The Manchester journal. [volume] (Manchester, Vt.) 1861-current, 1883-04-26
Aarilnltnral.
a Ssrssas Prebiem fer Americas Dairy
-.u a Gufw~

A ssrseas prehiem fer Americas Dairy
msn 20 seive.
Probably shrre 10 $50 rlsss Of Americas
farmers 70 much ia donbt IN regard 10
thcar future prosperity as the dsi,s tAr,nsr
0lcomargariBe wss tho asl compound
uhieh came ~ c"mpettsaa with the sale
~ butter. after that came compound not
~ we'll hnewn 10 Ae~ Eagland. called
baiisrine OF sucfine This article has .
larger sale ia Water mouths than oleo.
margarine, The Aome 81 the manatse.
iurer is ia Chicago There are two very
wealthy ffms engaged IN tho business.
one Of them being tho largest provision
firm 10 The world. packing and selling the
product a. one million hogs yearly. There
are probably thousands OF the readers Of
the Mirror ,ha, do not know how saeine is
made, and probably hundreds Of .hous-
ands who have eaten sneine. sapposing
il was butter The manufacture OF this
compound ia as follows; Entering one OF
these large factories you viii see thous.
ands Of leaves Of lard which are cut by
a cutting machine into pieces about one
half an inch square; these are carried into
another room and put in large tanks and
kettles, and slowly melted until the oil
can be pressed ont; in another tank the
best Of fresh creamery butter is melted.
The melted butter and oil are then mixed
one part butter to two parts oil OF
course 10 melting. the grain is lost, and is
restored while running from the mixing
tank into large vat, by cold stream OF
Ice water directed With force against the
running stream OF melted butter aud lard.
Then the butterine is taken ont and han
died as butter from a churn. and made
into balls and fancy cakes, aud packed in
kets of the country. The cost OF the ar
icle varies with price OF lard and butter.
With butter at thirty cents per pound,
and best leaf lard at twelve cents. and one
cent per pound for tubs, and the cost
would be twenty cents per pound. This
/ suppose. is the best, and is called
"Cloyerdale Creamery" More lard. and
less poorer butter would reduce the price
to 10 cents per pound. The Produce Ex-
change Of Boston and the leading produce
dealers Of New England stand by and
with the farmers, and have probably done
much more than the farmers TO have laws
passed compelling, under heavy penalties,
the sale these of compounds under their
true name, and on their merits.
The results Of these authorizations in
butter are not only seen, but are felt by
the farmers and dealers The large
amount OF western creamery bought last
November or December by the bntterine
manufacturers, carried up the price OF
creamery butter from 80 to 43 cents per
pound. This, in turn, had tendency to
carry up the price Of dairy butter, and the
poorer classes n our cities stopped buy
ing butter when the prices went above 80
cents per pound, oleomargarine and sueine
being used, and The traders, who supply
this trade at retail, could not be induced
to come back and buy butter again until
the whole sale prices dropped from 80 and
80 cents to 10 and % cents per pound.
My experience is. aud / think the trade
will generally coincide in saying that there
Is not much sale for oleomargarine or
suerine until good fresh butter sells At
Wholesale for % cents per pound and over
and the quickest aud surest way to stop
these authorizations is for the farmer to
...ake good butter (which will increase the
consumption and sell freely while fresh,
and keep the retail price in cities at or
under 30 cents per pound. The problem
for the dairy farmer to solve is what course
to pursue, or what kind OF farming he
shall follow? Each one must Judge for
himself what is best for him to do. can
only say that, in view Of foreign market
on farms that are worth 500 to $50 per
acre, and the home market that is very
large, at 20 to 80 cents per pound land
also in view Of the fact that dairy farming
keeps farm in better condition than any
other kind OF farming) should be slow to
change.
II may be well where there are cheese
near, to change from butter 10
cheese; for cheese is now and has Leen
for ONE tins scarce, aud in demand for |
home aud i,reign trade at prices which |
pay good profit to the farmer. Our ex
ports Of cheese last year amounted 10 l04, |
900 600 pounds; we have in the past e1-
ported over lao. 900 900 pounds. and |
have no doubt # our cheese was made |
that Europe would buy over
200, 900, 900 pounds. II is OF the utmost
importance to the producer 10 make just !
such goods as the consumer wants. Tie
lairymen Of this country make to large q
portion Of their cheese ripen too quickly. |
Made in this way, large portion gets
strong before it can be sold, and can only
be sold at a low price. July and August
,hsese shonld be made to ripen slowly
md grow rich and better by age Too
many OF our factorymen make their cheese
'ipen quickly so As to get 1t of their hands
before it sbrinks too much. This will do
or early May aud jane cheese, which
reaches bare market and is consumed
before il gets strong, but is entirely wrong
'or cheese intended for export. or for that
arge portion OF our stock which the deal.
'rs have TO carry for the trade Of the win
er and spring months. II the dairymen
will remember these facts. and bring the
keeping quality Of their cheese up 10 Whist