424 ANNUAL REPORT OF THE Off. Doc. 



over-salting. In my own practice J have found it necessary to reduce 

 the amount of salt used from one (mailer to one half. 



Either the dairy salt now on the market has a larger per cent, of 

 saline matter or consumers tastes have changed in this respect. 



In closing, permit me to recommend to our Legislative Committee 

 the need of a systematic dairy inspection service similar to that 

 inaugurated by some of the dairy companies in our large cities, which 

 shall include all dairy farms, creameries and cheese factories, the 

 object being to raise the standard of all dairy products. Make them 

 first-class and we need have little fear of the bogus products getting 

 our markets away from us. 



We would also commend the active and efficient work of the Dairy 

 and Food Division of the Department of Agriculture. 



The CHAIRMAN: You have heard the reading of the report. What 

 is your pleasure? 



A Member: Mr. Chairman, I would like to ask Mr. Weld how much 

 salt he would recommend per pound for proper butter-making? 



MR. WELD: Mr. Chairman, I would say that that depends a good 

 deal on the taste of the people you are supplying, but it depends also 

 a great deal on the way it is worked. Most of the people in my 

 section have advocated the butter-worker. In my own experience I 

 use the butter-worker, but they are not so taught in the dairy school. 

 Formerly I used one ounce of salt to a pound of butter, and I had com- 

 plaints of over-salting and I cut it down to a half-ounce. As I say, I 

 do not know whether it is in the salt or in the taste. In my own town 

 there has been quite a good deal of complaint this summer about 

 over-salting, so that I am inclined to think there is a difference in the 

 brands of salts. I had to change brands of salt. I formerly used 

 what was called a Genessee salt, and I had to change to the Ohio salt, 

 and I now use half an ounce to the pound with the exception of two 

 parties who like more. 



MR. HUTCHISON: Mr. Chairman, I move that this report be 

 accepted and spread on the minutes, and then it will be before the 

 house. 



Prof. Van Norman was called for. 



The SECRETARY : I think you had better let the discussion go on 

 and then take action. 



MR. HERR: The motion is that this paper be received and placed 

 on file. 



The CHAIRMAN: Yes. 



MR. HERR: Why not put the motion? 



The CHAIRMAN: I think it is entirely in order for the gentleman 

 to proceed. 



PROF. VAN NORMAN: Mr. Chairman, as to flavor in butter, there 

 is a marked change demanded in the market. This demand now 

 looks toward a milder flavored butter, and along with that milder 

 flavor has come a lessening demand for salt. The flavor of butter is 

 the result of fermentation. . 



