Vermont farmer. [volume] (Newport, Orleans County, Vt.) 1870-1877, 1875-11-12
For The VERMONT FARMER.
Coloring Butter,

1t is well known among dairymen that
desirable and uniform color for butter is
matter of considerable Importance, and that
failure from any cause in this direction,
produces dissatisfaction among buyers and
consequent loss to the producer of a poorly
or unevenly colored article, usually Of about
five cents per pound.
The most desirable shade to be obtained,
Of course, is as near that produced by good
summer pasturage, as possible. As the
grasses fail in autumn this rich, golden
coloring dimiuisbes in its intensity, and from
this time until the following june, il is
found necessary on most farms to employ
artificial coloring matter, of some descrip.
ton, in order to obtain the desired shade
Formerly, and at the present time, butter
carrots are used to some extent for this pur.
pose, many farmers believing that nothing
else is quite as good, either to give the real
golden color and as they claim "grasB
flavor" The first is, or can be, if properly
used. almost an exact imitation the last is
probably largely fanced and some claim is
detrimental to the flavor of butter, injuring
its Keeping qualities.
The raising and using Of carrots for this
purpose is attended with good deal Of labor
and trouble, so much so as to induce many
to use home made preparations of anDatto,
instead. IL properly prepared, tOlerably
good color is impaired to the butter, but
more generally dull, reddish tInge is given,
the result Of imperfect prepar alton, or of
using too much. To do away with the
greater labor and cost Of using carrots, and
also TO secure better and more uniform
article than the annatto prepared at home,
upon the farm several prepa ratious of
annateino have been put upon the market
ready for use and offered at reasonable rates.
Most of these are very good for the pur-
pose, but one great difficulty is, if little
too much is used, reddish tiuge is impaired
instead of a golden or orange as desired.
l have been using for some time the
golden extract" preparation put up for
the purpose, by Wells, Richardson & Co, Of
Burlington, this state, and find it to possess
these important advantages over most others
now in use. 1t takes a less quantity to pro.
duce the required color than any other kinds
tested. the amount needed being very small
and yet, with this small amount, as the
name indicates, golden color is impaired
to the butter and free from any reddish cast
whatever. There is little of taste or smell
to be distinguished in the article, which ap.
pears to be very pure, mild and yet of un-
common. Stmngth. ~ the results hav proved,
The prOprietOrs of this preparation are
introducing 1t throughout the country as
fast as possible, and are meeting with the
most fattering success, receiving the com.
mondation of individuals using it, and the
highest awards at agricultural fairs wher-
ever exhibited. From my experience with
the "gOlden extract can cheerfully recon-
mend it as a most desirable article for the
purpose, and worthy of general use.
FRANKLIN Co DARYMAN.
The above is from 4 reliable dairyman
and agricultural writer, and is undoubtedly
worthy of full credence. 1t will be remem-
bered that Mr. Arnold gives the opinion that
carrots do affect the keeping quality of but
ter by their decomposition.
We have a package of the "golden ex-
tract from Messrs Wells, Richard son 4 Co,
and intend to have it tested as soon as the
color of butter is affected by the quality Of
the feed.