Vermont phÅ“nix. [volume] (Brattleboro, Vt.) 1834-1955, 1859-06-18
NJ | s c + l. / A N Y.

ORANGE COUNTY BUTTER.

The milk and butter of Orange County, New
York, have long been famous the former hav
ing come to be the type and synonym of purity
and excellence in the lactcous food of this me-
tropos, while the latter always stands at the
head of current quotations. The natural and
local advantages of this county for butter-mak-
ing have been rendered so prominently availa-
bic by the enterprise and skill OF her people
that the fame of her leading product will long
outlive its relative excellence, and, for time,
sustain extra prices over equally meritorious ri
walls. Orange County butter is usually packed
in oaken pals, holding from 20 to so pounds,
and is sent promptly to market, with all the
rosy freshness characteristic of the sweetest
feed and the most skilful preparation. The
commission 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, emptied 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 in
wolves great amount OF labor, in adjusting
amounts, caring for the return pals, and keep
ing them in sweet condition for each successive
trip. We would not, however, encourage an
imitation Of the Orange County style of pack
ing in pales to be returned for distant localities.
The hllf-irkin tub, or the Welsh tub of similar
S"inNAti Nhh pnaisf Will Noihiuhnu tuutlN
good prices for the same qualities, and the trou-
bic and cost of returning would be more than
the saving in expense of packages.
Many other sections are now successfully vie
ing with Orange County in the supply Of fine
fresh made butter. The mlrkct rate is in con
sequence more and more determined BY the
"tryer," and less by local repute The success.
ful artiGce, therefore, of sending butter 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 re-
sponsiole commlssion-housc, reputation which
will insure ready and satisfactory sales.
The increased facilities of rapid transit, es.
pecially by express at the present low rates, en-
ables dairymcn, 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 relative
ly high rates is no longer confined to nearb,
localities, but may be realized for superior quail
tiles from distant points.
OTHER GOOD BUTTER COUNTIES.
Delaware, Otsego, Chenango, Courtland ant
Tompkins Counties, New York, are noted foi
their large production of fine butter, which i,
principally packed in frkins and reserved foi
winter use or sold for shipping. Much of thu
finest butter comes from this portion of thu
State, and sells in the winter nearly as high al
the best fresh-made Orange County, being, il
fact, far superior to the best possible winter
made butter. Yellow, solid and rosy-crysta
drops of brine stand upon the tryer, and tn,
perfect grain snaps under the pressure of tn,
knife. A frkin of such butter is most fortu
nate, and, we must add, a most rare acquisition
to the winter stock of provisions in city fam
lily.
FAULTS IN BUTTER MAKING.
ST. Lawrence, Jefferson, Lewis and Osweg,
Counties pack principally in Welsh tubs ant
supply the bulk of this style of butter. Tn
average quality is below that of the Counties be
fore named, although some very fine butter i
made in this section, especially in Lewis Coun
ty This is large cheese producing section O
the State, but it is also well 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 com
pletey dissolve, and over sailing, are common
faults. The presence of buttermilk and greas
iness from destroying the grain by overwork
ing, are also common. Canada butter ha
these faults to a still greater extent, with tn
addition of rough and slovenly packages. Mos
OF the Canada butter is not packed in the dairy
but delivered in small parcels to the merchai
| VI ucititT, WHO uSSOrtS ana packs the Qlfferen
"makes" for market. With proper skill an
attention, choice butter might be made in Can
ada.
WESTERN BUTTER.
Western butter is widely different from all c
these. That from the Western Reserve c
Ohio is the best, and has been largely shippe
to California. There are no regular butter da
ries at the West, or at least the butter is nc
packed by the makers, but taken to the mel
chant or butter dealer, who assorts the qualitie
and colors, and packs those most nearly alik
for market. On the Western Reserve, wher
large business of this kind has been done fc
several years, and where the lands are bette
adapted to dairying than in most parts of tn
West, a degree of skill in making and packin
has been attained which gives butter of pref
ty uniform color. 1t is well packed, keeps wei
and ranks in point of favor about with the SEE
ond and third grades of the butter of this Stat,
As general rule, Western butter is irregulu
in color and quality; has what is called a .wild
flavor; is packed in rough, irregular package
and of course sells at low rates. usually nc