678 



BOARD OF AGRICULTURE. 



Name. 



SCORE CARD FOR BUTTER. 

 Date 



.190. 



Put an X opposite the probable cause of defect. 



Lot Name or Number. 



Student. 



Instructor. 



Flavor (perfect 45)- 

 Weedy 

 Fi " 



"Mshs 



Silage 



Tallowy 



Rancid— old 



Stable odors 



Dirt— hrtir 



Scorched— burnt 



Mived cream 



Overripe ere im or starter 



Flat— lacks* flavor. 



Cream not ripe enough 



< 'Id crenm or railk 



Poor— unclean milk 



Poor or mold* feed 



Sour — due to thin cream 



Kitchen or cellar odors 



Smothered— can" covered while warm 



Bifer -cream kept too cold too long 



Body (perfect 25) — 



()vpr worked 



Washed too much 



Not worked enough 



Cheesy overripe— old cream 



Milky— not sufficiently washed 



Sal vey— greasy— due to working too warm 



Loose h. )dv— overripe cream— high churning tempei-atiire 



Tallowy— caused by milk standing in hot sun— insufiBciently cooled 

 Color (r ertect 15)— 



Too hiifh -. 



Tool.ght 



Not giiod shade 



Mottled— same cause as wavey 



Wavey or streaked— uneven temperature of salting .... 



Curds— overripe cream or starter, thin cream, cream not strained. 

 Salt, I perfect 10) — 



Gritty 



Too much 



Not enoush 



Not di.ssolved 



Packing package, appearance ( perfect 5) — 



Tub d rfy 



Tub moldy 



Not packed solid 



Top not nfat 



Tub not full 



Print mu^vy- not neat 



Use parchment pai'cr 



Cloth i" obje'-t ion able 



Not a d^sirable p ink age for general market 



Fold paper lining under cloth lining 



Wrapper carelessly put on— crooked 



Perfect— Total 100. 



