140 ANIMALS AND THEIR PRODUCTS. 



put on immediately, and the tub covered so as to ex- 

 clude the air as much as possible ; and it should be 

 opened only as often as is necessary to make addi- 

 tions. Let no salt be put between the layers. The 

 whole should be incorporated in one solid mass, as 

 impervious to the air as possible. No brine should be 

 put on the top ; the tub should be filled to the brim ; 

 and then it should be kept in a dry and cool place. 

 I know it is troublesome to put down butter so that it 

 will keep for a c-ertainty, but it can he done. Those 

 who prefer to eat stinking butter, or to offer it in mar- 

 ket, can avoid the trouble. I am only showing that 

 those farmers who prefer sweet butter can always have 

 it, if they will, 



253. May, June, and October are the best months 

 in our climate for packing butter, but with great care 

 it can be safely done through the whole sumjner. If 

 on the last working a very little sugar be added, not 

 more than one ounce to 5 pounds of butter, it will 

 keep good with greater certainty ; and for most tastes 

 the flavor will not be injured, but for many will be 

 improved. The sugar should be of the purest kind. 

 It would not do to trust to the pulverized sugar of 

 the stores. That might contain impurities which 

 would injure instead of preserving the butter. The 

 sugar should be the best double-refined lump-sugar ; 

 and it should be pulverized very finely, and worked 

 evenly through the mass. With this addition of sugar, 

 butter may be pretty well preserved without all the 

 care and trouble spoken of above. 



