FARM DAIRYING 



moisture, and grain, which might escape the 

 notice of the judge if he merely cut a piece from 

 the surface of the butter with a penknife. 



The paramount consideration, both of the judge 

 and the purchaser of the butter, is flavor. Of the 

 five qualities considered, one-half of the loo points 

 are given to flavor. Fine workmanship is at a 

 discount if the good taste be lacking. Butter of 

 delicate, pure creamy aroma and flavor, the re- 

 sult of little acid in well cared for, good cream, is 

 growing in favor and scoring highest. 



The grain, body, or texture of butter should be 

 waxy, breaking off like steel — firm, yet easily 

 spread, not having a greasy, oily feel and taste, 

 nor melting too readily on the tongue. The mois- 

 ture should be free from buttermilk, finely dis- 

 tributed, and not excessive. 



The color, a clear, bright, straw yellow, pale 

 rather than high, free from streaks or mottles or 

 specks. Evenness, more than shade, of color is 

 considered. 



Salt moderate and all dissolved. 



The package neat and pleasing to the eye. 



[216] 



