214 CANADIAN DAIRYING. 



Finish. Good qualitv parchment paper lining, neatly ar- 

 ranged. Package well filled ; bright, even surface. 



Packages. Well ir.ade, of good material, and clean. Boxes 

 to be of right size to hold $6 pounds of butter when properly 

 filled. Paraffined on inside. Neatly branded. Tubs to be 

 lined with parchment paper of good quality. 



SECOND GRADE. 



Flavor. Not quite clean, or other objectionable flavor. 



Body and Grain. Salvy ; overworked ; too much moisture. 



Color. Slightly mottled or streaked ; too high, or objection- 

 able shade 



Salting. Too heavy ; salt undissolved, or unevenly dis- 

 tributed. 



Finish. Very light or poor quality parchment paper lining ; 

 lining not arranged to protect butter ; mould on parchment 

 paper. Rough, uneven surface. Package not properly filled. 



Packages. Rough, badly made, or of poor or unseasoned 

 material, including sapwood. Dirty packages. Uneven 

 weights. 



THIRD GRADE. 



Flavor. Very stale ; very strong stable flavor, or anything 

 inferior to Second Grade. 



Body and Grain. Very salvy ; " mushy " ; mould in butter. 



Color. Very mottled or otherwise inferior to Second Grade 

 in regard to color. 



Salting. No question of salt alone sufficient to ma e Third 

 Grade if other qualities are up to First Grade. 



Finish. No parchment lining. Very rough finish. Dirty 

 surface. 



Packages. Inferior to Second Grade. 



SWEET CREAM BUTTER. 



During the past two years the method of churning sweet 

 cream has been revived. Sweet cream butter is now made in 

 two forms, in both of which pasteurization and cooling of the 

 cream are essential for good results. 



Mr. LeClair. St. Hyacinthe, Que., first called attention to the 

 fact that good butter may be made by adding from 10 to 30 

 per cent, of culture (starter) to the cream after pasteurization 

 and cooling, then churn in about two hours. This plan gives 

 satisfactory results, and produces a butter of mild, creamy flavor 

 and good keeping quality. 



Later experiments at the Ontario Agricultural College demon- 

 strated that it is possible to run ere )m directly from the cooler, 

 after pasteurizing, into a churn, and then 10 to 20 per cent, of 



