Year: 1877




For many years the Weston people


were probably careless about their
butter making in many respects, about
packing their butter for market, and
about the manner of transportation.
The result OF these careless ways was
that Western butter never command
so much in the Eastern markets by
from three 10 FIVE cents pound as
butter made in New York CT in any
of the New England States. Many
people thoughIlessly supposed the
cause of this difference in quality Of
butter was TO be found in less tavora-
bic climate in the West than in the
East, in poorer feed, etc -attributiDg
the difference TO nature rather than
to the difference in handling the milk,
churning and manipulating the butter.
Late years, however, Eastern men
have investigated the subject, and sat
istied themselves that there is no rea
son in nature why Western butter
should not in every respect be equal
10 Eastern butter and command just
as good a price in market. AS re-
suli OF this investigation and of Eas-
tern men becoming interested in dairy
business in the West, great improve


menls have been made in the dairy
business in most the Western States.
A plan Of association has been adopt.
ed something on the style of ;he cheese
factories. Creameries have been es-
,ablished in many neighborboods al
which all ibe milk of the neighbOr-
hood is collected together and set and
skinned, and the butter churned and
packed for market, and even market


ed and the dividends made in money.
The sour milk is returned to the farm.
ers in proportion as they contribute
sweet milk. Thus they have the sour
milk for their pigs and get pay for
their butter, and have 10 trouble or
labor of the dairy except to milk the
COWS and take the milk 10 The cream
cry. The better and more uniform
mode of manipulating the milk and
making and packing the butter has
already done much 10 work out the
prejudice formerly existing against
Western butter, and now the butter
made at these creameries of The West
commands AS good price as Eastern
butter. Indeed, it is claimed now ;hat
Western butter is really superior TO
Eastern butter, for the reason that
Western are feeding their cows more
on grain than Eastern farmers, grain
being much cheaper West than East.
and being fed to the cows improves
the quality Of the butter. The prac
tice Uf these Western creameries is be-
coming quite uniform, as most of
them have been mcdeled alike aud Or
gsnized on the same plAn and by the
same parties, or at least on the same
principles. The pans used in these
creameries are two feet wide, and four
feet long and fourteen inches deep. In
warm weather these pans are set IN
warm water va!s in a milk room kept
at temperature OF 81 to 90 degrees.
At This temperature the cream Is risen
and taken off thirty-six hours from
setting the milk. The square box
churn, without paddle or dash, is used. |
In warm weather the cream is put in
TO the churn at 5S degrees, and in cool |
weather at from 81 to 65 degrees. At
these temperatures the butter comes |
in from 80 to 40 minutes. Churning
ceases az the butler has come and be-
fore it settles into mass. The butter
milk is then drawn off and cool !
brine thrown in aGd tbe butter wash !
ed ill the brine runs runs off clean.
The butter is then put into the work |
er and salt worked in at the rate of |
three quarters of an ounce TO the |
pound. In this condition it is set awav
in a cool place for twenty.four hours,
when the butter milk is worked ont !
ard the butter packed for market a
uniform mode of transportation to
market in refrigerator cars should now
be adopted, and there is no reason
why Western butter should not be
able 70 compete i'll New York as well
as in the Liverpool market with that
made in the Eastern or Middle States. |