418 MANUAL OF MILK PRODUCTS 



in washing the butter, and then sufficient salt should be added 

 to give it the desired taste. A high percentage of salt in butter 

 is not advantageous in the keeping properties. 



"There are two methods of packing butter for this purpose. 

 In either case a stone jar w T hich has been thoroughly washed 

 and scalded is the best receptacle. The butter may be printed 

 in 1-pound bricks and then submerged in a salt solution, or it 

 may be solidly packed. In case it is put into brine, this brine 

 should be made by first boiling the water and then a sufficient 

 amount of dairy salt added to make a brine that will float an 

 egg. The prints may be wrapped in parchment or they may 

 be submerged without being wrapped. It is a little more con- 

 venient in removing the butter from the brine and in its prepa- 

 ration of the table to have it wrapped. In order that the 

 butter be kept submerged in the brine, it is well to place a 

 plate or a w T ooden circle over the top of the butter and to weight 

 it down with a stone. If a wooden circle is used, odorous woods 

 should be rejected. 



" If it is desirable to pack the butter solidly in a jar, it should 

 be covered with a white cloth which has been thoroughly 

 scalded and then about one-eighth inch of salt should be spread 

 over the cloth. The salt protects the surface of the butter and 

 the cloth aids in removing the salt. 



"The next step consists in storing the butter at low tempera- 

 tures. It will usually hold nicely when placed on the floor of a 

 cool cellar/' 



CHEESE-MAKING ON THE FARM 



During the last half century, the cheddar cheese industry of 

 this country has been largely transferred from the farm to the 

 factory. Yet in spite of this change there are still many farms 

 where cheese can well be made, as is shown by the fact that 

 about nine and one-half million pounds of cheese were made on 

 farms in 1909 according to the United States Census report. 



