Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1871-03-15
How TO Ia die All Larkst 3 u tier.
Am Essay read before fine jefferson
County Dairymen's Association
CONTRIBUTED BY
SMITH & DEXTER, of Chicago.

The purchasers of butter hose trade
is most valuable to the producer, are
, governed SO much in selecting by i'm
pressions derived from external APP
pearances that dairymen cannot afford
to neglect the most trifing details,
which tend to produce favorable i'm
pressions Oh buyers.
The following suggestions arc offered
as the results. Of some years experience
in direct co tact with buyers for all
| classes Of consumers.
RoUs-Send no rolls to market, ex
on a speeiai order, or to suit a small
local demand, arranged for before hand.
If sent to the open market, it suffers
FROM being found in large majority
of bad company, of mixed character
andalow value In eastern cities, GER
tain fine grades and brands of Dairy
Rolls are found in their season, and
rated on their merits, but in western
markets, sellers fud it difficult to get
fair relative vaus for package Of
Dairy Rolls.
Packing-Butter should be packed
as coon after sailing as possible. Cheice
butter is full Of small cells, Or cavities.
which contain brine, formed by the
dissolving of the PARTICLES Of salt L. e
fryer comes from it as clean as if dipped
in clear spring water, and the draft is
shining and dewey with the sweet
brine released from the mass by the
passage of the fryer.
If the butter is allowed to stand af
ter sailing, the salt dissolves through
out the mass, part of the brine flows
from it while standing, and the remain
der is pressed out in packing, and
when the package is sampled there is
no juice in it it sticks to the knife or
fryer, the draft has dull, dead, lardy
look, and sharp-eyed buyer, whosspays
well when suited, returns the draft
without tasting, simply saying greasy
or "repacked."
In order to retain the greatest amount
of brine and full benefit of the salt the
packing should follow the sailing at
ouce, and both processes should be
thoroughly done in as little sine as
possible, after packing the cellular
structure of the mass should not be
broken up by additional pressure or
finishing, after the package has been
standing.
Pockages-Jars-Use no jars except
for a special order, or known destlna-
ton. They cost two cents pound on
their capacity butter in them Is bur-
dened by tax Of 40 per cent. on the
gross, on which freight or express
charges must be paid they cannot be
sold with the butter to any extent,
there is loss by breakage aud damage
to butter, which express companies re
fuse to make good. and cost of deliv-
ering jars adds still further to charges
against their use.
They are unknown in the east, and
demand for them is small local fam
lily trade, so exacting in its demands,
that the far greater part of jars sent to
the Chicago market is rejected and re
mains unstable at its fair relative val
ue, but must be repacked for grease, or
low grade butter.
These and other drawbacks are
much more than an Offset Ito any ad-
vantage derieved from their use.
Tubs-The best packages for gencr-
al use is the Welsh tub made in New
York state OF white ash, in two sizes.
holding 65fbs and 35tbs. They are
largely used in New York and other
eastern states. and are sold in Chicago
at about 70 cts. for the larger and So
cts for the smaller.
Frkins-It is an en- question
whether tubs or frkins are best to keep
butter in. We advise packing of one
tenth of the product in frkins, provi
ded good ones can be obtained, made
of oak. clear of sap. tight. smooth and
good style, but in preference to rough,
leaky frkins, use tubs always-and use
frkins only for spring and summer
make
Directions for PacAang-Mark on
side of every package it's weight,
when dry. Soak twenty or twenty
four hours before packing, in strong
brine, and before ehurning see to it
that package is soaked, ready to re-
ceive the butter as soon as sailed
| Pack frken so that when the head is
in, it will be. completely full /; leaving
no space for briue, nor room for the
mass to shift from one end to the 9th
er, when the package is turned. This
shocking process in loosely filled fir
kins works more mischief than the
lack of brine causes in tight firkin
well filed. Cover the top of the but
ter with bleached cloth, cover the
cloth with slight 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 in
tended to be sent at once to market, or
packed after warla weather is over,
may be filed to the brim, as full as i
struck off by striker. We suggest
roller for finishing tops of tubs cover
the top with bleacned cloth, reaching
over the edge of the tub, not tucked
down inside ; sprinkle with salt and
strap 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 season may be filled within of
an inch Of the top cover with cloth
as before, ard Fill to the brim with
salt, add as much clear brine AS tt q
package will hold, strap down and do
not disturb it till wanted, unless to add
brine. As the water evaporates the
salt crystalizes. forming solid cover
of hard salt which should not be brok