CIHM
Microfiche
Series
(IMonographs)
ICIMH
Collection de
microfiches
(monographies)
Canadian Inatituta for Hiatorical Microraproductiona / Inatitut Canadian da microraproductiona historiquaa
Technical and Bibliographic Notes / Notes techniques et bibllographlques
The Institute has attempted to otrtain the best original
copy available for filming. Features of this copy which
may be bibliographically unique, which may alter any of
the images in the reproduction, or which may
significantly change the usual method of filming are
cnecited below.
D
Coloured covers /
Couverture de couleur
□ Covers damaged /
Couverture endommagte
□ Covers restored and'or laminated /
Couverture restaur^ et/ou pelliculde
Cover title missing / Le titre de couverture manque
Coloured maps / Cartes g^raphiques en couleur
□ Coloured ink (i.e. other than blue or black) /
ErKSre de couleur a.m. aiitm mm Nana nil nni
Encre de couleur (i.e. autre que bieue ou noire)
Coloured plates and/or illustrations /
Planches et/ou illustrations en couleur
D
D
D
Bound with other material /
Relid avec d'autres documents
Only edition available /
Seule Edition disponibie
Tight binding may cause shadows or distortion along
interior margin / La reiiure serr^e peut causer de
I'ombre ou de la distorsion le long de la marge
int^rieure.
Blank leaves added during restorations may appear
within the text. Whenever possible, these have been
omitted from filming / Use peut que certaines pages
blanches ajoutdes iors d'une restauration
apparaissent dans ie texte, mais, lorsque ceia dtait
possible, ces pages n'ont pas 6\6 fiimtes.
Additional comments /
Commentaires suppiementaires:
L'Institut a microfilm^ le meiileur exemplaire qu'il lul a
«6 possible de se procurer. Les details de cet exem-
plaire qui sent peut-«tre unkfues du point de vue bibli-
ographk^ue, qui peuvont modifier une image reproduite,
ou qui peuvent exiger une nwdifteatfon dans la m«tho-
de nomtale de filmage sent indk)u6s ci-dessous.
I I Cotoursd pages/ Pages de couleur
I I Pag«8 damaged / Pages endommag6es
□ Pages restored and/or laminated /
Pages restaurtes et/ou peliteuites
Pages discotoured, stained or foxed /
Pages dteolor6es, tachet^es ou pk|u^s
I I Pages detached / Pages d6tach6es
I /I Showthrough / Transparence
rri Quality of print varies /
ulJ Quality inhale de I'impresston
includes supplementary material /
Comprend du materiel suppl^mentaire
Pages wholly or partially obscured by errata slips,
tissues, etc., have been refilmed to ensure the best
possible image / Les pages totalement ou
partieilenrjent obscurcies par un feuiliet d'errata, une
peiure, etc., ont 6\6 film^s h nouveau de fa?on d
obtenir la meilleure image possible.
Opposing pages with varying colouration or
discoiourations are filmed twtee to ensure the best
possible image / Les pages s'opposant ayant des
colorations variables ou des d6colorations sont
film6es deux fois afin d'obtenir la meilleure image
possible.
n
D
This Kwn It filnMd at Mm raduetlon ratio dMdwd iMlow /
Ca documant aat film* au taux da rMuetion imHqu* ei-daaaeua.
lOx
14x
18x
22x
26x
30x
J
12x
ISx
20x
24x
28x
32x
Th« copy fMm«d hw has bMn rapreduead thanks
to tha ganaroalty of:
National Library of Canada
L'axampiaira film« fut roproduit grica A la
OAnArosit* da:
Blbllothiqua natlonala du Canada
Tha imagaa appaaring hara ara tha boat quaiity
poaslbia conaidaring tha condition and lagibility
of tha original copy and in kaaping with tha
filming eontraet apaelf Icationa.
Laa imagaa tuivantaa ont #t4 raproduitas avcc la
plus grand soin, compta tanu da la condition at
da la nattat* da I'axampiaira fiimA, at an
eonf ormiti avae laa conditions du contrat da
filmaga.
Original eoplas in printad papar eovora ara fUmad
baginning with tha front covar and anding on
tha laat paga with a printad or illuatnitad impraa-
sion. or tha back covar whan appropriata. All
othor original copiaa ara filmad baginning on tha
first paga with a printad or illuatratad impraa-
sion. and anding on tha laat paga with a printad
or illuatratad impraaaion.
Tha laat racordad frama on aach microfiche
shall contain tha symbol -♦• (maaning "CON-
TINUED"), or tha symbol ▼ (moaning "BNO"».
whiehovar appliaa.
Mapa. platas. charts, ate, may ba filmad at
diffarant raduction ratios. Thosa too iarga to ba
antiraly included in ona axposura ara filmad
baginning in tha uppar laft hand corner, loft to
right and top to bonom, as many frames aa
required. The following diegrama illuatrate the
method:
Lee Memplairea originaux dont la couvertura sn
pepier est imprimis sent filmas en commencant
par le premier plot et en terminant soit par la
demiare page qui comporte une empreinta
d'impression ou d'illustrstion. soit par le second
plat, salon la cas. Tous las autres sxemplsires
originsua sent filmis en commencant par la
premiire pege qui comporte une empreinte
d'impression ou d'illustrstion et en terminant par
Ls demi*re paga qui comporte une telle
empreinte.
Un dee symboles suivants apparattra sur la
darniAre imege do cheque microfiche, seion le
ces: le symbols -^ signifis "A SUIVRE". Is
symbols ▼ signifis "FIN".
Les carta*, planches, tableaux, etc.. peuvent itre
fiimis A dee Uux do riduction diffirents.
Lorsque le document est trop grsnd pour *trs
roproduit en un soul clichi. il est film* i partir
da I'angie supArieur gauche, de gauche * droite.
et de haut en bes. en prenant le nombre
d'imeges nacessaire. Les disgrammas suivsnts
illustrent le mathode.
1
2
3
4
5
6
MKROCOTY nSOlUTION TBT CHART
(ANSI and ISO TEST CHART No. 2)
lim
150
Itt
IK
|Z8
|3j2
|3j6
14.0
2^
2.2
2.0
1.8
li^^
^ /APPLIED IM/1GE
1653 Eojl Main Street
?ffi'?''?- ""* ''°^ '+609 USA
(716) ♦82 - 0300 - Phone
(716) 288- 5989 -Fa«
J^ ^^^ COMMISSIONER
OTTAWA, CANADA
REPORT
OV THB
DOMINION EDUCATIONAL BUTTER
SCORING CONTEST
1919
BY
G- H. BARR
BULLETIN No. 56
DAIRY AND COLD STORAGE SERIES
Published by dlrtctlon of th. Hon. S F T^^tA^TZi^ .~r.
572-1 7^ ' ^' '^'"'•♦•^ •* Agplculturo, Ottow., Out
t i|
V.'S
1
1
i
REPORT
OS TIB
WWMW EDOCAIM^
1919
C<>'^'«^r'''*'^^'s^^ the pro.iaci.1 D.irr
proTinoe that would mnufactore and^iin^ v . '*l*'* '**"' cw»ineri«. in e^fa
October. in«l«.i.e, one U po^S^'"o£ £t?er SritSTLr^."""*^ '^°« ^'^o
oreamenet. *^ •«* oi omter. Bntwh OolumbU .elected only thre*
fJ^^^^if^X:!^^^^^ With the c«.n.e,,n.e„
to be filed in .nd forwarded with the ZS^ ^^ were fumiAed each crewierr
^ter the Mmp e. were received they^J^Sj^^'STli P W ^SPT** ^^"^ *^-
Mr. J B. Muir, Ingw^U, and the writer K^_ ^- ?*?«•«»». Montreal;
ZTd^^ ,«ch .uoceeding nTth^i (SlT^nr*?'** '~ *•'«« »^ ^
October aamole. were reecoS for Sto« on^:S5ber n/'*™*' ^^»«' "<>
The contest waa undertaken to- '""*^"
^'^ St;" ^* " ^'"* ^° ^'^ *^« ^i^^est ^ade of letter in aD the
'^ ^ti;^^:^':::ti:^^^s:^L''S^^^ t ^« '-'^— o^ the
(4) promote a healthy rivalry tetwJl*K.^?«^* ""''**' '° Canada;
quality of butSf; Td^ '**'*° *^" **"^°t P'<>-i«« in making the finest
''' tSZl-Zl ^ISi:^: ^'"^^^--^ «^ *« ^^^'^ ^^-t-l work bein.
AtL PBOVmCES MAKE HIGH OBADE BUTTKB.
The queetion of the possibility of makinir a unifnr™l, u- u .
the provinces has been definitely -ettl^N^f! uniformly high grade of butter in all
tl«. best samples from each pK,vint!w ' ^°'" '^' uniformity in the total .coi^ Jn
Province —
BrtMsh ColumbU..
Albarta
Saakatchewan. .
Uudtoba
OnUrio.. ..
QlMiMC
N«w Brunswick. .
Novaacotla
Prince Edward laland .
Pointa
•7.1
98.0
M.6
•8.0
98. S
98.5
98. a
98.0
98.0)
I^^jc^ *,, «„. ,„ ^.. ^,^ c„ u ^ i„ ^ ^-^ ^'^
BASH <W OBABOIO.
Tb« KnAitm of the Mmpln was determined Moordinc to the ttandardi adopted b.v
the Dominion Dairy Conference held at Ottawa in Noreai. », 1»18, whldi are n-
followa: —
Bfteidl Orod*.— M-lOO pointa. 31 inimom eeore for iavoor 41 poinU.
Pini OfMlf.— &2 and under fM pointa. Minimvm aoore for iaroar 89 points
Btetmi 0fmd$.—9I and vndar M pdnta. Hinimnm bom* for itaToar 87 points.
Of Ofode.— Under b7 point*, and under 87 points for flavour.
ill
\ v]
asAon BT pRonxoBi.
The foUowing table §howi the total number of aamplea reeeiTod from each provinor.
and the acore for flavour at the flrat acorinff.
TABLE I.
Froviae*.
BiitUt Colninbia
AlbwU
SMkatebtwM
MMttoba
Oatwio
NawBranawiek
NoT»8ooti».... ■■. ■
PriiM* Edwud Island
Total
Nmnbar
Hi
SampUa.
18
»
90
1*
»
»
14
90
181
BoMial
Orada.
8!
No. 1
Orada.
10
7
11
4
7
e
•
8
No. 9
Orada.
8
io
ao
Off
Onde.
Total number of samplea from each province grades according to flavour in the
laat rescoring.
TABLE II.
Province.
Britiah Colombia
Alberta
Saskatchewan
Ifaaitoba
Oatario
Quebec
New Brunswick
Nova Scotia
Prince Edward Island
Total
Number
o(
Samples.
18
23
39
30
1«
33
33
14
20
181
Special
Grade.
43
No. 1
Grade.
11
8
13
4
3
14
ft
7
1
OS
No. 2
Grade.
43
Off
Ciraile.
A compariaon of Tables I and II will show clearly the relative keeping quality of
the butter from each province.
THI
mmoo or rambuko rat cwum>
8 per cent acid, but tbe rw3ta .Kw tK.. a*^ * "^'l ".'~" «^™ »J*>> 1«M tlutn
-P«.W gr.de butter f^rS^.^^Sl^^'i !;i"* P-.teum.tion wiU not produce
m decree.) h.. gi„n much the^t Zu,1nT k ?"•* V»»t^uriz»tion (160 to
••'!>» Ill ebow. the number of wmZm-lJ **'"'* **•"'!*' °' **»• *»""•'•
creem each month. «:d tli n^r ptt iT^^h ZS"**?!l'*1."^ iiBI>..teuri«d
the iMt reaooring. on OctoberT^^id'S^^XriT '^" '* '^ *"* •*"»« "^ •'
TABLE 111,
Month.
Xamber
ol
Swn|>lM.
TrMtmMt of Cimm.
, D«tM
of leoriiia and
Rmooiiiic.
Special.
KT I Off
No. 3. . OnOf.
This table shows very plainly the advantages of pasteurizing the cream.
TMt TV •hows tk« daadention in fl«Toar in
pMtmriMd uul uopMlMviMd orMm during tla Mri«(il
tht fMoorinci on Ootobw IS and Dwin b f 17. Thn afi
WM 11* I d^fMi.
TABLB IV.
ith from
Um irst Morint and
pMtMfisinc tanptraturr
m
MmUi
Mad*.
TfMUaMt
•ICnmh.
No. 01
^Dala
PoIbIs*
rVrta
1. Poiato.
DUbtaaM.
^
PartmlaH
tl
r
a
a
a
»
May a..
" a..
Jaaa M..
" M..
Jaly a..
" a..
Ai«. It..
" »..
Sapt. a..
** a..
Oct. a..
" a..
41 W
aa
41 v:
a TO
ts
WIS
WW
aw
W-44
aw
Oet. a
" a
" a
" a.
" a.
" a.
Dae. 17.
M |«
w tv*
M !«'
U •«'
M |V
aa
aa
aa
aa
aw
aa
mu
aa
mn
a-70
4oa
a7a
1-M
FwmtrHffH
••W
nFlFt*
Mtowtetd
t-W
«
Uitartaariiid
i-a
Mr'.'.'.'.'.
■fc T^ _t »
IM
M*
a a
^
PMtnriiad
t-64
ITaMMtawiatd
I'W
*r
pSCfSidr^:;:;:::::::::.
o-a
ViiiMtiariiitl
t-a
<»it
PaMaariaad
0-43
M
Uainwtaarittd
0-W
The deterioration in the butter made irom nnpaateuriied cream it almoat thri><-
timea-aa irreat aa that made from paateuriied cream.
Tlie tendency of paateuriaing is to prodnoe a mild flaroor. Many consumers i]<>
not like batter of thia character. They prefer butter with a more pronounced last*.
bat the reaoorinffrahow that the butter with thia mild flavour ahom leas deterioration
in storage than the butters with a higher or more pronounced flaTour, and the creamer> -
men and butter dealers will do well to note thia fact
Butter made from cream pasteurized at a tempnafure of 160 degreea and heltl
for from ten to twraty minutes, haa kept its flaTour equally as wdl as that made from
cream heated to 190 degrees and held. It must be remembered, howerer, that thiro
is no waar of oomparing the flavours of the cream uaed in the different sami^e^ and for
this reason it would seem good policy to use the higher temperature.
eoBt«t
TU^f.Ikml«,i.Ui.eh««in.,^rdolth.b^k.^^„p,^, .^^
intb*
WMOHioi lOTcinMrii lUTiii looinre ooiWT
CHUBmNO RECORD. **"•
l».l..fOk«lH^M.,M.« IUA.« HAH .,..-. .
Baiurki on the iavoor of the orMm.
»• crtMi ) p« *n't buuWf;t*i;th;
•• «• •• •• c,
• • • • • • • <
Pattowis*
— «nuu
F« cent .Old in the entm before PMtearUiis».
Fer cent acid m the oraem after PaeteoriiiBC.
f MMimum temperature
I I^nsth of time raiainff tenperatnre
Length of time cream held at ma«ii».^t^; *
peratnre
Lmgth of time ooolinv cream*. . *.'.
as. 00
o.sa
0.81
.br.
.hr.
.hr.
Okmdaf
Mt
Teiti
ITS deg.
85 min.
10 min.
Temperature to wWororim";;;!;!'. ." '. .';.*;. i" " "'' IJ ^'
Time between maximum temperature and *" *'
cnunung beprun
f E*' **°* •''''* *° **^ <»«■"» •» churning, 0-82
J?°**'f *'"• o' *h« «"*»» «t ehumin*. . .
Time churning,
hr.
Temperature of waah water. . '. .' ' .' *. .i^t 61 deg.
.hr.
65 min-
46 min.
«i- .* «.„., .»„ ™Tf^-i i.ii2£ SJ?i .^^1^ " ■»«•
•• •• •• ••
Kind of chum u A, Alpha. '
Salt per lb. of b- ^. .' o«.. or p« cent of «lt u«kI. 8
I Per cent » ater in butter IsT**"^
• I*er cent laJt in butter .' ."'
ar cent acidity in butter. .
I Stoi«h teat
At Montreal
14.0
1.4
• • • •
N.R.
Non-It is optional for the buttermaker to make theee teeta.
(Buttermaker ign here) J. R. NESBITT
P- 0. Addreaa, Shoiil lake,
Date Prorince, Man.
The scoring for flavour i this sample was as followe—
Month —
May
Jun*
July ■;.
Aucust
SqnemlMr
October
Point*.
42.0
42.0
41.8
41. »
42
42.9
The folIowifkR it tbe'dnurning record of the poorest keeping sample of hntter in
the oonteet: —
BOmHiaH EDUCATIONAL BIFTTEB SGOBHTO 00HTE8T.
OHTmNING HEOORD.
Omaery looation
Date ol Chorning^^ane 7. 1019. lUrki on Faekagie
Remarks on the flavonr of the cream
The Cream ■{ Per cent butter fat in the cream .^ . .
Per cent acid in the cream before Pastenrizing.
[ Per cent acid in the cream after Pasteurizing. . .
2fi
Paatenrii-
Clraniiag
Salt
Teiti
f Maximum temperature de^.
^ Length of time raising temperature. . .' hr. . . min.
Length of time cream held at maximum tem-
•{ perature hr. . . min.
I Length of time cooling cream ... .hr. . . min.
I Temperature to which cream cooled deg.
I Time 'between maximum temperature and
[ churning begun hr. . . min.
Per cent acid in the cream at churning
Temperature of the cream at churning 55 deg.
Time churning hr. 21 min.
Temperature of wash water Ist 47 deg. 2nd . . deg.
Size of grantdes when washing is finished, Com.
Kind of chum used. Success. /
Salt per lb. of butter or., or per cent of salt used, 6
At Creamery
Per cent water in butter. .
Par cent salt in butter.. .
Per cent acidity in butter.
Stor<^ test
At Montreal
12.4
2.7
S.R.
NbTE. — It is optional for the buttermaker to make these tests.
(Buttermaker sign here)
P.O. Address. .
Province.
Date.
The scoring for flavour in this sample was as follows: —
Montb—
June. . . .
July
Ancttst. . .
September.
October.. .
This butter was slightly fishy in flavour when a month old.
Polnta.
42.0
S8.6
S7.0
St.O
34.0
WAHMHO nr TH> ATBAOI Or TBI SOORDrOS POR ftATOOT OF ALL TM BAMTUU IMX lAOB
OtlAlfKRT.
Standing.
It...
and..
Sid..
4th..
<th..
Sth..
7th..
7th..
8th..
8th..
9th..
»th..
Nth..
nth..
12th...
43th...
14th...
15th...
16th...
17th...
17th...
18th...
I9th...
20th...
20th...
2l8t....
Z2iid...
23rd...
24th...
25th...
25th...
26th...
27th...
28th...,
28th...,
29th....
Name of CTeamery.
Shoal Lake
CraaoeBt
Markenrille
Gmtilly
Central.
RoawU
St. Valuer
St. Hyacinthe
TantaUon
North TryoB
Kelowna
St.Roch
Hnmboldt
T.Eaton Co
EMmonton City Dairy.
Scotabum
Salt Spring laiand
Farniers' Co-operative!
Melville
Prince Albert
Belmont
Viking
Pictou
Soaaez
Intercolonial
Central Bedeque. . .
P.Buina ;.....
La Soci6t« d'lnduatrie. .
Guelph
Madawaaka
Crapaud
Lindsay
Bowes Co
Victoria Mills
Dunataffnage
WinchelsM
Provinee.
Manitoba
Manitoba
Alberta
Quebec
Albert*
Manitoba
Quebec
Quebec ,
Saskatchewan
Prince Edward Island.
British Columbia
Quebec
Saskatchewan
Manitoba
Alberta
Nova Scotia
British Columbia
New Brunswick
Saskatchewan
Saskatchewan
Maait4ba
Alberta
Nova Scotia
New Brunswick
Nova Scotia
Prince Edwud Island!
British Columbia
Nova Scotia
Ontario
New Brunswick
Prince Edward Island. .
Ontario
Ontario
New Brunswick
Prince Edward Island. .
Ontario
Average
Score.
41-00
41-50
41-40
41-aO
41-10
41-00
40-W
40-SO
40-eO
40-60
40-40
40-40
40-30
40-20
4007
40-05
30-90
30-80
39-70
39-40
30-40
39-30
39-20
38-90
38-90
38-50
38-30
38-20
38-10
37-60
37-60
37-40
37-30
37-20
37-20
37-10
STANDING BY PROVINCES IN THE AVERAGE OF ALL THE SCORINGS K)R FLAVOUR.
1st..
2nd.
3rd..
4th..
5th..
6th..
7th..
8th..
9th..
Standing.
Province.
Qnebee
Manitoba
Alberto
Saskatchewan
British Columbia
Nova Scotia
Prince Edward Island.
New Brunswick
Ontario
Average
Score.
40-88
40-76
40-73
4fr-12
3954
39-40
38-53
38-34
87-50
THE 8T0RCR TEST.
tain»^i!l*^*i' ''n?f«°;*'« principle that milk and cream produced normally con-
aZ.T^ JT^!"'^ ^T"?*" '''^** "« ^^ " peroridase. If, when ilSr
^m^jL r**^«**<»' " and a « reagent » are added to a sample of milk or cream.^
CefSik'iSS Xn':? "^"^^ ^r"^ ""ij"**"- >°^ Wne; whey. v1S^;eS°
Kutter. dark blue), then the sample has not been heated above a certain critical tern-
It:
I -
pentvn^ or it nuy not have been heated at all. If the sample turns a pale jirey in
oolonr either immediately or within half a minute's time after the addition of the
reagents, then iChas been previously heated to the "border line." If the sample
remains white or develops a very pale violet-red tone by the addition of the reagents,
then it has been heated to a teipperature sufficiently high to destroy or to render
inactive the peroxidase ferment
In reporting the Storch Tests in this oontest, three torms were adopted: "No
Beaction " (N.B.) when the sample remained white; a " Light Reaction " (LS.) wheii
the sample turned a light grey colour; and a "Strong Eeaction" (S.R.) when the
sample turned a d^'h blue colour.
The following brief statement shows the value of the test in relation to the keeping
quality of the butter.
One hundred and thirty samples gave "No Beaction," and at the last rescore
eight of these samples, or 6-07 per cent, were placed in "Off Grade" for flavour; the
churning records indicate that five of the eight samples were made from cream in
which the acid had been neutralized, and two were made from unitasteurixed cream
and no record as to the acidity or condition of the cream was given. It has been
found that a very high acidity on the cream will affect the Storch Test results.
Thirty-one samples gave a "Xight Reaction," and at the last rescore eleven of
these samites, or 36 -6 per cent were placed in "Off Grade" for flavour.
Twenty samples gave a " Strong Beaction." and at the last rescore 60 per cent
were placed in "Off Grade" for flavour.
These results would indicate that the iStorch Test is a fairly reliable test to
show the keeping quality of butter, and can be used to very great advantage in com-
morcial grading.
8TANDABD TYI>f: OF BUTTEB.
The type of butter that pleased the scorers best, and in fact everybody else who
saw the samples, was that which came out on the trier like a piece of wax and showed
little or no moisture on the butter or on the back of the trier. The texture was firm,
close and smooth. At one tune this style of texture would have been considered over-
worked, but it is a very desirable quality at the present time. The colour was even,
and about a straw shade. This type of butter when salted to suit the requirements
of the different markets will, we believe, please the most critical buyer of butter.
TBXTUBE.
Many of the samples were brittle or short in texture, the butter had the appear-
ance of being churned at too high a temperature, coming soft, and then washed with
very cold water. It was thought at one time that brittle texture in butter made from
pasteurized cream was due to churning the cream too soon after pasteurizing, or before
the fat had been cooled sufBciently, but a brittle texture was found in butter made
from cream which was eooled to 46 degrees and held for fifteen hours before churning
at a temperature of 52 degrees. A careful study of the churning recortk for the 11)19
contest fails to show any definite cause for brittle texture. The butter from the
Maritime Provinces is inclined to be open and loose in texture; more working would
improve it. A close, smooth, waxy texture is what is desired.
UCHSTDBB.
In view of the fact that the law in reference to the water content of butter is
being enforced, it is important that the creamerymen pay close attention to this
particular point, but in addition to the proper amount of moisture in the butter, it is
important that the moisture be properly incorporated. When the moisture shows in
large drc^ in the butter, or on the trier, it is considered leaky or -as having too much
SALTIKa
Number of Samples.
Salt added.
Salt in
finished
batter as
shown by
the salt test.
AVERAGE PER CENT SALT ADDED, AKD THE AVERAGE PER CENT OF SALT «>UND W THE
BUITER FROM EACH PROVIKOE.
Province.
British Columbia
Alberta
Saskatchewan. ....
Manitoba
Ontario
Quebec
New Brunswick. .....
Nova Scotia.
Prince Edward Isliwd .
Salt added.
Per cent.
3 64
2-60
2-67
1-99
3-44
3-32
5-29
3-67
3-87
Salt in
finished
buttOTas
shown by
salt test.
Percent.
2- 13
113
1-48
115
2-38
1-74
2-67
207
2- 19
probll^ aTit Se^'ni'S^^ 'T f ^'^"'' ° *" *^« P'«^''^«« « ^^ doubt a bi^
llCmrioLlJ^^t .f ^.^'^^'^K °'' workmaMhip. and it is no small xmdZ
taking to sret aU the buttermakers in the Dominion churning and working the butter
1 t thrr '°*°Tv^"* ^? ^'^''" '^'' ''°°*«* J^"' already aocomXhed soLthinK
alon^this line, and ,f continued will eventually secure uniform meVhods ''"°'*''"*
were scorS W^. ; Z^'^'' '^' percentage of samples from each province which
and riintf ^ °,' *f ^"l''' '"<'«^PO'-a««n <>{ moisture, colour, salt and pacW
^X '"^ ^ ^^ ''"' ''^^ buttermakers in each province fai ^ iH^-'
IS
naoAnum ow samplm jhrtMom wvu. roam ion uiFfutai iT qoAUxam.
1
ProviMt.
Teitnre.
tioBof
moietare.
Colovr.
8iat.
PMkNCe.
IMtidi CohmMft
Pwoeat.
411
40-9
MO
660
96-8
ISO
47-8
64-2
MO
Per OMtt.
88-8
•6-4
86-3
000
421
68-2
36- 1
64-3
' 160
Per cent.
611
81-8
MO
760
431
91-3
631
78-6
660
Percent.
1000
1000
1000
1000
68-4
1000
00-4
786
760
Percent.
77-7
Alberta
00-4
81-8
If aaHffbs ,
«80
Oitario
84-3
Qnliea
-in -3
83-6
Nora 8ooti»
93-8
FriMM Edwmid lalaiid
1000
THK STANQINO FOR WOBKHANSHIP BY PROVINCES IS AS FOLLOWS.
Maximom Score 46 Points.
Province.
Points.
let
Albert^
-
44-630
gad
NoTk ScotiA
44-552
aid
Ifanitobtt
44-540
4th
Quebec ."
44-440
5th
^MBce'Edinni laluid
44-205
Ath^
fbnkatnhfiwmn .
44-250
7th
British Cofaimbi*
44-116
8tit
M«ir Bnmnriek
44-112
9th'
Ontario
44-000
,
Note.— ^In working out the above points, it was considered advisable to leave out
the scores for salting. There are very wide variations in the quantities of salt
required for the different local markets, and as some of the creameries make butter
for local markets only, the salt in some of the samples was too high for export trade
and the samples were scored down accordingly.
18
mATivi iTAiroiHa or thi creamebiu as to woumamship w MlKWAoroiinra tri
BUTTIB.
Total Score 45 Point*.
Name of Creamery.
Sootobnni Cry. Co.. Ltd
Craeeeiit
M orkebeis Creamery '^o......'.
Pktou Co. IHdry Co., ;.,td. . .
RnHell
Centnl Creameriee Ltd. '..'.'..
St. Hyacinthe
Farmera' CoK>p. Cry. Co. Ltd...
BoweaCo
Edmonton City Dairy . .
Shoal Lake... .T^
Central Bedeqne. .
Taatallon Cry. Assoc
Viking CcMip. Cry. Assoc
Intercolonial Cry. Co., Ltd. ...
Gentilly
Humboldt
8t.Roch..,
North TrVoB
8t.vaiiie? ..■.■.■.■:.■.:;■:
Madawaaka
Dunstaffnaoe. ...
Victoria Mflls....."
P. Bums A Co., Ltd
Keiowna Creamery Co.. Ltd. . .
Melville Coo. . Cry. Ltd
Guelph
Cmnaad
Winchelaea
Prince Albert
Salt Spring Island Cry. Assoc.', Ltd,
Belmont
Lindsay.
Address.
Sussex Butter and Chewe Co. ■.;:::;::.": Sussei, jff^
Sootsbom, N.S
Winnipeg, Mm...
Markenrille. Atta
Stellarton, N.S
RoMeU. Maa.
Cs"
St. Hyaointhe, Que
Honcton, N3
Toronto, Ont. . . .
Edmonton, Alta
Shoal Lake. Man
Central Bedeque, P.E.I
TantaUon, Saak
Viking, Alta....
Lower South River, N.S
Gentilly, Que. . . .
Humboldt, Sask.
St. Roch I'Aohigan, Que
North Tryon, P.E.I
St. Vallier, Que
Albertine, N.B
Dunstaffnage, P.E.I
Wheaton Milta. N.B
Vancouver, B.C
Keiowna, B.C
Melville, Sask
Guelph, Ont. .
Crapaud, P.E.I
Woodham, Ont
Prince Albert, Sask
Ganges, B.C. .
Belmont, Man
Lindr^ y, Ont
M . ^^^'~^t'' '^' "^***'". ^°' Winnipeg, Man., and the La Sw,iete d'Industrie Laitere,
Meteghan. N.S., are not m the above list, because they sent cnly one sample each.
A HEALTHY RIVALRY BETWEEN THE PROVINCES-
A good Stiff competition will bring out the best that is in a man, and although
here are no re^ds offered in this scoring contest th. , is considerlwe honour to
those who wm the highest standing. The fact that th .n who makes the buttS
knows It w,l be placed alongside of samples from evez. ..rovince in the Dominion
should stimulate him to do his finest work, and when we get the best men in Sch
province doing their best we will certainly get a com^rison of the vei^ S
methods of manufacturing creamery butter.
DAIRY EDUCATIONAL WORK.
r ■ S^ ^T^ °^ effective dairy educational work is shown in the quality of the
flm.hed products. Although only four creameries from each province competed they
will, to a greater or less extent, reflect the character of the work which is being done in
nutJZ t^tr^TT"^ '" *^^ ^'""VT^ ""^ *^« ^"'"^ authorities will do well to
note the methods which were practiced by the successful competitors
Ottawa, March »1, 1920.
OEO. H. BAfBR,
Chief, Dairy Division.