242 [Senate 



Butter. 



There is already quite too much butter prepared for foreign mar- 

 kets. The process is too familiar to the great mass of both farmers 

 and consumers, to require any description from me. The butter is 

 usually half worked, poorly salted, with common salt, packed in fir- 

 kins made of half seasoned oak — and by the time it has reached the 

 seaboard it has become so rancid that it is worthless for any use ex- 

 cept to send to Scotland to be used for smearing sheep. 



Good butter can only be made by care and attention. Work out all 

 the buttermilk — use the finest and purest salt, put up in good and well 

 seasoned oak firkins, and there is little danger of its becoming rancid 

 or difiicult to sell, at remunerating prices. 



In conclusion, whatever is sent abroad must be put up in the best 

 manner, and must be the best of its kind. 



