MODE OF PACKING. 237 



much hastened without injuring the fine quality and 

 consistency of the butter. The time required depends 

 much on the temperature of the cream; and this can be 

 regulated at convenience, as indicated above. 



The temperature of the dairy-room should be as 

 uniform as possible. The practice of the best and most 

 successful dairymen differs in respect to the degree to 

 which it should be kept ; but the range is from 52 to 

 62 Fahr., and I am inclined to think from 58 to 60 the 

 best. At 60, with a current of fresh, pure air passing 

 over it, the cream will rise very rapidly and abundantly. 



The greatest density of milk is at about 41, and 

 cream rises with great difficulty and slowness as the 

 temperature falls below 50 towards that point. 



A practical butter dealer of New York gives the fol- 

 lowing as the best mode of packing butter, or putting 

 it up for a distant market. The greatest care, he says, 

 should be taken to free the butter entirely from milk, 

 by working it and washing it after churning at a tem- 

 perature so low as to prevent it from losing its granular 

 character and becoming greasy. The character of the 

 product depends in a great measure on the temperature 

 of churning and working, which should be between 

 sixty and seventy degrees Fahr. If free from milk, 

 eight ounces of Ashton salt is sufficient for ten pounds. 

 Western salt should never be used, as it injures the 

 flavor. While packing, the contents of the firkin should 

 be kept from the air by being covered with saturated 

 brine. No undissolved salt should be put in the bottom 

 of the firkin. 



Goshen butter is reputed best, though much is put up 

 in imitation of it, and sold at the same price. Great 

 care should be taken to have the firkins neat and clean. 

 They should be of white oak, with hickory hoops, and 

 should hold about eighty pounds. Wood excludes air 



