9 2 CANADIAN DAIRYING. 



which is also lined with heavy parchment paper 

 before packing the butter. Pound the butter in 

 firmly, and fill to within one-quarter or one-half an 

 inch from the top ; then finish neatly ; cover with 

 paper, and fill to the top with a salt paste made of 

 salt and water. If possible, place in cold storage at 

 a temperature below 40 degrees F. ; better at 20 

 degrees F. 



When shipping some distance in hot weather, place 

 the butter in wooden trays with an ice-box in the 

 centre to keep it cool and firm. In winter the trays 

 may be dispensed with. Sell the butter to private 

 customers, or to a reliable commission house, which 

 should not charge over one cent per pound for selling 

 the butter. It is usually poor policy to trade good 

 butter for dry-goods and groceries. 



Good butter has about the following percentage 

 composition : 



Fat 84 



Water. 12 



Salt 3 



Curdy matter I 



When judging butter the following scale of points 

 is convenient : 



Flavor 45 



Grain and texture : . . . 25 



Color 15 



Salting , 10 



Package 5 



Total.. 100 



