324 THE CASKS REGULATED BY LAW. 



butter, it is of the highest importance to have the casks 

 properly made and treated ; but the mode of salting and 

 packing the butter in them is also of special import- 

 ance, since this is examined at the sale. The old and 

 customary forms and sizes of butter-casks are, there- 

 fore, of great consequence to the butter-maker, because 

 every butter-dealer and judge of butter recognizes at 

 once, by the external form of the casks, from what sec- 

 tion the butter comes, and makes up his mind on the 

 money value of the article from these appearances. 



It was not originally known what kinds of wood were 

 best for transporting butter long distances in, and pre- 

 serving its highest qualities ; and butter-casks were 

 made of several kinds of wood, as oak, beech, willow, 

 etc. But it was for the interest of the government that 

 Dutch butter should maintain its reputation for extraor- 

 dinary qualities abroad, and the most rigid laws were 

 enacted, prescribing from what wood the casks should 

 be made, etc. ; and now only oak is allowed to be used, 

 and the casks are all inspected and stamped according 

 to law. * * * * 



Before the butter is packed the casks are properly 

 cleaned and prepared, for which practice and experience 

 are requisite. 



Old butter-casks that have been previously used are 

 cleaned of every particle of fat and dirt remaining in 

 them, and scoured and washed out as carefully as pos- 

 sible, and are placed for several days in running water 

 before they are used again. If no running water is at 

 hand, quite clean pond or spring water is taken, and all 

 impure water is carefully avoided. After they have lain 

 in the water five or six days, they are carefully scoured 

 out with good wood-ashes and sand, and again well 

 rinsed. After several scourings and soakings, they are 

 put into a kettle over a fire and carefully scalded ; and 



