The Grange advance., 1874-09-23

qo1G, INA, We understand, has received the
endorsement 6f The New York Society for,
the Prevention Of Cruelty to Animals. 80
AHow no Have GOOD BUTTrER.
There. is nothing else, 50 hard Is OBJ
tain in the market as good sweet butter
and there is nothing else brought to
the market that commands SO ready
sale at good round price. Even in
our smaller towns and cities butter
makers who had q reputation cstab-
lished for making good butter have,
during the last year, found no difficulty
in contracting at thirty cents q pound;
on the contrary they have not been
able to satisfy the demand at that price.
At the same time a 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 but.
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 so as to
get the buttermilk well out, is all there
is in making good butter. An exchange
in speaking Of this subject says:
1t is perfectly astonishing that 50
little care is taken with the products
Of the dairy among farmers generally
throughout the country. Time and
again have writer's and agricultural ex-
perimentcrs demonstrated that milk and
butter particularly are susceptible to
foreign taints and odors to a remarka-
bic degree, yet the whole matter of care
in preventing the access Of objections
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 a 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 dccaying
roots and vegetables were lying. and
! the o.lor which arose from them Was
anything bu; agreeable. In one case Il
tub, half-illed with dirty clothes was
standing in close proximity to the milk
shelves. and III another cellar was y Pc
troleum or Kerosene isarrcl which sent
forth its peculiar odor very
percept;bly. +. OF course the milk
absorbed these various; taints with
which the air was burdencd, and the
consequence was, 8 poor. almost un-
marketable quality Of butter was
churned. when good, sweet product
might with proper care have been Sc
cured. 81. o.,
/ 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,
customers ir town and city who will
pay almost any price for the best quail.
ty Of butter that can be supplied, and
there is nosexcuse for the production
Of an inferior qua1ity:-Plomghmaa1.