Woodville Republican. (Woodville, Miss.) 185?-current, 1888-12-29
HINTs 10 BuTTER.MAKERs.

How to MHlSs kTsi sss . 1hss win Com
The requisites for tirstzclass butter
making IRE good cte5tu and acquired
skill. With one and not the other il
will be impossible to accomplish the le-
sired effect Cleanliness is very inn
portant factor, for with pure cream and
skilled labor, and unclean, sour and
dirty utensils for making butter III OF
holding cream, the other good effects
must suffer materially in the final re-
suits. How easily these foreign lavors
are detected by expert buyers, none
know better than sellers of dairy
products who have to contend with
buyers many complaints and rebuffs.
Many thousands of dollars could be
saved to the dairymen and creamery
men if more cleanliness and care were
exercised; one, or two, yes three, four
and five cents, off on pound Of butter
on line, as has been the case, amounts
to great many dollars, and in the ag-
gregate amounts to thousands, a great
part of which could be saved: in fact,
would have been clear gain had some of
these apparently minor effects been
watched closely and avoided. Every
seller Of milk should have proper facil-
tiles for cooling and keeping it cool
while the cream is rising; and this is a
feature which every buyer OF cream
should see that parties from whom they
buy their cream is supplied with. The
practice of gathering cream every sec
ond or third day has led to serious
losses to creamery-men, first in quality
and this naturally in the value of the
goods made. The cream should be
gathered once day, and the gathering
thoroughly assimilated before being
churned.
The make and style of packages to
be used is also very essential Dealers,
urge the use Of handmade tubs, tub
which is both air tight and pickle tight
Ash tubs are preferred, because they
are in more general favor, and tubs of
uniform size and to hold about fifty-five
pounds and upwards are recommended
as they meet the requirements Of ship
pers, and at the same time answer the
purpose Of local buyers. In packing,
fill the tub within half an inch of the
top, then cover with clean new piece
of bleached cotton cloth we'll soaked
and washed in brine. On top of this
cloth put paste made of pulverized
salt and water, which hardens and
forms crust, making it partially air.
tight, and thus prevents the top from
becoming affected by air and heat. An
other thing recommended is, three tin
strips to fasten the cover, instead Of
hoops or nails.
Country shippers of produce are adj
yised to send their butter to this market
just as they receive it. In most cases
the result will be more satisfactory to
both the shipper and the buyer Those
who are not thoroughly versed in this
business. and do not give 1t their sole
attention, generally make failure by
endeavoring to work fair lot Of solid
butter, for the purpose Of improving the
quality by the aid OF machinery and
coloring. A good quality Of solid butt
ter. no matter II not straight and uni
form in color. can, II sweet. be sold 70
retail dealers. but after going through
the patent process and colorlng they
refuse TO buy It. Shippers and packers
refuse to buy except Il prices paid iop
low grades, as it Is not worked to their
satisfaction, and they efefer to do their
own re- packing. = Orange Judd FarmsY.