STATE DAIRY ASSOCIATION. 477 



lu conclusion, I would like to add that our butter judges have here- 

 tofore laid too much stress on high flavors in fresh butter. As I have 

 stated, production of high flavor is merely a step toward lancidity, and 

 thereby butter invariably loses its keeping quality. It is my opinion that 

 a good keeping quality in butter is equally as important as flavor, if not 

 more so, and we ought to sacrifice this quick flavor in a fresh product for 

 low, clean flavor and good keeping quality. 



I can not help but advocate that cream should be churned with less i 

 acidity, especially when butter is being manufactured for cold storage. 

 Butter in a good cold storage will naturally acquire a higher flavor in 

 time. I believe we ought to do all we can to discourage this "high flavor" 

 craze which is so prevalent among butter-makers, and induce them to 

 pay more attention to the keeping quality, which at present seems to be 

 the greatest trouble with the average laymen that consume strictly dairy 

 products. 



Ptresident: We have a few minutes for discussion of this subject, and 

 it certainly is an important one. Are there any questions to be asked 

 Professor Erf or Rrofessor Decker? 



Secretary: Now is the farm butter-makers' chance. 



Mrs. Shaw: I would like to ask if, in preparing the starter, a tin ves- 

 sel should be used or if a stone one is the best? 



Professor Erf: Tin is just as good as stone, but less expensive; there 

 is really no difference. A tin utensil can be sterilized, while a stone utensil 

 can not. That is the only objection to a stone vessel. In other ways, it 

 is just as good. 



President: Would you discriminate in tin? 



Professor Erf: I should always prefer a good heavy tin. They call 

 it 5X — iX. and 5X. It is made of sheet iron covered with tin. Some of 

 this thin tin is made of a preparation between sheet iron and galvanized 

 iron. It is a very cheap grade of tin and very thin. The reason they 

 use that for tin is because they can roll it out better and make it thinnei-. 

 I should always prefer to have heavy tin, and have it heavily tinned- 

 sheet iron with a heavy coat of tin. Of course, copper with tin is best of 

 all, but it is generally quite expensive, and a person can not afford to 

 buy very much of this copper-tin. Therefore, I say I would rather have 

 heavy sheet tin. 



Professor Decker: If the tin wears off and exposes the iron, it would 

 give an iron flavor, would it not? 



Professor Erf: Yes, it does that. That is the reason you want to have 

 your iron heavily tinned to prevent this wearing off. I don't like to see 



