Andles.ragral-Dg8rI aJesareeraal-r as of• ^—•—11-- —CREAM SCORING PATS Cream scoring has been a success at the local creamery the past summer and naturally the winners have to Jie rewarded These awanfe were made known the other evening following the buUennakers banquet.JL B. Cron$, president of the Emmet County Farm Bureau, made a splendid address to the farmers and J. J. Brunner, who has been doing the cream scoring, also addressed them. The attendance was rather light but those present heard some real talks.mdek.edr’s»11.18-lo-n-The winners in thecream scoringand their score are asfollows: |M. S. Larsen _ ____S. J. Lund___1.____-----—94.80Hans Christensen —_----------93.80J. H. Andreasen___93 80 ?C. L. Weisbrod__J. C. Schults_ _________ 93 40Jens Petersen___________ .93.20Henry Larsen _____---------93.H. C. Madsen. _____________93P. B. Petersen______________93H. E. Myers -__---- .93Ludwig Andersen___------ .93Nels Flindt____Peter Haahr________------ .93C. C. Bonnicksen___--------92.80J. J. Rovji_____Peter N. Hansen____--------92.80G. V. Giffen______Hans Mortensen____C. E. Christiansen_ ----92.40Peter Hcnricksen___Peter Johansen_____Jens Andersen_____Richard Sorensen---—92Hans Madsen ._________92ea Cream scoring is carried on to im-!r_ prove the quality of the butter manure j factured and this raises the amount ; the creamery receives for the butter U and the increase ^oes hack into the cs . pockets of the farmers.; That cream scoring does improve nt the hotter is plainly evident in the i-j average M-ore received by Buttcr-* maker Jensen in his exhibits this *y v.’ar. His average score in the eight fit (fintests in wiilcb lie entered was 94*-;75 and this is the highest average it -core in , onhern Iowa. An average a score of !lt;:j is needed to secure the state I.rand for any creamery and k J. J. x^rujjiicr said the local creamery j was entitled to receive permission to r-juse the brand on its showing this: j year and the matter will be taken up it by the directors at a meeting to he 111 held in Algona soon. I| Quality butter cannot be ma'o from ■ it anything hut quality cream. We »-, know quality cream is produced lit | this section and that it is gettlnc If better all the time and cream scoring j is done to encourage more of it. We - have a good dairy community but the 5 business can be doubled here.—Ring-^ sted Dispatch. 1