STATE DAIKY ASSOCIATION. 467 



Butter may be speckled or spotted, and that is what we called mottled 

 butter. There may be two causes for this. One an uneven ripening of 

 the cream, but more likely the uneven distribution of the salt. Wherever 

 the salt strikes, it deepens the color, and, consequently, when the salt is 

 not evenly distributed through the body of the butter, it leaves the but- 

 ter streaked, and sometimes it is said that the butter must have come 

 from the milk of a brindle cow. The people in Boston, who think they 

 know beans, when they see mottled butter say that the butter has 

 been mixed with lard, and it is hard to convince a man in Boston 

 that such is not the case, and so it is necessary to have an even color. 

 Then the matter of salt. The salt should be dissolved; should not be left 

 in the granular form. It ought to be dissolved and evenly distributed. 

 It ought not to be too high or too light. There is a certain standard in 

 the market, so that salt is one of the important things. And then there 

 is the matter of package. Package is about five points. Professor Erf 

 and I in discussion this morning thought the package ought to come in 

 for a larger per cent., because of its importance. I should have said that 

 ten points to salt and ten to color. We have had some of the packages 

 brought in here that we may demonstrate in a way what is meant by these 

 points that I have just described. 



Cheddar cheese should have a good flavor— a cheese flavor. The 

 flavor develops with age. There may have been other flavors brought 

 into the cheese by bad milk, or gassy milk. One of the cheese this 

 morning had to be scored down, as it evidently had been made from 

 bad milk. The texture of cheese should be such that it breaks with 

 a flinty break, the same as you would break a piece of stone, and, of 

 course, it ought to show some butter fat, and it should not have too much 

 whey in it, as it can't be handled and shipped, and, consequently, it should 

 not be too moist. There is a tendency to put water in the cheese to make 

 it appear as though it were rich. The cheese, on the other hand, ought 

 not to be bitter. In the score cards used by this Association there is a 

 point called quality. Quality, as used by the Canadians and English, is 

 the cured condition of the cheese; how well it has been cured, so it will 

 dissolve in the mouth, and this is called quality as separate from the term 

 texture; and then there is the matter of color. Of course, the different 

 markets require different shades of color. The color ought to be even. 

 Salt is considered in the score card of this Association. Salt is really 

 considered under the head of flavor and texture, because salt affects these 

 points. Salt expels the moisture and gives color in that way to the 

 cheese and its texture. If there is too much salt, it will make it mealy In 

 texture. Salt also helps the flavor and checks the ripening. These are 

 the points upon which the products have been scored. 



We have tried to score carefully and honestly and show no favor, and 

 score without mercy on the points where the products ought to be cut off. 

 You are sending your product here to this convention that you may get an 



