HISTORY OF BUTTER 3 



jurious to his country and in 1186 stopped the exchange. 

 Toward the latter part of the thirteenth century, among 

 the wares of commerce that were enumerated by thirty-four 

 countries that shipped to Belgium, Norway was the only 

 one that included butter. In the fourteenth century butter 

 was exported from Sweden . Probably the making of butter 

 for food was introduced into all Europe from Scandinavia. 



In 1695, John Houghton, an Englishman, when writing 

 on dairying, speaks of the Irish rotting their butter 

 by burying it in bogs. His report was confirmed in 1817 

 and later by the discovery of butter thus buried 

 packed in firkins. This practice of burying butter in 

 the peat bogs of Ireland may have been for the purpose 

 of storing against a time of need, or to hide it from invaders, 

 or to ripen it for the purpose of developing flavor. 



In the United States butter has been used as food 

 only. In the early days it was made on the farms. As 

 time passed, some farmers assembled rather large herds 

 of cows, and as they made more than enough butter for 

 their own consumption they sold the surplus. The his- 

 tory of marketing butter is taken up in Chapter XII ; 

 suffice it to say here that it was not possible for many 

 farmers to make and sell butter, because they were not 

 prepared for it. Soon it was found best to band together 

 in a suitable organization to make and sell the product. 

 The outcome was the beginning of the creamery business. 



2. Creameries. Probably the first creamery 1 built 

 in the United States was in Campbell Hall, Orange 



William, Letter to the author. Mr. Bull was one 

 of the directors of the Wallkill Creamery, which was generally 

 considered to be the first creamery in this country and which 

 was near the creamery in Campbell Hall. In addition to his 

 own statement, he quoted, "Portrait and Biographical Record 

 of Orange Co.," 1895. 



