148 American Milk- Condensing Factories. 
cussion of this question, it will suffice perhaps to say that all the 
"hue and cry" against the judicious use of saltpetre as a pre- 
serving agent for meats and for butter, is, in my opinion, not 
well-founded, and is creating needless alarm in the minds of 
many ; indeed, I believe the evils complained of from its use are 
more imaginary than real. Saltpetre has been used from time 
immemorial in curing meat, and of the thousands who thus annu- 
ally employ it I have yet to hear of a single well-authenticated 
case where it has proved injurious. 
Doubtless saltpetre may be used in quantities hurtful to health, 
but so may common salt, or pepper, or sugar, or tea, as well as 
many other articles of food generally considered harmless. 
Now, the butter-makers of Orange County claim that, by the 
use of saltpetre, batter will retain its flavour, and keep sound 
longer in hot weather than when it is not used. They say that 
many direct experiments have been made to test this point, and, 
in every instance, the samples of butter cured with saltpetre kept 
sweet longer, and were better saved than those samples where it 
was not used. 
For curing butter made in summer the following mixture is 
used at the Orange County factories, viz. : — For every 221bs. 
of butter, 16 ounces of salt, one tea-spoonful of saltpetre, and 
a table-spoonful of the best powdered white sugar. In preparing 
this mixture, Ashton salt is crushed under a roller to free it from 
all lumps ; it is then run through a sieve, and the saltpetre, after 
being reduced to a powder, is evenly mingled with the sugar 
through the salt. I tested the butter cured with saltpetre at 
the factories and found it of delicious flavour with that fine 
texture and colour which would command the highest price in 
the market. 
Small return butter pails, similar in construction to Westcott's 
" Return Pail," and each holding five pounds, have been used in 
sending the butter to market. These little packages, or tubs, 
are provided with a cover which fastens with a clasp. They 
are very neatly made of oak, and hooped with brass, wiiich gives 
them an exceedingly handsome appearance. They are, when 
filled, packed in cases, twelve packages in a case, in two tiers 
one above another. A board is placed between the upper and 
lower tiers. 
The cuts (Figs. 19 and 20) represent the packages and the 
manner of packing. 
There is a cleat running round the box on the inside, about 
the height of the packages, so that when the first six packages 
are arranged in place the division-board goes down upon the 
cleat covering the lower packages, and upon this board the 
upper tier of packages is placed. The lid of the case is then 
