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The Pamphlet Collection of Sir Robert Stout: Volume 68

Butter-Making Competitions

Butter-Making Competitions.

Butter-making competitions have been introduced in connection with agricultural and other shows in different parts of this country, and doubtless they have accomplished very beneficial results. The earlier competitions were somewhat primitive in their character, but of late experience has enabled both judges and committees of management to introduce features which are calculated to achieve more perfect results, and to produce a better impression upon the public who witness them. It is customary to offer prizes, in value from £1 as a third prize to £5 and even £10 as a first prize; silver medals, and in a few instances gold medals, as champion awards, being given in addition. At the larger competitions classes are provided for males and females, each sex competing alone; besides which there are classes in which the winners in the two sections compete together for a champion prize. The committees generally prevent churn-makers or -sellers, or their assistants, from competing; and sometimes the female class is divided, that farmers' wives and their daughters and dairymaids may compete separately. At one time a great deal of skill was not required to gain a prize, nor did the judges demand so high a standard of ability as they do to-day: but, as competitors have increased and shows have extended, those who were among the earlier winners have had to look to their laurels; and, although they have, generally speaking, vastly improved their work, they have frequently been beaten by younger aspirants, who have made a thorough study of the subject, and learned something of the theory as well as of the practice of butter-making. It used to be supposed, and in some instances it is still believed, that all that was required in butter-making was to know how to handle a churn, and to make up butter in elegantly-ornamented or printed rolls or pats. The older hands who are now before the public as expert makers have, however, had to modify their ideas, to learn how to handle the butter-worker, and to conform to the modern requirements of the judges, who will not award them prizes under any other conditions. Competitors who still appear new to these displays, and who produce their tubs of water in which they knead the butter with their hands after it leaves the churn, would, it is needless to say, have no chance of receiving a prize. The first course to pursue in arranging a com- page 35 petition is to issue a prize-schedule, in which the conditions are named, together with the prizes offered. Next there is the appointment of a judge, who should be rather an expert in butter-making than, as used to be the case, a butter-seller, who, perhaps excellent as a judge of the quality of butter, may know little or nothing of the process of manufacture. The judge should be able to give hints to competitors after the competition is over, to point out any faults that they may have displayed, and he should also be able to address an audience which has witnessed the exhibition, explaining the causes of the success of the winning competitors, and of the non-success of the others, giving reasons for the good or inferior work which has been done. If the exhibition is in connection with an outdoor show, such as a flower-show, a marquee or wooden building should be erected. If this is square, a circular space may be railed off, so that the public can see equally well from all parts of the building. A portion of the space outside the ring, however, should be enclosed and provided with seats, which can be let to the public at 6d. or 1s. each, this plan frequently bringing in a sum which goes a long way towards the payment of the expenses incurred. In some cases the floor provided is of wood, with half-inch spaces for the water used in churning to pass through; in others, concrete slabs are laid down and cemented, small drains being provided to carry off the water. It is needless to say that the erection should be as complete and perfect as is possible, in accordance with the sum which can be expended upon it.

Competitors are occasionally required to bring their own churns and butter-workers, but this plan has not led to a successful result. It confines competitors to a small area, as the cost and trouble of bringing these large implements from a distance is too great. Application is usually made to one of the large dairy-utensil makers, who lends a number of churns, butter-workers, and other implements, or lets them out at moderate prices. It is important that all the churns should be alike, although in England, where the competitors are numerous, there is no harm in having two popular patterns; for dairymaids are now becoming acquainted with the leading churns, and in such a case they may be allowed to make their selection, or, if preferences arise which cannot be gratified, to draw for choice, Butter-workers are usually of the rectangular shape, there being little or no difference in the patterns made by various firms. Plenty of small utensils, such as beaters, Scotch hands, thermometers, &c., are provided, although competitors are allowed to bring their own if they prefer them. Butter-boards are also necessary, together with plenty of pails, strainers, strainer-cloths, butter-paper, fine salt, butter-tubs, scales and weights, and tables upon which the competitors are to perform the work of making up. If the season selected for the competition is during the hot weather, ice is provided, not only to test the skill of the dairymaids in its use, but also for the purpose of making a better article. It is always found necessary to provide ample supplies of pure cold water, as well as plenty of hot water, that the page 36 churn and other implements may be scalded before and after use. This operation is absolutely necessary. If a separator is used in the dairy for demonstration, the cream is usually provided on the spot, the milk being purchased and passed through the machine; but the cream is not used immediately after separation—it is kept at least one day, even in warm weather, when it is in better condition for churning, and more profitable to churn. If cream is purchased it should be of guaranteed quality in accordance with the price paid, and ripe for churning. If too thick, as may possibly be the case, it may be thinned by the addition of skim-milk. The whole of the cream is usually placed in one large metal vessel, and warmed or cooled, as may be found necessary, to a temperature of from 57° in summer to 62° in winter; this margin being especially wide in order to suit the particular requirements of the competitors, who can alter the temperature at will, and who sometimes prefer to do so. It is a common custom to allow a certain quantity of cream to each competitor. This is usually about two gallons, or, if it is weighed, about 20lb. Sometimes the cream is weighed on a delicately-adjusted machine; in others it is carefully measured. The former is the better plan, as it often happens that the skill of two leading competitors is so similar that the weight of butter obtained decides the position, and this weight may be sensibly affected by a very small quantity of cream-such a quantity, indeed, as is scarcely perceptible when the system of measuring is adopted.