SEVENTH ANNUAL YEAR BOOK— PART VII. 317 



have, he will not touch It. He will say, "I cannot use it;" so the color 

 is the most important thing with every buyer on the New York market. 

 For other markets it is different. 



Then the New York market requires a medium salt. They want 

 enough salt in the butter so it brings out the flavor, and not enough so 

 it is in the least way gritty, or so it will be a very strong, briney 

 flavor, and of course the salting shculd be regulated to suit the wishes 

 of the man handling your butter. Those things, the color and salt, can 

 be regulated by the man to whom you are shipping, but the body and 

 the flavor you will have to regulate yourself 



The next in order is the package. The package should be a clean 

 package, should be a well made package. It means a good deal, a great 

 deal. I think the fellow that we call "the man on the street" in New 

 York, who usually writes a column or two in the New York Produce 

 Review, has taken up this package question a great many times. He 

 took it up when I was here in the West and I used to think he was talk- 

 ing too much package, that it depended more on the material in the 

 package than it did on the package; if we could only get the butter in 

 the package that the package did not cut so much figure even if there 

 were a few hoops off of it. But the contrary is true; he was right 

 when he said: "Look out for your package." You sell butter to a man, 

 or say a single tub with broken hoops or a bad cover, and the chances 

 are you have lost a customer if he does not send the butter back. If 

 you sell it in a wholesale way, if you show a bunch of fine butter with 

 hoops off the package, if the cover is in bad shape, the chances are 

 the customer will net allow you to open the' package to look at the 

 butter. He will say, "I cannot use it." The package should be treated 

 in such a way that when the butter is taken out it will come out smooth 

 and clean; it should be treated so the package can be tipped over, the 

 top taken off and the butter left standing, and the only way to do this 

 that I have ever found in my buttermaking experience is to soak that 

 package thoroughly. Put your package to soak at 12 o'clock noon and 

 use it for packing the next morning. I mean by that, fill it full of water 

 and see that it is kept full. If you get packages that are leaky, get a 

 box made, a long box on the order of a trough, put your whole row of 

 tubs into the box, weight them down and keep them in the water from 

 12 o'clock noon until next morning when you go to pack your butter. 

 Soak the package well. Be sure to put clean water into this trough 

 every other day at least, so the water will not become stale. Line the 

 package with parchment paper. Do not send the butter to the market 

 without lining the tubs because the trade has got so the demand is for 

 tne tubs to be lined, the appearance is so much better, and they want 

 to see the lining come over the top of the tub a trifle. A great many 

 people will not buy butter if the packages are not lined, so we have to 

 line a great many tubs there because the butter maker has not lined 

 tnem. 



If anyone does not want to go to the work of soaking his tubs, the 

 next thing is to parafiine them, and if that is done properly I think 

 there will be no trouble; but if you paraffine you want the paper lining 

 just the same as though you had soaked them. 



