The Saint Paul globe. (St. Paul, Minn.) 1896-1905, 1902-04-28
BUTTER CONTEST PLANS
NATIONAL ASSOCIATION METHOD
OF CONDUCTING GREAT TEST
Government Lends Its Assistance
by Offering Judge and VIII Test
Keeping Qualities of Butter at It's
Own Expense.

Butterm; rs of the state have been
eagerly awaiting the word that the pro-
posed six months national contest under
the auspices of the National Creamery
Buttermakers' a1@ociation would really
be held. The word has come and it is
authentic.
Minnesota is unusually interested be-
cause this state has furnished almost
one-third of, the entire number of APP
pieants thus far, and Mr.. B. D. White,
of the dairy and food department. has
been appointed to assist in the scoring.
as sent out by Secretary Sudendor, of
as sent ou- by Secretary Sudendor, Of
the association, and Mr.. H. F. Alvord of
the National Dairy division, is as fol-
lows:
The National Creamery Buttermakers'
association will h-ve full charge of the
preliminary arrangements with partici-
pants, and the collection Of the butter.
Each buttermaker will furnish six
six months, commencing May. 1902, and
ending with October, 1902. Butter will be
called for at irregular intervals, by mail
or telegraph and it must be shipped at
first opportunity after the receipt of
notice. 1t shall not be specially selected,
but shall be a fair sample Of the output
Of the creamery being taken from the
first regular lot of lrItter which churn-
Two Of the first five packages will be
sent to New York and the remaining
three to Chicago, all prepaid. The sixth
package will be sent to the annual meet
ing of the National Creamery Butter
makers association, at Milwaukee, where
it will be considered regular entry and
governed by the rules of the association.
The first five packages will be scored by
an officer of the United States depart
ment or Agriculture and for this purpose
the secretary Of agriculture has desig-
mated Mr.. w. CoHyer inspector of
dairy exports at Chicago, who has many
times proved his ability and integrity,
and has 49, confidence of the buttermak-
ers throughout the country. The scores
will not be announced until the close of
tie tests.
Experts to Help Judge.
Re judge will always be ACCOMPANIED
by a well known expert, selected bv the
association, who will critically examine
each package of butter. and as promptly
as possible advise. the maker as to its
faults and suggest ways of remedying
them. The expert will be assisted in his
criticisms by detailed statement from
each buttermaker as to method of max
ing and all known conditions that might
affect qua cy. AT the close of the test
the association will award a champion
ship cup to the butermaker whose six
scores average highest.
Immediately after the first scoring.
such part of the butter as may be select
ed for the purpose will pass into the pos
session of the department of agriculture
for further tests as to keeping quality.
The butter used for this purpose will be
placed in storage and scored at intervals
to determine it's keeping quality, and in
some cases complete chemical analyses
will be made. The secretary of agrcul-
ture will award certificates to those
whose product keeps the best
The first tub is to be contributed az
the buttermaker's share toward the ex-
penses of collection and scoring, for
which the association Is responsible. If
any funds remain, after payment OF
necessary expenses. thew will be divided
evenly among those who remain in the
tests the entire six months. The Sec
ond third, fourth and fifth tubs will be
sold at h'~hest price possible and full
returns made to the makers. The di3posi-
ton of the sixth tub is explained above
Each participant will be expected tC
send one tub to each test when it is call
ed for. Not more than one participant
will be entered from any creamery for
the championship cup.
Butter must be packed in twenty-pound
tubs Cor boxes and shipped by freight
or express. under addressed tags furnish
ed for the purpose. Charges shall be
fully prepaid Con all except the October
tut and receipt therefor shall be mailed
with the description of making, in en-
elope provided for the purpose.