Vermont watchman and State journal. [volume] (Montpelier, Vt.) 1836-1883, 1881-11-02
Very Interesting to Dairymen.

But the toiler whom God careth Tor
Rests, and is glad again. Selected.
Very Interesting to Dairymen.
Our genial and obliging friend Rev. L. b.
Hibbard, ex-editor of the Vermont Farmer |
and the Ludlo,o Tribune, has sent us q copy |
of the proceedings of the eighth annual con-
vention of the National Butter, Cheese and |
Egg Association, which was held at Cedar
Rapids, Iowa, during the first week Of
March, 1881. Mr.. Hibbard is the vice-pres-
ident of the Association for Vermont. His
brother, the well-known Boston produce
commission merchant, A. d. Hibbard, is
also a prominent member. This report is a
stenographic one, giving the proceedings yer
batim, which always makes a lively, if
wordy, report.
The first place where we have turned
down leaf in reading was at page fifty-five,
at an address by A. M. voight of Pittsburgh,
Pennsylvania, on "The Relations of the
Shipper to the Commission Merchant" in
which we find the following noteworthy
passage addressed to butter-buyers. 1t ought
to be read, remembered, and acted upon by
the butter-buyers Of Vermont, most of whom
are very culpable in respect to the points re-
ferred to by Mr.. Voight
Shippers, on your shoulders rests part OF the
responsibility for the poor butter sent to market.
The future quality OF the butter of this country
depends on your efforts. Just 30 long as you
nt tt.l, ~ Ntnr
the same price you do the maker of first-class
tub so long will we have bad butter. You can
remedy this evil When bad butter is brought to
you, pay just what 1t is worth, and no more IL
the makers are good customers, and you don't
want to lose them, tell them how to make good
| butter; and II you don't know yourself how to
make it, join the National Butter, Cheese and
| Egg Association, read their instructions, and you
will not be long In the dark as to how good but
ter should be made. If, when the butter is
| brought to you, and you tell them it is not up to
the standard, they refuse to take yonr price, and
say Jones across the street will pay the price for
| 1t, you let Jones have it, he can never build up
reputation on poor butter, and you are bette
without it. Adopt the rule: poor price for poor
butter; good price for good butter. Where
| they have adopted it, the best results have fol-
long as the rule is lived up to- will continue to
improve; and II buyers and shippers would all
| adopt the rule, makers Of butter would be COM
PEELED to make it good or take the low price.
Shippers, adopt the rule. Try it; it will work.
OF course the creamery business occupied
great deal of the attention Of this meeting
and the chief point of discussion was re
garding the respective merits of two sys
TENS, one of which takes the whole milk II
the factory and makes it up into butte
and skim cheese, while the other gather
only the cream, which is churned at tn
factory, leaving the skim milk with th'
dairyman to be used for feeding. Yer,
conflicting opinions were expressed. Man.
of the members, especially dealers, were dow
on skim cheese, or anything less than who'll
milk cheese, and thought creameries ha'
no business with cheese making; other
claimed that it was entirely question o
money making, and that so long as NOR
money could be made by working the skin
milk into poor cheese than by feeding it, i
would be done. Samples of skim chees
in which the abstracted cream was replace
with lard were exhibited, and the dealer
deal better than clear skim cheese. Yet the
said it would ruin trade, and especially th
export trade, in the end. Their idea seem
to be that cheese-eaters want only frs
class article, and if they are frequently d.
ceived in their purchases (as they will
when inferior cheese is forced upon tn
markeD the consumption will be so checke
as to knock the bottom out of the whol
thing. We think they are right in thi
If imitation butter and skim milk chez,
were always sold, both wholesale an
retail, for just what they are, the buy
could take his choice and no harm |
done. But just as long as these goods al
on the market they will be offered and sol
to consumers as genuine, with the result
checking consumption through the distas
produced. Eatables must be good, al
just in proportion to their goodness will
the sale. You may fool a man by sellir
him oleomargarine or lard cheese for gen
inc goods, but you cannot fool him or
family into liking or eating much of thel
or buying any more very soon. No We
definite conclusion seemed to be reached
this discussion on the two creamery system
= but it appears to be generally admitted tn
the only drawback to the cream-gatheriI
plan is the neglect, on the part of the CO
keepers, to handle their milk proper
especially as regards cooling it. The &c
eral use of ice was looked forward to as t
: proper remedy.
Our next turned leaf is at the discussi
between sellers and commission men up
the question of "Market Quotations" 1t v
charged by the former and admitted by
q latter that many sales were made above
highest quotations sent out. The discussi
that followed is so interesting and instr
tive that we give pretty full extract fir
l. it, as follows:
COLONEL SHAW of Anamosa, lowa--I wo
II simply inquire of Mr.. Simpson why the circul
quote butter q little below market price. ! 3
m pose they do, because all the butter ever ship
IL has brought about two cents pound more Il
the highest price quoted.
MR.. SIMPSON OF Boston, think that this qr
tion can be answered easily. These circulars
ing fine article Of butter suppose there Is a &
tleman above you who is not making 1t quit
= good We send you both a circular. II y
4. goods are sold cent above the highest q
= t.tion, there is no trouble; but II the agent i
? the other mans below, he is going To be In
water
- PRESIDENT GoooH-We have the publishe
one of the Chicago circulars present, Mr.. Co,
Of Chicago. We would like to hear from him
Mr.. CowLEs--I can only say In compiling
market report we try to get the average pri
Sometimes package sold to family will
more than what we call the market price; II
than the exporters will pay. We aim TO give
ys, prices the market will bring, and rarely dc
lind that we can satisfy every one. Some c
plain that we get them too high, and Others
high enough, depending on the kind OF goods
z the quick or dull market
COLONEL SHAW OF Anamosa-I have not
es. that they give four grades. | should think pi
ds' would bring extra market price. ! don't thi
is' make very good butter, don't get my milk
a. aS' der very good conditions. go it blind but
oo' two cents higher than the highest market p
VOICE" You've got a good copmi-
inc house" (Applause.) 1t is barely possible Il
lIIN make the very best OF butter. | don't know
NV collect my milk once day at one creamery
nm It there, and carry it to another To churn.
~ complain Of the prices ! get for the butter,
no. only wanted 10 have an explanation why
quoted 30 low