In view of the nature of the composition of this food, an ounce of
butter a day is the average allowance for each person when the diet of a
family contains meat and such other fats as lard, olive oil, etc. At the
most, 1/2 pound of butter should be purchased each week for each member
of the family for table use, and fats cheaper than butter should be used
for cooking purposes.
5. PURCHASING BUTTER.--As in the case of milk, in order that the
housewife may judge the quality of the butter she purchases, she will do
well to look into the cleanliness and sanitary condition of the dairy
that produces it. Too much attention cannot be given to this matter, for
if cream becomes contaminated from careless handling, the same
contamination is liable to occur in the butter made from it. Butter that
is produced in dairies that make large quantities of it usually has not
much opportunity to become contaminated before it reaches the consumer,
for it is generally pressed into 1-pound prints, and each one of these
is then wrapped and placed in a paper carton. On the other hand, the
farmer and the dairyman doing a small business do not find it profitable
to install the equipment required to put up butter in this way, so they
usually pack their butter into firkins or crocks or make it into rolls.
When such butter goes to market, it is generally placed in a
refrigerator with more butter of the same sort, some of which is good
and some bad. As butter absorbs any strong odor present in the
refrigerator and is perhaps cut and weighed in a most unsanitary manner,
the good becomes contaminated with the bad.
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