The Portland daily press. [volume] (Portland, Me.) 1862-1921, 1878-04-15
AGRICULTURAL.
Coed Butter,

Coed Butter.
"a Farmer" writes as follows: I NAV
have ideas upon butter which may be deemed
radically wrong by some of your readers but
II am wrong l shall be happy to be set
arlght. In the first place, will you allow me
10 say that deem good butter one of the
healthiest articles offood that can be placed
upon the table. 1t is just as much necessity
as many other articles which are ALWAYS
placed upon the list of actual necessares of
the table, and generous quantities of it should
be furnished, especially 10 children and per-
sons actively employed in the open air, In
fact, all persons who have good appetite for
good food need large quantity of good but
ter with their bread, &c. We have known
instances, where certain absurd sem-graham-
lte ideas were having sway in households,
Wnere tue family, especially the children,
were persuaded that butter was an unhealthy
luxury. and likely, when not used most
sparingly or not at all, to entail all sorts of
dreadful diseases. And upon the appearance
OF slight indisposition, directly tractabe by
any intelligent person to some violation of
the true laws Of health, we have known but
ter to receive at once sentence to banish-
ment for its supposed crimes. We are ex-
ceedingly sorry that butter is so costly in these
days, because those of our people who do the
hardest manual labor are in many cases
price.
But OF this thing we are confident: it is
better to 60 without butter, substituting
therefor some other article of good but less
costly food, than it is to eat poor butter.
very little butter that has been long made
comes under the head of good butter, that is
II IL mas oeen kept in the usual manner in
nrkins made OF wood, and more or less open
TO the air. 1t might be kept good if placed
in small quantities in alright receptacles,
and then used after most any length of time,
soon after opening.
New butter is an entirely different article
from what is popularity known in the market
as tub butter. Good June butter eaten in
June may be delicious article. But GOOD
June butter sailed down in wooden tub.
and more or less open to the air till exposed
for sale in January, becomes almost invaria-
bly, more worthy the name of grease than
butter.
Those of your readers who have tarried in
London long enough to become acquainted
with its markets and tables will recall the fact
that freshly made butter is the only popular
butter there. The famous Dorset butter of
London, which has first class reputation, is
brought into the 10 IN freshly made.
At Parker's restaurant in Boston, which is
pronounced by many travelled persons as
good restaurant as there is in the world. no
butter is put upon the tables that is not new
butter 1t is brought in daily by such makers
as Joseph Burnett, Samuel r. Payson, Good
year OF Connecticut, and others, each maxi
er having his day of butter delivery. From
the ine farm OF the late Alvan Adams a large
supply OF the finest of new butter was for a
long time sent to Parkers. But now Mr..
Adams is dead, and his fine herds have been
soid and scattered. But it will be said that
this is gilt edged butter, selling at a dollar q
pound, and only within the reach of the rich.
Not so fast This dollar a pound story is
Motel fiction. First-class tub butter has been
selling at near 40 cents all winter. The maxi
ers OF the best new butter delivered in Bos-
ton will tell you they do not realize much
over 80 cents. And with cultivation of
proper taste for butter by the great mass of its
consumers, some new system might be intro
ouced by which our markets might be more
FULLY supplied with newly-made butter. Our
butter-makers of the interior of Massachn-
sets are doing much towards the improve
ment OF the butter standard of the Boston
market. Tney are making butter in large
quantities every week, all the year round, and
sending it to Boston in small boxes. For
about three cents pound more than the
price demanded for butter six months old.
butter three to six days old can be bought to-
day in the Boston market.
Butter OF this sort when properly made has
creamy flavor which is entirely absent from
Old butter. Improved railroad facilities and
improved dairy management are helping to
improve the butter product as displayed in
our city markets. And as butter long made
becomes very different article from butter
just made, let us endeavor to get for our mar
ket steady and fair priced supply of the only
article that is really worthy the name of good
butter-namely, new butter. We have had
nothing to say of oleomargarine, because as
compared with the genuine article fresh from
the churn, it is not worthy the name of but
ter. Is not butter in any sense of the word.
1t is simply nice looking grease, and should be
branded as such and only sold as such.-Bos-
ton TrGueLler