718 BOARD OF AGRICULTUEE. 



was not what it should ]iavo been when he made it, nevertheless he 

 has overworlvcd it and made a mistalie in that way. It scored 33 on 

 flavor because it was not good on flavor. It would not be desirable 

 butter to have on the table. It is a low "first," it would not go into 

 the extra class at all. If this butter were on the New Yorlv or Chicago 

 market it would be tui'ned down; they could not sell it. Noav, the first 

 trouble with it is the flavor. It has an off flavor; it has a trifle unclean 

 flavor. It is butter that hasn't a creamy and rich flavor. The only way 

 to obtain this flavor is for the raw material to be in perfect condition. 



Mr. ^ : How -lo you know when the butter is worked enough? 



Mr. Keiffer: This is the way I find out when the butter is worked 

 enough. A great many work it right in the churn. We work the butter 

 all at one time. A few years ago it used to be worked more than once. 

 With the inexperienced I think it is a pretty good plan. Work it a 

 short time and then set it away until the salt disappears, and then work 

 it again. When it is free from streaks you want to stop. When you 

 work it any more you are working it too much. It will then have a salvy 

 appearance. 



Mr. : How much would you take ofC for that salvy appearance? 



Mr. Keiffer. Just enough to call the maker's attention to it. Possibly 

 a half point. 



Mr. Millhouse: Will you please tell us what a half point is. This 

 lady over here would like to know. 



Mr. Keiffer: Well, I hardly know how to make it plainer. If the 

 butter is perfect we give it 100, and if not, we cut off in proportion to 

 what we think it should be cut. 



Prof. Van Norman: May I say a word on this scoring? As you will 

 see by the butter score card the standard is 100. Now, you are to place 

 a numerical value on the butter. We have scales with which to measure 

 the pounds, yardsticks Avitli which to measure distances, but there is 

 nothing of the sort by which we can measure butter quality, so we 

 adopt this method of scoring. Our butter judges fix a standard in their 

 minds, as Mr. Keiffer, wlio was a critic down at St. Louis, said to me. 

 I divide the classes in my mind, and a certain class I will call 93 butter, 

 and if it comes plainly into tliat class I will give it 93, and if it does 

 not come up to these requirements in a small particular I drop one-half 

 point, and if more than that, more points accordingly. Butter is marketed 

 as extra, first, second, etc.. and the extra Initter must score at least 

 93 out of a possible 100. These points are a matter of judgment. At 



