Evening star. [volume] (Washington, D.C.) 1854-1972, 1890-02-15

Some Interesting Information About
Trade in a Luscious Product.


in that interesting article yesterday. "A good
deal comes also from all over the wess, from
| Ohio to Dakota. But western butter has not
the peculiarly delicious flavor that marks the
PENNSYLVANIA article Notwithstanding the fact
that the farmers in the land toward the setting
sun feed their cows with wonderful liberelity
upon grain. 1t is all in the sweetness of the
grass, think. First-rate butter is made in New
| York state, and good deal comes from thence
| to Washington in the spring of the year, when
the grass is fresh and the product correspond
ingly good. Necessarily we contract the circle
of our buying i'll the summer, when butter
brought from far away might get bad, and a
good deal comes from Maryland and Virginia
Butter does not often turn stale on our hands
now, as IL used to do very frequently when
Washington depended for its supplies Oh buck
sters. These hucksters drove about the coun-
try and gathered it up from the farmers, who
often had had it on hand for some time. But
ter was much more apt to vary then In quail
ity."
WAYS OF MAKING BUTTER.
How is butter prepared and brought to
this market" asked The STAB writer.
"To begin with, the cream is delivered by the
farmers to the creameries. where stated prices
are paid for it. and 1t is transformed into butter
by the newest processes. From the creameries
Philadelphia and Baltimore, who send their
agents to us. not with samples but merely with
representations regarding the articles they
have to offer and the prices. On those repre-
sentations, by persons We have business knowl-
edge of. our purchases are made. We sell
either directly to the consumers or to retailers,
and that is the way III which you get the butter
you eat on your buckwheat cakes. Butter may
be divided roughly into three kinds ladIe
butter, imitation creamery butter and creamery
butter. Ladle butter is ordinary country but
ter, gathered usually in the shape of rolls. rs
II was years ago, from the farmers. 1t is taken
to some factory, sorted out, to separate the
qualities. worked over and coiored. Imitation
creamery butter is collected by persons who 20
around among the farmers and gather the pro-
duct fresh churned but not sailed; subsequently
1t is reworked and sailed. The
PROCESSES FOR MAKING CREAMERY BUTTER
are numerous, but in general way the modern
method is about as follows: First. the milk
delivered by the farmers is got to certain
temperature after which the cream is quickly
separated from the milk by sort of sieve APP
pdratuS. There Is no setting the milk over
night to get the cream off it. The cream, once
separated, is poured INTO vats which are placed
in running water. Then it is put into auto
matte churns. and, after being made into
butter is transferred to worker, which
squeezes the last of the water out of it and
mixes IN the quantity OF salt desired Finally
1t Is either put into tubs or made into pats
and sent TO market. We never make tub
butter into pats here, because it spoils it to do
so. To make butter not fresh from the churn
into pats breaks the gram, as we say. In other
words 1t destroys the little fatty molecules.
and the result is that the butter gets quickly
bad. Also 1t loses Its flavor almost at once.
BY the most improved processes it takes only
thirty minutes to transform the fresh-delivered
cream into pat butter. whereas by the old
methods from twenty-four to thirty hours were
required"
INVITATIONS OF BUTTER.
"How about oleomargarine?"
''There is comparatively little Of it sold now
Notwithstanding the temptation dealers no
longer dare to buy the composition and sell it
under false pretenses. The laws are too strict
III the District. 1t Is not practicable nowadays
for merchants to safely buy imitation butter at
IA cents pound and sell il as real for 40 cents
Oleomargarine, as dare say you know, is the
lat OF cattle, sweetened favored and colored.
Butterlne contains from 80 to 60 per cent of
butter, with the remaining per cent of fat. To
get butter for their butterlne dealers would go
into the market and buy several dozen tubs of
the real article SO as to raise the price OF but
ter. with view to getting better price SUBJ
sequently for their butterine The butter
brought to Washington has hardly any salt III
II, whereas that sold III New England usually
has about an ounce and half of salt to each
pound. Salt weighs heavy, you know. Butter
~ fancy prices Is chleuy u matter OF fancy.
The only difference between the 40 and 60 cent
buffers sold here is that each pat of the J-cent
kind Is made from the cream of single cow
Really you can buy just about as good butter
as can be made nowadays for 45 cents u pound
throughout the year. We test the quaity of
our brands by smelling and the business of an
accurate butter smeller is one that requires no
small capacity and commands high pay"
Trespassers OH Indian Lands.
Indian Inspector Armstrong. who is now at
Chamberlain, 5. D., telegraphS the Secretary of