MAKING BUTTER ON THE FARM 



181 



FIG. 63. Skinner butter- worker. 



to be greasy and salvy. Butter should be colored and salted 



to suit the market and 



season. About one-half to 



one ounce of salt to i pound 



of butter usually gives 



good results. 



If a local trade can be 



secured, it is not necessary 



to pack the butter into 



tubs. In this case it may 



be kept in earthen jars. 



If no local trade can be 



secured, and it is essential to ship the butter, 20- or 3o-pound 



tubs should be used. If a 

 good quality and constant 

 supply of butter can be 

 secured throughout the 

 whole year, it is an easy 

 matter to find an excellent 

 market at hotels or good 

 restaurants. (For a more 

 detailed discussion of but- 

 ter-making, see Chaps. 

 XVII and XVIII.) Putting 

 up butter in prints and 



wrapping them in parchment paper which bears the maker's 



name usually increases its selling price. 



FIG. 64. Wizard butter worker (Creamery 

 Package Mfg. Co.) 



