The Cape Girardeau Democrat. (Cape Girardeau, Mo.) 1876-1909, 1896-07-11
BUTTER.
1t Pays to Put 1t Up in Neat and Attrac
tive Packages.

tive Packages.
Whether sales are made to stores OF
regular customers, it pays to send but
ter away in as good shape as possible.
Some customers prefer their butter in
rolls containing one pound. \ deft
handler of the ladle will readily appor-
ton and shape the proper amount,
nfter some experience, and atfix her
stamp, which should be uniform and as
simple rs is consistent with true ele-
gilnce, as a fem leaf, for example. Ii
the butter maker is inexperienced, or
has no scales with which every house
keeper should be provided, then pro-
cure a 'butter-cutter." which cuts the
butter into rolls or b~Tick-shapcd blocks
containing INT pound, and also atiiXes
a stamp. We believe these cutters can
be procured at most stores.
While the nice tact of most women
Will discern what is proper, and so sup
pig dainty and nice surroundings for
their butter when sending away To mar
Ect. yet we have known some who were
careless in this respect, and sent q
really fine article away wrapped in any
odds and ends of muslin that came &c
hand. We have even known butter tC
be sent to stores wrapped in pocket
handkerchiefs, and the lady who so APP
parelled it thought she was doing the
genteel thing, too In these days of
c~hcapness there is no excuse for any
ho~usekeeper, no difference how limited
her circumstances may he, not proyid-
ing herself with at least two or three
napkins or towels of linen, which should
be set apart for butter alone, and not
be made to do duty as a bib for baby,
or to polish table ware. If no better
car really be afforded, rather than de-
pend upon fragments" OF apparel, save
the sacks of thin muslin that dairy salt
is sold in; rip apart, hem, laundry nice
ly. and after wetting in brine, wrap IL
around cach roll. Never wrap butter r
paper, unless parchment paper is used
Ii your butter is to he sent to Il dis.
t&nt market, use wooden buckets OIL
tubs, which should be soaked in brine
before til" butter is packed in them.
II you desire to pack your butter and
await a rise in the market use stone
jars. Have them perfectly clean. sweet
and cold; sprinkle salt lightly in the
bottom ard on the sides. BE sure that
all buttermilk is worked out. Place the
butter in the jar, and with the IyoOder
potato masher, previously scalded ane
rinsed afterward, press evenly and firm.
ly; have a cloth ian inch larger in cir
conference than the jar wruug out
of cold water, lay it over the butter and
press out all the air, cover with an inch
of salt, spread evenly, and press the
cloth close to the size of the jar. Wher
the next lot is ready to pack, take of
the cloth, salt and all, and lay i; in Il
dish to be used again. The cloth and
salt are to exclude the air. Proceed
in the same manner as before until
the jar is within an inch of being full;
then cut a cloth that will just cover
the butter, press SO as to exclude al
air bubbles, hen cover with brine.
strong as can be made. 1t does not mat
ter if it be ~thickened with salt. Tie
up with another cloth. three or four
or wooden cover. When wanted 10 use,
remove salt and brine; rinse, and work
out into rolls. Butter so prepared will
keep almost indefinitely and preserve
It's fiavor.-Mrs. \. c. Mcpherson, in
Ohio Farmer.