Thirty-fourth Annual Convention. ^^ 



but I heard yesterday that one of the largest butter firms in the 

 country is starting out to pay for butter strictly according to qual- 

 ity. It is starting this with one state as an experiment and if 

 the plan works out favorably no doubt it will be extended to other 

 states. I believe the plan, as they are trying to work it, is to have 

 a certain price agreed upon for a certain grade of butter. For 

 instance, 92 butter is to be the standard and the quotation of 

 extras will be paid for that butter ; for each point above that one 

 half cent more will be paid and for each point below that there 

 will be a cut of one half cent in the price. It is a question how 

 this will work out but believe there are chances for improvement 

 along this line, and if we do get a recognition of quality in this 

 way it is going to do a great deal to improve the average grade 

 of our -butter. 



It behooves the buttermaker to take advantage of every 

 opportunity to exhibit his butter, find out the defects and get it 

 up to the standard. He should do that not only for the immedi- 

 ate financial returns but because a good quality of butter is neces- 

 sary if we are going to hold the trade that we now have. The 

 butter consumer does not like to get this bad flavored butter and 

 if he once begins to use oleomargarine, which is always fairly 

 sweet and good, unless he has some scruples against the use of 

 that article, he is liableto prefer it to butter, which may be good 

 one week and poor the next. 



I do not know that I have anything more to say along this 

 line. I believe that the buttermakers are going to wake up to 

 the possibilities of this thing. We shall see more of them in the 

 contests in the future and shall see more of these contests 

 conducted. I thank you. 



DISCUSSION. 



The Chairman: — Has anyone any question on this subject? 



Member : — I would like to ask about mottles in butter. Mr. 

 Credicott, do you consider mottled butter due to unequal distri- 

 bution of salt or to the salt not being dissolved ? 



Mr. Credicott: — I think it is due to the uneven distribution 

 of the salt. If the salt were not properly dissolved it would 

 probably be harder to get it evenly distributed but we often find 

 quite a badly mottled piece of butter which does not show any 

 undissolved salt. 



