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BOARD OF AGRICULTURE. [Pub. Doc. 



as well as an article less well flavored. The two things 

 seemed to be antagonistic. This has been overcome in a 

 measure by using two organisms in the starter, — one for 

 flavor, the other for keeping quality. 



Are these three claims sustained? Extensive experi- 

 ments have been made at the Wisconsin Dairy School and 

 Experiment Station to test this point. There is not time 

 to discuss the experiments, or even describe the methods 

 adopted, but we must hasten at once to the results. 



A part of the tests were with " separator" cream, 

 seeded after separation ; the rest were with gathered cream. 

 Some of the latter were seeded in the cans before the 

 gatherers started, the others were seeded when the cream 

 arrived at the factory. In each the cream seeded with pure 

 cultures was compared with an equal amount of the same 

 cream allowed to ripen in the natural way. Both settings 

 were developed quickly, at high temperatures, and slowly 

 for two days, care being taken to preserve identical condi- 

 tions between compared settings. The cream was churned 

 at the same temperatures, colored, washed, salted, worked 

 and packed in exactly the same way. It was then sent off, 

 under cypher numbers, to be scored. Every sample was 

 scored when fresh by two or more experts, and again after 

 remaining in cold storage from three to five months. No 

 factor was taken into consideration in scoring except flavor 

 when fresh and flavor when kept for three to five months in 

 cold storage. This one factor counted fifty points for per- 

 fection. The results of the score are as follows : — 



The scores of Gurler and Barber were of the fresh butter, 

 those of Wolverton beino; of the stored article. The fore- 



