The Middlebury register. [volume] (Middlebury, Vt.) 1850-1882, 1870-09-06

bUfer. our remarks are pertinent,
but you propose to serve as medium
for somebody else to make farther reply,
and we take occasion to do so, believing
that the public interest may be somewhat
advanced thereby. :.
The term :fancy" as applied in this
and many other cases is generally oppro-
brious, and indicative Of the disgust of
those who, prefering to educate the pub
lie taste rather than to cater it, are too
wise to learn, and too stubborn to con-
form to the public demand, and who as a
consequence, do not receive the highest
prices for their products.
1t is moreover relative term, and
does not in any two cases indicate the
same thing. In our school days we re-
sided year in Western Pennsylvania,
where the clancy butter" Of the village
was made by a Connecticut woman
yclept "old mother Smith," who was dis.
gustingly filthy, but her butter, the pro.
duct OF large dairy, was really much
superior to the other soap grease sold in
the village, and was always in demand
at prices considerably in advance of any
other.
We happen to know of several dairies
in Vermont where the butter is made and
packed in conformity to the taste of a
purchaser, and consequently brings ten
per cent. advance upon the very best
goods sold in the open market, and of
course it receives the sobriquet I" fancy
buttcr."
j. b. Lyman, Esq, of the New York
Tribune, read paper before the Ameri-
can Dairymen's Association at Utica last
winter on Marketing Butter" and en-
forced his remarks by passing around
among the audience sample of "Phila-
delphia prints" very famous "fancy
BUTTER but understand full well the
advantage to be derived from comparing
the goods with some acknowledged stand.
ard, he first exhibited sample of "good
butter which he had bought at so cents
pound, and then the dollar article, and
there is not manufacturer, dealer, or
consumer Of butter in the land, whose
senses are so obtusc that he could not
readily comprehend the reason why
one should bring twice as much as the
other.
That class Of people, in one sense hap
PLY large, whose senses Of taste and smell
have become so blunted that they may
use anything to lubricate their food, may
content themselves with a poor article Of
butter; but by far the greater part of
mankind are always seeking something
better, and Mr.. Lyman was probably cor
rect when he said-"Wc have in New
York city at least thousand families
who would consume five pounds each -
five thousand pounds week-of Just
such butter as this; and price ADORE
seventy-five cents would not for moment
check their eagerness to buy" And such
families are not confined to New York
city, but may be found in every city and
village in the land.
live may judge by the spirit of exul-
tation manifested when dairyman gets a
cent or two pound more for his butter
than his neighbor does, it would be a
very great satisfaction to get five cents
more which is an entirely practicable
feat.
We have not now the time to enter in
to the details Of show to do it," nor is it
necessary, as they are elsewhere available
to your inquirer at an expense entirely
within his reach.
In general terms, however, the follow
ing principles may be enunciated
LIST. Absolute cleanliness must char
acterize every feature of the business.
Bad air, bad water and poor feed, faint
the milk before it is drawn from the I'D
der as well as after.
I'd. Uniform temperature must be
secured for the milk room by the use of
water or otherwise. This is very i'm
portant matter, sadly neglected by most
butter makers, and well understood by
but very few.
3D.. Care and sound judgment must
be exercised, that everything be done at
the proper time, and in the best manner.
One Of the greatest evils Of the prevail
ing system Of butter making, is letting
the milk stand too long before the cream
is taken off. 1t should never be permit
ted to become.loppered. The appearance
and quality of the butter should be uni
form throughout the year, and this,
though easily accomplished by care, can
never be the result of chance, so vary.
ing and changsable are all the sur.
roundings in the field and the dairy house.
4th. 1t is not enough to have made
good article, it must be put up for the
market in neat, attractive style, and
when style has been adopted it should
never be changed except for the most
weighty reasons.
When the producer has satisfied himself
that he is prepared to put an article on
the market that is crcditable to himself
and of such uniform quality as to be
always and invariably up to the standard
adopted, then, and not till then, should he
seek regular customer who will take all
his product at clancy prices"
We have known persons who lacked
the facilities or skill to make a uniformly
good article succeed in establishing a
good reputation, by judiciously putting
only their best goods before their regular
customers, and the poorer upon the gen.
eral market.
We lately overheard an old daryman
reproving a member of his family for
wasting time in washing of the outside
butter tub, saying that it did not make
any difference how much mud and -
was on the outside, it did not affect the
price. 1t will not always be so, and it
is well to begin to reform in that re-
spect.
This is progressive age, and in every
department of human industry radical ad-
vances are being made, and it is the part
Of wisdom to avail ourselves of all the
real improvements.
liza man in Orange County New York