728 HOW TO MAKE THE FARM PAY. 



the cveam ; this gives the cream the desired temperature, colors it 

 nicely, and adds to the sweetness of the butter. 



Packing Butter in the Summer. — A Yermont butter-maker 

 writes to the New York Fanners' Club, concerning packing butter 

 to keep : Pack it in well soaked tubs or firkins ; put a little damp 

 salt in the bottom and place it in a cool dry cellar, on a bench of 

 wood eiohteen inches from the cellar bottom and the same from 

 the wall. Stone or earthenware does not keep butter well, as the 

 moisture from the surrounding atmosphere in warm weather, con- 

 denses on such vessels and soon effects the butter. Put no salt 

 on or between the layers. Fill to within half an inch of the top. 

 Place a clean wet cloth over the butter, pack the edges down with 

 a knife, and then spread thinly wet salt over the cloth. Having 

 made and dealt in butter for some time, I can say the above mode 

 of packing and keeping butter will be useful to many, and cause a 

 smile of delight to the buyer. 



To Deodorize Milk. — It frequently occurs in the Spring, when 

 the farmers are feeding their cows upon ruta-bagas, or turnips, 

 that the milk becomes so strongly impregnated by their disagreea- 

 ble taste and odor as to be unfit for butter making. To obviate 

 this, put a pinch of finely powdered saltpeter into every gallon of 

 cream. A little saltpeter worked into butter that has become 

 sour, or rancid, will render it sweet and palatable. 



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