The Idaho recorder. [volume] (Salmon City, Idaho) 1886-1927, 1914-03-12
{ 1NF F6T3 ~ THF
bUIitR QUESTION
Communicated

The drop Of cents per pound on
butter the latter part Of January has
caused considerable comment among
those Interested in dairNng IN this
county. Some attribute the cause 10
the new tariff bill AND see destruction
OF our dairy industry tar3nG as IN
the face while Others are more con
sentative and attribute lie cause u
q number OF agencies. II dOesn I
seem feasible that the tarlti souuit
bear al the burden or the ate lie
moraliZati0n If the bul ter market
when there is only 3D. cents per
pound difference Ia the present tarii
and the old tariff, viz, 2ie Gems and
. cents respectively.
W en- one considers the fact that Ia
1912 butter dropped from 10 cents In
January To 27ls ceats in February,
| aud there was similar decline in
the butter market in 1910, one must
admit that there may be agencies
other than the reduc ion in tariff
| Hhich might have caused the late
change in the butter market.
1t is generally agreed smoug the
! dairymen of the county, that the
mild winter experienced over the en-
| tire country. Abundance OF rain it,
! California, Importation OF forels IN
goods, II good supply of.storage stock
and All increased consumption OF
Oleomarglue all contribute 10 the
stump in the butter market,
There we're about 1000 900 pounds
per month Of Oleo. sold This year
than last. The total output in Jan
uary for Chiacgo was 9,440, $40.
pounds.
The importation OF foreign butter
viii very likely regulate the market
price Of butter eliminate the bis
fluctuations in price and thereby re
duce the amount OF cleo CONSUMED
which viii very likely be- of help &,
garine interest In the greatest ob
stacle in the way OF our dairy indus
try today.
Tie last shipment of New Isalan,
butter FOR the season reached Seattle
tue latter part OF February and ther,
are no indications aat present tina
butter will be any lower in price TIN
summer than 1t was year ago.
However, We may expect large
margin between extras aud the Jesse
grades owing to the fact that prac
ucally all the imported butter is a
the latter grade.
The problem Tor the Amercia
dairyman, which Is not hard TO solve
is that OF turning out first grad
raw product aud then We will m
} he In competition with the loreig
I market aud oeo interests as we wi
| be out OF their class. The time
} near at hand when the butter-make
viii he compelled TO accept tire
. grade cream only, for without sam
e he cannot make butter that wi
score as extras.
= First grade butter cannot he mani
d featured from old, sour cream, OF
i stale Cream, aItho sweet, Or crea'
Z tainted with foreign od1rs
To produce good cream, cool it ;
once and stir it once or twice "A da!
never add fresh cream TO previUI
y Swimming until fresh cream is tn"
u oughly cooled and then stir thorough
', ~ when it is added. DO not hold L
" long on the farm; wash the separate
~ every time II is used, il you are <
ing TO wash il nee day, then on
=, use It once Keep cream cool aWi
~ from all foreig; odurs, co er contai
er with screen wire TO prevent bug
mice etc. from falling into the crea
- and At the same time admit the Al
Keep enough Of the right kind
cows 50 YUu can al Ird TO take ca
% Of the cream and you viii ind it
profitable business
u r. \ DAVIS.