Seattle daily post-intelligencer. [volume] (Seattle, W.T. [Wash.]) 1881-1888, 1888-02-19

I'D ~ no more naassn or hasns
| enclose you m exfz1cs frum the
Casc1so Inter Ocean ABOUT bosssr max.
ING. &C. ! thlnk IL uorsh iooktng ~
wish All 0uid learn . make good
butter. believe al would ges . better
prace than nov. - the poor o1sser reg
uiatas . . 6. cal extent the price III
NE 80od A u = noe, the Afticse that
Is used to favor the whote msAl Is
often % bad that one who has any
sense OF tasse iekI can hardly eas II at
ALL Those who are abe and who would
never taiRk OF b0yinx poor meat, Hour
or sugar, often Day nasty or rvtseas
butter oecause they can get il for a ten
Cents r0&i less than hfsI cixss butter,
and peEnais get cheated out VI " ~
per csnt. IN weight besides They get
IN the hsoat u paying about 50 much
ior % ssef, NO naAlter nov POOR, and %
are shocked NJ the idea VI paying .
aiving price 10 the good butter MAKER,
Wes salAkes is = business ~ make good
butter instead oi iaakiny II . side snow
~ some other business, and knowi IN
VI caring little about las qaasiiy. But
ter 10 brought 10 Seattle from the East
and YET +" glI-edged u wort 81 cents
u 81 per pound. or $l-uO 10 - and over
pxr foii IN the East.
II hAye wearied you this time, con-
sole yourself Hitn me thought tina,
viii not bore you very often.
The following is the clipping referred
u. aud Is worthy Of close attention:
The New York state Dairymen 5
Convention listened to an essay recent
Iy on The above subject lbutteI) from
Prof. L. b. Arnold. The follow ne Is
an abstract vi The essay:
Mr.. Arnold said mat among the
many Samples OF butter he had been
called To pa upon during the past %
years, not one was judged perfect up
" The exhibition of the Bay state So
ciety last year Ar that show some
graded Us nigh as IS and ", aud one
he atlerward learned that the butter
iroin the dairy which they raied per-
iect was selling regularly ia The market
Al 81 cents per pound IN boston. At
The DAIRY exhibition IN May last III
New York The expert judges found
TIRE sAmiies perfect These, with
one from Boston, were all that he had
ever heard of. These perfect buffers
we're ali made the anne way. The
cream Was raised BY intense refrigera-
ton and the cream vas kept thus until
enough had been accumulated Tor
churning, and was then rlpened. The
cream Was then churned; when prop
eriy graduated, the bultermhk Was
drawn from the butter. IL was then
saited, pressed into solid condition
with the least possible working, and
made ready for market. Simple aud
plain as the method WAS, it was oftener
missed than followed. He went into
details more by ststing that in retrig-
Grating while the cream WAS rising air
was excluded from 1t. This is neces-
sary, because II the cream 10 exposed
to air which is warmer, yapor CO :
denses from the atmosphere in the
torm uf dew and settles ON the cream,
carrying with it impurities from the
air. The cream must be kept in uni.
form temperature, and ali must be
allowed to sour and ri en- at the same
time. Ripening Is An esse tiai point
IN making perfect butter. Two changes
occur during the ripeuing process. The
one most readily noticed is the devel-
opment of scidlty, which converts the
sugar of milk into tactic acid, which
acid coagulates the aibumen OF the
milk into curd. the change facilitates
churning, but has no elect on the fla
vor OF the butter, unless the acid be-
comes too strongly developed, when it
damages the butter. The oxygen Of
the air oxidixes some Of the fatty
matter Of the milk, and in some way
increases the flavor, and this must b,
recognized in making good butter.
Perfect butter can only be made from
perfect milk.