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Show Butter Scoring Testa. Dutter Bcorlng tests aro becoming popular. So far as we know these tests wcro originated by tho Danish government many yoars ago. It was done there to stimulate tho national Industry of butter making. Tho government gov-ernment every few wcoks would telegraph tele-graph certain, creameries to send forward for-ward tubs of butter from their regular makes. As tho creameries nover knew beforehand which ones were to be called upon to furnish samples, It was Impossible to keep moro than ordinary butter on hand. It was necessary nec-essary for them always, theroforo, to bo prepared to send forward, at short notice, a tub of butter from their regular reg-ular make. After many yoars' work, tho average quality of tho Danish butter but-ter was Increased so greatly that It took first placo In the English market. From that tlmo to this Danish butter has had tho highest quotations In all tho markets In which it Is Bold. Not until tho last fow years has a similar movement been made In this country. Iowa was the first state to take, active steps for the testing and scoring of butter received from farms and creameries by tho agricultural college. Profossor McKay, head of tho dairy department at Ames, had charge of this contest, and made a national reputation rep-utation thereby. Tho National Creamery Cream-ery Dutter Makers' Association conducted con-ducted soveral competitive tests, scoring scor-ing the butter at Chicago. At the prosent time the Indiana Agricultural Collogo Is conducting a tost of this kind, Samples of butter aro being received re-ceived at Purdue University every other month from May to January. The scoros of all butter furnished are reforred to each butter maker after scoring. The Septombor assignments will be scorod at the state fair, and each entry will thus have a chance to compete In the state for prizes. In January tho entries will come before tho stato dairy convention and will also have a chance to compete tor prizes offered for butter at that meeting. meet-ing. Wo understand that the contest In Indiana Is arousing a great deal of Interest, and that somo butter makers and creamery managers whose creameries cream-eries have nover beforo entered such contests aro making a record for tho production of good butter, Canadian Export Butter. Canada has been endeavoring to gain a foothold for her butter In the English Eng-lish markot. The chlof obstacle In the way, however, Is to some extent tho same as that which prevents the American butter maker from selling his buttor In England. Tho Amorlcan market for high quality butter Is the best market In the world and draws to Itself all the best butter made In this country. It permits to pass It only butters of Interior grados, and these grades, when entorlng England, havo to compete with the first class butter of the countries. It can bo easily understood, therefore, why American buttor has a poor reputation In England. For a time the reputation reputa-tion of Canadian buttor was good. The cities of Canada aro too small to occupy the position of big consuming markets, and this mado It posslblo for a large volume of first-class buttor to go to England, Now, however, the matter Is shaping Itself differently. Tho American cities aro raying moro for Canadian butter than tho English cities will pay, and last year over one-halt one-halt million packages of Canadian butter but-ter found tholr destination In Amorlcan Amor-lcan markots. With tho growth of American papulation, and the restrictions restric-tions that naturully oxlst as to dairying, dairy-ing, we cannot see why In tho futuro tho American demand for Canadian butter should not contlnuo to Increase. Summer Flavor of Butter. Of all times of the year, summer Is tho worst for tho making of good flavored fla-vored buttor. Dutter makers on tho farm who have city customers to supply sup-ply have tho most complaints coming In the summer. This is due largely to two thing tho shortness of the pastures and 'the abundance of tho weeds. During tho spring and fall months when the pastures are good the cows pay little attention to weods, but in mid-summer when tho pasture are dry and the weeds are flourishing and succulent, the cows cat a large proportion of weods, evidently to satisfy sat-isfy their hunger It Is therefore common com-mon In the summer to find butter with a weody flavor. The remedy Is to feed the cows In the barn during the great shortness of tho pastures. Even It there br no succulent fees at band, It will pay to focd some ground grain at a loss, rather than to suffer a 1e-terloratlon 1e-terloratlon In tho quality of the butter. A reputation for making good butter Is valuable and Is hard to obtain, yet may i . lost In a fow weeks. Washing Udders. Milk as ordinarily produced gets tho greatest amount of contamination during milking from udders not washed. wash-ed. To determine the amount of tilth that gets Into mil1' In this way, saven-ty-flvo trials wore mado at different tc.-ron -' h". ear fcltli tui. -.NubC' of udders, thoso apparently cloau, thoso - lied, and those muddy. With udders that ,wro apparently clean it was found that an average of three and ono-half times as much dirt fell from tho unwashed udders as from tho samo udders aftor they woro washed. With soiled udders tho ovos, age was eighteen, and with uiilild? udders ud-ders ninety times as much dirt from tho unwaBhod as from the washed. lrof. W. J. Frnsor. |