DAIRY BUTTER-MAKING 



155 



When the butter has been sufficiently worked it should be printed 

 into some desirable shape. The common rectangular one-pound mould is 

 the best, as it makes a neat, attractive print and is easy to handle. 



Wrapping of Butter. After the butter is printed it should be wrapped 

 in a good grade of parchment butter paper. This is very essential. Much 

 butter is wrapped in cloth or oiled paper. This is a very bad practice, 

 as the cloth holds moulds, which readily grow and produce taints and odors. 

 The oiled paper, if kept for any length of time in a warm place, becomes 

 very rancid and imparts undesirable flavors. 



Value of Standard Product. It is always advisable to have the name 

 of the producer or his farm name on the wrapper of the butter, if it is 

 sold on the market. If the butter 

 is of good quality, this will tend to 

 increase the sales and be an in- 

 centive to the highest effort for 

 maintaining uniformity in quality. 

 The attractiveness and neatness of 

 the package always helps to sell the 

 butter, often at much above the 

 average market price. 



Care of the Farm Churn. 

 After the butter is taken from the 

 churn, the latter should be rinsed 

 out with warm water and the rinsing 

 followed by a thorough washing 

 with very hot water. The rinsing 

 out with warm water will remove 

 any buttermilk which may remain 

 in the pores of the wood. The hot 

 water will remove any fat which 

 may be left in the churn. 



It is never well to use soap powders on the interior of the churn, but 

 the occasional use of a small amount of dairy washing powder or lime- 

 water is beneficial. 



To keep the churn sweet and free from odors and taints a small handful 

 of lime placed in some water in the churn or in the last rinsing of the churn 

 is very effective. It is essential in good butter-making to see that all 

 apparatus used is absolutely clean and free from undesirable odors and 

 taints, as these are quickly absorbed by the butter. 



Dairy Apparatus. In the selection of dairy apparatus there are 

 several things which must be taken into consideration. They are: Sim- 

 plicity of construction, ease of cleaning, durability and first cost. 



Care of Other Dairy Apparatus. All other dairy apparatus should 

 at all times be kept scrupulously clean and free from rust. Pails, buckets, 

 crocks, etc., after being used should be rinsed out and washed well with 



BUTTER PEINTER. 



