Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1870-06-08
Ruffpr.

7 AS the most active season for the produc
ton OF butter is about opening, we submit,
Tor the consideration of dairymen and 9TH
ers, a few suggestions relative to butter
making, packing, etc, which we gather
from a aclrcular recently issued by Messrs.
Heermanee & Manton, of 81 Broad street,
New YORK, an energetic and enterprlsing
firm, who do large commission business
IN all kinds of country produce. T.
1t is evident to US that they understand
their business thoroughly, a@d it is with
pleasure thatwe ask the attention of our
readers to what they say upon the import
ant suJect of preparing butter in the best
possible manner for market5
The experience Of OUR earlier days taught
US the painful lesson that the selling of
second quality butter, on commission or
otherwise, always proves most Improbable,
as wen as unsatisfactory, to all parties con-
cerned.
]. Oar advice to Me Sis. Heermanee & Man
ton, as well as to others, is, most emphati-
caAy, to refuse to receive and sell low
grade butter, even at double rate of com
mission sgT 'assa
If the suggestions offered by the above
named gentlemen are properly needed, they
viii prove to be of special value to produ-
GERS as well as consumers of butter. They
say in substance as follows:
Be very careful in handling the early
made white butter. Send it in by express,
without delay; for as soon as we receive
grass fed, the white is only saleable for
cooking purposes at lard prices. Until
the 1st Of June, pack in tubs, and we would
prefer half frkins, made as directed below.
Persons who are familiar with the but
ter market Of Jew York city, wonder why
all butter-makers at the West do not pro-
duce a better article. The market is glut.
ted with poor greasy butter. People i'll
New York know very well what good butter
is. Contemplate, for moment, how much
moneylis lost by the producer who does
not make a prime article. A hundred
pound tirkEin of prime butter willnow bring
from S35 to $40. The same quantity,
poorly made, will sell slowly at half that
price. iEiEf b
v- COWS FEED AND MILK ROOM
There is nothing connected with dairy
ing more certain than the fact that every
thing a cow eats or drinks affects the flavor
of the milk and butter. Turnlps, carrots,
onions, cabbage, grass, hay, bran, or corn
meal, each give, when eaten by the cows,
a distinctive property 10 the milk, which
continues in greater or less degree in the
butter and cheese into which it is manu-
The color of butter well and
properly made) depends more npon the
feed given to the COW than upon all other
causes together. In testing butter. it does
not require an expert TO trace bad flavor to
its original cause. Stagnant water asserts
its presence by it's Qnm4stakeable musty
odor; all pungent vegetables proclaim their
acn ha or&
that delicious fragrance which gives to
butter the highest value .s. sTIa ~-
A cool, dry, well-shaded and well-ventil-
ated milk room Is also matter of great I'M
portance. Milk kept In a close, musty, or
unclean room, will certainly be greatly in
jured 3.&- 9 -s
WASHING AND NOT WASHING BUTTER.
In Dutchess 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 immediate use,
if well worked and treated properly, has d
higher flavor when J10s washed, but when
packed for keeping any length of time, it
ought tC be well washed in pure, cold,
SPtIhS WdbCIs lilo nlRH RidutS VI liCu,
yellow Irish butter made for export are al
ways washed; the lighter and more deli
cate Holstein, made Tor Immediate con-
sumption, generally is not washed, and
keeps poorly.
-" - SALTING BUTTER.
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. This fault has
been pointed out very often, but it still ex-
lists to a 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 for 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 un-
pleasant to the taste. 1t is not generally
cleah, nor does it amalgamate with the
butter or cheese fully. Liverpool salt, OF
Ashton brand, IS the best. 10 -
The amount OF salt lsed 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 con-
slderation scrupulous neatness must be
observed In milking, in the management of
the cream, IN churnlng, in working the but
ter, i'll packing, and in everything else.
TUBS AND FIRK1Ns. at
The kind of cooperage used in packing
butter for market is of special Importance,
and this is overlooked in most western
localities One of the reasons why West
ern butter is at low standard in markets
abroad, is that the cooperage is very poor.
Many farmers and dealers do not generally
patronize the best coopers, but the cheap
est ones. -..-.- as ss Il -...'.
There is prejudice in Eastern markets
against all butter in packages known as
Western, even though the article be quite
good. We advise the use of the New York
''Welsh Tub, }" the ''Half-hrkin Tub, and
the hundred-peund "Firkin." The former
should be made Of white ash or white oak
the two latt T of white oak only; the Welsh
tub with fiat hoops; the other two spoken
of with round hoops, not mere straps with
rough bark and large knots, but nice and
smooth second growth hickory, with smooth
shiny bark, free from humps, each hoop q
half-pOle, and all uniform In size and color;
the wood to be free irom sap and of uni
form color, everything neatly and well
done.
. plLS VI EnAlnS SnOuiu U6 Az lucuGS
high, 49, inches diameter of head, outside
to ontside, 16 inches diameter of bilge,
outside to outside, should weigh about 20
pounds, dry; and contain about 100 pounds,
nett, of butter Half-frkins of same di-
mensions as one of this description cut in
two, and should have a neatly made cover
nailed on top. ...-- ..... .g-....
After butter is packed, the top should be
neatly covered with white muslin, after it
has been washed free from starch or sizing,
and thoroughly soaked IN clean, sweet
brine Upon this covering should be
spread a thin layer of fine, clear salt:
dairy salt will do, but fine table salt is bet
ter. "-Iae Nae York Mercantile Journal.
AN EARTHoUAKE. PRooF- HOTEL. = San
Francisco glories in a new hotel which
really seems to have some features not
often found in that class of buildings. II
is four stories high, and contains foul
hundred suites OF rooms, yet it is so con.
structed that the direct rays Of the sun fall
into every room at some time during each