Rocky Mountain husbandman. [volume] (Diamond City, Mont.) 1875-1943, 1878-04-04
PEN NOTES ABOUT THE FARM.
BUTTER MAKING-NO. vi.


After working, the butter is ready for
packing, or, if intended for market while
fresh, it should be nodded in the prints and
set away OH tin shelves, not in a damp cellar
but in a cool room which has ventilation and
an even temperature. If to be consumed
very soon ice may be used to keep it cool,
but if not use no ice. In printing for mar
ket it should be wrapped in clean wet lin
EN- cloth and placed on tin holder-this
should all be done without touching it with
the hands. | recommend tin vessels, hold
ers, etc., because they are cheapest and best.
10 put butter in pine wood box when
starting for market, even when it is. only to
remain for short time, is injurious. The
butter takes up the faint of wood very quick,
and care should be taken to not let it touch
wood at all. A market box may easily be
made with tin lining, and arranged with
Slip drawers, so that the prints can be placed
on shelves so as to not touch each other or
come in contact with the wood. With this
plan the butter need never be touched by
the hands, not even in delivering to the pur-
chaser. If the merchants Of Montana will
observe this care in keeping butter, there
will be much less complaint shout poor but
ter. No person can make butter that will
keep fresh in a damp cellar, nor can butter
be made that will not take up the faint OF
wood when brought in contact with it. n
packing butter for home use, | know OF no
better plan than to press it into earthern
lars when fresh, filing to within one inch
of the top, then cut a cloth to fit and lay in
on the butter, and fill to the brm WITH
thick brine. Care should be taken to get
lars that are not porous, andtWhich are well
Glazed. Jars or vessels in which vinegar or
pickles have been kept viii. not do for but
ter. New jars are best. When filled they
Should be kept in cool place. In packing
for market. tin cans holding from five to flf-
teen pounds are in general use. They are
filled with butter nearly to the top, then
covered with strong brine and soldered
Packing in barrels has also been very sue
cesstully done. It is found, however, that
vinegar or whisky barrel will not do. Those
who have been most successful have used
the pork barrels which were brought to the
country filled with picked pork. After
cleaning them thoroughly, the butter is
pressed into five and ten pound rolls wrap
pea with clean cloth and placed in the bar
rel. weighted down, and covered with fresh
brine made in the following manner" 10
three gallons .cf water add about five pounds
of salt, or enough to make brine that Will
bear up an egg, one-qnarterof pound OF
white sugar anu tablspoonfal of saltpeBre.
Before putting down the first layer OF put
fer, cover the bottom of the barrel with salt
about half inch deep, and on top OF IL lay
a cloth. The rolls of butter should De So
packed in the barrel that the ends will stand
toward the outside, and if possible leaving
small space Between them and the slaes ol
the barrel. The brine should entirely cover
the butter, and the barrel should be kepe IL
cool place. 1t has sometimes happened
that butter packed in this manner became
rancid where the rolls touched the sides o.
), the barrel. This only. occurs when 1fle oas