The Saint Paul globe. (St. Paul, Minn.) 1896-1905, 1902-07-07
MORE SPACE is NEEDED
DEMAND FOR BOOTHS AT THE
FAIR is UNPRECEDENTED
Butter and Cheese Exhibits to be Made
More Prominent Than Heretofore
-Supt. B. .. White Announces
Rules Governing Dairy Display
Scheme for Programme.

When Vice President Nelson looked
over the applications for space in the
exposition building at the state fair,
last, Saturday, he came to the con-
clus1on that the fair WAS a pretty big
show. This is Mr.. Nelson's tlrst wear
in charge of the building, and he was
much surprised to find that nearly ev-
cry foot of space in the great str,lct-
ure had been applied for-and it was
but July 8, with the fair two months
away.
The great rush for exhibition space
Will make 1T necessary to build booths
for many of the exhibitors. The board
OF managers already has the plan I'M
der consideration and will undoubteu-
ly put it into execution.
An Improvement in the fair man
agement this year will be the publica-
ton of the official programme by the
society itself under the direction Of
programme has been one of the priv
lleges OF the fair. Now the board of
managers will stand behind it in every
particular and see that it is in every
way creditable to the fair
The exhibits of butter and cheese at
the Minnesota state fair have become
an important feature of the dairy and
creamery industry Of the state, and
are looked forward to each year with
much interest by the butter-makers.
So great has been the competition
that scores have run very high in re-
cent years, and it is almost as )nIch
OF an honor to have the first place at
the Minnesota fair as in a national ex-
hibit. This year B. D. White. of st.
Paul, will be superintendent, and he
announces the following rules govern
ing exhibits.
Rules Governing Exhibits.
Butter and Cheese
Rule l. Superintendent will see that
all marks indicating ownership of goods
are removed before the same are placed
Rule 2. All entries for premiums, ac-
eent to e. ~ Ra1 fee Of 81 must
line, Mimi, five days before 1.-The the
opening of the fair, and all butter and
cheese must reach st. Paul not later than
Rule s. No exhibits can be withdrawn
until last day of fair.
Rule 4. No exhibitor will be allowed
on awarding committee.
Rule 5. All entries must be made sub
gect to the same general rules and regu-
Iatlons as govern other departments Of
Rule s. Exhibitors of butter and cheese
must give the name of the maker as well
as the proprietor, or owner and name
and location Of factory.
be. awarded more than one regular pre-
MUM, or portion of pro rata on the same
KIND or butter and cheese.
The following scale will be used in
scoring butter and cheese:
Butter Cheese
Flavor 49,. q Flavor 49,. $500. As
Grain ...... rs Texture -. ~. rs
Color ...... l5Color 800. $500. Is
Salt -. ....... 10Salt ...... .... 10
P C k ing and Style -. ...... 5
package .......
100
100
Rule 8. The pro rata premium for
Creamery butter shall be divided as fol-
lows; Butter scoring 80 points shall re-
point one share; fractional points shall
receive fractional shares
Rule s.. The pro rata premium for
dairy butter shall be divided as follows:
Butter scoring IS points shall receive
one share, and for each additional point
one share. Fractional points shall re-
ceive fractional shares.
Rule 10. Butter made from single
herd of cows shall be classed as dairy
butter.
Rule H. Butter made from more than
butter.
Rule IL. The superintendent of this
department shall have the right to call
for proof as to owner or maker of any
exhibit; any fraudulent entry shall be
barred from competition.
Rule 10. Twenty-pound tubs will be
considered the standard size. Wrap
twenty-pound tubs with several thick
nesses of paper, write your name and
to the cover with one tack, then put
the twenty-pound in a sixty-pound tub,
addressed to 3. D. White superintend-
ent Division +, ST. Paul.