Rocky Mountain husbandman., 1877-09-13

IL turned OH anu Ltle luito VI INV " w"
,se filled and the package when coll IS hC iof
use.
Packages prepared in this way do not I'M
mart the woody taste to the outside SURFACE ol
the butter coming in contact with the pack
,rc. while the pores of the WOOD pelllS
filed renders it imperviolls to air ana AT 'l'e
same time allows the butter to be :emoVed
without loss, the surface, in contact WIN
the wood, cicavng off clean aud Sn'oo'h'
The cover of the package should be tfea'e1
:, the same way, This last is seldom at
tended to, even by many who make a prac-
ticc of soaking the tub or tirllin with brlhe'
and the consequence is that the sap anu
cum IN the cover are drawn out by the salt
and brine placed on top OF the butter Tor l1s
preser vation, and this gives the top layer a
woody and dsagreeable taint. Butter
should always be packed as solid as posi-
ble and in putting it down in layers, care
should be taken to pack from the center
outward, keeping the center always little
higher than the outer edges. In this way
the pressure is both perpendicular and out
ward toward the edges OF the tub, all the
parts being filled solid with the least injury
to the grain of butter. This is an ilnpor-
tant point, for butter is often more or less
injured in the grain by unskilltul packing
when the center of the butter, in packing,
is Kept little higher than the edges, the
moisture or surplus brine flows naturally to
the edges of the tub where it is most needed
to exclude air, and prevent the wood from
drawing too much moisture from the outer
edges of the butter, which are in contact
with the tub. Again, in packing, it there
is not sufficient butter to fill the tub at once.
great care and attention should be given to
have the different churnngs or parcels OF
the same cclor. In boring the butter the
color must show uniformity on the fryer,
throughout. a white layer butter in the
center of the tub, or q tub showing butter of
two coors will not sell i'm market at "top
prices" even if the grain and flavor of the
two packages be perfect. The reason is OBJ
vious since plate of butter with two col
ors on the table is unsightly, giving the inn
preston of negligence and perhaps gross
uncleanlincss on the part of the maker; and
this impression, even though it be pure i'm
agination, will DESTROY all the pleasure in
eating the butter though filled with the aro-
ma of the sweetest June herbagc.
"A quite common fault in packing is in us
ing too large quantities of butter tor the lay
ers. In this way air cells occur, as it is diff
ticult to get itidown as solid as can be readi-
ly done by putting in small quantities at a
time and stroking it lightly few times with
the ladle. 5I7--,s 5... ,z-.. l,55-.,-f ~ .f.....t
That there are immense losses sustained
annually from poor packages and improper
packings, is we'll known to every large deal
er in butter and this refers particularly to
butter that is we'll made and which, by
proper attention to the points we have nam
ell, would go to the consumers in prime con-
dition and without loss. The greutest neg
lect, or want Of knowledge in regard to
packages and packing, is among tie farm
dalres, and when butter is made upon the,
farm. The matter Is one Of great moment
at the present time when the price of butter
is comparatively low; and while the mar
kets are crowded with inferior goods, pro-
dt'cers should inquire into the causes. and
seek-by every possible measure to improve
their product and Tins put prices on a bet
TER footing. For, notwithstanding the i'm
mcnsc production in butter OF all sorts. the
demand for choice or fancy butter is always
greater than the supply. '-.s. Il
so BUTTER AND CHEESE.
4 ,At,s4,, L.