Southern standard. (McMinnville, Tenn.) 1879-current, 1882-10-21
Good, Sweet, Firm, Yellow Butter

Good, Sweet, Firm, Yellow Butter
The time is at hand when farmers
will begin to feed their cows freely,
and as the profit derived from a COW
depends upon the quantity and quality
of the butter her milk produces, it is
of the utmost Importance to manage it
so as to produce the largest yield, and
of such quality of butter as to com
mand the highest price in the market.
There is no difficulty in the way of
finding good market for your butter
if you will only take the trouble and
necessary pains to make it in the pro-
per manner. There has been much
improvement in the quality of the but
ter made in this county during the last
few years, but there is still much room
yet for further Improvement. An ex-
perience of several years in handling
country produce has taught us the i'm
portance of putting everything in good
shape before sending it to market.
We know there is a difference in the
milk of cows, as to the quantity and
quality they produce, but even these
depend largely on the way the cows
and their products are managed.
Nearly any ordinary COW, well fed and
sheltered in bad weather, and properly
managed, will give good milk; and a
reasonable quantity of nearly any cows
milk, properly managed, will make
butter of good quality. We will not
attempt to tell our readers how they
are to do this now, but will take the
liberty of asking our good friends, G..
NJ. Smart and Sam McRamsey, who
are both practical butter makers, to
: give our readers their views of the best
} way to manage cows, and the proper
, way to handle the milk so as to make
the best quality and largest yield Of
I butter. These gentlemen are not only
} good practical farmers, and well posted,
/ but they have consulted the best books
, and dairy journals, and have practical
experience in butter making, cOnse.
f quently their views, and their manner
| of managing cows and their milk would
: be of great value to large majority Of
! our readers.
e Cow feed of every kind will be CHEAP
and abundant this winter, and butter
g of good quality, does now, and vii
}, continue through the winter and spring
!, to command high prices. Now is the
Y time for our farmers and butter makers
d to make the business profitable. w
J.. know of few families who have been
is and are now, getting from thirty t.
thirty.fve cents for all their surplus
Is butter, after paying express charge
5, and commissions, while the ordinar,
Is butter brings only about twelve t
10 eighteen cents, net. The good, sweet
@ firm, yellO,U butter is the kind that pay
l. best, and if our friend G. NJ. Smart
r will give our readers, through tn
P. STANDARD, his way of making it, W
Is will be greatly obliged to him, an,
II many of our readers will be greatl
C. benefited. We should like also t
n. hear from Mr.. Sam McRamsey, an,
g any other good butter makers, who ca
n tell us how to make good, sweet, firm
$. yellow butter" such as will comman
to the highest market prices. There wi
l. always be a demand for the characte
in of butter which heads this article
er There is a class of people in the cite
as who will pay a big price for fin
st quality of butter, while the ordinar
We butter, made in the ordinary way, wi
Mt hardly sell for any price. Let us lear
" to put all our products in the best pc:
Up sible shape, so as always to comman
the best possible prices.