1904.] PUBLIC DOCUMENT — No. 33. 57 



third period ; this butter he repeatedly pronounced as "light 

 bodied, but acceptable in any market." 



Mr. Gude appeared to have been much more critical. He 

 often mentioned a "tainted off flavor, as from stale milk," 

 in the butter produced by both herds during the first and 

 second periods. This defect, in our judgment, was due to 

 the starter, with which considerable trouble was experienced, 

 and could in no way be attributed to the feed. The flavor 

 of the butter produced by both herds during the third period 

 was more satisfactory, although it was occasionally referred 

 to as having onl}' a "faint aroma." Mr. Gude several times 

 mentioned the product of Herd H. during this third or corn 

 oil period as having a "fine aroma," and the average score 

 is rather higher than for Herd I. In the fourth period no 

 particular difi'erence in the flavor was observed. 



The body of the butter made from Herd I. during all four 

 periods was repeatedly pronounced "short and crumbly;" 

 the body of that produced by Herd II. in the second and 

 fourth periods was also frequently referred to as being 

 crumbly ; while that produced by the same herd in the third 

 or corn oil period was sometimes spoken of as satisfactory 

 and sometimes as rather light and rather soft, but suitable 

 for market. It was evident that Mr. Gude liked the flavor 

 and body of the butter produced by the corn oil ration. 

 The same fact was noticed when King gluten meal, contain- 

 ing 14 per cent, of corn oil, was fed.^ 



Personal Observations on the Body of the Butter. — The 

 writer made no attempt to pronounce critical judgment on 

 the flavor of the butter, but endeavored to note particularly 

 the character of the body. No difference could be observed 

 in the body of the butter produced by both herds in the first 

 period. It might be characterized as being hard and firm. 



In the second period, pound samples of the butter pro- 

 duced by each herd were allowed to reach a temperature of 

 57° F. The butter from Herd I. at this temperature ap- 

 peared noticeably harder and firmer than that produced by 

 Herd II. This conclusion was reached as a result of push- 

 ing a glass rod into the mass at difl^erent points, and by 



* Thirteenth report of this station, p. 120. 



