230 PHILADELPHIA BUTTER. 



out the butter into a thin sheet, and completely and 

 entirely depriving it of butter-milk. 



" From many years' experience, the observation is 

 warranted, that by no other process of manufacture 

 can the butter-milk be so completely extracted. I am 

 aware of the truth of the objection made that the 

 shrinkage occasioned by its use is too great : yet there 

 is, in fact, a difference in the worth of the butter made 

 upon it, over that manufactured in the ordinary way, 

 quite equal to the loss in weight occasioned by it." 



The high reputation of Philadelphia butter being so 

 well known, I was desirous of ascertaining the opinions 

 of practical men as to what this was due, whether to 

 any peculiar richness of the pasturage, or to the careful 

 mode of manufacture. In reply to my inquiries, I have 

 received satisfactory statements from several sources, 

 and among them the following communication from one 

 of the most successful of the butter-makers who supply 

 that market. " The high reputation of Philadelphia but- 

 ter," he says, "is owing to the manner of its manufacture, 

 though I would not say that the sweet-scented vernal 

 and other natural grasses do not add to the fine quality 

 of well-made butter. 



" In proof of what I say, I would refer to the experi- 

 ence of my brother, who is the owner of two farms. 

 His tenant, an excellent butter-maker, lived on one 

 farm, and made a very fine article, which brought the 

 highest prices. He moved to the other farm, where 

 the former tenant had never made good butter, and had 

 ascribed his want of success to the spring-house. On 

 this farm he succeeded in establishing a higher repu- 

 tation than he ever had before. The tenant who fol- 

 lowed him on the first farm never succeeded in gaining 

 a reputation for good butter, his inability arising* from 

 his ignorance of the proper mode of manufacture, and 



