200 ILLINOIS STATE DAIRYMEN'S ASSOCIATION. 



Mr, Willson: Yes, it is what we call a winter taste. 



Mr. Boyd: We are under the impression that we taste a 

 great variety of things, but in reality there are only four things 

 that you can taste, salt, sugar, acid and bitter. 



This effect does not come from taste at all, it comes from 

 flavor, if there is anything wrong about it. I can give you a 

 dozen samples of butter, some of the very poorest kind, and 

 some of the very finest, and if you hold your nose you can't 

 distinguish one from the other; that is a well known fact. 

 That is a physiological fact, not a theory at all. 



Mr. Chubbock: I noticied the score card used here differs 

 from the one used in our state, and I want to ask Mr. Brockman 

 as to which he thinks is the better. Our scale gives flavor 

 forty-five points, and grain, I think, thirty-five. This one gives 

 fifty to flavor. 



Mr. Brockman: I think that is a matter entirely of an 

 arbitrary character. The Dairy Association of the state of 

 Illinois simply chooses to call perfect flavor fifty. It is entirely 

 a question of method. 



Secretary Monrad: It has been our rule for a long time. 

 My little experience in visiting dealers on South Water street 

 has shown me that if the product is a little off on texture, it 

 isn't nearly as important as the flavor, flavor is what they are 

 after and will pay for. 



I want to ask Mr. Brockman if it is not a fact that if you 

 had two tubs of butter one with a high, clean flavor, and a little 

 poorer body or texture, and the other one where these 

 conditions were reversed, is it not true that you will every time 

 pay a little more for the high flavored one.^ 



Mr. Brockman: It will sell quicker. 



Mr. Monrad: I want to say that while I am a firm believer 

 in the introduction of pastuerization, where it is needed, still as 

 long as we are judging, we want market judgment. If there 

 had been butter offered here, marked ''For Export," I should 

 have asked the judges to judge that a little differently. 



Mr. Tivy: The question of texture has been touched upon. 

 Heretofore the proper texture has been considered that which 



