American Milk- Condensing Factories. 
149 
brought down and fastened with a clasp, and the packages go 
safely to market without shaking or moving. The butter in each 
Fig. 20. — A Case with paclcages 
arranged for marlcet. 
package is stamped with a mould, so as to leave the imprint of 
the maker's name under a rose. 
The most approved method of packing butter for the winter 
market is to pack in oak tubs or firkins, so that it will keep 
sound and sweet. The firkin should be made in the best 
manner, strongly hooped, so as not to admit the least leakage. 
The Westcott oak pail is one of the best kind of packages. 
After the tub or firkin has been filled, say within an inch or two 
of the top, a cloth is placed over it, and a layer of salt put on, 
or it is covered with brine, so as to exclude the air as much as 
possible, and kept in a clean, cool, well-ventilated cellar until 
ready for market. 
Recently, Mr. Charles H. White of White Station, Michigan, 
has invented a method for keeping butter sweet for long periods, 
which proves to be excellent, and worthy of general adoption. 
His plan is to have tight and strongly hooped tubs of oak, with 
heads at both ends. The tubs are 14 inches in diameter at top 
and 9 inches at bottom, and about 16 inches high. Fig. 21 will 
illustrate its general form. A sack of white cotton is made to 
fit the tub for the reception of the butter. It is placed in the tub 
as it stands on the small end (Fig. 21), the sides of the sack being 
long enough to extend over the top of the tub. 
The butter is packed firmly in this sack until within an inch 
and three-eighths of the top of the tub, when a circular piece of 
cloth is laid on the top of the butter, and the sides of the sack 
are brought over and nicely plaited down over the circular cover. 
A layer of fine salt is now laid on the top, the head is put in, 
and the hoops are driven so as to make a perfectly tight fit that 
