272 



N. H. AGR. EXPERIMENT STATION. 



[Bulletin 141 



down a hard and fast rule in regard to the amount of working to 

 give butter, as this depends upon its conditon. If the butter is 

 firm it will stand more working than when soft without being 

 over worked. Let it be borne in mind that the butter is worked 

 to evenly distribute and dissolve the salt and to bring it into a 

 proper consistency. It is therefore necessary for the operator 



to taste the butter at intervals during work- 

 ing, to ascertain the condition of the salt and 

 to watch the appearance of the butter. If 

 the butter should begin to appear greasy be- 

 fore the salt is properly dis- 

 solved and evenly incorporated 

 it is well to leave the 

 butter standing in a 

 cool place for about 

 an hour before work- 

 ing is finished. If 

 left over night, as 

 w a s observed in 

 some instances, guard 

 against letting the 

 butter get too hard 

 before working the 

 second time, as too much water will be expelled, inaking the 

 butter dry and crumbly and also lowering the yield. 



-1 clean, convenient method of working butter. 



PACKING AND MARKETING. 



With the exception of a few parties marketing their butter in 

 five-pound boxes and twenty-pound tubs, nearly all the butter 

 in the state is marketerd in one pound or in half-pound prints. 

 Too much can not be said of the value of the appearance of the 

 butter as a factor in determining its price. There is no doubt as 

 to which attracts the most favorable attention of the buyer and 

 which will sell the easier of two pounds of butter, one packed in 

 a neat and attractive way or one ])acked in a slovenly and care- 

 less manner. Even l)utter of poorer quality but neatly and 

 attractively packed often sells the higher. To add to the attract- 

 iveness of the butter the bottom of the mould is often carved in 

 fancy figures or monograms. It is very desirable to have some 



