Wessington Springs herald. (Wessington Springs, Aurora County, Dakota [S.D.]) 1883-1891, 1885-09-18
CREAM.


How 1t Should BE Cared For to Secure the
Best Observation-Disclosures IN Butter
Making.
There are times when the price for
grain is so low that it does not pay to
sell it. In some portions of the coun-
try it has been found more profitable
to use corn for fuel than to send it to
market. Last winter many fed their
wheat to stock. But how very few
e think of doing anything with their
cream, but to churn it, whatever tho
price of butter may be. We see il
stated that in some sections farm but
ter sells only for seven cents a pound,
and that it must be of the best quality.
Now butter can not be made for seven
cents a pound. and the man or woman
who makes it for that is throwing away
time. 1t would be better to throw
the cream away, and go out to work
by the day At very low wages more
money could be made in this way than
can be made by making butter
at seven cents a pound. 1t would
be better to feed the cream to your
calves by far. But the question comes,
can not a better price than this be real
lied for what we call good butter? I'm
questionably that is the case in many
Instances. This seven cent rate is the
country grocery store price-the place
where pretty nearly all kinds of butter
are brought and dumped into one tub.
Anybody who really makes first-class
butter, and is at all favorably situated
for reaching a good market is very
country store. The only condition of
getting this best ruling prices for butter
Is that it shall be of the best quality;
M there must be no uncertainty about
this matter. We must rieidly subduo
all our prejudices in favor of our own
products. and measure their excellence
and defects by the same standard by
which we would measure other peoples
products. This may not be easy to do,
but it is q necessity. Every but
ter-maker's aim should be to
make a good article. He should
provide himself with tho most APP
proved implements and appliances to
do this, and must not shun new meth
ODDS simply because he has long been
accustomed to old methods. Having
succeeded in making a good article,
then demand that whoever purchases
it shall do so upon its merits. If the
country storekeeper wishes to do this
sell it to him. 1t he does not, ship it
to a central market, and there it will
bring the best price, if it is the best ar
ticle.
1t is not to be denied that the stand
ard of butter as made on our farms
needs lifting very much higher. We
all understand this. Poor butter is
turned out by the ton and is acurse all
around. 1t is a curse to the man or
woman who makes it, to the consumer
who buys it and to those who make
good butter. PROFESSIONALLY this is
n great cause of the success of the
bogus butter swindle. Not that bogus
buffers would sell to any great extent
If they were known to be bogus but
tiers. But they are offered to the pub
lie as pure butter, and, of course. the
ignorant consumer accepts what appears
to be good, sweet butter in preference
to that which he has no diff
Guilty in seeing is inferior. The rea-
sons that there is so much inferior
butter made are numerous, and have
frequently been stated by the Rural
and Stockmom. But perhaps there is
no cause so prolific of the constant
great flood of inferior butter as care
lessness; and the payment of one
price for all kinds of butter, good.
bad and Indifferent, by the country
grocery store, is the cause of a great
deal of this carelessness. Thousands
of butter-makers take no thought of
their milk, cream and butter, except
to get something in the shape of but
ter and take it to the store. Ask
them what their process of making
butter is, and about all the answer they
can make is that they churn the cream
till the butter comes. They can tell
you nothing about the improved pro-
cesses. and are willfully ignorant of
the science of the business. This can
be changed only by convincing such
people that they are deliberately rob-
bling themselves.
Perhaps there is another cause for
carelessness on the part of the many
makers of butter in the farm dairy.
There has been such an everlastine
clatter by the creamery people for the
last few years, and such an andacious
claim that nobody can make butter but
some smoke permeated and tobacco
Juice soaked man, that many women
have concluded that there is no use to
try. Now, it is admitted that the av-
erage creamery butter is superior to
the average dairy butter. but it is not
admitted-at least we do not admit
that the best of creamery butter is SUI
perior or equal to the best dairy butter,
and there is no valid reason whatever
why creamery should be superior to
any dairy. 1t ought not to be forgot
ten that the larger, much the larger,
portion of II butter is made on
our farms, and it always will
be. The farmers wife need
never think that her butter making
operations are ever to be talked or rid
iculed out of existence. She is tho
butter maker of the country, and that
being SO. she ought to understand and
prepare to take ner position in the front
ranks of butter makers. We would
rather eat butter made by a woman
than by a man, at least by the average
man.. Butter is entirely too sensitive
an article to think of having an average
n