Vermont phÅ“nix. [volume] (Brattleboro, Vt.) 1834-1955, 1884-01-04

81 believe the white spots or streaks, in
this case, at least, to be oooasioned by the alb
sence of salt or proper working. Thorough
working in Of the salt would have permeated
the whole mass alike Taste a bit Of this
white butter and you will observe II is per-
fecty fresh have found also that butter
exposed to the air after churning grows of
darker, richer color, more golden yellow.
Butter packed Immediately after churning
will almost invariably look marblod aud show
white streaks."
MANY butter makers must be aware Of
these facts. Why should they persist in max
ing up prints Of such butter, only to be
slaughtered in market at low range Of
prices Z"
81 can think of no other reason except in
difference or because butter thus handled
Jumps easier while soft and new. To cool
butter properly makes II hard, solid and
slightly more difficult to work and shape and
mould Those soft, unevenly worked and
sailed buffers are soon of in color, taste and
price"
1.-THE liberal use Of ice must be great
boon TO the dairymen, is it not Mr.. Jack
son ?"
Eyes, but the abuse of ice is also liable to
effect great damage in the hands of the care
less or uniformed dairyman. Ice nor ice
water should never come in contact with
milk, cream or butter at any stage. Those
dairymen who attempt to regulate the tenn.
perature of cream for summer churning by
the placing of ice or ice water in the ohurn
will lower the quality Of the butter Those
who attempt to hurry the working and lump
ing of butter by the use Of ice or ice water,
for cooling and hardening the mass, will GER
tainly seriously injure the butter. The only
proper use of ice is in cooling the air which
surrounds the cream or butter, thus effecting
the desired purpose without coming in direct
contact with the latter"
THESE facts will undoubtedly prove a sur
prise to some dairymen. Mr.. Jackson, have
you ever tested the effect of ice or ice water
on butter yourself?"
ooh, yes, have satisfied myself of the
i'll effects of ice thus used in many instances.
A tub of water with lump of ice in it, SO
arranged that the ice water may trickle down
into a tub or package OF butter below, will
80 effect the butter with which it comes in
contact that in one night it will be blanched
out almoat white and it's substance and char
aoter so changed that it will soon become
rank and strong"
"Do your city customers for gt.edge but
ter generally understand the deleterious effect
of the ice z"
mo, they do not Probably one half Of
the fine butter sold in this city is spoiled in
the refrigerators of the purchasers. This re-
suits from various causes, partly because of
the presence of odors from meats, fruits,
milk and other food substances confined with
in the same refrigerator holding the butter
Again, thoughtless persons place ice on the
butter or else lay the butter on the ice while
in the refrigerator, permitting this state of
things to continue day after day to the COM
plete destruction of all the choice elements
in the butter. or course the brief and tenn
porary use of ice on butter while upon the
table would be only slight in its effect Ma
ny well meaning customer pronouuces his
choice butter bad simply because he does not
understand properly caring for it. Large no.
tells, restaurants ard clubs that use immense
quantities of fine butter understand its care
so well that we have fewer complaints from
them as to quality than from the average
householder"
DO the best and most painstaking butter
makers always make a perfect product? Do
they never miss and make an inferior arti.
Gle?
Butter is an extremely sensitive product
Sometimes a parcel of splendid butter will
Unexpectedly develop some striking fault
Some innate germ or defect crops out and de-
stroys a well-made article. With the great
est care and skill the butter sometimes goes
wrong. The more thoroughly our progress
sive dairymen understand their business, the
more they study into and observe concerning
the chemical and mechanical changes in milk
cream and butter, the less the liability of
loss and disappointment. II is q big field
for investigation and something new is devel-
oped every year"
Judging from what you say 1 infer that
the difference in the quality of butter is
largely due to attention or inattention to lit
tie details in the manipulation. In other
words the average dairyman knows already
or may know more than he is willing to prac-
tice ?"
Eyes, that is true. Even if the dairyman
has herd of thoroughbred Jerseys, fertile
farm, fine buildings and all that money can
buy, his butter product will depend in quail
ty as well as quantity upon the trained eye OF
the owner or his manager. As an illustration,
the butter Of one of our best diaries was, to
my surprise, pronounced of by regular
purchaser. After seeking everywhere for
the cause, it wGs found that the milk of one
fevered COW had been mixed with the milk
of the herd. When the mixers discover
anything unusual in the condition of a COW,
her milk should be withheld awaiting fur
Their investigation. Dairymen sometimes
show undue haste in using the milk of a COW
too soon after calving and while fever is still
indicated in the bag"
Zone word more in conclusion, as to the
working of butter. Do you object to the use
of butter-workers 2"
II can only say that can detect the smell
of the human hand in those parcels of butter,
however fine otherwise, which have been
worked by hand. OF course such a state of
things detracts from the value of the prod
uct"
Suppose that our dairymad or dairymau,
as the case may be, is scrupulously neat and
clean, the hands being frequently washed,
what then ?"
'All the worse for the butter; the more eff
fectually the pores Of the skin are kept open
by clearly processes, the more readily does
the perspiration and the effete matter of the
body escape into the butter. If the pores of
the skin of the hands were sealed, as with
wax or glycerine, the less the liability of i'm
parting noxious havors to the butter product.
To be sure the overworking of butter de-
stroys the grain, but this is no more likely to
occur with the wooden butter. worker than
with the human hands, where common sense
and good judgment guides the operation.
Brains in the dairyman is one of the most
important factors in successful butter max
ing. All the rules in the world and all the
advice fall worthless upon the man who lacks
the ability to utilize them. 1t is the bright,
intelligent and progressive dairyman who is
always the most anxious to know more about
his business"
Hha T. Al