98 State Board of Agriculture, &c. 



lijirdened, so tlie impression of tlie clotli will not show, it 

 will sliine better. 



If butter is to be ke})t long;, it is well to put on more salt, 

 and keep the bntter covered with brine to exclude the air. 



If the l>utter is sent to market and used at once, it ^v\l\ 

 .look l)etter to expose it to light, as it will change the color 

 sooner. 



Everything about the package should l»e neat and whole- 

 some. 



To keep the tubs looking new they should be stored in a 

 dark room. 



Butter is })ut up in a variety of forms, to suit the fancy 

 of consumei-s, and the form in which it is sent t(^ consum- 

 ers sometimes adds very nmch to the price, and we all need 

 to l)e looking for a good market. Great improvement has 

 been made in the last few years in this branch of hns1>andry, 

 but not over one-fifth of the butter made in Vermont is yet 

 called " tine," or '' fancy," or " gilt-edge," and we nnist not 

 cry "Eureka" too soon, but call to our aid every means of 

 improvement, and add t(» them some good, thorough thought 

 and work, and tlie frequent complaints fi-om buyers, that 

 but little butter is what it should be, will not be heard, and 

 we shall get more remunerative prices. 



The Western dairymen are our competitors, and 1 can see 

 no good reason why many of our markets will not be sup- 

 plied with good butter from them, at less cost to the con- 

 sumer than from the dairies of Yermont. We, must excel 

 them in the quality of our product if we would succeed. 



