Show datter in brine last season we pac ked our sur plus buttar on the following plan and found when we sold in decem ber when the butter was unpacked for sale it came out just as fresh and well tasted as it hen packed says the we adopted the f ol lowing method bought new pork arkels ed thead out thoroughly with boil water three diffie rent times the g in ast time covered the barrel with a cloth to keep in the l let stand until the water cools the n rills a out the barrel with coldwater and the barrel is I 1 ready for use we make a strong brine b y boil ing would flint an egg skim me goffany akum that was oil top and let stand over in the morning the brine would be as clear m cryst ai to a in the usual way one ounce six pound mad is into ato or pound rolls wrapped carefully care fally up in cheese cloth and tied with cotton wrap pipi twine to asep the cloth Z in place the rolls were then placed into the barrels and covered with the brine and kepi covered the air is not allowed to come in contact with it again until ked and my opinion is right here Is where the secret lays in opio g the air excluded no foul ean gt to it some ml h think the buttor would 9 etto 0 I 1 a ta in such strong brine not one bit 0 f flauger if the butter has been p ly handled becore going ints th roper ba r rel we make our butte r on the granular plan and prees it solidly together last we packed alveral barrels in this way and it was in the brine four or five months and not a found with 0 U nd of it I 1 have no doubt th t buttar packed in this way can be shipped to any market in the united states or europe jf arii nary care is taken art to let I 1 alay on till do exposed to the hot sun butter calibe packed this way in firkins or in any venel that will hold the brine |