569 ~ 



than the population, and there is plenty of room for a great in- 

 crease in the production of choice home made butter provided it 

 be put on the market rationally as is done with other wares in the 

 provision trade. 



Potting Butter. - The Daitj, vol. XXII, n. 259, 190. London, 

 July 15, 1910. 



It is often better policy to resort to potting butter than to 

 part with it when the market rates are too low to make it profitable. 

 Careless methods are always a failure, but when it is properly 

 done butter will keep its best qualities for several months. Success 

 is certain, if the following instructions are carefully observed: 

 i) Properly ripened cream; just of the right acidity, i. e., contain- 

 ing 5 or 6 per cent, lactic acid if too sweet or too sour the 

 chances are not so good for securing sound-keeping butter. 2) Liberal 

 washing of the bntter while in the granular state, in order to free 

 it from casein, is essential. 3) Incorporation of a sufficient quantity 

 of salt to make it keep ; the quantity employed is usually i oz. of 

 salt per pound of butter, and a thorough working is needed in 

 conjunction to get rid of as much water as possible. 4) The butter 

 must be properly consolidated in the vessels in which it is packed, and 

 kept out of contact with the air. Add salt at the rate of i oz. to 

 the pound and partially work the butter ; then set it aside for the 

 salt to dissolve, and afterwards re-work until it is well dried. 



Glazed crocks, thorougly scalded and cooled, are the best recep- 

 tacles in which to store the butter. Use a butter packer and 

 consolidate well, covering the butter on the top with a layer of 

 salt about two inches in thickness, and over the crock stretch 

 parchment or bladder. Sometimes strong brine is poured on the 

 top and renewed every now and again, but dry salt is better. 

 Always store away in a dry room. 



When required for use cut the butter up in pieces and place 

 in a churn of water at a temperature of 60 to 65 degs. F., and 

 leave for twenty minutes ; then work and make it up. This rids 

 the butter of a lot of the salt, and it should be none the worse 

 for its long storage. Saltpetre and sugar, also preservatives, are 

 often added, as well as salt. 



