The National tribune., 1893-08-17
OUR RURAL TOPICS.
Some Practical Suggestions for Our
Agricultural Readers

W. IL ivy, OeIOre the missouri state DAIRY
mems Association, says: I have been almost
forty years in the business Of selling buttsE,
and there is certainly great change in the
manner Of marketing " dairy products since
the beginning Of that period. The packages
then used were pans, crooks, pals, wash-tubA
halEbarrels -four and molasses barrels; yea
there is greater change in the Style and sys-
| tenn of manufacturing of such products, which
makes them sell better. The open shallow set
ting of the milk, as we'll as the old style lsbori-
Gus dash churns, was all the 20 then, nor was 10
supposed there was any other better way. As-
cidents, circumstances, and Yankee ingenuity
have fortunately changed al this for q de-
cidedIy better method. The open shallow
setting Of milk was succeeded by the deeper
system; setting in water came next; then
came the submergeut or under water styles
after it the ice-cooling method and refrigerator.
Finally the cream separator put in an appear
ance and for extensive operations has thus far
! knocked them all out. would not say there
can be no further advance because the butter
extractor low gives as much, if not more.
promise of success than the cream separator did
at first.
All those methods and even the cold dash
churn" stand good at the present day. foT
| some people, according to their circumstances
| and surroundings, as it only requires certain
condition of ths cream and proper manipula-
tion TO produce perfect butter" which many
and many q small daryman or his good wife.
sehooled By experience in their particular
system, can produce. This making Of perfect
| butter is all that the leading methods Of to-day
can do, and more than some Of them do accom-
plish, when they are careless or fail to observe
all the requirements Of time. temperature and
manipulation. Sweet cream cannot produce
| the same flavor Of butter that suitably Tipened
or acid cream does. neither can over ripened
cream. Yet churned 1t different tempera-
lures, suitable to their various conditions both
make better article than they otherwise
would.
/ may seem TO have wandered of from my
subject " How to Make Butter SELL" but the
srst important step in that line is to make the
butter not only good, but of the best, which
can usually be done by observing the require
ments adapted to the different methods for pro-
duciug fine article; for instance, if one has
neither separator, Cooley creamer, refrigerator,
cool spring nor ice water to submerge in. thers
can, nevertheless, good butter be made by
open setting in q nice, cool, sweet or odorless
room, cellar or Clubhouse. Temperature may
vary, and in proportion to that variation viii
the fermentation in the milk BE- slow in low
temperature and even in some stages. say 30 to
As, forming a different ferment, producing .
peculiar bitterness in the butter, while as tenn
perature increases fermentation is more rapid
until it may sour and clabber the milk
before the cream has time to rise, but, here,
there ia a remedy-churn the whole when
suitably sour and good butter will result.
In the neighborhood of so degrees is geneE-
ally considered the NEST favorable for easy
production Of good butter, both for keeping the
milk and cream or even churning. This,
however, is capable of considerable variation.
Milk will throw its cream up most rapidly az
it cools down low. but this cream so cold must
go through ferment afterwards, to acquire
the acid necessary for producing best favOEs.
By this mean the sour cream butter, because
some prefer the mild, 1 would say, insipid.
favor of sweet cream butter. One can always
regulate this by keeping in view the manner
in which cream is secured, say rapidly from the
separator, less so By the ice process of the
Cooley, the submerged, or the open setting
system. As the latter has the most oppOrtu-
nifty to ferment or sour possibly up to or past the
desirable point of acidity, it may be ehurued
sooner if not at once, to the best results.
So must the cream from the other systems DO
accordingly treated and ehurned-
If the cream reaches the ehurn in the right
condition and the churning be properly done.
the butter produced must be good. with proper
washing. sailing. and working all in order. The
package should correspond in capacity with
the make; that is, small makers should use
small packages, as 1t is not desirable to put
two churnings in one package, especially if diff
ferent in color; nor do partially -fIled packages
sell best, or get to market in best condition
Those filed almost, if not fully, level carry and
sell best even in warm weather. They invsri-
ably look best on opening All caddies pals,
or tubs should be clean, smooth, and neat cover
and hoops fitting close, and no leak or soak out
to It. As ! said, the butter should be almost
level to the cover. clean. white. brine-sOaked
cloth laid smoothly over it and cut OF closely
round the edge Of the tab or other package.
The custom is to sprinkle or sifs little Hns
salt uniformly over that; secure the cover By
tins tackled Oh. three answer nicely for small or
medium tubs; four on the large. unless covers
&c snug. then three will do The tin straps or
even the camps III uSeuf snoIiu Teacn uoHu
and DO tackled into the tub hoop. It not only
holds the hoop in position, but cannot go
through the hoop and tub into the butter and
stain il with iron rust. A stencil brand Is
mostly used now for putting the address.
The number Of stencil indicating who the ship
peri ia Tags are also used; daubing over with
a brush Of turpentns coal oil should not De
done; lead pencil IS even better. To couclude,
in order to sell well, butter should be well
made, suitable in color aud salt; in other words,
should be neatly packed and finished in q nice
package, properly fastened and marked, gross
weight and tare included.
In the report of the Maine Station few
words are said about tomato culture that are Of
value Just now when the season is at its hight.
The report gives the following rule. which
should be studied and remembered: The aver
age productiveness of tomato plants is generally
in direct proportion with the earliness of set
ting in the field. In other words, the sooner
that they can be trsnsplanted in their proper
places in the field the better and larger the
crop will be. Earliness is essential to a good