380 STATE BOARD OF AGRICULTURE. 



Little irregularities, delays in shipping and special details may be looked 

 up in Table III. 



Lot IX was renovated butter, which was bought in May. We know 

 nothing about the way it was manufactured. 



In the following discussions of experiments, lots I, III, V, and IX are 

 always separated from the other 16 regular lots, because I, III and V were 

 3 months older than the rest and were represented only in the b storage, 

 and the renovated butter could not be compared wth fresh butter. These 

 four lots are also excluded from all averages. 



Storages. — -Storage a was the Station fruit storage, which had an average 

 temperature of about +5° C. The tubs la-VIa were kept at +20° C. in one 

 of the constant temperature rooms of the laboratory until after the No- 

 vember examination, when they were brought to the station storage and 

 kept there until February. 



Storage b was cooled by an ice and brine gravity system and was kept at 

 about — 7° C. (20° F.). Though not so well cooled as was the case with 

 c, the butter room was clean and the management good. 



Storage c, the best, was a mechanical refrigerating plant which left little 

 to be desired in the way of cleanliness and general management. The butter 

 room was kept at a temperature of — 10° C. 



Storage d was mechanically cooled and held at about • — 5° C. All sorts 

 of produce were thrown into the rooms together and the cleanliness did 

 not accord with accepted notions. In the February examination the storages 

 6, c and d correspond to e, f, g. 



Dates of Scoring. — In November Mr. Foster scored the butter of series 

 b on the 2d, series a on the 5th, series c and d on the 8th. Mr. Rabilcl scored 

 all on the 26th. In February Mr. Foster's scores were made on the 9th and 

 Mr. Rabild's on the 18th. 



THE BUTTER SCORES. 



Table IV gives a detailed summary of the scores of all samples of butter 

 examined. As previously stated, each lot consisted of seven tubs, taken 

 from a single churning, except as noted. Tub a of each lot was scored im- 

 mediately on its arrival at the station, as noted in Table III. Tubs h, c and d 

 were scored in the various cold storage warehouses in November, and the 

 corresponding tubs e, f and g were scored in February. 



The fresh butter was scored by Mr. F. O. Foster, now Inspector, Michigan 

 Dairy and Food Department, who also made the scores which appear first 

 for the stored samples. All stored butter was again scored by Mr. Helmer 

 Rabild, now expert in Dairying, Dairy Division, Bureau of Animal Industry, 

 U. S. Department of Agriculture. 



COMPARISON OF THE TWO SCORINGS. 



That Mr. Foster's experience up to this time had been almost exclusively 

 with strictly fresh butter accounts in large measure for the unusually low 

 scores which he gave to most butters which had off flavors. Considering 

 the extreme difficulty of assigning a definite numerical value to each of the 

 many off flavors which are found in stored butters, the relative scores check 

 fairly wel'. 



