240 ANNUAL REPORT OF THE Off. Doc. 



slightly sour, then it becomes ripe, then over-ripe. The difference 

 is in the degree of fermentation, and the market today wants a 

 mild-flavored butter, one that is not rancid or from over-ripe cream. 



There is another change, the building of storage houses to store 

 our summer make of butter. The inability of the butter-makers 

 to produce enough for the market at certain seasons, has given 

 us the storage butter. Such part of the great middle classes as are 

 willing to pay only a moderate price for butter are using it, but 

 a growing class of people are looking for a fresh butter with a flavor 

 that can only be gotten within a short time after it is made, and 

 I want to impress upon you particularly the necessity of uniformity 

 of quality, especially during the winter, so that the people who want 

 this extra good butter can have it. There are many people who are 

 willing to i)ay from thirty-five to forty-five cents the year round 

 for their butter. Make it right, and then find the people who are 

 willing to pay that price. It can be done without much trouble. 

 And keep it uniform in quality from day to day. Better have it 

 score eighty-nine steadily than jump from eighty-nine to ninety-one 

 or ninety-two or ninety-three, and then back again to eighty-nine. 



There is a great market in this State for more of this high grade 

 butter, and the butter Pennsylvania makes does not supply 

 more than one-third of what we consume. We have always markets 

 right close at home, and a large part of our butter goes direct to 

 the consumer without the intervention of any middleman. 



The increasing demand by the people of Philadelphia for a high 

 class market milk has induced the Pennsylvania Kailroad to extend 

 its milk shipping district from something like sixty miles to one 

 hundred and fifty miles. Pennsylvania had an increase in popula- 

 tion of about 230,000 last year, much of it being due to foreign immi- 

 gration. They must all be fed, if they only use a half a cupful of 

 milk a day; or they may use a pint. At any rate they must be fed. 

 And this increased consumption of milk diminishes the sources of 

 butter supply, and gives us the proportionate increase in price for 

 a high grade article produced nearby. 



Some of the people v>iio are making butter that commands reg- 

 ularly five cents a pound over the market price come home from 

 St. Louis and the National Shows with a poor score. Still, they 

 get five cents above the market price. Why? Because their trade 

 has become educated to that kind of butter. I have known people 

 who get regularly two cents above the market price to tell me that 

 when they send their butter into the open market they fall four 

 cents below it. Why? Partly because the market was supplied 

 and did not need it, and partly because it was not the kind the 

 market calls for. New York, Philadelphia, Chicago, Baltimore, all 

 want thp host. When yon qo into the open market and demand at 

 least market price for your article, it must compare favorably with 

 the accepted standard. T believe it is possible to make a butter 

 that will score high in our Dairy Shows and on the open market, 

 yet command the attention of that class of trade which will pay 

 a premium above market prices for that which pleases. 



The commonest faults are stable taints, old milk and cream, over- 

 rijDe cream that is held too long before churning. 



