168 MODERN BUTTER MAKING. 



Classification of butter necessary for accurate point 

 scoring. 



218. During two years as one of the butter judges 

 appointed by the University of Wisconsin Dairy 

 School to judge the butter at the monthly exhibi- 

 tions at that school, and also ivhile instructor in 

 dairying at the same time, some ideas came to me 

 which might, perhaps, be used in the scoring of 

 butter to increase the value and accuracy of scoring 

 by "points." 



Judges who are at all acute find it difficult to give 

 butter scoring 96 points, the proper score, when pre- 

 ceded by a package scoring 80 points; or on the 

 other hand when the first tub scored 95 points and 

 the one following scored 82 points. The butter 

 which was scored 82 after scoring the 95 point but- 

 ter, should perhaps have received a score of 83 or 

 84, but the contrast between the two tubs was so 

 great that the butter seemed really poorer than it 

 was. We must admit that we score to some extent 

 by comparison as well as by a definite standard. 

 Therefore it is plain that the greater the difference 

 in the quality of butter in the different packages, 

 the greater are the chances for inaccuracy in scor- 

 ing. It stands to reason that the smaller the varia- 

 tion in quality in the successive packages the more 

 uniform can the scoring be. If this were not so, 

 why should a "shake down" be considered neces- 

 sary for the placing of the final and rightful score 

 on a number of the highest scoring packages The 

 principle involved in the "shake down" is the same 



