7 6 



any overweight, while underweight will cause no end of trouble. 

 Various boxes have been made with grooves in the wood and with 

 slats nailed on so as to secure air circulation between the boxes 

 when cold stored. 



For export to South America and other warm climes tin 

 cans carefully soldered and packed in boxes with rice shells or 

 dry saw dust are the best. 



Wooden packages should be kept in a clean, dry place, a 

 damp storeroom may cause moldy tubs. 



PREPARING TH PACKAGE. 



Stone and glass jars as well as tin cans need of course 

 only to be clean in a "dairyological," not to say bacteriologi- 

 cal sense, but wooden packages require more than this. Tubs 

 and pails strong enough to stand it should be scrubbed in- 

 side with hot water or steamed and then soaked for 12 hours 

 with cold water or weak brine and again scrubbed with fresh 

 cold water or brine just before using. The water should be 

 as pure as that used for washing the butter. The outside should 

 be kept as dry as possible. If thoroughly steamed and then 

 rubbed with salt it is said that 2 hours soaking is all sufficient. 



, The use of parchment paper lining is now quite general. 

 In tubs only the bottom and side should be lined and the very 

 best paper soaked in strong brine for a few, if not 12, hours 

 should be used, and the tub should always be prepared as de- 

 scribed above, as otherwise mold may appear. 



I confess to a partiality for the system of steaming the 

 tub in a steambox and then at once give it a coating of paraffine. 

 I believe there is less danger of mold, and certainly less soak- 

 age of brine into the wood, but properly prepared parchment 

 paper should also be used. In Fig. 72 I show the Capper Paraffiner 

 where, after steaming the tub, the paraffine is forced in by steam 

 pressure. I refer also to U. S. Bureau of Animal Industry cir. 

 cular 130 describing an apparatus where it is forced in by a hand 

 pump. It may, however, be done by applying it with a brush pro- 

 vided the tub and the paraffine are hot enough. 



PACKING. 



Packing should be done while the butter is pliable and 

 by pressing with a ladle or (in tubs) ramming with a "packer" 

 (one kind may be seen in Fig. 70). Too much should not be 

 put in the tubs never more than 5 to 10 Ibs. at a time, and 



