Green-Mountain freeman. [volume] (Montpelier, Vt.) 1844-1884, 1880-02-11
Some Bits of Information
PICKED UP AT THE MASSACHUSETTS BUTTE
SHOW.

!
SHOW.
1t was n good display of high average
quality. There were about two hundred
packages of butter. half in Jumps or prints,
and half in boxes and tubs.
The five Judges were: A prominent
Boston dealer, who is member OF the
produce exchange Of that city; the man
ager of a well known creamery in
| Connecticut; one of the most successful
private dairymen and butter makers in
Massachusetts and two members OF the
state board of agriculture.
The decisions reached were certainly
impartial, for during the examination
nobody was in the hall who knew the
makers of the different lots, and it was
some time after the winning packages
were set aside, and marked, before it
was known by whom they were entered.
Then, too, the highest honors went to
parties who had no reputation for making
an unusually good article.
That the Judges knew their business
seems proven by their twice picking out
lots in different parts of the hall, which
they insisted were from the same dairy,
and so not entitled to to separate exami-
| udIlOu, uuu WulCu lHheotls5dtioh PioNOu w
be the fact.
Of the twelve different lots which
received premiums, eight were in bulk,
packed in round wooden boxes, holding
i've and ten pounds each. In general,
the butter in boxes was found better than
in pound Jumps, and that in pound Jumps
or rolls, better than print butter. Does
this mean that the more ms nipulation
or patting," the poorer the butters
The eight lots Judged the best in the
show We're all made, according to the
statements on file, from milk set in
open shallow pans, most of them the old.
style small tin pan. The twenty or more
lots made by the deep set. submerged
process, received only the two premiums
specially offered for butter thus made
| Otherwise none thus made would have
been mentioned.
All the butter receiving premiums was
made during the last half of November
although June and September lots were
shown. This emphasizes the growing
demand for fresh made goods.
The premium lots, according to the
statements, averaged six ounces of salt tc
every ten pounds of butter; the range
WAC ioul w hluO OuHSCos
the general tendency toward freshel
article. The time Of an ounce to n pounC
has passed.
All but two Of the twelve premium lots
were sailed with Higgins Eureka salt
one Of the two with the American Dairy
Co.'S salt; and the other kind of salt wa:
not stated. This may be variously eX.
planned but the fact deserves notice
Finally, the butter receiving the highes
honors, New England, Massachusetts,, anC
Franklin county sweepstakes, was lol
of twenty pounds, in two plain, round
maple boxes, with covers, packed solid
made from three grade Jersey COWS
uncolored, sailed with three fourths of al
ounce Of salt to the pound, the milk Sc
in common tin pans. Upon inquiry rs tc
the maker it was found that the principa
characteristic of both man and wife WA
scrupulous cleanliness. When the hus
band learned of his good fortune. he Il
once said, 1t is my wife's care anC
neatness that did it." And when he tolC
his wife. she said, at is all owing to tina
new milk pail. The milk has come to thu
house SO much sweeter and nicer sine,
you got it." He used the Perfect milkin,
pail, and was the only one of the man,
exhibitors found who did use it. Butte
making begins at the pail.-Prof. Alvort
in Land and Home.