Year: 1872

AT the recent meeting of the Western New
York Dairymen's Association, a letter from
Mr.. H. G. Whited of Brooklyn, was read, Civ
ing his observations in regard to the handling
of butter. He said:


Every dairyman understands, or should,
that few if any farm products are sooner in
jured by being brought into contact with bad
odors than butter; and those who have sent
any considerable quantities of the article to
New York or other markets have often been
very much disappointed on receipt of the re-
turn of sales, to find some portion of the con-
signment as good as any portion of the whole.
probably, sold for much less price than the
best of the lot commanded. For this discount
in price the usual explanation, if any is given
has been of inferior quality" Why of inferior
quality? Butter sent by express usually
comes speedily, but is put in the same car
with all conceivable kinds of merchandise,
and must often suffer by being brought in
contact with deleterious Odors. As far as nv
observation extends, however, my conviction
is that most of the depreciation in the quality
OF butter occurs after it reaches its destina-
ton.


Business has called me into very MANY
houses handling country produce including
butter, and too many of them are not such
places as my judgment would approve for
storing, handling, and selling butter In ad-
dition to butter, very many mix in pork in
the hog, dressed veal, dressed. poultry in all
imaginable states, as well as large coops of
live poultry including geese, ducks, turkeys
and chickens. No dairyman need to be told
OF the fate OF his butter, shut up over night,
or from Saturday to Monday, in such place.
Butter and eggs are often handled and stored
i'll damp, confined easements where the form
er has the benefit of the odor from those of
the latter that are stale and broken. 1t re-
qulres strong stomach or long practice to be
able to pass much time in many of these local
tiles. Responsibility is usually the point
about which inquiry is made, but it is very
evident consignees ought to know something
of the place as well as the man to whom but
ter, at least, is sent for sale.


l would not be understood as saying that
all commission dealers in these classes of
goods are to be included in the description
given. Some butter cellars are very good,
though very few are unexceptionable in every
particular.


These objections have less weight when
the market is brisk with sales very soon af-
ter arrival, but with dull market and





There are some houses devoted to the sale
of frst.class, or what is known as ''gilt-
edged' butter, principally as supplies for
the wealthy families in the upper part of
New York. The right class of butter al
ways commands the best prices in New
York market. The reputation of dairy or
locality, as Orange county or Philade-
phia, makes large difference in price and
the next largest difference is made in the
manner of packing, handling, and method of
sale. Cooperation among dairymen may do
much to correct some of the evils of which
they complain; inspection may to some ex-
tent prevent the sending of inferior goods to
distant market, but while their goods can not
go into clean, well kept and well conditioned
commission houses, no extra packing or in
spection can fully remedy the evils Of which
they complain.


1 would give it as my opinion that the plan
of market days, if they have the cooperation
of the majority of the surrounding country,
would have the effect of bringing
first-class purchasers to that market, where
sales would in time be more satisfactory made
than can be done by sending to distant
market, with its many risks and drawbacks.