The Maryville times. (Maryville, Tenn.) 1884-1944, 1889-08-07
GOOD BUTTER-MAklNG.
John Gould Gives Some Sensible Advice
to Farm Dairymen.

John Gould Gives Some Sensible Adv1cc
to Farm Dairymen.
1t may be A. d. 1916 before the co.
operative creamery, in some of its
forms, will have superseded farm but.
ter-maklng. however DESTROYS we may
be Of its earlier adoption by dairy
people in general. In the interval an
immense amount of butter will con-
tinue to be made at the farm homes.
That this butter would make motley
collection as in the past none can dis.
pute, but there is after all a constantly
increasing amount of good butter put
upon the market II people could he
induced to discard their individuality
in making, and adopt some few def
mite rules, SO that butter-making could
have system and sameness about it,
there would be great advance made.
Too few realize that their way OF max
ing is not the method by which the
butter is made which brings the high
est price. No one is selling butter
now at advance, and paying prices,
who still clings to 'Grandmothers"
way of making. Neither does the
market put premium on butter made
from actively sour cream, nor
butter with pronounced butter
milk flavor or made sharp with
over-salting. Eutter, to bring high
price, must be made Of cream not over
thirty-six hours old, slightly acid. 1t
must be washed free from buttermilk
with weak brine, and sailed not to ex-
coed three-quarters of an ounce to the
pound. Butter also needs to be packed
in some of the cheap but tasteful pack
ages now obtainable and sent to the
market Immediately. Long-keeping
butter is no longer called for. Butter
is made to sell, not to keep, and the
consumer says, Ito eat fresh, not held
until devoid OF fine flavor or aroma"
The great evil is that so much butter
is made by those who have few COWS
that they can not make specially of
fine butter-making, and SO make as
best suits them. This butter made
from old, and often fermenting cream,
is at the start destitute of butter flavor.
II is not washed free from buttermilk,
but worked over" with ladies, "balled
up" and sent to the grocery store, i'm
protected from the light and air, and
then consigned to the "shoe box. ~
When at last, weeks, may be, though
it should only have been days at the
most, this butter finds its way TO the
city market to be rejected and neg.
lected, it is finally sold for few cents
per pound, and actually scoffed at by
the prescribed oleomargarine.
This making an originally good ma.
terial into low-priced, objectiona BILE
article, that does not attract but low.
ers the price and lessons consumption,
should be stopped. 1t is both unprof.
table and unbusinesslike. The mar.
ket wants good butter, and discards
poor. Why, then, insist upon fur.
nishing the latter? II one can not make
fine article and get good price TO,
it. either change methods. Quit the
business. or, what is better, patronize
q cooperative creamery. There the
material of whole neighborhood car
be massed, rules Of production adopt
ed so that substantial uniformity vii
be secured. and final product turned
out that finds its way-at popula,
prices-to consumers of good butter
The one is money losing; the latter i:
money making. Which shall be tn,
shoices.-American Agriculturist