STATE DAIRY ASSOCIATION. 679 



sible. But now we come to another part in the constitution of butter, 

 in which the maimer and consumer are mostly interested, and which 

 counts for almost half as many points as all the other parts when 

 scored. This part which I speak of now is the flavor; if the flavor is 

 faulty in butter it can not always be laid to the buttermaker, but as 

 a rule it is found to be due to the raw material furnished out of which 

 the butter is made. If the raw material is of a poor quality and has not 

 received the proper attention and good care which it should have received 

 it will ultimately show up in the finished product. Milk, as it comes from 

 the cow, is perfectly clean and free from all bad bacteria, and these bac- 

 teria get into the milk as the milk becomes more or less exposed to unclean 

 conditions or sun-oundings. If the milk pail- should not be perfectly 

 clean, or if the cow's bag is not properly brushed before milking, or if 

 the barn is not properly ventilated, or if the milker's hands are not 

 perfectly clean, or if the milk is not properly cooled, or if the milk be 

 run through an unclean hand-separator the milk will become inoculated 

 with the different bacteria and at a warm temperature they will double 

 once every twenty minutes and become so strong and powerful that even 

 all that the buttermaker can do by pasteurization x)r the use of a starter 

 will not overcome the bad effect, and it will show in the butter. If you 

 will take as a rule 20 jars of dairy butter, one is quite apt to find 20 

 different flavors, each one of these flavors tells under what conditions 

 the milk or cream was handled, and to what kind of bacteria it was 

 exposed. To illustrate this more plainly, take two fresh batches of milk 

 from the cow, one lot let set in an unclean cow-barn over night and the 

 other set in a cellar where vegetables are kept, and in the morning when 

 examining this milk it will not be a very difficult matter for any one to 

 tell which has the vegetable flavor and which has the cow-barn flavor, 

 and when this milk is made into butter, the butter will have the same 

 flavor which the milk has. 



The proper care that milk should receive is an all important question, 

 as upon this one point depends the flavor of the butter, and as the flavor 

 has considerable to do with the price of the butter, it means dollars and 

 cents to the milk producer. 



At the Ames College in Iowa about two years ago a test was made 

 as follows: A cow was partly milked imder ordinary conditions into a 

 milk pail which was washed as milk pails usually are washed, and no 

 extra precautions were taken than was customary, then the cow was 

 enveloped with a sheet and holes cut through the sheet to allow the teats 

 to protrude, then the cow was finished milking by a man who had clean 

 clothes and clean hands into a milk pail that had been sterilized, that 

 is the pail had been thoroughly scalded so as to be sure to destroy any 

 bacteria that might be in the pail or seam. These two different batches 

 of milk were set in the same room with a temperature of about 70 or 

 75 degrees. The first batch of milk showed sourness and began to get 



