The Cecil Whig. [volume] (Elkton, Md.) 1841-current, 1889-03-09
HOW TO ALWAYS HAVE GILT
EDGE BUTTER.
Read Before the wrightstown, Pa, Farm
ers' Club, January 22d, 1889.

Read Before the wrishtstown, Pa, Farm
ers' Club. January 2ad. 1889.
This is pretty big subject for any
one to be asked to answer in this day
of good, bad and Indifferent butter
making.
| do not wish to be understood by
this that there has been no improvement
made in butter making within the last
few years, as l am positively sure there
is less poor butter on the market to-day
than there was ten years ago. Two
causes have chiefly brought this about,
namely, the starting of the creameries
and the making of oleomargarine.
When all the butter was made at
home it was very frequently neglected
in great many househculds, where the
already overworked mistress had more
than she could properly attend 10 with
out skimming milk, churning and print
ing butter, and where the outside part
ner had either more than he could at
tend to or was too indolent to perform
his part in the business transaction of
butter making. In consequence of
this state of affairs the butter was often
of the kind described by the boy when
he said to his mother that people of
rank ought to eat butter because it is
rank butter.
The oleo also had its influence to
force certain class OF butter makers
to improve their product, as they saw
they would be driven to the wall if the
spurious article was better than the
genuine. The time has about arrived,
thanks to such institutions as this and
the inventive spirit of the age, when
poor butter instead of good will be the
exception.
1t is often thought best, either in love
or in war, to do little Skirmishing be-
fore commencing the actual business
on hand, and the above IS my felnt to
the enemy. l will now open with a
broadside of shot and shell by saying
that to make positively gilt edge butter
at all times of the year it is an absolute
necessity that you have good GUERNSEY
COWS to begin with. They are the only
COWS in existence that will make butter
of sufficient high color to pass without
the addition of coloring material of
some kind IN the winter. 1t is true that
there are several kinds of good color
ing in the market, yet all must admit
that to color butter is to adulterate it,
and as the late decision of the Commits
sioner of Internal Revenue refers to this
point and has perhaps not been seen by
all insert it here:
at is represented to this office that
vegetable or animal oils are frequently
added to butter in connection with an
MOTTO or other coloring matter. You
will please make careful inquiry into
this matter, and if you discover any
butter on the market SO mixed you will
regard 1t as oleomargarine. under the
Act of August ?, 1886, and proceed to
collect the tax and penalties due In
each case under the Act"
You will see by the above that the
addition of vegetable or animal oils
makes the butter liable to a tax of
cents per pound, or law suit, and as
we all claim to be law abiding citizens
l see no other way out of the dilemma
bat to catch on to the Guernsey COW as
quickly as possible.
After having our COWS, good places
for their accommodation are absolutely
necessary, as l claim that COW that is
by reason of storms or cold uncomfort-
able can not yield a frst-class product
either in quantity or quality. No expen-
sive buildings are required, but merely
such as will be agreeably warm in the
coolest weather, with sufficient windows
for light and ventilation.
Feed is the next essential, and [ will
say that | think in summer good nat
ural pasture and about three quarts of
wheat bran and one quart of corn meal
night and morning, and in winter good
clover or meadow hay with four quarts
of wheat bran and two quarts corn meal
twice day would be my ideal COW
feed for making first class butter alone.
This | do not follow, however, for the
reason that | can produce an article so
near perfect as to satisfy my customers,
and make it cheaper, which has to be
looked after in these days of strong
competition. My feed now consists of
cut corn fodder, wheat barn, corn
ground on the cob, oats ground with
the corn, cake meal and cotton seed
meal, with the best clover hay we have.
This comes about up to the standard
as fixed upon by analysis, and also gen.
eral observation for the production of
good milk at the cheapest rate, and for
the good health of the COW
We are now ready to milk, and while
l insist that this should be done quickly
and with decent care as to cleanliness,
| do not say that if man has mixed |
the feed and fed the cows that he must
wash his hands and face, have his
clothes brushed by an attendant and |
part his hair in the middle before he is
in fit condition to milk, as | have
cen it stated are nearly the conditions
required to be followed in some fancy
NI;Il-;r l. 1