Seo. 28.] TIIE DAIRY. 453 



liowcvcr, was prettj to look at. It was of a deep yellow hue, hut wo at 

 once ck'clared that it was made so by anuatto. "Yes," said the grocer, 

 "you are right. That butter was made to order for me for just such cus- 



toiners as that woman, who do not know good butter by the taste they 



judge only by looks. It actually cost me two cents a pound less than the 

 othei'. You saw how I sold it." 



A butter-maker, writing to the author about " coloring butter to order," 

 says : 



" Wc ihiuk you Xew Yorkers possessed of remarkable tastes, if you really 

 prefer butter made yellow to order instead of that of a natural color, though 

 perfectly sweet. If it is the color instead of the quality that you care for, 

 we shall have to solicit a sample of the shade desired, and order more dye- 

 stufl". Wo shall have to make butter for home use and for city use, as no 

 one in the country will cat colored butter in winter except as the milk 

 colors it. There is but very little in the country at this season that an- 

 swers the orders from the city, except such as has been fiicd uj) to suit your 

 market." 



Xow, butter-caters, you hear how yellow butter^ is made " fresh from the 

 cow" in winter, and how much you pay for the privilege of eating " annatto 

 and other dyestiiffs." 



510. Rules for Sailing Cut(cr> — First, none but the very purest rock-salt, 

 or manufactured salt, prepared especially for the dairy, should ever be used. 

 An cxiierienced Scotch dairyman says : 



"Take the best crystal salt, wash it, dissolve, strain, settle, and turn off; 

 boil it down in s.ome perfectly clean iron vessel, skim as boiling; wlien 

 stirred off dry, it will produce' fine salt, white as the drifting snow, which, 

 if stirred up in a glass of water, will produce no sediment, and will be dis- 

 tinct from any mineral or other possible impurity." 



Three experienced dairywomeu in Berkshire County, Mass., give the fol- 

 lowing rules for quantity : 



" No. 1. A teacupful of salt to six pounds of butter. 



" No. 2. One pint of salt to fifteen pounds of butter. 



" No. 3. An ounce of salt to a i)ound of butter." 



Saltinn" the cream before churning has been advocated ns a poo<l 

 practice. To every (piart of cream, as it is skimmed and put in the jwt to 

 accumulate until suflicient for churning, add a tablcsiH)onful of salt. It 

 is stated that the time of churning is very much lessened by (-alting tlio 

 cream. 



511. Pafkiiis and rrrsrrviii? Uullfr.— A patent has been grnnted to "\V, 

 Clark, of London, England, lor a new method of treating butter. The but- 

 ter is worked in the usual manner, and is then jilaccd between linen cloth* 

 and submitted to severe pressure, which removes the whey and water. It 

 is then covered with clean white piijier, which Iuls received n coating on 

 both sides with a pre])aration comi)Oi.eil of the white of eggs and fitteen 

 "■rains of salt to each egg. The paper is dried, and then heate«l W'toro tlio 



