[Ads-l] bakery bread

[Dan Goncharoff]

I believe the point of creamery butter is that the retailer has not had an
opportunity to adulterate the butter with cheaper substances. That was a
common practice in the 19th century.

On May 31, 2017 7:20 PM, "Margaret Winters" <mewinters at wayne.edu> wrote:

> Perhaps at the beginning to point out that it was made at a professional
> dairy (a creamer) and therefore of higher quality than home-made?  And the
> same for bakery bread?
>
>
> ----------------------------
> MARGARET E WINTERS
> Former Provost
> Professor Emerita - French and Linguistics
> Wayne State University
> Detroit, MI  48202
>
> mewinters at wayne.edu
>
>
>
> ________________________________
> From: American Dialect Society <ADS-L at LISTSERV.UGA.EDU> on behalf of Mark
> Mandel <thnidu at GMAIL.COM>
> Sent: Wednesday, May 31, 2017 7:08 PM
> To: ADS-L at LISTSERV.UGA.EDU
> Subject: Re: bakery bread
>
> I don't interpret "creamery butter" as meaning that the butter has cream in
> it or is made from cream or from creamy milk, so much as meaning that the
> 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 container
> saying something like "no cream ice cream."  More exact information will
> 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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