936 New York State Daieymen's Association 



wrote that it cost liim 22 cents for a box complete, including wax 

 liners and parchment. The said hox would hold 80 pounds of 

 l)utter. While on the other luind, it would cost him 81 cents for 

 a tul) and liners, said tub holding Gl to G3 pounds. Prices of 68 

 to TO pound boxes in the West vary from 1-4 to 15 cents, that is 

 in the knock-down form. It costs from 'one to one and one-quarter 

 cents to put them together. 



One of our large manufacturers informed me that through 

 a mistake a carload of butter in tubs was shipped West and a 

 carload of butter in boxes shipped East. The Imtter in both cases 

 sold 1 cent below market price, because it was shipped in wrong 

 kind of packages, so we can readily see the benefit to be derived 

 from a standard package. There was no defect in the butter in 

 either case, but the package did not snit the trade. 



There should be no virtue in a package, but the one that gives 

 the best service, and especially if it cost less, should be adopted. 

 This is something that our commission men and dealers should 

 seriously consider. 



One of the chief defects of the American butter is its irregu- 

 lar quality. This is largely due to the lack of a uniform system 

 being followed by the makers throughout the country. Many 

 makers want to be a law unto themselves, that is, each has his 

 own idea of making butter; tberefore, there seems to be 

 no set rules followed by the American maker. Some use starters 

 in cream ripening and others do not; some pasteurize their cream 

 at a high temperature, while others pasteurize at a medium low 

 temperature, and still others at a low temperature. 



If I Avere to ask the makers here what effect pasteurization 

 had upon cream, possibly 95 per cent, would answer that it de- 

 stroyed the bacteria, and this answer would be absolutely true, 

 so far as it went. 



If you ask me what effect pasteurization has upon cream, I will 

 tell you frankly that I do not know, and 1 do not know of any 

 experiments that have been conducted that show the chemical 

 effect on the fat and other constituents of cream. If you heat 

 cream that is partly sour, from a very low temperature to a tern- 



