The islander. [volume] (Friday Harbor, Wash.) 1891-1899, 1894-11-29
BEST WAY TO PACK BUTTER.
3eorre Parr. Of North Dakota, Seems .
Have Found II.

sseorE. Parr. Of North Dakota. Seems a
Have Found II.
In June, July. August, September and
October. 1889, packed twelve barrels OF
say surplus butter. Butter made BY
arm dairy sold in our western markets
t eight to ten cents pound. Times
we're hard. and number of my Gus
omers refused to pay my usual price
twenty-five cents a pound. The result
.ras | refused to sell for less and packed
in new pork barrels in about 5
sound rolls. worked with Eliott's parch
nent paper | kept it covered with
trong brine have put down the past
,t,a,son seven barrels Of surplus butter in
he same way Two months ago | sole
number of barrels to dealer in Grea
falls. Mon, at twenty cents pound
wholesale. delivered at my railroad sta
lion, and few days ago received u let
Ter from the buyer saying. III balanc.
If your butter is rs good us the last de-
livery. ship at once" adding. II could
nave realized five cents pound more Il
the butter had been put up in 2-pound
rolls"
A portion Of this butter was In the
brine sixteen or seventeen months; that
| is, tho butter made in 1889. The butter
made the past season-six months
examined, and used some Of the butter
made in 1889, and could not detect any
off flavor. This 1899 butter had been ir
the brine long enough to have been
shipped around the world twice. Ii
there is any other process known te
dalrymen of putting down butter that
| will keep sweet and sound or without
Becoming rancid for that length OF
time. would like to know it.
We also put down three barrels OF
granular butter in August last. and
handled it this way: We lined the bar
rel with Eliott's parchment paper; filled
the barrel within four inches of the top
put on a cover that would slip inside the
barrel: put on Il weight. and filed the
oarrel to the brin with strong brine that
would float an egg, and for the last
month every time we churned we put
| the fresh butterlnilk aside. After the
butter was washed and removed from the
churn, the butternilk was put back in
the churn. and about forty pounds OF
| che granular butter was taken from the
barrels and put into the churn, and the
churn turned gently around for the space
| Of one or two minutes, the buttermilk
drawn off, the butter washed in water
and to my surprise it was just as fresh
rs the day it was first made, and had to
be resulted. and when worked over
would take sharp judge to detect that
it was not fresh made butter, and only
| only one of my customers said she did
not think that the last jar Of butter was
quite up to my general standard.
Here are two ways of putting down
butter that are both safe and sure if
done properly, SO that farm dairies need
not food the markets in the summer
time and sell their butter ut eight and
ten cents pound Of the two ways of
putting it down for home trade, or
| where butter has to be shipped short
distance. although little more trouble
reworking, | prefer putting it down in
tne granular form, for the reason that
the name packed butter usually knocks
off five cents a pound. although the
packed butter may be just as good or
better than winter made butter.
In commenting ON the above, A. l..
Crosby, the veteran dairy authority.
says in subsequent issue of The Farm
er: | think readers should cut out Mr.
PARIS article on packing butter and
paste il in their diaries for use next
summer. believe he has hit upon the
best way to pack butter. especially that
of packing it in the granular state
Those who do not make butter on so
large a scale as Mr.. Parr can use small
ar vessels to pack in. should think
gallon glass fruit jars would answer the
purpose admirably to pack butter for
family nse. There is no profit in selling
butter at from six cents to ten cents q
pound. and Mr.. Parr shows how better
prices can be secured at very little ex-
pense. and hope that those who in
summer complain that dairying doesn't
pay on account of low prices will try
Mr.. PARIS plan. Don't be afraid that
every one will try it and so lower winter
prices, for they won't; it will only be a
tOW VI ZIG tLluhlLS5 OucS tuhL WILL 6QOpt
the best way of doing business.-4eorge
2arr in Northwestern Farmer
DO Varieties Run Out?
Professor Bailey. in a paper read be-
fore the Western New York Horticul-
tural society. said:
At present see no reason for suppos-
ing that fruits propagated by buds run
out SO long asequal conditions of culture
and soil fertility exist: but if the buds
are taken from parts which are abn0r-
mally or unusually developed. as they arr
in the case Of the potato, | should ex-
pect that we could not long hold the off
spring to their assumed character. The
conclusion of the whole matter is simply
this: Varieties grown from seeds tend to
vary or run out. Varieties grown from
buds tend to remain permanent or near
iy 50 unlese tho parts which are propa,
gated possess abnormal. or what we
might call fictitious or unstable. charac-
ters. in which case further varistiun OF
running out may be expected.
One Report On BagKing Grapes.
As during last year we bagged grapes
the present season during three periods.
First. before the buds had opened second,
when in bloom. and third. when the Der
ries were the size of No. Z shot. Many
OF the racelnes Of the first and second