STATE DAIRY ASSOCIATION. 469 



worked and greasy. We marked it fiA'e out of ten on color; it was too 

 light. The package we marked four because it liad too much of a circle, 

 and didn't fit on the tub. 



No. 4 we marked flavor forty-five. The flavor wasn't a clean flavov. 

 Its flavor could have been greatly improved by a starter; some good, clean 

 starter or something of that kind; and the grain we marked twenty-four. 

 It was a trifle watery, and a little bit greasy. In color we marked off 

 half a point; it was a little light in salt. 



No. 5 we marked fortj^-six. It was off in flavor. It had a sort of hay 

 flavor, the same as No. 2. It was perfect in grain, and also in color. It 

 was salted rather high, which somewhat killed this hay flavor. The 

 package was very good. 



No. 6 was vei-y rank and bitter in flavor, and we marked that thirty- 

 five. We marked it twenty on grain, because it was watery— very watery. 

 The package was very fine, and the salt and color were perfect. 



No. 7 we marked forty-seven. The flavor was slightly rancid, no 

 doubt due to the old cream accumulated for some time. We marked 

 twenty-three on grain, because it was watery, mottled and slightly greasy. 

 On color we marked it nine, because it was mottled; on salt nine and one- 

 half, because it was too light; and then we marked it off on package, be- 

 cause it had salt on top. 



No. 8 we marked forty-five. That was very rancid in flavor, old cream 

 having been used. We marked it twenty-two on grain, because it was 

 too watei-y; nine on color, because it was mottled; eight on salt, because 

 it was too light and soft. These were the creamery products. Now for the 

 dairy, we have as follows: 



No. 1 we gave forty. It was lacking in flavor. It was not ripe enough. 

 The flavor was greasy. A starter would have improved that decidedly. 

 For grain we gave it twenty-tAvo, because it was somewhat greasy. 

 Gave it nine for color, because it was mottled; nine for salt, be- 

 cause it was light in salt; and then we marked it perfect in package, but 

 we don't like wood packages. 



A Voice: Why not? 



Professor Erf: The reason we do not like these wood packages is 

 because the butter absorbs the flavor of the wood, and that is a very im- 

 portant point. 



No. 2 we gave flavor forty. It had a soap flavor. Now, the person 

 that made this butter probably used common soap to wash the utensils. 

 Sal-soda is a much better material for that. We gave nineteen on grain. 

 It was too fine grained, and it was overworked and greasy. On salt we 

 gave it nine, because it was gritty— the salt was not dissolved in it. 

 Here is the package, the wood package. The wood odor seems to penetrate 

 the butter, as it always has a woody flavor. 



