398 MODERN FARRIER. 



this the warmth of the hand gives always more or 

 less of a greasy appearance ; and butter washed by 

 means of the wooden flappers, as they are called, 

 will always fetch at market a higher price, than if 

 the hand had been employed. The influence of the 

 heat of the hand is greater than might at first have 

 been suspected. It has always been remarked, that 

 a person who has naturally a warm hand never 

 makes good butter. 



Q5. Preserving Butter. 



After washing, the butter should be cut and 

 sliced in every possible direction, with a serrated or 

 rough-edged knife, in order to bring out from it the 

 smallest hair, bit of rag, strainer, or any thing that 

 may have chanced to fall into it. It is then to be 

 spread in a bo^vl, and such a quantity of salt added 

 as may be judged proper. If the butter is to be 

 used immediately, or kept only for a short time, a 

 small proportion will be sufficient ; and in this state 

 it is usually denominatedy)-^*// butter. But if it be 

 intended to be long kept, or transported to a dis- 

 tance, an ounce or two of salt will be required to 

 the pound of butter. The salt used in curing but- 

 ter should be of the purest kind, well dried, and 

 broken down, but not completely pulverised ; and 

 it must be so thoroughly worked in, as to be equally 

 incorporated with the mass. 



When butter is to be sold on the spot, or in the 

 neighbouring markets, it is divided into rolls of a 

 pound or half a pound ; or into lumps of 24 ounces, 

 called dishes in some parts of England ; but when it 

 is to be kept or carried to a distance, quantities of 

 84, 56, or 28 pounds, are put up together in casks, 

 usually called tubs, firkins, and half firkins. 



When the butter has been sufficiently impreg- 

 nated with the salt, by being spread out in thin 

 layers, sprinkled with it, and thoroughly wrought. 



