THE MANUFACTURE AND HANDLING OF BUTTER. 251 



sealed a method which has long been practised, especially 

 in case of butter intended for exportation to the tropics. 

 Only butter of the very best quality can be used for this 

 purpose, as only such will pay for the additional expense 

 incurred by this method, and only such butter can stand 

 the influence of the long transportation. Both sour- and 

 sweet-cream butter are used for canning.* 



* More than four million pounds of this kind of butter was ex- 

 ported from Denmark alone during the year 1892-93. W. 



