"3 



For those who have a still larger quantity <>f butter to get 

 through, there are large printing inaehuies made that hold ln.iu 50 

 to uo pounds, and print and weigh from ;> to i _> blocks or mil* at 

 a tune. These are worked on quite a different principle, and 

 Consist of a large b >x with two or three small holes at one end 

 where the butter is forced through. These holes can be. made either 

 square, oblong, round, or halt round. A sliding block, the e.\:iet 

 si/e oi the box and worked by a screw, forces the butter out on a 

 set ot" small wooden rollers that allow it to pass freely over them, 

 and when the rope lias reached the end a wire cutter is brought 

 down that divides the butter into the proper lengths and weight. 

 This wire cutter can be adjusted by means of thumb screw* so as 

 to give the exact weight, a:id can be used for making pounds and 

 half-pounds. 



These machines are generally used in the large factories, where 

 thousands of pounds have to be weighed and printed daily. They 

 cost from live guineas up to fifteen, these latter being driven by 

 power. There are many other kinds of mechanical printers, but 

 these described here are the ones that have given most satisfactory 

 results and require least adjusting. 



For packing bulk butter, by far the best method is in square 

 boxes, containing 28 or 56 pounds; these pack well and require little 

 space for storing, and the butter can be taken out in the form of a 

 solid cube. Great care must be taken to see that the wood used is 

 absolutely tasteless, otherwise the butter will soon acquire the taste 

 and flavour of the wood, and spoil. So far as is known there is no 

 wood indigenous to Australia that can be used, but the kauri and 

 white pine of Xew Zealand answer the purpose admirably. Kauri 

 being the more expensive, the white pine is exclusively used. 'If it 

 is desired to keep the butter a considerable time, and no proper 

 cool room or chamber is available, good casks are the best, as they 

 can be made almost air-tight, but the casks must be good and clean 

 and nothing ever have been used in them that would in any way 

 taint the butter. The great object in packing to make the butter 

 ke p well, either in boxes or casks, is to get the butter into all the 

 corners in a solid mass, and thus prevent the air remaining in. To 

 do this it is necessary to have a rammer and put the butter in in 

 small quantities and thoroughly ram each layer. Much butter is 

 spoilt for want of this precaution. Great care should be taken to 

 keep the outsicles of the boxes clean as well as the insides, buyers 

 do not care to look at boxes that have a dirty appearance. 



In everything connected with butter remember that appearances 

 go a long way. 



