24 Illinois State Dairymen's Association. 



There are two or three tubs that are quite leaky and appear to 

 have been churned at too warm a temperature. 



There is a small amount of mottled butter. It is not very 

 bad for this time of year. The mottles in the butter are due to 

 uneven distribution of salt, the salt seems to have some action on. 

 the color of the butter. The chemists have not yet explained this 

 satisfactorily, but nevertheless it is true that the salt does act 

 on the color of the butter in. some way. Where the salt is heavi- 

 est the color will be the darkest, so it is necessary to get the salt 

 evenly distributed. In order to do this, one should be careful to 

 distribute it evenly throughout the churn and it is well to revolve 

 the churn a few times before putting the rollers in gear so the 

 salt is distributed throughout the butter before commencing to 

 work it. It also helps if the salt is moistened before it is added 

 to the butter, so the crystals are broken up and will dissolve 

 more rapidly. 



The main defects in flavor in this butter are what we term 

 commonly "stale cream flavors" and wintery flavor. The win- 

 tery flavors seem to be due to the cattle eating frozen feed which 

 gives the butter a peculiar, bitter flavor. The stale cream flavors, 

 as I said before, are mostly due to the milk or cream being held 

 too long before it is made into butter. This may be on the farm 

 or at the creamery after it is received and the only remedy is to 

 get it to the creamery and have it made into butter before these 

 flavors develop. 



That, I think, covers the main defects in the butter in this 

 contest. At the present time there is in the market a growing 

 tendency to pay for butter according to quality and I believe we 

 are going to see the time in the future when butter will be paid 

 for strictly according to quality. Those who are watching the 

 market situation will notice now that there is a wider range be- 

 tween the quotations on firsts and extras than there has been for 

 a number of years, and I believe at the present time in Chicago 

 there is a difference of from two to three cents between the quot- 

 ing price of firsts and quoting price of extras. A year ago there 

 was very seldom a difference of more than one and a half cents. 

 This shows there is an improvement that way. Of course it is 

 brought out more strongly at the present time because there is 

 so much poor butter on the market that is is spoiling the demand 

 for butter and this necessitates a lower price for the poor butter, 



