Daily Republican. [volume] ([Wilmington, Del.]) 1874-1890, 1885-02-03

The adulteratlOn OF butter seems 70
have bee lme 80 general that people
who love good butter hardly know
when they get the genuine unless they
see aud watch the process by which
butter is made from the time the cream
leaves the udder un Il II appears in
golden tints upon the table. Until
within dozen or 40 Of years past we
were generally under the belief that
what came upon our table called butter
was butter, though much of il might
be rancid aud unpalatable. Nobody
ever thought about such concoctions
as oleomargarine, and the latter day
named suins butter. Now, however,
a. we have already said, we hardly
know whether We have butter. cleo
margarine or saline, only we know that
we never have as good butter as we
had away back IN the days when
our mothers trudged the milk pail,
churned the golden colored cream, and
stamped the daisy blossom upon the
gilt edged pounds AZ she patted them
with her hands and laid them away
for use OF for market.
We do not wonder that good butter
brings fancy prices in the market. We
read of the Darlingtons, in Chester
county, getting 80 cents a pound for
their creamery butter, from families in
Philadelphia. one reasos for getting
such high prices for butter is that tht
purchaser has confidence in the Oar
lingtons, and knows what he is getting
and another reason is that being
creamery butter it must necessarily b
clean, as the process Of making, sepa
rating the cream from the milk, sepa
rates as we'll all impurities from thu
cream and from the milk. Owing u
the facilities which creameries posses
for making pure butter, the prices 70
such butter must Of necessity be highe
than butter made by the old plan. |
is not, however, the difference In tn
plans of making butter that is account
able for the mean, nasty stuff tina
finds its way into the market and dis
graces the name Of butter. Farmer
can make as good butter by hand no,
as they have ever done, If they have
mind to do 80, and there are many wht
be it said to their credit, keep on NAL
ing good butter, no matter who or no
many Of them engage in the latter da
new tangled plan. But these hone'
butter makers find themselves workin
at great disadvantage. They al
forced to compete with the low, mast
oleomargarine and suine that is throw
upon the market. This is hard fC
them TO do, and they could not do
were 1t not that they were known {
honest butter makers, and because the
are known they get higher price f
their butter.
II is said that parties in our city a
engaged in the manufac ture OF suiI
butter, and that butter dealers furnii
the material out of which it is mad
1t is further said that this connection
stuff, disgusting enough To turn
honest stomach, is worked over in fire.
buttermilk, TO give it the appearan
of having come lately from the chu
instead of from the fat rendering p,
If these things be true, then the stro
arm of the law should be invoked
behalf of honesty. There ia alread )
law against adulterated butter,
there seems 10 be nobody to enforce
The law requires oleomargarine 70
labeled as such when exposed for sa
This is a good law and If enforC
would save many people from the M
LITIGATION of having been deceived il
purchasing compound of beef fat a
oil, when they thought they were &
ting good butter
The Wholesale adulteration of but
and the councerfeiting of butter, III
work 20 the advantage of creameri
People who are determined TO Ii
good butter at any cost will not run
risk Of going into pronis nous mar
with the danger that if they pnreh
three pounds OF butter from differ
individuals, on. of them may be. g
butter, one oleomargarine and anot
suipe