Illustrated stock docto: 
£24 
than the package, and wet with brine, working the edges down smorOh," 
cover with a quarter inch of salt, cut another cloth an inch larger tnan 
the package, lay this on the salt, working smooth, as before. Head tight, 
bore a small hole through the head, fill full with brine, cork tight, and if 
kept level, and the butter has been properly made, it will come out all 
right when wanted. 
Preparing Packages. 
tJse nothing but white oak; scrub them thoroughly inside and ^ut 
5rith hot water and a clean brush ; fill with clean, pure water ; let them 
stand forty-eight hours in a cool place ; turn out, scrub again with hot 
water, rinse thoroughly with cold water, and, while wet, sprinkle with 
salt, what will adhere. It is then ready for use, 
What Kind of Salt to Use. 
Hone but absolutely pure dairy salt should be used. So far as tho 
manufacture is concerned there seems little to choose between the best 
American or English make. There is one thing about English goods, if 
warranted good they are so — laws against adulteration being very strict 
in England while they are very lax in the United States. At a butter 
test some years ago before a committee of experts to docide if it could 
be discovered whether the samples were salted with English or American 
salt, the committee -were very much at sea, guessing sometimes one way 
and sometimes another. Price being equal, we should use the best 
English dairy salt. Yet in all the best dairy salt, w'hether English or 
American, the impurities arc so slight that in the salting of either 
butter or cheese there could be no taste whatever. If the impurity bo 
sulphate of lime it would amount to nothing. It requires 400 times its 
weight to dissolve it, and there is almost no moisture in good butter. 
Another impurity is sulplyite of magnesia, (Epsom Salts) which if 
present in sufficient quantity would give butter a peculiar but not a bad 
taste. Chloride of calcium would give butter a sharp, pungent taste, 
and which w'ould seriously depreciate the valuo both of the butter and 
cheese in which it was used. 
Cheese Making. 
The making of buttef is both chemical and mechanical. It has this 
edvautage, that any person can make butter as good as the best if abso- 
lute cleanliness is used ; if there are no foul odors about the prenyses ; if 
