PACKING BUTTSR 375 



liner, which should project ajbout one inch, is then neatly folded 

 over toward the center and the butter is covered with the top 

 circle, preferably of cloth, on which is strewn a handful of clean, 

 dry salt. The tub cover is then fastened down with 3 to 5 tin 

 fasteners, or in case of the box the lid is nailed down firmly. 

 The package is weighed and marked with the net, tare and gross 

 weight and the churning number, and is placed in the refrigera- 

 tor until ready for shipment. The cold room should be clean, 

 dry, and cold enough to chill and harden the butter before ship- 

 ping. When ready to ship, the address of the consignee is sten- 

 cilled or plainly written on the tub cover. 



The numbering of each churning and the placing of the 

 churning number on the tub, is an important precautionary meas- 

 ure. It tells the receiver which tubs belong to the same churn- 

 ing and therefore contain the same kind of butter. The receiver 

 is able thereby to supply his customers with butter of uniform 

 quality, salt and color. In case the butter develops defects the 

 receiver, when reporting to the creamery, is in a position to re- 

 fer to the respective churning number as marked on the tub and 

 the creamery then is able to investigate the conditions under 

 which that particular churning was made. If the buttermaker 

 keeps a full and systematic churn record, as he should, the num- 

 bering of the churnings gives him an opportunity to prevent 

 recurrence of the reported defect. 



Butter Prints. Formerly butter was retailed direct in bulk 

 packages, such as tubs, boxes and cubes. At the present time 

 the trend is toward individual or consumer's packages in the 

 form of one, two and five pound rolls, and one-quarter, one-half, 

 one, two and five pound prints. Much of the butter that goes to 

 the wholesale trade in bulk packages, is printed by the wholesale 

 receiver, commission man, jobber, or butter cutter before it 

 reaches the retail store. In most of these cases the wholesale 

 dealer packs the butter under his own brand, for which he estab- 

 lishes a special trade. In other cases the retailer uses his own 

 special brand and furnishes the wrappers and cartons to the 

 creamery. Some wholesalers handle prints put up by the cream- 

 ery under the creamery's brand, in which case they pay about 

 one cent more per pound than in bulk. Most of the butter which 



