No, 7. Common salt, practically free from impurities. 



No. 8. A commercial preservative containing 27.48 per cent, of com- 

 mon salt, balance borax and boracic acid. 



No. 9. Practically pure sodium fluoride. 



No. 10. A commercial preservative containing 1.60 per cent, of salt, 

 balance borax and boracic acid. 



Preservatives 8 and 9 were used only in September experiments. 

 No. 10 was used only in December. The quantity was either one-quartef 

 of one per cent, or one-half of one per cent. In the two experiments of 

 July 26 and 27, one-quarter of one per cent, each of borax and boracic 

 acid was used, and one-half per cent, of the commercial preservatives. 

 When salt and preservatives were mixed, one-quarter of one per cent, of 

 each was used. When salt alone was added the rate was 3-4 of an 

 ounce per pound of butter or about 4 1-2 per cent. 



The Treatment of the Butter. 

 Immediately after the butter was worked and packed or printed, it 

 was taken to an ice cold-storage where the temperature was about 40 

 degrees F. The lots made July 14, 21, 26 and 27, were scored the first time 

 on July 30th, The July lots were scored the second time on September 

 13th and again, together with the September lots, on October 4th. All 

 the July boxes and the boxes made on September 13th were taken out. 

 of the refrigerator and sent to Montreal on October 17th. They were 

 placed in cold-storage on arrival at Montreal and were scored November 

 2nd, 1904, by Messrs. A. W. Woodard, official referee, Vaillancourt, 

 Olive, Ayer, and LeClair. The samples were known to these judges by 

 numbers only. It was not possible for them to know what kind of pre- 

 servative had been used in the several packages. 



The July Butter Scores. 

 As the flavor is of the most important quality in butter this was the 

 chief point noted in the experiments. Unless something special was ob- 

 served, no other point than flavor was judged. The Commercial Pre- 

 servatives are indicated by number only. The same number will be given 

 in all the scorings. . 



Preservatives. 



1. Borax 



2. Borax ic Acid 



3. Commercial Preservative 



4 " " 



5'. 

 6. 



7. Common Salt 



Flavor 45. 

 Av. First Scores. 



Prints. 



41 

 42 

 42 

 42 

 42 

 42 

 42 



Boxes. 



41.5 

 41.5 

 41.6 

 41.6 

 41.3 

 40.8 

 41.2 



Flavor 45 

 Av. Second'Scores 

 (45 days later). _ 



Prints. 



41.7 

 41.0 

 41.5 

 41.5 

 41.7 

 41.2 

 37.5 



Boxes. 



37.7 

 .36.2 

 35.5 

 37.5 

 .37.0 

 37.2 

 35.2 



