Farm and Creamery Batter.

Ashburton Guardian, Volume XIV, Issue 3034, 25 July 1893, Page 4

Farm and Creamery Batter.

Our best hotels, restaurants and private customers pay higher prices for creamery butter because it is always uniform. On the farm there is often a lack of facilities, and first class butter cannot be made. Too much of it is mad? m the kitchen, and the cream raised right where it can absorb the odors of boiled cabbage, onions or other veg etahles. Give the skillful farmer and his wife the facilities of the creamers, And they will produce butter as fine as , or finer than can be produced m the. creamery. Many cows—most of those from which cornea the cheap butter—are now running out and eating frozen grass and dry cornstalks, foods that will not put flavor into butter, and the cows are what are known as "strippers"—m milk since last spring. The high priced butter, or most of it, is made from milk of well fed cows fresh m milk. All along m the journey of butter from the milk pall to the butter tub there is a chance for butter to pick up flavors foreign to its own.—Exchange.