Year: 1870

foi yoO" U"tteT 10 4 OF, OF salt Is
enoughj for poor as much as you can get
IN is none too much, as it is the only good
thing there is about it.


Butter that comes good and hard should
be packed at once, that which does not is
better washed and kept and worked over.
Some women can work butter and not have
1T stick 10 their hands, but to many it will
stick, and also to their butter sinks or
trays. In Holstein, where the best butter
for the London market is made, it is all
worked by hand The best way of pre-.
pairing hands and sink is to first use hot
soap-suds and then cold water, and work
at once before the heat returns to the
hands. think every person should
have a rule to work butter by, for by
guesswork you canrot always tell when
the buttermilk and water are all out. |
object to working butter in a churn be-
cause too much water is left in the butter
to have it bring frst-ratc prices. Butter
which comes soft is improved by filing
the churn half fu.l Of cold water, but the
best way is not TO have it come soft put
the churn in cold water before churning
| don't like the Fylcr, Sanborn or the
grinding churn. have one of the latter
which cost $l0.50 and has been used three
times and will sell for a dollar and it is as
good as new, too.


| like the barrel churn best of all it
brings all of the butter, does not waste
the cream which sticks on top and sides
as the dash churn does if not attended to
just at the right time


When all is as it should be butter should
come in about 30 minutes, to be the best
When butter is not of sufficient color it
should be colorcd. The best agent in col
oring is liquid annatto; it is not the same
as is usually called ottar; the ottar has
red lead in it which is very injurious
There is nothing dirty or unhealthy about
annatto any more than about the sap of
maple tree. / procured mine in New
York.


II. D. Bryant. Cow should be MIXED
as rapidly as can be and the least possible
CONFUSION maze ABOUT mem.


Cream should be skinned as soon as it
is the least bit sourcd and before it thick
ems at all. / will pay $l.50 per pound
for all butter made from cream which rises
after the milk commences to taste sour.
Milk should be skinned at the right timc
whether at the us lal hour of skinming or
not. Sometimes twice day, the cream
is to be put into a can and thoroughly
stirred at least twice day. The night
before churnhg set the cream in cold
water and let it stand until morning,
this in warm weather. Care should be
taken not to work butter till it is pasty--
Butter should have about J OF. of salt to
the pound, and if for immediate use 'fine
butter-'alt" as it is called, should be used.
Butter should be packed in tight, clean
tubs and the inside should be as smooth
as pail. Butter is best kept under good
brine until ready to sell, as then the air
does not reach it and it will not color or
taste from the wood. Soak the tubs tho
roughly and hot dry the TUBS afterwards
or the butter will stick on to them. But
ter should be packed solidIy; don't spare
the elbows then.


A little attention to the looks of the
package adds great deal to the general
appearance and sale in market, Never
use tub for anything but butter; never
set one tub on the top of another. In
smoothing off the top Of the butter don't
use a horizontal motion as it gives the but
ter whitsh look, but put it down and
finish with the hand till as smooth a. you
could cut it and cut the cloth e1actly to
fit, and if for immediate use sprinkle only
very little salt over the cloth. There
are many men in this county who use three
times as much salt as they should and lose
money by it.


G. +. Small We hardly realize how
much depends on n good looking tub =
there should be no knots or pitch spots to
disfgure either tub or butter. the cover
should fit nicely; then gil the tub with
hot water, let it stand till cold and put in
your butter. We keep six COWS and churn
once in three days; are careful IN keeping
butter to always keep it under brine; we
work twice before packing.


H. d. Bryant. Speaking of coloring,
while annatto is the best foreign substance
If suitable care is taken in selecting
cows they will color the butter for them
selves most of the time.


d. N Farrand. Have made n practice
Of cooling the milk as soon as strained
this season. 1t will keep sweet IL houls
longer, and have had no soft butter. About
36 hours is the proper time for milk to
staud before skimming. Use Sanborn
churn, it saves q great deal of work.
Wash our butter before packing. Soak
tubs in brine at least week before using.


G. +. Small. Farmers are not to blame
for all poor looking packages that arrive
in markat Many are injured in looks by
rough usage from buyers and teamsters.
| saw five tubs on team this year that
the paint in the marking dish spilled over
on


A. R. Bailey. Mr.. Hovcy, the Oldest
butter dealer in Boston, shos cd me some
butter in 5.lb. pals, in nice order which
he said he paid GO cents for and sold for
so cents. It was nice butter, but the size
and looks of the pals added much to the
price.


|. N. lie Baron. have never been
able to bring butter at q lower temper,
ature than 60e by my thermometer, and
about 65o is tho best--~would come in