Rensselaer Union, Volume 10, Number 21, Rensselaer, Jasper County, 7 February 1878 — Putting Up Butter. [ARTICLE]

Putting Up Butter.

Iff packing - butter it is essential that it be well stamped together, leaving no fissures or air-cells. This can be well done only when in a mellow condition, and by putting in small quantities at once and stroking it lightly a number of times with a ladle; never rub it but give a direct, positive impression at each stroke. The butter Should never be placed against the edge of the package, but always in the center, and be kept there all the time a little the highest. In this way there will always be both a perpendicular and lateral pressure on it, whieh will exclude the air and close up all fissures. By so doing the brine, or excess moisture, will also get to the edge of the package, where it will finally be taken into and keep filled the pores of the wood, thus rendering it constantly air-tight, and preventing the butter from getting into 'the wood, and so causing it to adhere to the package. If this is allowed to be done there will be a loss of afnumber of pounds to whoever undertakes to use it by a little that adheres and by hand, when the pores of the wood are entirely closed with the salt from this ( brine, not one particle of butter will be either wasted or damaged; it will cleave from the package perfectly clean and sweet. Two pounds of butter wasted is equivalent to one cent a pound on the whole package. Retailers and consumers generally understand this; and when they find a package that really costs them two or three cents a pound more than they expected, Inreason of wastage, they are very apt to try another dairyman s butter, or if they are compelled to buy more of the same kind, to do so at a reduced price, A poor churning of butter sandwiched in between two good ones will condemn a package of butter in almost any market, and the whole package will* bring but very littlo if any more than if all was equally poor as the poorest in it; or a churning of good white butter between two of fine yellow, will detract from the price fully as much as would be equivalent to throwing the white away altogether. It is, therefore, far better to pack such churnings separato ly or to use them up at the dairy whilo they are new and in their best condition. Such butter is useful if it is used soon after it is made, while if kept a short time, it will become nearly worthless, and so detract from the good, which, had it been packed by itself, w ould have commanded k good price. I have known a dairy of butter to bring more package that hail a poor churning in it than was offered for the entire dairy. If a churning of butier does not fill a package it should be covered with a damp, clean, w hite cloth with salt on to protect it from dust and air, until; another churning shall fill it, when damp cloth and salt may again lie put, on.— N. Y. World.