Year: 1874

'.Can sell you q few pounds of nice
butter today


Yes. If II is nice should like some"


well, it is good; my wife has the name
OF being as good butter-maker as any
body in this section. There. you see it
isn't quite so yellow as twill be u little
later in the season, but it's sweet and
good"


We take 1t home. Mrs. F. jr.. knows
what's what in the butter line. We make
our sws now Warm biseui, 70, tea.
How that butter did embrace shoss bis
cult,


Cremation. almost; a sizzle and it was
gone. as q dim candle is snuffled out and
with about the same sense of oppression
10 the olfactories. "Oleomargarine." says
Mrs. F. jr. ''Old margin of barnyard. =
says We, land in proof smell of 1t. and II
that isn't enough, taste OF it," Good butter
indeed, Not possessed OF even a sem
blance Of the ghost OF shadow of pass
able good butter, and yet ''my wife has the
name Of making as good butter as any
one"


Wen simply say in this connection that
We like good butter, but detest poor but
ter. But as rale when you 60 to the
market TO buy, poor butter is what you'll
get; good butter, nutty and nice, and
good, the ex cepiion. Now it is surprising
where all the poor butter comes from, for
travel the country through and every
dairy women makes the best butter In her
neighborLood; al article Of butter which
has grown TO such popular favor that all
the marketmen nock to her standard like
bees TO honey demjohn TO supply the
special demand for her butter And SO
We marvel when we consider what ali
amount Of poor butter is made, to know
where 1t all comes from


We shall grant, however, that every
dairywoman knows how to make butter in
her way, but her way does not always
happen TO be the best way


The production of good article OF
butter is dependent OH certain fixed and
immutable principles and conditions. and
there are but very few who fully under
stand them. Sone'of these conditions are.
TO be brief good cows, good pastures and
good water. But the man has TO do more
particularly with these. also cleanliness in
milking. SO. if the fault OF poor butter Is in
these the dairywoman Is exone rated from
blame, but the manipulations OF the milk
comes to her charge. and on this greatly
depends the quality OF the butter, such as
cool. sweet room, clean utensils, handing
at the proper time. right temperature
maintained through all processes; and
what We wish to speak of more particular.
ly. the absence Of all noxious and impure
odors with which milk and cream is 30 easily
contaminated.


The location OF the milk room. its con-
tiguity to the barnyard, sinkspout or
kitchen, even, has much TO do with max
ing good-favorsd butter. One coyent
reason why SO much poor butter nnds
its way TO market Is the absorption By the
cream when rising, Of noxious efIiuvias
that hoat in the air and come In contact
with the milk. Hence, the fumes OF vege-
tables and meats while being cooked In tn
kitchen, oiten find their way to the milk
room TO the detriment OF the butter


We once heard OF case where the odor
from skunk whose affections had been
trihed with, full quarter of mile away.
by being waited by the wind directly to-
wards the milk-room, so tainted the cream
and milk as to spoil the butter Of one
churning. Another case was that OF
piece of veal hanging in the milk-room
which, before the housewife was aware,
became badly tainted, and In consequence
the butter Of the next chuUing was more
or less impregnatsd with an offensive taste
similar to that Of spoiled meat. Similar
results might be mentioned from the
effiuvium arising from kerosene Oil. A
word to the wise. &c.-FRYE,Jr.. In Lewis
ton Journal.