STATE DAIRY ASSOCIATION. 



^719 



St. Louis there were three judges, one from New York, one from Chicago, 

 and one from Boston. 1 have seen them as much as three points apart 

 on some particular lot of butter, and then run along for eight or ten 

 tubs and not be one-half point apart. If they were very much apart they 

 would go over it again and try to And where the difference was, and 

 decide together. They would finally get together. Many times a com- 

 mission man is a first class judge of butter, but he may not be worth 

 anything in scoring butter. He has not had training in expressing his 

 judgment in a numerical value. 



Mr. Keiffer: This package here is the highest scoring package. Most 

 of you had a taste of it last night. After it leaves your mouth you will 

 notice it reminds you of sweet milk or cream. Its score is 9G. The 

 maker of that butter had good material, and understood taking care 

 of that raw material, and turned out a fancy piece of butter. If any 

 State in the Union could make butter like that they would have a cinch 

 on the market. 



No. 29 has a pretty good flavor. It is too salty, as you will find when 

 you taste it. I think I will get the support of everyone that tastes that 

 butter that it is too salty, because when you bite into it you think of 

 the salt the first thing, and as soon as you think of the salt that shows 

 that there is a defect in that respect, and the question arises, "How large 

 a defect is there?" It seems to me there is a great one. If it were 

 not for this the score w^ould have been higher. The person that made 

 this butter had good raw m^iterial and knew how to handle it, and then 

 finally spoiled it by adding more salt than was necessary. It is so 

 salty that it Is gritty. You can bite the salt between your teeth. This 

 butter is scored 38 on flavor and 24i/^ on body. The salt injured the 

 texture, and it was cut 2% per cent, on account of the salt. Of course 

 some folks like to have their butter salty, and others do not, and so 

 you have to salt it for the market, not for individual tastes. You must 

 take into consideration what the general market demands. 



No. 33 is a piece of butter that was made out of cream that was 

 held too long at a cold temperature before lactic acid bacteria went 

 to work, so that it acquired a bitter flavor. You will notice it decidedly; 

 when in this condition it takes longer to churn. That butter is cut 11 

 points on flavor, giving it 34 for flavor; it would be a poor first on the 

 market. First means butter that scores betw^een 88 and 93, and this 

 simply gets into the "first." 



I am informed that there was a package brought in pretty late this 

 morning that someone wishes scored. I will do that now, and put the 

 score on it. 



You will notice that this is a different style of package, it is put 

 in such a shape that it makes you think of limburger cheese. It is 

 not the style of package that the market demands. The package will 



