No. 6. DEPARTMENT OP AGRICULTURE. 425 



With the advent of the dairy business in our Western states, and 

 the necessity of shipping long distances to our Eastern market, 

 butter makers soon recognized that the milder flavor the market 

 would accept, the longer the keeping quality of that butter, and those 

 influences have worked together to give us a milder flavor and at all 

 events now, it is a milder flavored butter that is mostly marketed. 



A Member: Has the abstraction of cream had any effect? 



PROF, VAN NORMAN: Yes, I think so in some sections. I went 

 into one creamery not long ago where the butter was ruined from 

 over-ripeness, and the manager said, as he drew in a full breath, 

 "That is the way I like to have it, with that fine aroma," and that 

 butter would be ruined in two days and would not be accepted in 

 the Philadelphia or New York market. As to methods, some are 

 using the combination churn and some the butter-worker. We have 

 been using in our work for the three years past, the combination 

 churn. 



A Member: Mr. Chairman, there was one point raised by Mr. Weld 

 that is of some little interest, and that is the question of the variation 

 in the qualities of salt. 



PROF. VAN NORMAN: I have had occasion to examine a great 

 many analyses of various kinds of salt brought from Ohio and else- 

 where. Probably the true salt flavor is of about of the same strength 

 in each salt providing the degree of moisture is the same at the time 

 of testing, but salt varies a good deal in the other constituents 

 although they are present in very small quantities, for example the 

 chlorides of lime and of magnesia. Those are the constituents that 

 are undesirable, making the salt tend to become moist too easily, and 

 producing a very pronounced bitter flavor, and that bitterness may be 

 four times as great in one salt as in the other, but in the ordinary 

 normal salt flavor, there is really very little variation. 



The CHAIRMAN: It has been moved and seconded that the report 

 be received and placed on file. 



The question being put, it was agreed to. 



The CHAIRMAN: Our next topic as it appears upon the program 

 is "Breeding Live Stock on the Farm," by Prof. Thomas Shaw, 

 Professor of Animal Husbandry, University of Minnesota, St. Paul, 

 Minnesota. 



PROF. SHAW: Mr. Chairman and Gentlemen: As has been an- 

 nounced, I am to talk to you on the subject of breeding animals on 

 the farm. I would like to ask at the outset how many talks you have 

 ever heard on this subject? I think I am safe, gentlemen, in saying 

 that you have never listened to very many, and wby? It is because 

 of the difficulty connected with talking on a subject of this nature to 

 make it interesting to practical men. 



I think I ought to be frank with you and tell you at the outset that 

 I am not going to tell you many things, probably not anything that 

 you don't know now about the subject of breeding live stock. You 

 may say, why do you come down all the way from St. Paul to Harris- 

 burg to talk to us people if you can't tell us something that we don't 

 know? I answer that by asking why did you go to church last 

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