22 DEPARTMENT OF AGRICULTURE. 



should be the aim of every 'butter-maker to turn out butter that is neat and attrac- 

 tive in appoanmce, as well as of first quality. The most desirable package, and one 

 that can be always neat and attractive, is the 1-lb. print or brick, neatly wrapped 

 in parchment paper. The printer (Fig. 12) should be set to give prints weighing 

 full 16% oz., and only the best quality of pure vegetable parchment paper should 

 be used. The name of the farm or dairy should be neatly printed on the paper. 



NOTE. In order to comply with the " Dairy Industry Act, 1914," the following 

 regulations must be observed: 



" Sec. 14. No person shall knowingly sell, offer, expose, or have in his posses- 

 sion for sale 



"(e.) Any dairy butter packed in boxes similar to those used for the packing of 

 creamery butter unless such packages are branded ' dairy butter ' : 



"(/.) Any dairy butter packed, moulded, or cut into blocks, squares, or prints and 

 wrapped in parchment paper unless such parchment paper is branded 

 " Dairy Butter.' 



" The words ' Dairy Butter ' must be in letters at least one-quarter inch square." 



The full text of the " Dairy Industry Act, 1914," and the regulations made there- 

 under are published as Bulletin No. 42, Dairy and Cold Storage Series, which may 

 be obtained free upon application to the Publications Branch, Department of Agricul- 

 ture, Ottawa. 



For packed butter, the 10- or 20-lb. spruce tub lined with parchment paper is 

 probably the neatest and most attractive package. 



Stone crocks varying in size from % gallon up, if well glazed and in good condi- 

 tion, also make excellent containers for packed butter for local trade. 



PREPARATION OF CHURN, ETC. 



In the preparation of woodenware, such as the churn, worker, and ladles, for 

 use in the dairy, the following points should be observed : They should first be 

 scrubbed with a brush and scalding water, and then thoroughly cooled by pouring 

 on cold water. If the butter sticks to the wood, it indicates that it has not been 

 properly prepared. A thorough brushing with hot water and scouring with salt 

 before cooling will remedy this trouble. 



UTENSILS. 



All milk-pails and other dairy utensils used in handling milk and cream should 

 be of such construction and material that they can easily be kept clean. Many are 

 to be found in use with open or rough seams and joints, so that the milk can never 

 be completely removed from them by any ordinary methods of washing, and it 

 remains there to sour and decay, inoculating each milking with millions of the most 

 undesirable bacteria. The use of sound utensils, well tinned, free from rust, and in 

 a cleanly condition, is essential to good milk. Dented or battered pails, cans, etc., 

 and seams that are not properly flushed with solder cannot be readily cleaned. Such 

 uneven surfaces invite contamination that is readily imparted to the milk, though 

 the latter is subjected to it only for a very short period. New pails and cans may 

 cause an immediate improvement in the product. 



An essential requirement in any utensil for handling milk is simplicity, to which 

 should be added durability. Nothing will contribute so much to the cause of better 

 milk and cream as will the sanitary milk-pail, if properly used and cared for. The 

 critical period in the life of milk is during the time of milking. Very few who have 

 not made careful tests realize to what extent the wide-open pail invites dirt as com- 

 pared with one partly covered. These assist very materially in excluding dirt and 

 dust, and when we fully realize that dust-particles are the carriers of infection, the 

 advantages of excluding them are obvious. Milking-pails should never be used for 

 any other purpose. 



