Grant County herald. [volume] (Lancaster, Wis.) 1850-1968, 1889-01-10

stage Of developemeut, we arc con
stantly finding ont better methods
This has been true Of butter fou are
aware hat it is not 50 yerY many years
back, when butter fer sale WAS made
in the form Of rolls. Il all shapes, sizes
and colors. packed pIomiscn0usly IN
barrels and shipped to market To be
sold for whata Tho magnificent sum
Of six or eight cents pound Think
Of tile difference row. Tub butter was
a step further in advance. The cream
cry is q comparatively receat institution
and represents the latest improvement
in this widelydhersilind and important
industry.
! la most creameTies, the cream is
gathered from the farmers direct and
brought to the factory for conversion
into butter. Some people seem to
| think that there it undergocs a very
intricate and complicated process,
which is not easy understand, but
4 it Is not SO. 1t is the same, practically,
as when you churn small batch ut
I home. only on a larger scale, The
cream is churned ia larger churns.
worked by power worker, sailed, and
I packed, generally in large tubs; but
great care is taken with the cream.
! Ii must be churued at the right tenn
/ perature, it must be worked Just right
it must have just the right amount Of
salt, it must be colored neither too
highly or too little, aud the butter must
/ be uniform in quality. TODD the work
correctly, some experience aud practice
is highly necessary.
When the cream is gathered, it is
/ measured according to some standard.
! The most general mode Of measuring
! has been in a vessel of such q diameter,
/ that every inch Of cream pat into il ii
/ perfect should make ii pound of butter.
/ The number Of inches gathered at each
! place is, of course, kept track Of.
/ Creameries at first bought the cream
| outright, that is they paid for every
inch Of cream gathered but soon they
/ found out that they were running short
in weights, for, Notwithstanding th3
( proverbial honesty of the farmer as
compared with his city cousin, it was
/ found out that once in while the
cream was very, very tain, So ~ pro-
tect themselves, and give every patron
his just dues, paving for cream sccord.
ing to the quality, different systems Of
testing the cream were devised
Among these are the butter and oil
tests. With The oil test, it is found ont
hoY much oil there is IN the respective
cream, Il sample being taken from each
farmer, ChuTned % butter and reduced
to oil, the cream being paid for accord
Ing to The quantity OF OIL contained.
/ The test used in Fenuim0re creams
cry is the butter test TIE driver
after he has taken and measured The
cream OF the customers, stirs it up
vel and fills small test can With
sample Of the cream. This can holds
half an inch. In the creamery the
sample is churned lit is perfect, #
will make half pOuad or eigbt ounces
OF butter. Ii il is richer cream it viii
make more, if tainner, less, according
10 the quality. The difference. either
way is hgurod in por cent. Expert
Heuts have shown that cream. slightly
salr, viii test higher, ard viii make
relatively more butter than sweet
cream, So it is to the advantage OF u
farmer to sell somewhat sour cream,
but care must be taken not To keep ii
too long, and sour il to such an extent
tAat il is in = decaying state, and win
make very poor grade III batter,
The principal objection so far fUi sell
ling cream has been IN regrad 10 The
test. The farmer has to aepend some
what upon the honesty Of the creamery
man ia this, but he soon can tell if any
thir es wrong. We bayo had per.
SONS test their own cream, anul have
known the difference to amount TO
only two ounces m0ntA-in a month
where there were three hundred
pounds Of butter sold Perhaps
system VIII soon be IN vogue, by which
the cream is tested directly at the
patronfs house. and when this Is
nerfected il will be blessing 10 tho
creamery man and save him many
nnsind thoughts aud words from
farmers wives. The test and quality
Vi the cream depend largely upon The
care taken with II, and The condition
of the COWS, the state Of the pasturagc,
and the kind Of feed.
Ana bo,v abo,,t tbe npaliiv of butter
made ii Tia creamorya Leok N tbo
market rprorts n Your newsuapers:
look M the c,reularg sent ont BIZ vour
COMMITS. IN, man. Won win find at tbe
ton. Flri, cre9n,arv ntxt fancy
P.pAfuarV creamery extra. creamery
Ggsf. craatnerv sneands ana II ~
dosqn tha g;st neirv comes II bniow
,rba crea,,orv stands II tba haad AMI
4nn,nlqnds tba bjohasf ntiens Eioin
creomerv virtually rnlns The marbet
ON bnffeg. and tne others ara not far IN
Inc rear.
Bnf why srll cream In preference to
making bntter9 ASK rbe patient
he.nsa vif, ma tha fpmale b4lp Which
II nnra nlrassnt M ! M, sun,ner
NV p.hen tba ann ,,onrs dozen 81
sc9reb;ng splendor. and tlIe COWS owe
sneb an abundance of m;lk. Hhpn
thore +. 50 mucb to ba done. tIat cur
fair la,l;ps ara 6yerbnrdened with work.
which a moro eonductiya "a health ana
comfort q taY for hours oyer the
s.l,rr, ami v,artipo hpffer orto ei,,niy
III nraar9 readv ao1 Is4vo M dr;T,.
fai,o r. a. ~ aS,~s9 nm onsroy
nm, naroeessery Rf,ts .ggeqt many. a,,c
saw wIat Il ,jmep That i Zinc -
ms: we don't care very ..ueh about
time: it's The MONEY W. want. Very
ven. alpai.tiDp tbis Id u trQe fur the
sol,n ~ ..r.r3,r,.,at Is, 4 1T IL scc
rava laeq oarnfr ,rtot. fsy savaraI
,,aars ~ ma ,coe ,tsi3 H. c.,.,,,
80 ,ia ,r'no na:a ~ p,It,, - ,ba
$50 ,io,s M f,.8 "a lie rosnit