our shippers.
Ss SSS
Jacob F. Miller Established 1864

BICKEL & MILLER

PHILADELPHIA EGG HOUSE

EGGS, BUTTER AND POULTRY
Butter and Eggs in Car Lots or Less
322 So. Front St.. PHILADELPHIA, PA.
References: Sixth Nat’l Bank; Southwestern Nat’l
Bank; Dun and Bradstreet. Correspondence Solicited.

We want to do business with you

Smith’s

Computer

and

The Creamery Journal

one year, both for

$2.00

Regular price, $3.00.

THE CREAMERY JOURNAL

The Use of Neutralizers in
Buttermaking
(Continued from page 3.)

had been neutralized. It was also true that
the butter made in the whole-milk factory
ran a little higher in lime content than the
butter made in one of the centralized
plants. This was due, no doubt, to the
fact that the butter made at the centralized
plant was washed more in the granular
condition and thus contained a lower per
cent of casein. The reason that the farm
butter ran higher in lime than the central-
ized butter was ‘because the cream had
been churned at a higher temperature and
the butter contained more casein. The
lime is held in the meshes of the casein.

Taking these investigations as a whole,
the butter made from cream that had been
neutralized averaged slightly higher in al-
kalinity than that where the cream was not
neutralized with the exception of the farm
butter. The difference, however, was so
slight that one of the leading chemists re-
marked that he would not want to state that
the extra lime did not come from the cream
itself or from the salt rather than from the
neutralizer.

Another prominent chemist, after inves.
tigating this matter for some time, told the
writer than he could not determine whether
cream had been neutralized or not by inves-
tigating the butter, as the cream originally
contained lime and the salt contained lime
and the amount of lime found in the fin-
ished products was so small that accurate
determinations could not be made as to
where it came from. The test commonly
made by chemists for determining the lime
content is to get the per cent of alkalinity
by titration.

A better and a more sanitary grade of
butter could be made even in a whole-milk
factory if the acidity were neutralized and
a pure culture used for ripening. Poor
cream, like poor people. will always be with
us. I believe that within the next five
years cream will be graded and paid for
according to quality, but that will not mean
that all the cream will be good. Live stock
and grain are now paid for according to
guality, yet all stock and grain put upon
the market are not first class, and the
same is true with most all food products.
The paying according to quality has a
tendency to uplift or imnrove the quality
as this creates an object for a man to put
forth his best efforts. The amount of lime
used in neutralizing is so infinitesimal that
it is not discernible even to a chemist.
Practically all passes off in solution with
the butter-milk.

South Dakota Buttermakers’
Convention

The annual convention of the South Da-
kota Dairymen’s and Buttermakers’ Asso-
ciation will be held at Mitchell on Wednes-
day and Thursday, December 2d and 3d.
Secretary Ryger has been doing a lot of
hard work preparing for this meeting, and
the prospects are for a big convention
Mitchell is an excellent convention city, the

hotel and transportation facilities being
first class.
The program is as follows:
Wednesday, 11:00 a. m.
Call to order.
Invocation—Rev. H. Snyder, Mitchell.

Address of Welcome
cock, Mayor of Mitchell.

Response—Dr. J. K. Kutnewsky, Redfield,

President’s Address—A. H. Halls, Garret-
son.

Hon. A. E. Hitch-

December 1, 1914

Report of Secretary and Treasurer—A. P.
Ryger, Brookings.

1:30 p. m.

“The Value of a Butter Trade Mark to
American Creameries’”—Prof. M. Morten-
sen, Iowa State College.

“Cultivating Local Butter Markets’—E,
H. Baldwin, Clark.

“Co-operation”—Hon. J. G. Winkjer,
dairy and food commissioner, Minnesota.

“Why Should ‘Cream Be Bought Accord-
ing to Its Quality ?”—Wm. White, dairy
manufacturing specialist, federal dairy de-
partment.

Thursday, 10:00 a. m.

“Location a Factor to Sué€cess of a Local
Creamery”—Enos Albertson, Flandreau.

“Advantages of Mechanical Creamery
Refrigeration’ —Chris Rognes, Madison.

Remarks on butter exhibit, reading of
scores and presentation of prizes.

Address—Prof. T. L. Haecker, Minnesota
State College.

“Co-operation of Town and Rural Com-
munty”—Prof. S. D. van Benthuysen, Dako-
ta Wesleyan College.

Want Clearings

Mn) |

MMT

WANTED-—Information regarding good creamery
for sale. Send description and price. Address C. C.
Shepard, Minneapolis, Minn.

WANTED—To buy or lease creamery in Iowa
receiving about 10,000 pounds of whole-milk daily.
Address “fA. S. D., care The Creamery Journal.

FOR SALE—Ice cream plant in city of 30,000.
Owner has two plants and can not attend to both
Will trade for good farm. Address Lock Box 880,
Waverly, Iowa.

POSITION WANTED—By_ young buttermaker.
Vive years’ experience and Minnesota dairy school
course. Am married. Can come any time _ after
January Ist. Good_ references. Address Casper
Myrom, Maquoketa, Iowa.

FOR SALE—Up-to-date
North Central Iowa, in good
living rooms over creamery. Owner wishes to quit
business. A good chance for a buttermaker. Ad-
dress Geo. Reece Bradford, Iowa.

POSITION WANTED—As manager or butter-
maker; 12 years’ experience in all kinds of plants.
Can also make ice cream. and can get both quality
and quantity. Course at Dairy School. Can furnish
best of references and can come any time. State
wages paid. Address Box 161, Parnell, Iowa.

WANTED—One_ small or medium sized, second-
hand Wizard or Jensen combined pasteurizer and
ripener, in good shape: Wizard preferred. Also, one
second-hand 90-pound Improved Friday butter print-
ing and cutting machine in good shape. Answer at
once, naming price. Address J. G. Stallsmith, New
Lexington, Ohio.

POSITION WANTED—By a competent butter-
maker and ice-cream-maker ‘with seven years’ ex-
perience in Denmark and Germany; can handle
machinery, understands pasteurization, starter-making,
testing, control of moisture and over-run; country
town preferred; please state wages and particulars
ue first letter. Address Arthur Mortisen, Castana,
owa.

POSITION WANTED—By young first-class but-
termaker, five vears’ experience in up-to-date cream-
eries, whole-milk and gathered cream. Holder of
engineer license. Can also onerate gasoline or kero-
sene engines. Am single. Can come on short no-

creamery located in
dairy section. Good

tice. Know how to pasteurize and make starter.
High class references. Address Jas. E. Klemmer,
Lucas, Towa.

WANTED—Experienced man for creamery, one
used to putting out certified milk with modern ma-
chinery and that understands the PRabcock test and
has some knowledge of steam engines. Permanent
nosition for first class man with good references.
Twenty miles southeast of Kansas City. Apply to
F. F. Dow, Manager Dairy Dept., Longview Farm,
Lee’s Summit, Mo.

FOR SALE—One No. 9 1,200-gallon R. B. Dis-
brow churn, used only few weeks; one 600-gallon
Eclipse ripener, rebuilt and as good as new; one
cream test scale: one moisture torsion balance; one
4-bottle hand Babcock tester; one 8-bottle 20th Cen-
tury Babcock tester; one No. 4 Ideal bottling ma-
chine: one Northey cooler, 13% by 8 by 7% feet;
one No. 1400 Farrington nasteurizer; one 15-tuhe
cooler. Everything in good condition and_ will be
sold at a sacrifice price. Address J. J. Miller, care
Waterloo Savings Bank, Waterloo, Iowa,

i if ie (i f -
VER

—————

—- ri i Beet
itis = itt

i ani |

THE FACTORY TUBULAR

! | ‘HE development of a creamery to its
highest output at the lowest expenditure
of time and money is what the installation

of the SHARPLES TUBULAR CREAM
SEPARATOR accomplishes.

The almost frictionless ball bearing from which the tubular bowl
hangs requires but little power. Because of this absence of friction,
the machine consumes but two gallons of oil a year.

Suspended by a single ball bearing, the tubular bowl is capable of
a great number of revolutions a minute, and this speed affords the
greatest centrifugal (or skimming) force.

Send for the Factory Tubular Book
THE SHARPLES SEPARATOR CO.

WEST CHESTER, PA.

Chicago, IIl. Dallas, Texas Minneapolis, Minn. Kansas City, Mo. Toronto, Can
San Francisco, Cal. Portland, Ore. Omaha, Neb. Winnipeg, Can. Agencies Everywhere

S000 Toe

Our Christmas Present
to Creamerymen oj America

@mAHE FRED L. KIMBALL COMPANY, publishers of THE
M7 CREAMERY JOURNAL, are going to play Santa Claus for
DP,

one month beginning December lst. We are going to make a

substantial gift to every creameryman — buttermaker, manager,
secretary, board-of-director member — who is progressive enough to want
to keep in, touch with the latest happenings and developments in the
creamery world — who wants to learn more about his own business —

who wants to keep familiar with efficient methods of business—who wants
to ride the wave of progress instead of drifting along in the rear.

THE CREAMERY JOURNAL is the national magazine for the
creamerymen of America. It is published twice a month, on the lst and
15th. It is edited and contributed to by practical creamerymen and au-
thorities. It is a bright, snappy publication, well printed and illustrated
and its columns are devoted exclusively to the interests of butter and but-
termaking. No matter whether you are a helper, a buttermaker, a secre-
tary, a manager or a member of the board of directors, you will appreciate
and profit by reading THE CREAMERY JOURNAL. It is long on plain,
practical things and short on technicalities.

The regular price has heretofore been $1.00 per year—and_ those
who have been reading it say it is worth $2.00. But—as a Special Christ-
mas present, we are going to send the paper beginning January 1, 1915.

ONE FULL YEAR FOR 25 CENTS

This offer is good for new or old subscriptions and will positively be with-
drawn December 31st.

Think of it! Only lc per issue for the most valuable creamery trade maga-
zine published!

Just fill in the accompanying blank, enclose a quarter (silver or stamps) and
do it at once before you forget it. Such an offer may not knock at your door again.

And besides, we wish you a very Merry Christmas!

TTT Ce COLCA UUELUCOUUI LULU UCU LLLE LUE LLOG MCLG LULL UCL LULL OULU UOL OLOMOUC POPP Deo LLU LLoo Looe

The Creamery Journal, Waterloo, Iowa. THE
Here’s my quarter. Send me The Creamery Journal one full

year beginning January 1, 1915, as per your Special Christmas L Ki b ll =
offer. Fred L. Kimba =

WAM G eile iy cr ets ane he gees ARE ee tte Company

Statens... ech... Dee R FoDAme se eae WATERLOO, IOWA

OLD

Please check S%>, (Good for New or Old Subscribers)

Hee

SOUTTTTTTTTTTTTTTATTTTTTTTTTTTTTUUUUUUUUUUUUTUNNTITTITTNNTTNNONOUUUUUUUUUUUUUUOUUTOOUTONOOOOOUUUUUUUUOUUUUUUUUTOOUOUUUUOUUUUUUUUUUUUIINOOTOOUOUOOUUUUUUUUUUUIUOUNONOTOUOUUOUUUUUUOUUUUNUUUUUUOUUUCUOUINNNOTOOUUUTUUULIULUOLUIOUIINNTUOOUUUUUUUUULLLUUUUIONOUUUULLID

SITY OF LUNGS
HEC Y 14

THE CREAM ERY

The National
Creamery
Magazine

VOL. XXV NO. 22 WATERLOO, IOWA, DECEMBER 15, 1914 Lo FIFTY EN’

———j | | ,
if Jun Upristnas. riosent H
I" “Yo the Creamerymen * | han
fei of f Jimerica | fad

Published by FRED L. KIMBALL CO., Waterloo, Iowa

TTUITUN LEAT ULTUUALEALELLLOTUGT RUA UATUOA ON LOOTLOAUOATOOTLOLLOTUOAOA LOOT OOILONOOAOOUOOTOOIIOATONUOA UOT EOIUOAUOATUOLUONUOUUAUUGLUOAUODUOLULUUAUOAUUOTUGLUOLUOULAULAUUALOADLOLCOPLOLCOULUOAUUAULOLUOIUOAUOLUMIUOAUOAUOA LALO UAAUOA TOA OOTUOAUOA ONION TOTO ON ONTO Opes

DE LAVAL BUTTER |
BEST AS USUAL

At the Great 1914
National Dairy Show

TUTTI TAAL EL ELL LLEL LULU EL AIEEE EL ELEU EEE EL RITUAL EL ETEEOT ETE EA EAA EA EAETTOLEETEAEOTOT ELEN EG TOTO UEAEOTOVUEEITOTOVULICOUEDUMUUAUOTLUIUMUUMULLURUMMOUUULULATLUUOUOULULLLCOUOUOPLULOCOUOUHULUOUOVOPLUUAUOUOUO UM UOUAUOVE OU UAUOUAUEPUUALOUOVEVULATOVO UR MADANO UO ULI LATOUO VOL LALO VOTO LAL OATOVOVO EA TATOVO EA LATOVOVOTOA TOTO TOON TOTO TO VOTE UO

usual clean sweep of all highest awards at the great National Dairy Show

Ey eect made from cream separated by the De Laval Separators made the

held in Chicago in October this year, as it has always done at every
convention of the National Buttermakers’ Association or a Dairy Show since the
beginning of these important annual contests in 1892.

The Sweepstakes and Gold Medal awards in the various classes were as follows:

Whole-milk Creamery Butter

The highest award in the Whole-milk
Creamery Butter class was made to Thomas Sad-
ler, of Oelwein, Iowa, upon butter made with a De
Laval Power or Factory Separator—score 96%.

Gathered Cream Creamery
Butter

The highest award in the important Gathered
Cream Creamery Butter class was made to the
United Dairy Co., of Chicago, which uses both De
Laval Separators and Milk Clarifiers, the prize-
winning butter being made from cream gathered
mainly from farm users of De Laval Hand Sepa-
rators—score 96%.

Farm Dairy Butter

The highest award in the Farm Dairy or
Home-made Butter class was made to Austin C.
Higgins, of Andover, Mass., who happily is not
only a De Laval user but a De Laval local agent—

score 96.

Market Milk

The highest scoring Market Milk exhibit of any
kind was the certified milk one of H. P. Hood &
Sons, of Boston, Mass., large users of both De
Laval Separators and Milk Clarifiers—score 98.40.

Cheese

The highest scoring cheese exhibit was that of
Edward L. Termaat, of Plymouth, Wis., user of a
De Laval Whey Separator—score 97%.

De Laval Superiority
Indisputable

Aside from the Sweepstakes and Gold Medal
awards in all classes, the great majority of all other
awards and higher scores were likewise given to
De Laval users, again overwhelmingly demon-
strating the superiority of De Laval dairy products,

as at every important quality contest the world

over for more than thirty years.

The reasons for the superiority of the De Laval
apparatus on the farm, in the creamery, milk plant
or cheese factory are easily understood and will be
made plain by a De Laval catalog, to be had for
the asking.

The De Laval Separator Company

165 Broadway

NEW YORK

29 East Madison Street
CHICAGO

1016 Western Avenue

SEATTLE

101 Drumm Street

SAN FRANCISCO

Fe MMMM MMMM MMMM MMMM CU LL CT

TULLE CRCOOOUCCOOOUCOOOOUUUOOUOIUOOHOIUOOTIOUOONIOOOOTINUOONIINUOOTIIUUOHIIUOOTIIIUOIIINUNTTIIUUNOTIINUONTIINUOOTII NUNN NOITITONTIINNUONTII ONTO III i

akan < Aetna da, Pile Lies nO eas ee

OF THE ;
2SITY OF ILLINOIS

DECI914

Che Creamery Hournal.

The Wational Creamery Magazine

Vol. XXV_ No. 22

WATERLOO, IOWA, DECEMBER 15, 1914

Fifty Cents a Year

The idea of using state trade marks for
butter originated in Europe and it is there-
fore to our interest first to study the Euro-
- pean system of marking and the advantages
of such marking to the dairying industry of

the foreign countries. Denmark may be
considered as the country in which this
system has been developed to the highest
degree of perfection and it has been devel-
oped along such lines as will prove practi;
cal also for the creameries of the United
States.

The Danes are using a_ special mark
called the “Lure Mark.” Each firkin which
is used for the Danish butter contains two
staves with the Danish Lure mark. These
staves are furnished by the main office of
the association. In addition to these spe-
cial staves, numbered parchment paper
bearing the Lure mark is furnished by the
association. One of these slips is placed
inside in the bottom of the container and
another one inside on top of the butter. A
complete record is kept at the association
office of the quantity of slips and staves sent
to each creamery and the numbers. with
which such are marked. It is furthermore
required that the creameries keep a com-
plete record of the use of such labels and
staves and show where butter so markea
has been placed.

In accordance with the Danish law no
butter may be exported which has not been
pasteurized to a temperature of not less

than 176 degrees Fahrenheit, and further-
more it must be properly marked with the
Danish Lure mark. It is possible, however,
o ship print butter packed in hermetically
_ sealed cans without such markings. All
used firkins are destroyed.

4 Anyone desiring to obtain the privilege of
“using the Danish Lure mark must make

using the Danish Lure mark is Vnioe to
forward butter to the Danish experiment
station whenever called for by that station.
Calls are usually made by telegram or by
special delivery letter and the butter must
be sent immediately upon receipt of such
notice. The package of butter to be sent
must be from the churning made immedi-
ately before receiving the notice. Such calls
will be made from two to three times an-
nually. The country is also divided into
districts and in addition to scorings men-
oned each district has eight scorings an-
ally. The buttermakers are required to
hibit butter at such scorings. If a low
Score is obtained by a creamerv the experi-
ent station in Copenhagen will be notifiea
mediately and special calls for butter
m such a creamery is made by the experi-
ment station.

If the creamery scores five points below

By PROF. M. MORTENSEN

the average score when sending butter to
the laboratory in Copenhagen, such a score
is reported to the secretary of agriculture
and special efforts will be made toward
having the creamery improve the butter,
A number of calls for butter from that
creamery will be made and if they after a
short time find no improvement the Lure
mark will be withdrawn from such cream,
ery.

The scoring at the dairy experiment sta-
tion is done by three sets of judges. Each
set of judges is composed of three men, one
state inspector, one butter dealer and one
buttermaker.

The butter when called for is left at the
experiment station for two weeks at a tem-
perature of 50 degrees Fahrenheit before
it is scored. Their object is to score the
butter at about the same time and under the
same conditions as it would reach the con-
sumer.

As a result of the Danish trade mark the
butter from that country is of so uniform
quality that the buyer has a definite stand-
ard in mind when buying a lot of Danish
butter; he pays no attention to the creamery
in which such butter was manufactured, as
all Danish butter is alike for commercial
purposes. It is doubtful that a creamery
could be found in Denmark which is not
using the government brand and if such
a creamery did exist the product therefrom
would be looked upon with a great deal of
suspicion.

The Holland system of butter control is
based entirely on the chemical analysis of
the butter. The purpose is that of prevent-
ing the creameries from adulterating the
butter either with moisture or foreign fats.
It is claimed that some years ago such
adulterations were quite frequent in that
country.

The inspectors take, at irregular intervals,
samples of the butter manufactured at the
creameries. These samples are analyzed at
the laboratory. All butter, when shipped,
must bear the government mark (the Neth-
erlands arms) upon which by means of
numbers and letters the maker as well as
the date of making are indicated.

Notwithstanding the varying chemical
composition of genuine Netherlands butter,
the butter control station concerned, can
from the available data, give the chemical
composition of control butter wherever and
whenever such butter is found at home or
abroad, provided only that the number and
letters of the government label found on
the butter be mentioned.

There are eight control stations in Hol.
land. These stations employ a director
who is chief chemist and he usually has two
helpers and a couple of men traveling
through the country collecting samples.
The chief station in Holland is at Leiden.

State Trade Marks for Butter

At that place marks used for the butter
are manufactured. A record is kept of all
of the marks sent out to the various sta-
tions. The sub-stations in return send in-
formation back to the Leiden station in
reference to the disposition of the stamps
giving the numbers of stamps sent to the
various creameries.

The Holland control stations are private,
but work under the supervision of the gov-
ernment. The creameries bear the cost
themselves pro rata to the amount of but-
ter produced.

The paper marks used as_ identifying
marks are made from casein and they are
so perforated that when pressed into the
butter they are not able to be removed
and can therefore be used for only one
package. The trade mark bears the Neth-
erland coat of arms and has the writing
“Nederlandsche Botercontrole’ and each
mark is numbered.

This society can refuse the admission ot
anyone who makes application for becom-
ing a member without giving any reason
for such a refusal. Manufacturers who
become members must be persons of good
reputation and such as are not identified
with the manufacture or handling of oleo-
margarine or foreign oils.

Although this mark does not in a way
indicate the quality as we usually under.
stand the term, at the same time the Eng-
lish people will not accept butter from Hol-
land unless it bears the government mark.

New Zealand has during recent years
made wonderful improvements in the qual-
ity of its butter. This is due to its system
of inspection which is most rigidly en-
forced.

New Zealand demands that all butter ex-
ported is inspected by a government inspec-
tor. There are nine such inspectors em.
ployéd in New Zealand or one inspector
for each shipping point. This inspector
scores one package of butter from each
churning. A certificate is issued for each
shipment. A copy of this certificate is seni
to the manufacturer of the butter, a second
copy is sent to the purchaser of the butter
and a third copy is mailed to the govern-
ment official in charge. The grade of the
butter is also stenciled on the package and
the merchant buys the butter on the basis
of such markings.

In order that the government inspector
may obtain a package from each churniug
it is ordered by law that all packages must
be marked at the factory with the date when
the butter was made and the number of
the churning; each factory is furthermore
required to keep a permanent record of
such marks. If the package is marked “No.
5, June 2,” it means that it is from the fifth
churning made on June 2d. In addition to
such marks each package is also marked

Page 4

John J. MacDonald

Butter, Eggs, Poultry

Fancy Creamery a Specialty

References:
and

THE CREAMERY JOURNAL

13 South Water Street
PHILADELPHIA

COMMISSION MERCHANT

48 Years’ Experience

Corn Exchange National Bank, Philadelphia; A. H. Barber & Co., Chicago; Bradstreet’s
Dun’s Mercantile Agencies;

Creamery Journal.

with the registered number of the cream-
ery; each creamery exporting is required
to be registered.

After the butter has been scored by the
inspector in New Zealand it is required
that it be placed in cold storage for not
less than four days before it is loaded into
the boats for shipment. A special inspec-
tor is located in London, England. This
man has for several years been inspector
in New Zealand and it is his duty to exam-
ine the butter when it arrives in England
and if the butter has deteriorated while in
transit or is of a different grade than thar
marked on the package he notifies the gov-
ernment immediately. In urgent cases he is
allowed to cable. In order that the inspec~
tors of New Zealand may be in a position
to do uniform work, all the inspectors
come together about three or four times
annually and at such annual conferences
they do considerable scoring so they may
all have the same standard.

L. Lowe, the senior member of W. Wed-
dell & Co., London, attributes the great
success of the New Zealand buttermaker to
this system of scoring. The fact that on
June 23, 1914, New Zealand butter was sold
at 112 shillings per hundredwight against
104 shillings for Australian butter which
some years ago was in greater demand than
the butter from New Zealand seems to in-
dicate that there is some merit to their sys-
tem.

If we make a comparison between the
countries mentioned and such that have not
adopted any method of marking the butter,
we find that the latter are much below the
former in quality. It is to be regretted that
a comparatively small percentage of the
butter manufactured in the United States is
of high quality especially as the American
people want to buy the best that can be
obtained, they have the money and are will-
ing to pay a premium for quality. Is it
not to the interest of our producers
and manufacturers or is it not their duty
to sell what people want? If the state or
government mark has been used profitably
by all other countries adopting it. should it
not be fair to anticipate that similar results
would be obtained in this country.

A state brand, if the use of it is regulated
by sensible rulings and protected by neces-
sary legislation. will soon divide the butter
produced in the state into two distinct
classes. First, that bearing the state mark,
and second, that which has not reached the
reauired standard. The former will readily

sell at a premium. The producer whos?
product is used for the making of such but
ter will naturally obtain a premium on the
cream he sells It makes dairying more
profitable to him, it arouses greater interest
and will go a long way toward improving
the condition of our cream supply. The

fact that a creamery is permitted to market
its product under the state brand is of
much advertising value to the creamery
among its patrons It stimulates greatet
interest even producers who are
selling to not being permitted

among
creameries

to use the mark and it should therefore
greatly assist all creameries in bringing
about general improvements

It is evident that if we obtain the best
results from the use of a state mark, it is

essential that market inspectors be em-
ployed and that they score a sample of
butter from each churning. A similar sys-
tem of reporting as that adopted in New
Zealand should prove to be of much educa-
tional value and in every respect very satis-
factory. When the buttermaker is informed
about the defects of each churning he
should most certainly be in a position to
make improvements. Such constant re-
ports will stimulate greater interest on the
part of the creamery operator and he will
therefore at all times do his very best. It
has been clearly demonstrated that the
premium winners in all state and national)
contests are usually men who enter in the
various contests. Those dropping out from
taking active part in such work will event.
ually lose out.

Our supply of poor cream is well known
to be the main cause of our present poor
quality of butter. If a state mark were
used the creamery operator would have a
better conception of which grade of cream
to receive and which to turn down. Ili
would eliminate a great deal of unneces-
sary arguing about the proper classifica-
tion of old cream.

The extension department of the colleges
and the dairy inspectors would be of greater
value to the state for we can only help the
one who feels that he needs our help and
as long as good butter does not obtain a
reasonable premium we cannot éxpect that
the manufacturer of poor butter will real-
ize that he should do better. When suffi-
cient interest has been aroused on the part
of the creamery manager some of the state
employes might work to better advantage,
each confining his energy to only one
creamery at a time, working with the cream-
ery operator and with his patrons until the
output from,that plant was up to the re-
quired standard. after which the state work-
er would take up work in another plant.

The state mark if introduced would fur-
thermore improve the sanitary conditions
of the creameries. The factory using the
mark would be under strict inspection and
the cream used for the manufacture of but-
ter would most likely be required to be
pasteurized.

In order that a state trade mark may
prove a success it shall have the support
of the creamerymen of the state, also of
the commission merchants and of the men
in the state identified with educational
work along dairy lines. It shall be defi-
nitely understood that the mark stands for
quality. However, the requirements
should not be so severe that the manufac-
turers are made to feel that there is no use
of trying to obtain the privilege of using
the mark.

In order to obtain a more definite idea
of what such a mark would stand for the
following rules may be considered. These
rules may be satisfactory to one state;
however, they might not necessarily fulfill
the requirements made by another state.

Rules Governing the Use of Official State
Butter Mark.

I. Mark and Marking.

1. The official state butter mark as adopted by
this association shall) Consiet Ores: ».eaasuiimete shales
(description of mark).....+....0+- The registration
mane of the creamery shall be incorporated in the
mark

December 15, 1914

2. For marking the tubs is used a stencil of the
official state mark. The size of the marking in this
stencil is to be four by eight inches. The mark is
stenciled on the upper surface of the cover of the
butter tub, also on the outside of the tub between
the second and third hoops from the top of the tub.

In addition to such markings all butter solid
packed shall have placed on its upper surface a
parchment 2% by 5 inches. This parchment contains
the marking of the official state butter mark with
number of creamery and serial number of the parch-
ment, 50 parchments bearing the same serial number.

All tubs or packages for solid packed butter
marked with the official state butter mark must
bear the date the butter was made and the number
of churning marked plainly with black ink with fig-
pce not less than one-half inch in height. Example:

ie 5 is to mean 12th month, 6th day, 5th churning.

Solid packed butter is understood to be any quan-
tity or more than two pounds packed in one solid
piece. a

3. Print butter. Farchments for print butter may
be marked with the official state butter mark. The
size of the markings should be 1% by 3 inches,
Private trade marks may also be found on such
wrappers. No printer will be permitted to print the
official state butter mark on any lot of wrappers be-
fore permission has been granted in writing by the
state dairy commissioner.

II. Quality Requirements.

1. The butter shall be made from cream which ~
has been pasteurized to a temperature recognized as
being, sufficient for the destruction of pathogenic
organisms,

2. No preservative or adulterant may be added —
and the butter shall contain less than 16 per cent
moisture. ’

3. The butter shall obtain a quality score of not
less than 93 points—100 as perfect—by the market —
inspector upon arrival at the market and by the
judges-at the monthly scoring at the experiment sta:
tion ‘after -the butter has been held in cold storage
there for two weeks.

4. The creamery in which this butter is manufac-
tured must obtain a score of not less than 80 points |
in accordance with the government score card.

5. Creameries having the privilege of using the
mark are required
station monthly.
by telegram or special delivery letters. The cream-
ery shall ship a sample from the most recent churn |
ing made upon receipt of such notice. This sample
must be put up in the same form and in the same |
size package in which it is marketed.

6. When a shipment of butter is made to one
the markets where market inspectors are employed,
the manager of the creamery making such shipment
will notify the market inspector on a special blank
furnished therefor. This report shall contain infor
mation in reference to number of packages shipped, |
date and number marked on each package and other
special information as may be considered of value |

7. If the butter is disposed of to markets where |
no market inspector is located, then the scoring wi
be confined to such as are conducted by the exper
ment station.

III. When is Permission to Use the Official Sta

Butter Mark Granted?

1. Any creamery manager or creamery _propriet
making application in writing to the state dairy com
missioner for permission to use the state butter mar
shall be granted the privilege, provided the applican’
meets the requirements for the use of this mark.

2. The applicant, before he will be authorized t
use the mark, shall first be able to manufacture b
ter which will grade 93 and the creamery must obtai
a score of not less than 80 points in accordane
with the government score card. The applicant ma)
then obtain permission from the state dairy commis
sioner to have the market inspectors score his entir
output of butter for one month without having th
privilege of using the state mark. If the butter dui
ing that month has obtained scores of not less th
93, permission will be granted said creamery to
the state mark.

3. Stencil and parchments bearing the offi
state mark can be used by the applicant only
butter manufactured in the creamery specified in
application. :

4. If a creamery, the product of which is marked
with the state mark, changes ownership, the ne
manager or owner shall again make application
fore permission to use the state mark is granted
the new manager or owner shall be treated in every
respect the same as a new applicant.

which have been obtained from the commission
office. For this the commissioner will refund —
original charges made. This does not include
parchment butter wrappers which are printed ¥
the state mark. These should be turned over to
state dairy commissioner who will keep same
cost to the creamery up to such a time when_the
creamery is again in a position to use the offiel
state butter mark. \
6. No creamery organization that is also intere:
in manufacturing renovated butter or oleomaty
can ae permission to use the official state
mark,

“~_

December 15, 1914

THE CREAMERY JOURNAL

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Important Dairy Official Conference

AT DES MOINES, IOWA, DECEMBER 11TH

A meeting of the dairy commissioners and
dairy professors of the middle west was
held December 11th at the Savery hotel,
Des Moines, Iowa. With Prof. C. Larsen,
of North Dakota, acting as chairman, and
E. G. Bennett, Missouri state dairy com-
missioner, filling the secretary’s chair, 25
professors of dairying, dairy commissioners
and creamery butter manufacturers from
Iowa, Illinois, Missouri, Nebraska, Kansas,
South Dakota and Indiana worked honestly,
earnestly and _ intelligently—formulating
resolutions for the betterment of quality in
dairy products. It is true that various states
have and enforce certain laws relative to
the purchase, manufacture and sale of dairy
products, but these laws are not uniform.
No two states have the same laws inter-
preted in the same manner. It is the plan
of the dairy commissioners and dairy pro-
fessors of the middle west to formulate
definite recommendations and make vigor-
ous effort to have them incorporated in the
statute books of the various middle-western
states as laws to be enforced.

In launching the meeting, Chairman Lar-

sen outlined the purpose stating that the
subjects which should have consideration
were cream grading, city milk supplies, ice
-eream standards and oleomargarine.

It was the chairman’s belief that the
sense of the meeting should be to form
resolutions which, when adopted as laws,
would best control these phases of dairying
_ to best promote the industry.

Responding to roll call the following

sponsors of dairying in the middle west
committed themselves as being heartily in
favor of cream grading and all other plans
that would tend to better the quality of
dairy products and advance the dairy in-
dustry:

Prof. C. Larsen and State «Dairy Com-
missioner A. P. Ryger, of North Dakota;
Prof. J. H. Frandsen, State Dairy ‘Commis-
sioner 'C. E, Harmon, Secretary McGinnis,
of the Nebraska Dairymen’s Association,
F. W. Wilkinson, David Cole and C. H.
Harding, of Nebraska; Frank Haskell, of
Kansas; State Dairy Commissioner Bennett,
B. W. Kent and C. E. Kern, ‘of Missouri;
State Dairy Commissioner W. B. Barney
and his assistants, H. O. Tellier, B. C. Iliff
and Dr. Thompson, Prof. M. Mortensen,
L. O. Loizeaux,-H. R. Wright and Hugh
G, Vane Pelt-om lowa; J: Di Jarvis. of In=
diana; Prof. G. L. McKay, J. B. Newman,
Geo. '‘Caven and F. W. Bouska, of IIl‘nois.

It was truly a representative gather ng
of dairy professors, dairy commissioners,
creamery butter manufacturers and of the
dairy press. On account of this there is
little doubt that the various resolutions
will be found of such a practical, beneficial
nature that several state legislatures will
adopt them as,laws this winter.

The discussions centered largely upon
cream grading. J. B. Newman, assistant
dairy commissioner of Illinois, told of the
Illinois ‘Creamery and Butter Manufactur-
ers’ Improvement Association -which had
been organized. Their plan was to en-

Chicago, III. New York, N. Y. Minneapolis, Minn. Kansas City, Mo.
Toledo, Ohio Philadelphia, Pa. Omaha, Neb. Waterloo, Iowa
TTTTINTOTUUOUOTUNTUNUNTUATUULUOTUATULUALUMIUMIIULIUMMULLULLUMUUGLUGLUOLUGULOLUULAUU LULU LOU LUGULGUULOUULUOUOUOMUAULUOAUOAOOACOCO OO UUOUOGUMAUOAUOMUOAUOACOLUGUOAUOAUOAUONUON LO OAOAVOATOOROVOO LANA TON TOT TNT NN TOA TNN TODO TN VMMTNTINTTN TOTTI ITT ITITT
courage every creameryman in the state

to heconie a member of this association
and agree to purchase all cream on a graded
basis. The association will publish bulle-
tins at regular intervals which will not only
contain information pertaining to the grad-
ing of cream and other subjects, but it will
also convey a list of those who agree to
grade cream. This Mr. Newman _ believes
will call attention to those who are for bet-
ter quality as well as those who are willi ng
to accept any kind of cream that is offered
them. Thus far the plan seems to be suc-
ceeding well for only one creamery in the
state has refused to co-operate.

W. B. Barney stated that he and his de-
partment were for cream grading if such
would better conditions. He called atten-
tion to the fact that his 1911 report set
forth the various grades of cream and an
attempt was made to encourage cream grad-
ing but it did not succeed well.

Mr. Barney suggested another plan which
he recently tried out. Nearly a year ago
one of the largest co-operative creameries
in Iowa employed a field man but he was
unable to make much headway. The cream-
ery finally appealed to the state dairy com-
missioner and Mr. Barney sent one of his
assistants to go out over the territory and
study conditions. The result was that he
fornd miserably insanitary conditions on
two farms and under the sanitary law pros-
ecuted them. After waiting a month, Mr.
Barney wrote the creamery asking for re-
sults and found the plan had done more to
improve the quality of the cream than any
other method that had ever been employed
In fact. the creamery manager advised Mr
Barney that had the method been employed

early in the spring a saving of $3,000 for
the year would have been made “vy the
creamery.

Page 6

THE CREAMERY JOURNAL

WwW. O.

SAXTON & CO.

Butter and Eggs

174 Duane St.,

Ship Us and
Compare Results

NEW YORK

References: Irving National Bank, N. Y.
Farmers National Bank, Osage, Iowa.
Your Own Banker; The ‘Creamery Journal.

In conclusion, Mr. Barney stated that the
quality of lowa eggs had been improved 25
per cent during the past year by prosecuting
those who persisted in selling bad eggs,
but that to make prosecutions the various
states must have rigid sanitary laws.

Prof. G. L. McKay, agreeing with Mr.
Barney, stated it was his belief that the
lowering of the tariff would be the means
of eventually forcing every creamery to
grade their purchases. “There is no rea-
son,” said Mr. McKay, “why cream should
not be sold on quality when all other arti-
cles are.”

Prof. Mortensen expressed himself as be-
ing absolutely in favor of cream grading
and told of the success he attained at Ames.
He suggested the advisability of telephon-
ing the shipper immediately upon receipt
of a shipment of bad cream. He stated
that writing letters was too slow a process;
and thus the discussion continued through
the hours of the morning until finally H. R.
Wright presented a system of _ grading
which the National Association of ‘Cream-
ery Butter Manufacturers had _ prepared.
These resolutions met with the approval ot
the dairy commissioners and dairy profes-
sors, and after suggesting various minor
changes a committee consisting of Prof.
Frandsen, J. B. Newman and A. P. Ryger
was appointed to consider the resolutions

making such revisions as they believed ad-
visable. The result was that the following
grades were accepted as standards by the
association, and an attempt will be made
to have all cream purchased in the middle
west graded to comply with these standards.

Extra—Extra grade cream is sweet cream, suit-
able for table use, and such as will not curdle in hot
water, tea or coffee.

First Grade—First grade cream shall consist of
cream that is clean to the taste and smell, slightly
sour, containing not to exceed .4 of 1 per cent
acid, and not less than 25 per cent butter-fat and
free from lumps, curd, dirt and all foreign matter.

Second Grade—Second grade cream is cream that
is too sour to grade as first grade, or may have
weedy or undesirable flavor or odors; all other
cream shall be deemed illegal.

Illegal Cream—lIllegal cream is cream that is very

old, rancid, mouldy, dirty or curdy, or th at is pro-
duced from an unclean separator, or that is stored,
handled or transported in unclean cans, or that
has been produced, handled, separated, stored or
transported in violation of the state dairy, pure food
and sanitary law and the sale, purchase or manufac-
ture of such cream for any human food purposes

should be prohibited by statutes.

It developed from among the dairy com-
missioners that it was one thing to have
laws and another to be able to enforce
them. Where cream buyers are licensed
and they disobey the law their license may

be revoked, but this does not solve the
problem, for the manufacturer immediately
places another buyer in the field who may
be og disobedient of the law.

*, W. Wilkinson, general manager of the

ie ss Creamery
advisability of the

Company,
creamery

suggested the
company buy-

ing the licenses so that in cases where they
were revoked the creamery company
would be compelled to do certain things in
order to be able to secure another license
for that particular point of purchase.

David Cole, of Nebraska, sanctioned the
plan and illustrated his belief that it would
succeed by the statement: “There would
be no burglars if there were no pawn-
brokers.” There is a great deal of truth
in Mr. Cole’s statement, for if there were
no buyers for bad cream, good cream would
shortly be more generally in evidence.

The question then arose as to how the
cream buyers might distinguish the various
grades and secure a uniform test. It de-
veloped that much of the dissatisfaction
pertaining to cream tests results from the
fact that no standard set of glasswre is in
use and that scales vary in efficiency and
sensitiveness to the extent that wide vari-
ations in butter-fat tests occur.

The discussion also brought to light vari-
ous systems of testing that are employed
and more than one method of reading tests
are practiced. The following resolutions
were adopted in hopes that when put into
general operation many of the present diffi-
culties would be overcome: “Testing to be
lawful must result in a clear transparent
butter-fat column, following which the bot-
tles are to be placed in a water bath with
a temperature of 125 to 135 degrees and kept
there 10 minutes or a sufficient time for the
cream to reach a like temperature. A
reader of glymol, white mineral oil or any
other standard non-fat dissolvent to be used
in reading the test.”

To standardize the method of testing su
that uniform and truthful results would ob-
tain, a committee consisting of Mr. Red-

The South Dakota Convention

AT MITCHELL, DECEMBER 2D AND 8D

Delegates were slow in arriving, but by
the time of opening the ninth annual con-
vention of the South Dakota Dairymen’s
and Buttermakers’ Association, ‘between 80
and 100 members were seated in the city
hall, where the sessions were held. The
weather was very favorable and the meet-
ing, while not as largely attended as in
former years, was lively and inspiring.

Rev. Snyder opened the first session by
invoking Divine blessing. Mayor Hitchcock
started things off by putting everyone in

good humor and by making the visitors
feel that their presence was appreciated

He became reminiscent and his account of
the dairymen’s trials in the earlier days
was interesting. He made a strong plea for
greater co-operation, citing that as one
thing which knew no failure. He admitted

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References: Corn Exch, Nat'l Bank, Phila.; Mercantile Ax

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December 15, 1914

fern, of Nebraska, Mr. Hines, of Kansas,
and Mr. Tellier, of Iowa, was appointed to
determine the best method of using the
Babcock test in all of its details and to re-
port to the organization by the first of
January.

Owing to the fact that the 1910 Year
Book of Agriculture statistics demonstrated
that approximately 900,000,000 pounds of
dairy farm butter were manufactured in
comparison with 600,000,000 pounds of
creamery butter, it was the consensus of
opinion that farm dairy butter should be
subjected to the same federal and state
regulations as creamery butter.

The subject of ice cream standards came
in for its share of discussion, which resulted
in the fact being brought forth that the
federal law exacted 14 per~-cent butter-fat. —
This same standard had been adopted by
the states of Wisconsin, Nebraska, North
Dakota and Kansas. Indiana and Illinois
have an 8 per cent standard and Texas a
6 per cent standard. lIowa had adopted a
12 per cent standard and Mr. Barney was
requested to state what success he had at-
tained in enforcing the law. In response —
Mr. Barney spoke as follows: “Well, what
we have done, I think we have done pretty
well. We enacted a standard of 12 per cent.
On a test case we were defeated in the dis-
trict court and then took it to’the supreme
court of the state and the decision was in
our favor. I absolutely stand pat on the
12 per cent standard.”

After the discussion which followed it
was resolved to be the sense of the associ-
ation that a standard for ice cream should
be maintained and that Mr. Barney should
be commended for his work_in upholding
the ice cream work in Iowa.

The final resolution adopted was as fol-
lows: “It shall be the sense of this body
that all retailers, whoelsalers, manufactur-
ers of oleomargarine or places where oleo-
margarine is served, be required to take |
out a state license.”

Upon passing by rising vote the motion
that the organization express their thanks
to the Des Moines creamery and Mr. Bar-
ney and his assistants for their many cour- |
tesies, the meeting was concluded. af

that so-called co-operative creameries had
failed, but it was due to a lack of co-opera-
tion.

Dr. Kutnewsky, of Redfield, respondea
to the mavor, in behalf of the members.

tic about the agricultural future of the Da-
kotas, but said a balanced ration of alfalfa,
brains and silos was necessary.

President Hall’s remarks were brief but
rang with sincerity. Since the last con-
vention he entered the mercantile business
and while he is successful in his new wor
he advised buttermakers to stick to the
churn. He said there were troubles in the —
mercantile business as well as in creamery
work. He said bad prunes were fully as
disgusting as bad cream. He voiced his
desire and determination to get back into
the buttermaking game at the first oppor-
tunity. He asked for renewed interest in
the association, pointing out the fact that
the South Dakota buttermakers were first-
raters and should have just as good cor
ventions as other states.

Secretary-Treasurer Ryger read his a

———————————— ee LrhlCUC Ue Oe el

December 15, 1914

sample.

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present and develop the clean tasting, pleasant flavor and aroma.

nual report showing total receipts for the
past year of $589.62. The total expendi-
tures were $558.01. Expenditures from the

THE CREAMERY JOURNAL Page 7
2
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ST. PAUL, MINNESOTA =

EMM MMMM MMMM
confessed that they shipped their poorest refrigeration, giving as his reasons the great

cream to the twin cities. saving of labor and the reliability of a

Commissioner Winkjer, of Minnesota, sure and constant temperature. He said

made an exceptionally strong plea for 4 four-ton machine operating seven hours

state appropriation fund amounted to
$283.99. The balance on hand, including
last year’s balance, is $640.07, which, with
a balance from the state appropriation fund
of $516.11, leaves a total credit of $1,156.18.

Prof. Mortensen, of Ames, Iowa, gave an
excellent address on “State Butter Brands.”
This was the same subject the professor dis-
cussed at the Minnesota convention, and
as his address appears elsewhere in this
issue, we will not comment further.

Commissioner Winkjer, of Minnesota, ex-
plained briefly the working of the state
brand in his state. He said he thought the
state brand idea was good as it laid a
foundation for uniformity.

Oleomargarine came in for its share of

discussion. J. R. Morley, of Owatonna,
Minn., told of present and _ prospective
legislation. His contentions are that the

color line is the one thing of importance,
and urged creamery and dairy associations
everywhere to pass resolutions endorsing
the National Dairy Union in its work to
give butter a square deal in competition
with oleomargarine.

E. H. Baldwin, of ‘Clark, talked on “Cul-
tivating Local Markets.” He advocated a
trade mark, but said a creamery must first
make a good grade of butter. He said they
used only A-1 grade for their best butter
and insisted that no creamery can be suc-
cessful without quality. He claimed the
centralizers were no competition at all so
far as local butter markets are concerned,
and his idea is that creamery managers do
not give their local markets enough atten-
tion.

In the discussion which followed, several

greater co-operation. He said co-operation
was the greatest thing in the creamery busi-
ness. Mr. Winkjer scored the convention
butter and made his comments at this time.
He scored with the requirements of the
Minnesota state brand in mind.

The following committees were appoint-
ed: Finance, E. A. Paulson, Webster; K.
O. Fossum, Baltic; L. B. Beardsley, Sioux

Falls. Resolutions: F. W. Merrill, Fargo;
J. L. Jensen, St. Onge; W. Willander,
Beresford.

The ‘Commercial ‘Club had charge of the
evening’s entertainment. They provided
an excellent banquet at the Widman hotel
and music was furnished by local talent.
Several impromptu talks were made and
the affair was a most pleasant one, Pre-
ceding the banquet, members were enter-
tained at one of the moving picture theatres.

The Thursday forenoon session began
promptly with a good attendance. Enos
Albertson, of Flandreau, was the first on
the program. His paper discussed the sub-

ject of “Location a Factor to the Success
of a Local Creamery.” He pointed out his
reasons for locating the creamery in a

prominent part of town. He said in order
to meet cream-station competition the
creamery should be located as nearly in
the center of the business district as possi-
ble. Such a location will greatly increase
the revenue from retail sales of butter, milk,
cheese, ice cream, etc.

“Mechanical Refrigeration” was ably dis-
cussed by Chris Rognes, of Madison. Like
all other creamerymen who have used both
systems, he strongly recommended artificial

a day saved his company last year $525.
They made 100,000 pounds of butter, besides
ice cream.

Prizes were awarded by J. M. Fuller, of

Brookings. He read the results of the an-
alyses, which were as follows: Highest
moisture test, 14.4 per cent; lowest, 10.8

per cent; average, 12 per cent.
3.7 per cent; lowest,
2 per cent.

He awarded the prizes won at the South
Dakota state fair. Thomas Bang, of Brook-
ings, won the silver cup for having the
highest scoring butter at the fair. Mr,
Betts, of Watertown, was given a silver
cup as second prize.

Chris Rognes, of Madison, won the first
prize at the convention, which included a
leather suit case, given by the J. B. Ford
‘Company, of Wyandotte, Mich., manufac-
turers of Wyandotte Dairyman’s Cleaner
and ‘Cleanser.

W. C. Davis,
place.

There were 32 entries, and the following
received scores of 90 and above:

Salt, highest,
1.2 per cent; average,

of Mitchell, won second

Madison Creamery Co., Madison............... 93
WiC Davisy -Mitchelloac 0 G58. cane loses. 92%
Georiirey. i Lrents.- cee anes
Wa JeK@nopa, Belle} Pourchelss.s. 22. .)-5.5. 91%4
Thos. Bang, Brodkapnoemerine terse otis vues cous 91%
North American Storage, Watertown.......... 91%
DeSmeti Creamery: Cos mbeSntet: = sos 3. oe 91%
H. J. Hijort, Deil Rapids PORTS ce We dite anise see 91
Tokay sWelson.y NEurontene tee ce 0 be. 91
BE. -Ay Paulson,’ Webster626.62 2... . =. Shea oe 91
Rasmus Andersen, Lake Preston............... Qo]
AC Spb INS fades AGES tenn cicemeee ee sa cnt occ eat os 20%
DE Ashhanugh, Se BroGkinposeeieece. ©. och cen ess 90%
Enos Albertson, PBNURCHR MET eo <5 oxo vn'sls so 90%
Scandinavian Creamery, Milbank............... 90
Pee Meminwn Barkstypee oes soo.) 2 5s ccn,0e occ 90

age 8

ability as a manager, so

them to use it.

In Every Package

Cee

by what it does for you, proves its worth to you.
In determining the worth or the dollar value
Cleaner and Cleanser, the profit-producing protection which it affords milk and
milk products, is an important item and should not be overlooked or under-
estimated. Such other values as these have been combined in Wyandotte Dairy-
man’s Cleaner and ‘Cleanser so as to make it the one cleaner
Indian in Circle most profitable for every factoryman and dairyman to use.
Four out of every five factorymen now
Dairyman’s Cleaner and ‘Cleanser because they know it pays
It will also pay you.
Order from your regular supply man.

The J. B. FORD COMPANY, Sole Mnfrs.,

WYANDOTTE, MICHIGAN
This Cleaner has been awarded the highest prize wherever exhibited.

TUT ee

THE CREAMERY JOURNAL

TUE

PROFITS

Just as the profits which your creamery or cheese factory shows prove your

aNd

Dairymans

Cleaner and Cleanser

of Wyandotte Dairyman’s

use Wyandotte

John Kopres, Garretson........-.+++seeereeees 90
foe Hammer, Watbay......-...---c0.0-eseesoe 90

Highest moisture, 14.4 per cent; lowest moisture,
10.8 per cent; average, 12.0 per cent.

Highest salt, 3.7 per cent; lowest salt, 1.2 per cent;
average, 2.1 per cent.

The co-operative laundry in connection
with the local creamery was discussed by
Prof. S. D. Van Benthuysen, of the South
Dakota Wesleyan College. His talk was
along general co-operative lines, and includ-
ed a courteous, yet strong censure of busi-
ness men who purchased their supplies from
out-of-town concerns. He said co-operation
was the most constructive thing in any
community. — y

The election of officers resulted as fol-
lows: President, A. W. Willander, Beres-
ford; vice-president, Chas. Giles, White;
secretary-treasurer, A. P. Ryger, Brookings.

Resolutions were adopted thanking the
Mitchell Commercial ‘Club, the dairy press,
the traveling fraternity, the speakers and
all others who had co-operated for the suc-
cess of the convention. They endorsed the
Dairy Officials Conference in their work
to bring about cream grading; approved
the work of the Federal Dairy Division,
Prof. Larsen and the state dairy depart-
ment; A. P, Ryger and his effective work;
the National Dairy Union.

The following special resolution was also
adopted:

Whereas, It has come to our knowledge that the
packing interests and the cottonseed oil interests
in the past 10 years have used every method known
to science to produce a combination of vegetable
oils and animal fats that will produce an article of
oleomargarine nearly representing in color and ap-
pearance ordinary butter, made from _ the fats of
cow milk, without the use of any artificial coloring
matter, and, ‘ee

Whereas, We believe this is done for the express
purpose of evading the spirit of the Grout law,
passed in 1902, and deceiving the consuming public,
who are led to believe in purchasing this colored
oleomargarine that they are getting pure cow butter,
and also robs the dairyman of his legitimate market

for an honest product, and,

Whereas, We believe that the manufacture of a
wholesome substitute for butter made of vegetable
oils and animal fats when conducted in a legitimate
manner, with a nominal revenue tax to put it under
the supervision of the revenue department, is permis-
sible, when manufactured without any shade of yel-
low and sold to the consumer in the original pack-
age of a size of carton not to exceed 10 pounds each.

Therefore, Be It Resolved, That we petition our
senators and representatives in national congress to
work for the enactment of a law that will embody
these principles and as a substitute for the present
Grout law. And that we urge congress to do all

within to cause the enactment of such

a law.

their power

Be It Further Resolved, That we endorse the
National Dairy Union, hereby pledge to it our moral
and financial support, and urge that organization to
co-operate with our national congress in their en-
deavor to enact such a law, and,

Whereas, It is unlawful for any manufacturer of
butter, made from the fat of cow’s milk, to adulter-
ate their product with any foreign fats and not ob-
tained from cow’s milk, and if such butter contains
any foreign fats it is then adulterated butter and
must pay to the Internal Revenue Department a tax
of 10c¢ per pound and various fines and licenses, and,

Whereas, It is the common practice of the oleo-
margarine manufacturers to incorporate various
amounts of butter made from the fat of cow’s milk
with their vegetable and animal fats and class it as
oleomargarine,

Therefore, Be It Resolved, That we petition our
national congress to enact a law that shall class a
mixture of animal and vegetable fats with the fats
produced from cow’s milk as adulterated butter, and
subject to an internal revenue tax of 10c per pound
and that all manufacturers and dealers of such adul-
terated products shall pay the usual manufacturers’
and dealers’ tax, now paid by manufacturers of adul-
terated butter.

Be It Further Resolved, That the secretary of the
South Dakota Dairymen’s and Buttermakers’ Associ-
ation furnish the senators and congressmen of South
Dakota a copy of these resolutions and request them
at such a time as may seem advisable to them to
present these resolutions before the United States
senate and house of representatives as a memorial to
congress.

‘Col. Frank M. Brown, of St. Paul, sold
the convention butter to the Turner Pro-
duce Co., of Mitchell, for 30c.

The final session of the convention was
held in the live stock pavilion, and was de-
voted to the production end of dairying.
Several Holstein cows were on exhibition.
Addresses were made by E. ‘C. Perisho,
president of the South Dakota State Col-
lege, Prof. J. H. Frandsen, of Lincoln,
Prof. C. W. Larson, of Brookings, and F.
W. Merrill, of Fargo. Prof. Larson gave a
very instructive live cow demonstration.

The convention as a whole was most suc-
cessful and a tribute to South Dakota’s
progress in dairying.

The Net Weight Law.

Direct confirmation of the announcement
that the federal net weight law will be
rigorously enforced after the first of the
year was given to butter receivers in the
Chicago market by representatives of the
Department of Agriculture who are in the
city attending to the details of putting the
measure into operation. Owing to the fact
that the law is comparatively new, and that
there has been more or less confusion about
the details of the requirements, the govern-

December 15, 1914

ment officials have confined all of their ac-
tion against offenders to simple warnings,
Now, however, they believe that enough
has been said and written about the law
to make violations inexcusable.

Last week a prominent commission man
in this market who deals almost entirely in
butter, made this statement, which is intend-
ed for shippers in particular:

“The federal net weight law is in opera-
tion, and creamerymen must wake up to
the fact at once, if they wish to avoid
trouble, delay and possible fine for viola.
tions. All butter which is shipped to this
market, whether it comes in tubs or pack-
ages, must be plainly stamped with the
weight on the outside where it can be seen
without dithculty. A rubber stamp is the
best thing to use, but any other method of
marking will answer. The main idea is to
observe the law in spirit. If there is any
doubt about the scales it is better to mark
a little lower. The penalty is given where
it seems that a heavier weight is marked
with the intent of defrauding. The form is,
for instance, ‘Net Weight, 62 pounds.’
The letters and figures must be Gothic,
which is the variety ordinarily used in
marking packages with the brush and mark-
ing pot, where lampblack is employed.
Old English letters and figures or other
fancy varieties which are not commonly
known and which may be misread are for-
bidden. ‘Creamerymen should reason that
the law is for the benefit of the trade, as
it really is, and should make haste to com-
ply with all provisions. They can secure
a copy and all other information by writing
to the Department of Agriculture, Wash-
ington, D. C.”

Thus far there has been little trouble in
Chicago, but this is because of the lenient
attitude of the federal officials. There have
been plenty of violations, particularly on
the part of western creameries. Many large
shippers who ought to blaze the way in
complying with the new measure have thus
far failed to take cognizance, at least in
any visible form.

A Personal Letter.
To Buttermakers and Creamery Managers:

Just a word to remind you of the fact
that the time for holding the short course
at Ames will soon be here, and every butter-
maker who wishes to keep up with the times
should plan to attend. You can’t afford to
miss this opportunity to qualify yourselt
for the first rank as a ‘buttermaker or
creamery manager. We have come to a
time when we must specialize if we are to
be successful in business, and especially in
buttermaking. Old time ideas are giving
way to more scientific and better methods.
Why not be a specialist in your line? Prof.
Mortensen and his corps of instructors are
working overtime in preparation of this
course, and let’s go and take advantage of
it. Each and every lecture will be valuable
and worth the trip to Ames. The churn
room is always a live place where the but-
termakers congregate to absorb fresh
knowledge of buttermaking in all its phases.
The starter, the test, the pasteurizing and
ice cream rooms are all centers of interest.

The butter judging contests attract a
great deal of attention
training for buttermakers.

Now, boys, let’s all go down to Ames
and take part in the discussions and every-
thing that goes to make up the greatest
short course for creamerymen in the United —
States.

the biggest and best ever held. Are you

going to be one of the boys?—L, P. Ander- ~

t
:

son, Spencer, Iowa.

and are excellent

This year’s course is going to be —

babel Monee sets see os

a a Ee ee

NS ee eS eer os eee

December 15, 1914

THE CREAMERY JOURNAL

Page

SUT

How to

market value.

ST. PAUL, MINN.

TUTTRETUATUATUATUTTMUUA ULM LUAUUAULUGAUOAUALUAUOAUCAUOAUOALOUUAUOAUOAUOAUOAUON UOT OAUOAUOAUOALOVLOTOAUOALONUOAUONCONLOTONTONOONVONUON TON EON ONVONTUNTONTON TON OOT TOT HT

SVITTUUTOONTCOALUOOAUCOONILOGLUCOAUCONIIUONOONUUUOAUUOALCOONCOAUCOATUCONUUOALUUONLUUGAUOGUCOAUOGAUOOAUUOAUCONUUUONLUOATUCOLUOGATUCOAUCGAUUOAUOGNUCOGNUCOAUUOALUUOALUOUOOAT LOOT OOO OOOI OOO OON OOO TOOHTOOIOOTI NONI IOONTONTIOOTIOONT TOOT IONT ONION TUTTI ETTT

completed in the one machine.

The advantages of our machine are apparent at a glance.
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Let us tell you about it in detail and how best to manufacture buttermilk of greatest

J. G. CHERRY COMPANY

Make Good Buttermilk

An authority writes that skim milk to be used in manu-
factured buttermilk MUST be pasteurized. Not only

that—it must be cooled quickly to obtain best results.

The CHERRY BUTTERMILK MACHINE

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A combined pasteurizer, holder, cooler and mixer.
It is an adaptation of the

CEDAR RAPIDS, IOWA
TAMA, IA.

PEORIA, ILL.

Tee

Practical Buttermaking Hints

By J. C. JOSLIN

(Written especially for The Creamery Journal.)

It is my opinion that there never will be
a better time to get a law requiring the
pasteurization of all cream for buttermak-
ing than this winter, following this out-
break of the foot and mouth disease among
the cattle.

Eight or 10 years ago it might have been
a severe handicap to many creameries and
buttermakers to have had such a law, but
there can be no such claim now, for any
buttermaker who is’ worthy of the name
knows enough about pasteurization of
cream to do the work properly if provided
with the necessary apparatus. Even grant-
ing that it is a little extra work, if he is
not willing to do that to improve his prod-
uct and make it safe from any disease
germs, he ought to be (to use Ole Stor-
vick’s expression) a harnessmaker rather
than a buttermaker.

Many of the small and _ co-operative
creameries will be afraid of the expense,
but this is very small and will hardly be
noticed unless they are so far behind in
having up-to-date machinery as not to have
a good coil or disc cream ripener.

We are using a coil ripener for pasteuriz-
ing our cream and find it very good, and
for the average small creamery I would cer-
tainly advocate this method in preference
to the flash method. I believe it gives
better results, is more sure and more satis-
factory all around.

So much is being said by the oleo fellows
that is not complimentary to our industry

that we should do all in our power to bring
it above reproach. At this time, when the
health physicians of the cities are telling the
people that the only safe milk is the pas-
teurized and that the butter should be
made from pasteurized cream, the passing
of a national compulsory law calling for
the pasteurization of all cream would be
one of the greatest advertisements for the
dairy industry that we have had for some
time. So many of the smaller creameries
40 not pasteurize that the per cent of butter
upon the markets from pasteurized cream
I believe is in the minority.

Nearly every day of late Dr. Evans has
a reply in his department in the Chicago
Tribune in answer to some one asking what
to do about butter or milk and his reply is
always, in order to be on the safe side, get
the pasteurized article and with milk, if it is
not pasteurized before buying, to do it at
home.

Now with this kind of thing coming from
these men, and I have no doubt the same
thing is being done in all large cities, it 1s
going to make a big demand for pasteurized
cream butter, and you know the result.
The big fellows all pasteurize. They have
to. With them it isn’t so much a matter of
killing disease germs; there are several
billion other kinds they want to do away
with. But just the same, their butter is
from pasteurized cream and although it
may not be of as fine quality as what you
are making, the consumer is not going to

worry about that; he has heard that this
foot and mouth disease is transmissible to
human beings and especially to children,
and do you think he is going to buy the
raw cream butter just because it is a little
better quality when he is told that this pas-
teurized cream butter is safe insofar as the
foot and mouth disease goes? Not much;
he will demand the safe butter, and who
can blame him. To most city people butter
is butter; thousands of them have never
seen a creamery.

There should surely be no holding back
on the part of the creameries and butter
makers of this country relative to this mat-
ter. We should do all in our power to get
such a law put upon our books. There can
be no good argument given as to why it
should not be passed, and many as to why
it should.

Even those who might fight against it
would find it a benefit if they were com-
pelled to pasteurize.

Now I think this should be a national
law, but if it is not possible to get such a
law, then the states should go after it.

I wonder if Iowa can not start things by
having all its dairy and buttermakers’ asso
ciations going on record as in favor of this
and then having Hon. W. B. Barney do his

best to push it through at this winter’s
session.
We are talking state brands, etc.: now

if it is not possible to get a national law,
the the state or states which first pass this
and put it into effect will have considerable
prestige in that all the, butter from such
states will be known to be made from pas-
teurized cream.

Let us hear from some of the Iowa boys
along this line and see if we cannot stir
up enough interest in its favor so that Mr.
Barney will take it up with the legislature.

Page 10

THE CREAMERY JOURNAL

December 15, 1914

The Condensed Milk Industry

QUESTIONS ASKED AND ANSWERED

A number of questions have been sent to
The Creamery Journal by a subscriber in
Ohio who is interested in practically every
phase of the condensed milk proposition.
These are answered by Prof. Hunziker, of
Purdue University, who is undoubtedly the
greatest authority on this subject in this
country. The condensed milk industry is
a branch of dairying that is not discussed
quite as generally in usual dairy literature
as other phases but nevertheless it is an
industry of importance and these questions
are the best index to the full scope and
measure of the work that can be found any-
where. They are self explanatory and the
answers are complete and valuable. The
questions and answers are as follows:

1. “What is the average price paid for
whole-milk by condensaries?”

The price paid for whole-milk fluctuates
with locality, season and proximity to and
strength of competing markets. The fluctu,
ations embrace a range of from $1 to $2
per 100 pounds of fluid milk, or 25 to 50c per
pound of butter-fat. Generally speaking,
condensary prices average from 20 to 50c
higher per 100 pounds of milk than those
paid by creameries and cheese factories.

Condensary prices are not controlled by
any board of trade. They do not even
necessarily follow the quotations of the but-
ter and cheese markets. They are usually
announced from one to six months in ad.
vance.

The basis on which condensary prices are
paid varies largely with the individual con-
cerns and locality. Most condensaries pay
their patrons on the hundredweight basis,
some factories still clinging to the medi-
aeval custom of buying milk by .the quart,
using the yard stick for the remnant cans
Other factories are paying a stated price
for all milk testing, say 4 per cent and over,
and make corresponding reductions for milk
containing less than 4 per cent fat. Still
others pay a premium for milk over 4 per
cent fat. Some condensaries, located in
cheese factory territory, pay on the basis of
cheese prices. In this case, the price is
governed by the yield and market price ot
cheese and payments are made from one to
two months after receipt of the milk. Com
paratively few condensaries are buying
their milk on the butter-fat basis.

As far as the condensary is concerned,
it is entirely feasible to pay for all milk
strictly on the butter-fat basis. Milk rich
in fat, and therefore rich in solids, yields
more condensed milk than milk poor in fat,
To pay by the hundredweight, regardless of
quality, is a practice which discriminates in
favor of breeds of low-testing milk and
against breeds of high-testing milk.

2. “How much does milk condense?”

The ratio of concentration varies largely
with the kind of condensed milk to be made,
it averages as follows:

Sweetened condensed whole-milk—2.5
pounds whole-milk yield 1 pound condensed
milk.

Sweetened condensed skim-milk—3.%
pounds skim-milk yield 1 pound condensed
skim-milk.

Evaporated milk—2 to 2.5 pounds whole-
milk yield 1 pound evaporated milk.

Plain condensed bulk milk (whole-milk)
—3 pounds whole-milk yield 1 pound con-
densed milk.

Plain condensed bulk milk( skimmed)—
4 pounds skim-milk yield 1 pound condensed

milk.

3, “In regard to fat and solids, as to per-

centage of each, what constitutes an ideal
milk for condensing purposes?”

The desirability of milk for condensing
purposes, from the point of per cent fat
and solids, depends on the standard compo-
sition of condensed milk which is desired.
Different states have different standards and
laws for fat and solids. Many states, how-
ever, have adopted the government standard
and, for interstate commerce, the condensed
milk must comply with the government
standard.

The government standard for sweetened
condensed milk is as follows: Sweetened
condensed milk shall contain 28 per cent
milk solids and 27.5 per cent of the milk
solids shall be fat. For sweetened con-
densed milk, low testing, such as Holstein
milk, is the most profitable to condense.

The government standard for evaporated
milk is as follows: Evaporated milk shall
contain not less than 7.8 per cent fat and the
sum of the fat and solids shall be not less
than 34.3 per cent. For evaporated milk,
milk testing 3.8 to 4 per cent is most suit-
able.

All condensed milk made from wholly or
partly skim-milk is classified as condensed
skim-milk.

The above regulations apply to condensed
milk put on the market in hermetically
sealed cans only. Condensed milk put up
in bulk and sold to candy shops, confec-
tioners, bakeries and ice cream factories, is
generally made to the order of the pur-
chaser, who specifies the desired fat con-
tent. Bulk goods so made are, therefore,
largely exempt from the government regu-
lations.

4. “What does sweetened and unsweet-
ened milk sell for?”

The selling price of condensed milk is
not usually controlled by the general mar-
ket of dairy products, nor by any board of
trade; there is no consistent uniformity of

price through the country, as is the case
with butter and cheese. The.price of con
densed milk does not necessarily follow the
rise and fall of the butter and cheese mar-
kets, but in the long run it is usually af-
fected by abrupt fluctuations of these other
dairy products, largely on account of the
influence of such fluctuations on the milk
supply to the condensary.

Condensed milk prices are largely gov-
erned by local conditions of supply and de-
mand, composition of product and reputa-
tion of the individual brand. Condensed
milk is sold under hundreds of different
brands or labels. While one and the same
concern may sell different brands, the brand
itself has very little, if anything, to do with
the quality or composition of the contents
of the can. Each brand usually sells at its
own special price, although the various
brands put on the market by the same
concern often contain the same quality of
milk and may be filled with condensed milk
from one and the same batch. It is cus-
tomary, in most factories, to fill the cans
before they are labeled, and the orders for
different brands of condensed milk are
filled from the same general stock. The
brands serve largely as an instrument to
increase the sales and to “dodge” compet-
itors.

Sweetened condensed milk, sold in her-
metically sealed cans, sells at from $3.25 to
$5 per case of 48 cans containing from 14
to 16 ounces of condensed milk per can.
The cans retail at from 5 to 20c per can,
according to size of can, brand and market
conditions.

Sweetened condensed milk sold in barrels
sells at from 6 to 9c per pound, in the case
of whole-milk, and from 4 to 5c per pound
in the case of skim-milk.

Evaporated milk, unsweetened condensed
milk, sold in hermetically sealed cans, sells
at from $2.75 to $4 per case of 48 cans con-
taining 16 ounces of evaporated milk pei
can, or 72 cans, containing 6 to 8 ounces
per can, or 6 cans, counting one gallon per
can.

Plain condensed bulk milk, skimmed, sells
at from 25 to 30c per gallon and plain con-

Interior of a milk condensary.

+
—

ecrn appl

a hie
SS ee eee

Pd tere tp i!

December 15, 1914

densed bulk milk (whole-milk) sells at fram
60 to 90c per gallon.

5. “What would a condensing pan cost
that has a condensing capacity of 50,000
pounds milk per day?”

The usual size of condensing pans are the
four, five, six and seven-foot pans. These
figures indicate the diameter of the pan.
A seven-foot pan is a pan seven feet in
diameter. None of the pans of the above
sizes will conveniently condense 50,000
pounds of milk per day, especially not where
evaporated milk is made.

For a factory condensing 50,000 pounds
of milk daily, it is desirable to have the use
of two pans—say two six-foot pans or one
six-foot and one seven-foot pan. The cost
of a six-foot pan is about $2,500, and that
of a seven-foot pan is about $3,000. The
price varies with the prevailing price of
copper and labor, and the firm manufactur-
ing this equipment.

It should be understood that.the above
prices do not include the cost of the vacuum
pump.

6. “Give name and address of several
manufacturers of condensing pans.”

Arthur Harris & ‘Co., Chicago, Ill.; Her-
man Stier Mfg. & Engineering Co., ‘Chicago,
Ill.; Alois Aufrichtig, St. Louis, Mo.

7. “Suggest several agricultural colleges
that could be depended upon to furnish a
reliable condenser.”

The manufacture of condensed milk is
not generally taught by our agricultural
colleges. I know of no agricultural college
in the curriculum of which the manufacture
of condensed milk is mentioned, except
Purdue University. The reason for this
largely lies in the fact that the condensed
milk industry is a highly specialized branch
of the dairy business, and the relative de-..
mand for instruction along this line is too
limited to justify its consideration as an
important line of dairy instruction. Fur-
thermore, dairy school instructors, as a
rule, are not familiar with the manufacture
of condensed milk, and, therefore, are not
in a position to teach it.

In most milk condensaries, the men op-
erating the vacuum pan have learned the
condensing process while in the employ of
the condensary in which they are working,
or in other condensaries.

8. “What salary does a good condenser
command?”

From $60 to $100 per month. It should
be understood that the operator of the pan
does not usually shoulder very great re-
sponsibility. He carries out the instruc-
tions of the superintendent or manager.

9. “What equipment would a farmer need
to keep his milk in good condition until
called for by the man who gathers milk?”

A wire mesh strainer, 80 to 100 meshes
to the inch, through which all milk should
be strained immediately after it is drawn.
An aerator-cooler, which makes it possible
to cool the milk quickly to below 60
degrees Fahrenheit, a trough or box in
which the cans filled with the milk must be
set in cold water and kept cold until they
leave the farm. The operations of strain-
ing, cooling and holding the milk should
be done in a milk room, or milk house,
reserved for this purpose alone. There
should also be available proper facilities
for washing, scalding and storing all milk
utensils after use.

_ The milk should come from healthy cows,
in good physical condition, kept in reason-
ably sanitary stables, fed wholesome feed
in reasonable quantities and having access
to good, pure water. The milking should
be done with clean, dry hands, into clean
utensils and the milk should be removed to
the milk room immediately after drawn.
Milk from cows within 30 days before, and

THE CREAMERY JOURNAL

for the first seven days after calving, is un-
desirable for condensing purposes.
10. “Which

community, a condensary or a creamery

pends on numerous factors.
One of the fundamental
of the condensary is that it uses up all there

Page 11
or in part, by the fact that the condensary
pays from 20 to 50c more per 100 pounds

is the most advisable for a of milk than the creamery.
if A condensary operated by a_ reputable
The correct answer to this question de- concern, and managed properly by a man
who has the development of the dairy coun-
disadvantages try in which it is located at heart, is beyond
question a great asset and a blessing to any
community, possibly more so than the aver-

is in the milk. There is no skim-milk, but-
ter-milk nor whey left for the farmers to
take back for their young stock and pigs.
In localities where the dairymen raise their
own calves, therefore, this may be a serious
disadvantage, unless the farmer knows how
to raise his calves with calf meal prepara-
tions or a home-mixed grain ration and
with the minimum amount of milk or skim-
milk. This is offset, however, either wholly

age creamery.

However, if the question refers to a farm-
ers’ co-operative condensary, the proposi-
tion is an entirely different one. Co-opera-
tive condensaries are seldom a success. It
is safe to state that about 90 per cent of
them are dismal failures. They almost in-
variably pass into private condensaries and
this transfer is usually made financially at

with 95.
Worcester Salt.

age score, 94.75.

You know

Offices in
Boston, Chicago, Philadelphia,
Columbus, San Francisco

TUTTO TTTTUOTHUH UTA TUAUUALUAUCAUCAUUGUOAUUAAUOLUOAUOAUCOUGAOAUUOTOUOAUOAUOOUOAUOAUCOLUOAUOAUUONUOAUOAOANUOAUOAUOOTUONUOAUOATOONOAUOAOOTUONNOAVONNUONNOA OAT OOTOONOOANONVOONOOAOONOONUOANOAVONVOONOOAONTONIOONUONOONUOUOA TOON ON TUON ION UUNTUOTUO UO UO UO

many prizes at butter exhibitions this season, continue

getting highest scores right along.

At the November scoring in the lowa Educational
Contest, held at the State College, Ames, Iowa, Mr.
Hinze was first with 96 while Mr. Sadler was close up

Both gentlemen have been consistent users of

Again, at the Minnesota Dairy and Food Commis-
sion Official Six Months Scoring Contest just closed,
Carl P. Olson, Litchfield, Minn., had the highest aver-
He is another user of Worcester Salt.

Good cream, good workmanship and the right salt

make a winning combination.

It Takes the
To Make the

Worcester Salt Company

Largest Producers of High Grade Salt in the World

NEW YORK

STUN VATUTI ITTV TUTE ETT EET TET eee

SS TTTTTTTTUTTTUTLUUA LULA UEMUULULALUULAPUOIULOLUOO LOCO UCU ICOAIUOCOUOTCOOIOOI OOOO TCO UUOO OOOO UOMO OURO URDU LUOLO REGO OREO en ea

STILL WINNING

Messrs. T. E. Sadler, of Oelwein, and F. C. Hinze,

of Hanlontown, Iowa, who have been pulling down so

| BEST

Factories:
Silver Springs, N. Y.
Ecorse, Mich.

OUTTA MENU LULLUALULLLLLLLLLLLUGALUALUGLUMALLAUUOLUGAUUAUUOLUOLUOAUUALUALUGAUOAUUALUOAUOALONUOAUOAUOAUUOTUOAUOAUOANOONCONIOAVOOTLOTLONUOAUOGTOGNCOAUOAOGNOOTOONOONNUATOOTLOTLONUOAVONUOAOONOONTONUONTOONUONOONTONTOO ONT OOTEOATONLOTEOAUONIUCOUOA TOO TON LOA EOO TOOT COT ETL

Page 12

a great sacrifice to the individual stock-
holders of the original co-operative associ-
ation.

The causes of these failures are many,
most of which are difficult to overcome,
The chief of them are insufficient operating
capital, shortage of milk supply, cheap and
inefficient employees, and inexperience in
the establishment of satisfactory permanent
markets.

The building and equipment of a conden-
sary with a capacity of 50,000 pounds of
milk daily costs at least $30,000. In addition
to this, there should be available about
$15,000 to $20,000 for working capital. Con;
siderable money is tied up in the raw ma-
terial and finished product most of the time,
before returns from the sale of the goods
may be expected. The farmers have to be
paid regularly and promptly for their fresh
milk, the sugar, tin cans, box hooks, labels,
solder, etc. have to be purchased in large
quantities, in advance, in order to take ad-
vantage of rebates, the labor, coal, etc., have
to be paid for and the maintenance of the
sales department is an additional heavy ex-
pense. For all these and numerous other
reasons it is necessary that plenty of operat-
ing capital is available.

Anyone familiar with the problem of
farmers’ co-operative milk factories will ad-
mit that it is difficult to secure and hold the
active co-operation of enough farmers to
sell stock amounting to $45,000 to $50,000.
In such cases, the tendency usually is to
get enough money together to pay for the
plant or part thereof, making no provision
for the expense of opening and operating.
The inevitable result of such shortsighted.
ness is that the stockholders have to be as-
sessed again and again, in order to keep the
plant running. These repeated assessments
are a severe drain, not only on the pocket-
book of the stockholders, but also on their
patience, spirit of loyalty and enthusiasm.
Instead of receiving large dividends on their
investments, they are disappointed by the
complete absence of any returns and by
being compelled to spend more money in
order to keep open the doors of the factory.
As the result of this first disappointment.
this first stumbling block, many of the
stockholders fall by the wayside and this
usually marks the beginning of the down-
ward journey of the co-operative conden-
sary.

The success of the condensary is very
directly dependent on the milk supply. The
larger the milk supply, the better the oppor:
tunity to reduce the cost of manufacture per
case of finished product. When the milk
supply drops below 15,000 pounds daily,
profitable operation becomes difficult.

Farming communities contemplating the
establishment of a co-operative condensary

THE CREAMERY JOURNAL

December 15, 1914

should make a careful canvass of the cow
population, from which milk is available.
Unless the milk supply of at least 1,000
cows is guaranteed, and there are good
prospects for future extension of the milk
supply territory, the condensary works at
an almost fatal disadvantage.

Unfortunately, most of the farmers’ co-
operative condensaries are the work of con.
densary promoters, who are primarily in-
terested in the sale of their ware, but who
care little for the future success of the
plant. Their condensaries are often located
in territory entirely unprepared to take care
of the plant. Their cow census is usually
very superficial, exaggerated and misleading,
and frequently largely fictitious. The re-
quired ammount of milk and number of cows
are on paper only, and when the plant starts
up, the milk receipts are entirely inadequate
to operate with even a reasonable chance
to break even. This again means no divi-
dends and may mean low prices for milk
and additional assessments of the stock-
holders.

It should be understood that during
first year or two of most condensaries, the
profits of the business are conspicuous for
their absence, because the organization of
the supply territory, the starting up of the
plant and the establishment of the market
end, are bound to incur heavy temporary
expense. If, in addition to these obstacles
the milk supply falls short of expectations
and calculations, the drain on the plant is
indeed heavy. The directors and stock.
holders of a farmers’ co-operative associa-
tion naturally are not in a position to fully
realize the situation and to appreciate that
it takes time to get a ‘business as complex
as the milk condensing business, into proper
operating condition. They want to see re-
sults immediately, and if the results are nov
forthcoming, they (the stockholders) are
apt to lose faith in the business and quit.

The manufacture of a marketable con.
densed milk is generally more difficult, and
requires closer supervision by a competent
man than the manufacture of any other
dairy product. The avenues through which
defective condensed milk arrives are very
numerous, and ever-changing. In most in
stances, serious defects result in a complete
loss to the manufacturer. For these rea-
sons, it is very essential that the condensary
be superintended by one capable, intelligent,
competent, progressive and experienced
man, who has the necessary knowledge to
issue specific directions. Such men are
scarce and command good salaries. Unfor-
tunately, in the majority of cases, the direc-
tors of the farmers’ co-operative condensary
lack the foresight and full appreciation ot
the need and real value of such a man.
Their idea too often is to secure the man

the

A modern and efficient condensed milk plant—managed by Mr. McCanna of Wisconsin.

who will work for the least money. Their
knowledge and appreciation lack the wis-
dom of experience—the experience that
teaches the absolute and eternal truth that
the best man is the cheapest.

The result is that the man with the small
salary lacks capacity, knowledge and ex-
perience. Soon defective goods, rejected on
the market, reach the factory, and the plant
is confronted with serious and perhaps re-
peated heavy losses, offset only by a moun-
tain of tin cans containing spoiled goods.
decorating the background of the factory.
It is needless to point out the havoc which
such results cause in the organization of the
farmers’ co- ‘operative association.

‘Co-operative associations are not, gener-
ally, familiar with the “game” of the sales
end of the business. The selling of con-
densed milk is almost a business in itself.
Competition in the market is exceedingly
keen. Unless this department is wisely
handled, there is danger of unsatisfactory
markets or insufficient markets to promptly
take care of the output. The goods begin
to stack up in the factory, more and more
money becomes tied up, some of the goods
go wrong as the result of prolonged stor-
age, under unfavorable conditions, etc.

It should be understood that, at best, the
selling of condensed milk costs about 30c
per case. If premiums are given, the sell-
ing expense per case is about 40c. This re-~
iers to well-established brands only. The
introduction of new brands may cost as high

s $1 per case. This factor again works
against the financial success of the conden-
sary on the start.

The above discussion should be sufficient
to show that the condensary does not lend
itself as readily to operation by farmers’
co-operative associations as does the cream- —
ery. The large operating expense, the need
of large quantities of milk, the difficulty ot
uniformly making marketable goods, the
need of high-priced help, and the market
difficulties due to the fact that condensed
milk is not as yet a commodity sold openly
upon the world’s market—all these factors,
phenomena and requirements call for a
business system most carefully and wisely
organized in every detail, operating like
clockwork, and ruled and guided by a wise
head and strong arm. The condensed milk —
business is, therefore, better adapted to pri-
vate enterprise or to a closely organized
corporation, than to the more or less loosely
knit and easy-going organization of a farm- —
ers’ co-operative association.—Prof. O. F.
Hunziker, Purdue University.

ev myn

State Brand Butter.

The second surprise call for butter from
the state brand creameries was made No-
vember 30th, and following are the names —
of the creameries which have been granted
the use of the brand with the scores they
received:

Almelund ‘Creamery Co., Center City. .94%
Albert Lea State Cry., Albert Lea.....94

Rapidan Creamery Co., Rapidan..... «931%
Litchfield Creamery Can Litchfield....931%4

The scores given on these surprise calls
will be considered in the light of a contest,
and specially designed prizes based on the
idea of progression will be prepared som
time during the coming year. The work is
already showing up very interestingly and
promises to do much good toward building
up the manufacturing end of the dairy
business.—Joel G. Winkjer, ‘Commissioner.

Butter production in ‘California is on th ~
increase. In 1914 the state produced 59,-
286,460 pounds, compared with 55,542,709
pounds in 1913 and 54,940,886 pounds n
1912. In 1900 the production was 28,783
859 pounds.

December 15, 1914

THE CREAMERY JOURNAL

The 1915 I. S. D. A.
Dairy Train

The first special campaign to be operated
by the lowa State Dairy Association this
winter will be the dairy train over the lines
of the Chicago Great Western railroad in
Iowa. This train will start January 13th
and continue until January 29th inclusive.
It will cover every branch of this railroad
in the state and in addition the Wabash
line from Council Bluffs, Iowa, to Concep-
tion, Mo.

The line from Oelwein to Dubuque will
be covered first. Then the St. Paul divi-
sion from Oelwein to McIntire, including
Osage, Little Cedar and David. The itin-
erary will then include the main line from
Oelwein to ‘Council Bluffs and after a day’s
run on the Wabash the main line from the
southern border of the state back to Oel-
wein.

Previous to preparing a definite itinerary,
every town along the line will be visited
by a representative of the association, who
will procure data relative to the farming and
dairy conditions in each community. This
material will then be used to make the lec-
tures more practical and helpful to the locai
conditions. The representative will also
ask the assistance of the farmers, commer-
cial clubs and creameries in making the
meetings a success.

The territory covered includes a large
number of creameries and it is the desire of
the association to have the manager and
buttermaker get behind the movement and
assist in making the campaign a success in
every way.

The train will be operated in a different
manner than those which have covered
this line before. The meetings will be
longer, with the idea of giving more de-
tailed information along the lines of better
dairying.

In most instances lectures will be held
in a hall provided by the town. In addi-
tion to the regular meetings, a number of
special features will be inaugurated which
will greatly increase the interest. One of
these is the community dairy show. This

Extra! Extra!

On the back cover page of this
issue we are announcing a Special
Christmas Offer of The Creamery
Journal one full year beginning
January 1, 1915, for 25c.

Creamery managers, secretaries
and members of boards of directors
are not familiar enough with the
business they control. We urge
buttermakers to tell their manager,
secretary and every member of
their Board about this special offer
and get their subscription. We
want at least four subscriptions
from every co-operative and stock
company creamery, and are asking
our buttermaking friends to lend
co-operation to the extent of bring-
ing it to their attention.

We thank you in advance.

THE CREAMERY JOURNAL.

feature has been conducted at a large num-

ber of meetings held by the association
during the past year and has proved one
of the most practical means of improving

the dairy herds in the localities visited.
The commercial clubs and business men
in each of the towns will be called upon to

furnish prizes which will be awarded those
exhibiting the best animals.

The special operated over the ‘Chicago,
Burlington & Quincy railroad last winter
was conducted in the same manner that it

is planned to carry on the work this winter.
At each dairy show there were 15 to 35
cows exhibited. The business men were
very anxious to co-operate with the man-
agement in making these shows a success,
and because of the dairy section covered by
the Chicago Great Western train there
should be a larger showing of animals than
last winter.

The boys and girls judging contest and
the work with the students of the rural and
town schools will be conducted in the same
manner as heretofore.

A state-wide milk ‘record contest will
also be held and contestants secured at
the meetings conducted. The train will
consist of a baggage car, two coaches ana
a combination diner and sleeper. The of-
ficials of the railroad have also offered a
special engine and crew, which will assure
the opening of every meeting on time.

The equipment carried on this train will
be more elaborate than that on previous
specials. Two cars will be used for ex-
hibits. The baggage car will be equipped
in practically the same way that it has been
on the previous trains and will contain
specimens of the leading breeds of dairy
cattle. In addition, a day coach will be used
for the exhibiting of barn equipment, dairy
feeds, milk utensils and testing outfits. The
walls will be covered with explanatory
charts, pictures, etc. The arrangements
have also been completed for a milking
machine and a farm lighting plant. The
former will be operated wherever the con-
ditions will permit.

Iowa Buttermakers!

I wish to call the attention of the Iowa
buttermakers to the fact that butter for
the state buttermakers’ convention must
arrive at Ames not later than December
16th and in case they do not receive an
entry blank they may mark it to J. J. Brun-
ner, Ames, Iowa, and state whether it is
made from hand separator or whole-milk
and I will enter it in the contest for them.
I have mailed entry blanks to all of the
boys and in case they have not received
one they can get another by dropping me
a card.

The prizes this year will be the same as
usual: A gold medal for the highest score
in both classes and a silver medal for the
second highest score in both classes, besides
a number of special prizes.

The program will be out in about a week
or 10 days and you will notice when you
receive it that it is a buttermakers’ program
from start to finish. It will be up to you
as buttermakers to make up your mind to
put the proper amount of enthusiasm into
the meetings when we get to Ames. 1
believe that we will all get more good out
of the convention if we will bring out some
good, lively discussions at the sessions.

Let us see you all out to the convention
and also have an entry of butter in the con-
test. It will put us in better fivhting trim
for the national banner in March—J. J.
Brunner, Secretary.

Page

SU ee

A
Square

Deal

HAT’S what

we believe in
and that’s what
you will get if you
ship us your butter.

We give correct
weights and full value
according to quality for
every pound of butter,
and we call this a square
deal. Furthermore, we
have the outlet, the

money and the most

efficient organization to
handle the business
right and economically,
SO we can give a
square deal.

You will profit by
giving us a chance in a
business way to prove
Our assertions.

Try us and see for
yourself.

The Fox River
Butter Co.

TOT

The House of Quality
and a Square Deal

CHICAGO NEW YORK
1533 Michigan Ave. 78 Hudson St.

Sam Haugdahl, St. Peter, Minn.,
Western Representative

aaa

STULL COMODO UOMO UOMO OOOO OOOEOVOEOOVOUIVOOON UOT OOIVOOONVORONVOOEOVOOOIVONONVOUONV NOON OUONVOOOOVOOOOVOOTOVONTIVONEIVOOTOVONCIVOTUIVOOOTVNOTIVNOTINOTIINTTTVETTNOTININNTITONTTTNNTTINTTTTTTTTITTTTTNTTITTTTTTTTTTTTTTTTTTTTT TTT TTT TTT TTT TTT TTT TTT TTT

: The creamery building at Delaware, Iowa,
is to be repaired and business continued.

OOOO OOM M COOOL OOOO OOOO OO OUVO OOO OOOO ONOOOVOOOO OO OONVOTOOOONNOOVONUVOOOVOOTONOTNOUTOOTVOTTVOOIVNTINENIOETOTIVOTTNNININTVOTTVNETTTTRVEETTTTTNTTTETTVETINETTETTITITTTTTTTNTTT TTT TTT TTT T TTT TTT TTT TTT TTT TTT TTT TTT

TUTTE

Tage 14

MMB NVA

THECREAMERY

The National
Creamery

Magazine

Published semi-monthly—on the 1st and 15th—at 407-409-411
Commercial Street, Waterloo, Iowa by

FRED L. KIMBALL COMPANY

John Andrews, President Hugh G. Van Felt, Vice-President
A. aswell, Secretary E. Shoemaker, Treasurer

DEVOTED TO THE CREAMERY INTERESTS OF
DHE UNELED STAR ES:

E. R. SHOEMAKER - - - - Editor
EK, ol SADLER pa = = Associate Editor

In the United States, Mexico, Cuba, and
American Possessions, 50c per year. In Canada, 75c per year. In all
other_countries in the Postal Union, $1.50 per year.

Correspondence relating to buttermaking, creamery management,
creamery machinery, shipping, the commission trade, exporting, re-
frigeration and all subjects pertaining to the handling of dairy products
in a wholesale way is cordially invited, and the co-operation of cream-
ery owners, secretaries, buttermakers, commission merchants and other
thinkers is earnestly desired. Clear, concise, well written articles are
especially welcome; and communications, views, news items, clippings,
or any information likely to interest "the trade will be thankfully
received.

Subscriptions. Subscribers wishing change of address will please
give the old as well as the new address.

Entered as second-class matter November 15, 1908, at the postoffice
at Waterloo, Iowa, under the Act of March 3, 1879.

Subscription Price:

HAIMA

MBB NNN

WATERLOO, IOWA, DECEMBER 15, 1914

COMING CONVENTIONS.

National Creamery Buttermakers’ Association, Mason
city, Iowa, March 9th, 10th and 11th. Martin H. Meyer,
1011 W. Washington Ave., Madison, Wis., secretary.

Iowa Buttermakers’ Association, Ames, January 6th
and 7th. J. J. Brunner, Strawberry Point, secretary.

Illinois State Dairymen’s Association, Springfield,
January 14th, 15th and 16th. Geo. Caven, 136 W. Lake
street, Chicago, secretary.

Minnesota State Dairymen’s Association, Owatonna,
January 19th to 22d. F. D. Currier, Nicollet, secretary.

Wisconsin Buttermakers’ Association, Fond du ac
February 2d, 3d and 4th. G. H. Benkendorf, Madison,
Wis., secretary.

ALL IN FAVOR SAY I!

Secretary Meyer has termed the coming con-
vention of the National Creamery Buttermakers’
Association the Silver Jubilee. This bears the sig-
nificance of being married 21 years. Married to
what? If being married to something has caused
the N. C. B. A. to lose its life as rapidly as it has in
the past five years, we suggest getting a divorce,
then holding a real convention to celebrate the
event. We believe the association has been mar-
ried to a few ideas which have materially disturbed
domestic tranquility, so to speak. One of those
ideas is to take the convention to a town simply to
get the $1,000, disregarding the location, reputation
and facilities for satisfactorily accommodating those
who attend. If a national convention is to attract
the crowds—the creamerymen from other states—
there must be other inducements than 14-hour ses-
sions and private home sleeping accommodations.

We are strong boosters for conventions—for

THE CREAMERY JOURNAL

the national convention—and we believe the meet-
ing at Mason City will be well attended. There is
a strong sentiment among the boys everywhere to
get back of and boost for the national association
and they are going to give it at least one more
chance to make good.

We hope to see a reorganization—not of con-
stitution and by-laws, but of ideas. We want to
see again national conventions with special trains,
street parades, flying banners, brass bands, etc.

We don’t mean to overlook the educational
feature in any degree. There can be a short, snap-
py, interesting and instructive program (followed
by the awarding of the banner to Minnesota), butter
judging contests and discussions, but avoid making
our conventions too conventional.

Let’s do something to put life and vim and hur-
rah into these national gatherings. Then we can
get co-operation, attendance and memberships and
most anything else we want.

All in favor say “TI.”

State brands seem to be getting popular—that
is, talk about state brands. Anything which will
give good butter a square deal is worth working
for, but we are hardly convinced that there is any-
thing to be gained immediately. In the first place,
the buyer goes into the market with a trier. He is
after quality. If he finds what he wants he buys
it without asking if it is Minnesota, Iowa, Wis-
consin or Arabian. It seems to us that the first
thing in order is to reorganize in some way our
manufacturing system so that we can produce but-
ter of a good, uniform quality—quality that is the
same next week as it was last week. The famous
“Lure” brand butter is manufactured in a small
territory where every package is scored and graded
before it goes on the market. Users of “Lure”
brand butter buy it without a trier because they
know it will be up to grade.

There is no reason why we can’t have such
brands in America, and we doubtless will have, but
before we begin deciding on a name we should get
together and decide on some method whereby we
can have state-wide co-operation towards one end
—uniformity. To produce a state brand that will
win respect and price on the market requires a
great deal besides the fact that it is made in Iowa,
Minnesota or any other state. There is very little
sentiment among buyers of butter these days.

We want to see this idea worked out, and our
suggestion is simply to begin where they began in
Denmark—at the cow. We don’t believe we are
ready for a state brand just yet, but we are ready
for a concerted move towards that end.

This is the last issue of The Creamery Journal
to appear in 1914. We will close the year’s program
by wishing you all a most’ Merry Christmas and a
Happy New Year. May you have a liberal share
of the world’s blessings, and may you be fortunate
enough to enjoy what you have. It isn’t what we
have that makes us happy or prosperous—it’s what
we do with what we have.

December 15, 1914 _

Cu ML

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December 15, 1914

THE CREAMERY JOURNAL

Butter Prices Are Rising

Shrewd dairymen get tip top prices for their butter by coloring it with

Dandelion Brand Butter Color

Don’t be satisfied because you are getting a good price for your butter. Give it the rich

golden color and get the very highest price.

We guarantee that Dandelion Brand Butter Col-
or is PURELY VEGETABLE and that it meets the
FULL REQUIREMENTS OF ALL FOOD LAWS, —
STATE AND NATIONAL.

WELLS & RICHARDSON CO.

Burlington, Vermont

Manufacturers of Dandelion Brand Butter Color

Dandelion Brand

The color with

New Minnesota Scoring.

At the last buttermakers’ convention it
was voted to continue the contests so as to
prepare for the competition in March for
the $100 silk banner offered by the National
Creamery Buttermakers’ Association at
their meeting in Mason City, Iowa, March
9 to 11, 1915.

In the absence of any discussion by the
buttermakers as to whether or not district
competition should also be kept up, we
have taken the initiative, after considering
the extra work and the financial side of the
question, and have decided to offer one
prize for the highest average butter and
cheese score in four contests; also to give
a diploma to those whose average in the
four contests is 92 or higher, which score,
under winter conditions, we consider as
much of an accomplishment as an average
of 93 on six entries in the summer.

The interest shown by the buttermakers
of the state is such that we are convinced
the preparation for competing for the ban-
ner would be sufficient incentive to send
samples to our four contests, and the di-
plomas have been added simnly to give zest
to the work. The race is for the banner.
This contest is training for the race.

Rules.

A four-months butter and cheese scoring
contest for the balance of the year 1914
and beginning of 1915, will be conducted
according to the following rules, to-wit:
_1. The buttermaker and cheesemaker
in the state receiving the highest average
score for his four entries in the contest
will receive a grand championship prize.
For the grand prize there will be but one
class.

2. To be eligible to win the grand prize
the butter or cheese maker must have an

entry of butter or cheese in time at each
of the four contests.

3. Entries of butter from small churn-
ings or a hand churn are barred from con-
testing for prizes. The churning from
which the contest butter is taken must con-
tain at least 150 pounds of butter.

4. Complimentary scores only will be
given to butter from churnings of less than
150 pounds.

5. Butter and cheese must arrive in St.
Paul on the date set for the contest. Sam-
ples arriving later than that date will re-
ceive complimentary scores only.

6. A diploma will be given to the butter
or cheese maker receiving an average score
of 92 or over in the four contests.

7. Helpers will receive complimentary
scores only and cannot compete for prizes

8. Butter and cheese will be held at
least six days before scoring.

9. The butter and cheese will each be
scored by two or more of as thoroughly
competent judges as it is possible for the
commissioner to secure, each of the judges
scoring independently and the scores av-
eraged by the clerk.

10. Each contestant will be notified of
his score by card as soon as possible after
the scoring shall have been completed
Regular score card. containing criticism of
judges, will be mailed with remittance as
soon thereafter as possible.

11. Packages of butter and cheese should
be securely wrapped or packed in the usual
manner and forwarded by express to the

State Dairy and Food Department, St.
Paul, in care of the A. Booth Fisheries
Company, Storage Department. The small

tag should be tacked on the bottom of the
small tub, while the large tag must be fas-
tened on the outside package. A 20-pound
tub will be considered the standard size.

12. The disposition of the butter and
cheese and the account of the same will be
handled by the department to the best
possible advantage and remittance made
after deducting express charges, if any.

13. All scores 90 and above will be pub-
lished, unless instruction is given by the
exhibitor to do otherwise.

Butter and cheese must arrive in St. Paul
not later than: Tuesday, December 15th.
for first contest; Friday, January 15th, for
second contest: Friday, February 12th, for
third contest; Friday, March 5th, for fourth
contest—Dairy and Food Commission.

Mrs. Urner Dead.

The ‘Creamery Journal joins with the
many friends of Frank G. Urner, editor of
The New York Produce Review in extend-
ing our tenderest sympathy to him in the
death of his wife, which occurred at their
home in New York. November 27th. Mrs
Urner had been ill but a few days, and her
sudden death is a serious blow to Mr
Urner and her relatives. The
creamery and produce trade will
with Mr. Urner in his great loss and sorrow

entire

mourn

At a recent meeting of the Equity Union
Creamery and Mercantile Agency, of the
Dakotas, it was decided to build a co-oper-
ative creamery at Aberdeen. The creamery
company is being incorporated $100
000. The officers and directors elected are:
President, H. O. Bratsberg. Reeder, N. D.
secretary-treasurer, O. Hoffman, Leola: E
N. Bosworth, Raleigh, N. D.: Andrew Senty,
Mineral Springs, N. D.; Axel C. Borg, Java

for

The new co-operative creamery at_Rocky
1015

Ford, Colo., will open January 1, 15

age 16

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TOU ee

THE CREAMERY JOURNAL

Iowa Trade Mark Plans.

Plans for the adoption of a trade mark
for lowa butter were explained at the recent
convention of the dairy and food inspectors
at the capital, by M. Mortensen, professor
of dairying at Ames.

The principal features of the plan are
that plants making butter scoring over 93
per cent may use the Iowa trade mark.
The butter will be tested monthly at Ames
and the government has promised to de-
tail federal inspectors to assist the Iowa
men in testing all Iowa butter as it is re-
ceived at the big markets in Chicago and
New York.

Some of the inspectors maintained that
a standard of 93 per cent possibly is too
high, but the majority favored that figure.

The question of license was discussed
in the convention at considerable length.
Several of the inspectors declared that the
matter of charging fees and licenses in
Iowa has been carried far enough and that
the system should not be extended. Others
present urged that the lowa bottlers should
be placed under supervision and charged a
license fee for inspection. No decision was
reached as to whether the department should
reach out for more revenue.

The problem of supplying fresh eggs to
the market was talked over. It was pro-

posed that a law be enacted requiring farm-

December 15, 1914

ers to candle all eggs brought to market. —
Some of the inspectors believe this will not
cover the proposition. The majority fa-
vored a law which will require a farmer or
dealer to remove all bad eggs from a case,
in making a sale. Although the department
has ruled that farmers must candle all eggs
sold, reports have been received that the
order is being ignored in many places.

H. B. Shephard, of Des Moines, talked to ~
the inspectors. He declared that on the
same principle that a man wants ice water
in summer, a dairy cow should be given
cool and fresh water during the heated
season. At present, he asserted, the farmers
let the cows drink warm and stagnant wa-
ter. In this way the cow takes just what
it needs and no more. This causes it to
fall below its capacity in milk production,
he said. In cold weather the water should
be warmed slightly in order that a cow
may take as much as it needs. ;

The department presented a gold watch
to J. R. Chittick, state chemist, who will
leave the state employ January Ist to take
another position. He has served the state
for the past eight years and is the oldest
man in the division.

The Prairie River Co-operative Creamery
Company, of Russell, Wis., has been incor-
porated for $4,000.

. Wrandole)

~ _ ‘StS BFORD Co, “zemeere

a ae

At the National Dairy Show.

| OL ma

CUUUEUEUECECECUE EEE

COVE

til

December 15, 1914

Red River Valley Dairy
Convention

While the 11th annual convention of the
Red River Valley Dairymen’s Association
was not as largely attended by creamery-
men as former meetings, the Crookston
gathering was characterized by unusual en-
thusiasm, good weather and an excellent
program. ‘The attendance, however, was
large in comparison to the early meetings
of the association. A few years ago the
Red River Valley Dairymen’s Association
was scarcely more than a name, but it has
grown in numbers and strength very rapidly
and today is considered as one of the im-
portant organizations of the northwest.

The meeting was called to order Wednes-
day forenoon at 10:15 by President Selvig.
After invocation, the address of welcome
was made by Mayor Morris, who was most
cordial in his greetings. He was elaborate
in his comment on the great good being
accomplished by the association, and he
made every visitor glad to be there.

Chas. Cole, of St. Paul, responded as only
Charley Cole can. It was a most eloquent
dialation of humor and sentiment, and was
garnished with the dramatic delivery of a
master mind, We expect to print extracts
from this address in an early issue.

President Selvig’s opening remarks were
full of enthusiasm for the future of Red
River valley. He called attention to the
increase in the number of creameries and
the amount of butter produced. The pro-
duction has grown from 428,000 pounds in
1901 to 2,689,000 pounds in 1913—a gain of
more than 630 per cent. He regretted the
fact that compared with this great increase
in the amount of butter produced, the in-
crease per patron was slight—not over $2
in 12 years. He defended the Red River
valley dairymen and protested.against cer-
tain statements made at the Wilmar con,
vention last year that Red River dairymen
were ignorant and that their cows would
starve. During the course of his remarks
he recommended a Red River brand of
butter.

The reports of the secretary and treasurer
were read, which showed a balance on hand
on November 25, 1914, of $226.01.

Commissioner Winkjer’s address on “Co-
operation” was most inspiring. We will
publish it in full in a later issue.

The afternoon meeting was devoted to
production topics and was well attended.

At 4 o’clock the students of the State
Agricultural College presented a play in
three acts entitled “Back to the Farm.” It
was commendably rendered and was en-
joyed by all visitors present. Music was
furnished by the Crookston high school or-
chestra.

Wednesday evening the Commercial Club
entertained at a smoker given in their club
rooms. It was well attended. Martin
O’Brein was chairman and called on several
representative dairy and creamery men for
remarks, Music was furnished by the
Viking Chorus. The convention butter was
sold at this time to H. S. Haugsrud, of
Superior, Wis., for 32%c. There were
1,080 pounds. Other speakers at the smoker
were Commissioner Winkjer, J. R. Morley,
Charles Cole, G. P. Grout, Peter Miller and
im. C: Hansen. M. P. Mortenson announced
that the butter scoring had been completed
and spoke on the exhibits. He stated that
in one or two of the 54 tubs, a poor butter-
maker was the cause of the low score. Sec-
retary Houske announced that E, E. Den-
nison, of Beltrami, had won the high score
—95. H. H. Muckala, of New York Mills,
came second with a score of 9414, and AI-

THE CREAMERY JOURNAL — Page

eTTTTTTTTIUUUUAHLUCONICUOAUUCOAIUOHTUCOHITIUUOTUIOOATIUOOHTCUOOTICOOIIUOOIIIUOOITIUONTIOUONTUUOOTIIUOONINCONIUOGTIIOOGIIUUONILUOOIII COO NCOTI OOOH NOOHUCOOII OOH OCONTUONICOOHIUOOHIUOOIUOONOCOOIUOIIUUOLUICOIUIUOM TOU UOUOO TOGO ILOOLICOOLICUIUUO MOOG UUO UGG LLOGLLLLoee ALO LLooe Lo

“NI

MITUTUTUUTTTOTOTTTOOTUOUO COUCH UA CUOICOOT COA UOOLITOO COICO TOO LCOI OOOO LUO LCLLOLUOLLeLLLA

150,000
ounds of Milk

has run through the piping system of a large
condensery in southern Wisconsin every day,
yet they have not had to take their pipes
apart and scrape or clean them once during
the last 45 days.

Daily inspection of the pipes showed that
there was nothing left in the pipes to clean out.

How do they do it?
Easiest thing in the world.

When B-K is used to flush pipes, vats,
separators and pasteurizers before and after
the run, milk solids cannot stick to or coat
the metal.

KEEPS PIPES CLEAN

and saves you the time and trouble of scrap-
ing and cleaning them.

WUUTUTTUTUATUUAUAUULUATUUUTELATEEALOLEAUOEGLOVEAUGTUEOTUUOTUEO TOV TOMUUTULE TULUM

This is only one of the many ways in
which B-K saves time and labor, and helps
you to make better butter by keeping every-
thing free from bacterial contamination and

bad odors.
Send for Bulletin 89 and Free Sample

with full directions for the use of B-K. Prove
to yourself what we claim for it.

Read What the lowa Prize-winner Says Send This Coupon
Oelwein, Iowa, Oct. 24, 1914.
General Purification Co., General Purification Co.
Madison, Wis. 508 Pioneer Bldg., Madison, Wis.
Gentlemen: In regard to B-K as Gentlemen:
a germ killer and destroyer of odors, : ES ae ge free oie of Be and
¥ ¥ s u irections for use in eepin mu. ipes |
I do not believe there is anything its free from milk coating rig ee
equal on the market. There are many of bacteria and odors in the creamery.
places in a creamery where we have

to use some kind of a purifier and Pemtakes,\. <0 eo sci pounds of butter daily.
deodorant and for this purpose I do
not believe there is anything better
than B-K.

I must say B-K is a great help in
Maino De ORACeMDUELeDn NOUFS) | Lecce cewsincs ee stesaccestulec Hoe eResecesecs
respectfully, THOS. SADLER.

Remake a. <isk «mse pounds of cheese daily.

General Purification Co., Madison, Wis.

TUTTTUTTTUTTITUTUTOTMTUMULTUMULUMMHTOPU TULIP

STITT TTT T TTT TTT

THE CREAMERY JOURNAL December 19, 101mm

Page 18
‘
U0 CUCU CUE EEE EEE eee: = EL. Kircher, Fisk ..............eee 91.25 14.4 3.17
= = ‘@heo Lennartz, Prederic eannmeeeeee 92.50 14.7 1.9
= JOHN H. FICKEN CARL f. ZINN 2 ©, Laren, Feunimore 2s 91:75 143 3.0m
= = Earl Longteau, Green Bay ........ 95.75 “13t2, Bae ;
= = G. H. Kothlow, Edgerton ......... 93.00 15.8 3.1
= = age Kochheiser, Belleville, Ohio. ee e ahs 15
= = : - Moody, Arkdale ie -eeeeee 14.0 2.1 9
= = Frank Meisner, Fennimore.......... 94.00 12.4 1.5 —
= 331 Greenwich St.. NEW YORK CITY = F. J. Mathews, Brill ........cs0s0. 92.50 13.7 3.3m
= = Foss ees Shennington Spooogw eS on 92.00 14.4 3.1
= = alph cCoy, Roy Sippreacrciemnie 92.50 13.0 1.7
= Wholesale Dealers = W. A. Moyes, Ironton............. 94.50 13.3 2.5 —
= = Harry Nichols, Elkhorn .....:.:... 94.75 13.8 3.3 3%
= = Jj. Merkel, West Bend): i¢uimeumee O100 15:3. 3.2
= = wN Mayesschein, Hillsboro? mereieemen 93.00 14.3 3.3
= % = Ny. eee Dae a x Aaa at: a fae 2.3
= = : f ewman, ac Marth cree etetere 12. 4.3
= d ae = 4H. P. Neilsen, Deexeldiee. eee 92.00 14.6 2.0
= Always in need of fancy butter; prompt sales assured. Correspondence solicited. = Hi. A. icgaard, Bet Elisworth.. 92. as 13:8 (25
= = mer O. Peterson, enidanniieceireme 0. 13.8 1.6
= Refer by Permission—Citizens’ Central National Bank, Century Bank, New York City; People’s = Hans H. Pederson, Wasent Sreshenarerete c 14.9 2.5
= National Bank, Hackensack, New Jersey; First National Bank, Ridgefield Park, New Jersey. = W. _F._ Paulson, Phillips ois (gece obemaes H 13:2, 235
= = FP. E. ‘Peterson, Hersey.ssecseeeeee i 1335. 2
FUN = Louis Peterson, Bonduel .......... : 142 25
Jacob Ringger, Durand.........~ Sere OOH 13:3: Wea
: ; js i : 3 j.. BP. Rank, Roselvilles:se aeeeee x 12.0 2A
bert Anderson, of Erskine, was third with a_ trons” was read by President Selvig. We = S._ Root, Rudolph jqssetseeemane: 25 13.8 1.4
9414 score. expect to pvublish this in full later. = oe Pee ees si Ss ed Retegst ; cae ie
Other scores over 90 were: ks M. P. Monae of the genet Lee as F. D. Packard, Dwight.............92.00 13.8 1.5
i P.. Severson, WNeilisyillenoeeaeemeee a W555) 298
Bennies Krogstad, Olga eerie ehiereateeel ia ciete 92 reamery, to d the convention what a goo *
John Nelson, (Waking ise ean, s eoaietesocn 91% buttermaker is. His remarks were free eee peer Amherst Je BOOS OS CIDE - ae a2
ae eee oes Radacneure ccc eree a from the stereotyped phrases and full of Abe Speich, Berlin .../..........+-91.50 15.0 1.9
Frank J. Nagel, Dassel ....,..c..J.ss.ss12./..94 Valuable suggestions, We are going to (€. teva Ma @a 7 eee |
Otto: Petersony Mentor stent ee cue 92 publish more of this excellent address later. Sanitary) Co vrtesees 5 aes
joe “Hanson, \Glarissallis acess tmenitsceionccesie'ss 94 In the buttermakers’ judging contest, first John J: Sarauer, Clinton............ 15.7 30
Cy AStRedmianvnOsseomercre comm iercten cre ntelescmiceiters ate 94 . : > : , ees ,
Chr. “Christianson, New Ulm HOE ARIUS, SOD: prize was won by Bennie Krogstad, of Olga. poe Schiller, Peebles ..........-. 13.2 3.6
Be Vi iarsons Badger. sta oan et acneaee 92 Otto Peterson, of Mentor, won second and Wires Ces Co we Sour Se el 1a
Richard Nelson, “Maple Bay. ~.--2-c.-.ans)--.- 93% Sever Lee, of Crookston, third. Henry C. Wolfram, Whitewater. 13.7 2.4
Maio Ricl OLicer see oe ee tae Resolutions were adopted endorsing Mr. H. #4. Whiting, Johnson Creek. . Dl ee
B. A. Christianson, “Axlington ::.2/2..200sese0 92 Winkjer for dairy commissioner under the Willams “Gar bearer ied ie
Or MASAO Caeen DR Co euaaaue oc og new administration, approving the work of Elmer Zimmerman, Merrill.......... 13.4 2.2
H. A. Gotch, Wadena s..0-.-....cc.lclllliili92 ‘the agricultural college, and endorsing the a ae
Te AW ictiles wiblendrinns 9505.10 eee cee 91 National Dairy Union. A resolution similar Hear Ye, Iowa Managers!
a Be preeane sarc icintoel weet teen eee eeee a to the one presented by Mr. Morley at All Iowa secretaries and managers know |
L: B. Anderson, Clearbrook .................,l91% Mitchell, regarding oleomargarine, was about the big buttermakers’ short course
G. Windbere® (Perleyer eset aoe e ete eale sts 90% unanimously passed. to be held at Ames from December 28th to .
c = Re GeeCh ase aioe eee enamene Gade nie 2 — January 6th, but I want to emphasize a >
ibs Haslerud, Thief ee Palate. eee ee 18 i i i few things and put them up for your care- |
i Gesaal SEM Elilare: seotee cee eee ee etaars 92 Wisconsin Scoring Contest ful consideration. The time is not far dis- !
A Spenain, Pelican Rapids vee 00. gay for December tant when the 2 oo
HE AGS nadecan Beatace 'O1 i ; : possess the highest qualifications wi ave m@
Re Es edaiay Moneccsers ..92% The following is a list of buttermakers to step out and make room for one who !
eae ue ee Glatt ace es 94 receiving a score of 90 and over and wish: does. It is up to American buttermakers |
H. 0. Tommeriky Flaming 1.021193 ing to have the score published. irom now on to make a quality of butter —
Fis (Colerillme Alm chvseemtats fic cin recente ete 93 C. P. Andreason, Plain ............ 92.50 14.1 3.5 that will compete with the finest grades of —
3 Py oe a ala etevereyersiameiotaersie l= 22% Robert Anderson, Northland eee 92.50 13.5 an Danish butter known as the “Lure” brand. |
ark Js Oltent Rertilem a ociss-culedhacctocrr se eeeese ast yy merican Milk Co., itewater..... 93. 12, Ba 1 = |
Mion. Ae. Male eMloha acts wcaceetee oie eee 93 Albert S. Anderson, Northland...... 92.00 12.7 1.5 The last three years I have been in at- )
ye AS Simpsonn (Hertile, ~iiv reuters nrtomeis arent occ aye 92% Lester E. Butler, Hellenville........ 90.00 14.1 1.8 tendance at the short course, I have always
C. J. Strommen, Ada ............++--.seeeeeee 92" B. E. Bragg, Preston, Iowa......... 95.00 13.8 1.4 found quite a large number of buttermakers {
Wm. C. Boettcher, Bowerville ................. 90% . B. Beadle, Millville perce ae 91.00 12.0 1.7 there whose expenses were paid by the {
years " rannon Co-op. Cry. Co., Ogema....91.75 15.0 2.4 = i
To the creamery association having the lL, L. Bolstead, Basco .....---..--- 95.50 13.5 1.7 creamery. It is needless to say that these
largest percentage of its patrons who kept Wm. Carl, Bagley oe ste enna 92.50 13.4 2.3 creameries are among the most successful in ;
dairy herd records, the first prize was' . ©. Cleaves, Iola_................ 92.00 12.8 2.9 the state. Their success is due to the fact }
A Hans Christiansen, Rose Lawn...... 04:75 12s 233) =
awarded to Hendrum, which has 67 patrons, ©, Christensen, Amherst Jct......... 9275 126 16 that their buttermakers are up to date, and |
eight of whom keep records. Lars Leffler O. Christensen, Nelsonville......... 91.00 13.8 3.8 they are so because they attend the Ames ~
is the buttermaker, and besides receiving M. Christopherson, New Franken....94.50 15.1 3.8 short course
Beni & CC. Christensen, Neillsville........... 96:25 13:7 14 :
a banner he won the gold watch. The fenry Derebrach, Geneva, Minn....95.28 14.5 1.7 I want to urge you as secretary or man-
Olga Co-operative Creamery Company was Val Dressler, Louisburg ........... 93.75 14.9 2.5 ager to take this matter up with the proper
second, Ben Krogstad is the buttermaker. W- J. Dehn, La Valle ............. 93.75 14.8 2.4 authorities at once and arrange to send your
‘ H. De Golier, Cambridge .......:.. 94.25 13.0 2.7 f
The McIntosh creamery, in charge of Sam J. Edge, Patch Grove......... 91.75 15.3 3.2 buttermaker to Ames for a few days. It
A. B. Steensgaard, received high honors for Rudolph Else, Hellenville ERE NET ON 95.75 iA te will certainly mean money to your factory
74 Z =. R. Eckewright, Bloomer.......... 5 Ae ae h nd of th ear.
ee eave having he ieee ees Ol Sgt E> Geifiing Mice daorebn lo asain 95.75 141 22 ae nice at ios Beles oa fhe hia Ge
TE Tht aoe te or een er FN, Mee SRE ore 132 4 c ntion of the eee Buttermakers’
ne 1ursday forenoon’ session was R jarlic eshkoracncnaesae ene: ; ; onventic f y
opened with a paper on “Neatness and Bae ee Wausau Cs ee ae co) ie an Association will be held in Ames on Janu-
Cleanliness,” by C. J. Holte, of Fertile. 9 °y: Herrenan Black - Barta 10 6275 133 30 ary 6th and 7th, which will be just at the
Albert Anderson, of Erskine, discussed the Cari Jorgensen, Rose Lawn........ 95.25 12.7 2.3 close of the short course and will give your
subject of “Pasteurization and Starters.” [rank Kuehnhold, Waupaca........ 90.25 12.5 1.9 buttermaker an opportunity to attend this
a : : F. B. Kauffman, Ft. Atkinson...... 93.00 13.3 2.8 .
O. A. Storvick was absent, but his paper on Ae NRE eliihictes mR ert icciaaaaanes 91.50 123 26 meeting. ( ‘¥
“The Buttermaker’s Relation to His Pa- Paul Kottke, Cedarburg............. 94.00 12.5 3.2 A great many of the creameries are giving

their buttermaker a 20-pound tub of butter
to enter at this convention and I believe
they always profit by so doing. Why not
Geo. M. Baer . give your buttermaker a tub this month
and get him interested in a good work for

Butter, Eggs and Poultry the good of your creamery and the state of

Towa as well?—J. J. Brunner, Strawberry

E AER & €CO4
G O,. M. B e The property known as the Rocky Run

creamery, near Pittsville, Wis., was de-
References: Com Exchange “ir 25 South Water Street stroyed by fire.
Gs aime cid ng eee PHILADELPHIA ER

Farmers near Hilsboro, N. D., are plan-
ing the erection of a creamery.

ats

December 15, 1914

THE CREAMERY JOURNAL

THE MARKETS

NEW YORK.

General Situation Satisfactory — Storage

Stock Moving—Supplies Light.

[By the Creamery Journal Staff Correspondent. |

Although the butter market is about 3c
lower than it was at this time last year, the
general situation is satisfactory and during
the past two weeks there has been a steady
demand. Receipts of fresh are light and
the owners of held stock have been drawing
on their supplies steadily, thus creating a
good held market and reducing the supplies
in a satisfactory way. Receipts of fresh
show the usual defects of the season so
that it is hard to get large supplies of fresh
extras and such will easily bring a premium.
There is always such a good demand for
high grade butter in New York that arrivals
can easily be cleaned up. The largest pro-
portion of the receipts is of undergrades but
these are doing fairly well and the tendency
of the market during the past two weeks
has been for the prices of the top and the
undergrades to come closer together. Prices
have maintained so even a level that con-
sumption has not been materially effected
as is the case when there are violent fluc-
tuations in the market. There has been a
steady demand from all sections and trade
in general is in good shape. There are a
great many unemployed in New York in
the section in which distributers supply,
and consumption of butter is good when
compared with that of other food commodi-
ties. While the use of oleo is free, still but-
ter is more than holding its own.

Now that fresh butter is in light supply
there has been a general swinging over to
held and many jobbers are using it freely
as they prefer it to fresh if they can get
desirable grades. Most of them are work-
ing on held and will continue so as long as
their wants are supplied with quality that
is satisfactory. The report of the associat-
ed warehouses December Ist has encouraged
butter owners as the holdings are moderate
for the season although a large proportion
of the butter in cold storage is not of the
table grades. The holdings for the 46 houses
were given as 41,692,600 pounds as compared
with 50,662,600 pounds the same date a year
ago. This shows a shortage of about 9,-
000,000 pounds.

As long as the butter market is on its
present level there is very little chance for
foreign butter to be handled here and the out-
look now is for light arrivals. Sailings of
trans-Atlantic liners are rather indefinite and
receivers cannot count with any certainty
on arrivals for foreign ports. There has
been no export butter movement to speak
of although during the last week a ship-
ment of 160 packages was made to Liver-
pool. The last arrival of foreign butter of
any consequence was about 600 casks of
Danish stock which came in recently. These
goods cost so much laid down here that
they cannot easily be sold in competition
with local goods.

Process butter has been a little slow al-
though manufacturers have cut prices to
stimulate trading. The closing of the Oet-
jen factory by the United States govern-
ment has stimulated the ladle market and
packing stock and ladles are both higher.
As the Oetjen factory turned out about 60
per cent of the ladles used in this city the
competing firms are busy filling orders. The
government has inspected the four other
plants and has given them all clean bills of
health. The activity of the city ladlers,
however, will supply the market in short
time and a reaction is apt to occur.

The receipts of butter this week have

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Milwaukee, Wis.

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Page 19

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TOUTE

Little Falls, N. Y.

THEE

been only 32,967 packages. This is less
than last week by about 1,000 packages. The
season is also behind last year, totalling
1,703,793 packages since May lst with l,-
732,776 last year. The total exports so far
this season have been 3,736 packages while
the imports since September lst have been
9,427 packages.

BOSTON.

Moderate Trade—Slight Advances — Plenty

of Medium Quality Receipts.
[By the Creamery Journal Staff Correspondent. ]

We have had a moderate trade in butter
the past two weeks, with a slight advance
in prices, but at no time has there been any
real activity. The rise has been mainly on
the high scoring grades of fresh creamery,
which come along in small quantities. There
has been plenty of medium quality arriv-
ing from the west, and this kind has been
ample to meet the wants of distributors,
whose customers seem to be satisfied with
that grade and the choice storage goods
which holders are willing to let go at a lit-
tle under the prices of fresh make. The
absence of real winter weather so far has
enabled the creameries to keep up a fair
output, and nobody is suffering for supplies
except those who want something fancy,
which is always in light supply at this sea-
son of the year.

High scoring extra creamery has been
selling the past week at 32%c, with occa-
sional fancy lots at 33c, but for the average
western extras offered 32c is a full price.
Firsts have been selling at 29@3lc, but to
bring 3lc the quality must be up near an
extra. Seconds rule principally at 26@27c,
and thirds at 24@25c. It will be noticed
that all the above grades are 1@2c higher
than a fortnight ago. Ladles are quiet and
steady at 22c. Renovated butter is quotable

at 25@25%c, but not much brings over 25c.

Storage creamery is held with more con-
fidence, owing to the falling off in the re-
ceipts of fresh make, and June extras com-
mand 3114@32c. Most buyers prefer the
best held stock to most of the fresh arriv-
ing. Firsts are taken at 28@30c, but the
demand is mainly for the best quality. The
weather at the close has a more wintry feel-
ing, and if it should come round with a
freezing temperature and stay there, the
chances are that storage stock would be
more sought after.

But the general feeling among dealers is
that any further rise in prices would restrict
the consumption. They claim that advance
asked has an effect to restrict the distribu-
tion and induce the majority of the people
to look around for cheaper articles.

“I suppose you find a wide difference of
opinion in regard to the outlook for butter
during the winter,” said one of our large
receivers, “but so far as I can see I think
that the prospect is favorable for holders
of storage stock. The output for this
month and next is likely to continue small,
and our current receipts will probably not be
much more than 40 per cent of the wants of
the trade. The remainder will have to be
drawn from storage. This I believe will en-
able holders to unload at a moderate profit
before there is enough increase in the make
to meet all wants. But this is supposing
that prices of the medium grades will be
kept within reasonable limits. Fancy fresh
will probably take a higher range than at
present before spring comes.”

Our statistics for November reflect the
quiet market we had to report from week
to week, but when compared with the move-
ments for the same month last year, they
make a fairly good showing. Receipts at
Boston for the month amounted to 3.208,117
pounds against 2,876,134 pounds for cor-

GEO. M. RITTENHOUSE

SAMUEL BINGAMAN

JUAN A. BABCOCK

GEO. M. RITTENHOUSE & CO.

154 Reade Street, NEW YORK

BUTTER AND EGGS

REFERENCES—Importers and Traders National Bank; New York National Exchange Bank; All Commer-
cial Agencies, and The Creamery Journal.

Page 20

THE CREAMERY JOURNAL

Perfection Brand Butter Color

HIGH IN QUALITY =

2: 23 LOW IN PRICE

PURELY VEGETABLE—COMPLIES WITH ALL PURE FOOD LAWS —

Order it from your dealer or send your order to the manufacturers

THE PRESERVALINE MFG. CO.,

Brooklyn, New York City

responding month in 1913, showing a slight
increase.

The consumption for the month figured
cut 5,820,000 pounds, against 5 490,0UU
an increase which about offsets the increase
in receipts, but not coming fully up to quan-
tity used up during the previous month of
this year.

Since the first of May there has not been
so much of an increase in the consump-
tion or distribution as we would like under
ordinary circumstances, but most of the
time conditions have been extraordinary,
and perhaps we should be thankful that
the consumption has held up so well.

The stocks in cold storage warehouses
in Boston on Saturday, December 5th,
amounted to 214,624 packages against 212,-
500 packages same time last year, an in-
crease for this year of 2,124 packages.
This is not much of an increase, and with
no more than a normal output the coming
two or three months, the holdings should
be pretty well distributed. And this, with-
out counting on any exports.

CHICAGO.

Supply Just Right to Keep Market Firm—
Dealers Show Confidence,
[By the Creamery Journal Staff Correspondent. ]

Merchant vessels of the old days used
to dread being caught by the “doldrums,”
which is the name applied to a lethargic
condition peculiar to the southern main.
The “doldrums” is a region of dead calm,
devoid of currents and all other animate
phenomena of the ocean.

To say that the local butter trade has
been in the “doldrums” for the past two
weeks would be to put the matter a little
strong, for in some directions there has
been a great deal of action, as will appear
further on in this news letter. In the trad-
ing, however, there has been a lack of ex-
citement which has hardly been rivaled this
fall. The demand has been peculiar. Either
extra fine or extra cheap butter is in de-
mand. The middle grades have not moved
well. Fancy butter is not coming to the
market in any great quantity, which is for-
tunate, for there is a very weak demand,
except for fresh extras. Firsts are rather
abundant, but the price has been hammered
down by buyers until holders sell reluctant-
ly or not at all at the prevailing figure.
The market on packing stock and process

butter has been rather steady with just
about enough demand to take care of re-
ceipts.

In spite of the fact that the butter busi-
ness has been inclined to drag a little dur-
ing the last two weeks, dealers in the local
market show a great deal of confidence and
declare that the price in this market will
be right for all parties concerned by the
first of the new year.

Freight rates continue to occupy the at-
tention of the local produce trade and all
sorts of rumors and suggestions fill the air.

Last week the proposed advance in the
freight rates between this city and New
York occupied the greater part of the dis-
cussion. The main objection of the street
is directed against the point in the new
schedule which makes a separate charge
for icing instead of including the charge

in the freight rates, as has been the custom
in times past. The Interstate Commerce
Commission has indefinitely postponed
Schedule 41, which was to become effective
January Ist. This will give the produce
men time to collect and present arguments
against the new arrangement to the body
at some date in the near future.

The question of foreign butter was again
thrust into this market last week, in spite
of the fact that it is not a welcome topic
and many dealers here would like to forget
that there is such a thing. This time the
attention of the dealers was called to the
topic by the increasing arrivals of butter
in this market from regions in the north-
west which ordinarily ship to the Pacific
coast cities. Investigation has brought
forth information, contained in a few letters
to Chicago receivers which the writer has
been permitted to peruse, to the effect thar
the coast cities mentioned are getting a
good supply from New Zealand butter ot
fine quality at a satisfactory figure. One
of the letters reads:

“Creameries in this section have found
that it is better to ship their butter to the
Chicago market, even if the distance is
greater, owing to the fact that they do not
wish to put their goods in competition with
the imported butter, which is now coming
across in large quantities. I believe that
one reason for the increased importation
is the fact that the shippers of New Zealand
do not care to take chances in shipping
their product to Europe, where there was
formerly a good market for them, through
waters infested with warships. The result
is that all of this butter is being dumped
on our own shores. The shippers are sore
on Pacific coast receivers, some of them,
and swear that they would rather shin into
the Chicago market, where they can always
get a square deal, at any rate.”

From all that has been heard this letter
just about represents the situation out in
the northwest. While not enough butter
has come to the city from this section to
seriously influence the price, receivers here
are fearful that at a season more acute from
a price standpoint than the present one the
importation of butter from the northwest
might have a serious influence on the mar-
ket. The general feeling among both re-
ceivers and shippers is that prices will con-
tinue strong all through the winter, but it
the available supply is increased by the re-
ceipt of large quantities of butter from a
region which in the past has not been send-
ing butter to Chicago it will put quite an-
other aspect on the matter.

PHILADELPHIA.

Market Temporarily Dull—Small Receipts

of Quality Goods.
[By the Creamery Journal Staff Correspondent. ]

The continued wet weather during the
past week has had a depressing effect on
trade in general and the butter market has
been very dull. The fancy grades of fresh
solid creamery have only a fair demand,
but with the small receipts arriving it is
sufficient to keep them under control, and
place them at the outside prices.

Extra and extra firsts when of the quality
up to the real standard of the grade had a

December 15, 1914

good outlet, but buyers are extremely par-
ticular and the greater part of them do not
come up to their ideas.

Firsts, seconds and thirds are comprising
the bulk of the receipts and with the sub-
stitutes that are on the market and giving
satisfaction at less price, they are slow sell-
ing and unless there is a lowering of val-
ues there are steady accumulations.

Ladles are extremely slow selling and
the little business that is done is of small
volume and merely to fill buyers’ orders.

Trade in packing stock is quiet. The best
quality has an outlet, but it is in very lim-
ited offerings—we quote western solid
packed creamery fancy, 36c; extra, 34c; ex-
tra firsts, 32@33c, and seconds, 26@28c.
Ladles are 21@24c and packing stock with
a wide range in quality has a~wide range in
prices. The best goods are selling at 2lc.

The officers of the revenue department
during last week took samples of ladles
from all firms on our market who handle
the goods of Fred S. Oetjen & Co. of New
York, as they were suspected to be adulter-
ated butters. They further instructed them
not to dispose of any of these holdings until
the samples had been submitted to an an-
alytical examination by the department at
Washington. As considerable of these
goods have been bought, the lots ranging
anywhere from 10 to 100 tubs—if the sus-
picions are proved to be facts, it becomes
a serious matter to the firms interested, as
where the goods have been paid for and
the most of them have, the loss is both of
goods and of money and the holders are in-
nocent victims.

The buyers of the goods were located
with but very little trouble, as the books o/
Oetjens, which were seized with the plant,
contained the names.

Elgin Butter Tub Calendar.

The Creamery Journal acknowledges re-
ceipt of a large handsome calendar from
Schmidt Bros., of Elgin, Ill, manufacturers
of the well known Elgin butter tubs. Their
calendar this year bears a large half-tone
engraving of May Rilma, the champion
Guernsey cow of the world. Along with
the calendar is a separate slip containing
the pedigree and records of this great cow.
The calendar is one of the best we have
seen this year and will be a valuable re-
membrance to hang conspicuously in the
creamery. You won’t need your “specs”
to see the day of the month. When writing
for one of these calendars, mention The
Creamery Journal.

The United States Department of Agri-
culture, it is estimated by the government
financiers, will require $20,706,000 and a few
odd dollars to pay its running expenses for
1915. Among the items for which the de-
partment asks is $87,000 for dairy experi-
ments in the semi-arid and irrigated regions
of the west, $600,000 for foot and mouth
disease quarantine work, $60,000 for live
stock experiments in southern sections
where sugar cane has been the principal
product, and $398,000 to fight the cattle tick
in the south.

Help Wanted—We want every butter-
maker, creamery secretary and every mem-
ber of creamery directors to read The
Creamery Tournal during 1915, and are mak-
ing a special Christmas offer of one full
year for 25c. Sign the blank on the back
cover page.

The West Liberty (lowa) Co-operative
Creamery Company has filed articles of in-
corporation for $10,000,

The new creamery building at Lawler,
Iowa, is being occupied.

December 15, 1914

THE CREAMERY JOURNAL

Page 21

Get more
for your
Butter

Butter that is left open to dust, dirt
and bacteria becomes quickly ran-
cid. Youcan’t get top prices for it.

Paterson Pioneer
Parchment Paper

Will keep your butter clean, fresh

and sweet. You’ll get more for it—
and it will be worth it.
Write for free book, ‘‘Better Butter.”
THE PATERSON
PARCHMENT
, PAPER CO.
3) MesTe® | 42 Eighth Street
Passaic
N. J.

TUE eee
Purebred Registered

HOLSTEIN
CATTLE

Near Big Bay, Mich., is a herd of thirteen
pure bred Holsteins. Last year the average
yield per cow of this herd was 18,812 pounds
of milk, and 638.57 of fat, or 3.39 per ‘cent.

Do you realize the money there is in such
cows? The average milk yield of all cows in
this country is under 4,000 pounds. These
thirteen cows produce as much milk as sixty-
two cows of the 4,000-pound class. It would
require twenty- -eight cows giving 8,500 pounds
to equal their output.

Why feed, milk, and shelter scrubs?

Senp ror FREE Ittusrrarep Descriptive Booktets

The Holstein-Friesian Association of America
Box 190, Brattleboro, Vt.

TUTTE eee eee

Gude Brothers, Kieffer Co.

Wholesale Dealers in

Butter, Eggs & Cheese

21 Jay Street

NEW YORK
Irving National Bank, N. Y.

SUT ee
THEE

References:

BROWN & ROOT CO.

Wholesale Dealers & Jobbers in

Butter, Eggs and Cheese

165 & 167 Reade Street, NEW YORK

References—Irving National Exchange Bank; Dunn & Bradstreet.

Cera ale Mace SI UPA TA Ba UE
= P.F.BROWN&CO. ?
= 43 South Front Street =
= The Philadelphia Butter House =
= Direct from Creamery to Retailer =
TTT TUTTE TUTTE

We Want to Do Business With You It Will Pay You to Trade With Us

W. D. COLLYER & CO.

Successors to Collyer & Co.

BUTTER AND EGGS

Butter in any quantity and all grades. Eggs in carlots or
less. Write, wire or phone us.

Main Offices: 203 W. South Water St., CHICAGO

Warehouse: 209 W. South Water St..
Long Distance ’Phone, Main 3184.

The Big Iowa Dairy
Short Course

The annual dairy short course begins on
December 28th and will continue for 10
days. On January 6th and 7th the lowa
State Buttermakers’ Convention will be held
in connection with the short course and
work in the laboratory will be suspended
so that all students will have an opportunity
to participate in the work transacted by the
state association, On the morning of Jan-
uary 6th a butter judging contest will be
held. This contest will be conducted in the
dairy building and will finish the regular
work of the short course. The buttermake:
doing the most perfect scoring will be
awarded a gold medal. As second prize is
offered a silver medal and at the present
time a fund of $120 is available for pro rata
premiums. This fund may be increased to
$150 or more and is given by the creamery
supply houses and other commercial con-
cerns. The names of the contributors will
be announced as soon as the list has been
completed.

Instruction in butter judging will be
given daily by such men as P. H. Keiffer,
ip J. Ross and F. L. Odell, who rank high
as butter judges.

In addition to the regular dairy school
instructors, a special force of instructors
will be employed and all parts of the cream-
ery work will be in charge of some recog-
nized creamery expert.

A special course in ice cream making is
offered. Anyone desiring to enter for this
course may devote his entire time to work
in that department or he may divide his
time between the work in the various de-
partments. As the short course is offered
entirely for experienced men, we consider
that they themselves are capable of decid-
ing as to how they can devote their time to
best advantage.

A special course in market milk is also
offered by this department for the first
time, This course includes work such as
pasteurization and bottling of milk, prena-
ration of fermented milks, homogenization
of milk and cream, dairy bacteriology, test-
ing of dairy products, milk and cream jude-
ing, milk inspection, factory management,
feeding and breeding of dairy stock, etc.
Side lines, such as soft cheese making will
also be taken up and cheese such as club.
pimento cheese, cottage cheese, etc. will
be made daily.

The forenoons of each day are devoted
to practical work and the instructors will
demonstrate in all laboratories during the
entire forenoon. The afternoons are de-
voted to lectures. From two to three lec-
ture rooms will be in constant use for
classes every afternoon.

Anyone desiring to secure a creamery
operator for taking charge of his factory
during the short course should write us at
once as we have onlv a few men left who
will be able to take full charge of a cream-
ery during the short course.

MILK POWDER RULINGS.

Two Companies Restrained from Manu-
facturing Spray Milk Powder.

The attention of our readers was called
some time ago to the fact that in the case
of Merrell-Soule 'Co. vs. Powdered Milk Co.
of America, Honorable John R.
judge of the United States District Court
for the western district of New York, after
full proofs had been taken, held that the
Stauf patent covering the spray process
for manufacturing milk powder and owned
by the Merrell-Soule Co. was valid and in-
fringed, and issued a decree for an injunc-
tion, an accounting for damages and prof-

‘Hazel,’

HCC

W.I. YOUNG W. B. YOUNG

ESTABLISHED 1854

W. I. Young & Co.

Wholesale Dealers in

Butter, Cheese and Eggs

149 Reade St, New York
WRITE US
meee by permission to Irving National Bank,

Y.; Fidelity Trust Co , N. Y.; Dun’s
and Bradstreet’s Agencies.

SEUTTTEUCEET TEE

TTUTEET ETE

SUT Ue

Bowman & Bull Co.

CASH BUYERS—RECEIVERS
All Grades

| Buiter, Eggs, Dressed Poultry |
136 W. Lake St., CHICAGO

Serene
Zenith Butter & Egg Co. =

Harrison and Greenwich Sts., New York
Receivers and Disiributers

Give superior service and real results. That

covers it, consign or write. Refer to your

bank, Creamery Journal or =
= our shippers. a
Jacob F, Miller Established 1864

BICKEL & MILLER

PHILADELPHIA EGG HOUSE

EGGS, BUTTER AND POULTRY
Butter and Eggs in Car Lots or Less
322 So. Front St. PHILADELPHIA, PA.
References: Sixth Nat’l Bank; Southwestern Nat’!
Bank; Dun and Bradstreet. Correspondence Solicited

We want to do business with you

Smith’s

Computer

and

The Creamery Journal

one year, both for

$2.00

Regular price, $3.00.

HE photo at the top of this space shows the
Cooling Room of the Armour Packing Co.’s
plant in Kansas City in course of construc-

tion. The lower photo shows the same room
insulated with Waterproof Lith.

Seventy-five per cent of all the creameries in
the Central West erected during the last twelve
months were insulated with

Water-Proof
Lith Insulation

Our argument is a common sense one.

Why buy another material when you get even greater
efficiency by the use of Lith—for 25% less money?

Union Cork Board

This popular insulating material is made of nothing but
simon-pure natural cork granule and a special asphaltum.
Contains highest percentage of cork to the inch, 1)4 Ibs.
of pure cork to every square foot.

Write for Free Book on Economical

Insulation
It will pay you to get posted.

Union Fibre Company, 105 Union St., Winona, Minn.

ete -
ee

ESTABLISHED 1869

GEO. W. LINN & SON

The Chicago Butter House

340-342-344 West South Water St.
near Lake St. bridge

Would like to contract with you for your make ot
Fancy Creamery in tubs. Can offer you a liberal
contract.

Will pay a price for quality. Send us a sample
shipment.

Best Equipped Butter House in Chicago

References: National Bank of the Republic, Chicago; Plain-
view State Bank, Plainview, Minn.; The Creamery Journal,

THE CREAMERY JOURNAL

its, together with costs. The injunction in
this case, however, was suspended tempor-
arily pending appeal.

Recently, the Merrell-Soule Co. brought
an action against the Natural Dry Milk Co.,
a company operating in New York, various
parts of Michigan, Illinois and Wisconsin,
and in the latter part of October a motion
was made for a preliminary injunction re-
straining the Natural Dry Milk Co. from
infringing the Stauf Patent. This action
was brought in the northern district of New
York and United States Judge Ray handed
down an opinion holding the Stauf patent
valid and infringed by the Natural Dry
Milk Co. and entered a decree for a pre-
liminary injunction, which has now been is-
sued and served upon the Natural Dry
Milk Co.

During November another motion for a
preliminary injunction was made against
the Puritan Dry Milk Co. of Canastota,
New York. The order for the preliminary
injunction has been entered, issued, and
served upon the Puritan Dry Milk Co., like-
wise restraining it from manufacturing
milk by the “spray process.”

Attention should be called to the fact
that the Puritan Dry Milk Co. is one of the
many concerns who were induced to take
out licenses under rights alleged to have
been owned by one Leslie P. Mick of Chi-
cago. It might be added that in the case
against the Puritan Company, which was
substantially identical with that against
the Natural Dry Milk Co., that Leslie P.
Mick made no attempt to defend his li-
censees, the Puritan Dry Milk Co.

Judge Ray in his opinion in the case of
Merrell-Soule 'Co. vs. Natural Dry Milk Co.,
took occasion to give the following broad
interpretation to the Stauf patent, which
would proclude anyone from manufactur-
ing milk by the “spray process:”

“Tt will be noted and remembered that
the Stauf process, as illustrated in the
drawings, provides for heating the air so
as to render it moisture-absorbing, but it
is immaterial how this is accomplished, pro-
vided it is made sufficiently moisture-ab-
sorbing, and it is immaterial from what
source it is produced or at what point it
enters the chamber, provided it does not
seriously interfere with the spraying and
evaporating process; the claim is satisfied
irrespective of its source or point of de-
livery or the direction which it takes after
delivery. The milk is sprayed into the
chamber at any suitable or convenient
point by any suitable means, and the claim
is satished irrespective of by what means
the spraying is done or what direction the
spray takes after its entty into the cham-
ber, provided the air absorbs the moisture
content of the liquid and then passes off,
allowing the solids of the liquid to drop
down so as to be out of the active sphere
of influence of the air current or so as to
be conveyed to any suitable collecting
space.”

From this it will be seen that the Stauf
patent is very broadly construed by the
court and covers a process rather than any
particular device or machine.

The Merrell-Soule Co., of Syracuse, New
York, were the pioneers in manufacturing
milk powder by the well known spray pro-
cess and we feel sure that their many loyal
customers will be pleased to hear of their
successes in the United States courts.

So far as The Creamery Journal is aware,
it is not the intention of the Iowa state
dairy and food commission to ask for any
great amount of new legislation the coming
session. It is hoped, however, to at least
get three or four more assistants on the
dairy force, as this extra help is badly need-

December 15, 1914

ed. And there also will have to be addi-
tional assistance for the administration of
the weights and measure work. Mr. Bar-
ney also advises us that there is some talk
of asking the legislature to license people
selling oleomargarine in the state. No def-
inite conclusion has been reached as to this.
It would, however, certainly bring a big
revenue to the state. In Nebraska each re-
tailer pays $10, each wholesaler $25 and
each manufacturer $50.

Want Clearings

WANTED—Information regarding good creamery
for sale. Send description and pricé. Address C. C.
Shepard, Minneapolis, Minn.

FOR SALE—Ice cream plant in city of 30,000.
Owner has two plants and can not attend to both
Will trade for good farm. Address Lock Box 880,
Waverly, Iowa.

WANTED—Helper in whole-milk creamery. Must
stay at least six months or it wouldn’t pay to start.
Board and room furnished. Position open February
1, 1915. Write E. H. Homan, Westgate, Iowa.

POSITION WANTED—By young buttermaker.
Five years’ experience and Minnesota dairy school

BR enn

course. Am married. Can come any time after
January Ist. Good references. Address Casper
Myrom, Maquoketa, Iowa.

FOR SALE—Up-to-date creamery located in

North Central Iowa, in good

No dairy section. Good
living rooms over creamery.

Owner wishes to quit

business. A good chance for a buttermaker. Ad-
dress Geo. Freese, Bradford, Iowa.
POSITION WANTED—As manager or butter-

maker; 12 years’ experience in all kinds of plants.
Can also make ice cream, and can get both quality
and quantity. Course at Dairy School. Can furnish
best of references and can come any time. State
wages paid. Address Box 161, Parnell, Iowa.

FOR SALE—Or may trade for good land, whole-
sale and retail ice cream business well equipped with
plenty of room for an addition of bakery and cream-
ery products. Property 40 by 120, with good brick
building in front, frame in rear. Grand opportunity
for right party. Also two new modern cottages,
nicely located. Address F. P., Rox 362, Colfax, Iowa.

tice. Know how to pasteurize and make starter.
High class references. Address Jas. E. Klemmer,
St. Lucas, Iowa.

WANTED—Experienced man for creamery, one
used to putting out certified milk with modern ma-
chinery and that understands the Babcock test and
has some knowledge of steam engines. Permanent
position for first class man with good references.
Twenty miles southeast of Kansas City. Apply to
F. F. Dow, Manager Dairy Dept., Longview Farm,
Lee’s Summit, Mo.

FOR SALE—Butter, ice cream and milk plant.
Business established 15 years, in a county seat,
southern Minnesota town with good shipping facili-

ties and a good retail trade at good prices. Price,
only $2,500. It is worth twice that and a fine
opening for anyone wanting such a business. Build-
ing is modern and can be bought or leased. Is cen-

tral and has fine living rooms.
licited. Address ‘“‘Minnesota,”
Journal.

FOR SALE—One No. 9 1,200-gallon R. B. Dis-
brow churn, used only few weeks; one 600-gallon
Eclipse ripener, rebuilt and as good as new; one
cream test scale; one moisture torsion balance; one
4-bottle hand Babcock tester; one 8-bottle 20th Cen-
tury Babcock tester; one No. 4 Ideal bottling ma-
chine; one Northey cooler, 13% by 8 by 7% feet;
one No. 1400 Farrington pasteurizer; one 15-tube
cooler. Everything in good condition and will be
sold at a sacrifice price. Address J. J. Miller, care
Waterloo Savings Dank, Waterloo, Iowa.

Help Wanted—We want every butter-
maker, creamery secretary and every mem.
ber of creamery directors to read The
Creamery Journal during 1915, and are mak-
ing a special Christmas offer of one full
year for 25c. Sign the blank on the back
cover page.

Correspondence so-
care The Creamery

pte -¥

—— tte

My
hall

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a ee
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Send for the Factory Tubular Book
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year beginning January 1, 1915, as per your Special Christmas

SUTTUULUM LULA LULA LULL ULEL ULSI UOOALOAULADUOGL ULE LEGA LUCA UGAUOAUCGALUGGALOAUOGAUOOEOOA OOO LUGT OOO UOORUCOOMUOALILOOGIULONUOOG LOGI LOATUUOOLLOOI OO UOOIDOOIEOI OOO LOOIIOOTIIOOILOGII NONI EONTIFONIOOLIDONIOLIUONIONI ONION INTUITION CITI IL

Our Christmas Present
to Creamerymen oj America

HE FRED L: KIMBALL COMPANY, publishers ony ia
CREAMERY JOURNAL, are going to play Santa Claus for
one month beginning December Ist. We are going to make a

S substantial gift to every creameryman — buttermaker, manager,
secretary, board-of-director member — who is progressive enough to want
to keep in touch with the latest happenings and developments in the
creamery world— who wants to learn more about his own business —
who wants to keep familiar with efficient methods of business—who wants
to ride the wave of progress instead of drifting along in the rear.

The regular price has heretofore been $1.00 per year—and those
who have been reading it say it is worth $2.00. But—as a Special Christ-
mas present, we are going to send the paper beginning January 1, 1915

ONE FULL YEAR FOR 25 CENTS

This offer is good for new or old subscriptions and will positively be with-
drawn December 3lst.

Think of it! Only lc per issue for the most valuable creamery trade maga-
zine published!

Just fill in the accompanying blank, enclose a quarter (silver or stamps) and
do it at once before you forget it. Such an offer may not knock at your door again.

And besides, we wish you a very Merry Christmas!

The Creamery Journal, Waterloo, Iowa. THE

Fred L. Kimball

Here’s my quarter. Send me The Creamery Journal one full

offer.
| 01 ee er or mR rT Mae ei os tt Mods wows C

Please write very plainly ompany
Town. Pr rma Are Nearest B
State. 0.0y. 4 ae) eee R, FD ee WATERLOO, IOWA
Please check 2h», (Good for New or Old Subscribers)

Hee

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—

2 NPE a tine tal

—

y eM , VEKSITY @F ua
CK JAN ‘gin

Mit CREAMERY
=" JOURN

VOL. XXV NO. 23 WATERLOO, IOWA, JANUARY 1, 1915 FIFTY CENTS A YEAR

Do You Want To Ship Your

where you will get the best service
on the best market in the East?
For any grade, either fresh or
storage, you will find an outlet
here second to none anywhere.
We pay liberal drafts, bills of
lading attached.

EDSON BROTHERS

110-112 Dock St., PHILADELPHIA, PA.

Published by FRED L. KIMBALL CO., Waterloo, Iowa

SLL UOUU ULC LUAULUOLUOLOUOLUALUAUOCOUUOLOAUOLUOUUAUOUOLUGUUUOLUGUOUOCOUUAUOAUOOAUOAUOEOUAAUOOOUUAUOAUAUUAULALOAUOUEAUOHUOULAOAUOALOVUAUOAUOOAUONUODUOV NANO LONOOVOAVONOGUONTON OOO UONCOT OO OATONUONUOVON TOO VONTON OOOO TON TON OUI ONT UNIT

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DE LAVAL BUTTER
BEST AS USUAL

At the Great 1914
National Dairy Show

UTTER made from cream separated by the De Laval Separators made the
B usual clean sweep of all highest awards at the great National Dairy Show
held in Chicago in October this year, as it has always done at every
convention of the National Buttermakers’ Association or a Dairy Show since the
beginning of these important annual contests in 1892.

The Sweepstakes and Gold Medal awards in the various classes were as follows:

Whole-milk Creamery Butter

The highest award in the Whole-milk
Creamery Butter class was made to Thomas Sad-
ler, of Oelwein, Iowa, upon butter made with a De
Laval Power or Factory Separator—score 96¥%.

Gathered Cream Creamery
Butter

Farm Dairy Butter

The highest award in the Farm Dairy or
Home-made Butter class was made to Austin C.
Higgins, of Andover, Mass., who happily is not
only a De Laval user but a De Laval local agent—
score 96.

Market Milk

The highest scoring Market Milk exhibit of any
kind was the certified milk one of H. P. Hood &
Sons, of Boston, Mass., large users of both De
Laval Separators and Milk Clarifiers—score 98.40.

Cheese

The highest scoring cheese exhibit was that of
Edward L. Termaat, of Plymouth, Wis., user of a
De Laval Whey Separator—score 97%.

De Laval Superiority

Indisputable

The De Laval Separator Company

29 East Madison Street
CHICAGO

165 Broadway
NEW YORK

101 Drumm Street
SAN FRANCISCO

1016 Western Avenue

SEATTLE

DUOOTTUOTTEOTTTUTTTTUTTT ESOT ENTE CGO LUMA USI LOOA COICO OOOO OU ULOOI COOH COO LUCOAUOUUUOAUOOUCGAUUOO COAT UOOIUOIUOON TUONO ICO TUCO UCEICOUIUO UO UUMIUMLO UU UEOCOLUCOALCUIMILIUO ULM LUC UUM LTU UC ULOLOUC LIGETI CLLG LOU cECUL LULL. EcU LLU ELL cuoc LULL eUooLUGo-LUGoLUeoe-UcoeLUGceLcoe Lococo ooo ooo

= Mew

—

— Che Creamery Sournal.

The Wational Creamery Magazine

Vol. XXV_ No. 23

WATERLOO, IOWA, JANUARY 1, 1915

Fifty Cents a Year

Last Call for Fifth Annual Iowa
Buttermakers’ Convention

AT AMES, WEDNESDAY AND THURSDAY, JANUARY 6TH AND 7TH

The Iowa Buttermakers’ Association has get their heads together, you can bank on

close with the fifth annual conclave of been growing like a weed the past few it that they make good. As we said once
the Iowa Buttermakers’ Association, years, and right now they are tuned up to’ before, the germ of progress has gone wild

T HE 1914 convention season is going to

to be held at Ames, Wednesday and Thurs-

day, January 6th and 7th, at the close of
the big short course for experienced but-
termakers. In this case, we feel justified
in using the old saying that the best comes
ast.

Other conventions the past season have
not been up to standard in point of attend-
ance, due to various causes, but it looks as
if the Iowa convention is going to eclipse
all other meetings.

The officers of the association were very
wise in naming Ames as the place and Jan-
uary 6th and 7th as the time.

: Iowa has the reputation of “knowing not
of hard times,” and we believe generally
_ speaking, it will hold true this year. In-
quiry from all parts of the state shows
that an unusual number of buttermakers
will be on hand at Ames. This will be the
first time in many years that a convention
has been held at the dairy school, and every
buttermaker that possibly can get away is
‘going to take advantage of the opvortunity.

It is an opportunity. The JIowa_ short
course is the best in the land and always
‘attracts a large number. The attraction
this year is unusual and it is only reason-
able to say that the convention will be un-
usual,

’ LAST CALL

There are only a few days left for us to make our get-away
for our annual convention—an event that we all look forward
to with a great amount of interest and one in which we really
‘want to be interested, when we stop to think that there are a
great many things that we can and must talk oyer for the wel-
fare of our interests or we will be going backward instead of
forward, and who wants to see the dairy industry of the great
state of Iowa going down hill? It surely is not the buttermakers
of the local creameries who are members of the Iowa State But-
termakers’ Association.

Do you not think it is up to each and every buttermaker in
the state to get busy and help boost this convention of ours at
Ames on January 6th and 7th? Let us all be there and take some
‘part in the meetings. We have a good program outlined, but
We must not forget that it is the discussions that make a good
convention. I noticed at the convention of the Minnesota but-
‘termakers that they seemed to have a lot to say in the dis-
cussions and it would bring out a good many new and good ideas
that we can put into practice in our daily work.

_ The meetings will be held in the assembly chamber of the
few agricultural building of the Towa State College, just half a
Block from the dairy building. The banquet, which will be the
great treat of the convention, will be given by Miss Walls at $1

high pitch. And when Iowa buttermakers

W. E. Mittlestadt, Alden.
Treasurer Iowa Buttermakers’ Association.

in Iowa and every buttermaker within its
borders is inoculated with a starter which
is ripening up their interest to an amazing
degree. Enthusiasm is extremely conta-
gious and practically every creameryman in
the state has been exposed and has devel-
oped a chronic case.

We are making this last appeal to Iowa
buttermakers to rally to the support of
your association. The officers have worked
hard to make the fifth annual convention
a record-breaker, and it is up to you to
show your appreciation by attending. The
success of any convention denends wholly
upon the attendance. Attendance breeds
enthusiasm, and enthusiasm is the motive
power that accomplishes all things.

Iowa is gaining an enviable reputation,
and there is great pride in feeling that you
have been a part of the big organization.
Unless you attend the convention you are
not living up to your obligation as an Iowa
buttermaker. The program is of unusual
value, and the social mingling with brother
buttermakers is a phase which you can’t
afford to overlook.

Read Secretary Brunner’s “Last Call”
and when President Clemmons calls the
meeting to order Wednesday morning let
every Iowa buttermaker who is interested
in the welfare of the state be present.

—_—_—ee——————————————

a plate in the ladies’ gymnasium, which is one of the best banquet
halls in the state.

The commercial club of Ames has taken up the matter of
securing rooms for the visitors to the convention and anyone
writing to Prof. M. Mortensen, Ames, Iowa, will be taken care
of upon their arrival on the grounds. In addition to this, special
arrangements have been made to run extra cars on the inter-
urban line to Des Moines after the banquet.

There is no question in my mind that we will not be taken
care of in good shape. I have never found a town that tries to
do more for the convention goers than the city of Ames, and |
would certainly be greatly disappointed if we do not meet with
the best of satisfaction.

The buttermakers’ judging contest will be held in the dairy
building on the morning of January 7th, and I wish to call your
attention to the valuable prizes that are offered in this contest
by the dairy department of the Iowa State College. They are
giving a gold and a silver medal for first and second prizes and
from $100 to $200 in cash premiums to be divided among the
buttermakers who take part in this work. I would urge that you
be on hand early and show the rest of your brethren that you
are a real butter judge and cop off one of those valuable prizes

Let us all be on hand early and boost for the slogan,
Rieu Petr, OUALL bye

J. J. BRUNNER, Secretary.

nn... eeeeeeeeeeeeEEEeEOE———EL——————— SS
age 2 THE CREAMERY JOURNAL January 1, 1915

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Regular Staff of Dairy Instructors at Ames

Norman S. Golding

Mogens R. Tolstrup

Prof. M. Mortensen

John A. Luithly Prof. A. J. Hauser Prof. B. W. Hammer

MUTT UU UAT CO CALCU UGA OG COAUCOAUCGAOOAUOAOOLCOOI CONVENT OGACGIUOHUONTCOTUOITOONUONUOATCOACONUONIUOATOONUOAUUONUONIUOAUOUOATOONUOATCOAUONUOA VCO CONIOOAUOOTOOA TOA LON DUG IUN TIO IOAUUMUNOON LOOM TOTO UOA UOMO TUN UO IMUM TLIO TUM IU MU IUM MOUTON IUMILIUM TOO IUIM UMUC IML TLE

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January 1, 1915

THE CREAMERY JOURNAL

SAU Eee

TOU
Te eee eee

Gude Bros.,
Kieffer Co.

HH DR ABER S [TN tii

FANCY CREAMERY
BUTTER AND EGGS

21 Jay Street NEW YORK
Branch, 98 Mulberry St., Newark, N. J.

MMT

P. H. KIEFFER will atten’ the Iowa Batteruakery
Convention at Ames, January 6th and ith, 1915

MMM

REFERENCES: Irving National Exchange Bank, N. Y.; Fidelity
Trust Co., N. Y.; Union National Bank, Newark,
N. J.; Clinton Trust Co., Newark, N. J.; Commercial
Agencies.

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Page 4

THE CREAMERY JOURNAL

January 1, 1915

Program, Iowa Buttermakers’ Convention

WEDNESDAY, JANUARY 6

10 a, m.

Call to Order bys thevbresidentaa seer. R. E. Clemmons, Burt
tnvocationn. hoe eo Dr. O. H. Cessna, College Chaplain
ANddressvof: Welcome suse eats tee Prot. G2 be Curtiss
Music

RES POmSe Ws. wed te See eee ic iC. E. Brant, Fairbank
Report of Secretary.... ... ...J. J. Brunner, Strawberry Point
Report. .of breastiren...7--1emee eo ee W. E. Mittlestadt, Alden
Appointment of Committees—Legislative, Resolution and Audit-

ing.
WEDNESDAY, 1:30 p. m.

Call to Order at Convention Hall.’
Address—“Improvement of the Quality of Cream’”........
Be ee Se ne emt arts La Ce A. C. Schultz, Sac City

Discussion.
Music
Address—‘Pasteurization and Cream Ripening”..........
Se a reticle Ot Hho ye aia tO: eas bee C. Joslin, Hartley
Discussion.
Music
Id dressier ce Ase W. B. Barney, State Dairy Commissioner

Address— How to) erepare anGoodiStatter 4-5. ene
SAIS PART oe arcane jetl 2 Say Ri Stree ae John Lorensen, Cedar Falls

WEDNESDAY EVENING, 6:30 o’clock

Buttermakers’ and Dairymen’s Banquet, given by Miss Walls
in one of the best dining halls on the college grounds. Be sure
to secure your ticket for this from the committee beforehand.
The prizes and diplomas will be awarded at this time.
THURSDAY, JANUARY 7

9:30 a. m.
Call to Order at Convention Hall. '
Address—“Churning, Washing and Working Butter”......
G. T. Shaunce, State Center

Discussion.
Address—‘Comments on the Butter Exhibit”............
AM eth ee Sete Mero coc: I. Ik OSs, MogeMmae tls
Discussion.
Music

Election of Officers.
THURSDAY, 1:30 p. m.

Call to Order by the President.
Address—“Creamery Construction”....M. E. McMurrey, Nashua
Discussion.
Address—‘Benefits Derived From an Educational 'Contest”

ey MN rt ES ono cou F. C. Hinze, Manly, lowa®
Reports of Committees.
Adjournment.

aes

Mel

Practical Buttermaking Hints

By J. C. JOSLIN
(Written Especially for The Creamery Journal.)

There has been a great deal of talk and
writing lately relative to having a_ state
brand for the butter. Minnesota already
has such a law and brand. I have seen no
report from them as to how much it has
benefited the creameries which were using
the brand. It seems there should be some
report forthcoming to show what the ad-
vantages are and just how it has worked
out in practice, also as to how the dealers
and consumers have taken to it. If we
had something along this order it might
give encouragement to those trying to get
such a law through other states.

There seems to be no question as to the
benefit that obtains from having a govern-
ment brand in Denmark, as we have never
heard that butter carrying the “Lure” brand

J. C. Joslin, Hartley.

Who knows most everything about Pasteurization
and Cream Ripening.

was found to be of poor quality. However,
I think we can hardly compare our cream-
ery conditions with those of Denmark. We
have never heard of them having the poor
cream evil such as we have. We all know
that they really dairy over there, while here
about nine-tenths of the farmers keep only
a few cows. Such things have a great deal
to do with putting out high quality butter,
There, they have so much of this special
brand of butter that there is no trouble for
those who want it to get it, while it seems
to me that if there were a great demand for
a special brand at the present time in this
country, it would be a hard matter to fill
it with the strict ruling that Minnesota has
on the kind of butter that must go into that
brand.

A. C. Schultz, Sac City.

Who holds the Secret of Improvement of the
Quality of Cream.

Another thing that seems to me to be in
favor of the Danish method is that it has
the government back of it, which should,
and I think does, have the effect of making
the branding and judging uniform. This ©
would not be the case here if each state had
its own brand and rules to govern the con-
ditions of the raw material and the manu-_
facture of the butter.

The government ought to take this matter _
up and work it out so that it would be uni- '
form throughout and then the inspections
of the finished product should be made a
some central point, say Chicago, for in- —
stance. All butter for the east from out ©
this way goes through Chicago, and thus —
it could be passed upon there and the grad-_
ing be as uniform as it is possible to get it °
under present conditions. +

I am wondering how much a state brand ,
would increase the selling price of the but a
ter from creameries like Lake Mills, Straw- ;
berry Point and creameries of that class. {

eS ee

now; would the compliance with a state |
brand law make it possible for them to get |

F. L. Odell, Algona.

His judgment of the Convention Butter will
help decide the winner. ]

Oo > ee ae

eee

January 1, 1915

more for the butter. If not, then the brand
would not amount to much more than get-
ting those creameries that are into it on a
more uniform basis, which of course would
be good. So far as helping the creameries
that are making poor butter now, I! cannot
see as it would be so much help, for as to
incentive in the matter of price for high
grade butter, we have that now and know
full well that if we were turning out 95
point butter every day we could demand
considerably more for the butter, and get
it, too. As long as the dairy business is
carried on as a little side line and 99 out
of 100 cows in a great many of our cream-
ery territories are not returning a profit to
their owners, will it be possible to get them
to bring the nice sweet raw material neces-
sary to comply with a state branding law
for the few cents more that we can pay
them? Of course they ought to do it, but
will they?

I begin to believe that the thing to do is
to take a different view of this whole matter
and go after the farmers and educate them
to keep good dairy sires and breed up their
herds, thus getting cows that will produce
butter-fat at a profit. It is my judgmem
if such a thing were done in any community
so the majority were keeping such cows,
then the rest of our troubles relative to
poor quality would all be solved. When
a man has a herd that is producing him a
good profit he is going to take pride in it
and the proper care of the cream will come
as a natural result.

We never will get results in a large way
until the framer feels a real interest in this
branch of his work and I know of no better
way to stimulate that interest than in get-
ting him thoroughly interested in building
up his herd.

National Buttermakers’ Jubilee.

It will be 25 years next March since our
society was organized, and it seems only fit-
ting that we celebrate such an event. Twen-
ty-five years is quite a long time since our
boys organized themselves into a National
body for united national effort in the inter-
ests of better dairying. Our association by
this time has accumulated a great deal of
national prestige, and, in order to give in-
terest to greater national legislative influ-
ences, a silver jubilee is most opportune.
Can there be anything nicer in connection
with our regular progress than a specially
arranged jubilee feature?

Every creameryman throughout the land
should try to attend our next meeting, es-
pecially so, because the coming jubilee is
the greatest event that has occurred since
its organization in 1891.

Every buttermaker should send a tub of
butter to this jubilee exhibit. He should
also urge the secretary or manager of his
creamery to attend. It is a signal honor to
be one of the exhibitors at the coming con-
vention, and every buttermaker should plan
to be there.

Your secretary wishes to suggest that
you should remember the National Cream-
ery Buttermakers’ Association first. And,
if you cannot attend both the state and na-
tional, then it is the desire of your secre-
tary to have you attend the national con-
vention because it is your silver jubilee.
Such an event can only take place once,
and therefore, we especially urge you to
attend the silver jubilee at Mason City,
Iowa.—Martin H. Meyer, secretary-treas-
urer.

H. W. Maus has moved from David City,
Neb., to Stuart, Iowa.

There is now a creamery at Bottineau,

Minn.

THE CREAMERY JOURNAL

OTVVVVVOTOVUVUAUMTOVUAUANOVOAUOTOVONUAUOVONEAUOVOENTOTOVONUOCOVONIATOUOVUAUOVOVUUALOVOVUTOVOVUIUOCOVOVELOVOVULOCOUUMUUOUHOULACOUOMUUOCOVOMUMLOUEOMMCOUOMO OU UOMOUO VUE UOUOUM LO UOVOVUUUOUOOULMOVODUUOUO UMMM UO UU ML CUO PU UOUO UMMM UOMO OOM MOUTON UMMM TUM MOO UU OPO

SUL LLLLLLLLLELLLLLLLLLLLLLLL LL CLLL LLL LLLLLL cocoon TUTUUTU UU

Greetings From Chicago!

HE Chicago market is the ‘‘Home Market”’ for

Iowa. We want Iowa butter and recognize the
progressiveness of Iowa buttermakers. May the
New Year see you advance still higher and may it
be a prosperous one for you.

ESTABLISHED 1866
MERRILL & ELDREDGE Wier’ stecer
BUTTER—EGGS—POULTRY

REFERENCE: First National Bank

Reliable, Prompt, Energetic

GALLAGHER BROTHERS warer’street

REFERENCE: First National Bank

ESTABLISHED 1871 INCORPORATED 1914

WAYNE & LOW, Inc. water’street

REFERENCE: The Creamery Journal

OVER 52 YEARS IN BUSINESS

C. H. WEAVER & COMPANY Watzr'street

REFERENCE: Continental and Commercial National Bank, Chicago

ESTABLISHED 1865

SPANGENBERG & CO.

REFERENCE: First National Bank 48 WEST KINZIE STREET

JACOB JACOBSEN

710 WEST RANDOLPH STREET

REFERENCE: First National Bank

LESERMAN BROTHERS stones

REFERENCE: First National Bank

JOHN A. ECK COMPANY

REFERENCE: Fort Dearborn Nat’! Bank 71 WEST SOUTH WATER STREET

TUNTUTINTUVIUTUMIULIUTULIUTULUULUUUPUTULULULULULUULULLULCULELUULE LULLED N THEMEN NTH T TTT

MUVOAUONUORUOAUORUOAUORUON COT COTUGTUOTCAUOVTUAUOAUONTONUEVUOATONOONCOT CGT OGTUAUUNTOACONTONCONUOTUGTONUUAUUAUULORMMTLOVUUOUELUUUODUOLOUUUUUOUMUOMUOTUOTO TUONO UTIL TULUUUULULOUOUULLLLCOLOLOLOLU

STIUUUILUULLLLLLULUU LLU ULULU CLR CUL CL

Page 6

John J. MacDonald

Butter, Eggs, Poultry

Fancy Creamery a Specialty

References:

THE CREAMERY JOURNAL

18 South Water Street
PHILADELPHIA

COMMISSION MERCHANT

43 Years’ Experience

Corn Exchange National Bank, Philadelphia; A. H. Barber & Co., Chicago; Bradstreet’s
and Dun’'s Mercantile Agencies;

Creamery Journal.

Free Thought Column

By FREE THINKERS

Minnesota is entitled to all the bouquets
she can get for winning banners, but when
it comes to buttermakers’ short courses
we'll all have to take our bonnets off to old
fowa. At Ames, Iowa, is held a real short
course. The attendance is what | call 100
per cent, and there is more enthusiasm
down there to the square inch than there is
on Wall street when wheat is booming. A
buttermaker who goes to the Ames’ short
course simply can’t help but be enthusiastic
If he won’t enthuse down there, good night!

What a grand opportunity this institution
is for creamerymen and how few creamery
managers realize it. Many get the impres-
sion that it is a 10-day vacation. They
seem to think there is more play than work,
but that’s where they’re off their whirl. It’s’
all work and no play. But the work is so
intensely interesting that buttermakers
don’t want to take time for sleep. After a
long day at the school one would expect the
boys to use the evening for some sort of
diversion, but not so. They go back to the
building and talk things over in their dis-
cussion club.

If lowa creamery managers realized what
that short course is doing for those butter-
makers who attend and what it would do
for their buttermakers who don’t attend,
there would be 512 lowa buttermakers there
on the job every year. The faculty would
have to build a new school. It’s a mighty
hard thing to teach an “old ‘head new
tricks,’ said—it’s immaterial who said it—
but it’s mighty easy to teach an old but-
termaker new tricks at Ames. The art of
buttermaking is getting more artful every
year. It’s a good deal like women’s clothes.
What they wear today is a month behind
time tomorrow.

The expense of the short course is very
nominal and the results phenomenal. I
don’t know just what it costs, but s’posing
it cost a creamery $50 to send its butter-
maker to the Ames short course. Say, one
good hunch on how to prepare and carry a
starter would pay that back with 25 per
cent interest. If I was a creamery man-
ager l|’d have it in the contract that my
buttermaker must attend the short course

NORTHEY PATENT
COOLERS

For all purposes. Cold Storage doors.
Mineral wool, cork, lith and linofelt insula-
tion. Solid or sectional.

Northey Mfg. Co., Waterloo, Iowa

JU eee

P. F. BROWN & CO.

43 South Front Street

The Philadelphia Butter House

Direct from Creamery to Retailer
TTUTUUEEeee

SUT ECE
STU EEE EET

at the dairy school. And, speaking of
hunches, a buttermaker who sticks around
that dairy building from December 28th to
January 6th will go home with so many
good hunches that itll make him hunch
back to carry ’em.

Minnesota has the reputation also of
holding regular buttermakers’ _conventions,
and I’ll vouch for her reputation. But! I

get it pretty straight that the lowa butter-
makers’ convention at Ames January 6th
and 7th is going to make a Minnesota con-
vention look like a township meeting. I
have every reason to believe the rumor.
There'll be at least 125 buttermakers at the
short course, and 75 more will attend the
convention. That’s 200 buttermakers. Then
allowing for the usual number of managers
and patrons, the attendance of creamery-
men will be about 250. At least 25 sales-
men, five trade paper men, 20 butter buy-
ers, 15 railroad men (they’re always at con-
ventions because they have passes), nine
inspectors, one dairy commissioner and six
politicians will make a grand total of 332,
besides Frank Brown—and an attendance
of 332 is some convention. This big revival
meeting at Ames will make Sunday ashamed
of himself.

I’d hate to have the job of compiling the
names of all those on the 1915 resolution
committee. Statistics show that there is
less crime committed, less booze sold and
less tobacco inhaled during January than
any other month in the year. (1 never saw
the figures, but I’ll bet they show that to
be the case.) And there is proportionately
more good butter made in January than any
other month.

A New Year’s resolution is like a piece of
limburger in a greenhouse—it is fine if car-
ried out.

Mortenson, of Albert Lea, says: “If you
can learn to make butter with your head
instead of your hands, you’ll be more suc-
cessful.” He’s right at that. Another good
thing he said at Crookston was: “One of
the most important things for the butter-
maker to learn is how to manage the man-
ager. It takes more ability than managing
a creamery.”

Iigures compiled recently show that the

output of oleomargarine during the past
month was not so great as during several

months this fall. It was far less than No-
vember last year, which was in excess of
10,000,000 pounds. This year the showing
was only 9,261,801 pounds, according to the
official report which has reached this office.
Sutter men in this market are seeking for
the cause of this shortage. There is a
question as to whether or not the field of
oleomargarine has not been about covered.
The oleo men declare that it has not, but
there is some reason to doubt this stand.
Of course, the federal legislation against
the business has resulted in a general slow-
ing down of the productive and selling ma-
chinery. At one time the government threat-
ened to confiscate one of the largest plants
in the city, in view of the conviction on a
moonshining cuarge of eight of the offi-

. sale and retail ice cream business well equipped with

January 1, 1915

cials of the company. The officers of an-
other large company are under indictment
on the same charge at the present time, and
the general demoralizing effect of all this
on the trade is thought to be in part to
blame for the shortage. Chicago is regard-
ed as the large producing center for oleo-
margarine in the country, and the facts
which apply, here will doubtless be found
true in other centers as well.

Fitch, Cornell & Co., the well known but-
ter and egg merchants at 16-18 Jay street,
New York, have mailed out their 1915 cal-
endars—only they are better than those of
former years. The calendar for 1915 con-
sists of six sheets of heavy white enamel
paper containing 41 views of the wonders
of North America, 14 of South America, 11
of Europe, 16 of Africa and 11 of Asia. This
is one of the most attractive and instruc-
tive calendars we have seen.

Cn |

_ Want Clearings

| |

BUTTERMAKER WANTED—By February Ist.
we to Scandinavian Creamery Co., R. 3, Viborg,

WANTED-—Information regarding good creamery
for sale. Send description and price. Address C. C.
Shepard, Minneapolis, Minn.

FOR SALE—Ice cream plant in city of 30,000.
Owner has two plants and can not attend to both
Will trade for good farm. Address Lock Box 880,
Waverly, Iowa.

WANTED—Helper in whole-milk creamery. Must —
stay at least six months or it wouldn’t pay to start. |
Board and room furnished. Position open February
1, 1915. Write E. H. Homan, Westgate, Iowa.

POSITION WANTED—By_ young buttermaker.
Five years’ experience and Minnesota dairy school
course. Am married. Can come any time _ after
January lst. Good references. Address Casper
Myrom, Maquoketa, Iowa. 1

FOR _ SALE—Up-to-date
North Central Iowa, in good
living rooms over creamery. Owner wishes to quit
business. A good chance for a buttermaker. Ad-
dress Geo. Freese, Bradford, Iowa.

POSITION WANTED—As manager or butter-
maker; 12 years’ experience in all kinds of plants.
Can also make ice cream, and can get both quality
and quantity. Course at Dairy School. Can furnish ©
best of references and can come any time. State
wages paid. Address Box 161, Parnell, Lowa.

FOR SALE—Or may trade for good land, whole-

creamery located in
dairy section. Good

plenty of room for an addition of bakery and cream-
ery products. Property 40 by 120, with good brick
building in front, frame in rear. Grand opportunity
for right party. Also we new modern cottages,
nicely located. Address F. P., Box 362, Colfax, Iowa.

POSITION etree manager or _ butter-
maker in a good creamery. _Have had 20 years’ ex-
perience in both whole-milk and gathered-cream
plants. Can run all latest machinery, including re-
frigerating machine. Guarantee satisfaction. Can
furnish best of recommendations. Can come on short
notice. Will consider a relief place. Address C. F.
Luethey, care Seymour Co-operative Creamery Com-
pany, Seymour, Iowa.

WANTED—Experienced man for creamery, one
used to putting out certified milk with modern ma
chinery and that understands the Babcock test and
has some knowledge of steam engines. Permanen'
position for first class man with good references
Twenty miles southeast of Kansas City. Apply to
F. F. Dow, Manager Dairy Dept., Longview Far
Lee’s Summit, Mo.

FOR SALE—Butter,
Business established

Build
Is cen-

Correspondence so-
care The Creamery —

opening for | anyone wanting such a business.
ing is modern and can be g,such or leased.
tral and has fine living rooms.
licited. Address ‘‘Minnesota,”
Journal.

FOR SALE—One No. 9 1,200-gallon R. B. ;
brow churn, used only few weeks; one 600- alle
Eclipse ripener, rebuilt and as good as new; 0
cream test scale; one moisture torsion balance; oné
4-bottle hand Babcock tester; one 8-bottle 20th Cen
tury Babcock tester; one No, 4 Ideal i
chine; one Northey cooler, 13% by 8
one No. 1400 Farrington pasteurizer;
cooler. Everything in good condition
sold at a sacrifice price. Address J. J. Miller, care
Waterloo Savings Bank, Waterloo, Iowa. :

January 1, 1915

The Multiple Feed
feature is patented
and is found on no
other machine. It
is sure in its opera-
tion and makes for
quick heating and
cooling.

industry. |
construction,
always represented the very latest type.

and practicability of operation.

Chicago, Ill.
Toledo, Ohio

TTTTTTRTTTTTOTUUUURT UOT UGUGUALUAUUAUUAUOAUUAUOAUURUUAUOAUOAUOAUUAUOAUOAULAUOAUOAUOAUOAUOOUOA LOO OOOO UOAUOAUONUOTUON MOREA EMUOITONTOA TON TON UOT ONT OOT OT TOAI

For over thirty years we have been manufacturing vats for the dairy
Our experience has naturally taught us the essentials of vat
and because of this experience our various machines have
Of course, there is no special
value to a machine being of “‘the very latest type’’ unless those features
which make it “the latest’? have a direct bearing on the increased efficiency

The new features of the 1915 Wizard Ripeners and Pasteurizers, such
as the self-circulating, multiple-feed coils, the spiral gears and chain oil

ASK US TO SEND YOU DESCRIPTIVE CIRCULARS.
INTEREST TO READ THESE THOROUGHLY.

THE CREAMERY PACKAGE MFG. CO.

New York, N. Y.
Philadelphia, Pa.

Note Simplicity of Construction and Arrangement.

The Result of Thirty Years’ Experience

bearings, the elimination of pumps and the simplicity of construction, all
have a direct bearing on the efficiency of the 1915 Wizards as Ripeners
Our experience has shown us the value of these im-
provements, and because we know thev absolutely will produce better re-
sults, we have incorporated them in our new line.

and Pasteurizers.

In a true sense, the 1915 Wizards are the very “latest type.” We
will meet with early competition and then with efforts at imitation—but
there will not be a better vat manufactured than the 1915 Wizard.

IT WILL BE TO YOUR

Omaha, Neb.

VOTOVTOVUQVONUOVUATOUNUONEOTUIOAUOTUEOTUOUUUOUOAUOUIAUOLUUULUOUUUOUUAUGUULUOLUAUOULOUOUOUUCOUOAUOPUOUO UUM UOUMAUOMUAUOMUAUOMUOUOUUOUOALOCOLUAUUUOUOUOUOMUOUAUOMUAUOUUACOOLUO UOMO LOMOLOUOA COMMA UOURO COTO TO OITA OTTO VOI TOTOITOMOMMERO ROUTAN TOTTTTN OTTO TTT TT

Minneapolis, Minn.

THE CREAMERY JOURNAL

EUITTITTOUOUOUOTOAUUAUOAUONTOAPEROOTUAOMTOATONUONOOATOAUOLUORUONUOTCOTUONUOTUOTOATOMTUATUMUUTOUOMUOMUOMUOMLOMUOTLATUTULUUUMUUO UOMO

ners and Pasteurizers

Page

Spiral gears are per-
fectly cut, resulting
in a noiseless op-
eration. They are
neatly housed — oil-
ing is easy.

Kansas City, Mo.
Waterloo, Iowa

TUVUTVTVLV TV TV LUTE TT CVT ETCTTCEETTETTELTEETEEETEETTTE

Concerning Salt Test for Butter.

In connection with the educational scor-
ings conducted by the Michigan Dairy and
Food Department, we find that compara-
tively few creameries are equipped to make
salt tests of their butter. The purpose of
this bulletin is to describe the method used
in testing butter for salt, together with a
list of the necessary solutions and equip-
ment required and the importance of its
use.

In connection with our butter scorings,
in the future as in the past, credit will be
given for accuracy of anaylsis for composi-
tion (moisture and salt). The rules provide
that where a buttermaker makes a moisture
and salt test of his butter, his score will be
computed on the theory that the analysis
for composition was complete meaning that
the curd will be considered 1 per cent and
the balance fat. A penalty of five points
on salt and 10 points on moisture is ap-
plied for failure to report results of these
tests on the score given for accuracy of
_ exhibitor’s analysis. It is fully as impor-
_ tant to know the amount of salt each churn-

ing contains, as it is to know the amount of

moisture. Salt may easily vary from 1 to 2
per cent from one churning to another if

only the sense of taste is used as a guide.
This method of determining the salt is very

inaccurate for the reason that the salt va-
ries with the moisture. In other words,
_ butter containing 15 per cent moisture and
3 per cent salt to the sense of taste is the
same as butter containing 12 or 13 per cent
moisture and 2 per cent salt. For this rea-
£ son from a financial standpoint, a creamery
_ may easily lose 1 per cent on their overrun
_ due to improper control of the composition,
meaning a loss to the average creamery of
from $300 to $400 a year.
Apparatus required:

One 50 cubic centi-—

meter Burette graduated in 10th cubic centi-
meters (most creameries already have this
in connection with their acidity test); one
25 cubic centimeter pipette, one 250 cubic
centimeter graduated cylinder.

Chemicals required: <A silver nitrate so-
lution containing 14.525 grams pure silver
nitrate per litre distilled water (1000 cubic
centimeters); a 10 per cent solution of po-
tassium chromate (indicator). The above
described apparatus and solutions may be
obtained from the regular creamery supply
houses.

Sampling: Samples of a number of dif-
ferent parts of the tub or churn should al-
ways be taken and placed in a suitable con-
tainer, then placed in water at about 100
degrees Fahrenheit. The sample should
then be thoroughly mixed with a spoon.
Too much stress.cannot be laid on careful
sampling and mixing the samples, for upon
this the accuracy of the results depend.

Weighing the charge: Carefully weigh
out 10 grams of the sample and after de-
termining the per cent of water by one of
the reliable methods, transfer the balance
of the sample at once to a glass jar or bot-
tle, using 250 cubic centimeters of hot dis-
tilled water from some steam pipe and thor-
oughly mix. After allowing same to cool
for a few minutes, draw out 25 cubic centi-
meters and allow same to flow into an ordi-
nary white tea cup. Add about five drops
of the indicator, then fill the 50 cubic centi-
meter burette to the 0 mark and slowly al-
low the solution to flow into the sample
for testing, constantly shaking or stirring
same until a permanent red color appears.
The solution is of such strength that one
cubic centimeter represents ™% per cent of
salt. As an example, if the burette reading
showed 6.4 cubic centimeter solution used,
then 6.4 divided by 2, 3.20 per cent would

be the amount of salt in the sample of but-
ter. Then if the result of the moisture
test was 15 per cent and the curd 1 per cent
(estimated) the balance cr 80.80 per cent
would be fat, and thus complete the anaylsis
for composition. The additional time con-
sumed to make the test for salt siould not
exceed five minutes. The cost of the ap-
paratus aside from the solutions and the
burette, which most creameries already
have, should not exceed $2. If a creamery
is not already equipped to make this test,
it can not afford to delay the matter any
longer—H. D. Wendt.

Creamery Awards Made.

_Awards made at the fifth annual conven-
tion of the Oregon Butter and Cheese
Makers’ Association, held recently at Port-
land, were as follows: Class A, creamery
butter, A. A. Oswald, of Hazelwood cream-
ery, first, 94°% per cent; Samuel Olson, Jen-
sen Creamery Company, second, 93% per
cent.

_Class B, cheese, A. J. Schmelzer, of Red
Clover Cheese Factory, Tillamook, first. 90
per cent; Hugh Barbor, second 89% per
cent.

The judges were O. C. Van Houten. of
the Washington Creamery Company, Seat-
tle, and O. G. Simpson, of Oregon Agricul-
tural College, ‘Corvallis. >

O. B. Neptune, Albany. was elected presi-
dent; O. G. Simpson, of Oregon Agricul-
tural College, secretary and treasurer.

The Minot (N. D.) Dairy Company are
now in their new plant. Their formal open-
ing was largely attenced by local citizens.

The creamery at Hazleton, N. D., has
been closed for the winter. It will re-open
March Ist.

Page 8

THE CREAMERY JOURNAL

Oleomargarine and the Color Line

By PROF. G. L. McKAY

Through the influence of Chas. Y. Knight,
ex-Governor Hoard of Wisconsin, Mr.
Gurler of Illinois, Geo. L. Flanders and
several other dairy supporters, there was
passed, as you know, on May 9, 1902, a law
regulating the sale of oleomargarine.

At that time, as now, a great deal of
fraud existed in the sale of oleomargarine
for butter. The friends of the dairy indus-
try felt that if some line of demarcation
were drawn between the two products this
fraud could be stamped out to a very large
extent, if not entirely. This line of de-
marcation was drawn on the color question,
as it was then believed that if oleomar-
garine were always sold in its natural color
—white or very light—the consumer would
always know what he was purchasing. It
was estimated that there was about 10c per
pound difference between the cost of pro-
ducing butter and oleomargarine. Hence,
the present 10c tax was placed on colored
oleomargarine and only ™%c on uncolored
oleomargarine.

The unfortunate feature of that law was
the use of the words “artificially colored”
instead of “any shade of yellow in imitation
of butter.” The reason the term “artificially
colored” was used was that when _ the
measure got into the senate of the United
States, the vote was so close that one man,
Senator Foraker of Ohio (who has since
been retired by the people), had it in his
power to defeat the measure. He put the
matter up so strong to Mr. Knight, Gov-
ernor Hoard and others who had the inter-
ests of the dairy business at heart that he
would defeat their bill unless the words
“artificially colored” were used instead of
“any shade of yellow in imitation of butter”
that they felt it was best to concede this
point. The result has been what might
have been expected.

Scientists have found other means ot
coloring oleomargarine yellow than by the
use of butter coloring substances which
they claim are a part of the ingredients
so today manufacturers of margarine can
make their product just as highly colored
as our highest shade of June butter with-
out the use of dyes or artificial coloring
Consequently they are still making a highly
colored product and avoiding the 10c tax
in some places.

There has been worked up largely
through the influence, I believe, of the man-
ufacturers of margarine, a sentiment among
the laboring interests and others that the
10c is a tax on a food product. At the time
this measure was passed, we did not have
any agitation on the high cost of living
consequently it was easier to pass a meas-
ure of that kind then than it would be at
the present time.

The quality of margarine being manu-
factured then was not of the same character
as that which is being manufactured today.
It was claimed that paraffine and other in-
jurious substances were found in margarine
at various times during the earlier period
of its history, I would not want to say
that such a condition does not exist at the
present time, but I am inclined to think
that it does not, at least to any great ex-
tent.

There is no use of the dairymen raising
a cry that margarine is rotten and injuri-
ous to health; in fact, I think it is a mis-
take, either in the creamery business or any
other business, to sling mud or throw dirt

at a competitor or a rival product. We must
recognize this fact; that margarine is a
cheap substitute for butter, and the chances
are that it will always be manufactured and
sold in this country as long as we continue
to raise beef cattle. Hence, in passing
legislation, this question must receive due
consideration. It is not the strong partisan
in favor of the dairy interests that passes
legislation in Washington neither is it the
friends in congress nor the men who have
in all probability been elected by some of
the large interests but it is the men who
have no interest in the manufacture of but-
ter and no interest in the manufacture of
oleomargarine. Their interest is only in
behalf of humanity. These are the men
who control the destiny of the nation as
well as the destiny of the dairy business.

I am looking for some measure to be
passed at the next session of congress, as
President Wilson will have practically all
the important measures that he has prom-
ised his party to pass, out of the way at the
end of the session now closing. The dairy-
men should remember that the south is
practically in control of the present admin-
istration. The southern men, I believe, are
absolutely honest, and I think it is a mis-
take to question the integrity of such a
man as Congressman Lever of South Caro-
lina—when he advocates a measure he ad-
vocates it on principle. The southern man
is naturally imbued with the prejudices of
the south. He may be influenced to some
extent by the cottonseed interests of his
own section. He knows that cottonseed oil
is sometimes used in the manufacture of
oleomargarine. There are certain influ-
ences that have lasting power over us. The
environment of early youth and the influ-
ence of heredity implant certain prejudices
in our minds that we are not able to over-
come easily. As an illustration, at the pres-
ent time in this great, cruel conflict that is
going on between the leading nations of
Europe, we find the sympathies of German-
Americans (no matter how many genera-

J. J. Brunner, Strawberry Point.
Secretary of the Towa Buttermakers’ Association
and buttermaker for the largest whole-
milk creamery in the country.

January 1, 1915 —

tions back their people emigrated from Ger-
many) enlisted with the Kaiser, and we find,
on the other hand, the people of British,
French and Russian extraction are hopeful
for the success of the allies’ arms, notwith-
standing the fact that they are all citizens
of this country, the finest country in the
world. There is something in the blood
that draws our sympathies back to the
“fatherland.” This is the condition in the
south,

I am not personally acquainted with any
of the distinguished men in the president’s
cabinet. I have every reason to expect that
they are absolutely honest and fearless in
the enforcement of the laws. In particular,
I wish to compliment Secretary of the
Treasury McAdoo on the excellent work
he has done in the past im enforcing the
oleomargarine law; in fact, I think he is
the strongest secretary we have had for
some time.

There are certain peculiar situations that
arise at times that might seriously affect
conditions if a man happened to be in office
who was not a friend to the dairy and agri-
cultural interests of the country.

I want to cite you an instance which is
not generally known to the public. I do
not know that it has ever been published.
I did not get the facts from the party him,
self, but from the attorney who represented
the oleomargarine interests. After the pas-
sage of the law of 1902, Mr. Jelke started
importing the yolks of Chinese duck eggs.
The manufacturers of margarine in Europe
are using these yolks very extensively in
the manufacture of their products, not only —
for the purpose of adding color, but be-
cause they claim it makes a better product. _
The Hon. James Wilson (then secretary of —
agriculture) got wise to this fact and issued |
an order prohibiting the importation of the
yolks of duck eggs from China. (1 under-
stand that China does a large business in
these yolks, which are purchased largely
for the purpose of coloring oleomargarine.)
Secretary Wilson issued this order on the
ground that they were using preservatives
in preserving the yolks on their passage to
America. Mr. Jelke had his attorney take
the matter up with the department at
Washington and meanwhile they started
to preserve the yolks with salt. They ar-
cued the question with Secretary Wilson
from a legal standpoint and put forth every
possible argument to establish their right
to import the yolks of duck eggs.

There is a power invested in the secre-
tary of agriculture, if he has a mind to exer-
cise it, which allows him to prohibit the
importation of any food product, He pro-
hibited the importation of the yolks of
duck eggs for the purpose of coloring oleo-
margarine yellow in imitation of butter.
That was a case where the dairymen had a
“friend at court.”

There are two things the dairymen must
insist on: JT irst, adherence to the color
line; and second, that butter must not be
mixed with oleomargarine.

A great many people have a wrong im-
pression as to why butter is mixed with
oleomargarine in its manufacture. Articles
have appeared in the press, stating that at
certain seasons of the year, preferably June
the latter part of May and the early part
of July, the packers (as we all know) buy
large quantities of butter. The press state
that they buy this butter in the uncolored
state for the purpose of adding color to
oleomargarine. There is very little truth
in this statement. It is true that they bu
large quantities of butter at this particular
season of the year, but they buy butter
then for the same reason that everybod
who stores prefers buying at this time.

(Continued to page 17)

January 1, 1915

THE CREAMERY JOURNAL

Marketing Butter and Cream in South

DAIRY DIVISION OF THE BUBEAU OF ANIMAL INDUSTRY

Most of the surplus butter from the farm
cow in the south is exchanged for groceries
at the country store. On account of poor
quality, unattractive packages, and irregular
supply, the prices received for this butter
are very low. Bulletins explaining how the
housewife can make good butter and how
to put it up in attractive packages may be
obtained without cost by applying to the
Department of Agriculture, Washington,
DIG.

Purchasers of butter like to buy from per-
sons who can furnish it the year round.
Usually the market for farm butter is over-
supplied during the summer season. This
is because cows generally freshen in the
spring and thus furnish a greater supply
of butter throughout the summer, when
grass and green feed are abundant, than at
any other time of the year. For this rea-
son the price of butter is lowest in summer
and highest in winter. To take advantage
of these conditions farmers should have
their cows freshen in the fall; this would
tend to equalize the supply of butter
throughout the year.

In many cases no great effort is made to
find a good market for the farm butter. Too
often near-by grocery stores are regarded
as the only market possibility. Boarding
houses, women’s clubs, hotels and restaur-
ants, and private families, not only in the
home towns but in surrounding towns,
should be canvassed and a sample of the
butter exhibited. In this way a good mar-
ket for farm butter may be secured if the
butter is of good quality and can be sup-
plied regularly.

The frequency of delivery will depend
upon the demand of the trade. Often the
farmer or some member of his family can
without inconvenience deliver the butter to
the purchasers. When those who have but-
ter to sell can not deliver it to distant
purchasers they should investigate the op-
portunities offered by the parcel post serv-
ice.

Cream obtained by running the warm
whole-milk through a cream separator is a
very convenient form in which to market
the product of cows. Less equipment and
labor are required for this method than if
butter is made.

For handling cream it is necessary to
have a separator, shipping cans, some ap-
pliances for heating water to wash utensils,
and some means for cooling the cream.

Cream if not properly cared for is easily
spoiled. Directions for taking the proper
care of milk and cream are described in an-
other circular which is sent free by the
Department of Agriculture.

Since the fat is its most valuable part.
cream is usually sold according to the
pounds of fat it contains. For determining
the percentage of fat in cream the Babcock
test, which is a simple process, is used.
Small samples of cream are tested and the
percentage of fat shown is multiplied by the
weight of the cream from which the sample
is taken. For example, if a sample of cream
from a can containing 40 pounds is found
to test 25 per cent, the pounds of butter-
fat are found by multiplying 40 by 0.25,
which is 10 pounds. The persons buying
the cream generally do the sampling and
testing.

Hotels, restaurants, railroad eating
houses, soda fountains, and ice cream manu-
factories offer markets for fresh, sweet
cream. Such markets require a high class
product of uniform quality and a dependa-

SU UTTTUTUTTITLUATULUULUOUEUACUUOLUOUOUOAUOUOAUOAUOTUOUUAUCOUOAUOAUUAUOAUOAUOAUOAUOAUOALOUUAUOATUAUOAUOAUORUOAUONCOUOAUUANORLOAUONUOLATUATOATUNOA TOA UOTUOTO TOTO TOTO TOT

ble supply delivered at regular intervals.
This makes it necessary for farmers who
supply such markets to have good trans-
portation facilities.

The market for cream within reach
the largest number of farmers is the cream-
ery. This furnishes a constant demand for
cream, whether in large or small quantities.
There are three ways of getting cream to
the creamery or shipping point:

1. Each farmer may haul his own cream.

2. Karmers in a community take
turns in hauling their cream

3. A man may be employed to haul al
the cream regularly and each farmer may
pay for this service according to the amount
of cream he sells.

The third method is on the same princi
ple as the rural free delivery of mail mat
ter. Under this system the hauler at reg
ular intervals comes to the farmer’s door
gets the cream, and takes it to the cream-

The

may

ery or shipping point. cream is
weighed, sampled, and poured into a can
in the wagon. The samples and records of

weights are sent to the creamery. Routes
may be established close to the creamery,
and the cream delivered direct, or they may
be established at distant points and the

TTT TUTTE TATTOO UU UOTU UA OVO TOTO UA CO TOOT UO TOTO OOO

\
|
|

wish.

ST. PAUL, MINN.

TUCO

the old year and be-
fore becoming en-
grossed in the affairs of
the new, we choose this
most appropriate time to
thank our friends for the
courtesies and considera-
tions shown us during the

last year. May 19165 yield
bountifully for you, is our

Sincerely,

ee CUERKY CO.

CEDAR RAPIDS, IOWA
PEORIA, ILL. TAMA, IOWA

TIIMMMMILULELUMCOCUMULUUOPUMUOCOLURUUOLUMULUUMMURULUUULULAUOUULURUOUOLLUUUOUULULUOUOCLUAUAUOPOAUAUAUOUOLUALALOUOOAUAUOUOVEDLALOUOVODUALAUOVOVEAUOVOOVANOALALOOVENTALONOVOVONUATOVOVEAONLO OVEN ON ONTOTOVNVTNUNVOTOVOVTNTONOTENTVTOWOTETTTTNTOTOOT TNIV TH TT TINT

STIMU LLL LLL LLLLLLLLCLLEOLLCOPELLLOA LOG LCOOLULA LUO MUO UO LUOUUO UO UOUOUOe

Page 10

THE CREAMERY JOURNAL

Butter
Protected

sv-eet

kept pure,

Butter and clean by being
wrapped in Pater-

son Pioneer Parchment

Paper always is in greater

demand and brings the best

market price. Send for our
free book, ‘‘ Better Butter,’’
and read it carefully.

THE PATERSON
PARCHMENT PAPER CO.
428th Street, Passaic, N. J.

Purebred Registered

HOLSTEIN
CATTLE

Here’s growth. In 1871 the pioneers of this
association held a meeting attended by six
people. This year 389 members were present,
and 2,864 were represented by proxies. The
total membership to May 1, 1914, was 6,500
—an increase of 1107 members (or 17 per
cent) during the year. Since 1909 the regis-
tration of Holstein cattle has almost tripled,
their average value as shown by average prices
at auction has increased nearly $100 per head.
This remarkable showing has been made on
the absolute demonstrated merit of the breed.

Seyp ror FREE Ittusrrarep Descriptive BookLets

The Holstein-Friesian Association of America
Box 190, Brattleboro, Vt.

COTO
TUT eee eee

BROWN & ROOT CO.

Wholesale Dealers & Jobbers in

Butter, Eggs and Cheese

165 & 167 Reade Street, NEW YORK

References—Irving National Exchange Bank; Dunn & Bradstreet.

T. E.
of Starter
Short

Culp, Lincoln, Neb.

Making at the Ames

Course,

Instructor

cream delivered to a central station for
shipping to the creamery. Subroutes may
radiate from points on the main route and
thus cream can be collected from a wide
area.

In communities in which interest in sell-
ing cream is just being aroused and where
there is not cream enough produced to pay
for having collected each day, the cream can
be kept from day to day and collected
twice a week in winter and three times in
summer. Where this is practiced the farm-
ers must either use ice to keep the cream
as cold as possible, or place the cans in
cold water from the spring or well. Un-
less extra care is taken to produce the
cream in the most cleanly manner, and un-
less it is kept thoroughly cold at all times,
this method is not advisable.

The shipping of cream compels the farm-
er to have a separator. The cost of the
separator is often discouraging to the man
who has only two or three cows, and who,
but for this expense, could sell a small
amount of cream. This, however, need not
prevent the purchase of a separator, as
some companies sell their machines for a
small cash payment, the remainder to be
paid in monthly or bi-monthly installments.
This enables the farmer to let the cows pay
for the separator.

Again, in the case of several farmers liv-
ing near one another, one separator, cen-
trally located, can be used by all. The cen-
tral separator offers a splendid opportunity
for landowners to encourage their tenants
to keep cows. Even if the tenants have
only small quantities of milk, it will brine
more money in the form of cream than if
the milk were churned and the butter sold.
Carrying the milk to the separator is also
less trouble than making the butter.

In sections where cream can be marketed,
routes operated in some such way as de-
scribed are to be commended, provided the
cream is produced and handled properly,
as they enable the farmer to procure a
steady cash income from his cows by pro-
viding a market at his door.

This circular is intended for distribution
in sections of the south where special ef-
forts are being made to encourage dairy-
ing in the cotton-growing sections, there-
fore some of the practices recommended
here may not be advisable for sections
where dairying is an established industry.

R. E, Clemmons, Burt.

President Iowa Buttermakers’ Association,

January 1, 1915

“Let’s Get Together.”

The unsettled condition of the dairy busi-
ness as a whole makes it necessary for all
interested in this work to get together and
agree what is best to do, and then each one
do his part well. The ideal place for such
a meeting is at Ames during the Iowa but.
termakers’ annual convention January 6th
and 7th. If every buttermaker in lowa will
come to Ames on these dates and get right
into the discussions we will be able to im-
prove our conditions materially. The very
best part of these conventions is the dis-
cussions. Don’t be afraid to ask questions
or to express your own opinion. Tell us
of the mistakes you have made as well as
your successes.

Try to get to Ames on Monday and take
in a few days of the short~course, which
closes the day before the convention. This
makes the sixth consecutive short course
I have attended and I know I will get more
good out of this one than any of the others,
If we can get 300 Iowa buttermakers to at-
tend the convention and a like number of
tubs of our best butter at Mason City in
March, we are pretty sure who will take
home the next national banner.—W. H.
Chapman, New Hartford.

Special Convention Prizes.

The J. B. Ford Company, of Wyandotte,
Mich., manufacturers of Wyandotte Dairy-
men’s ‘Cleaner and Cleanser, will give to
the buttermakers having the highest scoring
butter at the convention, a 9-inch white
ivory handle, sterling silver mounted cary-
ing knife, fork and steel. These pieces are
made of the finest quality steel. Also one
8-inch round casserole, or baking dish, made
of best Guernsey cooking ware, with nickel-
plated holder.

The Milwaukee ‘Cleanser Company, of
Milwaukee, Wis., will give $10 in gold to
the buttermaker having the highest score
in the whole-milk class. They will give one
barrel of Milwaukee cleanser to the butter-
maker having second highest score, and 100
pounds of Milwaukee cleanser to the win-
ner of third place. These same prizes will
be duplicated in the gathered cream class.
To compete for these prizes, the buttermak-
er must be using Milwaukee cleanser at his
creamery at the time of the convention,
and must so state on entry blank, and the
association score sheet must so publish.

J. J. Ross, Iowa Falls.
One of the Official Butter Judges at Ames,

5
*

January 1, 1915

THE CREAMERY JOURNAL

Page

SLUUNTUVIVTI TUDO ET TOU CT TU DOUO CTT CU TTT TCE ETT Eee

endorses the

makes a dandy starter can.

TUL ETTTT TTT TTT ETT TTT TET TTT

freezing in very cold weather.

—in icing—in

And

strongest,

safe,

TTT TTTIUATUUATLUULCATUAUOCUAUOULUOLUOUUALOCUAUOLUAUOACOUOLUOVOA TOUTE UO UOA CO UAE

Sturges

The Sturges Refrigerator Milk Can holds its contents for hours at
practically the same temperature at which it was put in.

It prevents spoilage in extreme hot weather shipments
Exhaustive tests have proved it twice as
good as the felt jacket—and it requires no icing.
long haul cream shipments.

the Sturges
most durable
will outlast three ordinary cans.

Refrigerator
milk can

MR. W. H. CHAPMAN

One of Iowa’s leading authorities

Refrigerator
Can

That’s why it

and prevents

It is revolutionizing

The savings it effects in preventing spoilage
preventing
actually air tight and germ proof)
can in a few shipments.

contamination (it is
pay for the

Can is the
ever built—it

There are many interesting things to be told
about the refrigerator can that offers the only
sure and sanitary way of shipping milk
and cream. Just ask for Booklet No. 16-X. You
may find it profitable as well as interesting.

The follo opinion from Mr, W. H. Che apis an, of New Hartford, lowa
rill cares BPR etanth yportion to the degree to which you know the
man and his unusual attainments

Beaver Co-operative Creamery
Association
NEW HARTFORD, IA.

Oct. 30th, 1914.

Sturges & Burn Mfg. Co.
Chicago, Ill.
Dear Sirs:
I wish to state that the STURGES REFRIG
ERATOR CANS I bought of you the early part of
this season, have done all you claim for them.

eet cream
of Cans

We have saved enough on one of our sw
customers to more than pay for the number
used to handle his business.

them to set my commercial
almost worth their weight in
gold for that purpose. The starter will be the same
temperature the next morning as when it was set the
day before, regardless of weather conditions.

I have been using
starter in, and they are

would buy
was brought
Papers.

I believe a great many Creameries
them for this purpose if their advantage
to their attention through the Creamery

Sincerely
(Signed) W. H.

Buttermaker and Manager
Creamery Co.

yours,
CHAPMAN,

Seaver Co-operative

(Mr. Chapman is Vice-President of the Iowa State

Dairy Association.)

508 S. Green St.,

/STURGES & BURN MFG. CO..3stz223t:

STTUTUTMIETUMUELEMUETUMUMUA TOMO TOUEUUUOLUOVUMUOUUUUO CULO TUMUUU UOMO UUUELEUUMU COLUM UOMO MUCOUS Oe

STINT Eee

Ohio Dairy Statistics.
The agricultural committee, of Ohio, has
recently gotten out a neat pamphlet con-
taining statistics of Ohio creamery estab-

lishments. Ohio has 188 butter factories,
five of which are co-operative, 128 stock
companies and 55 individual. The total

number of patrons is given as 73,184, who
milk 891,112 cows. There is $2,097,575 in-
vested in creameries and the total produc-
tion last year was 38,510,129 pounds. Be-
sides the 188 creameries, there are 97 cheese
factories, 19 condensaries, 53 skimming sta-
tions and 235 milk plants. The state dairy
commission is made up of the following:
S. E. Strode, commissioner-in-charge; B. S.
Bartlow, chief of division. The chief dairy
inspector is Harry S. Mesloh, who is as-
sisted by the following inspectors: Clinton
K. Nixon, Daniel B. Wagner, Chas. A. Pon-
tius and Thomas C. Ganet.

Official Butter Judges.

The butter entered in the Iowa conven-
tion contest was scored by J. J. Ross, of
lowa Falls; F. L. Odell, Algona; P. HE.
Kieffer, New York; Howard Reynolds, Ma-
son City; Elmer J. Reed, Manchester, and
H. C: Stendel, Scarville.

M. R. Tolstrup, of Ames, is. superiniend-
ent of the butter exhibit.

Announcement.

The Creamery Package Mfg. Co., of Chi-
cago, is announcing the opening of a branch
house at San Francisco, Cal., January Ist.
They will carry a full line of C. P. machin-
ery, and are now ready to handle all orders
promptly.

UUUTOTTUETTOTMUELUUALUOUGAUUALUOUOAUUCAUOUGAUOOUOAUCOLUORUGAUOAUOAUOAUUOTUORUOAUOATOOAUOAOANUONUOAUUONUONUOAN UOT LON UO UUOTUON ON TOOTUOA OA ON TON Ie

STITT LULUULUALULUUULUOUUUOLUAUOPULUOPUUEUOUAUOUUMUUMUO TULUM TUMOUR UME co

Greetings From Philadelphia!

Established 1870

A. F. Bickley & Son

WHOLESALE DEALERS AND JOBBERS

BUTTER

520-22 N. 2d St.

32 Years Selling Butter

Crawford& Lehman

Philadelphia

No. 31 South Water Street

PHILADELPHIA

Refer your banker. Creamery Journal

Established 1846

Nice& Schreiber Co.

COMMISSION MERCHANTS

Butter, Eggs and Cheese

8 So. Water St., PHILADELPHIA

Established 1899

A. J. M. Murdoch & Co.
BUTTER

No. 39 South Water St.,

Philadelphia

TOP VALUES PROMPT SALES QUICK RETURNS

STUNT TTT

STULL LULLELULELULALLULELUCELUCOUCOUCOULORUUORUCOAUCOAUCARUOAUUOAUOATUOAUUORUCOTECAUUOATLOALOOAT COAT OOAUCONCOTOAT LON OOHICOTI UNTO THON COT THT

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UULULLLILUL LOT EULEGLULUALEGEAEMELEEAEALENLOA LOT EATENUELEOT EATON EOL CGTORUOTCOTEATONCOTOATONUOTOGUON COT UAUONCOTUAUONCOUOTONUOTONUONUOUATONLOTUUOUOTIUOMTOVUMUOTLOTUMUODLU MUO TUTOMUOTUMUUMILCM CURE TULUM UUO UMUC PLLC CCUM LULL UERUECO LOU EU LCUL UO LULUM UR EUO ULC C TULUM LUO LLU COM MUULUULUL UCU LC ULE CUR LCE UL

MTTTTTTTTTTTTTTTTTTTTTOUTUUTUTOUOUUUUUTUOUUUUTTTTTTOTOOOUOUUUUUUUTIUUTTOOTNOOOOOUUCUUUUUTUUUUUUUUOTOOOOOOUOOUUUUUUUUUUUUOUONONTOOOOOUUUUONUIUUUUUUUINOCOOUCUUUUUUUUUUUCUUUUTOTUUUUUUUUULLLLLCUUUUOUUUELLOCLUUOLOCUUUUUUUUULLLLOLUULUOGGOCOLLUULLLULLDDZ cc LLULLLLoL ecco ok

THE CREAMERY JOURNAL January 1, 1915

Fifty-four Years Old

The
S&S Pacif

Jersey City, N. J.

Atlantic

WHAT WE WANT:
Use Our Stencil Every
leek.

We Are Continually Growing

We have recently added more stores to
our business, making

900 STORES

that we have to keep supplied—we must
have more Fancy Butter

RIGHT NOW

Our TOP NOTCH PRICES will net you
more for your butter than you are now
setting, and in that way you will

GROW WITH US!

Our Stencil is Yours for GUS LUS WIG, Manager I

the Asking.
Will attend the Iowa Buttermakers Conk
and cori

See That Your Next Shipment is

Always Progressive If You Are Shipping to Chicago, Get in Touch

ee ooo OOOO
January 1, 1915 THE CREAMERY JOURNAL Page 13

eee
PTTTTTTTTTTTTTTTTTTTUUCUUUOOUOOOOTTTITIUTUTTUUUOUOOIIIITIUUITTUUUUOUITOMIITUUUULUTTUUOUUOTOMUCLILCOLUCLULLUCLLLLUUGGLIULLLLLULLLLLLGLELUCLLLLLLLLL LLL UCCLLLLLLLLLLL ce LLLLLLLLL CLL. PT

Thoroughly Reliable

sreat
c Tea Company i. ll

Chicago, Ill. . Sct:

At Your Service

OUR
Capital—Capacity—Con-
servatism

and the most perfectly organized
sales forces.

- E S
cE bbs bes GGG | bk
be GEE 4 blab |
7 EEG

No middleman’s profit to deduct.
Your Butter sold direct to
the consumer.

Hens

Give us your next shipment.

We Guarantee Satisfaction.

tter and Cheese Department, Pe rie, utc Re-

turns Our Specialty

ntion at Ames. We solicit your shipments
bondence.

ent to Us at JERSEY CITY, N. J. AC
iF. J. L. KOLB, Manager of Our Chicago Branch Strong Financially

TUTTLE TULURUTELULU CEPR TOUR UOTLEUUO TOTO UMUC UCL

TINO TT PUTT

Page 14

THE CREAMERY JOURNAL

January 1, 1915

MBB

THE

HANNA

The National
Creamery

Magazine

Published semi-monthly—on the iat aaa 15th—at 407-409-411
Commercial Street, Waterloo, Iowa by

FRED L. KIMBALL COMPANY

John Andrews, President Hugh G. Van Felt, Vice-President
A. E. Haswell, Secretary E. Shoemaker, Treasurer
Wisconsin Representative: Verne S. Pease, Baraboo, Wis.

DEVOTED TO THE CREAMERY INTERESTS OF
THE UNITED STATES:

E. R. SHOEMAKER - = = - Editor
Jap Abs Salen = = Associate Editor

Subscription Price: In the United States, Mexico, Cuba, and
American Possessions, 50c per year. In Canada, 75c per year. In all
other countries in the Postal Union, $1.50 per year.

Correspondence relating to buttermaking, creamery management,
creamery machinery, shipping, the commission trade, exporting, re-
frigeration and all subjects pertaining to the handling of dairy products
in a wholesale way is cordially invited, and the co-operation of cream-
ery owners, secretaries, buttermakers, commission merchants and other
thinkers is earnestly desired. Clear, concise, well written articles are
especially welcome; and communications, views, news items, clippings,
or any information likely to interest "the trade will be thankfully
received.

Advertisements, Rates made known on application. Changes of
advertisements should be sent in before the Sth and 20th of each month,
The Creamery Journal will not print the advertisements of unreliable
or dishonest firms.

Subscriptions. Subscribers wishing change of address will please
give the old as well as the new address.

Entered as second-class matter November 15, 1908, at the postoffice
at Waterloo, Iowa, under the Act of March 3, 1879.

WATERLOO, IOWA, JANUARY 1, 1915

COMING CONVENTIONS.

Iowa Buttermakers’ Association, Ames, January 6th
and 7th. J. J. Brunner, Strawberry Point, secretary.

Illinois State Dairymen’s Association, Springfield,
January 14th, 15th and 16th. Geo. Caven, 136 W. Lake
street, Chicago, secretary.

Minnesota State Dairymen’s Association, Owatonna,
January 19th to 22d. F. D. Currier, Nicollet, secretary.

Wisconsin Buttermakers’ Association, Fond du Lac,
February 2d, 3d and 4th. G. H. Benkendorf, Madison,
Wis., secretary.

National Creamery Buttermakers’ Association, Mason
City, Iowa, March 9th, 10th and 11th. Martin H. Meyer,
1011 W. Washington Ave., Madison, Wis., secretary.

Alfred W. McCann, a writer of considerable
ability (and a gold digger) came out in a recent
issue of the New York Globe with a scathing reci-
tation about butter. He exhausted every word in
his vocabulary saying mean things about butter.
And the way he praised oleomargarine! It costs
money for such big words. McCann is very similar
to the story: In a crowded street car a preacher
stepped on a little boy’s toes, and the kid promptly
said something naughty. The minister said: “Little
boy, I'll give you 10c if you promise never to say
that again.” The boy collected and rang up the
dime. Close by stood a Minnesota buttermaker.
Some one stepped on his foot, and he said to the
preacher: “I’ve got words on the end of my tongue
that are worth $2 per.’ McCann was’ smooth
enough to make his definite statements about reno-
vated butter, but he composed it in such a way that
the audience thought he meant creamery butter

when he told about “carloads of butter, which be-
comes so rotten, rancid, mouldy and skippered.”
He exposed his hand, however, at the conclusion of
his high-priced essay, by recommending one partic-
ular brand of oleo. And he says he’s going to pub-
lish a series of articles on the merit of said brand.
And the New York Globe doubtless pays him a big
salary, too. There must be an enormous profit in
“the poor man’s butter” in order to pay million-
dollar fines, hire $2-per-word newspaper writers and
buy the influence of the New York Globe.
bb =

Inquiries among the receivers would seem to
indicate that the situation in regard to the obsery-
ance of the new federal net weight law which is
now in force is becoming more common, and while
representatives of the department of agriculture are
still on the scene looking after the interests of the
government, most of the butter coming to the mar-
ket is properly marked. Receivers commended
the attitude of The Creamery Journal in warning
creamery managers and other shippers of butter to
the Chicago market of the dangers they are risking
in not properly stamping the net weight on butter.
There have been few violations during the past two
weeks, at least in butter shipped from regular ship-
pers to the large receivers in Chicago. Of course,
odd lots are constantly coming to the market which
are not marked, or marked in the proper manner,
but it is the hope of the federal authorities, who
are working in co-operation with the commission
men of Chicago, to impress upon the large cream-
eries the necessity of observing the new law. It is
then believed that the smaller shippers will follow
suit and if they do not then it will be the business
of the government to see that they do, or suffer the
penalty which will be rigidly enforced after the first
of the new year. 4

If the claims of certain men are true, the dairy
industry has been losing millions of dollars every
year through the medium of skim-milk. These cer-
tain men have a process which they claim will
remove 25 per cent more butter-fat from milk than
the Babcock or chemical analysis show the milk to
contain. In other words, they claim there is 25
per cent more butter-fat in milk than was ever
known to exist heretofore. Nowadays, we would
not say that this is impossible or even improbable.

as
It’s a good thing to turn over a new leaf and
start the year out with a clean sheet, but there are
so many old leaves soiled so badly that it shows
through on the new page.
eb

The expenditures of a certain association were
recently called “disturbances” by its secretary,
which is a very apt term for paying out money.

A great deal is being said nowadays about
neutralization—of cream and opinions regarding
the European war.

IIAP

MBNA

January 1, 1915

Nebraska Short Course and Conference.

Beginning January 18th at 8 a. m. and
continuing for two days, the dairy depart-
ment of the University of Nebraska will
offer a short course and general conference
on cream grading and cream testing. The
work has been so arranged as to close just
before the opening session of the State
Dairymen’s Association meeting, January
20th and 21st, thus giving those who may
so desire a chance to attend these splendid
meetings.

During this course special emphasis will
be laid on work of direct interest to the
people who are buying or grading cream.
In addition to the regular dairy staff of the
university, arrangements have been made
for the assistance of some of the most
practical cream graders in the middle west.
Special instruction will be given in the
grading of cream and the general handling
of milk and cream from a sanitary stand-
point. Special work will also be given in
the use of the Babcock test and the various
tests used for acidity in cream.

This course is especially planned to bene-
fit all field, station and creamery operators
and superintendents. As the university can
handle only a limited number in this spe-
cial course, it is suggested that all inter-
ested arrange for this course at the earliest

possible moment. Full information and
particulars can be secured by writing Prof.
J. H. Frandsen, Dairy Department, Lin-
coln, Neb.

Examination for Licensed Testers.

The dairy department of the Purdue Uni-
versity Agricultural Experiment Station will
continue to hold its monthly examinations
for milk and cream testers’ licenses. The
next one is scheduled to be held at 8 a. m.
Monday, January 4, 1915, at Smith Hall,

Dandelion Brand

The color with

THE CREAMERY JOURNAL

Make Butter on a

Business Basis—Color it

cer can supply you with it.

WELLS & RICHARDSON CO.

Burlington, Vermont

Manufacturers of Dandelion Brand Butter Color

Ee?

MWe

Purdue University’s new dairy building, W.
Lafayette, Ind.

The department has prepared for free dis-
tribution two circulars,

W. H. Chapman, New Hartford.
Special Instructor at the Ames Short Course.

with |

Dandelion Brand Butter Color

which gives the price-increasing golden color.

We guarantee that Dandelion Brand Butter Col-
or is PURELY VEGETABLE and that it meets the
FULL REQUIREMENTS OF ALL FOOD LAWS, —
STATE AND NATIONAL.

Butter Color

th e &olden shade

numbers 41 and 42,

Your Gro-

which explain the Indiana creamery and
tester’s license act, and also information
concerning the Babcock test.

Subsequent examinations will be held on
the first Monday in each month, in order
to accommodate those desiring to become
testers.

Instructive Booklets.

The J. G. Cherry Company, of Cedar Rap-
ids, Iowa, have just gotten out two very
valuable booklets which they are mailing
out to any one asking for them. One is en-
titled “Modern Methods for Perfect Pas-
teurization.” It is an illustrated treatise
expounding the merits of the Perfection
Positive Pasteurizer. The other booklet is
on “Butter-milk.” It treats on the subject
of manufacturing butter-milk and explains
the workings of the Cherry butter-milk ma-
chine. Anyone who is interested in pas-
teurization or butter-milk should write at
once for copies of these booklets.

against the express classifi-
applied by the Adams,
and Dominion express
filed with ihe Interstate
Commission at Washington

A complaint
cation of cream as
American, ‘Canadian
companies has been
Commerce

the Fairmont Creamery Company, of
falo. N. Y. It was pointed out th at whe!
cream is shipped over the lines of but one

is classified as
applied = acces

express company it
class and rates are

When it is necessary to ship jointly)
the lines of two express compa nies in order
to reach a specified point the fi
are applied. It was alleged th
fication is unreasonable.

The new co-operative
River, Ore., is now in
Bluhn is buttermaker.

creamery at Hood
operation. F. W

Page 16

BRIGHT

Above is the proposed design for lowa
brand butter. Nothing definite regarding
this brand will be decided upon until the
time of the state buttermakers’ convention
at Ames, January 6thand/7th. It is the aim
of Commissioner Barney to adopt a trade
mark that can be used to the best advantage
of all interested. This mark is submitted
for criticism and change.

Short Course at Purdue.

The creamery short course administered
at Purdue University, Lafayette, Ind., com-
mences January 18th, 1915. Its purpose is
to train young men in the science and prac-
tice of creamery buttermaking, creamery
management, milk and cream testing, ice
cream making, creamery repairs, and to
equip them with a practical knowledge of
the chemistry and bacteriology of milk and
dairy products.

Creamery buttermaking is taught by
laboratory work and lectures on all phases
of value to the buttermaker, from the re-
ceiving platform to the packing room; the

sampling and grading of cream; acidity
tests; neutralization; starters; pasteuriza-
tion; churning with different makes of

churns; moisture control and moisture and
salt tests; creamery refrigeration and farm
and factory separators.

Creamery management deals with prac-
tical systems of creamery accounting and
bookkeeping, the management of the ap-
trons, creamery supplies and cream mar-
kets.

Milk and cream testing gives a knowledge
of the science and practice of testing milk
and cream with the Babcock test and with
the lactometer. Special attention is given
to prepare him for the examination required
in order to secure a tester’s license.

In the course of creamery machinery and
repairs the student is taught the handling
and operation of boilers, steam engines and
the ammonia compressor; pipe fitting, sold-
ering, packing, stuffing boxes, removing,
and replacing bearings, belt lacing and the
lining up of pulleys and shafting.

In ice cream making instruction is given
in the preparation of the mix, the operation
of different types of freezers, the calcula-
tion of the swell, and the testing of ice
cream for butter-fat.

Dairy chemistry deals with a study of the
chemical composition, secretion and prop-
erties of milk, its various ingredients and
their relative commercial value.

Dairy bacteriology deals with the fer-
ments of milk and their action, the produc-
tion of sanitary milk, the propagation of
starters, and the relation of germ life to
the flavor and keeping quality of dairy prod-
ucts.

For those students who desire specific in-
struction in milk production a_ separate
course in farm dairying is recommended,
which also begins January 18th and lasts
cight weeks.

The creamery course is administered in
the new dairy building which is equipped
throughout with the most complete and
modern line of equipment along all lines
of creamery work,

THE CREAMERY JOURNAL

New York Educational Scoring.
The December scoring was held on the
18th. Eight samples of butter were re-
ceived of which six scored 90 or above. The
following is the report with the exception
of two packages with which the request
came that there should not be a published
report.
Seven Gates Farm, Geo. Gullock, but-

fermaker, Ni Tisbury, Mass. 222 a2... 95
Glenn Harter, Skaneateles ............ 90.5
i-eAet Cook, lthacar t.os cee Eee ee 93
Rew Ree OS tea Cyathea Cask oN nine serene 94

Owatonna Next!

The annual convention of the Minnesota
State Dairyman’s Association will be held
at Owatonna, Minn., January 19th to 21st.

The secretary has prepared a splendid

January 1, 1915

program with the best talent obtainable.
The Commercial Club of Owatonna and
the dairymen of Steel county have made
arrangements to entertain the visiting
members in a manner that will make them
want to come again.

Everybody knows that Owatonna is a
good convention city and in the heart of
the dairy district of southern Minnesota.
Everybody is urged to come and help make
this convention a record breaker. This
means you.

The new creamery at Ft. Madison, Iowa,
is now in operation. It is owned by J. W
and P. K. Peters.

Williston, N. D., has a new creamery.

ST TTTTTUTTMEALULUALUULEA LULA LULOAUCOOAI COA UCGONUUOAI COAT UUOOA OOOH MOOG LOO UUONT OOOOH LOOATUUGIIOOONILOOA OOOO TOONTUONIIUOONI OOOO TUDTUO TCO TCDA

New Year’s
Butter

New Year’s Butter is not a new brand, but
a butter made according to quality princi-
ples and in line with the best resolutions of

the buttermakers.

About Salt.”

WM. S. RASMUSSON
708 Newton st.
Albert Lea, Minnesota

MUTT LOAULALOGUOLUULOCOCOUOAUOAUGAUOAUOAUOLUOCORUOALORUGAUOAUOAUOAUOAUOAUOAVOAUUA OOOO COTUOTUORUONUONUOAUONUONLOAUOAUOAUOAUOANOAUOAUOAUOAUOAUOAUOAULAOAUOANOAONUONUONOONUONLONUONLONUONUONLONUONTOAUOATOATOAVOAUOATOAUUATUOUUOA TOA UAT UOT

ITIL

The New Year should show an increase in
the amount of Quality Butter being sold.
It should also show that each individual but-
termaker is doing his best to make 1915
butter, better than that made last season.

Good butter is not made with poor salt.
The buttermaker intent upon making a bet-
ter showing this year than last should look
well to the kind of salt he uses.
find of interest our pamphlet, “Something
It explains in plain English
the effect of salt in butter and also contains
information every person interested in the
making of Better Butter should have. A
Postal Card will bring it.

Diamond Crystal Salt Co.
ST. CLAIR, MICH.

Representatives:
E.S. MEYER

512 Cedar St.
Burlington, lowa

UVATUATUATUATIUUOLUUUUUUALOALUOLUGLUGAUUALOAUOGRUUGRLOLUOAUOUUAUUALUOLUORUOLUUUOOLLCOUUOLUOUUGULALUALULUOLUUUUALUGLUGLUMUCOLUGLUGLUGULLCOLULLULLULE LOL LUGLUGA LOGO

He will

J.C. GUTHRIE
Box 518
Waterloo, lowa

BULL LLL LLLLLLCCc-ecc cece cCLCCLLCCCCCoCcocce cece LLLLCCCCCCCOCGe eee cec ce LLCLCCLCLOCCUoe eee cee LLCLCCCCCCCCCCCCCCc oo

January 1, 1915

THE CREAMERY JOURNAL

Oleomargarine and the Color
Line

(Continued from page 8.)

Now why does the public prefer butter
made at this season of the year? They
prefer this butter because it contains higher
flavor than butter made at any other time
of the year, and that is the identical reason
why the packer buys his butter at this par-
ticular time. The packer buys butter for
two purposes—he can store the butter ana
sell it as other dealers sell it, or he can
mix it, in certain quantities, with his oleo-
margarine. And he mixes it with oleomar-
garine largely for the purpose of getting
flavor. In other words, the packer prefers
butter made in this period because it con-
tains more of the volatile fatty acids than
does butter made at any other period of the
year.

The volatile fatty acids are. supposed to
be the most nutritious part of butter. They
are the quality in butter that give it its
natural flavor. We call this palate flavor,
are the quality in butter that gives it its
its selling value over all other fats. The
percentage of volatile fatty acids in butter
at this period is about 8 per cent or higher
than at any other time. On dry feeds and
as the cows advance in the period of lac-
tation, the percentage of volatile fatty acids
decreases, consequently the flavor of butter
is not as good, and particularly is this no-
ticeable in the winter. Succulent food is
favorable to the increase of volatile fatty
acids.

In talking recently to a chemist from one
of our leading oleomargarine factories, I
made the statement that butter was used for
one purpose in the manufacture of oleomar~
garine, and that was to add the volatile
acids to margarine to give the product a
butter flavor, and he said I was correct,
that it was used for no other purpose, that
they could get other ingredients to give
color which were cheaper than butter.
Now, oleomargarine does not contain any
volatile fatty acid except what comes from
the milk or butter used in its manufacture.
If margarine were made without the addi-
tion of butter, it would taste very tallowy,
or very much like grease or lard. Hence,
the best grades of oleomargarine contain
a high per cent of butter.

The late Mr. Wilder, in his book “The
Modern Packing House,’ gives in the for-
mula for producing the best grade of oleo-
margarine, a recipe which calls for 25 per
cent butter, in addition to cream.

Now, the mixing of these products is ab-
solutely wrong. I do not know whether I
would take the extreme stand that Dr.
Wiley took in a letter to me (which he
stated I might make public if I wished),
that is, that he would prohibit the mixing
of butter, milk or cream, in any form, in
the manufacture of oleomargarine, and that
he would prohibit oleomargarine manufac-
turers from using any terms suggestive of
butter, such as Jersey brand, Holstein
brand or Guernsey brand—then, he says,
if they can manufacture a cheap substitute
for butter, it is their privilege to do so.
He is against the tax proposition, and I
might say he is opposed to the use of arti-
ficial coloring in any food products.

I would prohibit the mixing of butter
with oleomargarine in its manufacture. - It
was claimed—I think by Judge Jelke in
Washington—that they could not manu-

facture oleomargarine unless they had milk,

at least for emulsion. This is not strictly
true, however, as I visited a large factory
in Scotland, where they were making mar-
garine and butter in the same building. The
manager told me that they used neither
butter, milk nor cream in its manufacture.

The quality of the product they were mak-
ing, however, was not the quality of the
margarine manufactured in this country,
It was, as might be expected, tallowy or
lardy to the taste, and it was not difficult
for anyone to detect the difference between
it and butter.

If we mixed margarine in any form in
the manufacture of butter, it would become
adulterated butter, and the dairymen should
insist that whenever butter is mixed with
margarine the product should be branded
as mixed butter and margarine, or adulter-
ated butter.

Some of their
Washington tell
better than butter.

representatives down in
us that oleomargarine is
If it is better, then why

want to mix the two products?

do they

We have no desire to mix their product
with ours.

In my work in Washington, in talking
with congressmen and senators, I have
found a stronger sentiment against the mix
ing of these two products than against the
coloring of oleomargarine yellow in imita
tion of butter. It is a pretty hard matter to
convince an unprejudiced person—senator
or congressman, and especially if he is
from the south—that a dairyman is justi-
fied in coloring his product at certain sea-
sons of the year when the oleomargarine
manufacturer is prohibited at all seasons
from doing this. When men, as I stated

before, have no particular interest in either

ing on exhibition.

with high grade salt.

a resident of the state.

with Colonial Salt.

Chicago

Tee eee

431 So. Dearborn St. Ohio D. S. Morgan Bldg.
Fi nn vv UdOv nnn nua nani nnnAVOVOOOQOOOOOOOOOOOOOUOUOUUNATUNNTNOVOOOOOOOOOOOUOUUUUUUOOTUUTOOUOUOTO00 00000 TEATOVOOTOOTODOOTTTOTHMMMNTTUANUNONNTUOT Ton

SU eee eee

PEACE HAS ITS VICTORIES
COLONIAL WINS AT WATERLOO

When the Iowa State Dairy Association Conven-
tion met at Waterloo, the second week of October,
there were many fine samples of expert buttermak-

There were also many exhibits of butter salted
Not a well-known brand of
salt was missing when the roll was called.

Colonial Salt 99.7% Pure

High scores in Iowa, as in New York and other
states, have a habit of singling out butter salted
There’s a
would know it let us send you a sample of

The Salt That Melts Like Snow-Flakes and
Dissolves Like Mist.

The Colonial Salt Company

Akron

reason. If you

Buffalo

THU

Page 18

Geo. M. Baer

THE CREAMERY JOURNAL

January 1, 1915

C. G Heyd

Butter, Eggs and Poultry

GEO. M. BAER & CO.

25 South Water Street
PHILADELPHIA

Corn Exchang
National Bane Philadelphia;
Commercial Agencies.

References:

of these products, it is hard to convince
them. You can convince them, as I have
just said, that the two products should not
be mixed, and you can convince them that
the oleomargarine manufacturers should
not apply such terms as Jersey brand, Hol-
stein brand and Guernsey brand to his
product, but it is much harder to convince
them on the color question.

Of course, whenever this question is
brought up the friends of oleomargarine
immediately raise the cry that the dairy
people want to put the margarine people
out of business and to form a great trust
that will drive butter up to 50 or 60c a
pound. We know that there isn’t anything
in this argument but it has some influence
with the men “in the middle of the road.”

As I have said before, we must recognize
that people have the right to manufacture
oleomargarine, and the only way in which
we can rightfully oppose them is to pre-
vent them from mixing our product with
theirs and to prohibit them from coloring
their product yellow to resemble butter.

I do not think that the dairy states have
taken this matter of oleomargarine legis-
lation seriously enough to-heart. Our man-
ufacturers figure that they have a dairy
union which is supposed to be looking after
their interests in Washington and most of
the members of this association place a
lot of confidence in the American associ-
ation doing their work in Washington. But
this is not sufficient. The fact that | am a
paid secretary detracts in a measure from
my usefulness as your servant in Washing:
ton. As Mr. Jelke said in an argument
with me in the New Willard Hotel just after
we had succeeded in defeating their meas-
ure—he was very angry at the time—“A
few paid secretaries or hirelings were down
there working against their interests,’ and
as he put it, “trying to drive them out of
business.” I asked him what he supposed
the dairy producers and grangers were do-
ing at the hearings at Washington. This
he could not answer.

The strong factor in that fight that ena-
bled us to defeat the Lever bill and the
3urleson bill—particularly the Lever bill—
was the grange organization which came
to the rescue at the proper time. The

American association, of which I have the
honor to be secretary, played a very im-
portant part in that campaign or in that
contest, for which it has never received any
particular credit in the press. At one stage
of that contest when the Lever bill was be-
fore the agricultural committee and every-
body expected that if it was voted out of
the committee it would pass the house by
a two-thirds majority, some of the officers
of the Dairy Union thought the bill would
pass the agricultural committee in an hour.

A committee of three representing the
American Association of Creamery Butter
Manufacturers arrived in Washington at the
critical moment. That committee was com-
posed of Judge Hainer of Lincoln, Neb.,
H. R. Wright of Des Moines, Jowa, and the
secretary of the American association. We
were accompanied by Mr. Walker, vice-
president of the Dairy Union, and he was
at that time a member of this association,
On the road to Washington we prepared
some 50 odd telegrams which were sent to
the dairy departments of the agricultural
colleges and to the dairy commissioners
and prominent dairymen in the different
states, asking them to wire two of their
prominent dairymen in the congressional dis-
trict with a request that they in turn get in
touch with their congressmen immediately
as the dairy interests were threatened by
obnoxious legislation. In addition to send-
ing out these telegrams, we got a number
of our congressional friends together and
discussed the situation with them. The
result was that with the co-operation ot
the grange we succeeded in getting a post-
ponement of the hearing for two weeks.
During those two weeks, the Grange
brought in delegations of farmers from the
east and the central west to such a number
that the democratic party (who were then
in power as now) became alarmed. One
day the chairman of that committee took
me hy the arm and walked outside with
me and said: “This measure cannot pass;
we cannot afford to let a measure of this
kind pass at the present time, as it would
have a terrible effect on the farmers of the
country.”

Now it is the farmers, much more than
the paid secretaries, who are going to in-

W. O. SAXTON & CO.
Butter and Eggs

174 Duane St.,

Ship Us and
Compare Results

NEW YORK

References: Irving National Bank, N. Y.
Farmers National Bank, Osage, Iowa.
Your Own Banker; The Creamery Journal.

References: Corn Exch. Nat'l Bank, Phila.; Mercantile Ag

D. E. Peterson Co.

MUU TC

SPECIA Lists IN BUTTER

TOL

33- 35 South Water Street, PHILADELPHIA, PA.

encies; Creamery Journa:

We solicit a chance to com-
pete for your favors, either
on a consignment or track-
price basis.

fluence legislation. In a measure, a paid
secretary can help by putting the impor-
tance of this question before the farmer,
so he will realize how important it is to
his interests to defeat such legislation, and
he in turn must use his influence with con-
gressmen.

There should be in every dairy state of this
Union an anti- oleomargarine organization
and at the proper time each state should
send a delegation to Washington—whether
it is composed of one, two or three mem-
bers is immaterial—to appear before the
proper committee. Men thus delegated will
have a great influence in bringing about
favorable legislation.

The dairymen, as stated previously, can-
not expect radical or obnoxious legislation.
The present proposed dairy~bill calls for
lc a pound tax on oleomargarine. I have
some friends in the senate and in the house
with whom I have talked on this subject
who are opposed to any tax on oleomar-
garine. A cent a pound tax is an increased
tax, because the present law carries with
it a tax of 4c a pound, therefore we are
demanding that oleomargarine should be
sold in its natural color, white, but are in-
creasing the tax 34c.

A prominent senator, one of the leading
senators of the United States, argued with
me in this way. He said, “Now, Professor,
what objection have you to taking the tax
off margarine entirely? If we can pass
some law _ prohibiting manufacturers of
oleomargarine from coloring their product
yellow in imitation of butter, why do you
insist on a tax on oleomargarine?” I an-
swered: “Mr. Senator, for the simple rea-
son that if we did not have a tax on oleo-
margarine it would be taken from _ the
Internal Revenue Department entirely and
placed under the Department of Agricul-
ture, and the Department of Agriculture
does not have the police power for the en-
forcement of a law of this kind.” The
temptation to practice fraud is so great
that I do not believe the law could be
properly enforced under the Department
of Agriculture. Besides that, the tax as a
revenue proposition, I am inclined to think,
makes such a law constitutional.

We should not want a tax higher ‘ae
14c and I would even favor reducing it it
necessary to Yc, but I would prevent oleo-
margarine manufacturers from mixing but-
ter with their product and I would prevent
them from coloring it in imitation of butter.

In summing up this matter, I would say
that three amendments would make our
present law one of the best laws that could
be written.

First, I would change the words “when
artificially colored” and use “when colored
to any shade of yellow in imitation of
butter” and make it subject to a 10c tax.

Second, limit the amount of butter used
and prohibit the use of any names that
would indicate the product was made from
herds of dairy cattle, such as Jersey brand,
Holstein brand or Guernsey brand.

Third, the product should be sold in the
original package.

With the above changes in our present
law, I don’t think it could be improved. .

Before closing, I would say to the dairy
professors who are here today and to the
creamerymen, whether members of the
American association or not, it is your
duty to organize for self protection, those
in your respective states who are directly
interested in the price of butter, that is, the
farmers, and when the proper time comes
IT am sure the American association will do
everything in its power to aid in the pas-
sage of sane and practical legislation that
can be enforced as protection to the dairy
products of this country.

January 1915 CHE CREAMERY JOURNAL
steed dele cee NECA NAMA delle eee We ved V dela deededeewevereucrduandvdnendedrer dei.

?=New Year Greetings

To our many loyal friends thru- 919
out the land we herewith sive 1

our sincere thanks for past pat-
ronage; wishing one and all a
most prosperous new year and
personal happiness.

Anticipating your continued pat-
ronage we remain with well
wishes

Chr. Hansen’s Laboratory

NCH OFFICE

120 Jétterabet St; Milwatikec: Wis. LITTLE FALLS, INS
AAARARAAARARAAAAARAAARARAAARARAAARAAAAAAAAA AAA AAA eS

SN TUUTUULTRTLUULLELLLLLALLUCUALULOORLUOUOLUCCOROCORLUCCOACUOOROOUOONOCUOOOUOOTIOCOANCCOAHCOOOAUOGATIOUONTCOONIUOONIUOOIOOONIUONUOONUIOOALOMTOCOMA ICOM ULOOLILUG LOCO IUUOUIUOOUOOMUMUUUAMIO LULU LLUUCO UU LULee LUGE LUE LoL

Greetings to lowa Buttermakers
From the Old Reliable House

Established 1827—Eighty-eight Years Ago
} | TE EXTEND to you our heartiest wishes for a Prosperous and Happy

New Year. We congratulate you on the good work you are doing
for your state, and thank you for the business given us in the past. Our list
of satisfied shippers is growing larger every year, and we want you to re-
member us when shipping to Chicago or New York.

HUNTER, WALTON & COMPANY
Butter, Cheese and Eggs

NEW YORK, 164-166 Chambers St. CHICAGO, 33-35 West Kinzie St.

PTT A ea a heehee ee ae a eae e es
“TANAARARAAARARARARARAAARARARARARARARARAAARARARARAA S22 22210

UTTER UAT EAUA UA UOUUAUUAUUAUUAUUAUOAUOUOAUOAUOAUOAUOLUOAUAUUAOAUUOUUAUEAUOAUOAUOAUOAUOALOLUOUOAUAUOAOAUUAUONUOTUOTUONUOTOAUOATONTONUOAOA CON OO ON OAT EAE =

MMMM MMMM MMT

ITU LLLLLL LULL LLLLLLLLLLLLLLLUG LLU LLLUG LUO LLLO LUCCA LUCELUCGLUCLLCLAUOGALOOIUUOOA COO UCOAUUOOAUCOAUCOAO ICME DOGO OOM TUOOI LOMA OOOT LOM OUOOT LOM UOOO OMG MI OOO LOO UOMO CO UOOO LOGO MEMI MOM IOOUOMI LOMO LEOT MATRON ONTO EOI OTT pa

Page 20

THE CREAMERY JOURNAL

January 1, 1915

Perfection Brand Butter Color

HIGH IN QUALITY =

LOW IN PRICE

PURELY VEGETABLE—COMPLIES WITH ALL PURE FOOD LAWS

Order it from your dealer or send your order to the manufacturers

THE PRESERVALINE MFG. CO.,

Brooklyn, New York City

GEO. M. RITTENHOUSE

SAMUEL BINGAMAN

JUAN A. BABCOCK

GEO. M. RITTENHOUSE & CO.

154 Reade Street, NEW YORK

BUTTER AND EGGS

REFERENCES—Importers and Traders National Bank; New York National Exchange Bank; All Commer-

cial Agencies, and The Creamery Journal.

Wisconsin December Butter
Sets High Mark

The creamery owners and operators are
taking a more active interest in the exhibi-
tion work conducted by the dairy depart-
ment, College of Agriculture, University of
Wisconsin.

The scoring exhibition work has been in
operation since May, 1907. With the ex-
ception of the first year there was never a
greater interest shown in this work than at
the present time. This statement is not
based entirely upon the number of exhibits,
but in part upon the interest manifested by
the exhibitors and the special requests for
aid in improving the quality of the butter.

In point of numbers the December ex-
hibit is the largest received at Madison
since August, 1911, and for a fall exhibit it
is the largest since the first year. In the
past the smallest number of creameries have
exhibited butter during the fall and winter
months, because it is the unfavorable sea-
son of the year for making butter. In Oc-
tober and November the farmers are very
busy collecting and storing the season’s
crops, hence dairying is neglected. In point
of total production it is almost at its low-
est mark in December.

Quality of Butter Good.

An average score of 92.76 was placed on
the 97 exhibits scored at Madison Decem-
ber 7th and 8th. This score is equal to the
high mark for the month of June. A large
number of exhibits were of fine quality. A
high per cent of the butter, however, was
of average grade and represented the kind
made from cream skimmed on the farm and
collected or delivered two and three times
per week.

Creamerymen everywhere are putting
forth a greater effort for the improvement
of the quality of cream and the placing upon
the market of a good grade of butter.

Not long ago the writer visited several

factories that are making good butter.
Every one of these men felt that in his fac-
tory an improvement could be made for the
coming year,

One of these men writes: ‘We have
found a better market for our product and
in order that we may be able to make good
butter during the winter months, we will
receive cream three times instead of twice
per week as in previous years.” Other fac-

tories are going to follow the same plan. .

The manager of another factory stated:
“Last year the quality of our butter was
lowered when we changed from three to
two deliveries per week.’ Recently the
owner of a creamery made a personal visit
to Madison in order that he might get in
closer touch with the dairy school and its
work. He stated: “The commission firm
has notified us that unless the quality of
the butter is improved they cannot handle
it for their regular trade.” At this factory
little, if any, special attention has been paid
to the quality of the raw material.

Buttermakers Present at Scoring.

Four different creamerymen were pres-
ent at Madison to see their butter
scored and also to have the oppor-
tunity of comparing its quality with the
output of other factories. No one can place
definite value upon this lesson to a butter-
maker, not only the observation as to the
various flavors found in butter, but the
closer study of those factors that influence
body, color and the salt. Very few men
realize the importance of placing upon the
market butter that has a body that will hold
its brine reasonably well. Nearly every
month a few tubs of butter are scored that
have a very leaky texture—the lower one-
third of the tub is saturated with brine.
One lot of leaky butter was packed in a
paraffined tub, hence, when the net weight
was obtained by removing the tub and plac-
ing the butter on the scale a great deal of
free brine was visible. Not long ago fully
20 per cent of the butter in a commission

JOHN H. FICKEN

Refer by Permission—Citizens’

National Bank, Hackensack, New Jersey;

POET

FICKEN & ZINN

331 Greenwich St., NEW YORK CITY
Wholesale Dealers

Fancy Butter, Eggs & Cheese

Always in need of fancy butter; prompt sales assured. Correspondence solicited.

Central National Bank, Century Bank, New York City; People’s
First National

CTU

TCU

CARL H ZINN

Bank, Ridgefield Park, New Jersey.

TUTTE eee

firm’s cellar was leaky. In the past not
enough attention has been paid to this
phase of buttermaking. One commission
man stated: “Last year we placed the out-
put of one factory in storage during the
early summer, and to our surprise, the but-
ter lost in weight to the extent of two
pounds per tub.

Convincing Evidence.

_ At times factory operators send to Mad-
ison two lots of butter representing two dif-
ferent grades of raw material. This is done
to substantiate the statement that it takes
good raw material to produce good butter.

Comparison No. 1.—The cream obtained
from 10,850 pounds of milk and 100 pounds
of sweet, clean-flavored patrons’ cream, was
placed in one ripener and pasteurized or
heated to a temperature of 148 degrees.
After holding for 20 minutes the cream was
cooled to 70 and 28 gallons of starter added
and ripened for three hours. Score at Mad-
ison 95.75. Score by the buttermaker 95.

The balance of the cream, 1,535 pounds.
two to four days old received on the same
day was not heated but 25 gallons of starter
was added and the cream ripened as in the
other lot. Score at Madison and by the
buttermaker 92.5.

Comparison No. 2.—Nothing but good
cream in sweet condition is received at this
factory and the difference in the score of
fhe two lots of butter was not the patrons’
ault.

On Wednesday, December 2d, some 3,243
pounds of cream was received by 10:30 a.
m. Some 200 pounds of this cream after
adding starter, was ripened for three hours
and then cooled and churned three hours
later. The balance of the cream was held
in the ripener until Friday and the cream
received on that day was not mixed with it.

Score on the butter by the buttermaker:
Sample No. 1, 95 to 96, at Madison 95. Sam-
ple No. 2, maker’s score 93 to 94, and the
Madison score 92.75.

Comparison No. 3.—Sample No. 1 was
made December 3d and sample No. 2 De-
cember 4th, both lots from whole-milk de-
livered in good condition. “Twenty per cent
of starter was added and the cream churned
the following day. Score at Madison, sam-
ple No. 1, 95.25; No. 2, 95.

Sample of butter marked No. 3 was made
from cream four days old. When delivered
it was heated to a temperature of 70 de-
grees and a good starter was added. Sam-
ple No. 4 was made from cream three days
old, heated to a temperature of 140 degrees.
After holding for 30 minutes it was cooled
to 68 degrees and starter added.

The churning condition and the starter
used in all the cream was the same. Score
on sample No. 3, 91, and for No. 2, the score
was 92. The cream for sample No. 1 was
one day older than for No. 4.

The next scoring will be held the second
Monday in January. Every exhibitor this
month should plan on having a tub at Mad-
ison.—C, E. Lee.

The Creamery Journal has received a

most attractive calendar from the Farmers’
‘Co-operative Creamery Company, of Peli-
can Rapids, Minn. M. Sorenson is the live
manager. The calendar bears the picture of
the creamery, the names of the officers and
directors, and the reminder that “The Per-
fection of Quality Remains Long After the
Price is Forgotten.” It pays other business-
men to advertise, and without question an
investment in some good calendar is profit-
able. The calendar should, however, per-
tain to the home institution.

The Leaf River, Ill., creamery has been
sold to Ray Brothers and N. Stephenson,
of Dundee.

“Oe Vier 2

January 1, 1915

The Indiana State Dairy
Association Meeting

The Indiana State Dairy Association will
hold its annual meeting, January 14th and
15th, at Purdue University, Lafayette, Ind.

This will be the week of the farmers
short course (January 11th to 16th). Why
not plan to take a vacation at that time and
spend a week at Purdue or at least two
days, January 14th and 15th? There can
be no doubt that it will be time and money
well spent, and that you will learn some-
thing that will make your business more
profitable. I know you will enjoy being
there. Doesn’t this program look interest-
ing?

Thursday, January 14th.
9:15-10:00—Inspection of Smith Hall.
10:00—Address of Welcome, Prof. O. F. Hun-

ziker, Purdue University. ; F

Response—C. B. Benjamin, President Indiana
cls Dairy Association.

10:45—“The Dairy Breeds at Home,’”’ C. R.
George, Purdue University.

1:00—‘‘Selling on the Basis of Quality,’’ George
Hine, Dairy Commissioner of Kansas.

2: 00—Discussion, G. F. Ogle, Purdue University.

2:30—‘“Disease Control on the Dairy Farm,” Dr.
Dave Clark, Purdue University.

3:30—Discussion, Dr. S. P. Scherer, Fisher’s Sta-
tion, Ind.

Friday, January 15th.
9:15—“Business Methods for the Dairy Farm,”
H. J. Lehman.

10:15—Discussion, P. H. Crane, Lebanon, Ind.

10:45—Business Session.

1:00—‘‘Feeding for Milk,’ Prof. J. J. Hooper, Lex-
ington, Ky.

2:00—Discussion, W. C. Mills, Mooresville, Ind.

2:30—“ Dairying ‘and Soil Fertility,” J. C. Bearers,
Purdue University.

3:30—Discussion, J. S. Bordner, County Agent,
South Bend, Ind.

Butter Scoring Contest.

If you make dairy or creamery butter,
why not send an entry to the scoring con-
test? You may win a cash premium and
a good score will help the sale of your
butter. If your score isn’t good it will not
be published and you may learn where and
why your butter is lacking in quality.

The following premiums are offered:

Creamery butter in five, 10 or 20-pound
packages scoring over 91 will share in $50
cash pro rata. Butter scoring highest will
be awarded $5 extra.

Dairy butter in five-pound packages or
prints will be awarded the following pre-
miums: First prize, $5; second prize, $3;
third prize, $2. ’

There will be some additional premiums
from supply houses to be announced later.

Premium Rules.

1. All exhibits of butter will be sold and the
proceeds remitted to the exhibitor, less money to
cover membership and cartage.

2. A diploma of merit will be awarded to each
maker of creamery butter scoring 91 and above, and
dairy butter scoring 90 and above.

The association reserves the right to use such
part of any exhibit as may be needed for denon-
stration work.

4. Creamery butter must be made from regular
factory make from one day’s run only, and weigh
not less than five pounds net. No objection to
larger tubs.

Dairy butter must be made on the farm from
the milk of one herd only, and weigh not less than
five pounds net.

- Only one exhibitor will be allowed to compete
for prizes from each factory or farm.

Each entry will 'e scored and criticised.

8. All_butter, to participate in prizes, must be
made in Indiana. Entries made outside of the state
may compete for highest honors and diploma of merit.

9. Wrap in paper or burlap, or place in tub and
fill in solidly between tubs with paper. Place pack-
age in your refrigerator box a few hours before ship-
ping. Place name on tag on the bottom of tub so
secretary can identify your tub. Tag will be re-
moved before judges see it.

10. Ship butter addressed to Indiana State Dairy
Association, Smith Hall, Purdue University, Lafay-
ette, Ind., express charges prepaid.

Butter and dairy exhibits will be open
from 11:30 a. m. to 1:00 p. m. and 4:30 to
5:30 p. m—H. C. Mills, Secretary and
Treasurer, Lafayette, Ind.

nna guadckey tonal: ORM cl ane IMI ie ee ei at eh SME ARES)

THE CREAMERY JOURNAL . }} | Sead

Mri TUTE LL =

150,000
ounds of Milk

has run through the piping system of a large
condensery in southern Wisconsin every day,
yet they have not had to take their pipes
apart and scrape or clean them once during

the last 45 days.

Daily inspection of the pipes showed that
there was nothing left in the pipes to clean out.

How do they do it?

Easiest thing in the world.

When B-K is used to flush pipes, vats,
separators and pasteurizers before and after

the run, milk solids cannot stick to or coat
the metal.

KEEPS PIPES CLEAN

and saves you the time and trouble of scrap-
ing and cleaning them.

This is only one of the many ways in
which B-K saves time and labor, and helps
you to make better butter by keeping every-
thing free from bacterial contamination and
bad odors.

Send for Bulletin 89 and Free Sample

with full directions for the use of B-K. Prove
to yourself what we claim for it.

Read What the lowa Prize-winner Says Send This Coupon
Oelwein, Iowa, Oct. 24, 1914.
General Purification Co., General Purification Co.
Madison, Wis. 508 Pioneer Bldg., Madison, Wis.
Gentlemen: In regard to B-K as Gentlemen:
a germ killer and destroyer of odors, : tes Gee ace free Eoawle of ec and
: : C > u irections for use in eeping mi ae
I do not believe there is anything Its free from milk coating and for destroyin
equal on the market. There are many of bacteria and odors in the creamery.
places in a creamery where we have
to use some kind of a purifier and I make. -.-.-pounds of butter daily.

deodorant and for this purpose I do
not believe there is anything better
than B-K.

I must say B-K is a great help in
making a high grade butter. Yours | ..... eR ane
respectfully, ROS. SADLER:

I make. ..pounds of cheese daily.

General Purification Co., Madison, Wis.

TUNA

THT eee

Page 22

W. B. YOUNG
ESTABLISHED 1854

W. I. Young & Co.

Wholesale Dealers in

Butter, Cheese and Eggs

149 Reade St, New York
WRITE US
Refer by permission to Irving National Bank,
N. Y.; Fidelity Trust Co., N. Y.; Dun’s
and Bradstreet’s Agencies.

W.I. YOUNG

a
a

We Want to Do Business With You It Will Pay You to Trade With Us

W. D. COLLYER & CO.

Successors to Collyer & Co.

BUTTER AND EGGS

Zenith Butter &Eg¢ Co.

Harrison and Greenwich Sts., New York
Receivers and Distributers
Give superior service and real results. That
covers it, consign or write. Refer to your

bank, Creamery Journal or <=
By our shippers. A*
IS SC

Jacob F. Miller Wewant to do business with you Established 1864

BICKEL & MILLER

PHILADELPHIA EGG HOUSE

Smith’s
Computer

and
The Creamery Journal

one year, both for

$2.00

Regular price, $3.00.

THE CREAMERY JOURNAL

To Michigan Buttermakers.

In July, 1913, we modestly slipped out a
new plan for conducting educational scores.
That it was an experiment we do not deny.
That it is a success we have long ago prov-
en. When we revived these scorings, we
fully realized that they were astraddle-a-
greased rainbow headed straight for perdi-
tion, but we just took a big hitch in our
suspenders, spat on our hands and dug a
worthy work out of the mire and began to
put it on a true educational basis. We kept
right on and at the present writing the real
value and scope of these scorings is coming
into its own, so that even the great dairy
state of Minnesota at a recent convention
of buttermakers adopted a resolution and
appointed a committee to develop the scor-
ings in that state “along the line of the plan
now used in Michigan.”

We do not claim any mental superiority,
but we just tired of the sham and show.
We had enough faith in this cause to be-
lieve that there was a field. This field we
have decided to cultivate still more exten-
sively beginning with the next series of
scorings, the first of which will be held in
January and continue each month through-
out the year.

Minnesota, Iowa and Wisconsin butter-
makers are now being urged to train for
the big battle (?) to be staged at Mason
City, lowa, in March, during the national
buttermakers’ convention. It is interesting
to note that the contest will be conducted
according to the same rules as have been in
vogue since these contests were first in-
augurated. It is not strange that these
states are slow in adopting any new and
advance methods in conducting these scor-
ings, in view of the fact that in reality the
contest embraces only the three states men-
tioned and should be classed as a tri-state
contest instead of National. In these states
whole-milk plants are still numerous which
fact gives them a decided advantage under
present rules.

It is also interesting to note in this con-
nection that in the near future this condi-
tion will be changed, Michigan being the
first state to see the “hand-writing on the
wall.” The Michigan State Dairymen’s As-
sociation having taken the initiative, swal-
lowed the department’s plan—“bait, hook,
sinker and all’—and thus give cognizance
to the fact that there are other factors than
taking ideal raw material and getting a high
commercial score, that go to make a first
class or champion buttermaker.

In order to attain these ends your co-op-
eration is foremost at least to the extent
of submitting samples of your product
when called upon by this department. Same
will be scored and analysis made according
to the rules of the association. At the close
of each scoring the samples will be sold and
sender will receive pay for same according
to the market price. The department has
discontinued the practice of furnishing tubs
to creameries for exhibition purposes. Or-
der a supply of 20-pound tubs at once from
your regular supply house. The call for
the first scoring will be issued soon.

Butter and cheese are food products.
This department is fully authorized to col-
lect samples thereof officially. The work
of the scoring contests is educational and
is conducted for your benefit and that of
the industry. We trust you will comply
with our requests or calls when made for a
sample of your product for scoring and
avoid the unnecessary expense of sending
an inspector for same. With your co-op-
eration, this work can be made of untold
benefit. —H. D. Wendt, in charge Dairy
Manufacturing Division.

The creamery at Langdon, S. D., has
closed for the winter.

Tee

SUUUTUT AE eee

January 1, 1915

A
Square

Deal

HAT’S what

we believe in
and that’s what
you will get if you
ship us your butter.

You will profit by
giving us a chance in a
business way to prove
our assertions.

Try us and see for
yourself.

The Fox River
Butter Co.

The House of Quality
and a Square Deal

CHICAGO NEW YORK
1538 Michigan Ave. 78 Hudson St.

Sam Haugdahl, St. Peter, Minn.,
Western Representative

COE

COTTE

—

oy.

Mim 6a es «ee

January 1, 1915

THE CREAMERY JOURNAL

ETTTTTVITUUUOONMUUUUUOIUULCOOIIUULUOOIULCOOIUCUOOUUUCUOOIUCCOMUUUOMIULUCOMUULUOOLUULLOMLULUUIULUCLOALUUUUOLULCOOILULLCOORLUOLOALUUCCUOAUOCCOMLUUUUOOUUOCCOAMOCCOMITOOOOOITNOOONTITNTHTINTNTTIUOTTTINTNNTI TOON TUONTT LUI LUOU ULL LLLLOELLLLe LLL

From an address before the Convention of Minnesota Butter and Cheese Makers by

MR. J.

THE TIME.

CRITICAL.”

The Creameries using Schmidt Bros. tubs realize this,
and their reason for using these tubs is that as they know
that they are the best made, finest appearing and most sub-
stantial tubs, they enable them to market their product to

J. ROSS

Assistant State Dairy Commissioner of Iowa

“THERE HAS NEVER BEEN A TIME IN THE HISTORY OF THE
BUTTER BUSINESS, as well as all other food products, when they required
more attention as regards sanitation AND ATTRACTIVE APPEARANCE as at
present, and since our United States Congress has opened the markets of the
world to our country, IT BECOMES MORE THAN EVER IMPORTANT
that attractiveness and sanitation be paramount.

“WHAT I MEAN BY THAT IS,—that the finished product, such as butter and cheese AND
THE PACKAGES IN WHICH THEY ARE PACKED BE AS NEAR PERFECT AS POSSIBLE,

for do you know that the buyers of butter and cheese are GETTING MORE CRITICAL ALL

“THE REASON why they are getting more critical IS BECAUSE THE CONSUMING PUBLIC IS GETTING MORE AND MORE

meeting the demands of the Consumers, not only as to

INE TPAC ISIEID)

the very best advantage.

MUTTUTUTUTOTUTUTLTOTUAUHTUTUVUULOLUTUUOUUTURUUOUOUPUUO TULUM TUCO UUO UOMO eR

And because both the Buyers and the Consuming Public
are getting more and more critical, the Creameries shipping
their butter in Schmidt Bros. tubs aim to aid the Buyers in

Schmidt Bros. tubs are made for Creameries who believe in shipping their product in the MOST ATTRACTIVE SHAPE.

a 1s)
GIN | CSCHMI DT BROS., Proprietors. ELGIN, ILL.
Ld Ld —_ L 4

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quality of the goods, but that they also be ATTRACTIVE-

They know that it makes business good for the Buyers
in enabling them to make ready sales at favorable prices.

These Creameries believe that THE SELLING END of
their business is deserving of the same care and attention
as the producing end.

PANY

TUUATUTUTTTATATOTUTTATOTUTUTATATOTUTUTOTOTUVUTUVU CTT TUPULULUME PTC

The Ames Short Course
in Action

The following short courses are being
offered in the dairy department at Ames
for the period of December 28th to Jan-
uary 7th.

1. Ten-day course for buttermakers and
creamery managers.

2. Ten-day course for ice cream makers.

3. Ten-day course for operators of mar-
ket milk plants.

Owing to the foot and mouth disease, the
seven-day course in farm dairying has heen
canceled.

The advance enrollment is large and
points to the most successful short course
ever held at Ames. Already (December
26th) eight states have representatives, and
Canada has enrolled the first student in the
market milk course. This year’s course is
strong in every detail. For the past few
weeks the school has been receiving new
machinery and getting the building in tip
top shape for the opening of the session.
In the way of new machinery there is an
emulser, a clarifier, a milk-bottling machine,
milk bottle capper and a homogenizer.

The buttermakers and creamery manag-
ers will find much to interest them in the
following subjects: Starters, pasteuriza-
tion, cream ripening, churning, butter judg-
ing, separation of milk, testing, refrigera-
tion and creamery management.

The course in ice cream making should
prove a big asset to the manufacturers of
ice cream. The factory is equipped with
up-to-date machinery and every effort will
be made to handle this course on a prac-
tical basis. Standardization; homogenizing;
testing for fat, filler and adulterants; mak-

ing of plain creams, bisques, parfaits,
jousses, puddings, lactos, water ices, such
as sherbets, frappes and punches; souffles
and bricks and special fancy moulds will
be but a few of the many interesting things
outlined for laboratory work. The lectures
will take up the subjects of fruit syrups,
flavoring extracts, freezing and storing, etc.
Special attention will be given to the sub-
ject of bacteriology in all its phases and
to the manufacture of soft cheese as a side
line to the ice cream business.

The newest addition to the short course

G. J. Gudknecht, Owasa.

One of the Special Instructors at the Ames
Short Course.

is the 10-day course for operators of mar-
ket milk plants. The school has seen fit
to inaugurate a course in market milk and
it is hoped that market milk operators will
avail themselves of the splendid opportunity
to study the subject in all its details. The
school is now running a market milk de-
partment, the output being sold to local
trade. The laboratory work will consist of
standardizing, homogenizing, pasteurizing,
also the preparation of fermented milk. The
lectures will be up to date in every par-
ticular, taking up the food value, classes of
market milk, milk plant methods and equip-
ment, pasteurizing, homogenizing and mod-
ification of milk.

In connection with the short course,
there is a market milk contest in which 10
entries have been received. There are two
divisions—raw and pasteurized. Gold and
silver medals will be awarded to first and
second in each division.

In the butter contest, 62 tubs are entered.
This is an exceptionally large entry when
we consider that the contest is being run
On a new basis. The butter entered has
been held in cold storage at Ames for two
weeks and during the short course will be
judged by two sets of judges, each set to
consist of an inspector, a commercial man
and a buttermaker, the average of both sets
to decide the score of each contestant.

As a grand finale to the short course, the
state buttermakers’ convention will be held
at the school. This should be one oi the
best ever held in the state. The meetings
will be held in the agricultural assembly
hall. The banquet will be held in Margaret
Hall gymnasium. Ss

It’s a long, long way to Tipperary, but a

short road to Ames, so be on hand early
and stay late.

THE CREAMERY JOURNAL

SS PSSST SSE SS Ss,

North American Cold Storage Co.’s Building at
Chicago, Ill., Insulated with

WATER-PROOF
Lith Insulation

HIS is only one of the many buildings
that have been equipped with Lith, on

the advice of refrigeration experts, on

the strength of the fact that this insulation
has proved so invariably successful.

75 per cent of all the creameries in the

Northwest are insulated with Lith. It abso-

lutely cuts ice cost in two! An absolutely

guaranteed insulation that

W 7 comes in sheets 18x48 inches,
rite for twice the size of ordinary insu-
Bi lation, therefore leaving less

£ than half the number of joints

or cracks possible for leaks.
Free Book Write for book. Also write for

information regarding

Union Cork Board

Made of pure cork and asphaltum. 1%
pounds of cork to square foot one inch
thick. A greater percentage of cork than
you can find in any other insulation material.

Write for Big Free Book, “Insulation for Cold
Temperatures’
Union Fibre Company
105 Union St., Winona, Minn.

ESTABLISHED 1869

GEO. W. LINN & SON

The Chicago Butter House

340-342-344 West South Water St.
near Lake St. bridge

Would like to contract with you for your make ot
Fancy Creamery in tubs. Can offer you a liberal
contract.

Will pay a price for quality. Send us a sample

shipment.

Best Equipped Butter House in Chicago

References: National Bank of the Republic, Chicago; Plain-
view State Bank, Plainview, Minn.; The Creamery Journal.

The Michigan Organization Idea.

In February, 1914, in a special bulletin
entitled “Brass Tacks,” we announced that
this department had adopted a paternal pol-
icy towards the organization of creamery
associations in various sections of Michigan,
composed of not to exceed 20 local and
co-operative creameries who would asso-
ciate themselves for the purpose of estab-
lishing a general office with a general man-
ager in charge who was to devote his entire
time acting in the capacity of general busi-
ness manager, for these 10 or more cream-
eries.

The attitude of the creameries toward the
plan we have found to be largely in accord
with our views but it developed upon the
writer to further develop the plan before
it could be finally presented to any set of
creameries, but this is now about to happen.
We found many details to be ironed out in
connection with the proposition but sub-
stantially the plan as it now stands is as
follows:

In the first place it is the duty of the
department “to foster and encourage the
dairy industry of the state with the object
in view of improving the quality and main-
taining uniformity of the dairy products of
the state, or, in order to secure the prac-
tical and efficient operation of any plant
producing dairy products in any locality in
tie: State, | (Sec. On meAtcta Nios Zee abiic
Acts of 1905.)

The writer in conceiving the plan realized
that the main points in connection with the
operation of local and co-operative cream-
eries was the poor business management,
the inefficiency in manufacture and the lack
of uniformity in the product, making it dif-
ficult to market same to the best advan-
tage. There are of course many things that
can be done when 10 or 20 creameries as-
sociate themselves and collectively employ
a general business manager.

The general office is to accomplish the
following:

1. The unification of the product of all
the creameries in the group. The lack of
uniformity of the product of small cream-
eries is no doubt the main cause for the
very unsatisfactory conditions of marketing
the product to the best advantage.

2. Improve the quality of the raw mate-
rial, to be attained by a comprehensive
grading system and paying for same accord-
ingly.

3. Greater efficiency in manufacture. The
information gained in the educational scor-
ings conducted by this department indicates
where thousands of dollars can be made
annually by stopping numerous leaks occur-
ing in nearly all creameries in the state. To
mention just one item will suffice. The
average amount of salt added to the butter
by the creameries participating in the scor-
ings is about 6 per cent. The average
amount retained is approximately 2.5 per
cent, a loss of over 70 per cent. This as
compared with the results obtained in a
large centralized factory, the facts of which
the writer is in possession of, of less than
20 per cent. Not only the loss of the salt
is to be considered in this matter, but lack
of uniformity of the product is perhaps the
big item.

4. Buying supplies: The buying of sup-
plies collectively would mean a big saving
in the course of a year, by reason of ability
to buy intelligently and in quantities. There
are many. other matters to receive the at-
tention of the general manager that are so
evident that they need not here be men-
tioned,

The revenue necessary for this work is
to be derived by a uniform tax upon the
number of pounds of butter-fat received by

January 1, 1915 ;

each member of these associated creameries,
of .2c. Everything taken into consideration,
it is not difficult to see where at least Ic a
pound butter-fat can be gained under such
management, which would mean an addi-
tional income on every 100,000 pounds fat
received, after deducting the pro rata share
of the expense of maintaining the general
office of $800 per creamery a year.

The plan as developed thus far will in
no wise disturb the local unit, meaning that
the present secretaries and managers would
continue to act in the capacity of local sec-
retaries and managers.

Much has been done and is now being
done by state colleges and the federal gov-
ernment to point out where improvement
may be made in production and marketing,
but results therefrom are necessarily slow
due to lack of organization and machinery
to properly utilize these advantages. We
have been going up and down this country
preaching the advantages of the local
creamery to the industry generally, but
from the beginning this family of local and
co-operative creameries has become separ-
ated like a covey of young quail who if left
alone without paternal guidance will perish.
So it becomes necessary to mobilize and
call together these separated creameries
and put them on an efficient fighting basis
and our great dairy industry will again come
into its own.

Michigan will start the ball rolling as it
started the first cow testing association in
the United States —H. D. Wendt, in charge
Dairy Manufacturing Division.

Personal. _

Warren J. Smith dropped off in Waterloo
a few days ago for a few hours’ rest from
his strenuous duties in Chicago. As read-
ers of this paper know, Mr. Smith is man-
ager of the Chicago office for the Creamery
Package Manufacturing Company and is
filling this position with great credit to him-
self and satisfaction to the officers and
stockholders of the company. Mr. Smith
has literally grown up in the world with
the Creamery Package Manufacturing Com-
pany, having started with them some 20
years ago, when he was very much of a
“kid.” He has occupied important positions
with the company, among them manager of
the Waterloo branch and later of the Al-
bany, N. Y., house. About a year ago he
was recalled to Chicago to take his present
position. While on his visit in Waterloo,
Mr. Smith had an unfortunate accident at
the Cadillac garage, receiving a fall which
injured his hand and for a time was quite
painful. The rumor was afloat to the effect
that Mr. Smith was hurt trying to crank a
new eight-cylinder Cadillac.

107 SUBSCRIPTIONS IN
FIVE DAYS.

To the Editor:

It may be interesting to you to
know that I secured the 107 subscrip-
tions to Kimball’s Dairy Farmer and
Van Pelt’s Cow Demonstration book
in five days. I got the best results by
going to the patrons’ homes. I got
22 one afternoon.

I think a bvttermaker really does
his patrons a favor by getting them
to subscribe for a dairy paper like
Kimball’s Dairy Farmer. I have had
several of my patrons say: “That is
a good dairy paper you got me to
subscribe for.”

H. C. Stendel, Scarville, Iowa.

Coy

Ona

United States Court Issues Injunctions

Restraining

Natural Dry Milk Co.

and

Puritan Dry Milk Co.

[a Licensee of Leslie P. Mick]

from

Manufacturing Milk Powder

by the Patented Spray Process owned by

Merrell-Soule Co.

These cases were heard in the United States Court of the Northern
District of New York, and Judge Ray granted preliminary injunctions
restraining these companies from further manufacturing spray milk
powder, as both the Natural Dry Milk Co. of Chicago, IIl., and the
Puritan Dry Milk Co. of Canastota, N. Y., were infringing the patented
process owned by the Merrell-Soule Co. The Merrell-Soule Co. wish
to warn all manufacturers of Milk Powder using the Spray Process
that they will be prosecuted. For further information apply to

Merrell-Soule Co. Syracuse, N. Y.

SLM UU LUO LUOA LOO ULOUOLLOOLUOLUGUCOLUOLCOOGALCOLULOLCOLLUUGUUOOUOOUOAUUOAULOLOAUOOA COA UOAUOGRUOAUUOAEUOAUOOAUOALUGHUOAA LOA LOO OUOUOALUOAUOOTUOAIOONUOANLOAUOONOOATOOAOONOONNOONVOON ON NUON NONNOANOONOONOONNNONVOONOONONTOONUONIONNI OVI ONION) =

TL LLC COO COT ETC

Greetings |

We are exceedingly grateful for the Holiday season.

It is a time when we pause in our business life to
remember with words of greeting our co-workers, our
friends, and all others who make business a pleasure and
success a reality.

Those of you who have been users of

VWvando

Dairyrmans

Cleaner and Cleanser

during the past season, we heartily thank for your patronage
and we sincerely trust that the New Year has in store for each and
every friend of “Wyandotte” many good things in good measure,
and that the New Year will be a richer, fuller and better year than
any that has gone before. To help make our wish a reality we give
you our every assurance that during the coming New Year, Wyan-
dotte Dairyman’s Cleaner and Cleanser will be maintained at the
high value of quality and efficiency for which you have always
known it.

Our first thoughts are of you and by pleasing you we hope
thereby to win the confidence of those who now may have but a
passing knowledge of the superior qualities of this special dairy
cleaner.

THE J. B. FORD COMPANY, Sole Mnfrs.
Wyandotte, Michigan

THIS CLEANER HAS BEEN AWARDED THE HIGHEST PRIZE WHEREVER EXHIBITED

TUT OOO

wtnnit Ha

S000

ti 010 4q

THE

ewe

CREAMERY

The National
Creamery
Magazine

VOL.:.XXV NO. 24 WATERLOO, IOWA, JANUARY 15, 1915 FIFTY{,CENTS A YEAR

Ho, Ye Buttermakers!

The veterans, regulars and
recruits of the National Cream-
ery Buttermakers’ Association
are Soing to assemble at Mason
City, lowa, on March 9th, 10th
and llth. This three-day en-
campment will be a bright spot
in the history of 1915. There
will be the excitement of battle
(without the danger) from the sounding of reveille
until time for taps. _

Don’t miss the big campfire to be given by the
winners of the national banner.

If you are a patriotic soldier you'll respond at
roll call.

NATIONAL CREAMERY BUTTERMAKERS’ ASS’N.

MARTIN H. MEYER, Sec., 1011 W. Wash. Ave., MADISON, WIS.

Published by FRED L. KIMBALL CO., Waterloo, Iowa

—
WV

LLU UU COC PUUEUOUELOOOUUAUOLUOUAUOPUAUOAUOLOGREAUAAEOPLALOOUOOOUONUOVOAPOI LAT LOVOLOOLUATOTEO VENT ONTON CATON OATOOTENTONTOTOOOIIN INIT MNTTTNINTTNTTT TINT INTTTInTni ii

THEE

HHI

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EEL

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No. 120, capacity 12,000 lbs. per rovia) No. 106, capacity 2,000 lbs. per hour No. 100, capacity 1,000 lbs. per hour

Belt power driven style Steam turbine driven Hand driven style

= Made in ten sizes and styles, from a capa- No milk, whether certified, inspected,
= city of 12,000 pounds per hour down to a guaranteed or however produced, is so
= small hand machine with a capacity of 100 pure but that it will be rendered more
= pounds per hour. Larger sizes turbine or wholesome by the De Laval process of
= belt driven. Smaller machines can be run clarification. The cost of clarification is
= by gas engine, belt, electric motor or hand trifling when the results obtained are
= power. taken into consideration.

No milk dealer or producer who has wit-
nessed a demonstration of

THE DE LAVAL
MILK CLARIFIER

and has seen for himself the residue removed from average
milk by this machine can doubt for an instant the benefits
of clarification by the De Laval Process.

An actual demonstration of what can be accomplished with a De Laval Milk
Clarifier will be gladly accorded to any responsible milk dealer or producer.

THE DE LAVAL SEPARATOR COMPANY

165 Broadway, NEW YORK: 29 E. Madison St., CHICAGO: 101 Drumm St., SAN FRANCISCO

DUTT NTT TUTTI DSTI TTT STTI TUTTI TUTE TUTTE ETTTT TOUT TUTTT TUT COO CeOHCCeU COAT COU CUH COMI GAT COAT COTA COUT COAUCOITIOGHLCGTI UOT COAT COI CCOTIOUATINOOIUUA OOO TOHT COAT TOMI UOOAI COT UCT TOOT TUOITCOHIUOTTIUOIIINTOHTUUOITNUNTITOICOAINNNINO TUITION INN MIONTINTINOOITTOTI IT

T00 eee

Che Creamery Hournal.

The Wational Creamery Magazine

Vol. XXV_ No. 24

WATERLOO, IOWA, JANUARY 15, 1915

Fifty Cents a Year

The Iowa Buttermakers’ Convention

FIFTH ANNUAL MEETING AT AMES VERY SUCCESSFUL

Our predictions that the convention of
the lowa Buttermakers’ Association at
Ames, January 6th and 7th, would be the
largest and most important ever held in
the state were practically fulflled. The at-
tendance fell a bit short of our expectations,
yet there was an unusual number of but-
termakers present. The attendance at the
short course was considerably short of last
year, due to several unavoidable conditions,
and several could not remain over for the
convention.

The judgment of the officers in selecting
Ames, however, was fully approved and the
success of the meeting will be hard to equal.

The crowds came in early, and when
President Clemmons called the first session
to order Wednesday morning at 10 o’clock,
the auditorium in Agricultural Hall was
comfortably filled.

Invocation was offered by Dr. Cessna, of
the Iowa State College.

Dean Curtiss welcomed the members in
a very cordial way. “If it had not been for
a convention of Iowa buttermakers a few
years ago,” said the dean, “we might not
have had a Professor Mortensen. Several
years ago when the first dairy convention
ever held at Ames was in session, Prof.
Mortensen came as a buttermaker from a
little creamery down in the eastern part of
this county. He carried away the highest
honors that year. You all know what he
has done for the dairy industry of lowa
and the nation since.”

Regarding the dairy industry in lowa,
Dean Curtiss said: “The corn crop of lowa
is valued at over $200,000,000. Everybody
recognizes the fact that corn is the great
staple product in Iowa, and yet it is sig-
nificant that the value of dairy products in
the state amounts to nearly one-half that
of corn, and I predict that the time is near

when dairy products will equal in value
that of the corn crop. It is easily within
the range of possibility.’ Dean Curtiss

mentioned some of the important advance-
ments made by the dairy school, and paid
the creamery industry of Iowa and its but-
termakers high tribute for the part they
have played and are playing in the building
of the greatest state in the Union.

In the absence of C. E. Brant, John
Luethey, of the dairy school, responded in
behalf of the association. He said in part:
“T believe the thing that has done most for
the buttermakers of Iowa is cleanliness,
and I believe it will continue to do more
than any other one thing to put lowa at
the top. I want to thank you for the in-
tircst you have shown in our work.”

Following Mr. Luethey, Miss Vatghan
entertained with vocal solos, one of which
caused Secretary Brunner to remark: “I
wonder how many of us thought of Jules

!umbard when we heard Miss Vaughan
sing that first song?”
President Clemmons was introduced by

Secretary Brunner. His address follows:
The President’s Address.

It is with great appreciation of the honor
of presiding over the deliberations of so
great a body as this of ours, that I stand
before you today at the opening of our fifth
annual convention.

We are not here today entirely for the
social benefits which may be derived from
a meeting of this kind, but to study some
of the many problems confronting us, and
endeavor to gain more knowledge of the
business in which we are engaged.

Do you know, brother buttermakers, that
we represent one of the greatest industries
in the world? Do you know that one-sixth
of all the food products come from the
dairy cow? And in all probability 80 per
cent of the milk in lowa is made into but-
ter?

For many years we have made great
strides in perfecting the process of manu-
facture in order to improve the quality.
Pasteurization, aeration, neutralization, and
the use of good starters, all have their bene-
ficial influence, but in the last analysis, we
must admit that the most perfected process
of manufacture cannot overcome the detri-
mental effect of a poor quality of raw mate-
rial. Scientific handling of the product in
the factory is essential and is bound to

J. C. Joslin, Hartley,
Newly elected secretary of the Iowa Butter-
makers’ Association.

minimize the damage done by poor cream,
but the defects of the cream cannot be elim-
inated by any process now known. They
are bound to follow into the finished prod-
uct, producing inferior quality. Therefore,
cream in poor condition will never make
extras.

The serious problem of the creamery bus-
iness has been the very method of buying
cream and putting a premium on the pro-
duction of the inferior product. A producer
has been discouraged from giving his cream
the care and attention necessary to furnish
a clean and sanitary product.

Suppose we establish a grading system,
paying on the quality basis, with the inevita-
ble result of supplying the lowa creamery
with a better quality of raw material, and
that through the co-operation of the Iowa
dairy school, the Iowa dairy commissioners,

and this association, every manufacturer
learns to make butter with the most ap-
proved method of manufacture, and that

the outgoing butter be inspected by a com-
petent judge and stamped with the seal of
this organization. There is no limit to the
reputation we can establish for Iowa but-
ter. I desire to follow this one step far-
ther, by saying that we are looking forward
to the time when, through the efforts of
this association, we have raised the quality
of Iowa butter to the point where we can
have it stamped with the seal of certifica-
tion of our association, and when the words
“Made in Iowa,” are a guarantee of quality
to the buyer. Such progress is by no means
impossible.

This organization could further protect
and benefit our business by lending its in-
fluence in the regulation of shipping rates
and shipping facilities, by voicing our legiti-
mate needs in the way of legislative meas-
ures, and by making it our business to see
the dairy interests represented properly, and
in a dignified manner.

If we all get together on these many and
important phases and problems of our busi-
ness, there is no limit to the things we can
accomplish. This can be done only by
peaceful and active co-operation. Our aim,
therefore, should be for a closer and more
aggressive organization in order to better
combat our enemies. For these reasons,
let every member put his shoulder to the
wheel, and do his share making the Iowa
Buttermakers’ Association such a power
that its influence will be felt throughout
the country.

“In union there is strength,” was never
more true than when applied to attaining
the aims and objects intended by this as-
sociation. Much has been done in the past
more can be done in the future.

In closing I want to thank each one for

(Continued on page 6.)

Page 4

THE CREAMERY JOURNAL

January 15, 1915

D. E. Peterson Co.

TCC CL CCDC COO

SPECIALISTS IN BUTTER

TCC

South Water Street, PHILADELPHIA, PA.

33-35

We solicit a chance to com-
pete for your favors, either
on a consignment or track-
price basis.

References: Corn Exch. Nat’! Bank, Phila.; Mercantile Agencies; Creamery Journa:

The Iowa Dairy Train

NEW FEATURES WILL CREATE INTEREST

Everyone realizes that the old cow is the
foundation of all dairying. The churn, the
cheese vat, the ice cream freezer and the
milk wagon would all be idle if the old
cow would cease to produce the necessary
fluid to keep them filled and running.

It is the object of the Iowa State Dairy
Association in conducting its educational
campaigns this winter to bring home in a
practical manner the importance of the old
cows to every patron of the creameries lo-
cated along the Chicago, Great Western
and Milwaukee railroad lines in Iowa.

Many of those who attend dairy meet-
ings are very attentive to what is said about
the proper methods of improvement, but
this information “goes in one ear and out
the other.” The management of the dairy
train meeting has determined to introduce
several new features, which will make the
talks and demonstrations of such consist-
ency that they will “soak in” and it will be
carried back to the farm. These features
are: First, a community dairy show in
every town that will co-operate in securing
a sufficient number of milk cows to make
a successful exhibit. Second, the train will
carry two exhibit cars which will be equip-
ped in an entirely different manner than
any carried heretofore. Every modern ap-
pliance for the up-to-date farm will be
found in these cars. Third, a boys’ and
girls’ judging contest will be conducted at
each town for the purpose of interesting
the younger people in better dairy methods.
Fourth, a state wide milk record contest
will be inaugurated and contestants secured
at every town where meetings are held.

The community dairy show will be held
in conjunction with the regular meetings
in the same manner as they have been dur-
ing the past years. All of these shows have
been conducted recently and were more suc-
cessful than had been anticipated by either

the dairymen’s association or the com-
munity in which they were held. The busi-
ness men at each town will be invited to
co-operate to make this show a_ success

will be required to furnish prizes in
merchandise for the best animals
exhibited. The dairymen and the leading
farmers in the communities will also be
asked to give a portion of their time to en-
couraging their neighbors to exhibit cattle.
All breeds used for milk production, wheth-
er grade or pure bred, are eligible to entry.
The animals will be judged upon their in-
dividual ability as milk producers and the
best animals, regardless of breed, will be
given highest place. The patrons of all of

and
cash or

the creameries along these railroads should
bring their cows to the show held at their
town and have their animals criticised by
the judge who has charge of this work. The
show is held for the purpose of demonstrat-
ing the desirable characteristics of a good
dairy cow. Criticism will be carefully made
and all exhibitors given an equal chance.
The shows will be held in a lumber yard or
livery stable which offers the best place ob-
tainable to stable the animals during the
show. The program will be opened by
leading the best cows into the ring and
using them to demonstrate the essential
characteristics of good productive type.
Questions will then be called for and dis-
cussions held in which all are invited to
participate. After the cow demonstration
is completed the ring will be made larger,
or when possible and the weather permits,
all of the animals will be led into the street
and the judging of the various classes be-
gun. The animals will then be placed by
the judge after which each one will be
gone over carefully and the desirable and
undesirable points explained. The com-
munity dairy show makes it possible to
reach the man milking a few cows and en-
ables the lecturer to use a member of the
farmer’s own herd to show the difference
between the profitable and unprofitable
dairy cow. It is explained on the cow own-
er’s own basis and he is encouraged to de-
termine further the real value of his herd

by weighing and testing the milk. Consid-
erable friendly rivalry is always created
among the exhibitors which undoubtedly

will lead, in many instances, to better care
of the average herd of milk cows.

In addition to the farmers’ meeting an
effort is made to reach the younger genera-
tion. The county superintendent will be
called upon to allow the rural schools
closed for a day and the children to attend
the meeting. The students from the coun-
try and town will be assembled in the high
school where lectures will be given on the
importance of agricultural training, with
special reference to dairying. At the com-
pletion of the lecture at the high school the
students, accompanied by their instructors,
will be taken to the barn where the cattle
for the community dairy show have been
assembled and instructions will be given in
judging. Cow demonstrations will be given
first to explain the characteristics of the
correct type dairy cow. Then the boys and
girls are supplied with directions and all
compared to the class of animals brought
before them. After inspecting the animals

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for 20 minutes each student writes his plac-
ing, together with the reasons for same, on
the direction sheet and they are handed to
the lecturer in charge. Discussions are
then held and all questions answered.

To be capable of judging and comparing
dairy cows is important, but the only defi-
nite way to determine the exact value of
the cows is to weigh and test their milk.
In order to start the weighing and testing
of milk on the average farm a state-wide
milk record contest will be conducted
among the boys and girls between the ages
of 12 and 20 years. These age limits have
been made to insure fair competition to all
who enter and to interest those who are in
position to derive the greatest benefit from
the work. Any boy or girl between the
specified age limits who can weigh and test
the milk of three or more cows for four
consecutive months will be eligible to enter
the contest. A supply of monthly record
sheets, feed standards and pamphlets giving
the necessary directions for carrying on the
work will be furnished each contestant.
Each one entering will be required to fur-
nish themselves with a pair of scales and
wherever possible, a Babcock tester. In
case the tester cannot be secured, the con-
testant can undoubtedly have a sample of
milk tested for butter-fat at the creamery
or receiving station. At the end of each
month the records will be transferred to a
summary sheet and the complete data
mailed to the office of the association. The
manner of grading the reports will be based
upon the efforts put forth by the contestant
and not upon the production of the cows.
In addition to the report an essay of not to
exceed 500 words must be sent in giving
the benefit derived from the work. Any
changes which tend to improve the ration
or make the production of the milk more
economical will be recognized, but other
than this improvement the production of
the cows will not be used in making tlie
awards. Many valuable prizes have thus
far been offered for this contest. A large
number of the firms manufacturing cream-
ery supplies and equipment have donated
merchandise or cash prizes. A number of
the breeders have also agreed to furnish
pure bred dairy calves for the boys and
girls doing the most efficient work.

Thorough Cooling Necessary.

One of the most common causes of poor-
guality butter is the lack of immediate,
thorough cooling of the cream after separa-
tion. The dairy division of the United
States Department of Agriculture has made
a careful investigation of conditions on a
large number of dairy farms, and the data
obtained show that, if properly cooled,
cream of the best grade can be produced
with but little extra labor or expense. The
principles involved are very simple and are
easily understood.

A liberal use of ice which has been stored
in winter to be used the following summer,
is one of the requirements for the solution
of the poor-butter problem. Farmers who
are already successfully delivering good
products to the creamery have usually pro-
vided for themselves a convenient source
of supply for the ice, suitable houses for
storing the ice, and ice-water tanks for the
immediate cooling of the milk or cream.
In parts of New England, although the
dairymen often hold cream on the farm
four days in the summer and seven days in
the winter, they deliver practically all their
product while sweet. After it reaches the
creamery it is pasteurized and shipped a
distance of from 50 to 300 miles, and may
still be sold in these remote localities in the
form of sweet cream. ‘

The expense connected with the liberal

January 15, 1915 THE CREAMERY JOURNAL Page 5
SUTIN LUULILUUULUULEIUUELLULUULULLLO LCL LULC LULU LULU LULU LULL LULU LULL LUL LLG LLLL LLL LLLLLLLLLLLLLoLLLL LLL LLoL LULL LLL LooL Loo LLoL LLL Loo LLoL LL Loo LLL Loo Loo LOo LOLOL LLL LooLoo Lococo

The Multiple Feed
feature is patented
and is found on no
other machine. It
is sure in its opera-
tion and makes for
quick heating and
cooling.

industry.

always represented the very latest type.

and practicability of operation.

Chicago, Ill.
Toledo, Ohio

PU TUUTTTUTTVUTUUTTUCEUMTAUUELUUELUGUCGUULLUCGAUUGAUUCALUCOUCOLUOLUGAUUOUUOAUOA COA UOOT UGA UOOA COAT OOOTUOHI COAT OOM OOO OOOTUOOTIUONTON TON TONI TUN TONIT

EMM NUTTTUUUTTUUUUUUOU TUONO UTUUU UU TUONO NCU OCU NUON U UNO EUO OU CUM OOOO OOM

For over thirty years we have been manufacturing vats for the dairy
Our experience has naturally taught us the essentials of vat
construction, and because of this experience our various machines have
Of course, there is no special
value to a machine being of “‘the very latest type’’ unless those features
which make it “the latest’? have a direct bearing on the increased efficiency

The new features of the 1915 Wizard Ripeners and Pasteurizers, such
as the self-circulating, multiple-feed coils, the spiral gears and chain oil

ASK US TO SEND YOU DESCRIPTIVE CIRCULARS.
INTEREST TO READ THESE THOROUGHLY.

THE CREAMERY PACKAGE MFG. CO.

New York, N. Y. Minneapolis, Minn.

Philadelphia, Pa.

1915 Wizard Ripeners and Pasteurizers

Note Simplicity of Construction and Arrangement.

The Result of Thirty Years’ Experience

bearings, the elimination of pumps and the simplicity of construction, all
have a direct bearing on the efficiency of the 1915 Wizards as Ripeners
i Our experience has shown us the value of these im-
provements, and because we know they absolutely will produce better re-
sults, we have incorporated them in our new line.

and Pasteurizers.

IT WILL BE TO YOUR

Omaha, Neb.

Spiral gears are per-
fectly cut, resulting
in a noiseless op-
eration. They are
neatly housed — oil-
ing is easy.

TUTTE

Kansas City, Mo.
Waterloo, Iowa

TUUTTTMLTULUMMLTLLLLLLELULULEL TTL C LOLOL

use of ice in this connection is so small and
the result so satisfactory that details have
been compiled for the consideration of
those interested in dairying and are now
issued in the form of a new Farmers’ Bul-
letin (No. 623) entitled: “Ice Houses and
the Use of Ice on the Dairy Farm.” ‘The
bulletin should be useful in dairy sections
where natural ice is obtainable. Plans and
specifications for ice houses are given.

In its general summary the bulletin makes
the following 10 suggestions:

1. Wherever ice is abundant, the cost of
harvesting and storing is usually very
small.

2. If a stream of water is available, a
small ice pond can generally be construct-
ed on the farm by building a dam.

3. In building an ice house, care should
be taken to provide for proper drainage
and ventilation. The drain should be eff-
ciently trapped to prevent air from enter-
ing the house through the drain.

4. The efficient insulating of the ice
house is of the utmost importance, con-
sequently great care should be exercised in
the selection and installation of the insulat-
ing material.

5. About 40 cubic feet of space should
ordinarily be allowed for a ton of ice. A
cubic foot of ice weighs about 57 pounds.

6. Under general conditions about one
pound of ice will be required to cool and
keep one pound of cream in good condition
until delivered to the creamery when de-
liveries are made three times a week.

7. When storing ice about 50 per cent
more should be packed than is actually
needed. This amount allows for a heavy
shrinkage and for household uses.

8. The dairy farmer should provide an-
nually one-half to one ton of ice per cow

for cooling cream only and one and one-
half to two tons per cow if whole-milk is
cooled, depending upon the locality and
other factors.

9. Ifa cake of ice is kept floating in the
water surrounding the cream cans when the
ordinary cooling cans are used, the temper-
ature will remain at about 40 degrees Fahr-
enheit.

10. Good ice water tanks can usually
be constructed for from $5 to $20.—United
States Department of Agriculture, Dairy
Division.

Caring For Creamery Correspondence.

The beginning of a new year is a most
desirable time to adopt improved methods
in all departments. Especially is this true
of matters pertaining to office management.
No better time can be selected to adopt an
improved and more efficient manner of han-
dling the creamery correspondence. This
is an important office matter, too often
neglected. Many creameries follow no sys-
tematic plan in handling correspondence,
with the result that occasionally letters are
lost or are not properly answered.

Creamery letters, unless opened in the
office and kept in a suitable place until
answered, are often mislaid or forgotten.
They should be answered promptly; other-
wise the correspondent may be displeased
and the creamery lose a desirable customer.
All answers should be concise but complete
and courteous. Failure to answer letters
promptly and courteously is a serious fault
in a business concern and creates a bad im-
pression, in addition to the direct loss of
business,

All letters should be written with a type-
writer or pen and copies kept for ready
reference. Carbon copies are easily made

int 2) typewriter is used, but they may also
be made with a stylographic pen or with
an ordinary pen by using copying ink and
a letter press.

All letters received and the carbon copies
of all letters written in the office should be
systematically filed so that any particular
letter may be easily found. Suitable files
for keeping letters and carbon copies may
be purchased at any stationery store for a
small sum.

Business firms are often judged by their
correspondence and as their success de-
pends in no small measure on the opinions
of customers and correspondents, prompt
and courteous replies are of more impor-
tance than is generally supposed. Every
creamery should use such a system of han-
dling correspondence that no business losses
can be ascribed to negligence or delay in
forwarding replies to prospective cus-
tomers or others doing business with the
creamery. What kind of a system do you
use—United States Dairy Division Circular
Letter No. 50.

Mr. Peters, formerly of Dallas, Ill., with
his son, has organized the Ft. Madison
(lowa) Creamery Company and bought out
the Slocum ice cream plant, which has been
considerably enlarged. The new company
is manufacturing butter and ice cream and
retailing milk and cream. One auto deliv-
ery is used. They are putting out Peter’s
homogenized ice cream and Iowa brand
creamery butter.

J. C. Mohler, secretary of Kansas State
Board of Agriculture, reports that $6,167
worth of cheese and $13,375,146 worth of
butter were produced in Kansas this iast
year. Milk sold for other than butter and
cheese purposes brought $1,336,403.

Page 6

The Iowa Buttermakers’
Convention

(Continued from page 3.)

his kind co-operation during the past year
and hope the same kindly consideration and
aid will extend to those who may serve you
as your officers the coming year.

Commissioner Winkjer, of Minnesota,
was called on for a few remarks. He paid
tribute to the lowa dairy school and to
Iowa buttermakers for the good work they
are doing.

President Clemmons appointed the fol-
lowing committees: Legislative, E. M.
Wentworth, J. C. Joslin, J. J. Brunner, F.
C. Hinzie and J. G. Gudknecht. Resolution,
J. J. Ross, M. E. McMurray, H. C. Stendel.
Auditing, E. J. Reed, H. C. Ladage and J.
F. Vandermeer.

J. C. Joslin, of Hartley, was called upon
at this time and spoke on “Pasteurization
and Cream Ripening.” This address, with
the discussion following, will appear in full
in an early issue of The Creamery Journal.

Wednesday Afternoon.

The afternoon session was opened with a
violin solo, after which the discussion fol-
lowing Mr. Joslin’s address was again taken
up.
Mr. Joslin said he thought the time was
ripe for Iowa to take an advanced step
along the line of pasteurization, and he in-
troduced the following resolution, which
was unanimously adopted:

Resolved, that it is the opinion of the Iowa Butter-
makers’ Association in annual convention assembled
that all creamery butter manufactured in this state
should be made from pasteurized cream and we ask
legislation from the coming general assembly to
provide therefor.

Be it further resolved that this matter be referred

to W. B. Barney, state dairy commissioner, for
presentation to the legislature.

A. C. Shultz, of Sac City, who was to
have discussed the subject of “Improvement
of the Quality of Cream,” was unable to
be present.

John Lorensen, of ‘Cedar Falls, discussed
the subject “How to Prepare a Good Start-
er.

“As I understand it,’ said Mr. Lorensen,
“the reason for a starter is to get a betier
flavor in our butter. We have discussed
this subject and some would rather not use
starter in sweet cream, but I believe the
average buttermaker does not agree with
that.

“The first thing in making starter is the
selection of the milk and in that we must
have absolute cleanliness. That comes first
of all. If aman is not clean he won’t have
a good starter. We have to begin with
cleanliness where the milk is produced, and
many buttermakers have hard work in get-
ting that kind of milk. As far as con-
densed milk and sweet cream is concerned,
[ have had no experience. There are many
cultures and most of them are good if di-
rections are followed. Too many use com-
mercial cultures and inoculate it just as it
is. In that way we get poor results. The
culture should be thick and it should be
thoroughly shaken up before mixing with
the starter milk. In selecting milk, the best

THE CREAMERY JOURNAL

way I know is to pick out a farmer that is
clean and then go to his farm and arrange
to get the milk.

“The next thing after you get good milk
is to pasteurize it. It ought to be strained
a couple of times through a sterile cloth.
Heat as quickly as possible to between 190
and 200 degrees and hold for about 25 min-
utes, then cool just as soon as possible to
a temperature depending on the weather.
The object of pasteurizing to 190 degrees
is to do away with the vegetable growth.”

We will publish more of Mr. Lorensen’s
address later.

T. E. ‘Culp was asked to explain his
experiments with using butter for starter.
He said this was practical. You simply
take a sterile tube, take a little butter and
put into the tube. Place in water at the
temperature you expect to inoculate your
culture. When ready to inoculate just put
this melted butter into your milk and shake
well. The first inoculation will not coagu-
late. Take off the top of your first inocu-
lation. The next morning you will have a
good culture.

When asked if he considered it fairly
practical to make culture in this way, Mr.
Culp said it was.

Following the discussion on starter, Prof.
Mortensen was introduced as the man who
originated the idea of a state brand. The
professor said, however, that this was a
mistake. He said that honor belonged to
Mr. Crowley. He said he thought it was a
mighty good thing to have taken up the
matter of compulsory” pasteurization in
Iowa. He said, “There is no reason why
Iowa should not lead in this respect. I re-
cently came from Europe. They have to
pasteurize over there. I consider we are
rather slow in the United States. If we
take up this matter of compulsory pas-
teurization and state brand we won't need
to start anything for awhile. I suggest
that the legislative committee be instructed
to follow these matters up and see that
something definite is accomplished. We

want Mr. Barney to incorporate them in
his proposed laws.”
Prof. Mortensen talked about the state

brand and we will publish more of his ad-
dress in a later issue.

The Banquet.

Over 200 buttermakers, traveling men and
students enjoyed the banquet at Margaret
Hall Wednesday evening. Activities began
promptly at 7:15 and a bounteous seven-
course dinner was served. During the meal
the orchestra rendered familiar selections,
which enticed the audience to join in sey-
eral different time. A long distance wire
connected the banquet hall with the out-
side world and many calls were received
during the meal. “Sunny Jim’’ Waison
played the part of telephone girl and gave
out information in his characteristic High-
land dialect. The “stunt” was original and
was “pulled” in a most humorous way. Fol-
lowing the meal, Toastmaster Wentworth
rose majestically and the feast of reason be-
gan. Among those who responded were S.
B. Shilling, Dean Curtiss, Jense Lundhoy
(alias) Jp Je Ross), Ri ges Clemmionsaalees

John J. MacDonald

Butter, Eggs, Poultry

Fancy Creamery a Specialty

References:

18 South Water Street
PHILADELPHIA

COMMISSION MERCHANT

43 Years’ Experience

Corn Exchange National Bank, Philadelphia; A. H. Barber & Co., Chicago; Bradstreet’s
and Dun’s Mercantile Agencies;

Creamery Journal.

January 15, 1915

Brunner, Prof. Mortensen, James Watsen,
Judge Quarton and others.

The various prizes and diplomas won at
the convention, short course and in the edu-
cational scoring contests were presented.
A list of these prizes appears elsewhere.

Thursday Forenoon.

The meeting was called promptly at 10
o’clock. Inspector Gustafson, of Minne-
sota, was called on and made a few remarks
regarding the Minnesota educational con-
tests.

J. J. Ross talked on the butter exhibit:
“There isn’t very much I can say in the
way of criticising your butter,’ began Mr.
Ross. “The packages were almost free
from criticism. There was but one spruce
tub. You are to be congratulated on this
fine appearance. Package is the thing that
first attracts the butter judge. It is neces-
sary, not only in exhibit butter but also in
your everyday make.

“We did not find any special faults with
the body of the butter. There were only
one or two instances where we criticised.
The color, as a rule, was good. In fact, the
workmanship of this exhibit was beyond
criticism with the exception of one or two
instances. The only thing open to criticism
was quality. That is one thing necessary
in this state. Holding the butter 10 days
was, in my opinion, a mighty good plan.
Most of the butter showed age. It showed
what that butter was when it went on the
market.

“T want to say a few words about dis-
tricting the state. It was suggested here
at the short course that more interest could
be brought about in the scoring contest.
This state should get out 150 tubs per
month, but instead many have had below
50. This is discouraging in a way. Mr.
Odell and I have outlined and propose eight
districts, each containing about an equal
number of creameries. No district has less
than 62 creameries or more than 67. The
short course class recommended 12 scorings
and they are going to ask this association
to express its opinion, whether it wants
eight, nine, 10, 11 or 12.

“During the short course we have been
talking organization and we are going after
the banner. I understand that we have
Minnesota scared. We are going to hold
meetings and you are going to get letters
along the line of preparing for this contest.
When you get the call and these letters,
get busy. If we get out 150 tubs we are
more apt to get 10 high scores than if we
have oniy 50.

“The short course students also recom-
mend a package for these contests contain-
ing not to exceed four pounds. A commit-
tee was appointed to investigate a package
of some light paper material that can be
packed inside another container and sent
by parcel post. The convention butter has
been selling the last year or two for 3 or
4c less than a few years ago. When Mr.
Ludwig, or Mr. Kieffer, or Mr. Godley tells
us that after two or three weeks the butter
goes off we are in position now to believe
them. For that reason we recommend the
adoption of a package especially for these
educational contests.”

A resolution approving and accepting the
plan as outlined for districting the state,
for the 12 scorings and for the style of
package was unanimously adopted.

Prof. Mortensen said it had been decided
to hold two scorings before the National
convention—one on the 29th of January and
one on the 19th of February. These times it
will be necessary to send 20-pound tubs.
The butter will be disposed of to best ad-
vantage.

January 15, 1915 THE CREAMERY JOURNAL Page
TUTUUTTOTUOUO TOTO TOUOUOUOUOTUATOATORUOAUOAUOAUOAUOAUONLONCORUOUOTUOTUOLUATUATUAUUUUUOMUUMUMMUOMUOLUOLUOLU UCU TULUM MUMMIES

Install one this winter and then use it next summer.
ried along without it.

JIGCHERRY COMPANY

Forewarmed Is Forearmed

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The Jensen Forewarmer and Mixing Vat is the remedy for your troubles.

BECAUSE—You will overcome variation in temperatures.
You can throw away your present method of temperature control.
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It will neutralize and give you a uniform condition ALL the time.

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itz

Commissioner Barney was next introduced
and made an excellent talk. We will pub-
lish it in full in a later issue.

In the discussion, the state brand was
talked of. Several illustrative suggestions
were offered for the trade mark, and it was
announced by Prof. Mortensen that the
state dairy department would give a gold
medal to the one suggesting the trade mark
that was adopted. The trade mark must
be of one color.

A committee consisting of Prof. Morten-
sen, Commissioner Barney, Dean Curtiss,
the president of the Iowa Buttermakers’
Association and the president of the Iowa
State Dairy Association constitute the com-
mittee to adopt a trade mark and prescribe
the rules to govern its use.

Thursday Afternoon.

The first thing on the afternoon program
was the report of the auditing committee,
which found the records of the secretary
and treasurer in good shape. Their report
was approved.

Secretary Brunner read his report, which
showed total receipts for the past year of
$2,078.19. Disbursements were $1,419.73,
leaving a balance on hand of $658.46.

S. B. Shilling presided during the election
of officers, which resulted as follows:

President, R. E. Clemmons, Burt; vice-
president, 'C. E. Brant, Fairbanks; secretary,
J. C. Joslin, Hartley; treasurer, G. J. Gud-
knecht, Owasa.

The resolution committee reported as fol-
lows:

Resolutions.

The Iowa Buttermakers’ Association in fifth annual
convention assembled calls attention to the necessity
of more earnest and persistent effort to improve the

primary conditions affecting the dairy interests of our
state.

Inasmuch as the markets of the world are now in
competition with our dairy products, it demands that
our state be more active in the support of an indus-
try which reaches a total of more than $50,000,000
annually.

Every reduction in the cost of production chroveh
the broadening of the work of the state dairy com
missioner, the “college of agriculture, the county agri-
cultural advisors, the district cow testing associations,
is not only desirable but necessary. “The improve-
ment work should be carried on in co-operation with
the farmer on the farm. To this end we urge the
incoming legislature to make provisions, such as w1!l
be asked by our dairy and food department, and trust
that said legislature will honor W. B. Barney’s re-
quest for additional appropriations to carry on and
enlarge this work by the addition to the inspectors
now in the field, to at least 12 trained and practical
men.

Resolved, that we request a change in the law
that established the state dairy board so as to include
at least one representative of the Iowa Buttermakers’
Association,

That we extend our great appreciation to Professor
Mortensen and his corps of assistants for their un-
tiring efforts in making this convention a success.

That the thanks of this convention is tendered to
the speakers who have favored our sessions with in-
structive and interesting talks; to the manufacturers
and supply houses, the commisson men and_ inili-
viduals, who have so willingly contributed to the
premium fund for the prizes given at this convention.

That we CEES our thanks to Howard Reynolds,
F. L. Odell, J. Ross, Elmer Reed, H. C. Stendel
for scoring el butter exhibited here.

That we thank the judges who have scored the
butter during the 1914 educational butter scoring con-
test, and we recommend an educational butter scoring
contest for the ensuing year, consisting of 12 scor-
ings. We also heartily approve of dividing the state
into districts to facilitate and promote this work.

That we extend our thanks to Gude Bros., Kieffer
Co. for the very satisfactory way in which they have
handled the butter from the educational contest.

That we heartily recommend the adoption
state brand for Iowa butter.

That we recommend to the incoming legislature the
advisability of a compulsory pasteurization law for all
dairy food products.

Inasmuch as this association has become of so great
an importance to the dairy industry of this country,
and inasmuch as similar organizations in our neigh:
boring states receive state aid,

Be it resolved, that we ask the incoming legislature
for an appropriation of at least $1,000 for ‘the further-
ance of our work.

of a

Resolved, that the committee on the state brand
have full authority to fix the standard required for
the use of the brand, and the rules regulating the
use of same.

We would also ask the legislature to authorize the
secretary of the State Board of Agriculture to prirt
an annual report of the proceedings of the conven-
tions of the Iowa Buttermakers’ Association in the
annual Towa year book, and 500 extra copies of
report in pamphlet form for distribution among the
members.

Committee:

J. Ross,

i C. Stendel,
M. E. McMurray.

M. E. McMurray was called on and he
discussed _the subject of “Creamery Con-
struction.” Mr. McMurray’s company built
a new creamery last year and his talk con-
tained many valuable lessons learned from
experience. We will publish this in full in
a later issue.

Following Mr. McMurray’s talk, James
Watson was called on. Mr. Watson has
accepted a position as assistant professor
of dairy husbandry at the Missouri Agri-
cultural College at Columbia under Prof.
Eckles, and leaves immediately for his new
work. Mr. Watson has made a host of
warm friends in Iowa, who will regret to
see him leave, yet rejoice in his advance-
ment.

The last address on the program was by
(Ge An. Shaunce, of State Center, on the sub-
ject of “Churning and Washing Butter.”
This proved to be a live question and it
was handled unusually well. The discus-
sion brought out many important points,
and we will publish it in full in a later is-
sue.

The attendance at the last session was
almost as large as at any time during the
convention, and the meeting was adjourned
with everyone feeling that the convention

(Continued on page 18.)

Page 8

THE CREAMERY

JOURNAL

The Dairy Short Course at Ames

FOURTEEN STATES AND CANADA REPRESENTED

“A decided success” was the verdict re-
turned by every participant in the dairy
short course just closed at Ames. Although
the uncertainty of holding the short course,
due to the foot and mouth disease, cut down
the attendance considerably, the enthusiasm
displayed by those present more than made
up for the lack in numbers. The attend-
ance was not particularly small inasmuch
as 62 men, from 14 states and Canada, most
of them of many years’ experience, en-
rolled during the first days of the course
and about half that number came and spent
a day or two as visitors and special at-
tendants.

To give a complete description of the
course and the way in which it was carried
on in its entirety is beyond the capacity of

the writer. However, a brief summary of
some of the more important features may
bring to the participants a short review of
past events and convey to those less for-
tunate, who could not attend, an idea of
what they missed and possibly create a de-
sire for stimulated efforts in order to at-
tend next year.

New Departures.

or the first time in the history of the
short course three distinct courses were of-
fered in market milk, ice cream making and
butter manufacturing, with, to use a popular
term, all the “complements” and “aux-
iliaries” necessary for those industries. All
of those branches have been offered the last
few years but never before have they been
given as separate courses so that one might
devote all his time to any one particular
subject. Three sets of lectures were carried

Geo. M. Baer

ahaa LOO ES ior

The Dairy Building, Ames, Iowa.

on at the same time during the afternoons,
unless it happened to be a joint lecture of
special interest to all branches concerned.

At eight o’clock, or even before, each
morning the dairymen slipped into their
white uniforms and assembled in the dif-
ferent factory laboratories to get a prac-

tical lesson along their own particular
chosen field of work. Follow me, if you
please, Mr. Reader, and let us see what
they did:

Startermaking.

On our entrance to the building we were
attracted in the hallway by a large group
of men armed with spoons and starter bot-
tles, the contents of which they examined
very carefully and critically in every man-

ner possible. Meanwhile listening to the
directions and information dispensed so
freely by the “biggest little starterman” in
the country, Thos. E. Culp, who, in a very
convincing manner, points out the defects
or good qualities about a particular starter
and tells how these may be averted or ob-
tained, as the case may be. Incidently giv-
ing directions how to make a first class
starter (without which it is impossible to
make the very best butter) from whole-
milk, skim-milk, powdered milk or con-
densed milk. The keynote of it all seeming
to be good material to start with, thorough
pasteurization, cleanliness, proper tempera-
tures and good care of the finished starter.

Buttermaking,

From the hallway we proceeded to the
creamery where the different branches of
creamery work, such as the receiving and

C. G Heyd

Butter, Eggs and Poultry

GEO. M. BAER & CO.

25 South Water Street
PHILADELPHIA

Corn Exchange
National Bank, Philadelphia;
Commercial Agencies.

References:

January 15, 1915

—__————————————————

grading of cream, pasteurization, cream rip-
ening and churning were carried on by
various groups of men. Just then Prof.
Mortensen happened in and called the whole
lot of students over to the pasteurizers and
ripening vats and explained the three dif-
ferent methods of pasteurizing and ripen-
ing the three different lots of cream for
churning the next day. Briefly he outlined
the advantages and disadvantages of each
of the different methods of pasteurization
and cream ripening, the effects and results
of which could be further studied and ob-
served in the next day’s churnings.

The group then returned to their particu-
lar places of work, while we stood and
watched, for a short time, the operation of
the continuous pasteurizer, the vat pasteur-
izers and the areator or blower. How in-
teresting it was to notice the simplicity and
yet quite complicated process of pasteuriza-
tion and cream ripening; not to mention the
many demands made upon the workman’s
intelligence and good judgment regarding
the operation of the different kinds of ma-
chinery and just how to handle to best ad-
vantage any particular lot of cream.

Proceeding on our journey we came to
the churns where the experts of that par-
ticlar phase of the work were demonstrat-
ing how best to operate the churn and han-
dle the butter in order to get it in the best
possible condition for marketing and still
get moisture and salt incorporated in such
manner and quantities as will meet with
the approval of both manufacturer and con-
sumer. When we mention such names
as Brunner, Chapman, Gudknecht, Clem-
mons and Joslin every lowa _ butter-
maker knows that the work of churning,
cream ripening and pasteurization were in
good hands. Just before leaving the cream-
ery we noticed a number of different scales
for weighing cream and butter, and among
others the automatic scales which, if they
prove durable, undoubtedly will have quite
a future in the dairy industry, even though
the price of the scale is rather high.

Fermented Milks.

In the hallway adjoining the creamery we
ran across Prof. B. W. Hammer, who very
graciously treated us to Kefir, Kumus and
Bulgarian butter-milk and all of it was first
class. Meanwhile the professor explained
to us the process of mdnufacturing these
different drinks which, due to their health-
fulness, should be more widely used. The
Bulgarian butter-milk having the advantage
of a smoother and heavier body and no
tendency to whey off when compared to the
ordinary butter-milk.

Market Milk.

Arriving in the market milk room we
found another busy place. Here the milk
was run through the clarifier, a machine —
very similar to an ordinary cream separator,
but in place of separating the milk from the
cream it merely separates from the milk
any possible dirt which might have entered
during the period of production. From the
clarifier the milk went into the pasteurizing
vat or it was bottled right away for final
package pasteurization. Both methods
were in use and a huge tank for final pack-
age pasteurization indicated that this par-
ticular method was held in quite high es-
teem. We stopped for a while and watched
every step in the handling of market milk
at the factory, from the receiving of the
milk up to the time when it was put into
the refrigerator and iced ready to be put on
the delivery wagon. Having watched all of
this we made up our mind that if all market
milk were handled in a similar manner,
there would be no more complaints about

poor milk,
(Continued on page 20)

January 15, 1915

THE CREAMERY JOURNAL

USE STARTER!

We can promise you results in making starter from our Culture.

sample.

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For years we have been studying on developing such a vigorous Culture that
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We have succeeded in our endeavors, especially as we are able to give very
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Page 9

WHY?

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Southern Farmers Build Creameries?

PREPARED IN THE DAIRY DIVISION OF THE BUREAU OF ANIMAL INDUSTRY

The present depression in the cotton mar-
ket has led the farmers to consider the
advisability of growing other crops than
cotton. This is a good time to change from
the one-crop system to diversified agricul-
ture, and many are seeking information in
regard to the possibilities of dairying, espe-
cially the establishment of creameries.
Prosperity has come to many agricultural
communities by the successful operation of
creameries, but, on the other hand, many
farmers have lost money by investing in
creameries of expensive equipment in lo-
calities not prepared to operate a creamery
successfully,

The main requirement for the success of
the creamery is a sufficient supply of milk
or cream; an insufficient supply means fail-
ure of the creamery and a loss to all con-
cerned. Experience has proved that about
600 southern cows are necessary to furnish
cream enough to operate a creamery eco-
nomically. The number of available cows
in a community is generally overestimated.
If whole-milk is to be handled it is not ad-
visable to include in this estimate herds at
a greater distance than five miles from the
creamery. If cream is handled, herds 10
miles from the creamery can be included.
A creamery must make at least an average
of 1,200 pounds of butter a week in order
to keep the expenses reasonably low. This
will require about 1,000 pounds of butter-
fat. The smaller the output the greater
the cost per pound of manufactured butter,
for some of the expenses will remain about

the same whether the daily output is 100
or 200 pounds.

There are many closed creameries in the
United States. Some of these were built
where the people were not well informed
on conditions necessary for the operation
of a creamery. In most cases there were
not cows enough to supply milk; in others
failure was due to inexperience in making
and marketing creamery products. Some
of these creameries were organized by pro-
moters whose whole interest was to sell the
machinery and equipment at a high commis-
sion. The stockholders in these creameries
generally found that they had paid a great
deal more for the plant than if they had
built it themselves.

Southern farmers should have a know!l-
edge of the methods practiced by the cream-
ery promoter, who is invariably a ready
talker and in the most glowing colors shows
the advantages of a creamery. He never
presents the difficulties to be overcome, but
shows only the bright side of the creamery
business. Promoters make a canvass of
the community, preaching the advantages
of co-operative creameries. They may cir-
culate literature in which large dividends
from other creameries are shown and tell
the farmer in fluent language what great
returns can be derived from similar estab-
lishments in their community. The method
which they usually practice is by mislead-
ing statements to get a few of the prom-
inent men in a community to subscribe to
stock in a creamery organization, after

which it is an easy matter to persuade oth-
ers to subscribe. Instances have been
known in which the promoter has induced
farmers to sign what they thought was
merely a statement favoring the erection of
a creamery in the community if it could be
organized and successfully operated, but
afterwards the farmers discovered that they

had signed carefully worded promissory
notes. The paper they signed, when un-
folded, revealed an ironclad contract for

stock in the company. Thus the farmer,
unaware of the real nature of the paper,
thinks that he is only expressing his in-
terest in the movement, but actually binds
himself to purchase stock in the creamery.

Promoted creameries are seldom well or-
ganized; usually the buildings are cheaply
constructed, improperly equipped, and cost
from 50 to 100 per cent more than they
should. Such creameries in the south gen-
erally fail in a short time.

If a community presents conditions that
will make the successful operation of a
creamery possible, and if the farmers after
knowing the facts prefer to have the cream-
cry built by promoters at a higher price
than they can build it themselves, there can
be no objection to this method, provided
the creamery is properly built and equipped.
The greatest injury done by the promoters
is that they often sell creameries to farm-
ers in communities where conditions are
such that it is impossible for a creamery to
succeed, and a creamery which has failed
serves to discourage dairying in that and
near-by communities for many years after
the failure occurs.

There are some places in the south where
creameries should be built, because they
would furnish a steady cash income to the
farmers who supply the milk or cream; but

Page 10

THE CREAMERY JOURNAL

SUT

How It Simplifies Your Work

In every well managed creamery or cheese factory everything is done thor-
oughly and in the simplest and easiest way possible.

andolle

Dairyman's

Cleaner and Cleanse”

Those who use

Indian in Circle

your work.

Cleaner and Cleanser.

In Every Package

SUT

appreciate that its high detergent and cleansing properties, together with its
constant evenness in quality enable the work of cleaning to be done in the most
efficient and the simplest and easiest way known.
how to use it to the best advantage in your factory you have no need to change
your methods, because Wyandotte Dairyman’s Cleaner and Cleanser always

has a dependable and uniform value.

Ask your supply man to include Wyandotte Dairyman’s

The J. B. FORD COMPANY, Sole Mnfrs.,
WYANDOTTE, MICHIGAN

This Cleaner has been awarded the highest prize wherever exhibited.
MADE IN THE U.S. A.

POCO Ue

January 15, 1915

Once you have determined

That is why it simplifies

TUE

THEE

people without experience should not rush
into the creamery business until they have
become thoroughly informed on the re-
quirements for the successful operation of
a creamery.

As previously’ stated, the cream from
about 600 cows is necessary to keep a cream-
ery running economically; therefore, in a
creamery agitation the first thing to be
done is to make a thorough canvass of the
territory from which it is practicable to
obtain cream, in order to ascertain the num-
ber of cows actually present over and above
those required for the production of milk
for home use. This information will fur-
nish the basis for definite plans. After as-
certaining the number of cows which could
furnish cream to the proposed creamery,
upon request, this information should be
sent to your state agricultural college. or
to the dairy division, Bureau of Animal
Industry, Department of Agriculture, Wash-
ington, D. C., either of which will supply
instructions and plans for the organization,
building, and equipping of a creamery suited
to conditions, provided such a plant is like-
ly to succeed in that locality.

THE MARKETS

CHICAGO.

Trade Rather Quiet—Good Supply of Fancy

Butter Being Received.

[By the Creamery Journal Staff Correspondent. ]

Viewed from a commercial angle, the lo-
cal butter market has been without a great
deal of excitement during the past two
weeks. In fact, trade has been rather quiet.
The demand is not as good as a few weeks
ago, and in spite of the fact that a great deal
of fancy butter is now coming to the mar-
ket—more than before the holidays—buy-
ers are going back to their old plan of re-
fusing to close purchases on account of the
high price. This is expected to bring down
the figure on fancy butter within the next
few days, declare the dealers here.

Retail grocers and other handlers of but-
ter throughout the city are complaining of
a poor consumptive demand, although they
cannot give any particular reason for the
same. Those firms which have a great deal
of butter in storage are a little concerned

about the situation, but they have not yet
arrived at the point where they are alarmed,
and in the meanwhile it is very likely that
the market will take another turn. In the
opinion of the writer light receipts for a
few days would clear the atmosphere. The
situation is no more serious than that.

The storage men are now confronted with
the condition which frequently arises at
this time of the year. They can sell only
the best grades of butter. There is no de-
mand for any other kind. However, they
are holding firm, confident that they can
unload at a satisfactory figure a little later.
Packing stock is moving better than any
other variety of low grade butter, and is
holding well up to the current quotation,
as indeed it has done so for the past six
months or more.

That’s about all there is to the butter
market at present from a strictly dollars
and cents, demand and supply viewpoint.
However, there is a great deal more to tell
about the history of butter here during the
past two weeks than mere dry features
about the dollars and cents side of the mar-
ket. In the doings of men and organiza-
tions shippers will find more of interest,
perhaps, than they will in the technical
side of the market. The writer often won-
ders, indeed, whether the news and views
which he gives in the regular letter about
the price end of the market are received
with the interest which warrants the space
given to them. The creameryman of to-
day, even if he be located hundreds of miles
from the central market, keeps himself well
in touch with the quotations and nine times
out of 10 he has opinions of his own as to
which way the market will turn. Many times
the writer, enjoying the confidence of men
high in the trade here, has made certain
predictions about the market in this respect
and many times he has had the satisfaction
of finding that he was right. At other
times he has been mistaken, just as the best
in the business fall down on this little job
of forecasting the market. C. E. McNeill,
Dan Coyne Jr. and Joe Borden are excepted
from this statement. They are always right,

One of the most important events of the
past week was the election of officers for
the coming year on the ‘Chicago Butter and
Egg Board. The event was without special
feature, as there was only one ticket in the

field and it was generally conceded that
there would be no opposition to the reg-
ular slate. The officers for next year as
elected are: President, C. E. McNeill; vice-
presidents, Charles J. Bowman and Frank
P. Collyer; secretary, A. D. McIntyre;
treasurer, William H. Whitcomb; directors,
to serve for two years, Thomas W. Bren-
nan and Charles J. Eldredge, Charles S.
Borden.

For a time it looked as though there
might be some opposition in the form of a
young men’s ticket, but the older heads on
the board very properly took the leaders
of this little fillibuster to one side and told
them that this was no time for bum humor,
such as was displayed last year. Serious
problems, which threaten the very existence
of the trade as it is now conducted, must
be mastered during the coming year, and
the helm must be grasped by the big chiefs
who are many in years and wise in coun-
cil. In the selection of Charles S. Mc-
Neill the board has placed at the head of
the organization a man who is widely
known and respected for his judgment and
business acumen. He has a quality which
is none too frequent among the honest out-
spoken butter men. He has tact. In addi-
tion, he knows the butter business from top
to bottom, as any shipper who has had
dealings with him knows, and for this rea-
son he commands the respect of all others
in the trade. He is one of the hardest
workers in the business, and has the rare
ability to get things done. He attempts few
things which he does not push to a success-
ful conclusion in spite of the obstacles
which he may find in the way.

Before adjourning, the board gave a vote
of thanks to John B. Mitchell, of J. H.
White & Co., president during the past year.
Mr. Mitchell’s administration was filled with
success. Perhaps the most remarkable feat
he accomplished was the prompt opposi-
tion he brought to the measure which was
recently before the city council to place the
commission business of the city under bond
and under the direct control of the city
health department. He was successful in
getting the obnoxious bill defeated before
it was out of the committee. The board also
thanked the other officers of the organiza-
tion who have so cheerfully given their
valuable services for the common good dur-
ing the past year.

If the writer had been writing this news
letter a few years ago, when he was just
out of college and “cubbing it” on a city
newspaper, he would have started the let-
ter with a “lurid” story about the great
“conflagration” which for a time last week
threatened to hasten the removal of the
produce district to a new home by several
dozen months. The flames broke out dur-
ing the night in the process butter factory ©
of J. N. Adams and before the firemen,
after an all night battle, were crowned with
victory more than $100,000 worth of dam-
age had been done to several firms along
the street. In spite of the fact that it was
early in the night, the blaze was not dis-
covered until it had gained a good headway,
and after that the department was rather
slow in arriving, according to witnesses.
By a great effort the fire fighters succeeded
in confining the flames to the building
where they started. The establishment of
Lepman & Heggie, well known commission
dealers, was injured by smoke and water
to the extent of about $12,000. The loss to
J. N. Adams is about $30,000. All of the.
machinery used in the manufacture of pro-
cess butter was destroyed. The store of
G. W. Randall & ‘Co. was also damaged to
the extent of about $8,000. The Adams
establishment was on the third floor of the
building occupied by W. D. Collyer & Co.,

January 15, 1915

the well known butter house. Batterman &
Kelley, a neighboring firm, lost about $5,-
000. Mr. Collyer could not estimate his
loss, he said. Fortunately all of the firms
touched by the fire are well insured, so that
the real loss in the end will not be great.
Business of the firms is progressing as
usual, although under some difficulty for
the present.

PHILADELPHIA.

General Trade Quiet—Inadequate Receipts
of Fancy Goods.

[By the Creamery Journal Staff Correspondent. |

With the marked falling off in the de-
mand for butter since the opening of
the year, general trade is very quiet. Even
the small “percentage of the receipts, grad-
ing fancy, which has not been equal to the
needs of the trade, is now in some accumu-
lation and though prices have been lowered
all along the line, no improvement in con-
ditions can as yet be noticed, and as the
most of the large buyers have considerable
holdings and are trying to clean them up
before taking on much fresh stock, the out-
let is discouraging to the receiver.

The movement from the coolers has been
heavy, as a large number of distributors
have been using storage stock. The best
marks of these goods had a good outlet
until the break in price on fine goods, but
now they are more or less neglected. The
medium stock finds fair sale at the prevail-
ing quotations but the lower grades are
held at too high a figure to effect ready sale
and buyers are taking substitutes in place
of these cheaper butters. Several large
butter dealers on this market have taken
out licenses to sell oleo and are doing a
good business.

Ladles are not showing much activity.
There is a fair quantity in storage which
was put there for a higher market, but ow-
ing to the mild weather and lower values
in butter, the owners are anxious to unload
and are freely offering them on a basis of
ZSC.

Packing stock is in fairly liberal receipts.
No. 1 stock moves out readily at 21%c and
No. 2 has a fair outlet at 19@20c, but the
poorer qualities are more or less ueglect-

ed and sell at irregular figures. We quote
western, fresh, solid packed creamery,
fancy specials, 36c per pound; extra, 34c;

extra firsts, 33c; firsts, 32c, and seconds
28c. Ladles 23@24c as to quality.

BOSTON.

New Year Starts Encouragingly — Storage
Stocks Reducing Materially.

[By the Creamery Journal Staff Correspondent. ]

The new year opens with a fairly satis-
factory butter situation. There has been a
pretty good movement the past two weeks,
and storage stocks have been reduced more
than for several weeks previous, so that
the stocks in warehouses here are smaller
than a year ago. Up to the beginning of
this week prices ruled quite firm, with an
upward tendency, but at the close there are
indications of a turn in favor of buyers, and
the demand has slackened off. As Boston
did not follow the extreme prices quoted at
other places in December, she has not yet
eased off much, and no radical decline is
expected in January. Still the future is un-
certain, as nobody can foresee what turn
the market may take.

For the best fresh creamery coming here
the past two weeks 33@33'%4c has been the
ruling selling rate, with occasional fancy
lots ranging up to 34c. As the market
stands today, no more than 33c could be
realized for wholesale lots, and it would

THE CREAMERY JOURNAL

have to be a full extra to command that.
Firsts have been selling at 29@32c, but this
rate would have to be shaded in order to
find buyers at the close. Seconds have
ranged 26@28c, and thirds 24@25c. Ladles
are cleaned up pretty well at 22@23c. Ren-
ovated ranges from 25@26c, with most sales
at 25%c. There is no packing stock here
of consequence, and only a nominal quota-
tion of 20@2I1c can be given.

The statistical situation is attracting
marked attention. Although the consump-
tion for the last few months of the year
figured out a slight decrease, the statement
for the full calendar indicates some increase.

Receipts for the 12 months of 1914, in-
cluding the stock carried over from the
year previous and deducting exports, total
81,885, Ap pounds against 80,842,487 pounds

in 1913

After deducting stocks in warehouses
December 26th, the consumption for the
12 months figures out 72,922,533 pounds
against 71,168,283 pounds in 1913, an in-
crease of 1,754,250 pounds. In round num-
bers, it appears that the average weekly
consumption for 1914 was 1,400,000 pounds.

Receipts. at Boston for the past two
weeks aggregated 1,369,577 pounds against
1,368,116 pounds same time last year. These
figures indicate that the current receipts
are about half of our average consumption,
and the remainder has to be drawn from
cold storage.

The stock in cold storage in Boston was
reduced 12,301 packages for the week, and
on Saturday, January 9th, the total was
147,524 packages against 149,718 packages,
a decrease as compared with a year ago of
2,194 packages. The weight of the pack-
ages in storage average 51 pounds.

Cold storage butter is meeting with a
good demand from the retail dealers, who
find that their customers take it in prefer-
ence to a large portion of current make.
Sales the past week have been at 32@32%c
for extras, and some special lots are not
offered under 33c. What effect the easier
tendency on fresh will have on held goods
remains to be seen, but so far holders re-
fuse to make any concessions on best qual-
ity.

The fact that the last statement of 47
associated warehouses shows a decrease of
6,000,000 pounds in their total holdings as
compared with a year ago has a tendency
to strengthen the views of holders here,
and the prevailing opinion is that no mate-
rial decline in prices will soon be made,
but of course our market will be influenced
by the action of other places. One cause
for a general decline would be an unusual
increase in the winter output, and as Jan-
uary so far is comparatively mild and the
arrivals indicate some increase, a break
may come sooner than expected. But this
we must leave to the future for settlement.

“Well, I must confess, I am somewhat
puzzled at the turn the market has taken,”
responded a large dealer to our question
about the butter situation. “I did not ex-
pect any material change in the market
this month, and I still have confidence in
the future, so far as storage stock is con-

cerned. But these are peculiar times, and
sudden changes need not surprise any-
body.”

Among other things affected recently by
the general raise in freight rates is salt.
The commission in charge of the matter
has denied a suspension of advances in
freight rates on salt from Kansas and Mich-
igan and Chicago and St. Louis. The in-
crease ranges from 6 to 20 per cent and 1s
now in effect.

Page 11

SU eee

A
Square

Deal

HAT’S what
we believe in
and. thats what
you will get if you
ship us your butter.

You will profit by
giving us a chance in a
business way to prove
our assertions.

Try us and see for
yourself.

The Fox River
Butter Co.

TUTTE

The House of Quality
and a Square Deal

CHICAGO NEW YORK
1533 Michigan Ave. 78 Hudson St.

Sam Haugdahl, St. Peter, Minn.,
Western Representative

SUE
PTTL LULL CELOUELUL MELLO OELCOELCLOE LOM CCORELCOEELOOEULOOELOEECOOOLOO ECONO TOELEM OTTO ECOTTOOEOLOTTLOEEOLOMULLO ECCT CLORECOU CUCL CULO UULCCUULUC RUC

TUTTLE ETE

Page 12 THE CREAMERY JOURNAL January 19 @I

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Py cummemees leatherette carrying cases with fine brass Jf arteliwe. | Juneense eitehielels isi ci.-c1> ealeberenslelnts b m. C..T. Boettcher, Browenvallenseces soci s- 90%
: grdcr promptly if you want the nest (ypewsiter gut 5 M. poreniseny Peon Rear tchs ites ties e/ete -ralctanerets ate: Pee Neon rake eee Pte ac oy Oe Core rao hil e
SE eee er eee ee ae eae aller aulersadi 5 Ma rALScHonss Wienicatonsjanemetertarcrene »oreleledetnanlar stale yy i ooglund, Eagle Bend........ ©. coos eee 923
5 ae a oe ae Gee ae ene = E. J_ Colin, Braham... . ie... s. seen ee eens C, Ey Redman,, ‘Osseowevtcstesp rtm mmenyiscte nave 91%
: GALESBURG WRITING MACHINE CO. C. W. Green, Hartley, Iowa Herman... Christensen; = Delavan) snememaeite te nies oi 92
Fe Department 620 Galesburg, Illinois Martin Anderson Lewiston............++++++05 A. LE, Radtke, Plato. ic). sscisjmemaieeisieicisia == © «i= 92%
‘'s TTT ee E, App Lohmann, Lake Elmo.............+-+++++- Wm. Gildemeister, Rushford soem sence 91%
; ; = A. Sct, Jordaa eee aaa ae a : Hee Nort Brane baer ee ices =)-\ Be
yver Larson, Lake Crystal.... re uhm, Winthropicsies oeitieteeieetteer aie
oee H. Eetemon heb, : Li a tee EB fot Sean etee
7 j 4 Edwin Ulring, EDSLET pees niete micineietete ines ioleretele ce eA. ahlstrom, Grandy
First Minnesota Educational N. C. Erickson, Grand Meadow............+-.. 90% Arthur Gustafson, “Moras crim smmmerieet sii c 91
. A. H. Nelson, Taylor Falls...........5.5.+:-.. 92 A... J. -Ruttum, (Hendricks? perc ne ener te 92
Scoring Bis fe scaSSUbes pote ME at Cistercian s oss tep=<retadee(=le)siielsie 90 T. E. Underwood}, Eittchinson es eres see. 923%
ohn’ F:’ Helms, New Richland. .2.2--.2...---= 91yY% W. J. Kenth, \Buffalotiake teen eeeener 92
at fase i ill 913 J.B. WUnd d, Hutchi c
Below is given the list of buttermakers 2, Wenger, ieee IIILLgeM | M Langenfeld, Belle intact ge neces cor
who participated in) the! first ot wthe four Aen: Parsons, Traverse.........cseceeceecees 93 E, L. Holman, Chaskayjic7 . stsie satelite = aiaielelsieinisie 92%
months’ educational butter and cheese con- i. BF Hepesea garden Chi ee eee A ze Nee Adams (oie ote a aes a1
1 1 . . jensen, a ECT ate ales oes (el eNeve|=tinlte slia (alates 2 - ig ’ est UMlOn.......- eee eee eee eee
tests. There were 200 entries, four of which Arnie Cliffgaard, Ivanhoe..........-..--.++++:- 91 Ole O, Rusley, Twin) Wakes sitiratsserset rier ieeie 93
were cheese. The average score of the but- J. H. Wortenberg, Claremont.......-.....:.+- 92 Geo. Heine,” Conger txios cuneate eee 923%,
ter is 91.86 and of the cheese 93.41. The pa Bee Lake Crystalticci ncn cpeereniee Antoa Madsen, Moreeaaan Adis ee eee nek ais aoe |
5 2 S ohn Grosser, Geneva........ st >. A. Hogass, New Richlandlny crc svete em rte A '
number of entries far exceeded our expecta Henry Desedrock, Geneva...... Ras Julius Ramsey, Myrtle- "eh. sumewereent Risin 93%
tions for this time of the year. Hs, WV eo oarsoneebadgen:...oememeak ce fc cleans oe Tohn Krautbauer, Alma City......cscess-se--se 92% |
On account of the second contest com- ee ae pace oN ere eee John J. Marx, Hospets; lowaseweemeeereee tte: 91
ing so near to the meeting of the state dairy- Axel Selvig,’ Westbury... .....eeece cece cece ees Cheese. ]
men’s association it was decided to hold Theo Sunde, Dakota.........-.-++-+eeeeeeeees % Jack Kennan, Pine Island... cetera: 93% {
our contest together with theirs. uy WY iS Eres Sagar ck peccanmna ¥4 Chris Martig, West Concord ME Ff cs a /
N. J. Hedlund, Armandale.........s0+0+eee0+s 934% Ed H. Petersen, Waterville............-.+++. Bye, Ce, Ge ee:
AV Cale n eeniey NGS OMe suis o/orelatetnicsereneteeteTeajoterors 93% AD GatRedimaie jbtiitalo we sete eerste) ste alelentereyielasiel als
C. E. Rausch, Mapleton.... 9 ae S ae erate Bile e eicjaccis Sia peices
Geo. A. Holmes, Biscay... ; a re tenberg, LW aALerictertsietel djorarcre.<uelereleraetesres ‘ 2 :
SB. Payee Bibex oe Seaiayantetateierensraters ieisretore euenete ne ee mete Rapides teense eee cere eect eerens 4 Wisconsin Dairy School.
1.) NeGatabam Goods lin ders cricreitetelolen avers 92% : . Seidel, ALEIMOM taper reie rie aya coeiatnielederetnts n y
Fred Brashtwnke ig ae Sasa: sca¥oilets obaie awn 90% Harvey Anderson, Clinton Falls............... 95% oe pane and fifty tous _ Students en |
Harry Tnindgren, Lafayette. <0... occleweisicie wie 91 Ed O. Prestegaard, Northwood, Iowa 9 tere the 2-weeks winter dairy course at a
Be EL. Wareon,, Elgin. :.cc 2 .4oeanseen ames 914 es oe MeChord: prvghmore: wise Pane the University of Wisconsin. This course ~
IM Ne LOSSIEI ES ES YLT eicieoleiccs wis ata loielelsccletsystats late 911 ; . Sederbergh, Stewartville........-...+... 234 . . e A
Soren Tetenaen: Mapstet Eo. alg.a Sigsa eee tte eae 9154 Anton Baltes, Long Prairie (Tub No. 1)........ 92 bee ade ee “ae nine more stu- @
Al H, Dannheim, UNicollet: 2252.j.- 0c = telstra stale 9234 Gus A. Dahlbig, Foreston.............+s.200+ 90% ents than we had at the same time last
Oscar N. Johnson, Comfrey... ccecapeiewicaeeiet ere 91 aren aette: roe Prairie (Tub No. 2, Comp.) ane year.
Geo. Ni Drake, Bellechester : <:jorc2 sieltaivlers aetae 92Y, E.G. eppler, Lorettol.« . <\styetnn) «<1 =n'ele sieisisiole A,
R. “AL Reid, Bie. Ghee: = alhig Melee athe clare titers ie Tee Mew Jacobs: Mbtetzn «vse tte cle niet oe aisielatevelerasere 91% Nearly every one of these men has
Geo; Warsentalansingsnc..ocs memenoeboreerris 93 RA JemiRick; Nonwood'sis 0.) eriie= cmasermenie cnt 93% worked as a helper in a creamery or cheese
factory at some time during his career, and
PT OTC COCO LLCO LCL CLL LCL. L Lococo Lococo noob 44 of the total number have worked as first _
PME aS CARL H. ZINN man for from one to six years. At the time

of entering there were in the class about
70 buttermakers and 80 cheesemakers, —
Fifteen members of the class came from
outside the state, leaving 136 coming from
the creameries and cheese factories of Wis-
consin.

This year the students are getting in-
struction in running a community laundry
along with their other work, as the school
is supplied with the necessary machinery
for washing and rough drying 100 pair of
white overalls at one time. The laundry
machinery is run twice each week as a part
of the clean-up work in the creamery and
cheese factory, the machine shop and the
milk testing laboratory.—E. H. Farrington.

FICKEN & ZINN

331 Greenwich St.. NEW YORK CITY
Wholesale Dealers

Fancy Butter, Eggs & Cheese

Always in need of fancy butter; prompt sales assured. Correspondence solicited.

Refer by Permission—Citizens’ Central National Bank, Century Bank, New York City; People’s
National Bank, Hackensack, New Jersey; First National Bank, Ridgefield Park, New Jersey.

TELE C

TEEPE

TTL EOO ECC EEO ECO LCU ECO LO CUCU LUC LUCL ECOL LC ECOL CL LLCO

i a OSie Oy:

January 15, 1915

THE CREAMERY JOURNAL

Foreign Notes of Interest

By JACK BROOKS

(Written especially for The Creamery Journal.)

A new butter churn has made its appear-
ance in England, the invention, apparently,
having been hailed with delight by dairy
farmers. The new churn has a treble-ac-
tion movement by which it is claimed cream
is turned to butter almost instantaneously
and milk into butter in a quarter of an hour.

This new acquisition to the British dairy
business is practically three churns in one.
It is convertible so as to act as a barrel to
be used after the manner of the old-fash-
ioned box churn by itself or as a combina-
tion of barrel and box.

The essential principle of this machine
consists in the fact that the barrel and
beater shaft are driven in reverse directions.
One part is driven from the countershaft
by means of gear wheels, while the other
rotary part is driven by sprocket wheels
and a chain drive. A child can manipulate
the churner. The barrel can be detached
from the stand and the beater from the
shaft without disconnecting the chain drive
at all.

What is believed to be the model cream-
ery of its kind and which is built so that
the milk falls by gravity through the vari-
ous tanks and apparatus, thus eliminating
labor and power in pumping, has been erect-
ed by the Suffolk Dairy Farmers’ Co-opera-
tive Society in England. The ground was
donated by a member of parliament and the
plan was the outcome of much study of all
the big creameries of the country. A de-
scription of this new plant may not come
amiss to American dairy farmers and milk
traders.

In the first place advantage was taken of
an embankment which takes the public road
over a railroad bridge, and which allows of
milk delivery at an exceptional height from
the ground. Thus the second floor is en-
tered direct from the road. It is reached
by a bridge spanning the slope of the em-
bankment. The bridge serves as a “bay,”
since carts unloading milk do not encroach
on the public road. The milk is delivered
onto a receiving platform at tail-board
height, from which it is tipped into a spe-
cial milk weighing machine, which auto-
matically punches duplicate tickets with rec-
ords of the weights, etc. This receiving
platform is fitted up with a sterilizing and
washing apparatus for churns and a milk
testing bench with the necessary appliances.
The contents of each churn are tested as
delivered. On a lower level of the same
floor is a milk tank platform on which are
fitted two special tanks that receive the
milk by force of gravity from the weigher.
From these tanks the milk is transferred
to the coolers, the churns or the cheese
vats on the ground floor (first floor).

On the first floor is a general room 49 by
26 feet in which the main creamery work is
done and the cheese made. Next to this is
the cold storage room 20% by 14 feet, the
floor, walls and ceiling of which are insulat-
ed. This room contains the refrigerating
plant. Opening out of the general room is
the washing room containing receiving and
sterilizing apparatus for milk churns and
cans returned from various parts of the
country. An engine room 38 by 12 feet
built to accommodate a super-heated steam
engine of from 17 to 21 horse power capa-
ble of working an overload up to 25 horse
power, accommodates the compressor,

forming part of the refrigerator plant and
the dynamo for electric light supply. The
engine is mounted on a 24 horse power
boiler to admit of steam being used for
sterilizing purposes without robbing the en-
gine. An underground tank feeds the boil-
er, it collecting the rain water from the
roofs. The tank also takes in slightly

Page 13
warmed waste water coming from the milk
cooling apparatus or from the main supply

from the storage tanks. The engine being
a combination boiler, super-heater and en-
gine, no boiler house is necessary. The
coal stores, pump room and battery room
adjoin the engine house. In the center of
the pump room an artesian well of five
inches diameter is sunk to a depth of 280
feet.

The cheese store connects with the milk
tank platform and with the general room
by stairs. It can be easily cooled or heated
as required. The various platforms and
stores are served by elevator from the
ground. The walls of the creamery build-
ing are built with a cavity and all the roofs

IE
MMMM TMT

Wht

NOW” QT Qn’

YY.

Helps
Win Gold

ery man:

excelled by none.
appeal especially to us.

ket for a high grade churn.

UVATOATURUOVUOTUORUUUOCOUAUOTUOAUORUOAUONUONUORUONUOTUOTOONOOOOTUATUATOATOMAUOUOIUOEOAUOMUOUOTUOTLOLUAUOUOTUNTUTUMUUMUEMUMUMMUMMUMOLOLU LUMO IU UUMUMLUUMUMMUEULIU MUL U LUCIO PUA UU ULM MUD UAT U LULU CECA Uo

ETM

\\
KK)
COMBINED CHURN AND BUTTER WORKER

the United
Silver Medals

Read their letter in full. It contains a significant message to every cream-

and

“Relative to the Disbrow Chuin which we are using in our Butter De-
partment in Chicago, we wish to state that same has been in operation for
more than two years and has given us excellent results.

“We believe it is the best churn on the market, having special features
Its construction, general appearance and easy operation
It handles the butter nicely and is a thorough work-
er. We, of course, feel especially proud of this churn because it has helped
us to win both the National Gold Medal and the State Silver Medal at the
National Dairy Show held at Chicago in October of this year.

“We believe this churn would merit the choice of anyone in the mar-

“With kind thoughts and best success, we are,
Yours very truly,

Write for 16-page book fully describing the noiseless, gearless opera-
tion the perfected, simple interior mechanism that makes it easy to keep
clean and sanitary, the Disbrow Strainer Faucet, the Disbrow Churn Timer
and other- important features invented by Disbrow.

Minnetonna Co., Farmers Bank Bldg., Owatonna, Minn.

TUTTO TUTTO TTT TUTTE LUO UU UCU LOO UO COUPEE OOOO EMEA TOO EO OAUTH LATED EEO

SUTTTTTUTTTTTUTUMUA LLCO MLCULAUUUOLUMUOLUMU LUCE UOMO LO TOU OME

TUTE

TUTUTUTUTT TTT TTLURULULULEPCR LULL EO

~ &
\ ne ree

Dairy Co.

UNITED DAIRY COMPANY.
(Signed) Sol Eisenstein.”

TATTLE CLPUMUMLOUERUMUOUOCUAUOUOUUUACOCOLUAUOUOUUURUOUOOU COUT UUOUM VLA LAUOVOMU LOUD UAUMUOUOTOMUA MUO UOVUUOVOVUUUUOTOUULUU UMUC TUMOUR ULUO LUT LURULC OULU OCCU CLO

Page 14 THE CREAMERY JOURNAL

January 15, 1915

THECREAMERY

2“ «€& «
The National

Creamery

Magazine

Published semi-monthly—on the 1st and 15th—at 407-409-411
Commercial Street, Waterloo, Iowa by

FRED L. KIMBALL COMPANY

John Andrews, President Hugh G. Van Felt, Vice-President
A. Haswell, Secretary R. Shoemaker, Treasurer
Wisconsin Representative :’ Verne iS: Pease, Baraboo, Wis.

DEVOTED TO THE CREAMERY INTERESTS OF
TAB VUNEEDISEARES:

E. R. SHOEMAKER - - - - Editor
ED YT. SADLER’ = Associate Editor

Subscription Price: In the United States, Mexico, Cuba, and
American Possessions, 50c per year. In Canada, 75e per year. In all
other_countries in the Postal Union, $1.50 per year.

Correspondence relating to buttermaking, creamery management,
creamery machinery, shipping, the commission trade, exporting, re-
frigeration and all subjects pertaining to the handling of dairy products
in a wholesale way is cordially invited, and the co-operation of cream-
ery owners, secretaries, buttermakers, commission merchants and other
thinkers is earnestly desired. Clear, concise, well written articles are
especially welcome; and communications, views, news items, clippings,
or any information likely to interest "the trade will be thankfully
received.

Subscriptions. Subscribers wishing change of address will please
give the old as well as the new address.

Entered as second-class matter November 15, 1908, at the postoffice
at Waterloo, Iowa, under the Act of March 3, 1879.

WATERLOO, 1TOWA;: JANUARY 15, 1915,

COMING CONVENTIONS.

Wisconsin Buttermakers’ Association, Fond du Lac,
February 2d, 3d and 4th. G. H. Benkendorf, Madison,
Wis., secretary.

Illinois State Dairymen’s Association, Peoria, Febru-
ary 3d, 4th and 5th. Geo. Caven, 136 W. Lake street,
Chicago, secretary.

Michigan State Dairymen’s Association, Flint, Febru-
ary 16th, 17th, 18th and 19th. Geo. H. Brownell, 142 La-
fayette Blvd., Detroit, secretary,

North Dakota Dairymen’s Association, Minot, Febru-
ary 23d, 24th and 25th. R.F. Flint, secretary, Bismarck.

National Creamery Buttermakers’ Association, Mason
City, Iowa, March 9th, 10th and 11th. Martin H. Meyer,
1011 W. Washington Ave., Madison, Wis., secretary.

“Tt would please the secretary of the National Cream-
ery Buttermakers’ Association if you would properly
explain to me the object and intent of the editorial of
December 15th. You mentioned some things which are
beyond my comprehension, and indicate or insinuate that
there is something radically wrong and that you only
know the exact remedy. At least, it would please me very
much if you would not make such extreme misstatements
in your editorials, but confine yourself to the truth.
Editorially overslopping is a bad business and a number
of boys came to me and said they could not understand
why you wrote that editorial. They thought you must
have felt gloomy.—Martin H. Meyer.”

We don’t know that we can “properly explain
the object and intent” of that editorial, as we tried
to make ourselves understood the first time. Mr.
Meyer is not the first to criticise our stand, but he
is the second.

Now, in the first place, if anyone interpreted
that editorial as being “gloomy” or a knock against

Mason City or the National Creamery Buttermak-
ers’ Association, we will apologize at once. It cer-
tainly wasn’t so intended.

If Mr. Meyer, or anyone else, can take the files
of The Creamery Journal and show us a single in-
stance where we haven’t enthusiastically boosted
conventions—national or state—or anything which
would promote or create interest in dairying and
buttermaking, we-will publicly apologize for being
in the trade paper business.

However, we didn’t insinuate that there was
something wrong with the national conventions.
We made the statement positive. Everyone will
remember the monster convention held at St. Paul
in March, 1908. It was a real old-time convention
without the “rough stuff,’ and demonstrated that
booze and riot were not necessary. The attendance
was large and everybody returned home full of
enthusiasm and a determination to never miss an-
other national convention. In 1909 the meeting
was held at Milwaukee in connection with the
National Dairy Show. That also was well attended
and the convention very successful, but it lacked
the “pep” so manifest at St. Paul. In 1910 the
meeting was in Chicago during the National Dairy
Show and it was nothing more than a good state
convention. The 1911 gathering was about the
same; there was no convention at all in 1912, and
in 1913 and 1914 there was but very little interest.
At the last convention a handful of members dis-
cussed, chiefly, the matter of reorganization.

In view of these conspicuous facts, we are criti-
cized for “insinuating” that something was radically
wrong. If there isn’t anything wrong, why haven’t
we had any big convention since the St. Paul meet-
ing? And we may go a little farther and say that
Mr. Meyer has been one of the principal advocates
of reorganization.

Not knowing just what portion of our editorial
Mr. Meyer brands as misstatements and untruths,
we will not attempt to reply. In fact we don’t want
to be misunderstood as being in controversy with
Secretary Meyer or anyone. We are simply in
earnest in our views regarding the N. C. B. A. We
are going to do all in our power to make the Mason
City convention a success, and we regret if our
December 15th editorial was misunderstood.

Now is the time of times for everybody inter-
ested in the creamery business to get back of the
national association and put it on its feet. Let’s
make it a regular Sunday revival. Every butter-
maker*in the United States who can possibly get
away should “hit the sawdust trail” to Mason City
in March. This is the time when you should re-
spond to loyalty to the association regardless ot
what the past few meetings have been. The one
way to change things—to put the National Cream-
ery Buttermakers’ Association back on the map, so
to speak—is to attend the convention. Attendance
is the great breeder of enthusiasm, and enthusiasm
is the greatest breeder of accomplishment.

But we repeat: Let’s do something to put life
and vim and hurrah into this convention. Let’s
have special trains, a big street parade, flying ban-
ners and brass bands.

AmB

January 15, 1915

June.

Dandelion Brand

The color with

THE CREAMERY JOURNAL

You Are Letting

Profits Slip Away—Unless You Use
Dandelion Brand Butter Color

Dandelion Brand Butter Color gives butter the deep yellow shade natural only in
It adds enough weight to pay for itself, and makes butter

bring the highest price.

WELLS & RICHARDSON CO.

Burlington, Vermont

Manufacturers of Dandelion Brand Butter Color

We guarantee that Dandelion Brand Butter Col-
or is PURELY VEGETABLE and that it meets the
FULL REQUIREMENTS OF ALL FOOD LAWS, —
STATE AND NATIONAL.

eae, ppeaay a

the 8olden shade

are insulated for the purpose of maintain-
ing equal temperature.

This co-operative society has a paid up
capital of over $6,000 which is being used
for trading purposes. The capital for build-
ing and equipment was borrowed and is re-
payable by monthly installments over a pe-
riod of 14 years. A motor lorry will be run
to collect milk supplies.

One-year Course in Dairying
at Ames

A one-year course in dairying beginning
February lst is offered at the Iowa State
College. Those desiring to take this course
should be ready for classification by Janu-
ary 29th or 30th. The work is as follows:

First Semester.

Dairy practice; buttermaking; milk test-
ing; judging dairy products; cheesemaking;
factory management; preparation of ice
cream and ices; feeding, breeding, judging
dairy stock and general farm crops.

Second Semester.

Dairy practice; buttermaking; milk test-
ing; bacteriology; dairy engineering; feed-
ing, breeding, judging dairy stock; dairy
chemistry, and soils and fertilizing mate-
rials.

Dairying offers great opportunities for
young men at the present time. A great
many more calls for trained dairymen to

take charge of dairy establishments of dif-
ferent kinds are coming in than it is possi-
ble to supply. It is for this reason that the
course in dairying is offered. That it is

meeting a need is amply proven by the fact

that the average salary of those men who
have completed this course has been some-
what over $80 per month, not to mention
the fact that a number have received an in-
crease of over $20 per month after being out
a year.

That the dairy department at Ames is
exceptionally well fitted and equipped to
give instruction along all dairy lines will
be understood from the following brief de-
scription of the work:

The creamery is equipped with three dif-
ferent makes of factory .size churns, three
200-gallon cream ripening vats and pas-
teurizers combined, two continuous pasteur-
izers, one blower, and of course all the aux-
iliaries that go with this apparatus, also two
power separators, two steam and one elec-
tric tester, three starter cans and artificial
refrigeration, thus showing that there is
ample opportunity to become thoroughly ac-
quainted with the latest methods of manu-
facturing, inasmuch as the factory is op-
erated on a commercial basis six days of
the week.

During the last vear a market milk de-
partment was installed. It is now operated
on a commercial basis every day of the
week. This department is equipped with
up-to-date machinery for a small plant, in-
cluding clarifier, bottler, pasteurizer, a large
tank for bottle or final-package pasteuriza-
tion, and apparatus for manufacturing of
artificial butter-milk.

Market milk is a subject becoming of
more importance every day and that de-
partment, new as it is, proves to be one of
the most popular and useful of all.

From 10 to 100 gallons of different kinds
of plain and fancy ice cream and ices are
made every day. This factory also is equip-

ped with ample and up-to-date machinery,
including three power freezers, holding
tanks, homogenizer, emulser, and artificial
refrigeration plant.

Cheesemaking is again coming into prom-
inence in lowa and rightfully so, not so
much for the sake of exclusive manufacture,
but merely as profitable side lines in con-
nection with the butter, ice cream and mar-
ket milk industries. The many varieties
of soft cheese prove especially popular in
this respect and the dairy department has
for this reason made arrangement for this
work and secured an expert instructor along
that line.

Thus it will be seen that the one-year
course in dairying offers, unlimited oppor-
tunities for the diligent student to become
proficient along his particular line. For,
while it is impossible to make a finished
dairyman in one year, it gives him an ex-
cellent start with sure sign of rapid ad-
vancement over and above the man who has
not had the opportunity of attending school.

While the dairy department does not
promise to secure positions it is willing to
assist the students in that respect and has
always run short of men before all posi-
tions were filled. Those who start in with
the course now in February will have a
splendid opportunity to secure a helper’s
position during summer vacation and thus
get some valuable, practical experience, and
when they finish the course a year from
now will have a good chance for securing
a permanent position.

Young men interested in dairying make
no mistake in taking this course and should
prepare to attend. For further information
address the Dairy Department, Iowa State
College.

Page 16

THE CREAMERY JOURNAL

January 15, 1915

You can sell more butter and

“*Better Butter’’
Every dairyman should read it.

THE PATERSON
PARCHMENT PAPER CO.

42 8th St., Passaic, N. J.

CC ad

Purebred Registered

HOLSTEIN
CATTLE

Some of the finest Holstein herds in the
country were founded by men whose interest in
the breed originated with such an experience as prompted Sen-
ator Hackney of Minnesota to establish his model dairy.

Senator Hackney writes:

“If my little daughter had not been so delicate, so fragile
that even noted physicians could not find an artificial food
which would agree with her, I would never have learned that
Holstein milk fulfills most completely all the requirements when
food fo) infants or invalids is under consideration.’’

Prominent experts have determined exactly why Holstein
You'll find their
Write for

milk is more healthful than ordi ary milk
opinions in our booklet, “‘Specialists’ Evidence.’
it and also

Senp ror FREE Itiustratep Descriptive Bookiets

The Holstein-Friesian Association of America
Box 190, Brattleboro, Vt.

FIT eee

Gude Brothers, Kieffer Co.

Wholesale Dealers in

Butter, Eggs & Cheese

21 Jay Street

NEW YORK
Irving National Bank, N. Y.

Tee eee

THEE

References:

BROWN & ROOT CO.

Wholesale Dealers & Jobbers in

Butter, Eggs and Cheese

165 & 167 Reade Street, NEW YORK

References—Irving National Exchange Bank; Dunn & Bradstreet.

SU eee

P. F. BROWN & CO.

43 South Front Street

The Philadelphia Butter House

Direct from Creamery to Retailer
TUE

TOUTE
HET

a o

We Want to Do Business With You It Will Pay You to Trade With Us

W. D. COLLYER & CO.

Successors to Collyer & Co.

BUTTER AND EGGS

Butter in any quantity and all grades. Eggs in carlots or
less. Write, wire or phone us.

Main Offices: 203 W. South Water St., CHICAGO

Warehouse: 209 W. South Water St.,
Long Distance ’Phone, Main 3184.

- sulted in a curtailed consumption.

NEW YORK.

Market Lacks Life—Trading Rather Dull—

Consumption Curtailed.
[By the Creamery Journal Staff Correspondent. ]

The butter market at present and during
the past week or more has been devoid of
any spectacular features. Trading for the
most part has been rather tame and a stim-
ulant has been required to keep the busi-
ness moving at its normal volume for the
season. With extras averaging around 34c
for good, useful lots, retail prices have been
maintained at a high level and this has re-
Job-
bers are taking only enough stock to sup-
ply their immediate wants and those who
have held butter are working on this. As
a result of this disposition the market lacks
snap.

Receipts show the usual wintry defects
and while an improvement is noticeable
from some of the creameries, this gain in
quality is offset by the offering of other
sections. There is no doubt that consump-
tion over the city at large is limited not
only because of the high prices but to the
general retrenchment which is being prac-
ticed by housewives. Not only in New
York City but in the nearby sections which
are supplied through New York, there are
a great many out of work and even though
these people are using butter in a limited
way, the aggregate curtailment in consump-
tion is easily noticeable. There are thou-
sands who are working part time or out of
employment altogether and this cuts off to
some extent the trading in the lower lines.

Receipts have continued moderate and
this has kept the market on an even keel
so that price changes from day to day
have been of a minor nature. The arrivals
last week were 47,883 packages, which, how-
ever, included eight days’ receipts, while
for the previous week with one day out,
the receipts were 32,161 packages. This
brings the total receipts from May 1st up
to January 9th to 1,845,575 packages.

There is a general complaint on all sides
about the poor quality of the average re-
ceipts as only a small portion of the arriv-
als will grade high enough to make butter
available for table use. Not much change
in quality is expected owing to the unfavor-
able conditions in producing sections. How-
ever, with a limited outlet, there is ample
fine butter for the trade. Since Christmas
the demand has been noticeably tame as
is usually the case after this holiday. Most
families are forced to economize after
Christmas and the food product line such
as butter always shows a reaction. Even
the 2c slump which occurred a week ago
was not sufficient to restore free trading.
This decline was not at all unexpected as
a cut of this sort usually occurs in early
January and the weakness which was no-
ticed in other markets is apparent here to
no greater extent than in other prices.

Trading in held butter has been good con-
sidering the general condition of the market
and owners of held stock are doing their
best to keep trading active. Receipts have
shown quite a sprinkling of held goods from
interior coolers as last week about 20 cars
of held butter arrived. The movement of
held is moderate and most of the trading
is for immediate consumption. The supply
of fancy Junes has been reduced to such an
extent that owners are holding this line
confidently. The report of the 47 associated
warehouses for January lst showed holdings
in the country of 29,734,900 pounds against
36,741,000 pounds the same date last year.
This is a decrease of 7,006,100 pounds. The
movement out of the coolers has been heavy

as the report for December showed a trifle
over 9,000,000 pounds increase.

Undergrade butter has been kept fairly
well cleaned up as dealers feared the usual
January break in the market and they did
not want to,have large supplies on hand.
As a large portion of the current receipts
are graded as firsts, there is a superabun-
dance of this line, which sells slowly. Sec-
onds, however, are cleaned up fairly well.

There has been a moderate movement of
renovated with supplies light, particularly
of the fine grades. The fairly firm tone of
the market is largely caused by the advices
from western points. Most of the trading
in renovated is confined to the top grades
as the lower grades are neglected.

Packing stock has shown the easier feel-
ing in the ladle market as the demand for it
has declined as the outlet for ladles has
narrowed. Prices are lower and an easy
tone prevails.

One prominent authority gives the re-
ceipts of butter in New York for Decem-
ber at 156,108 packages, while the exports
were 1,107 packages. The average price of
extra creameries was 33.98c with the higher
scoring lots, 34.76c. Stocks on hand Jan-
uary lst were 125,600 packages against 147,-
090 last year.

“Starters” for Swiss Cheese.

The use of cultures of Bacillus bulgaricus
in the manufacture of Swiss cheese is sug-
gested in a new bulletin of the United
States Department of Agriculture, No. 148.
“The Use of Bacillus Bulgaricus in Starters
for Making Swiss or Emmental Cheese,” as
a means of overcoming many of the dif-
ficulties experienced by American makers.
The art of Swiss cheese making is highly
developed but few of the underlying scien-
tific principles have yet been discovered and
the difficulties in this way have led many
manufacturers to believe that a really high
gerade cheese of this type can be produced
in only a few localities. As a matter of
fact, the average quality of the American
product has not been so high as that of the
European. With the aid of the Bacillus bul-
garicus, however, there is reason to believe
that some of the unfavorable conditions
may he remedied.

Hitherto the main troubles have been
caused by the presence of micro-organisms
which generate abnormal gas and produce
what is known as “nissler” or “pressler’
cheese, in which the normal formation otf
the eyes is prevented. Recent experiments
have shown that these micro-organisms can
be to a great extent suppressed by the use
of starters, a practice which is now common
in buttermaking. For this purpose the Ba-
cillus bulgaricus group of bacteria appears
to have the most desirable qualifications.
Moreover, these bacteria are easily obtained
and cheesemakers who are willing to report
on the success of their work can obtain a
limited supply from the Department o¢
Agriculture.

Experiments conducted by the investiga-
tors in a commercial factory showed that
by the use of these cultures or starters the
faults commonly found in milk delivered to
Swiss cheese factories early in the spring
may be overcome and good cheese made at
that season. Moreover, it is possible to
make cheese successfully once a day instead
of twice, the prevailing practice. Making
cheece twice a day calls for long hours for
the factory hands and has other disadvan-
tages. It was also found that cheese could
be made in winter as well as in summer.
About & per cent of starter gave the best
results, the amount varying, however, with
the condition of the culture. Detailed in
formation in regard to these and similar
points is published in the bulletin.

January 15, 1915

THE CREAMERY JOURNAL

Practical Buttermaking Hints

By J. C. JOSLIN

(Written Especially for The Creamery Journal.)

The Iowa buttermakers’ convention has
passed into history and I believe it will be
noted as one of the best on record this win-
ter, not so much on account of the attend-
ance, for that was limited, nor was the en-
thusiasm at such a very high pitch, but the
thing that marks it as worthy of special
notice is that it went on record as favoring
a compulsory pasteurization law, and asked
the legislature now in session to pass such
a law. I think this is a step in the right
direction and sincerely hope that Mr. Bar-
ney, our dairy and food commissioner, will
be able to get such a law through with the
changes he is having made in the present
dairy law. We surely have waited long
enough for the boys to get in line on this
matter. Even though there are some who
may not know how to properly pasteurize
the cream, I think they are few, and any-
way we might wait till doom’s day and the
same argument would be brought up. If
there are those who do not know how to
pasteurize cream, they can easily learn and
if not willing to do this, they ought to be
forced out of the business.

I do not think the average person out in
the west realizes what a prestige it would
give our butter from the state of Iowa, to
have it known in the large butter markets
that all the cream from which the butter
was made had to be properly pasteurized
before being made into butter. I was on
the market long enough to know that this
would bea big talking point if you wanted to
boost the butter from the state as a whole.
Of course I know we would have poor but-
ter, no one imagines that putting such a
law on the books and causing it to be en-
forced, will make fine butter out of poor
cream. We do know, however, that it will
improve the product and the big thing is
that we can say it is free from disease
germs on account of such pasteurization,
if it is done as it should be, but I am not so
sure that with the proper enforcement of
such a law there would be an improvement
noticed in the raw material.

I trust that every buttermaker will work
for the passage of this law when the proper
time comes, in case there is any need of
special work in order to get it through for
I feel sure that it will be a benefit to all
departments of the dairy business.

I would advise the buttermakers in co-
operative creameries to tell their managers
or board that this matter had been taken
up and is apt to go through. Perhaps many
of them will then see to it that you are
rigged out in a proper way to pasteurize,
and you can get into the game before you
find that you have to. If it is in any way
an experiment with you, you will have that
over with and be down to business when
the time comes. I am sure that any of the
dairy inspectors would be glad to lend as-
sistance in helping any one get started that
wished for help and would write in asking
for it.

The big thing of the convention was the
fine banquet. Though there were many
prizes to dispose of and quite a number on
the program, it all went along at a good
speed and was not tiresome or long drawn
out as at some banquets. It seemed like
nearly every buttermaker there received
some diploma or prize, about 57 different
varieties.

Altogether the convention passed off very

pleasantly and everybody hopes for a much
larger attendance at the next annual meet-
ing.

You will notice from the reports that
your humble servant was elected to the po-
sition of secretary, and in taking this or-
fice I hope for the hearty support of all
the buttermakers and also the support o:
all those interested in the buttermaker and
his work. I will probably be pretty green
at working up and pulling off a convention,
but if everybody will boost when the time
comes we may get along fairly well, at
least we will try hard.

Most forgot to say that the report was
out that Crump and Sadler were held up
in their room one night; ask Sadler about
it:

Peter Miller, Grand Forks, N. D.

Mr. Miller has been selected by Com-
missioner of Agriculture and Labor elect
R, F. Flint as his successor as dairy com-
missioner of North Dakota. Mr. Miller is
one of the successful creamerymen of Min-
nesota and North Dakota, having worked

in both states and also in South Dakota.
His special feature has been the purchase
of idle creameries and injecting life into
them, enthusing the community with dairy
sentiment, then selling out and buying an-
other plant. In view of the fact that there
seem to be numerous creameries throughout
North Dakota which are born out of season,
great opportunity is open to Mr. Miller to
exercise his abilities as a resuscitant.

North Dakota is surely to be congrat-
ulated on having at the head of their agri-
cultural and dairy work men like Mr. Flint
and Mr. Miller. Mr. Flint has ascended an-
other round on the ladder of fame, and he
leaves behind him a record of work which
will be difficult for his successor to equal.
North Dakota owes her present standing in
dairying almost wholly to the enthusiasm
and activities of Mr. Flint.

A new butter and egg house will soon be
opened at Fairbury, Neb. It will be on the
co-operative plan, stock being owned by the
merchants of the town.

was insulated with

Water-Proof

~ Lith Insulation

It is guaranteed absolutely. The extra effi-
ciency that it will give your refrigeratcr
walls will reduce your refrigerating expcnse fully
50 per cent. Preparedin large sheets 18x48 inches.
This is twice the size of ordinary insulation, there-
fore it leaves only half the number of joints or cracks
for possible air leaks. Write for big Free Book—
“Insulation for Cold Temperatures.’’ Also learn about

Union Cork Board

Union Fibre Co.
105 Union St., Winona, Minn.

ESTABLISHED 1869

GEO. W. LINN & SON

The Chicago Butter House

340-342-344 West South Water St.
near Lake St. bridge

Would like to contract with you for your make ot
Fancy Creamery in tubs. Can offer you a liberal
contract.

Will pay a price for quality. Send us a sample
shipment.

Best Equipped Butter House in Chicago

References: National Bank of the Republic, Chicago; Plein-
view State Bank, Plainview, Minn.; The Creamery Journal.

Page 18

Iowa Wins

Milwaukee, Wis.

Tee

‘

National Dairy Show, Using

Chr. Hansen’s
DANISH BUTTER COLOR

THE COLOR WITH THE GENUINE GOLDEN
JUNE SHADE — STRONG AND DEPENDABLE

Order now from your dealer and win convention prizes.

CHR. HANSEN'S LABORATORY

TUT

THE CREAMERY JOURNAL

S00

First Prize

Little Falls, N. Y.

TUT eee

The Iowa Buttermakers’
Convention
(Continued from page 7.)

had been a grand success and that another
year of activity and accomplishment had
been added to the strength of the Iowa But-
termakers’ Association.

Butter Judging Contest.

Points off.
lst—H. C. Ladage, Plainfield, Iowa....23
Ist—L. R. Novakow, Peoria, Ill....... 23

3d—M. E. McMurray, Nashua, Iowa. ..24%
4th—G. J. Gudknecht, Owasa, Iowa....25

5th—T. E. Sadler, Oelwein, Iowa.....28%
6th—W. H. Chapman, New Hartford,
OW AN a Sere atc RAR eee 29%
7th—H. E. Fowler, Breda, Iowa....... 30
8th—J. T. Ryan, Adair, Iowa.......... 30%

C. W. Larson, Grand Junction, lowa..32%
Prizes Awarded.

Convention scoring contest, milk class—
Score
First prize—Gold medal, Elmer J. Reed,
MiaticheStermmun...stieas <.t e aeeee 96.

Second prize—Silver medal, J. J. Brun-
HEL VStraAWw DeLmyNL.Olnt. apne itee 95.75

Cream class—
First prize—Gold medal, F. D. Warner,
Northwood ei 8

Second prize—Silver medal, H. P.
gen, Crystal Lake
lowa [Educational contest, milk class,

1914— Ave. score.

First prize—Gold medal, Thos. FE. Sad-

ler; (Oelweitie noc.) cu nee ice eee 95.65
Second prize—Silver medal, J. J. Brun-
Sie veh Asay Neophitnagy anon Abb onan 95.40

Diploma—W. H. Eischeid, Waucoma.95.00
Diploma—Carl Hoveland, Lake Mills. .94.78
Diploma—E. A. Cole, Lamont........ 94.50
Diploma—W. H. Chapman, New Hart-
ford

Diploma—F. W.

Diploma—I*. W. Bremer, Sumner.....93.37

Diploma—F. M. Zell, Sumner......... 93.25
Cream class—

lirst prize—Gold medal, IF. C. Hinzie,
Diatily: vas arco ete. 95.34

Second prize—Silver medal, H. C. Sten-

del) Scarville Q.....; Aas eae 95.28
Diploma—F. D. Warner, Northwood. .94.87
Diploma—R. E. Clemons, Burt........ 94.43
Diploma—H. Soballe, Coulter......... 94.00
Diploma—J. J. Marx, Hospers........ 91.31
Diploma—J. TI: Ryan, Adaiic....2cneee 91.31
Diploma—E. M. Fredickson,

Clemotist.2. Geter. Becnoee aces 90.81

Silver cup given by Professor Mortensen
to the buttermaker having the highest score
of all at the educational scoring contest
was awarded to T. E. Sadler, with a score
of 95.65. This becomes the property of Mr.
Sadler under the rules of the contest, the
average score of Mr. Sadler for the three

years is 96.09.

Silver cup presented by Professor Mor-
tensen to the creamery having the most
beautiful surroundings as provided by the
beauty contest was won by G. Stuessi of
Thorpe creamery, Manchester. This cup
will be awarded permanently at the end of
five years.

In addition to the above prizes the J. B.
Ford Co., manufacturers of Wyandotte
Dairymen’s Cleanser and Cleaner, offered
to the winner of the first prize in milk class
a nine-inch carving knife, fork and steel,
which went to Elmer J. Reed, Manchester;
and to the winner of the first place in the
cream class a round eight-inch casserole
and nickel plated holder which went to F.
D. Warner, Northwood.

Whole-milk Class.

Elmer Jj. eed, Manchester: taint tetseotsrateterens ier 96
ln J. irinner, Strawberry Pomteeimrcsietinrs 95%
EB. A: sGole, Whamontiks i... eee. nates aie 95%
Thos: EB.) Sadler, Oelwein... scinaaients ele sre catia sie 95
W. Ei Bischeid, Watieomas/apericenctelsnrerecielerie 94y%
W.. H, ‘Chapman, New Hartiordtne-.. o.-wets.. 94%
Matt McDowell’ Hazelton smaisestenc cm enentes 94
Carl. Hovland, Lakes Mills <¢opmnmsmeantetnrc me sen 94
i. EE. Mittlestadt, Ariinetoni. osmium uieiee cence 94
EB. W, Stephensen, (Oelwein .aaecsie sens 94
P, W. Peterson, New Hartiordire-na. mawms sleet 94
Ls, Le. (Zornes eames... «cere oeceteneteite me caret 93u%
Mayville Cheese & Butter Co., Dorchester, Wis..93
D; Ti. Broers; Stamley.,....:caiemmeisreetedeatteaeine 93
F.. We Bremen, Sumner...) cw con Dai 93
Robt... Wagner; -Suminer.. .:. siammicrenenien aeeirntiernine 92%
Aw Me Wide Testi isis cciss'eneratttelnunhrettasr eater crete ater 92
G.. ‘Stuessi} Manchester:.... Scenic epetesitesnnte a 92
Ey. Be SOldG,, SSusritiet sv: os ers epprclsvnmeniatenets ae a ieee 92
H,. A, -Griese;. Reddli ny, «<.iontenaew atv went marie 91
C, Ai ‘Day, sSummer...2s vegans Pane wenn 91
HH; CG. Boenetcke, “Cripolti eetiaca aisnents tele 91
Anton: Smithy? Jesup sjsu, vccaurme ate vie Wiehe gle mbavets 91
Te Eeoman,. Westgate, «ib <uaneeconscn oes 91
By: Gy < Zell, o SigtntOr sais 9 ace ehedvininn ee rkial stan nL en ch vaee 90

ooo

January 15, 1915

Cc. B. Bracy, ‘Maynard’... osacs) 0 eee 90
Hi, \C...Ladage,) Plainfield’ ses sersenee en 90
C.. E. Brant) Fairbanl:. 0 o..2,.)ee 90
Complimentary,
A. J: Anderson; @fisco; Minne eee 95
Hand Separator Class.
FE. D. Warner, Northwood), .o)s=n = 95%
H. P. Engen, Crystal Lake 9

Cc, Green, Hartley... sooo
M. E. McMurray, Nashua
R. E. Clemmons, Burt........

C. R. Conway, Garner..

H. C. Stendel, Scarville..) ogee een

J: T.. Ryan, “Adair... .2. jocmee eee

G. J. .Gudknecht, ‘Owassaeeeeer nena 93
Axel Larson, Charles City

T. F. Van der Meer, Orange (Citi eee cen 92
Hartman Anderson, Cedar Falls............... 92
EF. A. Berleth, Anamosasy cme ee eee ee 92
Tyler Brothers; Viliscal scene te a 92
Niels J.. Nielson}) Goldfieldia) = ase. = NY
J. Jc>-Marx,. "Hospers: iiss 91%
G..T. Schuance; ‘State (Centers. 91
A. -E. Jensen, “Forest (Citys yee eee. 91
Aug: M. Hein)! JEfull.2 sense see 91
xe0. Wick, Rolartdiin. 5. oe cece ee 91

Clear Lake...
E. Chadwick, Fostoria...
H. K. Nelson, Scarville...

AVERAGE SCORES IN EIGHT MONTHS IOWA
EDUCATIONAL CONTEST, 1914.

WHOLE-MILK CLASS.
Exhibitors Having Eight Entries.

T. EB. Sadler, (Oclweit). 4) ee eee 95.65

J. J. Brunner, Strawberry Point............... 95.40

W. Hi. Bischeid), Waucomaleee ae ea ne 95.00

Carl. Hovland; Lake Siinligg cee aes 94.78

E.. A. Cole, Lanionts... eee eee eee 94.50

W._H. Chapman, (New Elantiotdeemeenen meee 94.18

F: W.. Stephenson, Oclweman epee te 94.00

E. ‘W. Bremer:, Summer-semnee eee 93.37

F.. M.: Zell; Sumners..aeen eee ee 93.25
Exhibitors Having Seven Entries.

Roy Scoles, Predentcksbtmres nen eee ee 93.86

Alton) Brannon, \Lawlerdage cease eae 93.64

Robt: . Wagner; Strimmers ca. see 93.50

G. Stuessi; Manchesters: ace eens 93.21

P. W. Peterson, New Partiordsssssseeeetene: 92.64
Exhibitors Having Six Entries.

E. B. Olds. Sumner. 3.5 es Seen ee 93.50
Exhibitors Having Five Entries.

W. H. Chapman, New Hartford.............. 93.70

H: C. Ladage, Plaintield® yn oaeene eee 93.20

H. A. Griese, Readlyn2jocnen cen eeee meee 92.80

Anton Smith. Jiesupiin osnieieee eee arene 92.70
Exhibitors Having Four Entries.

E W. Wedemeyer, Waverly...........-se0+cee 94.37

Nick Ambrose, Tripoli Ps

Milton Colton, Masonvilleni casein ene 93.50

S;. O; Rusley, Leland... ce toc er teens 93.37

M. Anderson, Emmetsburpn scene 93.25

EK. Hi: Homan, Westeatecm scence 0 92.50

C. E.. Brandt, Fairbanik./ac ooo 91.75

H. C. Koeneke; T'ripolis cnc cccrteieeteeeeenenene 90.65
Exhibitors Having Three Entries.

E. J. Reed, Manchester. 9. 002s eens

Matt McDowell, Hazelton.......

Chris. _Russier, Fredricksburg.

J. F.. Langquist, Lawler.t os oeee eeee

Paul A. Day, Sumter... ccoeceeen eee

D. T. Broers, Stanley... jen ores cee ‘

W. F. Schurke, (Gilbertsvillescussneeeeeneeaee 93.30

Carl Meier, Fairbank. . «<j: cc ten enteeree tenes 93.00

W. P. Hughes, Fatrbankcs s.areeeeneeneeneee 92.66

C. A. Day, ‘Sumner’. ... 5. (eon eee 91.83

Tulius’ Brunner, Osage. in scsi eeiten ieee 91.66

. B. Bracy, Maynard . <.cociereamicertaenenenanree 91.50

'J. E. Bragg, Preston. < : \ seach e eee 91.00
Exhibitors Having Two Entries.

A. W. Mooney,. Denver. 0. Jose 93.75

L. L. Zbornik, Suimner.. 0. eee 93.50

J. F. Lorenzen, Cedar Fallsigueeeeenemneeere 92.50

N. Nélson, Gibertsville. . « ... Jc een eleeneeeenerenane 92.50

R. Jorgensen, Alta Vista... 22). eee 91.75
Exhibitors Having One Entry.

Albert . Fay, Cascade. ....... «s.:seitieliieleinteennntanannee

). A, Botterman, \Waverlyccs secrieeenenenne

H. P. Bancroft, Delhi. . .1.c Qoceeeeeenene

Fred. ‘Christensen, Aiyrshire..,. c senna 5

R. W. Chadwick, Waterloo.....

FE. .. Eflarts, Waverly. ic. cssmen

W. F. Harms, New Hampton

B. -F.. Bentley, Oram... .:.srisj wiser cleleraleleeaneaannn

Tl. F. Dawson, Delaware... . is.» «0 smlsneeeaeeeeane

T. ‘G, Nichols; Waverly. .... «0.0 0s 0lnleniennaaeaana

P. Di. Walker, Testaps ... vic. «cies sleleheeieneeenntei iene

Harley Evert, Edgewood... ..°....« ssteu elena

. B. Sharp, Parkersburg... sciv vos etna

H Fel Se When 13) bert IOC Aco.

A. J.. Widdel, Jesup «..s:.0 5-01 01 ele ou nielcneeeenenane

M. E. Boots, Oelwetn......:..5.« 0s ocelot

P. C,. Daniels, Shell Rock, ..5 25.1000 sree
GATHERED CREAM CLASS.
Exhibitors Having Eight Entries,

KF. C. Hinzie, Manly... ... csc svn csr tisinen eer 95.34

H. C.. Stendel, Scarvillest:¢ scwuuree ares etree 95.28

OOOO ooeeaeeeeoeaq“q*aannuuuuouuauauaoaoee OZ ———E OorzvAooooo—=

January 15, 1915

THE CREAMERY JOURNAL

Page 19

—oeoeEeEeENENoeaRmRmE—wahaeaeaeaeaeaeaeaeanhnDDnDnB—Laqyaa]aaaaoooooo@™_“QWWDW ee ee eeewowoeseseseososssoeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeee

E. a Leas mora vecd ooKOC ORE BODOG LOOT tre District Butter Contest. and has a wide acquaintance in the east and
aD PURE Ss MEST En cc cioreccin ents slelnre, vive sels eee 43 c ; : 3 PaEr pe . aca j . ‘ ie
inl, “(Selezilic, (CSS a nmead) ong epecteannoe 94.00 There will be a district butter and starter while he is little known in the west, he
[, Ji Migisn 18s e Sg qmeen eon o7 Omeeompaoemorac orp contest held at Waterloo, Iowa, on Thurs- "9 doubt, will become acquainted as the
ie = eee: ape ee Ss er Rag a) day, January 28th. Be sure and send a jar work progresses.
rit area is hibitors Having Rion Danae of butter and bring a sample of starter with Mr. Creasy will commence work at once,
Weep Wantder’ Meer, Orange City. ..0..0.00000. 92:57 you. J. J. Ross will score the butter and to organize the allied dairy forces, with the
H. kK. Geek Ni ee sree t eee tree ere ee sees Aare the buttermakers present will judge the end in view to unite on a bill that will best
r a Rane NSE a ee EE. oe oe ODO starter. We will have a quantity of good meet the requirements and then fight for
Exhibitors Having Six Entries. starter from one of our best buttermakers its enactment.
eee enecey es wetter eee eee nes aa and you ey a pe enough ie your Mr. Creasy and the National Dairy Union
nris Lundhoj, Greenfield.......+..0++00eee05 g272 0 next day’s use. this proves to be extra ghould have the loyal support of all inter-
John Chrissensen, Thornton..........-...++++.92.26 sood under your method of handling we ; 5 :
Exhibitors Having Five Entries. so y ‘ 5 ested in enacting a law that will prevent
SS. 1athGiecin, “ier Pina on > ols Oeienereene oelcercicren 93.60 hope to be able to get more ata later meet- fraud in the sale of oleomargarine.
aaa crte Elartlevinciee ccctemuts es acsrecseys even 93.50 ing. Ship the butter to arrive on Wednes-
~ ? y S t dss ;
ee [ane ale weet te eee tenet een ee eae day evening or Thursday morning, January =; ie ae
ee a e220 28th. Address to FE. T. Sadler, care of The | At a recent meeting at Kansas City the
eRe chersOme Piscine tier iseeiiies<:-(ar+lsjerers = ernie vie 90.70 Creamery Journal, Waterloo, lowa. Southwest Jersey Cattle Breeders’ Associa-
ETea Ses Having Four Entries. ss tion passed resolutions asking for such
hs z Onway, Ga@rmer.... cere r seer ener eenccee c A F, 5 5 ~hz »S | > 2ce > “ arine laws
Wm. Helgason, Lone Rock..........eceeeeeee 93.50 National Dairy Union Meeting. groneee fe ote eee Dee al leila oy
7 =" = S mar >} ei tay QO? 62 . rn a ia s ake = more = >C Gana Oo
ee ne 6a 80 At a meeting of the executive board of away, if possible, with the many violations
Se mEerisenieu Wanye ac toons 2 sso weeds ase Ce meuiom National Dairy Union heldiine@hicago “eo cxtstine They also want a law. ceaiie
J. Mohler, New Hampton............... 92.00 : : | 7 ye ec eae BU Bs aa pis Pepe ee <o
D. W. Mohler, New _Hampton................. 92.00 December 30th, Hon. W. F. Creasy, of i x Hambaiicacioted ee
Sere Ora seen @leciien Weal KG os tees iarefe fo evepaceseretors «ore sate 91.63 A 5 ) P ing operators of the Babcock test to pass
H. C. Thompson, Buffalo Center............-- 90.62 Peers Pa., was mee eae for an examination and secure a license. The
D. A, O'Neil, Bradgate....- 0... sse eevee eee 90.00 the ensuing y cat. cee gue S&t. ~sale of commercial’ foodstuit they also rde-
Exhibitors Having Three Entries. prominent in Pennsylvania Grange work <«;. ge son dite
eerie sds Al 94.33 >. ; : sire put under a license law.
5. wards, Algona.......-.++++++ese reese : for many years and in this capacity has be-
Wm. Matters, Graettinger 93.66 yao e : Dany :
i eeeNelson ibxira 6-2... ...1..........9283 come familiar with methods of organiza-
Neue Eemitlestad tymeAl denver sire «eon eereene a 92.16 tion and also has had considerable experi- Eloy Ericsson Company, manufacturers
Geo. Wicks, Roland..........-.-..++++sese eee 92.16 ence in working for and promoting various of Ericsson’s butter culture, have sent out
ES SOLES SLO UME oetete crore or) ateiajietlis: «conse faayevavaix (=) 92.00 Se Fan Saee =) a ; ss
Vist See aie Oe re 91.59 matters of legislation, pertaining to agricul- to their customers and friends a handsome
Exhibitors Having Two Entries. ture and especially dairying. art calendar for 1915. The Creamery Jour-
ie Eee Or mane Byeheebetavis Ceyeheveusioir cee is hee Mr. Creasy is by occupation, a farmer, nal acknowledges the remembrance.
eter etstahl, WITLOUUBIVE oo ake css elec s ereisie « oie iS)
[EaRGaPeberSOM nn otOLys Clty iio a: <io6 certs lace ee 94.25
Cele elSOUR SIE) Cit Mere ssiaieisis:sie!<,siwiayolecie solos 94.25
REE SES Gy WCULETET cee octet os evalwmtiw ole a We 'eicieve wens 93.75
(C. 15 iit TRG shih tg moloip cto Ceo cece o eee CRO 93.75
Reo OEZ | MD OTS OMELDY tao) crcien isin leyee w/e) a belle 93.50
Plex elvarson, Charles! City eases wey ews 93.00 Fens i sis
I G INSTI nS UATE ORES Bop en DEO OrMae cs cemaoe 92.00 IN EACH TOWN and district torideand exhibit a sample Latest Model
PVErB LOS Me VAIUIGGAL toe ce ne sce sie oe svete wrest ccere 92.0 Ranger’’ bicycle furnishedby us. Our Rider Agents everywhere are
\lex Johnson, Panora 91.75 SY making money fast. Write for full particulars and special offer at once.
C. T. Knutson, McCallsburg...............+.+-91.59 ee ee ee eee
Pe Bem@ RadiwiCkweBOSLODMA/. t\sjyace = sa «Siete oe. 0 4% 91.50 © ship to anyone anywhere in the U.S. without a cent deposit in
Peter egies ext Reece ac ee 91.25 advance, prepay freight, and allow TEN DAYS’F REE TRIAL during
re Mane Critrarras, GUE Oe ce eae eerie 91.09 which time you may ride the bicycle and put it to any test you wish.
PUM) Becker, WeMars. ec. - conc teccernn ns 90.00 Teen are Chee ob pertecily, salisted onde nobis io! keep the pt
Tagine ne One Estry, cycle ship it back to us atour expense and you will not be out one cent.
: We furnish the highest grade bicycles it is
Earl BatehnelderamlenttlepOt tele «sieve sear «aeons 95.00 FACTORY PRICES possible to make at one small profit above
N. O. Nelson, Wesley........-....2++2sseeeeee 95.00 actual factory cost. You save $10 to $25 middlemen’s profits by buy-
Watson Shick, Independence.................. 95.00 ing direct of us and have the manufacturer’s guarantee behind your
David Gunning, LeMars............+..+++.+5- 95.00 tMibicycle. DO NOT BUY a bicycleor a pair of tires from anyone at
Bens Prank, (New Viennd.2 2.02.26 se. ese nee ee 2a.30 any price until you receive our catalogues and learn our unheard of
J. [Bt Abels lesen URS beh es 2 eae ie eRe coer G RCI 94.50 factory prices and remarkable special offers.
oss ae pecriaelane, age e oe - a S RIOSISeACRD OG aaee YOu WILL BE ASTONISHED mien Jes pee our eee tle
rairnelc ure utter O., ALG IL CU ata re, ill arate! wh «cep ist ys) ogue and study oursuperb mo elsat
Been er zOg w EN Dates cree tele, vi aa cheseeie's weve yo 93.50 the wonderfully low prices we can make you this year. We sell the highest grade
= ; = p bf an any othe Ty. ea Satis ‘0
M. P. Juncker, Graettinger 93.50 P bicycles for less money th: ther facto We are satisfied with $1.00 profit
F. E a Graie, Genter inetiod Seaaoa os Taimas vor ouaas oes caeraue 93.50 above SSSe OT ee BICVCEE DEALERS: sou cancel our pies cles under Ur
. - y LEONTCr JUNCTION... eee eee nee ener n ne oe wn name plate a ouble our prices, rders er e day received,
ar oma CA LGINAIcsia, lelalstiote oiela w)eic- terete eveietlane,e 93.50 SECOND HAND BICYCLES. We do not regularly handle second-hand bicycles,
Geo. Reyerson, Northwood...............+-.0+ 93.50 but usulaly have a number on hand taken in trade by our Chicago retail stores. These we clear
Ed. Rubsamen, Preston 93.50 out promptly at_prices Tene ors ae ree or Lake esor DUN Berea mailed re
as iach taaereret atone Scns 2 sn nee eevee 8 ; single wheels, imported roller chains and pedals, parts, repairs
toe areas ee pee aeupe cr sreliane le iair shale race aeean COASTER BRAKES, and equipment ofall kinds at half the regular retail prices. eS
sw x SS, VOIBA.. ce eee eee wenn ns eeveens .
Ope Berotenperc PMS Wor tlie ccm. occ ecco a 93.00 $ 0 0
Wer ir Set CW elas decries seers ope oa avis ale 93.00 H dg th { -P f 0
BipediesnteicerpmbOtie ROGK wiieirnre «.+\ nine + ele e eae 93.00 ae c € orn unc ure roo —s
122 ds Moka beansle UUIGyoloa el. Gore lene ERR ene ene RO 93.00 = IL fA
PRCEIES wl RSS oe SAL ATO Atria rip ieiete asc 6 sia ele ee ee were 93.00 Self-healing Tires A SAMPLE PAIR
P; c Flaskgaard, pisesistrtillpreweeet cts s:lonvehepseord Gcevarene 93.00 TO INTRODUGE, ONLY
Martin Cronk, Fayette... 2.1.01. eee eee eee eee 92.50 The regular retail price of these ~ =
IL OW ER Creeiine Maibach 28 ek os ee Peer 92.50 tires is $10.00 per pair, but to intro fee ,
Geo. G. Kolthoff, Britt..... 92.50 duce we will sell you a sample pair for $4.80 (cash
Jas. P. Kelly, New Hampton..................92.50 with order $4.55),
Fred Nickeils, Amber. ......0000010cecrectees 92:50 KO MORE TROUBLE FROM PUNCTURES
ur OECHSs: VUAGIOK Stara ain siersiess: sso. 0! ein aja ove aus/iete 92.50 Nails, Tacks or Glass will not let the air out.
. J; se ee A hundred thousand pairs sold last year.
=r al 8p BAGS MELO Mlintehetaetstehaten« (0 oe gh sie ie wane ale Ces i s1Zes.
Nem@aebendiekson, DEcOralls ic. ss. + see sels pies 92.00 DESCRIPTION: Te na oar
euO-sbrowidlec, Wanawlae soc c.: ses cere scence 92.00 riding, very durable and lined inside with
EER tity a GOOG Lerten eis. «6 cos.d wa 8s carb one 92.00 a special quality of rubber, which never be-
Bs oe ae pee RIG 5 5) spd Seal orerarelee nd 92.00 cones porous and which closes up small
; MEM eRCUOINe AG GrILAD ay Serle, «0a ec sci 6 sare ars 92.00 punctures without allowing air to escape. They weigh i i
Jin TS Tees ial 1 ONE yale ase cee eee eae 92.00 no more than an ordinary tire, the puncture resisting © bet pap et
Glieig, “Iiingin | (CEyat ee ee ene a ee 92.00 qualities being given by several layers of thin, specially * and ‘‘D’’ also rim strip “‘H”’
WO wean INOrihWOOd sess... 2. cede oes 90.50 prepared fabric on the tread, The regular price of these to prevent rimcutting. This
Wm. Henns, Stacyville.........+.eseeeneeeees 91.50 tires is $10.00 per pair, but for advertising purposes we tire will outlast any other
Hii) Ropsois. Gueriseyun....... 00s ie0cses. 91.50 Dee ee Re ne eo ene Eider of only. make—SOFT, ELASTIC and
Pee GO) SOAGIA ee INOMENWOOMistee aise ss acs epee eae 91.00 .o0 per pair, orders shipped same day letter is = Y
eee Bence miGartions tem mer 5 vc: ciedue w atenrels 91.00 received, We will ship C.O.D. on approval. You do EASY RIDING.
MMM KctaiTer ASHE OTIE Mee ee Sica c sss eerste Sai ¢ 91.00 not need topay a cent until you examine and find them strictly as represented. ~
Evesbere LOlsous (St Olat mtn «calc. oshaaen 91.00 We will allow a cash discount of 5 per cent (thereby making the price $4.55 per pair) if
L. Baumgartner, Mason City.....-........... 90.50 you send FULL CASH WITH ORDER and enclose this advertisement. Yourun no risk in
P. L. Olmsted, Monona.. ‘ “00.56 sending us an order as the tires may be returned at OUR expense if for any reason they are not
(emi Goalie: en ys Cees 90.00 satisfactory on examination. We are perfectly reliable and money sent to us is as safe as ina bank. If you order
L. Larson, Royal ii hie 90.00 Titeciate «ase Onna eee ae neem oe erie pelea Welcadn tuatyon'eillhace woul pleamtisiat wheat pou cnet
te 4 : i ce ‘ u ave ever used or seen at any price. e Know at you wl e SO we eas atwhen
: a gh eeney, peer UI seve sin, ar iwreune ee 90.25 a bicycle you will give us your order. reheat erieo Hen ie a Saalonier ae onee, hence this remarkable fare offer.
Nore: I < PATIO OLE o. ciieis Biniew acto teaiets on’t buy any kind at any price until you send fora pair of H etho
rae isc. Diskuaue |. ae iF YOU NEED TIRE. Ca ae UE A ee trialat the) epecial Sarodactore
Panter ne ce arte aay a Ma ee) A STO) BRS Syiae 2 price quoted above; or © for our g ire an undry Catalogue whic escribes an uotes all mak d
ewe avy erti bles © WWidECLLOOn ra epriiers s aiace.e\vieciisiacs seis. s 90.00 kinds of tires and bicycle equipment and sundries at about half the usual prices. : be Ss
———— DO NOT WA T but write usa postal today. DO NOT THINK OF BUYING a bicycle or a pair
W. A. Rizer has moved from Scotch It costs only a postal to learn es ee Toe ee. ee ~

Grove, Iowa, to Alpha, where he is in

charge of the creamery.

J. L. MEAD GYCGLE COMPANY. CHICAGO. ILL.

Page 20

THE CREAMERY JOURNAL

January 15, 1915

The Dairy Short Course at Ames
(Continued from page 8)

Homogenization and Emulsification.

Just across the hallway was a room where
some of the most mysterious apparatus we
had yet seen was in operation. On our
inquiry from the men working there we
were informed that they were demonstrating
the methods of homogenizing and emulsify-
ing milk and cream to be used for ice cream
making. The principles of those machines,
we learned, were to unify the cream so that
an homogeneous mixture of all the parts
was obtained. This was accomplished by

extremely high pressure in case of the
homogenizer, thus breaking up the fat
globules and making a very smooth and

rather heavy appearing cream. While with
the emulsifier high centrifugal force is used
in order to drive the cream through very
minute openings in the interior of the bowl
of the clarifier, resulting in a smooth and
uniform cream. Cream of this nature, we
were told, would give smoother body to the
ice cream and not churn during the freez-
ing process. F

Before we left that room we saw a mix-
ture of water, powdered milk and butter put
into a small vat, heated up to 170 degrees
Fahrenheit, thoroughly mixed and then run
through these machines in each case com-
ing out as a fine quality of cream in every
respect resembling natural cream.

Ice Cream Making.

Still pondering over what we had just seen,
we entered the ice cream room and were
met by a lot of enthusiastic men busily en-
gaged in preparing and sampling different
kinds of fancy and plain ice creams, sher-
bets, lactos, frappes, etc., of which they very
graciously asked us to partake. Mean-
while they asked questions of their instruc-
tors, chief of whom was Mr. Sanders of
Cedar Rapids, and took down recipes and
notes of interest. A busy and popular place
to be sure.

Testing of Dairy Products.

Unable to partake of any more of the
frozen dainties we made our way back
through the factory, giving a passing glance
at the different operations in progress, and
entered the next floor where instructions
were given in the different methods of test-
ing for fat, moisture, total solids, salt, acid-
ity and preservatives in the various kinds
of dairy products.

Cheesemaking.

Adjoining the testing room, we found the
cheesemaking room. There cheddar cheese
and a large variety of soft cheeses, such as

cottage, cream, sandwich nut, pimento,
neufchatel and club, were made daily.

Especially the soft cheese attracted atten-
tion, the reason, as we understood it, being
that a great many creameries, ice cream
factories and market milk plants could
make use of soft cheesemaking as a profit-
able side line to their industry.

Butter Judging.

One of the most interesting places vis-
ited was the room in which the butter judg-
ing was carried on. Here such men as Ross,
Odell, Joslin and others told the butter-
makers how to find whether or not a piece
of butter was good. It seemed to us a most
important and valuable lesson for the but-
termakers for unless they know good but-
ter it is pretty hard to make it right along.

Lecture Work.
Not satisfied with our journey through

the laboratories we returned in the after-

noon and attended the different lectures

and found them intensely interesting and
practical in every respect. The lectures
which comprised factory management, but-
termaking, ice cream making, cheese mak-
ing, testing, dairy bacteriology, market
milk, fermented milk, starter making, dairy
engineering, feed, care and management of
the dairy herd, etc., were given by the reg-
ular instruction staff of the dairy and allied
departments, the regular instructors also
helping with the laboratory work.

Evening Meetings (Discussion Clubs)

Each evening the short course students
returned to the dairy building for two or
three hours to discuss matters of general
interest. These meetings, which were en-
tirely in charge of the students, brought
out some live discussions along different
lines. They were real experience meetings
and brought out a great many points which,
due to lack of time, could not be taken up
in the class room. It seemed the opinion
of a great many that those meetings alone
were worth the efforts expended in order
to come to the short course. At these
meetings prominent men both from within
and without the state gave addresses.

A notable feature was that this year the
ice cream men formed their own discussion
club, so in place of one there were two
meetings each evening. Each club tried to
outdo the other in programs and good dis-
cussions. The result was better meetings.
For special features the two clubs joined
hands and worked together.

Having completed our journey through
the laboratories, the class rooms and thie
evening meetings, we went home happy for
having had the opportunity of visiting the
dairy short course and finding out what a
grand institution it is. Moreover, we are
beginning to realize more fully the magni-
tude of the dairying industry and can read-
ily see why the dairymen attend the short
course and why they term it a success. The
reason is this: the dairy short course is an
education in itself and a valuable asset to
the practical as well as to the theoretical
dairyman.

Short Course Resolutions.

Be it Resolved: :
1. That the short course class of 1915 express its
very great appreciation to Professor M.

Mortensen

Prof. A, W. Rudnick

Assistant Professor of Dairying, Towa State College,
Ames

and his able corps of instructors for their untiring
efforts on behalf of this class.

2. That the thanks of this class is tendered to the
speakers who have favored our sessions with in-
stuctive and interesting talks.

3. That the members of this class express their
appreciation and thanks to the manufacturers and
supply houses and individuals who have so willingly
contributed to the premium fund, for the prizes
given during this course, and the support of the
alumni association.

4. That we extend the thanks of this class to
F. L. Odell and J. J. Ross for scoring the butter
exhibited here and also for scoring the educational
contest butter.

5. Resolved that we recommend an educational
contest for the ensuing year, consisting of 12 scor-
ings. Also that we heartily concur in the dividing
of the state into districts.

6. That we extend our thanks to Gude Brothers,
Keiffer Co. for the very satisfactory way in which
they have handled the butter from the educational
contest.

7. That we heartily recommend the adoption of
the state brand for Iowa butter.

8. That we appreciate the good work of the
dairy and food department and trust that the legis.
lature will honor Hon. W. B. Barney’s requests for
additional appropriations to carry on and enlarge the
work, by the addition of more dairy inspectors, one
of which should be especially qualified in starter
making.

9. That we extend our thanks to the dairy press
for their kindness in so freely advertising our short
course.

Contributors to Short Course Premium Fund.

Gude Bros:., Keifter €o.,) New sommeenmenic cscs > $10
Hanford Produce Co., Sioux City, Iowa......... 5
Schermerhorn-Shotwell Co., Des Moines Iowa.... 10
De Laval Separator Go, (Chicawoees. see ce «os 10
Empire Separator Co., Bloomfield, N. J.......... 5
Sharples, Separator (Co., (Ghiezmomereteaeme ran iste 10
Vermont Farm Machine Co., Bellows Falls, Vt... 5
J. G. Cherry Co., Cedar, Rapido iene si. 10
Creamery Package Mfg. Co., Waterloo, Iowa.... 10
Chr. Hansen’s Laboratory, Little Falls, N. Y..... 5
Preservaline Mfg. Co., manufacturers of Perfec-
tion Brand Butter Color, Brooklyn, N. Y...... 5
Wells-Richardson Co., Dandelion Brand Butter
Color, Burlington, “Witiermcteeeieeieietemeteiaete ae 5th)
Bausch & Lomb Optical Co., Rochester, N. Y.... 106
L. A. Nafis, (Chicago,) Tiles eerste a
Wagner Glass Works, New York............... 5
The Torsion Balance Co., New York............ §
J. B. Ford Co., manufacturers Wyandotte Cleaner
and Cleanser, Wyandotte, Mich............... 16
S. Davidson & Bros., Des Moines, Iowa........ = 10
Younker Bros., Des Moines; liowaeeemenineaece cies 10
L. H. Kurtz ‘Co., Des’ Moiness iow ames « 10
Louden Machinery Co., Fairfield, Iowa.......... 10
Boerner Fry, Towa! City, Lowascemieeiematerite siete §
Warner-Jenkinson, St. Lows) Monessen. 16
Standard Oil Co., Des Moines, Iowa............. al
The Van Tilburg Oil Co., Minneapolis, Minn.... 10
Baker Ice Machine Co., Omaha, Neb......... ease oD
Northey Mfg. Co., Waterloo, Iowa.............- 10
Union Fibre Co., Winona, Minn...... On ae oe Fran)
Vilter Mfg. Co., Milwaukee, Wis....... APRS, siea, D

H. W. Johns-Manville Co., Milwaukee, Wis..... 10

Kalamazoo Vegetable Parchment Co., Kalama-
ZOO, Mich. ....is.0:5 «0:0 ciara 6: Rais ieiet anata 10
The Colonial Salt Co., Akron}iNaeeaeeeeeees 10
Diamond Crystal Salt Co., St. Clair, Mich....... 10
Morton Salt Co., Chicagoist cslsraeaieninatantts cn 10
Worcester Salt Co.;’New Yorkic cesses cnr 10
Eloy Ericsson, St. Paul, Muamiseseneieeeieeies 5

Dairy Short Course, 1915.

Henry Gosch, Randall, Minn.; Fred E. Jacobsen,
Des Moines; Geo. W. Hurst, Holdrege, Neb.; M. E.
McMurrey, Nashua; R. Jorgensen, Alta Vista; L.
E. Louderback, Ottumwa; M. M. Dodson, Ft. Scott,
Kan.; B. E. Hall, Glen Falls, N. Y.; H. L. Wagner,
Chicago, Ill.; Chris Lundhoj, Greenfield; Geo. H.
I'rey, Scottack, Pa.; W. E. Pfeiffer, Centralia, Ill;
Niels Kammersgaard, Sioux City; G. I. Ganote, Em-
poria, Kan.; G. O’Leary, Toronto, Can.; S. E. Ruff,
Frankfort; I. W. Shellman, Ayrshire; A. C. Roselle,
Excelsior Springs, Mo.; Reed Corliss, Omaha, Neb.;
L. Wright Papilion, Neb.; Clare Triplett, Sutherland;
A. Terry, Des Moines; J. L. Bosworth, Litchfield,
Mich.; B. Lovick,Lake Mills; H. C. Stendel, Scar-
ville; Ed Holmes, Gilbert; H. C., Ladage, Plainfield;
C. W. Larsen, Grand Junction; Chas. Giffey, Lone
Tree; Fritz Laugbelm, Casey; C. B. Peterson, Ex-
ira; M. Hansen, Exira; E. B. Halls, Kansas City, Mo.;
Martin Jensen, Atchison, Kan.; J. R. Lauber, Topeka,
Ind.; E. J. Maris, Boulder Colo; F. E. Sawyer, Clear
Lake; D. H. Bobb, Des Moines; P. C. Daniels, Shell
Rock; L. Novakow Peoria, Ill; J. L. R. Dickson,
Ilamburg; N. Olsen Huxley; J. T. Ryan, Adair; O. O.
Ifauge, Ossin; B. R. Churchill, Grundy Center; J. F.
Vandermeer, te City; H. A. Smucker, Waterloo;
W. H. Maust, aterloo; IF. H. Bockhaus; E. J.
Reed, Manchester; J. B. Sternberg; Karl Schuangert;
Geo. Blohns Jr.; P. J. Koebet; Harold Payton;
Louis Peterson; J. W. Rigdon, Albia; J: F. Loren
zen, Cedar Falls.

January 15, 1915

TOE eee

W. B. YOUNG
ESTABLISHED 1854

W. I. Young & Co.

Wholesale Dealers in

Butter, Cheese and Eggs

149 Reade St, New York
WRITE US

Refer by permission to Irving National Bank,
N. Y.; Fidelity Trust Co., N. Y.; Dun’s
and Bradstreet’s ‘Agencies.

SVT Eee

W. I. YOUNG

FUT TES

TTT ee

SUT

SSOP TDOPDENEVOVUAUTUORENOROPOOROROVOVOVONUOVOVUOUOVONOVORONUODOTONUODOOUNOTONOMU UDOT OT OUUMUOUMDOIIDOROUDUTUMUTOIMUUOTOMUOEDUMOMUMOUIMOPOMOMOTUMOMMODOOMOUCOMUMD ODOT OUOMOIOTOTONUMOMMINUNUNUINTOUUDUODOLINUNTODOIUUUMUNIMORTUTOUUIUOURURMORUEONOOHONODOTONUNUODONUUUEDODUDUTUNUEDUTUNUSDODRSORIIORIULORDOOUTOROROEOLOIOEIRIIDORORIRIIROSIRDEAUECRERLO UA REE LO Les

Zenith Butter & Ess Co.

Harrison and Greenwich Sts., New York
Receivers and Distributers

Give superior service and real results. That

covers it, consign or write. Refer to your

bank, Creamery Journal or eel
Ss . our shippers. ke

Jacob F. Miller Wewant todo business with you Established 1864

BICKEL & MILLER

PHILADELPHIA EGG HOUSE

My.

Prizes at Wisconsin Convention.

It will be remembered that for several
years we have been offering district prizes
to the convention exhibitors. This year we
will again divide the state into 10 districts
with the same counties in each district as

formerly. These districts are not divided
according to congressional districts but
rather to conform to local conditions. For

instance in certain localities we have more
whole-milk plants than in other parts of
the state and by grouping the counties to-
gether we equalize conditions.

In order to compete for these district
prizes it is very essential that some repre-
sentative of the creamery shall be in attend-
ance at the convention—the buttermaker or
manager are preferred. This year we have
changed the rules so that there must be
more than 12 entries from each district. In
case only 12 or less buttermakers exhibit,
then we offer only two prizes in that dis-
trict, viz.: the first and third. The second
prize will go to the district having the high-
est number of exhibitors, making a fourth
prize for that district. We believe that un-
der this rule the prizes will be more equita-
bly distributed.

The first district prize to be given by the
association is a set of silver knives and
forks, Continental pattern, best Community

Why Pay High Prices

foe our ready roofing when I will sell you

fog guaranteed for 20 years as low as 65c

ae i of 108 sq. ft., including nails,cement
and full directions for laying. No matter
what weight or kind of roofing you want,
I can supply you at a big saving, and get
the material to you quicker than you can
get it from any other house. I sell

Direct from Factory
and if the roofing I send you does not come
up to the samples, ship it right back at my
expense. Lship from seven big factories

so that I can save you freight, which is a
bigitem. If you want to save money, write to-
y for my big roofing catalogue and samples of

the roofing I sell—all sent FREE. Free estimates
if you send size of roof and mention, light, medium
or heavy roofing. Write me today.

W. E. McCARRON & CO.

CHICAGO

"5S Dickey Building

THE CREAMERY JOURNAL

Page

silver. Just ask your wife what she thinks
of Community silver and she will tell you
it stands for quality. The second prize will
be a handsome 10-piece, black morocco
leather toilet set, so that when your wife
takes that summer vacation she will receive
some of the benefits of your exhibiting a

good tub of butter at the convention while
she probably stayed at home to look after
your interests and carry in the wood.

The third district prize is offered by the
J. B. Ford Co., Wyandotte, Mich., manufac-
turers of the Wyandotte Cleaner and
Cleanser.

Under the new rule it will be to the ad-
vantage of the buttermakers to induce as
many buttermakers as possible to send a
tub of butter to the convention. Anyone
not receiving an entry blank and program
by January 18th should write the secretary
at Madison who will be very glad to for-
ward blanks, etc—G. H. Benkendorf, sec-
retary.

The Butcher’s Prayer.

O Thou, the giver of all good,
Thy ear a moment yield us—
We pray Thou wilt in future from
Pure Food Inspectors shield us.

In anger, Lord, stretch forth Thy arm,
Quick as the lightning flashes,

And smite them sorely till they weep
In coarse sackcloth and ashes.

We pray Thou’lt put them on the rack,
And as their shrieks grow louder,
Bear down a little harder, Lord,
And crush their bones to powder.

Had we the jawbone of an ass,

And Thou would’st grant us power,
We’d duplicate old Samson’s feat,

In less than half an hour.

We'd stack their bones up mountain high,
On these broad, fertile prairies;

Then market men could run their shops,
And farmers run their dairies,

In just the good old-fashioned way
Our gran’dads used to run them,
Without the fear of Pure Food men

Pouncing down upon them,

A lonely crumb upon the floor,
A fly-speck on the ceiling;
A dainty covering disarranged,
A point of bone revealing,

Are deemed infractions of the law—
Laws grossly violated;

To meet the charge in distant courts,
The victim’s promptly slated.

Awake the valleys with Thy wrath,
Send plagues in countless numbers;
Shake down the towering mountain peaks,
Rouse Justice from her slumbers!

Let fly Thy flaming thunderbolts,
Into their hearts strike terror—

Blot from our statute books those laws—
Correct the awful error.

As Thou did’st drive in ages past
Our forbears from the garden,
Drive out Inspectors from our land,

Denied the rights of pardon.

Our supplication grant, dear Lord,

We're crying in distress—
Raise up a Moses from our ranks
To lead us through the wilderness.
—Editor-Butcher Brown, Fertile, Iowa.

A. L. Darnell, of the department of dairy
husbandry at the agricultural and mechan-~
ical college at College Station, Texas, has
gone to El Paso, where he will confer with
businessmen regarding the installation of
an immense dairy and creamery near that
city. Mr. Darnell will prepare an estimate
of the cost of equipping such an enterprise
and will discuss dairy and creamery man-
agement, feeding of dairy cows, buttermak-
ing and other such topics before the cham-
ber of commerce.

The West (Miss.) Co-operative Creamery
Company began operations November 12th
under the supervision of O. A. Heggeis.

ST eee

Let Us Do Your
Printing

YOU'VE sot to tell
people about it if you

have things to sell or they
won t know about it.

The quickest, clearest, best way to
tell it is by the printed page. Multi-
ply yourself—tell a thousand people
—tell five thousand, and they'll come
and buy.

Printing that will sell your stuff
is our specialty. We can print any-
thing and do it right—from business
cards to your finest three-color cata-
logs. Let us quote you a price.

We'll give you the right price, too,
and we will add the real service that
makes the printed page talk—sell
things—build your business.

Time of Delivery

We will tell you when we will
deliver your printing order completed
and we will deliver it on that day.

How We Can Make You
Read This:

Low Prices.

We will give you the price that lets
you in on our big capacity—closely or-
ganized—efficient printing plant, and we
will give your printing every advantage
and every saving we inake for our print-
ing, high class work and low costs.

Remember, we can print anything you
want printed on paper, do it right—do it
quickly and save you money. Send your
job to us. No matter where you live,
let us quote you a price.

FRED L. KIMBALL CO.

WATERLOO, IOWA

TUT eee

TPUPURTU AERO TUTREREREPUO POLO RULE TORU RUIREDODIRERTITOSTITOEIEIDOREREUUOUORDEL OUI EDULE ERLE

TUT TUT UU eee eee

Page 22

GEO. M. RITTENHOUSE

SAMUEL BINGAMAN

THE CREAMERY JOURNAL

GEO. M. RITTENHOUSE & CO.

154 Reade Street, NEW YORK

BUTTER AND EGGS

REFERENCES—Importers and Traders National Bank; New York National Exchange Bank; All Commer-

cial Agencies, and The Creamery Journal.

Wisconsin Buttermakers Attention!

As previously announced, the 14th annual
buttermakers’ convention will be held at
Fond du Lac, February 2d to 4th. We are
confident from the arrangements being
made that the convention will be well up
to the usual standard. The program is be-
ing prepared as rapidly as possible and will
be announced within a week or so.

It may be well to state at this time that
we will hold a butter exhibition in connec-
tion with the convention. A large premium
fund will be distributed; it is made up as
follows:

Donations. Bows eset eres $25.00

Undivided 1914 premium fund ...... 759

Net proceeds sale convention butter
Ate Viaddso newest sae ie eae O00)
MVioncestetesalty. Co: soe taaae Ae ome ee 10.00
Diamonds Crystals saltn Gowen eneete 10.00
Cityson Wondedtmllacesccce ane a eee 100.00
$752.22

This premium fund will be divided in the
same way as last year, viz.: each exhibitor
will receive $2, no matter what his score.
The balance will be divided pro rata count-
ing 90 as one point, 91 as two points, etc.
This method of division was very satisfac-
tory last year and we are sure it will be
again this year.

In addition to this large premium fund
arrangements have been made with Hoards’
Dairyman at Ft. Atkinson whereby each
buttermaker will receive a year’s subscrip-
tion to that excellent paper. The officers
contend that in order to further the dairy
interests of Wisconsin it is of vital im-
portance that the buttermakers themselves
get acquainted with the production side and
we consider ourselves fortunate in having
the leading dairy paper of the world lo-
cated in Wisconsin. If the exhibitor is al-
ready a subscriber his subscription can be
transferred to the manager or anyone that
the buttermaker may designate.

3y entering a tub of butter in this ex-
hibition the buttermaker will have a chance
to participate in the awards offered. On
account of the generosity of S. A. Cook, of
Neenah, a man who has always done all he
could to further the dairy interests of the
state in every way possible, the association
will offer four state prizes: First prize,
leather chair valued at $30; second prize,
leather chair valued at $25; third prize,
leather chair valued at $20, and fourth prize,
leather chair valued at $15. In a letter re-
cently received from Mr. Cook he makes
the statement that he will do everything he
can to “build higher, if you please, the splen-
did position Wisconsin now holds in the
United States and cheese markets of the
world, but so easily lost by indifference and
neglect of duty and opportunity.” In an-

other letter just received thanking the but-
termakers’ association for remembering him
with a bouquet of flowers on ‘Christmas day,
he writes that he is “proud to have it known
that he is a friend of the buttermakers’ as-
sociation.”

In addition to the four state prizes the
association will offer three prizes in each
of the 10 districts as in former years, these
district prizes, however, being contingent
upon the buttermakers’ attendance at the
convention. We hope to give further de-
tails regarding the prizes, etc., later.

We would advise buttermakers to get in
touch with their supply houses at once and
get a 20-pound tub for their convention ex-
hibit. C. J. Dodge, of Windsor, will have
charge of the exhibit. The judges will be
C. E. Lee, and H. C. Larsen, of Madison;
and William Schneider, of Johnson Creek,
will take the place of T. Corneliuson, of
Washington. Mr. Corneliuson was offered
the position again but could not accept on
account of not being able to be with us. We
of course regret that his excellent services
are not available but feel sure that the boys
will find Mr. Schneider a fair minded judge.
His long experience and training have been
such that we consider ourselves fortunate
in being able to secure his services.—G. H.
3enkendorf, Secretary.

North Dakota Convention.

The North Dakota Dairymen’s Associa-
tion will hold its annual convention at Mi-
not, February 23d, 24th and 25th. Dairy
stock and creamery and dairy butter con-
tests will be held in conjunction, and also
dairy appliance exhibits. Approximately
$500 will be offered in premiums.

The convention will be held in the Arm-
ory, which is centrally located, a clean, dry,
comfortable building. :

Major E. S. Person, president of the Mi-
not Association of Commerce, also one of
the directors of the North Dakota Dairy-
men’s Association, is a prominent resident
of Minot and will look after the details
connected with the assigning of space for

exhibits.

As the northwestern portion of North
Dakota, of which Minot is the business
city, has developed very rapidly along dairy
lines during the past few years, a great deal
of interest is manifested in the coming con-
vention and, with the hearty co-operation
of the local business organizations, a large
attendance is assured.—R. F. Flint, secre-
tary.

The Kaufman ‘Creamery Company, at
Pratt, Kan., has purchased the Anderson-
Devorak poultry and produce business in
that city. Harry Kaufman will have charge
of the business.

Perfection Brand Butter Color

HIGH IN QUALITY aa

LOW IN PRICE

PURELY VEGETABLE—COMPLIES WITH ALL PURE FOOD LAWS

Order it from your dealer or send your order to the manufacturers

THE PRESERVALINE MFG. CO.,

Brooklyn, New York City

JUAN A. BABCOCK

January 15, 1915

WU LL LC

Want Clearings

BUTTERMAKER WANTED—By February Ist.
ene to Scandinavian Creamery Co., R. 3, Viborg,

|
Mn |

WANTED—Information regarding good creamery
for sale. Send description and price. Address C. C.
Shepard, Minneapolis, Minn.

FOR SALE—Ice cream plant in city of 30,000.
Owner has two plants and can not attend to both
Will trade for good farm. Address Lock Box 880,
Waverly, Iowa.

FOR SALE—Machinery in Norton’s Corners
creamery. Includes new Dual churn No, 5. For
complete list, write to E. E. Persinger, Secretary,
Shell Rock, Iowa.

POSITION WANTED—By a first-class butter-
maker with over three years’ experience and course
in dairy school. Will work on trial. State wages.
Address C. G. Nelson, Emmetsburg; Iowa.

WANTED—Helper in whole-milk creamery. Must
stay at least six months or it wouldn’t pay to start.
Board and room furnished. Position open February
1, 1915. Write E. H. Homan, Westgate, Iowa.

POSITION WANTED—By _ young buttermaker.
Five years’ experience and Minnesota dairy school
course. Am married. Can come any time after
January Ist. Good references. Address Casper
Myrom, Maquoketa, Iowa.

FOR SALE—Up-to-date
North Central Iowa, in good
living rooms over creamery. Owner wishes to quit
business. A good chance for a buttermaker. Ad-
dress Geo. Freese, Bradford, Iowa.

FOR SALE—One 400-gallon Wizard agitator, nearly
new. One De Laval separator, 3,500-lb. capacity, in
good condition. One cream test scale, one butte1
scale. Will sell cheap if taken at once. Address
Northern West Point Creamery Co., Greene, Iowa.

PUBLIC AUCTION—On January
of Otter-

creamery located in
dairy section. Good

you need creamery equipment.—L. C. McGill, Inde-

pendence, Iowa, Secretary.

POSITION WANTED—Experienced buttermaker
wants position in good country creamery. Thor-
oughly competent to take full charge of gathered
cream or whole-milk plant. Hollander. Speak Eng-
lish. Can come on 30 days’ notice. Good recom-
mendations from present employer. Address S. J.
van der Veen, Waupeton, Iowa.

FOR SALE—Or may trade for good land, whole-
sale and retail ice cream business well esmyped with
plenty of room for an addition of bakery and cream-
ery products. Property 40 by 120, with good brick
building in front, frame in rear. Grand opportunity
for right party. Also two new modern cottages,
nicely located. Address F. P., Box 362, Colfax, Iowa.

POSITION WANTED—As manager or butter-
maker in a good creamery. Have had 20 years’ ex-
perience in both whole-milk and gathered-cream
plants. Can run all latest machinery, including re-
frigerating machine. Guarantee satisfaction. Can
furnish best of recommendations. Can come on short
notice. Will consider a relief place. Address C. F.
Luethey, care Seymour Co-operative Creamery Com-

pany, Seymour, Iowa.

WANTED—Experienced man for creamery, one
used to putting out certified milk with modern ma-
chinery and that understands the Babcock test and
has some knowledge of steam engines. Permanent
position for first class man_with good references.
Twenty miles southeast of Kansas City. Apply to
F. F. Dow, Manager Dairy Dept., Longview Farm,
Lee’s Summit, Mo.

FOR SALE—Butter, ice cream and milk plant.
Business established 15 years, in a county seat,
southern Minnesota town with good shipping facili-
ties and a good retail trade at good prices. Price,
only $2,500. It is worth twice that and a_ fine
opening for anyone wanting such a business. Build-
ing is modern and can be bought or leased. Is cen-
tral and has fine living rooms. Correspondence so-
Hette ds Address “Minnesota,” care The Creamery
ournal,

Tee ee

Hee

A Problem in

Standardization

This is a typical problem which comes up
in every creamery every day. The foreman
takes his pencil and figures it all out, and
guesses at it nine times out of Io.

is: that the’ mix’ is
17% to 20%—either
case being unfair to
yourself or your cus-
tomer.

J. R. Roberts has
taken the time to
work out a complete
table for reducing
Cream tO. any per
cent including or
above 18% up to
30% by adding
either skim-milk or
whole-milk _ testing
.034, .036, .038 and
ie bhere are 13
tables on the sheet.
We give one here-
with to illustrate.

Example: Reduce
100 pounds of 37%
cream to 18%, using
milk testing .034.
Run down the outer

130.13 pounds.
The result

To reduce Reduce to 18 Per Cent.

100 lbs.

testing .034 .036 .038 04

Percent Skim Milk Milk Milk Milk
LOD See. 5.55 6.85 6.94 7.04 7.14
ZORA: blatl 13.69 13.88 14.08 14.28
Allie le 16.66 20.54 20.83 21.12 21.42
TY Ae eae 22.22 27.39 27.77 28.16 28.57
230 es edi 34.24 34.72 35.21 Boel
4 ee BR Sis} 41.09 41.66 42.25 42.85
Dob ata 38.88 47.94 48.60 49.29 49.99
26..... 44.44 54.79 55.55 56.33 57.14
Zien 49.99 61.64 62.49 63.38 64.28
2Bi ea 55.55 68.49 69.44 70.42 71.42
29) eee 61.10 75.33 76.38 77.46 78.57
30 .. 66.66 82.18 83.32 84.50 85.71
She 72.21 89.03 90.27 91.54 92.85
BOT ees. Halil 95.88 97.21 98.59 99.99
SMe os Sore 83.32 102.73 104.16 105.63 107.14
Si ee ee 88.88 109.58 111.10 112.67 114.28
SOM eee 94.43 116.43 118.04 119.71 121.42
21 Shae Boke 99.99 123.28 124.99 126.76 128.57
Site 105.54 130.13 131.93 133.80 135.71
SOs at 111.10 136.98 138.88 140.84 142.85
So) pa sian 116.65 143.82 145.82 147.88 149.99
40 122.21 150.67 152.76 154.92 157.14
lh eee 127.76 157.52 159.71 161.97 164.28
AD) hie tik 133.32 164.37 166.65 169.01 171.42
ree er 138.87 7122 173.60 176.05 178.57
44 144.43 178.07 180.54 183.09 185.71
CIE, cee 149.98 184.92 187.48 190.14 192.85

(There is a complete table like the above for reducing
to every per cent up to 30.)

left-hand column to 37%.
.034 column is the correct amount to add—

OU have 100 pounds of 37 per cent cream which you
want to standardize to 18 per cent.
testing .034 would you add, and how many total
pounds of 18 per cent cream would you have?

How much milk

At the right in the

The table is absolutely correct and any prob-

lem can be accurate-
ly computed in 30
seconds.

This is the only
table of its kind in
existence and by
special arrangements
with Mr. Roberts,
who owns the copy-
right, we are now
putting them on the
market. [hey can't
be purchased any
other place.

The -=tables- are
printed on a good
grade of white pa-
per 13 by 23 inches.
The sheet.-can’ be
tacked up in a con-
venient place, and
will save a_ great
amount of time and
money every day in
the year.

To get them introduced, we are going to sell out the first edition at a special

price of 50c, prepaid to any part of the United States.
Address

pany the order.

The Creamery J ournal oe

Remittance must accom-

Waterloo, lowa

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Pays for Itself the First Year! Read!

Beaver Co-operative Creamery Co.
New Hartford, lowa.

To the Editor of The Creamery Journal:

Replying to your inquiry, we purchased a 7% h. p. Galloway gasoline
engine in November, 1912. We run two separators, a 900-pound Victor
chu-n, a 400-gallon Wizard ripener, pumps, etc. It is a pleasure to state
tha during the two years of constant use, we have had less than $10 worth
of vepairs and the engine has not given me one bit of trouble. Bly using
this gasoline engine we saved in fuel and power $225 the first year we oper-

ated it. During these winter months I separate four days a week and make

three churnings and pasteurize all my cream with a total gasoline consump-
tion of seven gallons per week, or 84c. We use a small boiler for steam

purposes.

(Signed) W. H. CHAPMAN, Buttermaker.

THE PROOF —the best and most positive proof—of the merit of the Gal-
loway engine as the ideal power for creamery use comes from the man who has
every week in the year. He is the

a Galloway at work every day of the week
man who has paid his good hard money for an engine for certain service
a specific duty. When the engine he buys makes good—does the work required
of it—he is the man who knows it first. He is the judge as to whether he got

to do

value received for the money he paid. This being true, we are pleased to offer
the testimony of Mr. Chapman. He is a creameryman WHO KNOWS. There
are thousands of others like him. You, too, can save money in first cost and in
fuel expense by fitting your creamery with a Galloway. Write us stating power
needed and our Free Service Department will give you full descriptive circulars,
will write you and help you solve your power problems. Write today.

The William Galloway Co., caue:, si. Waterloo, Ia.

W. H. CHAPMAN

Special Instructor, Buttermakers’ Short
Course, Ames, 1915. Vice-President Iowa
State Dairy Association. Buttermaker,

Beaver Co-operative Creamery Company.

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