ILLINOIS DAIRY MENS ASSOCIATION. 179 



our market that is not too high. I may say (if I am any judge 

 of the quality of butter) that it gives a milk flavored butter. I 

 know in our local market people who have been using local 

 creamery butter do not like ours, because they say it has no 

 taste. The creamery, of course, has a cream that is very ripe, 

 almost rancid sometimes. On our sales to Indianapolis, the 

 only comment is that our butter has a delicate, mild flavor, so I 

 conclude that for our conditions that gives satisfactory results. 



Mr. Moore: — I don't think you can lay too much em- 

 phasis on the importance of our getting together en the express- 

 ion of acidity. Too many buttermakers call it cc acidity, and I 

 have known buttermakers with no previous teaching to try to 

 express it in Farrington, which threw them entirely off, and 

 some losses have resulted. 



Prof. Van Norman : — The result of this work will be pub- 

 lished in the near future in bulletin form. I have put into that 

 publication the recommendation that we do get together to 

 facilitate that, and help the man who has gone past his oppor- 

 tunity to go to college. I shall include a table showing the 

 relation of the two readings. For instance, the number of cc 

 by Mann's multiplied by .018 gives you the amount of acidity. 

 Of course I know that in the great creamery sections of Iowa 

 and Minnesota there are whole communities of buttermakers 

 who have been using Mann's test, and it will be a long time 

 before those boys will ever change and it is only by giving our 

 attention to the younger generation that we will ever get to- 

 gether, if we ever do. 



Member: — We will say that supposing a cream tests 30 per 

 cent, that is 30 per cent butterfat, what portoin of that is butter? 

 How many pounds of butter would that make? 



Prof. Van Norman : — That depends on the amount of over- 

 run you can make. One hundred pounds of 30 per cent cream 

 would have 30 pounds of fat in it; in ordinary actice that 30 

 pounds of fat ought to make you from 10 to 15 per cent more 

 butter than fat, which would be three to three and one-half 

 pounds more. So that 30 pounds of fat should make you in the 



