Freeland tribune. (Freeland, Pa.) 1888-1921, 1900-08-08


settled the butter. Germless butter
proved sadly without flavor. The
scientists went to work once more and
found, by experiment, just what
bacteria were Il feature of the best but
ter. These aristocratS among germs
were then propagated carefully and
introduced in judicious quantities into
the butter, after Pasteurization had
wiped out nll plebeian bacteria. The
up-to-date creameries all Use the pro-
cess now. The cream Is subjected to a
temperature of 160 degrees, and then
rs inoculated with pure culture.
One Of the greatest authorities ON
the culture of bacteria for butter iS
Boston man. who develops the cul-
ture in his laboratory and sells 1t all
through the West. So new laurels are
due Boston. She's inculcating even
the butter of the land with pure cul-
ture.
The centrifugal machine is another
great factor i'll modern butter making.
Through it the cream is separated
from the milk more thoroughly than
was ever possible in the old process.
Not fve-tenths of l per cent. cream
remains with the milk. Ordinarily q
large creamery is n cooperative affair.
the farmers of the neighborhood hay
ing share in it and furnishing the
milk. The farmer brings his milk to
front of the building where it is ac-
curately weighed. Then he drives
around to the back of the building
where the milk is delivered to him
again, having in the meantime passed
through the centrifugal machine and
been separated from the cream. The
skim milk is taken back to the farm
and fed to the stock. Almost all but
ter has n small percentage of coloring
mattep-the winter butter containing
more because it is naturally whittier
than butter made during the summer
when the COWS are in pasture. Less
coloring matter is used than former
ly, and the public has been educated
to a lighter-colored butter.
AS for the adulteration of butter,
stringent laws have practically done
away with it. Oleomargarine is on
the market In large quantities, but the
law requires that it shall be stamped
rs oleomargarine. Moreover, there is
Il law in New York forbdding under
severe penalty the use of any color.
ing matter in oleomargarine which, in
its natural condition, is white and
easily distinguished from butter.
Some INSCRIPTIONS retail dealers do
sell oleomargarinc rs butter, but the
risk is now so great that few are Will
ing to take it.
The successful butter buyer needs
long experience and marvellousiy
educated palate. He must be able to
judge the grain of the butter, its keep
ing quality and the amount of color
ing matter used in il. If there is the
slightest foreign flavor in it he must
know to what it is due, and how il
will effect the butter in course of
time. The expert can give a shrewu
guess at the food Of the cows from
whose milk the butter has been made,
and can detect in a second any care
lessness In the making. Much of the
fault of the butter as served on the
table is due to the handling and
storing, rather than to the making.
IF we could only accomplish a
lightning transfer from the wholesale
house to the table" said u well known
retail dealer, there would be less
complaint about butter. By the time
it is brought from the wholesale to the
retail house, cut up and stored here,
taken out and carted around in de-
livery wagons with all sorts of other
packages. carelessly handled and lert
lying around the kitchen at the house
where it is delivered. tucked away in
a refrigerator with watermelon and
meat and fruit. and finally served in
hot, smelly kitchen, even the best
butter has lost good deal of its
purity and sweetness"
The expectation of butter is, of
course, governed by the price prevail
ing here; but it reaches large figures
each year. Last year 10000 tubs of
hltter We're sent to Europe and
5,5o000O tubs to the West Indies and
South America.