Orleans County monitor. [volume] (Barton, Vt.) 1872-1953, 1921-04-27
rDuCAlluNAL BUTTER SCORING
Craftsbury, Greensboro, Irasburg and
Troy Figure In Honor List.

| The first OF the monthly educational
| butter scorlngs which VIII be conduct
| ed throughout the year was held Ap-
I'll Ia at the Lamoule Valley Cream
| cry, East Hardwlck. 1t was a big
day Tor the buttermakers, some who
attended the scoring coming from
creamerieS at a distance of over so
miles. Buttermakers, creamery man
ayers and other representatives from
about ~ creameries were present at
, the contest to see the butter from
their own factories scored for quality
and note the comparison with butter
from other plants.
he Lamoille Valley creamery
which. is the largest butter manufac
turer in the New England States
making more than one million pounds
of butter annually-displayed a local
cooperative spirit and spared no ex-
pense In entertaining their guests
b. Z. Jennings, president of the
creamery, obtained Clifton Learnerd
of the w. II. Learnerd d Co., butter
dealers In Boston to assist in judg-
ing the butter and to give the butter
makers first-hand information as To
the quality of butter that best srits
the Boston market. In a brief talk To
about 70 people present, Mr.. Learnerd
laid especial emphasis upon the nm
portance of the buttermakers scoring
their own butter before it is shipped
to the dealers and in case there shouId
be lot off in flavor, the shipment
should be so marked that the dealers
can handle such butter through a
different channel.
V. R. Jones, Dairy Manufacturing
specialist, briefly outlined the main
features of holding most of the but
ter scorlngs at the creameries in that
the buttermakers have the opportun-
lty of meeting other buttermakers In
social way and study the methods
used IN judging butter as well as OBJ
tanning the criticisms of the judges
at the time the butter is scored. Mr..
Jones pointed out that from 1000 to
1910 of all milk and cream handled
at all the factories in Vermont was
made into manufactured products of
which about one-half is made into
butter. A high quality of milk and
cream is essential in making the
highest quality butter, and he advised
that milk and cream be graded and
paid for on a quality basis. There
should be a premium paid for first
grade fat of five to ten cents pound
IWenty-seven creameries and two
farm dairy samples of butter were en-
tered. Four creamery samples did
not comply with fat or moisture
standards and are not included in the
averages given.
The average commercial score ON
f23 creamery samples was 90.35; com
position score 94.36; and the average
combined score was 91.69. The aver
N nf
was: fat S2.7686, mater 14.32%. salt
1920 and ucrd 1000. The butter
In general was. uniform in color and
no samples were scored off for mot
ties. The chief criticism was the lack
of clean and pleasant aroma nee
essary to high scoring butter. No
samples showed metallic or fshy fla
vors. list of all samples scoring
over 80 is given below.
+ CREAMERY SAMPLES
Creamery Address Score
Mt Mansfield, Stowe 93.73
Lamoille Valley, E. Hardwick, 1888
Chelsea &C. M. Story, Chelsea 9340
White River Valley, Rochester, 1925
Milton Coop. Co., Milton, 93.16
Marshfield, &C. Lily, Marshfield 92.6s
Jersey Star, Irasburg, 1884
Green Mt, North Craftsbury, 92.49
Missisquoi Valley, South Troy, 92.39
Strafford, South STAFFORD, 1929
Lyndonville Cry. Assn, Lyndon
Vile 92.25
Gulf Road, North Randolph, 91.97
Elgin Springs, Vergennes, 91.S3
Caspian Lake, Greensboro, 91.6s
Gold Brook, Stowe, 91.4e
Granite City, Barre 91.33
Mad River Valley, Waitsfeld, 90.81
Deerfield Valley, Wilmington, 90.77
DAIRY SAMPLES
D. G. Speir, Greensboro, 1888