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Lee, C. E., 1893- (Clarence Edgar) / Wisconsin as a factor in the nation's supply of butter
(1913)

Wisconsin butter of uniform composition,   pp. 14-15 PDF (468.3 KB)


Page 14


_14-
four years previous. With an improvement in color from 28.23 per
cent to 7.9 per cent for the same period.
Awards are granted at the close of each year to all men that have
entered twelve exhibits in twelve consecutive months or in more than
one year. The fifty-three awards granted this year represented 636
exhibits, with an average score of 93.07. This was an increase in score
of one-half point over the average score on the exhibits that made up
the awards issued one year ago. Thirty-four per cent of the men made
butter with an average score of 94.58.
These facts are presented to show that a great deal of the butter
that is made in Wisconsin is of good quality and that the increase in
quality as indicated by the exhibition butter, can be used as an index
for passing judgment as to the future.
The men that have taken part in this exhibition work have always
represented every creamery section of the state.
Wisconsin Butter of Uniform Composition.
The uniform quality of the butter made in a large number of
creameries makes the surplus for the summer months desirable for
BUTTER PRODUCTION IN SOUTHEASTERN WISCONSIN 1911.
DIAGRAM 6-THE HEIGHT OF THE BARS INDICATES THE PROPORTION OF
THE BUTTER MADE IN EACH MONTH OF THE YEAR. THIS CHART IS BASED
ON THE AVERAGE OF THREE FACTORIES LOCATED IN SOUTHEASTERN
WISCONSIN.
storage. What is true of the flavor of the butter is applicable to its
per cent of water, fat and salt. These must be considered in market-
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49&    M - ift"      36*   Avg.   400-    .    JAN.-
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