The Vermont watchman. [volume] (Montpelier, Vt.) 1883-1911, 1886-01-27
Creameries in New England.

The enterprising Ne,o England Home
stead (Which we find ourself liking bet
ter and better) has whole-page ar
ticle on this subject, giving reports
from some of the creameries of Massa-
chusetts and Connecticut, which show
remarkably successful results, and en-
courage the hope that most of the milk
in New England will soon be made up
into butter that cannot be crowded out
of the market by the imitation products
which many agricultural editors and
political demagogues seem to think can
best be combated by sturdy lying and
unconstitutional legislation. If the ar
tificial buffers were so poor and made
of such filthy materials as these editors
declare, it would be the worst kind of
an insult to their readers to contend
that they endangered the market for
the legitimate product. We might as
we'll face the frozen facts " that most
of the artificial butter is so good, and
much of the genuine article is so bad,
that the public, guided by their organs
of taste and smell, and, in spite of the
silly press, prefer the former to the
latter. This being the case, there is
no way out for the dairyman but to
make first-class butter, and no other
sort. In many cases this can only be
done by the cooperative method, and
the bulk of our dairymen will soon
be driven either out of the business
or into the creamery.
We have not said much about this
matter for some time, because we do
not fancy "butting our brains out
against peoples prejudices." We talked
just as we are writing now, seven and
eight years ago, at our dairymen's So
ciety meetings in st. Adams and Mont
pelier, but those in attendance were
not ready to hear us "tell it just as it
was" Many are not ready yet, and
still hope that the people can be made
to buy inferior butter by law or lying,
instead of the only true way-the max
ing of the milk of all of our COWS into
butter that must be better than any i'm
itation which depends (and must de-
pend) upon an admixture of genuine
first-class butter for its flavor and sala-
bility. AT the recent Chicago conven-
ton the following statement was au-
thoritatively given by Hon. Joseph
Sampson of Iowa, as to how butterine is
made:
% So far as / was able to learn from
the discussion of chemists, experts and
others, and also from personal investi
CATION of one butterine factory, / fine
there are five different grades made
The first grade, or finest quality, con
tains forty per cent of best creamery
butter, fifty per cent deodorized lard
and the other ten per cent is made W
of stearine, or tallow oil, with coloring
and chemicals to give fine butte
taste and aroma to the compound. Tit
next grade to this contains about thirt,
per cent of fine butter, and the thirC
grade contains twenty per cent of fin
) butter. The fourth grade contain
, about forty per cent of ordinary dair,
butter, and the remainder lard an,
| stearine, chemicals and coloring. TIL
: fifth grade contains about twenty-fv
per cent of dairy butter, the remainde
being lard, etc. The cost of the ingre
dients of this butterine may be reck
+ oned about as follows: Forty pound
j of fine creamery butter, twenty-fv
$ cents per pound, 80; fifty pounds lea
lard, six cents per pound, S3; fly
) pounds stearine, eight cents per pount
a forty cents; labor, salt and sundrie'
}. S1.60. Total cost of one hundre
pounds, say Sl5, or fifteen cents pc
> pound average cost. Sold by manufa,
9 iurer at twenty cents per pound give
G him a profit of five cents on ever
pound made, and retailed by the groc'