Mineral Point tribune. (Mineral Point, Wis.) 1869-1938, 1870-06-09
Butter.

!As thsnost active season for the produc.
tivn of butter is about opening, 'wo submit,
for the consideration Of dairymen and oth-
eIs, few suggestions relasive to butte,
making, packing, ETC., which We gathe,
from circular recently issued By Msssrs.
Eeermanec & Manton, of'G7 Bread street,
New York, an energetic and enterprisine
firm. who do large commission business
in ell kindG of country prodlce.
II is evid mt to us th&t they un derstand
their busir ess thoroughly, .and'it is with
pleasure tibet we ask the attention of our
readers to what they say upon tho import
ant suject cf preparing butter M the best
possible manner for market.
The experience OF our earlier days taught
us the painful lesson that the,eelling OF
second quality butter, on commission or
otherwise, always proves most Improbable,
as we'll as unsatisfactory, to ell psr@ies con-
ceraed.
Our adviceso Messrs. Heermanee & Man
ton, rs well az to others, is, most -enphati-
cally, to refuse to receive aud sell low
grade butter, even at double rate of COM
mission. ~
If the suggestions offered By the above
named gentlemen are properly needed, they
will prove to be Of special value to- rodu-
GERS sc we'll as consumers OF buHer. They
Say in substance as follows:
BE very careful in handling the early
made,white butter. Send ii IN lby express,
without delay; for as soon 81 we receive
gross.fsd, the white is only saleable for
cooking purpossg, at lard prioes. until
the list of June, Rsck in tubs, sndUe would
prefer half irkins, made as directed below.
Persons who arc familiar with tine but
ter market of New York city, wonder why
all butter makers TT the West DO cot pro-
duee better article. The market rs glut-
ted with poor greasy butter. Peple in
New York know vey well what good butter
is. Contemplate, for moment, bow mndk
money is lost by the producer who docs
not make prime article. A huadred
pound irkin of prime butte. will now bring
from $50 to $40. The same qna1tity,
poorly mede, will sell slowly at half that
price. Iuu.I .4..ta
Nws FEED AMI MILK ROOM
There is nothing connected with diary
ing more certain than the fact that every
thing COW eats or drinks affects the favor
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 manu-
iactured. The color of batter (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 70 trace bad flavor to
its original cause. Stagnant water asserts
its presence by its unmistakeable mus.y
oaor; all pungeat vegetables proclaim their
sseendancy; the fine, sweet grasses impart
that delicious fragrance which gives to
butter the highest value. ... "a,
A cool, dry, well-shaded and weil-ventil.
ated milk room is also matter of great i'm
portance. Milk kept in close nasty, or
unclean room, will certainly be greatly in
jured
WASHING AND NOT WASHING BUTTER.
In Dutchess county, New York. those
farmers who enjoy the highest reputation
for fine butter, ignore washing, but 1t 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
higher flavor when not washed, but when
packed for keeping any length of time, it
ought to be well washed in pure cold,
spring water. The high grades Of rich,
yellow Irish butter made for export are al
ways washed; the lighter and more deli
cate Holstein, made for immediate con-
sumption, generally is not washed, and
keeps poorly.