The Kimball graphic. (Kimball, Brule County, Dakota [S.D.]) 1883-1905, 1899-01-21
GOOD Ana Inferior nutter

Chicago Produce: Iha main trouble.
with butter coming to market these
days IL thatit is not uniform in quality
from week To Week. Tie fact that a
line OF butter is Extra one week Is no
assurance tiiati Will he Ext.a he rex,
week. In this article, let IL be under
stood. thu general run OF butter Is being
discussed, not the specially fne makes
that eau be.depended upon 10 come Elk.
tra right along. There are such makes
and they are not difficult to find either.
The factories arc built with a view Of
having, so far as possible, control OF all
the conditions that enter into the manu-
facture Of butter. Milk is received every
dav aid always III good condition, so the
making of extra butter at this season Of
the year when 80 many factories fail 10
turn out the highest grade pronnct, In
but little more difficult than in the sum
mer season.
As stated above, the trouble with SO
many factories 0 Is that they do not
run uniform. They may be extra
creamery this week, while next week
they arc liablt to fail us low as Seconds.
Que week they will escape a wiutry
flaver in their huttpr, but the mkt week
the twiutry" flavor will be- strong.
Speaking on this point last Wednesday a
dealer said: Il have ono factory that
four weeks ago, and for weeks prior to
that time 1t ian Extra. Three weeks
ago 1t was SO puor | had II graded by one
Of the oficiai inspectors and he called 1t
a Second. Two weeks ago it was better,
bat still not an extra. Last week it was
only a fair piece of butter, but this week
it is fine. l will have no trouble in get
ting the quotation for Extras for it.
And | find this same circumstance true
Of q large number Of the lines We are
receiving. They may be fus rex week
and the next show the winter flavor 80
strong that they are no better than Sec
unGs."
"Nintry' flavor has given more trou-
ole 50 far this winter than 1t did last,
the reason being thst the winter this
year has been more severe. 1t is prett,
hard. and In some cases impossible, to
make fancy butter when the weather il
very cold. because factories are not cor
rectly constructed. Then, too. where
milk is being received every other day
Or ONLY twice u week, and whore tho rulr
il to take all the milk regardless of its
condition, it is next to impossible u
make fancy butter. When it happens
that all the milk for any one churniug
comes in in ine shape. then flue butter
is the result of that churnlng. For the
next churEing some of the milk will
show the flavor from frozen feed or the
presence Of "wintry" flavor by some
cause, aud where this milk goes in with
the other milk Its flavor appears in ali
the milk and iu the butter.
Dealers would have the rules Of cream.
cries in regard to receiving mill
changed if they could have their way
They would have the rules which art
enforced in the individual creamerlps
applied to all factories, 40 that in al
uone 5ut good milk would he received
A great share Of the dealers trouble
comes from the poor butter. He eau al
ways sell Extras, but there are only &C
cdsions when he can sell the uudergrade
OF rather when there is any special de
maud for undergrude creamery
Through the winter SO far the problem
Of how to keep cleaned up Oh under,
grade goods has not beet solved by ANY
Ut the dealers. Ii was the large accum
ulation OF the butter below Exttas tina
Was Il of the chief causes Of tho grea,
break III market prices a few weeks ago
and though us a result of the break con
-ldrrabie Of this butter was moved, til,
markets all have abundant supplies luI
which they would IKE to See ID demand