STATE BAIEY ASSOClATlOlsr. 4Y9 



will be in three weeks from now. It is uniform, and that is what we 

 ought to aim at. As Professor Erf has said, you go down to the store 

 and you will be able to get most anytliing iu buttei-. It may be good and 

 it may be bad. It is not uniform. Danish buttfll* is uniform, and conse- 

 quently four years ago, of the .$(>5,000,000 worth of butter used by the • 

 English people, $33,00O,(X)O worth was made by the Danes. I will say 

 that we have a surplus of butter in this country, and, expecting to ship 

 it abroad, if we would expect to get the best price we will have to make 

 uniform butter, so that when they get it it will be like the last butter; 

 so they can depend on it. Make a standard article, and if we do, we have 

 to study these problems and study the matter of flavor. I will say 

 further than this, that the most of the Danish creameries pasteurize their 

 milk. To prevent the spread of tuberculosis, a law was passed compel- 

 ling all Danish creameries to pasteurize their product, and as they use a 

 commercial starter to produce a flavor, it is always the same kind of 

 flavor. There are a number of concerns in Copenhagen that are producing 

 commercial starters. 



Professor Erf: I would like to say that two days ago I was up in 

 Elgin, supposed to be the greatest butter-producing community in Illi- 

 nois, and I am sorry to say that the oleomargarine butter trade has in- 

 creased 50 per cent. I inquired why this was. "Well," they say, "I buy 

 some butter and it is good, and I go back to the store and want some of 

 the same butter, but it is different. It is either rank or it is a different 

 color. Well, if I go down to the store and buy butterine, I always get 

 the same thing." That illustrates the necessity of uniformity. Simply 

 because butter is not uniform, these people are consuming more butterine 

 today. 



Professor Decker: Butterine hasn't much flavor, and it is always alike 

 in that way. 



Professor Erf: Yes, sir, 



Mr. Knox: There is one question I would like to ask. Would you 

 recommend the use of soap in the dairy or creamery for cleaning utensils? 



Professor Decker: Salsoda is a much better thing to use. 



Mr. Drischel: We use salsoda entirely. How is Fairbanks' Gold Dust? 



Professor Ei-f: Fairbanks' Gold Dust is good for scrubbing the uten- 

 sils with. 



Mr. Drischel: How about Klondike Powder? 



Professor Erf: Klondike Powder is the same as Gold Dust, with a 

 different name. 



