STATE DAIRY ASSOCIATION. 7l7 



Mr. Keiffer: If anyone tasting this butter feels like putting a score on 

 it I should be glad to hear from them. For those that do not know how 

 this is done 1 will tell you: One hundred is perfect; flavor counts 45; tex- 

 ture and body, 25; color, 15, which should be uniform; it should not be 

 streaked or wavy in spots; and if you eat the butter without noticing par- 

 ticularly about the salt it is perfectly salted and would be allowed 10 

 points. If it is not perfect in salt it will remind you that there is too much 

 or not enough salt. Perfect package is alloAved 5 points, and taking all to- 

 gether it makes 100. We will not cut on the shades of color in the butter 

 because there are light shades and dark shades, but the shade should be 

 uniform; it should not contain streaks or spots, and if it does it should be 

 cut down in color. Butter must not be churned at a high temperature, as 

 it makes it spongy, and should be cut accordingly if it is. It should have a 

 nice creamy flavor. When you eat the butter it should remind you of good 

 fresh cream, or good fresh milk; that is what we call the creamy flavor. 

 As a rule judges will not give perfect on flavor because none of 

 them want to go on record as saying it is up to the height of 

 perfection, and that it can not be improved, but we give pretty high 

 gradings on flavor. There is considerable butter scored at 43, which is 

 within two points of perfect, and the flavor is cut in proportion to what 

 you estimate in your mind it would be if it wei*e ideal in flavor and had 

 a good milk or CTcamy flavor. If you fipd some other flavor it is 

 caused by some bacteria which got in before the butter was churned. 

 It will show up in the butter after it is made. When we give the 

 score you can think in your own mind, how near or how far away from 

 the score you were. 



There is considerable on the program this morning, so we must 

 hurry along. This butter scored a total of 94 points. It scored 39 on 

 flavor. You will see it was cut six points on flavor. It scored perfect on 

 body and on the workmanship, and was perfect in color and salt, but 

 there were six points taken off on flavor. When it becomes known 

 that the flavor was Avhat the butter was cut on I think we will 

 be able to get the flavor which we want. Butter that will score 93 is 

 graded as an "extra," and will go on the markets of the United States 

 for the highest price, and when it goes to a house and their expert 

 says that the butter scores from 93 to 94 they must take the butter. 

 There is no way of getting out of it. They can not then dodge out of 

 the contract after it scores 93. This is good butter, and the man that 

 made it understands how to make butter. 



This butter here was worked too much, which made it greasy. It 

 then has a flavor that you don't like. I saw a lady make a face when 

 she tasted it. This goes to show that you are all judges of butter, and 

 you must make butter which you would like to buy. That butter is 

 a trifle rancid; the cream was held too long— the cream was old, and 

 the maker did not get a chance to do his best, because the raw material 



