The Conservative. (M'connelsville, Ohio) 1866-1871, 1870-06-17
RHfer.

ion of butter is about opening, we submit, u
or the consideration of dairymen and 9TH al
rs, a few suggestions relative to butter \
packing, ETC., which we gamer p
rom a circular recently issued by Messrs' q
.eermance q Msnton, Of 81 Broad street, u
New York, an energetic and enterprislng 0
who do a large commission business Il
u all kinds of country produce. 4
II is evident to us that they understand 0
their business thoroughly, aud it is with
that we ask the attention OF our 1
readers to what they say upon the import L
suiect of preparing butter IN the pest /
possible manner for market. {
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 u~nprontaple'
as well as unsatisfactory, to all parties con-
cerned.
Our advice to Measrs. Heermance & Man
ton. as well as to others, is, most emphat-
callv. to refuse to receive and sell low
grade butter, even at a double rate OF COM
mission. -
If the suggestions offered by the above
named gentlemen are properly heeded,th ey
will prove to be of special value to pT0au-
GERS as well as consumers OF butter. Ihey
say in substance as follows:
be EOIN ( III 49,
made white butter. Send it in by express
without DELAY: for as soon as we receive
orass.fed. the white is only saleable LOT
Cooking purposes, at lard prices. UntI
the LIST of June, packin tubs, and we Woulo
prefer half frkins, made as directed oe!oW'
Persons who are familiar with the but
fer market of New York city, wonder why
all butter-makers at the West do not pro-
dnca q better article. The market 1s glut'
ted with poor greasy butter. People IN
New York know very well what good butter
is. Contemplate, for a moment, now mucn
money is lost by the producer who Goes
not make a prime article. a hunofeu
pound frkin of prime butter WlllnoW DIIhS
from S35 to $40. The same quantity,
poorly made, will sell slowly at hall mat
price.
COWS FEED n MILK ROOM.
There is nothing connected with dairy
inc more certain than the fact that every
thine a cow eats or drinks affects the flavor
of tbemilk and butter. Turn1ps, carrots,
onions. cabbage, grass, hay, bran, or corn
:" meal. each give, when eaten by the COWS
"a distinctive property to the milk, Whlcn
! continues in a greater or less degree IN the
bntter and cheese into which 1t Is manu-
factured. The color of butter (wen and
a properly made) depends more npon ths
feed given to the COW than upon all otnei
causes together. In testing butter, II ooef
not require an expert to trace PAD naVor y
s its original cause. Stagnant water assert
p its presence by its unmlstakeaDIe NUS:
odor; all pungent vegeteoles procl"Iin ~
= ~oscendanev: the fine, sweet grasses impair
): that delicious fragrance which gives u
% butter the highest value. -,
q A cool, dry, well-shaded and well-ventl
q atgd milk room is also a matter OF great lm
q nortance. Milk kept in a close, musty, 0
= unclean room, will certainly be greatly IL
p iured.
.. WASHING AND NOT WASHING BUTTER.
d In Dutchess county, New York. thos
% farmers who enjoy the highest reputatlo
o.. for fine butter. ignore washing, but it mui
he taken into account that their butter
sold and consumed Immediately after II
81 made. From observation n experience
~ we conclude that butter for immediate US
% if well worked and treated properly, has
~ hioher flavor when not washed, but Whe
a hacked for keeping 4 length OF time,
80 oupht to be well washed In pure, coll
80 snTing water. The high grades OF rlcl
so yellow Irish butter made for export, are Q
80 wavs washed; the lighter and more de-
so cate Holstein, made for immediate CO
" sumption, generally is not washed al
90 keeps poorly.
80 Sailing BUTTE
80
SO One of the greatest faults at the West
1 90 making butter, is that too much salt
W used. large amount of Western butt
80 Is cured with coarse salt. This fault b
been pointed out very often, but it still c
lists to a great extent. Butter salted, so
to be pleasant to the taste, viii bring Il
cents per pound more in some markets tn
it would for than it would had there be
81 q Quarter of an ounce more salt to ca
nound. The coarse salt of commerce
81 not pure: besides, being hard to dissolve
butter. if continues to be gritty and Z
rss, pleasant to the taste. 1t is not genera
clean. nor does it amalgamate with [
tie butter or cheese fully. Liverpool salt,
Ashton brand, is the best.
The amount of salt used by most go
butter-makers is one ounce to a pound
Ct butter, but the sailing only plays a VI
,eipt limited part of the process OF making 60
butter. Over and above every other c.
sideration, scrupulous neatness must
INV. observed in milking, in the management
= the cream, in churning, IN working the Q
ter, in packing, and in everything else.
aack, TUBS AND IRKNs.
Ouiss The kind of cooperRge used In pack
-
butter for market is of special importar
and this is overlooked in most west
localities. One of the reasons why w
LIS. ern butter is at a low standard In mari
If all abroad, is that the cooperage is very pr
b the MANY farmers and dealers do not gener
ans. u patronize the best coopers, but the che
est ones.
-. There is a prejudice in Eastern mari
and against all butter in packages known
to the Western, even though the article be q
Slight good. We advise the use of the New Y
; and "Welsh Tub, the "Haif-frkin Tub"
has the hundred-peund "F1rkln. Inc Tor
to all should be made of white ash or white
the two latter of white oak only; the w
tub with fiat hoops; the other two spo
,sae ~ of with round hoops, not mere straps
-hles. rough bark and large knots, but nice
p 1tse Pc smooth second growth hickory, with smC
COrt shiny bark, free from Jumps, each hoo
- gsI haIf-pole, and all uniform in size and &C
the wood to be free from sap and OF
form color, everything neatly and
to done.
would Size of Firkins should be 224 inc
high 135 inches diameter of head, out
petite, to outside, 16 inches diameter of b
igSel outside to outside, should weigh abon
nplain pounds, dry, and contain about 100 pou
o csSt nett. of butter. Ha~lffrkins of sam
mansions as one of this description CT
eff ne 1 two. and should have a neatly made C
which nailed on top.
also is1Ss a After butter is packed, the top shoul
sleep neatly covered with white muslin, ait
bsf . has been washed free from starch or siz
5 usual and thoroughly soaked IN a clean, S
Being brine. Upon this covering should
IN this spread a thin layer of fine, clear
Is, The dairy salt will do, but fine table salt is
plated. ter."-TAs Neo York Mercantile JourRC
allied.
and Production Of Artificial Jewels.
ng and Ats recent meeting of the Acaden
yment, Sciences a highly interesting paper on
eshing rnhiact Was rncpiYnd from MI. vi. a. u