PREPARING BUTTER FOR MARKET. 211 



Unlined wooden tubs should be steamed, then be 

 soaked in brine for twenty-four to thirty-six hours, 

 then be rinsed in cold water and sprinkled with salt 

 before putting in the butter. There is great danger 

 of a woody flavor in the butter placed in unlined 

 wooden packages. This danger is reduced by lining 

 with heavy parchment paper before packing in the 

 butter. The same care should be exercised in pack- 

 ing, as in case of the box, so as to have the butter 

 firm and close. 



A few Canadian creameries use the Danish kiel or 

 firkin, holding 112 pounds of butter, but it is not so 

 popular as the box. 



Butter to be shipped to the Klondike, to the Indies, 

 or to any warm c :>untry, should be packed firmly in 

 tins made specially for this purpose, and then soldered 

 and made air tight. Each package of butter sent to a 

 foreign market should have the word Canada in neat, 

 legible letters on the outside of every package. It is 

 also advisable for each creamery to use a registered 

 number, as provided by Dominion Statute. In order 

 to keep the boxes clean during transport, a clean 

 cotton sack should encase each package. This 

 enables the British customer to place an attractive 

 package before the buyer, and this tends to prejudice 

 them in favor of the butter. Too much care cannot 

 be exercised in preparing butter for market in the 

 neatest, most attractive and most convenient packages 

 obtainable. It is a great mistake to neglect this 

 point. 



