32 HATCH EXPERIMENT STATION. [Jan. 



Mr. Glide's notes concerning the different samples are as 

 follows : First period : flavor, " fiiir aroma," " fairly clean," 

 " oily taste ; " body, "short and breaks easily, seems brittle," 

 " slightly short and In-ittle." Second period : flavor. Herd I., 

 " fairly clean, lacks aroma," " defective ; " Herd II., " clean 

 and fine;" body, Herd L, "brittle, short, seems light and 

 s[)ongy, trifle salvy ; " Herd II., " all right." Third period : 

 flavor, Herd I., "fairly clean, Imt lacks aroma," "slight 

 taints;" body. Herd I., "spongy when soft, short and 

 crumbles when hard;" Herd II., "perfect," "short when 

 soft, crumbles Avhen hard," " salvy to taste." 



Average Degree of Penetration (Milli meters) . 



Our own deductions, based on the score and remarks of 

 Mr. Gude and the degree of penetration concerning this ex- 

 periment, are as follows : The tendency of the standard 

 ration was to make butter with a firm body and likely to 

 crumble. It seemed also to produce at times a slight oily or 

 defective flavor. The hardness is proliably due to the oats, 

 and possibly the oily flavor to the oil of the oats. The King 

 gluten meal seemed to produce a butter very satisfactory to 

 Mr. Gude. He gave it an average score of 94.6, spoke of 

 its flavor as clean and fine and of its body as perfect. The 

 degree of penetration shows it to be a softer, more yielding 

 butter than that produced by the standard ration. This con- 

 dition is probably brought about by the corn oil. Butters 

 of this consistency are objected to by some. It is our inten- 

 tion soon to feed corn gluten without oil, and the same with 

 diflerent quantities of oil. 



The cotton-seed ration produced Ijutter of about the same 

 quality and conditioji as the standard ration. Mr. Gude 

 spoke of it as lacking aroma and having a slight taint, and 

 of being rather spongy when soft and crumliling when hard. 

 This Ijutter is firmer than the Kin2: g-luten butter. It w^ould 



