Vermont farmer. [volume] (Newport, Orleans County, Vt.) 1870-1877, 1873-02-14


son we can readily see the advantage Of
procuring the very best dairy stock for
they yield us large profit, whereas the poor
COW leaves us in debt, after deducting all
expenses, and there is no farmer who can
afford to keep them in these times Of low
prices. If farmer has COW that will not
make more than one hundred and twenty-five
pounds of butter year, he had better dis
pose of her, and if he cannot get good one
to Gil her place, he had better get some other
kind of stock that will pay better.
In making butter there are some general
rules which must be strictly observed.
l. There must be absolute cleanliness in
all the operations, from the milking Of the
COW till the butter is packed in the tub.
2. The milk must be skinned at exactly
the right time, and that may vary from
twenty-four to forty-eight hours, depending
upon the state OF the atmosphere, &c.
3. Churn often. Stir the cream in the
can or jar every time an addition is made, as
this will make it all alike. When the butter
is churned it must be cleared Of all the but
termilk, and | know Of no better way than
to wash in cold water, taking care not to
break the grain of the butter, and this eau
ton must be used in all the operations of
working and packing Use none but pure
salt, and for butter that is going to be kept
through the summer, would use about one
ounce Of salt to one pound Of butter, but for
Procure good tubs, those that will hold
brine and have them well cleansed from all
the taste OF the timber. &c. Many persons
do not consider the difference between good
tub and a poor one. They had rather pay
forty cents for poor tub, than to pay fifty
cents for the very best; in saving ten cents
on the price Of tub, they may lose the sale
Of fifty pounds of butter. After it is packed
in the tub it should be kept under brine in
some way and if kept any length Of time it
will need looking after often.
One word in regard to the sale of dairy
products. Buyers of butter do not make
difference enough between the price paid for
a good article and a poor one A large pro-
portion Of the butter in our section has been
bought up by merchants and traders, anG to
avoid jealousy and dissatisfaction among
their customers, they have paid nearly the
same price for all grades, calculating to
make enough on the good lots to more than
make up what they lost Oh the poor. This
has somewhat discouraged the pains-takng
producers, and they have not tried to do
their best, for they got no more pay than
their careless neighbors And | venture the
assertion that this very thing has done more
one cause. Under this state of things the
person who carries a poor tub Of butter to
market, is not only great loser to himself
but does to his neghbor greater wrong who
carries to market good one. o. S, b.
writes in Lire Stock Journal There has
been a greater difference in the prices of
butter this year than ever before in our rec
objection, and this is due not so much to the
fact thatthere is greater difference between
the two extremes of quality than heretofore,
as the fact that the best qualities are becom.
ing more appreciated year by year, and that
in seasons of abundance and low prices, the
lower grades accumulate more rapidly. 1t
is most astonishing feature OF the business
that producers cannot be made to see that
the demand for the best, The eery best, has
never yet been half supplied, and that the
demand comes from suck source that it
matters but little what price is put upon it,
so that it does not SAVIOR OF sheer extortion.
With an average price Of about twenty-five
cents pound for good, fair, staple article,
many dairies have this year brought from
spring to fall right through the worst sum
mer weather, forty cents pound some 9th.
ers have sold at sixty cents; some few at
seventy-fve to eighty cents and others for
still more. But what shall we say Of those
which have brought only ten cents and up to
twenty-five cents. Any person who has kept
the run ofany of the large markets does not
need to be told that this division is by no
means meagre in quality" Dealers in but
ter complain of there being great deal OF
poor butter in the country, and that they can.
not handle it without losing money, but we
do not very often hear them complain Of
losing money on a good lot Of butter, even il
they paid the highest market price for it, for
there is an increasing demand in all markets
for the best quality of butter, and it will
quickly sell at remunerative prices. If all the
butter bought by consumers was of first
rate quality, would there not be very much
greater quantity consumed than there now
is a.? for what consumer is there who would
not use more good, sweet, nicely favored
butter, than they would of that stale, salvy
article, which is not entitled to the cognomen
Of butter, This is why the lower grades Of
butter in our markets have accumulated SC
fast the past season, consumers would moi
buy it.
The time is coming, and has already ar,
rived in some localities, when buyers are
going to pay according to the actual value OF
the article, and this will serve as an induce
ment for every butter maker to adopt a sys
TEN of pains.taking, aud improve the quality
of his butter, for it is natural for every per
son to try and excel his neighbor, and hop,
this spirit of emulation will be carried Ou
in this country, until we shall see the timt
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