June

Table Showing Number of Entries and Scores for Butter and

All Entries from all the States and Canada During Fair.

You see from this showing that in the grand total New York made more than one-quarter of the total exhibit in numbers, which tells the whole story in a very few words. Our exhibit was made up from samples of butter that came from anyone who could be induced to send a package, without studying to see who produced the best quality. The result was that in the multiplicity of exhibits secured under such circumstances it was out of the question to secure a high average score.

In all the other States, with the possible exception of Illinois, which had quite a number of packages of dairy butter that were not selected, the exhibits were made up entirely of selected packages, the larger part of which was creamery, and a small number at that, which reduced to a very great extent the pos sibilities of lowering the average score. Take our average of creamery butter in the months during which we made an exhibit in that class, and we made a very good showing in comparison with the other States. In the month of September we

had twenty packages of creamery and the average was 94.75. In the month of October we had forty-four packages of creamery, averaging about 93.5; at the same time Vermont had only six packages on exhibition, but they averaged 94.5; New Hampshire had fifteen packages that averaged 93.26; Illinois had fifty-four packages, averaging 92.33; and Wisconsin had thirty-eight packages, averaging 93.88. I might say here that the method of judg ing was based on a very different standard during the latter part of the season than it was in June. At that time flavor was based on a standard of forty-five points for fine commercial butter, the balance of the time the scoring was on a standard of forty points for flavor in good commercial butter, the judges working up and down from that, which accounts to a great extent for the differences between the June scores and those of the other months.

There are a few points which I wish to call your attention to, especially in our exhibit of dairy butter, in which you will see that we had a very large number of packages and a very low

score.

NUMBER.

Class. Flavor. Texture. Color. Salt. Package. Total.

It is easy to be seen from this example, which is a fair average of the dairy butter in the month of October, that our dairymen have not mastered everything pertaining to the science of butter

making. The one very noticeable point is that while nearly every sample is perfect in texture, color, salt and appearance, it lacks materially in flavor, showing that there must be some radical defect either in handling the cream or feeding and caring for the cows.

When it comes to the exhibit of cheese the showing was not what it should have been. The World's Fair commissioners from this State did not recognize the necessity of thorough organization in this department, if we were to make a creditable showing and one that would be an honor to the State. On the other hand, the Canadians recognized just that point, and for that reason when you count the exhibits which made a score of ninety-five or above in this year's cheese, and ninety or above in last year's cheese, we did not make a favorable showing as compared with Canada. But when we look at the difference in the method of securing the exhibit from the two sections it is not to be wondered at, and I think we should not be ashamed of our showing at Chicago. The exhibit of old cheese, as I said a year ago, should not have been attempted situated as we were. You will remember very well that when we were informed as to the requirements of the exhibit, the full-cream cheese of the make of 1892 was almost entirely out of the manufacturers hands, and in order to make an exhibit it was decided by those in charge to go to New York and purchase some cheese. Any one that is at all posted on the cheese business knows that this could not result in a successful exhibition, especially when we were to meet in competition cheese that had been made for the special purpose of being show at the World's Fair, and no cheese to be allowed in competition that did not score ninety-five or more. When you come to think of going into the open market to buy cheese without boring to ascertain the quality, simply judging by the looks and the reputation of the factory, the folly of the whole thing is very apparent, and no other result could be expected than that which came.