722 BOARD OF AGEICtJLTURE. 



Mr. Wilson: Thore is one tiling that Mr. Van Norman said about 

 the farmers and thoir butter that I think is very true. When there is a 

 creamery in your neighborhood you should patronize it. When you go 

 to the grocery what do tlioy do for you? They will buy your butter 

 at 18 or 20 cents a pound and probably sell it at 10 cents. Now, where 

 do they make their profit? They sell you your groceries, and I can 

 assure you they do not lose money on you, even though they do pay you 

 more than your butter is worth— even though they do get your butter 

 for 20 cents and sell it for 10 or 11 cents. Why do they do these things? 

 It is simply because they want to keep your trade. They certainly in a 

 case like that charge more than they should for their groceries. When 

 there is a creamery established in your neighborhood and it will only 

 pay you 15 or IG cents for your butter, and the grocery man will pay 

 you 20, you had better sell to the creamery man, for in that way you 

 will get a market for your cream and milk and you can then take your 

 money and buy your groceries wherever you please. I think you are 

 wise to patronize the creamery. 



Mr. Glover: I should like to say a few words in regard to the 

 cheese. This cheese has a good flavor, and is firm and mellow and 

 rich, and has a very good body. I sliould say that the milk which went 

 into this cheese was very good, and the cheese would keep a long time 

 without becoming strong. If we could have this kind of cheese on the 

 market continually we would eat ton times as much cheese as we are now 

 eating. There is no danger in overproduction of cheese of this quality. 

 In Ft. Atkinson I have been able only once to select cheese that is 

 anywhere equal to this cheese. If better cheese were made more people 

 would eat it. 



President Johnson: I am sorry to stop this discussion, but we must 

 hurry along this morning. 



CRTTICISM ON EXHIBITS BY MESSRS. KIEFFER AND SLATER. 



Tub No. 1. Flavor a trifle unclean. Butter also shows up a little 

 salvy, as though it had been a trifle overworked. 



Tub No. 2. A good piece of butter. 



Tub No. 3. Flavor very flat. Milk should have been ripened a trifle 

 more to produce lactic acid flavor. Body very brittle, indicates that it 

 was churned at a high temperature and immediately chilled. 



Tub No. 4. Flavor a trifle unclean, has a coarse flavor, indicates that 

 cream Avas ripened at too high a degree of acidity. 



Tub No. 5. Butter has an old milk flavor, as though milk was held 

 in unclean cans for some time. The use of live steam for the heating 

 of milk also produces an unclean flavor. Body weak; indicates that the 

 butter was a trifle overworked. 



