452 BOARD OF AGRICULTURE. 



can turn around and do it again, it shows that he understands his 

 business. 



At one contest the writer entered, our butter secured first place. That 

 tub was brought home and the next day after being scored was started 

 for mai'liet. The returns came bacli; all the buttei' was alike— poor flavor, 

 one cent per pound below quotations; three pounds short on the tub in 

 weight, the same as previous shipments. We at once changed houses. 

 Result— Full weights, top quotations. The creamery ' directors had been 

 thinking the butter-maker was at fault, but soon changed their minds, as 

 the last firm continued to give satisfactory returns. Did it pay? Again 

 we entered two tubs made exactly alike, except one was cooled by plac- 

 ing ice in the cream, and the other the ice was put in the water under- 

 neath the cream. The judge said: "You are using poor ice in your 

 cream or have a leak in the vat somewhere." Difference in score, two 

 and one-half points. 



Again we made an entry. The judge said: "Flavor" unclean; would 

 advise you to discontinue use of live steam in the milk." How did he 

 know we were doing soV We were, however, at that time using live 

 steam to lift the milk, and to heat it to the desired temperature for sep- 

 arating. 



Again, I would say, it sometimes means a job, and a way to make a 

 living for a butter-maker to know that he can make a tub of butter that 

 will score high, and not only know he can do so, but be able to produce 

 the results; and this he can not do unless he keeps up with the crowd by 

 exhibiting his make of butter where he can compare it with the make 

 of others. 



President: We have a few minutes for the discussion of Mr. Newby's 

 paper, and I hope that some of the friends that are interested in this 

 subject will discuss it. 



The Secretary: Mr. President, I notice Mr. Johnson, whose paper I 

 read a few moments ago, has come in. If you have any (luestions to ask 

 him, he is now here to speak for himself. 



President: Mr. Johnson, please step foi'ward. 



The Secretary: Mr. Welborn had a question about the salt. 



Mr. Welborn: The question I asked in regard to the salt was: Was 

 dissolving the salt three-fourths of an ounce to a pound of butter sufficient, 

 or was there a difference between tlie dissolved salt and dry salt? 



Mr. Johnson: I think it dissolves in the butter more rapidly. I nearly 

 always put water witli the salt. The butter that is over here now is but- 

 ter that was made that way. 



The Secretaiy: Is the salt dissolved or just ma4e wet? 



