470 BOAED OF AGRICULTURE. 



Mr. Creston: Why should that package have a wood flavor any more 

 than a tub? 



Professor Erf: A different kind of wood, and then there is more wood 

 here compared with the amount of butter. 



Mr. Creston: Is it wrapped in parchment paper? 



Professor Erf: Yes, sir. In No. 3 we gave forty-two for flavor. You 

 have the same kind here that you have in No. 2. You have a sort of 

 soap flavor that can be remedied, as I suggest, by the use of sal-soda in- 

 stead of common soap. We gave grain twenty-four, as it was slightly 

 greasy. On color nine and one-half, because it was light. On salt nine and 

 one-half, because it was gritty; the salt was not dissolved. 



For No. 4 we gave flavor forty-four. It had a sort of a peculiar 

 sweetish taste. On grain twenty-four. It was slightly greasy and over- 

 wox'ked. It was perfect in all the rest of the points. 



No. 5 had a pronounced hay flavor, and we gave it forty-seven. Grain 

 twenty-four, because it was slightly overworked. Package we gave it 

 three. As you notice, as has been explained heretofore, it is not a mar- 

 ketable package. 



No. 6 we gave forty-six upon flavor. It wasn't ripe enough. It had a 

 sort of an off flavor to it. It didn't have a rich butter aroma about it. 

 On grain we gave it twenty-three. It was somewhat greasy, and some- 

 what overwoi-ked. We gave it nine on color, because it was somewhat 

 mottled; eight on salt, because it was salted too lightly. There was very 

 little salt in this butter, so we had to mark it down to eight; and the 

 package was marked down, too, because it was not a marketable package. 

 These are the scores for the butter; all the butter we have here. In 

 flavor, I might say that the majority of the scores here might be greatly 

 Improved by using a good starter in your cream. 



Professor Decker: Mr. President, perhaps this discussion that we have 

 gone through has suggested some question in the minds of the audience. 

 We will be glad to have questions asked and discussed. 



President: I would like to ask if you have any comments to make on 

 the cheese? 



Professor Decker: I will say that the cheese we scored first was a 

 comparatively new cheese. It had not cured, perhaps, as far as we might 

 like a cheese to be cured, and consequently we could not mark it quite as 

 high as we could if the matter of quality had not been considered. The 

 matter of quality is an English term. We might, perhaps, have marked it 

 a little higher if we had not graded on that feature. The flavor was 

 fair; it was a clean flavor, but the flavor had not been developed in it 

 yet by the curing process. It was a clean flavor. It was a cheese that 



