BUTTER PACKING.
A Michigan dairyman has lately published his method of packing butter. He has oaken tubs with hooks at each end. They are 14 inches in diameter at the top, 9 inches at the bottom, and 16 inches , high. In packing, a cambric bag is made to fit the tub as it stands on the small end — the sack being long enough to extend above the edges of the tvb — and is pressed down firmly until within 1| inches from the top when a circular cloth is laid over it, the edges of the sack turned over that, and a layer of fine salt placed on it. The head is now put in its place, the tub turned \ip, and the butter in the sack of course falling down to the bottom, leaves a space all round it, which is filled with brine poured through a hole in the small end. When full, the hole is corked up tight. The butter floats in the brine, and : is, he maintains, effectually preserved | from the air, and will thus keep for an | almost indefinite period.
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Bibliographic details
Otago Witness, Issue 1189, 12 September 1874, Page 6
Word Count
184BUTTER PACKING. Otago Witness, Issue 1189, 12 September 1874, Page 6
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