Vermont watchman and State journal. [volume] (Montpelier, Vt.) 1836-1883, 1859-05-27
agricultural.
From the New York Daily Tribune
BUTTER.
ORANGE COUNTY BUrTER.


The milk and butter of Orange County,
New York have long been famous the for
mer having come to be the type and synonym
Of purity and excellence in the lacieous
food of this metropolis, while the latter always
stands at the head of current quotations. The
natural and local advantages of this county
for butter making have been rendered so
prominently available By the enterprise and
skill of her people that the fame of her lead
ing product will long outlive its relative cx-
celence. and. for time, sustain extra prices
over equally mcritorious rivals. Orange
County butter is usually packed in oaken
pals, holding from 20 to 50 pounds and is
sent promptly to market, with all the rosy
freshness characteristic of the sweetest feed
and the most skillful preparation. The com
mission merchant sells his butter by the gross
weight. and after passing into the hands of
retailers, and thence to families and hotels,
the pals, when finally, emptcd, are returned
through the same channels to the first seller,
who refunds the same price per pound for the
packages returned. This style Of package
involves a great amount of labor, in adjusting
amounts, caring for the return pals, and
keeping them in sweet condition for each sue
cessive trip. We would not, however, en-
courage an imitation of the Orange County
style of packing ip pals to be returned for
distant localities. The haffrkin tub, or
the Welsh tub of similar capacity with the
pals, will command equally good prices for
the same qualities, and the trouble and cost
of returning would be more than the saving
in expense of packages.
Many other sections are now successfully
veing with Orange County in the supply of
fine fresh-made butter The market rate is
in consequence more and more determined by
the fryer and less by local repute. The
successful artifice, therefore, of sending but
ter into Orange County to be christened will
not be of much avail hereafter Nothing is
easier than for butter or cheese maker. who
can produce a superior article, to establish in
this market, by regular consignments to a
capable and responsible commissions house, a
reputation which will insure ready and salts
factory sales.
The increased facilities of rapid transit, es-
pecially by express at the present low rates,
enables dairymen, in nearly every section OF
the State, and even from other States, to place
their butter in this market at almost any time
they choose so that the advantage of rela-
lively high rates is no longer confined to near
by localities. but may be realized for superior
qualities from distant points.
OTHER GOOD BUTTER COUNTIES.
Delaware, Otsego, Chonango, Courtlant
and Tompkins Counties, New York, are notice
for their large production of fine butter, which
is principally packed in frkns and reserved
for winter use or sold for shipping Mucl
OF the finest butter comes from this portion
OF the State, and sells in the winter nearly al
high as the best fresh-made Orange County
being, in fact, far superior to the best possible
winter-mado butter. Yellow, solid and ros
crystal drops of brine stand upon the tryer
and the perfect grain snaps under the pressur
of the knife. frkin of such butter is
most fortunate, and, we must add, mos
rare acquisition to the winter stock of pre-
visions in a city family.
FAULTS IN BUTTER MAKING.
st. Lawrence, Jefferson, Lewis and Oswcg
Counties pack principally in Welsh tubs an
supply the bulk of this style of butter. III
average quality is below that of the count,
before named, although some very fine butt,
is made in this section, especially in Lew
County. This is a large oheese-producr
section of the State, but it is also well adap
ed to butter, and the want of excellence +
suits more from lack of skill than lack
natural facilities. Using coarse domestic sal
which does not completely dissolve, and ov
sailing, are common faults. The presence
buttermilk and greasiness from destroyir
the gram by overworking, are also commo
Canada butter has these faults to a still grea
er extent, with the addition of rough al
slovenly packages. Most of the Canada bu
ter is not packed in the dairy, but deliver
in small parcels to the merchant or deale
who asserts and packs the different "make
for market. With proper skill aud attentio
choice butter might be made in Canada,
WESTERN BUTTER.
Western butter is widely different from ,
of these. That from the Western Reser
of Ohio is the best, and has been large
shipped to California. There are no regul
butter diaries at the West, OF at least the bu
ter is not packed by the makers, but TAX
to the merchant or butter dealer, who assol
the qualities and eolors, and packs tho
most nearly alike for market. On the We
ern Reserve, where large business of Il
kind has been done for several years, a
where the lands are better adapted to DAN
ing than in most parts of the West degi
OF skill IN making and packing has been
tanned which gives butter Of pretty unifo
color. 1t is well packed, keeps well, a
rams III punt VI HdNoI ABOUT Win the seCO
and third grades of the butter of this Sta
As general rule. Western butter is irrea
lar in color and quality; has was what is ca
ed "wild" favor is packed in rough,
regular packages, and of course sells at /
rates, usually not much above the price
good lard, and large quantities become
poor as 10 sell much below that price
Lack Of drainage, which renders the c.
construction Of good cellars difficult, if
impossible, and lack of spring water. are
rious Instructions to butter-making in
West.
The more northern and billy States
Michigan, Wisconsin aud Minnesota may
expected ultimately to attain success in t
important branch Of husbandry.
SEw ENGLAND BUTTEa.
New England butter, or at least that p
ton of it which reaches this market, part