Columbia Democrat and Bloomsburg general advertiser. [volume] (Bloomsburg, Pa.) 1850-1866, 1863-11-07
PACKING BUTTER SUCCESS
TtONS TO COUN MERCHANTS

Very large quantities Of butter are re-
eeived weekly in New York, from country
merchants who have taken it in barter for
goods. Perhaps il would not be too much
to say that the majority Of butter sold at
this port, for home consumption and for
shipping, comes through these channels
From want of skill or of care in prcpar
ing it for market, the prices usually real
lied are far less than might be obtained.
1t is vcay unsatisfactory to producers to
read in the published price list, ''buttcr
23 to % cents per b. and then have only
is to 20 cents offered in goods at the store
and they caunot credit the statement of
the merchant that he can only get that fig
ure for what he sends to the city. Yet
such is often the case, and for seasons
which might be obviatcd, some of which
are indicated in tho following sugges-
tons -
II is unjust as wcllas bad policy to pay
uniform pnice for all butter brought in,
as is customary with many dealers. No
doubt it is not pleasant 10 tell customer
that his or her butter is worth less than
some ncighbor's, but if the same price be
paid for all, it is in effect offering prCmi-
um on carelessuess, and only second rate
article peed be expected. 1t is essential
tha, butter should be of uniform quality
and coloa. TO this end it should be sort
ed as received, and that of. similar charact.
er packed together, Most of it will need
working over to take out the buttermlk,
which in "stoe butter is ugualy from
two TO three per cent in weight 1t should
be put in the tubs or irkins at once, as
soon as worked and if there be not
enough to gil the package, The top Taper
should be covered with strong brine -
When the package is full, the top should
be made even and smooth, clean piece Of
muslin, dipped in brine, be laid over ,and
salt sprinkled on top of the cloth. The
head Of the firkin should not touch the
butter. The actual weight Of the frkin
when empty should be plainly marked on
the head-two pounds additional tare is
allowed in this market for what the keg
will soak. Nothing is gained ultimately
by marking false tare; the deception is
sure to be discovered in time, aud the dis.
honest party looscs credit thereafter. The
kind of vessel in which to forward butter
to market, depends considerably upon
distance from the city, and The time Of
year. Early in the season, for fresh but
ter intended for immediate use, or from
sections near market, the half-frkin tub
(the same as frkin sawed in two y is gen
orally preferred. Under other circum-
stances, kegs holding about 90 lbs arc
best, and indeed these are almost always
saleab,e. For shipping abroad, or for
keeping any length of time, none Others
will answer. The best size and shape
are, 90 inches high. l 6 inches d ameter of
bilage, and IL inches diameter Of Lead
outside measurement; will make of white
oak, with smooth, round hickory hoops
the fiat hoored frkins Of ash are not liked.
No hole should be bored, nor plug put in
the head or bottom The frkns or tubs
should be thnrou,hly soaked in brine, and
the sides and bottom rubbed with fine da.
ry salt. Those who are receiving any
considerable quantity Of butter, should have
q cool well ventilated cellar in which to
store it while awaiting a market. No
fish, onions, or other strong favored arti-
cles must be kept near it, as butter very
soon absords any rank efluvia, and its
quality is injured.
1t is geeeralo found most profitable to
send butter for regularly through the sea
son, while it is fresh and sweet. This,
however, will depend upon the rates of tue
price current. Western butter is the prin-
eipal supply for shipment during the warm
months, and ii usually brings better prices
then, than if held back until cold weather,
when better grades are in market and
Westerns not so much sought after, In
the Winter, store butter ordinarily sells
OF higher fgnres in the original ro lis with
clean piece of muslin wrapped around