ILLINOIS STATE DAIRYMEN'S ASSOCIATION. 197 



-cutting their own throats in cutting up their shipments in that 

 way. 



Mr. Willson: I am glad to hear you take up the idea that 

 scoring should be considered upon two points, flavor, and grain, 

 as they are certainly the two points upon which depend prac- 

 tically the value of the butter, as a food product. 



The object of scoring butter, as is generally understood, is to 

 show to the various butter makers where they are deficient or 

 proficient. As to color, the standard of color in New York is 

 getting lighter and lighter every year and Chicago is following 

 that line, as is St. Louis. Then there is a variety of tastes with 

 reference to salt, but neither of these things affects the quality 

 of the butter. 



I want to criticise Mr. Brockman as to this extra high acid 

 flavor that is demanded in butter. A high flavor that does not 

 leave a fine clean taste in your mouth is not in my judgment 

 perfect butter, and the commercial judgment for the last ten 

 years has been growing in that direction. I say that high flavor 

 has been developed by ripening to a point that when it goes 

 beyond that, it begins to get worse. We want a flavor that will 

 get better at ten days or two weeks, and I think that butter 

 should be scored with that idea. 



Mr. Spicer: Won't you tell us how you ascertain which way 

 the tide is going, up or down.^ 



Mr. Willson: Butter that is to be judged should be made at 

 least a week before it is offered for judgment or ten days is 

 better, and I would suggest that to the officers of this associa- 

 tion. A man who buys five pounds of butter and puts it into a 

 refrigerator wants to be able to eat it all up and have it all good. 

 We don't want butter that draws up the muscles of the tongue, 

 although the flavor may be high, but we want butter that is 

 l)etter at ten days than it is when it comes from the churn. 



We want the quick, high flavor and the clean taste too, if 

 you can get them both, but if you must sacrifice the clean flavor 

 to that high, quick, nosey flavor, give us the clean, smooth flavor 

 first. 



Now, in order to make this kind of butter you have got to 



