Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1920-01-22
BUTTER SCORTNGS
Summary Of Six Held During Yenr 1919
mt Agricultural College

Summary Of SIX Held During Year 1919
mt Agricultural College
During the year 1919 the dairy extension
department of the State College of Agri-
culture and the State department Of agri-
culture continued to cooperate in holding
educational butter scorings as in 1918. Six
scorlngs were held and thirty-fve cream
cries and ten farms entered samples.
The greater part Of the entries showed
good workmanship at churn, a lesser
number gave evidence of properly con-
trolled rpenlng, and still fewer indicated
that they were made from perfect or
nearly perfect cream.
Some entries indicated tendency to use
high churning temperatures. carelessness
as to temperature of wash water and
woodworking as evidenced by loose
open body. leakiness, notified color and
grittiness. On the whole, however. the
butter was well made so far as the churn-
ing and working were concerned.
There is room for more severe criticism
of the methods Of handling and ripening
the cream. Too many of the old style open
cream watts are used. by which method
1t is almost impossible to control tenn era-
lures and the degree of ripening. Pasteur.
ization and the use of a good commercial
starter should be more generally resorted
to except in those creameries which re-
ceive very old. sour cream with a low
butterfat content. All sweet cream should
be pasteuriZed and also all sour cream
which is rich enough.
The most common as well as the most
severe criticisms were made because Of
old and poor cream lavors. showing lack
of care in handling the milk, cream and
utensils. and infrequent delivery. Those
creameries which have instituted a grad
ing system have been able to make a
more uniformly high grade butter than
ever before, and both creamerymen and
patrons are better satisfied. More of the
creameries should begin this practice.
The cup donated by f. S. Brigham and
awarded annually to the creamery and
maker having the highest average score
in the six scorings was won by the South
Hero Cooperative association. of South
Hero. with an average score Of 1926. and
w. A. O'Brien (maker) of Waitsiield, with
an average score of 923S. Since the maker
and the creamery winners are located at
different points each will be given possess
sion of the cup for six months during the
year. Last year. this cup was won by
w. A. Vancour and the Lamoille Valley
Cooperative Creamery association Of
East Hardwick. -.
Certificates are to be awarded to each
creamery and maker entering six sam
pies. mona OF which scored below 30. The
following is a list of the creameres
and buttermakers receiving this award
together with the average score received
on six entries:
South Hero Cooperative Creamery asso-
citation South Hero. 1925.
l.. A. Gilman st. Adams. 1854.
Mt. Mansfield Cooperative Creamery
association. Stowe. 92.21.
Lamoille Valley Cooperative Cream
cry association East Hardwick. 0217.
w. A. Vancour. East Hardwick, 92.l7.
l., w. English Woodstock 9t67.
Starksboro Cooperative Creamery COM
pany, Starksboro, 91.00.
j. j. Kalahan, Starksboro. 91.O0
Annual prizes for the highest average
score on six entries donated through the
University of Vermont Dairy School
association by the y. B. Ford company.
Wyandotte, Mich the Worcester Salt
company. rs Murray atreet. New York
city; the DeLaval Separator company.
165 Broadway. New York city, and the
Toledo Scale company, Toledo, Ohio
were awarded as follows the camera and
carving set being given by the ]. B. Ford
company, while the money for purchase
of medals was supplied by the other
three companies:
CREAMERY CLASS
First, w. A. O'Brien, WaitsHeld, s2.ss.
a solid gold medal and one camera.
Second. w. A. Vancour East Hardwick
927, a sterling silver medal and one
carving set.
Third, F. A. Rist. Wilmington, 9l,21, a
bronze medal
FARM DAIRY CLASS
First, L. w. English. Woodstock, s167,
sterling silver medal
Special mention should be made of the
excellent work Of two buttermakers who
could not be placed, one because he
changed from the dairy to the creamery
class and the other because he was only
in charge of the creamery for a suffi-
cient length of time to make five entries.
George V. Roberts of South Hero entered
five samples, the average score of which
was 1913. l., A. Gilman entered two
samples In farm dairy class and four in
creamery class, the average score being
9254
The following sflrms each donated four
prizes for one of the six scorings These
also were awarded through the Uniyer-
sity of Vermont Dairy School associa-
ton: Vermont Farm Machine Co., Bel
lows Falls; Wells & Richardson Co., Bur-
lington Manning Manufacturing Co.,
Rutland; Fairbanks Co., New York city:
Diamond Crystal Salt Co., Boston, Mass. !;
Sharples Separator Co. West Chester,
Pa.