262 ECONOMY OF THE HOUSEHOLD. 



difficult or expensive to fix this upon a common table. 

 The attachment of one end of the roller, as shown in 

 figure 89, by a lever, is not necessary, but saves strength 

 in working. The hands should never come in direct 

 contact with the butter if it can be avoided, as it may be 

 by either form of the butter worker. 



950. After completely removing the buttermilk, the 

 butter may be formed into pound lumps, or put down 

 into firkins made of white oak, which should first be well 

 cleansed. When thus made, it will keep a long time with 

 little salting. Over-salted butter is not only less agreeable 

 to the taste, but less healthy than that which is fresh and 

 sweet. In general, much salt is needed only when butter 

 is badly worked over, and to prevent the ill effects of 

 neglect. 



951. It is sometimes necessary to pack butter in new 

 boxes, and the dairy woman should know how to prevent 

 an unpleasant flavor from being imparted to the butter by 

 the fresh wood. For this purpose use common or bi-car- 

 bonate of soda, putting about a pound into each thirty-two 

 pound box, and pouring boiling water upon it. If the 

 solution be allowed to stand in the box over night, the 

 box may be safely used the next day. The adoption of 

 this simple precaution would often prevent great losses. 



952. *In medium-sized dairies the nicest quality of 

 butter might be made from cream taken off after standing 

 in a favorable position for twelve or eighteen hours, when 

 the skimmed milk would still make a fine quality of 

 cheese. 



953. Cheese is made from the cascine in the milk. If 

 allowed to Urome sour, milk will curdle, when the 

 A\hey may be separated from it. J*u(, in practice the curd 

 is produced by the addition of an acid in the form of 



