BUTTER MAKING. <9 



and if the salt is moistened, so as to form of it a thick 

 paste that will become air-tight when it dries, it will do 

 much to keep the top of the butter clean and sweet for 

 the more nearly airtight the package is when completed 

 the better it is for the preservation of the butter. Then 

 put on the cover, and seal the whole as tightly as possible. 



STORING. 



Remove the package to a cool, sweet place, not above 

 the temperature of GO degrees, and set it so that it will 

 absorb no moisture or odors from the ground. Much 

 butter is spoiled by keeping, because of neglecting the 

 temperature, and setting the bottom of the package di- 

 rectly on the cellar bottom. If kept at a temperature 

 above 60 degrees, butter wall surely go off flavor, and 

 wood will as surely draw moisture from the ground, if in 

 contact with it, and become sour and musty, sooner or 

 later affecting the flavor of the butter within the package. 

 Nothing is to be lost, but all to be gained, by paying at- 

 tention to these little things. 



STYLE OF PACKAGE. 



Of course, where a maker has a special market for 

 his butter, he will put it up in such style and form of 

 package as suits his customers. He needs no other 

 guide and would injure his business if he followed one. 

 But, for general market purposes, the 50 Ib. tub is the 

 best form. The New York and Boston dealers like this 

 because it is convenient for the retailer, who can read- 

 ily slip the tub off from the butter for either weighing or 

 cutting up for his customers. But aside from these con- 



