[ II. ] 



general it muft be falted before It can be carried to 

 market. And as this part of the procefs requires as 

 great nicety as any other, a few remarks on the fub- 

 jcd fhall be added. 



Wooden veflfels are, upon the whole, moft proper 

 to be employed for containing falted butter. Thefe 

 fliould be made of cooper work, very firm, and 

 tightly joined with ftrong zvooden hoops. It will be 

 advifeable to make them very ftrong where cir- 

 cumftanccs permit them to be returned to the dairy; 

 for as it is a matter of confiderable difficulty to fea- 

 fon new veflels fo well as that they fhall not affed: 

 the tafte of the butter, it is always advifeable to 

 employ the old veflels rather than make new ones, 

 as long as they continue firm and found. Oak is 

 the beft wood for the bottom, and ftaves and broad 

 Dutch fplit hoops are to be preferred to all others, 

 where they can be had. Iron hoops fhould be re- 

 je6led, as the ruft from them will in time fink- 

 through the wood, though it be very thick, and 



them, which (hould be frequently changed, that the whole of the laltt 

 may be cxtra<Sled by it before they be ufed again. 



The diihet for holding the cream, and the churn, require to be 

 fcalded, fcrubbed, rinfed, and dried, after each time they are ufcd, ia 

 the fame manner as the milk diihes ; but, as a four taint is not here fb 

 prejudicial, it it not neceflary to guard fo carefully agaiuit it as in the 

 milk difhes. But if ever this taint Ihould become too ftrong, it may 

 be dimiuilhcU by the procef* above defcribed. 



injure 



