The Saint Paul globe., 1904-06-26
M'CONNELL ADVISES
THE BUTTERMAKERS
Dairy Commissioners Tells How
Minnesota May Win Ma.
tlonaI Contest

w. w. p. Mcconnell state dairy and
food commissioners has issued cir
cular letter to the buttermakers of the
state in which he compliments the
craft in this state on its victory in the
first monthly national butter scoring
contest at st. Louis, but cautions the
Minnesota buttermakers to submit
only the best possible entries in the
future contests of the series. In his
address to the buttermakers, the dairy
commissioner says in part:
You undoubtedly are aware that
Minnesota won a sweeping victory at
the first scoring. Every friend of our
great dairy industry may we'll feel
proud of this, yet it must be borne in
mind that the battle is not WOn-al-
though our showing at the first con-
test is most gratifying. The three
contests yet to come must decide
whether Minnesota is again to win the
highest award of merit.
Large Entry List Reduces Chances
1T must be remembered also that
the fact of our having nearly twice as
many entries as any other state re-
duceS our chances on account of the
ruling that this prize shall go to the
state having the largest percentage of
entries scoring 95 or over. Therefore,
If you have reason to believe that the
conditions surrounding your creamery
and the quality Of your milk supply
are such as to make it doubtful that
you can send to st. Louis a sample
scoring 95 or better, we believe that
you should set aside all thought of self
and rather not send any butter than
be instrumental in reducing the
chances of your state to come out vic
torlouS in this most important contest.
This letter is by no means intended
to discourage good buttermakers from
taking part in the worlds fair exhibit,
but We know that many of them are
so situated that they cannot make
hlgh scoring butter, and to these we
would say, use your own judgment and
remember that the state has a right
to expect you to protect its interests,
even though this necessitates some
sacrifice on your part
If, after considering this, you de-
eide to continue to take part in the
81. Louis contest, be sure to use
mild, clean favored starter, and take
the best care in its selection.
Remember that this butter must go
to hot climate and will be fifteen to
twenty days old before being scored.
Machinery Must Be Clean
1T is understood that no one will
presume to make butter for this occa-
sion whose milk pipes, pumps, watts,
gates and churns have not been thor
oughIy cleaned, Sterilized and all sur
rOundings scrupulously clean. Be very
careful to thoroughly steriliZe these.
articles every day for several days
previous to the making of the contest
butter. Begin now in getting things
In hrst-class condition, if they are not
now in that condition. Use pure wash
water direct from the we'll and be sure
that your salt has not been exposed TO
pad OdOrS of any kind. Select a nice
tub, wash in hot water, thoroughly
steam and soak in brine Butter should
De packed solid. The lining should
extend one-half inch above the ton of
the tub and be neatly folded, then put
on two cloth circles, which If3oisten
and sprinkle with salt then cover with
paper circle. Use thirty pound tub
ana put same in sixty pound tub. We
would suggest that you skim about As
per cent fat in cream and dilute to
ABOUT 80 per cent with selected pas
teurlzed mornings milk. This pasteur-
lzlng can be done in your starter can
be very careful that you do not scorch
this milk
The above suggestions are from
prize winning buttermakers and ex-
pert criticisms at st. Louis butter scor-
ing. We hope that you will carefully
study them and adopt them, inasmuch
as IN your careful judgment they are
suited to your conditions
Bear in mind that all butter must
reach st. Paul not later than July 5.
ana must leave here for ST. Louis on
July g.