Wood County reporter. [volume] (Grand Rapids [i.e. Wisconsin Rapids], Wis.) 1857-1923, 1876-09-07
Gilt-Edged Butter.

GILT-EDGED BUTTER is but another
name for butter of the very best
quality. It is generally put up in
pound prints or cakes, and sold to
regular customers in all the larger
cities, sometimes as high as $1.25 pei
pound. Jersey COWS, or those having
fair share of jersey blood in them,
are regarded by many Eastern dairy
men as essential to gilt-edged"
butter-making. There is a peculiar
flavor about Jersey butter, agreeable
to some palates and offensive to others.
Willard regards the breed Of COWS as
unimpOrtant, and believes that fine
butter by proper manufacture, can be
made from different breeds. In his
Practical Butter Book, he says that
Nh. J. A. Calvert, who obtains
seventv-five cents to dollar a pound
for his butter in Philadelphia, attrib-
utes his success to these points: 1. The
food of the COWS; 2. Temperature; 3.
Neatness and dainty refinement at ey-
cry step, from the moment the milk
flows from the udder till the dollar is
paid for the pound of butter.
For the benefit of those who are
seeking to improve their methods we
give the following extract from the re-
port on Chester County butter, made
by Mr.. Waring to the American Jersey
Cattle Club:
Marshall Strobe does not follow but
ter-making as a fine art, but for money.
He has a cellar ten feet below the sur
face, well ventilated and Clearly. His
milk is kept here at a temperature of
about tifty-eight degrees. His cream
he cools the night before churning
with Jumps of ice. Just before the
butter comes, he throws into the churn
a bucket of ice water. This gives him
hard, clOse-grained butter even in July.
He sells it himself in the Farmer S
market, and gets this year, on an aver
age, nearly eighty cents a pound for
w
farmers here, OF in England or Elan
ders, can boast Of. He will buy a fair
native cow for about siXty-fye dollars,
and in one year she will pay for her
self twice over in butter. He will
agree within a tWelvemOnth to sell
from her $3.50 worth of butter. The
sour milk of a cow will make 100
pounds Of pork, and her calf he sells
for eight or ten dollars. Thus his COWS,
the common natives of the country,
pay him about $3.50 a year. Can a
butter-maker III Herkimer, or Ulster,
or Orange, or Essex, make a better
showing? How do those farmers get
such price for their butter? First,
they always make a first-class article,
so their customers, sure of getting the
best there is, will not desert them on
account of rise in the price. Second,
they bring in their butter in a SNOWY
and attractive condition. No pot
of delft ware, no tub or pail of
oak and hemlOck, no vulgar frkin is
used to entomb those noble balls,
golden-hued, with the aroma of white
clover and pOG pratG2lse lingering in
the firm grain. A large tin vessel, de-
signed expressly for the business, has
chambers at each end into which ice is
put. Thin wooden shelves about
three inches apart rest on little prOjec-
lions from the sides. A layer Of balls
is placed on the bottom and covered
with its shelf, but not so as to touch
or mar the handsome print of sheaf
of golden grain, which stands out on
the top of each ball; on this shelf
another layer of prints, and so on till
the vessel is full, then containing
forty or fifty pound prints. The
tin, with ice in each end, is then set
into a wooden tub which has been
cooled with ice Orspring water. Over
this is drawn cover of padded car
prting, with oil-cloth on top. Thus
hot air and dust are wholly excluded,
and the butter rides to the city and
| opens in the market house in as fine
condition as when packed in the spring
house. In just this way, with this de-
gree of skill, is the best Philadelphia
butter made, marked and marketed.
No wonder the Philadelphians would
rather pay seventy-fve cents than 90
back from such mamma to the leeks and
onions of the common firkin.- Western
Rural.
New school college