The Redwood gazette. [volume] (Redwood Falls, Minn.) 1873-1940, 1879-07-10

CalnCoO lou Will faint the whole OF the
package, or if all be pretty good, the
difference in color and the attempt to
render it homogeneous in packing will
make the package streaky, salvy and
anything but agreeable to the eye or
the palate. .er~
One other obnoxious practice is the
use OF common barrel salt in packing
butter. This may be good enough for
ordinary use in cooking, in preserving
meat or sailing the cows, but it will
spoil the best butter ever made if used
in working or packing. There has
been very much said first and last about
the relative value of English and Amer
lean salt for butter. The fact is, either
is equally good and pure if it came
from manufacturers of established rep
utation, and has not been tempered
with after it leaves the manufacturer.
None but the best-such as you would
put on your table in your salt-cellars-
should be used for sailing butter.
Another reason why so much bad
butter comes to market is the want of
facilities by the country dealer for
keeping butter cool, and the want of
shipping facilities on Western railroads
for carrying it to market. There
should be on every road, at least once
day, on some train, a refrigerator car
from May to October, for the purpose
OF carrying butter, eggs and other ar
ticles that are injured by heat.
However good the butter as origi-
nally made, # it once get melted, or
really soft, it is forever thereafter de-
barred from bringing q good price.
The melting turns it into something
else than palatable butter, no better, in
fact, than tallow butter, and sooner OF
later it becomes grease butter.
20 into any country store and inspect
their stock. We shall find butter OF
every consistence and grade, from
sinking grease to really fine butter.
It will be in its color and texture as il
is in taste. Whether it comes from
the farm where everything about the
stables or milking yard and the dairy
are kept sweet and clean, or from the
farm where no attention is paid to
cleanliness, the butter mostly goes in
the end to the same pool, that of the
country dealer, and he, as rule, pays
about the same price for the bad as the
good. He must give about the city
price, or else lose the trade of the Gus
Toner; for however nasty the butter
maker be. the individual never suspects
it, and Mr.. Sloven allows that his wife
makes as good butter as Mrs. Clean
hands.
The dairy is not the only department
of farm economy where money is lost
by not knowing the conditions neces-
sary to success, or else neglecting
them. There is no money in making
butter that must ultimately sell for five
or six cents per pound, for although
the country store-keeper may pay more
for the butter, he knows we'll enough
what it must come to-, and gets his
profits out Of the butter-maker in the
enhanced price charged for the goods
which he gives in exchange. The fact
is, no farmer should undertake to make
more butter than will supply the fam.
lily, unless he has conveniences fol
making enough SO he need not be
obliged to trade it off for goods. II
should be good butter or none. This
cannot be made nor kept, unless means
be had by which the dairy-room and
cellar will never reach much above
fifty degrees in temperature. If you
have these conditions naturally, or can
make them artificially, you can make
good butter. If not, you had better
turn your attention to some more prom.
ising branch of agriculture than max
ing butter for market.-Prdsrie Farmer.