SIXTH ANJNUAL YEAR BOOK — PART V. 841 



tect the butter industry. Perhaps we can best do it that way if some- 

 one can feed the cow and malte the cow put the color into the butter. 



In the care and management of our herds there is much we ought 

 to know in regard to stabling the cows, the advantage of air and light, 

 etc. 



Taking up the question of the production of milk, when we come 

 to the manufacture of butter (which you people are more deeply inter- 

 ested in than any other thing) we run up against a solid wall in many 

 points. The practical buttermaker in your creamery confronts many 

 things to which we can find no answer. When we study flavors in 

 butter we don"t know how those flavors are produced today; we know 

 that certain bacteria give a good or bad flavor but we have not been 

 able to produce these flavors in any absolutely scientific direct way. 

 We can control them to a large extent if we have the knowledge, but 

 we cannot take a load of butter or milk and control the flavor of that 

 as we ought. We get a tub of butter, like those in the next building, 

 that shows a fine aroma and flavor and some equally good with dif- 

 ferent flavors, — there is a difference between those flavors, there is a 

 difference between the tubs of butter; both would score the same, 

 both be the same for use on the table, yet there is a difference and no 

 one can tell why. It is a question that needs a thorough study and 

 is a question that means a great deal if we are going to make a good 

 flavored butter for our market. 



There are a number of questions in regard to the manufacture of 

 butter that are equally important, — to control the moisture of the but- 

 ter, control the salt so as to get uniformity, control the amount of 

 casein, etc., all of which are important, all of which we know too lit- 

 tle about. Particularly the question of moisture today is getting more 

 and more a serious problem with butter storers and those who buy 

 and ship butter. I am told the internal revenue department has received 

 hundreds of telegrams from butter storers asking for some help to 

 keep down the abnormal amount of moisture in butter. There is 

 usually too much moisture in, or else we go to the other extreme, and 

 very few if any of us can tell how to do it properly today. We per- 

 haps can tell them how to get the moisture in there but cannot tell 

 when to stop. To do an honest business one wants to know these 

 things. The question of determining the moisture in butter, — how 

 can he determine quickly the moisture? Anybody can give him the 

 recipe for that. It is no long process to get moisture in our butter as 

 is it made in the creameries. 



We do not know enough about storage temperatures in butter. A 

 few years ago it was 32 degrees, now it is 5 degrees below zero and 

 possibly we will go lower than that, and yet we do not know what is 

 the best temperature; whether different qualities of butter require dif- 

 ferent temperature. Perhaps you think we do not know much about 

 butter, but there are lots of things we don't know. We do not know 

 anything about preservative qualities used in butter and what the effect 

 is on the keeping quality and moisture content. 



So we could take up the cheese industry and go through with it the 



