316 IOWA DEPAETMENT OF AGRICULTURE. 



that would solve the problem of the fishy question — overworking the 

 butter. I believe there is more fishy butter produced in the working 

 of it than any other thing, and I believe if you had a hand worker 

 here and worked your butter as you used to do it, carefully, work the 

 salt in just a trifle, let the salt dissolve, then re-work the butter until 

 the streaks disappear, you would then have a nice, stiff, waxy butter; 

 I do not believe you would have any fishiness in that butter. I am 

 speaking from my own experience, and also from the knowledge I 

 gained last winter when I had the honor and privilege of scoring butter 

 with Professor McKay for the Agricultural Department at Washington. 

 There were a great many tests made last winter by the Agricultural 

 Department, that is different lots of butter, and in every instance where 

 the butter was worked more, in fact overworked by the addition of 

 more salt, there was fishy butter. That was impressed on my mind 

 because one package after the other showed fishiness. In the first place, 

 the way I understand that butter was made was in the regular way, 

 then salted, and part of that churning taken out; the balance was salted 

 again and then worked again, and the last half of that churning was 

 fishy. I have tried butter on the market and have found in one tub 

 nice sweet butter on top and on the bottom it was fishy, from the 

 asme creamery, but mind you out of a different churning. 



I believe that a man can take the same cream, divide it into two lots, 

 churn at the same temperature with the same acidity, and after he has 

 added his salt and worked one properly and right and the other one over- 

 worked, that in the latter he can cause fishiness in the one churning of 

 butter. There is no other way I can account for this one tub having a 

 fishy flavor in the bottom and be all right on the top; and further there 

 were two pieces of butter in there that were a trifle different in shade of 

 the butter. This creamery has been sending us butter and some weeks 

 it would be fishy, while again there would be no trace of fishiness, and 

 by examining the body of the fishy butter closely, you would see it had 

 no grain, it had been overworked. I believe it being such an easy matter 

 to work butter nowadays, an easier matter than when I first learned 

 the trade, when we used to work the butter with our muscle, that this 

 easy way of working butter by simply pushing a lever on a churn and 

 go about our work in the creamery and let it work itself, is responsible 

 for this overworked, salvy, fishy butter. Another thing, I have never 

 yet seen a piece of butter that was mottled that was fishy. That is 

 another thing that proves to me that there is something in the working 

 of the butter, and I think there is more in it than in anything else. 

 The New York market does not want any butter that is overworked 

 for the best trade, in fact they cannot sell it to the best trade, and if 

 they do it will come back to them. 



The next thing in order is the color. The color must be uniform; 

 the color should be light for the New York market. There is not a 

 single package of butter on exhibition at this convention that is light 

 enough for the majority of buyers in New York. You will find that 

 even if there are some defects in flavor or something of that kind, if 

 you have the right color it will catch the buyer's eye and will pass; 

 but if you bring up a red tub of butter, I do not care what flavor you 



