266 TRANSACTIONS OF THE 



States. Butter, lb. Cheese, lb. 



North Carolina, 20 5 



District Columbia, 19 2 



Missouri, - 20 



Arkansas, 18 



Alabama, 18 



South Carolina, 15 



Texas,. - 10 



Louisiana, 6 



Florida, 5 



Minnesota, - 2 



New Mexico, - --- -. 4 



California, None. 



This calculation is based upon the census returns of 1850. Im- 

 portant changes have since occurred, particularly in California, 

 where butter is made now to a considerable extent. 



Mr. Peter Dowie, a butter dealer in New- York city, gives the 

 following directions for manufacturing and putting up butter for 

 this market : " 



The greatest care should be taken to free the butter entirely 

 from milk, by working it and washing it after churning at a tem- 

 perature so low as to prevent it from losing its granular character 

 and becoming greasy. The character of the product depends in 

 great measure on the temperature of churning and working, which 

 should be between 60 and 70 deg. Fahrenheit. If free from milk, 

 eight ounces of Ash ton salt is sufficient for ten pounds. Western 

 salt should never be used, as it injures the flavor. While pack- 

 ing, the contents of the firkin should be kept from the air by cov- 

 ering with saturated brine. No undissolved salt should be put in 

 the bottom of the firkin. 



Goshen butter is reputed best, though much is put up in imi- 

 tation of it, and sold at the same price. Great care should be 

 taken to have the firkins neat and clean. They should be of 

 white oak, with hickory hoops, and should hold about 80 lbs. 

 Wood excludes air better than stone, and consequently keeps but- 

 ter better. Tubs are better than pots. 



Western butter comes in coarse ugly packages; even flour and 

 pork barrels are sometimes used. Much of it must be worked 



