198 ILLINOIS STATE DAIRYMEN'S ASSOCIATION. 



have something to make it from, you can't make it from milk 

 that has been badly handled, you can't cover up those bad 

 flavors if you make that kind of butter, they will stay in your 

 milk and in your butter, and I believe it would be better all 

 around. 



Mr. Tivy: There is some justice in the remarks of Mr. 

 Willson, but I think they are calculated to lead some people 

 astray. I will agree with him that the high flavor does cover 

 up some defects, but that high, nosey flavor that he speaks of 

 you can get from the very best butter as well as from poor but- 

 ter. If you take cream at the proper temperature and churn 

 when it comes to the proper acidity for churning, it will have 

 that flavor and it will continue for quite awhile. If you get a 

 little under that, of course the flavor will mature in the butter 

 and the butter will last longer, but the scoring has to be done at 

 the time the butter is offered for judgment. 



Mr. Brockman: Mr. Willson promised me he was going to 

 ask me some questions, and I am glad he has started this thing, 

 we have found out what his views on butter are. When I came 

 into the butter business about twenty-five or six years ago, the 

 choicest creamery butter was absolutely not in existence in this 

 part of the country. We sometimes did receive from Wisconsin 

 and the northern part of Illinois, dairy butter, which was con- 

 sidered the acme of perfection at that time. The usual custom 

 of the grocerymen then was not of going to the wholesale 

 dealer or the commission man to get one or two tubs of butter, 

 their -first business was to bring down a washtub, or a half of a 

 molasses barrel or something of that kind, and go down into the 

 commission man's place and say, '* You fill that for me, I want 

 to take it home," and that butter which to-day would be scored 

 at about fifteen out of a possibe lOO, at that time went to 

 the table whether it was yellow, white, spotted or any 

 other color. Now, some of the people have been educated to 

 the idea that we are making better butter, I don't know whether 

 all of them have yet arrived at that stage of perfection. One 

 of the largest butter markets in this country has a grade called 

 "extras," they have ''firsts," "seconds," and then anything 



