Tonopah daily bonanza. [volume] (Tonopah, Nev.) 1906-1929, 1912-02-12
COLD STORAGE BUTTER.

Some light has been thrown on the effect
cold storage has had the price Of butter in
New York City by the publication of the evil
dence taken by the senate committee on manufac-
lures regarding foods held in such warehouses.
The testimony is very yoluminous 1t appears
that cold storage has increased the price of but
ter IN the summer months when production is at
IFS height and has lowered it in the winter months
when production is at its lowest The statistics
do not include the whole of 1911
Taking two ten-year periods as basis of
parlson in the decade between 1880 and 1890
when there was little or no cold storage of
butter in New York, the average wholesale price
Of the best creamery butter in June, July and
August the period of flush production was
20 IL cents pound; and in November Decem-
Der and january the period of short production
It was 80 "a cents pound difference in price
OF Is II cents. Passing the intervening ten
years, in the decade between 1900 and 1910 in
GLIDING the opening months Of 1911 the average
wholesle price of cremeray butter in June July.
and Auugst was p IA cents; and in November
December and January it was % IL cents
pound FOR cold storage creamery butter and
y 81 cents for fresh made creamery butter a
difference of IA and IL cents. respectively
IN the last ten years New York groeers could
buy butter for average price of % ID cents
that would have cost them average Of 80 "a
cents III the eighties. a saving of IA cents due
apparently to cold storage In each ease the
ultimate consumer bought it from the retailer at
from three to four cents pound above the
wholesale price
High records in the wholesale trade were
scored IN 1882 when creamery butter touched
- 81 cents and in 1888 when it went to 80
cents. In the last DECIDE the hiaghest prices it
reached was 81 IA cents for fresh made and
81 II cents for cold storage in 1909
Butter is practically indestruetibe when in
cold storage and little risk is incurred in handling
It. Competition is therefore keen as a general
rule and throuhg modern improvements the price
has been reduced twenty-five per cent in the
months Of natural scarcity The producer. on
the other hand, has received two cents pound
more for his butter in the summer than he did
IN the earlier decade covered by this report
All the witnesses agreed that butter will never
become unwholesome unfit for food in cold
storage and that it can be so kept for year
without deteriorating apprecably in flavor But
Ter possesses IN high degree the power to absorb
odors and therefore is easily tainted by contact
WIN anything like that This is practically
the only cause for its deterioration when kept
at low temperature. None of the slight
chemical changes which cause butter to taste
strong or rancid are injurious to health. and
no reason is apparent why the period during
winch It may be kept in cold storage should be
limited. In this it differs rgeatly from meats
tsh eggs vegetables and other perishable articles
of food
Cases can be cited where butter has been
dug mp from cellars and wells in which il had |
been left forgotten for many years and it was
stu tit for food When melted and clarified
Just as lard IS rendered it becomes one of the
most lpGsstructible substances known and is
l'iioSt as resstent to decay as paraffine wax But
Ter SO prepared is in common use i'm British India
where It is called "ghee'
Nhp