CHAPTER XXXVI 



PACKING BUTTER 



"VTOT much butter, at the present time, is put 

 ■^ ' down for winter use. When the price gets 

 low in summer and the milk supply in winter is 

 scarce, it is using foresight to pack a crock or two 

 of butter. June and September are the best 

 months for making butter for winter use. I prefer 

 September, when the cows are on the aftermath 

 and the extreme heat is past. 



Extra care should be taken in handling the milk 

 and ripening the cream, so as to have a good clean 

 flavor to begin with. Pasteurizing the cream adds 

 to the keeping qualities of the butter. Wash the 

 butter twice and salt one ounce to the pound if 

 salting on the worker ; or one and a quarter ounces 

 in the churn. 



It is better to either give it two workings, or al- 

 low it to stand in the churn, after salting, for 

 two hours, and then give it a good working. 



Pack a clean, well-glazed crock, which has been 

 scalded two or three times with boiling salt water. 

 If a new or old wooden firkin be used, be sure to 

 treat it in the same manner. A firkin should not 

 leak. Put the butter in in small pieces, pounding 

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