WORCESTER SOCIETY. 167 



pared to receive it. Probably stone pots are the best vessels in 

 which butter can be kept. If packed in wooden vessels, great 

 care should be had that the firkin or box be well made, and 

 well prepared, by being saturated with brine, that no taste of 

 the wood can be communicated to the butter. 



A good milk cellar is all important to to those who intend to 

 have good butter ; it should be cool, having windows, to allow 

 a free circulation of air. To prevent the admission of the rays 

 of the sun by the windows, and thereby render the tempera- 

 ture in the cellar less cool, it would be well to have blinds, se- 

 cured with hinges to the building, at the upper side of the 

 blind, that it may be turned up against the building, and but- 

 toned there, when not in use, and when wanted, let down to a 

 horizontal position, where it will be retained by resting on 

 stakes at its extreme corner, in which situation it will screen 

 the cellar, and, at the same time, allow a free circulation of air. 

 The milk vessels should not be allowed to stand on the bottom 

 of the cellar, but should be placed on shelves, suspended from 

 the top, in such manner that the milk may have the benefit of 

 the pure air. Care should be taken that no milk be spilt, or 

 anything allowed to be therein, that may produce any unplea- 

 sant smell, which will be sure to taint the milk, and thereby 

 injure the butter. 



Good Salt. — The impurity of salt has already been noticed, 

 but there is another difficulty in relation to it, which has not 

 been mentioned. There is much difference in its strength ; 

 some of it appears to have lost its saltness, and unless the 

 dairy woman shall have ascertained its quality, too much or 

 too little salt may be used. 



And last, and of the most importance, is a good dairy woman 

 to superintend the business. On her skill and good manage- 

 ment frequently depends the question, whether the farmer is to 

 obtain the highest market price, or a sum insufficient to pay for 

 the labor bestowed on the making of the butter. The most 

 perfect cleanliness must be observed in all the stages of its 

 manufacture. The pans and pails should be frequently washed, 

 scalded, and sunned, and all the utensils kept perfectly sweet. 

 Far be it from the intention of the writer, to insinuate that 



