190 



AMERICAN DAIRYING. 



in the water about two hours, when it was 

 taken from the churn and treated the same as 

 the other two lots had been. From each of 

 these lots was filled one tub and one ten-pound 

 pail. The tubs were judged the following day 

 by my brother, the butter-maker and myself, 

 my brother and I not knowing anything about 

 the butter except that we had a tub of each 

 lot. We all agreed that the twice-washed had 

 the least flavor, and two of us selected the but- 

 ter that was not washed as the best in flavor of 

 the three tubs and fully equal in every other 

 way to the other butters. 



I also sent the three pails, one being out of 

 each lot, to Mr. A. H. Barber, who was chair- 

 man of the committee that judged the butter 

 made in the breed contest at the Columbian 

 Exposition. Mr. Barber also selected the pack- 

 age that had not been washed as the best in 

 flavor and body. I also sent a sample of each 

 lot to our experiment station to be analyzed, 

 and received the following analysis from Prof. 

 Farrington : 



Will unwashed butter keep? Three months 

 after this butter was made I was at the Illinois 



