Creamery Butter
After all that can be said tor creamery butter it is not always perfect. Increasing numbers note its poor keeping quality, becaose imperf ectly freed from caseons matter; also the fact that it does not go so far, pound for pound, as dairy butter, more soüd from careful making. Families are discarding it, while they desire the best, because needing to practice economy. But all creameries do not turn out "spongy" butter. Here and there one equals dairy butter in soKdity. Cream gatnering creameries are prone to let cream sour too much. Of conrse oversouring, even in the dairy, wül produce the same sorry resnlt. The creamery or dairy coming nearest to the manufacture of sweet cream bntter, provided it is properiy washed and pack' d, will make the most solid and best ing article.
Article
Subjects
Butter Making
Old News
Ann Arbor Argus