Deseret evening news. [volume] (Great Salt Lake City [Utah]) 1867-1920, 1899-04-18

There were. perhaps. a larger proper
tion ~ anmpics seriously defective In
color than In any other points nearly
all the samples were more or less SET
tied. This is everywhere n great difii-
Guilty with the er-maker and viii
not attempt &c give all the reasons that
may be advanced to explain the trouble.
Judging fion the samples scorei how
ever. IT'S iu'te serious one with oui
hutter-nigkers.
what observations 7 have made on
the point seem to Indicate that In nine
cases out " ten the trouble Is due 10
not mixing the salt thoroughly with
butter. A practice which we have found
TO give excellent results IN TO gather the
butter only TO about the size OF half
grain ~ wheat. wash In water cold
enough to prevent the butter from
gathering further. and then mix the
salt thoroughly with the buttcr while II
Ia In the graduated form. II may he
done then much more thoroughly than
later The working then II 10 press the
granules together and force out the sur
plus moisture. the salt u already
mixed.
Tho flavor N tho butter probably con-
atitutes one-hnlf It, value. What "
desired II n sweet. creamy flavor that
viii leave very pleasant taste on the
palate only one Of the samples OF nut
Ter was what VI might be- In this par
ticuiar The others had a more or less
strong taste OF smell, not disngrrcahlc.
yet not pleasant. The question re-
solved itself into whether this iiaVor
was more or less pronounced, or per-
hans IN other words, more or less dis
guafd. 10 was scarcely a question u
the amount Of flavor It was a question
of kind.
II occurred To me that the cause for
the undesirable flavor might be found
IN the feed that many Of the cows are
getting at this season OF the year. The
season 4 Just between dry fodder aud
grass. Many 81 the cows nrc uut eating
the dry frozen grass that has lain under
the snow All winter. Nice Favored but
ter cannot be made from such feed. We
must not forget NJ said nbnvc that good
flavor depends upon the food the cows
get the care OF the milk AZ well an up
On the care bestowed upon the cream
In the factory. For the season of the
year the butter was very good Indeed.
Some seemed 10 think that the flavor
was the result ~ ripcnlng alone. or Of
ripcnlng 81 certain degree. These
things should never be neglected but
absolute dependence must not be
placed upon them. They are but few
among many conditions. Perhaps to
direct our attention to the facts may
help us 10 broaden our view.
There are several ways In which the
above conditions may be helped. To
set tho best Favored product. good
food. wei Favored food. and n comblna-
ton Of foods should be- given TO the
COW. Tho milk should have the best OF
Intelligent care. on the farm. n a
crcamerymnn cannot get all his patrons
20 consider the above facts. II may he
advisable FOR him to select his milk
when he wants o. show his best skill
In a competition. 4 carefully prepared
starter, perhaps % culture starter would
probably help things very much. be-
lievc that with the feeds that many of
the cows are getting at present. that
the milk or cream should be paHturiScd
aud ripened with n culture starter II n
high. fine favor was desired.
| present the above comments ns the
result of the task assigned to me by
the Dairy Association as a Judge OF the
quality ~ the dairy products exhibited
~ the recent meeting In Salt Lake
city. I trust that they may not be-
without value, should any persons wish
10 make further Inquiries along these
lines ! would be pleased 10 hear from
them. and perhaps nj some future time
I may discuss more fully some OF the
points touched upon.
Very truly.
Y. n. LiNrfELD.
Agricultural College. Logan. Utah.