Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1920-12-09
VERMONT CREAMERY AND
MARKET NEWS LETTER

has restricted to some extent the manu-
facture Of blend maple products. With
the reduction In tho price Of graduated
,ugar the manufacturers of blend prod
ucts may resume operations on a larger
5cale after the first Of the year. This
will aid In moving some Of the surplus
sugar now In storage.
COLD STORAGE HOLDINGS
The summary report of cold storage
holdings OF dairy, products on November
as issued by the bureau Of markets
show that the holdings of creamery but
ter was 10l ,72S.0oO pounds, compared with
100 474.00o pounds on November 1. 1919, an
Increase of 1,2d.o0o pounds over last
year.
BUTTER SCORING CONTEST
In 1918 and 1919 the College Of Agricul-
ture University of Vermont and the
State Department Of Agriculture co-op-
Grated in conducting an educational but
ter scoring contest, which was held reg
ularly at the University OF Vermont Bur-
lington. Vermont.
The chief purpose of this contest was
to point out for the benefit Of the butter
maker any defects in quality and work
manshfp of the butter sent in from his
creamery. The score of the butter and
!
warded to each butter maker. Prizes
we're offered for the three highest scor-
ing samples at each scoring, and in addi-
ton the II. s. Brigham silver loving cup
was among the prizes and which was to
be won nv the creamery obtaining the
highest average score for three different
years.
On account of lack of appropriation
which was necessary in conducting this
contest at the University, we were OBJ
liged to discontinue the scoring. A plan
Is now being developed whereby samples
OF butter from the different creameries
may be sent to one of the factories which
takes part in the contest. The butter
will be judged by the professor Of dairy
ing. University of Vermont. the field
agent in marketing. dairy manufa curing
specialist Of the State Department Of
Agriculture, and one Of the butter deal
ers from the Boston or New York mar
ket. In scoring the butter the percentage
composition will be considered as well
as the commercial score on quality. tho
neatness and net weight Of package.
1t Is hoped that every creamery will
take an interest in this proposed next
years contest so that it will be carried
through the year successfully. There
has never been time any more impor.
cry and Its patrons to cooperate in pro-
ducing and manufacturing a uniform
high standard quality of butter. The
success or failure Of creamery now in
large measure depends upon the quality
of products manufactured.
There is a distinct advantage in hold
ing these scorings at the different cream
cries, since it will be more convenient
for the buttermakers and managers to
attend each scoring. The visiting of
another factory and seeing their methods
Of operation and handling Of products
together In the association with other
buttermakers and the dealers from the
markets getting their view points on the
quality Of product no doubt will be of
, great value in improving the efficiency
, OF each manager or buttermaker.
, II you are interested or willing to take
.. part in the next years butterscoring con-
! test as briefly outlined. kindly sign the
following and forward to the dairy manu-
. featuring specialist as soon as possible
, in order to get an idea on the number OF
creameries that wish to enter.
, Name OF Creamery