The Indianapolis journal. [volume] (Indianapolis [Ind.]) 1867-1904, 1885-07-03

Breeders Gazette.
Many dairymen and dairywomen are often
puzzled to know how to pack butter so that it
will have an inviting appearance, not only when
IL goes into the hands of the grocer, but when it
is sold to customer from the store. Who ever
bought small quantity of butter, say from
pound up to ten, who did not feel like growing
when the grocer cut 1t from a large roll, or dug
it ont of tub in small piecesl And how can a
grocer always guess at given amount!
To obvate this, those who make
butter the farm should properly weigh
it. and make it into ne-pound prints
or even larger sizes. if in rolls Let the rolls
be wrapped in clean muslin cloths, the ends
nicely drawn over so as to make a neat package.
Then fill large crock or tub with strong brine
and lmmerse the rolls in 1t; put weight on to
keep them from floating, and when ready for
the market they can be taken out and sent to
the grocer, who in turn can sell it to his Gus
toners without breaking 1t all to pieces. The
butter will not absorb salt from the brine be-
cause butter and salt never make alliances this
on authority of an old butter makerE nor will il
take up additional moisture. Being completely
covered with brine, it will not be influenced by
the air. and will remain comparatively fresh
and sweet for long time. The Tactic
acid would also slowly develop under this
| treatment, especially if it be kept at a reason
ably low temperature Another plan is to
thoroughly wash the butter while in the
granular form with brine, and when free from
buttermllk place the granular butter in M usiin
.,
wants of customers, and put the sacks into brine
as before stated. Granular butter may be kept
for All indefinite length of time if placed in d
fruit jar. 1t has often been shown at fairs in
this condition. Put quantity of brine in a two
quart jar. or larger one; add granular butter
until the brine begins to over the top: let it
stand few minutes that all the air may escape:
then screw on the cover, just as is done when
putting up fruit This is more expensive way
than either of the others, yet there are plenty
of people who will pay the extra price in order to
get good butter We know of several dairy
women who live near large towns who prepare
their butter In this way, having customers
who make yearly contracts for it, Not
iong since we saw a novel butter
package which, were it not for the expense
would come into general use with families The
package is made of glass, and can be made to
hold one two five or more pounds. 1t is made
into two parts, fitting closely together, aud when
joined has a piece of paraffine paper or label
around 1t, so as to exclude the air. In the bottom
there IS small hole, which enables the customer
to try the butter to see if it has lost the flavor
This hole is also covered with paraffne paper So
as to exclude the air. The package is easily
opened, and can be used as butter dish Farm
ers making butter for regular customers could
use this package having it returned to them
when empty This package has not we think
been used in the West, and, as If is late inven-
ton, only few have been used in the East In
this. as In other matters connected with the
dairy, care adds to the profits.