180 



How THE FARM PAYS. 



churning now being done, the Reed butter worker, which, thus far, 

 I find to be the best, is scalded and cooled with ice-water, and the 

 butter lifted from the churn onto it. 



About one ounce of Eureka salt to the pound of butter is sifted 

 over the whole surface, and about half an ounce of pulverized sugar to 

 the pound added, and the whole thoroughly worked by the machine, 

 about fifteen minutes being required for this process. The butter is 



REED'S BUTTER WORKER. 



next weighed into half-pound cakes, put into the butter press and 

 stamped; the stamp showing the name of the farm, of the village, and 

 my initials, to protect it in the market from imitations. These cakes 

 are wrapped in fine muslin, put into the butter box, which is enclosed 

 in a wooden box, and sent direct to the purchasers. In each of these 

 outer wooden boxes are two compartments for ice, which in hot 

 weather keeps the butter in good condition until it reaches its des- 

 tination. This concludes my system of butter making, and I may 

 say that I have yet to hear of one single complaint, although I have 

 supplied some families for fifteen years without missing a week. 



