[Ads-l] bakery bread

Barretts Mail mail.barretts at GMAIL.COM
Wed May 31 21:50:44 EDT 2017


I don’t know how people actually viewed things, but I think it’s an assumption to say that being made at the source would have been considered preferable to being made at a creamery. Since farmers were generally small-time operations, I would imagine that creamery butter might have had more appeal.

See http://www.webexhibits.org/butter/history-creamery.html <http://www.webexhibits.org/butter/history-creamery.html>, particularly the following page (http://www.webexhibits.org/butter/history-packages.html <http://www.webexhibits.org/butter/history-packages.html>): "Many of the dairies in these areas developed a craftsmanship and quality of product that had an appreciable trace acceptance even in the early 1900’s.”

See also the PDF (http://bit.ly/2qCqUEa <http://bit.ly/2qCqUEa>) “Growth and Change in the 1900s” which implies that creameries were better set-up to make butter than farmers (who made “home-churned butter”).

Benjamin Barrett
Formerly of Seattle, WA

> On 31 May 2017, at 18:36, Jonathan Lighter <wuxxmupp2000 at GMAIL.COM <mailto:wuxxmupp2000 at GMAIL.COM>> wrote:
> 
> So "dairy butter" would actually have been preferable.
> 
> But "pure, creamery butter" (as the ads said in the '50s) sounds a lot more
> desirable. Not to mention "creamier."
> 
> JL
> 
> On Wed, May 31, 2017 at 9:29 PM, Peter Reitan <pjreitan at hotmail.com <mailto:pjreitan at hotmail.com>> wrote:
> 
>> Today, I would assume that "creamery butter" is advertising double-speak
>> meaning something like "butter" and hopefully carrying something of a hint
>> if "artisanal".
>> 
>> But looking back at late 1800s/early 1900s newspapers, they made a
>> distinction in ag-business reporting between"dairy butter" (made by farmers
>> at the milk producing dairy source) and "creamery butter" (made at
>> creameries that bought milk from the farmers).
>> ________________________________
>> From: Jonathan Lighter<mailto:wuxxmupp2000 at GMAIL.COM <mailto:wuxxmupp2000 at GMAIL.COM>>
>> Sent: ‎5/‎31/‎2017 17:46
>> To: ADS-L at LISTSERV.UGA.EDU <mailto:ADS-L at LISTSERV.UGA.EDU><mailto:ADS-L at LISTSERV.UGA.EDU <mailto:ADS-L at LISTSERV.UGA.EDU>>
>> Subject: Re: bakery bread
>> 
>> ---------------------- Information from the mail header
>> -----------------------
>> Sender:       American Dialect Society <ADS-L at LISTSERV.UGA.EDU <mailto:ADS-L at LISTSERV.UGA.EDU>>
>> Poster:       Jonathan Lighter <wuxxmupp2000 at GMAIL.COM <mailto:wuxxmupp2000 at GMAIL.COM>>
>> Subject:      Re: bakery bread
>> ------------------------------------------------------------
>> -------------------
>> 
>> Some of you may be overthinking this.
>> 
>> "Creamery butter" sounds better than plain old "butter," and "bakery bread"
>> sounds better than crummy old "bread."
>> 
>> At least that's the dynamic of "creamery butter" as it was cynically
>> explained to me decades ago.
>> 
>> JL
>> 
>> 
>> 
>> On Wed, May 31, 2017 at 8:17 PM, Laurence Horn <laurence.horn at yale.edu <mailto:laurence.horn at yale.edu>>
>> wrote:
>> 
>>>> On May 31, 2017, at 7:20 PM, Margaret Winters <mewinters at WAYNE.EDU <mailto:mewinters at WAYNE.EDU>>
>>> wrote:
>>>> 
>>>> Perhaps at the beginning to point out that it was made at a
>> professiona=
>> l
>>> dairy (a creamer) and therefore of higher quality than home-made?  And
>> th=
>> e
>>> same for bakery bread?
>>> 
>>> Or, I was thinking, of higher quality than supermarket-made.  Bakeries
>>> smell nicer than supermarkets, and professional dairies
>> are=E2=80=A6fresh=
>> -milkier
>>> than supermarkets.
>>> 
>>> LH
>>>> 
>>>> 
>>>> ----------------------------
>>>> MARGARET E WINTERS
>>>> Former Provost
>>>> Professor Emerita - French and Linguistics
>>>> Wayne State University
>>>> Detroit, MI  48202
>>>> 
>>>> mewinters at wayne.edu <mailto:mewinters at wayne.edu>
>>>> 
>>>> 
>>>> 
>>>> ________________________________
>>>> From: American Dialect Society <ADS-L at LISTSERV.UGA.EDU> on behalf of
>>> Mark Mandel <thnidu at GMAIL.COM <mailto:thnidu at GMAIL.COM>>
>>>> Sent: Wednesday, May 31, 2017 7:08 PM
>>>> To: ADS-L at LISTSERV.UGA.EDU <mailto:ADS-L at LISTSERV.UGA.EDU>
>>>> Subject: Re: bakery bread
>>>> 
>>>> I don't interpret "creamery butter" as meaning that the butter has
>> crea=
>> m
>>> in
>>>> it or is made from cream or from creamy milk, so much as meaning that
>> t=
>> he
>>>> butter is made in a creamery, the construction intended to suggest that
>>> it
>>>> is creamy or contains cream but without actually saying so.
>>>> 
>>>> Mark
>>>> 
>>>> On May 25, 2017 2:55 PM, "Joel Berson" wrote:
>>>> 
>>>> Can there be "non-creamery butter", butter that has no cream in it?  I
>>> ask
>>>> because I think I saw today at a local food store an ice cream
>> containe=
>> r
>>>> saying something like "no cream ice cream."  More exact information
>> wil=
>> l
>>>> follow my next visit to this local market.
>>>> 
>>>>     From: Jonathan Lighter
>>>> 
>>>> We're all familiar with the semantically notorious "creamery butter."
>>>> 
>>>> 
>>>> Umm... I'm not familiar with its notoriety.
>>>> 
>>>> ------------------------------------------------------------
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>> stud=
>> y
>>> of the English language in North America, and of other languages, or
>>> dialects of other ...
>>>> 


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