18 VERMONT DAIRYMEN'S REPORT. 



If the cream is allowed to ripen too long the flavor as well 

 as the keeping qualities of the butter are impaired, and if 

 churned too soon the flavor is apt to be lacking and there is 

 greater likelihood of a loss of quantity. If churned at too low 

 a temperature the buttermilk does not work out well and the 

 product will be inferior; and if too warm, the butter will be too 

 soft and the grain spoiled. 



Wash the butter well, and see that the water and buttermilk 

 are thoroughly worked out. 



Use good salt. There are many good brands, but some 

 kinds have a tendency to "work out" to the outside of the 

 butter and should be avoided. 



See that the tubs are packed solid, and that butter is never 

 put into a dry tub, nor one that is not perfectly clean. 



Place a neat, round piece of parchment paper of sufficient 

 size over the top of the butter, and see that the covers are 

 firmly fastened on. 



Have a print mould of the right size to hold exactly even 

 weight, and see that the butter is well pressed in so that it will 

 be firm and solid. 



Wrap each print carefully in good parchment paper and 

 set it away to cool in the refrigerator before packing in the 

 cases. 



Keep the refrigerator cold and clean. See that it is used 

 for butter storage and for nothing else. 



Keep the butter making and storage rooms free from dirt, 

 smoke and unwholesome odors of every description. Don't 

 allow a fly or a cat to come inside the doors. Keep the air 

 fresh and pure at all times. Keep all the machinery, utensils 

 and surroundings clean and tidy ; then if customers drop in un- 

 expectedly they go away favorably impressed. 



CREAMERY MANAGEMENT. 



The general management of the enterprise should be vested 

 in some competent person aside from the butter maker, some 

 one who is interested in the business, who will be constantly 

 alert to produce the best article at the lowest cost of produc- 

 tion. 



He will have charge of the furnishing of supplies, and 

 will always buy the best of everything : salt, color, paper and 

 tubs. The finest of butter, packed in inferior tubs or pack- 

 ages, does not command the highest, market price. Appear- 

 ances go a great way with the purchaser, and particularly so 

 with the buyer of food products. Do not ship in grimy, bat- 

 tered cases, with rusty hinges and hasps, no matter how clean 

 the inside may be. Provide new shipping cases when needed, 



