The St. Mary banner. (Franklin, Parish of St. Mary, La.) 1889-1931, 1902-07-19
GOOD BUTTER MAKING.

No one can boutt that better butter
is being made on the farms of this
country than ever before. The mar
row margin between dairy butter and
that made in the creameries, as re-
ported from day to day in the city
papers. proves Conclusively that on
The market there is very little differ
once in the value of the two articles
And yet not every farmer or far
ter. Why? Because not all farmers
or farmers wives are or can be good
buttermakers, any more than all men
can be first-class carpenters or mer-
chants. | verify believe that good
buttermakers are born, not made.
Many men and women have not the
skill, the neatness, the keen percep-
ton to know when butter Is good or
bad, no matter whether they make it
or not They may 60 through all the
motions necessary to the making of
butter and yet fail for the lack of the
intuitive knowledge which is requisite
in those who would be called perfect
judges of the finished product. 1t !s
often said of some men that they do
not know a good thing when they see
it. There never was truer thing
said Of any man than of some who try
to make butter. They cannot identify
good butter when it is placed under
their noses.
Then, not all farmers have the facili-
ties for making really good butter.
Pure water, free from sediment or
ether dolcterious matter. is a prime
essential. Good pasturage counts for
much. A good place to set milk goes
very far toward success And above
all. knowledge of the right principles
of making the butter stands pre-emi-
ncnt. There is world Of difference
in men and women about mastering
the details of such grand thing as
| buttermaking. Some might have all
the dairy utensils imaginable, every
advantage of good milk, pure water
and perfect place of setting, and yet
| fail.
Every such man and woman should
stop making up his own milk, and stop
now. He is not only working against
his own advantage, but he is keeping
his neighbor who can make a good
article from reaching the height Of
success. Every pound of poor butter
sold on the market by just SO much
| detracts from the reputation of the
great body of dairymen throughout
the country. The creamery has in this
way done much for the private dairy
man 1t has taken the milk of those
who cannot turn it into perfect dairy
| goods and made first class article of
| it. This has lessened the quantity Of
poor butter on the market and ad-
vanced the price of the really good
| butter made by the home dairy.
The trouble is to convince these well
meaning people that they ought to
send their milk to the creamery. Few
| of us like to think our work is not just
as good as that of our neighbor. We
are inclined to resent it if any one
tells us our butter is not up to the
standard. Here is a delicate point,
and it is one which only the farm
! journals can properly handle. BY Civ
ing the practical experience of good
workmen they may at last convict
those who are not of their shortcom-
| ings. and so after time induce them
to let the skilled creamery man do
that part of the work for them. Then
the rest of us, who flatter ourselves
that we have been all the time doing
our best, may be induced to make
the best butter.-New York Tribune
| Farmer.