294 IOWA DEPAETMENT OF AGRICULTURE. 



Mr. Newman: The last test in October the average test was 

 only 12 per cent. 



Prop. Webster: The average for the countrj^ a few years ago 

 was only 12 per cent. 



Mr. Newman: I believe you should give the boys the water 

 content of their sarnple of butter here today. Let the boys know 

 what they are doing. 



Member: I Avould like to know if a man would handle his 

 butter as he would to make butter for conventions, if there would 

 be any great danger of getting too much moisture ? 



Prof. Webster : • No, and I Avould hesitate to say that the 

 butter at this convention represents the average butter made by 

 the boys. 



Mr. Smarzo : I do not agree with Mr. Webster on the question 

 of 15 per cent or 16 per cent of moisture in butter. I find on the 

 market that from 14 1-2 to 15 per cent has better keeping quality. 

 I tell you boys the butter with from 15 per cent to 16 per cent 

 moisture deteriorates very fast. It may be due to poor wash 

 water. It may be if you wash the butter with absolutely pure 

 water it will not affect it, but the average water used in the cream- 

 eries injures the keeping quality of butter. That is my experience 

 in the market, and I do not advocate over 14 1-2 per cent moisture 

 because I think it is dangerous to go above that. You are entitled 

 to 16 per cent moisture, but when you get there you are working 

 along the danger line. 



Prof. Webster: The fact is a few years ago our butter did 

 not average over 12 per cent moisture, and now we ate getting 

 poorer and poorer butter and are getting more water content. 



Mr. Barnum : I have had butter tested in Minnesota and Iowa 

 and all have gone under 13 per cent. 



Prof. Webster: I wish all the creameries would do that, but 

 Mr. Smarzo ' has found sample after sample that has run away 

 above 16 per cent, but that is not the average. He picked those 

 out because they were suspicious. 



Mr. Smarzo: All the good butter that comes to the market 

 that has a score of 93 runs below 14 per cent, but the poor grade 

 of butter gets a pretty high moisture. 



