584 



Farm Butter-Making. 



[JAN., 



unsatisfactory, as the butter sticks to the wood. As a remedy 

 wash the wooden parts with soda, or scrub with finely-ground 

 lime. If the wood becomes rough through wear the worker 

 should be taken to pieces and the wood carefully planed and 

 sand papered. 



Making Up and Marketing. — Scotch hands are employed in 

 making up the butter into various shapes, such as bricks, rolls and 

 fancy forms. A pound print of a useful packing size measures 

 4f inches by 2\ inches by 2| inches. Neatly made blocks of 

 butter with square ends and printed with some fancy design are 

 undoubtedly the most attractive form of make up. Butter neatly 

 made up and presenting an attractive appearance has an 

 increased value. A large number of persons are attracted by 

 butter neatly presented, and will pay rather more for it. Chip 

 or card boxes, which can be bought at very reasonable rates, are 

 useful for packing purposes. The butter should first be 

 wrapped in grease-proof paper and then inserted into the box, 

 on which may be printed the name of the maker or some 

 attractive title. When a good article can be manufactured and 

 the product turned out of uniform quality throughout the year, 

 a satisfactory price can usually be obtained, as there is always a 

 good demand for well-made farm butter. 



Colony i7ig and Preserving of Btittcr. — As already mentioned, 

 a portion of milk from Channel Island cattle improves both 

 the colour and flavour of butter. Feeding cows with lo lb. and 

 more per day of red carrots has also a marked effect in im- 

 proving the colour and texture of butter. Farm butter that has 

 been well washed and worked in the granular stage to expel as 

 much moisture as possible, will keep good for a considerable 

 length of time. It should keep well from ten days to a fortnight 

 in summer, and up to six weeks in winter, if stored in a cool 

 place. 



Potting Butter for Winter Use. — Butter that is to be 

 potted down should be made from sour cream, treated in the 

 way just described. One oz. of dry salt is added to each 

 pound, and the butter very thoroughly worked, so as to get it 

 nice and dry. Glazed crocks that have been well cleaned are 

 used for packing it into, and it should be well consolidated. 

 The butter, after being well pressed down, is covered with a 



