942 Xew York State Dairymen's Association 



as to liardcn it a trifle. I prefer, if possible, to have butter gather 

 in an dljloiii:', i-ather than a round a-ranule. 



A round granule has a teiidcney to produce leaky butter. In 

 addition to this, it usually runs verv low in moisture content. 

 The temperature of eliurning is something that has to be governed 

 by the season of the year or the feed consumed by the cows. Tn 

 the early spring, or when the cows first go on grass, the percentage 

 of olein fats or low melting fats increase, and the result is that 

 butter usually gathers soft, and unless special care is exercised 

 there is danger of incorporating more moisture than the law 

 allows. During the rainy periods in the summer, we at times have 

 the same condition, to a certain extent. The water in butter 

 practically all comes from the milk. This is one of the reasons 

 why the man who is making sweet or unsalted. butter has difficulty 

 in keeping within the limits of the law. The judge in deciding 

 against the government in the ]\Lilton case that was tried in the 

 Circuit Court of the United States, wisely stated that the process 

 of butter making was a process of elimination, rather than a 

 process of incorporation. The first elimination is the separation of 

 the skim milk, the second elimination is the process of churning 

 or the separation of the buttermilk, the third elimination comes 

 after applying the salt and the free moisture escapes. 



When salt is applied to butter it has a tendency to mix with the 

 moisture, in other w'ords, salt seems to have an aliinity for water ; 

 the moisture and salt coming together form large beads or drops 

 of water in the butter, which is readily pressed out during the 

 process of working. That is the reason why salted butter can be 

 kept more easily within the limit for moisture content. 



I read a statement some time ago purporting to have come from 

 the Coniniissioner of Internal Revenue, to the effect that all the 

 water could l)e worked out of butter, and that the water in butter 

 really came from an external source. If he is rightly quoted, 

 it is a verv unfortunate thing that we have for Commissioner of 

 Internal Kevenue, a man who has such a limited knowledge of 

 tlic butter business. 



Some years ago we had the question of butter standards up. 

 I practically stood alone for a 1 H per cent, moisture or an 80 

 per cent, fat standard. Since that time, I am pleased to note 



