Bristol news. [volume] (Bristol, Va. & Tenn.) 1867-189?, 1872-02-09
EieIS ATS GaeSett.
l." GLss-EGEea Butler"

VIII you or some of the readers Of
the Farmer please give the process of
making and packing" g,It-edged but
ter for market? Are here any
books on the subject, and where OBJ
tanned? By answering these questions
you will confer favor on a young far
mar who wishes to make a good arti-
Gle or none.
Having seen your remarks on gilt
edged butter, in the Fdgmer Of June
10. I would like to inquire through
your paper how it is made, and what
packages are used. We Vermonters
try, to say the least, to make good
butter, and think that we do, but l
have never seen any one that could
inform me what gilt edged butter is,
or how it is made.
REMARKs. The term 'gilt,edged'
was probably Borrowed by dairymen
from the vocabulary Of note-shayers
and money changers, who apply the
expression to the best notes or securi'
ties in the market-possibly because
some rich individual or firm may have
once used writing paper with gold leaf
on its edges. But neither goldedges or
superb permanship are sufficient to
constitute what is technically known
as gilt-edged paper. Back ofany pro-
cess Of manufacture is the reputation
Of the maker or signer for ability and
punctaality. This gives the promise
to pay is &" gilt.edecd''-this de-
cides the value of the paper" or OBJ
legation.
The same principle has followed the
transfer Of the expression "gilt-edg-
ed'' to butter. Many people are moro
or less tend;r>mOuthed rs to butter,
of the origin of which they have no
knowledge; and a few are willing to
pay an extra price for al article fla
yored with the good reputation OF a
Well-known manufacturer. We have
all heard of the nan who always put
on spectaeles when he ate cherries, be-
cause it made them look larger =
And the assurance that the butter
which one eats himself, or offers to
his friends, Was made by an aCqIa;n-
tauce-perhaps a fancy flrmer-who
is known to be scrupu!Ously neat as
we'll as Skillful in every process, has
its market value.
We we're told that the highest
priced butter alluded to by us a few
weeks since. is made in a dairy-rOom
with a marble floor the milk, from
fancy-priceJ and highly fed Jersey
COWS, is strained into porcelain pans :;
the cream is skinned into glass jars :;
the temperature of the room is kept
at fixed point-whether the mercury
on the Ontside falls below zero or
rises one hundred degrees above-by
pipes for hot or ice cold water and
no sGied shoes or tainted clothing
ever enter the apartment. The butter
is delivered three times week most
IN to customers secured Jy tie 1aHBU-
fucturerS themselves. 1t il brought to
market in neat stamps Of from one to
ne-eighth ola pound each, as desired
by the customer, which are wrapped
in separate pieces of smoothly irOned
cloth, and all covered by napkins Of
beautiful diaper, and packed in tin
box OF course, the appearance and fla
vor of butter thus made and packed.
and thus frequently marketed, is all
that can be desired.
We have no doubt that many Gai-
rywomen in the country can and do
make butter about equal to that sold
as e gilt-cdged, " but their distance
from market renders it difficult, ifnOt
impossible, to deliver it in the fresh
and perfect condition which can be
done By the few fancy dairymen who
live near the city and this distance,
also, in measure, at least, excludes
them from the" ring" of gilt edged
butter BUYERS. SILL we believe that
with extra care in manufacture and
extra pains in hunting up customers,
a much better price might be obtained
by those who aim to make a good
article or none" We read abou:
flowers that {" waste their fragrance
on the desert air." and Il the history
of butter should ever be written, we
presume that many gilt edged"
lump would be described that sold for
much less than one dollar a pound,
or was consumed by those who would
be unwilling toPay that price,-N z
Farmer.