Rocky Mountain husbandman. [volume] (Diamond City, Mont.) 1875-1943, 1877-05-24
THE DAIRY.
PACKING BUTTER.

or mir cells. This can be well uohe oiis
v.na, i, . mellow condition, and by putting
in small quantities ut once ana s'foh''s II
1ioht,v = number of times with a ladle; new
~, ,,,h #. but give Il direct, positive impress
ION at each stroke. The butter should new
or he placed against the edge or the pack
ooe. but always in the centre, ana De KEPT
thora all the time a little the highest. III
this wov there will always be both a per-
nendicrlar and lateral pressure on 1t, Wiilcn
will exclude the air and close up ali assures.
By so doing the brine, or excess MOISTURE
will also get to the edge OF the package
where it will finally be taken into ana keep
f11ad the pores of the wood, thus render
ing it constantly alright, and preventing
the butter from getting into the WOOD ana
50 causi,1g it to adhere to the package. IL
his * allowed to be done there will be a
loss of a number Of pounds to whoever I'M
lcrtabcs to use it, by q little that adheres
and hv far more that gets affected. On the
other hand, when the pores OF the wood are
entirely closed with the salt from this brine,
not one particle of butter will be either
wasted or damaged; it will cleaFe from the
package perfectly clean and sweet. Two
pounds of butter wasted is equivalent to one
cent a pound on the whole package. lie
tailers and consumers generally understand
this; and when they find a package that
really costs them two or three cents a pound
more than t}iaT expected, by reason OF vast
age, they are very apt to try another dairy
Man's butter. or if they are compelled to
!auv taore Of the sane Kind to do SO at & re-
duced price.
A poor chluning of butter sandWiched in
between two good ones will condemn q
package of butter on almost any market,
| and the whole package will bring but very
little if any more than If all was equally
| poor IS the poorest in It Or cllurning Of
| good white butter bat syeen two Of fine yell
low. will detract from the price fully as
much as would be equivalent to throwing
the white away altogether. 1t is therefore
far better to pack such churnings separately
or to use them up at the dairy while they
are new and in their best condition. Such
DltlGI ID ascIul IL COHstllliGt 5OOI tttCl IL le
made, while if kept a short time it will be-
come nearly worthless. and SO detract from
the good, which, had it been packed by it
self, would have commanded a good price.
I have known a dairy of butter to bring
more money after throwing out q whole
package that had a poor churning in it thar
was offered for the entire dairy. fla churn,
ing of butter does not fill a package j
should be covered with a damp clean white
cloth with salt on, to protect it from dust
and air, until another clfurning shall find it
when a damp cloth and salt may again tx
put OH and the package sealed and set away
ready for the market. The best time tt
market butter is when4ia its best condition
and butter seldom improves With age.-N
\. World. au
An English butter maker of large experi
ence, who is now on q visit to this conntr,
for the purpose of looking over our cheese
and butter dairies, gives us the following
information concerning q method in prac
tee among the best butter makers in En-
gland, for hardening Or rendering buttel
firm and solid during hot weather. Car
Donate of soda and alum are used for tn,
purpose, made into a powder. For twent,
pounds of butter, one %teaspoonful of carbon
ate OF Oda and one teasDO0ntill of nnw1a,af