FORTY-FIRST ANNUAL CONVENTION 201 



BETTER PRICE FOR BUTTER 



Prof. F. W. Boiiska — Relation of Temperature, Acid and 

 Cream Quality. 



There was a time when the man who had a number of 

 skins dickered with the man who had a canoe, to determine how 

 many skins should be bartered for the canoe. In the early 

 Swiss cheese factories notches were cut on sticks to record the 

 quantity of milk delivered by the farmer. So long as the value 

 of the product delivered by the farmer could not be determined, 

 factory dairying was rare and made very little growth. The 

 value of the farmer's product was harder to determine than the 

 value of skins, and the factory bartered money for it. Tests 

 like the Babcock and Gerber made possible accurate quantita- 

 tive determinations and accurate accounting. These tests mark- 

 ed an epoch in dairying. The phenomenal development of the 

 modern factories followed. 



Now creameries have learned by costly experience that 

 every pound of butter fat does not have the same quality, and 

 consequently not the same value. But, according to the customs 

 of primitive man, they barter the same money for all kinds of 

 butter fat. The significant features of the relation of quality ol 

 cream grades and prices of butter are seen in table i : 



Cream Grades — 



Extra cream produces extras (above 92), sold in New 

 York Feb. i, 191 5, at 34@34i/^, and extras (score 92), at 

 33>^c; No. I cream produces firsts (score 88 to 91), sold at 

 .30i^@33c; No. 2 cream produces seconds (score 83 to 87, 

 sold at 28@30c; bad cream, caused by neglect, produces ladles, 

 sold at 20@23^c, and packing stock, sold at 18(^2 ic. Ex- 

 treme difference, i6^c. 



