The Barre daily times. (Barre, Vt.) 1897-1959, 1920-01-19
BUTTER SCORING FOR 1919.
Few Samples Showed They Were Made
of Perfect Cream.

During the year 1910 the dairy ex,
| tension department of the State Col
llege of Agriculture and the state de-
partment of agriculture continued to
operate in holding educational butter
seorings as in 1918. Six scorings were
held and 35 creameries and 10 farms
entered samples.
The greater part OF the entries
showed good workmanship at the churn,
a lesser number gave evidence of prop
erly controlled ripening, and still fewer
indicated that they were made from
perfect or nearly perfect cream.
Some entries indicated tendency to
use high churning temperatures, care
lessness as to temperature of wash
water and underwriting as evidenced
by loose, open body, ldakiness, notified
color and grttiness. On the whole,
however. the butter was well made so
far as the ehurning and working were
concerned.
There is room for more severe crit
icism of the methods of handling and
ripening the cream. Too many Of the
old style open cream watts are used, by
which method it is almost impossible to
control temperatures and the degree of
ripening. Pasteurization and the use of
good commercial starter should be
more generally resorted to except in
those creameries which receive very old
sour cream with low BUTTERFLY CON
tent All sweet cream should be pas
49, al ~ -
is rich enough.
The most common as well as the
most severe criticisms were made be-
cause of old and poor cream havors
showing lack of care in handling the
milk, cream and utensils and infrequent
delivery. Those creameries which have
a grading system have been
able to make more uniformly high
grade butter than ever before and both
creamerymen and patrons are better
satisfied. More of our creameries should
begin this practice.
The cup donated by Hon H. s. Brig
ham and awarded annually to the
creamery and maker having the high |
est score in the six scorings was won
by the South Hero Cooperative Cream
cry association of South Hero, with an |
average score of 93.25, and w. A. /
0,Brien (makerl of Waitsfeld, with an |
average score of 92.3S. Since the max /
n and the creamery winners are locat /
ID at different points, each will be Civ
m possession of the cup for six months
Turing the year. Last year this cup /
vas won by w. A. Nancour and the
Valley operative Creamery
association of East Hardwiek.
Certificates are to be awarded to
ach creamery and maker entering six
amples none of which scored below 90.
The following II list of the creameries
nd buttermakers receiving this award,
ogether with the average score received
N six entries:
South Hero Cooperative Creamery
ssociation, South Hero, 1925.
l.. A. Gilman, st. Adams. 92.54.
Mount Mansfield cooperative Cream
nv association, Stowe, 02.21.
Lamoille Valley Cooperative Cream
nv association, East Hardwick. 92.l7.
w. A. Vancour, East Hardwiek, 92.l7.
l.. w. English, Woodstock, gl.67.
Starksboro Cooperative Creamery
Starksboro, 81.
j. j. Malahan, Starksboro, 81
Annual prizes for the highest average !
core on six entries donated through
ne L. " NJ. Dairy School association
Y the j. b. Ford company, Wyandotte,
Itch; the Worcester Salt company, 70
Iurray street, New York City; the De
avail Separator company, l65 Broad !
ay, New York City, and the Toledo
Gale company, Toledo, o., were award
] as follows; the camera and carving
It being given by the J. b. Ford com
any, while the money for purchase Of