210 



CANADIAN DAIRYING. 



and be well pounded along the sides and 

 in the corners of the box, so that when the 

 package is stripped the butter will present 

 a close uniform appearance, with no open- 

 ings along the sides where brine or butter- 

 milk is likely to collect, which gives a bad 

 appearance to the package when placed on 

 the counter of the retail merchant in Great 

 Britain. The top of the box of butter 

 should be finished neatly and smoothly with 

 a rolling pin or a straight-edge, 

 notched on the ends, to allow it 

 to cut the butter from the box 

 to the desired depth. Each box 

 should contain at least fifty- 

 seven pounds of butter, so that 

 it may weigh fifty-six pounds 

 net when it reaches the British 

 customer. The latter is very 

 much annoyed at short weights, 

 and it pays to give close atten- 

 tion to this point. After mak- 

 ing a smooth and attractive fin- 

 ish, the top of the butter should 

 be covered with two to four 

 thicknesses of the paper ; and 

 if it is to be held some time in 

 cold-storage, a light salt paste 

 may be put on top of the paper. 

 The lid should now be fastened 

 and the butter placed in cold- 



BUTTER PACKER 

 FOR BOXES. 



BUTTER PACKER 

 FOR TUBS. 



