Shenandoah herald. [volume] (Woodstock, Va.) 1865-1974, 1889-03-29
Farm AND HOUSEHOLD.
BUTTER IN PRINTS AND PACK
AGES,

AGES,
In the best retail butter markets,
says Henry E. AlvOrd in American
Cxltivdtor, there is a very general
preference Tor the sprint" FORM
Purchasers want their butter at
tractIve in appearance, and so they
select the small rolls, pats or
blocks, round, square or brick
shaped, generally bearing SOME
assign or trade mark, stamped or
pressed upon the butter, which
gives to this class OF the article the
name Of "prints." This prefer
ence is simply one Of the many
pieces of evidence, afforded By re-
tail markets, of the close relation
Of the eye and appetite, and the
Importance OF "the looks OF the
tAingD in selling any food product
There is another side, however,
to the print butter subject which is
rot often considered. Those persons
most particular about their butter
regard it's most important qualities
IA IA sweetness. freshness and
high favor. We all know butter
b be An extremely perishable pro-
dsoe, injured, even when carefully
zade, by exposure to air and the
oontaminations which are conveyed
In the air. This is the reason so
nuch attention has been given 10
batter packages of all kinds. The
more butter is exposed to the air,
the greater are the chances of its
injury. The print form, especially
II the prints are small, offers the
greatest surface exposure. The
print Is the very worst fora In
which butter can be put for preserv-
ing its delicate fiavors. Small rolls
stand best In this respect. In both
cases the danger Of injury is
lssssned by wrapping in a napkin,
es eloth saturated with brine. The
waved, or parchment paper which
has come into use within a few
years, also furnishes q good pro-
testion. If butter is to be printed at
all, every print or lump should be
carefully and closely wrapped IN
the waterproof paper, to make a
package as nearly air tight as pos
able, before leaving the dairy room
who're it is made. Thus protected
HweIl cooled and firm, the closer
the prints are packed and kept, till
ssld or used, the better. 10
fssilitate close packing the square
and brick forms are preferable to
the roll and round print or "pat.'
Bat there is another objection to
pristiug butter. The best judges
Of batter and most successful
makers, st the present day, advise
handling it, with or without TOOLS
- little as possible. "WorklDg'
il almost omitted in some OF the
most particular dsiries, and much
butter from large cresmeries hav'
isg the highest reputation Is
actually not worked at all. In
making print butter, however, a
good deal of manipulation Is neces-
say. Very generally the whole
process OF putting into print form
in lust 20 much extra handling after
the batter is at its best. This
needless handling or working in
jurss the grain Of the butter
Overcoming is the most common
fault In butter.
II batter Is packed into tub, jar
or ether package, as directly from
the shurn as possible, these serious
objeehops to print butter are
avoided. The wonder is that small
consumers do not learn the adj
vantage Of small packages, in
which butter is packed IN bulk In
seine markets FIVE pound boxes
sad little pals holding six, eight
and ten pounds, have become quite
popular. But, while cheap and
convenient, wood is by no means
the best material in which TO pack
butter. Glass is the best, or
porcsiain, and stOneware next
FOR local trade there is nothing
better than well glazed stone jars
The batter is thus protected from
the air, and its grain and favors
well preserved. Moreover the
maker is saved the labor and
sstaal expense of putting the but.
ter iRto print form, and this if
quite an item.