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salt and pulverized sugar; and so on in layers till the jar is packed full. 

 The same practice may be adopted in packing it into firkins for shipment. 

 There is no difficulty in putting it down in this way ; if care has been 

 taken to free the butter of the milk, and properly salted. Then, 

 if packed as here directed, it will keep in good condition as long as 

 desirable. There are some dealers who object to the use of any other 

 substance than salt in packing butter, on the ground that such articles as 

 sugar or saltpetre impart a disagreeable flavor ; but the experiment has 

 been tried here in Wisconsin, and salt with sugar has been found to an- 

 swer an excellent purpose. As to saltpetre, I am unable to say anything 

 in relation to it as a preservative of butter — still I apprehend that it is 

 not absolutely necessary that any other substance than salt be used in 

 packing butter; in my opinion, the principal object to be attained after it 

 is thorouglily salted and otherwise prepared for market, is to exclude the 

 air from it as much as possible. This may be done by packing in tight 

 casks. I have been informed that butter is shipped to distant parts — 

 to South America and California — in the following manner : Small casks 

 packed full are stowed in large hogsheads, and then the latter are filled 

 entirely full with brine. Thus prepared it can be transported through a 

 tropical climate in a perfect state of preservation. It is strange that a 

 process so simple as that of making good butter is so little understood 

 by so many who keep cows and pretend to do a little business at dairy- 

 inir. That neatness ouijht, above all things, to be regarded in makinof 

 both butter and cheese is a fact well known to all who have anything to 

 do with dairying, and I simply remark, that if any entertain the idea that 

 butter and cheese made Avith slovenly hands will sell well in market be- 

 cause purchasers happen not to know who are the makers, they labor 

 under a mistake, and the sooner they undeceive themselves the better 

 for all concerned. Let these products of the dairy be sent into market, 

 bearing their own recommendation, and one which will bear a risfid ex- 

 amination. It is pleasing to dealers to see butter and cheese in market 

 that bears evidence of having passed through neat and careful hands. 



As yet dairying has proved but a small source of profit in Wisconsin. 

 Those farmers who have turned their attention to the business, are many 

 •of them of the opinion that it cannot be made a source of great profit, 

 and consequently do not prosecute it with the expectation of realizing 

 much therefrom ; they regard our soil as not adapted generally to the 

 growth of grass ; the cost of clearing the heavy timbered lands, and the 



