496 IOWA DEPARTMENT OF AGRICULTURE 



been able to make a contract this year that is a substantial increase over 

 last year." Three years ago 21.5 per cent of the men sending tubs of 

 butter to the Wisconsin scoring exhibitions who reported the kind of 

 raw material used, made butter from whole-milk with an average score 

 of 92.73, while last year the average score in the whole-milk class was 



94.03. Three years ago the average score in the milk and cream class, 

 which was 49.1 per cent of all the exhibits made by men who reported, 

 was 92.31 and last year 93.11, while three years ago the average score on 

 butter made from farm skimmed cream only was 91.24 and last year 



92.04. This shows conclusively that the men who are making butter 

 from farm skimmed cream are on an average putting out a better article 

 than three or even four years ago. 



This higher quality of butter can in part be explained by extra ef- 

 forts being put forth by the factory operators for a better grade of raw 

 material together with a higher grade of workmanship in the factories. 



SCORING EXHIBITION WORK HAS IMPROVED THE WORKMANSHIP OF WISCONSIN 



BUTTER. 



It has always been the policy of the scoring exhibition work in Wis- 

 consin to aid the buttermakers whenever possible in their methods of 

 operation. A great deal has been accomplished with reference to the flavor 

 of the butter put out by several of the creameries. When this has been 

 done it has been accomplished through the co-operation of the butter- 

 maker. 



If the butter from a certain factory has contained an excessive amount 

 of water for a certain month and the party who made that butter has filled 

 out his method blank, it has been possible in nearly every case to locate 

 the cause for the high water content of the butter. This has been equally 

 true with reference to the defects in body, color or salt. One man who 

 sent his first exhibit to the scoring exhibitions last April sent his fifth 

 exhibit to the state fair. This last exhibit was cut one point in color on 

 account of mottles. His method blank showed clearly that the butter had 

 not been worked sufficiently. Another man who had been a regular ex- 

 hibitor had trouble with mottled butter in July. The cause for it was 

 located when the man wrote, "Lately I have been adding crushed ice to 

 the cream in the churn when the granules begin to form." This man did 

 not change the method of working the butter to meet the change in hand- 

 ling the churn. 



In June, 1909, 66.1 per cent of the butter sent to the scoring exhibition 

 in Wisconsin was defective in body. The following year 23 per cent and 

 for last year only 12.9 per cent of the butter was lowered in score on ac- 

 count of not having a perfect body. Three years ago 33 per cent of the 

 butter was defective in color, the following year 5.8 per cent and one year 

 ago 5.5 per cent of the butter received a cut in score on account of mottled 

 or wavy color. When all three years of the exhibition work are consid- 

 ered we find that for the twelve months beginning May, 1909, 38 per cent 

 of the butter was defective in body, the following year 13.3 per cent and 

 last year 11.3 per cent; and for the color three years ago 30.5 per cent of 

 the butter was defective, the following year 5.9 per cent ^nd last year 



