No. 6. DEPARTMENT OF AGRICULTURE. 453 



T^se a plain barrel oi' box cliuni tliat turns end ovei" <'nd aiul lia5 no 

 inside fixtures, ytop the churn when the butler is in granules about 

 the size of half a wheat grain. Drain oil the buttermilk and wash 

 with weak lime at about same temperature as cream, or in summer a 

 little lower. Now remove the butter from the churn with a ladle, 

 and Avhatever you do, never, never, touch the butter with the hand. 



The human hand is warm enough to nidi I 1m* butter, and then it is 

 butter no more, but greatye and you will sell ii at grease prices. Salt 

 not to your notion, but to jour customers. Work it just enough to 

 properly incorporate the salt and not a second long( i-. 



Put the butter up in a neat print, wrap it in good parchment pai)er, 

 and pack it in i)erfectly clean and wweet boxes. Boxes holding ">() 

 pound prints made of one-half inch white wood, can be bought for 

 12 or 15 cents each, and there is no occasion to use them after the 

 wood turns brown and the box smells rancid. Take new ones and let 

 the boy have the old ones for chicken nests. It X)ays. 



Now you have the finest butter boxed up to sell. Of course you are 

 modest, all farmers are, and you don't like to blow about your wares 

 and yourself, but my dear sirs, I learned that this is an awful selfish 

 world, and unless we make ourselves and our wants known, we are 

 going to be left. We must fall into line with the business world of 

 to-day and advertise as does every other business man. Convince 

 every buyer that you have the very best that is to be had and then 

 back up your statement wath your goods, and my word for it you will 

 have two or three customers for every pound of butter you can pro- 

 duce, and then is the time you can make the price and not the buyers. 



