312 A LIFE'S WORK IN IRELAND. 



III. 

 TO MY TENANTS AND THEIE WIVES. 



FEBRUARY 1880. 



MY FRIENDS I want you all to understand the plan 

 of making up very light-salted butter in two-lb. rolls, 

 and sending it to London, which I have carried on for 

 over a year, and which has answered and paid me well. 



It is quite simple. There is no difficulty about it, 

 except that it is different from the way you are used to. 



Either 12 or 18 two-lb. rolls should be packed in 

 each box, which is lined with cheap linen. 



The butter must be salted less than light-salted for 

 Cork. You can see the whole thing carried on at the 

 New Dairy at Carrig any day you please, and as often 

 as you please, and the boxes too. 



Two things only are necessary to be kept to by 

 those who now make fairly good butter, different from 

 what they now usually do. 



1. The milk must be skimmed, both in summer and 

 winter, whilst it is quite sweet. It must not be the 

 least sour. The cream too should be sweet. 



2. Every drop of buttermilk must be taken out of 

 the butter. 



These are not hard rules to keep to. If they are 

 not strictly kept to, it is useless to send butter to 

 London. Inferior butter in rolls sells worse than 

 inferior butter in firkins. 



1. As to skimming the milk sweet. In London they 



