The Grange advance., 1874-09-23
NOW TO HAVE GOOD BUTTER.

the Prevention Of Cruelty to Animals.
HOW TO HAVE GOOD BUTTER.
There is nothing else so hard to OBJ
tain in the market as good sweet butter
and there is nothing else brought to
the market that commands so ready
sale at a good round price. Even in
our smaller towns and cities butter
makers who had reputation cstab-
lished for making good butter have.
during the last year, found no difficulty
in contracting at thirty cents pound;
on the contrary they have not been
able to satisfy the demand at that price.
At the same time great deal
Of butter that has been brought to the
market could scarcely be given away.
Now this is great waste and loss, and
it is only by saving in all these little
things that farming is made profitable.
The aggregate loss from this one
source alone has been estimated to
amount to several million dollars annu-
ally in the United States. This loss,
every cent Of it, comes out Of the pock.
cts Of the farmers, and it is one of the
many losses for which no one else is re.
sponsible.
The actual cost of making good 5ut.
ter is no greater than that Of making
poor butter, only little more care and
cleanliness is required. To have a
clean, cool place for the butter and
milk and to keep the milk pans, cream
jars and churn clean, to churn frequent
ly, and to work the butter we'll 50 as to
get the buttermilk we'll out, is all there
Is in making good butter. An exchange
in speaking Of this subject says:
! 1t is perfectly astonishing that so
little care is taken with the products
Of the dairy among farmers generally
throughout the country. Time and
again have writer's and agricultural cx-
! perimentcrs demonstrated that milk and
butter particularly are susceptible to
, foreign taints and odors to remarka-
bic degree, yet the whole matter of care
; in preventing the access of objectiona-
bic odors is regarded with indifference.
We have had occasion lately in visit
ing farm-houses in different localities,
to inspect the accommodations for the
dairy. and in very few Instances, in
decd, were proper means
taken to secure q proper ventilation
and security for the production Of a
sweet and marketable butter. In sew
eral cases the milk was set on shelves
in cellars in which heaps Of dcr,y;ng
roots and vegetables we're lying. and
the o.!or which arcs2 frar1 ghcm was
anything lu: agreeable. jn one case 4
tub, hali.j:ilcd will, dirty clothes was
standing in close proximity 10 the milk
| shelves: and in another cr!l&- was . pc
troleum Or kerosene isarccl which sent
forth it's peculiar odor very
percept;bly. Of course the milk
absorbed these various taints with
which the air WAS burdcncd. and the
consequence was. poor. almost un-
marke table quality Of butter was
churned, when a good, sweet product
might with proper care have been Sc
cured.
Farmers often speak, sometimes
sneeringly, of ''gilt.edged butter,''
meaning that which brings the highest
market prices, but complain when per.
haps third, or half Of the gilt.edged
price is offered them for theirs. The
high price is simply the return for the
exercise Of proper care and attention,
which they. in preparing their butter,
failed to give. There are many more
customers in town and city who will
pay almost any price for the best quail
ty Of butter that can be supplied, and
there is no excuse for the production
of an inferior quality.-Plowghmaaae.