ABOUT FBUTTS, FLOWERS AND FARMING. 75 



THE SCIENCE OF BAD BUTTER. 



WE once took occasion to give our opinion of the hut- 

 tcr which was largely brought to our market. The article 

 was deemed severe ; but if they who think so had eaten of 

 the butter they would have regarded that as the more pun- 

 gent of the two. "VVe have waited a year ; and are now 

 prepared more fully to testify against that utter abomina- 

 tion, slanderously called butter, so unrighteously exchanged 

 in our market for good money. Far the most part, the 

 cream is totally depraved at the start, and churning, work- 

 ing, and packing are only the successive steps of an evil 

 education by which bad inclinations are developed into 

 overt wickedness. We determined to keep an eye upon 

 the matter; and now give, from life, the natural history of 

 the butter sold. 



Before doing this, we will express an opinion of what is 

 good butter. 



Good butter is made of sweet cream, with perfect neat- 

 ness ; is of a high color, perfectly sweet, free from butter- 

 milk, and possesses a fine grass flavor. 



Tolerable butter, differs from this only in not having a 

 fine flavor. It is devoid of all unpleasant taste, but has not 

 a high Telish. 



Whatever is less than this is bad butter; the catalogue is 

 long and the descending scale is marked with more varie- 

 ties than one may imagine. 



Variety 1. BUTTER-MILK BUTTER. This has not been 

 well worked, and has the taste of fresh buttermilk. It 

 is not very disagreeable to such as love fresh buttermilk ; 

 but as it is a flavor not expected in good butter, it is usually 

 disagreeable. 



Variety 2. STRONG BUTTER. This is one step farther 

 along, and the buttermilk is changing and beginning to as- 

 sert its right to predominate over the butteraceous flavor ; 



