?U IOWA DEPARTMENT OF AGRICULTUEE. 



THE DEMANDS OF THE NEW YORK BUTTER MARKET. 



p. H. KEIFFEK, NEW YORK. 



Mr. President, Ladies and Gentlevien; Members of the Iowa State 

 Dairy Association: I am indeed pleased to be with you during this 

 convention. I could have said that a good deal stronger before the 

 scoring, but since the report came out on the scoring I feel a little 

 shaky. 



I am net going to malie any preliminary talk because it is getting 

 late and I will try and get onto the subject at once. The subject I 

 am to speak on is the requirements of the New York butter market. 



The requirements of the New York butter market, I take it that 

 I am to speak of in the sense of good butter. New Y'ork has been 

 educated, not by people that have been brought up in the study of 

 milk and have gone into the creamery, passed through the different 

 stages of the creamery from firing of the boiler to taking in milk and 

 making the butter, watching the ripening of the cream, etc.; the standard 

 that is supported in New York and the quality about which I am to 

 speak were not introduced by those people; it was not introduced by 

 the students in our dairy schools. The flavor that I am to speak 

 about is a flavor that has come to the pfeople there; it has come to them 

 by long experience in handling this product from year to year. After 

 the father died in the business the sons took it up. They knew nothing 

 about these different flavors in butter that will exist if cream is 

 churned at a certain stage; they only know the one flavor, and that 

 is the flavor that they find keeps well, that has a snap to it, and that 

 the consumer likes. 



Now I have changed my ideas somewhat in scoring butter, and I 

 have scored this butter here as nearly as I possibly could do in rela- 

 tion to the New Y'ork butter market. I have scored it just as near as 

 though I was going into one of the commission houses to buy butter. 

 I would ask for fancy butter and would be shown different lots, and 

 when you bore into a tub of butter it comes to your mind that this is 

 only a 90 butter, and in this case I spoke it out loud and said 

 "Ninety." I said so because it would only pass as 90 in the trade. 

 The New Y'ork people have almost too high a standard for quality. I 

 do not think that is the case in New York only, but in other cities also, 

 their standard for quality is too high for the butter that is being made 

 now, for the bulk of the butter that is being made now. You take a 

 piece of butter that is mild in flavor, rich and creamy, which a stu- 

 dent in dairying would give a 97 or 98 score, because it tickles his 



