Albuquerque weekly citizen. (Albuquerque, N.M.) 1891-19??, 1893-04-08
FARM AND HOUSEHOLD.
WHY - THERE so MUCH poos
BUTTER ON The MARKET.
Facilities for MaLias - Fir.t.Cia.. Ar,,ei.
-rhs B-st Front Hog. Of All
As-s-stocs note. House.
hold Hinta


] suggest that some of tho reasons
are there II n great amount oi IL made
on farms that have no convenience. or
facilities for making q arst.cla.s
article, and II made by Tho wives Gnd
daughters Of the farmer 'ho do not
furnish them with en-, formation
on butter making. Whist they make
IL good enough for him. and ho thinks
Is good enough for anyone else Many
OF our cows have to depend on stag
nant and impure ponds for their
drinking water. MIX being about
eighty per cont wafer n will bc moro
or loss affected by the Impurities In
the water. and the cream in rising
brings II To the top. and. when
churncd. the butter retains u portion
OF the impurities which iniure the
keeping quality.
We do not look to the comfort OF
our cows as W. should. saws Cole
mans Rural World Many of them arc
driven to - shad"lcss pasture and left
there oil day In the heat ui summer.
with no place Ia lie down and rest
~ there IL any damaged or mouldy
grain on the farm II IL generally fed
t. the cows, as IL IL not ~ for mar.
kct, and would not do Ia feed tho
teams. and the pigs would not thrive
on II, but the COWS will eat IL. and
will give u- bad milk. because they
cannot give us anything else ON such
feed, and bad milk makes poor but
ter.
Milk set In cellars and caves will
absorb any impurities that may be In
Them. unless set in AN air tight can.
Cellars and caves generally have q
musty smell and butter made from
milk set In them has the Same unless
set In closed cana Milk ahsorbs the
favor Of any kind Of vegetables. II,
therefore II IL kept in the kitchen We
are liable to have many havors com
bined.
A great deal OF the butter made on
farms In winter is made aud kept in
the kitchen or cellar til IL IL taken
to market A great many p, ople
make butter on u small scale. o a do
not take enough interest In IL t. give
the proper care They do n, post
themselves on butter making because
every body believes his wife can and
does make n good butter a. any body
and he will swear sho can; and II YOU
don't agree with him you had bctter
keep still Everybody takes good,
sweet butter 10 market lic knows
he does, because his grocery man tolls
him so and his wife made IL. put. II
In the same can with all of the good
butter and how could IL hc otherwise
But he had TO take IA low price for IL.
there was so much Of the same quail
ity In the rkct 80 they did not
make IL a Jod the next week, for IL
did not pay To work 80 hard for so
littlc money.
II grocerymen would he more par
ticu!ar in testing the butter they buy
and take nothing but good. poor but.
ter would be very scarce ~ there
would be no place for H. But just so
long as there Is u place whore IL can
bc sold at any price at all. IL will 30
made. and lots of IL. too.
IL requires but little labor or or
pcrience 10 make poor buttor. TO
make the other grade re ''es lots Of
both and some know ". OF tho
proper rethods
Is is not probable that those who
follow dairying as a business for profit
would make much poor butter. II
they did they would have To retire
from the business soon as Ia wuuld ba
impossible to find a market for their
production or . price tina, would pay
expenses So We come to the coLclu-
sion that II is the many that max,
little for market and sell Tor aAy
price they have offered for IL thst
furnish us with II larg. amount Of our
poor butte,.