The Jasper weekly courier. [volume] (Jasper, Ind.) 1858-1922, 1889-08-02
GOOD BuTTER-MAKiN0.


to Farm Datrymen.
1t may be A. ID. 1919 before the CO.
operative creamery, In some Of its
forms. will have superseded farm but
ter-making. 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 a motley
collection ~ in the past none can dis
pute. but there Is after all a constantly
increasing mount Of good butter put
upon the market II people could be
induced to discard their individuality
in making. and adopt some few def
mite rules. 50 that butter-making could
have system and sameness about X
there would be a great advance made
Too few realize that their way Of max
Ing Is not the method by which the
butter l. made which brings the high
est price. No M is selling butter
D at advance, and paying prices.
who still clings 70 ''Grandmother's"
way o! making. Neither does the
market put a premium on butter made
from actively sour cream, nor
butter with pronounced butter
milk flavor or made sharp with
over-salting. Butter. to bring a high
price. must be made CT cream not over
thirty-six hours old, slightly aid. 1t
must be washed Tree from buttermilk
with weak brine. and sailed not 70 ex-
coed threc-quartcrs OF mn a 70 the
pound. Butter also needs TO be packed
IN some Of the cheap but tasteful pack
ares now o~btainable and sent TO the
market Immediately. housekeeping
butter Is no longer called for. Butter
is made to sell. not 70 keep, and the
consumer says. ITO eat fresh, not held
until devoid OF fine flavor or aroma
The great evil il that 30 much butter
l. made by those who have a few cows
that they can not make a specially OF
fine butter making. and so make as
best suits them. This butter made
from old. and often fermcnting cream.
Is at the start destitute Of butter flavor.
II Is not washed free from buttcrmilk,
but ..workcd over with ladies'. "balled
up' and sent to the grocery store, un-
protected from the light and air. and
then consigned to the shoe box
When at last. weeks, may be, though
II should only have been days at the
most. this butter finds its way to tho
city market TO be rejected and neg
lectcd. Il is finally sold for a few cents
per pound. and actually scoffcd at BY
the prescribed olcomargarine.
This making an originally good ma
tcrial into a low-priced. Objectionable
article, that docs not attract but low
ers the price and lessons consumption.
| should be stopped. II Is both unprof-
liable and unbusinesslikc. The mar
kct wants good butter, and discards
| poor. Why, then. insist upon fur
| nishing the latter? II M al not make
Il fine article and get a good price for
| ID. either change methods, quit the
| business. or. what Is better. pstronizc
n cooperative creamery. There the
material OF a whole n~eighborhood can
be masscd. rules OF production adopt
cd 90 that substantial uniformity will
be secured. and a final product turned
out that finds its way-at popular
priccs-to consumers OF good butter.
The one Il money losing; the latter -
money making. Which shall be the
choicea = American Agricult urist-