90 MAINE STATE SOCIETr. 



buttermilk and remove the butter into a long wooden tray. Then I 

 press out the buttermilk with hard ■wood-clappers, and mix in bj 

 •weight one and one-eighth ounces of fine salt to the pound. Placing 

 the butter in one end of the tray, which is slightly raised so as to 

 drain it, I leave it for the salt to combine with it until next morn- 

 ing. Then I work it over thoroughly, (but not long enough to heat 

 it or make it like salve,) and mix in two ounces of white sugar to 

 ten pounds of butter. If it is for present use, I make it into balls 

 and stamp it. But if intended to be kept for winter, I put it down 

 solid in stone jars, sprinkling a very little fine salt on the surface 

 and covering it with a thick fine cloth ; put on the lid and place 

 the jar in a dry cool place. It is better to fill the jar with one 

 churning. But if not able to, pack in each churning solid and 

 exclude the air till you get the jar full. If it is to be kept a long 

 while or sent to sea, pour a little melted butter over the top of the 

 jar before you put on the cloth. I have put down butter in this way 

 in September and kept it till the next June as good as new churned 

 butter. It is very important to have good salt to use, for some salt 

 gives the butter an unpleasant taste and prevents it from keeping 

 well. I wish it to be noticed particularly, that I do not wash my 

 butter nor allow any water hot or cold to be put in with the cream 

 .to raise or lower the temperature when I churn. It is very injuri- 

 ous to it. It washes out the flavor and sweetness from it, makes it 

 insipid, and soon turns it rancid. The water which remains in it 

 injures it more than the buttermilk, becomes impure and turns it 

 rancid. I do not believe it is possible to preserve butter well for 

 any length of time that has been washed. Some one should super- 

 intend the dairy to see that all is done as it should be. 



Brewer, Sept. 24, 1857. 



