The Wellington enterprise. [volume] (Wellington, Ohio) 1867-188?, 1882-05-03
Butter I'm Iowa.

Every effort is being made in Iowa to
elevate the standard of butter, and to
get the dairymen, one and all. interested
in helping the movement along. 1t is
wei known that II 9 little poor Iowa but
ter reaches Eastern consumers, no matter
how little itmay be, there win be such .
howl over it as to cast s.lower price"
reflection on the good butter, and in that
much money is actually lost to Iowa pro-
ducers to which they would be entitled,
and win receive If all the butter shipped
from the State is first-class. There are
probably exceptions to the rule Of GLOVER
price on all If any is poor - for many of
lowa's butter-makers have won such q
reputation for honest goods that. no mat
ter what other producers goods bring,
theirs will command the highest price.
To the end that the best butter possible
may be made the dairymen are. COM
mencing at ..first principles. and work
ing up. in their efforts to make '.the best
In the world The following rules re-
Gently adopted by q meeting of Iowa
dairymen are of interest to those en-
gagged in the business generally, as well
as others indirectly interested:
Rule l. Any patron found selling milk
from an unhealthy COW or from cows still
feverish from calving. win be dropped
and the case reported TO the civil authori-
ties.
2. Cream from milk showing careless
and uncleanly milking, or containing in
scots or dirt Of any kind, will not be ac-
cepted.
8. Milk should be kept out of vegetable
cellars. and its surroundings be keptfree
from all odors and impurities.
4. No tainted or frozen cream win be
received.
5. No collector win, in any case, take
any cream except what he himself Skins
from the cans.
g. Any patron discovered tampering
with cream in any fraudulent way viii
be dropped and subject to punishment
by law. Ey
a. Cream from milk standing in low
temperature is thin and will not hold out.
Such cream win not be taken unless
proper reduction be made. The proper
temperature for milk to stand in is from
fifty to sixty degrees, and to make hon
est cream, milk should stand from four
teen to twenty-four hours in summer,
and from twenty -four to thirty-six in
the winter, before skimming.
~ s. Ice and snow are detrimental to
cream, and when used in milk viii not
be taken.
g. Two different milkings must not be
put into the same can, nor must the milk
or can be disturbed after the milk is set.
10. The length of time milk must
stand before skimming will depend up
on the condition of the cream, which
viii in all cases be determined by the
collector, who must be judge of his own
route
H. It Is distinctly understood by all
that when the word inch is used as the
equivalent of pound or a half pound OF
butter, according to the size of the can.
and the creameIies reserve the right to
pay 10 any patron for the number OF
pounds his cream win make
u. Patrons are required to notify their
.creameries at once of any neglect Of the
collectors or any failure on their part to
conform with the above rules.
Resolved, That we all hereby agree to
refuse TO deal with any patron who Is
dropped by any creamery for fraudulent
and dishonest practices and for apersist-
ent and willful violation of the above
rules.-Cor. Chicago Tribune.