New-York daily tribune. [volume] (New-York [N.Y.]) 1842-1866, 1859-05-14

CHARACTERISTIC QUALITIES AND SrYEs OF
DIFFERENT sECTIONS-IMPROyE MENTs PRAC-
TICABLE-PREMIUMS SUGGESTED.
Daiyng has for many years been the most rela'
bic and steadily profitable Of any Of the heavy food
producing branches of Northern agriculture. Among
tie causes that have operated to give renuneratve
prominence to this important interest are-the COM
paratvely limited well adapted to dairying thus
Far occupied the relatively large capital required for
stocking dairy FARMS and the good judgment, skill,
and persistent requisite for the production OF
prime qualities, to which may be added the immense
California demand for Butter, and the English de-
mend for Cheese.
tits believed that the California demand must con
tnue large, because the climate of that State is not
favorable to the production of good keeping Butter,
and the short period of fresh pasturage limits the
home supply to brief period.
The gold region Of Pixies Peak may soon develop
another new and important market for this staple.
There is no to expect diminished export
demand for Chee,e while, in the event Of European
war the demand from that part of the world will be
largely increased.
In no article of food where so little opportunity for
adulteraon exists is there so wide range Of quality
and market value as in Butter aud Cheese.
The local characteristics of Butter distinctly
marked that experienced dealers can, upon exanina
ton, determine with good degree of accuracy the
section Of country from which it comes.
ORANGE COUNTY BUTTER.
The Milk ard Butter of Orange County, New
York, have long been famous; the former having
come to be the type and synonym of purity and ex-
celence in the lacteous food of this metropolis while
the latter always stands at the head Of current quota
tons The natural and local advantages of this coun-
ty for Butter-making have been rendered so promi-
neDty available by the enterprise and skill vt her peo
pie that the fame of her leading product will long out
live it's relative excellence, and, for time sustain
extra prices over equally meritorOus rivals. Orange
County Butter is usually packed in oaken pals, hold
g from .Oto50 pounds and is sent promptly to market
with all the rosy freshness characteristic Of the sweetest
feed, and the most sklful preparation. The commits
sion merchant sells this Butter by the gross weight,
and after passing into the hands of retailers, and
thence to families and hotels, the pals, when finally
empted are returned through the channels 10 tho
flint seller who refunds the price per pound for
the packages returned. This style of package involves
great mount Of labor In adjusting amounts caring
for the return pals, and keeping them in sweet con-
condition for each successive trip. We would not
however encourage imitation of the Orange County
tyle of packing in pals to be returned for distant To-
calities. The halfrkin tub, the Welsh tub of sim
lar capacity with the pals will command equally good
prices for the qualities, and the trouble and cost
Of returning would be more than the saving In expense
Of packages.
with Orange County in the supply of fine fresh-made
butter The market rate is III consequence more aud
II ore determined by the "tryer," aud less by local
r, pue Tie successful article therefore, of sending
butter into Orange County to be chrlstened will not be
Of much av all hereafter. Nothing 10 easier than for
butter or cheese maker, who can produce superior
article to establish in this market, by regular consign-
mepts to q capable and responsible commission house
reputation which will insure ready and satisfactory
sales.
The increased facilities of rapid transit, especially
by express the present low rates. enables dairy
III nearly every section of the State and even from other
States TO place their butter in this market at almost
Any time they choose that the advantage of reia-
lively high rates is longer confined to nearby local
ties, but may be realized for superior qualities from
distant points.
OTHER GOOD BUTTER COUNTIES.
Delaware, Otsego Cbenango, Cortland and Tompkins
Counties New-York are noted for production
If fine butter which is principally packedin frkns and
reserved for Winter use or sold for shipping Much OF
the finest butter comes from this portion of the State
and sells in the Winter nearly high the best fresh
Orange County, being, in fact, far superior TO
the best possible Wlntermade butter. Yellow, solid
and rosycrystal drops of brine stand upon the fryer
aud the perfect grain snaps under the pressure Of the
kle. A flkn Of such butter is most fortunate, and
We must add os acquisition to the inter stock
of provisions in city family.
FAULTS IN BUTTER MAKING.
st. Lawrence, jefferson, Lewis and Oswego Counties
pack principally in Welsh tubs and supply the bulk OF
this style of butter. The average quality below that
Of the counties before named, although very fine
butter is made in this section especially in Lewis
County This is a large cheese producing section of
the State, but it is also wen adapted to butter and the
want Of excellence results more from lack Of skill than
lack of natural facilities. Using coarse domestic SALT
which does not completely dissolve, and over salting
common faults. The presence Of butter-nik and
greasiness from destroying the grain by overworking
also common Canada butter has these faults to a
si greater extent, with the addition OF rough and
sovenly packages. Most of the Canada butter Is not
~ L.,
the merchant or dealer, who asserts and packs the
different makes for market. With proper skill
ard attention, choice butter might be made IN
Can8da.
WESTERN BUTTER.
Western butter is widely different from al Of these
That from the Western Reserve OF Ohio is the best
and has been largely shipped to California. There are
no gular butter diaries al the West st least the
butter is not packed by the makers but taken TO the
merchant butter dealer who asserts the qualities
and coors and packs those most nearly alike for mar
ket. On the Western Reserve, where large business
Of this kind has been done for several years, and
where the lands are better adapted % darng than IN
most parts of the West, degree Of skill IN making
and packing has been attained which gives butter
Of pretty uniform color. II well packed keeps WELL
and ranks in point Of favor about with the second and
third grades Of the Butter OF this STATE. As genera
rule Western Butter Is irregular in color and quality
has what 10 called wild flavor; Is packed IN rougn,
irregular packages and Of course sells at low rates
usually not much above the price of good hrd, ana
large quantities OF 1t become 80 poor as 10 ecu uen
below that price.
Lack OF drainage which renders the construction OF
good cellars difficult, if not impossible, and lack OF
spring water, are serious distractions to Buer-HAk-
ing in the West.
The more northern and billy States Of Michigan,
Wisconsin and Minnesota may be expected ultimately
to attain success in this important branch OF hus-
bsndry.
NEw-ENGLAND BUTTER.
New-Engiand butter, or at least that portion VI 1t
which reaches this market particularly from Yer