MILK AND BUTTER.

New Zealand Times, Volume XXXIII, Issue 5245, 15 January 1878, Page 3

MILK AND BUTTER.

(From the Maryland Farmer.) There are no farmer’s productions so subject to injuries from many slight causes as milk and butte;, and none so sensitive to unpleasant odors of every kind ; none that are so much and so readily deteriorated in value as these are. Hence, all kinds of uncleanlineas should be avoided, and the utmost neatness should be observed in every step of their production and marketing, from the very feeding, handling, and milking of the cows, as well as treatment and handling of the milk, with the churning, working, and putting up of the butter. All of the implements used, the water and the salt used, and the rooms occupied in keeping the milk and making the butter, should be kept perfectly clean and sweet, in order to produce the best quality to secure high and fancy prices. No article that the farmer produces for the market has such a wide range or difference in price as butter, not oven cheese or choice fruit. We see by in all the great butter markets that the prices of eating butter range all the way from 1 dollar to 10 cents per pound, while greasy, cooking

butter is eveti lower than that ; even the packages in which it is put up, whether firkins, pails, tubs, or rolls, affect the prices for which it sells. Grains and meats-have but a small range compared to butter ; the diffeences in the prices of butter is mucn greater than qhe difference in the cost ; hence it is much more profitable to make and sell a firstclass article than a poor one.