Vermont watchman and State journal. [volume] (Montpelier, Vt.) 1836-1883, 1871-05-03
keeping Butter.

During the last two or three years, il
watching the reports of the New York butter
market, have seen good many complaint.
of butter losing quality while in store in the
city. This is very generally ascribed to
some defect in making for which dairymen
are held in fault, and it is repeatedly said our
butter-makers must improve their product
But it has occurred to me that it is possible
the blame does not all belong to the butter.
makers; that in a warehouse or cellar in a
crowded city butter may not have the same
chance to keep sweet and good that it does in
q good, sweet dairy room or cellar in the
country. 1t is well known that, in the purer
air of the country, butter must be kept in a
clean, sweet room or cellar, out of the reach
Of all offensive smells and bad odors that
butter is easily injured by such influences :;
and that great deal of advice to dairymen
is sure-mostly from dealers and others in
the cities-to the effect that everything con-
nected with making and keeping butter must
be pure, clean and sweet. Now if this is SO
necessary in the pure air Of the country, can
it be any less so in crowded cities ? If special
pains are needed in the country, are not much
greater pains needed in the cities Are ware.
houses and cellars in which butter is kept Sc.
cure against all offensive odors Are these
places kept as clean and sweet as a good dai-
ry room in the country, and everything that
can contaminate the air or affect butter as
strictly excluded and are all offensive or
unfavorable influences from the outside as
strictly guarded against and excluded, as is
considered necessary in the country? And,
then, If this is not the case if the butter is
not thus strictly cared for but the quality is
injured by the very same management that
these dealers condemn in the farmers, then
where is the justice in saying that this loss in
the quality is all due to bad management in
making-all the fault of the farmers
Again, farmers find that butter, to keen
well, must be disturbed as little as possible
that when it is frequently opened and exposed
to the air II is much more likely to depreci
ate in quality So it il no wonder that but
ter loses quality in the hands of dealers, wher,
1t is often oyerhauled and tried with view
TO buying or selling and is necessarily NOR
or less exposed to the impure air of crowded
city warehouses.
IN show tho ,,raat ,,o;,s .o,,, c. /. L
IN maka ,ood b,,,,or A. c'men: Hel9 'aN'
from ,he renor, Of raoon, ua 20 49, ~
American Institute Formors, CI~hs u Wv
dealers ever taken ,nv snoh -. ta.'
butter that is thus we'll made in as ,oo5 aOp
dition as they receive it? At the meetin,
referred to, Mr.. J. b. Lyman gave the fol
lowing description of model butter house h
Long Island
"Tbe walls ore 86 he 10 and :, "a a;,;do,
into ice.bouse nil .rooy, and -. 49,. ',uo'
Two tubes or condnc,ors 90 - r s,sO" ~
MINER mart or the ice.bonse TLon ono Nv" "a 'a'
Of boards eight inches vida ana -" ~ ; ;ao,
tb;ck. with msnv holes hored IN ,Son, i TL'
holes allow ,he cola or 10 on,o" e sne a, nv nv
and Il noura in a stream sron, ~ ~ Ut -, I've
the tube into the milk.room The ,omns, y
tpre of the air as II comes IN, =, Az sepeia
of the tnhes il ahon, sSe u .Lo Hlo ,,'
room has ,h;ck walls and tho III; saI MN "a,
biob tb;s aood ~ a;r a. Ok Q = M al'
err the mercury 10 GO Q and even mi lo w ,OT !,
july. Sometimes he closes one tnbe ~ tsa -
the room from growing loo cola Tbo A.
is the stronoes, IN The hottest wo,,ho, T,
snr;n, and fsII ,here Il l;,,,o ..,"n, 1919, :
win,es ,vbon ,ha 60 II ,ha 49, i - aad u
ly hnrn;nc ,ha 5rae ro,,J ~ ~ % constant
But then ,he mouths IF tho $500. va,
closed Rv ,b;s arr.nnon,an, ~ -; -,
temnerature il secnrod re saason ,hSonL
and there il no d;gasanao Lo,'ra
buiter and his J.nuarv hn,,os H. ~.
I,no h,,,ax AZ. ~, "a~V