The Rhode-Island Republican. [volume] (Newport, R.I.) 1809-1841, 1820-04-19

Srcdt SufpiuS Ol OuttCf - ulduC, diiu SCip
to market yearly; but few are aware of
what aE immense article of remittance it
has become, or what loss is sustained
by the quality. which might so easily be
saved II is believed that in no state in
the Union, of the same wealth, is there
so much butter made and sold, as by
the industrious people Of New Hamp-
shire; and unfortunately there is much
greater proportion OF poor butter from
thence, than from any other state. To
show what may be saved in one season,
is the object OF the following calculation.
The butter sent to market from New
Hampshire, is calculated to exceed six
hundred tons annually; but from some
cause, about one third is "second sort,"
and one third "third sort," which re-
duces its worth two cents per pound on
the seconds" and five cents on the
thirds, making loss of more than
tsveny, foe thousand dollars in one sea.
son! There are few who put up their
butter handsomely, and they see their
account in II; but the proportion. is
small. And should they find it neces-
sary to hold it ON hand, any considerable
time, or to ship it, would find it much
for their inter, St to be still more particu-
lar with it. During the last season, al
most every article OF American, as well
as foreign production, has been low and
dull but for first sort butter, inspected,
there has been very fair demand at | S
and l6 cents; while rancid. third SORT,
could hardly be forced off at cents, and
in many instances and z cents was all
that could be obtained and even then it
would prove hard bargain to the con-
sumer. 1t is, in fact, fit for little else
than to make into soap. No place per-
haps in the United States, produces bet
ter pastuling than the farms in New.
Hampshire and milk, of course, must
be quite as good as in other places.
Therefore to prevent the loss alluded TO
is easy for which is offered, the follow
ing simple but mtaAbe reme6b.
Churn the milk Or cream, while it is
Speet work on, all the butter milk, use
salt that is clean and fine /; put in M more
than if it was for your own immediate.
use. - Should it now be sent away to
sell, le, it be done in the cool OF the.
morning, that it may not be heated
Those whoreceive it, may put il into a
strong pickle for one or two days. The
kegs, into winch it is to be packed,
must he Jagged, and avatcr-fght, to
contain 20 or IS pounds Of butter
SOAK them thoroughly in strong pickle
"a hours, then tare them, strew little
fine salt on the inside, carefully pack
each color and quality ofbuttcr by itself
FIJI the keg within one inch of the top,
take thin slice and separate the wood
from the butter around the inside OF the
keg, head it, make small hole in the
top, and fill it solid with pickle, in which
is little salt-petre dissolved. In this
way, if the kegs are ght and well made;
ofthck staves, SO as not to stain through;
the butter will keep sweet as rose for
years, and every keg would inspect tfrst
SORT for hot climate would command
AN extra price, and be superior to any
put up in any other common way.
~. The pickle usedto put butter in
to where it is first taken in, should be
boiled once in two months, and it will
become as clear as wine--the older the
better.