K. DOMESTIC AND HOUSEHOLD ECONOMY. 481 



Butter which keeps well is made in Holstein, by repeated 

 salting and heavy pressure, without the use of water ; but it 

 is too salt to be considered fine table butter. -^-S C, 1872, 

 XXYL, 205. 



IMPROVEMENT OF EANCID BUTTER. 



According to Land a^icl Wcitei\ rancid butter can be great- 

 ly improved in quality by washing it thoroughly in lime- 

 water, and then clearing out the lime-water by a good wash- 

 ing in cold spring water. The lime-water is easily made by 

 allowing a lump of lime the size of the fist to slake in a bucket 

 of water, stirring it well, and afterward allowing the lime to 

 settle. It is said that a large business is now done in England 

 by sundry persons, who purchase rancid butter at low rates 

 and sell it again at much higher prices, after manipulating it 

 in the manner mentioned. 2 A^ December 14, 1872, 387. 



TEMPERATURE OF THE AIR IN MAKING BUTTER. 



Recent experiments indicate that the best temperature of 

 the air, as well as of the cream, for the rapid churning of 

 butter, is from 54 to 59, instead of the average of 66, as 

 generally taken. A cellar, with the temperature regulated 

 by means of a thermometer, seems most suitable for the pur- 

 pose, especially in summer. 8 (7, January 23, 1873, 29. 



SHIPPING BUTTER IN SEALED CANS. 



For many years butter has been sent from Copenhagen to 

 all parts of Europe in hermetically sealed tin cans. Although 

 the business was commenced originally as an experiment, it 

 has expanded to such a degree that during the last two years 

 it has occupied several of the largest butter dealers of Co- 

 penhagen. The object of packing the butter in this manner 

 is to protect it against the action of air and heat, and this 

 is so completely attained that butter has been sent from 

 Copenhagen to China anciback again, without the slightest 

 detriment to its edible qualities. The principal places *of de- 

 mand are China, Brazil, Java, Spain, and other countries, gen- 

 erally through London or Liverpool houses. The packages 

 vary in size up to twenty-eight pounds, although those of four 

 pounds are generally j^referred. The cans are lined inside 

 with wood, saturated with salt pickle, and when filled are 



X 



