Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1881-01-21

The common dairyman can, and often
does, offer as fine quality of butter to
the market as the rich producer, the pro
fit of which is more than that realized by
the latter when clear Of expenses. Clean
illness costs little, and this is necessary iii
the making of fine CT gilt-edged butter.
There is a vast difference IN the animals
that produce the milk, some being pref
erable TO others but | have yet to see
the jersey COW that Is poor butter
maker. There may be a deficiency in
quantity, but the quality Is best. Jersey
butter should be consumed while fresh,
being then superior to any other. For
packing and keeping. butter from the
common or native COW claims the adyan-
/ tage. The butter globules III the milk
are much iirmer III the Jersey product,
and more solid III texture consequently
/ the butter Is harder and does not SO
/ readily receive and retain the salt III the
manufacture hence 1T loses sweetness
/ and flavor with time.
The jersey COW produces that pecu-
Iiarly fine nutty Favored butter 81 much
sought for and desired Its odor n.av br
s,,el,.d and tasted in the milk when first
drawn from the adder. This odor is easi-
ly ulfecte1 by surroundings. 1t should
be retained in its purity, for when once
lost, it can never be obtained again. The
salt used for this butter should he clean,
fine and smooth free from Jumps or any
foreign substance, that 1t may dissolve
quickly and mIngle with the grams OF
butter. All butter should be granular
land as if moi meltcd), and these grains
should be preserved ns CntiIe as possible
until the product is ready for tine table.
Butter is injured greatly by standing eX-
posed in the air for the salt to dissolve.
and by going through the process of two
or three workings before II IS termed fin
ished, by which time the Jersey product
would be entirely ruined. There is II
little knowledge necessary IN making gllt
edged butter. People are apt 10 work II
too much, salt it too much, and allow 4
to stand exposed too much. The bnsl
ness must lie attended TO at the right time
or suffer in consequence.
Good butter is made from milk that II
! SKINNED sweet Old butter makers use'
to think it wrong to skim a pan of mill
= that was not clabbered, even If IT stoo,
fortv-eight hours. II should never h'
> allowed TO remain longer than twenty
. lbuI, anu AN'iN' h''hi7 fA' ''i
iicient to throw up all the cream. Whel
Z standing too long the flavor escapes, ans
much of the value Of the cream Is lost
being eaten up by the acidity. Gilt
edge butter is saltcd, worked from Tia
churn and put away IN air-tight packages
+ or made mp IN prints. Fancy prices ar
never obtained in the public markets. bu
;, are bargained for privately, either at ho
! !, tells, restaurants, companies or private III
u dividuals 1t does not pass through tia
. hands Of middleman. 1t goes from TIA
dairy Immediately to consumption. Th
4, name of Jersey Ia too frequently cor
a founded with Aldemey, which latte
q name has become SO popular that we 50
n it attached to the cans of the commo
q milkman, and II few weeks ago ] observe
IS package Of condensed milk labele
d Pure Aldeney Mix and could wage
g that never drop had ever entered tn
factory. So long as the public IS willin
to cater to the deceit, this name will !
r. beneficial to sellers. Jersey butter cal
A not be made from the common COW. I'll