The Kenosha telegraph. [volume] (Kenosha, Wis.) 1860-1888, 1871-04-27

| $1,000
to the pound, but consider Il entirely
too much, unless butter is sailed while a
large amount of water and butter milk is
in the butter and then worked out. Mild
cured butter always brings the highest
price, (other qualities being equal in all
our markets, sas well as European). The
salt should be worked evenly into all
parts of the butter, else it will leave the
butter marbly, OF variegated in color, as
the action of the salt deepens the color
and when no salt penetrates, it will be
several shades lighter. To aid in getting
a good yellow color to butter, rooms
where the milk, cream and butter are
| kept should be as dark as possible and
have good ventilation as strong light
fades cream and butter. Many have pub
lished far and wide their nostrums for
coloring and farmers and speakers have
adopted them in the west and not far
from your section; but they have done it
with such poor results, that would say
to all, let it alone and give to it it's
natural color only. If it Is not a deliter-
ious drug they use, they in most cases
make it an unnatural color, " hich nearly
prevents its sale as good butter. There
is decided antipathy to colored butter
with consumers and when they know it
is colored, they will not buy it. If makers
will feed their COWS well, keep their
milk rooms at proper temperature, ex.
clude strong light, etc, their butter will
always, even in winter, have sufficient
color to be saleable; and it is far better
to have the natural color than to risk u.s.
ing an unpalatable drug or giving an un-
natural colo.. After all the foregoing
Requirements have been successfully car
! ried out, there still remains the selection
and preparation of cooperage, keeping,
transporting and marketing, all of which
demand equal care with the proceeding
statements. Cooperage should always be
aeaO. No dirty, badly scented, second
hand package should be usd. It should
be of white oak, or white ash, and the
slaves, head, bottoms, covers, all of che
same kind Of timber, made brine tight,
neatly done and made after the style of
eastern coopcrage. Tubs and frkins are
! both IN favor, but tight, white oak fir
kin for keeping butter long time is best
In the west for immediate sale and con-
sumption, tubs are generally preferred.
In the New York and New Orleans mar
! hCLo dIC liz Milo oiCAC1IEO, CACCpU
late fall, winter and early spring months.
For shipment to California and foreign
countries frkins are best The package
should be thoroughly cleansed, and then
soaked in strong brine, at least twenty
four hours. Butter should be pack
ed as soon as finished, and before it sets
or hardens. No salt should be put on the
bottom, rubbed on the sides, or between
layers of butter. After the package is
file (and during the time of filing after
packing each churning) the butter should
be covered with a clean, bleached cloth,
wet with brine, and some wet salt on top
of the cloth, and kept covered as tight as
possible. 1t should be kept in cool, dry
place, OF not very damp cellar. When
taken to market cool day should be
selected, and it should be kept out of the
sunshine When butter once becomes
melted it never will be good and solid
again, and will depreciate rapidly. Per
haps no greater loss to the butter makera
of the west occurs than by their mode Of
taking their butter to the village markets
| in rolls, pals, etc. and then selling it tc
dealer, to be mixed, after long exposure
to the air, with other butter of differ.
ent color and quality, into one mass of
certainly not good butter. After
it is worked and salted it soon becomes
set or hard, and if once broken up and
softened by working after that, it breaks
the grain and it never sets or hardens as
firmly again, and does not keep as we'll.
A neglect of any of these numerous du-
ties will destroy that delicacy of favor,
which fine butter always has, and will re
duce the value largely. If properly con
Quoted, dairying in northern Illinois,
Wisconsin, Minnesota, may be as profita
bic as in other states, and much more so
than grain growing, but it requires great
er skill, watchfulness and outlay, and any
mistakes during the whole process, frou
the beginning to the end, will be as dis
astrous as failure to SOW or harvest at
the proper time. The very large amount
lof poor butter made and in the markets,
within the last few years, and the small
lamount of choice, is constantly widening
the margin between them, so that it will
pay every maker to use every care and
make every outlay necessary to make il
good. The finest grades are most con
stantly from 800 20 400 per cent. above
the poorest, and there is every conceiya-
BILE price between the two. Buyers have
learned by sad experience, that they can
not carelessly of foolishly pay about the
same price for all grades. During the
coming season I think nearly all will
either refuse the poor, or buy it for what
it is fit for-grease.
i For full So years I have been a dealer
in butter, and an observer of these facts
never knew a time when T felt farm, orc
and dairymen needed improvement in
the mandatory of butter more than
now, as they have not kept-pace with