The Worthington advance. [volume] (Worthington, Minn.) 1874-1908, 1896-07-23
i. va MARKETING BUTTER. Sxs
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81, sive Paokases. S% a
h Whether sales are made 70 stores or
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. A deft
handler of the ladle will readily appor-
ton and shape the proper amount,
after some experience, and afflx her
stamp, which should be uniform and as
simple as is consistent with true ele-
gunce, as a fern leaf, for example. If
the butter maker is inexperienced, or
has no scales with which every house
keeper should be provided), then pro-
cure ''butter-cutter," which cuts the
butter into rolls or brick-shaped blocks
containing one pound, and also af6xes
a stamp. We believe these cutters can
be procured at most stores.
While the nice tact of most women
will discern what ia proper, and so sup
ply dainty, and nice surroundings for
their butter when sending away to mar
kct. yet we have known some who were
careless in this respect, and sent a
really fine article away wrapped in any
odds and ends of muslin that came to
hand. We have even known butter to
be sent to "stores" wrapped in pocket
handkerchiefs, and the lady who so ap.
parelled it thought she was doing the
gentecl thing, too. In these days OF
chcapness there IL no excuse for any
housekeeper, no difference how limited
her circumstances may be, not provid.
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 bib for baby,
or to polish table ware. If no better
can 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
~, and after wetting in brine, wrap one
around each roll. Never wrap butter in
paper, unless parchment paper is used
Ii your butter is to be sent to dis
tant market, use wooden buckets or
tubs, which should be soaked in brine
before the butter is packed in them.
II you desire to pack your butter and
await 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 wooden
potato masher, previously scalded and
rinsed afterward, press evenly and firm
ly; have cloth ian inch larger in cir
conference than the jar) wrung 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 side of the jar. When
the next lot is ready to pack, take of
the cloth, salt and all, and lay it in q
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 all
air bubbles, then cover with brine,
strong as can be made. It does not mat
ter if it be thickened with salt. Tie
up with another cloth, three or four
thicknesses, and cover all with plate
or wooden cover. When wanted to use,
remove salt and brine; rinse, and work
out into rolls. Butter so prepared will
keep almost indefinitely and preserve
it's davor.-Mrs. A. C.. Mcpherson, in
Ohio Farmer.