EXPERIMENT STATION BULLETINS 



2ia 



PACKING AND PRINTING. 



The method of packing and printing butter naust be determined very largely by 

 the trade one is seeking to satisfy. If private customers are being supplied, the 

 aim should be to put up the butter in such form as suits them best. Always make 

 it appear as neat and attractive as possible. The ten pound bail box makes a very 

 convenient package; parchment paper lining and circles for top and bottom should 

 be used. Very neat paper packages holding from one to eight or ten pounds are now 

 on the market. These are usually made with parchment paper lining, and the circle 

 for the top comes with the package. One of the most attractive ways of putting 

 up butter, and the most convenient for the purchaser, is in the form of prints. For 

 the last few years all of our butter that has not gone in tubs to the commission 

 man, or to special customers out of town, has been put up in the form of pound 

 prints. Each pi'int contains sixteen ounces of butter stamped with our monogram, 

 and wrapped hrst in parchment paper and then in a wooden veneer wrapper. This 

 makes an ideal package, and without effort we have secured a trade for our butter 

 which we have been unable to supply. 



The best prices are obtained for good butter by contracting to private customers 

 for the year. One has under these circumstances, however, to make Ms own col- 

 lections and be responsible for regular and prompt delivery, ivlany prefer selling 

 through commission men. But if the commission man is to get the best results 

 for a patron making a small quantity, the butter must be made with such care and 

 shipped with such regularity that not only the quality but the supply can be 

 guaranteed to regular customers. 



CLEANLINESS. 



Anything upon the general subject of butter making ^v^itliout a, reference to the 

 cai'e of utensils would be incomplete. Absolute cleanliness is positively necessary 

 in all dairy work. Every ariicle used in the dairy must be dean, and by clean we 

 do not mean simply not dirty. A dipper or pan should not be called clean until it 

 not only has every outward appearance of cleanliness but has been thoroughly 

 scalded as well. It is our custom to first wash all utensils in warm water (not 

 hot) then rinse in water scalding hot. Articles of tin are thoroughly steamed and 

 then dried. Steam is not accessible on most farms. In the place of steaming, 

 heat thoroughly about the stove or expose to the direct rays of the sun. Sunshine 

 is a great purifier. In order to make possible a thorough cleansing of tinware, be 

 sure the joints are well filled with solder. 



