Principles and practice of butter-making . Fig. 62.—A barrel churn. MAKING BUTTER ON THE FARM 181. Fig. 63.—Skinner butter-worker. to be greasy and salvy. Butter should be colored and salted to suit the market and season. About one-half to one ounce of salt to i pound of butter usually gives good results. If a local trade can be secured, it is not necessary to pack the butter into tubs. In this case it may be kept in earthen jars. If no local trade can be secured, and it is essential to ship the butter, 20- or 30-pound tubs should be used. If agood quality and constantsupply of butter can bese
Principles and practice of butter-making . Fig. 62.—A barrel churn. MAKING BUTTER ON THE FARM 181. Fig. 63.—Skinner butter-worker. to be greasy and salvy. Butter should be colored and salted to suit the market and season. About one-half to one ounce of salt to i pound of butter usually gives good results. If a local trade can be secured, it is not necessary to pack the butter into tubs. In this case it may be kept in earthen jars. If no local trade can be secured, and it is essential to ship the butter, 20- or 30-pound tubs should be used. If agood quality and constantsupply of butter can besecured throughout thewhole year, it is an easymatter to find an excellentmarket at hotels or goodrestaurants. (For a moredetailed discussion of but-ter-making, see and XVIII.) Puttingup butter in prints and wrapping them in parchment paper which bears the makers name usually increases its selling price.
Size: 1957px × 1277px
Photo credit: © The Reading Room / Alamy / Afripics
License: Licensed
Model Released: No
Keywords: ., bookcentury1900, bookdecade1920, bookpublisheretcet, bookyear1922
