The sun. [volume] (New York [N.Y.]) 1833-1916, 1900-05-20
HOW To TELL GOOD BUTTER
THINGS worm kNOvTNG ABOUT
IHiT GREJ STiPIE.
Quality and Quantity ~ THIS Country Prod
uct NaSti, Added TO nv the Adoption Of
scicniiGc Methods The West Now the
Great Buttrr Making District.

Of the world, but the | uItcd States IL "A good
second, aud N" creamery industry which
declined n few years HEp on account ~ n fan
IN butter prices l. once more booming Twenty
wear, ago the luli"l Stal'~ knew very little
about scientific butter making. Tlr New York
hptt"r supply ,a'nr from the 'mall dairies u
the farmers throughout the stat" and is quality.
depending LARGELY upon a." mood and kin
Of the former wives and daughters, was as
yarlnbl, n, March weather. Anything like .
uniform quality VA practically an inpossibiirc=
"Orca-iuuaIly," said the butter buyer for
one ~ New Works largest retail grocery firms
to "a SIS reporter, "a man tie came mar who
talk abuut the pies his mother used 10 make
brwal> tire passing of the good old purple
tlbe Of orange county butter. Now. the fact
/, that We couldn't to-day dispose Of the kind
OF butter We used 10 sell. our customers wouldn't
have IL They are used TO uniformly good but.
ter aud they will not put up with any lowering
OF the quality. or course, there Il bad butter
on the market. Some Of the crearneries turn
out an inferior article. So much depends upon
the breeding Of the cows and their care. the kind
OF pasture. the skill OF the workers: and those
things vary. A short time ago composition Ia
the reamery business was so great and pron1
50 small that a good many creamertes tried 70
cut down expenses by hiring cheap workmen.
The effect was seen Immediately in the quality
Of the butter. Just at this season there's afaul1
In much OF the butter that Is a result Of carss
lessness or false economy on tho part Of thu
farmers. The pasturags Ia stll very scentyj
but In order TO save heavy feeding and to fm-
prove the color OF the butter the cows are turned
out to grass. There's very little grass. buttherss
plenty Of Wild garlic, and the cows like II. Tbs
people who use the milk and cream and buttaS
don't. There's the difficulty. Much Of the but
ter In market has more or less what we call the
onion flavor and Ia Objectionable on that account,
Either the farmers should have the pasture
examined carefully and the wild garlic rooted
out or the cows should DO fed until the pasture
Is more luxuriant. After tho clover and thick
grass comes tie COW will turn up her nose "a
the gl lie.
June Is the best butter month. because tho
| pasture is at It's BEST then; and. as a consequence,
the butter made then has better keeping quail.
ties than any other. Almost all the butter
| stored for winter use and for purposes Of speo-
ulatlon is June butter, OF course. the price 70
low in June. that's another reason why Juns
butter is bought for speculation. There are Q
good many kinds OF fancy butter on the market
butter put up in small pats by certain cream.
s eaSs a and b sTP these dealers al be are e,i fsa S sSId ,ns ahi
care on clover hay, Indian meal, DC. and the
butter Is put up in attractive shape and sold at
a fancy price. | don't know that, as a rule. II 10
any better than the regular creamery butter;
but some OF our customers will have II. Most
Of II comes from pennsy lvanta farmers. As a
general thing, though. the individual farmer
can't compete with the creamery.
Butter max ing Is an exact science now and
the farmers wife who thought she knew all
about II isn't in 1t with the centrifugal ma
chine, and the weighing machines, and the
pasteurizing apparatus, Its a good COW
that can produce a pound OF butter a day
- MIN. ..LrNla OUT IT tho NnnE NAVa tt4.A
the cost Of keeping and feeding the COW, tho
cost OF making the butter, the cost Of the tubs,
the cos, Of shipping and the profits Of he
items together. and remember That butter IL
selling for rs cents a pound Where are YOU
gong 10 figure out any prort Tor tn" small lar
mer? So, to-day. butter making must be done
on a large scale and by scientific method, IN
order to be profitable"
The Vest Is the home OF the creamery in
dustry to-day, Illinois, Iowa. Minnesota. No
bIaska and ne ghboring States produce ~ per
cent. Of the butter on the market. and the mar
ket price Is determined by the Chicago Board or
Trade, although New York city Is the greatest
distributing centre. The Eastern farmers, who
originally had control Of the industry. were too
conservative 10 adopt the scientific methods N
troduced with admirable results in Denmark
The West saw It's opportunit. Large cream
cries were established IN the Mississippi states.
Denmark methods were closely COP "d, ana me
Eastern farmer, lind ng that butter maiung had
gone out Of IN hands. fell back upon inllk enc
eheese sittErau, h'NsneT t,c .me WAND and ,hs
u Fll y . ~ ioT '''h 49, '''Nf '' 49,.
East, New York in particular, having a. last
awakened TO a realization that the new method!
are necessary, hasJJeen setting up u NUMBER OF
Although the West has been doing the busi-
ness, the East can console itself WIN ~ thoughs
that il has, al least been furnishing Me sci'Lte.
The positive gem has had n greAt field In tnt-
ter. over in Denmark scientists made tnoz,
ing and unaT petiZlng clsooNerl's IN lesaIu
TO the bacteria in butter, ana. a PahleurlAng
process was promptly apI he'd. That settled
he bacteria but Il also settled the butter.
Cermless butter proved sadly without faVor:
The scientists went 10 work once more ana
found. by experiment, Just what bacteria
We're a feature OF the best butter. These aris,
t%ocrats among. germs were ihGn lropaHa'ed
carefully and introduced IN Judlcious quaitl.
ties into tlr huttar. after Iastenrl2atlon had
wiped ont al Il"hc,an bacteria. Tie mI-to-dale
creaiuerirs all nAe II" process nov Inc cream
is subjected 10 "A temperature Of 100 degrees.
and then IL lnoculated with Iure culture.
For any butter eater who objects to The idea
Tie only consolation TO be oiered Is that OF
Party. Il told you butter wouldn't suit the
works OF your watch, groNled TIE Ha'ter,, III
wa, the best butter" sa!d tie Mafch hare.
One Of the greatest authorities on The cul-
ture OF bacteria for butter j. q Boston man
who develops the culture in his laboratory and
sells il all through the West, SO new Iaurels
are du. boston. She's inoculating even the
butter of the land with, lure cultule
The centrifugal machine is another great
factor In modern butter making. Through II
tie cream Is SCI ara,rd from The milk, more
thorOUglly Than was ever possible III me oNu
proCass, Not iVe-terths Of ] yer cent. cream
remains with IA. milk. ordinarily u large
creamery Is a coorerative affair, the farmers
furnishing the mix. The fuIner brings his
milk TO the front Of the hu!.!Ing where " -
accurately weighed. Then b" drives around
10 the back Of The building W r'" the mix
il del vprrd 10 bin agHln, lH'trt Il. Ne mean
time PASSED through a." centrifugal machine
and been separated from the cream. .Jhe
skim milk il taken back 10 the farin ana led
10 the stock. Almost all butter las Il small
perCeutage OF colOrIng na'i"f-t III" winter
butter containing moro t"cau~" II : naturally
winter than butter made during IA" summer
matter is used than formerly. and the pubic
has been educated TO 4 lgtier-coluI'd butter,
Az for the adulteratun Of butter, Stringent
laws have practically. done away Win IL
Ol.omargariuc Is on the market IN large
quantities. but the law requires that II SHAH
be stamped ~ 0eumareartne Moreover,
therp Is n law In New York torhlddlng under
severe u.naltv the lse Of any colurlng matter
in olaomsrgariur which. m is natural con-
alton is white and easily distinguished from
Luttrr. Some Inscriptions retail dealers do
sell uIeOmHrgHTue IA butter, Tut the rlsk Is
nov So great that few are wiling g. iAke II.
The successful butter buy rr needs long exc
n.rpuc. and n marVrliOusly educated palate.
lie uL.t he all. To- Judge th" gram of the huticr,
ia kpppInE quality and the amount u! COLOR
ING matter used IN IL IT thor Is IN" slightest
foreign flavor IN II hr must know In what u -
due. aud how II wll alr,t tW" butter IN course
M thr food ~ M. COWS from wh's" milk tho
butter has been made, and can d"t"ct N a sec.
ond any rarrIrS-nr,s ~ the making Mnyh ~
tL, fault IN butter ~ served on The TAM" ~