Report on Swedish Butter Factories. 277 
The assorted lumps of butter are separately and carefully 
worked together, during which operation a certain quantity of 
salt, varying from 2 to 5 per cent, is added. The salt used is 
refined in Sweden, and is as pure and dry as possible; j to ^ 
per cent, of sugar is also added. When the butter is ready, it 
ought to possess a waxy firmness, perfectly uniform in appear- 
ance. It is then packed in casks of beechwood, previously well 
saturated with brine, and containing from 60 lbs. to 100 lbs. of 
butter each. Before closing the casks, the name of the dairy 
where it has been manufactured is pressed in the butter, and 
finally the butter is covered by a piece of gauze, and thereupon 
a little salt. The mark of the Company and the nett weight, in 
English pounds, are painted on the cover, if the butter is of the 
first quality. The casks containing second-class butter are only 
marked with the initials of the dairy ; and third-class butter is 
sold on the spot, or returned to the respective deliverers of the 
cream. The butter is sent at least once a week to the market 
it is intended for. During last summer butter was placed for 
some time in a dry and cool cellar, to ascertain how long it 
would keep, and after two months it brought the same price in 
London as fresh butter sent at the same time. 
For the Russian market, as well as for some home demand, 
what is called Parisian butter has been manufactured. Perfectly 
sweet cream, which is heated to from 80° to 90° Cent. (176° to 
194° Fahr.) and then permitted to cool again to the usual tem- 
perature before being churned, is used for this kind of butter, 
which is otherwise made in the usual manner, but without adding 
annatto or salt. By the heating of the cream the butter obtains 
a slight almond-taste, and seems also to keep longer. 
The cream is paid for according to the weight of butter it 
yields after the first working, and before the lumps are mixed 
together and salted, after a deduction of 3 per cent, for the loss 
caused by the final process and the adding of salt; but the 
experience gained last year proved that this loss did not exceed 2 
per cent. 
There is still a large field for similar operations in our ex- 
tensive country, and the immense increase in the productions of 
the dairy-farm, the consequence of the development of this 
hitherto neglected branch of husbandry, is at the same time the 
foundation of the future advancement of our agriculture. 
