SUPPLY OF THE HOME MARKET. 



327 



ings must be used, and the barrel filled from time to 

 time as it stands in the cellar. In that case the upper 

 layer of butter is left covered with salt, and the cover 

 of the barrel is closed down tight. In most large dai- 

 ries a barrel is generally filled at one churning, which is 

 considered better for the quality of the butter. The 

 butter is always packed in so firmly that no space is lei't 

 unfilled. 



In doing up butter for sale at home, or at a neighbor- 

 ing market, the lumps are worked into the form of half 

 a sphere, and put into little bright-hooped boxes, made 

 to fit into larger casks, which can be nicely covered and 

 closed up, as seen in Fig. 119, where the dairy-woman 

 holds a box in her hand. The covered casks are also 

 seen carefully nailed up. 



Fig. 119. 



The buyer who wishes to try the butter uses a long 

 iron or steel borer, hollow inside, and furnished with a 

 handle, as also seen in the cut. This not only enables 

 him to test the quality but the uniformity of the butter 

 in the cask. 



