ILLINOIS STATE DAIRYMEN'S ASSOCIATION. 219 



Mr. Patcli: It is a detriment to the butter to have 

 granules in the salt. We don't want the salt to feel gritty. 

 In scoring butter we have met this. In different tubs you 

 can take a piece of butter in your mouth and let it melt and 

 you will not notice that there is any grit of the salt at all. 

 You take out of the same tub another piece of butter and you 

 put it in your mouth and put your teeth into it and you will 

 taste the grit. We met that case yesterday. It does not 

 please us. 



Mr. Hostetter: Isn't it the point to get just as much salt 

 as you can in without having it gritty? 



Mr. Patch: That would be Boston's idea. You know we 

 can stand a little more salt than some of the other cities. We 

 feel like advocating an ounce to the pound. 



The Chairman: Tell us what the old country demands. 



Mr. Patch: I was born over here; I don't know. 



The Chairman: I will relate a little instance that came 

 to my knowledge in Vermont a few years ago. It was a dairy 

 where they were making a high grade of butter, and they had 

 private customers and were getting a fair price for it and 

 they had to change butter makers and they got an English 

 dairy maid to make the butter. Well, the first butter that she 

 made was all wrong; didn't please anybody. They had been 

 salting, I think, over an ounce to the pound, and she adopted 

 her own plan that she brought with her from the old country, 

 and only salted half an ounce to the pound, and it did not 

 please them at all. Well, they told her and she commenced to salt 

 up to their rule, but she took it upon herself to work gradually 

 down to her old standard, and at the end of the year she had 

 got them down to the old standard, and there was not one of 

 them that knew it. 



Mr. Patch : I know some times we have samples of butter 

 sent us, say ten tubs, and a man says he has four hundred tubs 

 left, or we have sometimes an imitation butter sent us and a 

 man says he is making that right along, and could we get a 

 foreign demand for it? Now, when the customers come in 

 and they see that butter, they frequently make this remark, 

 that they can use that butter at a good price right along regu 

 larly, if the man will leave out a little salt; they put it usually 

 this way, a little over three-quarters of an ounce. We do not 

 want it as salt as for the home market. 



