Phillipsburg herald. [volume] (Phillipsburg, Kan.) 1882-1905, 1903-03-26
Does it Pay to Take Second Grade
Butter.
BY W. f. Jensen, Topeka, Kansas.


Butter
BY W. L. Jensen, Topeka, Kansas.
1t has been stated within the past
few months in many parts of Kansas
that it does not pay the Kansas dairy
man to spend time and labor to make
first grade cream and butter wish
to say most emphatically in the be-
ginning of this article that under no
consideration does it pay to make and
market a second grade of butter, even
IL there is from one to three cents
per pound saved in the hauling of
cream and the making of butter. My
personal experience in this matter Of
quality in butter has been my best
teacher and a short recital of these
experiences 1 hope will help to save
the Kansas dairyman from the mis-
take of thinking thatit is we'll enough
to b e satisfied with second grade
cream.
IStarted in the creamery business
in Kansas nine years ago, and / have
seen the time when the word "Kansas"
before the word "butter" made the
butter absolutely unstable. When l
started In the creamery business in
Beloit Kansas, in the fall of 1893, 1
wrote a letter to prominent commits
sion firm In New York City, on con-
signments. You all know what it
means to consign goods; the cOnsignee
sells the goods at whatever he can
get, deducts tina freight, shrinka &c
drayage n d commission and then
sends the consignor check for balance.
You would hardly believe it at this
time and day, but in answer to my let
ter requesting this prominent firm to
handle my account, they wrote that
Kansas butter was not desirable and
that they did not care to handle it UNI
der any condition. That was the time
when there was no reputation eStab-
lished on Kansas Dutter, when mostly
second grade goods had been manu-
featured in this state, when most of
the butter throughout the east, south
and west was sold under the name Of
Elgin creamery.
Farmers Of Kansas perhaps can
hardly realize the work that has been
done by Kansas creamerleS in the past
eight years to build up and market
and gain a reputation for Kansas
creamery butter, and we have it today
so that Kansas butter is taken under
its own name and is equal to the best
butter made in this country.
In late years the hand separator is
comiog into universal use and by rea-
son Of this many famers do not hauI
their cream as often as they shonld.
There is but one criterion Of fine quail
ity cream; it must be sweet and fresh
SO that it can be paSteurized and cool
ed. 1t should be hauled every day In
the summer time and every other day
in the winter time to the Skimming OF
or cream receiving station. There is
butter made in Kansas City to-day
from hand separator cream and which
is sold under the reputation built u[
Ny Kansas butter during the last eight
years: but this cannot be done forever
and it must be the policy of every
Kansas creamery patron % take a
, broad view Of this subject, patriotic
view, and see that he brings to the
skimming or cream receiving station,
a first quality of sweet fresh cream.
Butter fat in hand separator cream
is worth to-day 25l cts. delivered t
Swimming and cream receiving sta
tionS. When the consumer buys {
pound of butter and pays for same q
to 30 cents, what induces him to pal
such high price il it is not the pure
flavor, the pure aroma and pure TASTE
found in first class creamery butter?
IL the consumer wanted to buy mere
ly a pound Of grease, he could buy a
pound of lard or oleomargarine or dai
ny butter, the wholesale price Of which
to-day is only IL to - cts. per pound
maintain that when the consumer
pays from 80 to 30 cts. for first elias:
creamery butter, he pays 10 or Is cts
for a pound Of fat and the balance Of