The Topeka state journal., 1908-12-10
Will Be Meeting of Interest Il
Every Kansas Farmer.
BUTTER MEN CONTEST
Cream and Milk Will Be Scored
and Prizes Given.
A Poultry Exhibit Will Also Be
Held in Connection.

Manhattan, Kan. Dec 1O.-From
December % to January 2, inclusive
there will be held State Farmers in
stitute at the Kansas State Agricui-
tural college. At this time there will
be meetings of interest to all dairym en-
and creamerymen of Kansas. From
December 29 to January 2, a poultry
institute will be held, during which
time all the important phases of prac-
teal poultry raising will be ably han
died by competent speakers. Housing,
feeding, management, sanitation, in
cubation and brooding will be dis
cussed in the mornings and judging in
the afternoons.
During this institute the dairy de-
partment of the Kansas State Agricul-
tural college will hold, in connection
buttermakers, a contest for farm dairy
buttermakers, one for cream to be
scored and graded from a creamery
standpoint, and one each for market
milk and market cream In each of
the last four classes there will be
awarded a first and second prize to
the two contestants sending the best
and second best samples respectively.
These prizes will consist of books deal
ing with some phase of dafryfng that is
applicable to the producers position.
Also to each contestant whose but
ter, cream or milk scores go points
out of a total of 100 or better. will be
given a diploma stating the score and
signed by the judge and the head of
the dairy department of the college.
Mr. j. C. Winkjer, who will score
the creamery butter exhibited, will
also score the dairy butter, and grade
the cream. Arrangements are being
made to secure the services of an ex-
pert from the United States depart
ment of agriculture to score the mar
ket milk and cream.
Farm Dairy Butter.
Dairy butter is that butter made
from the milk from one herd of cat
tie. and made at the place where the
milk is produced This butter can be
exhibited in the form in which it is
marketed, but it will be best to send
it in prints or in pound or 10 pound
tubs. If prints are sent there should
be at least two l pound prints. Pack
these in such manner that there
will be no danger of injury while in
transit. and send by prepaid express
to the dairy department, Kansas State
Agricultural college to arrive not later
than December 26. 1908. This butter
shall become the property of the dairy
department
The points taken into consideration
in scoring butter are as follows:
Flavor %; body, 25; Fce1or, 10; salt,
10; package, 8.
Grading of Cream.
The cream to be graded from a
creamery standpoint shall be in from
to 10 gallon lots and shall be
shipped by prepaid express to the
dairy department of the Kansas State
Agricultural college on December "a,
1908. The cream will be paid for at
the prevailing market price per pound
of butterfat. This class is open to all
those delivering cream to creameries
or cream receiving stations, and to
the cream receiving stations them
selves.
A full account as to how the cream
is produced and handled until
-17 CI,l
The cream will be graded as follows:
First grade-Cream which, according
to the Babcock test, contains 80 per cent
fat or more and which contains 2 of 1
per cent of acid or less as shown by the
alkan test. The cream shall also be of
a good flavor and clean, and contain
ed in a clean container. The different
lots of cream falling in this grade will
each contains and as to it's flavor and
cleanliness, and the condition of the
container.
Second grade-Cream testing between
% per cent and 80 per cent of fat and
containing between 2 and 3 of L per
cent of acid. and that is reasonably |
clean and sweet. Cream falling within |
this grade shall be ranked according to
both the fat content and the acidity
as we'll as the flavor and cleanliness and |
the condition of the container.
Third grade-Cream testing less than |
. per cent of fat or testing 3 of 1 per
cent of acid or more. or falls below sec
ond grade in any way.
Scoring of Milk |
The scoring of milk and cream will |
be done on the basis of score cards, in /
the following manner:
Market milk must have flavor of 40 |
points to be perfect. It should be rich |
sweet, clean and pleasant, without any
Objectionable flavor or odor.
1t should contain 4 per cent of fat or /
above and S.5 per cent solids not fat or
above. for a perfect score
1t should not contain more than 10000 |
bacteria per cubic centimeter, and there |
should not be any unusually large num-
Der of putrefactive bacteria for perfect
score. Deduction of score will be made |
according to the total number of bacteria |
and for number of putrefactiVe bacteria.
1t should not show the acidity of over |
OF per cent for perfect score
The package should be clean, free from
metal parts. and no foreign matter Should
be detected in the contents
Scoring of Market Cream.
Market cream will be scored much the