CATTLE, DAIRYING. 
223 
it three pounds less than it is, and on the salt three ounces more than 
it is, you will make it far too salt. There should be a slight allowance of 
salt made for the condition of the butter, for when it comes soft it 
usually contains more butter-milk than when it comes hard, and a greater 
percentage of the salt will be carried off in the extra whey. 
Washing vs. Working. 
Equally good results can be obtained by washing or working the milk 
from butter, when skillfully done under favorable circumstances. In 
either case the only object is to free the butter from the milk, with as little 
injury to the flavor or grain of the butter as possible. In washing butter, 
the danger is mostly in injuring the flavor by introducing foreign matter 
in the water, while in the other case, there is more danger in over-working 
and so injuring the grain. In localities where pure water cannot be ob- 
tained, washing should not be resorted to, for butter is always suie to 
take up the impurities contained, as it will the taint of any decaying veg- 
etable or animal matter that may be near. Many wells and springs which 
the owners of, or users from, believe to bo pure and good, have in them 
decaying substances which render them entirely unfit for any use, much 
less to wash butter with. Decaying organic matter so introduced into 
butter acts very much like yeast in dough ; at least, it staits a fei menta- 
tion, so to speak, which soon destroys the butter. Allow no surface water 
to get into spring or well, or any filth to remain in them, and if they aio 
not highly charged with lime, mineral or salts of any kind, there is no 
better or easier method than to wash the milk out quickly and thoroughly 
before salting. 
Packing Butter. 
If for sale pack in good, strong, oak packages, whatever the size that 
may be decided on, and let them be uniform, clean, and nice looking. A 
good package will not sell poor butter, but a slovenly package will often 
condemn the best. Never use the round wooden boxes, with handles, 
they are an abomination. In packing have the butter still at fiO degrees, 
it is then firm and yet nr£ hard. First rub the package, bottom and sides, 
with salt, just what will adhere. Put a quantity of butter in the middle 
of the package, and press down firmly — do not rub, but press, thus earn - 
ing a perpendicular and lateral pressure ; thus you make all firm and exclude 
air. Then what brine remains in the butter will work to the sides and 
with the salt prevent it from sticking to the wood. So continue until the 
butter is within an inch of the top. Lay on a cloth cut half an inch la.gej 
