The Manchester journal. [volume] (Manchester, Vt.) 1861-current, 1877-04-26
rns CENTS ron TWO polLAn~

Ia going through one Of our New York
City markets few days since, we had
occasion to call st the stand OF a desler
IN butter who has quite al extensive re-
tail trade among the residents OF this
city aud its suburbs. While casually
glaucing over the various lgbs, pals and
firkins opened for the purpose of expos
Ing the contents 10 customers, we were
struck with the great preponderauoe IN
number OF pale, lard.like samples, over
the few rich, golden, attractive ones. In
the conrsc OF our conversation we asked
this question: Mr.. c., why do but
Ter makers send such white looking but
ter to market, when IL IL SO easy TO give
il d rich and aitasotive appearance
Surely, replied c., but did you ever
know farmer who would spend ten
cents in order to make two dollars /?
Then poiating to a tirkin on his counter,
be said, that is sweet aud excellent win.
ter-made butter, and had there been ten
cents worth OF butter color added to IL,
would have paid five dollars more for
the hundred pounds, and then made
more profit on the Investment than il Is
possible to make as IL Is.
Now we are more charitable than Mr..
c. in eur opinion of farmers in gem
eral, for there are some who will spend
ten cents in order TO make two TO five
dollars on hundred pounds OF butter or
other farm products; but we must con.
fess that glance through the markets OF
this city impresses upon US the fact that
there are far too few who do spend the
ten cents There ~ no need, however,
of any poor, white or yellow butter be-
ing made, or ever reaching market, for it
really costs but trifle more to turn out
sweet and attractive article than a poor
and unattracliye one; and the abundance
Of inferior grades OF butter which may
be seen in all OF our larger cities as well
as country villages, is conclusive proof
that there is a great lack OF practical in
formation among the masses OF butter
makers, or woeiu Indifference in re-
gard to the returns from capital and Ia.
Dor expended in It's manufacture.
Pale, white, lard-like butter is, no
doubt, just as sweet and rich as though
coloring matter bad been added; but it
is an old sayiAg, that fine feathers make
fine birds, and ull will confess that there
is something IN good looks, On this
point we will quote good joke reported
by the London Agricultural Gazette on a
committee appointed TO award premiums
for butter shown at a daiiy exhibition
during The past year, a. It well illustrates
of sight aud taste Il says: We are
told on good authority, lhat an English
dairy show, last lear, one exhibitor
showed samples Of butter 10 Two classes.
For butter Ia the Jersey class be took The
first prize, white ia the cluss TOR any va
rieiy hi. samples we've unuoteed. The
man dcolalcd hat both satnpits were
inside irom the same mix aud churninR
the only difference being that the J r-eY
butter war colored The ldgcs d.r atd
THE class 10 be uf iia,r qualitl rbab lhe
other
Now il may be Kind Of deception Ia
color butter, bur il is an innocent pne
which pleases The purchaser aud cOnsum-
er aud adds money TO the pockets Of lie
maker. Poor butter aud cheese, or poor
anything OF the kind, do not come from
the want Of oblainable information Ia re-
gard TO making such articles; bat from
conceit on the part Of thousands OF farm-
ers Which prevents them from spending
the ten cents 10 learn bow TO make two
or ten dollars We know this i. rather a
hard thing 10 say about any class Of our
people, bu, the SLOW and small sale Of
works Published expressly FOR the pur.
pose OF giving the much.ueeded iBforma-
tion, and the poor patronage which a
majority ofour agricultural paper. re-.
ceive, cannot fan 10 convince every OBJ
serving man that .lhe len cent thrust 81
our friend c. is lar too near the ruth.
--Rurm Netg Yorker
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