104 



EXPERIMENT STATION. 



[Jan. 



The first two lots made in the second period he referred to 

 as being of about the same quality as those produced in the 

 first period. Samples sent from February 19 through March 7, 

 comj^leting the second period* all appeared to him to be of the 

 same general character, and he did not gi^'e them any definite 

 score, referring to them as " off in flavor/' " having a pro- 

 nounced tallowy and oily flavor," and not being of good grain. 

 It did not seem possible for him to detect any differences that 

 could be attributed to the influence of the food. 



In the third period he noted the first few lots as having 

 an oily and tallowy flavor, but seemed to think that the con- 

 dition was not as pronounced towards the close of the period. 

 Twice he criticised the body of the butter j^roduced by Herd 

 II. as being a trifle sticky or greasy. 



The principal criticism of Mr. Kieffer consisted in his ob- 

 jection to the so-called lardy or tallowy flavor in place of the 

 butter flavor in most of the samples. It was not possible for us 

 to explain the cause of this condition, neither were we able to 

 detect it in as pronounced a way as he. In the third period 

 Mr. Kieffer did seem occasionally to note the softer body of the 

 butter produced by Herd II., although apparently he did not 

 consider it decidedly objectionable. Judging from his scores 

 and from his general criticisms he noted no pronounced differ- 

 ence in the butter produced by the two herds, although he con- 

 sidered most of the lots sent him to be of second quality, par- 

 ticularly in flavor. 



Table XIX. — Butter Scores and Observations (Orrin Bent). 



First period: both herds, normal grain ration. 



