SALTING, WORKING AND PACKING. 205 



we had discovered the trouble in time, but we 

 did not until complaint came from New York 

 that our butter was not fine and the trouble in- 

 creased. We looked after the milk and cream 

 and vats, churn and butter-worker, in fact 

 everywhere we could think for the trouble. 

 At last when about to give up the hunt we 

 discovered it in the salt. We had taken, as we 

 thought, the best of care of our salt and did 

 not suspect any trouble from that source. We 

 could not detect it in the butter when first 

 made, but by the time it had reached New 

 York it had developed sufficiently to cause 

 serious trouble. We at first thought the butter 

 had been exposed to something in transit, but 

 at last found it in the salt, which was so badly 

 impregnated that it was easily perceptible. 

 Have a clean, dry room free from any impure 

 surroundings for salt. 



Butter injured by cheese.— The past sum- 

 mer my firm bought some butter for a New 

 York house which was rejected on arrival in 

 New York, and on investigation it was found 

 the butter was shipped from Chicago in the 

 car with some Limburger cheese. The railway 

 company made the loss good without any delay. 

 I mention this to show the necessity for care. 

 There was a loss of $6,000,000 on the butter 

 that passed through the Chicago market in 

 1892 that was traceable to lack of care, in- 



