Vermont farmer. [volume] (Newport, Orleans County, Vt.) 1870-1877, 1871-07-22
Gbe 1airp.
PACKING BUTTER FOR MARKET.

At II meeting of the jefferson County, Wis,
Dairymen's Association, an essay was read
from Messrs Smith and Dexter, Of Chicago,
from which we take the following extracts -
Packing Butter.
JARs.-Use no jars except for II special or
der, or II known destination. They cost two
cents II pound on their capacity; butter in
them is burdened by II tax of 40 per cent. ON
the gross, on which freight or express charges
must be paid; they cannot he sold with the
butter to any extent; there is II loss by break
age or damage to butter, which express COM
panies refuse to make good, and cost of de-
liverng jars adds still further to charges
against their use. These and other draw
backs are much more than the offset to any
advantage derived from their use.
TUBs.-The best packages for general use
are the Welch tub, made in New York State
of white ASH in two sizes, holding siXty-iive
pounds and thrty-iive pounds. They are
largely in use in New York and other East
crn States, and are sold in Chicago ut about
20 cents for II larger and 55 cents for the
smaller.
FRKINs.-It is an open question whether
tubs or iirkins are the best to keep butter in.
We advise packing of one-tenth of the pro-
duet in firkins, provided good ones can be
obtained made of oak, clear of sap, tight,
smooth and good style; but in preference to
rough lcaky tirkins, use tubs always-and
use firkins only for spring and summer make.
DRECToNs.-Alarko on the side of every
package its weight, when dry. Soak twenty
or twcnty-four hours before packing, in strong
brine, and before churning see to it that II
package is soaked, ready to receive the but
ter us soon rs saltcd. Pack II iirkin so that
when the head is in it will be completely
full, leaving no space for brine, nor room for
the mass to shift from one end To the other,
when the package is turned This shocking
process in loosely filled tirkins works more
mischief than the lack of brine causes in II
tight frkin well filed. Cover the top of the
butter with bleached cloth; cover the cloth
with fine sprinkling of fine salt Put gross
weight and dry tare on the cloth end of the
package, so that the seller may bore the
head not marked, and find no cloth. Tubs
intended to be sent mt once to market, OF
packed after warm weather is over, may be
filled to the brim, us full us if struck off by II
striker. We suggest II roller for finishing
tops of tubs; cover the top with blrached
cloth, reaching over the edge of the tub, not
tucked down inside; sprinkle with salt and
strap and cover down snug. with three strips
of leather, not folded over the top, but nailed
through the rim into the edge of the cover
and cut off even with the top.
Tubs intended to be held through the sea-
son may be filled within one quarter of an
inch of the top cover with cloth us before
and fill to the brim with salt, add us much
clear brine us the package will hold, strap
down and do not disturb it till wanted I'M
less to add brine. As the water evaporates
the salt crystaizes, forming II cover of hard
SALT which should not be broken.
Use only Liverpool dairy salt, Ashton or
other brands. Opinions us to the right guam
titles of salt differ fifty per cent slight eN-
cess is better and safer than II deficiency.
Allow no paper of any kind in contact with
butter in any form. Use new bleached cloth,
from which the sizing or starch has been re-