584 BOARD OF AGRICULTURE. 



species. A maker cau more readily control the flavor by the use of a 

 starter. An example of this was shown at the national contest. We find 

 that one maker got an average score of 98.12. This was not brought about, 

 by chance nor entirely by the good milk furnished by the patrons. This 

 maker informed me that he carried 12 or 15 starters during the entire con- 

 test. Here we find him selecting the kind of bacteria that produces the 

 best flavor. A starter of any kind is only adding enormous quantity of a 

 species of bacteria that we expect to predominate in the final product. 

 This takes skill and hard work on the part of the maker. Starters of any 

 kind are quite difficult to carry forward, as every detail must be attended 

 to punctually. The maker must have smell and taste well cultivated so 

 that he will be able to detect the slightest change or off-flavor. He must 

 also have some knowledge of the principles of bacteriology. A few years 

 ago, it was largely chance work for a maker to win two high scores in 

 succession. Now we find makers who use pure cultures and have a 

 knowledge of the scientific principles of cream ripening, scoring high 

 in most every contest. It is asked, "Does all this care and trouble payV" 

 I would say yes, as the value of butter may be enhanced as much as five 

 cents a pound. The churning and working of butter is another important 

 factor that does not receive the attention it should from the creamerymen 

 of the country. We have a law limiting the per cent, of water in butter to 

 IG per cent., yet we find in the chemical analysis of butter in the six month 

 contest is something less than 12 per cent. The maker who is able to in- 

 corporate between 15 and 16 per cent, of water in his butter will increase 

 his yield nearly four pounds to the hundred. Take an ordinary make of 

 500 pounds per day, and we will have a difference of twenty pounds. 

 Twenty pounds at 20 cents a pound will give us $4, quite an item on a 

 man's wages. Here is where skill comes in. The dry butter or that con- 

 taining a low per cent, of water does not sell any higher than the medium, 

 and in some cases not as high. I tested butter in the London market and 

 found the French Rolls and Danish Selected, which sold the highest in the 

 English market, to contain about 5 per cent, more water than the New 

 Zealand butter, which brought three or four cents less per pound. In 

 this case, the New Zealander would lose four or five pounds of butter per 

 hxmdred, and would also lose in price. I asked the late Professor Siegleke 

 why the Danes incorporate so much Avater in their l)uttci-, and he answered 

 that butter was supposed to be plastic. It was intended to spread on 

 bread, and this could not be done if the butter contained all fat. While I 

 do not like to see slushy butter, I think that from 14 to 15 per cent, of 

 water can be incorporated Avith good results. It is almost Impossible to 

 form any conclusion of the amount of waler butter contains by looking at 

 it. Frequently butter that seems slushy will contain very little water 

 under chemical analysis. Professor Storch lias lieen woi'king on this sub- 

 ject for a number of years, and lie li;is bciMi unable to fully explain wliy 

 some samples of butter have a very dry aiipenrance and at the same time 



