BUTTER. 



279 



This score has been adopted in judging butter exhibits 

 at various State fairs and dairymen's conventions during 

 late years; in some cases the score has been changed to 

 50 for flavor and 5 for salting, otherwise as above, or to 

 flavor 40, grain 30, with other points as above. 



Minimum number of points entitling exhibitors to a 

 premium: 



Wisconsin Dairymen's Association, 93, 95, and 94 points, 

 for dairy, separator creamery, and gathered-cream butter, 

 respectively. 



New York State Fair, 75 points. 



ENGIilSH SCALE OF POINTS FOR JUDGING 



BUTTER. (MCCONNELL.) 



Perfection, 100. 

 25 Flavor : nutty, aromatic, sweet. 

 20 Moisture : as free from beads of water as possible. 

 10 Solidity : firm, not melting easily, nor softening. 

 25 Texture : closeness of grain, distinct fracture ; not 



greasy. 

 10 Color : natural, even. 



10 Make : remaining points, cleanliness, salting, nicely 

 put up, etc. 



SCORE IN JUDGING PROFICIENCY OF BUTTER- 

 3IAKERS. 



(Adopted by British Dairy Farmers' Association.) 

 Butter-making. 



Preparation of cream 4 



" " utensils 6 



Ventilation of churn 4 



Judgment and skill in churning. . 15 



Washing butter in churn 10 



Use of strainer 4 



*' "thermometer 7 



" "butter-worker 7 



Salting 5 



Making up 15 



Flavor and color 7 



Texture and freedom from moist- 

 ure 7 



Cleaning utensils 4 



Rapidity and cleanliness of work- 

 ing 5 



