THE DAIRY. 507 



"The latter is sweeter, and appears in much larger quantities in 

 '"the same time, than the former. 



" If, therefore, you devote your attention to the making of 

 *' butter to sell fresh in the market, and desire to obtain a repu- 

 " tation which shall aid and secure the quickest sale and the high- 

 " est price, you will use cream that rises first, and that does not * 

 " stand too long on the milk. You will churn it properly and 

 " patiently, and not with too great haste. You will work it so 

 " thoroughly and completely, with the butter-worker and the 

 " sponge and cloth, as to remove every particle of buttermilk, 

 " never allowing your own or any other hands to touch it. You 

 " will keep it at a proper temperature when making, and after it 

 " is made, by the judicious use of ice, and avoid exposing,, it to 

 "the bad odors of a musty cellar. You will discard the use of 

 " artificial coloring or flavoring matter, and take the utmost care 

 " in every process of making. You will stamp your butter taste- 

 " fully with some mould which can be recognized in the market 

 *' as yours ; as, for instance, your initials or some form or figure, 

 " which will most please the eye and the taste of the customer. 

 *' You will send it in boxes so perfectly prepared and cleansed as to 

 " impart no taste of wood to the butter. If all things receive due 

 " attention, my word for it, the initials or form which you adopt, 

 " will be inquired after, and you will always find a ready and a 

 "willing purchaser, at the highest market-price. 



" But if you are differently situated, and it becomes necessary 

 " to pack and sell as firkin-butter, let me suggest the necessity 

 " of an equal degree of nicety and care in preparation, and that 

 " you insist, as one of your rights, that the article be packed in the 

 " best of oak-wood firkins, thoroughly prepared after the manner of 

 " the Dutch. A greater attention to these points would make the 

 " butter thus packed worth several cents a pound more when it 

 "arrives in the market, than it ordinarilv is. Indeed, the man- 

 " ner in which it not unfrequently comes to market is a disgrace 

 "to those who packed it ; and it cannot be that such specimens 

 " were ever put up by the hands of a dairywoman. I have often 

 " seen what was brought for butter, opened so marbled, streaked, 



