^lAKIXi; liriTF.R ox THI'. FARM 



ISl 



Fig. fi:;. — Skinner buttLT-^vorker. 



to be frrcas}- and salvy. ButtL-r hhoulrl be colored and salted 



to buit the market and 



season. About onedialf to 



one ounce of salt to i pound 



ot butter usualh" gi^"es 



good results. 



If a local trade can be 



secured, it is not necessary 



to pack the butter into 



tubs. In this case it may 



be kept in earthen jars. 



If no local trade can be 



secured, and it is essential to shi]) the butter, 20- or 30-pound 



tubs >hould be used. If a 

 good equality and constant 

 supply of butter can be 

 secured throughout the 

 whole }"ear, it is an eas\" 

 matte!" to tind an excellent 

 market at hotels or good 

 restaurants. (For a more 

 detailed discussion of but- 

 ter-makinc;, see Chaps. 

 X\7TandX\'III.) Putting 

 up butter in prints and 



wrapping them in parchment paper which bears the maker's 



name usualh" increases its selling price. 



Fig. 64. — \\"izarii butter worker 'Creamery 

 I'acka.u'c -Mfg, Co.) 



