106 BOARD OF AGRICULTURE. [Pub. Doc. 



me by the expert from the butter room. Perfection in flavor 

 is 45, and this lot is scored 30, and the judge has marked^ 

 " Flavor injured by feed." In grain, perfection is 25 ; thia 

 is scored 21; "Butter worked at too low temperature." 

 Color, 15, with a credit of 12, and marked, "Old cream " 

 The salt is 10 points, and this is scored 8, and is marked, 

 " Salt fishy." Package is 5 points for perfection, and this 

 is marked 4, so that this sample scored 75 out of a possible- 

 100 points, and the evidence is given in every part, showing 

 why the judge has not placed a higher score. The exhibitor 

 of this butter is thus enabled to understj,nd just why his- 

 product was marked as it was, and if there has been any mis- 

 take the score-card enables him to call the attention of the 

 judge to the error, something which cannot be done in the 

 comparative system. The more that card is studied the more 

 of an educator it will become. 



Dr. Twitchell then called attention to the various structural 

 points of the horse, explaining in what respect they came 

 short of the standard indicated on the score-card. He stated 

 that he preferred a straight face rather than a Roman nose,, 

 and being asked what the objection was to a Roman nose, 

 said that while it is generally accepted as an indication of 

 courage, it is not a good conformation, and that the Roman 

 nose was as often to be found in horses wanting in intelli- 

 gence as in those possessing extra courage. He liked a 

 straight face, broad between the eyes, indicating brain power ; 

 fullness and expressiveness of the eye, telling of the intelli- 

 gence of the animal and also his degree of education. The 

 lips should not be thick nor thin, but well closed. Nostrils 

 well rounded, full, large, open and not fleshy. Avoid a 

 horse, he said, with a flabby under lip. I should not want 

 a horse with too thin a lip. I should be afraid of a bad dis- 

 position. The Doctor was asked what color he would like- 

 the hoof to be, and said he liked a dark horn color ; strong 

 in substance. 



Secretary SessiOiNS. Would you cut a horse if the hoof 

 was white, simply because it was white ? 



Dr. Twitchell. Yes, I would cut a white hoof always. 

 "Would expect it to be tender in quality, although it is not 

 always so. A dark horn color is the ideal hoof. In regard 

 to the color of a horse, chestnuts are coming to be fashion- 



I 



