The Leavenworth echo. [volume] (Leavenworth, Wash.) 1904-current, 1915-05-07
NEWS FROM CREAMERY
FACTS WORTH KNOWING
Good Butter can not be Made from Stale
Cream-800 lbs. Butter Turned
Out the Past Week

Manager Holcomb says the supply
of cream so far is very encouraging and
the quality uniformly good. The first
weeks run amounted to just about
800 younds OF butter. Every store in
Leavenworth is handling the butter
and no complaint has been lodged
against the quality.
In reply to the question, why is but
ter sometimes bad, he said, 1t is i'm
possible to make first class butter from
poor cream" Well, what causes bad
cream, asked the reporter from The
Echo7 ITO keep cream in damp,
mouldy cellar, with no ventilation, i'm
pairs the quality Of the cream" said
Mr.. Holcomb. Cream should never
be put in an alright vessel. 1t should
be covered with cloth and kept
where the air can get to it. Putting
the warm milk or cream of today with
the cool cream of Yesterday is one OF
the very worst things that can be done.
If you want to add the cream Of today
with that of yesterday wait until it is Of
practically the same temperature, and
after you have emptied in your cream
of today stir the cream and mix it
thoroly. To add warm cream or milk
to that which is much colder starts a
fermentation and causes the whole lot
TO have a stale smell and taste. Al
ways keep milk and cream where
it can get plenty of fresh air. Cream
and butter are among the most sensi-
tive of substances and will readily alb
sorb foreign smells. Give me good,
well kept cream and I will guarantee
to turn out first class article Of butter
every day, without the slightest varia-
tion." We are here setting down
what was said because word Of eau
ton may not be out of place. The
milk, butter and creamery business is
new to many OF our readers.
Another thing that MIR. Holcomb
touched on is the matter Of feed for
cows next winter. In order to keep
up the supply OF cream during the win
ter months, when there is no green
grass, the COW owner must make his
preparations before the winter sets in.
He also said that doubtless some OF
the COWS that had been sold here this
spring would turn out poor or indiffer-
ent dairy cows, in which event it
would be profitable to let poor cows
get fat and sell them to the butcher.
The dairy business is most profitable
when carried on under scientific, mod
ern methods. 1t costs as much to
feed a poor dairy cow as a good one,
and the work of caring for her is also
about the same, but the profit on a
first class COW will double, and even
more than double that on poor cow.
In truth a poor cow may not show any
profit at all, whereas first class dairy
COW will prove highly profitable.
The machinery for making ice cream
has not yet all arrived, but so long as
ice cream weather has not yet arrived
there is no cause for complaint.
The price of butter and butter fat
is lower Just now than for many years.
The Leavenworth creamery prices for
the dairyman's butter fat is regulated
bv the Seattle price, and just now is
Is cents per pound, but the creamery
pays one cent per pound over the Sc
attle price. Another matter that may
he of interest to those who have cream
TO dispose OF is the fact that the ranch
er NAV take so much butter as he re-
ouires for his family use in exchange
for his cream at an advance oil one
cent per povnd over the cream price.
The citizens OF Leavenworth are re-
ouested, says Mr.. Holcomb, to visit
the creamery as often as they find it
convenient. The object being1to con-
vince particular butter users that butter
is made under strictly sanitary and
cleanly conditions. 1t is not believed
that family made butter, where the
cream is often kept, and the butter
made in or about the kitchen, with the
help of children, can avoid absorbing
foreign odors.