1906. 
THE RURAL NEW-YORKER 
135 
FARM BUTTER. 
How I Make It, and How I Sell If. 
Part II. 
Washing and Packing. —I now rinse 
this blitter in water at a temperature of 
about 55 degrees. In this I am particular, 
as I do not want my butter too soft, nor 
too hard when I work in salt, say about 
one ounce to the pound of butter. I cover 
up and keep this butter in the same temper¬ 
ature for a few hours, when I work it 
again. At this time I find all over this 
butter large drops of water like drops of 
sweat; as much of it as possible I try to 
work out, without breaking the grain. I 
put up my butter in crocks the whole 
year, it keeps more perfectly in this way 
than in any, other I know and I always 
caution customers to keep crocks covered. 
In putting up butter for customers I pour 
about one-half pint of cold brine in crock, 
put all on scale and weigh it, and mark 
amount on bottom of crock, pack in but¬ 
ter now, and weigh again, and mark 
on bottom of crock again. This enables 
every customer always to see, and be sure 
he pays for butter only. The brine in bot¬ 
tom of crock is there to fill up any vacant 
space that may occur from improper pack¬ 
ing, thus excluding air from entering into 
and spoiling butter. I have heard women 
remark that a man doing housework will 
“muss up” things and dirty so many 
dishes that it is more work to clean up 
after him than the help he has rendered 
is worth. That undoubtedly is true in 
many cases; in my case, however, it is 
not. While I am yet churning I put on 
water so as to be hot by the time I am 
through churning, when I thoroughly 
wash all my utensils, using lots of sal 
soda, and with a good stiff root brush get 
into every crevice. Wife says I use three 
times as much sal soda she would use, 
and wear out two brushes to her one. 
That may be true, but I have things just 
clean and sweet. After the first thorough 
scrubbing I rinse with boiling water, and 
follow this with cold; then turn all uten¬ 
sils upside down in their places, mopping 
the floor, and the churning is done. When 
1 first began churning among other trou¬ 
bles encountered was that of having but¬ 
ter stick to bowl and ladle. I washed 
everything clean, scalded in boiling water 
and plunged into cold, but butter would 
stick more or less. The liberal use of 
sal soda in water prevented and cured 
this trouble effectively. 
Selling the Butter. —When I was 
ready to sell my butter I took it to town 
and sold it to a dealer. I got a fair price 
for it, but not what I thought it was 
worth. Moreover, I do not like to have 
the buyer fix the price for my products. 
1 next went to an acquaintance I had in 
town, and spoke to his wife, trying to 
have her use my butter. She told me 
she had a farmer bringing her butter, but 
she said sometimes it was bad, and again 
it would be real good. She gave me an 
order for two pounds, which I delivered, 
and got a order for two pounds for next 
week’s delivery. By this time they had 
used the first butter I left, and I must 
say the woman seemed more friendly and 
pleasant than at my first call. I suppose 
that flavor of the butter had taken effect. 
At any rate she was ready for business, 
and wanted to know if I could let her 
have five pounds a week regularly; if 
the butter was as good as the first, she 
would pay me gladly my price for it, 
which I told her would always be the 
highest retail creamery price quoted in 
town. It netted over .'10 cents a pound 
the year around. In a short time this 
woman increased her order to six pounds 
a week, next to seven and finally to eight 
pounds, at which amount she said she 
would stop, whether it would last the 
week out or not, as that was three pounds 
a week more than they had ever used 
before. 1 he folks, she said, could not get 
enough. I his is the only customer whose 
trade I solicited. The rest, all neighbors 
of this woman, one after another fell in 
line, until the demand was greater than 
the supply. I have never lost a custo¬ 
mer, never had any complaint as to price 
or quality; in fact there are always one 
or more women ready to take any surplus 
I may have. 
Demand Greater Than Supply.—I 
must tell here of a woman who has for 
a long time tried to get my butter, but 
whom I was unable to supply. She was 
bound to get it, and adopted a novel way 
for it. A regular customer, a friend of 
the woman above mentioned, one day 
asked me to let her have two pounds a 
week more than her usual supply. I 
could hardly spare it, but as she is such 
a good customer, by scrimping a little at 
home for a short time I made out to give 
her the extra. In a few weeks after, on 
delivering the butter, she said: “After 
this you might as well take this extra 
over to Mrs. Knox, for it is she I have 
been getting it for. You know she tried 
for so long to get it, arid you could never 
snare it, and we thought that if you tried 
hard you could do it,” and how those 
women laughed! A clear case of obtain¬ 
ing goods under false pretenses, reads like 
a novel, but it’s a fact. 
Cause of Poor Butter. —Now a word 
about the farmer whose customers are 
using my butter. I met him one morning. 
I did not know but that he would feel 
somewhat “grouchy” toward me, but he 
took it good-naturedly. He is a young 
fellow, on a large farm, with more work- 
on hand than he could do. He explained 
why their butter was sometimes bad. He 
said he knew it, but could not help it— 
he said in part: “My wife has so much 
work she can’t get around; no use, we 
can’t get a girl to help. Besides doing 
her housework, including buttermaking, 
she has hogs, calves and chickens to at¬ 
tend to; then we have three babies, oldest 
four years and youngest two months old; 
all three could be put in a bushel basket 
and not fill it heaping full.” Now, do 
you wonder that this woman’s butter is 
sometimes bad? I am only surprised that 
it was sometimes very good, as these cus¬ 
tomers acknowledged. The above is not 
theory; they are actual facts, truly if not 
prettily told; the experience of years of 
buttermaking and selling, from which I 
draw the following conclusions: First, 
the consumption of butter may be in¬ 
creased one-fourth, if made uniformly 
good. From the account of my customers 
they use over a fourth more than former¬ 
ly. Second, people are willing to pay a 
higher price, and pay it more cheerfully 
than they will a lower price for an inferior 
article, and that what is true with butter 
is equally true with all food products. 
J. H. BOLLINGER. 
Ohio. 
Are as much superior to other 
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LINIMENT 
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Price, 25c., 50c. and $1.00. 
Dr. EARL S. SLOAN, 
615 Albany St., Boston, Mas). 
