108 
Dairying at Park Royal , 1905. 
two samples of milk : one from certain cows which were not 
entered in the milk-yield classes and were being fed on food 
not conducive to improve the quality of milk ; the other from 
certain cows entered in the butter-test classes only, and so 
likely to be carefully and properly fed. The milks and creams 
were treated exactly alike, and the dairy work in both cases 
was done as well as possible. 
The butter made from the butter-test cows’ milk was 
excellent in every way, good in colour, flavour, texture, and 
grain ; while the other was white, soft, greasy, and poor in 
flavour, the difference in value between the two samples being 
estimated at 50 per cent. Had colouring material been added 
to the poor sample, the appearance of the butter would have 
been improved; and, in my opinion, the selling value would 
have advanced 25 per cent. 
Experiment No. 4. 
Comparison between purchased Butter and Butter made in 
Showy ard. 
For this experiment five different lots of butter were 
purchased on the first day of the Show from some of the best 
shops in London. These were brought to the dairy and made 
up into pound lumps, each sample being numbered. 
Two lots of butter were made up in the dairy that morning : 
one from cream separated from the Jersey milk that was 
brought in on the previous evening ; the other from cream sent 
up specially from a private dairy. 
The seven lots of butter were then judged by Professor 
Drummond of the Dairy School, Kilmarnock, the Judge of the 
butter exhibited in the Produce Department. His report is 
given in Table XIII. on page 109. 
The remarks on the colour of the foreign butters apparently 
indicate that in most cases colouring material was used. 
In the previous experiment I intimated that the addition 
of colouring material would have sensibly improved the 
appearance,- and therefore the selling value, of the inferior 
sample, although the quality of the butter in other respects 
would not have been altered. I again draw attention to this 
point in connection with this experiment, as I am satisfied that 
if the colouring of butter were prohibited, the coloured butters 
would not command so high a price as they do, and as in 
other respects the butters would be the same, the consumer 
would get the benefit of the lower price. 
The remaining experiments which took the form of “ Object 
Lessons ” (being carried out in view of the public), were 
intended to illustrate some of the mistakes still too frequent 
in many dairies. 
