12 



Packing. Butter intended for the export trade should be solidly packed 

 in clean, tight packages, which have been , well coated' with paraffine, and 

 lined with heavy parchment paper. If soaked several hours in a strong 

 brine, to which formalin has been added there will be little tendency to 

 mould. Care is necessary to insure a smooth finish without causing a greasy 

 appearance on the surface. The paper, ends, if kept moist, may be neatly and 

 closely folded over the top of the package, so as to form a seal, thus ex- 

 cluding the air. 



The length of time during which butter will retain its fine aroma depends 

 very largely on the temperature of the storage in ^which it is held. A tem- 

 perature not higher than 28 or 30 degrees F. should be maintained when but- 

 ter is being held for two weeks. 



A cold storage requires close attention in order to keep it clean and dry, 

 and to insure a uniformly low temperature. The extreme variations in tem- 

 perature may be readily noted if a self-registering maximum and minimum 

 thermometer be kept in the cold storage. 



It is not wise to hold butter more than a week in the average creamery 

 cold storage. The depreciation in the actual worth of the butter usuallv 

 more than offsets any rise in price. 



The Creamery Building and Machinery. 



The building should be neatly and substantially built, preferably of cement, 

 brick or stone. If built of wood, the walls should be well insulated by the 

 use of four to six thicknesses of lumber, two to four thicknesses of good 

 building paper, and at least two " still-air " spaces. The outside should be 

 neatly painted some light color, which will cause it to be cooler in summer. 

 The floors should be made of cement. A wooden floor should not be used 

 in a creamery, as it is almost impossible to prevent its leaking, and so har- 

 boring decaying organic matter. Old wooden floors should be replaced with 

 cement as soon as possible. Tlie cement should also extend up on the walls 

 for at least six inches. 



The ceiling of the making room should be at least twelve feet high. The 

 inside of the creamery and cold storage should be coated with whitewash once 

 a year. If not whitewashed, it should be painted, but the cold storage 

 should be coated with shellac and not paint, owing to the smell from the 

 paint which may taint the butter. When troubled with mould on the walls 

 they should be thoroughly cleaned, then be sprayed with a solution of one 

 part bichloride of mercury in one thousand parts of water. 



The cream vats should have plenty of space for water and ice around 

 the sides for cooling. The combined churn and worker saves labor, time, 

 floor space, pulleys and belting, and can be recommended to those purchasing 

 new churns and workers. All the machinery in a creamery requires extra good 

 care, as otherwise it deteriorates in value very rapidly. 



