15 



The scoring^s of the Montreal experts bring out several points : 



1. The variation in scores of the five judges is considerable, amount- 

 ing in one case to as much as eleven points on the flavor. 



2. The average scorings of all the July lots containing preservatives 

 was quite uniform. The extreme variations were 38.1 to 40-1 out of 45. 

 Boracic acid gave the lowest average score and preservative No. 6 slight- 

 ly the highest. 



3. The lots containing salt at the rate of 3-4 oz. per pound of butter 

 averaged 35.4 out of a possible 45 for flavor. These lots were entirely 

 free from mould, while all the other lots made in July were badly moulded. 



Experiment of September 14, 1904. 



One of our regular churnings of sweet pasteurized cream on Sept. 

 14th, was divided into eight lots of 28 pounds in each box. To the but- 

 ter in each was added one-quarter of one per cent, of preservative and 

 the boxes were numbered as in the other experiments, and placed in cold- 

 storage at about 40 degrees F. 



The scorings on October 4th, 1904, and March 4th, 1905, were as 

 follows : 



In this experiment, the lot made by using sodium fluoride as a pre- 

 servative was given the lowest score on October 4th, 1904, and the high- 

 est score on March 4th, 1905. While sodium fluoride appears to be a 

 very good preservative, owing to its apparent harmful eff'ect on the 

 human system it is not to be recommended. Another point brought out 

 very markedly in this experiment was the fact that all the lots in which 

 borax, boracic acid, and commercial preservatives were used had moulded 

 varv badly in the storage, while the box in which sodium fluoride was 

 used, contained no mould whatever. 



