Thirty-fourth Annual Convention. ^'^ 



of the butter if it can be helped because it makes the butter greasy. 



Member: — In moistening salt for butter, is it not necessary 

 to use more salt? 



Mr. Credicott: — It takes a little more, not a great deal. 

 You see you have to have enough moisture in your butter to dis- 

 solve that salt when you put it in dry, and by moistening your 

 salt you are simply wetting that butter and you can get a trifle 

 more moisture in your butter under the same conditions. 



Member: — Would you weigh the salt before moistening it? 



Mr. Credicott: — Yes, and you may find it will require a 

 pound or two more. I did some work in Minnesota helping a 

 creamery on a matter of over-run and I believe on a seven hun- 

 dred pound churning it required two or three pounds more salt, 

 there was some washed away in the brine. The method used 

 was after washing the butter to let it drain thoroughly, then add 

 this moistened salt and pour about one gallon of water to 500 lbs. 

 of butter, shut the churn and work it, and the salt which was 

 dissolved was in the shape of granules so we got results from that 

 and it was found we could get the salt thoroughly incorporated 

 with less working and get a better grain in the butter in that way. 



Member: — Why do you think there is a greater difference 

 between firsts and extras now than there was a year ago? 



Mr. Credicott : — Some gentleman connected with the market 

 would be better fitted to explain the various factors, but I think 

 the main reason is because the consumer is objecting more seri- 

 ously to the poor butter, and there is a great deal more poor but- 

 ter on the market. The system which has operated for the last 

 two or three years of paying nearly the same price for poor but- 

 ter as for the good article has had this effect. The creamery 

 man could not get enough more for his butter to pay him for the 

 trouble he had to take to make a better quality and he ^ could not 

 pay. the farmer more for a better quality of cream, so the result 

 has been a gradual deterioration in quality of cream and con- 

 sequently in quality of the butter made. A pi'ominent butter 

 dealer in Chicago told me a short time ago that he did not think 

 over seven or eight per cent of the current receipts would grade 

 extras, so you see that the large quantity of poor butter thrown 

 on the market must have some effect on the quotations because 

 there is a limit to the amount of this kind of goods that the pub- 

 lic will buy. 



