Vermont farmer. [volume] (Newport, Orleans County, Vt.) 1870-1877, 1873-01-10
Gbe 4atrp.
CANADIAN BUTTER---HOW I'M
PROVED FOR EXPECTATION.

concerning the European butter trade. He
says al notice from your reports that Ca
madam butter brings from Cos. to zoos. the
cwt, while French butter sells at 1905. to
l50s. Why is it that our best butter sells
so much below the Normandy brands z
What is the secret of Normandy manufac-
ture, and can not something be done to raise
the standard Of prices in London for Canad-
an butter, etc
We do not suppose the art Of butter max
ing to be any further advanced or better un.
derstood in France than in America. In
deed the American system Of creameres em-
braces the best practice so far as butter man
ufacture is concerned. Good, sweet pastur-
age, clean, fresh water, aud kind treatment
to stock--cleahlness in milking and in hand
ling the milk--the water system Of setting
the milk to maintain an even temperature
together with the usual plan Of cburning and
working the butter as practiced at our best
creameries-these are the maiu features for
producing fine butter. There is nothing in
the manufacture of French butter that is su-
perior to American creamery manufacture /;
but one reason why Normandy butter brings
such good price in London is because it
reaches that market as sweet and as full Of
flavor as when it leaves the hands of the dali
ry.maid.
The great bulk of butter made in Canada
comes from farm dairies, and is unequal in
color, flavor and texture. Some OF 1t, OF
course, may be of the very finest grade; and
If it were packed in such way as to reach
London as perfect in flavor as when first
shipped, it doubtless would command bet
ter price than that named in our quotations.
What is greatly needed in Canada is a
better system of packing than now obtains,
and especially with that designed for the Eu-
ropean markets. Butter, to keep well for
any considerable time, must be excluded, as
far as possible, from the air The usual way
of packing in tubs and casks will not dc
this in as perfect a manner as is required to
ensure nice, fresh flavor. \ better way is
to surround the butter with brine on the plan
of the White package In this plan the tut
is made very much in iorm of the old Welsh
tub, except that it is more tapeTing. The
slaves are heavy, and heads are provided al
both ends, so as to make package that viii
not leak In packing, the tub is turned OF
the small end, and sack of cotton cloth il
made to fit the tub, and into this the butter
is packed, until il reaches to about an incl
Of the groove for holding the upper head
4 cloth is now laid upon the top of the but
ter, and the edges of the sack brought ovel
this and nea tly laid down. Then the heaC
is put in its place and the hoops driven home
The package is now turned upon the larg'
end, and the sack of butter drops down, leav
ing space on the sides and top. Strong
brine is now poured through hole in tn,
small end until it fills all the intervening spa
ces. 1t will float the butter. The hole il
tightly corked, and the butter is pretty eff
fectually excluded from the air. Butter pu
up in this way, we know from actual expert
ment, will keep year in sound condition
and we believe would cross the Atlantic ant
open as fresh in the London market as whel
it left the dairy on this side.
Experiments have been made in sending
butter from California to our Eastern mar
kets, packed in brine; AMI it came in prime
fresh condition, and altogether superior t.
the same kind of butter put up in dry pack
ages. a iavorite style of putting up butte
r in California is to iuake in two-pound roll
{ and wrap in thin muslin. Now. in shippin,
East, new, stout oak barrel ron-bound
was taken and large canvass bag made Il
fit the inside. Then the two-pound rolls
covered with thin muslin wrappers, wer
packed in upright layers, the head put il
place, aud the barrel filled with brine unit
the rolls were entirely surrounded with tn
: pickle. The butter thus treated made tn
journey to New York without any deterior
D alton in flavor, and we have no doubt
0 would have crossed the Atlantic in SCUM
\ condition.
D We see no reason why Canadian butter
: cannot be made to take high stand in tn
0 English markets, and command much bet
C ter price than is now obtained We know
from our observation Of Canadian dair
lands, that they have the requisites for pro
o ducing good butter What is needed most i
d our opinion, is the introduction of creamere
or butter factories where there shall be hig
skill in manufacturing, so that a uniform
. fine favored and good textured butter will b
obtained. Then, by adopting the "brine pack
age" as we have suggested, or somethin
similar, and shipping the lots as soon a
, made, or when fresh Canadian dairyme
L will find no difficulty in realizing good price'
u We have tested hundreds of samples {
IS Normandy, Irish, aud other kinds of higi
r. priced butter in the London market, an
!. have found nothing better in flavor or tex
;, ure than that manufactured in our be-
'T American creameries. The best grades (
IS French butter are lighter salted than Amer
o can, High sailing is considered defect
l. the London market, and if our correspond
1t ent is shipping butter abroad, this fact shoul
3 be fully borne in mind. High salted bu
# ter, even though it be unobjcctionable othe
= wise-in flavor, texture and color-wll n,
10 command so good price as it would if ligl
~ salted. We have no doubt that the ue
- : grades of Canadian butter lose, in price, Q
~ this account when reaching London; but