Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1892-01-08

or late several journals have discussed
the comparative qualities of dairy and
creamery butter. i.amenrable as it is il
has been often proved that creamery
butter lacks keeping quality, and yet We
hear but little about this in the writings
and teachings ri the dairy profe ssors in
our dairy papers and experiment sta
tions. Now OF my personal experience
can spe4k regarding the use in the
family of best Elgin creamery butter
Using limited quantity, say tn G
pounds per week prefer to buy il fresh
once or twice Ter week to buying in
larger quantities, for the reason that it
often not only loses its fresh fine flavor,
but equally gets very close to Ia cid
condition before the large quantity is
used WHY'S this? And how is it to b.
remedied: The theory that butter made
in creamery. with all the advantages
of expert skill and improved machinery
Is the best, is not sustained by facts
And this brings us right back to the
starting point Of dsirying.
TIT Cow, HrE FEED AND CARE
Fere is wh~Te the foundation for ii
dairy products il laid, and unless the cor
rect start is made. and the raw material
Is iirst-class, no future manipulation can
overcome the evil D,iry butter, such Il
found in MANY private establishments is
y luxury. A visit to the stables, where
the cows are kept from which this fine
butter is made, will convince the mos.
skeptical of the value of cleanliness
Then comes the care of the milk from
the time it Is drawn until the pre-
d ct Is ready TO be SERVED on the table.
Al dangerous elements are carefully ex
clu9ed from the milk, and the dairy
utensils are also projected, so that fer
m antation aud decay do not begin Then
sg-in in the pTiva'e dairy. the object
is rather 20 secure best results than
large returns. caring more for reputation
than immediate prnti5, so that quality is
always this oil ie,tire poirt, there ia
always q certain amount OF prid and a
large quantity OF brains mixed with the
muscular part % he dare work On the
other h4ni the creamery butter maker
has to isk,. a raw material whatever il
hrought bv the varioas , strons. some of
whom seem almo.t t. Think that any
white liqaid is material qIi,e good
enough tvf IL factory, whilr
CLEhNLr HANDLING or THr Cows or
MILE
would be tor mu n trouble h. result "a
thin. ponr milk, it'll bus little Tat and o
favor, from which the creamery man is
exps ed 20 make ii st class goods, which
will net dividends 10 the patrons The C
conditions have compelled butter max
ers to make a quick HIvored butter This
has often passed beyond the iipened
stage before il ayes the factory. so
thst keepicg. instead Of improving, has
injured iG. Butter properly made should
be better at about 10 days u two weeks
Old, than fresh from The chuTn. and
dairy butter, properly made. will i'm
prove by keeping th,t long. This theory
is MOI fully Endorsed by many practical
dairymea, bat my experience both 10 the |
dairy and creamery p owes it Wnen the |
factory so develops thss it can SAT- to /.
the p4tron;, vou must care for your \
cows as We say. and use ,uch 70 I'd AZ
we say. an. use such food az We pre- |
scribe, the general complaint that cream !
cry butter does not Keep well will no
longer be heard ID. W. Wilson In o.
ange, Indiana, Farmer.