The Superior times. [volume] (Superior, Wis.) 1870-1912, 1886-07-17

ioi thougn sun expressing a
preference for Welsh tubs. White oak
painted or vanished pals are less
popular than formerly. They are
made retnrnable by the purchaser,
and used over and over again. Thew
are somewhat economical to dairy.
men and creameries located near
enough 10 market to permit of their
being returned, but are troublesome
to grocers and sellers in the CITY.
There have been tubs for hntter
made OF tin, and of tin covered with a
veneer OF wood, but they are undesir.
able and unpopular The brine of the
butter finds access to their beneath
the tin and develops rust, which
causes bad flavor. They also be-
come easily dented, and again, in hot
weather the heat strikes quickly
through the metal and softens the
butter. Crooks are a nuisance and
should never be used.
Roll butter, hitherto quite common
IN the West, is becoming less in ouan-
tity every year. IL still has some
sale during the winter, and is best
packed In half-barrels. The rolls
should be smooth and each one
wrapped IN a clean, white cloth wet In
strong brine. They should be neatly
laid and packed so tightly in the pack
age that they cannot shift. All the
rolls IN the package should be as near
ly as possible uniform in quality. All
packages should be clean and new A
greasy exterior is very Objectionable.
Packages held in the dairy should be
numbered or dated by proper marks,
so that the seller may know which
package to open to find the quality
and color wanted. If firkins be sawed
IN two and made into tubs, the hoops
which are nearest the head should be
driven up close to the head, partly be-
cause the package is thus made air
tight, and partly because otherwise it
is easily seen that the tubs are sawed
firklns. 1t is seldom advisable to saw
hrkins, unless they contain fresh fla
vored and fine butter. The top head
or nd OF package should never touch
the butter. Butter may be advan-
tageously kept under moist salt while
at the dairy, but when finally closed
up for market the salt should be care
fully removed and the cloth wet in
strong brine and spread over the top.
Salt should not be used on the cloth,
as it is liable to become distributed
through the butter. Store packers
should very carefully assert the butter
that comes to them, so as to have but
one color and quality in package
Butter uneven In color always sells
badly. DO not mix new and old, or
white and yellow, when avoidable.
All white sells fully as well as mixed
lots.
Butter made at Western creameries
is in much favor when made from sour
cream. When fresh it generally COM
mands a higher market price. That
made from sweet cream loses it's flavor
very rapidly and does not sell at so
high g price. In working butter it is
important that all the buttermik be
worked out, but it is also Important
that the grain of the butter be pre-
served. In sailing butter during the
spring, fall and winter seasons, Western
creameries use three-fourths of an
ounce OF salt to one pound OF butter,
according to the amount of washings
the butter receives. But the quantity
OF salt is increased about one-eighth
to a quarter OF an ounce during the
summer. The salt used should be Of
the purest and finest quality. Poor
salt greatly Injuries the flavor and
sale OF the butter. Salt should always
be kept in a clean and pure place.
Salt absorbs moisture, and with it
any bad tiavors which it may have &C
CURED.
Factory butter, or that which is col
lected in rolls from farmers and worked
over by the various processes in vogue
at the West, is best in the winter,
when grain feeding of the COWS gives
the butter sufficient body to stand
the second working. That made in
this way during the hot weather is
very poor and salvy, and sells very
low. Butter packed in small Western
diaries and collected by dealers into
lots for shipment is often of good
quality, bat very irregular in size and
style OF package. This Objectionable
feature should be promptly corrected.
Butter of this kind, as well as all
factory lots, should be carefully grad
ed, so that the invoices shipped shall
be uniform in quality. During the
hot weather it pays to ship butter in
refrigerator cars, its improved condi-
ton on arrival more than compensat-
.ng re additions cost Of frHight.