[Ads-l] bakery bread
Barretts Mail
mail.barretts at GMAIL.COM
Thu Jun 1 01:50:44 UTC 2017
I donât know how people actually viewed things, but I think itâs 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 1900âs.â
See also the PDF (http://bit.ly/2qCqUEa <http://bit.ly/2qCqUEa>) âGrowth and Change in the 1900sâ which implies that creameries were better set-up to make butter than farmers (who made âhome-churned butterâ).
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: â5/â31/â2017 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.
>>>>
>>>> ------------------------------------------------------------
>>>> The American Dialect Society - http://www.americandialect.org <http://www.americandialect.org/>
>>>> American Dialect Society<http://www.americandialect.org/ <http://www.americandialect.org/>>
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>>>> The American Dialect Society, founded in 1889, is dedicated to the
>> stud=
>> y
>>> of the English language in North America, and of other languages, or
>>> dialects of other ...
>>>>
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