FARM DAIRYING 



from the centre toward the outside so as to have 

 no holes or air spaces. A wooden potato-ma,sher 

 answers as a pounder. Fill to within half an 

 inch of the top. Level off neatly. Cover with 

 parchment paper or cotton, then a layer of salt 

 moistened with water to form a paste. Put on 

 the cover and tie down with several thicknesses 

 of clean paper. 



Keep in a cool, clean place, where the tempera- 

 ture does not vary. The great secret of keeping 

 butter is to have it good at first and keep it cold. 

 When the weather gets to freezing point, take 

 the butter from the cellar, and put it where it will 

 freeze. The crock will not crack. 



When using the butter, take out a pound or two 

 at a time, leaving the crock in the cold. 



PRESERVATIVES IN BUTTER 



The commercial and the more common kinds 

 of preservatives for butter, have been extensively 

 experimented with at our agricultural colleges and 

 creameries, and the conclusion reached is that pure 

 powdered common borax gives as good results as 

 the more expensive commercial preservatives. The 

 quantity to use should not be more than from 

 one-quarter to one-half of one per cent. That 

 would be from one to two ounces of borax to 



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