Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1873-03-28


high as $500 gallon, which would be euua
to twenty cents pound for sugar.
We would say, make the most of the sea
son now near at hand improve 50 far as MAY
be upon last years product by employing
every device In your power, and new one:
viii be continually suggesting themselves, a;
the era OF progress is not yet complete
Messenger
PERFECT BUTTER.-There have been in tn,
Providence market this winter few hun
bred pals of butter which nave history.
They came from a single dairy in Illinois
and are uniform in quality, hardly distin'
| guishable, indeed one from another, although
made IN summer autumn and winter. They
are sweeter and have fresher and more del.
icate aroma than any ball butter we were
able TO find last summer in Rhode Island
They contain little salt and no buttermilk.
This perfect butter is churned daily from
fresh milk. Here lies the secret. Milk one
| hour,-butter the next. Nosetting Of milk
pans and skimming and storing up of cream.
No subsection of milk and cream TO atmos-
pheric, electric and thermal changes. No
expensive cellars with running water to Sc
cnre fresh air and equal temperature, or, in
default, perpetually Auetuating product Of
butter. In place Of the hand churn, the
power ehurn. In place Of the inefficient
hand working of the butter. jaws worked by
pswer, squeezing out the buttermilk, just as
the melted Stag Is squeezed out Of the soft
ened iron in pudding.
The dairy farm at which this butter Is
made has, we believe, hundred or more
cows, in rddition to which milk spurchased
from the neighboring farms 1t is. in other
words, factory, producing butter on a large
scale Of uniform, excellent quality. Our
theory Of butter making has always been to
carry the milk from the cows directly TO the
churn, and only to delay churning long
enough for the milk 10 cool TO the proper
temperature. There would then be two
churnings each day. and the quantity should
be sufficient to make one or more complete
packages for the market at each churning
theoretically, also the ,caseine should be i'm
mediately separated from the residual milk
and buttermilk, and the ultimate products,
butter and cheese, be the only substances re-
naming to be cared for, from day to dav.
In such factory, power and good machin-
cry would substitute hand labor, and uni
formly good product Of butter should result.
The cheese would be Of secondary. though
considerable Importance.
At the present time large quantities Of
French butter. Of uniform quality. are sold
in the English market. at a good price.
Meanwhile, American butter, in England.
brings much lcss than its value. from the
fact that no two packages are alike, even
from the same dairy. This holds good Of Rhode
Island butter, in our own market. The
butter from the same dairy, in successive
weeks, in summer, has hardly recogniza-
Die resemblance. \ principal cause Of this
diversity and inieriority Of product, is the
or impossibility Of keeping milk
and cream, in our variable climate. and in
any but the best appointed dairy rooms or
cellars. The remedy for this Is in churning
fresh milk instead Of stale cream.-Prori-
fence JonrnaL