Rensselaer Union, Volume 7, Number 34, Rensselaer, Jasper County, 13 May 1875 — Batter and Cheese. [ARTICLE]

Batter and Cheese.

The future of dairy products is beginning to attract attention, and already Eastern commission-men seem to be working a “ bear movement” to knock down prices. The circular of one of the leading pfoducc-houses of New York holds that dairy-products will bring lower prices in the future than in the past, and advises those contemplating the purchase of milk the coming season to make their contracts at 20 or 25 per cent, less than they have been in the habit of doing. One of the arguments stated by this firm is, that prices of butter and cheese must come down sooner or later, in keeping with thdse of other produce; that we are now in that transition state which will change butter and cheese from articles of luxury to those of necessity, and prices accordingly; that, from the paralyzation of the manufacturing interests all over the world, millions of unemployed people will seek the farm, and thus, by increasing the already ample production of all classes of farm produce, including butter and cheese, lower their money value, not only in this, but in every civilized country in the world. This firm also hold that prices for butter and cheese are too high; and that, while cheese has not been marked with so severe a loss in price as butter, yet the long indifference of the export trade proves that business in this direction is without the stimulus of satisfactory prices. This firm seem to have forgotten one thing, and that is: Butter and cheese are no longer regarded as a luxury, but one of prime necessity. If it were not so the annual consumption would not so steadily increase. There is another thing that workingmen are finding out: that qheese, at sixteen to twenty cents per pound, is really a cheap food in comparison with meat; and also that it stands in the same relation to other human food that flesh-meat does. It is a fact that a pound of pheese is equal to two pounds of meat; and that butter is no longer a luxury is evident from the fact that the lower grades of butter are readily sold to the poor, who cannot afford to buy better grades.

It is true that first-class butter at forty cents a pound is costly, and, in that light, may be regarded as a luxury. Nevertheless, all who can buy will do so at this price, or even a higher one, if they cannot get it for less. Gilt-edge or really extra butter is not always found on the tables of our first-class hotels, and not always on tables of our wealthy citizens—for the simple reason that comparatively little is made, and, in the winter season, when scarce, the makers often get whatever price may be put upon it. It is somewhat astonishing that, at the prices we have mentioned, and with the certainty of their existence for at least some time to come, more farmers do not provide themselves with facilities for making and keeping this article until the winter season brings its usual scare ity Of good butter. So long as they do not those who know how to make and how to keep it will be sure of large profits out of the necessities of their customers. The fact that quantities of both inferior cheese and butter will continue to be made will, we think, insure a price fully remunerative for ail the good that is offered for years to come. It is true that butter and cheese, like all other articles of manufacture, will fluctuate; there will be years when the profits will be small as compared with years of scarcity; there may beyears when losses will ensue; blit that consumption will not keep pace with the manufacture we do not believe. The fact is, we are only beginning to learn to eat cheese as an article of daily food. There is a large margin yet for increased consumption; and, as a slight decrease in the price of meat at once stimulates the consumption, so a slight reduction in the price of cheese would induce many to use it who have not here- , tofore been in the habit of doing so. Therefore, we see no present cause of alarm nothwithstanding the very specious “plea of this large and no doubt interested New York produce house. We have heretofore, as farmers; been tryipg to get rich through the exportation of wheat and corn. That has never paid its cost. Of J ate years the more sagacious of our farmers have begun to understand that it was. a losing game and have turned their attention to the fattening of cattle and hogs and the production of wool, and with a sure reward. Let the West once increase the reputation, already a favorable one in English markets, for cheese, and this industry, already an important one, may be increased indefinitely and with profits as sure as in any other branch of agriculture.— Farm and Garden, in Chicago Tribune.

<5 The Philadelphia Times does not believe the stories about the failure of garsass.” It says: “ The Jay Goulds and" 7 anderbilts and Daniel Drews of the market-gardens, who deal in such stocks as green peas, spinach, lettuce, turnips, kale' new potatoes, green corn, asparagus and the other delightful vegetables for which the mouth waters at this season, have got up a corner and are making a cat’s-paw of Gen. Meyer, of the Weather Bureau, to ptfll their chest nuts out of the kitchen fire.” Ths Baptists of Catskill,'at communion, recently found themselves without wine. A thief had, somehow, stolen it, and the Recorder adds: “Any man who would rob a church will slide down hill in his grandmother’s coffin.” — « Quite Likely—Somebody says that’ birch-rods make the best baby-jumpers.