592 BOARD OF AGRICULTURE. 



defective, and in tliat case we would say it had a weali body oi* greasy 

 body. We lia\e liere a great variety. We have the high clean flavor and 

 AVe have the disagreeable flavor. 



Take the (iu(>stion of salt. Most all judges have the same method. If 

 they taste tlie butter and it tastes salty, there is too much salt; and, on 

 the other liaiid, if it tastes flat, it hasn't enough salt. Of course, when 

 you taste butter and find it gritty, you would mark it off there. We give 

 half to the flavor and 10 to the salt. 



The flnished packages: I want to call the attention of the butter makers 

 to that one point. No man would think -for a moment of going to see his 

 best girl dressed in his overalls and working clothes, and the same thing 

 is true of sending a defective tub to the convention. When you send a 

 tub to the convention, send it in as good a shape as you can get. There 

 (indicating) is an ideal flnished tub of butter. You see the paper laps about 

 three-quarters of an inch. Now, see the finish on that (indicating another 

 tub). Some iiarts of the butter paper laps two iuches and some half an 

 incli. In sending l)utter to tlie conventions, we have better results in ash 

 tulis tlian in si)ruce tubs. The spruce seems to soil easy and take up dirt. 

 Ill scoring butler in Oregon, I was able to point out the man that used 

 airalfa feed. Also some of the people that kept their cream in the 

 house. The food flavor. I think that one lot of butter here shows strong 

 food flavor taken up from the cream being kept in the kitchen. We have* 

 two forms liere. There (indicating) is what I would call a vegetable flavor. 

 It is a good thing for the butter maker to get so he can tell good flavor. 

 I spoke today alwut mottles and specks. This No. 6 butter, that man will 

 probably lose two cents a pound for not working that butter more. 



Now, that is about as good a piece of_ dairy butter as you will find 

 in a week's travel. We have a difference in some butter of ten points. 

 Ten points should make a difl'erence of four or five cents a pound. I sup- 

 pose in tliis butter here that the milk and feed and cows are practically the 

 same all tlic way through. It shoAvs carelessness on the part of some one. 

 It may not be due to the butter maker. 



Mr. Schlosser: I would like to ask the difference between the best 

 creainei-y and tlie l)cst dairy butter. 



Professor McKay: Three points and a half. It is possible for the 

 dairyman to make as high grade butter as the creameryman. 



Mr. Schlosser: How many points do you grade for body? 



Professor McKay: I followed the score card; I think twenty-five. 



Mr. Schlosser: How much in flavor? 



Professor McKay: Fifty is the score card here. , 



