The Kenosha telegraph. [volume] (Kenosha, Wis.) 1860-1888, 1870-06-23
Butter


and others, few suggestions relative t.
butter making, packing, etc, which w
gather from a circular recently issued by
Messrs. Heermance s. Manton, of g.
Broad street, New York, an energetic
and enterprEging firm, who do largt
commission business in all kinds OF coun
try produce
It is evident TO us that they understand
their business thoroughly, and it is wit
pleasure that we ask the attention OF oul
readers to what they say uponthe lmpor-
tant subject of preparing butter in the
best possible ensaner for market.
The experience of our earlier days
taught us the painful lesson tkat the sell
ing Of second quality butter, on commits
sion or otherwise, always proves most
improbable, as well as unsatisfactory. to
all parties concerned.
Our advice TO Messrs. Heermance d
MantOn, as well as To- others, is, most EN-
phatically, to refuse to receive and sell
low grade butter, even at do0ble rate
OF commission.
If the suggestions offered by the above
named gentlemen are properly decided,
they will prove to be of special value to
producers as WCii as consumers OF but
ter. They say in s0 distance as follows:
Be very careful ia handling the early
made white butter Send it iii 10y ex
press without delay; for as soon as We
receive CRASHED, the white is only sale
able for cooking purposes, at lard prices.
Until the first Of June, pack in tubs, and
we would prefer half-frkins, made Us di-
rected below.
Persons who are familiar with the but
ter market Of New York City wonder
why all butter makers at the West d.
not produce better article. The mar
ket is glutted with poor, greasy butter.
People in New York know very well
what good butter is. Contemplate for :
moment how much money is lost by the
producer who does not make prime al
ticle. A hundred-pound frkin of prime
butter will now bring from $50 to $40.
The same quantity, poorly made will sell
slowly at half that price.
COWS FEED AND MILK ROOM.
There is nothing connected with dairy
ing more certain thai, the fact that every,
thing a cow eats or drinks affects the fla
yor of the milk and butter. Turnips,
carrots, onions, cabbage, grass, hay, bran
or corn meal, each give, when eaten by
the COWS, distinctive property to the
milk. which continues in greater or less
degree in the butter and cheese into
which it is manufactured. The color of
butter (wel and properly made) depends
more upon the feed given to the. cow
than upon all other causes together. In
testing butter, it does not require an ex-
pert to trace bad flavor to its original
cause. Stagnant water asserts its pres
ence by it's unmistak able musty odor all
pungent vegetables proclaim their as
cendancy the fine, sweet grasses impart
that delicious fragrance which gives to-
butter the highest value.
A cool, dry, we'll. shaded and well ven
tilated milk room is also matter of great
Importance. Milk kept in a close, musty
or uncleap room, will certainly be greatly
injured:
WASHING AND NOT WASHING BUTTER.
In Duchess county, New York, those
farmers who enjoy the highest reputation
for fine butter ignore washing, but it
must be taken into account that their
butter is sold and consumed Immediately
after it is made From observation and
experience, we conclude that butter for
ina7ne9idte use, if well worked and treated
properly, has higher flavor when not
washed, but when packed tor keeping
any length Of time, it ought to be we'll
washed IN pure, cold spring water The
high grades OF rich, yellow Irish butter,
made for export, are always washed the
lighter and more delicate Holstein, made
- cr,,c,1Y11, 1fion general 1u &c
not washed, and keeps poorly e 4
Sailing BUTTER. ts ~
One of the greatest faults at the West
in making butter, is that too much salt is
used. A large amount OF Western butter
is cured with coarse salt. Tbs fault has
been pointed out very often, but it still
exists to great extent Butter salted
so as to be pleasant to the taste will
bring five cents per pound more IN some
markets than it would had there been a
quarter Of an ounce more salt to each
pound. The coarse salt Of commerce is
not pure besides, being hard to dissolve
in butter, it continues to be gritty and
unpleasant to the taste It is not. gene
Gally clean, nor does it amalgamate. with
the butter or cheese fully. Liverpool
salt, of the Ashton brand, is the best.
The amount of salt used by most good
butter makers is one ounce to pound of
butter, but the sailing only plays very
limited part of the process OF making
good butter. Over and above every other
consideration, scrupulous neatness must
be observed in milking, i'll the manage
ment of the cream, in churning, in work
ing the butter, in packing, and in every
thing else, 9a "
TUBs AND FIRKINs.
The Kind .l.f cnnitraoe nsrd IN pas King