Thirty-fourth Annual Convention. 



31 



butter which we call extras, the average butter scoring about 93, 

 and in scoring butter he is comparing all butter with that, it is 

 either a certain amount better or poorer than that. In compari- 

 sons of this kind, the judge is liable to be influenced by the pre- 

 ceding tub, be it poor or good, and in this way the judges are 

 learning to watch their work more closely. I believe our pre- 

 sent system of scoring will have to be changed to meet this con- 

 dition; I believe we will have to adopt some system of scoring 

 similar to that used in Denmark. In Denmark they score on 

 fifteen points, with a variation of from 11 to 14 points, simply 

 dividing them into grades. Based on our system of scoring, 

 a first grade would cover butter from 95 points up, a second 

 grade would cover butter from 92 to 95, the third grade from 

 89 to 92 and the fourth from 86 to 89, and this would about cover 

 the commercial differences in butter in our market today and I 

 believe with this system it would be possible for the different 

 judges to do more uniform work, work more satisfactory to 

 the buttermakers. This is only an idea talked of among a few 

 men judging butter, and I have given it to show that we who are 

 judging butter are trying to progress as well as the men who are 

 making the butter. 



In regard to the lessons which have been learned from 

 the butter tests, I would like to refer to the state from which I 

 came, Minnesota. For several years in Minnesota we' have had 

 a monthly contest, conducted by the dairy and food department. 

 The buttermakers have gone into it very largely and have re- 

 ceived a great deal of benefit from it. I speak as one who for- 

 merly was a participant in those scoring contests and personally 

 received a good deal of benefit from them. The buttermaker 

 has an opportunity to try different methods of manufacture, 

 each buttermaker has to work out the method which will give 

 best results wnth the machinery he has to work with, and there 

 is nothing whicli will help him more than to enter these contests. 

 He can try different methods, compare them with the results se- 

 cured from other methods, and see whether he has gained or lost. 

 To get the full benefit of this the scoring must be done by men 

 who are expert buttermakers themselves and can point out the 

 probably cause of the defects in the butter and thus help the 

 buttermakers to remedy them, and the full benefits will only be 

 secured by a complete report of the methods used in making the 



