Principles and practice of butter-making; a treatise on the chemical and physical properties of milk and its components, the handling of milk and cream, and the manufacture of butter therefrom . Fig. 111.—The Cherry jacketedcream can. Fig. 110.—Milk or cream canwith ill Fig. 112.—^The Jersey can-brush. at this temperature for at least two hours before it is churned;otherwise the butter is likely to Ije greasy and salvy. Colorand salt to suit the market and season. About three-fourthsto one ounce of salt to one pound of butter usually gives goodresults. If a local trade can be secure
Principles and practice of butter-making; a treatise on the chemical and physical properties of milk and its components, the handling of milk and cream, and the manufacture of butter therefrom . Fig. 111.—The Cherry jacketedcream can. Fig. 110.—Milk or cream canwith ill Fig. 112.—^The Jersey can-brush. at this temperature for at least two hours before it is churned;otherwise the butter is likely to Ije greasy and salvy. Colorand salt to suit the market and season. About three-fourthsto one ounce of salt to one pound of butter usually gives goodresults. If a local trade can be secured, it is not necessary to packit into tubs. Earthen jars are good to keep butter in. If nolocal trade can be secured, and it is essential to ship the butter,20-or 30-pound tubs should be used. If a good ciuality and 172 BUTTER-MAKING. constant supply of butter can be secured throughout the wholeyear, it is an easy matter to find an excellent market for butterat hotels or good restaurants. (For a more detailed discus-sion of butter-making, see Chaps. XVI and XVII.) Putting upbutter in prints and WTapping them in parchment paper whichbears the makers name usually increases its value.
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