come much larger and that causes a darker shade, and I have seen butter mottled when it was caused by the cream becoming too sour, and that is when cream has become over-ripe.

Mr. Drischel: I would like to ask you from a business standpoint with reference to butter making as a profession. We have 70 creameries in this State. You have several hundred over the State of Iowa, and have only been in the business a few years, while we have been struggling at it for several years. Explain to us your method of getting the farmers interested.

Professor McKay: We have in our State an organization sometimes called the Butter Makers' Association. We run this in connection with the institute work, and we are endeavoring to send speakers that can talk on dairy subjects to the institutes. I think the success in Iowa is largely due to the mixed population. We have a great many Germans and Danes and men who readily see the advantages of dairying and they take up dairying from that standpoint. It is largely a question of people.

Mr. Gurler: Is it right to use the word "man" altogether there? Don't the women have much to do with it there?

Mr. Drischel: Both.

Mr. Gurler: Isn't it a fact that the dairying develops more rapidly where the women are more interested and will go out and milk? Don't you think that is a fact?

Professor McKay: Yes, and that comes largely from the Scandinavian population.

Mr. Drischel: Does your state take pride in making your appropriations as small as possible from the Legislature? This is a new building (referring to the Purdue University Agricultural Building in which the meetings were held.-Ed.), and this is the first appropriation by the State for agriculture. What has your State done in that respect?

Professor McKay: Our State, at the last session, appropriated six hundred thousand dollars to the Agricultural College.

Mr. I am not a dairyman, but I think Mr. Drischel has touched the point exactly, and I think the farmers ought to ask for a hundred thousand dollars and go after it and we will get it.

Mr. Drischel: It is a fact that dairy products today are below other farm product.

The Secretary: Mr. President, the first impulse was to say "no," and the second impulse is to say "yes." I haven't the facts at my finger ends to back that opinion, but I know there is not enough first-class butter in our markets in this city to supply the demand. I think it is true that there are some disagreeable features in the production of butter, especially where you produce the ordinary market grades. I feel this way, that the farmers of our State, many of them, are making enough money so that they are satisfied and they are not going to do some of the disagreeable work in connection with the dairy for more money, but I also believe that if in every community in the State of Indiana enough people who have got to do whatever they can do to make the most money will do the necessary work in the dairy that they will get a good return for it. I believe that the status of the dairy business for the next period of years will be such that any person who will make butter in the creamery can produce it at a price that will bring him a fair profit, and I also believe just in proportion as he increases his business he may increase his profit. There is too much poor butter that don't make anybody a profit. I know that among our Indiana creameries there has been no complaint about the price they are getting for their butter, but the howl has been, "How can we get the farmers to bring more milk?" We have to show two classes of people the advantages. First, that class of men who have to work early and late to make both ends meet-when that class take up dairying, we have to show them that they can make more money in dairying than in anything else, and the second class are the rapidly increasing number of land owners who are renting their farms. There are lots of farmers in this State who lease their farms that do not receive a reasonable interest on the investment. I believe these men are realizing that, because I have seen one or two inquiries in the paper about a system of renting which would be based on dairying. One man I ran across within the last month leased his farm to a dairyman and he furnishes all the farm and furnishes all the stock for half of the return, half of the butter and half of everything kept on the farm. Then if there is anything to be bought that is not produced on the farm, the landlord pays for half of it. The renter furnishes all the labor and gets half the proceeds.

Mr. Follette: I saw in a paper the other day an item concerning the creameries in Iowa, and they said that the good times are the cause of the decrease. It was because the corn was so high.

Mr. Gurler: You may take it in the Elgin section of Illinois. I know one of the most successful dairymen in Kane county, Illinois, who has two farms. On one of his farms he is keeping steers in place of milking cows. The trouble has been the high price of beef. If men make as much money without milking the cows, they are going to refuse to milk the cows; but the tide is turning, for I know of many steer feeders in our

community that will not get ten cents a bushel for the corn they put in their steers. They drop the cow which they are used to and go into a. business that they are not acquainted with, but they are coming back towards the dairy.

Dr. Woolen: The question has not been answered as suggested by the first question, why Iowa succeeded so well and is known as a dairy State. An address was made here yesterday by our Secretary, showing what Indiana was doing compared with two or three other States. Now, as far as steers are concerned, and as far as dairying is concerned, the profits are the same in Indiana as they are in Iowa or Illinois. The question is for something to help Indiana. Iowa don't need any help. Iowa gets six hundred thousand dollars appropriation, and we go to Indianapolis this winter and we get what we can.

Mr. Schlosser: And that isn't very much.

Dr. Woolen: I have been on the committee a time or two to get five hundred dollars appropriation for the dairy interests of this State, and it was very humiliating. I don't think I was ever more humiliated than I was when I went with the committee for five hundred dollars. I think the suggestion about nationality has a good deal to do with the dairy interests in Indiana. The northern part of this State is not like the southern part, and so we have all kinds of people as well as all kinds of soil in Indiana. I would not give Indiana soil for that of any other State in the Union. I am a native Hoosier, and I think Indiana has more resources than any other State of its size. We can't have the Scandinavians here, because the prices are too high. They were one of the best emigrants that ever came to America, and Iowa and Wisconsin have been very greatly benefited. The next twenty-five or fifty years of those States' history will show the good results of this population, but that is not Indiana. We are here in Indiana. We are here at Purdue University. We are here as the Indiana Dairy Association, and the question is how can we help this along. I have worked my brain along the line of co-operating; I work my place on the co-operative plan. I would give anything if I could make a contract with a man on that half basis that was talked about, or I furnish two-thirds. Two-thirds of the expenses and everything. I am glad to get a chance to do that.

Mr. Drischel: The time is up. We have had a good deal of discussion on starters in ripening of the milk. I do not approve of resolutions, but I do approve of a good live committee for the Legislature as a starter that when they appear before the Ways and Means Committee of that Legislature that they will impregnate the members of that committee with bacteria and germs for the good of this Association,

The Secretary: The afternoon program will be the inspection of the work done in the Dairy School, and any other parts of the University that you feel inclined to go to. There will be somebody around the farm to answer any questions. The farm men are around at their labor, but there is somebody there that will show you about.

THURSDAY AFTERNOON.

January 22, 1903, 4:30.

The butter and cheese on exhibition was scored by Professor McKay. As he went over each lot of butter or cheese, he dictated to the stenographer his criticisms and suggestions. These, together with the score card, were mailed to the exhibitor later.

A number of different lots of butter and cheese were brought into the convention and samples passed for inspection. With the butter at hand the following discussion occurred:

Professor McKay: Mr. Chairman, Ladies and Gentlemen-It is customary in our State in butter contests of this kind to line up the exhibitors behind the tubs and point out the defects. In other words, we score the exhibitor as well as the butter, but here we adopted a different method.

The principal thing in scoring butter is flavor. Flavor we judge by the sense of taste and smell. I presume at some time we all had about the same taste, but there are certain conditions or standards fixed by commission men with reference to flavor. I have sampled butter in a great many places and followed up the experts and the butter they would pronounce high in flavor, I would pronounce good also. Of course, we get the flavor by the sensation to the mouth and smell. The Danes have gained a reputation by producing a clean flavored butter. They sell about 98 per cent. of the Danish butter in the English market. The best selling butter is French rolls. I think possibly the reason why the French rolls have a preference in that market is that at all the leading hotels the cooks are mostly French, and also the waiters, and they have a preference for French butter.

The next quality we have in butter is body. Some use the term texture. Body is the quality in butter. If you press the butter in the hand it has a firm body or it has a waxy body. It should be uniform and not greasy. If the cream is churned at too high a temperature, the body is

38-Board of A.

defective, and in that case we would say it had a weak body or greasy body. We have here a great variety. We have the high clean flavor and we have the disagreeable flavor.

Take the question of salt. Most all judges have the same method. If they taste the butter and it tastes salty, there is too much salt; and, on the other hand, if it tastes flat, it hasn't enough salt. Of course, when you taste butter and find it gritty, you would mark it off there. We give half to the flavor and 10 to the salt.

The finished packages: I want to call the attention of the butter makers to that one point. No man would think for a moment of going to see his best girl dressed in his overalls and working clothes, and the same thing is true of sending a defective tub to the convention. When you send a tub to the convention, send it in as good a shape as you can get. There (indicating) is an ideal finished tub of butter. You see the paper laps about three-quarters of an inch. Now, see the finish on that (indicating another tub). Some parts of the butter paper laps two inches and some half an inch. In sending butter to the conventions, we have better results in ash tubs than in spruce tubs. The spruce seems to soil easy and take up dirt. In scoring butter in Oregon, I was able to point out the man that used alfalfa feed. Also some of the people that kept their cream in the • house. The food flavor. I think that one lot of butter here shows strong food flavor taken up from the cream being kept in the kitchen. We have two forms here. There (indicating) is what I would call a vegetable flavor. It is a good thing for the butter maker to get so he can tell good flavor. I spoke today about mottles and specks. This No. 6 butter, that man will probably lose two cents a pound for not working that butter more.

Now, that is about as good a piece of dairy butter as you will find in a week's travel. We have a difference in some butter of ten points. Ten points should make a difference of four or five cents a poúnd. I suppose in this butter here that the milk and feed and cows are practically the same all the way through. It shows carelessness on the part of some one. It may not be due to the butter maker.

Mr. Schlosser: I would like to ask the difference between the best creamery and the best dairy butter.

Professor McKay: Three points and a half. It is possible for the dairyman to make as high grade butter as the creameryman.

Mr. Schlosser: How many points do you grade for body?

Professor McKay: I followed the score card; I think twenty-five.

Mr. Schlosser: How much in flavor?

Professor McKay: Fifty is the score card here.