Iron County register. [volume] (Ironton, Iron County, Mo.) 1867-1965, 1888-05-03
MARKETING euITER.
"astahes Thae Are Frequently Commit
ted by Dairy Farmers.

nat are Frequently Commit.
ted by Dairy Farmers.
iubs or packages should be neat, of
proper size. with covers fitting close
and suitably fastened. The gross
weight and tub weight or tare should
De marked on plainly in pencil OF
otherwise. The address of the party
70 whom it is sent should be neatly
put on either by stencil, tag or brush;
the former is most desirable. They
are usually furnished by all commits
sion men, each stencil having its
special number. which is registered to
that particular shipper; for instan ce.
NO. 1 is registered to Smith, No. 2 to
Brown and SO on. ALI goods received
with No. 1 stencil mark are credited
TO Mr. Smith. while all with No. 2
stencil brand on. are credited to Mr..
Brown, etc. Therefore no mistakes
can we'll occur.
1t shout be ramemb cred that IL is
a drawback to the price of butter to
have Cummings of different colors i'm
one tub. If you can not fill large
tub at churning. or guage the color
better use size suitable to your make.
Many think if they only get nice
burning on top the poor or light col
red one in the bottom won be seen.
but the ''trier, which is used most in
variably to examine and sell by, tells
the tale and shows it plainly from top
to bottom, even to the salt between
the churnings or on the bottom. 1t
also shows any surplus brine that m ay
be stored away in the loose packing of
the butter. When the butter shows
streaked or notified on the trier we
know the salt or brine never struck
those light spots. consequently the
butter was not properly worked. If
the butter comes out sticking to the
back of the trier. Tough and soft on
the front of it, we know the butter
was oVer-woI ked.
Should the butter come out crisp and
short breaking up roughly in places
because of the friction in drawing
the trier we know it had been only
worked once. and surplus of brine
left in the composition. While such
butter will show in this style in win
ter, in summer it can scarcely be
got hard; at least not solid.
Some who salt the butter by saturat-
ed brine often make the mistake of
packing when the granules are so hard
that they do not adhere to each other,
and as the spaces are all filed with the
brine, the trier drags them out in the
same form they came from the churn,
while the buyer wonders if there is not
-eorn-meal amongst it.
There is another trouble in sailing
by saturated brine alone. because of
some lacking conditions the butter
does not take the salt as usual; there
fore, your butter has much less salt
than you think; it has remained in the
brine.
If butter smells cheesy, we know the
cream has reached too high temper
ature, and expect such butter to get
rancid quickly. Smoky rain water.
when usel Lv the cows, or in washing
the butter. is detected by smelling the
trier of butter. SO is the use of onions
from the early pastures. Parched
coffee within reach of the cream or
butter imparts decidedly bad flavor
to it. In fact. any thing that emits a
decided smell and is allowed to renal
near the butter or cream. is liable to
show up on trying the butter and eff
feet its lie and value. If there is a
peculiar bitter smell and taste to COR
respond. we know the milk was sub
jected to temperature under fifty de-
grees at most.-K NJ Toy, IN Rural
World.