ILLINOIS STATE DAIRYMEN'S ASSOCIATION. 193 



THE BUTTER EXHIBIT, DEMANDS OF ST. LOUIS 



MARKET. 



BY F. W. BROCKMAN, ST. LOUIS, MO. 



Mr. Monrad has asked that I should say something with re- 

 ference to the butter exhibit. I want to say first that in the 

 number of years that I have been in the butter business I have 

 attended quite a number of gatherings where exhibits of butter 

 were the order of the day, and I say it freely and without fear of 

 contradiction that the exhibit which I had the pleasure of ex- 

 amining downstairs, has been so far as the general quality is con- 

 cerned the best that I have ever run up against. 



The score is ninety-five and a fraction on the average, which 

 every one who knows anything about butter will admit is ex- 

 traordinarily good. I do not pretend to be an expert, but for 

 the last twenty-five years I have been in constant contact with 

 butter and have fair knowledge, I believe, of what butter is. 



So far as making butter is concerned there are a great many 

 things entering into it which will have an influence on the quality, 

 the conditions and surroundings and skill of the butter maker 

 are not always the same. One day he has good butter, the 

 next he has not; he cannot always tell what is the reason. Then 

 the conditions surrounding the creamery and the climatic condi- 

 tions have a good deal to do with it, and accidents are liable to 

 happen to any one. 



You have the question of flavor to deal with first; next the 

 question of texture or grain, and then come the color and salt, 

 and I consider is absolutely a matter of indifference as to the 



