MANNER OF JUrjOIXG 341 



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Body. — After the trierl'ul of Ijutter has Ijceii drawn out, tlu' 

 first thint,' to notice is the aroma, and the l_)od\- or texture of the 

 butter. The butter on the outside should be examined at once 

 before it is affected b}' the temperature of the ro(.)m. Notice its 

 color, whether it is e\x-n or une\-en, low or high. Determine b}' 

 the ai)pearance of the butter and the wa}' it Icels to the ;)alate 

 whether it is greasv, tallowy, spongy, i)r stick}'. 'I'he amount 

 and condition of brine should also be noted. These character- 

 istics and their causes hax'e been pre\'iousl\' discussed. Stroke 

 the plug of butter with a knife to oljser\'e the color closer. Srjueeze 

 it with the thunrb to ascertain the character of the bod}'. Idle 

 aroma of the butter should also be noticed in connecti<.)n with 

 scoring the butter on body or texture, as it is more pro- 

 nounced immediate!}' afler the trierful of butter ha.^ been 

 drawn. 



Flavor. — It is impossible to describe all the different flavors 

 found in l)utter. There are perhaps as man}' distinct butter 

 flaA'ors as there are shades of color. Howe\-er, there are a few 

 fla\'ors which stand out more prominenth" and are more conrmonb,' 

 met with than any of the others. G(jod 1)Utter should possess a 

 clean, mild, rich, creamy flavor, and should have a delicate, mild, 

 pleasant aroma. Some butter-judges, especial!}- foreign judges, 

 allow a sei)arate number of points for aroma of Initter in the score- 

 card. This has l^een suggested in the United States also, owing 

 to the fact that butter ma}' ha\'e little aroma and still ha\-e a good 

 flavor. 



Color. — The color should be bright and even. When a plug 

 of butter is drawm with a trier and is held up to the light, it 

 should not be cloudy and dense, but sh(juld be almost trans- 

 parent and bright. The chief fault found with the color of 

 butter is unevenness. It maybe streaky or mottled, or it mav 

 be too high or too low. The shade of color will A'ar}- according to 

 the different markets; in most of our markets a straw color is 

 preferred. There has been a tcndenc}' rccenth' to recommend a 

 comparati^'el}• light shade of color in butter. A reddish color 



