PACKING BUTTER 379 



In order to insure correct weights, each print should be 

 passed over an accurate scale. No matter how accurately the 

 wires of the cutter are set, they yield to the resistance of the 

 butter and are apt to stretch. The weighing of each print is the 

 only reliable guarantee against short weights and overweights. 

 Unsalted butter is slightly lighter than salted butter, so that 

 prints of unsalted butter must be very slightly larger than those 

 of salted butter in order to weigh the same. 



The wrapping is done either by cheap help, boys or girls, 

 or by wrapping machines, which wrap the butter, place it in 

 cartons, and wrap and seal the cartons with great rapidity and 

 precision. The first wrapper should be a parchment wrapper. 

 This should be treated in a similar manner as the tub liners. 

 For maximum convenience a wooden box about 20 inches long 

 and with an inside width slightly greater than the width of the 

 one pound parchment wrapper may be used. This box may be 

 installed in a convenient place in the print room, it should' 

 have an overflow and be connected with the steam and water 

 line. While the print room is in operation this box is kept full 

 of boiling hot brine, containing enough salt, so that there is 

 always a visible deposit of undissolved salt in the bottom. A 

 little steam should run into this brine continually, so as to keep 

 the brine at boiling heat. 



For suspending the parchment wrappers in the brine, 

 wooden clamps of sufficient length may be used. A bunch 

 of wrappers is fastened into the clamps, the clamps are placed 

 across the box and the wrappers swing and soak in the 

 brine. In this manner all but the top inch of the wrappers is 

 soaked. It is not desirable to wet the entire wrapper because the 

 sheets then stick to one another and delay the work of wrapping. 

 The wrappers should be soaked in the boiling hot brine for at 

 least 5 minutes and the brine should be renewed at least once each 

 day. The same treatment may be given wrappers" used for 

 unsalted butter. 



High grade parchment wrappers, properly parchmented and 

 free from all kinds of specks, are the most economical. Parch- 

 ment wrappers frequently contain very minute specks of metallic 

 lustre. Microchemical examination of these specks shows that 



