Herald and tribune. [volume] (Jonesborough, Tenn.) 1869-current, 1886-01-14
FARM AND HOUSEHOLD.

The Dairy Business in East Tennessee.
have never doubted ''the practicable
ty and value of the dairy business in
East Tennessee" and have been astonish-
ed that so little attention has been given
to the matter. Nature, in my judgement,
has made East Tennessee a dairy region,
that is to say, if a splendid climate, pure
waters and the capacity of the soil to pro-
duce grass have anything to do with the
making of a fine article of butter and
cheese. There is and can be no better
climate than urs for the business. To
be sure our summer seasons are
what warm, but that difficulty may be
greatly obviated by cold spring water
everywhere abundant in our valleys. No
finer springs-nonc cooler than abound
here, and if butter is not properly pre-
served and does not retain its solidity
and freshness it is because of the care
l~essness and in~attention Of those who
handle it. In Virginia and many other
places butter is carefully packed and kept
in excellent condition for the fall and
winter trade. Why can't this be done in
East Tennessee?
The truth is the practicability of
manufacturing butter in this region is
damaged by the inferior article put on
the market. Scventy-five per cent. Of it
reaching this city, and ] presume in all
our towns and at our country stores, is
not fit for use. To-day it is dull IN this
market at 12I and 10 cents a pound, more
fit for axle grease and all purposes of
fabrication than to go on a decent table.
Much Of this butter comes here tumbled
in goods boxes, thrown about in every
conceivable shape, no assortment, the
good and the bad mixed through and
through, and often emitting an odor that
would be offensive to a well bred buzz
zard.
This slovenly mode of making butter
would forever destroy the reputation of
any section Of this union for butter max.
ing. II would ruin the best butter sec
ton on this continent. 1t has played sad
havoc with East Tennessee, as fine a but.
ter section, naturally, as exists. Our
butter in the principal markets or the
country is decried and denounced as un
worthy of common respect. 1t goes a
begging and is quoted at the lowest
figure.
If you want to establish the practica,
bility of successful butter making in East
Tennessee and its value, teach your but,
ter makers to make a better article. Tel
them they must take more pains with it,
observe greater care and cleanliness in
the manufacture; not to scald it to death
not to allow it to become rancid before il
is really made, and to be sure to work
and salt it well. Now and then such
butter makers are to be found and they
have no difficulty in obtaining q gooC
round price for their butter. Such but
ter as they make will command in thi,
market from twenty-five to thirty, five
cents a pound. There is one family neal
this city that get forty cents a pound fol-
all and more than they car make. Many
farmers complain of those who handle
their butter and say they take advantage
of them in the low prices offered for it
In this they are mistaken. 1t is because
their butter is not fit for use.
AS to the manufacture Of cheese
know of no better region than East Ten.
nesseee for its successful manufacture
There are only about six months in tn,
year that it can be made in the great
dairy districts of the north. There al
cheese making ends at the setting in o.
winter, and for six or seven months the
cows are producing nothing, worse thar
nothing, for they have to be fed at
heavy expense. Here you can max,
cheese every day in the year, and make
Just as good an article as can be made
anywhere.
would like to say more, but thi'
article is long enough. | will resum,
the subject soon and say something abou'
creameries. &C. ". Charlton, Of KnOr
Cille, Tenn, in Star-JOuraaL.