408 JJOAKL) OF AUKlCUl/i'UKE. 



estimate of its value according to the marliet demands, and if we, as the 

 judges, should not cut them on these points where we think they ought to 

 be cut off, we would not be doing justice to you; and so we have cut off 

 honestly and severely where we tliought they ought to be cut. Now, about 

 the quality of these products, and about the paclvage especially. As 

 Professor Erf and I went over the pacliages this morning, we discussed 

 that. We did not agree exactly on all little points, because we have dif- 

 ferent markets in mind, perhaps; but we wish to bring out the market 

 demands, and if Professor Erf will come forward I would be glad to 

 have him show you something about what he considers right in the mat- 

 ter of package; and where we do not agree, we will tell you. 



(Professor Erf and Professor Decker took the different exhibits and 

 passed among the audience, and showed wherein the package could be 

 improved upon, and explained why.) 



Secretary: The butter and cheese are now the property of the Asso- 

 ciation, and they will be placed in the exhibition room, where you can 

 go and see them, and if you see fit to taste them, do so. 



(Some of the points mentioned by Professor Decker in regard to 

 package.) 



In packing a tub of butter, it is best to fill the tub a little more than 

 full, and take a string or wire and pull across it and cut the butter off, so 

 as to keep the top smooth. 



A round package is not the best for dairy butter, for it does not fill 

 up the space in a box for shipment. Bricks can be packed more closely 

 together and shipped nicely. They may be ai'ranged so as to place a chunk 

 of ice in the middle. 



It was a round print that received first place because it was better 

 butter, but it could not be packed as nicely as the bricks. The one that 

 took first prize was not overworked, and had a better flavor. 



This other package of butter is square, but it is not wrapped right. 

 It is wu-apped with paraftine paper. This paper is not good. It should be 

 a parchment paper. 



Professor Erf: To the first in the creamery buttei", we gave ou flavor 

 forty-eight out of fifty points. It had a trifle weedy flavor; that is the 

 only objection we found to that. It was overworked a trifle; it was light 

 and soft. The paper on top, as we have shown you. was not put on very 

 neatly. 



No. 2 had a bitter flavor, and could have been improved greatly by a 

 starter. Then it had too much water in it for grain, and that threw it off 

 on" grain. Score, twenty-two on grain. Marked nine on color. It was 

 mottled. It w^as perfect in salt and package. 



No. 3 we marked flavor forty-five. It had a sort of a hay flavor— sort 

 of a stable flavor. We marked twenty on grain, because it was over- 



