Orleans County monitor. [volume] (Barton, Vt.) 1872-1953, 1895-12-16
Packing Butter For Winter,

Most farmers do not make dairying a
specially 1t is only one of the various
/ industries from which they derive their
incomes. The profits from three or four
COWS do not warrant an outlay for a
complete equipment of modern improve
ments. The average farmer and his wife
must make the most Of pantries, pans
and other dairy appliances at hand.
Consumers have learned that butter
rapidly deteriorates if exposed to the
air hence small packages are called for.
Butter is never so good as when used
within one week from the time it leaves
the churn. 1t possesses then a delicate
aroma and peculiar, indescribable
flavor, which soon passes away and is
never present thereafter, but butter
properly made can be kept sweet and in
good order for months. The surplus but
ter can be kept and marketed in winter
when prices are more remunerative.
Get the butter III good condition as
soon as possible after churning and
packing it firmly in gallon or half gal
Ion jars. Those containing four or five
pounds are preferable. Whey the Jars
are bought, ask the seller, as he marks
the weight of each, to number them so
that a record of the amount of butter in
each jar can be readily kept. Pack the
jar level full, tie a round piece of
strong, thick cloth over the top and
place it bottom side up in a new, large
crock. Do not pack butter made at diff
ferent times in the same jar, but store
only those jars that can be filled at one
churning. Make strong brine, using
all the salt the water will absorb, add
ing to each gallon teaspoonful of salt
peter and teacupful of granulated sug-
ar. Scald the brine and skim it thor
oughly. When cold, skim through a wet
thick cloth over the crock. Add more
brine from time to time to keep the jars
covered two inches in depth. Tie a thick
cloth over the crock to protect from
dust, and over this place wooden cover
to exclude the light.
Do not keep the crock on the cellar
floor even if it is a cement one, but on a
platform, if possible, with Stats under
meath the crock to insure free circula-
ton of air. This will prevent mold
forming on the bottom of the crock 1t
must be sold as packed butter, but will
bring good price.
October and November are the best
months in which to pack butter for win
ter home use. Several smaller crooks
may be used in which to store the jars
rather than use the large crock.
To clean jars and crooks use a bath
Of hot imewater or strong hot soda
water.
A simple method is given by salt
manufacturers for testing the purity of
salt. Take as many clear glass tumblers
or goblets as there are samples of salt.
Put into each the same quantity of clear
cold water. Drop into each tumbler
teaspoonful of salt from one of the sew
eral samples and note the immediate
results There will be a scum sediment,
or milky color, varying with the infe-
rlorlty Of the sample. The water show
ing the least change will contain the
purest salt. -American Agriculturist.
10 be profitable at all the creamery
business must be profitable to two par
one who sells the milk and
the one who buys it. Either or both
these parties sometimes forget that fact,
TO their own great loss. But no trade is
worth anything in the long run unless
it is mutually profitable. /