1901.] 



PUBLIC DOCUMENT — No. 33. 



27 



Average Butter Score. 



Mr. Gude reported the flavor of the l)utter from the flax 

 meal ration as " stale, rancid or oily," " strong, oily, seems 

 rancid," "oily," etc. Concerning the flavor of standard 

 ration butter he reported "fair to fine " and in four instances 

 he referred to " oily flavor." With regard to body of flax 

 meal butter he used the terms " brittle, dry, salvy, short," 

 and for standard ration butter " good, but trifle short," and 

 •'perfect." In a letter Mr. Gude said: "While trying to 

 pay particular attention to body, I notice that the most ob- 

 jectionable feature is that peculiar oily taste," etc. " This I 

 notice you have apparently overcome in No. 1282 " (stand- 

 ard ration butter) . Again : "I notice a particular imjn-ove- 

 ment in the quality, particularly of samples 1272 and 1274" 

 (standard ration butter) . 



The butters were rather dry, having about 12 per cent, of 

 water. It is clear that, while the butter made from both 

 rations did not score high, that made from the flax meal 

 ration was noticeably inferior in flavor and in body to the 

 standard ration butter. This seems to agree with the lin- 

 seed oil experiment (Experiment III.). In that experi- 

 ment, even when only two i)Ounds of flax meal were fed, the 

 flavor was inferior ; and when flax-seed meal was fed the 

 body and flavor were both l)ad. It is not desired, however, 

 to be too positive about the flax meal (linseed meal, with a 

 minimum amount of oil) producing an inferior-flavored but- 

 ter, but we prefer to call attention to the results tlms far 

 secured, and to repeat the experiment. 



