Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1918-05-09
MATERIAL BETTER
THAN WORKMANSHIP
Samples of Butter Entered for
Educational Scoring Show
Lack of Pasteurization, Use
of Good Starter and Proper
Methods Of Ripening

The April butter scoring was held at Nor
rill hall on the 18th. Forty samples were
entered 35 In the creamery class and
five In the farm dairy class The scoring
was done by the following judges: M. p.
A. Sondergaard, dairy manufacturing
specialist, Washington, d. c.; v. r. Jones,
, dairy manufacturing specialist, st. AL
, bans; M. r. Tolstrop, field agent in mar
keting. st. Adams; H. b. Ellenberger pro-
lessor of dairying. Burlington.
Mr.. Sondergaard, who has scored butter
In all parts of the country, stated that he
had never before scored butter where
there were so few low scoring samples and
no real high ones. AS to defects he said
that the samples generally showed lack
or pasteurization the use of good starter
and proper methods Of ripening. The salt
in many instances was too high and not
evenly distributed. 1t seemed as II the
rawmaterial was superior to the work.
fnanship and methods of handling the
cream after 1t reached the creamery 1t
was fair lot for this time of year.
Mr.. Tostrop said that from a market
| ing point Of view. a number Of samples
| carried too much salt, that some showed
notifies and few were too poor in body
to sell to best advantage. Generally
vor and quick aroma which buyers so
much desire and are willing to pay for.
Those points could be gained largely by
proper pasteurization and the use Of a
good starter. Vermont creameries would
do well to make use of those two factors
because 1t would help them greatly to win
out in the competition afforded by the
western creameries with which they are
| being brought in closer touch. The deal
ers are calling for pasteurized butter more
than ever before.
In connection with the foregoing state
ments it is worthy of note that the high
est scoring sample of butter was pasteur-
lied and ripened with commercial starter
The churning records had not been exam.
ined and this was not known until after
these statements were written. The score
Of this entry. the only one which was pas
teurized, was 9.5.
The average score Of all creamery sam
Piles was 9I77, just f1ve-tenths higher thar
last months average. This is good FOL
the time of year since the weather is be
coming warmer and many creameries hav'
no yet changed to the more frequent de
liveries customary during the warm
er weather. Some samples, how
ever, showed effects of this infrequent de
livery, and all makers and patrons ar
urged to arrange at once for more promp
delivery Of cream.
The farm dairy samples scored an aver
age of 1913.
The following is list Of those receiving
a score of 90 or above and desiring t
have their names published:
CREAMERY CLASS.
II. S. Flint. vershire. "a.
D. H. Belknap. Cavendish, 80.
d. p. Green, East Bethel s0.5.
o. E. King. Washington. 81.
H. c. d. Smith, East Fairfield. 91.5.
+. S. Morse, Danville, 92.5.
o. B. Exley, st. Johnsbury. 81.
w. E. Hood. West Topsham. 81.
Hanna Halonen, Wardsboro. 90.
, r. A. Knowlton, West Hartford, 90.5.
r. H. Lawson. Walden. 1876.
c. NJ. Lilley, Marshfield, 90.
L. c. Hills. North Montpelier, %.
Eugene Beaudet, Vergennes, 905.
!, Perley Aver. Barnet 92.5.
John Bond. East Montpelier. go.
L. A. King, East Corinth. 92.5.
v. A. Vancour, East Hardwick, "a.
F. A. Rist, Wilmington, 92.5.
r. H. Metcalf, Stowe. 9.5.
Euclide Trahan, Swanton. 91.5.
c. H. Coburn. Lyndonville. 91.5.
DAIRY CLASS.
NJ. q. Eastman. Lyndonville, s0.5.
c. f. Tenney, Brattleboro. 9O5.
MAY SCORING.
The next monthly educational scorin
for butter will take place at Morrill, hal
Burlington. VT, on May To-
Entry blanks will be mailed to anyon
requesting them.
Five pound samples packed In boxe
are desired. AS the weather is gettn
, warmer they should be wrapped or packe
better than heretofore SO as to proven
the butter from becoming warm and sol
in transit.
rived late. They should arrive at leas
one day before the date of scoring so a
. to permit being chilled in refrigerator be
: fore being scored This insures uniforr
condition of the samples as regards TEN
perature. Remember that the mail an
express service Is congested and tina
due allowance must be made for this.
Beginning with next month brie
statement Of the score and criticisms G
each sample entered will be mailed to tn
creamery concerned Immediately after tn
scoring instead of waiting till the sun
mary and checks are ready to send ou
This will enable the creameries to kno'
I the score of their entry a week to 10 day
4 earlier than is possible under present prat
tice and will thus increase the benefits d.
rived from the monthly scorings.
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