238 ANNUAL, REPORT OF THE Off. Doc. 



able score. This is a condition that should be changed, and I believe 

 it can be changed to the advantage of all. We have started at our 

 college an educational butter-scoring contest, in which we have 

 invited butter-makers all over the State to join. This work is in 

 charge of a man who has had ten or fifteen years experience in 

 successful butter-making; he is not an experimenter or beginner, 

 but has made butter and managed creameries in other states, and 

 has been a judge at the National Shows. His judgment is so 

 accurate that he is universally accepted as a butter judge by our 

 associations of creamery men. He has recently accepted a salary 

 of more than |:4.0UO a year to buy butter, because he knows what 

 butter is. 



Now, just as an example of the attitude of some Pennsylvania 

 butter-makers, take a case that occurred recentl3\ A sample of 

 butter sent in did not score up well. The maker is provoked, and 

 writes, "I never made any butter below ninety, and I have been a 

 butter-maker for fifteen years. I don't believe your judge knows 

 good butter." That is, of course, an extreme case, but as I get 

 better acquainted with our State, I find that there are others who 

 take the same position to a greater or less extent. If a man is 

 perfectlj' satisfied with his butter as it is, there may not be any 

 need to change it; we leave that to you. But when that butter, 

 either farmers' or creamery, comes out to the Convention, it does 

 not fare so well. The low scores are rather embarrassing to 

 those of us who are anxious to have our State make a good showing 

 when compared with Wisconsin, Minnesota, etc. 



Here are some of the faults of our butter: First, an unnecessary 

 amount of — in good, plain English — manure, due to lack of clean- 

 liness in stables and milking. If you will clean up the cows the 

 butter will be just as acceptable to the trade, and will fare better 

 at the Conventions and National Dairy Shows. Pennsylvania butter- 

 makers can produce just as good butter as any other state. Some 

 are doing it; others can. The trouble is that we lack the uniformity 

 which comes from comparing our own make with others. When 

 I sit down in my little room and make butter, and see no butter 

 except what I make myself, I have no means of judging wherein 

 I fail or excel. My judgment is one-sided. That is the trouble with 

 most of our butter-makers. 



What I want in a judge is a man who is brought into contact 

 with different kinds of butter regularly. He needs the variety and 

 practice to keep his judgment accurate. 



One fault I find with much of the creamery butter, as well as the 

 farmer's butter, is that the cream is allowed to get too old. Our 

 farmers hold their cream at home for one or two days before they 

 deliver it to the creamery, and then the butter made from it has 

 an old flavor, as the butter-maker calls it. and it is a flavor we do 

 not want. The cream can be kept two days and kept in good condi- 

 tion if kept quite cold, but it is not wise to do this, as a rule. The 

 same thing holds true on the farm, where only a limited amount of 

 butter is made, and it takes two. three, four or even five days to 

 collect enough cream for a churning. The facilities for holding 

 that cream and keeping it in good condition, are not as favorable 

 as we should have them. Therefore the cream is not kept cold, 

 and is subjected to the odors of the cellar and of the cooking, of 



