Show Use Surplus Cream for Butter Supply May l Be Stored in Jars or orin orin in Pound One-Pound Prints Printe D Dy ny OIIN on A ARET North Stale Colleg Coll e Tic Set Farm butter made from sweet cream may be packed In salt brIne and kept In the cold room for use later when ben the supply may be low 10 Uy By reason of the low v price of but but- butterfat but a number of housewives with witha a surplus of cream have been mak mak- mak making making ing Inquiry as to the p ot of making up the cream Into butter and storing It for tor use later Inter This I plan has hns been practiced by some North Carolina families for Cor anum a num number ber of years ears The first consideration tion Is that the butter be made from sweet cream Given this tills con con- condition condition dlton the resulting products may maybe maybe maybe be stored In jars packed solidly or orIn orin orIn In pound one-pound prints In either case the container must be thoroughly and carefully scalded to kill kUl all bac bac- bacterIal bac- bac bacterial bacterial spores It packed solidly In such Jars the packed butter needs to be covered with a clean and sterile white cloth and salt placed over this at least 32 32 1 of an Inch deep It prints are used a salt brIne sufficiently strong to float an nn egg gg Is prepared This Tills will take about fourth one fourth as much salt as water Boiled water should be used Then the pound one-pound prints wrapped In clean clenn white cloth are placed In n the jar with a string around each print so that It may be bo recovered easily A stone plate or Coli follower ower of ot some kind should be placed on the butter to keep It In the brine and then the brIne Is poured over the whole thing From time to time It maybe may maybe be necessary to add additional brine |