News and citizen. [volume] (Morrisville, Vt. ;) 1881-current, 1881-12-29
FARM AND GARDEN.
VARIOUS WAYS OF PACKING BUTTER,

VARIOUS WAYS OF PACKING BUTTER,
Notwithstanding the introduction of
winter dairying that has in many local
tiles largely done away with the neces-
sity of holding stock of summer made
butter for winter supply, there remain
large class who pack summer made
butter not only for their own use but
for marketing during the winter season.
To this class consideration of some of
the more popular methods for preserv-
ing butter will doubtless prove both in
teresting and instructive.
Butter to keep well, must, in the first
place, be sound and well made, none
other will prove satisfactory no matter
by what method it is preserved. To
retain its best flavor butter to be kept
for considerable length of time must
ins6n1 DE- Runuiiu
fresh flavor. When wooden packages
are employed the absorptive properties
of the wood should be corrected by
soaking the packages in brine to fill the
pores before the butter is packed there
In. Care must also be observed to Sc
lect wood that will impart the least dis
agreeable flavor. White oak and white |
ash are the most approved sorts for
butter packages.
Brining butter is very usual pro-
cess. In this plan rolls OF butter in
canvas wrappers are packed in jars or
tubs containing brine. In the report of |
the Vermont Dairymen's Association
Mr.. Z. A. Willard stated that he knew
from actual experience that good butter
put up after the following directions
will keep in sound condition one year:
Use for package a tub somewhat
tapering with heavy slaves and heads
provided at both ends, so as to make a
package that will not leak. In packing,
the tub is turned on the small end and
sack of cotton cloth is made to fit the
tub, and into this butter is packed until
it reaches to within an inch of the groove
for holding the upper head. A cloth is
next laid upon the top of the butter and
the edges of the sack brought over this
and neatly pressed down; then the head
is put in its place and the hoops driven
home. The package is now turned upon
the large end and the sack of butter
drops down, leaving space on the sides
and top. Strong brine is then poured
through hole in the small end until it
will float the butter. The hole is tightly
corked, and the butter is pretty effect
ually excluded from the air.
Where only small quantity of butter
is to be preserved, L. B. Arnold advises
packing it in self-sealing fruit-iars. By
this plan little brine is put into the
jar, which is then packed not quite full
of granulated butter. Some bleached
muslin is laid over the butter, then the
little space above filled with salt, and
finally enough strong brine, made from
butter-salt, poured in to fill the can.
Mr.. Willard advises when packing
roll butter in jars that the brine be made
strong enough to bear an egg. To three
gallons OF this brine he suggests adding =
a quarter of pound of white sugar and
one tablespoonful of saltpetre. Boil the s
prime, and when it is cool strain care
ully. Make the butter into rolls and v
wrap each roll separately in white v
muslin cloth. Pack the jar full, weight 4
he butter down and submerge in brine. F
A comparatively new branch of Amer |
can industry is represented by the but
er canning establishments where roll q
,utter is packed in tin cans for market.
The cans are furnished ready for use,
With one end closed and the other left s
pen, but the cover fitted ready for
oldering on. These cans vary in size
rom one pound to forty pounds. When I
illed and closed the cans are boxed in .
awdust, packed as snug as possible. n
The tin cans are used largely for pack :
ng fancy print butter. An objection
rged against tin packages is that the
in will rust out rapidly.
Among patented packages that have
net with approval are those in the heshape !.
+ a tin pail surrounded with wood and !!
Dated on the inside with paraffin. I
Sugar and saltpetre have long been
egarded by many butter-makers as i'm ',
ortant aids in the preservation of but =
Or. Among other formulas that have =
cen recommended from time to time !.
ccurs the following: To ten ounces of
ne salt add two ounces of saltpetre and ;.
vo O1ncas of hest brown suoar Tho
ifferent ingredients are to be evenly =
liked together and an ounce of mixture
sed for every pound weight of butter d
nd well worked in. The butter SO +
reated must be close packed and kept
l cool, well-ventilated place. s.
q