Vermont phÅ“nix. [volume] (Brattleboro, Vt.) 1834-1955, 1884-01-04
A Chat About Ru,ter.

The following article from the American
Cultivator contains so many valuable hints
about making butter that we copy it entire,
though it is rather too lengthy
During recent visit to famous butter
stall In Quincy Market we met the well-known
expert and experienced salesman of dairy
products, L. D. jackson, whose thirty years
acquaintance with fine butter and the meth
DDS of producing and keeping it give weight
and value to his opinions.
MI jackson, among the different makes
OF butter now received by you, which stand
the highest in quality and market value? ?"
Among those known as glt.edged parcels
the product of Jacob G. Rogerss dairy at
Salem stands at the head and retails at 81
per pound, that of E. t. Bowditch of Fran
ingham stands next and retails at eighty cents
per pound; next are the two diaries of Geo
b. Williams of Walpole, n H., and James
Lawrence of Groton, these two retail at sew
enty cents per pound"
rs there an unlimited demand for such
hne butter at the prices you name? ?"
mo, the demand is somewhat limited. al
though In general the butter consuming pub.
lie is gradually becoming educated to the use
OF choice butter The standard demanded
now is higher than formerly. A large and
sudden increase in the offerings of high
priced butter might overstoek the market
Tor seventy cent gilt-edged butter, though up
TO the present time we have had no surfeit of
1t. Let family Of means once get taste of
high grade butter and it is difficult TO sell
them inferior lots even at half price. The
number OF dairymen who are able and will
ing to make such fine butter does not increase
very rapidly. Butter making is an art that
requires the exercise of great care, skill and
study, It has taken Geo. B. Williams. with
every facility and ample means at hand three
TO four years to learn how to make seventy
cent butter. Less than three years ago ia
cob o. Rogers's butter sold slowly in this
market at thirty cents per pound. No man
can ever make the best butter who is satisfied
that he knows the whole business at the
start"
What amount of salt is used in the fine
butter you sell ?"
To suit few special customers Mr.. Roo
ers makes some butter without any salt. 9th
er fancy fresh lots contain only one fifth 10
one-third of an ounce of salt TO a mound of
butter again others as high as one.half an
ounce to the pound. The best st. Lawrence
county On. " creameries average three.
iourths ounce salt to the pound OF butter.
Some old-fashioned diaries in Maine and New
Hampshire still use two ounces to the nonnS
have seen tub butter sent in from New
brunswick that was fully one.eighth salt
Many French and English dairymen use no
salt IN their butter, their customers prefer.
ring to add any salt wanted at their tables at
time Of consumption. The present tenden.
oy of the market is towards the use of fresh.
er butter than was formerly the case"
What is the price of the tub of the infe.
rlor,looking butter you are now wiring?"
twenty-five cents per pound"
What causes such a low valuation or
rather, what gives it such streaked and
marble-like appearance z"
simply because the dairyman who makes
the butter is ignorant of or unwilling 10 learn
the proper methods, or else because he 4
careless and Indifferent II man will insist
upon churning his butter, sailing il, working
and packing it into tubs within ten minutes
after 1t is made he must not expect 10 pro-
duee good table butter, or that which sells AT
remuneIative rates. By such methods the
buttermilk cannot be wholly removed The
butter should be left in a clean, cool. drv
room after the first working, until the dsy
ing VIVA
What causes these white streAks in this
utter?" - 'N'S