16 

 A Special Test. 



On December 6th, 1904, nine pound prints and one 28 lb. box of 

 butter were taken from one of our regular churnings. The objects of 

 this experiment were : 



1. To test the effects of one-half and one-quarter per cent, of pre- 

 servatives and also salt on prints of butter kept in a warm room for about 

 five weeks. 



2. To compare the preservatives which we had been using in our 

 previous summer work with a special, imported, commercial preservative 

 which we shall designate as No. 10. We also wished to test this preser- 

 vative with reference to mould. 



The prints of butter wrapped in parchment paper were placed directly 

 after making in a room where the temperature ranged from 60 to 70 

 degrees and remained there until January 13th, 1905, (38 days) when 

 they were scored and afterwards moved to an ice cold-storage, where they 

 remained at a temperature of 30 to 32 degrees F. until March 4th. They 

 were again scored by five of the instructors in the Dairy School. The) 

 box was put in the ice storage as soon as made and was not scored until 

 March 4th, 1905. At this date neither the box nor any of the prints had 

 developed any mould. It is probable that the conditions of temperature 

 and moisture in winter were unfavorable for its growth. 



The scorings of the various lots as given by one of the writers on 

 January 13th and by five instructors of the Dairy School on March 4th, 

 were as follows : 



Preservatives. 



Borax i% (Sprint) 

 Com. P. *% 



Wo 



11 



1. 

 1. 



4. 

 4. 

 6. 

 6. 



7. Salt I oz. 

 10. Com. P. *% " 

 10. " }% " • 

 10. " h7c (box) 



\-% 



Flavor 45. Score, 

 Jan. 13th, 1905. 



35 

 30 

 30 

 •30 

 35 

 37 

 30 

 32 

 30 



Flavor 45. Score, 

 Mar. 4th, 1905. 



36 

 25 

 27 

 25 

 35 

 30 

 23 

 35 

 27 

 40 



Flavor 45. Score, 

 Average. 



35.5 

 27.5 

 28.5 

 27.5 

 35.0 

 33.5 

 26.5 

 33.5 

 28.5 



In this, what may be considered a severe test, the lots preserved with 

 borax appear to have given as good or slightly better results than any of 

 the commercial preparations. It would also seem that one-quarter of 

 one-per cent of preservative did not hold the flavor of the butter so well 

 as did the half per cent, and that salt was not nearly so good as the boron 

 preparations. In this one trial the No. 10 commercial preservative did 

 not give any better results than did those tested during the summer. 



