The Seattle post-intelligencer. [volume] (Seattle, Wash. Terr. [Wash.]) 1888-1914, 1891-11-02

directly from the fresh milk. All liked
the butter and few found any preJudice
against il. Many customers preferred Its
favor decidedly to that of ripened cream
butter. AS to its keeping qualities, most
agreed that the sweet cream butter pre-
served its havor quite as well as the other,
some reported even better. One or two,
however, thought il did not keep as well.
The extractor method yields more butter
than the churn. One gentleman reports:
Sweet cream butter 10 not inferior for practical
use to that made from ripened cream. After
using 1t once or twice people always want II
again. II is not necessary to sell T. at once.
Several lots that were put In cold storage six or
eight week ago are now being put on the retail
market, and 1t 10 very fine and has delicious
flavor As far as my experience goes, 1t is much
better to put the sweet cream, or extractor but
ter, az We call it, into cold storage for few
weeks before 1t Ia sold. 1t then has much bet
ter body, and the flavor is delicious. The de-
mand with US il becoming greater every day,
which 10 an evidence that the butter 10 sue
cess. II. r. BREUNINGER, Washington.
Another butter dairyman who had tried
all methods, shallow setting, deep setting
and the cream separator, writes:
First-I have found the extractor q success
have never used 1t for skimming except on trial,
waen II did the work In a clean way. As
ehurn / find 1t a success in the hands of skill
full operator.
second-I have never heard of any such preju-
dice, and the universal opinion OF my custom
SAsB tbStAISL win pIdCttcHA Hleu ds JOLu
Gould, W. n. Lawrence editor OF the Ohio
Farmer, 0. P. Chapman, of the cheese and but
ter firm OF Horr, Warner Co.; Hon. R. A. Herr
and Hon. u. ). Nadsworth, all OF whom have
seen the extractor In operation at ny farm, as
well as hundreds Of others both here and on the
Ohio fair grounds who have tested the product,
pronounce it Al.
Third-Having heard of no prejudice except
from manufacturers of sour cream butter, be-
lieve that if 1t does exist, il is of the same ma
ture as the prejudice against the siloa few years
although n
fodder is adopted by all practical men.
Fourth-Sweet milk butter is certainly NOT in
ferlor to other kinds, except in one particular
explained later on, and IL is much preferred by
all who have used ii after trial. In regard TO
keeping qualities, my own experience does not
coincide with that of the extractor people /
ind that II used fresh ii has the sweet flavor I'M
known TO sour cream butter, but IL kept on
hand or in cold storage Ii loses it.
have, for all butter that proposed keeping
used portion OF sour cream and stirred thor
oughly before extracting; hence my conclusion
Is that II Is better fresh, say within two weeks
from making.
The extractor, in my experience, requires a
thoroughly practical man. II is not a machine
OF which one can say, "You push the button-I
DO the rest" ItreQuIres watching; the operator
cannot go TO sleep, he must have both ewes open
The condition OF the milk, the weather and a
Iul butter ma&tng affect the work OF the extrao-
tor, but have no hesitaney in saying that any
smart man can learn how to run il. IL does
away with large array OF appliances about the
creamery, necessitating less washing and care
anu labor. hat IL will eventually come to the
front, certainty believe
W. l. GARDINER, Lindals Farm, Ohio.