VERMONT DAIRYMEN'S ASSOCIATION. 37 



•f the milk and renders a portion of the case in indigestable 

 and makes it an objectionable article for some use. 



Mrs. Ware. Should butter for Paris be sent in wood or in 

 prints? 



Maj. Alvord. In wood or stone or glass. Of course it would 

 require greater care to move butter in printed or fancy form, 

 but we desire to have as great a variety as possible to show 

 what our home market demands; and we wish therefore to ex- 

 hibit butter in small packages, in plain bricks, or in small 

 printed packages, and we shall endeavor to move these pack- 

 ages, whatever the form may be. The Department will cor- 

 respond with any one about making exhibits, and will make 

 all necessary arrangements for the proper handling of the 

 packages. 



A Member. As to the butter shipped to England made 

 from milk products by the common run of farmers; was this 

 milk subject to any process before it was used? 



Maj. Alvord. I cannot say either ves or no to this ques- 

 tion, it requires a slight explanation. In studying the butter 

 business, and especially the export butter business of Denmark, 

 we found that more than ninety-five per cent, of the cream- 

 eries of Denmark pasteurize their milk or cream and then use 

 artificial ferments or starters to give flavor to it in making 

 up the butter to export. The Dane gives two principal reas- 

 ons for this; in the first place Denmark is the only spot on the 

 globe that is more afflicted with bovine tuberculosis than any 

 other. Cow consumption is so prevalent in Denmark that the 

 law requires that all milk be pasteurized, consequently the 

 creameries are obliged, by law, to do it. The other reason is 

 the Danish people believe a more uniform article of butter 

 can be made when the milk or cream has been pasteurized, 

 that is the natural ferments killed and artificial fements 

 added. They believe that by this process they can produce a 

 more uniform article of butter than they can if they use the 

 natural milk alone. So the question arose as to whether it 

 would not be better for us to pasteurize the cream for the but- 

 ter we were going to send- — that is, send what may be called 

 pasteurized butter, instead of what may be called raw butter. 

 I did this during the entire season of 1898. I selected a large 

 and carefully conducted creamery in Iowa to which the milk 

 was brought from the farmers of the neighborhood, although 

 I think we took pains to exclude the production of any farm- 

 ers at all doubtful in the matter of the soundness or clean- 

 liness of the milk. The milk of the community was brought 

 to the factory and, after being thoroughly mixed, half of that 

 milk was pasteurized, or the cream was pasteurized — some- 

 times we pasteurized the whole milk and sometimes the cream 



