596 BOARD OF AGKICULTURE. 



No. 5. This is an excellent piece of butter. Shows good workmanship 

 all around. The cream would have stood a little more ripening. A slight 

 food flavor, which may be due to the use of an old starter or some of the 

 milk being kept in the stable. If j^ou can make this kind of butter all the 

 time do so. It is a safe kind of butter to make. 



No. C. Flavor is fairly clean. Cream would have stood a little more 

 ripening. Butter is badly mottled. This should be overcome by working 

 the butter quite a bit more and adding the salt to the butter while the 

 butter is in a moist condition. 



No. 7. Flavor unclean and rank. Shows also stable flavors. Would 

 advise you to use a good heavy commercial starter. Indications are that 

 you have used some old cream that had been kept in the house and taken 

 up food flavors. 



No. S. This butter has a very rank, unclean flavor. Shows a strong 

 vegetable flavor. Indications are that old hand separator cream had been 

 used that had been kept in the house and had absorbed food flavors. 

 Would advise you to use a good heavy starter and exercise better judgment 

 in receiving milk or cream of this kind. 



'» 



Dairy Butter. 



No. 1. This is a very nice, clean piece of butter for dairy butter. 

 Cream would have stood a little more ripening. The shade of color is a 

 trifle high, and the salt shows a little gritty, not enough to cut the score. 

 If you can make this kind of butter all the time, you will be safe in mak- 

 ing it. It is much better than the dairy butter found at the different 

 tests. 



No. 2. A slight old, food flavor. Cream would have stood more ripen- 

 ing. 



No. 3. This has a slight old flavor, indicating that the cream had been 

 kept too long before churning. Cream would have stood a little more 

 ripening. The shade of color is a little too light for the present demands 

 of the market. The salt is a little grittish. The butter would have stood 

 a little more working. 



No. 4. Shows a strong vegetable flavor. Indications are that the 

 cx'eam had been kept around the house where it had taken up food flavors, 

 or might have been kept in the cellar and vegetables kept near. Cream 

 would liave stood a little more ripening. 



No. f). A stale, old flavor. Indications are that the cream had been 

 kept lod long before churning. The cream would also have stood a little 

 more rii»ening. This would have given you a more pronounced flavor. 



No. (). An oily, greasy flavor. Alay be due to some of the cream 

 :il)S()i-l)ing food flavors. Cream would also have stood a little more ripen- 

 ing. 



