150 
American Milk- Condemiiig Factories. 
will admit of no leakage. The tub is then turned upon the large 
head and the butter in the sack drops down upon the larger end, 
leaving a space between it and the sides and top of the tub, as 
will be seen by Fig. 22, representing a section of the tub filled 
with butter and standing on the large end. Strong brine is 
then poured into the tub at a, till it fills the intervening space 
c c c c between the tub and the butter, when the hole is closed 
perfectly tight with a cork. The brine floats the butter, so th.at 
it is completely surrounded with the liquid, and thus it is effectu- 
ally excluded from the air. Butter packed in this way, and placed 
in a cool, clean, well-ventilated cellar, will keep sweet and sound 
for long periods, and will go to market in prime condition. 
When the butter is to be used the tub is turned on the small 
end, the hoops are started, and the large head is taken off, when 
the butter may be lifted entirely out of the tub by taking hold of 
the ends of the sack. It may be placed upon a platter or large 
earthen dish, the cloth removed from the top, and the butter cut 
in desirable shapes for the table or for sale. If any poition remains 
or is not wanted for immediate use, it may be returned to the tub, 
and in this way it can be preserved for future use. 
The plan is a novel one for keeping butter sweet and sound, 
and I am informed that it has met with entire success. The 
package holds about fifty pounds, Mr. White has a very inge- 
nious way for cutting the patterns to make the sacks, whereby 
there is no waste of cloth, and the seams are rapidly run up by a 
sewing-machine. 
When the butter is required for use, bv taking hold of the sack 
by the sides, lifting it from the tub, and turning it down, the butter 
may be cut iu handsome shape to come upon the table, which 
cannot be done in the ordinary way of packing, as the butter 
must then be dug out in small particles or cut in untidy pieces. 
