Vermont phÅ“nix. [volume] (Brattleboro, Vt.) 1834-1955, 1879-08-22
How Fine Butter is Made.
ApAmY THAT SUPPLIES prLMoN1co.

The average taste of the public in the use
of butter is being rapidly educated to use only
the prime article. Consumers demand better
butter now than ever before, and are willing to
pay an extra price for it. II every dairyman
would determine to make n reputation for pro-
ducing only first-class butter, more certain
and remunerative market could be secured for
such products than for the uncertain manufac-
lures that crowd the city marts. In connection
with this important and interesting topic the
Utica Herald gives an account of famous
Oneida County, N. Y, dairy that is worthy of
notice -
Among the choice manufacturing establish
ments of dairy products in this county is the
Messrs. Osgood's Verona creamery 1t is
situated in the town of Verona, not far from
the Vernon line The building is small, but
turns out an article of which any maker might
feel proud Everything in and around it is
as clean and sweet as the strictest care can
make it. Only fifty cows contribute their
milk, a large number of them being either
pure blood or grade Aldeneys The milk it
self is handled with great nicely. No impur-
tiles are allowed to come near it, As soon rs
received it is set in large shallow watts, from
four to six inches deep, around which n stream
which there are four, has light covering of
cotton cloth stretched on a frame and so ar
ranged by weights as to be easily raised aud
lowered. The milk is allowed to set for thir-
ty-six hours before slimming
An oscillating churn is used which is run
by horse power. When the butter has come
the milk is drawn of, and the butter rinsed in
the churn three times with ice water. If it is TO
be sailed, il is done in the churn at the rate
nf 10, no Nh, yo1t T.. il,ttu
thoroughly dissolved and never remains to
make the butter streaky, much Of it passing
away with the water. Churning is done in the
forenoon, and after the butter has been salt
ed it is taken from the churn and put into
whito-ash tub, without being worked. This
tub sets in large ice box and here it re-
mains until the following day, when the but
ter is taken out, worked and packed.
The working consists simply in placing the
butter on n bench and pressing it out with
lever. This is done three or four times, and
each time the person doing the work takes
large sponge covered with n piece of thin
muslin and soaks the moisture of the surface
of the butter This very soon removes all
traces of water, and the butter is then ready
for packing
Two styles of packages are used. One is a
square Eastwood box fastened together with
tin nails, and holding six pounds. For this
style tney receive nNc cents per lOunu ABOVE
the highest quotation for Western creamery
butter Another style is a one pound box,
for which there is a machine stamper that
presses the butter into the proper shape and
gives it handsome monogram with V. c.
worked together. For this style of package
they receive ten cents per pound above the
highest quotation for Western creamery!
One hundred pounds per week are sent to
Delmonico, in New York, who takes it entire
ly fresh-that is unsalted The rest of the
make, about $50 pounds per week goes to
a frst-class retail grocery house in New York
city.
Here, then, is an establishment which is
obtaining an extreme fancy price for its pro-
duct. The only extra cost in making such an
article consists in the little extra time consum-
ed in putting it up, in the nominal cost of the
boxes, and in the care and neatness which are
exercised in all the processes. The result,
however, is worthy of all the care bestowed,
and shows what can be accomplished by
those who are willing to take the necessary
pains Absolute cleanliness is indispensable
in the manufacture of all frst-cass dairy pro-
ducts and the maker who insists upon it in
his creamery, factory, or dairy, will surely
reap his reward in the enhanced value of his
goods