THIRTEENTH ANNUAL YEAR BOOK— PART IX 4yi 



12.9 per cent. The defects in salt were, for 1909, 6.7 per cent; 1910, 7.7 

 per cent and 1911, 8.4 per cent. This is a remarkable showing as to what 

 the buttermakers can do. They have studied their conditions and when 

 changes were necessary they have made them for the good of the butter. 



Another striking example was brought out by the recent scoring of the 

 Wisconsin state fair butter, where there were 150 different tubs of butter 

 made by men who have taken advantage of the scoring exhibitions and 

 some who have never exhibited at the dairy school. 



The men who have never sent butter to be scored entered butter at 

 the state fair, 48.6 per cent of which was either cut in score or else criti- 

 cized as being defective in workmanship; 30.3 per cent of their butter 

 was lowered in score because the body, color or the condition of the salt 

 was not perfect. While the butter made by men who have sent butter 

 to Madison since May of this year showed a much better workmanship 

 because only 16.4 per cent was lowered in score on account of a slight 

 cut due to imperfect workmanship. 



WEATHER CONDITIONS AFFECT QUAI.ITY. 



Since a very large percentage of the butter made in either Iowa, Wis- 

 consin or Minnesota contains either all or a large amount of farm skimmed 

 cream, it is natural that the butter made during the summer months does 

 not grade very much if any higher than the butter made during the win- 

 ter because of the condition of the cream. The warm weather naturally 

 has a tendency to flavor cream with high acid and other taints. This 

 condition is not found when the butter is made from whole-milk, and it is 

 expected that butter of a higher quality should be made during the season 

 when feed and natural conditions favor the production of good clean milk. 



There was a total of thirty-nine men who have sent butter to the 

 scoring exhibitions conducted by the department of dairy husbandry, 

 College of Agriculture, University of Wisconsin, for each of the months 

 of May, June, July, August and September. The average score for May 

 was 93.54; June, 93.29; July, 93.34; August, 93 and September, 92.95. When 

 the butter for the last two months was made the weather in Wisconsin 

 was very warm. It does not seem possible that anything but the con- 

 dition of the raw material when delivered to those thirty-nine different 

 creameries made the average difference in the quality of the butter made 

 in May and September of this year. Nearly all of these same men 

 attempt to make butter having as good a quality as is possible for them 

 to make considering the raw material they receive. 



ACCURACY OF WORK WILL COUNT. 



In factory operation the one thing that will have more of a tendency 

 than any other to bring the buttermaker and patrons together is the 

 accuracy in the operation of the Babcock tesf. The buttermaker who 

 is always free to show to the farmers how the test is made and finds 

 them ready to listen to his side of the story, is well paid for the time 

 so spent. On August 28, 1912, a letter was received from a former Wis- 

 consin student who is manager of a factory. It read in part as follows: 

 "We have of late had some complaints on cream tests by the patrons 

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